Chicken Stir Fry

From the website - Dineanddash.com

4 (4 ounce) boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup chicken broth

1. Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.

2. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm.

3. Add remaining oil; stir- fry broccoli, carrots and onion for 4-5 minutes or until crisp-tender.

4. Add chicken broth. Return chicken to pan. Cook and stir until thickened and bubbly.

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The Best Pork Chop Marinade

 From the website SixSistersStuff.com

Ingredients

• ½ cup soy sauce
• ¼ cup chili sauce
• ¼ cup honey
• 2 tablespoons vegetable oil
• 2 tablespoons green onion, finely chopped
• 1 teaspoon curry powder
• 1½ lbs boneless pork chops (about 4-6 chops)

Instructions

1. In a gallon-sized resealable bag, add the soy sauce, chili sauce, honey, vegetable oil, green onion, and curry powder and mix until completely combined (I just use my hands and squish it all around in the bag until it's all mixed).
2. Add in the pork chops, then seal the bag. Place in the fridge for at least 2 hours, but I highly recommend letting them marinade for 6-8 hours (or even overnight!).
3. Remove bag from fridge, place pork chops on grill over medium high heat and discard marinade. Grill for 6-8 minutes on each side or until the insides of the pork chops are no longer pink.
4. Enjoy!

Source: Six Sisters Stuff

Summer Pico deGallo

• 4 Roma Tomatoes Diced
• 1 Small White Onion Diced
• 1 or 2 Jalapenos, Seeds Removed and Minced (to your taste)
• 1/4 cup Fresh Cilantro, Finely Chopped
• 1 tsp Kosher Salt (to your taste)
•  Juice of 1/4 of a Lime (to your taste)

Cooking Directions

1. In a medium bowl, add the tomatoes, onion, jalapeno, and cilantro.
2. Squeeze the juice from 1 lime into the bowl and sprinkle with salt.
3. Stir to combine ingredients and taste. Add more lime juice and salt as necessary.
4. Refrigerate and use when you are ready.
5. Preparation time: 15 minutes
6. Cook time: 0 minutes
7. Total time: 15 minutes

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Applesauce Muffins

Can't wait to make these for Avery. 

Ingredients:

½ cup butter

½ cup sugar

2 eggs

¾ cups

Mott’s Natural Applesauce

1 ¾ cups flour

1 tbsp baking powder

½ tsp Salt

Topping:

¼ cup butter, melted

½ cup sugar

¼ tsp cinnamon

Steps:

Cream butter and sugar.

Beat in eggs one at a time until fluffy.

Add applesauce and mix.

Sift in dry ingredients.

Place in muffin tins and bake at 350 F until golden.

While the muffins are still warm dip in melted butter and then in cinnamon sugar mixture.

Source: Simple As That