Chef Time!

Chef Time!

Sunday, November 20, 2011

30 Minute Meals

In today's families, both parents are working and time for making dinner is a bit of a hassle. We then at that point, have two or three choices that needs to be made. 1) Order a delivery from a pizza joint. 2) Go out to a fast food place. 3) Cook a frozen TV dinner.
Well now I give you a fourth choice. Fix one of my 30 minute meals and have a delicious and healthy meal.

Coca Cola Chicken with Herb Potatoes:


Coca-Cola Chicken

4 skinless boneless chicken breast halves, flattened to ¼ inch thickness
1 12 oz. can Coca-Cola
1/2 c. ketchup
1/4 c. honey barbecue sauce

Place all ingredients in a medium saucepan and bring to a boil. Cover and turn heat to medium. Cook for 20 minutes, stirring occasionally. Uncover, and cook an additional 10 minutes until done.

Herbed Potatoes Recipe

3 large potatoes
1/2 teaspoon fresh ground pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
2 Tablespoons oil
Celery salt, to taste
Garlic salt, to taste

Preheat oven to 450. Cut the unpeeled potatoes into 1/4 inch slices. Place the potato slices on well greased shallow baking pans. Combine pepper, oregano, thyme, sage, and rosemary in a small bowl. Brush the potato slices with oil and a sprinkle with the herb mixture. Bake the potato slices for about 20 minutes or until they are well-browned and crisp.
Sprinkle with combined salts and serve.

Brown Sugar Glazed Chicken with Sweet Potatoes

1 tsp. paprika
1 tsp. salt
½ tsp. ground cinnamon
½ tsp. ground cumin
½ tsp. ground black pepper
4 bone-in chicken breast halves (about 2 ½ pounds), skinned
3 tbsp. brown sugar
4 tbsp. butter
1 large can yams in syrup, drained
cinnamon and butter for yams

Preheat the oven to 500.  Coat a baking sheet with nonstick spray. Combine the paprika, salt, cinnamon, cumin, and pepper in a bowl. Rub the mixture over the chicken breasts and place them on the baking sheet. Position the baking sheet in the upper one-third of the oven and bake 15 minutes.
Meanwhile, combine the brown sugar and butter in a small saucepan over low heat. Cook, stirring, until butter melts and the mixture is well combined. After the chicken has baked for 15 minutes, brush it with the brown sugar glaze and bake 5 minutes longer. Brush the chicken again and bake until cooked through, about 5 more minutes. Heat the yams in a saucepan until heated through.  Lightly coat with butter, sprinkle with cinnamon.
Serve the chicken with the yams while hot.

Peach Pork Chops with Buttered Brown Rice

½ c. peach preserves
1 garlic clove, finely minced
2 tbsp. Dijon mustard
1 tbsp. soy sauce
2 tbsp. orange juice
¼ tsp. crushed red pepper
4 (5 oz.) thin-cut bone-in pork chops
½ tsp. salt
¼ tsp. ground black pepper
1 tsp. olive oil
2 c. cooked brown rice, buttered

Combine the peach preserves, garlic, mustard, soy sauce, orange juice, and crushed red pepper in a small bowl. Sprinkle pork chops with salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Sauté the pork chops until browned and cooked through, 4 to 5 minutes on each side. Transfer to a plate cover to keep warm. Add the peach mixture to skillet; bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens slightly (about 3 minutes).
Spoon sauce over the pork chops. Serve with the buttered brown rice.

Pork Cordon Bleu with Baked Sliced Apples:

Pork Cordon Bleu

1 ¼ lb. pork tenderloin
½ tsp. salt
½ tsp. black pepper
2 tbsp. flour
1 tsp. olive oil
4 (1 oz.) slices deli Swiss cheese, halved
4 (1 oz.) slices deli ham, halved
¼ c. dry white wine
¼ c. chicken broth
1 tsp. dried sage

Cut the pork diagonally across the grain into eight ¼ inch thick cutlets. Place the cutlets between sheets of wax paper and pound to a thickness of 1/8 inch. Season both sides of each cutlet with salt pepper. Sprinkle the flour onto a paper plate, lightly dredge the cutlets in the flour, shaking off excess.
Heat the oil a large nonstick skillet over medium-high heat. Sauté the pork 3 minutes, turn cutlets over and top each with a slice of ham and a slice of cheese. Add the wine and broth; bring to a boil. Boil, until liquid is reduced by half, about 3 minutes. 
Sprinkle with sage. Place the cutlets on a platter and spoon the sauce on top.

2 cups sliced apples
½ cup sugar
¼ cup flour
3 Tablespoons butter
¼ cup water
½ teaspoon cinnamon

Place apples in 9x13 baking dish. Mix sugar, flour and butter until crumbly; sprinkle over apples. Add water to the dish. Sprinkle cinnamon over top of apples.
Bake at 350 until done and slightly brown.

Pork Chops with Corn Relish and Onion Roasted Red Potatoes:

2 cups sliced apples
½ cup sugar
¼ cup flour
3 Tablespoons butter
¼ cup water
½ teaspoon cinnamon

Place apples in 9x13 baking dish. Mix sugar, flour and butter until crumbly; sprinkle over apples. Add water to the dish. Sprinkle cinnamon over top of apples.
Bake at 350 until done and slightly brown.
Onion Roasted Red Potatoes

1 envelope onion soup mix
2 lb. red potatoes, cut into small chunks
1/3 c. vegetable oil

Preheat oven to 450. Place all ingredients into a large plastic bag. Close bag and shake until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan; discard bag.
Bake, stirring occasionally, 30 minutes or until potatoes are tender and golden brown. Garnish, if desired, with chopped parsley.

Hawaiian Delight

2 tbsp. butter
2½ c. cooked ham, cubed
2 green onions, chopped
8 oz. canned pineapple chunks, drained
1 1/3 c. pineapple juice
1 tbsp. plus 1 tsp. cider vinegar
2 tbsp. brown sugar, packed
2 tsp. mustard
2 tbsp. cornstarch
4 c. hot cooked rice

Melt butter in a large skillet over medium heat. Add ham, onions and pineapple; sauté for 5 minutes and set aside.
In a large bowl, combine pineapple juice, vinegar, brown sugar, mustard and cornstarch. Mix well and pour over ham mixture.
Cook over medium heat until heated through and thickened, about 5 minutes. Serve over fluffed hot rice.

Easy Sweet and Sour Chicken with Rice

1 10 oz. package frozen breaded chicken nuggets
1½ c. quick cooking rice 
1 8 oz. canned pineapple chunks
1 large green sweet pepper, cut into 1-inch pieces
¼ c. vinegar
3 tbsp. sugar
2 tbsp. cornstarch
2 tbsp. soy sauce
½ tsp. instant chicken bouillon granules
1 8 oz. can sliced water chestnuts, drained (optional)

Bake chicken nuggets according to package directions. Prepare quick cooking rice according to package directions. Drain pineapple, reserving juice.  Add enough water to reserved juice to make 1 ½ cups liquid.
Pour pineapple juice mixture into a medium saucepan.  Add sweet pepper.  Bring to boiling, reduce heat. Cover and simmer for 1 to 2 minutes or until pepper is crisp-tender. Stir together vinegar, sugar, cornstarch, soy sauce, and bouillon granules. Stir into mixture in saucepan. Cook and stir over medium heat until thickened and bubbly, then cook and stir for 2 minutes more. Gently stir in chicken, pineapple chunks, and water chestnuts.  Heat through.
Serve chicken mixture over hot cooked rice.



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