Archive for March, 2006:
steamed broccoli and chinese five spice chicken
Ingredients:
1-2lbs chicken breasts
3 stalks of broccoli
five spice sauce:
1t salt
1T sake
1T soy sauce
1 clove garlic, minced
1 1/2t chinese five spice
1t ginger root, minced
1) Mix all ingredients for the five spice sauce and rub onto the chicken breasts and refrigerate for at least 2 hours.
2) Preheat oven to 350 degrees and bake chicken for approximately 40 minutes.
3) When chicken is a little more than halfway done, start steaming broccoli to taste.
This chicken had a very interesting flavor. I think I may have used too much five spice, or maybe it was that I used garlic powder instead of a clove, but I’m not sure that it came out right. The broccoli was awesome though – I highly recommend a baboo steamer!
stuffed peppers
Ingredients:
4 green or red peppers
1lb of ground sirloin
1 packet of taco seasoning
1 box of near east spanish rice
2 cups of shredded cheese (your choice!)
1) Start off by cooking the Spanish Rice and set to a simmer
2) Chop the tops off of the peppers and clear out the seeds and then boil them in a pan for 10-15 minutes
3) Heat the sirloin in a pan and mix in the taco seasoning
4) Mix the rice, beef, and 1 cup of shredded cheese in the pan on low heat until the cheese melts then remove from heat
5) Put the peppers in an oven-safe pan and spoon the rice, beef, and cheese mixture into the peppers. Pack it down if neccessary.
6) Top the peppers with the remaining cheese and bake in the oven at 350 degrees for 20 minutes.
This will be hot! I suggest cutting the peppers into fourths as the filling will stick in place provided you don’t move it around too much.