I haven't posted any recipes in a while so I thought I'd share this one. It's a definite favorite!
Ingredients:
4 (5 oz) skinless boneless chicken breasts
1/2 tsp salt
1/2 tsp black pepper
2 tsp olive oil
1 cup onion, diced
4 strips bacon, diced
1 Golden Delicious apple (unpeeled), cored and cut into chunks
1 Tbsp fresh chopped thyme, or 1 tsp dried
1 c apple cider
1/4 c chicken broth
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Rub the chicken with salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Cook chicken until golden and tender, about 4 minutes on each side; transfer the chicken to a plate.
Add the onions and bacon to the skillet. Cook until the onions are softened and browned, about 8 minutes. Add the apple and thyme; cook until apple is tender and golden, about 5 minutes. Stir in the cider and broth. Raise the heat to high and cook until the sauce boils and thicken slightly, about 5 minutes.
Return the chicken to the skillet briefly to heat through. Enjoy with your favorite side dish!
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I cook my bacon first and add it back in with the chicken because I like my bacon crispy. If I can't find apple cider at the store, then I just use apple juice and some cinnamon. It tastes the same to me. If you try it and like it, let me know!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Thursday, December 22, 2011
Saturday, July 2, 2011
Polynesian Pineapple Chicken
1/3 c ketchup
3 tbsp soy sauce
3 tbsp sugar
2 tbsp rice wine vinegar
1 tbsp cornstarch
1 tbsp olive oil
1 lb skinless boneless chicken breasts, cut into 1/2 inch cubes
1 tsp ground ginger
2 carrots, grated
1/4 c slivered almonds
1 (8 oz) can baby corn, drained
1 (8 oz) can water chestnuts, drained
1 (8 oz) can pineapple chunks, drained
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1. Combine the ketchup, soy sauce, sugar, vinegar, and cornstarch in a bowl.
2. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook through. Remove from the skillet and reserve.
3. Add ginger and carrots to the skillet, cook until the carrots begin to soften (2 minutes). Stir in the almonds, baby corn, water chestnuts, pineapple and the reserved chicken. Cook 3-4 minutes, stirring often. Add the ketchup mixture; bring to a boil and cook, stirring constantly until thickened, about 1 minute.
Serve over rice or rice noodles.
3 tbsp soy sauce
3 tbsp sugar
2 tbsp rice wine vinegar
1 tbsp cornstarch
1 tbsp olive oil
1 lb skinless boneless chicken breasts, cut into 1/2 inch cubes
1 tsp ground ginger
2 carrots, grated
1/4 c slivered almonds
1 (8 oz) can baby corn, drained
1 (8 oz) can water chestnuts, drained
1 (8 oz) can pineapple chunks, drained
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1. Combine the ketchup, soy sauce, sugar, vinegar, and cornstarch in a bowl.
2. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook through. Remove from the skillet and reserve.
3. Add ginger and carrots to the skillet, cook until the carrots begin to soften (2 minutes). Stir in the almonds, baby corn, water chestnuts, pineapple and the reserved chicken. Cook 3-4 minutes, stirring often. Add the ketchup mixture; bring to a boil and cook, stirring constantly until thickened, about 1 minute.
Serve over rice or rice noodles.
Wednesday, April 13, 2011
Shredded Apricot Pork Sandwiches
Ingredients:
1 cup Apricot Preserves
1/2 cup packed dark brown sugar
1/2 cup barbecue sauce
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
1/8 teaspoon red pepper
1 (3-4 pound) boneless pork top loin roast, trimmed of fat
1/4 cup cold water
2 tablespoons cornstarch
1 tablespoon grated fresh ginger
1 teaspoon salt
1 teaspoon black pepper
10 to 12 sesame or onion rolls, toasted
1. Combine preserves, brown sugar, barbecue sauce, vinegar, Worcestershire sauce, and red pepper in small bowl. Place pork in slow cooker. Pour apricot mixture over roast. Cover, cook on LOW, 8 to 9 hours.
2. Transfer pork to cutting board, cool slightly. Shred pork into coarse shreds using two forks. Let cooking liquid stand 5 minutes to allow fat to rise. Skim fat.
3. Blend water, cornstarch, ginger, salt and pepper until smooth. Whisk cornstarch mixture into cooking liquid. Cook, uncovered on HIGH 15 to 30 minutes, or until thickened. Return shredded pork to slow cooker, mix well. Serve on rolls.
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Sometimes I use apricot preserves, but sometimes I mix it up with others. While my family was here, I found an apricot pineapple mix that was delicious! I also use whatever brown sugar I have, not necessarily dark.
As soon as you take the pork out, turn the crock pot on high. It takes a while to heat up that much. I also don't use fresh ginger, I use less ground ginger.
Enjoy! It's super duper delicious!!!
1 cup Apricot Preserves
1/2 cup packed dark brown sugar
1/2 cup barbecue sauce
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
1/8 teaspoon red pepper
1 (3-4 pound) boneless pork top loin roast, trimmed of fat
1/4 cup cold water
2 tablespoons cornstarch
1 tablespoon grated fresh ginger
1 teaspoon salt
1 teaspoon black pepper
10 to 12 sesame or onion rolls, toasted
1. Combine preserves, brown sugar, barbecue sauce, vinegar, Worcestershire sauce, and red pepper in small bowl. Place pork in slow cooker. Pour apricot mixture over roast. Cover, cook on LOW, 8 to 9 hours.
2. Transfer pork to cutting board, cool slightly. Shred pork into coarse shreds using two forks. Let cooking liquid stand 5 minutes to allow fat to rise. Skim fat.
3. Blend water, cornstarch, ginger, salt and pepper until smooth. Whisk cornstarch mixture into cooking liquid. Cook, uncovered on HIGH 15 to 30 minutes, or until thickened. Return shredded pork to slow cooker, mix well. Serve on rolls.
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Sometimes I use apricot preserves, but sometimes I mix it up with others. While my family was here, I found an apricot pineapple mix that was delicious! I also use whatever brown sugar I have, not necessarily dark.
As soon as you take the pork out, turn the crock pot on high. It takes a while to heat up that much. I also don't use fresh ginger, I use less ground ginger.
Enjoy! It's super duper delicious!!!
Saturday, February 5, 2011
Maple-Glazed Chicken
Ingredients:
2 lbs boneless, skinless chicken breasts
1 tsp. paprika
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cumin
1/2 tsp. black pepper
2 tbsp. maple syrup
1 tbsp. butter
1 tbsp Dijon mustard
Directions:
♦Position rack in the upper one-third of the oven. Preheat oven to 500°F. Coat a baking sheet with nonstick spray.
♦Combine paprika, salt, cinnamon, cumin and pepper in a bowl. Rub the mixture over the chicken and place them on the baking sheet. Bake 15 minutes.
♦Meanwhile, combine the syrup, butter and mustard in a small saucepan over low heat. Cook, stirring until the butter melts and the mixture is well combined.
♦After the chicken has baked for 15 minutes, brush it with the maple glaze and bake another 5 minutes. If needed, brush the chicken again and bake until cooked through.
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Try it! It's delicious! My mother-in-law doesn't like cumin, so whenever we make it for her, we leave it out. It's good both ways. :)
2 lbs boneless, skinless chicken breasts
1 tsp. paprika
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cumin
1/2 tsp. black pepper
2 tbsp. maple syrup
1 tbsp. butter
1 tbsp Dijon mustard
Directions:
♦Position rack in the upper one-third of the oven. Preheat oven to 500°F. Coat a baking sheet with nonstick spray.
♦Combine paprika, salt, cinnamon, cumin and pepper in a bowl. Rub the mixture over the chicken and place them on the baking sheet. Bake 15 minutes.
♦Meanwhile, combine the syrup, butter and mustard in a small saucepan over low heat. Cook, stirring until the butter melts and the mixture is well combined.
♦After the chicken has baked for 15 minutes, brush it with the maple glaze and bake another 5 minutes. If needed, brush the chicken again and bake until cooked through.
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Try it! It's delicious! My mother-in-law doesn't like cumin, so whenever we make it for her, we leave it out. It's good both ways. :)
Thursday, February 11, 2010
Honey-Pecan Chicken Recipe
Ingredients:
1/2 cup pecans
2 tablespoons cornflake crumbs
2 tablespoons honey
1 tablespoon soy sauce
4 (5-ounce) boneless/skinless chicken breasts
Directions:
Preheat the oven to 425°F. Line a baking sheet with foil.
Finely chop the pecans in a food processor. Sprinkle the pecans and cornflake crumbs on a sheet of wax paper. Combine the honey and soy sauce in a shallow bowl. Dip both sides of each chicken breast into the honey mixture, then into the pecan mixture to coat. Arrange on the baking sheet in a single layer; spray lightly with nonstick spray. Bake until the chicken is cooked through, about 6 minutes on each side.
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It's delicious and I hope you try it!
1/2 cup pecans
2 tablespoons cornflake crumbs
2 tablespoons honey
1 tablespoon soy sauce
4 (5-ounce) boneless/skinless chicken breasts
Directions:
Preheat the oven to 425°F. Line a baking sheet with foil.
Finely chop the pecans in a food processor. Sprinkle the pecans and cornflake crumbs on a sheet of wax paper. Combine the honey and soy sauce in a shallow bowl. Dip both sides of each chicken breast into the honey mixture, then into the pecan mixture to coat. Arrange on the baking sheet in a single layer; spray lightly with nonstick spray. Bake until the chicken is cooked through, about 6 minutes on each side.
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It's delicious and I hope you try it!
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