Monday, April 16, 2007

Garlic Lime Chicken

This is one of FlyLady’s favorite recipes, so I can't take credit for it. We love this recipe with Black Bean & Mango Salsa either on top of it or on the side with chips...

Garlic Lime Chicken
1 tsp salt
1 tsp pepper
¼ tsp cayenne pepper
¼ tsp paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp thyme
6 boneless skinless chicken breasts
2 T butter
2 T olive oil
½ cup chicken broth
4 T lime juice

In a bowl, mix together all the spices. Sprinkle mixture on both sides of chicken. In a skillet, heat butter and olive oil together on medium high heat. Saute chicken until golden brown on each side, about 5 minutes each or until chicken is no longer pink inside.
Remove chicken and add chicken broth and lime juice, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to pan to thoroughly coat and serve.

Black Bean & Mango Salsa

This is the salsa that goes great with Garlic Lime Chicken. It’s also amazing by itself—just add a bowl of tortilla chips and prepare to be impressed. And addicted...


Black Bean & Mango Salsa
1 envelope Good Seasons Italian salad dressing mix
1 16-oz. can black beans, drained and rinsed
1 10-oz. package frozen white corn, thawed
1 cup chopped ripe mango
½ cup chopped red pepper
1/3 chopped red onion
1/3 cup chopped cilantro
¼ cup lime juice

Mix all ingredients until well blended; cover and refrigerate for at least one hour.

Saturday, April 14, 2007

French Dip


This is the best crockpot recipe I've got! We have church from 3-6pm right now, so I'm all about the crockpot... We come home from church and want to eat the walls of our house—it smells so good!

French Dip
1 beef chuck roast
2 cups water
1/2 c. soy sauce
1 t. dried rosemary
1 t. dried thyme
1 t. garlic powder
1 bay leaf
3-4 whole peppercorns
Split hoagie or dinner rolls

Put all in crockpot (except rolls, of course). Cover and cook on high 5-6 hours or till beef is tender. About 30 minutes before it's done, add 1 large onion, sliced into rings and let soften. When done, remove meat from broth; shred with fork & keep warm. Strain broth and skim off fat--make sure you get the peppercorns out!
When serving, put shredded meat and onion on rolls and use the broth for dipping sandwiches.

Friday, April 13, 2007

Gooey Chex Mix

My friend Heather made this for our Book Club meeting last month, and I think we've all made it at least once since then. It's so good! And it's a perfect treat to make with your kids for a movie or game night, FHE dessert, etc...

Gooey-but-oh-so-good Chex Mix
1 cup butter
1 cup light Karo syrup
1 cup sugar
6 cups Rice Chex
6 cups Golden Grahams
1 cup chopped almonds
1 cup cashew halves
1 cup coconut
1 cup Craisins
1 cup white chocolate chips

Stir butter, Karo syrup, and sugar in a pan and bring to a boil for 3-4 minutes. Pour over the top of combined remaining ingredients. Mix well. Spread mix on wax paper and let sit for 1 hour or longer--if you have some self-control :o)

***You can mix and match the last 5 ingredients to your liking--for example, I did 2 cups of almonds and no cashews. Don't mess with the butter/syrup/sugar combination, though.

Yellow Curry Chicken

This is just a really easy one, good for nights when you need a fast dinner. My friend Tamara told me about the yummy yellow curry sauce from Trader Joe's--she puts it in the crockpot with sweet potatoes. I needed to make it fast tonight, so I made it like my red curry chicken (I'll add that recipe later), and it turned out really well!

Yellow Curry Chicken
1 bottle Trader Joe's Yellow Curry Sauce
2 boneless skinless chicken breasts, cut into bite-size pieces
1/2 of one green bell pepper, thinly sliced
1/2 of one small onion, thinly sliced
1 1/2 cups uncooked rice (preferably Jasmine)
a few springs cilantro, finely chopped

Cook the rice according to directions. While rice is cooking, pour entire bottle of curry sauce into large skillet and start simmering on medium heat. Add chicken, green pepper and onion and cook until chicken is fully cooked. When rice is done, fold cilantro into it, and serve chicken over rice immediately.
**This recipe's got a little kick to it, so be prepared :o)