Beef and Broccoli

Everytime I post a picture of the food I make, I really think, wow, I should use a better camera than my cell phone. But then I get lazy again. And really, who has time to break out the big camera when your yummy dinner is just sitting there waiting to be eaten.

So not the best picture, but this is so yummy!

Recipe source: canyoustayfordinner.com

Servings: 4

Total Time: 15 minutes

Ingredients:

• 1 pound flank or sirloin, sliced thinly across the grain
• 1 pound broccoli florets, blanched or bag broccoli wokly
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp cornstarch, dissolved in 1 tbsp water

Beef Marinade:

• 2 tsp soy sauce
• 1 tsp Chinese rice wine (or dry sherry)
• 1/2 tsp cornstarch
• 1/8 tsp freshly ground black pepper

Sauce:

• 3 tbsp oyster sauce
• 1 tsp Chinese rice wine (or dry sherry)
• 1/4 cup soy sauce
• 1 tbsp brown sugar

Directions:

1. Make the marinade: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes
2. Make the sauce: Stir together the sauce ingredients in a small bowl. Set aside. 
3. Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.  OR If you want to cheat (which is what I did): buy a bag of broccoli wokly florets that steam in the bag. I cooked it in the microwave for about 1.5 minutes.
4. Heat a wok over medium-high heat until a bead of water sizzles and instantly evaporates upon contact. Add the sesame oil and swirl to coat. Add the beef and immediately spread the strips out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink.
5. Pour in the sauce.
6. Add the blanched broccoli and bring to a boil.
7. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.
8. Serve over rice and enjoy!

Verdict: 

This was super yummy and so super fast and easy. It took the rice longer to cook than it did for me to make this. And it's pretty healthy to boot. 

Per Serving (not including rice): Calories - 292 Fat - 17 Carbs - 10 Prot - 25 Fiber - 2

Chicken Dill Pasta

Source: Adapted from recipe at parents dot com

Time: 15 mins
Servings: 4

Ingredients:
Dressing
3 T white vinegar
2 T light mayo
1 T honey
1/4 t salt
1/4 t black pepper
1/4 c olive oil
a few shakes of dried dill

Pasta
8 oz rotini, farfalle or other pasta of choice
1.5-2 cups cooked, shredded chicken
1 tomato, chopped
1 cup peas, cooked
1/2 c feta cheese, crumbled

Directions:
Dressing: Whisk together all ingredients and set aside.
Pasta: Cook pasta according to box. Combine pasta, chicken, tomato, peas and feta. Drizzle with dressing and toss to combine.

Verdict:
I really liked this. Dave thought it was ok. Allison didn't like it. But since I really liked it and I'm that one that cooks, we'll have it again!

Asian Glazed Chicken

Source: Skinnytaste dot com

Servings: 4 • Serving Size: 2 pieces • Old Points: 5 pts • Points+: 5 ptsCalories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g

Total time: 30 minutes

Ingredients:
8 boneless skinless chicken thighs - about 2 lbs
olive oil spray (I used my Misto)
1 cup water
1 tbsp Sriracha hot sauce (more or less to taste)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp sugar
3 cloves garlic, crushed
1 tsp ginger, grated
2 tbsp chives or scallions, chopped
1 tsp sesame seeds

Directions:
1. In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.

2. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes.

3. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.

Verdict:
This was really good. Dave said it was a little salty, but Allison and I thought it was yummy. Maybe next time i'd cut down on the soy sauce a litte - but probably not. This makes enough glaze to even use 10-12 thighs if you want leftovers. And bonus, it used all stuff I already had in the pantry, all I had to do was buy the chicken.

Roasted Red Pepper Chicken

Source: running mama blog


Servings: 2-4 depending on amount of chicken
Time: 15 minutes + 1 hour or more for marinating


Ingredients:
Thin Chicken breast fillets
Italian dressing/marinade (I used Kraft Sun Dried Tomato vinaigrette)
Jar of Roasted Red Peppers
Italian Cheese Blend


Directions:
Place chicken in ziploc bag and cover with dressing. Refrigerate and marinate for at least 1 hour.
Grill chicken until done.
While still on the grill, top with roasted red pepper slice and cheese. Cook until cheese is melted.


Verdict:
So easy and so yummy! A great summer chicken recipe. Definitely a keeper!

Chicken Curry in a Hurry

Source: Real Simple

Servings: 4
Total Time: 20 minutes if chicken is already cut, longer if you have to cut chicken


Ingredients
1 cup white rice
1 1/2 tablespoons olive oil
1 small yellow onion, thinly sliced
2 teaspoons curry powder
1/2 cup plain yogurt
3/4 cup heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 14.5-ounce can diced tomatoes, drained (optional)
2 cups meat from rotisserie chicken, sliced or shredded
1/4 cup fresh cilantro leaves, roughly chopped

Directions
1. Cook the rice according to the package directions.
2. Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes.
3. Sprinkle with the curry powder and cook, stirring, for 1 minute.
4. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if desired). Remove from heat.
5. Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

Verdict
This was really good and super easy. Allison didn't care much for it but she's getting pickier these days, and anything remotely spicey she doesn't go for. This wasn't too spicey for us.

BBQ-Glazed Salmon with Green Beans & Corn

Source: Real Simple

Servings: 4
Total Time: 25 mins

Ingredients
1 tablespoon olive oil
3/4 pound green beans, cut into 1 1⁄2-inch lengths
4 scallions, white and green parts separated and thinly sliced
kosher salt and black pepper
1 cup frozen corn
1 1/4 pounds skinless salmon fillet, cut into 4 pieces
1/4 cup barbecue sauce
1/4 cup torn fresh basil leaves

Directions
1. Set an oven rack in the highest position and heat oven to 500° F.
2. Heat the oil in a large skillet over medium-high heat.
3. Add the green beans, scallion whites, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing frequently, until the green beans begin to soften, 5 to 7 minutes.
4. Add the corn and cook, tossing frequently, until the vegetables are tender, 3 to 4 minutes more.
5. Fold in the scallion greens.

Meanwhile, place the salmon on a foil-lined baking sheet and season with ¼ teaspoon each salt and pepper. Dividing evenly, brush with the barbecue sauce. Bake until cooked through, 8 to 12 minutes.
Serve the salmon with the vegetables and sprinkle with the basil.

Verdict

This is a really easy salmon recipe that doesn't require marinating, which is always nice for those busy weekday meals when you don't have time to marinate.

Gnocchi with Sausage & Spinach

Source: delish-blog dot com

Servings: 4
Total Time: 25 mins

Ingredients
2 9-ounce packages refrigerated gnocchi (or a 17.5-ounce package shelf-stable gnocchi)
1/2 medium yellow onion, finely chopped
2-3 Italian sausages (~1/4-1/2 lb), casings removed
2 cloves garlic, finely chopped
6-ounces baby spinach
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan

Directions
1. Cook the gnocchi according to directions, reserving 1/4 cup of the cooking liquid.
2. Meanwhile, heat sausage in a large skillet over medium heat, crumbling with a spoon until browned, 5-7 minutes.
3. Add the onion & garlic and cook until softened, about 5 minutes.
4. Add the spinach, salt, and pepper and cook, tossing frequently, until the spinach wilts, about 3 minutes.
5. Add the drained gnocchi, the reserved cooking liquid, and the Parmesan and toss

Verdict
We really like this one. Dave is a huge fan and it's super quick and easy.