Sesame Chicken and Broccoli

The first week of spring weather is here and

Mother Nature, 

if you are listening…

we're good with it, 

so these warmer sunny days can be here to stay. 

No more yanking us around with cold days, 

I'd like to pack up my boots and snow pants and leave them hidden until next winter.

K, thanks! 

With this beautiful weather, 

it can be hard to reel the kids in for dinner, 

but not if you serve up this

Sesame Chicken and Broccoli…

the aroma literally brought them in from the great outdoors

and I couldn't shake them, 

so I let them help me in the kitchen. 

That is another story in itself…

best part about kids helping in the kitchen is that 

soon they will be cooking for me!  

At least that is what I keep telling myself!

For a family size (but no leftovers - because it is THAT good) meal,

started with 3 eggs and 3 tbsp of corn starch

whisked together in a bowl large enough to 

add the chicken to for coating. 

I love this recipe! 

I love starting with eggs and corn starch…

I just know that a great texture will result from those two ingredients! 

Next, cut up 

2.5# of boneless, skinless chicken thighs

and add them to the egg batter.

If you haven't tried them yet, 

these boneless, skinless chicken thighs are the way to go! 

Not only to they have great flavor and texture, 

but they are also about half the price of chicken breasts.  

So, 2.5# of boneless skinless chicken is costing me just over $7

compared with nearly $15 for breast meat.  

When the pan with a couple tablespoons of your preferred vegetable oil 

was sufficiently pre-heated, 

pour the chicken, egg and starch mixture right into the pan. 

Here is where some patience will come into play. 

Don't over-stir!

You have to give the chicken and batter, if you will, enough time to brown up a bit,

in order to achieve that ideal, light, crispy texture. 

Here you can see the browning that is underway. 

While the chicken was cooking, 

my helpers were getting the other fixings prepared. 

Landon chopped up some broccoli,

which can be added to the pan towards the end to avoid mushy-broccoli syndrome. 

Ryker was measuring out the ingredients for the sesame sauce, 

which really makes the meal! 

He added 3 tbsp soy sauce,

2 tbsp water

1 tbsp toasted sesame oil (my favorite!)

3 tbsp brown sugar

3 tbsp rice vinegar

1 inch of freshly grated ginger

1 tbsp minced garlic

2 tbsp sesame seeds

1 tbsp corn starch

It took both of them to grate the fresh ginger…

but, at least they weren't fighting! 

The broccoli was added and tossed a bit!

The sauce was whipped together…

It starts out pretty thin, 

but once added to the pan, 

the corn starch would do its thing

and next thing you know you have a nice, thick, sweet, nutty sauce over all of the delicious-ness.

(Sorry Jerry, I know you hate that word!)

Pour it in, 

stir it up 

and let is start to bubble just a little bit! 

Serve over rice and top with some scallions. 

I was REALLY disappointed that there weren't any leftovers! 

I'm already trying to come up with a time when I can make this again and 

manage to get some more for myself! 

RECIPE:

Time: 45 minutes

Serves: 6

Ingredients:

3 eggs

4 tbsp of corn starch - divided

2.5# of boneless, skinless chicken thighs

3 tbsp vegetable oil

Broccoli

3 tbsp soy sauce

2 tbsp water

1 tbsp toasted sesame oil 

3 tbsp brown sugar

3 tbsp rice vinegar

1 inch of freshly grated ginger

1 tbsp minced garlic

2 tbsp sesame seeds

Directions:

• Whisk together eggs and starch. 
• Cut chicken into bite-sizes chunks, add to egg, toss to coat. 
• Preheat oil over medium high heat, add chicken and egg mixture. 
• Stir occasionally, until no more pink remains. 
• Measure and combine soy sauce, water, sesame oil, brown sugar, vinegar, ginger, garlic, corn starch and sesame seeds. Mix well. 
• Add broccoli to pan and pour sauce over. 
• Allow to heat for about 5 minutes before serving over rice. 

Cheesy Hamburger and Rice Skillet (in less than 30 minutes)

Happy Tuesday…

I'm a much bigger fan of Tuesday than Monday. 

Mondays are so overwhelming for me, 

as I put together a to do list for the week and wonder how I'm ever going to get it done! 

Then, Tuesday comes and, eh…

que sera sera!

If you ever find yourself in a 'what am I going to make for dinner?' rut

because of a que sera sera approach...

 I have the solution! 

Throw together a bunch of kitchen staples in this delicious

Cheesy Hamburger and Rice Skillet 

and your family will be clamoring for more! 

Starting out with the 2.5# of ground sirloin,

add 1 chopped onion, 1 tbsp minced garlic and 

a generous sprinkling of seasoning salt

(I just shake the salt over the whole pan of meat). 

With the help of my oldest, Ryker, 

an 8 oz can of tomato sauce, 14.5 oz can of diced tomatoes and 1 tbsp hot sauce

were added to the skillet and stirred well. 

Then, my most predictable addition, 

16 oz bag of frozen corn. 

I just love the flavor, texture and color imparted by those sweet little morsels. 

Finally, some partially cooked minute brown rice. 

Here's the deal…

I started cooking 3 cups of rice in 2.5 cups of beef broth on it's own

(which would be unnecessary)

and then just poured it in to simmer and finish with the rest of the dish. 

This could all be done in the same pan, just the same…

I'll leave that up to you!

Mix it all up. 

Cover and simmer to allow the rice time to finish up. 

Sprinkle with 1-2 cups of shredded cheese, 

according to your preference. 

I probably error on the lighter side because 

regardless how cheesy any dish may be…

my family always likes to add more on their own! 

Some parsley and oregano make for a fabulous finishing touch. 

RECIPE:

Time: 20 minutes

Serves: 8

Ingredients:

2.5# of ground sirloin

1 chopped onion

1 tbsp minced garlic 

seasoning salt

8 oz can of tomato sauce

14.5 oz can of diced tomatoes

1 tbsp hot sauce

16 oz bag of frozen corn

3 cups of brown minute rice

2.5 cups of beef broth

1-2 cups of shredded cheese

Parsley

Oregano

Directions:

• Brown the meat, add onion, garlic and salt. 
• Add tomatoes, hot sauce and corn, mix to incorporate. 
• Add rice and broth. 
• Simmer until rice is cooked and top with cheese, parsley and oregano before serving. 

Slow Cooker Jambalaya

Happy Tuesday to all. 

I'm home again today with our youngest who is still fighting a fever.  

Poor guy!  

While being sick is never fun, at least when it is rainy and 35 F, 

spending the day snuggled in bed isn't such a bad alternative. 

Since I'm home, I can get caught up a bit!

I feel a bit like a slacker since I've noticed that this is only my 3rd post this month, 

but if you have seen the  Facebook feeds or the Janesville Gazette,

 at least I have a good alibi.

Making all of that food in one day (click here for recipes) 

was quite the cooking extravaganza and 

I am so thankful and humbled to have the opportunity to share my recipes with a broader community. 

Besides the upcoming holidays,

 I've been hearing some of you talk about warm, healthy, easy meals that are ready when you are!  

You are in luck….

I made this Jambalaya in the slow cooker a few weeks ago 

during our last soccer weekend.  

Just throw a few simple ingredients together and 

the fabulous aroma welcomed us into the house after the brisk afternoon at the field.  

Without further ado, let's get started!

Add two chicken breasts, whole, and 

one sliced up ring of smoked beef sausage 

 to the slow cooker. 

Just last year, I started adding my chicken to the slow cooker whole, 

as in, un-chopped.   

This is so much better!

Less mess because a raw chicken cutting board and knife are eliminated

and

shredding cooked chicken after a few hours in the slow cooker is just soooo easy!  

Actually, it practically shreds itself just removing it from the vessel. 

Anyway, back to the dish.  

Top the meat off with a 28 oz can of crushed tomatoes, 

1 cup of water and 1 chicken bouillon cube. 

As far as seasoning, I used 

2 tsp Cajun Seasoning

1 tsp ground oregano

2 tsp ground garlic

1 tsp ground thyme

And that's it!  

Stir it up and turn on high for 4-6 hours or low for 8-10 hours. 

When we got home, it had cooked down a bit. 

Remove the chicken for shredding.

Add 1 cup of minute rice, 

which cooks nice and fast in this hot environment. 

While the rice was cooking, the chicken was shredded and added back.  

So flavorful, so warm and hearty, really hit the spot!  

I'd definitely make a bigger batch next time…

maybe even double it, 

as the leftovers, minimal as they may have been, 

were at least as delicious! 

RECIPE:

Prep Time: 10 minutes

Cook Time: 4-10 hours in Slow Cooker

Served: 6

Ingredients:

2 chicken breasts

1 Ring of smoked beef sausage

28 oz can of crushed tomatoes

1 cup of water

1 chicken bouillon cube

2 tsp Cajun Seasoning

1 tsp ground oregano

2 tsp ground garlic

1 tsp ground thyme

1 cup of minute rice

Directions:

Add all of the ingredients, except the rice, to the slow cooker. 

Stir well and set on low for 8-10 hours or high for 4-6 hours. 

Just before serving, remove chicken for shredding. 

Add rice for cooking. 

Add back the chicken. 

Serve it up!  

Cranberry and Rice Stuffed Acorn Squash

Let's talk about squash. 

Does that word rub you the wrong way the same way it does me?

When I was a kid, I wouldn't have been caught dead eating squash, 

I probably would have rather had brussel sprouts (which I'm STILL not a fan of)

 than squash! 

Thankfully there is zucchini,

the gateway squash, 

as I've always enjoyed zucchini and while I've hated the idea of squash,

I figured that if I liked zucchini, 

then maybe the other squashes couldn't be too bad!  

Now that I have matured 

(insert another thankfully here)

I am so grateful for all of the varieties of squash

AND

all of the awesome recipes to make with them. 

Today I want to share with you 

Cranberry and Rice Stuffed Acorn Squash.

The combination tangy cranberries, chewy rice, creamy squash

and the fabulous flavors of Italian sausage,

this is one heck of fall festival in your mouth!  

This party started by browning 1# of bulk Italian sausage 

while the oven was preheating to 450 F. 

Then, the acorn squash was cut in half

and the seeds were scooped out. 

The baking started with 15-20 minutes at 450 F, 

cut side down,
until started to soften.  

Once the sausage was done, it was drained on a paper towel.

The paper towel helps to separate and collect the grease 

which prevents it from moving on to the next steps in the process. 

One cup of brown minute rice was added to 1 cup of boiling or broth

for a quick 5-minute cooking session. 

When the rice was nearly done, the sausage was added to the rice pan

along with 1/2 cup of dried cranberries.

And, viola, the gluten free stuffing is ready!  

And, looks delicious!  

After the first pre-cooking session, 

the squash was flipped over and coated with some butter. 

Piled high with the stuffing mix. 

Sprinkled with Parmesan and 

back to the oven for the next 20-30 minutes at 350 F until nice and soft!

These came out of the oven ready to be devoured. 

Perfect for these brisk, fall evenings. 

RECIPE:

Prep Time : 20 minutes

Bake Time : 35-50 minutes

Serves: 2

Ingredients:

1# bulk Italian Sausage

1 cup of minute rice - uncooked

1 cup water or broth

1/2 cup dried cranberries

1 acorn squash

4 tbsp Butter

Grated Parmesan cheese - to taste

Directions:

Preheat oven to 450 F. 

Brown sausage and drain well. 

Cut Acorn Squash in half and remove seeds. 

Bake cut side down for 15-20 minutes. 

Make 1 cup of Minute rice according to instructions. 

Combine cooked rice, sausage and cranberries. 

After the first 15-20 minutes of baking, flip squash over and butter. 
Reduce oven to 350 F.

Fill with cranberry, rice and sausage stuffing. 

Top with Parmesan cheese. 

Bake for 20-30 minutes. 

Make-Your-Own Sweet and Sour Chicken

How is your first week of fall going?

Pretty exciting week around here...after quite the wild and winding road called life, my big brother is finally getting married.

Couldn't be happier for him and his bride, their family and farm.  We can wait to celebrate with everyone!

But before we pack up and head out, I have a few more recipes that I want to share with everyone.

As you have probably guessed by now, I'd much rather feed my family at home than pay someone to do it for me.

So, in an effort to keep up with their ever-changing favorites, I attempted my first ever sweet and sour chicken...which was a success, if I do say so myself!

Perhaps a little tedious, but I still prefer that over eating out, 

at least on MOST occasions.

For starters, I took a package of chicken tenders, nearly 2# which was about 12 tenders, 

cut them up into bite size pieces,

 doused them with 1/2 cup of corn starch and tossed to coat.

Easy enough!

Next, I whipped up 3 eggs to serve as my batter or wash before par-frying (partial or pre-frying) 

in 1/4 cup of canola oil, for starters, more was added as necessary.

Before moving on, make sure that your oven is preheating at 325 F.

Just using a toothpick, the chicken was dipped in the egg and then placed in the pan.  

Frying for 2-3 minutes per side, until nicely browned, giving great texture.

Until both sides are browned. 

Then, they are placed in a 9x13 baking pan to hang out for a bit before finishing off in the oven.

Now, for the sweet and sour sauce, combine

1/2 cup sugar, 1/4 cup ketchup, 1/2 cup apple cider vinegar, 1 tbsp soy sauce 

and 1 tsp garlic powder.

Whisk together until smooth.  

When all of the chicken was browned, 

1 chopped green pepper, 1 can of pineapple chunks and the sauce

were added to the chicken.

Top with sauce and pop into the oven for 20 minutes.  

Flip, turn, or stir and give them another 20 minutes of oven time.

Just serve over rice

and 

enjoy all of the flavors and textures of this Asian inspired dish!

RECIPE: Serves 6. 

Ingredients:

1 Package of chicken tenders (roughly 2#)

1/2 cup of corn starch

3 eggs

1/4 cup of canola oil

1/2 cup sugar

1/4 cup ketchup

1/2 cup apple cider vinegar

1 tbsp soy sauce 

1 tsp garlic powder

1 chopped green pepper

1 can of pineapple chunks

Garnish with:

Parsley

Green Onion 

Sesame Seeds

Directions:

Preheat oven to 325F. 

Cut up chicken tenders into bite sized pieces. 

Coat with corn starch. 

Preheat oil in sautee pan. 

Whisk up eggs. 

Using a toothpick, dip chicken into eggs and then add straight to pan for par-frying, 2-3 minutes on each side. 

When both sides are browned, place in 9x13 pan. 

Mix up sauce with sugar, ketchup, apple cider vinegar, soy sauce and garlic. 

After all chicken is coated and browned, add pineapple, green pepper and sauce. 

Bake for 40 minutes, stirring after 20.