Easy Chicken Stir-Fry Skillet

This is an awesome recipe for days that you need something quick and good for dinner. It is so good. This is defiantly my go to recipe for days when I have a busy evening scheduled.

Ingredients:

2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
3 cups frozen stir-fry vegetables, thawed
1/4 cup KRAFT GOOD SEASONS Asian Sesame with Ginger Dressing
2 Tbsp. soy sauce
1 Tbsp. honey
1/4 cup chopped PLANTERS COCKTAIL Peanuts
4 cups hot cooked instant white rice

Directions:

HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 7 min. or until no longer pink.
ADD vegetables, dressing, soy sauce and honey; mix well. Cook an additional 2 min. or until heated through. Sprinkle with peanuts.
SERVE over the rice.

Recipe from Kraft recipes and picture from my kitchen.

Chocolate Chip Zucchini Bread

The last of the Zucchini Bread that I will be making for awhile. This used up all the zucchini that I had. It was very yummy.

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped pecans
• 1 cup semisweet chocolate chips
• 1 tablespoon orange zest
• Whipped cream, for serving
• Zucchini ribbons, for serving

Directions

Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.

Sift together flour, baking powder, salt, spices and baking soda.

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.

Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.

Recipe from Food Network and picture from my kitchen.

Chocolate Zucchini Bread

Here is some more Zucchini Bread made from the Zucchini that was left at church. It was so delicious, it almost tasted like eating a brownie.

INGREDIENTS

• 2 (1 ounce) squares unsweetened chocolate
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 cups grated zucchini
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
3. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

Recipe from Allrecipes and picture from my kitchen.

Zucchini Bread

Here is the second Zucchini Bread that I made with the zucchini from church. I think that I still have enough zucchini to make four more loaves, but I think that they will have to wait till I get back from the West Virginia State Fair!!!

Ingredients:
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans (I used Walnuts)

Directions:
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Recipe from Paula Dean, picture from my kitchen.

Zucchini Bread

Our church has a box that they set out front that people with gardens can put their extra stuff in. Last week there were tons of zucchini in the box. I decided after going by the box four times that I would take a zucchini to make some bread. This is the first recipe that I made. It was delicious, but I did not get the pan greased enough so part of it stayed stuck on the bottom.


Ingredients:

• 3 eggs
• 1 cup vegetable oil
• 2 cups white sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts

Directions:

1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
3. Bake for 60 to 70 minutes, or until done.

Sweet BBQ Chicken Kabobs

Ingredients:
1 lb. boneless skinless chicken breasts, cut into 1 1/2 inch pieces
2 cups 1 1/2 inch fresh pineapple chunks
1 each: red and green pepper, cut into 1 1/2 inch chunks
1/2 cup original BBQ sauce
3 Tbsp. frozen orange juice concentrate, thawed

Directions:

PREHEAT grill to medium-high heat. Using eight long wooden skewers (two, side-by-side, for each kabob), thread chicken alternately with pineapple and peppers onto skewers, to make four kabobs.

MIX barbecue sauce and juice concentrate; brush some of the sauce mixture onto kabobs.

GRILL 8 to 10 min. or until chicken is cooked through, turning and brushing occasionally with the remaining sauce mixture.

Recipe from Kraft Food and Family Magazine Picture from my kitchen

Baked Chicken Romano

We received Lenny's brothers wedding invitation and needed to decided what we wanted for dinner. Our choices were Prime Rib (usually rare) and Baked Chicken Romano. I decided that I wanted to try the Chicken Romano before selecting it. I knew that I would be eating this because just thinking about rare meat makes me sick.


Ingredients:
4 skinless, boneless chicken breasts (5 ounces each)
1/4 cup all-purpose flour
2 tablespoons olive oil
3/4 cup chicken broth
1 package (10 ounces) frozen broccoli, thawed
1/4 cup sliced almonds

For the Sauce:
3 tablespoons butter or margarine
3 cloves garlic, minced
2 1/4 cups chicken broth
3 tablespoons all-purpose flour
1 cup grated Romano cheese, divided

Serves 4

1. Preheat oven to 350F. Grease a large, shallow baking dish.

2. Dredge chicken in flour. In a large skillet, heat oil over medium heat. Add chicken; cook, turning once, until golden, about 10 minutes. Stir in broth. Reduce heat to medium-low. Cover; simmer for 15 minutes.

3. Meanwhile, for sauce, in a saucepan, melt butter over medium heat. Add garlic; sauté for 1 minute. Reduce heat to low. Whisk in broth and flour; cook, stirring, until thickened, about 5 minutes.

4. Drain pan juices from chicken; combine with sauce. Add 3/4 cup Romano; stir until melted and smooth, about 3 minutes.

5. Arrange broccoli in prepared dish; pour half of sauce on top. Place chicken over broccoli; top with remaining sauce. Sprinkle with almonds. Bake for 25 minutes. Remove from oven; sprinkle with remaining Romano. Bake for 5 minutes longer.

Broccoli with Mustard Vinaigrette

I got a new recipe book from my Aunt for Christmas. It is Holly Clegg "Trim & Terrific Cookbook" This is a local chef from Baton Rouge where my Anut is from. here is the first recipe that I tried. We will not be serving this again... '

Ingredients:
1 bunch fresh broccoli, trimmed and cut into florets
1/4 cup finely chopped green onions (scallions)
2 cloves garlic, minced
1/2 teaspoon dried tarragon leaves
1/2 teaspoon dry mustard
1 tablespoon olive oil
1 teaspoons Dijon mustard
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions:
Place the broccoli in a microwave-safe disj with 1/4 cup water. Cover, and cook 8 minutes, or until the broccoli is tender;drain.
Combine the green onion, garlic, tarragon, and dry mustard in a bowl. Whisk the oil into the green onion mixture. Add vinegar, Dijon mustard, salt, and pepper. Pour vinaigrette over the broccoli, tossing to coat. Serve hot or at room temperature.