Thai Honey Peanut Chicken. Getting dinner on the table can be a royal struggle. Sometimes it’s exhaustion and an empty fridge, other times it’s a lack of inspiration or time. In any event, one hand starts gravitating towards the phone and the other starts reaching for the take-out menu drawer. Then come the pangs of guilt. It’s expensive.
Beaten by my conscience, I open my fridge and stare at the contents hoping a dinner idea will jump out at me. But a chicken breast is a blank canvas, so all home cooks need a few good chicken breast recipes in their arsenal. This recipe was particularly attractive not only because Thai food is my absolute favorite, but also because I had everything else for the recipe in my pantry or fridge. First cut your chicken into pieces. In a medium bowl add the soy sauce. Then add the honey. Add the lime juice next. Then add the minced garlic. Add the peanut butter and curry powder, then finally the Sriracha. Whisk the ingredients together. Serve with rice and top with sesame seeds.
A Tasty Recipe: Outrageous Garlic Soup. Are you ready for this? Garlic. Onions. Cream. White wine. Oh, yes. I made this soup for our family. Here’s what you’ll need: white wine, chicken stock, olive oil, French bread, heavy cream, Gruyère cheese, garlic, onions, and a bay leaf. Begin by prepping your ingredients. Heat the olive oil in a pan set over medium heat. Add the onions and garlic. Add the chicken stock and bay leaf. Remove the bay leaf. Deliciously smooth and creamy. Grate some Gruyère cheese. Sprinkle over a bowl of soup and serve. It’s delicious served with French bread for dipping. Thank you so much, n8tivenyer, for sharing this recipe with us! Description Creamy, subtle flavor.
Ingredients 1 Tablespoon Olive Oil1 cup Onions, Thinly Sliced12 cloves Peeled Garlic, Smashed1 cup Dry White Wine1 quart Chicken Stock1 leaf Bay2 cups French Bread, Torn Into Pieces¾ cups Heavy Cream½ cups Shredded Gruyere Preparation Instructions Heat the oil in a large pot. Bring to a boil; reduce heat; cover and simmer for 30 minutes. Fresh Blackberry Lemonade. You may wonder what became of those 3 lbs of blackberries that we picked along with those tasty peaches (I did mention we picked blackberries, didn’t I? The pick-your-own farm we went to had giant patches of them. Despite the berries being on their last legs, and once you got past the insanely huge and scary Junebugs, there was quite the mini-bounty of berries.) Most of them went into some jam. But I found myself with a few handfuls left.
Not enough for anything significant, like more jam or a pie, but I couldn’t bare to see these plump delicious berries go to waste. Oh Twitter, how I love thee. Blackberry lemonade. Taylor “enhanced” his with a splash of vodka. Fresh Blackberry Lemonade Ingredients:3/4 cup raw or cane sugar 3 cups water 2 cups blackberries 3 lemons, juiced ice Directions:In a microwave safe container, combine sugar and 1 cup water. You may also like... Yellow Summer Squash and Corn Soup. Summer, I’m going to miss you when you’re gone. I’m going to miss your evening light. Even now I can see it slowly slinking away earlier than the night before. I’m going to miss your markets. Your festivals. Granted, I’m not going to miss your stifling heat and suffocating humidity, but that doesn’t make me love you any less. But what I’m really going to miss the most is your bounty. But I will miss that squash for opportunities like this one.
Yellow Summer Squash and Corn Soup Yield: 2 to 3 servingsTotal Time: 35 minutes Ingredients:1 pound yellow summer squash 2 ears corn 3 large shallots 2 large garlic cloves 1 fresh jalapeño chile 1 tablespoon olive oil 1/4 teaspoon ground cumin 2 1/2 cups water Directions:Cut summer squash crosswise into 1/2-inch-thick slices. You may also like... Orange, Banana and Pineapple Smoothie. I'm a smoothie/juicing aholic. I live these days to blend or juice any fruit or vegetable in sight.
I get completely excited when I see a Farmer's market. Trader Joe's pretty much knows me by name. I love drinking healthy drinks. This is one of my favorites. I love everything in it. Orange, Banana and Pineapple Smoothie 2 bananas 1 cup of fresh pineapple 1/2 cup orange juice 1/2 cup coconut milk 1 1/2 cups ice 2 tablespoons of honey Place all of your ingredients in a blender and blend away until ice is crushed. Israeli Couscous Salad with Asparagus, Artichokes, & Spinach.
Israeli Couscous Salad with Roasted Asparagus, Artichokes, & Spinach Spring is in the air, I can just taste it. I found a beautiful bunch of asparagus at the market last week and knew I had to make a delicious recipe. I love asparagus and I am so glad it is in season-and on sale. I ended up creating this Israeli Couscous Salad with Roasted Asparagus, Artichokes, & Spinach. All of the flavors combined made a very tasty salad. I drizzled the asparagus with a little olive oil and fresh lemon juice and roasted them until they were tender.
I cut them into one-inch pieces for the salad. I made the salad for lunch and put the leftovers in the refrigerator. This Israeli Couscous Salad with Roasted Asparagus, Artichokes, & Spinach is the perfect salad for Spring. Israeli Couscous Salad with Roasted Asparagus, Artichokes, & Spinach Yield: Serves 4Prep Time: 5 minutesCook Time: 25 minutes Israeli couscous salad with roasted asparagus, artichokes, spinach and a light lemon dressing. Rhubarb mojito + a giveaway. Intro CONTEST IS CLOSED. A winner was selected and contacted. Thanks to all who entered! It was a joy to introduce so many of you to Noonday Collection. Sometimes you take baby steps and sometimes you leap. There are times when a task feels like a mountain and other times you jump over them like molehills. There are mornings when getting out of bed seems impossible and others where you are so excited for the day you can’t sleep.
At times it rains and others when the sun warms your face casting a rosy tint to your cheeks. Sometimes the words are plentiful and eloquent, other times they are bulky and incoherent. There is a time to selflessly serve and a time to humbly ask for help. There are seasons of planting and pruning and times when the harvest is fruitful. The challenge lies in finding the purpose and joy in it all.
This is a lesson that I’m currently learning or I should say re-learning. This pleasantly pink brew is the perfect accessory for spring. Image from noondaycollection.com. Parmesan roasted asparagus. It has felt like my life is out of control busy the last couple weeks. who am i kidding - it has felt like that for awhile. there are many projects for work to complete, battling computer meltdown, staying on top of project 365 for picky photo, posting recipes and housework. what is it with laundry?
As soon as i feel like i am caught up it seems to have multiplied. i just want a vacation - or at least a day or two off. oh - i almost forgot - i also launched an etsy store last week for my photography after getting a couple requests to buy some of my photos. if you get a minute, i would love you to check it out and let me know what you think. i used to think of myself as one of the most organized and planned people i knew. i don't know if it is going to business for yourself or too many things on my plate that is causing my newfound ADD but it is making me mental. parmesan roasted asparagus DirectionsPreheat the oven to 400 degrees F.
Roast for 15 to 20 minutes, until tender. Oliven - Rosmarin - Focaccia (Rezept mit Bild) von Koelkast. Schönes aromatisches Brot, als Beilage zu mediterranen Gerichten gut geeignet. perfekt! Sehr gut gut geht so schlecht sehr schlecht Vielen Dank für Ihre Bewertung! Sie haben dieses Bild bereits bewertet! Zubereitung Arbeitszeit: ca. 15 Min. Mehl, zerkrümelte Hefe, warmes Wasser, Salz und Olivenöl in der Küchenmaschine gut verkneten. Focaccia - Muffins (Rezept mit Bild) von Kati1989. Auch abwandelbar zu kleinen Focaccia - Brötchen perfekt! Sehr gut gut geht so schlecht sehr schlecht Vielen Dank für Ihre Bewertung! Sie haben dieses Bild bereits bewertet! Zutaten Zubereitung Arbeitszeit: ca. 25 Min. / Schwierigkeitsgrad: simpel / Kalorien p. Teigzubereitung im Brotbackautomaten: Erst Wasser, dann Mehl, Hefe, Salz und Zucker in den BBA geben und mit dem Teigprogramm (Dauer 1,5 Stunden) zubereiten lassen.
Teigzubereitung ohne BBA: Mehl und Trockenhefe vermischen und mit dem Zucker, dem Salz und dem Wasser zu einem glatten Teig verkneten. Den Backofen auf 250°C Ober-/Unterhitze (Umluft: 230°C) vorheizen und ein Muffinblech mit 12 Mulden fetten bzw. mit Öl auspinseln. Für die Marinade das Olivenöl mit den Kräutern (je nach Geschmack kann man auch Knoblauch oder Knoblauchöl hinzufügen) vermischen und etwas ziehen lassen. Währenddessen den Teig noch einmal auf einer bemehlten Fläche kräftig durchkneten.
Am besten noch lauwarm servieren. Huevos Rancheros. After my visit to Harmon’s Grocery Store I had some wonderful ideas about recipes I wanted to try using their products. I was particularly smitten with their fresh salsa. I still really love my pico de gallo but I was quite pleased at the flavor and freshness of their salsa. While I thoroughly enjoyed it with chips it also made a wonderful serving of huevos rancheros! Huevos Rancheros 1 – 6″ corn tortilla1 egg2-3 tblsp Harmon’s Fresh Salsa or pico de gallo1 tblsp oiladditional oil for frying the tortilla Fry the corn tortilla in a small pan until crispy.
You still have time to enter my giveaway for a $25 gift card to Harmon’s here! Healthy and Hearty Orzo Salad. “There’s a party in my tummy. So yummy, so yummy!” If you have kids you may have heard that song from the show Yo Gabba Gabba and right about now it’s repeating over. And over. And over in your head. Well, there’s a party in my tummy. So yummy, so yummy. Wanna meet the guests? The star of the evening is orzo. Our little friend orzo is a small, rice shaped pasta. Since pasta is easy to get into my belly and veggies not so much I played a little game on my head. There was just enough orzo to give me a slight carb coma and more than enough veggies to make feel like a super star.
Healthy and Hearty Orzo Salad Whip up this healthy dish for lunch or make it ahead of time and take to work. Ingredients 1/4 cup dry orzo 1/2 tblsp butter 1/2 small onion, diced 1 small carrot, diced 1/2 apple, diced 1/2 cup fresh spinach 2 tsp apple cider vinegar 1/2 tsp canola oil salt and pepper Instructions In a small pot bring 1 cup of water to a boil. Whole Wheat Veggie and Pesto Pizza. Dear the powers that be at Trader Joe’s, You don’t know me but I am obsessed with your products. I live in Utah and only visit your lovely establishment when I visit California or when my family there takes pity on me and sends me something to tide me over. I promise to do my best to single handedly keep you in business if you build a store within 20 miles from me.
Oh and did I mention I have 4 boys? Sincerely, Your biggest fan I’m not sure that little letter will help but you can’t blame a girl for trying. I have to give all the credit to my brother-in-law for this pizza. Whole Wheat Veggie Pesto Pizza Ingredients 1 whole wheat pizza dough 1/4 cup store bought pesto 2 cups Quattro Fromagio or 6 Cheese Italian Blend 1/2 large red onion, sliced thinly 6 large crimini mushrooms, sliced 1/4 cup marinated artichoke hearts, diced Instructions Follow the directions on the pizza dough.
é BudgetGourmetMom.com. Brussels Sprout, Grape, and Feta Pizza. I’m a mom but let’s pretend that I’m not for one second. Just humor me. Let’s pretend that I don’t walk around everyday with at least one form of food stuck to my shirt from something spilled, thrown, or wiped on me. Let’s pretend that these dark circles under my eyes are from partying all night instead of staying up with a sick kid. Let’s pretend…just for a second…that the reason I haven’t showered in two days is because the plumbing in my shower is broken. Now I wouldn’t trade my kids for all the tea in China {I don’t even drink tea but you get the idea} but there are times when Mommy needs a timeout. Since I’m the only person in my family who is a fan of brussels sprouts this was MY food. I don’t understand people not liking brussels sprouts.
If you are like so many people who don’t like them just give this pizza a shot. Brussels Sprout, Grape, and Feta Pizza Ingredients Instructions Preheat oven to 425°. Vegetable Pot Pie Pockets. I don’t know about you but I’m trying to eat more vegetables. Especially after the 12 days of cookies I just shared.
And ate. I promise you that when I devised this genius plan my intentions were good. REALLY! Somehow along the way my carb loving, comfort food craving side took over. What better way to get more vegetables than to bake them inside a little pouch of doughy goodness, it said. I love the way my mind works. The idea of this grab n’ go meal originally came from my Breakfast Pockets. I almost hate to say what I’m about to say for the simple fact that this was intended to be more healthy but what the heck.
Vegetable Pot Pie Pockets Ingredients Pocket Dough1 tblsp butter 1 tblsp canola oil 1 medium onion, diced 2-3 celery stalks, diced 2 large carrots, sliced 1 - 12 oz bag frozen broccoli 1 - 10 3/4 oz can cream of mushroom soup 1/2 cup sour cream 3 tbslp milk 1/2 tsp salt 1/4 tsp pepper 1/2 tsp garlic powder Instructions. Asparagus and Mushroom Frittata. Nutella Swirl Rolls.