ROTW: Honey Chicken

1 lb. boneless, skinless chicken breast
1/2 c. apple juice
1 T. honey
1 T. Dijon mustard
2 tsp. cornstarch
1 (10 oz.) pkg. frozen Chinese style stir-fry vegetables with seasonings
1 T. cooking oil
3 green onions, bias-sliced into 1 inch pieces
chow mein noodles or rice (optional)

Rinse chicken and pat dry. Cut chicken into 1 inch pieces. For sauce, stir together apple juice, honey, mustard, cornstarch and seasoning packet. Set sauce mixture aside.
Preheat a wok or large skillet over high heat; add oil. Stir fry vegetables and onions in oil for 3-4 minutes or until crisp tender. (I cooked them longer so they would be softer for Jacob to eat.)Remove vegetables from pan.
Add chicken to the pan (along with more oil if needed). Stir fry until no longer pink (4 or 5 minutes). Push to the side of your pan. Stir the sauce, then add to the center of the pan. Cook and stir until thickened and bubbly. Return vegetables to the pan; toss to coat with sauce. Cook and stir for 1 minute more or until heated through. Serve over chow mein noodles or rice. (we didn't put it over either.)

The chicken had a really nice sweet flavor. I made it in my new Pampered Chef stir-fry skillet which was really nice! I'm not personally a huge fan of stir-fry, but it was pretty good. David thought it was pretty good. We also couldn't find the vegetables with a seasoning packet so we bought Meijer vegetables for $1 and a stir fry seasoning packet from the international food aisle. The only thing is that you could probably omit the additional cornstarch in the recipe. I had to keep adding water because it thickened too fast (read that instantly!). All in all, we give this a 4 out of 5 spoons.

Some February Pics

We have been super busy the last few weeks with youth stuff and are now finding the time to catch our breaths. The youth put on a Valentine's banquet which David and I were in charge of. We planned the menu, figured out a program, kept track of the money and registrations, and promoted it to the kids and adults. We ended up with about 45 people coming to the banquet and 15 kids helping. The kids did a great job with the food and decorating, performed some funny skits, and also helped tremendously with the clean-up. Thanks also to Grace, Dan, and Laurie for helping in the kitchen, organize the kids, and doing whatever needed done! So here are a few pictures from the Valentine's Banquet. Jacob was wonderful the whole day. He was worn out by 5 pm from playing so hard with all the kids, but managed to hang in there until we were on our way home at 9. One of the skits the youth did called for an old man and an old lady. Two of our guys did the skit and the wig in the picture is one they debated on using. Jacob and several other youth appropriated it for some practical jokes. Enjoy!

Jacob and the wig

Gene and the wig, scaring his wife

Pastor Fred (our senior pastor) with the wig, scaring Mike (and everybody else!)

Isaac and Tyler performing the old couple skit

ROTW: Star Sandwiches

This recipe is from Taste of Home. It calls for you to cut the sandwiches into star shapes which we didn't do. It would be nice for a party or luncheon though.

4 hard-cooked eggs, diced
1/2 cup mayonnaise
1 tsp. Dijon mustard (we used spicy brown)
1/4 tsp. dill weed
1/8 tsp. salt
1/8 tsp. pepper
bread

In a bowl, combine the eggs, mayonnaise, mustard, dill, salt, and pepper. Using a large star shaped cookie cutter cut out sixteen stars from the bread. Spread half with egg salad; top with remaining bread.

I chose this recipe because it was very quick and easy. We spent enough time cooking over the weekend and I wanted something simple. Jacob really liked this recipe and ate a whole sandwich himself. The dill adds a nice flavor to the egg salad. We give this a 5 out of 5 spoons for being so quick and easy!

ROTW: Yellow Bows of Texas

This is a chili-type recipe from the February/March issue of Taste of Home magazine.

1 lb. lean ground turkey (I used ground beef)
2 tsp. minced garlic (I used garlic powder)
1 cup each chopped onion, chopped green bell pepper, and diced carrots (I omitted the carrots)
1 1/2 cups tomato sauce
1 1/2 cups salsa (whatever your preference is - mild, medium, or hot)
1 15 ounce can black beans, drained and rinsed
2 tsp. chili powder (I increased this a little bit)
1 tsp. ground cumin
1/2 tsp. dried oregano
12 oz. uncooked bow tie pasta
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup chopped green onions (I didn't add these)

Cook turkey (or beef) and garlic in a large, deep, non-stick skillet or pot over medium-high heat until meat is no longer pink. Break up large chunks using a fork. Add onions, green pepper, and carrots. Cook and stir for 4 to 5 minutes until vegetables have softened. Stir in tomato sauce, salsa, beans, chili powder, cumin, and oregano. Bring mixture to a boil. Reduce heat to low, cover and simmer for 15 minutes, stirring occasionally. Meanwhile, prepare pasta according to package directions. Drain. Divide pasta among six serving bowls. Ladle chili over pasta. Place a dollop of sour cream in the center and sprinkle with cheese and green onions.

This recipe was fairly easy to make. David and I both thought the meat mixture was really good. It is very thick and hearty. However, the pasta was a little odd. It was almost a cross between spaghetti, chili, and tacos. David took the leftovers for lunch today and ate it over Fritos instead of the pasta and said it tasted much better. Jacob really didn't care for it (I think the pasta was hard to eat), but David and I give the meat part a 5 out of 5 spoons. As far as we're concerned - leave the pasta out!

ROTW: Cornmeal Oven-fried Chicken

This recipe is from the February/March Taste of Home magazine.

1/2 cup dry bread crumbs
1/2 cup cornmeal
1/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley or 4 tsp. dried parsley
3/4 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. onion powder
1/2 tsp. dried thyme
1/2 cup buttermilk
1 broiler/fryer chicken cut up with skin removed (I used boneless, skinless breasts and thighs) about 3 pounds
1 Tbsp. butter, melted

In a large resealable bag, combine the first nine ingredients. (Everything up to the buttermilk). Place the buttermilk in a shallow bowl. Dip chicken in buttermilk, then add to bag, a few pieces at a time. Shake to coat. Place in a 13 x 9 baking dish coateed with cooking spray (or greased with Crisco). Bake at 375 degrees for 10 minutes; drizzle with butter. Bake 30-40 minutes longer or until juices run clear.

The chicken was so moist. The coating was crispy, just as if we had fried it instead of baking it. Jacob ate almost a whole piece of chicken himself (he usually doesn't eat chicken that well!). I served the chicken with mashed potatoes. In the mashed potatoes I put a little sour cream, Parmesan cheese, butter, and milk. We had no leftovers! All in all, we give this dish 5 spoons out of 5.