Shoyu Chicken

I've been making this recipe from my sister-in-law for almost 20 years!  Don't be fooled by the simple ingredients....this chicken packs big flavor with minimal effort!  Serve it with rice and stir-fried veggies for a complete meal.  This one is always a winner at my house.

Shoyu Chicken
Serves 6-8

12 boneless, skinless chicken thighs
3/4 c. shoyu (soy sauce)
1 inch piece of ginger, crushed or finely grated
1 c. water
1/2 c. sugar

Heat shoyu and bring to a boil.  Add the rest of the ingredients and simmer slowly until the chicken is tender, turning so chicken browns evenly.  Cook 35-45 minutes.

French Bread

This is a very simple and fast french bread that is great with soup, spaghetti, sandwiches or really any other use you can dream up.  It only takes a couple of minutes to mix it together but sure to allow time for the bread to raise.  My kids love it!

French Bread
2 loaves

2 pkgs. yeast
2 1/2 c. warm water
2 t. salt
6 1/2 c. flour (approximately)

Mix ingredients in a mixer with a dough hook attachment.  Let rise in bowl until double (about 1 hour).  Shape into two loaves.  Place on a cookie sheet that has been greased and sprinkled with cornmeal.  Cut slash marks across the top of the loaves with a knife.  Let rise until double (about 30 min).  Bake at 350 degrees for 30 minutes.

Arugula Salad with Avocado and Mango

This is a simple salad with simple ingredients but it's amazing what the perfect combination of simple ingredients can produce!  This delicious salad recipe, shared by a friend many years ago, has been a hit every time I've served it.  My kids don't yet appreciate it's simple elegance so you may want to reserve this for an adults only dinner party or a special night with your husband.  Either way, you won't be disappointed!

Arugula Salad with Avocado and Mango
6 servings

Salad:
2 bunches arugula, washed and torn
2 avocados, peeled and diced
2 mangos, peeled and diced
1/4 to 1/2 c. sliced almonds, toasted

Dressing:
2 T. olive oil
1 T. red wine vinegar
1 T. balsamic vinegar
1 t. kosher salt
1/4 to 1/2 t. black pepper

7-Up Marinated Chicken

This recipe for grilled, marinated chicken is a favorite from my childhood.  It has terrific flavor and is simple to throw together the night before.  The next day, when mealtime rolls around, it is quick and simple to grill up for the perfect summer meal.  We add corn on the cob, fresh fruit, fresh green beans and grilled potatoes to complete this easy yet delicious seasonal dish.

7-Up Marinated Chicken
6 servings

2 c. 7-Up (or other lemon-lime soda, diet is ok)
1 c.  reduced sodium soy sauce
1/2 c. olive oil
1/2 t. garlic powder
1/2 t. prepared horseradish
6 boneless, skinless chicken breast halves (6 oz. ea)

In a large resealable plastic bag, combine soda, soy sauce, oil, garlic powder and horseradish; add chicken.  Seal the bag and turn to coat.  Refrigerate overnight.

Drain and discard marinade.  Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.

Crock Pot (or Stovetop) Minestrone Soup

This soup was delicious!  It has been unusually cold and rainy here the past couple of days and some warm soup sounded good.  I'm trying to find more vegetarian recipes and this one really hit the spot.  It has terrific flavor and is loaded with veggies.  I liked the suggestion to add the pasta to the soup bowl separately and not add it into the soup so it wouldn't soak up all the broth.  Also, I like how you blend the beans with the broth for a smoother, thicker consistency.  For the meat eaters in our family, I served some turkey meatballs on the side that could be added to the soup as well.  Good, good, good!

Crock Pot (or Stovetop) Minestrone Soup
from Skinnytaste

Ultimate Beef Stroganoff (Slow Cooker)

Sunday dinner yesterday was quick, easy and delicious thanks to this recipe from Mel's Kitchen Cafe.  It was a hit with everybody!

Chicken Lettuce Wraps

These were fantastic!  I love it when a recipe is everything it states to be.  No disappointment with the finished product here.  These are a little lighter and healthier than the famous PF Changs lettuce wraps but have just as much fantastic flavor.  My kids even gobbled them up.  Yay!

Chicken Lettuce Wraps  Serves 8-10
adapted slightly from Pip & Ebby

2 lbs. lean ground chicken
1 small onion, chopped
salt and pepper, to taste
6 cloves garlic (or 1 T. garlic in a jar)
1/4 c. soy sauce
2 T. rice vinegar
2 T. sesame oil
2 T. creamy peanut butter
2 T. water
2 T. honey
2-3 T. chili garlic sauce (found in the Asian aisle)
6-8 green onion, sliced
1-2 8 oz. can water chestnuts, chopped (according to taste)
1/2 c. salted peanuts, chopped
Butter/Iceberg/Romaine lettuce leaves

Directions:

Heat a large skiller over medium heat.  Add chicken, onion, salt and pepper.  Cook, breaking apart chicken with a spatula, until the meat is almost cooked through.  Add the garlic and cook, stirring, for an additional 3 minutes.

Meanwhile, in a microwaveable bowl, combine the soy sauce, rice vinegar, sesame oil, peanut butter, water, honey and chili garlic sauce.  Microwave on high in 30 second intervals until melted, stirring after each one.  Add the liquid mixture to the chicken and stir until combined.

Add green onions and water chestnuts.  Stir until combined and cook over medium heat for 3 minutes, or until heated through.  Remove and divide the chicken mixture between lettuce leaves.  Top with chopped peanuts and serve.