Welcome to my Food Blog!
Welcome! My name is Anne, aka ThePharmGirl. In 2010, I successfully made 100 recipes as a New Year's Resolution to expand my culinary repertoire and cooking skills beyond the frozen microwave dinner. This blog is a continuation of my culinary journey and serves as my personal virtual recipe box. Sometimes I like to have fun-- Check out my Muppet Mania Menu, The 12 Days of Christmas, and my Musical-themed recipes.
My current mission(s) for 2020:
My current mission(s) for 2020:
* Make at least 20 recipes for the Instant Pot
* Use the Spiralizer more often
Tuesday, May 13, 2014
The Wheel of Meals landed on Light/Healthy
This recipe was fast, easy, and tasted great.
Recipe from Light & Delish Magazine
4 boneless chicken thighs
1&1/2 tablespoons fresh rosemary leaves, chopped
1 teaspoon grated lemon zest
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
olive oil cooking spray
juice from lemon
2/3 cup dry white wine
Combine rosemary, zest, salt, and pepper; rub mixture over chicken. Spray a large skillet with cooking spray and place over medium heat. Add chicken, skin side up, and cook 5 minutes. Turn chicken skin-side down. Squeeze a little lemon juice over chicken. Cover and continue to cook 10 minutes until chicken is cooked and skin is crisp. Transfer to a warm plate. Pour wine into skillet, raise heat to high, and boil 2 minutes, scraping up browned bits with a wooden spoon. Spoon over chicken to serve.
Friday, May 9, 2014
The Wheel of Meals landed on International
Yay! The Wheel of Meals is back after a two-month hiatus while completing the March freezer meals (This makes Jeremy very happy). Now I have some catching up to do with the Wheel. Since we finally had a warm day, I decided to go for a recipe that included using the outdoor grill. The glazed grilled chicken was moist and delicious. The sesame broccoli was good too. But those Szechuan noodles--ack! My sensitive American palate couldn't handle the heat. Jeremy didn't mind and ate his whole portion plus some, but I couldn't take more than two bites. My tongue was on fire. I plan to used the leftover glazed chicken and broccoli in a salad tomorrow.
Glazed Chicken and Szechuan Noodles with Sesame Broccoli
from Cooking Light Magazine July 2012
Serves 4; 480 calories
1 tablespoon grated peeled fresh ginger
3 tablespoons hoisin sauce
1 teaspoon olive oil
1 teaspoon lower-sodium soy sauce
8 skinless, boneless chicken thighs
6 oz uncooked udon noodles (or whole wheat linguine)
1/4 cup Szechuan sauce
1 tablespoon reduced-fat creamy peanut butter
2 teaspoons lower-sodium soy sauce
2 teaspoons lime juice
1 cup matchstick-cut carrots
1/2 cup matchstick-cut green onions
12 ounces broccoli florets
1 tablespoon toasted sesame seeds
1 tablespoon dark sesame oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Combine first 4 ingredients in a medium bowl; stir well. Add chicken and toss to coat. Place chicken on preheated grill rack coated with cooking spray and cook over medium-high heat. Grill 4 minutes on each side or until done.
Meanwhile, add 1 inch of water to a saucepan and set a vegetable steamer in the pan. Add broccoli and steam, covered, for about 4 minutes or until crisp-tender. Place broccoli in a medium bowl and toss with oil, salt, pepper, and sesame seeds.
Cook noodles according to package directions. Drain. Combine Szechuan sauce, peanut butter, soy sauce, and juice in a large bowl, stirring with a whisk. Add noodles, carrots, and green onions; toss and serve immediately.
Finally... the last recipe from my March Freezer Meal Madness. We liked this recipe--it had good flavor and it was easy to prepare and make.
Slow-Cooker Tex-Mex Chicken
Recipe from Kraftrecipes.com
1 pound boneless skinless chicken breasts, cut into strips
2 tablespoons (1/2 package) Taco Seasoning Mix
2 tablespoons flour
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 cup frozen corn
1&1/2 cups thick & chunky salsa
shredded Mexican-style cheese
green onions, sliced
Toss chicken with taco seasoning and flour and add to slow cooker. Stir in veggies and salsa. Cook on low 6-8 hours. Serve over rice topped with cheese and onions.
This is another recipe from my March Freezer Meal Madness. It was my least favorite of the ones I made. Maybe it sat too long in the crockpot, but the chicken dried out and the pineapple was weird.
Crockpot Hawaiian Chicken
4 chicken breasts
1/2 cup sugar
1/2 cup vinegar
3 garlic cloves
2 tablespoons soy sauce
1/2 cup pineapple juice
1/2 can pineapple chunks
Cook 6-7 hours in slow cooker on low. Serve over rice.