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Lemon Honey Glazed Chicken Stirfry

No Comments 19 January 2010

This is yummy, quick, and I think pretty good for you. Not too fattening at all as far as I’m concerned, and it has fresh veggies, protein and carbs all packed into one dish.

Ingredients:

1 lb boneless skinless chicken breast
5 tablespoons honey (I might have thrown in 6 actually, so this depends on taste)
2 tablespoons vinegar
4 tablespoons lemon juice (fresh, or not)
4 teaspoons soy sauce
2 teaspoons flour
2 tablespoons Olive Oil
4 cups cut up vegetables (I used broccoli, carrots and leeks. Other good options: Sweet Onion, mushrooms, onion)
2 cups hot cooked white rice

Directions:

Cut chicken into strips and set aside. To create the sauce, mix together honey, vinegar, lemon juice and flour and set aside.
Pour Olive Oil into a wok, or a large skillet will do also. Heat over Medium heat. Add vegetables and cook for 3-4 minutes or until the vegetables are tender yet crisp. Remove vegetables and set aside. Add the chicken to the wok and cook for 3-4 minutes or until the chicken is no longer pink. Stir in the sauce and cook until thick.

Add the vegetables back in to your chicken and sauce mix. Cook all until well coated.

Serve over rice.

Parenting, Recipes

Cheap Date

7 Comments 11 June 2009

After a rather long day earlier this week I decided to take advantage of over tired children and put them to bed early. We had both children in their beds and pretty much asleep by 7:30, which as it turns out isn’t that early, they’re usually down for the count by 8:30. Early enough though. While Rob fed them dinner and gave them baths I prepared this meal (which was nothing short of delicious) and cleaned the kitchen so that we could enjoy an evening to ourselves, inside the walls of our cozy house while it was raining a warm rain outside.We watched the movie Taken and just relished in each others company.

This isn’t something that we get to take advantage of often, but it was really nice! Not to mention really inexpensive. We didn’t have to arrange for a sitter, pay for our movie or pay for what could have been an expensive meal had we eaten it at a restaraunt.

Recipes

Baked Costa Rican-Style Tilapia with Pinapple

3 Comments 14 May 2009

I’m sharing a recipe with you tonight that I retrieved from the Recipe Zaar. I just had to share it here in case some of you didn’t happen to come across it over there, it is that good. It appears the girl who posted in on there retrieved it from the Food Network. So here I am, making sure it gets that much more exposure.

(I would also like to add compliments to Southern Living for making my fabulous baking dish, seriously, prettiest baking dish I’ve ever used!)

What you will need:

1 cup long grain rice
2 cups chicken broth
1/4 cup freshly squeezed orange juice
1 lime, juiced
2 tablespoons olive oil
1/4 cup finely chopped fresh cilantro, plus more for garnish
2 garlic cloves, minced
1 teaspoon sugar
salt and pepper
4 tilapia fillets, rinsed and patted dry
2 cups jarred salsa
1 (15 ounce) can black beans, drained and rinsed
2 cups diced fresh pineapple
2 limes, thinly sliced

Directions

-Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.

-Preheat the oven to 400 degrees F.

-In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tbls of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, tuning occationally.

-Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 Tbls of the cilantro in a 2 or 3-quart baking dish.

-Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish.

-Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.

I did not do anything differently as stated, at all. I used exactly what it told me to use and I didn’t alter any of my measurements (I usually do when I follow a recipe). For the jarred salsa I used Frontera, 1 cup Roasted Tomato and 1 cup Mango Key Lime. This turned out amazing!

General

Favorite Margarita Recipe

6 Comments 27 April 2009

My family and extended family is full of Margaritaville, Jimmy Buffet Fans. A few years back a family member of mine purchased a Margaritaville cookbook for me which included one of my favorite Margarita mixes to date. I tweek it to make it my own and to use Jose Cuervo.

1.5 oz. Jose Quervo Tequila
.5 oz. Cointreau®
3.5 oz. Margaritaville Margarita Mix
Splash of cranberry juice
Splash of orange juice
Splash of grapefruit juice
Splash of Mango concentrate

Combine ingredients in a shaker. Shake and pour into a margarita glass with ice.

From the Twittermoms site:

Cinco de Mayo is almost here and in celebration of moms and margaritas Jose Cuervo and TwitterMoms have come up with a fun way to get the party started! Do you have a fantastic Margarita recipe or tips on how to make the best Margarita? Jose Cuervo is looking for the best margarita recipes in time for the TwitterMoms “Cinco de Mama!” Margarita Twitter Party (#cuervo) on May 5, 2009 at 5:00 p.m. PST. You could win a $50 gift card to Chili’s restaurant – which can be used at any Chili’s restaurant or bar that accepts credit cards.