Sam and Izzy

The Best Easy Beef and Broccoli Stir-fry – 99476 – Recipezaar

samandliz09 — Sat, 16 Jan 2010 00:51:30 +0000

via The Best Easy Beef and Broccoli Stir-fry – 99476 – Recipezaar.

Kittencal’s Moist Cheddar-Garlic Oven Fried Chicken Breast – 82102 – Recipezaar

samandliz09 — Sat, 16 Jan 2010 00:34:12 +0000

via Kittencal’s Moist Cheddar-Garlic Oven Fried Chicken Breast – 82102 – Recipezaar.

Ww 0 Point Weight Watchers Cabbage Soup – 128956 – Recipezaar

samandliz09 — Sat, 16 Jan 2010 00:31:07 +0000

via Ww 0 Point Weight Watchers Cabbage Soup – 128956 – Recipezaar.

Olive Garden Copycat Zuppa Toscana – 38298 – Recipezaar

samandliz09 — Sat, 16 Jan 2010 00:27:12 +0000

Recipe to try.

via Olive Garden Copycat Zuppa Toscana – 38298 – Recipezaar.

P. F. Chang’s Chicken Lettuce Wraps – Recipezaar

samandliz09 — Sat, 16 Jan 2010 00:09:15 +0000

Ingredients

3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce

SPECIAL SAUCE

1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste

STIR FRY SAUCE

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Directions

1

Make the special sauce by dissolving the sugar in water in a small bowl.
2

Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3

Mix well and refrigerate this sauce until you’re ready to serve.
4

Combine the hot water with the hot mustard and set this aside as well.
5

Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6

Bring oil to high heat in a wok or large frying pan.
7

Saute chicken breasts for 4 to 5 minutes per side or done.
8

Remove chicken from the pan and cool.
9

Keep oil in the pan, keep hot.
10

As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12

When chicken is cool, mince it as the mushrooms and water chestnuts are.
13

With the pan still on high heat, add another Tbsp of vegetable oil.
14

Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15

Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce”cups”.
16

Top with”Special Sauce”.

via P. F. Chang’s Chicken Lettuce Wraps – 15865 – Recipezaar.

The Best Chili You Will Ever Taste – Recipezaar

samandliz09 — Sat, 16 Jan 2010 00:05:17 +0000

Chili to try

via The Best Chili You Will Ever Taste – 73166 – Recipezaar.

Bourbon Chicken – Recipezaar

samandliz09 — Sat, 16 Jan 2010 00:04:08 +0000

Bourbon chicken has always been one of my favorite Chinese dishes. Looking forward to trying this!

via Bourbon Chicken – 45809 – Recipezaar.

Future Shopping List

samandliz09 — Fri, 15 Jan 2010 11:33:56 +0000

Things to look for on sale -

Feta Cheese (for stuffed peppers and greek chicken/salad)
Gruyre Cheese (for stuffed pork chops)
Parm Cheese
Fish
Parchment Paper
Campbells condensed soups (For golden mushroom)

Chili con Carne

samandliz09 — Thu, 14 Jan 2010 21:16:39 +0000

3 lbs boneless chuck roast
8 poblano chilies
1 1/2 tsp salt
1/2 tsp black pepper
3 Tbsp flour
2 Tbsp olive oil
3 cups chopped onion
4 garlic cloves, minced
3 cups peeled seeded chopped plum tomatoes (about 10 medium)
1 tablespoon dried oregano
1 Tbsp ground cumin
1 chipolte chile, canned in adobo sauce
3 Tbsp chopped fresh cilantro
6 Tbsp shredded reduced fat cheddar cheese

1. Preheat broiler. Place poblano’s on a foil lined baking sheet and broil for 8 minutes, or until charred, turning after 6 minutes. Place poblanos in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and cut chiles into 1-inch pieces.

2. Sprinkle beef with salt and pepper. Heat oil in dutch oven over medium-high heat. Add half of beef to pan; saute for 5 minutes, turning to brown on all sides. Remove from pan. Repeat with remaining oil and beef.

3. Reduce heat to medium. Add onion to pan; cook 12 minutes, stirring occasionally. Add garlic; cook 3 minutes, stirring frequently. Return beef to pan. STir in tomato, oregano, and cumin; bring to a simmer. Cover and cook 1 hour, stirring occasionally. Stir in pobalanos; simmer for 45 minutes or until beef is tender, stirring occasionally. Rinse, seed and chop chipotle. Stir in chipotle and cilantro. Sprinkle with cheese.

Cheesy Cauliflower Bake

samandliz09 — Thu, 14 Jan 2010 14:23:29 +0000

At this particular venture, this is absolutely our favorite way to eat cauliflower. The stolen picture doesn’t do it justice, but then neither does my camera. Bake it until the cheese bubbles and browns slightly. Is tres yum. My husband, who hates cauliflower, requests this cauliflower recipe regularly. If only cauliflower was cheaper…

1 head cauliflower
1/2 c. mayonnaise
1 tbsp. prepared mustard
1 tbsp. finely chopped onion
8 oz. shredded Cheddar cheese

Steam cauliflower until tender. Place in a rectangular baking dish. Combine mayonnaise, mustard and onion. Spread over cauliflower and top with cheese. Bake at 40 degrees until cheese is melted and golden, about 5 to 10 minutes.