Saturday, January 28, 2017

Easy Almond Chicken

Happy Chinese New Year, the Year of the Rooster. 

This is a great recipe to celebrate with or anytime.

1 lb. Boneless chicken breasts or thighs
1 - 1 1/2 c. flour
1 - 2 eggs
1/8 - 1/4 tsp. each: salt, pepper, fresh chopped ginger
1 - 2 tsp. corn starch
3/4 - 1 c. low sodium chicken broth or water
4 - 6 T. oil 
1 - 2 cloves crushed & chopped garlic
1 c. snow pea pods biased cut
1/4 c. each: sliced almonds, green onions
1 can 6 oz. water chestnuts halved
1/8 c. sake (optional)


Rinse and cut ginger, pea pods and green onions, set aside.

Open can of water chestnuts, drain and cut in half.

Peel, rinse and chop garlic, set aside.

Cut each chicken breast or thighs into 8 pieces. 

Crack eggs into a bowl, add 1/2 of the salt, pepper.

Combine rest of salt, pepper, flour into another bowl.

Dredge chicken pieces in egg, and coat both sides. 

Dredge chicken in flour, cover both sides. 

Heat skillet over medium high heat, lower heat to medium add 2 - 3 T. of the oil.

Add chicken and cook on 1 side for 5 - 9 min. or until brown on 1 side. Turn chicken and repeat cooking process or until done.

Remove chicken from pan and drain on a paper towel lined plate.

Add more oil if needed, toss pea pods, almonds, ginger, garlic, sake, water chestnuts and green onions in pan. Cook for 5 - 6 min.

In a measuring combine chicken broth and corn starch.

Return chicken to pan. Make a well in center of pan. Add chicken broth mixture and cook for 5 - 7 mins or until sauce is reduced.

Serves 4.












Saturday, January 21, 2017

Slow Cooker Chicken Nachos

This is perfect for the playoffs or anytime.

1 lb. boneless chicken breast or thighs
2 c. Shredded cheese
Nonstick cooking spray
1 - 2 cloves garlic
Juice and zest 1 lime
2c. Salsa
1 pkg. tortilla chips
1 c. each: chopped onions, diced olives, chopped tomatoes, chopped bell pepper, shredded lettuce
1/4 tsp. each: salt, pepper


Spray bottom of slow cooker and a cooking sheet with non stick spray.

Juice and zest limes.

Crush, peel and chop garlic.

In a slow cooker combine: chicken, lime, salt, pepper, garlic. 1 c. - 1 1/2 of salsa
Cook on medium for 3 - 4 hr. or until done. 

Seed, rinse and chop pepper

Peel, rinse and chop onion.

Rinse and chop tomatoes.

Rinse and shred lettuce.

Preheat oven to 350' F.

With 2 clean forks shred chicken. 

Spread tortilla chips on cooking sheet. Top chicken with chicken and cheese.

Place in oven and cook until cheese melts 5 - 10 min. 

Top with desired fixings and rest of salsa. 

Serves 4 - 6.




Sunday, January 8, 2017

Blame It On Rio Lemonade™

This is inspired by my favorite waiter at Texas de Brazil.

3 limes 
1/4 - 1/3 c. each: sweetened condensed milk, sugar
1 1/4 c. ice 
2 c. water

Rinse limes and slice 1 lime into wedges. Slice 2 limes in half. Juice limes through a sieve into a blender. 

Add the remainder of ingredients and blend for 30 - 40 seconds. 

Pour into glasses, garnish with lime wedges. Serves 4 - 6.

Saturday, January 7, 2017

Seafood Stock™

Every New Years Eve our family would have crab legs, lamb chops and seafood. This is a great way to use the shells. I've used king crab leg shells, but you can use snow crab leg shells or lobster shells if needed.

After the shells cooled from making stock,  I would also put them in the compost maker. 

1 - 2 lbs. crab or lobster shells
4 qt. water
1/8 - 1/2 tsp. each: salt, pepper (adjust to taste)
1/8 tsp crushed red pepper flakes (optional)
1- 2 stalks celery, carrot, leeks quartered
1 onion peeled, cut into eighths
1 tsp. dried or fresh parsley
1- 2 cloves garlic, crushed and chopped
1 bay leaf 


Rinse, peel and chop garlic, onion. 

Rinse and cut celery, leeks and carrot into 4ths.

Combine water, shells, salt, pepper, red pepper flakes, vegetables, herbs into a stock pot.

Bring pot to a boil over high heat. Boil for 5 - 10 minutes.  Reduce heat to low and let simmer on low covered for 1 hr. - 2  hr approx. , stirring occasionally. 

Remove pot from burner and let cool for 20 - 45 min. Pour stock through a sieve into heat proof containers. Discard or compost shells, vegetables and herbs. 

Store in the refrigerator until needed. You can also put stock into the freezer until needed as well. 

Makes 3-4 qt. of stock approx. 

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