Thanks to hurricane Irma with our power out for four days it was necessary to cook off as much of our frozen food that was going to go bad so this recipe was a quick throw together that actually came out not too bad!
You can make this recipe quick and easy or marinade the chicken for a little while either way it will come out great. One Chicken breast cut into ½” cubes will easily serve two persons and a bag of stir fry vegetables could serve up to 4, so just do the math with how many people you are serving.
While I tend not to endorse products, occasionally I find great stuff that out does most others, for teriyaki baste and glaze Iron Chef or Kikkomans are both excellent products and for the stir fry any one of the Birdseye frozen packets that suit your taste will work just fine.
Ingredients for Chicken Teriyaki Stir Fry
1 chicken breast cut into ½” cubes per 2 persons
1or more bottles teriyaki baste and glaze
1 package frozen stir fry vegetables per 2 persons
3 Tbs soy sauce
2 Tbs Sesame Oil (optional)
Cooked rice
Directions for Chicken Teriyaki Stir Fry
Marinate the chicken in some of the teriyaki baste for about an hour, then using a wok or stir fry pan or a large sauté pan, cook the chicken until almost done and lightly browning.
In another pot cook the rice.
To the chicken add the vegetables and cook for about five minutes covered or as directed on the package. Once the vegetable are cooked and hot add the rest of the teriyaki baste the soy sauce and sesame oil stir together bringing everything up to heat and serve over the rice.
Here are a few items to help make this recipe: http://amzn.to/2hbBA5s –Stir fry pan http://amzn.to/2yi7O6E –spatulas
This is a very simple and easy recipe to prepare and the end results will certainly make everyone eating it, happy, happy, happy.
I have updated my traditional Scottish Scones recipe to bring it into the 21st century, saving time and making the recipe even easier to make.
The sausage gravy recipe is a very simple one, for flavor I like to use a good sage sausage, but feel free to use any you like and add any herbs you think your family will go for.
Ingredients for Scones and Sausage Gravy
Scones:
¾ cup of milk (you can substitute buttermilk for a rich alternative)
1 egg beaten
2 cups flour – sifted +2-3 Tbs extra for kneading and rolling
2 tbs sugar
1 tbs baking powder
½ tsp salt
1/3 cup of butter = 5 1/3 tbs.cut to small cubes
1 Tbs shortening for sheet pan
Sausage Gravy:
1 # loose sausage
1/3 cup flour
3 cups milk
chopped parsley for garnish
Directions for Scottish Scones and Sausage Gravy
Scones:
Place the flour, sugar, salt and baking powder into the bowl of a large food processor. Pulse a few times to mix, Add the cubed butter and then pulse until you have a mixture similar to cornmeal.
Place this mixture into a bowl and add the Milk and egg and mix until all is combined, You should have a fairly sticky mixture.
Scoop out of the bowl onto a well floured surface dust the top with a little flour and then knead 5 or 6 times, then roll into a large ball and cut in half . Roll each half into a ball then flatten out and cut into 4 slices (Traditional recipe call for 6 slices but for this recipe a larger scone works better).
Place the cut slices onto a lightly grease baking sheet and place into a preheated 425º oven for about 12 minutes, until they have risen and are slightly browned on top. Place onto a wire rack to cool slightly.
Sausage Gravy:
In a large sauté pan on medium to medium high heat, cook the sausage until well done and broken into small pieces.
With the pan still on the heat add the flour and stir to combine with the sausage and the fat in the pan until all the raw flour is combined and cooked.
Add the milk and stir continuously until the mixture begins to boil and become thick.
Once thickened remove from the heat. Cut the scones in half and scoop the gravy over the top and garnish with the chopped parsley.
Scottish Scones with Sausage Gravy
Here are a few items to help make this recipe: http://amzn.to/2vbmmlL -Food Processor http://amzn.to/2vSx56w -Large Saute Pan
The Official Taste Tester
Scones and sausage gravy “I couldn’t have come up with a better combination” Ach Laddie! 5 paws
¾ cup of milk (you can substitute buttermilk for a rich alternative)
1 egg beaten
2 cups flour - sifted +2-3 Tbs extra for kneading and rolling
2 tbs sugar
1 tbs baking powder
½ tsp salt
1/3 cup of butter = 5 1/3 tbs.cut to small cubes
1 Tbs shortening for sheet pan
Sausage Gravy:
1 # loose sausage
1/3 cup flour
3 cups milk
chopped parsley for garnish
Instructions
Scones:
Place the flour, sugar, salt and baking powder into the bowl of a large food processor. Pulse a few times to mix, Add the cubed butter and then pulse until you have a mixture similar to cornmeal.
Place this mixture into a bowl and add the Milk and egg and mix until all is combined, You should have a fairly sticky mixture.
Scoop out of the bowl onto a well floured surface dust the top with a little flour and then knead 5 or 6 times, then roll into a large ball and cut in half . Roll each half into a ball then flatten out and cut into 4 slices (Traditional recipe call for 6 slices but for this recipe a larger scone works better).
Place the cut slices onto a lightly grease baking sheet and place into a preheated 425º oven for about 12 minutes, until they have risen and are slightly browned on top. Place onto a wire rack to cool slightly.
Sausage Gravy:
In a large saute pan on medium to medium high heat, cook the sausage until well done and broken into small pieces.
With the the still on the heat add the flour and stir to combine with the sausage and the fat in the pan until all the raw flour is combined and cooked.
Add the milk and stir continuously until the mixture begins to boil and become thick.
Once thickened remove from the heat. Cut the scones in half and scoop the gravy over the top and garmish with the chopped parsley.
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The other night while looking to make something different that we haven’t put up on the blog yet, I found that I had a lot of lemons left from a night of Chicken Piccata. This works out well as Chicken Francaise is both new to the blog and used up a bunch of lemons!
Most of the recipes that I researched use a whole chicken breast. I found that to get them to cook fully took quite a long time. I prefer to butterfly the breasts and pound them thin before using, as this shortens the time necessary to cook.
Ingredients for Chicken Francaise
1 chicken breast per person
2 eggs
2 Tbs Water or Milk
Juice of 2 lemons separated
1-2 lemons thinly sliced
1 cup all purpose flour
2 tsp garlic salt
2 tsp pepper
2-3 Tbs butter
1 Tbs neutral oil
1 shallot finely diced
1½ cups chicken stock
½ cup white wine
1 Tbs corn starch diluted in 1 Tbs water
salt & pepper to taste
Directions for Chicken Francaise
In a shallow bowl combine the eggs,2 Tbs of water and juice of one lemon and whisk until fully combined.
In a second shallow bowl place the flour, garlic salt and 2 tsp of pepper and stir until combined.
Place the butter and oil in a large sauté pan and bring up to medium high heat. Dip the chicken breasts into the egg wash then completely cover with the seasoned flour and place into the sauté pan and cook until lightly browned .
Once cooked place on a plate and cover with foil to keep warm.
Into the sauté pan place the shallot and cook for a minute or two. Add the wine and bringing the heat up to high cook until the wine is almost completely evaporated.
Now add the stock and the juice of the other lemon and deglaze the pan and then lower the heat to medium. Place the chicken back into the sauce and allow to simmer for about 8-10 minutes until the chicken is fully cooked.
Plate the chicken and taking the pan off the heat add the cornstarch and stir to slightly thicken the sauce, taste, adjust seasoning if necessary, and spoon the sauce over the chicken.
Place a few thin slices of lemon on top as garnish and serve.
Here are a few items to help make this recipe: http://amzn.to/2rIWaPk Large Sauté pan http://amzn.to/2sdeh2u Shallow dishes
The Official Taste Tester
If it Mooo’s or Cluck’s I’m in Luck, a true 5 paw effort!
In a shallow bowl combine the eggs, water and juice of one lemon and whisk until fully combined.
In a second shallow bowl place the flour, garlic salt and 2 tsp of pepper and stir until combined.
Place the butter and oil in a large sauté pan and bring up to medium high heat. Dip the chicken breasts into the egg wash then completely cover with the seasoned flour and place into the sautê pan and cook until lightly browned .
Once cooked place on a plate and cover with foil to keep warm.
Into the sauté pan place the shallot and cook for a minute or two. Add the wine and bringing the heat up to high cook until the wine is almost completely evaporated.
Now add the stock and the juice of the other lemon and deglaze the pan and then lower the heat to medium. Place the chicken back into the sauce and allow to simmer for about 8-10 minutes until the chicken is fully cooked.
Plate the chicken and taking the pan off the heat add the cornstarch and stir to slightly thicken the sauce, taste adjust seasoning if necessary, and spoon the sauce over the chicken.
Place a few thin slices of lemon on top as garnish and serv
If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .
Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.
