The sauce got mixed reviews, but everyone enjoyed the chicken. I served it with rice, green beans and rolls.
RECIPE INGREDIENTS:
Chicken and Marinade
1/4 cup soy sauce
1/4 cup fresh orange juice
1 tablespoon honey
1 tablespoon vegetable oil
1 to 2 garlic cloves crushed
1 teaspoon sesame oil
1 1/2 pounds boneless chicken, cut into 1-inch cubes
Saté Sauce
3/4 cup chicken broth
1/4 cup fresh orange juice
1 tablespoon soy sauce, or to taste
1 garlic clove, crushed
1 tablespoon sugar
1/4 cup smooth peanut butter
2 scallions, chopped (optional)
1. For the chicken and the marinade: Whisk all the ingredients except for the chicken together in a medium bowl.
2. Add the chicken cubes, turn to coat, cover, and marinate them in the refrigerator for at least 2 hours and up to 24. (The sauce can be made ahead too and chilled for the same amount of time.) 3. Heat the oven to 500 degrees. Thread the chicken onto skewers, if you're using them, or just put the pieces on a foil-lined pan. If you plan to use bamboo skewers, be sure to soak them in water for 1 hour beforehand. Bake for 10 minutes or until the chicken is cooked through.
4. Meanwhile, for the saté sauce: Whisk together the broth, orange juice, soy sauce, garlic, and sugar in a small saucepan until the sugar has dissolved.
5. Over low heat, whisk in the peanut butter (it will be messy at first) until smooth. Whisking constantly, heat the sauce until it has thickened, about 10 minutes.
6. Add the optional scallions. Serve the sauce as a dip for the chicken along with any cut-up raw vegetables your children might also want to dip. Serves 4.
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Tuesday, May 13, 2008
Sunday, April 27, 2008
Spaghetti and Meatball Casserole
Meatballs, frozen
1 16 oz. package of spaghetti
3 T. olive oil
3 c. shredded mozzarella cheese, divided
1 c. grated parmesan cheese
3 large eggs, slightly beaten
s&p, to tasted
2 26 oz. jars spaghettis sauce (or make your own, ha!)
1. Bake meatballs according to directions. When done, slice in half and set aside.
2. While meatballs are baking, prepare the spaghetti.
3. Toss the cooked spaghetti in 3 T. olive oil.
4. Once pasta is a bit cooler, mix in eggs and cheese (1 c. of parm and 1.5 c. mozzarella) and spice well with s&p. Use your hands to do this--it will work much better than a spoon.
5. Place the spaghetti in greased 9x13 pyrex.
6. Place the cooked meatballs on top of the spaghetti.
7. Pour both jars of sauce on top.
8. Cover with foil and bake at 350 for 45 minutes. (I put on a cookie sheet to catch spill-over.)
9. Take off the foil, sprinkle the rest of the mozzarella and bake for 5 to 8 min. until the cheese looks melty and delicious!
I served with a Caesar salad. I didn't do bread because this dinner is already so much, but I originally I wanted to make rolls with it and ran out of time. I actually didn't miss them!!!
Suzi
1 16 oz. package of spaghetti
3 T. olive oil
3 c. shredded mozzarella cheese, divided
1 c. grated parmesan cheese
3 large eggs, slightly beaten
s&p, to tasted
2 26 oz. jars spaghettis sauce (or make your own, ha!)
1. Bake meatballs according to directions. When done, slice in half and set aside.
2. While meatballs are baking, prepare the spaghetti.
3. Toss the cooked spaghetti in 3 T. olive oil.
4. Once pasta is a bit cooler, mix in eggs and cheese (1 c. of parm and 1.5 c. mozzarella) and spice well with s&p. Use your hands to do this--it will work much better than a spoon.
5. Place the spaghetti in greased 9x13 pyrex.
6. Place the cooked meatballs on top of the spaghetti.
7. Pour both jars of sauce on top.
8. Cover with foil and bake at 350 for 45 minutes. (I put on a cookie sheet to catch spill-over.)
9. Take off the foil, sprinkle the rest of the mozzarella and bake for 5 to 8 min. until the cheese looks melty and delicious!
I served with a Caesar salad. I didn't do bread because this dinner is already so much, but I originally I wanted to make rolls with it and ran out of time. I actually didn't miss them!!!
Suzi
Monday, April 21, 2008
Roasted Chicken and Wild Rice Soup
Roasted Chicken and Wild Rice Soup
(from Cooking Light)
1 (6 ounce) box of long grain and wild rice mix
1 T. olive oil
1 1/2 c. chopped red onion
1 c. chopped celery
2 garlic cloves, chopped
1 (8 ounce) package of mushrooms, halved (I omitted these)
1/4 c. flour (I used 1/2 c.--I like the soup to be a little thicker)
1/2 t. dried tarragon
1/4 t. thyme
2 c. water
2 (15.75 ounce) cans fat free chicken broth
1 (12 ounce) can of fat free evaporated milk
3 c. shredded roasted skinless chicken
Prepare rice according to package directions, set aside.
Heat oil in a large dutch oven (I just used a big soup pot) over medium high heat. Add chopped onion and next 4 ingredients, and saute 6 minutes or until onion is tender. Lightly spoon flour into dry measuring cup, and level with a knife. Stir flour, tarragon, and thyme into onion mixture, and cook 1 minute, stirring frequently. Add 2 cups water, broth, and evaporated milk; bring mixture to a boil. Reduce heat and simmer 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook 10 minutes or until thoroughly heated.
(I added more of the thyme and added pepper and garlic powder to taste. I also added one chicken bouillon cube instead of salt.)
(from Cooking Light)
1 (6 ounce) box of long grain and wild rice mix
1 T. olive oil
1 1/2 c. chopped red onion
1 c. chopped celery
2 garlic cloves, chopped
1 (8 ounce) package of mushrooms, halved (I omitted these)
1/4 c. flour (I used 1/2 c.--I like the soup to be a little thicker)
1/2 t. dried tarragon
1/4 t. thyme
2 c. water
2 (15.75 ounce) cans fat free chicken broth
1 (12 ounce) can of fat free evaporated milk
3 c. shredded roasted skinless chicken
Prepare rice according to package directions, set aside.
Heat oil in a large dutch oven (I just used a big soup pot) over medium high heat. Add chopped onion and next 4 ingredients, and saute 6 minutes or until onion is tender. Lightly spoon flour into dry measuring cup, and level with a knife. Stir flour, tarragon, and thyme into onion mixture, and cook 1 minute, stirring frequently. Add 2 cups water, broth, and evaporated milk; bring mixture to a boil. Reduce heat and simmer 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook 10 minutes or until thoroughly heated.
(I added more of the thyme and added pepper and garlic powder to taste. I also added one chicken bouillon cube instead of salt.)
Chicken Chili
Line a 9x13 pyrex with foil.
Place 6 chicken breasts inside (or you can use thighs, just use more of them).
Dump 2 cans of diced tomatoes (with the juice) on top.
Slice 1 onion and put in.
Add spices: s&p, garlic, chili powder, cumin
Mix until everything is covered with sauce and spices, then cover w/ foil and bake in the oven at 375 for at least an hour.
Once chicken is done, take out chicken with tongs and chop into bite size (or slightly larger) pieces. This can be done while chicken is hot.
Put chicken pieces into a large pot.
Pour all of the tomatoes and onions from baking into the pot.
Add two cans of beans (black or kidney or whatever you like in chili).
Add two cans of corn (or use frozen).
Add another can of diced tomatoes.
Add chicken stock until the chili has desired consistency.
Add one or two chicken boullion cubes to give richer flavor.
Spice s&p, garlic, chili powder, cumin until chili has reached desired spicy-ness.
Heat through and serve! I usually serve w/shredded cheese and sour cream along with corn bread and/or chips. I sometimes serve it over rice.
Place 6 chicken breasts inside (or you can use thighs, just use more of them).
Dump 2 cans of diced tomatoes (with the juice) on top.
Slice 1 onion and put in.
Add spices: s&p, garlic, chili powder, cumin
Mix until everything is covered with sauce and spices, then cover w/ foil and bake in the oven at 375 for at least an hour.
Once chicken is done, take out chicken with tongs and chop into bite size (or slightly larger) pieces. This can be done while chicken is hot.
Put chicken pieces into a large pot.
Pour all of the tomatoes and onions from baking into the pot.
Add two cans of beans (black or kidney or whatever you like in chili).
Add two cans of corn (or use frozen).
Add another can of diced tomatoes.
Add chicken stock until the chili has desired consistency.
Add one or two chicken boullion cubes to give richer flavor.
Spice s&p, garlic, chili powder, cumin until chili has reached desired spicy-ness.
Heat through and serve! I usually serve w/shredded cheese and sour cream along with corn bread and/or chips. I sometimes serve it over rice.
Pesto Lasagna
It's Suzi, signed in as Kathrin since I couldn't get the login to work.
For the pesto:
4 c. packed basil
1/4 to 1/3 c. olive oil
3/4 c. shredded parmesan
2 t. butter, room temp.
3 T. pine nuts (optional)
1 T. minced garlic
s&p to taste
Put pesto and olive oil in food processor. Blend until smooth. Add the cheese, blend. Add the rest of the ingredients and blend until smooth.
For the sauce:
3 T. butter
4 T. flour
3 c. milk
1 c. shredded parmesan cheese
1 c. shredded mozzarella
salt, pepper, garlic to taste
Melt butter in saucepan. Add flour and whisk together for 1 minute. Add the milk and whisk over medium-high heat until it starts to thicken. (About 10 minutes.) Add spices. Add cheese and mix until smooth.
Boil the lasagna noodles in large pot with a little olive oil in it (my favorite noodles are the Safeway brand--they just work the best, in my experience).
Once the noodles are done, drain and run cold water over them.
Put a little of the sauce on the bottom of a 9 x 13 pan. Place one layer of noodles down (I use 4 to 5 noodles per layer). Pour half of the sauce over the noodles. You can sprinkle some extra mozzarella on top, if desired.
Place another layer of noodles down.
Spread pesto over these noodles.
Place another layer of noodles down.
Pour the rest of the cheese sauce on top and sprinkle with mozzarella and parmesan cheese.
Bake at 450 for 15 to 20 minutes.
For the pesto:
4 c. packed basil
1/4 to 1/3 c. olive oil
3/4 c. shredded parmesan
2 t. butter, room temp.
3 T. pine nuts (optional)
1 T. minced garlic
s&p to taste
Put pesto and olive oil in food processor. Blend until smooth. Add the cheese, blend. Add the rest of the ingredients and blend until smooth.
For the sauce:
3 T. butter
4 T. flour
3 c. milk
1 c. shredded parmesan cheese
1 c. shredded mozzarella
salt, pepper, garlic to taste
Melt butter in saucepan. Add flour and whisk together for 1 minute. Add the milk and whisk over medium-high heat until it starts to thicken. (About 10 minutes.) Add spices. Add cheese and mix until smooth.
Boil the lasagna noodles in large pot with a little olive oil in it (my favorite noodles are the Safeway brand--they just work the best, in my experience).
Once the noodles are done, drain and run cold water over them.
Put a little of the sauce on the bottom of a 9 x 13 pan. Place one layer of noodles down (I use 4 to 5 noodles per layer). Pour half of the sauce over the noodles. You can sprinkle some extra mozzarella on top, if desired.
Place another layer of noodles down.
Spread pesto over these noodles.
Place another layer of noodles down.
Pour the rest of the cheese sauce on top and sprinkle with mozzarella and parmesan cheese.
Bake at 450 for 15 to 20 minutes.
Thursday, March 27, 2008
Pepperoni Rolls
1/3 cup low fat milk
3 T. sugar
2 t. salt
3 T. butter
2 packages active dry yeast
1 1/2 c. warm water
5-6 cups all-purpose flour
Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute.
Continuing on speeed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place about 1 hour or until doubled in bulk.
Punch dough down and divide in half. Turn onto a lightly floured surface. Roll dough to a rectangle. Spread a layer of pepperoni onto dough and then cover with mozzerella cheese. I sometimes sprinkle italian seasoning over the top. Roll dough tightly from long side and pinch seams. Brush with egg white and water mixture and sprinkly with sesame seeds. Cut slits in the top.
Bake at 400F until golden brown.
This is a weekend favorite at our house!
3 T. sugar
2 t. salt
3 T. butter
2 packages active dry yeast
1 1/2 c. warm water
5-6 cups all-purpose flour
Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute.
Continuing on speeed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place about 1 hour or until doubled in bulk.
Punch dough down and divide in half. Turn onto a lightly floured surface. Roll dough to a rectangle. Spread a layer of pepperoni onto dough and then cover with mozzerella cheese. I sometimes sprinkle italian seasoning over the top. Roll dough tightly from long side and pinch seams. Brush with egg white and water mixture and sprinkly with sesame seeds. Cut slits in the top.
Bake at 400F until golden brown.
This is a weekend favorite at our house!
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