- 3 boneless, skinless chicken breasts, thinly sliced lengthwise into 12 strips
- 1/4 c olive oil
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce
- 2 garlic cloves, minced
- 1 teaspoon red-pepper flakes
I've got to say, I did a pretty good job with this one! I tasted it before and after adding the lime juice, and am so glad I made the decision to add it. It brightened up the flavors, and gave it the familiar taste from a good tortilla soup.
Now this may not be the most authentic Mexican recipe, but I'm giving it a Mexican tag because of the flavors. I'm also submitting this Mexican inspired dish to Joelen's Foodie Films Event, where this month's film is Tortilla Soup. Definitely appropriate! You can check out her blog here.
This dish is even quicker and easier than the tofu version, but both versions are spicy and delicious!
Whenever I make shrimp for Jon, I usually cook up some tofu for myself. Last night I had some peppers to use up, and felt like something spicy, so I came up with this quick and easy tofu dish - (Click here for the shrimp version)
Mix all ingredients except the lime juice and pour over chicken. Marinate in the fridge all day, and at least 4 hours. Add the lime juice 30 minutes before you are ready to cook.
Mmm, so fresh and flavorful. This marinade was delicious. I'm glad I grilled an extra piece of chicken as I'll be making chicken salad with it.
I served the chicken over sauteed spinach and with my Mexican Risotto.
The green onions...
Wow - what great flavor! The steak was even great and full of flavor without the sauce. The sauce added an extra punch, but it definitely wasn't necessary.
I served the steak and green onions with some roasted potatoes.
I took 5 red potatoes, slice them in half and then into slices (semi-circles). I tossed them with sliced onions, olive oil, salt, pepper and paprika. They baked for 40 minutes on 425.
I know what you are thinking - stew is supposed to have beef or some other kind of meat in it, otherwise it wouldn't be a hearty stew. I'm going to prove you wrong, but I think you'll be happy about that once you have a bowl.
My vegetarian days are long over, but this is one of the dishes I still make. I first started making this stew about 12 years ago, and honestly couldn't even tell you where I found it. Over the years I made many changes to it, so I consider this recipe my own. (I even searched high and low for a similar recipe before posting that statement and couldn't find one).
Ingredients (4-6 servings)
Like a meat stew, this one also gets better the next day. It is so delicious, comforting, and satisfying, and now that I'm totally craving another bowl, I'm going to stop writing to eat an early dinner. I hope you try this one soon!
That's it!! I think this is the cheapest side dish ever! And if you don't have all of the liquid ingredients, you could easily just use the broth and soy sauce. We both loved this, and I'm looking forward to trying other variations for a quick, easy, and cheap side.
Mix all ingredients and pour over pork. Marinate in the fridge for several hours.
Mix all ingredients to serve over cooked pork.
NOTE: I made this again on 2/27/10 and changed the sauce recipe - I thought it would be good cooked and used it to deglaze my pan. In a small bowl, I mixed the soy sauce, red wine vinegar, sesame oil, and tabasco and added approximately 1 tbsp mirin. When the pork chops came out of the oven, I transferred them to a covered dish. I put the used pan over medium heat and added the garlic and sauteed it for 1-2 minutes. I then added the liquid mixture, as well as apprxoximatley 1/4 c water (the sauce looked way too rich from the drippings in the pan) and brought it a boil while scraping up the bottom of the pan. I then reduced it to a simmer and let it reduce for about 5 minutes. I liked this method much better.
Cook the pork
Jon and I both can't believe how good this was! The marinade tenderized the meat and added a lot of flavor, and the sauce we poured over the chops was sweet and spicy at the same time. This one makes it to the list of things to make again.
I served the pork chops with a great side dish - ramen-broccoli foil pouch.
Delicious, quick, and easy. I'll definitely make this one again. It would be good with any veggies that you would use in stir fry, so I'll experiment with others next time.
This soup was exactly what I had imagined. Full of mushroom flavor, but not too woody or overpowering. The celery and carrots helped to round out the flavors, and it had just the right amount of cream to make it smooth without being terribly creamy (or fatty!).
Labels: Soups and Stews
I have always wanted to make chicken pot pie. Nothing with cream of chicken soup as the base, but a good, homemade chicken pot pie. Ok, so I didn't make the crust from scratch, but as you know I don't bake, and making dough qualifies as baking in my book.
I love color when I'm cooking, so I have to share this beautiful picture of the veggies in the pan -
And here it is, the finished product. It doesn't look too bad with the biscuits on top, right?
This was better than I expected. So comforting and flavorful - it hit the spot, especially on a cool and rainy day.
Toss all ingredients and bake on 450 for 20-25 minutes.
Mmm, Delicious! This is my new favorite way to prepare cauliflower. The garlic mellowed out in the oven and was perfect with the sweet cauliflower. I'll be making this one again, definitely!
I served the cauliflower along side my Chicken Pot Pie.
Saturday was so windy that our plans to grill were ruined. We had filet mignon steaks, so decided to cook them in the pan and oven. We all know how I love sauce, so I whipped one up to top our steaks.
I served our filet with a mushroom-marsala sauce with my three garlic risotto and roasted asparagus.
This sauce is slightly sweet, a bit too sweet for Jon's tastes, but I loved it. The final result looks like it was a lot harder than it actually was.