Gerald Hines

Added bell peppers and red onion, tossed them in with the mushrooms. Also threw in some crushed red pepper! Yum!

# # Chicken and Veggie Stir-Fry

Ingredients:

Cubed chicken breast
Salt and pepper to taste
1 pound broccoli florets
8 ounces sliced mushrooms
3 tablespoons oil for frying
Sauce:

3 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
⅓ cup reduced sodium soy sauce
1 tablespoon brown sugar
1 cup chicken broth
¼ cup flour
Instructions:

Preheat pan over medium heat with oil. Season chicken with salt and pepper. Stir-fry chicken for 5-7 minutes, or until cooked through. Remove from pan and set aside.
Add broccoli florets to the pan and steam or stir-fry for 2-3 minutes, or until tender-crisp. Add sliced mushrooms and cook for an additional 2-3 minutes.
In a small bowl, whisk together the garlic, ginger, sesame oil, soy sauce, brown sugar, chicken broth, and flour. Pour the sauce into the pan with the vegetables and bring to a simmer.
Return the cooked chicken to the pan and stir to coat with the sauce.
Serve over hot steamed rice or noodles.

ay (Hi) please so I can count active members. Thanks🥰🥰
Creamed Potatoes and Peas
2 lbs red potatoes, boiled
¼ cup butter 3 Tbsp. flour
1 ½ tsp. salt
¼ tsp. pepper
1 ½ cups milk
1 cup evaporated milk
10 oz. frozen peas
½ cup onion, diced
4 slices bacon, cooked and crumbled
Preheat oven to 325 degrees F. Cut potatoes in half and place on greased baking pan. Sprinkle peas over potatoes. In saucepan, melt butter and stir in flour, salt and pepper. Add milk, stirring constantly until right consistency. Pour sauce over vegetables. Top with bacon and bake for 20 to 25 minutes.

Would you eat this vegetable plate❓
Must express something to keep getting my recipes.... Thank you.
✅Ingredients:
4 ears of corn
¼ cup of Crema Mexican Agria Sour Cream (regular sour cream will work as well)
¼ cup of mayonnaise
½ cup of Cotija cheese, crumbled
2 cloves of garlic, crushed (or finely minced)
¼ teaspoon of fine sea salt
Juice and zest of 1 lime
1/4 cup of Cilantro, finely chopped
½ teaspoon of chipotle chili powder.
✅Instructions:
Heat your grill to roughly 400 degrees F.
You can grill the corn with the husks on or off. I took the husks off to ensure that I got some nice grill marks on the corn and because I feel like it gives it a nice grilled flavor. FOR HUSKS ON: let your corn soak in water for 10 minutes before grilling. FOR HUSKS OFF: lightly spray spray each cob with cooking spray.**
See also Slow Cooker Cream Cheese Crack Chicken
Place the corn on the grill and grill for roughly 12 minutes, turning the cobs 1/4 turn every 3 minutes.
Mix the topping sauce by stirring together the Cacique® Crema Mexican Agria Sour Cream, mayonnaise, cotija cheese, garlic, lime zest and juice, and cilantro.
Generously top each corn cob with the cheese mixture, sprinkle with a bit of chipotle chili powder, and top with a bit of extra cotija cheese and cilantro.
Enjoy!!!

This was a yummy dinner that I will plan on making again. Like most other poster’s I made some tweaks to the recipe. I used less honey, added more garlic, bullion base, soy sauce and water to thin it out. I was SUPER scared with how very very sweet the sauce was, but once it was drizzled over the veggies and chicken and served over rice it was outstanding.

One-Pan Honey Garlic Chicken
Ingredients:

Boneless, skinless chicken thighs
Soy sauce
Honey
Rice vinegar
Garlic cloves
Sesame oil
Ground ginger
Broccoli florets
Instructions:

Combine soy sauce, honey, rice vinegar, garlic, sesame oil, and ginger in a bowl.
Marinate chicken thighs in the mixture for at least 30 minutes.
Toss broccoli florets with sesame oil and spread on a baking sheet.
Arrange chicken thighs over the broccoli.
Bake until chicken is cooked through and broccoli is tender-crisp.
Note:

Chicken breasts can be substituted for thighs, but adjust cooking time accordingly.