Do you want to make a savory and healthy dinner using fresh Spring asparagus? Give my lo mein a try! This is definitely a must try dish (and its also ready in under 30 minutes.) You don't have to add spice to your final plated dish but, we happen to love ''Hot Chili Oil' as it gives off a heat but, it isn't a lasting, burning heat like a jalapeno. I'll add a photo and the name of the Hot Chili Oil we use ((we always swore by "Heavenly Chef" Hot Chili Oil but, it's harder and harder to find! We now use, "Sun Luck: La Yu Chili Oil" photo below in photo gallery. Enjoy! Diane
*Spicy Chicken & Asparagus Lo Mein INGREDIENTS SAUCE:
Sprinkle on *Hot Chili Oil, to taste, upon serving. I add about 3-4 drops, my husband adds about 1/2 tablespoon. INSTRUCTIONS
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This recipe is excellent. Another "Freezer to Slow Cooker Meal" that wins - hands down! This reminded me of a chicken dish we had at a great local restaurant a few years back...They called it 'Asian Barbecue Chicken'. There are a few ways you can serve this dish. One way is to leave the chicken breast meat whole and thicken the sauce near the end of cook time and serve on the side with the whole pieces of chicken, or you can shred the chicken near the end of cook time, and return the chicken to the sauce that is in the slow cooker (with or without thickening that sauce upon serving) It's great any way you prefer!! In this recipe, you get the sweetness from the honey and depth of flavor from the blackberry jam with a little kick of heat from the sweet chili garlic sauce...the key really is in the 'sauce'...I can't wait to make this using chicken wings next! ~Enjoy! Diane
Honey Soy Chicken Ingredients: 1 lbs Chicken Breasts 2 tsp Olive Oil 1/4 Cup Soy Sauce 1/4 Cup Honey 1/2 Cup Blackberry Jam/Preserves 1 Tbs Asian Sweet Chili Garlic Sauce *or sriracha sauce 1 Tbs Hoisin Sauce 1 Tbs Rice Wine Vinegar 1/2 tsp Garlic Powder 1/4 tsp Ginger Powder 1/4 tsp Onion Powder 1/2 tsp salt 1/8 tsp pepper Directions: Combine all ingredients; except chicken in large bowl, Whisk until mixed, Place in Ziploc Freezer Bag with chicken breast meat. Seal and Freeze. When ready to cook, Defrost overnight in fridge, Cook low 6-8 hours or high 3-4 hours. Near the end of cook time, make a 'cold water:1 Tbs corn starch' slurry and mix into sauce to thicken. Remove Chicken and shred chicken using two forks. Return to sauce, Serve hot over cooked rice. This recipe serves 2-3 Adults. This recipe can be doubled. Recipe by: adapted from Allrecipes Photos by: Diane Baker for Canning and Cooking at Home Green Chile & Chicken Enchiladas
*a guest post Ingredients: 2 cups cooked chicken, cubed or 1 pint pressure canned chicken 6 oz cream cheese, room temperature 6 corn tortillas 1 can Rotel tomatoes 12 oz cheddar cheese, shredded 1 medium onion: 1/2 sliced and sauteed, 1/2 finely diced 1 can green chiles 1/2 cup sour cream 1/4 cup milk salt to taste Directions: Preheat oven to 350F Mix cream cheese, sour cream and milk until smooth and creamy. Add chicken, green chiles, finely diced onion and Rotel tomatoes, mix well Cut 3 tortillas into quarters Spray 9" square baking dish with pam Place quartered tortilla in each corner, whole tortilla in center. Spoon layer of mixture over tortillas and spread evenly, sprinkle grated cheddar cheese over this and, repeat for remaining 2 layers. Top with sauteed sliced onion. Cover with aluminum foil or lid, and bake 35 minutes. Remove foil, add another layer of cheddar cheese. Return to oven and turn on broiler 5 minutes, or until cheese melts and begins to bubble. Recipe by: JD Provence for Canning and Cooking at Home Photos by: JD Provence and Diane Baker for Canning and Cooking at Home Chicken Ranch Burritos {Slow-Cooker}
Ingredients: 1 packet of taco seasoning, your choice (or homemade) 1 packet of (dry) ranch seasoning 2 cups of thick and chunky salsa, your choice 4 oz can of green chilies, hot or mild, your choice 1 1/2 cups corn 2 lbs chicken breast meat 1/4 cup olive oil 1/4 cup water Directions: Place everything but, chicken and corn into slow cooker and give it a good stir. Lay the chicken breast meat on top of mixture and turn to coat, cook on Low or Medium for 6-8 Hours. The last hour before cook-time is done, take the chicken out and shred with two forks, place shredded chicken back into slow cooker and stir into the sauce/juices. Add in the corn and finish cooking the final hour. (Serve with soft burrito wraps, and any toppings your family likes: cheese, avocado, lettuce, black olives, green onion, tomato, re-fried beans) Recipe Note: I used a slow-cooker liner for this recipe and clean-up was a snap. I used two large chicken breasts in this recipe and turned them over in the sauce halfway thru the cook-time to coat in sauce. I did assemble all the ingredients (except the corn) and placed in a freezer gallon baggie and froze this 'meal' until ready for cooking. The flavors are excellent and held up wonderfully to being frozen and thawed/cooked. Recipe adapted from: Who needs a Cape? Photos by: Diane Baker for Canning and Cooking at Home I have a secret. Ok, it's more of a strategy. I make Chinese food once a week! I know, now you are thinking - how is that a strategy? Well, I use up whatever veggies are left in my fridge before my next grocery shopping trip and usually it involves some sort of assorted vegetables; snap peas, broccoli, corn or sweet bell peppers along with carrots, onion and garlic that are always in my fridge. So, no waste, no tossing any overlooked fridge produce. I've done a "what's in my pantry" post but, I guess I should update that with a "what's in my fridge/freezer" post. I keep the staples that probably everyone else keeps with some things added that some might not but, they help in creating quick, beautiful and tasty meals. My best "time=saver" is taking chicken breast meat, cleaning and cutting it up into either strips or chunks (adding salt & pepeper) and oven roasting it all on a sheet-pan which I then cool and food-vac into 2-3 cup portions and freeze. Talk about a tasty time saver!! I can add the chicken to ANY dish and it tastes so much better then cooking fresh chicken in the dish (I know, you're shaking your head in disbelief) but, I get MORE compliments on my meals/dishes when I've added in the already cooked chicken! What's not to love about being about to make ANY meal not only faster but, tastier too! Today I am also sharing my 'secret weapon!" I use it in my Szechuan Chicken recipe...you can modify this to suit your families taste. This is one of my favorite dishes because of the use of Heavenly Chef Red Hot Chili Oil. Have you ever tried HCRHC Oil? It's got this GREAT kick of heat but, the burn doesn't last - it dissipates fast (quicker then the burn from say - a jalapeno) I am NOT a "spicy" food person but, I LOVE cooking with Red Hot Chili Oil. I use it as a replacement for Tabasco and other 'hot sauces' - it's that good! If you "over-use" the oil in a dish you can always temper the dish by adding some splashes of white or rice wine vinegar to tone the heat back down. Who doesn't love that?! I will share a photo (look at very bottom of this post) of that I am talking about - because it is a bit hard to find but, it does last long! and worth every shake too!! ~Enjoy! Diane
Szechuan Chicken Ingredients: 1 pound boneless, skinless chicken, cut into chunks 2 tablespoons canola oil 2 tablespoons ginger, minced 1 tablespoon garlic, minced 1 cup onions, julienne 1 cup carrot rounds, sliced thin 3/4 cup sweet bell peppers (red, yellow, orange or green), julienne 1 cup shiitake mushrooms, sliced *optional 2 tablespoons soy sauce 1/4 cup dry sherry 1-2 teaspoons red chili oil, to suit your taste 1 cup peanuts salt & pepper Directions: Season the chicken with salt & ground pepper set aside. Heat a large wok or large non-stick skillet over high heat. When the pan is hot, add the canola oil. Add in the ginger, garlic, onions and carrots. Stir fry for 1 minute. Add the chicken, bell peppers, shiitake mushrooms, soy sauce, sherry and chile oil. Stir fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the peanuts and stir fry for 2 more minutes. Short cut: want to speed things up even more? no time to mince ginger, garlic and pour the sherry and soy sauce? Use 2-3 Tbs of 'Kikkomans Stir Fry Sauce' in place of those items...add the stir fry sauce in when you toss in the peanuts...it's flavor-filled and compliments this dish. Serve over steamed/cooked rice *hint, I use chicken broth to steam/cook my rice in for added flavor. Recipe & Photos by: Diane Baker for Canning and Cooking at Home |