Sticky rice with shrimp

1/3 cup honey

1/4 cup soy sauce

1 Tbsp. minced garlic

1 tsp. fresh ginger minced

A few slices of variegated peppers 

1/4 tsp. coarsely ground black pepper

1/8 tsp. white pepper optional

¼ tsp. crushed red pepper flakesoptional

1 pound raw shrimp size medium (see note)(**** I used frozen and thawed cooked and deveined shrimp)

1 Tbsp. canola oil

1 tsp. corn starch

2 green onions sliced thinly on the diagonal

Note:

Serving Suggestion: For a fast dinner toss some rice in the rice maker before you start the shrimp and steam up some broccoli or heat up some frozen broccoli. Alternately these shrimp go great over stir fried veggies or even just by themselves! Party food anybody?

In a small bowl, whisk everything together except the shrimp, corn starch and onions.

• Place the shrimp in a bowl and pour about half the sauce over it, stirring to coat.
• Heat the oil in a frying pan over medium-high heat. Add the shrimp to the hot oil. Cook about 1 minute, stirring at least once.
• Whisk corn starch into the rest of the marinade and add to the pan. Cook about one more minute until shrimp are cooked through. Tip: Shrimp turn a nice light pink right through to the middle when they are cooked. Cut open the thickest part of a shrimp if you want to double check.

• 
  
  Sprinkle green onions over the shrimp and serve hot over rice or on a plate. (Rice is a great delivery system for the delicious sauce on the shrimp.)

Beef and Broccoli, my way

Using approximately 3/4 ground beef/chuck browned in 1 teaspoon vegetable oil with 1/2 teaspoons salt)

 1 cup fresh broccoli florets (steamed)

Sauce :  all ingredients are approximate

1 teaspoon in 1cup hot water(Better than bouillon beef)

1/2 teaspoon ginger granules

1/4 cup soy sauce 

1 teaspoon onion powder

I teaspoon garlic granules

2 tablespoons cornstarch 

2 teaspoons brown sugar

1/4 cup rice vinegar 

Sesame seeds optional 

Whisk above and pour over browned  beef. Cook slowly until the mixture starts to thicken.  Add steamed broccoli and stir.  Add over jasmine rice.

Note: use rice of your choice. 

I used 90 second microwave jasmine rice.

Easy to make and hubby loved it.

From my kitchen to yours,

 

 

 

Chicken Romano

NOTE: This recipe was adjusted because there are only two of us.’

 .**Green beans and leftover pasta as our side dishes.

• 4 chicken cutlets (about 1 1/2 pounds)

• 1 teaspoon kosher salt, plus more as needed

• 1 teaspoon freshly ground black pepper, divided, plus more as needed

• 1/4 cup all-purpose flour

• 3 large eggs

• 1 1/2 cups Italian-style breadcrumbs

• 3/4 cup grated Pecorino Romano cheese

• 1 teaspoon garlic powder

• Olive oil, for frying

Prepare the chicken: 

Using a meat mallet, rolling pin, or heavy skillet, pound the chicken to a 1/4-inch thickness and season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Sprinkle the flour over the chicken and turn to coat, shaking off any excess.

Bread the chicken: 

In a shallow bowl, whisk the eggs until blended and season with a pinch each salt and pepper. In another shallow bowl, combine the breadcrumbs, cheese, garlic powder, and 1/2 teaspoon pepper. Dip each cutlet in the egg mixture, allowing the excess egg to drip off, then add to the breadcrumb mixture, pressing so the crumbs adhere.

Pan fry the chicken: 

In a large heavy skillet, add 1/4 inch of oil. Heat over medium-high until the oil is shimmering. Working in batches to avoid crowding, add cutlets to the skillet and cook until golden brown and just cooked through, 2 to 3 minutes per side. Reduce the heat if the chicken is browning too quickly. The chicken is done when it registers 165°F in the thickest part and is opaque and no longer pink when you slice into the center.

Adapted from Simply recipes

Chicken Tomato vegetable soup

Lunch today. Chicken tomato and vegetable soup.  Deli roast beef with Dijon. Perfect lunch for me.

I made an easy version of soup.  Sautéed cartots, chopped uncooked pieces of chicken, onion and celery slowly in olive oil. When tender I added a quart chicken broth and cream of tomato soup.  Brought to a slow boil and added 1 cup dried star pasta and I cup chopped spinach.

. Yummy lunch on this super weird weather day!

day!

Crockpot pork tenderloin with onions

11/2 lb. Pork tenderloin 

I package dry onion soup mix

I cup hot water.

Mix onion soup mix with hot water. Stir well until all is dissolved but onions will remain in pieces.  Add tenderloin to crockpot. Pout liquid over tenderloin and set crockpot to low.

Cook on low about 3 hours. Remove tenderloin. Strain liquid if you desire. Hubby’s not crazy about pieces of onion soup mix that’s why I strain the liquid.

I’ll be thickening  the liquid later and I’ll

add potatoes and corn to make it our evening meal.

Shortcuts are great when you don’t have time to fuss.  I love my crockpot!!

Easy peasy.