Archive for the ‘Dinner’ Category

This is something that I normally eat when we go to our local Chinese buffet. Of course, it didn’t taste like it did at the restaurant… It was better! Please keep in mind when making this that it is a little spicy. I don’t like my food very spicy and this was just about my limit. Royal (9) was his usualy dramatic self stating that his mouth was on fire with each bite lol but Spencer (4) ate it right on down without one complaint. One drank milk and the other had water and there was no gulping it down because the chicken was to spicy.

For this recipe I actually used 2 packets of the Sun Bird General Tso’s Chicken Spice mix and doubled everything. One pound of chicken wouldn’t have been enough for us. The package I has was 2.7 pounds and this was still plenty of sauce for that! I also added a bit more water. Below are the package instructions and then how I made it.

You can buy this at just about any major food retailer in the Asian food section. All of my local stores carry it.

Ingredients (Package Directions))

• 1/4 cup flour
• 1 lb boneless skinless chicken breast
• 1/4 cup sugar
• 3 tbsp soy sauce
• 3/4 cup water
• 2 tbsp oil
• 1 packet Sun Bird General Tso’s Chicken Mic

(This was how I made it)

• 1/2 cup and 1/8 cup flour
• 2.5 – 3lbs boneless skinless chicken breast
• 1/2 cup of sugar
• 5 tbsp soy sauce
• 1 3/4 cup water
• 5 tbsp of extra virgin olive oil
• 2 packets Sun Bird General Tso’s Chicken Mix

It’s easy to prepare General Tso’s Chicken with Sun-Bird seasonings. The spice and seasonings in the sauce will turn out perfectly every time. (Official Instructions are below the pictures) You can serve this with white rice. Since the boys aren’t big fans (and honestly I was out and didn’t realize it!) I made Chicken Rice-A-Roni with it and it went well together.

Directions:

• Add flour to resealable plastic food bag.
• Add chicken chunks and seal.
• Shake bag to coat chicken evenly.
• Combine seasoning, sugar, soy sauce and water; blend and set aside.
• Heat oil in large skillet over medium high heat until hot.
• Add flour-coated chicken and cook until evenly browned. (Do not dump the bag in, you will end up with clumps of flour. Use a slotted spoon or tongs.)
• Stir sauce mixture and add to skillet with chicken.
• Bring sauce to a boil, reduce heat and simmer until desired consistency.

I knew that I wanted to grill this summer so I started looking for a grill in March. It took me a while to find one that wasn’t a million bucks or tiny. Thanks to a friend, I got one! Thanks to another friend I got a band new tank, so, I was ready to go and excited to find new things to cook. There were several benefits to my wanting to grill more. First was of course that it  was healthier and second to keep the electric bill down any amount possible. Since trying to eat healthier the past year. We are big chicken eaters in my home and nothing beats grilled chicken. I came across this recipe and it looked so yummy. Sweet and juicy grilled pineapple and onions are delicious with this the World Harbors Caribbean sauce making a mildly spicy jerk chicken. YUM!

INGREDIENTS
1 large orange
1/3 cup World Harbors Caribbean Jerk Sauce and Marinade
6 large garlic cloves, minced
2 Tbsp. finely grated ginger
1 tsp. pumpkin pie spice
3/4 tsp. salt ( I used sea salt)
1/2 tsp. pepper (I used white pepper)
3 Tbsp. olive oil
1-1/2 lbs. chicken tenders (I used cut up Chicken breast and it was fine)
1 small pineapple
2 medium red onions

DIRECTIONS
Finely grate orange zest; juice the orange. In a small bowl, mix together the zest, juice, Jerk Sauce, garlic, ginger, pie spice, salt, and pepper; whisk in the oil. Cut chicken tenders in half, crosswise. In a non-reactive dish; pour marinade over chicken, turning to coat. Cover and refrigerate 8 to 12 hours.

Peel and core pineapple; cut into large bite-sized pieces. Cut each onion into 8 wedges. Alternate chicken, pineapple and onion wedges on skewers. Brush with marinade; discard marinade. Grill over medium high heat, turning as needed, 10 to 12 minutes.

If you are using wooden skewers, be sure to soak them in water at least 1/2 hour before cooking so they don’t burn.

Disclosure: I’m a Mizkan Blogger Advocate and this is a sponsored post.  Any views and opinions expressed on this blog are solely my own. This post is solely the property of MAK Media, LLC and/or its above sponsor. The product itself did not persuade my personal beliefs or views. I was under no obligation to write a positive post. You can read more about our Policy Disclosure here.

Give me chicken and I can do just about anything with it. I could eat chicken everyday if the rest of the family would go with me on it! Many years ago I made a chicken dish for an ex of mine and he said it was the best chicken he had eaten in his life. Problem was I had no idea what I did! I never used to be a recipe cook. I just knew what went well together and did it. That is how my Nana taught me to cook. I spent the next 8 years trying to measure up to that chicken! I don’t think it ever happened.

I was thrilled to find the Holland House line of cooking wines. Holland House Everyday Cooking is about being fun, fun with these cooking wines in your everyday meals (whether that be stirring it into gravy or sauces, etc.). I spotted this Chicken Marsala recipe on the back of the bottle and wanted to try it. You can also use Veal but I don’t buy, cook or eat veal.

I am also not a big fan of mushrooms (I know, I am impossible with food!) so I added them for the flavor but removed them t the end. Also check out these Mizkan quick and easy tips!

INGREDIENTS
4 boneless, skinless chicken breasts
2 Tbsp. flour
4 Tbsp. butter, divided
2 cups mushrooms, sliced
3/4 cup Holland House Marsala Cooking Wine
1/4 cup water (optional)
2 Tbsp. fresh parsley, chopped
1/4 tsp. rosemary (optional)

DIRECTIONS
Pound chicken until thin. Dredge lightly on both sides with flour. In large skillet, melt 2 Tbsp. butter and sauté mushrooms over medium heat until browned, about 10 minutes. Remove mushrooms and set aside.Melt remaining 2 Tbsp. butter in skillet. Add chicken and cook through, 4 minutes on each side. Remove to serving platter. Return mushrooms to pan, stir in cooking wine, water, parsley and rosemary. Heat and pour over chicken.

Recipe Nutrition Info: Per serving, with chicken: 330 calories, 28g protein, 10g carb, 15g fat (8g sat. fat), 105mg chol, 430mg sodium, 0g fiber

Disclosure: I’m a Mizkan Blogger Advocate and this is a sponsored post. Any views and opinions expressed on this blog are solely my own. This post is solely the property of MAK Media, LLC and/or its above sponsor. The product itself did not persuade my personal beliefs or views. I was under no obligation to write a positive post. You can read more about our Policy Disclosure here.

I have been trying out A LOT of new recipes lately. I am going to share ones that I think are very simple and delicious with you! I made this one the other night and the boys, normally picky like their mother, LOVED IT! I consider it a score for me! I am a big chicken eater and this is definitely on my top 5 chicken recipes. If you try this one, please come back and tell me what you thought!

Ingredients:

8 boneless, skinless chicken breast halves
8 slices Swiss Cheese
1 (10.5 oz) can Cream of Chicken Soup
1/2 cup Dry White Wine
1 cup dry, seasoned stuffing mix or croutons, crushed
4 tbsp Butter, melted

Directions: Preheat oven 350 and Grease a 9×13 casserole dish.

1. Place chicken in prepared dish and cover with cheese. I just sliced the cheese in half and used an entire slice on each piece of chicken. I also only made 6 pieces since there is only 3 of us. Recipe was still fine.

2. Mix the soup and wine until well blended

3. Spoon wine and soup mixture over chicken

4. Sprinkle the top of the chicken with stuffing mix.

5. Drizzle the top with the melted butter

6.  Bake for 45 minutes or until brown and bubbly