1 (12oz) box whole-wheat spaghetti
1/2 cup chicken broth, plus 1/4 cup
1/2 cup sweet potato puree
2 tablespoons soy sauce
1 tablespoon firmly packed dark or light brown sugar
1 teaspoon sesame oil (I did not use this)
2 teaspoons cornstarch
2 tablespoons olive oil
3 cloves garlic, minced
4 green onions, white ends only, thinly sliced
4 (6oz) center cut porkchops or cutlets, trimmed fat and cut across the grain into 1/4-inch thick slices
1. Cook the spaghetti according to the package instructions and set aside. In a medium bowl, whisk the 1/2 cup of chicken broth, sweet potato puree, soy sauce, brown sugar, sesame oil, and cornstarch. Set aside.
2.Heat the olive oil in the large skiller over med-high heat. Add the garlic, green onions, and pork. Cook until the garlic and onions become fragrant and the pork begins to brown, 4-5 mins.
3. Add the soy sauce mixture and spagetti to the skillet. Reduce the heat to low. Cook 1-2 mins more, stirring well, until a thick sauce forms and coats the noodles. Add the remaining chicken broth if the sauce is too thick. Serve immediately.
Welcome
Welcome to my blog. One day I was sitting here thinking wouldn't it be great to have a place where people could post recipes. I know that I am always looking for easy and fun recipes especially for children. Hope this helps more than just me! So, send me recipes and I will post them....the more the better this blog can be....or if you have ideas, let me know (ex:tuna or beef) I will find something and post it.
Monday, January 31, 2011
Honey Mustard Chicken
1 cup whole-wheat breadcrumbs
1/2 cup finely crushed unsalted pretzels
1 tablespoon grated Parmesan
1/2 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup sweet potato puree
3 tablespoons honey
1 large egg
1 teaspoon Dijon mustard
1 1/2 lbs boneless, skinless chicken, cut into small chunks
1 tablespoon olive oil
1. On a piece of waxed paper or foil, stir breadcrumbs, pretzel crumbs, Parmesan, paprika, garlic powder, and onion powder together.
2. In a shallow dish mix the puree, honey, egg, and mustard. Dip the chicken chucks into the puree and then coatin the breadcrumb mixture. Set aside.
3. Coat a large skillet with cooking spray, add the olive oil, and set over medium-high heat. Brown the chicken on the first side, cooking 4-5 mins, until the breadcrumb coating is crispy and golden. Turn the chicken and cook 4-5 mins more, until the chicken is cooked through.
1/2 cup finely crushed unsalted pretzels
1 tablespoon grated Parmesan
1/2 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup sweet potato puree
3 tablespoons honey
1 large egg
1 teaspoon Dijon mustard
1 1/2 lbs boneless, skinless chicken, cut into small chunks
1 tablespoon olive oil
1. On a piece of waxed paper or foil, stir breadcrumbs, pretzel crumbs, Parmesan, paprika, garlic powder, and onion powder together.
2. In a shallow dish mix the puree, honey, egg, and mustard. Dip the chicken chucks into the puree and then coatin the breadcrumb mixture. Set aside.
3. Coat a large skillet with cooking spray, add the olive oil, and set over medium-high heat. Brown the chicken on the first side, cooking 4-5 mins, until the breadcrumb coating is crispy and golden. Turn the chicken and cook 4-5 mins more, until the chicken is cooked through.
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