My Sweet and Sour Chicken
My daughter and I seem to live off of chicken. We get the frozen breasts in the big family pack at walmart, they run pretty inexpensive and that is what my budget has to afford. Eating chicken all of the time can get very boring. Luckily my daughter is willing to try anything that I make. I looked up sweet and sour chicken on the internet it looked pretty yummy, so, off to the cupboard I went. Wouldn't you know, I didn't have a lot of what the recipe called for, so, time to play. I will share my recipe and hopefully if you make it, you will leave a comment on how you liked it. It was a huge hit here. I am happy that I wrote it down, I have a habit of playing around with what I have on hand and then can't duplicate it.
1large can of crushed pineapple
1/4 c cornstarch
1 3/4 c water
1/2 c sugar
1/2 c white vinegar
2 drops red food coloring
4-6 pre-cooked chicken breasts~ cut into bite sized chunks
2 1/4 c flour
2 T olive oil
2 T cornstarch
1/2 t salt
1/4 t pepper
1 green pepper~ cut into chunks
1 1/2 c water
1) In a saucepan, combine the pineapple, green pepper, 1 & 1/2 cups of the water, vinegar, sugar, and red food coloring.Heat to boiling. Remove from heat, combine the 1/4 cup of water and 1/4 cup of cornstarch. Slowly stir into saucepan. Continue to stir until the sauce thickens.
2) In a medium bowl, combine the flour, oil, cornstarch, salt, pepper, and egg.gradually add the 1 1/2 cups of water to mixture. mix thoroughly. Add chicken chunks, make sure chicken is well coated.
3)Fry chicken pieces for about 10 mins until golden. Drain on paper towels or a brown bag.
4) Serve on top of white rice and cover with the warm sauce.
My daughter thinks it would be tasty to add a splash of orange juice to the sauce. I had wished I had maraschino cherries, I would have replaced the sugar with the cherry juice and would have thrown in a couple of the cherries
Grilled Fajita Wrap
2 Tbsp fresh lime juice
1 1/2 tsp vegetable oil
2 clove(s) (medium) garlic clove(s), peeled and crushed
2 tsp chili powder
2 tsp ground cumin
1/2 tsp table salt
1 pound(s) uncooked lean flank steak
1 large uncooked onion(s), thinly sliced
1 medium sweet red pepper(s), seeded and thinly sliced
2 spray(s) cooking spray
1/8 tsp table salt, or to taste, for seasoning vegetables
1/8 tsp black pepper, or to taste, for seasoning vegetables
4 medium whole wheat tortilla(s)
1/4 cup(s) reduced-fat sour cream
1/4 cup(s) guacamole
2 Tbsp cilantro, fresh, chopped (optional)
Instructions In a medium stainless steel or glass bowl, combine lime juice, oil, garlic, chili powder, cumin and salt; add steak and rub mixture into meat with your hands. Cover bowl; refrigerate at least 6 hours or overnight. Preheat grill to medium. Place onions and peppers in a grill basket; off heat, coat with cooking spray. Season to taste with salt and pepper and grill, shaking pan occasionally, until tender, about 10 to 12 minutes. At same time, grill steak, flipping once, about 16 to 20 minutes for medium doneness; allow meat to rest for 10 minutes.* To serve, thinly slice steak across the grain. Divide steak and vegetables among tortillas; top each with a tablespoon of guacamole and sour cream. Sprinkle wraps with cilantro; roll up and serve. Yields 1 wrap per serving. Notes * Flank steak tastes best served pink in the middle; if cooked too long, it can get tough. ** Alternately, you can stir-fry the onions and peppers on the stove.