Stir-Fried Asparagus

Carrie said I could post this because I actually made it even though she chose the recipe for dinner tonight.

1-1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces (about 4 cups)
2 Tablespoons butter
1 Tablespoon vegetable oil
3 Tablespoons chicken broth
1 teaspoon lemon juice
1 teaspoon soy sauce
1/4 teaspoon pepper
2 tablespoons slivered almonds, toasted

In a large skillet or wok, stir -fry asparagus in butter and oil for 2 minutes. Stir in the broth, lemon juice, soy sauce and pepper. Cover and cook for 2-3 minutes or until asparagus is tender. Sprinkle with almonds. Yield: 4 servings.
Original recipe found in Simple & Delicious magazine.

Sweet and Sour Sauce

This is a quick and easy sweet and sour sauce that's perfect for dipping (or whatever you like sweet and sour for). Tiernan enjoys this for "shicken" nuggets but he thinks the name is a little weird. 

Sweet and Sour Sauce

3/4 C white sugar

1/3 C white vinegar 

2/3 C water

1/4 C soy sauce

1 Tbsp ketchup

2 Tbsp cornstarch

Combine all ingredients in a medium saucepan.  Whisk until smooth then bring to a boil. Stir constantly until mixture has thickened. (It will be a deep brown color.)

Originally from allrecipes.com

Herbed Beans and Carrots

I forgot pictures tonight! Again. Maybe next time...

The recipe calls for medium carrots julienned but I was in a rush so I used small baby carrots. If you use the fat baby carrots I would cut them in half so they'll cook evenly with the beans.

Herbed Beans and Carrots

1/2 lb fresh green beans, trimmed

3 medium carrots, julienned

2 Tbsp water

2 Tbsp butter, melted

1/2 tsp dried rosemary, crushed

1/4 tsp dried thyme

1/4 tsp salt

1/8 tsp lemon-pepper seasoning

Place the beans and carrots in a microwave-safe dish.  Add water.  Cover and microwave on high for 4-6 minutes or until crisp-tender; drain.  Stir together the butter and seasonings; pour over beans and carrots and stir.  

 

Sesame Chicken

Sesame Chicken

3-4 boneless, skinless chicken breasts

1/2 C honey

1/2 C soy sauce

1 C water

2 Tbsp cornstarch

1 1/2 tsp ground ginger

1/4 - 1 tsp red pepper flakes (to taste)

A few drops of sesame oil, if desired

1 Tbsp sesame seeds, toasted

1 head broccoli, cut into bite-size pieces

1 red pepper, sliced

1 pkg. frozen baby snap peas, thawed

Rice, cooked

Cut chicken breast into cubes. Heat a large non-stick skillet that has been sprayed with non-stick spray, over medium-high heat. Cook chicken for about 6 minutes or until no longer pink. 

Meanwhile, mix together honey, soy sauce, water, cornstarch, ginger, red pepper flakes, and sesame oil if using. Whisk until the cornstarch is mixed in and the mixture is smooth. Set aside.

Cook broccoli and red pepper just until crisp tender. Set aside.

Pour sauce over chicken and bring to a boil. Lower heat and allow to simmer, covered, for 5 minutes. Add broccoli, red pepper, and snap peas; stir gently to coat with sauce. Simmer, covered, for another 5 minutes or until sauce is thick and everything is heated through. Sprinkle with sesame seeds and stir gently.

Serve over rice.

This recipe was originally from recipzaar.com and has been altered.  :)

Cookie Dough Ice Cream

So, quite awhile ago I got this recipe for cookie dough truffles. Sounds delish, no? Well, the problem I had was that they wouldn't keep their shape once they were out of the fridge - they got all squishy. Chad suggested they'd be good for ice cream. So after months in the freezer I made vanilla ice cream yesterday and added the cookie dough pieces. The ice cream recipe is so good - vanilla lovers (Jeremy) will really like it and you can actually add whatever you'd like to it after it's been mixing for about 15 minutes.

Cookie Dough Truffle Centers
1/2 c. butter, softened
3/4 c. packed brown sugar
2 1/4c. flour
1 can (14 oz) sweetened condensed milk
1 tsp. vanilla
1/2 c. miniature chocolate chips
1/2 c. chopped walnuts (optional)

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts, if using. Shape into balls (or just chunks); place on waxed paper-lined baking sheets. Loosely cover and freeze until firm (1-2 hours). Transfer to a freezer bag to save until you're ready to use them.
Originally from Taste of Home

Vanilla Custard Ice Cream
3/4 c. sugar
2 T. flour
1/4 tsp. salt
2 c. milk
2 beaten eggs
2 c. whipping cream
1 1/2 T. vanilla

Combine the sugar, flour, and salt; gradually stir in the milk. Cook and stir over low heat until thickened. Add small amount of the hot mixture to eggs and mix well. Return to hot mixture; cook and stir 1 minute. Chill. Add cream and vanilla. Freeze in 2-quart (or larger) ice cream freezer.
I added the cookie dough pieces after it mixed for about 15 minutes to thicken a little. You won't need all of them for this recipe so you can freeze some for another time.
Makes 1 1/4 quarts.

Tasty Treats From Taylorsville 26th Ward cookbook

Texas Two-Step Slaw

This is a great change of pace from regular coleslaw. I don't think I've ever made it with all of the ingredients listed - it's pretty flexible. Chad and I love it.

Texas Two-Step Slaw
3 c. (or more) coleslaw mix
1/4 c. Mexicorn , drained (or regular canned or frozen)
1 jalapeno pepper, seeded & chopped (optional)
2 T. chopped red onion (or green onions)
1 T. minced fresh cilantro, optional
1/2 c. shredded cheddar cheese
1/2 c. ranch salad dressing
1 1/2 tsp. lime juice
1/2 tsp. ground cumin

In a large bowl, combine the first six ingredients. In a small bowl, combine the remaining three ingredients. Pour over the coleslaw and toss to coat. Yield: 8 smallish servings

March/April 2006 simple & delicious

Rosemary Ranch Chicken Kabobs

We made these kabobs last night (the rain timed itself perfectly and waited until we were done grilling which I thought was quite thoughtful!) and they were delish! Even the J ate a whole skewer and marked it as approved! 

Rosemary Ranch Chicken Kabobs

1/2 C olive oil

1/2 C ranch dressing

3 Tbsp Worcestershire sauce

1 Tbsp minced fresh rosemary

2 tsp salt

1 tsp lemon juice

1 tsp white vinegar

1/4 tsp ground black pepper

1 Tbsp white sugar

5 boneless, skinless chicken breasts, cut into 1-inch cubes

In a medium bowl, stir together everything except chicken.  Let stand 5 minutes.  Place chicken in the bowl and stir to coat with marinade.  Cover and refrigerate for 30 minutes.  

Lightly oil grill grate and preheat grill for medium-high heat.  Thread chicken onto skewers and discard marinade.

Grill skewers for 8-12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.