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Southwest Chicken Salad with Sweet Potato Fries

January 21, 2016 by MamaHarris Leave a Comment

This post is brought to you courtesy of your friends at NatureRaised Farms® & Alexia® but all the opinions and content are mine.

Around this time of year I am left craving salads morning, noon and night. After months of holiday themed comfort foods and desserts and the impending birthday season that last from January through August in our home – salads sound like the perfect alternative.

One person in my family who is wonderful at whipping up an amazing salad out of scraps is my mother in law. Her salads are always perfect. Just the right amount of everything, cut just the right size and with all the right colors. Always delicious, ALWAYS.

So one of my goals this year is to eat more salads. Try different greens and lettuce and also a variety of mix-ins. I tend to make the same type of salad often, and I want to get out of that funk. I love salads with crumbly blue cheese, so I thought that would be a great starting point. I also recently discovered the Target Cartwheel app and when I saw that both the Alexia® Sweet Potato Fries and the NatureRaised Farms® Chicken were both listed on the app for 15% off with the purchase of goods at Target, I knew I had to pick them up too for a new, epic salad.

I picked up a baby spring/baby spinach blend for the greens and thought it would pair well with the NatureRaised Farms® Southern Style Crispy Chicken Strips and Alexia® Sweet Potato Fries, along with some corn, black beans, cherry tomatoes, avocado, hard-boiled egg, avocado, and of course my beloved blue cheese crumbles. It’s sort of a southwestern Cobb salad hybrid, so I knew I had to get a bit creative with the dressing. I wanted something that complimented all of the flavors without being overbearing… but with a kick of flavor.

I played around and mixed some ranch with buffalo wing sauce and knew that was the winning combo. It was so perfect and my whole family wanted bites off my lunch plate. Score!

Now I know the salad looks tasty, but you might scrunch your nose at the idea of fries in a salad. But really, it’s no different than croutons or tortilla strips. It’s actually better though, because the fries are sweet potato fries that lend a bit of sweetness to the plate. Since Alexia® Sweet Potato Fries and NatureRaised Farms® Chicken products are both all-natural and basically farm to table products. The NatureRaised Farms® Chicken is fed a 100% Vegetarian Diet with no animal protein or bakery by-products as well as no added hormones. They are also certified by third-party independent animal welfare agencies. Alexia® Sweet Potato Fries are made with all-natural ingredients and only the best produce is harvested from the farms. Both of these items will lend a tasty approach to your salads and your dinner table!

Ingredients for Southwest Chicken Salad with Sweet Potato Fries:

3 NatureRaised Farms® Southern Style Crispy Chicken Strips
1/2 cup Alexia® Sweet Potato Fries
1 cup Baby Spring Mix with Baby Spinach
2 tablespoons black beans
2 tablespoons yellow corn
1/2 cup cherry tomatoes
1 hard boiled egg
1/4 small avocado, sliced
1 tablespoon crumbled blue cheese
juice from 2 lemon wedges

Ingredients for Buffalo Ranch Dressing

1/4 cup buttermilk ranch dressing
2 tablespoons buffalo wing sauce

Directions:

Begin by preparing both the NatureRaised Farms® Southern Style Crispy Chicken Strips and the Alexia® Sweet Potato Fries according to package instructions. While they are cooking, wash and spin your greens and slice up your avocado and hard-boil your egg.

Add the greens to your plate and frame them with the Sweet Potato Fries.

Add the chicken.

Then add the black beans, corn and tomatoes.

Slice up the hard-boiled egg and add to the salad.

Then add the avocado slices.

Finish it off with the crumbled blue cheese.

In a small mixing bowl combine the ranch with the Buffalo wing sauce.

Drizzle the dressing over the salad and refrigerate the extra. Enjoy!

Southwest Chicken Salad with Sweet Potato Fries

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 1 large personal salad

Serving Size: 1 large personal salad

Southwest Chicken Salad with Sweet Potato Fries

A southwestern take on a Cobb salad, this southwest chicken salad comes loaded with flavor, sweet potato fries and a buffalo ranch dressing.

Ingredients

Ingredients for Southwest Chicken Salad with Sweet Potato Fries:

3 NatureRaised Farms® Southern Style Crispy Chicken Strips
1/2 cup Alexia® Sweet Potato Fries
1 cup Baby Spring Mix with Baby Spinach
2 tablespoons black beans
2 tablespoons yellow corn
1/2 cup cherry tomatoes
1 hard boiled egg
1/4 small avocado, sliced
1 tablespoon crumbled blue cheese
juice from 2 lemon wedges

Ingredients for Buffalo Ranch Dressing

1/4 cup buttermilk ranch dressing
2 tablespoons buffalo wing sauce

Instructions

Begin by preparing both the NatureRaised Farms® Southern Style Crispy Chicken Strips and the Alexia® Sweet Potato Fries according to package instructions. While they are cooking, wash and spin your greens and slice up your avocado and hard-boil your egg.
Add the greens to your plate and frame them with the Sweet Potato Fries.
Add the chicken.
Then add the black beans, corn and tomatoes.
Slice up the hard-boiled egg and add to the salad.
Then add the avocado slices.
Finish it off with the crumbled blue cheese.
In a small mixing bowl combine the ranch with the Buffalo wing sauce.
Drizzle the dressing over the salad and refrigerate the extra.
Enjoy!

https://mamaharriskitchen.com/2016/01/southwest-chicken-salad-with-sweet-potato-fries/

Alexia® Sweet Potato Fries and NatureRaised Farms® Chicken can both be found in the freezer section of your local Target store, as shown in this photo!

Do you like to create interesting and different salads?

This is a sponsored conversation written by me on behalf of NatureRaised Farms® and Alexia®. The opinions and text are all mine.

BBQ Chicken Sliders

October 30, 2015 by MamaHarris 5 Comments

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #LegendaryTailgate #CollectiveBias

I have a confession.

For many, many years I really wasn’t into traditional barbecue type foods. I loved the sides, but eating meats slathered in barbecue sauce just really wasn’t my idea of tasty foods. I’d dined at quite a few places and tried to like it, but to me the meat was always dry and it was like they were covering that up with barbecue sauce. It was not ideal for me at all.

I honestly never really liked barbecue chicken until I met my husband. When we first moved in together we got this little upstairs apartment. We loved this apartment though, because it had this huge covered balcony with screens on it. We’d hang out on that balcony every weekend and we had the tiniest little grill that he would barbecue on every sunday. It was about one or two feet off the ground and it was this little round thing. Now that I think about it, it would be perfect to tailgate with, but this is what we were working with. He’d make boneless chicken breast on this grill, marinade it, season it up, then grill it. Then he’d patiently brush it with his favorite barbecue sauce.

Oh my goodness, it was so good!

The meat was so tender, so juicy. So flavorful! We did this every Sunday and watch whatever game was on, then that evening we’d enjoy our favorite Sunday night shows. It was our favorite way to start the week. I don’t even know if he’s aware that he’s what made me like barbecue chicken.

Now that we’ve grown together, married, moved to a bigger house with a backyard and a nice sized grill, he’s often working his magic out there. But we often reminisce about those old times when we’d huddle around that tiny little grill and create magic. Today I’m showing you some of his secrets to creating a moist and flavorful chicken, this time using thigh meat. This meat is amazing on it’s own, cut up in a sandwich, added to a salad, or even just eaten as is served with some rice and vegetables. However, I’m taking it a step further and creating some delicious BBQ Chicken Sliders that are perfect for game day, you can even make them while you tailgate (just skip the step about baking in the oven – it’s really just to melt the cheese).

I like to use Foster Farms Fresh & Natural Chicken Thigh Meat when I’m making shredded chicken, the thigh meat is a little more tender making it easy to shred for sliders. I love using Foster Farms Fresh & Natural because it’s raised locally right here in California and it’s always fresh, 100% natural, American Humane certified and with no added hormones or steroids.

We also like to use the Stubb’s Chicken Marinade that’s flavored with citrus and onion and Stubb’s Original Bar-B-Q Sauce. Not only are these super flavorful, but they are free of high fructose corn syrup and are Certified Gluten Free. Stubb’s does not use artificial preservatives, colors, sweeteners, flavors or MSG. There’s no fancy ingredients, just genuinely good products made with Stubb’s secret ingredients, “Love and Happiness”.

These sliders were amazing! The creamy mayonnaise with a hint of spice paired with the cheese and the chicken were the perfect pairings. The pop of color from the cabbage with that added bit of crisp was perfection. I could eat these for dinner, forget an appetizer! They were even good reheated! Serve with some fun curly fries and baked beans for game day fun!

BBQ Chicken Ingredients:

1.5 lbs Foster Farms Fresh & Natural Chicken Thigh Meat
1 tablespoon lemon pepper
1 tablespoon creole seasoning
1/4 cup soy sauce
1/2 bottle Stubb’s Chicken Marinade
1/2 cup Stubb’s Original Bar-B-Q Sauce

BBQ Chicken Sliders Ingredients:

BBQ Chicken (ingredients above), shredded
1/2 small yellow onion, chopped
2 pickled jalapenos, chopped
3 tablespoons fresh cilantro, chopped
1/4 cup Stubb’s Original Bar-B-Q Sauce
1 package sweet party rolls
3 tablespoons mayonnaise
2 tablespoons spicy brown mustard
8 oz monterey jack cheese, sliced
1/2 cup green cabbage, cut into thin shreds
1/2 cup purple cabbage, cut into thin shreds
2 tablespoons rice vinegar
1 tablespoons apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1/2 tablespoon garlic salt

Directions:

Begin by seasoning each side of the chicken with lemon pepper and Creole seasoning. Place in a dish large enough to hold the chicken with marinade.

Add soy sauce.

Then add the marinade. Cover and refrigerate at least 8 hours up to 24 hours.

Once you’re ready to grill, bring heat to around 350 degrees on the grill, and place the marinaded chicken over indirect heat on the grill, discarding the marinade.

Grill for about 5-8 minutes each side, then brush with the 1/2 cup of Stubb’s Original Bar-B-Q Sauce.

Grill for another 2-3 minutes each side to set the sauce into the chicken.

Remove from heat and let cool. Chicken would be delicious like this, cut up into a chicken salad or served with rice.

Place chicken in a large bowl and shred using two forks.

Add the onions, jalapenos and cilantro, then mix in. Add the 1/4 cup Stubb’s Original Bar-B-Q Sauce, stirring to combine it all.

Preheat oven to 350 degrees. Cut party rolls in half and place the bottom half on a baking sheet. Mix mayonnaise with spicy brown mustard and spread a layer on the bread.

Carefully spoon BBQ chicken on top.

Then top with the slice of monterey jack cheese.

Mix the cabbage with the vinegars and salt and pepper. Spoon the cabbage mixture on top of the cheese.

Melt the butter, then mix the garlic salt into the butter. Add the tops on the rolls, then brush with the seasoned melted butter. Place in the preheated oven and let cook for 10 minutes.

Cheese will be melted and tops will be browned and toasted.

Add an appetizer stick to the sliders to prevent tops from slipping, then serve.

Enjoy!

BBQ Chicken Sliders

Prep Time: 20 minutes

Cook Time: 32 minutes

Total Time: 52 minutes

Yield: Makes about 16 BBQ Chicken Sliders

Serving Size: 2 BBQ Chicken Sliders

BBQ Chicken Sliders

Tender shredded BBQ chicken is the star ingredient for these BBQ Chicken Sliders, add them to your tailgate menu!

Ingredients

BBQ Chicken Ingredients:

1.5 lbs Foster Farms Fresh & Natural Chicken Thigh Meat
1 tablespoon lemon pepper
1 tablespoon creole seasoning
1/4 cup soy sauce
1/2 bottle Stubb’s Chicken Marinade
1/2 cup Stubb’s Original Bar-B-Q Sauce

BBQ Chicken Sliders Ingredients:

BBQ Chicken (ingredients above), shredded
1/2 small yellow onion, chopped
2 pickled jalapenos, chopped
3 tablespoons fresh cilantro, chopped
1/4 cup Stubb’s Original Bar-B-Q Sauce
1 package sweet party rolls
3 tablespoons mayonnaise
2 tablespoons spicy brown mustard
8 oz monterey jack cheese, sliced
1/2 cup green cabbage, cut into thin shreds
1/2 cup purple cabbage, cut into thin shreds
2 tablespoons rice vinegar
1 tablespoons apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1/2 tablespoon garlic salt

Instructions

Begin by seasoning each side of the chicken with lemon pepper and Creole seasoning. Place in a dish large enough to hold the chicken with marinade.
Add soy sauce.
Then add the marinade. Cover and refrigerate at least 8 hours up to 24 hours.
Once you're ready to grill, bring heat to around 350 degrees on the grill, and place the marinaded chicken over indirect heat on the grill, discarding the marinade.
Grill for about 5-8 minutes each side, then brush with the 1/2 cup of Stubb’s Original Bar-B-Q Sauce.
Grill for another 2-3 minutes each side to set the sauce into the chicken.
Remove from heat and let cool. Chicken would be delicious like this, cut up into a chicken salad or served with rice.
Place chicken in a large bowl and shred using two forks.
Add the onions, jalapenos and cilantro, then mix in. Add the 1/4 cup Stubb’s Original Bar-B-Q Sauce, stirring to combine it all.
Preheat oven to 350 degrees. Cut party rolls in half and place the bottom half on a baking sheet. Mix mayonnaise with spicy brown mustard and spread a layer on the bread.
Carefully spoon BBQ chicken on top.
Then top with the slice of monterey jack cheese.
Mix the cabbage with the vinegars and salt and pepper. Spoon the cabbage mixture on top of the cheese.
Melt the butter, then mix the garlic salt into the butter. Add the tops on the rolls, then brush with the seasoned melted butter. Place in the preheated oven and let cook for 10 minutes.
Cheese will be melted and tops will be browned and toasted.
Add an appetizer stick to the sliders to prevent tops from slipping, then serve.
Enjoy!

Notes

*prep time and cook time does not include 8-24 hours for marinade.

https://mamaharriskitchen.com/2015/10/bbq-chicken-sliders/

What’s your favorite BBQ food?

Pick up some of your favorite ingredients at your local grocery store, and as an added bonus, you can find an Instant Redeemable Coupon (expires 12/31/15) in store for the chicken and BBQ sauce. I found everything I needed at my local FoodMaxx, there was plenty of chicken in the meat department and I found the sauces in the condiments aisle. Happy grilling!

Simply Delicious Baked Boneless Chicken Breast

March 5, 2015 by MamaHarris 11 Comments

Picture this: It’s a busy night in the middle of the week. You’ve just picked up the kids from school, they are doing their homework and your spouse is running late after work. One (or more) of the kids has to be dropped off at football/baseball/soccer/wrestling/cheer/dance practice (take your pick) and there’s nothing much in the fridge to cook that takes 30 minutes or less. You just see that bag of chicken that you took out to defrost a few days ago that needs to be cooked, but you’re not sure what to make.

I can help!!

I used to hate eating boneless chicken breast, unless it was fried and dipped. Seriously. HATE.

Chicken breast, at least in my experience at various restaurants, has always been dry and sort of tasteless. Absolutely not something that I would crave or salivate at the thought of.

At least, that was my perception prior to trying my husbands boneless baked chicken breast.

These babies are good!! They are juicy and full of flavor, tender and tasty. So easy, just serve with some quick rice or noodles, an easy salad or some corn on the cob and you have a delicious meal in under 30 minutes!

This has always been our go-to meal when we don’t want to take much effort into our dinner preparations. It’s also great as a budget meal, since I can buy a 3 pound bag of boneless chicken breast for under $6. It’s a pantry staple and we usually have a few bags in the freezer. The entire family loves this chicken, and it’s even great for other meals. You can make this chicken and dice it up to throw in salads or wraps, or shred it for soups or chicken tacos. Dice it up for chicken casserole or chicken spaghetti.. it’s really that versatile!

My eldest son has been commuting to work for the past 6 months or so. He wakes up at 4:15 am every morning and leaves by 4:45 am to begin a 6 am shift. He’s doing what he loves at a great company, but he had been spending so much money every week on lunches, so he started meal prepping. The first thing he asked was about this chicken, and how to make it. So every Sunday he makes 5 chicken breasts and adds them to plastic containers he can take to work with some rice and vegetables. Some days he will add salsa or hot sauce, or switch it up and make it a salad or a wrap, but he loves how versatile this chicken is for those convenience meals, and so will you.

This is sure to help for those days when you just don’t know what’s for dinner, and I hope this is your go-to chicken recipe, just as it is ours!

Baked Boneless Chicken Breast Ingredients:

2 pounds Boneless Chicken Breasts (this works out to be about 5 or 6 breasts)
1 cup Low Sodium Soy Sauce OR Worcestershire Sauce
2 tablespoons Chicken Rub (buy it premade, or a quick search on the web and you can make your own!)
1.5 tablespoons Lemon Pepper
1 tablespoon Dry Parsley

Directions:

Preheat oven to 350 degrees.
Use an old “seasoned” baking sheet (or cookie sheet) and place the thawed chicken directly on the sheet, with no foil. Be sure to cut the little extra bits of fat off the edges of the chicken, if necessary.

*Tip: You’ll want it to be an old baking sheet because once you use it for this recipe a few times, it can be hard to get the sauce out. I typically keep separate sheets for baking cookies than I do for meats like this.

Pour the soy sauce or Worcestershire sauce over each piece of chicken. I guess it’s about 1-2 tablespoons per piece of chicken, depending on size. My husbands instructions are, “Pour over the chicken until it’s brown.” This is why we use a low-sodium soy sauce and we don’t add additional sauce to the seasonings!

Add lemon pepper to each piece of chicken.

Then sprinkle the chicken rub and the parsley over the tops.

Bake in the preheated oven for about 25 minutes, until cooked through.

Serve with simple sides, or cut up and add to a salad, a wrap, or anything else! You don’t even need a knife to cut this chicken.

Enjoy!

Simply Delicious Baked Boneless Chicken Breast

Prep Time: 3 minutes

Cook Time: 25 minutes

Simply Delicious Baked Boneless Chicken Breast

Looking for a quick and easy way to prepare baked boneless chicken breast? Look no further, this recipe serves up succulent chicken in under 30 minutes.

Ingredients

2 pounds Boneless Chicken Breasts (this works out to be about 5 or 6 breasts)
1 cup Low Sodium Soy Sauce OR Worcestershire Sauce
2 tablespoons Chicken Rub (buy it premade, or a quick search on the web and you can make your own!)
1.5 tablespoons Lemon Pepper
1 tablespoon Dry Parsley

Instructions

Preheat oven to 350 degrees.
Use an old "seasoned" baking sheet (or cookie sheet) and place the thawed chicken directly on the sheet, with no foil. Be sure to cut the little extra bits of fat off the edges of the chicken, if necessary.
*Tip: You'll want it to be an old baking sheet because once you use it for this recipe a few times, it can be hard to get the sauce out. I typically keep separate sheets for baking cookies than I do for meats like this.
Pour the soy sauce or Worcestershire sauce over each piece of chicken. I guess it's about 1-2 tablespoons per piece of chicken, depending on size. My husbands instructions are, "Pour over the chicken until it's brown." This is why we use a low-sodium soy sauce and we don't add additional sauce to the seasonings!
Add lemon pepper to each piece of chicken.
Then sprinkle the chicken rub and the parsley over the tops.
Bake in the preheated oven for about 25 minutes, until cooked through.
Serve with simple sides, or cut up and add to a salad, a wrap, or anything else! You don't even need a knife to cute this chicken.
Enjoy!

https://mamaharriskitchen.com/2015/03/simply-delicious-baked-boneless-chicken-breast/

Are you a chicken lover too? What’s some of your favorite meals that you include chicken in?

Avocado & Grilled Chicken BLT

December 17, 2013 by MamaHarris 3 Comments

Disclosure: This is not a sponsored post. All thoughts are my own.

It’s crunch time, folks. The end of the year!
During this time of year I’m usually running around doing a million different things. Christmas shopping, reorganizing the house for the new year, preparing for holiday guests, etc. It’s been a busy week and we’re about to have back to back house guests. Christmas is that time of year for mini-marathon cooking and baking, so this easy sandwich is a welcome change for us.

You may recognize this sandwich from my wine pairings post last month. It’s my favorite “go-to” sandwich when I’m too busy to prepare much else. I grew up loving toasted BLT’s, simple and delicious ingredients.

Last Spring I just fell in love with the Tyson Grilled & Ready Boneless Chicken Breasts, and I’ve used them often ever since. These bags are great to keep in the freezer for quick meal ideas. So many times I’ve used them when I was short on time and wanted something delicious. Now, BLT’s have been my thing since I was a kid and as an adult I always have to add my avocado to them. So one day I decided to add a grilled chicken breast to my avocado BLT, and viola! This sandwich was born. It turned out great and now this is one of our favorites. Big G is a sandwich guy in every way, and this is definitely a favorite for him.

Ingredients:

2 slices whole wheat bread, toasted
mayonnaise (organic, light, original – you name it!)
1 Tyson Grilled & Ready Chicken Breast Fillet
1 teaspoon extra virgin olive oil
1/2 small lemon
lemon pepper
paprika
2-3 slices thick bacon, cooked through
2-3 strips of green leaf lettuce
2-3 slices tomato

Directions:

In a small skillet, add olive oil and a few squeezes of lemon to the pan. Cook the frozen chicken in pan over medium/high heat. Season both sides with paprika and lemon pepper to suit your tastes. Cook until chicken is tender and most of the liquids have cooked up.

While chicken is cooking, cut up the veggies for the sandwich and toast the bread.

Once the food has finished cooking, start assembling the sandwich.

Spread a thin layer of mayo on each piece of toast, then top with lettuce, tomato, bacon, then chicken.

Top the chicken with the avocado slices, then serve.

Enjoy!

Seasoned & Pan-Fried NY Steaks with Garlic Butter Sauce

November 24, 2013 by MamaHarris 5 Comments

I know Thanksgiving is in a few days, but sometimes when it’s this close to Thanksgiving the last thing I want to eat is all the food I’ll be eating on that day. Sometimes I just want something simple and delicious, maybe even succulent enough for a (rare) date night for two at home. This steak is perfect for those occasions.

You may recognize this steak from my post a few weeks ago on wine pairings with meats. This particular steak was paired with a dessert wine, I thought it was a perfect match. The steak itself is seasoned, then simply pan fried. Once it’s cooked, it’s sauteed in a butter garlic salt, then removed from the heat to sit under foil to continue cooking through a little longer.

While this steak is great as is and how I’ve shown you here, this is also a great base to serve with other sauces or additions. You could also slice the steak up and serve in a salad, burrito or even a stew.

Sometimes we all need a quick twenty minute recipe, and steak doesn’t usually come to mind when you’re imagining something quick. This is one of my favorite quick recipes because it seems like you spent a while on it and it’s not your typical fish or chicken quick meal.

Ingredients:

2 boneless New York Steaks
1-1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon paprika
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1 tablespoon extra virgin olive oil
2 tablespoons butter or margarine
3-4 cloves crushed garlic

Directions:

Bring steaks to room temperature, leave out of refrigerator for about half an hour.

Once ready, season with salt, pepper, paprika, basil and oregano.

In a medium skillet, heat olive oil over medium/high.

Once heated, add steaks to skillet. Cook each side between 3-5 minutes.

Once cooked through add butter and garlic to the pan.

Pool the butter under each steak while cooking for about 3 minutes.

Remove from heat and cover steaks with foil for about 10 minutes.

Filter the skillet juices through a small mesh sieve.

Serve and top with remaining butter sauce.

Enjoy!

Sweet Beef and Broccoli

October 22, 2012 by MamaHarris 24 Comments

A few weeks back I had stocked up on various meats. My local Save Mart had a special of 5 meats for $25, and each additional meat was only $5 more for the package. I picked up a few packages of boneless top sirloin roast steak, each was between 1.5 to 2 pound packages.

Last week I was trying to figure out a new quick meal to make, I had some leftover rice in the fridge to make my stir fry rice with, and decided to do something different with these sirloin steaks. Rather than a stew or a roast, I decided to cut them into little pieces and make some delicious Beef and Broccoli so I could serve it with my stir fry rice.

I found this quick little recipe from one of my favorite food magazines Taste of Home, and thought I’d try it out. It was delicious! It was very easy to make, and it had a nice sweet taste to it. All my kids and husband went back for seconds, so that makes it an absolute winner in my book!

Ingredients:

3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder (I used a whole teaspoon)
1.5 pounds boneless top sirloin roast steak, cut into small bite size pieces
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into slices
1/3 cup soy sauce (reduced sodium)
2 tablespoons brown sugar
1 teaspoon freshly grated ginger (I used 2)

Directions:

In a bowl combine 2 tablespoons cornstarch, 2 tablespoons water, and garlic powder.
Whisk together until smooth.
Add the cut up pieces of beef, and combine.

Once well combined with the cornstarch mixture, stir fry the beef in a large skillet or wok over medium high heat in 1 tablespoon vegetable oil. Remove from pan, and keep warm.

Stir fry the broccoli and onions in remaining 1 tablespoon of oil until vegetables reach desired tenderness.

Return beef to pan. Mix together as you prepare the sauce.

Combine soy sauce, brown sugar, ginger, remaining tablespoon of cornstarch and 1/2 cup water until smooth. Add to pan and cook for 2 minutes.

Serve with my stir fried rice with veggies or over white rice. Enjoy!

Disclosure: This is not a sponsored post. All thoughts are my own.

Zesty Italian Chicken

July 30, 2012 by MamaHarris 2 Comments

This chicken is one of my favorite “go to” recipes when I need something quick and tasty. I love meals that are quick to prepare and everyone enjoys. This has to be top 5 in my husbands favorite of meals, and it is likely one of the quickest and easiest.

Ingredients:

4 (4 ounce) boneless chicken breasts, halved
1 cup zesty italian salad dressing (I use fat free)
2 tablespoons grated parmesan cheese
2 tablespoons italian bread crumbs
a few dashes of garlic salt and ground pepper to taste
a few dashes of paprika for taste and color

Directions:

Rinse and trim fat off chicken, cut in halves or even strips.

Place chicken in 8 inch square glass baking dish.

Once chicken is arranged in the dish, pour dressing over chicken.

Then sprinkle evenly with parmesan cheese.

Sprinkle with bread crumbs, then seasonings.

Bake in oven set at 375 degrees for about 30 minutes, juices should run clear.

Sprinkle with fresh or dried parsley, and serve!

It’s great with salad or pasta!

Enjoy!

Savory Boneless Pork Chops

July 25, 2012 by MamaHarris 17 Comments

(Update: Thanks to Pinterest, as of December 10, 2012, this recipe is my most popular to date! With over 2,000 views and close to 300 repins from my own Pinterest pin alone, this is the #1 viewed recipe on my site. I would love some feedback from those that have made it or even those that would like to try it! Let me know what you think! I see lots of comments on Pinterest when it’s repinned, but would love the feedback here as well! Thank you so very much!)

I’ve made boneless chops many different ways, and this one tops the list. These are SO delicious. When I make these, the kids think it’s chicken, and you can always switch this recipe out with chicken instead of pork chops, for the non-pork eaters out there!
My favorite thing about these chops is how crunchy they are. They are also very tasty, and I prefer them with no sauce, as is. They’re delish!!

Adapted from this recipe

Ingredients:

5 thin, boneless pork chops
1 large egg
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
salt and ground pepper
1 cup italian bread crumbs
2 tablespoons grated parmesan cheese
2 tablespoons shredded mozzarella cheese
Peanut oil, for frying

Directions:

Trim the thin, white fat off the edges of your chops.

Combine your egg, Dijon mustard, oregano, cayenne, and salt and pepper in a dish. Beat the egg and seasonings together until well mixed.
(I doubled the recipe for everything in the pics since I was making 10 chops!)

In another dish, combine your italian bread crumbs, parmesan and mozzarella.

Pour your peanut oil in a large frying pan, and turn on the heat to warm up the oil.
Coat chops on both sides in the egg mixture

Then once coated in egg mixture, press them into the bread crumbs mix on both sides.

Once they are well coated with crumb mixture on both sides, place in frying pan with warmed up peanut oil. You know the oil is ready for frying when you sprinkle a tiny bit of water in and it sizzles.

Fry your chops for about 5 minutes, or until golden brown. Then flip and repeat on the other side.

Place chops on a baking sheet to cool, they will be a beautiful golden color and the texture will be perfectly crunchy. Enjoy!!! In the top picture you see these delicious chops served with my skillet fried corn and baked brown rice. It was perfection!

Savory Boneless Pork Chops

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 5 servings

Serving Size: 1 pan fried pork chop

Savory Boneless Pork Chops

Pan fried boneless pork chops are cooked to crispy perfection in this savory meal!

Ingredients

Ingredients:
5 thin, boneless pork chops
1 large egg
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
salt and ground pepper
1 cup italian bread crumbs
2 tablespoons grated parmesan cheese
2 tablespoons shredded mozzarella cheese
Peanut oil, for frying
Directions:
savory pan fried boneless pork chopsTrim the thin, white fat off the edges of your chops.
Combine your egg, Dijon mustard, oregano, cayenne, and salt and pepper in a dish. Beat the egg and seasonings together until well mixed.
(I doubled the recipe for everything in the pics since I was making 10 chops!)
savory pan fried boneless pork chopsIn another dish, combine your italian bread crumbs, parmesan and mozzarella.
savory pan fried boneless pork chopsPour your peanut oil in a large frying pan, and turn on the heat to warm up the oil.
Coat chops on both sides in the egg mixture
savory pan fried boneless pork chopsThen once coated in egg mixture, press them into the bread crumbs mix on both sides.
Once they are well coated with crumb mixture on both sides, place in frying pan with warmed up peanut oil. You know the oil is ready for frying when you sprinkle a tiny bit of water in and it sizzles.
savory pan fried boneless pork chopsFry your chops for about 5 minutes, or until golden brown. Then flip and repeat on the other side.
savory pan fried boneless pork chopsPlace chops on a baking sheet to cool, they will be a beautiful golden color and the texture will be perfectly crunchy. Enjoy!!! In the top picture you see these delicious chops served with my skillet fried corn and baked brown rice. It was perfection!

Instructions

Trim the thin, white fat off the edges of your chops.
Combine your egg, Dijon mustard, oregano, cayenne, and salt and pepper in a dish. Beat the egg and seasonings together until well mixed.
(I doubled the recipe for everything in the pics since I was making 10 chops!)
In another dish, combine your italian bread crumbs, parmesan and mozzarella.
Pour your peanut oil in a large frying pan, and turn on the heat to warm up the oil.
Coat chops on both sides in the egg mixture
Then once coated in egg mixture, press them into the bread crumbs mix on both sides.
Once they are well coated with crumb mixture on both sides, place in frying pan with warmed up peanut oil. You know the oil is ready for frying when you sprinkle a tiny bit of water in and it sizzles.
Fry your chops for about 5 minutes, or until golden brown. Then flip and repeat on the other side.
Place chops on a baking sheet to cool, they will be a beautiful golden color and the texture will be perfectly crunchy.
Enjoy!!!

https://mamaharriskitchen.com/2012/07/savory-boneless-pork-chops_24/

Looking for Game Day Recipes? Be sure to take a look at this recipe round up of all my own original recipes including wings, sliders, pizza and all the appetizers you could need for your Big Game Celebration!!