I've made a few really yummy and easy recipes recently and I thought I would share them here on the blog:

Spicy Peanut Chicken with Broccoli

1/2 cup peanut butter
1/2 cup water
2T soy sauce
2T vegetable oil
3 cloves garlic, minced
1/2 tsp crushed red pepper (use more if you would like this anything but mild)
4 cups broccoli
4 chicken breasts

Mix all the ingredients through the crushed red pepper into a mixing bowl. The earlier you make the sauce the more the flavors will meld together. I made the sauce about 3 hours before I cooked and it was very good. I just mixed it and kept it on the counter.

Cut the chicken breast into strips. Pour a little bit of oil into the pan, just enough so that it doesn’t stick, perhaps a tablespoon or two.

After the chicken is slightly browned on the outside remove it from the heat.

Dump the broccoli on top. Add about 1/4 - 1/2 cup of water to the skillet. Return it to low heat WITH A TIGHT FITTING LID IN PLACE and let the chicken and broccoli steam. This ensures that the chicken is cooked all the way through, yet remains moist, while the broccoli cooks.

Dump the peanut butter mixture into the skillet.

Serve with rice.

 

Honey Roasted BBQ Spare Ribs

1 teaspoon minced garlic

1 cup brown sugar

1 cup honey

1/4 cup cider vinegar

1/4 cup Worcestershire sauce

1 tablespoon salt

2 teaspoons ground ginger

1 teaspoon Tabasco

~4 lbs pork spareribs

Combine all ingredients and mix well. Coat ribs with marinade and place in pan. Pour 1 cup of mixture over ribs, cover. Roast 1hr at 350. Add remaining marinade and roast an additional hour.

 

Cream Cheese Green Chili Chicken Enchiladas

1 tbs oil

1-2 tbs minced garlic

4 chicken breasts, chopped or shredded (I boiled the chicken then shredded it)

1 8 oz. block cream cheese, softened

2 4oz cans chopped green chilies

10 flour tortillas (I used whole wheat tortillas)

1 4oz. package shredded cheese (I used the Mexican blend)

2 10 oz can enchilada sauce (red or green, I used red)

Heat oil in large pan.  Add garlic and sauté until golden.  Add shredded chicken to the pan.

Add cream cheese and green chilies.  Heat and stir until you have a smooth, creamy consistency.

Place about 3-5 heaping tbs of mixture into each tortilla, depending on tortilla size, and roll tightly.  Place each tortilla in an oiled (or sprayed) baking pan.  (We use a 8.5x11, I think.)

When all tortillas have been placed in the pan, pour the enchilada sauce overtop.  Try not to leave any dry spots.  Then sprinkle liberally with shredded cheddar cheese.

Place pan in oven set to 350 for about 5-10 minutes until cheese is melted and heated through.

Remove from oven and serve. 

 

Let me know if you try them and how you like them!