It’s time for the Secret Recipe Club’s Group D reveal!
Potato Frittata
This month I was assigned Rene’s blog The Adventures of an Epic Baker.Rene is a collage student and self-taught cook, who works full time and is studying to become an accountant. Busy girl! As I was browsing through her blog, I knew I had found the recipe I was going to make as soon as I seen it. Continue reading
Don’t let the ease of preparing these fool you. The flavor can only be called awesomeness on a stick. Slightly sweet, the honey, soy sauce and garlic mingle together to make the perfect accompaniment to the smoky flavor of the sausage. Continue reading
*Photo Coming Soon*
For this months Secret Recipe Club, I was assigned the delightful blog, Life and Kitchen. Lindsay started her blog for exactly the same reson I did, so my daughter would have a record of our families tried and true favorites, so she could carry on the tradition of serving her own family yummy recipes. Continue reading
Two days later and my family is still talking about this dish. Who needs take-out, when you can make such a fresh and tasty version of this Chinese style recipe at home? The beef is crispy on the outside and tender and juicy on the inside, and pairs together beautifully with the mixture of sweet orange juice concentrate and balsamic vinegar. My family couldn’t get enough of it. The taste is sweet and savory and oh so good.
This delicious dish has the added bonus of being gluten free!
Drain beef strips in a single layer on dish lined with paper towels.
In a small bowl, mix together the brown sugar, garlic powder, ginger, vinegar, orange juice concentrate, and soy sauce. Set aside.
Heat oil in a wok or heavy bottomed pan over medium-high heat. {I used a couple Tbs. at a time, adding more oil as needed}
Toss dried beef in cornstarch to coat.
Fry in the hot oil in small batches until crispy and golden brown; set aside.
Drain all of the oil from the wok except about 1 tablespoon.
Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, 3 - 5 minutes.
Add beef, and heat through, stirring to coat.
Serve over rice or noodles, and broccoli.
http://angelshomestead.com/crispy-orange-beef-with-broccoli-gf/Shared with these fun Blog Parties.
*Photo Coming Soon*
Moist, slightly tangy chicken, covered in a mildly crunchy coating, and as an added bonus gluten free. You get all that in this flavorful dish. When I first heard of using ranch dressing as part of a coating for chicken I thought, no way ranch is for salads. When my daughter reminded me that she likes to use it as a dip for chicken nuggets and that it was really good, I rethought my original reluctance and decided to give it a try. I wanted something besides flour to use as the main part of the breading to change it up a bit, and after looking through my pantry decided on a box of corn flakes. I gave them a quick whirl through my food processor and the breading was ready. Once baked it came out tender, juicy and full of flavor. My family gobbled it up.
Baked Ranch Chicken
4 chicken leg quarters, cut up
2 cups corn flake crumbs
1 tsp. Mrs Dash Poultry Seasoning
1/2 tsp sea salt
1/2 tsp garlic powder
1 cup ranch dressing {Try my homemade version}
Mix corn flake crumbs and seasonings together. Dredge chicken pieces in ranch dressing, then roll in the corn flake mixture. Place pieces on a greased baking pan and bake in a 350 degree oven for 45 minutes, or until juices run clear when chicken is pierced with a knife.
Do a search of my recipe box and you’ll see quite a few Mexican style dishes in it. It’s one of my families favorite meals, and we usually have one at least once a week. I found this recipe awhile back and after making it last night, could kick myself for waiting so long to finally make it. They’re quick and easy to put together, especially with leftover chicken, and are absolutely fabulous. If you are an enchilada fan, this is one that you need to put on your menu right away.
This dish is very mild, if you’d like it a little more spicy, you can use pepper jack cheese, or increase the amount of green chilies to up the heat factor.
Mix together 1 cup of the cheese and the chicken. Put some of this mixture into each tortilla, roll and place seam side down in a 9×13 casserole dish that's been sprayed with cooking spray.
In a pan, bring the chicken broth and minced onion to a low boil over medium-high heat.
Whisk together the water and cornstarch till smooth. Pour cornstarch mixture into the chicken broth, and simmer over medium-low heat for about 2 minutes, until it thickens slightly and bubbles. Stir in the sour cream, cumin and green chilies. Pour over the top of the enchiladas.
Top with the remaining cheese and bake at 350 degrees for 30 minutes.
http://angelshomestead.com/white-chicken-enchiladas/Adapted From: Eat At Home
