Sunday, December 18, 2011

Chicken Pot Pie

I have to post this because it's my favorite pot pie recipe, and my family loves it. However, it's in storage with everything else. And so I don't have to spend another half hour finding it again when I want it next, I'm posting it here!

12-16 Servings
Prep: 40 min. Bake: 35 min. + standing

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
2/3 cup chopped onion
1 cup butter, cubed
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
Pastry for two double-crust pies (9 inches)

Directions
Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.
In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat.
Line two 9-in. pie plates with bottom pastry; trim pastry even with edge. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.

Bake one potpie at 425° for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months.

To Use Frozen Pot Pie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; bake 70-80 minutes longer or until crust is golden brown. Yield: 2 potpies (6-8 servings each).

To use frozen pot pie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; bake 70-80 minutes longer or until crust is golden brown.

Wednesday, November 16, 2011

Zucchini Fritters


Leah and I made these last night and they were YUMMY!  Remember, this is from a boy who doesn't even like zucchini.  I ate half of them.

2 small zucchini (10 oz. each)
1 large carrot
1 egg
1/3 cup flour
1/3 cup grated parmesan cheese
1/2 tsp. salt
1/8 tsp. black pepper

Grate zucchini and carrots.  With paper towels, dry vegetables well.  Mix together all ingredients.  Shape into 8 equally sized balls (this is messy).  Put four balls in a greased frypan and press balls until flat.  Cook them for five minutes, flipping once.  Repeat with other four balls.

This makes two GENEROUS servings, each of which are about 270 calories.  Yes, you get a lot of food for no calories.  Leah and I didn't even eat sour cream on them like we used to on zucchini pancakes.

Note, these fall apart quite easily.  In the original recipe, you're supposed to deep fry them in a skillet for five minutes instead of pan cooking them.  This would surely crisp them up better, but it means that every two cakes (so four servings instead of two) have 245 calories.  Again, this is hardly extravagant.

Monday, November 14, 2011

Michelle's Stuffed Pumpkin

It's that time of year, when I like to make stuffed pumpkin for dinner, and my family complains that I've made it! This year I decided to try my own recipe in hopes that everyone would be happy, and it worked! This is awesome, and everybody ate it.



Ingredients:

1 small pumpkin

1/2 tsp salt

1/4 tsp dry mustard

1/3lb (or so) cooked breakfast sausage

3 c. prepared corn bread stuffing

1 apple, peeled and chopped

1/4 cup craisins


Directions:

Cut top off of pumpkin and deseed. Poke holes in the inside of the pumpkin with a fork, if desired. Rub pumpkin with salt and mustard. Mix other ingredients and spoon into pumpkin. Put pumpkin lid back on and place in an 8x8 pan with a little water in the bottom. Bake at 350 for 90 minutes, or until the pumpkin is tender. Serve both the filling and the pumpkin.

Sunday, September 11, 2011

Pita Pizza (Revised)


Okay, here is the first in a series of healthy recipes that I'll be posting.  Leah and I count calories, so I'll be posting calorie counts on these recipes.  Leah and I love these, and so does everyone we've fed them to.  You can also use it as a main dish or an appetizer.  (Leah and I are full after one each.)


4 whole wheat pitas
1/2 cup sundried tomato pesto*
4 roma tomatoes
1 1/2 cup fresh spinach
1/2 cup feta cheese, crumbled
1/4 cup grated parmesan cheese
Salt and Pepper, to taste

Spread pesto on pitas.  Top with spinach and tomatoes.  Salt and pepper to taste.  Sprinkle cheeses on top.  Cook in preheated oven at 350 for 10 minutes.  Then, broil on high for 2 minutes, or until crispy.

That's it!  Enjoy!  Leah and I also put cubed chicken on these once.  We liked it, but we go back to this old reliable version more often.  Depending on your pita, tomato, etc., these range from 270 to 300 calories or so.

*What, you don't have a stash of sundried tomato pesto?  Well, here's my recipe (revised).

Blend together in food processor until smooth:

8 oz. sundried tomatoes packed in oil, drained
1 Tbsp. minced garlic
2 tsp. dried basil (or fresh equivalent)
2 tsp. dried parsley (or fresh equivalent)
1 packet onion soup mix
1/4 cup balsamic vinegar

Sunday, April 24, 2011

Cadbury Eggs

I don't like the Cadbury Eggs that you buy at the store, so I don't know how these compare. Shane says they're good, but not quite the same. I like these but they are sweet! They are a pain to make, so don't get in a hurry. Plan pleanty of time. And when you're using the frozen stuff, only use a little at a time, as it thaws VERY fast!! But they are lots of fun!!



INGREDIENTS

1/2 cup light corn syrup
1/4 cup (1/2 stick) salted butter, softened
3 cups powdered sugar
1 teaspoon vanilla
Yellow food coloring
Chocolate candy melts or almond bark


DIRECTIONS
In the bowl of a mixer, cream the butter, corn syrup and vanilla until smooth. Slowly add the powdered sugar and beat on medium low speed until well mixed.

Spoon about a third of the mixture into a separate bowl and color it with yellow food coloring. Refrigerate the white and yellow mixtures for at least an hour, for easier handling.

Roll the yellow mixture into balls and place on a wax paper lined baking sheet. Place in the freezer for 20 minutes or so. Remove from freezer and cover with white candy and form into an egg shape. Freeze eggs for about 30 minutes.

Melt your candy melts or almond bark according to package directions. Place eggs in the chocolate and coat completely. Remove and place back on wax paper lined baking sheet. Place in the refrigerator until chocolate has set.

If you want these runny like traditional Cadbury Eggs, keep at room temperature. The candy mixture in the eggs softens very quickly.

Peanut Butter Eggs



These taste almost just like Reese's! I will make them again!!

Ingredients
1/2 cup butter, softened
2-1/3 cups confectioners' sugar
1 cup graham cracker crumbs
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract
1-1/2 cups dark chocolate chips
2 tablespoons shortening
Pastel sprinkles


Directions
In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Decorate with sprinkles; return eggs to waxed paper. Chill until set. Store in an airtight container in the refrigerator. Yield: 16 eggs.

Toffee



I don't like toffee, but my family really liked this and its really easy to make!

Ingredients
1 cup sugar
1 cup dark corn syrup
1 tablespoon white vinegar
1 tablespoon baking soda
1 pound milk chocolate candy coating, melted

Directions
In a heavy saucepan, combine the sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300° (hard-crack stage) on a candy thermometer. Do not overcook.
Remove from the heat and quickly stir in baking soda. Pour into a buttered 13-in. x 9-in. pan. Do not spread candy; mixture will not fill pan.
When cool, break into bite-size pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store candy tightly covered. Yield: 1-1/2 pounds.

Angel Food Torte



First off, I am an newly recruited supporter of angel food cakes from scratch and will never go back! It tastes better and isn't as spongy. So I made my own cake. I used Betty Crocker's recipe and folded in shaved chocolate. I also used orange flavoring instead of almond, but I'm eager to try coconut. Then again, you could just use vanilla.

Ingredients
1-1/3 cups cold whole milk
1 package (3.9 ounces) instant chocolate pudding mix
1 tsp. instant coffee granules (optional)
1 cup heavy whipping cream, whipped, divided
1 angel food cake mix (8 to 10 ounces)
2 Heath candy bars (1.4 ounces each), crushed

Directions
In a large bowl, combine the milk, pudding mix and coffee; beat on low speed for 2 minutes or until thickened. Fold in half of the whipped topping.
Cut cake in half horizontally; place the bottom layer on a serving plate. Spread with half of the pudding mixture. Top with remaining cake.
Fold remaining whipped cream into remaining pudding mixture; spread over top and sides of cake. Sprinkle with crushed candy bars. Chill for 2 hours before serving. Yield: 10-12 servings.

Herb Crusted Leg of Lamb



A side note, the sauce for this is REALLY strong, but it is really nice to dip the meat in!

At a traditional Greek Easter dinner, lamb is served medium to well done. If you like it rare, roast it for a shorter amount of time.

Ingredients
2 legs of lamb (9 pounds each), bone in, trimmed of excess fat
1 tablespoon plus 1/4 teaspoon olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 medium head garlic
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon dried oregano
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon all-purpose flour
1/3 cup brandy
1 1/2 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat

Directions
1.Let lamb stand at room temperature for one hour. Heat oven to 325 degrees. Remove all but a thin layer of fat from the lamb. Rub lamb with 1 tablespoon oil; sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Place on a rack in a heavy roasting pan.

2.Meanwhile, rub head of garlic with 1/4 teaspoon oil; wrap loosely in foil. Bake until garlic is very soft, about 1 hour. Let cool.

3.Cut off top of garlic head; squeeze roasted garlic into a bowl. Using a fork, mash garlic to a paste. Add extra-virgin olive oil, lemon juice, oregano, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; mix well.

4.Rotate pan after lamb has roasted 1 1/4 hours. After 30 minutes more, slather lamb with roasted-garlic paste. Roast an additional hour (for a total roasting time of about 2 3/4 hours), or until an instant-read thermometer inserted at the thickest part reads 160 degrees. Remove from oven, and let rest 20 minutes.

5.Transfer lamb to a carving board. Pour off fat from roasting pan; place over medium-high heat. Sprinkle with flour, and stir with a wooden spoon. Pour in brandy; scrape up brown bits from bottom of pan. Lower heat to medium; let liquid reduce by half. Add stock, stirring until incorporated. Add rosemary and salt and pepper to taste.

6.Slice lamb; serve with sauce on the side.

Twice Baked Potatos

Everyone has a twice baked potato recipe. This was really good!

Baked potatoes
Milk
Sour Cream
Chives
Salt & Pepper
Cheddar cheese
Goat cheese
Cream cheese
Bacon

Mash the potatos. Add everything else except bacon. Mix and stuff back into potatos. Topp with bacon. Bake at 400 until about 20 min. or until warm.

Fruit Salad

Use any combination of fruit you like with whipped cream. Here's what I did.

Strawberries
Raspberries
Bannana
Kiwi
Pineapple

Whipped Cream

Whip cream in a bowl. Gradually add powdered suger and 1/4- 1/2 tsp. vanilla until taste.

Fold fruit into whipped cream.

Butter Maple Carrots

I just kind of threw stuff together. So I really don't know the ratios. But I'll guess. (Believe it or not, Shane loves this and requested it!)

2 cups thin sliced carrots sticks
3 Tblsp. butter
1/4 - 1/2 cup maple syrup
salt and pepper to taste
1/4 tsp. thyme
1/2 tsp. parsley

Put butter and carrots in pan and salt and pepper. Cover and steam over medium heat. Stir occasionally so they don't burn. When softened but still firm, add everything else. Cover and simmer about 15-20 min. Serve hot.

Wednesday, April 20, 2011

Thai Wraps


Wonderful recipe from Leah's friend!  We made a half recipe tonight and have enough leftovers for two more dinners.  They're fairly spicy, but the sauce really mellows that out.  We'll surely be making these again!

Filling
2/3 cup vegetable oil
2/3 cup white vinegar
6 Tablespoons sugar
6 Tablespoons soy sauce
1 1/2 cups chopped cilantro
4 Tablespoons salsa
8 cloves garlic, minced
2 jalapeno chiles, minced
1 1/2-2 heads green cabbage, cubed
1-2 carrots, grated
6 chicken breasts, cooked and cubed
8 green onions, chopped

Sweet and Sour Dipping Sauce
1/3 cup white vinegar
2 Tablespoons sugar
1/4 teaspoon salt
1-2 garlic cloves, minced
1 cup green chiles
2 Tablespoons chopped cilantro

1. Combine oil, vinegar, sugar, and soy sauce together in a bowl. Stir in the salsa, garlic, jalapenos, and cilantro. Set aside. 
2. In a very large bowl, stir together the cabbage, carrots, chicken, and green onions. 
3. Pour the vinegar/cilantro mixture over these ingredients. Stir well and marinate in the fridge for a few hours. (The longer you marinate, the better.) 
4. For the dipping sauce, combine all the sauce ingredients in the blender and puree until smooth. 
5. For the wraps, place a spoonful of filling in the middle of a wrap. Place any type of white cheese in the center (Leah and I omit this step). Tuck and roll. Heat in the microwave for 2 minutes. Place wrap(s) on a baking sheet and toast on broil for about 1 minute, until lightly browned and toasty. Serve with dipping sauce. 

Monday, April 18, 2011

Mrs. Field's Triple Layer Lemon Bars

I love these! I had a friend over the other night who doesn't like traditional lemon bars (she doesn't like lemon)but loved these. She said they kind of taste like lemon cheesecake!


Yields: 12 servings

CRUST:
½ cup salted butter - (1 stick) softened
¼ cup confectioners' sugar
1 teaspoon vanilla extract
1 cup flour
CREAM CHEESE FILLING:
8 ounces cream cheese softened
1½ cups confectioners' sugar
1 large egg
1 teaspoon lemon extract
LEMON CURD:
4 large egg yolks
1 tablespoon cornstarch
¾ cup granulated sugar
¾ cup water
2 teaspoons grated lemon peel
¼ cup freshly-squeezed lemon juice
2 tablespoons salted butter softened
TOPPING:
2 tablespoons confectioners' sugar

Preheat oven to 325.

Prepare the shortbread crust: Cream butter and sugar in medium bowl with electric mixer set on high speed. Add vanilla and mix until combined. Add flour and mix at low speed until fully incorporated.

Press dough evenly into bottom of an 8- by 8-inch baking pan. Refrigerate until firm, approximately 30 minutes.

Prick shortbread crust with fork and bake for 30 minutes or until crust turns golden brown. Cool on rack to room temperature.

Prepare the cream cheese filling while the crust is baking: Beat the cream cheese and sugar until smooth in medium bowl with electric mixer set on high speed. Add egg and lemon extract and beat on medium speed until light and smooth. Cover bowl tightly and refrigerate.

Prepare the lemon curd: Blend the egg yolks with cornstarch and sugar in medium non-aluminum saucepan. Place over low heat and slowly whisk in water and lemon juice. Increase heat to medium-low and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat. Add lemon peel and butter and cool for 10 minutes.

Assemble the bars: Sread chilled cream cheese filling evenly over cooled shortbread crust with spatula. Spread lemon curd evenly over cream cheese filling. Place pan in center of oven. Bake 30 to 40 minutes or until edges begin to turn light golden brown. Cool to room temperature on rack. Chill in refrigerator 1 hour before cutting into bars. Dust top with confectioners’ sugar.

This recipe yields 12 bars.

Saturday, March 19, 2011

Tomato Basil Toast

I usually get in a rut for lunch and make the same things for me and my kids - PBJ's, salad, mac & cheese, hot dogs, etc. But I've been trying to make my lunches a little more healthy. I made this for lunch the other day and loved it!! So, I thought I'd share it with you! Please forgive me, because I just kind of add and subtract things as I like! :) Feel free to do the same!


Ingredients:
Slices of bread, or a sliced baguette, or something bread related
Olive oil
Spinach leaves
Sliced tomato
Mozzarella
Basil (fresh or dried)
Salt and Pepper
Directions:
Brush olive oil over bread and broil until lightly golden. Add layer of spinach leaves and tomato slices. Sprinkle with salt and pepper. Top with mozzarella and dried basil. Broil until lightly brown. (If using fresh basil, wait to put it on until AFTER you broil it with the cheese.)
I'm looking forward to trying this with some other flavors as well. Peppers, feta cheese, onion, etc. The possibilities are endless and I'm getting hungry again! :)

Tuesday, February 8, 2011

Overnight Danish

4 1/2 tsp dry active yeast
1/2 cup warm milk
6 cups flour
1/3 cup sugar
2 tsp salt
1 cup cold butter
1 1/2 cups warm half and half cream
6 egg yolks, beaten
1 can pie filling, any flavor (pudding also works)
Icing (see recipe below)

DIRECTIONS
Dissolve yeast in warm milk. Combine flour, sugar, and salt in a large bowl. Cut in butter. Add the yeast mixture, half and half, and egg yolks. Stir until mixture forms a soft dough (will be sticky). Cover and refrigerate overnight.
Punch dough down. Divide into quarters. Roll each portion into an 18" x 4" rectangle. Cut into 1" x 4" strips. Place two strips side by side. Twist together. Shape into a ring, and pinch ends together. Repeat with remaining strips. Place 2" apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes.
Using the end of a wooden spoon handle, make a 1/2" deep indentation in the center of each roll. Fill each with about 1 Tbsp pie filling. Bake at 350 for 14-16 minutes, until lightly browned. Remove from pans and cool on wire racks. Drizzle icing over rolls.

Icing
2 Tbsp butter, softened
3 cups confectioners' sugar
1/4 tsp vanilla
dash salt
4-5 Tbsp half and half cream

Beat butter until fluffy. Gradually beat in the sugar, vanilla, salt, and enough cream to achieve a drizzling consistency.

Jamaican Chicken and Potatoes

INGREDIENTS
Jamaican Jerk Seasoning (see recipe below)
3 to 3 1/2 lb whole chicken
2 Tbsp oil
3 medium baking potatoes, cut lengthwise into fourths (I always make extra potatoes)

DIRECTIONS
Make Jamaican Jerk Seasoning. Heat oven to 375. Line roasting pan with aluminum foil. Place chicken, breast side up, on rack in roasting pan. Brush 1 TBSP of the oil over chicken. Rub 2 TBSP seasoning into the chicken skin. Brush remaining Tbsp oil over potatoes and sprinkle with remaining seasoning (I do the potatoes in a Ziploc bag, or a container, and shake them). Place potatoes on rack around chicken. Roast uncovered 60-75 minutes, until potatoes are tender and meat has reached a temperature of 180. Let chicken stand 15 minutes, then carve.

Jamaican Jerk Seasoning
1 Tbsp instant minced onion
2 tsp dried thyme leaves
1 tsp ground allspice
1 tsp ground pepper
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground red pepper (cayenne)

Mix all ingredients. Can be stored in a cold, dry place for up to 6 months.

Monday, February 7, 2011

Sugar Cookies

I love my old sugar cookie recipe, but they don't hold their shape well. I did a bunch of research, and built my own recipe. I made several batches. With some trial and error, I finally created one with the taste I love that still hold their shape. Just adding flour makes them dry and shortening isn't the same as butter. Too much heat melts the sugar too fast and flattens the cookie, so a high sugar recipe wouldn't work with high temps. (The above picture: The white is my regular recipe with extra flour. The pink is less granulated sugar, temp 400. They look great but I didn't like the flavor as well. The purple was more sugar, soda, cream of tartar and 400 temp. The blue is the recipe below with powdered sugar.)
I traded out the baking powder for some baking soda and cream of tartar. And a friend of mine told me that granulated sugar melts at a different temperature than powdered sugar. She told me it's the granulated sugar that flattens out the cookies, so I traded that straight across. So, see what you think.
Ingredients:
1 cup butter
1 1/2 cups powdered sugar
2 eggs
3 tsp. vanilla
3 1/4 cups flour
1 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt

Directions:
Cream butter and sugar. Beat in eggs and vanilla until fluffy. Add dry ingredients and mix well. Chill for 1 hour. Roll 1/4 inch thick on floured surface. Cut out shapes. Bake at 350 for 10-12 min. Cool completely. Frost and decorate!

If you want a variation, you could substitute 1 tsp. almond flavoring for the vanilla. Or add keep vanilla and add 1/2 tsp. nutmeg and 1 tsp. cinnamon. (Great variation for the holidays.

Frosting:
1 cup powdered sugar
2 Tblsp. milk
1/4 tsp. vanilla
1 Tblsp. butter

Directions:
Mix until smooth and not too runny.

Saturday, January 15, 2011

Granita al Limone (Italian lemon Ice)


Lylli's class did a banquet of foods around the world. So, we found this and made it! It's from Italy! Lots of fun and real easy! She did all of it. Although, she didn't want lemon, so we made apricot. I'll put my recipe at the end.

Ingredients:
•Water -- 3 cups
•Sugar -- 1 1/2 cups
•Fresh lemon juice -- 1 cup

Directions:

1.Bring 1 cup of the water and the sugar to a boil in a saucepan, stirring to dissolve the sugar. Continue boiling for 8 to 10 minutes. Remove from heat and let to cool.
2.Stir in the remaining water and lemon juice. Pour the mixture into a glass baking dish and set in the freezer for on or tow hours until it starts to get slushy.
3.Stir well with a fork, breaking up any large chunks of ice or ice crystals. Repeat this process every 20 minutes or so until the granita is frozen solid.
4.Place scoops in small glasses or dessert bowls and serve.

Variations:

Let your imagination run free. There are so many options. Here are a few of the more common variations:

•Granita alla Arancia (Orange Granita): 1/4 cup water; 1/2 cup sugar; 2 tablespoons lemon juice; 3 cups of orange juice. Boil the water and sugar only long enough to dissolve the sugar. Stir in the orange lemon juice. Freeze as for lemon granita. Add a couple tablespoons of orange-flavored liqueur for a luxurious twist.
•Granita al Caffè (Coffee Granita): Use 4 cups of strong black coffee or espresso and 1 cup sugar. Boil 1 cup of the coffee with the sugar only long enough to dissolve the sugar, then stir in the remaining coffee. Freeze as for lemon granita. Top with whipped cream. Add a couple tablespoons of coffee-flavored liqueur for an extra special touch.
•Granita di Fragole (Strawberry Granita): 1 cup of water; 3/4 cup sugar; 1 pound strawberries, hulled and pureed; 2 tablespoons lemon juice. Boil the water and sugar as for the lemon granita. Stir in the strawberry puree and lemon juice. Freeze as for lemon granita.

Here's my apricot recipe. It's smooth like a sorbet but needs served immediately after you take it out of the freezer. If you want it more icy, I think you'd just have to add more water.

1/4 cup sugar
1/2 cup water
3 cups apricot nectar
1 tsp. lemon juice
1/2 - 1 tsp. almond flavoring

Heat water and sugar until the sugar is dissolved. Add apricot nectar, lemon juice, almond flavor, and freeze like above.

Thursday, January 13, 2011

Orange Chicken

2 Tbsp oil
1 1/2 lb boneless skinless chicken breast, cubed

2/3 cup warm water
1/2 cup brown sugar
1/4 cup orange juice
1/4 cup soy sauce
1/4 cup ketchup
2 Tbsp white vinegar
5 to 8 cloves garlic, minced
1/2 tsp crushed red pepper flakes, or to taste
1/8 tsp cinnamon, or to taste
1/8 tsp cloves, or to taste
1/8 tsp black pepper, or to taste
2 tsp grated orange peel

4 tsp cornstarch
1/4 cup cold water

chopped green onions for garnish, if desired

3 cups cooked white rice

Directions:
Cook chicken in oil until outside is brown and inside is no longer pink, about 10-12 minutes.
Meanwhile, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, red pepper flakes, cinnamon, cloves, pepper, and orange peel until sugar is dissolved.
Add sauce to chicken and bring to a boil. Reduce heat. Cover and simmer 30 minutes stirring occasionally.
Mix the cornstarch and cold water, then slowly add to boiling chicken. Boil and stir 1 minute, or until thickened.
Serve over warm rice and garnish with green onions.

Wednesday, January 5, 2011

Eggnog


  • 6 eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 quart milk
  • 1/3 pint heavy whipping cream
  • 1-2 tsp. ground nutmeg
  • 1 pinch salt


  1. Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.
  2. Heat mixture slowly on low heat until it reaches 175 degrees F.  Chill thoroughly.
  3. Beat the whipping cream until soft peaks form. Fold in to egg and milk mixture and mix in nutmeg. Chill overnight and serve.