Baby Yogurt+ Fruit

mashed a piece of banana to a creamy-ish froth and put it into a bowl and dumped a (2)Sitting cup of strawberry yogurt in to follow and stirred them together. My son absolutely enjoyed it! Not only was he enjoying the flavore, but the fruit i mashed up was a way to give him a chance to digest some of the yogurt by gumming them teeny tiny bits to a further mash. He certainly had fun eating.

Paula Dean's Ancient Boo-Boo

Curse and you're forgiven.. cheat on you're spouse and you're forgiven. be A thief and you're forgiven and forgotten. but Paula Dean admits to using the N word YEARs and years and years ago and they crucify her. someone get her Martha Stewart's lawyer.

In a Rut Meal #1

With a fridge low on grub and odd and end leftovers, one tends to get a little inventive-especially if one does not have a microdork (for those who don't know micro+dork = term for microwave). If you have chicken, italian dressing, and a fruit or veggie, you've got a meal in a rut.

CHICKEN RUT

Take the chicken you have off the bone into desired sized chunks (Works best if your chicken is breast) and toss them into a saute' pan with italian dressing half way up the chicken with 1/2 c. water at least. Just enough that the dressing is watered down so it's not as strong anymore yet doesn't lose it's taste. Turn or mix or however you want to make sure the dressing coats all of the chicken on every side. Make sure not to boil away your chickens dressing because you will use it later.

• You can use your fave dressing  but this works well with pregnant women-even with mild to low morning sickness in the first few months of pregnancy. If you have strong morning sickness through the whole pregnancy, I feel for you.

For your veggie (Let's say: potatoe) you may boil them until they are easily stabable or you can bake them. time usually matters to the size. small ones with holes poked in them that appear 'baby' size could bake for half an hour where as stabbed standard sized ones can take about an hour at 400 degrees. A potatoe isn't done until they are kinda squishy.

When everything is finally done, take a plate with a smaller than average sized bowl in its center and place the chicken around the little bowl and the watered down italian juice into the little bowl. Use a desured sized plate to serve your potatoe on while everyone takes chicken to break up on their plate or eats as is and dunks their pieces into the juice oriental style.

• As stated before about how you can use your fave veggie or fruit, you can also use your fave meat as well.

Orange Chicken Recipe

  | By Bobby In Recipes |

Ingredients:
Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Cooking Instructions:

Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions

Mongolian Beef Recipe

By Bobby In Recipes |

Ingredients:
1 lb flank steak
¼ cup cornstarch
2 teaspoons vegetable oil
½ teaspoon ginger (minced)
1 tablespoon garlic (minced)
½ cup soy sauce
1/2 cup water
½ cup brown sugar
2 tablespoons rice wine
½ teaspoon red pepper flakes
2 green onions (sliced)
1 medium onion (sliced)
Oil (for frying)

Mongolian beef is another dish that can occasionally be found at the Chinese buffets. Despite its name, Mongolian beef doesn’t come from Mongolian cuisine at all but is rather another Chinese-American dish. Mongolian beef consists of sliced fried strips of steak coated with a sweet and spicy sauce. I actually deep fried the steak strips and then added them to the wok, but this recipe calls for frying the steak in a wok first. I found this dish to have very good flavor and just the right amount of sweetness and spice for my liking. Mongolian beef is one of the more popular Chinese-American beef dishes in the United States. Serve with white rice and broccoli florets. Enjoy.


Cooking Instructions:

Step 1: To make the sauce- in a sauce pan heat 2 teaspoons of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, wine and water. Add brown sugar and dissolve into the sauce. Add red pepper flakes. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat.
Step 2: Slice the flank steak against the grain into ¼” thick slices. Tilt the knife blade at a 45 degree angle to the top of the steak to get wider cuts. Toss the steak slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip).
Step 3: Heat up about a cup of oil in your wok to about medium heat. Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer). 

Step 4: Remove the meat from the wok with a slotted spoon and drain on paper towels. Drain all of the oil from the wok expect about a tablespoon. Add onions to the wok and stir fry for 2 minutes. Add the steak back to the wok and pour in the sauce. Cook while stirring until the sauce began to bubble.
(Makes 2 Servings)

Honey Lime Chicken (inspired by Sunset Magazine)

Serves 4-6

Marinade:

1/4 cup extra virgin olive oil

1/4 cup freshly squeezed lime juice (2 limes), plus the zest of both limes

2 Tablespoons honey

1/2 teaspoon cayenne pepper

1 teaspoon kosher salt

1 teaspoon freshly cracked black pepper

2 pounds of chicken (I used boneless skin-on breasts, but use whatever suits you)

In a large zip top plastic bag combine all of the ingredients except the chicken. Seal bag completely and mix well. Add chicken to bag, turn to coat and reseal. Place in refrigerator overnight.

Heat grill (either outdoor grill, or indoor grill pan) to medium high. Grill chicken for approximately 6-7 minutes on each side or until juices run clear.  If you're using fairly thin chicken breasts, cut time down.

Crockpot Honey Sesame Chicken

Yield: 4 servings

Ingredients:

1 lb. boneless, skinless chicken thighs, about 5

Salt and pepper

1 cup of honey

1/2 cup of low sodium soy sauce

1/4 cup ketchup

2 tbsp. vegetable oil

2 cloves of garlic, minced

1/2 cup diced onion

1/4 tsp. red pepper flakes

Cornstarch

Sesame seeds

Instructions:

1. Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.
2. In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.
3. Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
4. When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.
5. Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.