CLICK HERE FOR FREE BLOGGER TEMPLATES, LINK BUTTONS AND MORE! »

Wednesday, June 29, 2011

Mandarin Chicken in the Crockpot

I had a couple of request for this favorite, easy family recipe - so here it easy.  Even my teen boys make this. (If I'm out of ginger I've left it out as well - but I usually buy a bottle or tube of the fresh garlic and ginger at walmart and it lasts me a couple of months in the fridge.  We have this every 2-3 weeks)

MANDARIN CHICKEN (Mock PANDA EXPRESS)
1 1/3 cup sugar
1/2 cup soy sauce
2 Tbl. Lemon juice
2 tsp. Vegetable oil
2 tsp. Minced fresh garlic
1 tsp. Minced fresh ginger
1/2 cup water
3 Tbl. Cornstarch
6 skinless boneless chicken thigh fillets
• Put chicken thighs in crockpot, pour other ingredients on top, except water and constarch.  Mix water and cornstarch in bowl and add to mixture.
• Cook on high about 4 hours or low 6-8 hrs.
• Cook rice and serve over rice.
Adapted from Top Secret Recipes by Vera Jones

Monday, June 13, 2011

Frozen Lemon Cream

Serve in delicate bowls or scooped-out lemon shells


3 cups whipping cream

1/2 cup lemon juice

1 1/4 cup sugar

2 to 3 tbls grated lemon peel


In a large bowl, mix cream, lemon juice, sugar and lemon peel until blended (I whip it slightly). Pour (spoon) into 8 small dishes which can be place in the freezer. Cover with foil. Freeze overnight or up to 1 month. Do not thaw before serving. If desired, garnish each serving with a rosette of whipped cream and a mint leaf or a small slice of lemon.

Sunday, June 5, 2011

Recipes from Stake Women's Conference

Here are the luncheon recipes for the Sweet Pork Salad.  The idea is to serve it over a warm tortilla with melted cheese, then add meat, beans, rice, lettuce, tomatoes, cheese, sour cream, guacamole, and top with tortilla strips.  Pour Creamy Tomatillo Dressing over the top and enjoy! 

Dessert Recipe will be posted soon!

To make your own tortilla strips:
Slice thin tortillas, flour or corn a 1/4 inch thick, and deep fry until golden brown.

Shredded Sweet Pork

3 lb pork roast
1 c brown sugar
1 c Worcestershire sauce
1 tsp oregano
1 tsp powdered ginger
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
2 Tb dried minced onions


Cook all ingredients in a crock pot on low all day (abt 8 hours). One hour before serving, remove roast and shred it. Dump out all cooking juices and place shredded pork back into crockpot and add...

 1 c brown sugar
1 c red enchilada sauce

Creamy Tomatillo Dressing

3 tomatillos, peeled and quartered
juice of 1/2 lime
1/2 c buttermilk
1/2 c mayonnaise
1/2 c sour cream
1 pkg dry buttermilk ranch dressing
1 c fresh chopped cilantro
6 green onions with ends, chopped
2 cloves garlic, minced (1 tsp)
3 tsp sugar
1 jalapeno, sliced thin - add to taste

 Place all ingredients in food processor or blender and mix well. Refrigerate for 1 hour before serving.

Cilantro Lime Rice

3 c water
3 c Minute rice
4 cubes chicken bouillon
4 tsp garlic, minced
1 Tb canola oil
2 Tb fresh lime juice
1/2 bunch of cilantro
1/2 onion
1 can green chilies

Blend cilantro, onion, and chilies in food processor. Bring water to boil and add all ingredients, simmer covered for 30 minutes or until rice is cooked. *I hate Minute Rice and never buy it - you can substitute regular rice, just adjust the water to rice ratio accordingly.

Garlic Black Beans

1 can black beans
1/3 c tomato juice
2 cloves garlic, minced (1 tsp)
1 tsp cumin
2 Tb canola oil
1/2 tsp salt
2 Tb chopped cilantro

 Heat oil then add cumin and garlic until garlic begins to pop. Add rest of ingredients and serve warm.

Friday, June 3, 2011

Sparkling Strawberry Lemonade


Yield: 6-7 cups
Ingredients:
For the strawberry syrup:
1 heaping cup chopped strawberries
2 tbsp. sugar
1 tsp. lemon juice
2 tbsp. cold water
Pinch of salt
For the lemonade:
1 cup very hot water
2/3 cup sugar
1¼ cups freshly squeezed lemon juice
4½ cups cold sparkling water or seltzer
Directions:
To make the strawberry syrup, combine the strawberries, sugar, lemon juice, water and salt in the bowl of a food processor or blender. Puree until smooth. Pour the mixture through a fine mesh strainer to remove the seeds, pressing down to extract as much liquid as possible.
To make the lemonade, combine the hot water and sugar in a pitcher. Stir until the sugar is dissolved. Mix in the lemon juice and water. Stir in the strawberry syrup.

To serve, rub a wedge of lemon or one of the spent lemon halves around the rim of a glass and then dip in sugar. Fill with ice if desired and then lemonade. Garnish with sliced lemon or strawberries. Serve immediately.

Printed from Annie’s Eats