Kung Pao Chicken, Lo Mein, and Egg Rolls

Recently we had a family dinner with lots of Chinese Food.  I've had requests for the recipes, so I thought it easiest to post them here.  There are many other asian/chinese recipes on this blog that are also equally good.  Here we go....

Kung Poa Chicken

• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons white wine
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chile paste
• 1 teaspoon distilled white vinegar
• 2 teaspoons brown sugar
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts

1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

**I actually doubled the sauce, because we are sauce people, and I would definetly recommend doing that because it really doesn't make much sauce.

Vegetable Lo Mein

• 8 ounces uncooked spaghetti
• 1/4 cup vegetable oil
• 2 cups fresh sliced mushrooms
• 1 cup shredded carrots
• 1/2 cup sliced red bell peppers
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups fresh bean sprouts
• 1/2 cup chopped green onions
• 1 tablespoon cornstarch
• 1 cup chicken broth
• 1/4 cup hoisin sauce
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon curry powder

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers, onion and garlic until tender. Stir in bean sprouts and green onions; cook one minute. Mix cornstarch and chicken broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.
3. Add cooked spaghetti, and toss. Serve immediately.

**We didn't really love the hoisin sauce in this recipe (the anise spice in hoisin sauce tastes like black licorice).  So, if I made it again, I would definetly leave that out.

Egg Rolls

1 pound ground pork

1 teaspoon ground ginger

1 teaspoon garlic powder

1 quart peanut oil for frying

2 tablespoons all-purpose flour

2 tablespoons water

2 cups shredded cabbage

2 ounces shredded carrots

8 (7 inch square) egg roll wrappers

2 tablespoons sesame seeds (optional)

1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
2. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

**We had a few leftover egg roll wrappers and I wanted something sweet the following night.  I mixed up some cream cheese, sugar, and vanilla, and blueberries and put in the middle of the egg roll wrapper and fried it.  I sprinkled (really more like dredged) them with powdered sugar while they were still hot and they were delicious.  You should try that also :)

All recipes courtesy of allrecipes.com

Chocolate Crinkles

I've been making a lot of treats lately for school parties, family parties, holiday junk, etc.  Here is another classic family favorite.

Mix together:
1 cup unsweetened cocoa powder
2 cups sugar
1/2 cup vegetable oil

Add in 4 eggs, one at a time until well blended
Add 2 teaspoons vanilla

Mix in:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Mix dough together and let chill in fridge for at least 4 hours.
Take out and roll into 1 inch size balls.  Roll balls generously in powdered sugar.
Bake on ungreased pan at 350 for 10-12 minutes.

Red Lentil Soup

The technical name of this soup is "Kermizi Mercimek Corbasi", but Red Lentil Soup sounds so much more approachable!  My husband and I ate a version of this a few weeks ago at a Turkish restaurant and it was divine.  I'm always looking for ways to cook with lentils as well.  I used green lentils when I made this and it tasted great, but perhaps red lentils would have made it look a little more appetizing?

Anyway, here it is.

1 cup red lentils
1 medium size onion
1 carrot
1 tbsp tomato or pepper paste (or you can do half&half)
1 tsp salt
1 tsp crushed pepper or red peppercorns - actually, that makes it quite spicy.  You'd be ok with 1/2. 
6 cups of chicken stock

for the sauce:
2 tbsp olive oil or butter
1 tbsp sweet or spicy paprika

-Sautee the onion and carrot with 1 tbsp oil for 3-4 minutes. Add the paste and cook for a couple of minutes, and add the rest of the soup ingredients.  Cook until lentils are mushy - maybe 20 minutes?

-Blend in a blender or, even better, with an immersion blender

-Before serving the soup, heat the oil in a skillet and when it's hot add the paprika. Stir for 5-10 seconds. Pour a couple of scoops of the oil+paprika sauce on the soup bowl. (This might be a nightmare with kids - you could skip this part if you like)

-Squeeze a little bit of lemon juice on top.

Butternut Squash Soup

This is perfect for a nice fall dinner.

1 butternut squash
1 cup chopped onion
2 cloves garlic, diced
1/2 cup butter
1 Tablespoon olive oil
4 cups water
1 8oz. cream cheese
1 T. salt
red pepper flakes (just or pinch or two depending on how much of a kick you want)

Peel and remove seeds from squash.  Dice into small pieces.  Put squash, onion, garlic, butter, olive oil, salt, and red pepper flakes in pan and saute for 10 minutes.

Add water and simmer until squash is tender.  Stir in cream cheese until blended and then blend.  I just used my immersion blender, but if you don't have one you can transfer to blender and puree until smooth.

Serve and Enjoy!

Soft Yummy Caramel Corn

I made this the other night for a Girls Night and it so quick and easy.  There are lots of caramel corn recipes, but this is the soft, gooey, sticky kind that we really like.

2 cups brown sugar
1 cup karo syrup
1 cup butter
1 can sweetened condensed milk
1/2 tsp. vanilla

Mix all ingredients together, except for the vanilla.  Cook until soft ball stage or around 220 degrees.  Add vanilla and mix well.  Pour over three bags of popped microwave popcorn.  I always try to go through the popcorn and remove all the seeds that didn't pop because no one likes chomping down on a hard seed.  This recipe really is so easy and I usually have all these ingredients on hand.

I also used this same recipe for Caramel Apples last night, but just cooked the caramel until it was around 245, medium almost hard ball stage, so the caramel was more firm.  Then we rolled the apples in crushed candy bars and drizzled with chocolate (I took the picture before the chocolate drizzles while they were cooling).

Egg Noodles

I made these yesterday to go with some chicken noodle soup and hmm!  They were good.  They are also SUPER easy.

Ingredients

2 2/1 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tb butter

Instructions

1. In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
3. Allow to air dry before cooking.
4. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
   
   To store them you can let them dry out completely and keep in an air tight container or freeze them.  Oh, they were the perfect thing to come home to on a rainy day. 

Smoothies

We have gotten into a really bad habit around my house.  Every night right before bed we have a big bowl of popcorn, nachos, or smoothies (last night we even had all three).  The kids love it and wait anxiously for that time of night.  So I thought I should post my smoothie recipe.  One of my three children HATES fruit, but he loves smoothies (he must not realize there is fruit in it).  The fun part is with this recipe I can use any kind of fruit that I want.  We've used blueberries, raspberries, blackberries, peaches and mango and combinations of them together as well.  They all turn out great with this recipe.

1 cup frozen fruit
1 banana frozen (you can use not frozen also, it just makes the smoothie not as thick)
2 T. honey
1/4 vanilla yogurt (or whatever you have on hand)
3/4 cup orange juice
1/2 cup milk
1-2 T. milled flax seed

Blend in blender until smooth.  I don't like my smoothies very thick, so you can actually drink them, so at the end if it looks too thick I just add more milk.

I'm don't like to measure things much when I'm cooking (it drives my husband nuts), so you can't really screw up this recipe because I'm sure I have put too much of something and not enough of the other a few times, but it always tastes good.

It is even a good for you by adding the milled flax seed.  I am hoping to try disguising a handful of spinach in the smoothies soon. I'm hoping nobody will notice :)

Crockpot Cuban

You got to try these.  So simple and tasty!

3-4 pound Beef Roast

Garlic Salt

Salt

Pepper

1-16 oz. Jar sliced Pepperoncini

Sliced Muenster, Swiss, or Havarti cheese (we used swiss)

Mayonnaise

Sliced Dill Pickles (we used Spicy Famous Dave Pickles.  Don't leave out the pickles.)

Honey Dijon mustard (optional)

Rosette Sandwich Rolls

Season the roast with salt, pepper, and garlic salt, brown on all sides, and place in a crock-pot. Cover with the pepperoncini (and liquid). Cook all day on low, until beef is tender and shreds easily with a fork. Shred meat and keep it in the juices. Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with mayo, and pickles.

Key Lime Pie Ice Cream

I was craving a Key Lime pie the other night.  This recipe is so simple and you can't really go wrong with it.  I whipped this together in under 20 minutes and then refrigerated for a few hours.


1 1/2 cups graham cracker crumbs (1 package of crackers)

1/3 cup sugar

6 tablespoons butter, melted

2 (14 ounce) cans of sweetened condensed milk

1 cup key lime juice or regular lime juice

2 eggs

Combine the graham cracker crumbs, sugar and butter. Press into a pie pan and bake at 375 for 7-8 minutes. Then let cool. Mix together the sweetened condensed milk, lime juice and eggs. Then fill the pie shell. Bake at 325 for 15 minutes. Once cooled refrigerate for at least 3 hours before serving. Top with whip cream.     

Raspberry Lemon Limeade

Homemade lemonade is great in the summer.  Here is a recipe with a little twist to regular lemonade that we had with dinner the other night.

6 lemons, juiced

2 limes, juiced

1 cup sugar 

6 cups water

1 cup fresh raspberries

Combine the liquids and the sugar until it dissolves and then add the raspberries. Let it sit several hours or overnight because it gets better with age.

Sweet & Spicy Cucs

I grew up eating this snack during the hot summer months. It has mixed reviews among my family members, but I think its great.  It is perfect if you like spicy/vinegary snacks that are healthy.

1-1/2 lbs cucumber (about 3 medium), peeled, halved lengthwise & thinly sliced

2 tsp kosher salt

1/2 c rice vinegar, seasoned or regular

1/2 c water

3 Tbs sugar

1/4 tsp red pepper flakes

2 Tbs minced red onion

  

Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well.  Let sit for 1 hour refrigerated.  While cucumber slices are draining, prepare marinade below.

Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes).  If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion.  Let mixture cool to room temp.  (** I don't always have the patience to wait until the marinade reduces.  So, I often just turn the heat on long enough to melt down the sugar, heat up the pepper flakes, and get everything nice and mixed.)

When the cucumbers are done resting, combine with the vinegar reduction.  This can be served immediately, but I love to leave it in the fridge for a couple hours and get them crispy and cold.

Fruit Pizza

I really thought I already posted this recipe, but when I looked this morning I couldn't find it.  I make this recipe a lot also.  It is a crowd pleaser and always impresses people when I bring it to dinner.  The great part is that it is really simple and you can't really screw it up :)  I bake it in my tart pan and it turns out looking really nice.  I've actually had people ask me where I bought the dessert and when I tell them I made it they are shocked.

Ingredients

• 1/2 cup butter, softened
• 3/4 cup white sugar
• 1 egg
• 1 1/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 (8 ounce) package cream cheese
• 1/2 cup white sugar
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
3. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
4. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.
5. Arrange desired fruit on top of filling, and chill.

recipe courtesy of www.allrecipes.com

Chicken Enchiladas

My husband is not a fan of the universal meal "Chicken Enchiladas".  He says they are too soft and mushy and he is kind of a texture guy.  So I've been on the search for a chicken enchilada that he would like.  I've finally accomplished my task.  These enchiladas are a little time consuming, but really turn out nice.  They have a nice flavor and are not mushy and packed full or chicken and yummy goodness :)  I got the recipe from www.allrecipes.com.

Ingredients

• 4 boneless, skinless chicken breast halves
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (14.5 ounce) can stewed tomatoes
• 12 small chile peppers, diced (optional)
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (14.5 ounce) can chicken broth
• 1 bunch green onions, chopped
• 1/2 pint heavy cream
• 6 (6 inch) corn tortillas (I used 12 small corn tortillas)
• 3 cups shredded Cheddar cheese
• 1 (10 ounce) can enchilada sauce (I used green enchilada sauce because I like that better)

Directions

1. Cut chicken breasts into 1 inch strips. Place in a medium bowl with desired marinade, and marinate in the refrigerator for at least 30 minutes.  (I usually marinate chicken that has anything to do with mexican food in a mixture of lime juice, red wine vinegar, cumin, chili powder, and salt and pepper.  But don't do it for too long because the lime juice starts cooking the chicken).
2. Preheat oven to 350 degrees F (175 degrees C).
3. Heat oil in a large skillet over medium heat. Saute chicken and onions until chicken is evenly brown. Stir in diced tomatoes with green chile peppers, stewed tomatoes, chile peppers, soup and broth. Bring mixture to a boil. Reduce heat, cover skillet, and simmer for 20 to 30 minutes, or until chicken is no longer pink and juices run clear.
4. Remove chicken from skillet, and shred when cool enough to handle. Meanwhile, allow skillet mixture to simmer and reduce to about 2 1/4 cups. In a medium bowl, combine shredded chicken and about 1/4 cup skillet mixture (just enough to make a paste like mixture). Mix together with half the chopped green onions. Pour remaining 2 cups of skillet mixture into a 9x13 inch baking dish.
5. In a second skillet, heat cream over low heat, being careful not to boil. Dip tortillas in the warm cream to soften and coat. Spoon about 1/3 cup chicken mixture onto each tortilla. Top chicken mixture with half the shredded cheese, and roll up tortillas. Place rolled tortillas in baking dish, seam side down, and drizzle with enchilada sauce. Cover with remaining shredded cheese, and sprinkle remaining chopped green onion over cheese. Bake uncovered in preheated oven for 25 minutes, or until cheese is melted and bubbling.

Pizza

We make homemade pizza almost every week because it's the only meal where nobody complains :)  I've tried lots and lots of recipes.  Many turn out good, but this has always been my go to dough.  It rolls out nice and thin and cooks up crispy, which is the way we like it.  I do cook my pizzas on a pizza stone, which I really like.  My Pizza stone has traveled all over the world with me and I cook lots of things with it.  I roll my dough out in cornmeal, rather than flour, because I think it helps add a nice bit of crunch to the crust.  I currently have a convection oven, which is amazing, so my pizza cooks up in about 7 minutes and the top is nice and golden.  If you are having trouble getting the top nice and golden and cooked right just turn on your broiler :)  I've tried homemade sauce and store bought, but usually I just revert to store bought because it's easier.  The kids have fun with the toppings because there are endless choices.  My two favorite pizza are my BBQ chicken and Thai Pizza.  Someday I'll post those recipes!  And definetly remember to cook at 500 degrees.  I know that seems way high, and it is, we have set the smoke alarm off many times when cheese melts off into the oven, but it really is the right way to cook a pizza!

Here is the recipe, courtesy of Tyler Florence from www.foodnetwork.com.

• 1 tablespoon active dry yeast
• 1 teaspoon sugar
• 1 cup warm water
• 1 tablespoon kosher salt
• Extra-virgin olive oil
• 3 cups, plus more for dusting (I usually don't use all the flour)

Directions

In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.

Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.

Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.

Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.