Wednesday, February 1, 2012

January Food

Here's what was cooking in our house in January.

Jasmine made enchiladas (named after Adam because he was the first to make this recipe). Unfortunately she didn't like them. That happens. She is a rice, noodle person. She could live on ramen.

Adam's Enchiladas
1 lb boneless chicken breasts cubed
10 ¾ oz can cream of chicken soup
1 c thick and chunky salsa
8 flour tortillas (6")
10 ¾ oz can condensed cheddar cheese soup

Cook chicken in skillet until browned. Add chicken soup (no water added) and 1/2c salsa. Heat through. Spoon about 1/3c chicken mixture down one side of each tortillas. Roll up and place seam-side down in 2 qt microwave-safe baking dish. Mix cheese soup (no water added) and remaining salsa. Pour over tortillas. Microwave on high 5 minutes or until hot. Serves 4.

Jessica made stir fry. There are no pictures of her because Rick was on his way home with Adam and the twins from taking Tyler back to college, and his timing belt went out. I had to go rescue them and wasn't here to take pictures at that point. I took the picture of her stirring the chicken and she took the rest of the pictures.

The problem was that it took me over half an hour to pick up Rick and the kids and a half hour to get back so the stir fry was over done and had been sitting a while. I think it would be good fresh. I bought Jessica a stir fry pan and she is going to try it again. She wants to add a lot more seasoning than it called for because it was a bit bland.

Stir Fry
4 boneless, skinless chicken breast halves
3 tbs cornstarch
2 tbs soy sauce
½ tsp ground ginger
¼ tsp garlic powder
3 tbs oil, divided
2 cups broccoli florets
1 cup sliced celery (1/2" pieces)
1 cup thinly sliced carrots
1 small onion cut into wedges
1 cup water
1 tsp chicken bouillon granules

Cut chicken into ½" strips, place in resealable bag. Add cornstarch and toss to coat. Combine soy sauce. Ginger and garlic powder, add to bag and shake well. Refrigerate for 30 minutes.

In large skillet or wok, heat 2 tbs oil; stir fry chicken until no longer pink. Remove and keep warm. Add remaining oil; stir fry broccoli, celery, carrots and onion for 3-5 minutes or until crisp tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

Anyone have a stir fry recipe they love?

Kayla made boxed frozen Teriyaki Chicken.

She served it with rice, green beans and corn on the cob.

Adam made Haitian Macaroni and Cheese

Ready to bake. He doubled the recipe (and left out the onions).

All done.

Adam loves brussel sprouts!

But he did not like the macaroni and cheese. He dislikes mayo, yet chose a recipe with a large amount of it. Go figure. It was good although not a favorite.

Haitian Macaroni and Cheese
4 cups ziti 1 cup mayonnaise
1 ½ tsp salt 2 tbs vegetable oil
¾ c evaporated milk 2 tbs ketchup
½ large onion minced 1 cup plus 1 tbs grated cheese
2 eggs beaten (we mixed cheddar and Colby)

Preheat oven 350F. Boil ziti in 8 cups water with 1 tsp salt for 10-12 minutes. Rinse with cold water. Add eggs, onion, milk, mayo, oil, ketchup and ½ tsp salt. Mix in 1 cup grated cheese. Pour into 8x8 pan and sprinkle with tbs grated cheese. Bake 50 minutes or until top is golden brown. Allow to cool 15 minutes before serving.

Kaleb made Taco Chicken

Preparing the chicken.

Putting the ingredients on pieces of foil.

Ready to bake.

Slicing vegetables for salad.


Ready to eat

We used the basic recipe and directions from another blogger
HERE. But adapted how we put it together.

Foil Wrapped Taco Chicken
Boneless chicken breast (or half) per person
Taco seasoning
Potatoes peeled and thinly sliced ( a half of large or whole small per person)
Shredded Mexican cheese
Sour cream

Preheat oven 400F. Place on serving of potato slices on a large piece of foil for each person. Cut the chicken into strips and put one portion on each foil on top of the potatoes. Sprinkle with taco seasoning. (Per individual taste) Add one tablespoon of salsa and shredded cheese to each. Wrap the foil over the chicken mixture. Place on cookie sheet and bake 30-35 minutes or until the chicken is thoroughly cooked. Release steam and let stand five minutes. Serve with sour cream.

So that's what we had in January.


One Crowded House said...

I need to learn to stir fry better- my veggies always get soggy.

I haven't tried a mac and cheese recipe with mayo in it- did the rest of you like it? Or was it too rich?

Kathy C. said...

Hers were soggy too due to the long wait. I think you aren't suppose to cook them very long at all. I did get her a stir fry frying pan to try it again.

I didn't have much of the mac & cheese because I'm lactose intolerant but I think it was pretty good. I wouldn't want it very often but of course everyone here likes different things and the twins eat about anything.