FFf Eclectic Red Barn: what's for dinner
Showing posts with label what's for dinner. Show all posts
Showing posts with label what's for dinner. Show all posts

Saturday, January 9, 2021

Crispy Baked Zucchini Fries

Crispy Baked Zucchini Fries

I love crunchy food but hate the idea of frying them, so if I can bake them, I am all in. These baked zucchini fries were crispy and golden brown. 

Crispy Baked Zucchini Fries. Share NOW. #sidedish #zucchini #friendzucchini #eclecticredbarn

Wednesday, December 2, 2020

Kung Pao Chicken

Kung Pao Chicken

We love Chinese food but our local Chinese restaurant closed so I have had to make some dishes at home to satisfy of cravings. I love to find meals that are quick and easy and this one fits the bill.  After making this dish, there's no need to get take out again. 

The original recipe called for dried chilies, but I did not have them so I used chilies in Adobo sauce.  

I don't often get to take great pictures since hubby is usually waiting to try the dish. He loved this recipe. 

Kung Pao Chicken. Share NOW. #chinese #maindish #dinner #easyrecipe #eclecticredbarn

This is going to be one of our new favorite Chinese takeout dishes, at home!

Recipe                                                                                                      Print

Kung Pao Chicken. Share NOW. #chinese #maindish #dinner #easyrecipe #eclecticredbarn

  • - 12 oz (350 g) boneless, skinless chicken breast or thigh, cut into bite-sized pieces
  • - ¼ teaspoon salt
  • - Dash of white pepper
  • - 1 teaspoon all-purpose cornstarch
  • - 2 tablespoons oil
  • - 1 garlic clove, minced
  • - ½ teaspoon crushed red pepper
  • - 6 dried chilies or chile de arbol or chiles in Adobo sauce
  • - 1 large red pepper, diced
  • - 2 tablespoons finely chopped green onion (scallion), white and green parts, plus more for garnish
  • - ½ cup (150 g) dry roasted peanuts, plus more for garnish


  • - 2 tablespoons Chinese black vinegar or balsamic vinegar
  • - 2 tablespoons basic chicken stock
  • - 1 teaspoon sugar
  • - 1 ½ tablespoons Chinese rice wine or cooking sherry
  • - 1 tablespoon hoisin sauce
  • - 2 teaspoons oyster sauce
  • - 2 teaspoons soy sauce
  • - 1 teaspoon dark sesame oil
  • - 1 teaspoon all-purpose cornstarch
  • - 1 teaspoon water


- Combine all of the ingredients for the sauce in a small bowl. Set aside.

- Toss the chicken with the salt, pepper, and the all-purpose cornstarch. Cover and refrigerate for 20 minutes.

- Heat ½ the oil in wok or skillet over medium-high heat. Add the chicken pieces and stir-fry until the chicken turns white about 2 minutes. Remove the chicken from the pan and set aside. Wash and thoroughly dry the wok or skillet.

- Heat the remaining oil in a wok or skillet over medium-high high heat. Add the garlic to the wok or skillet and stir-fry until fragrant, about 30 seconds. Add the dried red chilies and stir-fry until aromatic, about 1 minute. Add the red bell pepper and stir-fry for 1 minute. Add the reserved chicken and stir-fry for 2 minutes. Add the stir-fry sauce and stir-fry for 1 minute, until the chicken is nicely coated. Add the peanuts and green onion and stir-fry for 30 seconds.

Dish out and garnish with more green onions and peanuts. Serve immediately with hot steaming rice.

Sunday, January 26, 2020

Lime Glazed Chicken

Lime Glazed Chicken

I saw this recipe and since I love chicken, thought I would make it for dinner. Of course, you know me, I never have the right ingredients so I had to substitute some of it.
lime glazed chicken. Share NOW. #easydinners #dinners #chicken #eclecticredbarn

Sunday, December 1, 2019

Creamy Lemon Chicken Dish

Creamy Lemon Chicken Dish

Now that Thanksgiving is over, I need something other than turkey for dinner. Although I love leftovers, I was ready for something NOT turkey. So this Creamy Lemon Chicken was easy and tasted great. The creamy lemon sauce is amazing. Of course, I do love my chicken recipes. 

Sunday, June 9, 2019

Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

We discovered that there is a mushroom farm near us. My husband bought some sliced mushrooms a few weeks ago. A large package, 16oz, of portobello mushrooms was $1. Then last week he went to get some more and they were bringing in containers of whole portobello mushrooms and bought me a box.  I wish I had taken a picture of the box when he brought it home. It was piled high with these beautiful, large mushrooms. 

I sauted some with our beef tenderloin, added some to a meatloaf and put them in our burgers. I even made some stuffed mushrooms. 
Eclectic Red Barn: Sausage Stuffed Mushrooms

Sunday, April 14, 2019

Asian Pork Chops

Easy Asian Pork Chops

My husband loves pork chops but I am not a huge fan. They are OK, but they always seem to be dry. So when I saw this recipe, I thought I would like it. I thought hubby had bought pork chops but they were country style ribs. You have to work with what you have, right?

I mixed up the marinade and put them in the fridge. I had everything except for the red chile so I added some chile sauce instead. They were so yummy.

Sunday, January 27, 2019

Chicken Enchiladas

Amazing Chicken Enchiladas

Do you like Mexican food? We love it. My husband would choose a Mexican restaurant over any other restaurant. So I wanted to make some Mexican food that we could eat at home. I have made enchiladas with a bechamel sauce but this time I decided to make a tomato base sauce. 

Eclectic Red Barn:  Chicken Enchiladas

Sunday, November 25, 2018

Honey Glazed Pork Tenderloin

Honey Glazed Pork Tenderloin

This recipe all started after seeing a recipe that Jas (All That's Jas) had posted. Her recipe was for ribs and they looked so good, but I had a pork tenderloin and thought that maybe I could use the rub on it instead of ribs. You can find Jas's recipe over on her site for Roasted Pork Ribs with Honey Glaze.

Sunday, September 23, 2018

Pork Tenderloin with Dijon Wine Sauce

Pork Tenderloin with Dijon Wine Sauce

Our schedule has been so crazy lately so dinner is usually thrown together, so I wanted to make something better but still easy.  I found a recipe for a pork tenderloin but it called for Marsala wine and I didn't have any so I used  a white wine instead for the sauce. 

You coat the tenderloin with Dijon mustard and then browned it before baking it in the oven.

Sunday, September 2, 2018

Chicken and Salsa Dish

When it comes time for dinner, sometimes I like a quick and easy meal. Although this meal may not be ready in under 30 minutes (around 45) it is easy to put together. 

Eclectic Red Barn: Chicken and Salsa Dish

Thursday, May 10, 2018

Honey-Mustard Pecan-Crusted Chicken

I love chicken and I am always trying new ways to serve it. The ingredients for this chicken are things you probably already have in your pantry. 

As many of you know, I always have pecans, since my brother-in-law runs a pecan farm, so this recipe was a perfect fit for me. 
Eclectic Red Barn: Honey-Mustard Pecan-Crusted Chicken

Sunday, April 8, 2018

Making Fried Green Tomatoes in Florida

Living in Florida, are growing season is almost done. Today, my husband was out in the garden and said, I have several green tomatoes, can you make me fried green tomatoes? 

I am not a tomato fan, but I am willing to make them for him. Are you a tomato fan?

I know that tomatoes are so good for you and if you love tomatoes check out:
5 Benefits of Eating and Growing the Best Tomatoes Ever.

Eclectic Red Barn: Fried Green Tomatoes

Sunday, February 18, 2018

Colcannon Shepard's Pie

With St. Patrick's Day right around the corner, I thought I would share this Colcannon Shepherd's Pie. Although not Irish, I enjoy many Irish meals. I have made many versions of shepherd's pie but this is one of my favorites even though it takes a little more work.

The topping is made with mashed potatoes and cabbage thus the name colcannon. This is both an Irish and Scottish dish. Sometimes it is made as a side dish and leftovers can be made into cakes, similar to potato latkes.

Wednesday, November 15, 2017

Turkey Curry

I love curry although my husband is not a big fan. He will eat it and doesn't complain, but it's not one of his favorites.

I think people either love curry or hate it. Which side are you on? If you hate it, leave out the curry. I did once and it was still really good. (That's another story) 

Also if you are doing the low carb thing, this is great over cauliflower rice which I am showing here. 
Eclectic Red Barn: Turkey Curry

Friday, October 6, 2017

Sunday, September 3, 2017

Do you know what a Pittsburgh Salad is?

When I lived in Pittsburgh, PA they had a salad called the Pittsburgh Salad. You could find it on most menus and it was one of my favorites. 

When I go to other parts of the country, you might be able to find something similar but not the way it is prepared in Western PA. 

So what is so different about a Pittsburgh Salad. Well, it's about how it's created. 

Eclectic Red Barn: Pittsburgh Salad with steak and fries and cheese

Saturday, August 26, 2017

Honey Dijon Baked Carrots

When I saw this recipe for Honey Dijon Baked Cauliflower from Stacie @SimplieStacie I knew I had to make it. We love cauliflower and I am always looking for new ways to prepare it.

So the other night I started to pull all the ingredients together. Of course it was around 5:30 when I decided to do this. I had seen a package of what I thought was cauliflower in the freezer so I would be good to go.
Eclectic Red Barn: Honey Dijon Baked Carrots

Sunday, August 20, 2017

Vegetable Marengo - An End of Season Vegetable Dish

So many fresh vegetable in August and I was always looking for ways to use vegetables from the garden and this Vegetable Marengo was it. My kids love it and every year around this time request this recipe. 

I made it for my daughter and friends while camping last weekend. It was a huge hit. 

Eclectic Red Barn: Vegetable Marengo

Tuesday, July 11, 2017

Making Fried Green Tomatoes

It might be early to be talking about fresh picked tomatoes, but here in Florida I am surprised that we still have some. It is not the season for them. Gardening, except for herbs and some other plants do better starting in October when the temperature is cooler. 

Since we were going on vacation, I decided to pick what was still on the plants and make my husband some fried green tomatoes. 

I know that tomatoes are good for you but they are not for me. Growing up, everyone in the family ate them except for me. I don't even like ketchup. I just don't like the taste of tomatoes. 

Eclectic Red Barn: Fried Green Tomatoes

Sunday, June 11, 2017

Teriyaki Beef Skewers

The rain has mainly stopped although the water is still in my back yard and receding a little in the front. You may have seen my post on the flooding here in Davie, Florida. We were hit so hard we made national news. It will be sometime before this water is gone, especially since we are in the rainy season. 

I decided to grill out today (I wanted to be outdoors a little) and when I saw this recipe for Teriyaki Beef Skewers, I knew that I had to make them.

Eclectic Red Barn: Teriyaki Beef Skewers

I made a few changes to the original recipe, like adding some grated fresh ginger and mango/pineapple juice instead of just pineapple juice. 

Eclectic Red Barn: Teriyaki Beef Skewers

I marinated the beef for only 6 hours instead of the 24 it called for and they were still great. This would be great to do the night before so all you would have to do is grill them when you come home.

The recipe stated that the pineapple juice was optional, but I think it gave it added flavor, even though I used a mango/pineapple version.

Eclectic Red Barn: Teriyaki Beef Skewers

I love recipes that I can easily make changes to. Next time I am going to try chicken instead of beef. 

Recipe                                                              Print

Teriyaki Beef Skewers

Eclectic Red Barn: Teriyaki Beef Skewers

1 cup packed light brown sugar
1 cup low-sodium soy sauce’½ cup water
¼ cup vegetable oil
Some grated ginger
½ cup mango/pineapple juice (or other juice)
3 ¼ pounds flank or flat iron steak, cut into ¼ inch-wide strips
24 (10 inch) wooden skewers, soaked in water for 30 minutes

  1. Whisk together brown sugar, soy sauce, water, oil, juice and garlic in a large plastic bag. Add steak and mix to coat. Put in a pan and chill for 24 hours.
  2. Preheat a large grill pan or grill and spray with cooking spray.
  3. Thread steak slices onto skewers and grill or broil in batches until cooked through.

Per 3-skewer serving: 276 calories; 10.8g FAT; 40g PRO; 2g CARB; 0g Fiber; 231 mg SODIUM; 114 mg CHOL.

The post Teriyaki Beef Skewers first appeared on Eclectic Red Barn.

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