February 2017 – Buen provecho…2022

Broccoli Chicken Divan

Once upon a time I had a similar recipe, bit it must have flown the coup with the chicken…LOL. Pinterest to the rescue again! I think you will enjoy it in its simplicity. I served this with some fresh asparagus which I cooked in the same water as the broccoli, I just kept it simmering after I removed the broccoli.

Broccoli Chicken Divan

Ingredients

1 pound chopped fresh broccoli
1 1/2 cups cubed, cooked chicken meat ( I used leftover supermarket roasted chicken!!!)
1 (10.75 ounce) can condensed cream of broccoli soup ( substituted Cream of Mushroom)
1/3 cup milk ( I used evaporated milk for more creaminess)

1/2 cup shredded Cheddar cheese
1 tablespoon butter, melted
2 tablespoons dried bread crumbs

Directions

Preheat oven to 450 degrees F (230 degrees C).
Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
Place the cooked broccoli in a 9 inch greased pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.

Sweet and Spicy Glazed Tuna Steaks

Yes we love tuna steaks when they are fresh. They never require a lot of effort to prepare them and two is always enough, along with some steamed vegetables. The bonus is their quick cooking time!

Here I served it with some julienne carrots and some yellow cherry tomatoes.

Sweet and Spicy Glazed Tuna Steaks

3 cloves garlic, minced

1 Tbsp ginger, minced

1/4 cup homemade teriyaki sauce (or store-bought)

1/4 cup toasted sesame oil OR olive oil

1/2 tsp red pepper flakes

1/2 tsp sea salt

freshly ground black pepper

2 wild-caught tuna steaks 1 1/2″ thick

Toasted sesame seeds to taste

Place Tuna steaks in a shallow baking dish or cast iron skillet. Mix all remaining ingredients and pour over the tuna. Reserve about 2 Tbsp of the sauce, and pour it on right before serving, or save it for dipping.

Bake uncovered at 400 degrees. 10 minutes for rare. 20 minutes for medium. 30 minutes for well done. I got nervous at 10 minutes and went an extra 7…it was almost too long…I will try 12 next time! ( I like pink centers in tuna)

The flavor of the sauce really penetrates the meat, so there is no marinating required. This goes very well with a fresh green salad or steamed vegetables. Sprinkle a few toasted sesame seeds on before serving.

Slow Cooker Beer Can Chicken

The problem with having a small gas BBQ is not being able to do a beer can chicken because the lid is too low! For those who do not know what I am speaking about, normally one places a seasoned chicken upside down over a full, but open beer can. NOT alive sillies!!! The hot juices from the can permeate the bird as it cooks. Pinterest to the rescue again.

Slow Cooker Beer Can Chicken (without the beer can!)

Ingredients

2 tablespoons smoked paprika
2 teaspoons salt
2 teaspoons coarse pepper
2 teaspoons dried oregano leaves
2 teaspoons dried thyme leaves
1 teaspoon garlic powder
1 teaspoon cayenne pepper
4 (6-inch) strips aluminum foil, each bunched into a ball
1 can (16 ounces) beer
1 (6 1/2 to 7 pound) whole chicken

Instructions

Mix smoked paprika, salt, pepper, oregano, thyme, garlic powder and cayenne pepper in a small bowl; set aside.
Place 4 balls of aluminum foil on bottom of slow cooker crock. Pour beer into crock.
Rinse chicken and pat dry.
Rub chicken with seasoning mixture. Place chicken on top of foil in crock.
Cover slow cooker. Cook on HIGH for 3 hours or LOW for 5 to 7 hours. Chicken is well done when meat temperature registers 165°F in the breast or 175°F-180°F in the thickest part of the thigh.

Notes

USDA recommends 165°F as the safe eating temperature for chicken. Chicken is done when meat temperature registers 165°F in the breast or 175°F-180°F in the thickest part of the thigh. For more information on food safety, visit foodsafety.gov.

Beef Stir Fry with Brussels Sprouts

A 2008 survey by Heinz shows that Brussels sprouts now take the most-hated prize for Americans in general, with eggplant faring slightly worse among kids. Brussels sprouts seem to be universally loathed, practically: They make it to the top five in surveys of the most-hated vegetables around the world. From Just Disgusting, by Andy Griffiths…. check out the following link – Brussels Sprouts

I happen to be a big fan of these little gems. A simple little meal is a bunch of Brussels sprouts in a bowl with a few drops of water, microwaved with a little salt, pepper and butter. This time I decided to take it up a notch and use them in a stir fry (Thanks again to Pinterest). As Mikey would say…Try it and you will like it!

Oriental cooking is all in the preparation…so lets get chopping!

Beef Stir Fry with Brussels Sprouts

Ingredients

4 Servings

3 tablespoons oyster sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
4 tablespoons vegetable oil, divided
1 pound Brussels sprouts, halved
8 ounces flank or skirt steak, thinly sliced against the grain
Kosher salt
4 scallions, whites chopped, greens sliced (Substitute green onions if you like)
3 garlic cloves, sliced
2 tablespoons chopped peeled ginger or fresh grated
2 medium carrots, peeled, thinly sliced on a diagonal
1 Fresno chile or jalapeño, sliced into rings OPTIONAL
Steamed rice (for serving)

Preparation

Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add Brussel sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.

Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to Brussel sprouts.

Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.

Return Brussel sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.