Tag Archives: chicken broth

Brown Sugar Asparagus

25 Aug

My run of Les Mis started this past weekend. Opening night had a few bumps, naturally, but it was still a fantastic show. That meant that performance number two could only get better, right? Well, let’s start the morning off with trying to saw through a bagel…and my pinkie. Awesome. Five stitches and a tetanus shot later, my finger was wrapped in so much gauze and tape, I looked like I had sprouted another limb. I asked the doctor if I could take it off for the show (we actors are more than a little vain I suppose – I just could not fathom wearing that monstrosity on stage). He was hesitant, but said it would probably be fine if I just wore a regular bandaid. Hooray! Victory…ish. I took off the bandage just before curtain (I was being good and waited as long as I could), and nearly passed out from the process. I’m a boob. But the stitches got stuck on the gauze, it was all swollen and bruised…and I couldn’t even get the dumb bandaid to stay on right. In short, I ended up rewrapping the darn thing. I did cut the size down by about half, so it wasn’t so in-your-face-I-almost-amputated-my-finger kind of bandage. My mom could tell I had it on (she was looking for it because she told me I was crazy for only wanting to wear a bandaid – mom’s are always right), but my neighbor came and said she couldn’t see it from the audience. I’ll take it! Because I have to wear it for the entire run of the show. 😦 The good news? The show was awesome – none of the glitches from opening night – I figure I absorbed all of the bad luck…and then bled it out all over my kitchen. I’m all about taking one for the team!

Asparagus…you don’t have to use a knife to remove the woody ends (I’m a little wary of knives these days) – just give them a good bend, and they snap off themselves. Don’t skip this step in attempts to avoid wasting a perfectly good spear of asparagus (I have never done this…ever). It tastes bad and it’s impossible to chew, so you’ll end up throwing it away anyways. This is my favorite way to prepare the good ends though! A perfect combination of sweet and salty, and oh-so-tasty!

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Ingredients:

1 lb asparagus spears

2 Tbsp butter

2 Tbsp firmly packed brown sugar

3/4 cup chicken broth

Snap off woody ends of asparagus and discard. Heat butter in a large skillet over medium-high heat until melted. Stir in brown sugar. Cook, stirring continually until sugar dissolves. Add asparagus to brown sugar mixture, turning to coat. Saute for 2 min. Add the chicken broth to the skillet. Bring to a boil; reduce heat. Simmer, covered, until asparagus are crisp-tender.

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Crockpot Spaghetti and Chicken

8 Feb

The Olympics have started! I get seriously sucked into the Olympic Games. I used to only care about the figure skating (still my favorite part…not gonna lie). The rest was uber boring to my teeny-bopper mind – but something clicked awhile back. It was probably 2002 – when the Olympics actually came to my backyard. I gained a greater appreciation for all the sports and now I really love watching every second I can. This also means that I’m watching the Olympics when I should be cooking dinner. Enter Crockpot. Sponsored by the mom’s who don’t feel like doing more than dumping dinner in a pot and letting it magically cook itself.

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Ingredients

3 lb. chicken pieces

1 (2/3 oz.) pkg. Italian salad dressing mix

4 tbsp. melted butter

1 small onion, chopped

1 garlic clove, chopped

1 (10 1/2 oz.) can cream of chicken soup

8 oz. cream cheese

1/2 cup chicken broth

1 lb. of spaghetti

Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tbsp. melted butter. Cook on low for 4-6 hours. Melt 2 tbsp. butter in a saucepan and sauté onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth. Add this mixture to crockpot and cook on low for an additional hour. Prepare spaghetti according to package directions.

Egg Rolls

11 Jan

Sometimes I want to crawl into the bottom drawer in my bathroom and live there for a little while. For some reason, it is the warmest place in my house. The cabinet next to it is the second warmest place, and I find myself feeling more than a little twinge of jealousy when I discover my kids having a little warming siesta inside. I just hate being cold.

This was my second attempt at egg rolls, my first being not so successful. They had no flavor, and the recipe called for a flour/water mixture that made the filling taste strange. Needless to say, I conveniently ‘forgot’ where I put that recipe and worked on a new one. I got an, “Oh, much better,” from my husband for this one. 🙂 I adjusted it from a more complicate recipe because I’m a corner-cutter like that and sometimes you just want egg rolls without having to spend 4 hours preparing them! And I’m really please with the results! photo 3

Ingredients:

1/4 tsp ground ginger

2 cloves garlic, finely chopped

1/4 cup chicken broth

2 Tbsp soy sauce

1 Tbsp sugar

1-2 Tbsp sesame oil

1 medium sized pork chop, cut into small cubes

2 cups coleslaw mix

egg roll wrappers

In a small bowl, combine first 6 ingredients and mix until sugar is dissolved. In a medium skillet, add sauce to pork pieces and cook through, adding coleslaw the last couple of minutes being careful not too cook too long or the cabbage will become limp. Place mixture in wrappers, using 1-2 Tbsp of mixture per wrap. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides and continue rolling the egg roll up until it is closed. Press to seal.

In about a 1/2 inch of oil over moderately high heat, fry egg rolls until golden brown on all sides, using tongs to turn them.

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