Kicky Steak Strips with Rice

Jacob did the cooking tonight and made this recipe. We gave it a 4.5 rating out of 5. It was easy to make and went well with the rice. It was definitely different! Here is a link to the recipe. Kicky Steak Strips with Rice









Ingredients

• 1/2 Cup Worcestershire sauce
• 2 TBS yellow mustard
• 1 pound top sirloin steak, cut into thin strips
• 1 cup uncooked long grain white rice
• 2 cups of water
• 1 TBS olive oil
• 1/2 cup chopped sweet onion
• 2 gloves garlic, peeled and chpped
• 1 TSP pepper

Directions

1. In a medium container, mix Worcestershire sauce and mustard. Place steak strips in the mixture. Cover, and marinate in the refrigerator at least 30 minutes.
2. Place rice and water in a medium saucepan, and bring to a boil. Reduce heat, cover and cook 20 minutes.
3. Heat olive oil in a medium saucepan over medium heat. Stir in the onion and garlic, and cook until tender. Season with pepper. Place steak into the saucepan and cook 5 to 7 minutes on each side, to desired doneness. Discard remaining marinade. Serve over cooked rice.

Peachy Chicken with Red Wine

My wife made this tonight and it was YUMMY. I was a little skeptical of eating peaches with chicken, but it turned out great. Jacob gave it a 5.0 and we gave it a 4.75 out of 5. My wife used two fresh peaches that were ripe, but not too ripe! I cannot find the recipe online where she found it originally, but she had printed it back in 2010, so it may be gone from that website. I did find it on the Betty Crocker website-- Peachy Chicken with Red Wine Here is the recipe! We served this with rice and vegetables.  Enjoy.

• 4 boneless skinless chicken breasts
• 1/2 TSP of freshly ground black pepper
• 1/4 TSP salt
• 3 TBS whole grain pastry flour (we used just regular flour)
• 1. TBS olive oil
• 3 shallots, thinly sliced
• 1/2 cup dry red wine OR chicken broth (we used the broth)
• 2 firm ripe peaches
• 1/2 cup loosely packed fresh basil, sliced

1. Use hands to flatten the chicken breasts to an even thickness. Season chicken with pepper and salt. Coat with flour, patting off excess.
2. Heat a large nonstick skillet over medium heat; add 2 TSP of oil, Add chicken breasts; cook 12 minutes turning once, until an instant-read thermometer inserted into the thickest portion reads 160 degrees F and juices run clear. Remove chicken to a plate.
3. Add remaining oil and shallots to the skillet. Cook and stir over medium heat 2-3 minutes or until shallots soften. Add wine (or broth); stir to scrape up any brown bits. Increase heat to medium-high; add peaches. cook and stir 2 minutes until wine reduced slightly. Return chicken and any juices on plate to the skillet. Cook 1 to 2 minutes, stirring frequently, or until chicken is hot. Stir in basil.