The Show

Try making this one pan wonder next time you are in the mood for a quick spicy dinner!

1 medium onion cut thinly
1 lb. boneless skinless chicken breasts-cubed
1 1/2 cups water
2 chicken bullion cubes
2 4 oz. cans of mushrooms (NOT drained)
4 cups of egg noodles
2 tablespoons of chili peppers in adobo sauce
8 ounces of sour cream

You will need a pan that had a lid and is deep.

Start by pre-heating your pan to medium-high heat.  Add a little olive oil to the pan.  Add onions and chicken.  Cook for 5-7 minutes.  Add water, bullion cubes, mushrooms, and egg noodles to the pan.  Stir.  Bring to a boil.  Once it is boiling, reduce heat to LOW.  Cover with a lid and let simmer for 10-12 minutes or until only a little liquid is left in the pan and noodles are tender.  Once this is done, add the pepper and stir to combine.  Let cook for 2 minutes. Take pan off heat and add sour cream.  Stir all ingredients together and serve!

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Episode #17: Asian Wrap Recipe

In: Entrees, Recipes, The Show

This dish is so much fun to make and it tastes great too!

8 ounces (about 2) boneless skinless chicken breasts cut into cubes
1 teaspoon of both ginger and garlic
1/4 teaspoon of red pepper flakes
1/2 cup of teriyaki sauce
3-4 cups of pre-packaged coleslaw mix
1/2 cup sliced green onions
4-6 Flour tortillas

Start by heating a 10 inch skillet to medium high heat. Toss in a very small amount of olive oil or use some non stick spray to coat the pan. Add chicken and cook for about 2 minutes. Add the ginger, garlic, and red pepper flakes and cook for another 2-3 minutes. Add the teriyaki sauce and mix well. Turn the heat to medium and add the coleslaw and onions. Continue to cook for another 4 minutes.
Spread mixture evenly onto the tortillas and serve.

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This is a really great dinner especially in the Spring and Summer with all the fresh vegetables available!  This recipe comes from The New Holly Clegg Trim and Terrific Cookbook and serves anywhere from 6 to 8 people. I hope you enjoy it!

12 ounces of linguine
1 1/2 pounds of boneless skinless chicken breasts cut into chunks or strips
1/4 cup olive oil
1 teaspoon of minced garlic
1/2 pound of mushrooms, sliced
1 onion, chopped
1 red bell pepper, seeded and chopped
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon thyme leaves
Salt and pepper to taste
1 cup of frozen peas
1/4 cup of grated Parmesan cheese

Cook linguine according to the package directions, omitting and oil and salt; drain.

In a large skillet, cook the chicken pieces in the olive oil and garlic over medium high heat until lightly brown and done, about 7 minutes.  Watch carefully, tossing to keep from sticking.  Add the mushrooms, onion, red pepper, oregano, basil, thyme, salt, and pepper, sauteing until tender.  Add the peas, tossing until heated.  Add the pasta to the vegetable mixture, combining well.  Add the Parmesan cheese and serve.

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Try this yummy meal next time you are in the mood for Chinese.  This dish works equally well with boneless skinless chicken breasts (about 2).  Either way you make it, you will enjoy it for sure!

1 lb. sirlion steak-cut into long thin strips ($4.49)
1 red pepper-seeded and cut into strips ($0.99)
1/2 pound fresh asparagus-cut into thirds ($1.1.4)
1/2 cup stir fry sauce ($0.60)

Total Cost: $7.62

Start by cleaning and prepping vegetables.  Cut steak into one inch sections.  In a 10 inch skillet, warm about 1 teaspoon olive oil to medium high.  Add steak and cook for about 3 minutes, stir half way.  Add the pepper and asparagus.  Stir to combine.  cover with a lid and let cook for about 4 minutes-stir half way through.  Turn off the heat and add stir fry sauce.  Serve with white rice.

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I love making this dip for any get together.  Everyone is surprised by the spicy after taste!  It is great to eat and easy to make!  I always end up giving away the recipe.  Enjoy!

16 ounces of sour cream
1 can of Rotel Tomatoes and Green Chilies
1 envelope of Hidden Valley Ranch Fiesta Ranch Dip

Drain can of tomatoes and chilies very well.  Mix the sour cream and fiesta ranch dip.  Add the drained tomatoes and chilies.  Let stand in the refrigerator for about 30 minutes before serving.  Serve with tortilla chips.

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Featured Episode

Flickr PhotoStream

  • Snickerdoodles
  • Spicy Chicken with Mushroom Rice
  • Chicken Noodle Soup
  • Smothered Chicken
  • Tacos
  • Chicken Quesadillas
  • BBQ Chicken Pizza - Detail
  • Cinnamon Toast Crispies

This Week’s Menu (09/21/09)

Monday: Teriyaki Chicken with noodles and green beans

Tuesday: BBQ with coleslaw and french fries

Wednesday: Beef Fried Rice

Thursday: Creamy chicken with mushrooms, noodles, and broccoli

Friday: Fish fry! (out to eat)




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