Chicken, Cashew, and Red Pepper Stir-Fry

Recipe

  • 3 3/4  teaspoons  cornstarch, divided
  • 2  tablespoons  low-sodium soy sauce, divided
  • 2  teaspoons  dry sherry
  • 1  teaspoon  rice wine vinegar
  • 3/4  teaspoon  sugar
  • 1/2  teaspoon  hot pepper sauce (such as Tabasco)
  • 1  pound  chicken breast tenders, cut lengthwise into thin strips
  • 1/2  cup  coarsely chopped unsalted cashews
  • 2  tablespoons  canola oil
  • 2  cups  julienne-cut red bell pepper (about 1 large)
  • 1  teaspoon  minced garlic
  • 1/2  teaspoon  minced peeled fresh ginger
  • 3  tablespoons  thinly sliced green onions

 

1. Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.

2. Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.

3. Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan.

4. Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; sauté 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions.

Grilled Steaks with Sweet-Spicy Hoisin Sauce

Recipe

  1. 1/4 cup vegetable oil, plus more for rubbing
  2. 4 medium shallots, thinly sliced
  3. 4 garlic cloves, minced
  4. 1 tablespoon finely grated ginger
  5. 1/2 teaspoon crushed red pepper
  6. 1/3 cup chopped cilantro
  7. 1/3 cup hoisin sauce
  8. 3 tablespoons soy sauce
  9. 1/2 cup chicken stock
  10. 3 tablespoons honey
  11. 3 tablespoons unsalted butter
  12. Six 1/2-pound strip steaks
  13. 2 large sweet onions, sliced crosswise 1/2 inch thick
  14. Salt and freshly ground black pepper

 

  1. Light a grill. In a medium saucepan, heat the 1/4 cup of oil. Add the shallots, garlic, ginger, crushed red pepper and cilantro and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the hoisin, soy sauce and chicken stock, raise the heat to moderately high and boil until thickened, about 5 minutes. Stir in the honey. Remove from the heat and stir in the butter until blended; keep warm.
  2. Generously rub the steaks and onions with oil and season with salt and pepper. Grill the steaks over high heat for 4 minutes per side, or until nicely browned and medium-rare. Transfer the steaks to a carving board and let rest for 5 minutes. Grill the onions for 4 minutes per side, or until charred. Transfer the onions to a platter.
  3. Thickly slice the steaks and arrange on the platter. Serve with the steak sauce.

SKILLET GINGER CHICKEN WITH CILANTRO

Recipe 

• 8 oz vermicelli or whole-wheat angel hair pasta (dry)

• 2 tsp peanut oil

• 3 cloves garlic, minced

• 1 tbsp minced fresh ginger

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces

• ¼ cup reduced-sodium soy sauce

• 2 tsp toasted sesame oil

• 2 tbsp fresh lime juice

• ¼ cup chopped fresh cilantro

• ¼ cup chopped scallions (white and green parts)

• Lime wedges for garnish (optional)

 

1. Cook pasta according to package directions. Drain, reserving ¼ cup of cooking water.

2. Meanwhile, heat peanut oil in a large skillet over medium-high heat. Add garlic and ginger, and cook 1 minute.

Add chicken and cook until golden brown on all sides, about 3 to 5 minutes. Add reserved cooking water, soy

sauce, sesame oil and lime juice. Bring to a simmer. Add pasta and cook 1 minute to heat through, stirring

frequently.

3. Remove from heat and stir in cilantro and scallions. Serve with lime wedges on the side, if desired.

 

apricot glazed sriracha ginger chicken

 

Ingredients:
3 garlic cloves
1 (3-inch) piece peeled ginger, coarsely chopped
2/3 cup peach or apricot preserves or jam
1/3 cup soy sauce
2 tablespoons water
2 tbsp Sriracha
4 bone-in chicken legs (drumstick & thigh) – washed and patted dry (I just used drumsticks)

Preparation:

1. With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop.

2. Add preserves, soy sauce, water, and Sriracha and pulse until sauce is combined.

3. Place sauce and chicken in a plastic bag and let marinade for an hour.
4. Preheat oven to 400 degrees F.

5. Place the chicken and sauce in a baking pan.

6. Bake at 400F degrees for 30 minutes, at which point, you should check for doneness. If red or pink juices are running (upon cutting into the chicken) cook some more at 350F degrees. I usually check after 15 minutes and then at 5 minute intervals.

Recipe

Best Frosting

For St. Patrick’s Day I made my co-workers and my Hubby’s co-workers green cupcakes. I just used boxed cake mix, and then green food coloring. Then I found this amazing Recipe on The Pioneer woman blog (of course) for frosting. The first time I made it, I wasn’t patient enough to let the butter come to room temperature so the frosting/icing separated. So I had to start over. But when I made it right the 2nd time it turned out amazing! So creamy and light and perfect! I added green food coloring to it as well. You should make this frosting today! Its Fabulous! My co-workers LOVED it and asked for the recipe!

  • 1 cup Milk
  • 5 Tablespoons Flour
  • 1 teaspoon Vanilla
  • 1 cup Butter
  • 1 cup Granulated Sugar (not Powdered Sugar!)

 

Bake your favorite chocolate cake and let it cool.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream.

Garlic Cheese Bread

I found this Recipe from my favorite blog The Pioneer woman! I thought MY garlic bread was good, UNTIL I made this garlic bread and Oh my Gosh! This is garlicy, cheese, buttery, Goodness! I can NOT WAIT to make this for my in-laws! They thought my garlic bread was good. Ha WAIT till they try this bread!

  • 3-½ cups Grated Cheddar Cheese
  • ¾ cups Monterey Jack Cheese, Grated
  • ½ cups Grated Parmesan Cheese
  • ½ cups (real) Mayonnaise
  • 4 whole Green Onions, White And Light Green Parts Minced
  • 1 dash Salt
  • 1 loaf Crusty French Bread
  • 1 stick Butter
  • 4 cloves Garlic, Finely Minced

 

Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it.

Cut loaf of bread in half, then each half into half again.
Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic. Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.

Repeat with remaining butter, garlic, and bread.

Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.

Slice and serve.

Then go workout ASAP!!!

Tiramisu

 

This was my first time making tiramisu and I messed it up a little. Mine didn’t look so pretty, I ran out of Lady fingers. So I worked with what I had. But it tasted awesome and the more days it sat the better it tasted. I want to make this for my mother in law for Mother’s Day as it is her favorite dessert! I know now how to make it and how long to let it set and make sure I have an extra box of lady fingers!

  • 6 extra-large egg yolks, at room temperature

  • 1/4 cup sugar
  • 1/2 cup good dark rum, divided

  • 1 1/2 cups brewed espresso, divided
  • 16 to 17 ounces mascarpone cheese

  • 30 Italian ladyfingers, or savoiardi

  • Bittersweet chocolate, shaved or grated
  • Confectioners’ sugar (optional)

 

Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high-speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.

Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.

Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners’ sugar, if desired.

Recipe

Sausage Bake

The inspiration for this Recipe was from Tasty Kitchen. Except I used Kielbasa, and I didn’t use Fennel…

  • 8 whole Sausage Links – Spicy Or Mild
  • 2 whole Medium Potatoes, Peeled & Cut Into 2 Inch Chunks
  • 2 whole Sweet Red Peppers, Core & Seeds Removed & Cut Into 2 Inch Chunks
  • 2 whole Medium Onions, Peeled & Cut Into Wedges
  • 2 bulbs Fennel, Cores & Tops Removed & Cut Into 2 Inch Pieces
  • 5 cloves Garlic, Peeled & Squashed
  • 3 Tablespoons Olive Oil
  • 2 whole Hot Red Chile Peppers, Finely Chopped (Optional)  (I used Jalapenos)
  • Sea Salt & Cracked Black Pepper
  • ½ cups Chopped Fresh Parsley (I used Cilantro)
  • 2 whole Lemons, Zested

 

Preheat the oven to 375 degrees F. Mix together all the ingredients apart from the sausages in an oven-proof large casserole dish and toss well to coat the vegetables with the oil and seasonings. Place the sausages on top and place in the oven. After 20 minutes, pierce the sausages with a fork and turn over. Gently move the vegetables around to ensure they both cook and brown evenly.

Continue to cook until the vegetables are lightly browned and tender when pierced with a fork, and the sausages are browned, about another 25 minutes or so. To serve, scoop a hearty helping of the vegetables onto each plate, and top with the sausages cut in half. Serve immediately.

Greek Salad

  • 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
  • 1 red bell pepper, large-diced
  • 1 yellow bell pepper, large-diced
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 red onion, sliced in half-rounds
  • 1/2 pound feta cheese, 1/2-inch diced (not crumbled)
  • 1/2 cup calamata olives, pitted

For the vinaigrette:

 

  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup good red wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup good olive oil

 

Place the cucumber, peppers, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Recipe