Since we're going to Idaho next week, my mission is to save as much grocery money as possible for gas/etc. and eat what's in the cupboards. So this week may be interesting...
Sun - Grilled ham and cheese sandwiches
Mon - Taco salad
Tues - Chicken enchiladas and refried beans (I found a recipe to make the beans in the crock pot)
Wed - Homemade chili (all they way from dried beans)
Thurs - Probably some kind of pasta
Fri - OG or RR (A girl can't cook on her birthday, right?)
Sat - Porcupine meatballs from the freezer
Next week we'll be having leftovers and it'll really start the mystery dinners....
Sunday, July 10, 2011
Cashew Chicken
Courtesy of the lovely Brenda Milton
Marinate Chicken at least 30 minutes prior to cooking.
2 Chicken breasts - cut into bite size pieces
1 Tbsp vegetable oil
2 Tbsp cornstarch
2 tsp sugar
2 tsp soy sauce
1/4 tsp garlic salt
1/3c water
Mix the above ingredients, pour over chicken and set aside for at least 30 minutes.
Served with rice - begin cooking rice while preparing
2 Tbsp Olive or Vegetable oil
2 tsp salt
2 inches of ginger root - peeled and sliced
1 Tbsp dry white wine or cooking sherry
2 Tbsp soy sauce
1/2 medium onion - chopped
1-2c carrots - chopped
1-2c celery - chopped
Handful of snow peas
1 can water chestnuts - sliced
1 Tbsp cornstarch
3/4c chicken broth or water
3 green onions - sliced
1/2c cashews
1c chow mein noodles - crispy
Put oil, salt and ginger root in a hot skillet or wok. Cook 2 minutes and remove ginger root. Drain chicken and add to skillet. Brown chicken, add sherry/wine, soy sauce and onion/ Stir fry 1 minute, add carrots and stir fry 1 minute, add celery and stir fry 1 minute, add snow peas and stir fry 1 minute, add 1/4c broth or water, cover, turn heat down and simmer for 2 minutes. Add water chestnuts and then thicken with cornstarch and remaining broth or water. Put on a platter and top with green onions and cashews. Serve with rice and crispy chow mein noodles.
Serves 4
Marinate Chicken at least 30 minutes prior to cooking.
2 Chicken breasts - cut into bite size pieces
1 Tbsp vegetable oil
2 Tbsp cornstarch
2 tsp sugar
2 tsp soy sauce
1/4 tsp garlic salt
1/3c water
Mix the above ingredients, pour over chicken and set aside for at least 30 minutes.
Served with rice - begin cooking rice while preparing
2 Tbsp Olive or Vegetable oil
2 tsp salt
2 inches of ginger root - peeled and sliced
1 Tbsp dry white wine or cooking sherry
2 Tbsp soy sauce
1/2 medium onion - chopped
1-2c carrots - chopped
1-2c celery - chopped
Handful of snow peas
1 can water chestnuts - sliced
1 Tbsp cornstarch
3/4c chicken broth or water
3 green onions - sliced
1/2c cashews
1c chow mein noodles - crispy
Put oil, salt and ginger root in a hot skillet or wok. Cook 2 minutes and remove ginger root. Drain chicken and add to skillet. Brown chicken, add sherry/wine, soy sauce and onion/ Stir fry 1 minute, add carrots and stir fry 1 minute, add celery and stir fry 1 minute, add snow peas and stir fry 1 minute, add 1/4c broth or water, cover, turn heat down and simmer for 2 minutes. Add water chestnuts and then thicken with cornstarch and remaining broth or water. Put on a platter and top with green onions and cashews. Serve with rice and crispy chow mein noodles.
Serves 4
BBQ Pork-on-a-stick
Got this from my friend Katrina Stewart back in college. It stinks up the fridge, but is worth it! Feeds a crowd well ;)
Marinade overnight:
1 Tbs pepper
1 thinly sliced fresh lemon
3 Tbs. Worchestershire
3/4 c sugar
2 c soy sauce
5 cloves finely minced garlic
Grill on skewers. just before cooked, generously dab with BBQ sauce:
3/4 c ketchup
1 tsp worchestire
dash of tobasco
1 1/4c sugar
1/4 c melted butter
Stire over medium heat until sugar is completely dissolved and sauce is well-blended.
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