Sesame Chicken – Quick and Easy – 25 Minutes – Gluten Free

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Sesame Chicken is ….

…….what I order every time we go to our favorite Chinese restaurant, the Hunan Lion on South Lamar here in Austin.

It’s gotten to the point that the waitresses don’t even ask me what I want anymore. Gammy always gets Chicken and Broccoli, same deal.

I’ve tried a few different recipes that I found online and twisted and turned on them until I was happy with this one.

It is Quick and Easy and Delish which are the definite requirements here at poppopcooks.com

Having said all that here we go!

Put the minute rice ( or regular rice) on to cook, that is if you don’t have any leftover rice in the freezer waiting for you to microwave it. As suggested in my 10 tips for quick and easy weeknight meals.

Cut the chicken up into pieces a little bit bigger than bite size.

Put a skillet on at medium high and swirl in enough olive oil to cover the bottom.

In a bowl big enough to handle the chicken, mix together the egg, the cornstarch, the salt and pepper.

Put the chicken in the bowl and stir it up getting it covered with the egg mixture. Then put it all in the skillet. Be sure to add all of the egg mixture.

Stir it it right away and toss or stir it a few times as it cooks. 7-9 minutes.

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While the chicken is cooking, back to the bowl. Mix up all the other ingredients except the peas and their share of the chopped garlic.

Just before the chicken is done put another larger skillet on at medium high with enough olive oil to cover the bottom. Put the peas and the garlic in  and toss them often as they cook. They only need 2-3 minutes. The snow peas are best a little crispy not at all soggy.

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When the chicken is browned and is firm to a poke add the sauce and stir it in  getting the chicken all covered in that good stuff. The sauce will thicken up pretty quickly and as soon as it does…..

……enjoy your fresh off the stove Sesame Chicken.

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Chicken sautéed with a easily made sesame sauce served with snow peas and rice.
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Put the minute rice ( or regular rice) on to cook, that is if you don't have any leftover rice in the freezer waiting for you to microwave it.
  2. Cut the chicken up into pieces a little bit bigger than bite size. Put a skillet on at medium high and swirl in enough olive oil to cover the bottom. In a bowl big enough to handle the chicken, mix together the egg, the cornstarch, the salt and pepper. Put the chicken in the bowl and stir it up getting it covered with the egg mixture. Then put it all in the skillet. Be sure to add all of the egg mixture. Stir it it right away and toss or stir it a few times as it cooks. 7-9 minutes.
  3. While the chicken is cooking, back to the bowl. Mix up all the other ingredients except the peas and their share of the chopped garlic. Just before the chicken is done put another larger skillet on at medium high with enough olive oil to cover the bottom. Put the peas and the garlic in and toss them often as they cook. They only need 2-3 minutes. The snow peas are best a little crispy not at all soggy.
  4. When the chicken is browned and is firm to a poke add the sauce and stir it in getting the chicken all covered in that good stuff. The sauce will thicken up pretty quickly and as soon as it does..enjoy your fresh off the stove Sesame Chicken.
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Filet Mignon – Quick and Easy – 30 Minutes

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If Filet Mignon sounds a little too restauranty and chefy for you to make at home.

That is not so!

It definitely qualifies as Quick and Easy and …….

……..it’s not real expensive. You can get USDA choice beef tenderloin steaks for $8.99 – $9.99 a pound at Costco and Sam’s. A pound will give you two big (8oz.) steaks or 3 -4 regular size.

And,,,you will still get this great meal on the table in less than 30 minutes.

Tonight I put some string beans and onions in a skillet on a burner set at medium heat with salt, pepper, lemon juice and butter.

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Stir them a few times as they do their thing. When the onions have started to wilt add the white wine – or chicken stock – and let the wine simmer and reduce a little.

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While the veggies are getting cooked. Multi task a little and put another skillet on a medium high and swirl about a tablespoon of olive oil in.

Salt pepper and garlic powder both sides of your beef tenderloin steaks and put ’em in the skillet. Just sear each side for about 2 minutes and …..

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……put them in a dish that will catch the drippings and put the dish on an idle burner to keep warm. Don’t worry about them not being cooked on the inside they are going to cook some more in with the wine and the mushrooms.Filet Mignon-3-poppopcooks.com-beef tenderloin-beef tenderloin recipe-beef steak-beef recipes-tenderloin-easy filet mignon recipe-Quick and easy-gluten free-paleo

Rinse off the mushrooms. You could use bigger ones than shown here and cut them up. We like these baby portabellas.

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If you are using jarred mushrooms just drain them. Put the mushrooms in the steak pan and brown them a little.

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Add the salt, pepper, onions, garlic and rosemary.

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Stir it up and let it cook until the onions just start to brown a little on their edges and add the butter and the red wine. Stir with a wooden spoon scraping the bits of meat off the bottom.

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Put the steaks and the drippings back in and turn them over a few times as the butter melts and the wine reduces. When the filet mignon is cooked to the degree of doneness that YOU want   – rare is soft to a poke or 140-145° on a meat thermometer – starting to get firm or 155-160° is medium – firm or 165-170° is well done.

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Serve up and enjoy your Filet Mignon. Top the steaks off with the onions and a little of the sauce.

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Oh yeah, and get after the rest of that red wine. We had a nice bottle of pinot noir with our filet mignon.

Of course some of Poppop’s easy homemade bread is always nice too.

 

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Prep Time 10 minutes
Cook Time 15-20 minutes
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Prep Time 10 minutes
Cook Time 15-20 minutes
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Instructions
  1. put some string beans and onions in a skillet on a burner set at medium heat with salt, pepper, lemon juice and butter. Stir them a few times as they do their thing. When the onions have started to wilt add the white wine - or chicken stock - and let the wine simmer and reduce a little.
  2. Salt pepper and garlic powder both sides of your beef steaks and put 'em in the skillet. Just sear each side for about 2 minutes and put them in a dish that will catch the drippings and put the dish on an idle burner to keep warm. Don't worry about them not being cooked on the inside they are going to cook some more with the onions and mushrooms.
  3. Rinse off the mushrooms. You could use bigger ones than shown here and cut them up. We like these baby portabellas. If you are using jarred mushrooms just drain them. Put the mushrooms in the steak pan and brown them a little.
  4. Add the salt, pepper, onions, garlic and rosemary. Stir it up and let it cook until the onions just start to brown a little on their edges and add the butter and the red wine. Stir with a wooden spoon scraping the bits of meat off the bottom. Put the steaks and the drippings back in and turn them over a few times as the butter melts and the wine reduces. When the filet mignon is cooked to the degree of doneness that YOU want - rare is soft to a poke or 140-145° on a meat thermometer - starting to get firm or 155-160° is medium - firm or 165-170° is well done.
  5. Serve up and enjoy your Filet Mignon. Top the steaks off with the onions and a little of the sauce.
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Easy Pork Tenderloin Steaks with Red Wine Balsamic Glaze

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Easy Pork Tenderloin Steaks with…

….Red Wine Balsamic Glaze is…

…not complicated. It is a snap! And,, you can easily multi task and put together the veggies along with Pork Tenderloin Steaks in under 30 minutes.

Put two skillets on the stove. One at medium and one at medium high. Eyeball enough olive oil in each to barely cover the bottoms.

We had some pearl onions leftover from a big batch of caramelized pearl onions that I had made for some family guests.

We always have baby carrots and frozen peas so that’s what we’re going to put together along with the Pork Tenderloin Steaks.

No cleaning or peeling necessary.

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Just put them in the skillet set at medium. Sprinkle a little salt and pepper and toss or gently stir a few times as they cook.

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With a sharp knife trim the silver skin off the tenderloin and cut into 1″ thick steaks. Sprinkle with salt, pepper and powdered garlic then add them to the skillet.

About 3-5 minutes a side depending on how well done that YOU like them.

Still soft to a finger poke is rare – starting to get firm is medium and firm is well done.

With an instant read meat thermometer 145°F is rare – 160 is medium and 170 is well done.

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When the second side is almost done add the red wine and the balsamic vinegar. Bring the liquids up to a fast simmer and reduce the heat just enough to maintain the simmer.

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Let the liquid reduce a little and add the peas to the carrots and onions.

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Toss the veggies a few times and as soon as the peas are warm the wine balsamic mixture will have reduced a little and…..

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…your Pork Tenderloin Steaks are ready to serve. Spoon some of the liquid on the steaks and enjoy!!

Pinot Noir works real well for the glaze and the rest of the bottle goes along great with your Pork Tenderloin Steaks.

 

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Pork Tenderloin steaks sautéed in a red wine and balsamic vinegar reduction
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Put two skillets on the stove. One at medium and one at medium high. Eyeball enough olive oil in each to barely cover the bottoms.
  2. Put the carrots and onions in the pan that you have set at medium. Sprinkle a little salt and pepper and toss or gently stir a few times as they cook.
  3. With a sharp knife trim the silver skin off the tenderloin and cut into 1" thick steaks. Sprinkle with salt, pepper and powdered garlic then add them to the skillet. About 3-5 minutes a side depending on how well done that YOU like them. Finger poke - still soft is rare - starting to get firm is medium and firm is well done. With an instant read meat thermometer 145°F is rare - 160 is medium and 170 is well done.
  4. When the second side is almost done add the red wine and the balsamic vinegar. Bring the liquids up to a fast simmer and reduce the heat just enough to maintain the simmer.
  5. Let the liquid reduce a little and add the peas to the carrots and onions. Toss the veggies a few times and as soon as the peas are warm the wine balsamic mixture will have reduced a little and your Pork Tenderloin Steaks are ready to serve. Enjoy!!
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Baked Cod One Pan Dinner – Quick and Easy – 25 Minutes

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Your Baked Cod One Pan Dinner is…

……easy and delicious. And,,,it’s all going to be ready to serve in 25 minutes or less. 

We’ve gotten to where we do the whole meal in one pan in the oven or one pot on the stove a couple of nights a week. As long as it still turns out real good it works for us and for a lot of my readers.

When you do it in the oven you should aim at using ingredients that all take as close as possible to the same time to cook. That doesn’t mean that you couldn’t add ingredients after the first ingredients have cooked some. But, doing that in the oven is a little more involved than on the stovetop.

This baked cod one pan dinner is 10 minutes doing the easy preparation and 15 minutes in the oven.

Set the oven at 450°F/232°C. Put the butter in a bowl in the microwave and melt it.

Line a cookie sheet with aluminum foil or use a nonstick cookie sheet. Peel the potatoes and carrots then cut them into french fry shapes.

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Put the carrots and potatoes in the cookie sheet and drizzle them with some olive oil. Sprinkle the salt, pepper and 1/2 of the rest of the spices on the pile and toss everything together with your hands or a flipper kind of utensil.

Spread them out towards the sides of the cookie sheet leaving room in the middle for the cod fillets.

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Add the lemon juice, and the rest of the dry ingredients except the salt to the melted butter. The cod fillets have enough of their own salt.

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Lay the cod fillets on the empty spot in the cookie sheet.

Brush half of the melted butter mixture onto the cod fillets.

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Put it in the oven on a middle shelf and bake it for 15 minutes. If you want it to be a little crisp on the top surfaces switch the oven to broiler and move it to the top shelf for the last couple of minutes.

Top off the cod fillets with the rest of the butter mixture and serve up your Baked Cod One Pan Dinner.

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Gammy opted for some Chardonnay tonight so, yup, that’s what we had and it made real nice combo with our Baked Cod.

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Cod filets baked with the potatoes and carrots all in one cookie sheet.
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Set the oven at 450°F/232°C. Put the butter in bowl in the microwave and melt it. Line a cookie sheet with aluminum foil or use a nonstick cookie sheet. Peel the potatoes and carrots then cut them into french fry shapes.
  2. Put the carrots and potatoes in the cookie sheet and drizzle them with some olive oil. Sprinkle the salt, pepper and 1/2 of the rest of the spices on the pile and toss everything together with your hands or a flipper kind of utensil. Spread them out towards the sides of the cookie sheet leaving room in the middle for the cod fillets.
  3. Add the lemon juice, garlic powder, black pepper, dried basil and dried rosemary to the melted butter. Notice no salt. The cod fillets have enough of their own salt. Place the cod fillets on their spot in the cookie sheet. Brush half of the melted butter mixture on the cod fillets. Put it in the oven on a middle shelf and bake it for 15 minutes. If you want it to be a little crunchy on the top surfaces switch the oven to broiler and move it to the top shelf for the last couple of minutes.
  4. Top off the cod fillets with the rest of the butter mixture and serve up your Baked Cod One Pan Dinner.
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