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Thursday, February 28, 2019

Sesame Chicken

This Sesame Chicken recipe is so flavorful and delicious, you'll want to add it to your meal plans. It's one of those take-out favorite meals, that can be made right at home. Pair with some vegetables and steamed rice or quinoa and you'll have a simple, complete, and tasty meal, that is budget friendly as well. You'll love adding this easy recipe to your weekly meal plans.

Easy Sesame Chicken

This Sesame Chicken starts with pieces of chicken, I generally use chicken tenderloins or breasts and cut into bite size pieces. The pieces are then simply coated with eggs and cornstarch/flour, then fried to crispy perfection and golden brown.

After the chicken is done, it is tossed in the delightful sesame sauce to create our dish and ready to serve. For best dish results, you'll want to serve the chicken immediately, as the crispy coating will start to soften after it has been coated in the sauce.

Enjoy the sesame chicken over steamed rice with some of your favorite vegetables.

Easy Sesame Chicken

Easy Sesame Chicken



Sesame Chicken 


Ingredients for Sesame Chicken 

For the chicken: 
1 lb boneless chicken, tenderloin or breast, cut into 1 inch pieces. 
2 Tbsp olive oil 
3 Tbsp flour
1 egg
1/4 tsp black pepper

Sauce: 
1/4 tsp ground ginger
1 tsp minced garlic
2 tsp sesame seeds
1/2 cup chicken stock 
3 Tbsp brown sugar, packed
1/2 cup low sodium soy sauce

Serve over steamed rice and with vegetables if desired.

Directions for Sesame Chicken 

1. In a small bowl, add the egg, and pepper and stir to combine. 
2. Add the flour and Clabber Girl corn starch into another bowl and stir to combine
3. Dip each piece of chicken into the egg mixture, then roll into the flour mixture. Repeat with all the chicken pieces so they are all coated. 
4. In a pan, heat the olive oil. 
5. Add the coated chicken pieces to the pan. Cook until each piece is crispy and golden brown, for 5 minutes or so. 
6. Drain the chicken on paper towels to remove any excess oil, and remove any extra oil from the pan
7. While the chicken is cooking, make the sauce. Add all the sauce ingredients to a medium mixing bowl. Whisk in the corn starch until the mixture is well combined. 
8. Place the crispy chicken back into the pan and pour the sauce over top in the pan. Bring the mixture in the pan to a quick boil, and then simmer for 3 to 4 minute or until the sauce has just thickened. 
9. Served the sesame chicken over steamed rice with your favorite vegetables. Sprinkle with sesame seeds and green onions and serve. 

Easy Sesame Chicken



This post is sponsored by Clabber Girl but my
 thoughts/opinions are always 100% my own


Thursday, January 31, 2019

Cornbread Chicken Pot Pie

Are you looking for an easy and comforting meal to make for dinner? A meal that is warm, creamy and delicious! Packed full of hearty filling of vegetables and chicken and topped with the sweet cornbread topping. This Cornbread Chicken Pot Pie is made from scratch and large enough to feed a bigger family with some left overs. Perfect for those cooler months when you're craving comfort food!

Pot pies are a classic great comfort food to enjoy during the fall and winter months! The savory goodness of gravy, a mixture of vegetables, and chicken all baked together under fulfilling crust.



We are in the heart of winter here in Indiana with this unusual Polar Vortex going through. This week we have had cold cold temperatures reaching in the -40/-50s with the wind chill. School has been canceled, my husband's work has been closed. We haven't left the farm. What a great time to spend cooking and we have done a lot of it. 

This homemade Cornbread Chicken Pot pie doesn't disappoint. Quick. Simple. Tasty. A delicious all in one meal. 



Cornbread Chicken Pot Pie

Ingredients for Cornbread Chicken Pot Pie

Filling 

14 oz. frozen mixed vegetables 
1/4 cup butter
1 cup chicken broth
1/2 tsp salt
1/2 tsp black pepper
3 Tbsp all purpose flour
1 cup heavy cream
1/4 cup chopped onion 
2 cups cubed or shredded cooked chicken 

Cornbread Topping 

1 cup yellow cornmeal 
1 cup all purpose flour 
2 Tbsp sugar
1 tsp salt 
1 cup milk 
1/2 stick butter, melted and cooled
2 large egg

Directions for Cornbread Chicken Pot Pie

For the Filling 

1. Place the frozen vegetables in a large sauce pan and cover with water. Over medium high heat, bring to a boil. Cook vegetables until they are tender, about 5-10 minutes. Drain and set the vegetables aside. 

2. In a small saucepan, melt the butter. Add the chopped onions and saute for 2-3 minutes until just barely tender. Add chicken broth, salt, pepper, and flour. Stir until well combined. Then add the cream and stir continually while cooking until the mixture thickens, about 4-5 minutes.  

3. Pour sauce mixture over vegetables, add the cooked chicken and stir everything together until coated well with the sauce mixture. Spoon the vegetable mixture into a greased 9 x 13 baking dish and set aside.

For the Cornbread Topping 

1. In a large mixing bowl, add the cornmeal, flour, sugar, Clabber Girl Baking Powder, and salt and stir to combine together. Add the milk, melted butter, and eggs. Stir together until mixture is well blended and smooth.

2. Spoon the cornbread mixture on top of the vegetable mixture in the baking dish. Spread out the cornbread mixture to cover the filling. Bake at 400 degrees for 20 -24 minutes, or until the cornbread is golden on top. 


Enjoy this Cornbread Chicken Pot Pie next time you're looking for a hearty meal!



This post is sponsored by Clabber Girl but my
 thoughts/opinions are always 100% my own


Tuesday, January 1, 2019

Red Velvet Brookies

Are you looking for a fun and super flavorful dessert for Valentine's Day? Give these Red Velvet Brookies a try! They are delicious! You can't go wrong with red velvet and chocolate chip cookie dough.


Red Velvet Brookies are such a fun treat for Valentine's Day bringing a fun twist to some ever favorite desserts. A cookie and a brownie in one, creating a Brookie, the best of both worlds!


Although, it's not quite Valentine's day yet, but it's that time of year when all things pink and red start popping up in all kinds of stores and online right after Christmas.  Some things I think about when it comes to Valentine's Day is chocolate, sweets, and the color red. This sweet treat ties them all together and is packed full of flavors. This dessert is deliciously comforting just like red velvet brownie and chocolate chip cookies should be.


These Brookies are perfect for the lovely holiday, but they can be made any time for sure.

This recipe features the new Bailey's Original Irish Cream Baking Chips and adding mouth watering flavors of Bailey's Original Irish Cream.


Be sure to enjoy these with a glass of milk. They are decadent and delicious!




Red Velvet Brookies


Ingredients for Red Velvet Brookies 

For the Red Velvet Brownies: 

1 box Red Velvet Cake Mix 
1/4 cup vegetable oil
1/3 cup milk 
1 egg 

For the Chocolate Chip Cookies: 

1/2 cup cold butter 
3/8 cup brown sugar
3/8 cup sugar
1 egg 
1 tsp vanilla
1/2 tsp salt
1 1/4 cups flour

Directions for Red Velvet Brookies

1. Line a 9 x 13 with parchment paper or grease it well and set aside. 
2. In a large bowl, mix together the red velvet cake mix, vegetable oil, milk, and egg until well blended. A smooth, thick batter forms. 

3. Spread the batter in the parchment lined/greased baking dish. The batter is thick and sticky, it was helpful to spray the spoon used to spread the batter in the dish. Set aside. 

4. Using a stand mixer, beat together the butter, sugar, and brown sugar together until nicely smooth and creamy. 

5. Add in the egg  and continue to mix. 

6. Add in the Clabber Girl Baking Soda, Clabber Girl Baking Powder, vanilla, and salt and mix well. 

7. Add the flour and mix until the dough forms. 

8. Add the Bailey's Original Irish Cream Baking Chips and mix in gently with a wooden spoon. 

9. Add small spoonfuls of the cookie dough on top of the brownie batter in the baking pan. Gently spread out until the brownie batter is completely covered to create the top later of the brookies. 

10. Bake at 350 degrees F for 35 to 40 minutes, until lightly browned on top and toothpick comes out clean. 

11. Let cool for 15 minutes until cutting and serving. Cut into small square bars.

12. For extra chocolate goodness, place 1/2 cup of Bailey's Original Irish Cream Baking Chips in a glass dish and melt in the microwave for 30 seconds at a time, stirring in between until melted. Using a fork, drizzle over the Brookie squares.






This post is sponsored by Clabber Girl but my
 thoughts/opinions are always 100% my own





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