Maple-Teriyaki Pork

So I have kinda been on a stir-fry kick. They are fun to make. You can add just about anything you want in them. I was a fan of this sauce, it wasn't as sweet as i figured it would be. And I already had everything for it. I didn't have to get anything from the store. Which is a plus. Hope you all enjoy it. Happy Cookin

Maple-Teriyaki Pork

3/4 cup of breakfast syrup
1 teaspoon finely grated ginger
1 teaspoon finely minced garlic
1/4 cup soy sauce
1/2 pound pork tenderloin, cut into cubes
1 cup sliced carrots
1 8 ounce can pineapple tidbits
1 cup chopped green pepper

Combine syrup, ginger, garlic, and soy sauce; set aside.
Heat a large heavy skillet over medium-high heat; spray with olive oil spray. Season meat with salt and pepper; add meat pan. Cook until meat develops a rich brown crust, about 6-8 minutes. Add carrots and pineapple with juice; cook until carrots are crisp-tender.
Stir in teriyaki sauce and green pepper; stirring constantly until ingredients are well coated.

Skillet Rosemary Chicken

My mom has been growing herbs this year. Along with other veggies. When she came up to help my sister move she brought up some of the herb, one was rosemary. I love rosemary and wanted to use it up right away. So I got this recipe out and cooked it up.
I didn't have bone-in skin-on chicken. So i use the boneless skinless chicken. And I also couldn't find cremini mushrooms. So i use the regular mushrooms. But it all turned out just fine. For whatever reason the mushroom seemed to have soaked up all the lemon because that was the one thing i tasted lemon in. It was good and I would make it again anytime.
Happy Cookin

Foodnetwork Magazine
Cook Like A Star!
May 2010

Skillet Rosemary Chicken

3/4 pound small red-skinned potatoes, halved, or quartered if large
Kosher Salt
2 Sprigs fresh rosemary, plus 1 tablespoon leaves
1 Clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 Lemons (squeezed halves reserved)
2 Tablespoons extra-virgin olive iol
4 Skin-on, Bone in chicken breast
10 ounces cremini mushrooms, halved

Preheat the oven to 450, Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, the mince and smash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
Heat a large cast-iron skillet over medium-heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon. Add the rosemary sprigs and squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to25 minutes.

Sweet And Sour Chicken

How I love to make stir-fries. But I haven't made them in a long time. I was excited to see a recipe for many different ones in my food network magazine. I've never made home made sweet and sour sauce before. So i really enjoyed the task. Now it looks really complicated. But it's not to hard. I am going to make it again one day but mix up the protein and veggies
Happy Cookin

Foodnetwork Magazine March 2010
Cook Like A Star!

Sweet and Sour Chicken

3/4 pound of chicken breast or thighs, thinly sliced against the gain.
1 egg white
1 tablespoon rice wine
1 tablespoon cornstarch
2 Cloves of garlic minced
2 Tablespoons minced ginger
1 Cup of Carrots
1 Cup of bell peppers
1 Cup of Onions

Sweet and Sour Sauce

3/4 Cup of chicken broth
2 Teaspoons cornstarch
1/4 Cup of Ketchup
2 Teaspoons soy sauce
3 Tablespoons rice vinegar
1/4 Cup of Sugar
1/2 Teaspoon of salt
1 Teaspoon sesame oil.

Whisk the egg white, 1 tablespoon of rice wine, and 1 tablespoon cornstarch together. Toss with the chicken. Let marinate in the refrigerate for 1 hour.

Meanwhile slice up your vegetables. Also in a medium bowl mix together the sauce.

After chicken has marinated, drain the excess marinade. Set your sauce, chicken and veggies near the stove.

Heat 2 tablespoons of oil in wok or skillet. Add the chicken; slowly stir until almost opaque. Transfer to a plate. Add the minced ginger and minced garlic to the skillet. Cook for about 30 seconds. Add the vegetable, starting with the ones that take the longest to cook; stir-fry until crisp-tender. Add the chicken and the sauce and stir until the sauce is thick and the vegetables and protein are cooked through.

Chicken Molè with Cilantro Rice

After I made those no-bake cookies I realized that I was going to have this whole can of cocoa powder forever. I had to think of something else I can use it with. So going threw some of my cook books i found this super easy chicken molè recipe.
Now I haven't had chicken molè in years. The one and only time I have had it was at a family members wedding. I was much younger then and didn't like the sauce much at all. But I figure that I am a bit older now and have a much bigger taste.
After looking at many different chicken molè recipe I choose this one because it is so easy. I am sure I will tackle a harder one in later post. But this one is nice when you want something fast.
So please enjoy and Happy Cookin.

Chicken Molè

Pounds skinless, boneless chicken breast and thighs cut into 1/2" strips
1 Cup chopped onion
1 Teaspoon chopped garlic
1 (14 ounce) can chicken broth
1 (14.5) Can diced tomatoes and green chiles
1-3 Teaspoon chili powder
1/4 Cup peanut butter
1 Tablespoon baking cocoa
1/4 Teaspoon cinnamon
2 Tablespoon cinnamon
2 Tablespoons chopped fresh cilantro


Spray a large skillet with non-stick spray; heat over medium-high heat. Add chicken until golden brown on all sides. Remove chicken from skillet. Spray skillet with non-stick spray. Add onion; cook until softened. Add garlic; cook an additional minute. Stri in broth, tomatoes, chili powder, peanut butter, cocoa, and cinnamon. Bring to a boil; reduce heat to a simmer. Place chicken in sauce; cook uncovered, for 5 minutes to combine flavors.

Cilantro Rice

4 Cups Water
4 Cups Instance rice
1 Teaspoon ground cumin
1 Teaspoon Salt
1/2 Cup Orange Marmalade
2 Tablespoon Fresh chopped cilantro

Bring Water to boil in 3-quart saucepan. Add rice, cumon and salt. Cover and remove from heat. Let stand 5 minutes or until water is absorbed. Add marmalade and cilantro; combine ingredients with fork.