Sesame Chicken With Brown Rice

sesame chicken

Felt like sesame chicken tonight, but to be honest there aren’t any Chinese restaurants by my house that I absolutely have been impressed with. Then I thought, it’s easy, much cheaper, and much healthier to make my own sesame chicken right at home. I love Asian flavors, they are the perfect blend of sweet and savory, and that’s exactly how I like my sesame chicken. I did some researching online and found an easy, quick recipe from Marcus Samuelson. I’ve seen him a lot on Food Network, so how bad can the recipe be. I did lessen the amount of some ingredients, but will leave the original link to his recipe below. With my sesame chicken I will make some healthy brown rice as a bed for my chicken, and dinner will be set. Feel free to make a green salad or healthy side dish like my french green beans with olive oil, parmesan and cashews to go along with your sesame chicken and brown rice!

Ingredients

6 boneless, skinless chicken breast halves
1 teaspoon olive oil
1/4 cup honey
1/4 cup soy sauce
1 cup water
1 tablespoons cornstarch
1 teaspoon fresh, ground ginger
2 garlic cloves, minced
1 tablespoon toasted sesame seeds

Brown Rice

1 teaspoon olive oil
1 cup brown rice
2 cups water
1 clove garlic minced
salt to taste

Directions For Brown Rice

In a large pan add olive oil, and garlic. Next add your rinsed brown rice and water. Add a dash of salt. Cover with a lid and let come to a boil. Once it does, cook on low to simmer at least 20-25 minutes until light and fluffy.

Directions

Cut your cleaned chicken breasts into bite size pieces. Heat large non-stick skillet over medium-high heat, add one teaspoon olive oil. Add chicken and cook for about 6-8 minutes, until each piece is thoroughly cooked through (no longer pink). As the chicken is cooking, mix honey, soy sauce, water, cornstarch, ginger, and garlic. Whisk until there are no cornstarch lumps. Pour sauce into skillet with chicken and cook until sauce thickens slightly. Sprinkle with sesame seeds, cover and simmer for 10 minutes or until chicken starts soaking up the sauce.

To put it altogether, place a scoop of brown rice on your plate, and top with delicious sesame chicken. Sprinkle with fresh cilantro if you like. Enjoy!

Original Recipe from Marcus Samuelson
http://www.marcussamuelsson.com/recipe/sesame-chicken-recipe

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Sweet Heart Balsamic Strawberries

balsamic strawberries

Since Valentine’s Day is only 4 days away, I am trying to come up with recipes for my two sweet hearts, my husband, and my handsome little baby boy! Thought I’d make balsamic strawberries today since the market I went to had a very nice selection for this time of year. It’s the easiest thing to do with strawberries, and actually are perfect to go in a nice green salad or with a scoop of ice cream! You can choose that for yourself!

Ingredients

  • 16 ounces of strawberries, rinsed, hulled, and sliced in half
  • 2 tablespoons balsamic vinegar
  • 1/4 cup white sugar

Directions

In a large mixing bowl add clean, sliced strawberries, vinegar, and sugar. Mix well, and let sit for an hour.
The vinegar and sugar will eventually become a sweet syrup coating your strawberries. This recipe makes a
large enough bowl to feed at least 8 people. Hope you enjoy!

sweet heart balsamic strwaberries

Sauteed Polenta Cakes With Creamy White Corn

sautéed polenta cakes with creamy white corn

My sauteed polenta cakes topped with creamy white corn is something I put together for a quick side dish.
I bought organic polenta that you slice up which makes this recipe fast and easy. You can prepare your own polenta as well, just follow the package directions. Polenta for me is good alone, but adding a topping like cheesy corn was really good! I never grew up eating polenta, it was something I tried on my own as an adult… and loved it. Whenever I am in a super market, I pick some up!  You can make this recipe as a great little appetizer too! Hopefully you’ll like this recipe if you try it ;o)

Ingredients

  • 6 slices polenta
  • 1 tablespoon olive oil, plus more for sauteing.
  • 2 scallions, chopped
  • 1 tablespoon butter
  • 2 1/2 cups white corn, fresh or frozen. (I used frozen)
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 4 ounces cream cheese
  • 1/2 cup Monterey  Jack Cheese
  • Salt and  pepper to taste

Directions

In a medium saute pan add 1 tablespoon olive oil and 1 tablespoon butter. Add onion, and garlic. Saute until softened. Next add your white corn. Cook on medium low until corn is soft. Add cream cheese, salt, pepper,monterey jack and scallions to pan. Stir until blended and cheese has melted. This recipe serves up to 6.

For the polenta cakes. Slice 6 polenta rounds and saute in a pan with olive oil until cooked through. At least 5-6 minutes. To put it altogether, place your polenta cakes on a plate, top with your creamy white corn.  Top with extra scallions, and cheese.

Simple as that! Enjoy!

sauteed polenta cakes with creamy white corn

Sweet and Tangy Turkey Meatballs

swet and tangy turkey meatballsGrowing up Italian, I’ve had my share of mama’s meatballs! They are scrumptious! I still love them til this day, especially when my mom brings them over already made,  with extra sauce and all! My meatballs are definitely different then my mother’s. They are sweet and tangy, and not a typical red sauced Italian style meatball. I lightly fry in olive oil to seal in flavor like my mother, but at times I slow cook mine in a crock pot instead of on the stove top. My recipe goes well with a side of rice, noodles or some wholesome veggies. Here is how I make my sweet and tangy turkey meatballs!

Ingredients

1 1/4 pound ground turkey, I used Jennie-O

1/4 cup chopped onion

1/2 cup breadcrumbs, seasoned

2 tablespoons grated parmesan cheese

2 tablespoons barbeque sauce, I love Sweet Baby Rays ( plus 1/2 cup more for crockpot)

2 tablespoons apricot preserves (again, 1/2 cup more for the crockpot)

1/4 teaspoon salt

dash of pepper

1 egg

olive oil for frying

1 cup chicken stock

Directions

In a large mixing bowl add your turkey, egg, onion, breadcrumbs, parmesan, barbeque sauce, apricot preserves, salt, and pepper. Mix well and shape into mini meatballs. For my 1 1/4 pounds of turkey I got 33 meatballs. I used a tablespoon measure to make them even. You can make them whatever size you like, big, small, extra large! Make ’em your own. Just know that the bigger the meatball the longer cooking time.

After they were measured out, my 33 little tangy meatballs went straight into my non stick pan with a little olive oil. Cook on medium low until browned on all sides. You do not need to cook them through. Next, in your crock pot add 1/2 cup barbeque sauce, 1/2 cup apricot preserves and a little chicken stock to loosen it up a bit. I used 1 cup. Add your meatballs, and cook on low for at least 2 hours. You can cook them longer too. Mine were minis so they cooked pretty fast. Check on them, give them a shake, stir them around. If you need more sauce just add it. You may also add more sauce to a serving bowl and serve them that way.  Make some rice on the side for a quick meal, or serve as party appetizers with tooth picks at your next event! Enjoy!

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