Korean Chicken Dish-Dak Jim

Ingredients:

1. 4 boneless skinless chicken thighs
2. 1 1/2 carrots cut to be 2 to 3 inches long
3. 2 potatoes cut to be similar size as carrots
4. 1 large onion cut to similar size as potatoes
5. 2 Tablespoons(Tbs) of all purpose flour
6. 1 Tbs rice vinegar (regular vinegar would work too)
7. 2 Tbs of oil (I use olive oil)
8. 1/2 cup of soy sauce
9. 2 cups or more of water (see directions)
10. 1/4 cup of dark brown sugar
11. 1/2 inch long ginger paste OR 1 Tbs of minced ginger
12. 1 inch long garlic paste OR 2 large garlic cloves minced
13. Few pinches of salt and black pepper to taste
14. Few pinches of hot red pepper flakes (optional-I did not add this to the exchange meal)

Directions:

Place chicken in a mixing bowl and pour in vinegar and 1/4 cup of soy sauce then dredge chicken with flour (I usually dump the flour in the mixing bowl and dredge each chicken in the bowl).

Let the chicken sit for 15-20 minutes (usually the amount of time to cut the veggies and prepare the pot).

Heat oil in Medium sized pot to medium high and cook the chicken for at least 3 minutes each side. Then add the veggies(potatoes, carrots, and onions) on top of the chicken (I usually place the potatoes and carrots in first because they take the longest to cook). Then add all the other ingredients in the order listed above. Please note: Make sure the water level in the pot covers the chicken and at least one-half of the veggies.

Bring the pot to a boil then simmer at medium heat for at least 45 to 60 minutes. The longer you cook the pot the more flavorful it will be. My leftovers usually taste better to me.

Cook rice and place chicken and veggies on top of the rice. Enjoy.

Parmesan Tilapia

1 lb bag, 4-6 frozen tilapia fillets, thawed

Cooking spray (or Olive Oil)

1 T lemon juice

¼ c mayo

4 T grated Parmesan cheese

1 T thinly sliced green onions

1 T butter, softened

⅛ t hot sauce

1. Preheat broiler.

2. Thaw dish.

3. Pat fish dry.

4. Place fish on broiler pan coated with cooking spray OR olive oil; brush fish with lemon juice. Broil 5-6 min or until fish flakes easily.

5. Combine mayo, Parmesan cheese, green onions, butter & hot sauce.

Spread mixture evenly over fish.

Broil 1 min or until lightly brown & bubbly.

6.Top with fresh cracked pepper!

Side Dish Suggestion: Creamy Spinach

2 T butter

1 garlic clove, minced

1 bag spinach

½ c heavy cream

3+ T grated Parmesan cheese

Heat large skillet to med-hi.

Add butter & garlic; cook 1 min or until browned.

Add spinach; reduce heat to med. Cook uncovered until spinach wilts & only about 3 T

of liquid is left.

Add cream; cook 1-2 min. Stir in Parmesan cheese. If it is too thin, add more cheese.

Bruschetta Chicken - March

Breaded Chicken
1 lb chicken
1 c crushed croutons
1/4 c grated Parmesan
1 t oregano
1 egg
1 clove of garlic
2 T flour

Bruschetta Topping
2 large tomatoes, seeded and chopped
1 T olive oil
1 clove garlic, minced
3 T basil, minced
1/2 t salt

Preheat your oven to 425 degrees and complete these three steps. First, combine croutons, Parmesan and oregano in a bowl. Next - in another bowl - whip the egg and minced garlic together. Finally, sprinkle flour onto a plate.

Taking one piece of chicken at a time, coat with flour and dip into the egg mixture. Then coat that piece with croutons, and place it onto a baking dish. When each piece of chicken has been breaded, add the bruschetta topping. Bake for 20 minutes.

Sonia's Chicken

Hi ladies.

We tried Sonia's biscuits and chicken dish and both were awesome. When you get a chance, can you send me the recipe?

Grilled Chicken Salad Recipe

Ingredient list:

Chicken breast

Lipton onion soup mix

Cardini's caesar salad dressing

Romaine lettuce

Directions:

Thaw Chicken.

In ziplock bag, coat chicken with olive oil (1/3-1/2 cup) and add soup mix.

Marinate for at least 30 minutes.

Grill or Saute in saucepan (the thicker the chicken, the longer you'll need to cook on each side)

Cut chicken into strips and place on top of lettuce, then add dressing.

Beef Pot Roast

Beef Roast 1 1/2#

Carrots 1/2# (~3 lg)

Potatoes 2# (~5 md)

Garlic cloves ~4 medium

Onions 3/4# (~2 md-lg)

Onion soup mix

Salt/Pepper

Olive oil

Either use crock pot, stove top or moderate oven. If stove top or oven, drizzle oil in bottom of pan and rub to coat.

1. Place onions in bottom of dish then drop roast on top in center of pot.

2. Arrange potatoes, carrots and garlic cloves around roast.

3. Add water to dish ~1"-1 1/2"

***you need to do step 3 before adding the oil drizzle or you may end up rinsing off your salt and pepper glue;)***

4. Drizzle oil over veggies and then season entire dish with salt and pepper (especially over the veggies:).

5. Dump 1/2 - 1 pkg of onion soup mix on beef.

6. Cover and cook over low heat for 4-6 hours.

I cooked mine this last time over our wood stove which is NOT reliable with it's temperature. I put it in before church and was done and smelling great when we returned from church. With a roast it is best to over cook to be sure the meat is tender:) It should pull apart easily if cooked.

NOTE: If you find you are doing this as a last minute meal, thaw meat in microwave. Thaw veggies in a bowl of hot water (or microwave if really limited on time). Be sure to put it in around breakfast if serving for lunch OR at lunch if serving for dinner.

Spanish Rice

From Fix Freeze Feast.... makes 6 entrees, 6-8 servings each

6 lbs lean ground beef
24 cups (6 quarts) tomato/pasta sauce
12 c cooked white/brown rice, cooled (about 4 cups uncooked) - I used organic brown rice
1 large onion, chopped
2 green bell peppers
3 (2.25oz) cans sliced black olive (about 1.5 cups)
12 c shredded Cheddar (about 3 lbs)

Brown beef until no longer pink, about 20 minutes. Drain & discard fat. Cool beef, divide evenly among unlabeled 1 gallon freezer bags.

Into each bag of meat, measure 4 c pasta sauce and 2 c rice. Divide the onion, bell peppers & olives evenly among the bags of meat/rice.

Seal bags & massage gently to distribute the ingredients.

Divide the cheese among 1 quart freezer bags (2 c each). Place 1 bag cheese and 1 bag meat/rice mixture into each labeled 1 gallon freezer bag. Seal & freeze.

TO COOK ONE ENTREE:
1.) Completely Thaw in the fridge.
2.) Preheat oven to 350
3.) Put meat & rice mix in an ungreased baking dish and sprinkle with cheese. Bake, uncovered, for 30-40 minutes, or until sauce is bubbling & cheese is melted.