Chicken Breasts in Lime Juice and Asparagus Nut Stir-Fry 4/12/11

This combination actually came out kind of weird, turns out the stir-fry was very Asian in flavor. They both tasted really good still!!


Chicken dish


Ingredients:

• 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• 1 egg, beaten
• 2/3 cup dry bread crumbs
• 2 tablespoons olive oil
• 1 lime, juiced
• 6 tablespoons butter
• 1 teaspoon minced fresh chives
• 1/2 teaspoon dried dill weed
• 
  
• Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes. Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm. Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately. (4 servings) 

Asparagus dish

1-1/2 lbs fresh Asparagus spears, trimmed

2 tbsp vegetable oil

1/4 cup thinly sliced sweet red pepper

1/4 coarsely chopped walnuts

1/4 tsp ground ginger or 1 tsp minced fresh ginger root

1 garlic clove, minced

1/8 tsp crushed red pepper flakes

2 tbsp chicken broth

2 tbsp soy sauce

1/2 tsp sugar

12 tsp salt

In a skillet or wok, stir-fry asparagus in oil until crisp-tender (about 10 min.) Remove and keep warm. In the same skillet, stir-fry red pepper, walnuts, ginger, garlic and pepper flakes for 2 min or until red pepper is crisp-tender. Stir in the broth, soy sauce, sugar and salt; heat through. Add asparagus; stir to coat. (6 servings) 

Boysenberry cobbler 4/9/11

I combined 2 recipes for this one.


Ingredients:
4 cups boysenberries
1 cup sugar (or to taste)
1 1/2 tbsp cornstarch
1 tbsp fresh lemon juice
1/2 tsp lemon rind grated
2 tbsp unsalted butter (cut into bits)


Topping:
1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp salt
2 tbsp butter or margarine
1/3 to 1/2 cup of milk


Butter baking dish and preheat oven to 425 degrees. In a large bowl, toss together gently berries, sugar, cornstarch, lemon juice and lemon rind. Let stand for 15 min. Arrange mix in baking dish (9x9) and dot with butter.
For topping, combine flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in enough milk to moisten. Drop by tablespoonfuls over berries. Bake for 25 minutes or until golden  brown. (6-8 servings)

Cooking, yay!

So, I've decided to create this little blog to document my cooking. I really enjoy cooking and I wan to try new recipes. So I want to keep track of recipes and pictures. Bon apetite everyone!