Monthly Archives: February 2010

Caramelized Onion Chicken

I often get into a rut with the same old recipes.  I (like many others) have my staple, go-to recipes and I get tired of them!  This year, one of my New Year’s resolutions was to try at least one new recipe a week (in addition to eating one completely vegetarian meal, and one with seafood as the protein-for both health and bugdet reasons!).  This week I tried Caramelized Onion Chicken from Cooking Light.  It had a great rating and pretty strong reviews, not to mention the picture looked delicious!  I made several changes to the original recipe, but pretty much followed the basic principle.  My adjustments will be [in these things.]

Caramelized Onion Chicken

Serves 4

  • 1 lb chicken breast tenders [i used thinly sliced breasts]
  • 1/2 tsp salt
  • 1/4 tsp pepper [I have no idea how much I used, to taste]
  • 1 tsp olive oil [I used tbsp, maybe a little more]
  • 1/2 cup sliced onion [I used 2 medium onions.  Way more that 1/2 cup, I like onions!]
  • 1/2 cup seedless raspberry jam [I used sugar-free raspberry preserves…and it had seeds]
  • 1 tbsp red wine vinegar [I used 1/4 cup-this recipe def needed more acidity]
  • 1 tbsp low-sodium soy sauce
  • 1 tsp bottled minced ginger [I used just a sprinkle of ground ginger powder-this ingredient seemed weird to me?]
  • 1/2 tsp dried rosemary
  • [splash-maybe 1/4 cup-vegetable stock]
  1. Sprinkle chicken with salt and pepper.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes.
  3. Add chicken to pan; sauté 8 minutes or until chicken is done.
  4. Remove onion and chicken from pan. [Now, what I really did was season the chicken with salt and pepper and cook in in the oil first for about 3-4 minutes per side.  Then I added the onion to the same pan and cooked it for about 15 minute…And it wasn’t caramelized.  I think you would need to cook it for maybe 20-25 minutes to get any real color/flavor.  The reason I didn’t is because my husband was complaining how hungry he was]
  5. Add jam and remaining ingredients to pan.; cook 2 minutes, stirring constantly with a whisk. [I added a splash of vegetable stock to thin out the preserves a little more.  You could just use water for this.]
  6. Return chicken mixture to pan; cook 4 minutes, stirring occasionally.

This recipe was pretty tasty!  If I made it again, I would definitely let the onion cooks much longer to develop a much deeper flavor.  I probably would use a regular, seedless raspberry jam (or, really any flavor would probably be good!) instead of the sugar-free.  The sauce was the best part, and this would be great served with rice or egg noodles to soak up all the extra deliciousness!

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Easy Shrimp Stir-Fry

One of the fastest and easiest weeknight dinners would have to be stir-fry.  You can pretty much put anything in them and use the same basic method that yields a great result!

Easy Shrimp Stir-Fry

Serves 2-4

Ingredients:

  • 1 tbsp olive oil
  • 1 medium onion, sliced
  • 2 cups broccoli, chopped
  • 6 oz sliced mushrooms
  • 1 carrot, shredded
  • 1 medium green pepper, cut into strips
  • 1 tbsp minced garlic (1-2 cloves)
  • 1/2 lb raw shrimp
  • 1 cup vegetable broth
  • 1 tbsp corn starch
  • 2 tbsp soy sauce
  • 1/2 tsp ground ginger
  • Salt and pepper, to taste
  1. Heat olive oil in a skillet on medium-high heat.
  2. Season shrimp with salt and pepper.  Saute in olive oil until just cooked.  Remove shrimp from pan and set aside.
  3. Add all vegetables except garlic to pan.  Saute until cooked through, but still somewhat crisp (approximately 7-10 minutes).
  4. Add garlic and cook 1 minute.
  5. Add vegetable stock.  Cook until simmering.  Meanwhile, combine soy sauce and corn starch.
  6. Add corn starch mixture to pan and stir continuously as sauce will immeadiatly start to thicken.
  7. Add ginger and return shrimp to pan.  Stir until shrimp are heated through.
  8. Serve over rice.

The ingredients in this recipe can be changed to suit your tastes very easily.  You can mix up the vegetables, and use what you have on hand.  This can be made vegetarian by leaving out the shrimp (or using tofu instead!).  You could also change the protein to chicken or beef, and use that flavor of stock (or keep the vegetable stock).  The method will still be the same no matter what combination of ingredients you use.

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My first (boring!) post!

I’m still working on setting up the blog to my liking…but I’ll be back with a real post once I have this all figured out!

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