1 1/2 pounds of pork tenderlion, cut into 2 inch x 1/4 inch strips
2 Tablespoons of oil
3/4 cup sliced green onion
2 Tablespoons of minced peeled ginger
1/2 teaspoon crushed pepper flackes
1 thinly sliced banana pepper
3 plantains, quartered lengthwise and sliced into 1 inch thick pieces (about 3 cups)
1 cup chicken stock/broth
1/4 cup soy sauce
1/4 cup of white rum
1 Tablespoon dark brown sugar
2 Tablespoons water
1 Tablespoon corn starch
Heat oil in a large skillet or wok, add onions, ginger, pepper flakes, and banana pepper, stir fry 30 seconds. Add pork, stir fry 2 minutes. Add plantains and stir fry 30 seconds. Stir in broth, soy sauce, rum, sugar; bring to a boil. Cover and reduce heat, simmer for 15 minutes or until plantains are soft.
Combine water and cornstarch, stirring well with a whisk. Add cornstarch mixture to pork, stirring well, bring to a boil 1 minute or until thick, stirring constantly. Serve over rice.
We love this chicken and I bet it would be good with pork chops or salmon.
4 Tablespoons Honey
2 Tablespoons Balsamic Vinegar
Juice from on lemon
1 clove of garlic, minced
1/2 teaspoon salt
pepper to taste
4 boneless and skinless chicken breast
Mix all marinade ingredients together and I like using a large ziploc bag.
Add the chicken breast to ziploc back and marinade for at least one hour turning from time to time.
Simmer the chicken and marinade slowly in a skillet until chicken is done. I like to cook until marinade glazes the chicken.
Great served with roasted potatoes or rice.
Boneless Pork Chops with Spinach Mushroom Gravy.
1/2 chopped medium onion
1 can low fat cream of mushroom soup
1 cup of chicken stock
1 cup chopped fresh spinach
Brown pork chops in skillet add onions cook until translucent add cream of mushroom soup, chicken stock and simmer for 20 minutes. Add chopped spinach remove when spinach is welted.
I served this over my potato cauliflower mashed potatoes and steamed broccoli.
Optional – Fresh mushrooms can be added with onions.
Apple – Raspberry Pie
1 refrigerated pie crust
5 cups (3 large) sliced apples
3/4 cup sugar
1/4 cup corn starch
1 teaspoon grated orange peel (no white)
1 cup (6oz container) raspberries
1 tablespoon of cold butter cut into small pieces
1 teaspoon sugar
This recipe was in my local grocery store flier.
Preheat over to 400 degrees. Using a 9 inch glass pie pan prepare pie crust as directed on box.
– In a large bowl place sliced apples, sugar, corn starch and orange peel, toss to coat apples. Put 1/2 apple mixture in pie crust top with raspberries and remaining apples. Top with second crust , seal edges and flute.
– Lightly brush with water and sprinkle with 1 teaspoon of sugar. Cut several slits into pie crust to release steam. I like to cover the edges with foil to prevent burning. (remove foil the last 10 minutes if edges are not brown)
– Bake in center of over for 45 to 50 minutes, let pie cool at least one hour before digging in 🙂 great with vanilla ice cream.
Not sure if any one is cutting back on their carbs during the holidays but I found this recipe for a low carb mashed potatoes on Hungry-Girl.com. A great site for anyone trying to cut back on calories and still be able to EAT their favorite foods.
Click on my picture and it will take to the recipe on Hungry Girl’s website.
I did a few changes omitting the bacon and cheese making it even less calories, everyone loved them and did not notice the difference. Now that I saved a few calories….where is the pie?? 🙂
Really, so simple and simply delicious.
Sweet Marsala and mushroom sauce topped over a herbed chicken breast.
1/4 cup of all purpose flour for coating chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried Italian Seasoning
4 skinless boneless chicken breast pounded to about 1/4 inch thick
6 Tablespoons of light Olive Oil
1 cup of sliced mushrooms (I like to use baby Portabello mushrooms)
1/2 chopped onion
1 teaspoon finely chopped garlic
1 cup of Marsala Wine
1/2 cup of chicken stock
1 Tablespoon of chopped Italian flat parsley
Combine flour, salt, pepper, Italian seasoning and coat chicken breast.
In a large skillet (you will need a lid) medium heat, add olive oil and brown coated chicken breast. Turn over chicken breast and add mushrooms, onions, garlic, wine and chicken stock. Cover skillet and simmer chicken 10 – 12 minutes, turning once, cook until no longer pink and juices are clear. Garnish with fresh chopped parsley.
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 4 stalks celery, chopped
- 4 carrots, peeled and chopped
- 1 bell pepper (I like using sweet bell pepper.)
- 1 medium baking potato, washed and diced
- 5 cups vegetable broth
- 1 1/2 cups uncooked lentils
- 2 teaspoons curry powder
- Heat the oil in a stock pot over medium heat. Add the onion, garlic, carrot, potato, bell pepper and celery; cook and stir until tender. (chop all vegetables the same size)
- Add vegetable stock, lentils and curry powder. Simmer over low heat, covered, until lentils are soft, about 45 minutes.
4 Tablespoons melted butter, cooled
1 Tablespoon butter (for greasing 9×13 baking dish)
8 cups dried 1 inch bread cubes (I like to use French or Italian)
4 cups of milk (for a less lighter version 2 cups milk 2 cups heavy cream)
6 large eggs
1 cup light brown sugar
1/2 cup sugar
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
5 Tablespoons of liqueur (I use Myers Rum)
3/4 cup of chopped walnuts (toasted work best)
1/2 cup golden raisins
Lightly grease 9X13 baking dish with 1 Tablespoon of butter.
Combine the milk, eggs, melted butter, sugars, vanilla, raisins, walnuts, cinnamon and liqueur in a medium mixing bowl whisk together.
Place cubed bread in a large mixing bowl add milk mixture. Stir and let sit for 30 minutes or until bread is soft and has absorbed most of the liquid.
Pour mixture into prepared dish and bake in a 350 degree oven of 45 to 50 minutes top should be golden brown and center firm.
Butter Rum Sauce
3/4 cup heavy cream
1 cup sugar
2 lightly beaten egg yolks
1/3 to 1/2 cup rum 🙂 to taste (I like using Meyers Dark Rum)
In a heavy combine all ingredients except the rum cook over medium low heat constantly whisking until sauce thickens. Remove from heat immediately. DO NOT boil. Add rum, stir, allow to cool but serve warm over bread pudding.
Serve with whipped cream with or without whipped cream this is always a big hit.
2 cups Whole Wheat Flour
3 mashed very ripe bananas
1/2 stick butter
1 beaten egg
1/2 cup sugar
4 oz of apple sauce
1 teaspoon Baking Soda
1 teaspoon Vanilla Extract
1/2 cup chopped Walnuts or Pecans
Oven 375 degrees
In a large bowl, mix together dry ingredients.
Add butter, egg, applesauce, vanilla and mashed bananas mix and chopped nuts slightly mix again.
Pour batter into greased bread loaf pans smooth top with spoon.
Bake for 1 hour…I like to check at 45 minutes. Depending on size of loaf and ovens are different, it’s best to check. 🙂
So simple and delicious!
1 whole chicken, skin removed
1 cup chicken broth/stock
2/3 cup soy sauce
1/3 cup olive oil
1/2 cup honey
2 teaspoons Worcestershire sauce
2 Tablespoons of balsamic vinegar
1 Tablespoon of lemon juice
2 teaspoons of sesame oil
3 Tablespoons of minced garlic
Remove skin from chicken and pat dry with paper towel, place in the slow cooker. In a bowl add all the other ingredients pour over chicken, cover slow cooker and cook on low for 8 hours. Remove chicken, take the juice from the slow cooker and reduce to about half or a little more add 2 Tablespoons of Orange Marmalade. Serve reduced sauce over chicken.