I guess this is a huge favorite of my husband's family from growing up, and I can see why! The recipe calls for drumsticks, but feel free to use whatever type of meat you want. I prefer the chicken tenders from costco :) The cook time may vary depending on the meat...
6 lg drumsticks
1/2 c soy sauce
3 Tbs brown sugar
1/4 tsp garlic powder
3 Tbs vinegar
1 tsp. ginger
1 c water
1 chicken boullion cube
Pull skin off drumsticks
Boil water (microwave works) and add the boullion
Mix the rest of the ingredients into the water
Marinate chicken
Bake at 350 for 45 min. until chicken is falling off the bones :)
A couple notes...
-According to my SIL the marinating doesn't really need to happen, I did it for about 20 minutes and mine still had plenty of flavor
-I made this recipe in my pressure cooker, it took 15 minutes and turned out PERFECT (Chicken was about 2/3 still frozen, I did half drumsticks, half chicken tenders)
-Pair it with the fried rice and some broccoli and you will be so happy.
-I'm going to try to do a make-ahead freezer meal with this and I'll update with how it turns out
Tuesday, March 21, 2017
Fried Rice
This is so good and so easy!!
3 c cooked rice (left over or made earlier is better)
3 Tbs vegetable oil (or sesame oil)
1 c frozen peas and carrots (thawed)
1 small onion chopped
2 tsp minced garlic
2 eggs slightly beaten
3-4 Tbs. soy sauce
Heat oil on med-high heat, add veggies, onion and garlic and stir-fry until tender
Reduce heat to med-low and push the veggies to the side. Pour eggs in and scramble.
Add rice and soy sauce and blend all together until heated
I did not make up this recipe and I got it somewhere off the internet, but I don't know where!
3 c cooked rice (left over or made earlier is better)
3 Tbs vegetable oil (or sesame oil)
1 c frozen peas and carrots (thawed)
1 small onion chopped
2 tsp minced garlic
2 eggs slightly beaten
3-4 Tbs. soy sauce
Heat oil on med-high heat, add veggies, onion and garlic and stir-fry until tender
Reduce heat to med-low and push the veggies to the side. Pour eggs in and scramble.
Add rice and soy sauce and blend all together until heated
I did not make up this recipe and I got it somewhere off the internet, but I don't know where!
Monday, March 20, 2017
Black-Eyed Pea Curry
Black-Eye Peas Curry
(Adapted from Skimpy Pantry)
Ingredients
1 tablespoon vegetable or olive oil
1 medium onion, chopped
1/2 green pepper, diced
1 1/2 c. diced zucchini
1/2 tsp. garlic powder (or more...to taste)
1 large tomato, chopped
1/2 teaspoon ginger powder
1/2 teaspoon turmeric, optional
1/2 teaspoon salt, more to taste
1 teaspoon paprika
1 heaping teaspoon curry
1/2 tsp. coriander
pinch of red pepper flakes
1/2 c Whole milk
1 cup vegetable or chicken broth
1 can (15 ounces) black-eyed peas, drained and rinsed
1/4 c. cold water and 2-3 Tbsp. flour to create a thickening agent
white rice
Directions
1) Heat oil in large skillet over medium heat. Add onion and green pepper, saute 5 minutes or until translucent and beginning to brown.
2) Add in zucchini and cook another 3-4 minutes. Stir in garlic until fragrant, about 30 seconds, and then add tomato. Cook for 2 minutes.
3) Stir in ginger powder, turmeric (if using), salt, paprika, curry, coriander and red pepper flakes; stir constantly for 30 seconds. Add milk, broth, and black-eyed peas.
4) Bring to a simmer and cook 5 minutes, stirring occasionally.
5) In a separate bowl, whisk together the flour and cold water to create a thick liquid, making sure there are no lumps. Add in to the simmering curry and stir constantly as mixture thickens. Cook 1-2 more minutes.
6) Serve over rice.
(Adapted from Skimpy Pantry)
Ingredients
1 tablespoon vegetable or olive oil
1 medium onion, chopped
1/2 green pepper, diced
1 1/2 c. diced zucchini
1/2 tsp. garlic powder (or more...to taste)
1 large tomato, chopped
1/2 teaspoon ginger powder
1/2 teaspoon turmeric, optional
1/2 teaspoon salt, more to taste
1 teaspoon paprika
1 heaping teaspoon curry
1/2 tsp. coriander
pinch of red pepper flakes
1/2 c Whole milk
1 cup vegetable or chicken broth
1 can (15 ounces) black-eyed peas, drained and rinsed
1/4 c. cold water and 2-3 Tbsp. flour to create a thickening agent
white rice
Directions
1) Heat oil in large skillet over medium heat. Add onion and green pepper, saute 5 minutes or until translucent and beginning to brown.
2) Add in zucchini and cook another 3-4 minutes. Stir in garlic until fragrant, about 30 seconds, and then add tomato. Cook for 2 minutes.
3) Stir in ginger powder, turmeric (if using), salt, paprika, curry, coriander and red pepper flakes; stir constantly for 30 seconds. Add milk, broth, and black-eyed peas.
4) Bring to a simmer and cook 5 minutes, stirring occasionally.
5) In a separate bowl, whisk together the flour and cold water to create a thick liquid, making sure there are no lumps. Add in to the simmering curry and stir constantly as mixture thickens. Cook 1-2 more minutes.
6) Serve over rice.
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