a couple loves

I have fallen in love with a couple/few recipes in the last little bit, so I wanted to share.

Korean BBQ Chicken and Broccoli
1/2 cup white sugar
1 cup low-sodium soy (I only used 1/2 cup and it tasted just fine.)
1 cup water
1 tsp onion powder
1 tsp ground ginger

Whisk together in a medium saucepan over high heat. Bring to a boil and then reduce heat and simmer for 5 minutes.

While simmering, cut chicken tenders or boneless/skinless chicken breasts into bite-size pieces. The original recipe calls for 10 chicken tenders, but I used 3 breasts instead. Place in a single layer in 7x11 pan (I just used my 9x13.)

Remove sauce from heat and whisk in:
1 Tbsp lemon juice
1 tsp red pepper flakes (if you have kids, I would use less, because it did spice up the dish a bit)

Pour this mixture over the chicken in the pan.
Cover with foil and bake at 350 for 35 minutes. Stir when it is half done to make sure chicken is all coated in the sauce.

When finished, take out some of the liquid and heat it in the saucepan again with some cornstarch to thicken.

Add steamed broccoli (I used 1 bunch) to the chicken in the pan.
Cook some brown rice.

Plate the rice, add the chicken and broccoli, and then drizzle with the thickened sauce.
Top with sesame seeds.

DELICIOUS!


Next:
Southwest Egg Rolls and Cool Avocado Dip (taken from Worldwide Ward Cookbook)

2 1/2 cups cooked and shredded chicken (about 2 cans)
1 1/2 cup shredded mexican cheese blend
2/3 cup frozen corn, thawed
2/3 cup canned black beans, rinsed and drained
5 chopped green onions (chop yours well because we missed that part)
1/4 cup fresh, minced cilantro
1 tsp salt
1 tsp ground cumin
1 tsp grated lime peel
1/4 tsp cayenne pepper (we didn't have cayenne so I substituted chili pepper)

Combine all in a bowl.

Get a package of egg roll wrappers (about 20 come in a pack- found in your refrigerated produce section)

Place a couple spoonfuls of mixture in center of the wrapper
Fold one corner up over the mixture, fold sides toward center over the filling, and then moisten the remaining corner with water and roll tightly to seal.

Cook in a skillet or deep-fat fryer with oil heated to 375.
Fry egg rolls and cool on paper towels.

Avocado Dip

1 cup ranch salad dressing
1 medium ripe avocado, mashed
1 Tbsp fresh, minced cilantro
1 tsp grated lime peel

Mix all together and use as dip for egg rolls.