Announcement

I've been neglecting my blog. Which upsets me just a bit. I've got a BUNCH of recipes to show you, I've just been worn down lately and not had a lot of energy.

Though, now I have a reason to why I've been so tired lately. Apparently, my body's been fighting off pre-cancer for the last however long and I haven't had a clue. Go figure.

After I've posted this last batch of recipes, I'm going to be shifting my focus a little and start looking at recipes that are more healthy and filled with stuff that can help me beat this thing. Because I will not go quietly into the night, by God. If I'm going down, I'm taking this jerk with me.

But now I'm off to the in-laws for steak and potatoes. Yea!

<3

Akari

Recipes That Rock -- Honey Ginger Chicken

This is a recipe that I hold very near and dear to my heart. I love this recipe. I've made it so many times I have it memorized. I found it one day while looking up yummy bento recipes during my crazy bento making days and it's been a staple in my kitchen ever since.

This particular recipe comes from CookingCute.com. I highly recommend them for all your bento needs. Hm. Maybe I'll do a bento week later this year...

HONEY-GINGER CHICKEN

• 2 tbsp. canola oil
• 1 lb. boneless, skinless chicken thighs, cut into bite-size pieces
• 1 large onion, sliced into wedges
• 6 cloves garlic, thinly sliced
• 1-inch chunk of ginger, peeled and julienned
• 2 tbsp. honey
• 2 tbsp. low-sodium tamari
• 2 tbsp. fish sauce
• 1/2 tsp. five-spice powder

1. Heat the oil in a large frying pan over medium heat. Add the onion and stir-fry until onion begins to soften and turn translucent, about 2-3 minutes.
2. Add the chicken and stir-fry until lightly browned, about 3-4 minutes.
3. Add the garlic and ginger and stir-fry until fragrant, about 2 minutes.
4. Add the honey, soy sauce, fish sauce and five-spice powder. Combine well and simmer for another 5 minutes, until chicken is nicely glazed with the sauce

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Baked Chicken Reuben

I love reubens. It is not an exaggeration to say they are my all time favorite sandwich. The stacks of corned beef, the sauerkraut, the zippy sweetness of the Thousand Island dressing, and the buttery, nutty swiss cheese blend together so perfectly with the slightly toasted rye bread that it's like a little piece of heaven on your plate. There is only one place that I've ever gotten a reuben that I didn't like. Max & Erma, most of your food is very delicious, but your reuben was not tasty.

It's pretty much guaranteed that if you add reuban-esque ingredients to your recipe, I will save it to try later. Betty Crocker has a killer reuben appetizer that I make for nearly every special occasion or get together. Imagine my joy and delight when I found a recipe on AllRecipes.com that involved baked chicken!

Baked Chicken Reuben

• 6 skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 (16 ounce) can sauerkraut, drained and pressed
• 4 slices Swiss cheese
• 1 1/4 cups thousand island salad dressing
• 1 tablespoon chopped fresh parsley

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle with salt and pepper. Place sauerkraut over chicken and top with cheese slices. Pour dressing over all and cover dish with aluminum foil.
3. Bake in preheated oven for 90 minutes, or until chicken is cooked through (fork can be easily inserted and juices run clear). Sprinkle with chopped parsley and serve.

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Recipes That Rock -- Akari Hoshi's Pot Roast in a Crock

Pot roast is one of those dishes that you either love or you hate. I've never met anyone who was lukewarm about this heavenly comfort food.

I am on the side of the light and I adore pot roast. Especially when it's made in the slow cooker. The slow cooker or crock pot is probably one of the best appliances you could ever own. If you don't own one, I suggest you go get one right away. You dump a bunch of ingredients into the crock, set it for 8 hours on low, go to work and when you get home, dinner's done, yo.

I made my pot roast a little different tonight. James turns his nose up at pot roast every time I suggest it so I've been avoiding making it. Aki asked me how I make mine the other day and I got a craving that would not go away. So I asked James what it was that made him dislike my pot roast so much. The answer surprised me. The potatoes. He didn't like the flavor of the potatoes after they had absorbed the beef juice.

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Beer Cheese Soup with Schlafly's No. 15

*brushes the dust off*

Well. I certainly chose a kick ass recipe to come back with. Tonight's recipe comes from Betty Crocker. As I've said before I've got a love/hate relationship with Betty. However, tonight she won a little more of my heart with this amazing soup.

Beer Cheese Soup Recipe

• 1/2    cup butter or margarine
• 1 1/2    medium carrots, finely chopped (3/4 cup)
• 1    medium stalk celery, finely chopped (1/2 cup)
• 1    small onion, finely chopped (1/4 cup)
• 3    cups Progresso® chicken broth (from 32-oz carton)
• 1    cup Original Bisquick® mix
• 1/8    teaspoon pepper
• 1/8    teaspoon ground red pepper (cayenne)
• 1    cup milk
• 4    cups shredded sharp Cheddar cheese (1 lb)
• 1/2    cup regular or nonalcoholic beer

Directions

1. In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until crisp-tender.
   
2. In large bowl, mix broth, Bisquick mix, pepper and red pepper until smooth. Gradually stir into vegetable mixture. Heat to boiling over medium heat, stirring occasionally. Boil and stir 1 minute.
   
3. Stir in milk and cheese. Heat until cheese is melted. Stir in beer.

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Checking In...

Real life doesn't like it when I have projects...

I have a write up to post and then on Friday I will have the results of the GREAT CROCK POT CHALLENGE OMG!!

The Skillet is still alive...I'm just worn out!

Spaghetti Alfredo with Crab & Broccoli

It's snowing here in St. Louis. Which means every body drove like a psycho during the evening commute. As a result, I had some extreme tension in my neck and back which of course aggravated the whiplash I got last week when some jerk rear ended a Toyota, who then rear ended me. All I wanted when I got home was some quality time with my level 80 Draenei Paladin and something incredibly fast and delicious for dinner.

Spaghetti automatically wins. Toss in some "exotic" ingredients and I was sold. This recipe comes from Living A Better Life -- The Free Money-Saving Tips Ezine. While her website is incredibly cluttered and rudimentary, and the recipes are few, there are a few gems in there. This one jumped out at me because of it's simplicity and it's use of my absolute favorite vegetable.


Spaghetti Alfredo with Crab & Broccoli

• 8 ounces spaghetti, cooked and drained
• 1 jar of Alfredo sauce
• 2 medium broccoli heads, stemmed and cut into bite-size pieces OR 1 bag frozen broccoli, cooked
• 1 pkg. artificial crab or lobster pieces

Directions:

In a large pot combine sauce, broccoli, crab, and cook over medium heat.  Once heated through, remove from heat and set aside.  Place cooked spaghetti on plates and add sauce over top.  Serve with garlic bread and tossed salad.

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