Wednesday, October 27, 2010

Shrimp in Chinese Lemon Sauce

This was really good! DH and I loved it.

Source: Stephanie Cooks, adapted from Kitchen Cooking Recipes

3/4 pound peeled and deveined jumbo shrimp
1/4 cup low-sodium chicken broth
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon vinegar
1 tablespoon canola oil
1 1/2 teaspoons ketchup
1/4 teaspoon garlic salt
1 teaspoon cornstarch
1 teaspoon cold water

Heat chicken broth, lemon juice, honey, vinegar, vegetable oil, ketchup and garlic salt to boiling in a 1-quart saucepan.

Mix cornstarch and water; stir into broth mixture. Heat to boiling, stirring constantly. Cover and set aside.

Meanwhile, coat a skillet with cooking spray. Add the shrimp and heat until cooked through on both sides and the shrimp is pink (about 1-2 minutes per side). Pour the sauce into the skillet and toss to coat.

Serve hot.

Tuesday, October 19, 2010

Peanut Noodles with Shredded Chicken and Vegetables

Source: Stephanie Cooks (Adapted from Eating Well )

1.5 cups chicken, chopped
1/2 cup smooth peanut butter
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced garlic
1 1/2 teaspoons chile-garlic sauce, or to taste
8 ounces whole-wheat angel hair
1 12-ounce bag frozen Steam Fresh Asian medley vegetables

Put a large pot of water on to boil for cooking pasta.
Microwave the frozen vegetables according to packaging directions.
Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
Cook pasta in the boiling water. Drain, reserving 1 cup of the cooking liquid.
Pour the cup of hot water into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat.
Serve warm or chilled.

Hoisin 5-spice chicken legs

DH loves chicken legs, and this recipe was great!

Source: Bella's Bistro

6 chicken drumsticks
1/4 cup Hoisin sauce
1/2 tsp. Chinese 5 spice powder
2 Cloves garlic, minced
1 Tbl. Honey
2 Tbl. Soy sauce

Preheat oven to 500.
Add all ingredients, except chicken, to a large Ziploc bag.
Close the bag and shake gently to combine. Add chicken to the sauce bag, seal and toss to coat. Set in the fridge for a few hours.
Bake in upper third of oven until skin is browned and chicken is cooked through, 25 to 30 minutes.

Oatmeal Raisin Cookies

I love this recipe, especially the cinnamon!

Source: Quaker Oats

1 cup unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
3 cups old fashioned oats
1 cup raisins*

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Combine butter and sugar in a mixing bowl and beat until creamy. Add in eggs and vanilla and beat well. Add flour, baking soda, cinnamon, and salt and mix until well incorporated. Add oats and raisins and mix in by hand until evenly mixed. (A sturdy wooden spoon works well for this as the batter will be quite stiff.) Drop in rounded spoonfuls onto prepared cookie sheets and bake for approximately 8 to 10 minutes until golden brown. Cool for about a minute and then transfer to a wire rack and cool completely. Store in an airtight container. Recipe will yield about 4 dozen cookies depending on size.

Chicken Soft Tacos

Source: So Tasty, So Yummy

3 chicken breasts
1 package fajita seasoning
1 can Rotel
1/3 cup water
2 tablespoons olive oil

Sprinkle the fajita seasoning over the bottom of the crockpot. Arrange the three chicken breasts over the seasoning. Pour the can of Rotel over top along with the water and oil. Cook on low for 4 to 6 hours. Shred the chicken with two forks and cook for 30 minutes more. Serve with shredded lettuce, cheese and soft tortillas.