Serves 2-3
Found at: http://www.porkchoprecipes.net/grilled-pork-chops.html
Ingredients:
4 pork chops
¼ cup soy sauce
¼ cup water
2 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon minced onion
1 teaspoon garlic
Combine all ingredients in a large bowl; toss well to coat, cover, and marinate overnight. Grill up the next day and serve with whatever sides you wish to have.
Saturday, July 31, 2010
Thursday, July 15, 2010
Chicken Chow Mein
I got this recipe from my wonderful mother-in-law and it's oh so delicious and can be made in about 30 minutes.I like it with just chow mein noodles, but it goes well with rice too.
Serving size: 2-3 people
Chicken Chow Mein
1 C. onion, diced
1 C. bean sprouts, around 1# Pkg
1-2 TBSP olive oil
1-2 C. celery, chopped/sliced thin on an angle
1/2 C.+ carrots, broccoli, mushrooms chopped optional (add any veggies you like)
1 C. water
1/2 tsp salt
1/2 C.+ chopped chicken or turkey
Sauce:
2 Tbsp corn starch
4 tsp sugar
2 Tbsp cold water
2 Tbsp soy sauce
You can cook all of this in one large non-stick fry pan or wok pan.
Saute chicken in 1/2 cube margarine until cooked. Remove to be added
later.
Saute onion and rinsed bean sprouts in the rest of the margarine until
browned/translucent.
Add celery and other vegies to onion mix, add water and salt.
Add chicken back on top. Cover and bring to a simmer. Simmer 2 minutes.
Make sauce mix during the simmer time. Mix in order of list, one at a
time.
For thinner sauce, cute the sauce recipe in half.
Stir in sauce mix to thicken. Heat until the sauce is gravy-like.
Serve over rice or hard chinese noodles or ramen type noodles.
Serving size: 2-3 people
Chicken Chow Mein
1 C. onion, diced
1 C. bean sprouts, around 1# Pkg
1-2 TBSP olive oil
1-2 C. celery, chopped/sliced thin on an angle
1/2 C.+ carrots, broccoli, mushrooms chopped optional (add any veggies you like)
1 C. water
1/2 tsp salt
1/2 C.+ chopped chicken or turkey
Sauce:
2 Tbsp corn starch
4 tsp sugar
2 Tbsp cold water
2 Tbsp soy sauce
You can cook all of this in one large non-stick fry pan or wok pan.
Saute chicken in 1/2 cube margarine until cooked. Remove to be added
later.
Saute onion and rinsed bean sprouts in the rest of the margarine until
browned/translucent.
Add celery and other vegies to onion mix, add water and salt.
Add chicken back on top. Cover and bring to a simmer. Simmer 2 minutes.
Make sauce mix during the simmer time. Mix in order of list, one at a
time.
For thinner sauce, cute the sauce recipe in half.
Stir in sauce mix to thicken. Heat until the sauce is gravy-like.
Serve over rice or hard chinese noodles or ramen type noodles.
Sunday, July 4, 2010
Chicken Pot Pie
So this is one of my staple meals. VERY simple and VERY yummy. I don't use precise amounts on this recipe.... I just throw stuff in until it looks good, so feel free to adjust according to your taste.
Chicken Pot Pie
1 cup of chopped carrots
1 cup of chopped broccoli
1 cup of chopped potatoes
1 cup of cooked (I usually boil mine) chicken breast (chopped or shredded)
1 can of cream of mushroom soup
1 can of chicken broth/stock (I use a little less than a can)
salt and pepper or JOHNNY SALT (yum!)
Pie Crust (I usually use pre-made pie crust because I am lazy)
I sometimes throw in mushrooms or corn as well.
Preheat oven to 350. Chop up your veggies and chicken and throw into a 9X13 glass pan or a larger pie tin. Season chicken/veggies with salt & pepper OR Johnny Salt. Mix up the cream of mushroom soup and chicken broth/stock.It should be somewhat thick. Pour soupy mixture over the veggies/chicken and mix around a little bit so all the veggies are coated. Place pie crust on top and poke a few holes in it. Place in the oven for 30-45 minutes. Let sit for 10 minutes and then ENJOY!
Chicken Pot Pie
1 cup of chopped carrots
1 cup of chopped broccoli
1 cup of chopped potatoes
1 cup of cooked (I usually boil mine) chicken breast (chopped or shredded)
1 can of cream of mushroom soup
1 can of chicken broth/stock (I use a little less than a can)
salt and pepper or JOHNNY SALT (yum!)
Pie Crust (I usually use pre-made pie crust because I am lazy)
I sometimes throw in mushrooms or corn as well.
Preheat oven to 350. Chop up your veggies and chicken and throw into a 9X13 glass pan or a larger pie tin. Season chicken/veggies with salt & pepper OR Johnny Salt. Mix up the cream of mushroom soup and chicken broth/stock.It should be somewhat thick. Pour soupy mixture over the veggies/chicken and mix around a little bit so all the veggies are coated. Place pie crust on top and poke a few holes in it. Place in the oven for 30-45 minutes. Let sit for 10 minutes and then ENJOY!
No Fail Oatmeal Chocolate Chip Cookies
I love these cookies. There are delicious. I am not great at baking, and these are one of the few cookies that have never failed me. Everyone who has tried them loves them (I rarely get praise for my cookies). So go ahead. Try them out. You won't regret it!
I found the recipe here, and they got the recipe from the Frog Commissary Cookbook.
Oatmeal Chocolate Chip Cookies
Makes about 4 dozen
1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups oats (rolled or "quick," but not "instant")
2 cups chocolate chips (about 12-oz.)
Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract.
In a medium bowl, stir together the flour, baking soda, baking powder and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated.
Stir in the oats and chocolate chips by hand.
Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.
Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.
Cool on baking sheet for at least 1-2 minutes before transferring to a wire rack to cool completely.
I found the recipe here, and they got the recipe from the Frog Commissary Cookbook.
Oatmeal Chocolate Chip Cookies
Makes about 4 dozen
1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups oats (rolled or "quick," but not "instant")
2 cups chocolate chips (about 12-oz.)
Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract.
In a medium bowl, stir together the flour, baking soda, baking powder and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated.
Stir in the oats and chocolate chips by hand.
Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.
Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.
Cool on baking sheet for at least 1-2 minutes before transferring to a wire rack to cool completely.
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