From my Sister-in-Law Stephanie DeFilippis
Prep time: 30 min Bake time: 30 min
Chicken:
3 lbs chicken, cut into strips
1/2 cup flour
1/2 cup corn starch
2 eggs
garlic salt
vegetable oil
Sauce:
1/4 tsp salt
1 cup water
3/4 cup sugar
1 tsp chicken bullion in 1/4 cup water
1/2 cup ketchup
1 T soy sauce
Mix flour and corn starch. In a separate bowl, beat eggs. Dip chicken strips in eggs, then coat in flour mixture. Fry in oil in a pan on the stove until coating is browned. Add garlic salt to taste.
Place chicken in casserole dish. Combine sauce ingredients in a saucepan and cook until thickened. Pour sauce over chicken. Bake in oven at 350 for 30 minutes.
Monday, December 31, 2012
Monday, December 24, 2012
Apple Butternut Squash Soup
4 whole apples
5 lbs. butternut squash
1 stick sweet butter
1 med. onion, sliced
6 whole slices of white bread, cubed (weird I know)
8 c. chicken stock
1 tsp. tarragon
salt and white pepper to taste
2 1/2 c. heavy whipping cream
Peel, core, and chunk the apples. Peel and chop the squash. Melt the butter in a deep skillet over a low flame. Saute the onions, butternut squash, and apples in the butter until they're tender. Add the bread cubes to the mixture. Add the chicken stock, tarragon, salt, and white pepper (to taste). Bring it to a boil, then cover and simmer it over a low flame until the squash and apples are fully cooked (about 5 minutes). remove the pan from the heat and blend the soup in a food processor until it's almost creamy. stir in the cream. Season again with salt and pepper, to taste (if desired).
5 lbs. butternut squash
1 stick sweet butter
1 med. onion, sliced
6 whole slices of white bread, cubed (weird I know)
8 c. chicken stock
1 tsp. tarragon
salt and white pepper to taste
2 1/2 c. heavy whipping cream
Peel, core, and chunk the apples. Peel and chop the squash. Melt the butter in a deep skillet over a low flame. Saute the onions, butternut squash, and apples in the butter until they're tender. Add the bread cubes to the mixture. Add the chicken stock, tarragon, salt, and white pepper (to taste). Bring it to a boil, then cover and simmer it over a low flame until the squash and apples are fully cooked (about 5 minutes). remove the pan from the heat and blend the soup in a food processor until it's almost creamy. stir in the cream. Season again with salt and pepper, to taste (if desired).
Thursday, December 6, 2012
Hawaiian Haystacks & Enchiladas
Jenn gave me this recipe and so I dedicate this to her :)
3-4 lbs of frozen boneless/skinless chicken tenderloins
1 can cream of chicken with herbs
1 can chicken gravy
Mix soups and pour over chicken in the crockpot... cook on low for 6-8 hours.
Shred before serving.
Serve over rice with cheese, olives, peppers, tomatoes, chives, chow mein noodles, and anything else you want.
With the leftovers:
Mix all the leftovers together and roll up in tortillas.
Bake at 350 degrees for about 45 minutes in a foil covered pan. Sprinkle with cheese and/or enchiladas sauce before cooking if you want.
3-4 lbs of frozen boneless/skinless chicken tenderloins
1 can cream of chicken with herbs
1 can chicken gravy
Mix soups and pour over chicken in the crockpot... cook on low for 6-8 hours.
Shred before serving.
Serve over rice with cheese, olives, peppers, tomatoes, chives, chow mein noodles, and anything else you want.
With the leftovers:
Mix all the leftovers together and roll up in tortillas.
Bake at 350 degrees for about 45 minutes in a foil covered pan. Sprinkle with cheese and/or enchiladas sauce before cooking if you want.
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