Speedy Sweet and Sour Chicken

Tonight's meal basically came about just because I was ready for something different. I knew that Scott would really like this meal because he is always asking me to make stirfry.

--Speedy Sweet and Sour Chicken Recipe: from BetterRecipes.com

2 teaspoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1 medium onion cut into 1/2-inch strips
1 red sweet pepper cut into 1/2-inch strips
1 Tablespoon cornstarch
1 (8 ounce) can pineapple chunks, drained, reserving juice
1/2 cup brown sugar
1 Tablespoon reduced-sodium soy sauce
1/2 cup rice wine vinegar
1/2 cup tomato sauce
Rice or soba (buckwheat) noodles

Directions: Heat oil in a large non-stick skillet, add chicken, onion and pepper strips, and stir-fry about 5 minutes. Remove and keep warm. Mix cornstarch, pineapple juice, brown sugar, soy sauce, vinegar and tomato sauce in a small bowl; add to skillet. Reduce heat and simmer until sauce thickens. Add chicken mixture back to pan; add pineapple chunks and heat through. Serve over rice or soba noodles.

Here's what I started with:



Here's how I did it:

#1 I sliced up a medium onion.



#2 I cut up a red pepper.



#3 I cut up 2 chicken breasts into bite-sized pieces.



#4 I measured out all of the rest of the ingredients and put them into a separate small bowl. I measured out 1T of cornstarch.

#2 Drained a can of pineapples and put the juice in the bowl.

#3 1/2 cup of brown sugar

#4 1T of soy sauce

#5 1/2 cup of rice wine vinegar

#6 1/2 cup of tomato sauce

#7 I heated a wok until it was steaming hot.

#8 I covered the bottom with 3-4T of olive oil and then I threw the chicken in.

#9 The peppers and onions went in with the chicken for about 5-6 minutes.

#10 The chicken, onions and pepper were pulled out and the sauce mixture went in.

#11 The sauce mixture cooked until it thickened up a bit and then the chicken, onions and peppers went back in.

#12 Finally, the pineapple chunks went into the wok and I let them cook for 5-6 minutes.

While all of this was going on, I also made some Uncle Ben's rice according to the directions on the box.

The Finished Product:

Review:

This dish provided a good alternative to other dishes we have had lately. I actually liked the pineapples chunks in there and I wasn't sure that I would. The sauce smelled so good while it was cooking and it had a really good flavor to it.

For me, I missed some spice to it. While the flavor was really good, I usually like it just a little bit spicer. I think I should have added a hot pepper or hot pepper flakes. Since the sauce had rice wine vinegar and brown sugar in it and then there were pineapple chunks in it, as well, it was just a little sweet for me. Scott, however, really liked it.

The one thing that I should have done differently was to keep the rice and the mixture separate. I just poured the whole mixture over the rice in one bowl and I think it made the rice a little soggy. Also, I think I should have let the sauce cook a little longer and thicken up just a bit more. I also would have cut the bell pepper up into 1/4 inch chunks instead of long strips.

Overall, this has been the best stirfry or Chinese type food that I have tried. I think that I will make it again but I will definitely give it a little spicy kick.

Mom's Pepper Steak

Tonight's meal is one of Scott's favorites. He had never had Pepper Steak until late in 2009, when my mom made it for dinner one night. He was absolute hooked after that. We also had some mashed potatoes, a bag of Steamer Corn and some biscuits. Perfect cold weather meal!

Here's what I started with:



My Mom's Pepper Steak Recipe:1 1/2lb chuck or round steak (cut if strips)
1/3 cup of flour
1 teaspoon salt1/2 teaspoon pepper ( I like pepper, I probably used more than this)
1 large onion sliced or diced
1 green pepper sliced
1 lb. can of tomatoes ( I use 2 cans of 14.5 oz of diced tomatoes. I don't like the flavored tomatoes like garlic and basil etc. It gives the pepper steak a funny taste.
1 4oz can of mushrooms. I use stem and pieces.
3 tablespoons of soy sauce

Directions: Put steak strips, flour, salt and pepper in a crock pot and stir until the meat is coated ( I usually do this before I put it in the crock pot) Add all other ingredients to the steak in the crock pot. Cover and cook on High for 1 hour then turn down on low for 8 hours
or cook on high for 5 hours.

I usually make up some cornstarch and water when the pepper steak is done and add a little to thicken the 'gravy' .

You can serve over rice or with whatever sides you want

Here's how I did it:

#1 First, I cut all of the meat off of the bone.



#2 I seasoned the meat with Home Seasoning.



#3 I measured out 1/2 cup of all-purpose flour and covered the steak.

#4 The floured meat went into the crockpot.

#5 I cut up a green pepper and a large onion and added it to the crockpot.

#6 Next, I added 2 cans of diced tomatoes (not the flavored kind).

#7 I added 1 small can of mushrooms with stems and pieces.

#8 Finally, I threw in 3T of soy sauce--an absolute must for this recipe.

#9 Covered the crockpot and put it on to cook for 6 hours.

#10 About 20 minutes before it was time to eat, I put 2T of cornstarch in some water (just enough to make kind of a runny paste) and added it to the pot so the sauce would thicken up a bit.

Review:

This meal is a staple in our house. We all love it. It only takes about 5 minutes to prepare the pepper steak and then just turn on the crockpot and forget it. If you are in a hurry, you could defintiely put it all in the crockpot the night before and stick it in the refrigerator and then just turn it on before you leave for work in the morning.

Did you see that huge steak that I started with? Well, let me tell you that by the time that 6 hours was over, it was fork tender. Meat was just floating throughout the entire sauce. I popped a bag of Sweet Corn Steamers in the microwave and a can of biscuits to go along with it. YUMMY!

We always make it with mashed potatoes because everyone loves my mom's mashed potatoes but you could certainly make some rice and serve it over that. It would taste great with all of those juices.

Hope you enjoy!

April

Weekly Menu 5

I have really been craving a steak lately and up until now, I just haven't been able to find anything that I like to cook at home. I researched online for the Applebee's Bourbon Steak recipe so hopefully it will taste the same. Kanin has been begging for tacos so we are going to do plain 'ole taco Tuesday and then throw in another couple of meals, too.

Make sure that you have sides for any of these meals.

Make sure to check your pantry and refrigerator for any items that you may already have. Match coupons and sale items when you can!


Shopping List
1 tomato
1 5lb bag of potatoes
3 onions
1 Red bell pepper
1 Green bell pepper
Lettuce
1-1 1/2lb lean hamburger meat
1lb of boneless, skinless chicken breasts
1 1/2lbs of chuck or round steak
3-4 sirloin steak
Taco seasoning
Hard and soft taco shells
1 can pineapple chunks
1 can refried bean
1 box of Mexican style rice
1 jar of salsa or taco sauce
2 cans of 14.5 oz diced tomatoes
1 4oz can of mushrooms with stems and pieces
1 bottle soy sauce
1 bottle Worcestshire sauce
1 bottle rice wine vinegar
1 can tomato sauce
1 bag of rice (instant or long-cooking)
Vegetable oil
Butter
Milk
Sour cream
1 package of blended cheese
Cornstarch
Brown sugar
Chili powder
Minced Garlic
Meat tenderizer
Paprika
Cayenne powder
Onion powder
Oregano
Flour
Salt
Pepper

--Speedy Sweet and Sour Chicken Recipe: from BetterRecipes.com

2 teaspoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1 medium onion cut into 1/2-inch strips
1 red sweet pepper cut into 1/2-inch strips
1 Tablespoon cornstarch
1 (8 ounce) can pineapple chunks, drained, reserving juice
1/2 cup brown sugar
1 Tablespoon reduced-sodium soy sauce
1/2 cup rice wine vinegar
1/2 cup tomato sauce
Rice or soba (buckwheat) noodles

Directions: Heat oil in a large non-stick skillet, add chicken, onion and pepper strips, and stir-fry about 5 minutes. Remove and keep warm. Mix cornstarch, pineapple juice, brown sugar, soy sauce, vinegar and tomato sauce in a small bowl; add to skillet. Reduce heat and simmer until sauce thickens. Add chicken mixture back to pan; add pineapple chunks and heat through. Serve over rice or soba noodles.

--Taco Tuesdays with whatever sides you wantI will just be using a taco making kit and serve it with some Mexican style rice (probably Ol El Paso Cheesy Mexican Rice) and refried beans.


--My Mom's Pepper Steak Recipe:1 1/2lb chuck or round steak (cut if strips)
1/3 cup of flour
1 teaspoon salt1/2 teaspoon pepper ( I like pepper, I probably used more than this)
1 large onion sliced or diced
1 green pepper sliced
1 lb. can of tomatoes ( I use 2 cans of 14.5 oz of diced tomatoes. I don't like the flavored tomatoes like garlic and basil etc. It gives the pepper steak a funny taste.
1 4oz can of mushrooms. I use stem and pieces.
3 tablespoons of soy sauce


Directions: Put steak strips, flour, salt and pepper in a crock pot and stir until the meat is coated ( I usually do this before I put it in the crock pot) Add all other ingredients to the steak in the crock pot. Cover and cook on High for 1 hour then turn down on low for 8 hours
or cook on high for 5 hours.

I usually make up some cornstarch and water when the pepper steak is done and add a little to thicken the 'gravy' .

You can serve over rice or with whatever sides you want.

Mashed Potatoes Recipe:
Red potates, peel and diced, use enough for how many people you are serving
Butter
Milk
Salt
Pepper

Directions: Boil potatoes in water until fork tender. Drain. Add butter, milk, salt and pepper to taste and texture. You can also cut back on the milk and butter and substitute some sour cream.
--Bourbon Street Steaks ala Applebee's: from RecipeZaar(Click on the RecipeZaar link to change the serving amount. This is for 3 servings)
3 tablespoons Worcestershire sauce
3 tablespoons soy sauce
6 teaspoons chili powder
6 teaspoons minced garlic
2 1/4 teaspoons meat tenderizer
3 teaspoons paprika
3 teaspoons ground black pepper
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons onion powder
3/4 teaspoon ground oregano
3 cups water
3 sirloin steaks, of your choice Applebees use sirloin

Directions: Add all ingredients to bowl whisk well till smooth and mixed well. Marinade in the refrigerator for 1 hour. Cook steaks to like doneness. Serve with whatever sides you choose.

Baked Potato Soup

Today's recipe was a special request from my friend, Jen. She's been following for a while and said she would really like a recipe for a potato soup. To be perfectly honest, I wasn't incredibly excited about making potato soup as it isn't typically one of my favorites but I really wanted to help her out ad I hoped that I would find something that we liked, as well.

Here's what I started with:



Baked Potato Soup Recipe: from Paula Deen

8 slices Smithfield Naturally Hickory Smoked Bacon
1 onion, diced
1/2 cup all purpose flour
3 (14.5 ounce) cans chicken broth
5 potatoes, baked, peeled and diced
1 teaspoon dried parsley flakes
2 cups half & half
1 cup sharp cheddar cheese, grated
1 cup sour cream
Salt & pepper to taste (optional)

Directions:

In a Dutch oven cook bacon until crisp; remove and crumble, reserve drippings.
Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes, parsley, bacon and half & half; cook for 10 minutes. Stir in cheese and sour cream. Garnish with cheese, bacon and sour cream.

Modifications:

-I used turkey bacon instead of pork bacon. Because turkey bacon doesn't have as much fat, I put some olive oil in so that the bacon would get crisp.
-I added some artificial bacon bits.
-I added some minced garlic.
Here's how I did it:
#1 I peeled, washed and cut up about 6 potatoes (sorry for the shadowy picture).


#2 I threw some bacon in a dutch oven along with some olive oil.



#3 I peeled and diced up an onion.



#4 While the bacon was cooking, I went ahead and poured 2 cups of half and half.


#5 Once the bacon was crispy, I pulled it off and then threw the onions in the same pot to cook for about 1 minute.

#6 I measured out 1/2 cup of all-purpose flour and poured it in with the onions. I also added more olive oil because there wasn't a lot of remnants from the bacon since it was turkey bacon.

#7 After the onions and flour cooked for about 1 minute, I slowly stirred in 2 cans of chicken broth. The recipe called for 3 cans but 2 worked just fine.

#8 At this point, I was a little nervous by the look of the "soup" but I let it all get hot and thicken up.

#9 While the stock was thickening, I chopped up the bacon.

#10 After it was thick, I then put in the potatoes, parsley, bacon and half & half.

#11 I noticed that it didn't seem like a lot of bacon so I put about 1 T of artifcial bacon bits in the pot, too.

#12 The recipe said to let all of the above cook for 10 minutes but I didn't think that it was enough time because the potatoes were still hard. I let it go for about 15-17 minutes and then I added 1/2 cup of light sour cream and 1 cup of sharp cheddar cheese.

The Finished Product:

Review:
I only have one word to describe this soup--DELICIOUS! This soup only took about 40 minutes with prep and cooking time. It had great flavor and I love the fact that cheese was actually added to the soup and not just an after-thought as a topping.

I don't know if you can tell or not in the pics but I left pretty big pieces of bacon and it added great texture. I wish that I would have cooked up a couple of more pieces and then saved some to put on top, too.

Of course, Kanin and Gracie didn't eat it BUT don't go by them because they are in the "I don't like this" phase about everything.

If you like potato soup, this is for you!!