Baked Sweet & Sour Chicken

Prep time: 30-40 min.
Cook time: 1 hour @ 325 degrees



Ingredients:

 Sauce:
3/4 cup sugar
4 tablespoons ketchup
1/2 cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

 Chicken coating:
3-4 boneless chicken breasts, cut into cubes
salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Directions:  Preheat oven to 325 degrees.  Rinse chicken in water and then cut into cubes.  Salt and pepper to desired amount.  Heat 1/4 cup of oil in pan.  Coat chicken with cornstarch then dredge in egg.  Cook the chicken until lightly brown but not all the way cooked.  Place in a greased 9x13 pan.  Whisk all sauce ingredients together and pour evenly over the chicken.  Place in oven and cook for 1 hour, flipping the chicken every 15 minutes.

****Fried rice is on a separate entry****

Chipotle Turkey Chili

(originally Poblanos Stuffed with Chipotle Turkey Chili)


Cook Time: 30 minutes
Servings: 4


Ingredients:

1 package ground turkey (about 20 ounces)
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons olive oil
1 can (14.5 ounces) fire roasted diced tomatoes, undrained
1 can (8 3/4 ounces) whole kernel corn, drained ( I used a 14.5 ounce can of corn)
1 tablespoon minced chipotle pepper in adobo sauce
2 teaspoons adobo sauce
1/2 teaspoon salt (I used sea salt)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon pepper
3 tablespoon minced fresh cilantro, divided
1 cup shredded Mexican cheese
1/2 cup sour cream (reduced fat or regular)

Directions:
Cook oil, ground turkey, onion, and minced garlic over medium to medium/high heat until meat is no longer pink; drain.  Add tomatoes, corn, chipotle pepper, adobo sauce, salt, cumin, chili powder, & pepper.  Stir.  (I usually let this all meld together for 5-10 minutes on low).  Remove from heat and add 2 tablespoons cilantro.  If desired garnish with cheese, sour cream, and remaining cilantro.

Cheddar Bay Biscuits

Prep: 10 minutes
Cook time: 13-15 minutes @ 400 degrees
Yields: 10-12

Ingredients:

Biscuits:
2 1/2 cups Bisquick
4 tablespoons cold butter
1 cup shredded cheddar cheese
3/4 cup milk
1/4 teaspoon garlic powder

Butter Glaze:
3 tablespoons butter
1/2 teaspoon garlic powder
3/4 teaspoon dried parsley flakes

Kosher salt

Directions:
Cut cold butter into Bisquick.  Once combined add cheese, milk and garlic powder.  Mix with hand until just incorporated.  Place 1/4 cup size biscuits on greased or parchment paper lined cookie sheet.  Place biscuits in the oven and bake for 13-15 minutes or until golden brown.

Shredded Beef Tinga

Shredded Beef Tinga with all the garnishes

Prep: 30 min
Cook Time: 2 hours

Yields: 6-8 servings


Ingredients:

Shredded Beef:
2 lb boneless beef roast, trimmed & cut into 1 inch cubes
2 medium onions, 1 quartered & 1 fine diced
5 cloves of garlic, 3 peeled and smashed & 2 minced
2 tablespoons olive oil
4 sprigs of fresh thyme or dried thyme (about 4 teaspoons)
1/2 teaspoon of oregano
1 (14.5 ounce) can of tomato sauce
1 tablespoon chipotle powder
2 bay leaves
1 teaspoon salt

Tostadas:
3/4 cup vegetable oil
12 (6 inch) corn tortillas

Garnishes:
lime wedges
fresh cilantro
feta cheese (crumbles)
diced avocado

Directions for Tinga:  In a large sauce pan add quartered onion, thyme, smashed garlic, trimmed and cubed beef, salt & 6 cups of water.  Bring to a simmer on med-high heat.  Skim off any foam that is on the surface. Reduce heat to medium-low, partially cover and cook until beef is tender, about 75-90 minutes.  When meat is tender drain beef,  reserving 1 cup of liquid for later use.  Discard everything but the beef.  Shred beef.  Set aside.  Using the same sauce pan heat olive oil on medium-high.  Add diced onion, shredded beef and oregano.  Cook until beef is crisped & brown, about 7-10 minutes.  Add minced garlic and cook until fragrant, about 30 seconds.  Add reserved liquid, tomato sauce, chipotle powder and bay leaves.  Simmer until almost all the liquid has evaporated, about 5-7 minutes.  Remove and discard bay leaves.  If desired salt to taste.

Directions for tostadas:  Heat 3/4 cup vegetable oil over medium heat in heavy bottom pan (about 350 degrees).   Poke the center of the tortillas multiple times with a fork to prevent puffing.  Fry one at a time for about 45-60 seconds.  Drain on paper towels.  If desired salt to taste.

To serve place small amount of meat in the middle of tostada.  Top with desired garnishes.

Mediterranean Beef Steak Sandwiches

Cook time: 15 min
Yields: 4
 

Ingredients:
6 ounces fully cooked & Seasoned Beef Steak Strips

Add caption

1 1/2 teaspoons of dried basil
1 1/2 teaspoons of garlic powder
1 1/2 teaspoons of oregano
1/2 teaspoon of salt
1/8 teaspoon of pepper
1 tablespoon of lemon juice
4 pita bread pockets, warmed
2 tablespoons of feta cheese
1 tablespoon of kalamata olives or black olives

Directions:
Prepare seasoned steak stripes as directed on package.  Then add basil, garlic powder, oregano, salt, pepper, and lemon juice.  Place meat on top of warmed pita pockets, sprinkle with olives and feta cheese.

Swede Heart Dinner Part 1

Baked Pesto Chicken
4 servings
cook time: 35-40 mins.

Ingredients:
4 boneless chicken breasts
salt
pepper
1/2 C basil pesto
1/2 C mozzarella


Preheat oven to 375 degrees Fahrenheit.  Trim chicken and cut into lengthwise stripes, about 1.5-2 inches wide. Season with salt and pepper.  Spread 1/4 cup pesto in bottom of pan (9x13 or bigger). Lay chicken on pesto and spread remaining pesto on the top of the chicken.  Cover with aluminum foil and bake for 25-30 minutes, until it is just barely cooked through.  Then top with mozzarella and put chicken back in the oven for 5 minutes leaving the foil off.  Then switch your oven to broil and broil for 5 minutes to brown the cheese.

Side note:  I used more pesto than the recipe said.  I used about 1/3 C on the bottom and 1/3-1/2 for the top.  I also used a 9x13 pan.  I have a low and high setting for my broiler and I used low.