Tuesday, November 15, 2011

Lemon Chicken - Sheryl R.

4 chicken breast (boneless and skinless)
Seasoned Salt
Italian Seasoning
1 Tbsp of Oil
2 Tbsp of Butter
3 cloves of garlic minced
4 tbsp of lemon juice
2tsp or 2 cubes - chicken bouillon

In a frying pan add oil and heat. Sprinkle chicken with seasoned salt and Italian herbs to taste and then brown the chicken on both sides. Once browned remove from pan and add butter, garlic, chicken bouillon, and lemon juice. Add approx 1 to 1 ½ cups of water allow to come to a boil. Then add chicken back in and simmer for approx 35 min or till chicken is full cooked . Add chopped parsley last 5 min of cooking.

I always sever with rice and a salad…

Chicken Pasta Salad - Sheryl R.

1 pkg of Bow Tie or Spiral Pasta Cooked, Drained and Cooled
¼ cup of sesame seeds toasted (optional)
6 cups of Romaine Lettuce or Spinach
1 bunch of Green Onions Chopped
¼ Cup of Parsley
3 cups of Shredded Cooked Chicken Breast

½ cup of vegetable oil
1 tsp of sesame oil
1/3 cup of soy sauce
1/3 cup of rice wine vinegar
3 tbsp of sugar
¼ tsp of pepper
½ tsp of ground ginger

Cook chicken set aside and cool. Cook pasta and set aside to cool. Mix all the dressing ingredients and set aside. Chop the salad, onions, parsley, shred the chicken mix in the pasta add the dressing and sprinkle the sesame seeds. Mix thoroughly and serve.

Note- I will shred my chicken and put it in the fridge to cool sometimes I add a little dressing and let the chicken marinade.

Also you can mix the chicken, pasta, onions and the parsley with the dressing and put it in the fridge in advance, then mix the lettuce in when ready to eat later. This salad can be eaten without adding the lettuce or spinach and is great made ahead so everything marinades.

Garlic Mashed Potatoes - Sheryl R.

5 lbs of unpeeled red potatoes (Quartered)
3 cubes of butter
1/2 cup of parmesan cheese (Grated fine)
8-10 cloves of Garlic
2 1/2 tsp of salt
2 1/2 tsp of Italian herb spices

Boil the potatoes and the garlic. Drain and add the rest of the ingredients mash and serve.

these are Amazing - don't add milk trust me.......

Beef with Broccoli - Sheryl R.

Prep 15 min
Cook time- 6 min

1 pound of Rump Steak partially frozen
6 Tbsp of Soy Sauce
1 1/2 Tbsp of Corn Starch
1 1/2 Tbsp of Rice Wine or Dry Sherry
1 1/2 Tsp Sugar
1 1/2 Cups of Fresh Broccoli
6 Tbsp of Oil Divided
2 Tsp of Ground Ginger or more if Desired

1. Trim fat from steak and cut in thin strips across the grain

2. Combine the meat, soy sauce, corn starch, sherry, sugar, and ginger. stir well and let meat defrost.

3. Cut broccoli in even small flowerets. peel the stalks and cut into thin strips (optional i use more flowerets)

4. Heat 2 tbsp of oil in wok- Add broccoli sprinkle with a little salt.-cook the broccoli till dark green. DO NOT cook longer than 2 min remove and set aside.

5. Add remaining oil to pan- stir fry beef mixture for about 2- 4 min add the broccoli back in mix well heat for about 30 sec. and then serve. Do not leave on the heat the broccoli will get mushy. Serve with rice.
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