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Posts Tagged ‘Chicken’

What is my brother going to say when he gets home to find that his 8 year old son is growing like a weed and is eating meat all of a sudden? 
He has turned into a carnivore overnight.

Nephew has been big on salads since he was 2.  He was the only toddler I’ve ever seen who would eat a tossed salads for dinner.  Make sure there was ranch dressing and croutons and he was happy. Don’t worry, he got enough protein; we would sneak in chicken and nephew would even eat a homemade taco salad from time to time. When I was visiting and we would eat out, my brother would order his own salad with blue cheese dressing just to keep his son out of his salad. 

My brother and SIL left me with a well stocked pantry…no matter, I knew how to get to Winco.  (I think that’s how it’s spelled.)
Great market BTW.  I love their ready to grind coffee beans.  I always go home with several pounds of it in my luggage. 

Sam and my niece wanted steak the first night, so we grilled on the barbecue.  Nephew ate half my steak.  I looked at him and thought “who are you and what did you do with my nephew?” 
Since they left on their trip we’ve had so much beef, I don’t know what I’m going to tell my brother. 
Sam had been suffering from withdrawals from not having In & Out double doubles, so I’ve been making them.  If we haven’t had steak, we’ve had burgers or ribs.  I did manage to talk them into a chicken dish I’ve made for years; and they liked it so well I’ve made it twice for them. 
Besides the growing food budget, nephew has been growing too.  I swear he’s 2 inches taller.

This is the chicken dish I’ve made twice now.  The recipe is from Weight Watchers Quick Start Plus Cookbook

We first had it when we were visiting relatives in Northern CA.  It was so good that copied down the recipe with an aunt while the rest of the family went outside to watch the deer make their evening visit to the vegetable garden. 

Orange Chicken –

IMG2 tablespoons plus 2 teaspoons reduced-calorie margarine…seriously, I use 3 tablespoons butter
4 boneless, skinless chicken breasts
2 cups sliced mushrooms
2 teaspoons all-purpose flour
2/3 cup water
1/4 cup thawed frozen concentrated orange juice (no sugar added)
2 chicken broth bouillon cubes (No MSG)
1/2 cup thinly sliced scallions (green onions)
1 cup canned mandarin orange sections (no sugar), heated

In a 10 inch skillet heat butter until hot.  Add chicken and cook until browned on both sides.  Remove from skillet and set aside.  
In the same  skillet cook mushrooms over high heat, stirring occasionally, until all liquid has evaporated; sprinkle mushrooms with flour and stir quickly to combine .  Gradually stir in water;  add orange juice and bouillon cubes and, stirring constantly, bring to a boil.  Reduce heat, add chicken and let simmer for about 3 minutes to allow flavors to mingle.  Serve chicken over rice sprinkled with scallions and topped with orange sections.
Cook’s notes: 
Besides using butter, I like to prepare this with more sauce;  I usually double the sauce recipe, because it is so good over left over rice the next day.  If you are feeding more than 4 people then you just need to plan accordingly.  When I visit my family, I generally cook meals for them in advance and freeze the dishes.  When they have late meetings and lots of homework, my SIL only needs to pop one into the oven.  She has this dish frozen in individual servings for a crazy night in the fall. 

  

 

 

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I never much cared for Spam, until that camping trip when it was nearly all we had left in our camping box.  
As I remember, the chicken we were going to barbeque that evening had spoiled….let me tell you, nothing ruins a camping trip faster than food poisoning with diarrhea and vomiting.  You can’t “scrapbook” something like that. 
I now have fond memories of Spam.  It cooked up very nicely with Mac N’ Cheese, canned veggies and baked beans. 
My boys got to feel like real cowboys…until I got to the store in Merced. 

Do you get some bizarre comments in your Spam folder? 
I do. 
Most of them I never see, but some are left up to my (hopefully better) judgement by Akismet. 
This service has been busy on my blog ever since I started blogging eight months ago…over 470 items have been captured and sent on their merry way. 
Thank you very much. 

I will admit to blowing away some very unusual comments that are delivered to the Spam folder. 
Often they are for Viagra, Cialis, and one site that claimed it could make me “enormous.” 
Thanks, but I don’t have those parts.
Worry, a desk job and not enough exercise are taking care of me feeling enormous, just fine, thanks. 

The following never made it to publishing.  I wasn’t sure if it was a compliment or a underhanded jab….it did remind me a bit of D & D by the N. 

“Not that I’m impressed a lot, but this is more than I expected for
when I found a link on Digg telling that the info is quite decent. Thanks
.”

Mental note:  Check out this “Digg” that thinks ‘my info is quite decent’…I guess I should be flattered.

Thanks to Flicker for the photo…
I don’t have a can of Spam in my pantry…just seeing a can puts me on sensory overload…I smell campfire, citronella candles, sun screen and I could swear my hair smells like burnt wienies…..

Maybe I’ll run out to the store….I feel a craving for Mac N’ Cheese with cut up chunks of Spam….Hubby will be thrilled….bet the boys will come to dinner. 

 

 

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I’ve been making this recipe for abut 15 years.  It is one of those where if the guys know what’s in it, there is a chorus of “I’m not eating THAT!”  But serve it up, tell them taste it and before you know it, the pan or crock pot has been licked clean.  Not really, I have trained them better than that.

This can be made three different ways. 
In the oven, in a 13×9 casserole, covered tightly with Reynolds wrap….(metal foil)  Bake at 350 degrees for about an hour, or until chicken is done. 

On the stove top, in a Teflon coated saute/skillet.  This method with give you the sticky caramelized consistency.  The chicken will brown in this version, having a sticky coating.  Cooking time about 25-30 minutes, if cooking boneless chicken. 

Or the easiest way, in the crock pot.  The chicken will soak up the flavors of the sauce; my house smells so good right now.  Cooking time about 3 hours on low if chicken is fresh.  About 2 hours on high and another 2 hours on low, if the chicken is frozen. 

Whichever way you decide to make it, serve it over rice.  Either from the rice cooker or the stove top.  I like both styles of rice.  When we had Japanese students stay with us for several summers, I bought a rice cooker.  We used it EVERY day, we would buy the big bags of rice from Costco several times during the summers. 

Before I forget, here is the sauce recipe that the chicken is going to cook in. This is doubled because we like lots of sauce. 

“Mom when are you making that Chicken again?…”

2 envelopes Lipton Onion Soup Mix
1 cup water (if desired…the soup mix is concentrated…normally making this as soup you would add 8 cups of water)
1 cup 1,000 Island Dressing (which ever brand you prefer)
1 cup apricot preserves – My favorite brand is Knott’s Berry Farm…but that’s probably not easy to come by in Australia.  (Let me know.)  : )

Pour this sauce over the chicken of your choice.  We prefer boneless, skinless chicken tenders.  Cook using the desired method, serve over rice.  If you want some for your lunch the next day, I would suggest putting a serving aside for yourself before the guys start on seconds!

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