Sweet and Sour Chicken: http://centercutcook.com/how-to-make-sweet-and-sour-chicken/
Ingredients
CHICKEN INGREDIENTS:
3-4 boneless skinless chicken breasts
1 cup corn starch
2 eggs, beaten
Salt, pepper, garlic powder for seasoning the chicken
1/4 cup vegetable oil (more if needed)
1 green pepper, cut into chunks (optional)
1 red or yellow bell pepper, cut into chunks (optional)
1 cup pineapple chunks (optional)
SAUCE INGREDIENTS:
1 1/2 cups sugar
1/2 cup ketchup
1 cup vinegar
1 1/2 tablespoons worcestershire sauce
2 teaspoons garlic powder
1/2 teaspoon coarse black pepper
Directions
Pre-heat your oven to 325 degrees. Cut chicken into 1 inch chunks, and season with salt, pepper, and garlic powder. Dip each piece of chicken in corn starch, then in egg. In a skillet, heat vegetable oil to medium-high heat and brown each piece of chicken on both sides. Place browned chicken in a large rimmed baking sheet. Add in pineapple and pepper chunks. In a large bowl whisk together all sauce ingredients and pour over the chicken. Bake in the oven for about an hour, turning the chicken every 15 minutes. Remove the chicken and vegetables from the pan, and pour remaining sauce into a bowl and serve alongside the chicken if you’d like extra sauce. Serve over rice and enjoy!
Wednesday, October 1, 2014
White Chicken and Spinach Lasagna
White Chicken and Spinach Lasagna: http://www.melskitchencafe.com/white-chicken-and-spinach-lasagna/
Ingredients
Preheat the oven to 350 degrees F. Lightly coat a 9X13-inch pan with nonstick cooking spray. Set aside.
In a large saucepan, melt the butter over medium heat. Add the onion and garlic and cook, stirring often, until the onion is translucent and tender, 3-4 minutes. Stir in the flour and let it cook, stirring constantly, for 1-2 minutes.
Gradually add the chicken broth and milk while whisking vigorously. Continue cooking and stirring for 4-5 minutes until the mixture simmers and thickens. Stir in the basil, oregano, salt and pepper.
To assemble, spread about 1 to 1 1/2 cups sauce on the bottom of the prepared pan. Place 3 no-boil noodles on top and dollop with 1/2 of the ricotta. No need to spread the ricotta out into an even layer, although you can press it down a bit, just spoon it across. Add half of the chicken on top of the ricotta.
Layer on 1/2 of the chopped spinach. It will seem like a lot but just spread it evenly - it will cook down while baking. Sprinkle 1/2 of the mozzarella and 1/2 of the Parmesan cheese (don't forget to take out 1/4 cup of the Parmesan for sprinkling across the top!).
Place 3 noodles over the top, gently pressing down to compress the layers below. Spread 1/2 of the remaining sauce over the top. Repeat the layers again (remaining ricotta, chicken, spinach, mozzarella, Parmesan).
Place the last 3 noodles over the top, pressing down again. Spread the remaining sauce over the top and sprinkle with reserved Parmesan cheese.
Cover the baking dish with lightly greased aluminum foil and bake for 30 minutes. Uncover and bake for 15 minutes until golden and bubbly. Let the lasagna rest for 10 minutes. Sprinkle with chopped parsley and serve.
Ingredients
- 4 tablespoons butter
- 1/2 cup chopped white or yellow onion
- 2 cloves garlic, minced
- 6 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 2 1/2 cups milk
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 9 no-boil lasagna noodles
- 2 cups part-skim ricotta cheese
- 2-3 cups cooked chicken
- 1 pound mozzarella cheese, shredded (about 4 cups)
- 3 ounces Parmesan cheese (about 1 to 1 1/2 cups), reserve 1/4 cup for the top of the lasagna
- 2 (9-ounces each) packages baby spinach, roughly chopped
- 1 tablespoon chopped fresh parsley
Sauce:
Lasagna:
Directions
Chewy Fudgy Homemade Brownies
Chewy Fudgy Homemade Brownies: http://sallysbakingaddiction.com/2014/04/30/chewy-fudgy-homemade-brownies/
Ingredients
Ingredients
- 1/2 cup (115g) salted butter
- 8 ounces (228g) coarsely chopped quality semi-sweet chocolate
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup + 2 Tablespoons (80g) all-purpose flour (measure this accurately)
- 2 Tablespoons (11g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
MILK CHOCOLATE FROSTING (OPTIONAL)
- 1 and 3/4 cups (210g) confectioners' sugar
- 1/4 cup (22g) unsweetened cocoa powder
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 2 Tablespoons (30ml) heavy cream or half-and-half
- 1 teaspoon vanilla extract
- salt, to taste
Directions
Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 9x9 inch square baking pan* with aluminum foil, leaving an overhand on all sides. Set aside.
Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.
For the optional frosting: sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet. Frost the brownies before or after cutting into squares, whichever you prefer.
Garlic Cheese Bread Sticks
Cheesy Garlic Bread Sticks: http://www.laurenslatest.com/fail-proof-pizza-dough-and-cheesy-garlic-bread-sticks-just-like-in-restaurants/
Ingredients
Dough:
1/2 cup warm water
1 1/8 teaspoons active dry yeast
1/2 tablespoon honey (or sugar)
1 teaspoon salt
1 tablespoon olive or canola oil
1 1/2 cups bread flour (give or take 1/4 cup)
Toppings:
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese
1/4 pound grated mozzarella cheese
Salt and pepper, if desired
Directions
In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean! {*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.} Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours.
Preheat oven to 500 degrees with pizza stone inside. {If you don't have a pizza stone, use an upside down cookie sheet...a tip I got from Natalie!}
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}
Bake 9-10 minutes, or until bubbly and golden.
Ingredients
Dough:
1/2 cup warm water
1 1/8 teaspoons active dry yeast
1/2 tablespoon honey (or sugar)
1 teaspoon salt
1 tablespoon olive or canola oil
1 1/2 cups bread flour (give or take 1/4 cup)
Toppings:
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese
1/4 pound grated mozzarella cheese
Salt and pepper, if desired
Directions
In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean! {*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.} Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours.
Preheat oven to 500 degrees with pizza stone inside. {If you don't have a pizza stone, use an upside down cookie sheet...a tip I got from Natalie!}
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}
Bake 9-10 minutes, or until bubbly and golden.
Olive Garden Copycat Zuppa Toscana Soup
Olive Garden Copycat Zuppa Toscana: http://www.food.com/recipe/olive-garden-copycat-zuppa-toscana-38298
Ingredients
1 lb Italian sausage (if you don't have Italian sausage, you can turn normal ground sausage into it using this link)
2 large russet potatoes, sliced in half, then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale, swiss chard, or spinach, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
Directions
1. Chop or slice uncooked sausage into small pieces.
2. Brown sausage in your soup pot.
3. Add chicken broth and water to pot and stir.
4. Place onions, potatoes, and garlic in the pot (I also added about 1-2 cups shredded carrots).
5. Cook on medium heat until potatoes are done.
6. Add bacon.
7. Salt and pepper to taste.
8. Simmer for another 10 minutes.
9. Turn to low heat.
10. Add kale/swiss chard/spinach and cream.
11. Heat through and serve.
Ingredients
1 lb Italian sausage (if you don't have Italian sausage, you can turn normal ground sausage into it using this link)
2 large russet potatoes, sliced in half, then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale, swiss chard, or spinach, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
Directions
1. Chop or slice uncooked sausage into small pieces.
2. Brown sausage in your soup pot.
3. Add chicken broth and water to pot and stir.
4. Place onions, potatoes, and garlic in the pot (I also added about 1-2 cups shredded carrots).
5. Cook on medium heat until potatoes are done.
6. Add bacon.
7. Salt and pepper to taste.
8. Simmer for another 10 minutes.
9. Turn to low heat.
10. Add kale/swiss chard/spinach and cream.
11. Heat through and serve.
Extra Easy Hummus
Extra Easy Hummus: http://allrecipes.com/recipe/extra-easy-hummus/
Ingredients
1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 clove garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1 tablespoon olive oil
Directions
In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.
Ingredients
1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 clove garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1 tablespoon olive oil
Directions
In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.
Seedy Crisp Crackers
Seedy Crisps: http://www.foodnetwork.com/recipes/alton-brown/seedy-crisps-recipe.html
Ingredients
5 ounces whole-wheat flour
4 3/4 ounces all-purpose flour, plus additional for rolling
1/3 cup poppy seeds
1/3 cup sesame seeds
1 1/2 teaspoons table salt
1 1/2 teaspoons baking powder
3 tablespoons olive oil
6 1/2 ounces water
Directions
In a medium bowl wisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.
Preheat the oven to 450 degrees F.
On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough.
***Instead of cooking the dough all in one piece, I rolled them out and used a pizza cutter to cut into cracker size pieces, then used a spatula to move them to a baking sheet and followed the rest.
Ingredients
5 ounces whole-wheat flour
4 3/4 ounces all-purpose flour, plus additional for rolling
1/3 cup poppy seeds
1/3 cup sesame seeds
1 1/2 teaspoons table salt
1 1/2 teaspoons baking powder
3 tablespoons olive oil
6 1/2 ounces water
Directions
In a medium bowl wisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.
Preheat the oven to 450 degrees F.
On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough.
***Instead of cooking the dough all in one piece, I rolled them out and used a pizza cutter to cut into cracker size pieces, then used a spatula to move them to a baking sheet and followed the rest.
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