Combine orange juice, dark brown sugar, soy sauce, chili garlic sauce and ground ginger in a small saucepan over medium/medium-high heat. Once sauce mixture is hot, add cornstarch/water slurry to sauce to thicken.
Broccoli and Rice:
Prepare each according to package directions.
Cut up the chicken breasts into bite-sized pieces. Season with salt and pepper to taste. Stir fry the chicken breast in a hot skillet with about 2tbsp of vegetable oil (enough to coat pan well.)
Add sauce and cooked broccoli to the stir fry at the last minute, but be careful to not over-cook the broccoli. Stir constantly to coat chicken and broccoli with sauce.
It's another Foodie Friday and this dish makes me so happy I make it probably more often than I should. I'm thinking I might make it tonight, actually. As always, if you give it a try, let me know! :) Happy Foodie Friday!
Braciole, Stuffed Beef Rolls in Tomato Sauce
4 thin slices boneless beef round (about 1 pound)
1 garlic clove, finely chopped
2 tablespoons freshly grated Pecorino Romano
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground pepper
4 thin slices prosciutto
2 tablespoons olive oil
2 garlic cloves, lightly crushed
1 cup dry red wine
4 cups tomato puree
4 fresh basil leaves, torn into small pieces
1 pound ziti or penne, cooked and still hot
Place the beef between two pieces of plastic wrap and pound gently with a meat pounder or rubber mallet to a 1/4- to 1/8-inch thickness.
Sprinkle the beef with the garlic, cheese, parsley, and salt and pepper. Cover with the prosciutto slices. Roll up each piece like a sausage and tie it with kitchen string.
Heat the oil in a large pot. Add the braciole and garlic. Cook, turning the meat occasionally, until it is browned on all sides and the garlic is golden. Add the wine and simmer for 2 minutes. Remove and discard the garlic.
Stir in the tomato puree and basil.
Cover and cook over low heat, turning the meat occasionally, until it is tender when pierced with a fork, about 2 hours. Add a little water if the sauce becomes too thick.
Serve the sauce over the hot cooked ziti as a first course, followed by the braciole.
I know it has been quite awhile since I've done one of these, and I apologize... things were a bit crazy around the station, but all is calm now!
I have a confession. I LOVE, LOVE, L-O-V-E, LOVE the grilled cheese sandwich. It is one way I judge a diner or restaurant... by the quality of the sandwich! I'm perfectly happy with some good bread and some nice cheddar or even actual REAL American Cheese... not that shrink-wrapped stuff, but the stuff you get sliced at the deli counter... but sometimes I need something a little different. This recipe isn't one of my creations, but it is SO GOOD! I'm tellin' you... you've got to try it!
1/2 cup cheddar cheese, shredded and room temperature
1/4 cup chicken satay or plain chicken, shredded and warm
2 tablespoons spicy peanut sauce
1 tablespoon cilantro, torn
sriracha hot sauce to taste
Warm a pan over medium heat.
Butter one side of each slice of bread, place one slice in the pan buttered side down, sprinkle on half of the cheese, then top with the chicken, spicy peanut sauce, cilantro, sriracha and the remaining cheese followed by the remaining slice of bread, buttered side up.
Cook until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
(Courtesy of Closet Cooking... one of my favorite recipe sites! Note that the original recipe linked here includes avocado. I ommitted this because I don't enjoy it... take up too much room from the cheese! :))
My mouth is watering just thinking about this thing! I hope you enjoy this twist on the Grilled Cheese!
The heat wave has passed, but it is still the middle of Summer and that means there are more hot days ahead... I'm not much of a baker (too precise... I like to improvise...) but if you like to bake, you might want to keep some of these tips in mind from Baking Bites:
This one is common sense to me when it is 100° out: Try to use the oven late in the evening. Turning on your oven early in the day, unless it is only for a few minutes, can heat up your kitchen very quickly. When it is hot outside, that heat has nowhere to go and your house will feel even hotter. By baking in the evening, your kitchen, your oven and your baked goods will have plenty of time to cool down after you are done baking for the night.
But I LOVE this one... I might even try it... Turn your car into an oven. Save energy and keep your kitchen cool by not using your oven at all to bake that batch of cookies. On a hot summer day, when temperatures are over 100F, it can reach temperatures of over 180F inside of your car – and that is hot enough to bake a batch of cookies! Car-baked cookies (pictured above) are definitely a novelty, but they’re the perfect way of proving that you can make great, creative use of the summer sun. They’re also great for impressing family and friends who have been complaining about a heat wave.