Tuesday, March 29, 2011

Sweet and Sour Chicken


I used to buy Costco’s Orange chicken in the freezer section for Chinese night. Then I tried this recipe. Josh (the hubby) thinks it tastes way better than the Costco version and costs a ton less! Win-win! It is a family favorite, even the baby “yums” while eating it.  It is a little time consuming but worth it…in my hubby’s opinion! This is one of my go to recipes for when we have guests over for dinner. I always get compliments on how great it taste and the tenderness of the chicken. Enjoy!

Sweet and Sour Chicken
Courtesy Mel's Kitchen Cafe

Chicken:

3-4 boneless, skinless chicken breasts ( I always use thighs because that's what we have!)
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a glass baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

*Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stove top at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken

Bake for one hour at 325 degrees in a glass pan. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over rice or with Celeste’s easy fried rice! When cut in smaller pieces, bite sized, bake for 30-40 minutes!

Serves 4-6

Tuesday, March 15, 2011

My Go-To Cupcake recipe

I can't take credit for this recipe. My friend had this "doctored up" version on her blog and now it's the only way I make cupcakes. Super sweet and so yummy and moist, not dry like normal cake mixes. My only complaint is that they fall flat, which I've noticed happens more if I whip the batter too much so try to stir just until the ingredients are fully blended.

No matter, though, since I cover them in homemade cream cheese frosting and you can't see the tops anyway. And no picture, since you all know what cupcakes look like :) Maybe I'll post one later when I'm not so lazy.

Cake Mix (any brand, any flavor)
1/2 cup butter, melted
4 eggs, room temperature
1/2 cup water
1 cup sour cream
1 small box instant pudding (to match your cake mix, like vanilla for yellow or vanilla cake, or chocolate for chocolate cake. I've never made any other kind of cupcake, though, so I don't know what to do with red velvet mixes. I wonder what banada pudding would do to a cake mix though....)

Mix all together and bake according to package directions. These actually make like 25-26 cupcakes.

Saturday, March 5, 2011

Spaghetti Carbonara

Kristi and I are trying to eat pasta on Friday nights since we are in the thick of training for our 3rd marathon (Salt Lake on April 16th). Our initial plan was to go to Boston since we qualified for the marathon, but it filled in 8 hours and we missed our chance. :( The Salt Lake Marathon is the same weekend, so we'll be having our own Boston here in Utah. :)

Anyway--I had Kristi's family and a mutual friend's fammily over for dinner last night. I wanted to try a different pasta dish since I've recently made Lasagna and Baked Ziti. My search brought me to Allrecipes where I found this recipe with 709 votes for a 4.5 star rating. Sounded like a lot of people liked it. I made it--it was super easy and fed a crowd easily. Next time I'll use Italian Sausage instead of the bacon, but it was still very good.

On the reviews of the recipe, someone mentioned this would be a good recipe for a brunch. And, even though the sauce is made from eggs--you can't taste them and it's very smooth. I was afraid it would be scrambled eggs and bacon in spaghetti, and it wasn't.



Spaghetti Carbonara II

Prep Time: 20 Minutes

Cook Time: 20 Minutes Ready In: 40 Minutes

Servings: 8

"Crispy bacon and sauteed onions and garlic are tossed with cooked spaghetti, beaten eggs and a generous measure of Parmesan cheese. The heat from the pan and the hot pasta will cook the eggs and melt the cheese. Garnish with parsley and extra cheese."

INGREDIENTS:
1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1/4 cup dry white wine (optional)
4 eggs
1/2 cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese

DIRECTIONS:

1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.

2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.

3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Mix cheese with beaten eggs and add to pasta. Cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).

4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 3/2/2011


A review from the site said:
It's a great recipe with some modifications. An Italian friend of mine who cooks told me that the proper way to make smooth Carbonara sauce is to combine the beaten eggs with the grated parmesan, and then to pour that mixture onto the spaghetti once the spaghetti has cooled slightly (so that it's still hot, but so that the eggs don't cook and the cheese melts seamlessly into the eggs and pasta). I tried that, and the sauce was unbelievably creamy! A few other changes I made - I used less pasta, pancetta instead of bacon, and grated a brick of fresh Parmigiano-Reggiano for a sharper flavour - so that was about 3 cups of grated cheese instead of 1 cup. The final product was full of flavour and my guests wanted seconds - and no need to add salt. I didn't use wine because I didn't have any at the moment, but next time I will - it will probably add some interesting dimension. Also tips on reheating in microwave - if it's on a high setting, it will cook the egg and the pasta will solidify. I reheat mine on medium heat so the sauce stays creamy.

Friday, February 25, 2011

Lemon Ricotta Pancakes



My new favorite pancake...a must try!!! This is a refreshing light and flavorful pancake. No need for syrup it is that good!
Lemon Ricotta Pancakes
3/4 c flour

1 t baking powder
1/2 t salt
3 T sugar
2 eggs
1/3 c milk
1/3 c canola oil
1 c ricotta cheese
juice and zest of 1 lemon

Combine dry ingredients. In a separate bowl combine the wet ingredients, and then mix with the dry ingredients. Add lemon juice and zest. Pour approximately 1/4 c batter on grill or skillet (400 degrees). Cook until golden brown. Flip once. Arrange on a plate and dust with confectioner's sugar.

Saturday, February 19, 2011

Palm Springs Salad

This is not really the name of the salad, but we ate it while in California. I decided to try it at home because I thought it was so yummy.

Spinach or Lettuce
Kalamata Olives (they taste like green ones so you can substitute there since they are pricey, also they usually come with seeds)
Assorted Peppers
Roasted Red Pepper Italian Dressing
Parmesan Cheese

Prepare the peppers with enough time to chill them before serving. Slice and saute for 3-5 minutes so they are crisp tender. Refrigerate until cool. Prepare salad and toss with olives and peppers. Sprinkle Parmesan Cheese (You could even add sundried tomatoes) and croutons.Serve with dressing.

This was so good. I know it sounds a little different, but even Brent liked it!!! It's easy and gourmet. So up my alley.

Thursday, February 3, 2011

Baked Creamy Chicken Taquitos

I was flipping through my parents LDS Living magazine a couple weeks ago and came across this recipe. I thought it sounded and looked soooo good, plus it is a baked-not-fried recipe which I love. I'm up for anything that is a healthier version of something I love, like taquitos! The recipe comes from a couple of Mormon girls who have a recipe blog and just won a big recipe contest on Better Homes and Gardens. Their blog is here and looks super cool! I'm looking forward to browsing through it to see what else they come up with. My kids loved these taquitos and ate a ton of them, which never happens in my house!
Photo courtesy LDS Living magazine

•1/3 cup (3 ounces) cream cheese
•¼ cup green salsa
•1 tablespoon fresh lime juice
•½ teaspoon cumin
•1 teaspoon chili powder
•½ teaspoon onion powder
•¼ teaspoon granulated garlic
•3 tablespoons chopped cilantro
•2 tablespoons chopped green onions
•2 cups cooked, shredded chicken
•1 cup grated pepper jack cheese
•6-inch corn or flour tortillas (as fresh as possible; the longer they sit, the more likely they are to crack)- I used flour tortillas, by the way
•Nonstick cooking spray OR
•2 tablespoons vegetable oil (optional)
•Kosher salt

Heat oven to 425° F. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.

Heat cream cheese in the microwave 20–30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic. Stir to combine and then add cilantro, green onions, chicken, and pepper jack cheese.
 
Wrap 3 to 4 tortillas at a time in damp paper towels and microwave 20–30 seconds so they are soft and pliable (I think this is only for corn tortillas, since my flour ones were already pliable). If you find your tortillas are cracking when rolled, use damper paper towels and increase the microwave time.


Place 2 to 3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about half inch from the edges, and then roll it up.

Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray or brush with vegetable oil. Sprinkle with a pinch of kosher salt on top. Place pan in the oven and bake 15–20 minutes or until crisp and the ends start to get golden brown. Cool 5–10 minutes and then serve with sour cream, guacamole, salsa, or pico de gallo.

Make Ahead: To make dinnertime assembly a breeze, prepare filling up to 2 days ahead of time and store in the fridge in an airtight container.

Freezer Instructions: Place unbaked taquitos in a single layer of a baking sheet and place in the freezer for 2 hours or until frozen enough to hold their shape. Pack in a freezer-safe container for up to 3 months. To bake, follow the same instructions, extending the baking time by 10 minutes.

Sunday, January 30, 2011

Burgundy Stew with Herb Dumplings

Hello my FFR Girls! It's been a long time since I've had anything to post. I credit that to all the amazing recipes that I've been trying from you. I honestly haven't made anything new. This recipe is one that I've had for a long time. I'm using up my stew meat from last year's cow. But, I am kinda tired of the typical stew recipe with cream of mushroom and all that. Luckily I remembered this recipe. It's so good and light and the flavors really come out instead of the mostly gravy flavoring (which isn't bad).

Enjoy!


Stew

2 lb boneless beef bottom or top round, cut into 1-inch pieces
4 medium carrots, cut into 1/4-inch slices (2 cups)
2 medium stalks celery, sliced (1 cup)
2 medium onions, sliced
1 can (14.5 oz) diced tomatoes, undrained
2 jars (4.5 oz each) Green Giant® sliced mushrooms, drained
3/4 cup dry red wine or Progresso® beef flavored broth (from 32-oz carton)
1 1/2 teaspoons salt
1 teaspoon dried thyme leaves
1 teaspoon ground mustard
1/4 teaspoon pepper
1/4 cup water
3 tablespoons Gold Medal® all-purpose flour

Dumplings

1 1/2 cups Original Bisquick® mix
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried sage leaves, crushed
1/2 cup milk


1.In 4- to 5-quart slow cooker, mix all stew ingredients except water and flour.

2.Cover; cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours).

3.In small bowl, mix water and flour; gradually stir into beef mixture.

4.In small bowl, mix Bisquick mix, 1/2 teaspoon thyme and the sage. Stir in milk just until Bisquick mix is moistened. Drop dough by spoonfuls onto hot beef mixture.

5.Increase heat setting to High. Cover; cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.

Makes 8 servings


Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Save time cleaning and slicing carrots by using 2 cups of ready-to-eat baby-cut carrots instead.
Success
To make fluffy dumplings, drop the dumpling dough onto the stew pieces rather than directly into the liquid. The dumplings will steam rather than settle into the liquid and become soggy. Also, be sure the stew is piping hot, so the dumplings will start to cook from the steam right away.


Nutrition Information:
1 Serving (1 Serving)Calories 300(Calories from Fat 60),Total Fat 7g(Saturated Fat 2 1/2g,Trans Fat 1g),Cholesterol 65mg;Sodium 990mg;Total Carbohydrate 28g(Dietary Fiber 3g,Sugars 6g),Protein 30g;Percent Daily Value*:Calcium ;Exchanges:1 1/2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;1 1/2 Vegetable;3 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.

Saturday, January 29, 2011

Hot Tips!

My Grandma emailed this list over and I thought It was kinda cool.  Some I agree with and some I will try next time!  Just thought I would pass it along :)

Take your bananas apart when you get home from the store.

If you leave them connected at the stem, they ripen faster.

Store your opened chunks of cheese in aluminum foil It will stay fresh much longer and not mold!

Peppers with 3 bumps on the bottom are sweeter and better for eating.

Peppers with 4 bumps on the bottom are firmer and better for cooking.

Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.

To make scrambled eggs or omelets rich, add a couple of spoonfuls of sour cream, cream cheese, or heavy cream before beating.,  (Josh LOVES a little horseradish in his!)

Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.

Heat leftover pizza in a nonstick skillet on top of the stove; set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza. I saw this on the food channel and it really works.

Easy Deviled Eggs :
Put cooked egg yolks in a zip lock bag. Seal; mash till they are all broken up Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy; squeeze mixture into egg. Just throw bag away when done - easy clean up.

Reheating refrigerated bread:
To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave next to a cup of water. The increased moisture will keep the food moist and help it reheat faster.

Get rid of weeds:
Start putting torn, wet newspaper in your plants and work the nutrients in your soil. Put layers around the plants, overlapping as you go; cover with mulch and forget about weeds. Weeds will get through some gardening plastic; they will not get through wet newspapers.

Flexible vacuum :
To get something out of a heat register or under the refrigerator, add an empty paper towel roll or empty gift wrap roll to your vacuum attachment.. It can be bent or flattened to get in narrow openings.

Reducing Static Cling:
Pin a small safety pin to the seam of your slip and you will not have a clingy skirt or dress. Same thing works with slacks that cling when wearing panty hose. Place pin in seam of slacks and ... ta da! static is gone.

Measuring Cups:
Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry the cup. Next, add your ingredient (peanut butter, honey, etc.) and watch how easily it comes right out.

Foggy Windshield?
Hate foggy windshields? Buy a chalkboard eraser and keep it in the glove box of your car When the windows fog, rub with the eraser! Works better than a cloth! ?

Reopening envelope:
If you seal an envelope and then realize you forgot to include something inside, just place your sealed envelope in the freezer for an hour or two. Viola ! It unseals easily.

Conditioner:
Use your hair conditioner to shave your legs. It's cheaper than shaving cream and leaves your legs really smooth. It's also a great way to use up the conditioner you bought but didn't like when you tried it in your hair.

Goodbye Fruit Flies:
To get rid of pesky fruit flies, take a small glass, fill it 1/2 with Apple Cider Vinegar and 2 drops of dishwashing liquid; mix well. You will find those flies drawn to the< /B> cup and gone forever!

Get Rid of Ants:
Put small piles of cornmeal where you see ants. They eat it, take it 'home,' can't digest it so it kills them. It may take a week or so, especially if it rains, but it works and you don't have the worry about pets or small children being harmed!

Info about clothes dryers:
Wash dryer filter with hot soapy water and an old toothbrush every six months. This will increase the life of the dryer and avoid fires caused by dryer overheating.