Thursday, August 28, 2014

Sesame Chicken and veggies

Another great Better Homes and Garden recipe that  I adapted to my liking.  Theirs sounds fine but their recipe added diced carrots and canned green beans so I decided that 2 pkgs of   Birdseye Steamfresh veggies and rice would cut some time from this recipe and it would be just if not better than theirs..

I also used boneless chicken breasts (I cut them in chunks) which made more sense to me than what they suggested( chicken thighs).  Enjoy!

I lb. boneless skinless chicken breasts (or chicken thighs)
1/2 cup all purpose flour
1/3 cup sesame seeds
2 eggs, lightly beaten
vegetable oil(I used peanut oil)
1 T soy sauce
1/3 cup honey
3 T cider vinegar
2 pkgs. veggie rice mixture (I used frozen Birdseye Steamfresh which had carrots, broccoli and rice all in a package).

Cut chicken into cubes.  In shallow dish combine flour, sesame seeds, 1/2 tsp. salt and 1 tsp. pepper.  Place eggs in another shallow dish.  Dip chicken pieces into flour mixture, then into eggs and back in flour mixture again to coat. Set aside.

In a skillet heat about 1/2 inch of oil over medium high heat.  Add chicken in batches; cook 4 minutes or until cooked through.  Using a slotted spoon, transfer chicken to paper towel; drain.

Meanwhile in a large skillet, combine honey, vinegar, soy sauce  and 1 T water.  Bring to boil.  Add rice/ veggie mix and heat thoroughly. Yummy! 

Wednesday, August 27, 2014

Quick Hamburger Crescent Ring Meal

Yesterday I went to the grocery store and bought a pretty big order because I am planning some new recipe dinners and desserts this week.  Fall is on it's way and I am pumped again to get some new recipes to you.

I had some time to glance over a few of the recipes I thought would be easy for those who need to change their summer menu and are thinking fall and comfort foods. Note:  It is a very good idea to check and mark the items you need for a recipe before you go to the store.  It will save you loads of time in the long run.

I saw this recipe that was made with crescent rolls, went to look it up and couldn't find it so here is what I came up with.  Tasty meal!  For a large family you'll have to buy 2 or 3 pkgs of crescent rolls because this meal is a grab and go type and it will be gone 123.

Hubby and I were fine with one package and I did have enough meat mixture to make two with the amount of ingredients I have listed below.

1 1/4 lb. ground beef
1 medium onion grated
4 oz. cream cheese
1/2 cup pepper cheese
canola oil
salt and pepper
1 pkg. crescent rolls

Brown beef and onion in oil.  Add salt and pepper, cream cheese and pepper cheese. Stir until the cheese has melted.  Set aside to cool or refrigerate until ready to use. I think I could have done a little better in presentation as I was hurrying to get this on the table.  The filling was a quick thought so I am sure you could change the pepper cheese to another cheese if you prefer.

Place on ungreased baking sheet.  Bake 375 degrees 15 minutes or until browned.  Yummy!

Note:  I cut up a fresh tomato and seasoned it to our liking and spooned it into the center of the ring.  Hubby thought it was mighty fine.

Frosted Banana Oatmeal Cookies

In our house banana bread, muffins and the like are something we consider favorites so why not try some banana cookies?

I found this recipe (chef in training) and altered it a bit to my liking and they are delicious.  Moist, light and chewy these cookies are delicious and cutting back on a little sugar and butter in the recipe did not alter the taste a bit.

Here is my recipe:

1 1/2 cups all purpose pre sifted flour
3/4 cup sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup softened butter
4 oz. unsweetened apple sauce
2 bananas, mashed
1 egg
1/3/4 quick oats
1/4 cup chocolate chunks (optional)  I did half of the recipe with chocolate chunks and the other without.

Heat oven to 400 degrees.  Place dry ingredients in large bowl or upright mixer.  Add butter, egg, applesauce, bananas and oatmeal.  Beat on low to medium until blended. Batter will be soft and spoon able.

Drop by tablespoons on parchment lined cookie sheet. Bake 8 to 10 minutes or until slightly browned.


8 oz. confectionery sugar
1 tsp. vanilla
2 to 4 T milk (start with a little at a time until desired consistency)

Using a wire whisk blend above.

Note:  These cookies are very moist so allow to dry thoroughly before storing.