Sweet & Sour Chicken

I did it! I finally did it! Chinese food at home that tastes like, better actually, than take out! A little bit of heat on this sweet and sour chicken, but not so much that the kids didn't like it. Loved by all and on the menu again for next week! Found in my ever so reliable Cooking Light magazine, May 2014 edition. Enjoy!

Ingredients:
1/4 cup mirin
1 large egg, slightly beaten
1 pound skinless, boneless chicken breast (cut into bite size pieces)
1/4 cup powdered peanut butter
3 TBS flour
3 TBS cornstarch
1 TBS sugar
3 TBS canola oil
3/4 cup sliced green onions
1 red bell pepper, seeded and chopped
5 TBS water
3 TBS ketchup
2 TBS Sriracha
1 TBS plum sauce
1 tsp Worcestershire sauce
1-2 cups cooked rice (I use a sticky Jasmine rice)
2 TBS sesame seeds

Directions:
1. Combine mirin and egg in a medium bowl and whisk. Add chicken and toss to coat. Let sit for 5 minutes.

2. Combine powdered peanut butter and next three ingredients (through sugar). Mix well. Drain chicken and then add to peanut butter mixture and toss to coat. Heat a large skillet over medium high heat with canola oil. Cook chicken for about 3-5 minutes, flipping often. Remove from pan and set aside.

3. Turn heat up to high and add onions and bell pepper, stir fry for about 1 minute. Combine water through next four ingredients (through Worcestershire sauce) in a bowl. Add chicken and this water mixture to the onions and peppers. Toss to coat and let cook a few minutes to fuse flavors.

4. Meanwhile cook rice and peas according to package directions. Serve sweet and sour chicken over rice, sprinkle with sesame seeds and peas on the side. Enjoy!

Chicken Curry Meatballs

I came across this tasty recipe in my Parents magazine. Different flavors then I generally cook, and I thought why not. It was a hit, and I would make this again. Very kid friendly and adds great variety to your menu. Enjoy!

Ingredients:

1 TBS canola oil

1lb ground chicken

1 egg, beaten

1/2 cup bread crumbs

1/4 chopped chives

1 1/2 tsp curry powder

salt and pepper to taste

3/4 cup chicken broth

1 TBS butter

1 cup jasmine rice, dry

1-2 cups frozen peas

Directions:

1. Pre-heat oven to 450. Brush medium size oven safe skillet with canola oil, set aside.

2. In a large bowl combine egg, chicken, breadcrumbs, 3 TBS chives, curry, salt and pepper. Mix weel and form into 18 meatballs and place snugly in prepared skillet. Bake for 25 minutes or until done (personally they were a bit overcooked, and I will take them out at 18-20 minutes next time, so watch).

3. Meanwhile cook rice according to package directions and heat peas in the microwave and drain. Mix rice and peas together when done.

4. Transfer meatballs to a shallow dish. Place skillet on stove over medium-high heat. Add broth and bring to a boil, scraping up any brown bits. Continue to let boil gently until liquid os reserved to about 1/4 cup, about 6 minutes. Remove from heat and stir in butter. Pour sauce over meatballs and top with remaining chives.

5. Divide rice/pea mixture on plates and top with meatballs. Enjoy!

Super Easy Beef Stroganoff

As I was going through my crock pot cook book I found this amazingly simple meal. At first a little unsure if it would be good with such minimal ingredients and of the kids would like it's creamy consistency, but I tried it anyway. AMAZING! All of us loved it, and I have since made it multiple times! Great to set and have ready when you get home from a long day. Enjoy!

Ingredients:
1 pound beef stew pieces, I use sirloin
10 3/4oz can of cream of mushroom soup with roasted garlic (this has tons more flavor than the regular soup)
1 cup sour cream
8oz egg noodles

Directions:
1. Place beef and soup in a crock pot and mix. Cook on low for 8 hours or high 4-5 hours. I generally cook on high and it is done after 4 hours.

2. Before serving stir in sour cream and cook egg noodles according to package directions.

3. Pour cooked noodles in crock pot, stir and serve!

Chicken Sausage with Basil Pesto Pasta

This is a Gina original! I will try hard to make accurate measurements, but I don't measure when I cook. Even when I follow a recipe, the amounts are "guidelines." You know the flavors you like so season accordingly.

This is staple in our house. The kids absolutely love this dish, and so do mom and dad. Super easy and inexpensive to make!

Ingredients:
3 links fresh poultry sausage
8 oz penne pasta
2 TBS basil pesto (I use Classico)
1/2 small sweet onion
1/2 red bell pepper, diced
1 clove garlic, minced
1 TBS olive oil

Directions:
1. Boil water for pasta and cook according to package directions.

2. Meanwhile, add olive oil to a medium pan and heat. Add onion, bell pepper and garlic and saute for about 1 minute. Add chicken sausage, squeeze out of casing and crumble, and cook for about 7-10 minutes, until cooked all the way through.

3. Once pasta is done add the basil pesto to the sausage and stir until heated through. About 1 minute. Immediately add the entire sausage mixture to the pasta, mix and serve.