Chinese Chicken

Recipe and Photo from Rachel Ray

• 2 pounds chicken breast, cut into 1-inch cubes
• For the marinade:
• 1 tablespoon soy sauce
• 2 tablespoon sake, xiao shing wine or dry sherry
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• 2 tablespoons oyster sauce (or substitute more soy sauce with a little sugar)
• 1 teaspoon sesame oil
• 1 1/2 cups jasmine rice
• 3 cups cold water
• 3 eggs, lightly beaten
• 1 cup flour
• 1/4 cup cornstarch
• For Daddy Wus Sauce:
• 2 tablespoons canola oil
• 1/2 red onion, sliced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup ketchup
• 3 tablespoons brown sugar
• 1 teaspoon sake
• 1 teaspoon sesame oil
• 2 tablespoons oyster sauce
• 1/4 cup chicken broth
• 1/4 teaspoon ginger, grated
• Zest and juice of 1 lemon
• 3 scallions, cut on a bias

PREPARATION

In a plastic bag, add chicken and marinade ingredients. Place in the fridge and let chicken marinate for at least 4 hours or overnight.

Remove chicken from fridge and bring to room temperature. Rinse jasmine rice under cold water until water runs clear.

Place jasmine rice in a pot with a tight-fitting lid; add in water. Bring to a boil uncovered. Once rice has started to boil, turn down to the lowest setting, cover and let simmer until cooked through, around 20 minutes. Fluff once rice is done.

While the rice is cooking, heat canola oil to 350F. While oil is heating, beat eggs in a shallow dish. Dredge chicken in the egg mixture, then in flour mixture. Deep-fry chicken in small batches until golden brown in color, around 5 minutes.

In a wok over high heat, add 2 tablespoons canola oil. Add in red onions and saut for 1 minute; add in cherry tomatoes and saute an additional minute. Add in ketchup, brown sugar, sake, sesame oil, oyster sauce, chicken broth, ginger, lemon juice and zest, and cook until thicken, around 10 minutes. Add chicken to thickened sauce and toss to coat. Garnish with scallions and serve with rice.

Goulash (the best EVER)

Ingredients
1 pound lean ground beef
1 large yellow onion, chopped (I substituted celery)
3 cloves garlic, chopped
3 cups water
1 (15-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups elbow macaroni, uncooked (I used ziti)

Directions
In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.

Serve with garlic bread and a salad.

House Seasoning:
1 cup salt
1/4 cup pepper
1/4 cup garlic powder
Mix the ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/bobbys-goulash-recipe/index.html?oc=linkback

Sugar Cookies!!

This recipe is from my friend Stephanie's website.

1 cup sugar
1 cup butter
3 Tbsp milk
1 tsp vanilla
1 egg 
3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt

Combine sugar, butter, milk, vanilla and egg.  Add dry ingredients.  Cover with plastic wrap and chill for 1 hour.  Roll out on a lightly floured surface.  Bake at 400 for 5-9 minutes.

Maid Rites

Ingredients:
1lb 93/7 lean ground beef
1 onion, chopped
1/2 beef bullion cube
1/2 cup water
pepper (couple shakes)
1 1/2 Tablespoon soy sauce
1 1/2 Tablespoon steak sauce (I substituted worchestershire sauce)

Directions:

1. Sauté beef and onions until cooked. Drain and return to pan.
2. Add the rest of the ingredients and simmer until liquid reduces. Enjoy!

Caramel Crispy Chex® Mix

(I usually Omit the M&M's)

1- 17 oz box Chex cereal
1 1/2 packed brown sugar

1 1/2 cup margarine

1/3 cup corn sypur

2 t vanilla
1/4 t baking soda

1 cup Nuts or M&M's (Optional, i usually omit this)

Melt Butter in pan and add brown sugar and syrup.  Bring to a boil.  Boil 3 minutes.  Remove from heat, add vanilla and baking soda. Pour over cereal. Mix and microwave 1 minute.  Mix and microwave an additional minutes.  Mix and spread on wax paper to cool.  Store in air tight container.

Microwave Instructions:

In large microwavable bowl, place cereals. In large microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High about 2 minutes, stirring after 1 minute, until melted and smooth. Stir in vanilla. Pour over cereal, stirring until evenly coated. Microwave uncovered on High 5 to 6 minutes, stirring and scraping bowl after every minute, just until cereal begins to brown. Cool 5 minutes; stir in candies if desired. Spread on waxed paper to cool; break into bite-size pieces. Store in airtight container.

Overnight French Toast Bake

Ingredients

Casserole

1 loaf Sourdough Or French Bread 

8 whole eggs

1 cups whole milk

1/2 cup heavy whipping cream 

3/4 cups Sugar

2 Tablespoons Vanilla Extract

1 t ground cinnamon

1/4 t ginger

Topping

1/2 cup + 2 tbsp all-purpose flour

1/2 cup + 2 tbsp firmly packed brown sugar

2 teaspoons cinnamon

1/4 teaspoon salt

1 stick butter, cut in pieces

fresh fruit (optional)

Instructions

1. Grease a 9 x 13 casserole dish with butter.

2. Tear bread into chunks and evenly lay out in dish.

3. Whisk together eggs, milk, cream, sugar and vanilla. Pour evenly over bread.

4. Cover and store in fridge for several hours or overnight.

5. In another bowl, mix 1/2 cup flour, 1/2 cup brown sugar, 1 tsp cinnamon and salt. Add butter and mash into the dry mixture until it all comes together. You can store this mixture in the fridge overnight if you'd like.

6. Preheat oven to 350 degrees the next morning.

7. Remove casserole and pre-made topping from fridge. If using fresh fruit, put it on now. Crumble pre-made topping and sprinkle over the top of the casserole.

8. For some extra topping to cover areas that aren’t covered by the pre-made topping (I like the cinnamon and spice on every bite!) combine 2 tbsp flour, 2 tbsp brown sugar and 1 tsp cinnamon (same stuff as the pre-made topping, minus the butter). Sprinkle over top of casserole and pre-made topping.

9. Bake for 45 minutes for a softer, more moist texture. Bake an hour or more for a firmer, less moist texture.

10. Sprinkle a little powdered sugar on top and serve with syrup.

Stromboli

Ingredients:

I pkg of Mozzarella Cheese (Per stromboli you make)

Pizza toppings (Pepperoni, red pepper, sausage, and fresh basil is what I use)

1 c pizza/spaghetti sauce for dipping if desired.  *Do not put it in the stromboli*

Herb Butter

1 stick margarine

1 t garlic powder

1 t chives (I just use italian seasoning instead of the individual herbs)

1/2/t oregano

3 T parm cheese

Pizza Dough

1 Loaf:

1 1/8 t yeast

3/4 c warm water

1 3/4 c flour (add a little more if dough is sticky)

2/3 t salt

Italian seasoning (Optional)

2 Loaves:

2 1/4 t yeast

1 1/8 c warm water

2 3/4 c flour

2 t salt

Italian Seasoning

Preheat oven to *Warm* (Turn it off after it heats up) Add yeast to 1/4 c warm water.  Let sit until starts to bubble.  Mix together dry ingredients and  once yeast mixture is ready add it and the rest of the water to the dry ingredients and mix/knead until dough forms soft round ball.  Add more flour if it is too sticky.  I just through everything into my kitchen aid and mix it until it comes together.  

Brush an oven safe bowl with oil and place dough in bowl.  Roll dough around so all sides are covered with dough.  MAKE SURE THE OVEN IS OFF once it gets warm.  Cover bowl with plastic wrap and place in warm oven. Let sit in the oven for 15-20 minutes, or until it doubles in size.  

Whiles dough is rising, Melt butter and mix in seasonings and parm cheese.  

Punch dough down and roll out into a rectangle or oval.  Down the center, spread some of the herb butter on the dough.  Place half the toppings down the center.  Cover with 1/2 bag of cheese. top with remaining pizza toppings and  then top with remaining cheese.  Cut slits in the dough up to where the toppings start and braid as shown below.

Transfer onto a jelly roll pan.  Using a pastry brush, brush the remaining herb butter on the braided dough to cover the whole top of the stromboli.  Bake at 375 for 25-30 minutes, or until golden brown.  

Chicken Parmesan Casserole

Another HOME RUN brought to you by This Blog.

Ingredients

• uncooked chicken breasts (however many you want/need)
• Slightly cooked pasta of your choice, about 1 cup for 8x8, 2 cups for 9x13)
• olive oil (just one dollop)
• minced garlic (a smattering…a little more than a smattering if you really like garlic)
• red pepper flakes (leave these out if you don’t like any heat)
• marinara sauce (probably won’t need more than one jar unless you are a marinara fiend)
• Parmesan cheese
• mozzarella cheese (you will need twice as much mozzarella as Parmesan)
• croutons (we used Italian-seasoned)

The original recipe doesn't call for pasta, but I loved the addition! Boil the pasta for about half the time as directed on the package.  They should be very chewy still and they will finish cooking in the oven.  Othewise it will get mushy if you cook it all the way first.   While the pasta is cooking, drizzle oil, and sprinkle garlic and pepper flakes on bottom of the casserole dish of your choice (adjust the ingredients to the size you choose)., and cube the chicken and place uncooked into dish.  Once the pasta is cooked, add it to the chicken and cover with desired amount of marinara sauce.  I used half a jar for 8x8 and whole jar for 9x13.  Mix together 2 cups Mozzerella cheese and desired amount of parm cheese.  Using half of the cheese mixture, cover the chicken marinara.  Then top the cheese with croutons and then cover those with the remaining cheese.  Bake at 350 for 30 min. Enjoy!!

Beef with Broccoli (Crockpot)

I am making this for supper tonight.  I just tried a bite of it and couldn't wait to share the recipe with you!  It's SO good and easy!

Recipe and photo from Key Ingredient

Ingredients

1	lb. boneless, beef chuck roast, sliced into thin strips ( I actually saved back some of our Rump Roast from Sunday.  I cut some off before I cooked the roast and froze it until today)
1	cup beef consumme or beef broth (I used water and beef bouillon)
½	cup low sodium soy sauce
⅓	cup brown sugar
1	tbsp. sesame oil
3	garlic cloves, minced (I used garlic powder)
2	tbsp. cornstarch
4	tbsp. sauce (from the crockpot after dish is cooked)
	Frozen broccoli florets (as many as desired, I believe I used almost 2 cups)
	Brown Rice , cooked

Directions

1.In the insert of the crockpot, whisk together beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.

2.Gently place your slices of beef in the liquid and toss to coat. 

3.Turn crockpot on low and cook for 6 hours. 

4.When done, in a small bowl, whisk together cornstarch and cooking liquid to create a slurry, pour into crockpot, stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce. 

5.Toss in your broccoli florets then serve hot over brown rice

Lasagna Soup (Yum!)

Another recipe winner!  We tried this tonight because we thought it looked good, and we were right.  It looks good, and tastes even better!  I would definitely recommend you try this soon!
This recipe is from A Farm Girl's Dabbles

Ingredients 

(I used some alternative ingredients so I wouldn't have to run to the store, it was still amazing. I included my notes for your reference)

for the soup:
• 2 tsp. olive oil
• 1-1/2 lbs. Italian sausage
• 3 c. chopped onions 
• 4 garlic cloves, minced (I used garlic powder)
• 2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes (I omitted this)
• 2 T. tomato paste (I actually used a small can of tomato sauce and cooked it down a little)
• 1 28-oz. can fire roasted diced tomatoes (I used Hy-Vee's petite diced tomatoes in Garlic and olive oil)
• 2 bay leaves (I omitted this)
• 6 c. chicken stock (I used water and bouillon)
• 8 oz. mafalda or fusilli pasta (I used bow tie)
• 1/2 c. finely chopped fresh basil leaves 
• salt and freshly ground black pepper, to taste
for the cheesy yum:
• 8 oz. ricotta
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. salt
• pinch of freshly ground pepper
additional cheesy yum:
• 2 c. shredded mozzarella cheese

Preparation

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

EASY and Delicious! Crock Pot Tortellini (Or you can make on the stove)

\Adapted from Little Fellows

Ingredients:
1 (19oz) bag of frozen cheese tortellini (This is good, but rich.  I might just use bow tie pasta next time!)
1 small bag of fresh spinach (Optional)
1 (14.5 oz) can of petite diced tomatoes, drained (I used a variety with onions, you can use what you like best)
1 block (8 oz) of cream cheese or neufchatel (less fat)
1 lb. of ground sausage or chicken/turkey sausage (I omitted this too)
2 cups of chicken broth  (Or I used water and bouillon)

Brown the sausage and put all ingredients in crockpot,
chunking up the cream cheese.
Cook on low for 4-6 hrs. or mix together and cook on the stove until heated through and cream cheese has melted and mixed.  

Cheesy Chicken Lasagna

Cheesy Chicken Lasagna

2 (12 oz) cans evaporated milk (not fat-free)
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
1 1/2 to  2 C cheddar cheese, grated
1 1/2 to  2 C mozzarella cheese, grated

Cook the chicken and noodles first at the same time. Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together). Combine evaporated milk (don’t use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Dutch Oven Bread

If you have a dutch oven, you should definitely try this. I did and it's amazing! If you don't have a dutch oven, you can use anything with a lid that can handle a 450 degree oven. A casserole dish with glass lid would work, but I've never tried it so I don't know if it would be the same.

This recipe and pictures came from Simply So Good

I must begin by saying where the recipe originated, if in fact it originated anywhere...really.  I think bread has been baked for centuries using flour, salt, water, and yeast or other form of leavening.  As far as I know the recipe for "No-Knead" bread dough was printed in the New York times.  I don't know what month, day, or year.  The originator is Jim Lahey of Sullivan Street Bakery.  That's all I know.  I found the recipe in a booklet using enamel cast iron pots.  At the time I posted the recipe I had no Jim Lahey even existed or I would have definitely given the man full credit for this wonderful bread and idea.  That said....

Remember before beginning to create, that this bread is highly forgiving.  Don't stress over the fact that you haven't proofed the yeast or that you're not giving the dough a second rising time.  It's super duper sticky and will stick to your hands, feet and hair or anything else it comes in contact with.  Play with the recipe for your location.  Altitudes differ and that can affect the bread.  This recipe is not your ordinary bread recipe.  Just chill and follow the instructions

Breathe.  

You do NOT have to have an enamel covered cast iron pot. You can use anything with a lid that can take the heat.  I use a 5.5 quart cast iron pot.  My oval pots are about 7 quarts.

You DO NOT need to oil the pot. At least not in a enamel covered cast iron or regular cast iron pot.  I have never had problems with the bread sticking.

In a large mixing bowl add 3 cups white unbleached flour.

To the flour add 1 3/4 teaspoon salt (I use kosher I like it) and 1/2 teaspoon rapid rise or instant yeast.  

Note:  Regular active yeast can be used in place of the instant or rapid rise yeast.  It will need to be activated in 1/4 cup warm water.  Stir and let sit for 5-10 minutes.  However, most of the comments I have received state that the rapid raise works the best.  You choose.

Whisk the flour, salt and yeast together.

Add 1 1/2 cups water. Mix in the water.  

That's it!  The dough will look like a shaggy mess.  That's ok. 

Cover the bowl with plastic wrap and let it set for 12 - 18 hours on the counter top.  DO NOT REFRIGERATE.  This is NOT optional.  It takes that much time to proof the dough.  The reason why you need a large bowl, is because the dough will start to rise.

After 12 hours the dough will look like this.  It's pretty sticky, but that's ok it's supposed to be.

Preheat your oven to 450 degrees.  As soon as it has heated to 450 degrees place your pot with the lid in the oven and pre-heat the pot for 30 minutes.

Right after you put the pan in the oven to preheat, dump the dough out onto a HEAVILY floured surface.  I love my pastry cloth.  Use it for everything.

Now, please disregard that this dough has stuff in it.  I'll get to that later.  I just forgot to take a picture of the plain version.  This dough has also been doubled so it's twice the size of a single batch.  After you dump the dough on to a floured surface shape it into a round ball.   This will rest for 30 minutes while the pan is heating.

After you shape the dough cover it with the plastic wrap that was over the bowl.  Yes, I know I have two loaves of bread.  It's because I doubled the recipe.  You can do that.

Remove the pot from the oven and carefully pick up the ball of dough and drop it into the pot.  You may want to flour your hands, because the dough is going to stick like crazy.  Remember the pan is now 450 degrees hot!  Be careful.  Put the lid on the pot and return it to the oven for 30 minutes.

I am baking two loaves at once.  Please notice how used my Le Creuset pots are.  Everything is my kitchen is heavily used.  If you have any advice as to how I can clean my babies, please let me know. 

Close the oven door and bake for 30 minutes.  Wait until you see the next picture.  This will blow you away!

Holy cow!  Can you believe how gorgeous that is.  When you put the dough into the pan, it looks like a shaggy mess and when you take of the lid, you have a masterpiece.  Remove the lid from the pot and continue to bake for another 15 minutes. 

This is the finished product.  Remove from the oven and carefully remove bread from the pot.  Remember the pot is HOT.  I use a couple of hot pads and carefully pull out the bread.

Place the bread on a cooling rack until completely cooled.  That's it!  

You can try different variations of this recipe by adding whatever you think would be good.  I add cheddar cheese, or different herbs like rosemary or italian seasonings.  You can also visit the blog link above to see some of the variations she tried.  They are a little fancy for my taste but you might enjoy them!