Brannon’s new low carb dinner. YUM!
Ginger Soy Chicken
1/4 cup sugar
1/2 cup warm water
2 tablespoons gluten free tamari (or regular soy sauce if you’re not concerned about gluten)
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 teaspoon hot water
1 tablespoon dijon mustard
2 cloves garlic, minced
2 tablespoons Fresh grated ginger
In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.Add mustard/garlic to taste.
Marinade Chicken tenders in sauce mixture for 2 hours. saving some to the side for dressing the salad. Grill chicken till cooked through.
Dice chicken and top on Baby Spinach. Drizzle with remaining dressing. and enjoy.
Total Carbs: 3 for 3 tenders over the spinach.
Hall made these for dinner friday night, and OMG! They were fantastic!
Super-Duper Hamburger by Hall
1LB Ground Beef (no lean meat here…fat = flavor 80/20′ll do)
1 cup Italian Bread crumbs
Worcestershire
Jasper Hill Bayley Hazen Blue cheese (or favorite blue, not to strong but needs to be soft not crumbly)
French style hamburger buns or pretzel buns
1 Medium Onion diced
1 tsp minced garlic
1 tsp olive oil
dash of salt
1.5 TBSP Balsamic vinegar
1 tsp Worcestershire
1/2 tsp butter
Portion out hamburger meat. Pour desired amount of Worcestershire on meat and set aside to marinade. We’ll get to the other stuff in a sec…
Dice onions to desired size and thickness. sprinkle with kosher salt and toss in olive oil in small bowl. place skillet over med high heat. Toss in onions and saute till translucent. add Garlic and continue to cook until onions caramelize (slight browning) reduce heat to med low and add Worcestershire and Balsamic vinegar. Cook over med low heat until all liquid has reduced and thickened. Add butter and remove from heat.
Coat hamburger meat in breadcrumbs and spray with non stick spray. Cook on grill. Just before burger meat is done cut buns in half and lightly butter. Place hamburger buns on grill long enough to lightly toast… watch your buns closely they could burn if you walk away from them. (yes, I just said that 
!) JUST before serving place blue cheese on top of burgers and place the top cap bun on top of cheese turn grill off. Remove and plate the bottom bun and place the onion reduction on bun. Place burger with cheese and top bun on top of that and enjoy!
TIPS: The creamier the blue cheese the better it will slice and the less it will crumble. While you cook all this stuff up let your blue cheese sit out and come to room temp, it will slice better.
Onion smell killer!! Keep your onions in the fridge or at least place it in the fridge for a few hours before hacking it ta pieces. This will cut down on the sulfur that onions release when their cells are broken and you and your family will keep from looking like you just watched Old Yeller!
What ever! you know you cried at the end of that movie too!!!
Brannon came up with this recipe one day while we were driving home from work at WDW. It sounded so good, that we had to stop at Publix to get the ingredients. That night he made it and it was fantastic. It is such a great recipe for the spring and summer, since it is light and fruity.
Citrus Honey Chicken
½ cup Green Bell Pepper
½ Orange Bell Pepper
2 small Yellow Onions
10 springs of Cilantro Leaves
1 tbsp minced Garlic
2 tbsp Lemon Juice
1 small can of Pineapple Juice
2-3 cups of Orange Juice
2 tbsp Clover Honey
Boneless Chicken Breast
Chutney: Toss the bell peppers, onions, Cilantro, Garlic and lemon juice in a food processor. Pulse until mixture is chunky.
Sauce: Over medium heat, add the Pineapple Juice, Orange Juice and Honey in a sauce pan. Reduce the mixture until about 1/3 of the original amounts remains.
Chicken: Preheat oven to 350°F. Rub each breast with kosher salt and pepper. Sear on each side, and then place in the oven for 15 minutes to finish cooking.
To Finish: Place the chicken on a plate, and place a small amount of the chutney on the chicken. Spoon the sauce over it and serve!
With the temperatures finally hovering around the 90s, it’s time for some cool salad. My favorite is
Black and Blue Salad
1 package of Romaine Lettuce
1 ½ cups of favorite crouton
6 oz.. Steak, cooked and sliced into strips
¼ cup Parmesan, shredded
¼ cup Blue Cheese Crumbles
¼ cup cooked Bacon
¼ cup Caesar Dressing
In a large bowl, combine the lettuce, bacon, Parmesan cheese, and Caesar dressing. Add the croutons and steak slices to the top, and sprinkle on the Blue cheese crumbles.
Tips: For a lighter tasting salad, add some mix greens to the romaine lettuce. And instead of Caesar dressing, use balsamic vinegar.
For a more fulfilling version, saute some bites sizes of zucchini, squash and asparagus and top the salad with them, while they are still hot. YUM!
Brannon made this recipe while we were living in Lakeland, FL, since we had TONS of juicy peaches that we just couldn’t seem to get rid of (I think they kept multiplying). It is a great spring/summer time recipe.
Ginger Peach Chicken
1/2 cup sliced water chestnuts
1 6oz package froze pea pods, cooked and drained
4 small skinless, boneless chicken breast halves
2-3 peaches sliced and sprinkled with sugar (keep the juice)
Water
1 tsp cornstarch
1/2 tsp grated fresh ginger
1/4 tsp salt
Preheat a large nonstick skillet over medium heat. Once heated, add the chicken and cook over medium heat for 8 to 10 minutes or until cooked all the way through, and golden brown. Remove the chicken from the skillet and keep warm.
While the chicken is cooking, drain the peaches, pouring the juice into a 1/2 cup measuring cup. Add enough water to the juice to equal 1/2 cup. In a bowl, mix together the juice mixture, cornstarch, ginger and salt. Once thoroughly mixed, add the mixture to the skillet. Stir until sauce has thickened and starts to bubble. Continue cooking and stirring for an additional minute, before adding the chicken, peaces and water chestnuts. Heat thoroughly.
Serve over rice. Makes 4 servings.
