Sweet and Sour Chicken


TEMPERA:
1 egg
¼ c. cornstarch
¼ c. flour
¼ c. chicken broth.
1 – 1 ½ lb. cubed chicken

Combine egg, cornstarch, flour, and chicken broth in bowl. Coat chicken with tempera and fry in oil until cooked. Remove and place on paper towels to drain.

SWEET AND SOUR:
1 lg. green pepper (cut into strips)
½ c. shredded carrots
¼ tsp. garlic powder
2 Tb. oil
1 c. chicken broth
½ c. sugar
1/3 c. red wine vinegar
2 tsp. soy sauce
2 Tb. cornstarch
¼ c. cold water

Saute green pepper, carrot, and garlic in oil. Add chicken broth.
Combing remaining ingredients in a small bowl and add to vegetables and cook until thickened and vegetables are soft.

Baked Lemon Pasta

This recipe is similar to Lemon Clam Spaghetti (which if you don't have the recipe, request it immediately because it's awesome). Well, it's similar as in: it contains spaghetti, lemon, garlic, and olive oil. The End. :)
Nels likes lemon-flavored pasta, but does not like clams. Which would be tragic for me, except for the fact that he's gone a lot. However, I've managed to find a yummy substitute for the rare day he's home. :) It's a little different, SUPER easy, and I like it. I got the recipe from Pioneer Woman.


Baked Lemon Pasta

1 pound thin spaghetti
1/2 stick (4 tablespoons) butter
2 Tb. olive oil
2 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
2 c. sour cream
1/2 tsp. kosher salt, more to taste if desired
Plenty of grated Parmesan cheese
Parsley, chopped
Extra lemon juice

Preheat oven to 375 degrees.

Cook spaghetti until al dente.

In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic.

Squeeze lemon juice into the pan. Turn off heat.

Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary.

Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.

Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)

When you remove it from the oven, squeeze a little more lemon juice over the top.

Top generously with Parmesan cheese, then chopped parsley.

Give it a final squeeze of lemon juice at the end.

Serve with crusty French bread and a simple green salad.

Best Cornbread I've Ever Made - Or Had

My mama's got a good cornbread recipe - but it calls for Bisquick - which I never seem to have, especially when I'm making cornbread. So I've tried out several other recipes that had "good reviews" but all of them get dry and crumbly.

I tried out this recipe when I had my parents in-law, sister-in-law, and grandparents-in-law over for a chili dinner this weekend and it was a hit! Everyone went back for seconds or thirds of the cornbread. - And I was super impressed that even the next day -- and 3 days later -- it was still moist and perfect.

So here you are.

My Favorite Cornbread

1/2 c. cornmeal

1 1/2 c. flour

2/3 c. sugar

1 Tb. baking powder

1/2 tsp. salt

1/3 c. oil

3 Tb. butter, melted

2 eggs, beaten

1 1/4 c. milk

Mix dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny, but don’t be alarmed!). Bake in an 8″ square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9×13-inch pan.

Its good enough to eat...

so, I understand that some people don't like to eat just plain straight cookie dough. That's okay, I understand... but I would also what you to understand that some of us really really love eating cookie dough before the oven gets a bit out of it.

Well, for those of us who love the doughy chocolaty chip stuff, right out of the bowl - here is a recipe that won't make you feel guilty about the uncooked eggs (it'll only make you feel guilty about the calories....)

This recipe actually is made for dipping/drizzling chocolate over, but I also think it would taste delicious as a topping on top of vanilla icecream... do with it as you will :D


...CHOCOLATE CHIP COOKIE DOUGH FILLING...

1/2 c. soft butter
3/4 c. brown sugar
2 1/2 c. flour
14 oz. sweeten milk
1 tsp. vanilla
1/2 c. mini chocolate chips
1/2-1 tsp. salt (to taste)

mix it all together and either dip or drizzle melted chocolate over the top and let the chocolate set.


bon appetit!!!

Mediterranean Rice Salad

The bright flavors of this dish make it the perfect side dish for anything grilled.



Prep and cook time: 45 minutes



1 1/2 teaspoons salt

1 1/2 cups of long-grain rice

1/4 cup fresh lemon juice

1/3 cup extra virgin olive oil

1 clove garlic, minced

1 teaspoon fresh oregano, minced

1/4 teaspoon freshly ground black pepper

1/8 tsp red pepper flakes

2 cups chopped spinach leaves

1 red bell pepper, finely chopped

1-2 smal cucumber, peeled, seeded, and finely chopped

1/2 cup chopped green onion

1/2 cup chopped black olives

1 cup crumbled feta cheese



1. In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1/2 tsp salt and the rice. Turn heath to low, cover and simmer 15 minutes. Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.



2. In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, and reamining tsp salt.



3. Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming, about 20 minutes. Add remaining ingredients and toss to combine. Serve at room temperature, or cold.



Yield: Makes 6-8 Servings

Linguine with White Clam Sauce

Ingredients

1/4 cup extra-virgin olive oil
1/4 teaspoon red pepper flakes
4 to 6 cloves garlic, finely chopped
1/2 cup chopped onion (green, white, yellow.. which ever you prefer)
2 tablespoons fresh thyme leaves, 4 or 5 sprigs stripped or 1 1/2 teaspoons dried
1 Cup Chicken Broth
1 Tsp. Rice Vinegar
1/2 tsp of lemon
1 cup clam juice
1 can (15 ounces) fancy whole baby clams
1 lemon, zested
1 pound linguini, or any other kind of pasta you'd like to use.
1/4 cup chopped parsley leaves
lots of black pepper and some coarse salt
Crusty bread for mopping (optional)
3/4 Cup Half & Half
1 Tbs Cornstarch

Instructions

Heat a large deep skillet over medium heat. Add extra-virgin olive oil. Add red pepper flakes, garlic and onion. Cook until onion is softened. Add thyme, chicken broth, rice vinegar, 1/2 tsp of lemon. Add clam juice or stock, clam juice will give the dish a stronger clam flavor. Stir in clams and lemon zest. To thicken the sauce, add half and half with 1 tbs cornstarch. Add parsley, pepper, salt to your taste.

Optional: You can add the pasta to the skillet, and toss with sauce for 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. However, it is good just seperate too.

Carne Asada Pizza

This recipe is based on California Pizza Kitchen's Carne Asada pizza. There are several steps, but it is well worth the time and effort. My family LOVES this pizza.

Pizza
1 lg. pizza crust (below)
1 recipe of cilantro pesto (below)
1 1/2 - 2 cups Monterey jack cheese, shredded
20-25 half-rings sweet white onion
1 recipe of Carne Asada beef (below)
1 can green chilies, diced (optional)
1 Tb. fresh cilantro, chopped (optional)
1 recipe salsa (below)

Place a pizza stone in the center of the oven and preheat to 500. Spread cilantro pesto evenly over the surface of prepared pizza dough. Cover sauced area with 1 cup of jack cheese. Distribute the onions, sliced Carne Asada beef, chilies, and salsa over the cheese. Sprinkle with additional cheese and transfer pizza to the oven. Bake until the crust is crisp and golden and the cheese in the center is bubbly, about 9 minutes. When cooked through, carefully remove pizza from the oven with pizza paddle and sprinkle 1 Tb. cilantro over the hot, cheesy surface. Slice and serve.

Carne Asada Beef
1 lb. raw beef (good quality steak)
1 Tb. chopped cilantro
2/3 cup lime juice
3 Tb. olive oil
1 Tb. salt
1/4 tsp. red chili flakes
1/4 tsp. paprika
1/4 tsp. cumin
1/4 tsp. granulated garlic
Combine cilantro, lime juice, olive oil, salt, chili flakes, paprika, cumin and garlic in mixing bowl. Blend well and add steak. Refrigerate for 1 hour or more. Prepare hot grill (or hot skillet). Grill beef until done. Remove from grill and chill (if you have time). Slice beef into 1/4" thick strips. Set aside.

Cilantro Pesto
1/2 cup firmly packed cilantro leaves
1/2 tsp. serrano peppers, minced
1 1/2 Tb. pine nuts
1 tsp. raw minced garlic
1/2 tsp. lime juice
1/4 cup Parmesan cheese
1/3 cup olive oil
Blend all ingredients in a food processor for about 2 minutes or until smooth. Set aside in refrigerator until ready to assemble pizza.

Salsa
2-3 ripe Roma tomatoes, diced
2 tsp. fresh lime juice
1 tsp. finely minced garlic
1/2 tsp. minced serrano peppers
1 tsp. chopped fresh cilantro
salt to taste
Combine ingredients and set in refrigerator for 30 minutes. Place the salsa in a strainer to remove excess water. Set aside.

Crust (or use your favorite)
1 1/3 cups warm water
1 rounded Tb. dry yeast
pinch sugar
1 1/2 Tb. olive oil
1 1/2 tsp. salt
3 cups flour (more or less)
Mix yeast and sugar with 1/3 cup warm water. Wait to proof and add remaining water, oil, and salt. Slowly add in the flour 1/2 cup at a time. Mix and knead for about 5 minutes. Put dough in an oiled bowl, turning once to oil both sides. Let dough double (30-45 minutes) in a warm location. Punch down and knead for 1 more minute. Separate into 2 balls and let rest for 10 minutes. Roll out to 1/4" thickness. Makes 2 medium-sized crusts. Add toppings and bake as directed above.

Got Soup?

So, this past few days.. Jake and I have had a nasty cold. This just helped us warm right up!

LLOYD CLAM CHOWDER

(I also found... it wouldn't hurt to add more potatoes, celery and onion.... it makes soup for 8....)

1 Cup diced onion
1 Cup cut up Celery
2 Cups sliced potatoes (I leave the skins on, but you can peel before if you'd perfer)
3/4 Cup Butter
3/4 Cup Flour
1 Quart Half and Half
1 1/2 tea salt
pepper to taste
2 T Red Wine Vinegar
3 Cans of Clams

Open the can of Clams, and drain juice from Clams into a large pot. Add vegetables. Then add enough water to cover the vegetables. On medium heat, cook until vegetables are soft. Normally about 15 minutes. (option: I also add a tea of salt to give the vegetables some flavor while they cook.)

In another pan, melt 3/4 cup butter. After the butter is melted add Flour. When flour is mixed in well, add the quart of half and half. Wisk until thickens. Normally this takes the same amount of time as the vegetables take to cook.

Once cream sauce has thickened, and vegetables are cooked, add the cream sauce to the undrained vegetables. Add 2 T Red Wine Vinegar, and 3 cans of the drained clams. Heat on low for another few minutes.

Jake and I love the dipping bread bowls that you can buy at Smiths. Less dishes, and very tasty! They are really cheap, and very good! I need to find a recipe somewhere so I can just make them on my own!

Tuscan Garlic Chicken

Ingredients
6 boneless, skinless chicken breasts
1 1/2 cup(s) flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian herb seasoning
1 lb(s) curly or regular fettuccine
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup(s) dry, white wine (I substitute in apple juice)
1/2 lb(s) whole leaf spinach, stemmed
12 oz heavy cream
1 cup(s) Parmesan cheese, grated

Procedures

- Combine 1½ cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.

- Dredge chicken in the mixture, shaking off any excess.

- In a large, nonstick, ovenproof skillet, add 3 Tbsp of olive oil – enough to coat – and sauté chicken in batches over medium-high heat for about two to three minutes on each side, or until golden brown and crisp. Add additional olive oil for each batch as necessary.

- When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 10 to 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.

- Cook pasta according to package directions. Drain and set aside until needed.

- While the pasta is cooking, heat 2 Tbsp of olive oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.

- Add remaining 1 Tbsp of flour and stir to combine.

- Next, add the wine and bring to a boil for one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the Parmesan cheese.

- Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra Parmesan cheese.

Mom's Soft Sugar Cookies

2 cups butter
3 cups sugar
6 eggs
1 Tb. baking soda
3/4 tsp. salt
3 tsp. vanilla
3/4 cup milk
8 cups flour

Mix all ingredients. Roll dough onto a lightly floured surface and cut into desired shapes with cookie cutters. Bake at 375 for 5 minutes. Cool and frost. I prefer to use homemade cream cheese frosting. This recipe makes about 100 medium-sized cookies. You may want to half the recipe for a smaller batch.

I like to keep these cookies frozen (They thaw quickly when they are ready to be served.). I flash freeze the cookies on a wax paper lined cookie sheet. Once they are firm, I am able to stack them so that they don't stick together.