Chicken Ribbon Satay

Chicken Ribbon Satay

4 boneless chicken breasts

Marinade
1/2 cup peanut butter
1/2 cup water
1/4 cup soy sauce
4 cloves minced garlic
2T lemon juice
2T brown sugar
3/4 t ground ginger
1/2 t crushed red pepper

1. Cut chicken into strips.
2. Place in ziploc.
3. Combine all marinade ingredients in saucepan.
4. Cook over medium heat for 1 minute, stirring constantly.
5. Mix with chicken in Ziploc.
6. Marinate in fridge 6 hours or overnight.
7. Thread on skewers (a messy task, but worth it) and grill.

Outrageous Cookie Bars

I had some sweetened condensed milk I needed to use, and I found this recipe. It is delicious, and fun. Kids loved them.

Ingredients:

• 1/2 cup (1 stick) butter or margarine

• 1 1/2 cups graham cracker crumbs

• 1 can (14 oz.) sweetened condensed milk

• 2 cups (12-oz. pkg.) semi sweet chocolate chips

• 1 cup flaked coconut

• 1 cup chopped walnuts

Directions:
PREHEAT oven to 350° F.

MELT butter in 13 x 9-inch baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well; press onto bottom of pan. Pour sweetened condensed milk evenly over crumbs. Sprinkle with chocolate chips, coconut and nuts; press down firmly.

BAKE for 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars.

Sweet and Sour Chicken

I found a sweet and sour pork recipe a while ago, and then tweaked and changed it to my liking.

4 boneless skinless chicken breasts
Cooking oil
Rice

Sauce
1 8 ounce can pineapple chunks (with juice)
1/3 Cup of granulated sugar
1/4 cup white vinegar
2 Tablespoons cornstarch
2 Tablespoons soy sauce
1 teaspoon (or one cube) instant chicken bouillon

Breading
1 beaten egg
1/4 Cup cornstarch
1/4 Cup all-purpose flour
1/4 Cup of water
1/8 teaspoon black or white pepper
1/8 Teaspoon garlic powder (optional)

1. Cut meat into small pieces (make size to your liking, but no bigger than 3/4 inch cubes).
2. Heat cooking oil in deep skillet to 365 degrees Farenheit.
3. Cook rice.
4. In medium bowl combine breading ingredients and stir until smooth.
5. Dip chicken pieces in batter mix.
6. Fry chicken in hot oil (about one quarter of the batch at a time) for 3-4 minutes on each side, or until batter is golden.
7. Drain on paper towels.
8. While chicken is cooking, get out medium sauce pan.
9. Drain pineapple, reserving the juice.
10. Add enough water to the juice to equal 1 1/2 cups of liquid.
11. Stir in sugar, vinegar, and 2 tablespoons of cornstarch, soy sauce, and bouillon.
12. Make sure mixture is well blended.
13. Heat over low-medium heat until sauce begins to thicken.
14. Be sure to stir occassionally so the sauce does not burn.
15. Once sauce is thickened, add pineapple chunks.
16. Serve chicken and sauce over rice.

**for a heavier meal, stir fry vegetables like carrots, onions, peppers, water chestnuts, etc, and mix with chicken and sauce.

Favorite Chicken Recipe

Okay, this week's request is for your favorite chicken recipe.

For those of you who may be new, we have already requested favorite pork and beef recipes (so feel free to post any recipes in those categories as well).

Happy cooking!

Grandma Olive's Russian Tea Cakes

This was always a staple at Grandma Olive's house for Christmas. They are delicious, and so easy to make.

Grandma Olive’s Russian Tea Cakes

1 pound butter or margarine, softened

1 cup confectioner’s sugar

1 teaspoon vanilla

4 1/2 cups flour

1/2 teaspoon salt

3/4 cup walnuts, finely chopped

1. Cream butter, sugar, and vanilla in large bowl, until smooth.

2. Mix in flour, salt and nuts until well blended.

3. Place dough in airtight container, and chill in refrigerator overnight.

4. Pre-heat oven to 350 degrees (F) or 180 degrees ( C ).

5. Roll chilled dough into 1/2 inch balls.

6. Bake for 10-15 minutes.

7. Roll baked cookies in confectioner’s sugar until well coated.

Green Chile Pork Soup

In response to favorite pork recipe.

My husband's favorite recipe of his mom's was a pork green chile- but her recipe was too complicated and time consuming for my liking- so I started looking for a simpler one. I found one that I've since played with and present in its "perfected" form here. You can used chopped pork or stewing pork for a spur of the moment making- but the "pulled pork" is our favorite. My husband says it has even surpassed his mom's recipe.

1/4 cup chopped cilantro
1-2 tsp minced garlic
1 med onion chopped
1-2 Tbsp Olive oil

1 jar "El Pinto" Green Chile Sauce (I've tried several jarred green chile sauces/salsas and this is our favorite- it comes in mild, medium, and hot- all are good for whatever heat preference you have)
2 cans chicken broth (or equivalent homemade stock)
1 can black beans
1 can white beans
1 tsp. Cumin

1 lb pork. cooked in crock pot in water then drained and shredded.

Sautee first four ingredients until onions are clear and soft. Add second set of ingredients, bring to boil and let simmer 10 minutes. Add pork.

We always serve with tortilla chips (Tostitos gold), shredded cheddar cheese and a bit of sour cream.

Fabulous Taco Chip Dip

My FAVORITE CHIP DIP EVER!!! :) This is a great recipe for entertaining. It looks pretty, tastes fabulous, and gets a lot of compliments!

1 8-oz softened cream cheese
1 8-oz cottage cheese (small curd 4% milkfat)
1/2 pkg McKormick Taco Seasoning
shredded lettuce
shredded cheese
diced fresh tomoatoes
diced green onions
olives (if desired - I usually put them on half)

Mix softened cream cheese and cottage cheese together by hand or with a mixer. Mix in 1/2 the package of the taco seasoning. Spread on a platter (I usually use a platter a little bigger than a dinner plate, but a small platter or a plate works well too.) Top with shredded lettuce, cheese, tomatoes, green onions, and olives. Serve with chips or Wheat Thins and enjoy!

Penne and Veggies in Tomato-Basil Sauce

This is one of the best tomato based pasta recipes I have ever made. It is easy and delicious! We usually add more parmesan cheese to our individual plates.

Servings: 4
Prep & Cook Time: less than 30 minutes
2 c uncooked penne pasta (6 oz)
1 Tbsp olive or vegetable oil
1 medium onion, chopped (1/2 c)
1 medium carrot, chopped (1/2 c)
1 can (14 ½ oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (8 oz) tomato sauce
1 small unpeeled zucchini, chopped (1 c)
1 Tbsp chopped fresh or ½ tsp dried basil leaves
2 Tbsp chopped fresh parsley
¼ c shredded Parmesan cheese

Cook and drain pasta as directed on package. While pasta is cooking, heat oil in 10-inch nonstick skillet over medium heat. Cook onion and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes and tomato sauce. Cook 5 minutes. Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until sauce is desired consistency. Stir in parsley. Serve over pasta. Sprinkle with cheese. YUM!!!

Simple Garlic Spinach

One of the sisters in our ward taught us how to make this, and it was so good! I am not a fan of cooked spinach, but this was delicious. I would recommend even adding some nuts (like hazelnuts, walnuts, or pistachios) for some extra zing and crunch!

Simple Garlic Spinach

1. A bag or two of pre-washed spinach leaves.
2. Smash 2 or 3 cloves of garlic.
3. Put a few teaspoons of olive oil in a large pan (frying pan or wok work best) on high heat.
4. Add garlic till you can smell it and then salt.
5. Add garlic; stir and cook on high to med heat until wilted (just a few minutes).

NOTE: Non-spinach lovers might love this spinach.

Grammy Hurren’s Harvest Potatoes

This is from one of the sister's in our ward.

Grammy Hurren’s Harvest Potatoes

4-5 white potatoes (depending on size)

1-2 sweet potato(es)

¼ c. butter

½ c. milk

¼ c. sour cream

¼ c. grated parmesan cheese

1 T prepared horseradish

½ t. salt and ½ t. pepper

¼ t. cinnamon and 1/8 t. nutmeg

Peal and cook potatoes. Add all other ingredients and mash until smooth.