Category: main dish

Recipe: Chicken Strawberry Salad

I really like having salad meals for dinner around once a week.  Pigg#1 has learned that salad is really good for him and makes him strong and that it can taste delicious.  This is one of my favorite salads to make because there is so much yumminess that you forget you’re eating lettuce too.  I like to make the chicken and pecans ahead so they are easy to throw in the salad and I usually make extra chicken to use in salad wraps because it is so good!  And I usually put the salad right on to the individual plates instead of making a platter with beautiful presentation.  It works better for our family.  And extra salad just goes into a bowl all mixed together…Pigg#1 is sure to ask for seconds (except for the pecans.  He thinks they are spicy) and Pigg#2 is sure to ask for more strawberries and pecans. Chicken Strawberry Salad Chicken:6 boneless, skinless, chicken breasts1 cup Italian dressing1 cup Lawry’s Mesquite-Lime Marinade1 cup teriyaki saucelemon pepper to taste Strawberry Vinaigrette:1 tsp. salt1 tsp. pepper8 Tbsp. sugar8 Tbsp. vinegar1 cup oil8 Tbsp. strawberry jam Sweet and Spicy Pecans1/4 cup sugar1 cup warm water1 cup pecans2 Tbsp. sugar1 Tbsp. chili powder1/8 tsp. ground red pepper Salad:mixed greensgreen onionssweetened strawberriesdiced apples (tossed with fresh lime juice)spiced pecanscrumbled feta cheese Combine Italian salad dressing, mesquite Marinade, and teriyaki sauce...

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Recipe: Lemon Chicken

Growing up, we always got to choose what was served for dinner the night of our birthday.  Most of us picked chinese take-out from Autumn Moon.  It was delicious and I don’t remember anything I really didn’t like there.  My favorite was Lemon Chicken.  This lemon chicken doesn’t quite compare to what that restaurant served (probably the lack of MSG) but it’s the most satisfying recipe for lemon chicken I’ve found so far.  It comes from my favorite cookbook ever, “The Essential Food Storage Cookbook” by Tami Girsberger and Carol Peterson. Lemon Chicken 1 cup flour1 tsp. seasoned salt6 boneless, skinless chicken breast halves (about 6 oz. each)3 Tbsp. vegetable oil1/2 cup lemon juice1 tsp. lemon zest1/2 cup sugar1 1/2 Tbsp. cornstarch1/4 tsp. salt1 cup water Preheat oven to 350 degrees. Combine flour and seasoned salt in a plastic sip top bag.  Add chicken and shake until chicken is completely coated with flour mixture.  Heat oil in large skillet over medium-high heat.  Brown chicken on both sides, about 3 to 4 minutes a side.  Set aside. In a bowl, whisk lemon juice, lemon zest, sugar, cornstarch, and salt.  Slowly add water until thoroughly mixed and no lumps remain.  Place chicken in a greased 9X13- inch baking pan.  Pour lemon sauce over chicken and bake for 20 to 25 minutes.  Serves...

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Recipe: Marinated Vegetables

We had some 90 degree weather last week so I pulled out this recipe.  It screams summer to me.  I like to do the pasta salad variation of it and use it as a main dish, but it can be just veggies and used as a side.  I usually just throw in whatever kind of pasta I have around and don’t worry it it’s whole wheat or brown rice pasta.  The recipe comes from the book “Set For Life” by Jane P. Merrill and Karen M. Sunderland. Of course you can use whatever veggies you want, adding what you like and omitting what you don’t (like radishes).  My kids don’t like eating raw onion so I cut that down and let them pick out the pieces. Marinated Vegetables 1/2 small cauliflower, cut in florets3 stalks broccoli, cut in florets and chuncks4 large carrots, peeled and thinly sliced4 medium stalks celery, thinly sliced on the diagonal1 green pepper, cut into thin strips1 small summer squash1 cup raw mushrooms, sliced (optional)1 cucumber, peeled, cut lengthwise and sliced2 tomatoes, chopped, or 1/2 cup cherry tomatoes (optional)8 radishes, thinly sliced1 small sweet or red onion, sliced1 16 oz. bottle nonfat Italian Dressing Mix all vegetables except tomato, radishes, and red onion.  (Red foods lose thier color if marinated too long. )  Pour dressing over vegetables, and toss to coat.  Marinate in the refrigerator...

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Recipe: Sausage and Potatoes

One of my roommates in college was from Louisiana and she taught me to appreciate a bit of Creole flavoring in my food.  Sometimes I pull out the creole seasoning and add it to whatever I’m eating just for a bit of kick. This recipe comes from her and is fairly simple.  The Piggs like it, even though it has a spicy after kick.  They happily drink some water and ask for more. Sausage and Potatoes 1 1/2 lbs. sausage, sliced (I just use ground country sausage)1 large onion, dieced4-5 cloves garlic, minced4 pounds russet potatoes, cubed1 Tbs. Creole Seasoning1/2 cup water, optional Saute sausage and onions.  Add the rest.  Put lid on top.  Simmer 20-30...

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Recipe: Tonkatsu

This is honestly one of my favorite dishes…ever.  My brother taught me how to make this after coming home from living in Japan for two years and was very specific about several items. 1.  You lay the chicken on top of the rice and drizzle the sauce over the chicken.  If it falls on the rice that’s okay, but it is not okay to directly/intentionally put the sauce on the rice.  (Mr. Jiggs makes fun of this all the time.) 2.  The rice must be sticky rice and leftover rice must be wrapped in plastic wrap and frozen until you need it.  Preferably, you make them into 1 serving packets to cut down on how long you have to re-heat them. 3.  Deep fry the chicken in oil that just barely crackles when you flick a small amount of water onto the oil.  That will cook it through the quickest without over browning it or letting it absorb too much of the fatty oil.  Okay, that last one is not a rule, but part of the directions for making the tonkatsu.  But I’ve abandoned that method of cooking the tonakatsu in favor of baking it because it cuts out fat and labor.  Deep frying the tonkatsu can take a long time if you’re making a lot and requires you to stay at the stove watching the chicken to make...

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