This is a Kraft Foods recipe. It’s easy and good.
Gather up your ingredients: [Read more…] about Maple Apple Chicken
Everyday Food for Busy People
This is a Kraft Foods recipe. It’s easy and good.
Gather up your ingredients: [Read more…] about Maple Apple Chicken
Oh my goodness, this was yummy! The recipe is Pioneer Woman’s, but I changed it a bit to suit our tastes. Her recipe calls for mushrooms, which we don’t like, so I eliminated them. I didn’t have any wine, so I only used chicken broth. And I was too cheap to buy the whipping cream when I already had half & half, so the calories were reduced a bit. I also didn’t have any peas, so I left them out. Bottom line is, substitute as needed!
Gather up your ingredients:
Butter
Olive oil
3-4 cloves garlic, chopped
1 onion, chopped
1 cup brocoli, cut into florets
2 carrots, sliced on the bias
1 yellow squash, sliced on the bias (I think I left this out)
2 zuchini, sliced on the bias
1/2 red pepper, sliced
2 cups half & half, plus a bit more to thin the sauce
chicken broth as needed (I probably used about 2 cups, but that is just a guess)
6-8 fresh basil leaves
grated or shredded parmesan cheese
salt
pepper
Penne pasta
Start the pasta cooking. In a large skillet melt the 2 Tbs. butter and 2 Tbs. olive oil together and cook the onion and garlic until translucent. Add the brocoli and carrots to the pan and cook a few minutes. You want them to still be a bit crisp. Remove from the pan and add more butter as needed and the red peppers. Cook until tender crisp and remove from the pan and saute the rest of the veggies in batches. When all the veggies are cooked and removed from the pan, pour in about a cup of chicken broth and scrape up the brown yummies from the bottom of the pan. Cooking over medium heat, add another 1/2 cup chicken broth, 2 cups half & half, and the cheese. (PW calls for 1/2 cup cheese, but I used the whole container) Add salt and pepper to taste, as well as the chopped basil leaves. Drain the pasta and put it back in the cooking pot. Add the veggies and the sauce and stir to combine. If you need to thin the sauce a bit, add more chicken broth and/or half & half.
Eat and enjoy!
Super easy to make and better for you than store-bought mixes. This recipe is adapted from the Whole Foods for the Whole Family cookbook.
Gather up your ingredients:
2 eggs
1 1/2 cups milk
1/4 cup oil
2 Tbs. brown sugar
2 tsp. baking powder
1/2 tsp. salt
2 cups whole wheat flour
In a mixer bowl, put the eggs, milk, and oil. Mix until well blended. Stir the dry ingredients together and add to the mixer bowl, mixing until blended. Cook on a hot waffle iron.
While the waffles cook, gather up your Honey Cinnamon Butter ingredients:
We celebrated my oldest daughter’s birthday with Sweet and Sour Chicken. The recipe is adapted from the More with Less Cookbook.
Gather up your ingredients:
For the marinade:
1 egg, beaten
1 Tbs. sugar
1 tsp. salt
1 Tbs. soy sauce
1 lb. pork or chicken, cubed (I used 4 boneless chicken breasts)
To stir fry later:
1 clove garlic, minced
4 slices ginger root, finely chopped
1 green pepper, cut up
1 onion, cut up
20 oz can pineapple chunks, drained (reserve the juice)
For the sauce:
3 Tbs. vinegar
3 Tbs. brown sugar
2 Tbs. soy sauce
1 Tbs. cornstarch
the reserved pineapple juice
Mix up the marinade and add the chicken or pork. Let it stand 20-30 minutes while you prepare the other ingredients.
Combine the sauce ingredients and set aside.
Dredge the meat in cornstarch. Fry on all sides until brown. Remove from the skillet and keep warm. Stir fry the garlic, ginger and vegetables in oil, 2-3 minutes. Add the sauce and cook just until the sauce thickens and clears. Return the meat to the skillet. Serve with hot rice.
I keep thinking I need to double the pineapple and sauce amounts, but I haven’t done it. We would like more sauce than what the recipe makes.