So, although I have come to somewhat enjoy grocery shopping, I LOATHE trying to figure out what to eat each week. It always seem like "we just had that meal." I really seem to be struggling this week. So, I saw this on someone else's blog and thought it was a great idea! I will post two recipes: One that is REALLY good, but not necessarily simple, another that is good and simple. Then I will ask that anyone who writes them down leave two (in the comments) of their own for me (and other readers) to use. I would LOVE it if I got at least 7 by tonight since I need to go shopping tomorrow.....
Chicken Corn Chowder by Jonelle Shields:
(This is SO SO good...we serve it with cornbread)
8 slices bacon, cooked
1-2 ckn breasts, cubed (enough to make 1-2 cups cubed chicken)
1 onion, chopped
2 cloves garlic, minced
2 Tb butter
2 chicken bouillon cubes
1 c. hot water
1 tsp ground cumin
2 c. milk
2 c. mont.jack cheese, shredded
1 (14 oz) can creamed corn
1 (4 oz) can diced green chilies, undrained
1/4 tsp Tabasco sauce
1 tomato, de-seeded and chopped
handful of chopped fresh cilantro
1. Cook bacon in frying pan, chop, set aside. Pour out grease.
2. Add butter, chicken, onion and garlic to pan and cook until chicken is just cooked through
3. Dissolve bouillon in hot water. Put in large pot. Add chicken mixture and cumin. Bring to a boil. Reduce heat, cover and simmer for 5 min.
4. Add milk, cheese, chilies, corn and Tabasco. Stir over low heat until cheese melts
5. Stir in tomatoes and cilantro.
Easy, Tasty Stir Fry by Kristy Marsh:
(This is super good too, but VERY easy and quick; serve over rice)
2-3 chicken breast, cubed
Olive Oil
Your choice of favorite frozen stir fry veggies (enough to fill up a good size frying pan)
Sauce:
6 Tbsp soy sauce
4 Tbsp. sugar
1 1/3 c. water
3 Tbsp cornstarch dissolved in 2 Tbsp water
1. Steam veggies (I do it in the microwave)
2. While veggies are steaming, heat 1-2 Tbsp olive oil in a large skillet. Add chicken and cook until no longer pink
3. To make sauce: combine all ingredients in a sauce pan and cook on med-high, stirring constantly until sauce thickens and darkens (about 5 min)
4. Pour sauce over chicken and veggies
Thanks in advance!
ps...Laurie, I REALLY want your Stroganoff recipe!
Holy lasagna!
ReplyDeleteMisty,
ReplyDeleteTake a browse on the two recipe sites I have on my blog. It could help with some ideas. I highly recommend the enchiladas and chicken parm recipes I posted on Dinner's Ready!
Awesome Idea, here is a recipe that may not be super easy well easy to make but not easy time wise. HOWEVER its healthy wonderful taste makes up for all the time it takes to make it ENJOY, oh and cute blog:
ReplyDeletePork Chops with Fennel and Caper Sauce:
1/4 cup olive oil
4 boneless (2-inch-thick) pork chops (about 2 pounds total)
3/4 teaspoon salt, plus more for seasoning meat
3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
2 large shallots, thinly sliced
1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
1/2 cup white wine
1 (28-ounce) can diced tomatoes, with their juices
1/2 lemon, zested
2 tablespoons capers
In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.
Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.
Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.