Sweet and Sour Chicken

A recent favorite and crowd pleasure.

Recipe courtesy of browneyedbaker.com

Sweet and Sour Chicken

Yield: 4 servings

Prep Time: 30 minutes | Bake Time: 1 hour

For the Chicken:
3-4 boneless,skinless chicken breasts, cut into chunks
Salt and pepper, to taste
1 cup cornstarch
2 eggs, slightly beaten
¼ cup canola or vegetable oil

For the Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar (preferably rice or white)
1 tablespoon soy sauce
1 teaspoon garlic powder

1. Preheat oven to 325 degrees.

2. Season chicken with salt and pepper.

3. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.

4. Place the chicken in a single layer in a 9×13 baking dish.

5. Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.

6. Bake for 1 hour, turning the chicken every 15 minutes.

image courtesy growneyedbaker.com

Rib Rub

Here is our dry rub recipe for ribs.  We put it on the night before and then bake the next day slathered with our favorite BBQ sauce.  Simple!

3 T. brown sugar
1 1/2 T. paprika
1 1/2 T. salt
1 1/2 T. pepper
1 tsp. garlic powder

Mix together and rub over ribs overnight.

Dreami Kiwi Lemonade

I know its fall and not really Lemonade season, but I finally made this recipe and it's delicious.  I have a thing for making fun specialty drinks.  My kids love them and I feel like it makes dinner more fun.

2 cups ice cubes (I added a little more at the end because I wanted it more smoothie-like)
8 kiwis, remove the outside skin and chop
1 1/4 cup fresh lemon juice (about 6 lemons)
1 cup sugar
1 cup water

Using a blender, mix the ice, kiwis, lemon juice, sugar and water.  Pour in glasses and serve.

This is from the blog bakingwithblondie.blogspot.com.  Here is her picture.  They are beautiful!

Energy Balls

Here is a fun new snack that everyone likes.

No-Bake Energy Bites

2 cups dry old fashioned, oatmeal
1 1/3 cup toasted coconut flakes
1 cup peanut butter
1 cup ground flaxseed
1 cup chocolate chips
2/3 cup honey
2 teaspoons vanilla.

Combine all ingredients.  Form into balls and refrigerate for 30 minutes before eating.

Pork Marinade

This is our recent favorite marinade for a pork tenderloin.  We love to grill this, but you can roast it in the oven or pan fry as well.

• 1/4 cup soy sauce
• 1/4 cup packed brown sugar
• 2 tablespoons sherry
• 1 1/2 teaspoons dried minced onion
• 1 teaspoon ground cinnamon
• 2 tablespoons olive oil
• 1 pinch garlic powder
• 2 (3/4 pound) pork tenderloins

Directions

1. Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
2. Preheat grill for high heat.
3. Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.

Green Smoothie

We make these ALOT.  I know it sounds a little gross, but I these are delicious and super healthy.


1 scoop protein powder (we like to use the Vanilla flavored powder)
3 cups fresh spinach (sometimes we put a handful of Kale in also)
1/2 frozen banana
2 T. Flax Seed
2 T. Peanut Butter (we like to use Trader's Jo's organic for this)
2/3 cup coconut milk (or you can use almond milk)
2 T. ground flax seed
3 handfuls of ice

Blend and serve.  I promise it is good!

Thai Fried Quinoa

Ingredients:

1 cup quinoa, rinsed and drained

1 cup lite coconut milk

1 cup chicken broth

2 green onions, chopped

1 Tablespoon microplaned or minced ginger

2 teaspoons minced garlic

1 cup frozen peas

1-8oz can pineapple tidbits, drained

1/4 cup cilantro, chopped

2 eggs

2 Tablespoons soy sauce

juice of half a lime

chopped peanuts (optional)

Directions:

1. Place rinsed quinoa in a saucepan over high heat. Add coconut milk and chicken broth, then bring to a boil. Once boiling, place a lid on top, turn the heat down to medium-low, and cook until all the liquid has been absorbed and quinoa is tender, about 15-20 minutes.

2. Meanwhile, heat a large wok or skillet over medium-high heat and spray with non-stick spray. Add green onions, ginger, and garlic and cook for 1 minute, stirring constantly as to not burn the garlic.

3. Add peas, pineapple tidbits, and cilantro and cook for 1 additional minute.

4. Push the ingredients to the sides of the wok to create a clear space in the center. Whisk the eggs together in a small bowl, then pour into the wok. Stir with a spatula until the eggs are scrambled, then stir to combine with the rest of the ingredients.

5. Add cooked quinoa, soy sauce and lime juice to the wok, and stir to combine. Cook for an additional minute or two, or until the quinoa begins to crisp up. Serve with optional chopped peanuts on top.

**recipe courtesy of www.iowagirleats.com**

Banana Coconut Muffins

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 very ripe bananas, mashed (3/4 cup)

1 stick (1/2 cup) unsalted butter, melted

2/3 cup sugar

1 large egg

1/2 teaspoon vanilla

1/2 -3/4 cup chocolate chips

3/4 cup sweetened flaked coconut

Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.

Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.  Add chocolate chips.

Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.

**recipe courtesy Epicurious**

SPICY CHICKEN RIGATONI

This is a copycat recipe from the menu at Bucca Di Beppo.  It is delicious and spicy, but can easily be toned down by adjusting the red pepper flakes.

1/4 cup oil
1/2 T. crushed red pepper
1/8 tsp. ground black pepper
1 T. chopped garlic
6 ox. chicken, sliced
3/4 cup Marinara sauce
1/3 cup Alfredo sauce
2 tsp. butter
1/4 cup peas
1 lb. Rigatoni pasta, cooked according to package directions

1.  In saute pan, heat oil over medium heat.  Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for the garlic to caramelize and red pepper to release flavor into oil.  Add sliced chicken and sauté to coat in spices and garlic.

**I would decrease the amount of red pepper for the first time cooking this recipe, and then add more in the end if you want it spicier after tasting the sauce.  It's easier to add more later than have it too spicy to begin with.**

2.  Add Marinara sauce and then Alfredo sauce and bring to simmer.  Cook until sauce thickens and chicken is fully cooked.  Turn off flame and add butter and peas.

3.  Mix cooked pasta and sauce and serve.  I served it with fresh grated parmesan and more crushed pepper flakes.

Crispy Honey Chicken

This is a copycat recipe for PF Changs Crispy Honey Chicken.  My kids loved to eat this at the restaurant and they especially love the Honey Chicken so I went looking for the recipe.  This is a great recipe and very close to the original.

Ingredients:

Serves: 4

Yield:

  4   4.0

4

bowls

Units: US | Metric

• 1 lb chicken breast , boneless skinless cut into medium sized chunks
• 1 tablespoon minced garlic
• vegetable oil (for frying)
• 2 green onions , finely minced

Batter

• 4 ounces all-purpose flour
• 2 1/2 ounces cornstarch
• 1 egg
• 6 ounces water
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda

Chicken Seasoning

• 1 tablespoon light soy sauce
• 1/8 teaspoon white pepper
• 1/4 teaspoon kosher salt
• 1 tablespoon cornstarch

Sauce

• 1/2 cup sake or 1/2 cup rice wine ( I substituted chicken broth)
• 1/2 cup honey
• 3 ounces rice vinegar
• 3 tablespoons light soy sauce
• 6 tablespoons sugar
• 1/4 cup cornstarch
• 1/4 cup water

Directions:

1. 1
   To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes. Combine sauce ingredients, mix thoroughly and reserve for serving.
2. 2
   Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Put 1/4 of the marinated chicken in a clean bowl and pour enough better over to coat. Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter. Carefully lower chicken into the hot oil. Suspend the chicken until the batter "sets," 20-30 seconds. Chicken is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the chicken. Remember to check the oil temperature, it must remain hot.
3. 3
   To finish the sauce, heat it in sauce pan, bring to a boil. Mix cornstarch and water to make a slurry. Add cornstarch slurry, a little at a time.The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.
4. 4
   Heat 2 more tablespoons of oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly. Add 1/3 to 1/2 of the chicken (depending on pan size) and stir-fry briefly. Add enough sauce to just coat chicken. Stir-fry again briefly. Serve over noodles or rice.

Hawaiian Grilled Chicken

A great grilled chicken recipe

3 pounds of boneless skinless chicken thighs ( I used breasts, because that's what I had on hand)

2 cups soy sauce 

2 cups water

1 1/2 cups brown sugar

1 bunch of green onions, chopped

1/2 teaspoon minced garlic

1 teaspoon of sesame oil

1 (13.5 oz) can of coconut milk

Mix soy sauce, water, brown sugar, onions, garlic, sesame oil and coconut milk.  Marinade chicken for at least 4 hours or overnight to make sure flavor gets infused.

Grill chicken at low heat so marinade doesn't burn for 5-7 minutes per side or until done.

Serve with coconut rice and garnish with green onions.

Breadstick Topping

The other day I made a mock recipe of the Pizza Factory Twisted Breadsticks.  The kids loved them, but after making them I realize the real secret to making them taste good is the butter herb sauce that they use on the dough.  You could incorporate this sauce onto any bread/breadstick recipe and it would be wonderful.

1/2 cup melted butter
3/8 tsp. granulated garlic
1/2 tsp. dried rosemary leaves
1/4 tsp. season all
1 T. parmesan cheese

Pork Tenderloin

I almost always have a pork Tenderloin on hand because my kids and hubby both love it.  I found this quick recipe the other day and it was an instant hit.  The pork turned out really tender and juice with great flavor.

1.  Rub tenderloin with olive oil, dijon mustard and sprinkle with garlic powder, salt & pepper.
2.  Roll tenderloin in breadcrumbs.  I mixed some dried rosemary in with my breadcrumbs.
3.  Sear in frying pan with butter.
4.  Bake at 425 for 35 minutes and then let it rest of 10 minutes.

Fun Holiday Drinks

Here are two new recipes for fun Holiday "Mocktails".  I love any occasion to make fun, fancy drinks and Christmas is no exception.  Along with our tapas party on Christmas Eve we had these fun drinks called "Jack Frosts"


JACK FROSTS
1 bottle Pina Colada mix
1 quart softened vanilla ice cream
1 quart pineapple juice

Mix in blender and freeze.

To serve: Put two large scoops in tall glass and pour ginger ale over.  Garnish with pineapple or maraschino cherry.


The second drink we had for our Christmas Day dinner, but I think this drink would be fun for a new years eve celebration also.

MOCK PINK CHAMPAGNE
1/2 cup sugar
1 cup water
1 (6oz.) can frozen orange juice concentrate
1 (6oz.) can frozen grapefruit juice concentrate
1 bottle (28oz.) chilled ginger ale
1/3 cup grenadine syrup

Early in the day, mix sugar with water in saucepan and boil 5 minutes and then cool.  Add frozen concentrates and refrigerate.  At serving time add ginger ale and grenadine syrup.  Stir and serve.

Creamy Pesto Chicken Casserole

This is a quick weekday meal that I found at Tablespoon.com, but it is actually a Better Crocker Recipe.  I used a whole wheat veggie pasta that I got from Trader Joe's and I substitute roasted bell peppers with sun dried tomatoes because it is what I had on hand, and it was delicious.  Everyone ate it up and it took very minimal prep on my part.

2

cups uncooked radiatore (nugget) pasta (6 ounces)

1/2

cup chopped drained roasted red bell peppers (from 7-ounce jar)

1/3

cup basil pesto

1/4

cup fat-free (skim) milk

1

container (10 ounces) refrigerated reduced-fat Alfredo sauce

2

packages (6 ounces each) refrigerated grilled chicken breast strips, chopped

1/4

cup shredded Parmesan cheese (1 ounce)

1. Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.
2. Cook pasta 9 minutes as directed on package. Return to saucepan. Stir in remaining ingredients except cheese. Spoon into baking dish.
3. Cover with aluminum foil and bake 35 minutes. Sprinkle with cheese.

Makes 4 servings (1 1/2 cups each)