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Wednesday, October 22, 2014

Chicken Breast with Oyster Sauce


This is my own version of Chinese Food. 
*Measurements and picture to be updated. 

Ingredients:
  • 1 lb Boneless Skinless Chicken Breast
  • Adobo Powdered Mix (w/Lemon & Pepper)
  • Sesame Oil
  • 3 cloves garlic
  • Chicken Broth
  • 8oz Brussel Sprouts

  • 8oz Green, Yellow, Orange, & Red Peppers
  • 8oz Summer Squash and Zuchinni
  • 5tbsp Oyster Sauce
  • Soy Sauce

Directions:

1.) Boil Chicken Breasts with Adobo Powdered Mix
2.) Drain Chicken saving some Broth. Cut Chicken into smaller pieces, about 2 inches long and an inch thick then saute with Sesame oil and garlic. 
3.) Pour a little bit of broth and add Oyster Sauce & Soy Sauce.
4.) Add Brussel Sprouts, Peppers and Summer Squash & Zuchinni (one at a time- maybe every 3 minutes). Do not overcook the vegetables. 
5) Serve over hot steamed rice. 

Tuesday, August 19, 2014

Chicken Poppers

It's like a treat when you say "Where having Chicken Poppers for dinner!" My little ones love this recipe with ketchup, corn and baked fries.

Ingredients:

  • 1 lb ground chicken breast
  • 2 cups grated zucchini
  • 1/2 onions, chopped 
  • 3 tbsp cilantro, minced
  • 2 cloves garlic
  • 1 tsp salt
  • ½ tsp pepper
  • ¾ tsp cumin
  • olive oil

Directions:

1.) Mix all ingredients.
2.) Heat a drizzle of olive oil in a medium pan over medium heat. Use an ice cream scoop to scoop meatballs into the pan. Cook for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.
3.) Serve with your favorite dip.

Friday, August 15, 2014

Baked Chicken and Zicchini


This recipe makes juicy and delicious baked chicken breast.

Ingredients:

1 egg
1 tbsp water
1/2 tsp salt
1/8 tsp black pepper
1/2 cup dry bread crumbs
2 tbsp olive oil
4 skinless, boneless chicken breast halves
1 tbsp minced garlic
    2 zucchinis, sliced
    2 tomatoes, sliced
    1/2 cup shredded mozzarella cheese
    2 tbsp basil

Directions:
1) Beat egg, water, salt, and pepper.  Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
2) Heat 2 tablespoons olive oil in a large skillet and cook chicken in browned. Remove chicken from pan. Add remaining 2 tablespoons oil to skillet; cook and stir zucchini and garlic until zucchini is slightly tender. Transfer to prepared baking dish.
3) Sprinkle 2 tbsp reserved bread crumbs over zucchini. Top with tomato slices, mozzarella cheese, and basil. Place chicken on top of zucchini layer. Cover baking dish with aluminum foil.
4) Bake at 400 degrees F for about 25 minutes.

Thursday, August 7, 2014

Homemade Taco Sauce



I will never buy those powdered Taco sauce again.

Ingredients:



  • 8 ounce tomato sauce ( or 1/4 cup tomato paste, 1/4 cup water, and 1/8 tsp salt)
  • 1/3 cup water
  • 1/4 tsp Chili Powder
  • 1 1/2 tsp Cumin
  • 1 1/2 tsp Dry Minced Onion
  • 1 tbsp White Vinegar
  • 1 tsp granulated garlic powder
  • 1/4 tsp Paprika
  • 1/4 tsp Sugar
  • 1/4 tsp Cayenne Pepper
Directions:

1) Combine all ingredients in a saucepan and stir. Simmer for 5-10 minutes. Remove and cool.


Friday, July 11, 2014

Tomato Spinach Shells with White Sauce


My home made white sauce tossed with tomato spinach shells. Garlicky and yummy. My kids actually liked it.

Ingredients:

1 lb tomato spinach shells or any pasta
1/4 cup butter
1/2 cup light cream cheese
2 tsp garlic powder
1 tsp ground turmeric
2 cups milk
1/2 cup chicken broth
3/4 cups grated Parmesan cheese
pinch of pepper and salt to taste

Directions:

1) Boil tomato spinach shells, drain and set aside.
2) Boil chicken breast with salt and pepper. Drain and save the broth. Cool down chicken, shred and set aside.
3) Melt butter in medium heat. Add cream cheese,  garlic powder, and ground turmeric. Stir with wire whisk until smooth. Add milk, chicken broth, parmesan cheese, and shredded chicken. Add salt and pepper if needed.  Cook until sauce reaches desired consistency. Toss with hot pasta to serve.

Tuesday, June 17, 2014

Zucchini Bread

Just harvested huge zucchinis from our garden. Here's a way to use them all up. This recipe is made for children- 40% less sugar and 25% less oil than most zucchini recipes.


Ingredients:

3 cups flour
1tsp salt
1tsp baking soda
1tsp baking powder
2tsp cinnamon
3 eggs
3/4 cup olive oil
1 1/2 cup white sugar
3tsp vanilla extract
2 1/4 cups grated zucchini
3/4 cup walnuts

Directions:

1) Grease two 8 x 4 inch pans.  Preheat oven to 325 F

2) Beat eggs, oil, vanilla, and sugar together in a large bowl.

3) Add flour, salt, baking powder, baking soda and cinnamon. Stir in zucchini and nut. Pour batter in prepared pans.

4) Bake for 40-60 minutes, or until tester inserted in the center comes out clean. Cool in pan for 20 mins. 

Thursday, March 20, 2014

Whipping Cream Chicken


My kids love this recipe. Milky and yummy.

Ingredients:

1/4 cup butter
4 boneless, skinless chicken breasts
salt and adobo seasoning
8 ounce package sliced mushrooms
2 carrots (cut in cubes)
2 cups heavy cream

Directions:

1) Sprinkle chicken breasts with salt and adobo seasoning, brown in melted butter, 8 minutes per side (covered), then transfer them in a baking dish.

2) Cook carrots and mushrooms in the same pan for about 8 mins. then place over chicken.

3) Whip heavy cream until fluffy and pour over chicken.

4) Bake for 25 minutes at 350F. Serves 4.