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Push50

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Get Shredded!
So, I know all you guys out there like to eat. Even if we have to eat a clean diet most of the time, having a Cheat meal is always an awesome thing. I know that for my self, a cheat meal will help me to be hones on my diet through out the week and gives me something to look forward to on a Saturday or Sunday.

So I will start this show and anyone that would like to contribute, please do so. I would also ask that if someone tries a recipe from here, give a shout out to the OP and please post lots of pics as well.
 

Push50

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TexMex Texas Red Chili Gravy

The following recipe is for Enchiladas with a Texas Red Chili Gravy. This is an authentic TexMex recipe. Texas Red Chili Gravy? This is what some of you may call Enchilada Sauce. Chili gravy is a simplification of Chile con carne, which is the state dish of Texas. Growing up we called it Red Chili Gravy and hands down; it is one of the best enchilada sauces around. Robust and bursting with flavor. I haven’t bought canned sauce since i rediscovered this gem. One important note is that to be True to TexMex Authenticity, do not use flour tortillas in this recipe, corn tortillas are the only way to go.

Give it a try and let me know what you think.
Prep Time: 5 mins
Cook Time: 10 mins.
Total Time: 15 minutes
Yield: 2 cups


INGREDIENTS

1/4 cup oil or butter (can use canola or olive oil)
1/4 cup all purpose flour
1/2 teaspoon ground black pepper
3/4 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 tablespoon chili powder
2 cups beef broth (can sub with another type) use a LOW or NO SODIUM
1 tablespoon tomato paste

INSTRUCTIONS

Heat Oil: Heat the oil or butter in a medium size skillet over medium heat.
Make Roux: Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.
Season: Add in the spices. Stir to form a thick paste.
Heat: Stir in the broth and tomato paste. Stir until smooth. Continue to heat while stirring for several minutes until the sauce is slightly thickened. Keep the heat to just below a simmer.


HOW TO STORE ENCHILADA SAUCE:

This sauce can be stored in the fridge for 5-7 days. Just give the jar a shake before using.
To freeze this enchilada sauce: add to freezer resealable bags, lay flat in the freezer on a baking sheet. Once frozen, you can easily stack the bags. Can be frozen for up to 3 months. To thaw, place the enchilada sauce into the refrigerator overnight. Reheat the sauce in a skillet.
At this point you can fill the enchiladas with meat or cheese. I do some of each and can eat 4 of eat. Usually this is made as a cheat meal. For obvious reasons.

Enchilada Meat Filling

INGREDIENTS
1 pound ground beef
2 tablespoon Chili Powder
1/2 teaspoon Salt-Optional
3/4 - 2 teaspoons Cumin
1/2 teaspoon Dried Oregano
1/2 teaspoon Dried Cilantro
1 2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder



The directions here are self-explanatory. Cook the meat and season it.

If you want cheese enchiladas I say, go for it. Forget about the meat filling. As far as the cheese for the enchiladas, I like a mild- medium cheddar. It seems to melt easily and provides that stringy stretch when lifting it to your mouth. Make sure to finely dice some onions to add in with the cheese or you will not get the honest taste of this dish. And don’t forget to p that cheese in there. Fill them up.

giphy.gif
 

Push50

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I am always looking for something different. Why not share it!
 

maxmuscle1

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TexMex Texas Red Chili Gravy

The following recipe is for Enchiladas with a Texas Red Chili Gravy. This is an authentic TexMex recipe. Texas Red Chili Gravy? This is what some of you may call Enchilada Sauce. Chili gravy is a simplification of Chile con carne, which is the state dish of Texas. Growing up we called it Red Chili Gravy and hands down; it is one of the best enchilada sauces around. Robust and bursting with flavor. I haven’t bought canned sauce since i rediscovered this gem. One important note is that to be True to TexMex Authenticity, do not use flour tortillas in this recipe, corn tortillas are the only way to go.

Give it a try and let me know what you think.
Prep Time: 5 mins
Cook Time: 10 mins.
Total Time: 15 minutes
Yield: 2 cups


INGREDIENTS

1/4 cup oil or butter (can use canola or olive oil)
1/4 cup all purpose flour
1/2 teaspoon ground black pepper
3/4 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 tablespoon chili powder
2 cups beef broth (can sub with another type) use a LOW or NO SODIUM
1 tablespoon tomato paste

INSTRUCTIONS

Heat Oil: Heat the oil or butter in a medium size skillet over medium heat.
Make Roux: Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.
Season: Add in the spices. Stir to form a thick paste.
Heat: Stir in the broth and tomato paste. Stir until smooth. Continue to heat while stirring for several minutes until the sauce is slightly thickened. Keep the heat to just below a simmer.


HOW TO STORE ENCHILADA SAUCE:

This sauce can be stored in the fridge for 5-7 days. Just give the jar a shake before using.
To freeze this enchilada sauce: add to freezer resealable bags, lay flat in the freezer on a baking sheet. Once frozen, you can easily stack the bags. Can be frozen for up to 3 months. To thaw, place the enchilada sauce into the refrigerator overnight. Reheat the sauce in a skillet.
At this point you can fill the enchiladas with meat or cheese. I do some of each and can eat 4 of eat. Usually this is made as a cheat meal. For obvious reasons.

Enchilada Meat Filling

INGREDIENTS
1 pound ground beef
2 tablespoon Chili Powder
1/2 teaspoon Salt-Optional
3/4 - 2 teaspoons Cumin
1/2 teaspoon Dried Oregano
1/2 teaspoon Dried Cilantro
1 2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder



The directions here are self-explanatory. Cook the meat and season it.

If you want cheese enchiladas I say, go for it. Forget about the meat filling. As far as the cheese for the enchiladas, I like a mild- medium cheddar. It seems to melt easily and provides that stringy stretch when lifting it to your mouth. Make sure to finely dice some onions to add in with the cheese or you will not get the honest taste of this dish. And don’t forget to p that cheese in there. Fill them up.

giphy.gif

Beautiful! Food Porn !

Love Texas Red ! I kill if someone puts beans in chili

Max
 

maxmuscle1

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2dcca18fa82cb96fa984551762c97a63.jpg

Cajun Shrimp & Smoked Gouda Grits! One of my favorites !

Super ez . The trick is :substitute 1/4 cup cream for water and add Real Applewood Gouda at the end ! Not the slices or processed one .
fd186e6b8b8fd39f49be97b0bce3359d.jpg

Fresh Shrimp (you can make blackened or not spicy too) . I like North Carolina White Grits (I was out) , they come in a Cloth Bag .

Max

926ed274b1dcd6d0e31cc589ad87db5a.png

That is all for me!
 

maxmuscle1

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I agree. Beans may have their place but it’s not in my chili

Totally ! I eat all kinds of beans , just not in Texas Red or Chile Verde .

Love 5 way Chili in Cincinnati!! Skyline

Max
 

CompoundLifts31

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I have become a big fan of ground turkey and ground chicken as I can get 8oz in with a full cup of rice now. However, this leaves me fuller for longer than I'd like it to.
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CompoundLifts31

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2dcca18fa82cb96fa984551762c97a63.jpg

Cajun Shrimp & Smoked Gouda Grits! One of my favorites !

Super ez . The trick is :substitute 1/4 cup cream for water and add Real Applewood Gouda at the end ! Not the slices or processed one .
fd186e6b8b8fd39f49be97b0bce3359d.jpg

Fresh Shrimp (you can make blackened or not spicy too) . I like North Carolina White Grits (I was out) , they come in a Cloth Bag .

Max

926ed274b1dcd6d0e31cc589ad87db5a.png

That is all for me!
OMG your food looks restaurant quality. Jesus.

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maxmuscle1

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Just Kosher or Big sea salt crystals & Grinder Black Pepper w Avocado Oil . This is happening !!
18f7b937b9675c432943735ae9125604.png

It can’t get any better than cooking outside !

Max
 

CompoundLifts31

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Just Kosher or Big sea salt crystals & Grinder Black Pepper w Avocado Oil . This is happening !!
18f7b937b9675c432943735ae9125604.png

It can’t get any better than cooking outside !

Max
Ribeyes are the best cut of meat. Period.

I could see Porterhouses being up there too, since you get a filet side and a ny strip side - one for flavor and one for tenderness.

Nothing tops Ribeye...

Those puppies look 1.5" thick!!!

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Bob West

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I just ate, and after these post I’m ready to hit it again 😆
 

Push50

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Ribeyes are the best cut of meat. Period.

I could see Porterhouses being up there too, since you get a filet side and a ny strip side - one for flavor and one for tenderness.

Nothing tops Ribeye...

Those puppies look 1.5" thick!!!

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I’d have to agree. The ribeye is my favorite cut. I like the porterhouse but damn they never go on sale.

My wife will fix my ribeye in a cast iron skillet and then finish it in the oven with a cover of blue cheese and panko blend. Never thought I’d like a pan steak but my woman has converted me.
 

CompoundLifts31

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I’d have to agree. The ribeye is my favorite cut. I like the porterhouse but damn they never go on sale.

My wife will fix my ribeye in a cast iron skillet and then finish it in the oven with a cover of blue cheese and panko blend. Never thought I’d like a pan steak but my woman has converted me.
Yeah, I've become the master of steaks started in the pan and finished in the oven at 350.

It's only 60 seconds on high on each side to lock in juices, then anywhere from 2 min to 7 minutes depending on the thickness of the steak. I have been buying these smaller top sirloins (still about 7oz each) and they only take 2.5 minutes in the over to hit med rare. I've even started eating my steak rare plus - somewhere between rare and med rare. It's crazy how quick you can cook a good steak

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Push50

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Yeah, I've become the master of steaks started in the pan and finished in the oven at 350.

It's only 60 seconds on high on each side to lock in juices, then anywhere from 2 min to 7 minutes depending on the thickness of the steak. I have been buying these smaller top sirloins (still about 7oz each) and they only take 2.5 minutes in the over to hit med rare. I've even started eating my steak rare plus - somewhere between rare and med rare. It's crazy how quick you can cook a good steak

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I like mine in between rare and md-rare as well. My wife used to eat over cook steak, she was afraid to see any blood. Took her to Chef Ramsey’s restaurant for our anniversary and they told her the same thing I always have. If you o er cook it you ruin the flavor. And I would through in that it has a tendency to get tough. But ever since the. She cooks task to me-rare for herself little less done for me.
 

CompoundLifts31

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I like mine in between rare and md-rare as well. My wife used to eat over cook steak, she was afraid to see any blood. Took her to Chef Ramsey’s restaurant for our anniversary and they told her the same thing I always have. If you o er cook it you ruin the flavor. And I would through in that it has a tendency to get tough. But ever since the. She cooks task to me-rare for herself little less done for me.
I season my steaks so well, it doesn't need A1, but damn I love A1
8e889310a3bf7fa5e5530c8e079cb4fd.jpg


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DidrikMTG

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So while I agree Ribeye is the best cut of steak...
If you get a good New York its got more flavor...
But I love me a Ribeye's texture :)
 

Push50

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2dcca18fa82cb96fa984551762c97a63.jpg

Cajun Shrimp & Smoked Gouda Grits! One of my favorites !

Super ez . The trick is :substitute 1/4 cup cream for water and add Real Applewood Gouda at the end ! Not the slices or processed one .
fd186e6b8b8fd39f49be97b0bce3359d.jpg

Fresh Shrimp (you can make blackened or not spicy too) . I like North Carolina White Grits (I was out) , they come in a Cloth Bag .

Max

926ed274b1dcd6d0e31cc589ad87db5a.png

That is all for me!
Max
What do you season the Shrimp and Grits with? And what are you using for the rub on that meat? Looks like a London Broil! Is that right?
 

Push50

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Get Shredded!
Instapot Barbacoa Venison on Romaine Lettuce with Pico and Cheddar Cheese

This is a simple recipe to follow. I think you'll love just how easy it is and that it can be done in an hour. Prepping the lettuce and Pico can be done while cooking the Roast.

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

3 lbs Venison Roast
2 canned chipotles in adobo sauce use 3-4 if you want it hotter
1 cup beef broth ( you can substitute any liquid, orang juice, apple juce)
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp cumin
1 tbsp oregano
1 tsp salt
1 tsp pepper
1/4 tsp ground cloves
1/4 cup fresh squeezed lime juice
2 bay leaves


Instructions

Brown the roast on both sides, you can use the sauté (Instapot) or browning function in your electric pressure cooker for this or just use a large skillet and brown it on the stove. If you like the sauce a little thicker you can add a tablespoon of corn starch to the mix on the sauté setting after you are finished cooking the roast.

Add all ingredients; the canned adobos, garlic, cumin, oregano, salt, pepper, cloves, beef broth, and lime juice and bay leaves to the pot roast.
Venison Roast Seasoned.jpg

Lock the lid, turn the steam release vent to 'sealing' and using the 'manual' or 'pressure cook' setting, adjust it to cook for 55 minutes at High Pressure. With the Instapot you can use the “Meat/Stew” setting and adjust the time to 55 minutes, this will set you on Normal/High.
Insta Settings.jpg
When the cooking time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for 15 minutes, then release the remaining pressure and open the lid.
Barbacoa Venison.jpg

The Pico is simple as well. I just use:
4 - jalapenos
1/2 Medium Onion
2 - Tomatoes
4 Garlic cloves and a little cilantro.
Pico 2-3.jpg
Pull the meat apart into the sauce and serve with tortillas, over a bowl of Instant Pot Cilantro Lime rice or serve in romaine lettuce leaf’s. Don't forget to add the Pico and Cheese!!!
Barbacoa Venison on Romaine Lettuce 2.jpg
 

Push50

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Guys have any of you got a recipe that you would like to share. Some that I provide will be simple and quick. Some more difficult and some will use items like venison. Most recipes with venison can have any meat substituted and still be great.
Come on !
Let’s share those recipes.


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Push50

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Southern Salmon Patties are an inexpensive meal and an easy recipe to make. The canned recipe costs less than five dollars and is quick to get on the table. This Deep South dish is made with breadcrumbs and fries up fast.

PREP TIME
10 minutes
COOK TIME
10 minutes
TOTAL TIME
20 minutes

Ingredients

  • 1 - 14.75 oz. can pink salmon
  • 1/2 onion (chopped)
  • 2 eggs
  • 3/4 cup breadcrumbs
  • 1 tsp. lemon juice
  • 1/2 tsp. salt
  • 1/2 tsp. ground pepper


Instructions
Add vegetable oil to a skillet and preheat medium to medium-high. Add enough oil to cover half of the salmon patty.
1. Drain the juice off the can of salmon. (Save in case the juice is needed later)
2. Check for bones.
3. Add the chopped onions, eggs, breadcrumbs, lemon juice, and salt and pepper.
4. Mix together and shape into patties.
5. Place in Air Fryer Fry for approximately five minutes on each side, or until each side is browned.

22e0221ba94972766cfa2d9bde0ad85e.jpg



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Push50

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Chicken stuffed shells

So, this week I wanted to look at a pasta dish. This is an easy recipe that anyone can make. I absolutely love Chicken Alfredo, but it is not the healthiest of meals. When I am on a cycle and want a cheat meal, this is one of the meals that I crave. I do not eat out a lot and prefer that my wife or I prepare my cheat meals. This recipe is creamy, delicious, and made with heavy cream.

giphy.gif

I like to pan sear my chicken breast, but you can use grilled, baked, or even rotisserie chicken.
giphy.gif

Sauce Ingredients
2 cups heavy cream
1/2 cup butter
2 tbls. Cream Cheese
1-1/2 cups Parmesan cheese
1 teaspoon garlic cloves, garlic purée or garlic powder
Salt and Pepper to taste
1 – 12 oz. package of pasta Shells cooked according to package directions.

giphy.gif


Instructions

Cook pasta according to the package directions.
In a saucepan, cook garlic in butter over medium heat. Add the cream and cream cheese once the garlic becomes fragrant.
When the butter and cream become bubbly, add Parmesan cheese, and stir. Turn up the heat slightly and continue to stir. The sauce will thicken.

Filling
15 ounces ricotta cheese
1 cup of cottage cheese
2 cups, mozzarella cheese, grated
1 cup of Parmesan cheese, grated
1 beaten egg
1 teaspoon parsley
2 chicken breast; pan roasted and shredded
Salt and Pepper to taste
Mix all ingredients together
giphy.gif


In a 13” x 9” backing pan fill the shells with filling.
Spoon sauce over shells.
Top with 1 cup Mozzarella.
Bake uncovered for 20 minutes on 350F.
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And you can not forget to pick up something sweet for desert. I picked up a 6 pack of cookies from Crumbl because that is one of my wife's favorites. To me, these cookies are extremely sweet. I usually only eat about a quarter of 3-4 cookies, about the equivalent of one cookie. But dang! They are tasty.
giphy.gif
 

Push50

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Guys feel free to drop a recipe of your own.


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Mushroom/Asparagus Chicken Recipe

I absolutely love asparagus and mushrooms. This is especially true when I run a cut.
Mushrooms contain protein, vitamins, minerals, and antioxidants.
Selenium - improves cognitive responses and immune system function but can also play a role in fertility.
Choline – This is naturally produced by the liver, but it may also be important to supplement it to get greater benefits from it. Choline improves the body’s metabolism and the burning of FAT.
And these are just a couple of the benefits of eating mushrooms. The antioxidant content may help prevent certain types of Cancer. The fiber in them may help manage several health conditions including Type 2 Diabetes. Potassium and Vitamin C are great for the Heart. This is just a POWER PACKED FUNGUS AMONG US!!!

Asparagus is also a very healthy vegetable, but technically it is a Dioecious Herb. It is actually native to Europe and Asia. So, some studies show that it may relieve the symptoms of a hangover, never thought about that one. It is rich in Folate, which is a broad term for the B-9 vitamin. Asparagus also has anti-inflammatory effects and is reported to help lower blood pressure. People with Celiac Disease would really benefit from eating asparagus because they are generally deficient in Folate and the anti-inflammatory response would be beneficial to them.

So! AWAY WE GO!!!

Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 18 mins

Ingredients
1 lb chicken breast thinly sliced, or cubed
1 Tablespoon oil (I use coconut or olive oil)
2 cups fresh mushrooms sliced (I prefer the button or cup mushrooms)
1-2 bunches of fresh Asparagus
sesame seeds for garnish (Optional) I do not use it because it gets stuck in my teeth.

Chicken Marinade
1 Tablespoon soy sauce
1½ Tablespoon Shaoxing wine-I usually use a cooking sherry or white wine
2 teaspoon corn starch
½ teaspoon brown sugar

Sauce
3 Tablespoons chicken stock
1 Tablespoon soy sauce
1 Tablespoon oyster sauce
1½ teaspoon brown sugar
1 teaspoon cornstarch
1 teaspoon Chinese black vinegar can substitute rice vinegar
1 teaspoon sesame oil
2 cloves garlic minced
¾ teaspoon ginger grated
View attachment 175696


Instructions
In a medium size bowl, combine the ingredients for the marinade and add in the thinly sliced chicken breast. I recommend letting this marinate in the fridge for at least 30 minutes, but for the best results, let is sit in the fridge overnight. If you are up against time restraints the you can let this sit while you prep the other ingredients.

Combine all the ingredients for the sauce in a small bowl and set it aside.
Heat a wok or pan over high heat. Wait until the pan is hot and then add the oil and lay the chicken pieces flat in a single layer - leave out the marinade. In order to get a good sear, don't crowd the pan and leave the chicken pieces alone until you get a golden-brown sear, anywhere from 30 seconds to 1 minute. Flip over the chicken and repeat. Remove the chicken from the pan.
Add the mushrooms and asparagus to the pan and sauté for 2 - 3 minutes. Lower the heat to medium and add the chicken back in.
Next add in the sauce - use about half if you prefer less sauce(stir the sauce before adding it as the cornstarch will settle). Sauté everything together for 1 - 2 minutes until the sauce has thickened.
Top with sesame seeds.
View attachment 175698
Serve

I use meal prep like this for my weekly work meals. I can knock out a number of meals in a short amount of time. Usaal spending 3-4 hours on Sundays with prepping them.

View attachment 175702
 

Push50

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All right my brother. Here is another very easy meal. This can be used for meal prep or for a dinner meal. Doesn't really matter when you have it, it is delicious.

This is Green Bean Chicken.

I double this recipe if I am doing meal prep. So I use 3 lbs. Chicken breast and double the marinade and sauce. Another thing that you might notice when you look at the pic of the vegetables, I cook on my grill a lot. A LOT!! It keep messes in the kitchen to a minimum and makes clean up a fricking Breeze.

Ingredients
  • 1 1/2 pounds boneless skinless chicken breast
    1 1/4 pounds green beans
    1-2 White Onions
    4 - 6 Jalapenos
    Cooking oil
I usually use peanut oil or avocado oil because they can handle high heat. When you cook your vegetables and chicken, you want the high heat to help seal in the flavors. Without high heat on the veggies, they can become a soggy mushy mess.
giphy.gif


Marinade
• 3 tablespoons soy sauce
• 2 tablespoons dry sherry
• 1 clove garlic
giphy.gif


Sauce
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon apple cider vinegar (white vinegar or rice vinegar also fine)
• 3 tablespoons soy sauce (Kikkoman is best)
• 1 tablespoon sherry
• 1 clove garlic
giphy.gif


Optional
• Dash sesame oil - Provides a unique Flavor
• 1/2 teaspoon fresh ginger, grated- Some people do not like ginger but it has its place
• Crushed red pepper flakes or Dries red Chilis if you like it spicy

Directions
1. If starting with frozen chicken breasts, set in bowl of cold water to defrost.
2. Take end off green beans and wash.
3. Rinse rice in several changes of water until water is mostly clear. Add fresh water for cooking and set aside.
4. Dice chicken into bite-sized pieces (approx 1/2-inch cubes). Place diced chicken in bowl.
5. Add marinade ingredients to chicken – soy sauce, sherry, garlic (chopped or pressed through garlic press). Stir well to distribute marinade.
6. Refrigerate chicken. If you can refrigerate the chicken in the marinade over night, it can absorb more of the flavor .
7. Start rice to cook before starting stir fry.
8. Prepare stir fry sauce (note: you can double the stir fry sauce if you prefer a saucier stir fry). Add brown sugar, vinegar, soy sauce, sherry and garlic (again chopped or pressed through garlic press) in small bowl. You can also add fresh ginger if you have it.
9. Add cornstarch and stir well, pressing out any lumps until sauce has a consistent milky brown color.
10. Heat two tablespoons of oil in an large skillet over medium-high heat.
11. Add green beans. If green beans don’t fit in one batch, cook half at a time. Use long tongs to turn beans over while cooking so that they do not burn.
12. If beans are particularly thick, add two tablespoons of water to pan and cover skillet for a couple of minutes to steam-cook beans to desired tenderness. Do not overcook, as beans will go back in the pan briefly later.
13. Remove beans from pan.
14. Add two more tablespoons of oil to pan. Add chicken and stir to separate pieces.
15. When chicken is cooked (turns from pink to white), add prepared stir fry sauce and stir. Sauce will quickly turn from milky light brown to glossy dark brown as it cooks.
16. Add string beans and stir to combine. Add dash of sesame oil if desired.
17. Remove chicken and string beans to serving dish.
18. Serve over rice.

LETS EAT!!!!~
giphy.gif
 
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