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Date

March 07 2016

Written By

Cherie Schenker

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Sweet, Sticky and Spicy Chicken (EASY)

Written By Cherie Schenker - March 07 2016

Sweet, Sticky and Spicy Chicken Recipe and Video - This delicious dish uses skinless boneless chicken breasts cooked in a gingery, spicy, soy sauce. It's great as an appetizer or as a main dish served with rice and a veggie.

You Will Need:

  • 1 tablespoon brown sugar
  • 2 tablespoons honey
  • 1/4 cup soy sauce
  • 2 teaspoons chopped fresh ginger root
  • 2 teaspoons chopped garlic
  • 2 tablespoons hot sauce
  • salt and pepper to taste
  • 4 skinless, boneless chicken breast halves - cut into 1/2 inch strips or 1 lb. Chicken Tenders
  • 1 tablespoon vegetable oil

Directions:

Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.

    Lightly salt and pepper the chicken strips.


    Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

    NOTE: This recipe is super easy & super yummy! 
     

        Date

        March 02 2016

        Written By

        Cherie Schenker

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        Slow Cooker Pot Roast Soup (EASY)

        Written By Cherie Schenker - March 02 2016

        Slow Cooker Pot Roast Soup-UPDATED --
        Total Slow Cooker Time: HIGH 5 to 6 hours or on LOW 8 to 9 hours
        Makes 6 servings

          You Will Need:

          • 2 - 2.5 lbs. Beef Stew Meat
          • 2 cups chopped onions
          • 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
          • 1 cup frozen hash brown potatoes (cubes)
          • 1 cup beef broth
          • 1 tablespoon minced garlic
          • 1 teaspoon dried thyme leaves
          • 1/2 teaspoon salt
          • 1/4 teaspoon pepper
          • 2 cups broccoli slaw
          • 1/2 cup frozen peas

          DIRECTIONS:

          1. Cut beef roast into 12 equal pieces. Place in 4-1/2 to 5-1/2-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking.)
          2. Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.

          Serve with warm, fresh bread for a perfect supper when it's chilly outside.

           

          *Recipe adapted from National Beef Council.

          Date

          February 29 2016

          Written By

          Cherie Schenker

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          Maple Rosemary- LAMB KABOBS

          Written By Cherie Schenker - February 29 2016

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          YOU WILL NEED:

          • Lamb Kabobs 4-1/2 pounds
          • Olive oil 1/2 cup
          • Maple syrup 1/4 cup
          • Fresh rosemary, finely chopped 1/4 cup
          • Coriander seeds, crushed 2 tablespoons
          • Fennel seeds, toasted, crushed 2 tablespoons
          • Mustard seeds, crushed 2 tablespoons
          • Black pepper, cracked 2 teaspoons
          • Kosher salt 1-1/2 teaspoons
          • Fresh rosemary skewers/stems or 24 6-inch bamboo skewers soaked in water
          • Greek yogurt, plain 2 cups
          • Cucumber, peeled, seeded, diced 1-1/2 cups
          • Plum tomatoes, diced 1 cup
          • Scallions, minced 1/2 cup
          • Fresh mint, minced 2 tablespoons
          • Maple syrup 2 tablespoons
          • Pitas, 6-inch, grilled 12
          • Fresh parsley, minced 1/4 cup

          Directions:

          In a bowl, combine oil, syrup, rosemary, coriander, fennel, mustard, pepper and salt.
          Place lamb sirloin in a baking dish or very large zip lock style bags; pat marinade onto lamb. Toss well to coat evenly. Cover; refrigerate at least 4 hours or overnight, turning meat often, until ready to cook.
          Thread 3 or 4 marinated lamb chunks (3 ounces) onto each rosemary herb or bamboo skewer, securing well. Place on sheet pan; cover until ready to prepare.
          In a bowl, mix yogurt, cucumber, tomatoes, scallions, mint and syrup. Cover; refrigerate at least 2 hours before serving.
          To serve: For each serving, grill 2 skewers of lamb, about 2 to 3 minutes per side, to desired doneness; place on grilled pita bread. Spoon 1/3 cup yogurt sauce over top; serve with a sprinkling of parsley.

          *Recipe adapted from the American Lamb Board.

          Date

          February 24 2016

          Written By

          Cherie Schenker

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          PORK AND ZUCCHINI STEW (EASY)

          Written By Cherie Schenker - February 24 2016

          YOU WILL NEED:

          • 1 1/2 lbs. PORK STEW MEAT

          • 3 TABLESPOONS FLOUR

          • 1/2 TEASPOON GARLIC SALT

          • 1/2 TEASPOON PEPPER

          • 1 TABLESPOON VEGETABLE OIL

          • 1 MEDIUM ONION, CHOPPED

          • 1 GREEN BELL PEPPER, CHOPPED

          • 4 CUPS FRESH MUSHROOMS, SLICED

          • 2 14 1/2-OZ CANS STEWED TOMATOES, UNDRAINED

          • 2 MEDIUM ZUCCHINI, HALVED & SLICED 1/2-INCH THICK

          • 2 TEASPOONS DRIED BASIL, CRUSHED

          • 1 TEASPOON DRIED OREGANO, CRUSHED

          • 1/3 CUP PARMESAN CHEESE, GRATED

          DIRECTIONS:
          In a plastic or paper bag combine flour, garlic salt and pepper. Add pork; shake until coated with flour mixture. Set aside. In a Dutch oven heat oil over medium-high heat. Cook and stir onion and green pepper until onion is tender but not brown. Add pork, cook and stir for 2-3 minutes or until browned. Stir in mushrooms, tomatoes, zucchini, basil and oregano; bring to boiling, reduce heat, cover and simmer for 10-15 minutes or until pork is tender, stirring occasionally. Spoon stew into individual soup bowls. Sprinkle with Parmesan cheese.

           

          * Recipe adapted from National Pork Producers.

            Date

            February 22 2016

            Written By

            Cherie Schenker

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            EASY CHEESY PORK CHOP AND RICE CASSEROLE

            Written By Cherie Schenker - February 22 2016

            YOU WILL NEED:

            • 4  BONELESS PORK CHOPS
            • 2 CUPS COOKED LONG-GRAIN WHITE RICE
            • 2 CUPS FROZEN MIXED VEGETABLES, THAWED
            • 1 CUP CHEDDAR CHEESE, SHREDDED
            • 1 CUP RICOTTA CHEESE, OR COTTAGE CHEESE
            • SALT AND PEPPER
            • 1/4 CUP PARMESAN CHEESE, GRATED
            • 1 TABLESPOON OLIVE OIL, PLUS MORE FOR CASSEROLE DISH
            • 1 TABLESPOON ITALIAN PARSLEY, (OPTIONAL)
            DIRECTIONS:
            • Preheat the oven to 375 degrees F. Oil a 2-quart casserole dish and set aside.
              In a large bowl, combine the rice, vegetables, cheddar, ricotta or cottage cheese, and salt and pepper to taste. Transfer to the prepared casserole dish, sprinkle the Parmesan on top, and set aside.
            • Season the pork chops with salt and pepper. In a large skillet over medium-high heat, warm the oil. Add the chops and cook until browned on one side, 3 to 4 minutes. Arrange the chops, browned side up, on top of the rice mixture and bake until the rice mixture is hot and the chops are cooked to 145 degrees F., about 30 minutes. Let stand at room temperature for 3 minutes.
              Serve the chops over the rice mixture, sprinkled with the parsley, if using.

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