It was one of those days.
It had been raining for three days straight (whoever named Florida the Sunshine State was clearly not here during monsoon season) & we hadn’t been to the park or pool in at least that long. At one point I even heard The Munchkin talking in her sleep about wearing her “other swimsuit” at the swimming pool. In her sleep, people! Clearly this child needed to be outside.
But no. It was still raining. & Mommy was running out of ideas to keep both of us sane until Daddy got home after 7.
So Mommy put some chicken breasts in the sink to thaw for yet another humdrum dinner recipe, put on Mary Poppins (desperate times call for desperate measures), & sat down in front of the computer to look for a recipe for some tilapia I’d just bought on sale. I didn’t find one I loved the sound of (suggestions please!), but what I did find saved the day.
Mel’s Kitchen Cafe’s Honey Glazed Chicken got me excited about cooking again! It got My Husband The Lawyer excited to eat it when he walked in the door & smelled it! & it got The Munchkin excited to eat chicken without being bribed with grapes for once!
It sounds silly now that I’m sitting here typing this, but sometimes all it takes is a new yummy recipe to shake things up a bit & pull you out of your it’s-been-pouring-for-3-days-&-I’m-going-crazy rut to keep you sane for just one more day.
Here’s how I made it; I increased the oven temp to shorten cooking time (this recipe was a last-minute decision) & doubled the sauce recipe for you so that you have enough for your rice too — when I made it I halved the amount of chicken (3 breasts was plenty for the 3 of us) but not the sauce, & it was deeeeeelicious. Check her blog to see the real way.
- 2 lbs. chicken breast, diced
- 1/3 cup flour
- 1/2 tsp. garlic powder
- salt & pepper to taste (I’ve been loving my Steakhouse Grinder lately & used it for this)
- 6 Tbsp. butter, divided
- 1/2 cup honey
- 6 Tbsp. lemon juice
- 4 Tbsp. low-sodium soy sauce
- 1 tsp. ground ginger
- Preheat your oven to 350. Combine flour, garlic powder, & salt & pepper in a shallow dish.
- Melt 2 Tbsp. of your butter & pour into the bottom of a baking dish large enough to fit all of your chicken a single layer.
- Coat chicken pieces evenly in flour, then arrange in bottom of dish.
- Bake, uncovered, 30 minutes.
- Meanwhile, in a small saucepan on medium heat, combine remaining butter with honey, lemon juice, soy sauce, & ginger. Stir constantly until butter is melted & sauce is well blended.
- Remove chicken from oven & increase temperature to 375. Flip over each piece of chicken.
- Pour sauce evenly over chicken, then place back in the oven & bake another 20 minutes, basting with a spoon a few times (twice was fine for me) during that time. The chicken will be nice & glazed & delicious.
- Serve over rice.
Get Your Craft On Tuesdays
This recipe is a copycat from The Lion House, a restaurant & historic site on Temple Square in Salt Lake City. I have very fond memories of visiting there with my Grandma & filling up on their delicious rolls, but always saving room for the chocolate silk pie!
My friend Mandy gave me this recipe, & she got it from somewhere else before that, but the first couple of times I made it, it didn’t taste quite the same as I remembered at The Lion House. So I’ve adjusted it a little; hopefully it’s a little closer to the real thing, which you should definitely try (or anything on their delicious menu) if you’re in the neighborhood.
For the meatballs:
- 1 to 1 1/4 lbs. lean ground beef
- 3/4 cup rolled oats (not quick)
- 2 eggs, slightly beaten
- scant 1/2 cup finely chopped onion
- 1/2 cup milk
- 1 tsp. salt
- 1 tsp. worcestershire sauce
- a few shakes or grinds pepper
Combine ingredients in mixer bowl. Mix until well blended, but do not over-mix or the meat will get tough. Form into 24 or more balls, each about 1 1/2 inches, & place in baking dish. (For a family of 3-4, you can split the recipe in half: put half the meatballs in a foil pan, add the sauce [below], cover with foil, place in a Ziploc freezer bag, & freeze for later. Just put the foil pan in the fridge 24 hours before cooking to defrost, then cook as usual [below].)
For the sauce:
- 1 cup brown sugar
- 1/3 cup cider vinegar
- 2 tsp. prepared yellow mustard
- 1/2 cup barbecue sauce (not hickory)
- 2 tsp. worcestershire sauce
Combine ingredients in large saucepan & bring to a boil while mixing well. (Mustard may not incorporate entirely.) Pour over meatballs in pan. Bake at 350 for 30 minutes. Serve over rice.
In case the several-day lapse between posts wasn’t a dead giveaway, I’ve been letting a few things slide this week. The Munchkin decided that sleeping past 6:30 was overrated, & who needs naps? Oh, Mommy, but who’s counting, really? Added to my exhaustion were the two city trips we took (one to the Central Park Zoo on a Saturday — holy crowds, Batman!) just to wear her out enough to get her to sleep at night.
So I really needed something fresh & easy for dinner the other day. & delicious.
Oh, & did I mention, beautiful? Look at those colors! Wow!
Thank you, Kikkoman Preservative-Free Low-Sodium Stir-Fry Sauce, for thoughtfully printing the delicious product-placement recipe on the back of the bottle that inspired this Simple Seven-Ingredient Stir-Fry.
- 1-2 cups uncooked rice
- 1 Tbsp. cornstarch
- 1 Tbsp. soy sauce
- 1 lb. stir-fry beef (or cut sirloin into thin strips)
- 2 Tbsp. oil, divided (NOT EVOO — you need something with a higher smoke point. Sesame oil works best; I used regular old vegetable oil.)
- 1 bag frozen stir-fry veggies (we like the Great Value Sugar Snap Stir-Fry variety)
- 1/2 cup stir-fry sauce
- Prepare rice as directed.
- Combine cornstarch & soy sauce in a shallow bowl. Coat beef strips in mixture.
- Heat 1 Tbsp. oil in wok or large skillet over high heat. Add beef; stir-fry 2 minutes. You want a good sear, but don’t want to overcook the beef or it’ll get tough. Remove beef.
- Reduce heat to medium-high. Heat 1 Tbsp. oil, then add still-frozen veggies. Stir-fry 5 minutes or until done through.
- Add sauce & beef; stir 1 minute or until well coated in sauce.
- Serve over rice.
Linking up to Works for Me Wednesday at We ARE That Family!