Yummy Sugar Cookies
1/3 cup butter
1/3 cup shortening
3/4 sugar
1 tsp baking powder
1 egg
1 tsp vanilla
2 cups flour
Beat butter and shortening for 30 sec, add sugar,
baking powder, beat until combined. Beat in egg and vanilla.
Then slowly beat in flour. Chill dough for 2-3 hours
Bake at 375 for 7 minutes
Thursday, July 16, 2009
Thursday, June 18, 2009
Chicken noodle soup
I have a lot of requests for my Chicken Noodle soup. Only one problem, it is not a written recipe and it never comes out the same twice. So I am doing my best to write it out but a lot of it depends on what you like. I hate celery and leave it out unless we are sharing the pot with someone else. sometimes I add in cubed potatoes. or like last night I wanted a small batch made so I cut the sizes on somethings. You just have to play around till you get what is right for you. But here are the basics of mine.
Soup
4 Chicken breasts
12 cups of water
12 bullion cubes
1/2 of carrots (more or less to your taste)
1 small onion diced
4 or 5 celery stalks (more or less to your taste)
Seasonings (I use)
salt, pepper, ground red pepper, garlic powder, and bay leaves
Boil chicken in very well seasoned water. (don't worry we aren't keeping 96% of this water) While the chicken is boiling chop your veggies (can be done ahead of time and you can start the soup in another pot while the chicken is boiling, this is my hurry method)Put veggies in 12 cups of water, add in bullion cubes. bring to a boil. Shred chicken and add it to the pot. Save about one and 1/2 coffee mug full of the well seasoned water from boiling the chicken and add it to the soup pot. That should add enough seasoning that you don't have to add more. make sure to try the broth after about each 1/2 a mug full so you don't over season it. while waiting for the veggies to get tender make the noodles. ( I usually do 2 to 3 batches of noodles, again it depends on you and how much you want)
Noodles
3/4 cup of flour
1 egg
dash of salt
1 T of water
Mix all ingredients together to form a dough. Flour a flat surface. Roll dough out to desired thickness and cut into strips with a pizza cutter. Trust me on the pizza cutter...you can use a knife but it takes a lot longer. Add strips into boiling soup for about 10 to 15 minutes. more or less to you liking of doneness (Yeah I know its not really a word) on the noodles.
Soup
4 Chicken breasts
12 cups of water
12 bullion cubes
1/2 of carrots (more or less to your taste)
1 small onion diced
4 or 5 celery stalks (more or less to your taste)
Seasonings (I use)
salt, pepper, ground red pepper, garlic powder, and bay leaves
Boil chicken in very well seasoned water. (don't worry we aren't keeping 96% of this water) While the chicken is boiling chop your veggies (can be done ahead of time and you can start the soup in another pot while the chicken is boiling, this is my hurry method)Put veggies in 12 cups of water, add in bullion cubes. bring to a boil. Shred chicken and add it to the pot. Save about one and 1/2 coffee mug full of the well seasoned water from boiling the chicken and add it to the soup pot. That should add enough seasoning that you don't have to add more. make sure to try the broth after about each 1/2 a mug full so you don't over season it. while waiting for the veggies to get tender make the noodles. ( I usually do 2 to 3 batches of noodles, again it depends on you and how much you want)
Noodles
3/4 cup of flour
1 egg
dash of salt
1 T of water
Mix all ingredients together to form a dough. Flour a flat surface. Roll dough out to desired thickness and cut into strips with a pizza cutter. Trust me on the pizza cutter...you can use a knife but it takes a lot longer. Add strips into boiling soup for about 10 to 15 minutes. more or less to you liking of doneness (Yeah I know its not really a word) on the noodles.
Wednesday, June 17, 2009
Chocolate Chip cookies! (the best IMO)
1 cup shortening
1 cup white sugar
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla
2 1/4 cup flour
1 tsp baking soda
1 tsp salt
6 oz choc chips (1/2 a bag)( I use more especially if they are the mini chips)
Cream together shortening, sugar, brown sugar, eggs and vanilla. Add in flour, salt, and baking soda. when all mixed add in choc chips. drop by spoonfuls onto cookie sheet. Bake at 375 for 8 minutes.
1 cup white sugar
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla
2 1/4 cup flour
1 tsp baking soda
1 tsp salt
6 oz choc chips (1/2 a bag)( I use more especially if they are the mini chips)
Cream together shortening, sugar, brown sugar, eggs and vanilla. Add in flour, salt, and baking soda. when all mixed add in choc chips. drop by spoonfuls onto cookie sheet. Bake at 375 for 8 minutes.
Tuesday, April 7, 2009
been a long time
no real special recipes. but here is the menu for this week
Tonight marinated chicken, yellow rice, veggie
Weds- Tacos, Mexican rice, corn
Thurs- Crispy/creamy chic with rice Thank-you Kraftfood.com
Recipe:
4 small boneless skinless chicken breast halves (1 lb.)
6 Tbsp. (1/2 of 1 pouch) SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
2 cups instant white rice, uncooked
2/3 cup (1/2 of 10-3/4-oz. can) condensed cream of celery soup
1/4 cup milk
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheese
How to Make:
PREHEAT oven to 400°F. Coat chicken with coating mix as directed on package; place in greased 13x9-inch baking dish. Discard any remaining coating mix.
BAKE 20 min. or until chicken is cooked through (170°F). Meanwhile, cook rice as directed on package.
BEAT soup and milk with wire whisk until well blended. Pour evenly over chicken; sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and sauce is bubbly. Serve with the rice.
Fri- BBQ pork chops French fries Green beans
Sat- Enchiladas, salad
(Follow the recipe on the back of the McCormick enchilada seasoning packet)
Sun- Ham,Funeral potatoes, Rolls
Funeral Potatoes-
Ingredients:
6 cups diced potatoes*
1 can (10 ¾ oz.) cond. cream chicken soup
1/2 soup can milk
1 cup sour cream
1 cup sharp cheddar cheese, grated
1/4 cup grated onion (optional) **
salt and pepper to taste
3 tablespoons butter, melted
3/4 cup corn flake crumbs
How to make it-
Cook fresh potatoes or thaw frozen potatoes (see *note below). Place potatoes in a 2-3 quart casserole dish or a 9x13 cake pan.
Combine soup, milk, sour cream, cheese, and onion (see **note below) and salt and pepper to taste. If a saucier dish is desired, add 2-3 tablespoons additional milk. Mix well. Spread sauce over potatoes.
Melt butter and combine with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.
Notes
* Use approximately 6-8 peeled, diced, and cooked fresh potatoes; or approximately 2 pounds frozen, southern style, diced hash browns (not shredded). ** Use 1 tablespoon dried onion or sauté 1/4 cup fresh chopped onion in 1 tablespoon butter until transparent.
Mon- Chicken/stove top casserole- Again thank you kraft :)
Recipe:
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained
How to make:
HEAT oven to 400ºF.
PREPARE stuffing as directed on package.
MIX remaining ingredients in 13x9-inch baking dish; top with stuffing.
BAKE 30 min. or until chicken is done. Enjoy now or cover and refrigerate. To reheat, microwave each serving on HIGH 2 min. or until heated through.
Tues-Spaghetti, salad, garlic bead
Tonight marinated chicken, yellow rice, veggie
Weds- Tacos, Mexican rice, corn
Thurs- Crispy/creamy chic with rice Thank-you Kraftfood.com
Recipe:
4 small boneless skinless chicken breast halves (1 lb.)
6 Tbsp. (1/2 of 1 pouch) SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
2 cups instant white rice, uncooked
2/3 cup (1/2 of 10-3/4-oz. can) condensed cream of celery soup
1/4 cup milk
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheese
How to Make:
PREHEAT oven to 400°F. Coat chicken with coating mix as directed on package; place in greased 13x9-inch baking dish. Discard any remaining coating mix.
BAKE 20 min. or until chicken is cooked through (170°F). Meanwhile, cook rice as directed on package.
BEAT soup and milk with wire whisk until well blended. Pour evenly over chicken; sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and sauce is bubbly. Serve with the rice.
Fri- BBQ pork chops French fries Green beans
Sat- Enchiladas, salad
(Follow the recipe on the back of the McCormick enchilada seasoning packet)
Sun- Ham,Funeral potatoes, Rolls
Funeral Potatoes-
Ingredients:
6 cups diced potatoes*
1 can (10 ¾ oz.) cond. cream chicken soup
1/2 soup can milk
1 cup sour cream
1 cup sharp cheddar cheese, grated
1/4 cup grated onion (optional) **
salt and pepper to taste
3 tablespoons butter, melted
3/4 cup corn flake crumbs
How to make it-
Cook fresh potatoes or thaw frozen potatoes (see *note below). Place potatoes in a 2-3 quart casserole dish or a 9x13 cake pan.
Combine soup, milk, sour cream, cheese, and onion (see **note below) and salt and pepper to taste. If a saucier dish is desired, add 2-3 tablespoons additional milk. Mix well. Spread sauce over potatoes.
Melt butter and combine with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.
Notes
* Use approximately 6-8 peeled, diced, and cooked fresh potatoes; or approximately 2 pounds frozen, southern style, diced hash browns (not shredded). ** Use 1 tablespoon dried onion or sauté 1/4 cup fresh chopped onion in 1 tablespoon butter until transparent.
Mon- Chicken/stove top casserole- Again thank you kraft :)
Recipe:
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained
How to make:
HEAT oven to 400ºF.
PREPARE stuffing as directed on package.
MIX remaining ingredients in 13x9-inch baking dish; top with stuffing.
BAKE 30 min. or until chicken is done. Enjoy now or cover and refrigerate. To reheat, microwave each serving on HIGH 2 min. or until heated through.
Tues-Spaghetti, salad, garlic bead
Monday, January 12, 2009
Finally!
Sorry Carolyn that I haven't posted anything yet - I'm living a crazy life right now. However, I do have a few minutes to sit and post. So here is my main dish items for this week. We always either have bread or crackers with everything we eat, along with some type of fruit and veggie.
Combine water, bouillon, potatoes, carrots, celery, onion, salt and pepper into saucepan over medium heat; bring to boil. Reduce heat; cover and simmer for 15-20 minutes or potatoes are tender. Add 1 3/4 cup milk. Combine flour with remaining milk; stir to form smooth paste. Add to soup and stir constantly. Bring to boil and stir for 2 minutes or until thick and bubbly. Add small amount of hot liquid to sour cream; stir to mix. Slowly add to soup, stir constantly; heat through but DO NOT boil. Add more flour if desired to make it thicker, add parsley and chives just before serving, pour into bread bowls.
Preheat oven to 350 degrees. brown meat, stir in sauce, mushrooms & cooked noodles. Spoon into 13x9 dish, top with both cheeses. Bake for 20 minutes.
Place onion and mushrooms in slow cooker, rub roast with salt & pepper; cut in half and place over onion mixture. Combine broth, brown sugar, mustard and Worcestershire sauce; pour over roast. Cover and cook on LOW for 6-7 hours until meat is tender. Mix cornstarch and water until smooth, stir into cooking juices. Cover and cook on HIGH for 30 minutes or until gravy is thick.
Preheat oven to 350 degrees. Mix soup and sour cream. Layer - 1/2 stuffing, peas, soup mix, chicken, 1/2 stuffing into 9x9 baking dish. Bake for 30 minutes.
Brown meat, saute onion. Mix everything together and simmer 20-30 minutes. Serve with Tortilla chips & cheese.
Boil Chicken. Melt butter, add flour, salt & pepper. Cook on low, stirring until smooth. Add broth and milk. Stir until well blended. Add chicken and stir until thick. Serve over rice, top with toppings as desired.
Tonight, Monday
Chunky Potato Soup in Bread Bowls
2 cups Water
2 Chicken bouillon cubes
3 cup cubed peeled potatoes
1/2 cup onion, chopped
1/2 cup thinly sliced celery
1/2 cup sliced carrots
1 Tbsp Chives
3/4 tsp Salt
1/2 tsp Pepper
2 cups Milk, divided
2 Tbsp Flour
1 cup Sour Cream
2 Tbsp Parsley
4-6 Bread Bowls (I just buy mine)
Chunky Potato Soup in Bread Bowls
2 cups Water
2 Chicken bouillon cubes
3 cup cubed peeled potatoes
1/2 cup onion, chopped
1/2 cup thinly sliced celery
1/2 cup sliced carrots
1 Tbsp Chives
3/4 tsp Salt
1/2 tsp Pepper
2 cups Milk, divided
2 Tbsp Flour
1 cup Sour Cream
2 Tbsp Parsley
4-6 Bread Bowls (I just buy mine)
Combine water, bouillon, potatoes, carrots, celery, onion, salt and pepper into saucepan over medium heat; bring to boil. Reduce heat; cover and simmer for 15-20 minutes or potatoes are tender. Add 1 3/4 cup milk. Combine flour with remaining milk; stir to form smooth paste. Add to soup and stir constantly. Bring to boil and stir for 2 minutes or until thick and bubbly. Add small amount of hot liquid to sour cream; stir to mix. Slowly add to soup, stir constantly; heat through but DO NOT boil. Add more flour if desired to make it thicker, add parsley and chives just before serving, pour into bread bowls.
Tuesday
Italian Pasta Bake
1 lbs Hamburger
3 cups Penne or Rotini Pasta cooked & drained
1 Jar Spaghetti Sauce
1 can mushrooms (stems & pieces)
8 oz shredded mozarella cheese
Parmesan Cheese
Italian Pasta Bake
1 lbs Hamburger
3 cups Penne or Rotini Pasta cooked & drained
1 Jar Spaghetti Sauce
1 can mushrooms (stems & pieces)
8 oz shredded mozarella cheese
Parmesan Cheese
Preheat oven to 350 degrees. brown meat, stir in sauce, mushrooms & cooked noodles. Spoon into 13x9 dish, top with both cheeses. Bake for 20 minutes.
Wednesday - my busy night so it's always a crock pot night
Pot Roast
1 onion
1 cup sliced mushrooms
1 Beef Bottom Round Roast
1/2 tsp salt
1/4 tsp pepper
1 can beef broth
1 Tbsp brown sugar
1 Tbsp Dijon mustard
1 tsp Worcestershire sauce
2 Tbsp cornstarch
2 Tbsp cold water
Pot Roast
1 onion
1 cup sliced mushrooms
1 Beef Bottom Round Roast
1/2 tsp salt
1/4 tsp pepper
1 can beef broth
1 Tbsp brown sugar
1 Tbsp Dijon mustard
1 tsp Worcestershire sauce
2 Tbsp cornstarch
2 Tbsp cold water
Place onion and mushrooms in slow cooker, rub roast with salt & pepper; cut in half and place over onion mixture. Combine broth, brown sugar, mustard and Worcestershire sauce; pour over roast. Cover and cook on LOW for 6-7 hours until meat is tender. Mix cornstarch and water until smooth, stir into cooking juices. Cover and cook on HIGH for 30 minutes or until gravy is thick.
Thursday
Stove Top Chicken Casserole
1 box stove top - prep accordingly
1/2 pack of frozen peas (1-2 cups)
8 oz Sour Cream
1 can Cream of Chicken soup
10 oz can of Chicken
Stove Top Chicken Casserole
1 box stove top - prep accordingly
1/2 pack of frozen peas (1-2 cups)
8 oz Sour Cream
1 can Cream of Chicken soup
10 oz can of Chicken
Preheat oven to 350 degrees. Mix soup and sour cream. Layer - 1/2 stuffing, peas, soup mix, chicken, 1/2 stuffing into 9x9 baking dish. Bake for 30 minutes.
Friday
Taco Soup
1 lbs ground beef
1 med. onion
1 package Mild Taco Seasoning
1 can Cut Corn
1 can kidney beans
1 can stewed tomatoes
1 can tomato sauce
Tortilla chips
Shredded cheese
Taco Soup
1 lbs ground beef
1 med. onion
1 package Mild Taco Seasoning
1 can Cut Corn
1 can kidney beans
1 can stewed tomatoes
1 can tomato sauce
Tortilla chips
Shredded cheese
Brown meat, saute onion. Mix everything together and simmer 20-30 minutes. Serve with Tortilla chips & cheese.
Saturday
Hawaiian Haystacks
3/4 cup butter
3/4 cup flour
3 cup Broth from Boiled Chicken
2 cup Milk
3 cup Cubed Chicken
1/2 tsp Salt
1/4 tsp Pepper
Cooked Rice
TOPPINGS
Olives
Chow Mein Noodles
Pineapple
Coconut
Shredded Cheese
Green Onion
Bell Pepper
Nuts
Hawaiian Haystacks
3/4 cup butter
3/4 cup flour
3 cup Broth from Boiled Chicken
2 cup Milk
3 cup Cubed Chicken
1/2 tsp Salt
1/4 tsp Pepper
Cooked Rice
TOPPINGS
Olives
Chow Mein Noodles
Pineapple
Coconut
Shredded Cheese
Green Onion
Bell Pepper
Nuts
Boil Chicken. Melt butter, add flour, salt & pepper. Cook on low, stirring until smooth. Add broth and milk. Stir until well blended. Add chicken and stir until thick. Serve over rice, top with toppings as desired.
Sunday
Brandon cooks on Sunday so I don't have anything
Brandon cooks on Sunday so I don't have anything
Taco Soup
I know 2 Mexican nights in a row. but I for got to grab chili seasoning while at the store so my plans for chili and corn bread are put off for the day. Anyway, today is the kids first day back at school and I know it is going to be hard on them since they are WAY off their normal routine and JD didn't fall asleep till 1 am this morning so it will be an early night for us to say the least! So I am using my crock pot tonight for taco soup. Should be ready shortly after daddy gets home for work so we can shoot for a 7- 7:30 bed time! YAY!!!! Anywho, enough talking and on to the recipe.
1 lb of hamburger cooked and drained ( I take this one step further and give it a quick rinse)
1 15 oz can of Tomato Sauce
1 15 or so oz can of Diced Tomatoes
1 or 2 packages of Taco Seasoning (depending on your taste)
1 and 1/2 Tomato cans of water
1 can of Corn
1 can of *Great Northern Beans
1 can of *Pinto beans
Mix all ingredients in the crock pot and walk away while the flavors blend. Top each serving with any combo of the following things, cheese, sour cream, diced avocado. Use taco chips as your spoon.
*these are what I happened to have you can use any assortment of beans you choose, black beans, chick peas, whatever your family likes.
Or just look at the post above mine and see Tiffany's Recipe there are some differences so I will leave both. LOL. Great minds think a like.
1 lb of hamburger cooked and drained ( I take this one step further and give it a quick rinse)
1 15 oz can of Tomato Sauce
1 15 or so oz can of Diced Tomatoes
1 or 2 packages of Taco Seasoning (depending on your taste)
1 and 1/2 Tomato cans of water
1 can of Corn
1 can of *Great Northern Beans
1 can of *Pinto beans
Mix all ingredients in the crock pot and walk away while the flavors blend. Top each serving with any combo of the following things, cheese, sour cream, diced avocado. Use taco chips as your spoon.
*these are what I happened to have you can use any assortment of beans you choose, black beans, chick peas, whatever your family likes.
Or just look at the post above mine and see Tiffany's Recipe there are some differences so I will leave both. LOL. Great minds think a like.
Chicken Enchiladas
These were last nights dinner. They turned out pretty yummy if I do say so myself .
3 to 4 chicken breast boiled and shredded ( I put some diced onion and red pepper flakes in the water to season it some)
2 Cans of cream of chicken soup or you could do one cream of much and one cream of chic.
1 and 1/2 cups sour cream
1/2 a soup can of milk
1 can of green chilies ( optional, I dont use them)
salt and pepper to taste
8 to 10 flour tortilias
Shredded cheese
While the chicken is cooling to shred, mix together the cans of soup, milk, sour cream, and chilies. Pour up to half of the mixture in with the chicken. Lightly oil the bottom and sides of a 13x9 baking pan, then pour a light coating of the reserved sauce in the bottom of the pan. Fill each tortillia with some of the chicken mixture and wrap them up. Arrange in the pan. Pour remaining sauce mixture over the chicken stuffed tortillias. I felt like this was missing something and I am going to have to play around with it a little more. I think me leaving out the chilies took away from it. I need to find some veggie that would be yummy in it, maybe mushrooms or black olives? hmmmm...something to think about. Anyway these were still very yummy. just felt like something was missing.
3 to 4 chicken breast boiled and shredded ( I put some diced onion and red pepper flakes in the water to season it some)
2 Cans of cream of chicken soup or you could do one cream of much and one cream of chic.
1 and 1/2 cups sour cream
1/2 a soup can of milk
1 can of green chilies ( optional, I dont use them)
salt and pepper to taste
8 to 10 flour tortilias
Shredded cheese
While the chicken is cooling to shred, mix together the cans of soup, milk, sour cream, and chilies. Pour up to half of the mixture in with the chicken. Lightly oil the bottom and sides of a 13x9 baking pan, then pour a light coating of the reserved sauce in the bottom of the pan. Fill each tortillia with some of the chicken mixture and wrap them up. Arrange in the pan. Pour remaining sauce mixture over the chicken stuffed tortillias. I felt like this was missing something and I am going to have to play around with it a little more. I think me leaving out the chilies took away from it. I need to find some veggie that would be yummy in it, maybe mushrooms or black olives? hmmmm...something to think about. Anyway these were still very yummy. just felt like something was missing.
Saturday, January 10, 2009
Homemade Pizza
I follow this recipe ( http://www.recipezaar.com/Basic-Pizza-Dough-26181 )for the crust except I use brown sugar instead of regular, you can also use honey which is yummy too. Last night I added in a bit more water too, but I think it was because I doubled the batch. anyway if the dough is too dry and not mixing together very well add a little water at a time till it starts coming together for you. After the dough is ready add your fav pizza sauce, for us it is the boboli pizza sauce that is there on the display by their pizza crust. Top with cheese and add your fav toppings, last night we had seasoned chucks of chicken, sausage (breakfast sausage, I hate itallian), pepperoni, and mushrooms on my part. Doubling it gave me 2 huge pizzas a calzone and enough dough to make bread sticks. We have tons of leftovers :) If you haven't worked with yeast or have any questions, let me know and I will give you the easiest ways I know how.
Sunday, January 4, 2009
Yummy Chicken Marinade
Wow guys I have been So bad at this I am really going to try harder! I think I got a little in over my head and didnt keep up with posting every night what the recipe was. I really am going to do better this time!!! So anyway tonight we had marinated chicken that I cut into strips and we had it over jasmine rice. YUM YUM! Here is the marinate recipe....
1/2 cup soy sauce
1/2 cup water
1/4 cup brown sugar
Fresh ginger root sliced ( I only used about a teaspoons worth a little goes a long way)
2 cloves garlic
2 TBS oil
Mix all ingredience together (I did it in a gallon ziplock bag and added the chicken strips right into it. Add your meat, beef would also be yum! Refrigerate over night ( I only did like 4 hours and it turned out fine!) Then I put a little oil in the wok and fried up the strips of meat and put served it over rice. Our family likes a little spice so I also added in a little red pepper flakes towards the end..about 1/4 tsp.
Next time I am going to split the marinate in half or maybe just double it and add in fresh veggies (broccoli, carrots, red bell pepper and onion) let it marinate too! then I will cook it seperately so I have sauce to go over the rice. the marinate is that good.
1/2 cup soy sauce
1/2 cup water
1/4 cup brown sugar
Fresh ginger root sliced ( I only used about a teaspoons worth a little goes a long way)
2 cloves garlic
2 TBS oil
Mix all ingredience together (I did it in a gallon ziplock bag and added the chicken strips right into it. Add your meat, beef would also be yum! Refrigerate over night ( I only did like 4 hours and it turned out fine!) Then I put a little oil in the wok and fried up the strips of meat and put served it over rice. Our family likes a little spice so I also added in a little red pepper flakes towards the end..about 1/4 tsp.
Next time I am going to split the marinate in half or maybe just double it and add in fresh veggies (broccoli, carrots, red bell pepper and onion) let it marinate too! then I will cook it seperately so I have sauce to go over the rice. the marinate is that good.
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