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:
* Make at least 20 recipes for the Instant Pot
* Use the Spiralizer more often

Tuesday, May 13, 2014

Rosemary Chicken

The Wheel of Meals landed on Light/Healthy

This recipe was fast, easy, and tasted great.

Rosemary Chicken
Recipe from Light & Delish Magazine
245 calories

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

Glazed Chicken and Szechuan Noodles with Sesame Broccoli

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.

Slow-Cooker Tex-Mex Chicken

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
cooked rice
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.

Crockpot Hawaiian Chicken

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.