Easy Sesame Chicken

Ingredients

For the chicken

  • 1 egg
  • 2 tablespoons cornstarch
  • Salt and freshly ground black pepper, to taste
  • 1 pound boneless, skinless chicken breast, cut into pieces
  • 2 tablespoons vegetable oil

For the sauce

  • 2 tablespoons soy sauce
  • 1 tablespoon water
  • 1/2 tablespoon sesame oil
  • 1 1/2 tablespoon brown sugar
  • 1 1/2 tablespoon rice vinegar
  • 1 inch fresh ginger, minced
  • 1 clove garlic, minced
  • 2 tablespoons sesame seeds
  • 1 tablespoon cornstarch

For serving

  • green onions, chopped
  • rice

Instructions

  1. Whisk egg, cornstarch, salt and pepper together in large bowl.  Toss chicken in egg and cornstarch mixture.  
  2. Heat oil in large skillet over medium high heat.  Once oil is hot, add chicken and egg mixture.  Cook chicken, stirring infrequently, until it is golden brown and cooked through, about 7 to 10 minutes.  
  3. Meanwhile, mix soy sauce, water, sesame oil, brown sugar, rice vinegar, ginger, garlic, cornstarch, and sesame seeds together in small bowl. 
  4. Pour sauce over top of chicken and toss to coat.  Once chicken is coated and sauce has thickened slightly, remove skillet from heat.  Serve with rice and green onions.  

Comments

This recipe is from Budget Bytes and it’s another one that I don’t remember, sadly.  I’m sure it was tasty since the ingredients look like it should be.  


Spicy Baked Brown Rice

Ingredients

  • 1 1/2 cups brown rice
  • 2 3/4 cups chicken broth
  • 1 tablespoon southwest seasoning
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • 1 teaspoon red pepper flakes

Instructions

  1. Heat oven to 350*F.  
  2. Place rice in 8-inch square baking dish.  
  3. Bring chicken broth, butter, seasoning, and salt to boil in covered saucepan.   Pour boiling liquid over rice and stir to combine.  Cover dish tightly with aluminum foil.  Bake 1 hour.  Fluff rice with fork and sprinkle with red pepper flakes before serving.  

Comments

This recipe is from The Slow Roasted Italian.  Sadly, I don’t remember it.  


Meatloaf with Balsamic Glaze

Ingredients

  • 1 pound ground beef
  • 1 cup Italian seasoned bread crumbs
  • 1/2 cup milk 
  • 4 tablespoons ketchup
  • 1 1/2 tablespoons balsamic vinegar
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon fresh ground pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1 large egg
  • 1/2 tablespoon brown sugar 

Instructions

  1. Heat oven to 350*F.  
  2. Combine beef, bread crumbs and milk in large bowl.  Add 2 tablespoons ketchup, 1 tablespoon balsamic vinegar, and nutmeg, pepper, salt, and onion powder.  
  3. Crack egg in small bowl and beat.  Pour egg into meat mixture and mix well with hands until just combined.  
  4. Turn meat mixture onto baking sheet and form into loaf.  
  5. Combine remaining ketchup, balsamic vinegar, and brown sugar together in small bowl.  Spread evenly over meatloaf.  
  6. Cover meatloaf with aluminum foil and place in oven.  Bake 35 to 40 minutes.  Uncover meatloaf and bake 15 minutes.  Remove from oven and rest, uncovered, 10 minutes before slicing to serve.  

Comments

This recipe is from The Slow Roasted Italian and it was really scrumptious and flavorful.  Art thinks he doesn’t like meatloaf, but every time I make it I prove him wrong.  


Chicken and Black Bean Green Enchilada Rice Bake

Ingredients

  • 2 cups white rice
  • 2 1/2 cups cooked, shredded chicken breast
  • 1 (15 ounces) can mild green enchilada sauce
  • 1 (15 ounces) can diced tomatoes
  • 1/2 cup sour cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 (15 ounces) can black beans, rinsed and drained
  • 2 cups cheddar cheese, shredded

Instructions

  1. Heat oven to 350*F and spray 9 by 13-inch baking dish with nonstick cooking spray.  
  2. Cook rice according to package directions, or pop in rice cooked with appropriate amount of water.  
  3. Place chicken, enchilada sauce, tomatoes, sour cream, salt, pepper, and cumin in large bowl.  Stir well to combine.  Place cooked rice into baking dish and spread to cover entire dish.  Top evenly with beans.  Pour chicken mixture evenly over beans then top with cheese.  
  4. Bake 30 to 35 minutes, or until cheese is melted and rice is hot.  

Comments

This recipe is from Picky Palate.  I don’t remember it at all, but it definitely looks like it should have been tasty.  I’m sure I used a Rick Bayless sauce for the enchilada sauce, since those pouches of sauce are fantastic.  


Greek Salmon Souvlaki Gyros with Tzatziki

Ingredients

For the tzatziki

  • 16 ounces plain Greek yogurt
  • 1 cucumber, peeled, seeded, and diced
  • 3 cloves garlic, minced
  • 1 tablespoon white wine vinegar
  • 1 teaspoon dried dill
  • 1 teaspoon dried oregano
  • juice of 1/2 lemon
  • 1 tablespoon olive oil

For the salmon

  • 6 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon smoked paprika
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh oregano
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 pound salmon, skin removed and cut into large bite sized pieces
  • 1 red bell pepper, cut into large bite sized pieces

For the assembly

  • 6-8 pitas, warmed
  • 1 cup grape tomatoes, halved
  • 1/2 cup feta, crumbled

Instructions

  1. Mix together all tzatziki ingredients.  Refrigerate for at least 30 minutes to allow flavors to meld.  
  2. Heat oven to 350*F.  
  3. In a medium bowl, combine lemon juice, olive oil, balsamic, smoked paprika, dill, oregano, garlic, salt and pepper.  Add salmon and toss well, making sure salmon is completely coated.  
  4. Spread salmon and red pepper pieces out on baking sheet.  Cook until salmon flakes easily, about 10 to 15 minutes.  
  5. Serve salmon and red pepper pieces in pitas with tzatziki, tomatoes, and feta.  

Comments

This recipe is from Half Baked Harvest and although I made it a very long time ago I remember that we didn’t enjoy it.  Which is strange, since we love this type of thing usually.  I guess it’s just not super well suited to salmon.  I bet it would have been better with tilapia instead.  Maybe baked whole and cut after it was cooked.  



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