Kickin' Sweet & Sour Chicken!

Super easy Sweet & sour chicken recipe that tastes like it's from a restaurant!

Serves 4

Ingredients

1 lb Boneless Chicken Breasts, cut into 1-inch cubes
1 Egg White
2 Tbsp Each Cornstarch and Flour
1/4 tsp each Salt and Pepper
1/3 C Vegetable Oil
1/3 C Chicken Broth
3 Tbsp Ketchup
1 Tbsp each Dry Sherry (optional), Soy Sauce & Rice Vinegar
2 tsp Minced Gingerroot
1 tsp White Sugar
1 each Onion & Sweet Red & Green Pepper, cut into 3/4 inch cubes
1 C Drained Canned Pineapple Chunks (optional)

Method

1. In Bowl, combine chicken, egg white, corn starch, flour, salt and pepper; let stand for 10 minutes.

2. In a wok or large skillet, heat oil over medium-high heat; stir fry chicken, in batches and reserving cornstarch mixture in bowl, for 3 minutes or until golden-brown. Transfer to oven proof dish.

3. Add broth, 1/3 C water, ketchup, sherry (if using), soy sauce, vinegar, ginger and sugar to reserved cornstarch; whisk to combine. Set aside.

4. Discard all but 1 Tbsp oil from wok/skillet. Stir-fry onion and red and green peppers for about 3 minutes or until tender and crisp.

5. Add chicken, pineapple (if using) and stock mixture to wok/skillet; stir-fry for 2-3 minutes or until thickened and chicken is coated.

6. Enjoy!

Ya' Can't beat Ma' Fried Rice!

Description
The traditional Asian fried rice--tastes like the restaurant!
Tags dish side chinese rice asian
Serves 4 or 2 VERY Hungry People
Preparation Time 3 Minutes
Cooking Time 20 mins. to Cook Rice --6-8 mins. to stir fry
vThis recipe is suitable for vegetarians
Ingredients
4 C. Cooked Rice
1 C. Frozen Peas
2 Tbs. Grated Carrot
2 Eggs, beaten
1/2 C. (or 1/2 a Small Onion), diced
1 1/2 Tbs. Butter or Margarine (A good blob)
2 Tbs. Soy Sauce
Salt
Pepper
Method
1. Cook the Rice according to the package directions. Pour the cooked Rice into a large bowl and let it cool in the fridge.

2. Scramble the Eggs over medium heat.

3. Check your Rice in the fridge. If it's room temperature, Add the Peas, grated Carrot, scrambled Eggs & diced Onion to the bowl. Carefully toss together.

4. Melt the Butter/Margarine in a large frying pan over a medium high heat.

5. As soon as Butter/Margarine is completely melted, dump the bowl of Rice & other stuff into the pan--add Soy Sauce, Salt & Pepper. Cook about 6-8 minutes, stirring often.

Gobble it Up!

Who Needs Delivery?!?!

Description

This is the absolute BEST pizza dough/bread stick dough recipe around! I make it at least once a week! It takes hardly any time and it's so versatile! We made a focaccia bread with half the recipe and a pizza with the other...and it wasn't "Thin crust" either! I HIGHLY recommend this recipe! My kitchen wouldn't be complete without it!

I love how easy it is to put together and pizza can be ready from start to finish in about 45 minutes!

V This recipe is suitable for vegetarians

Ingredients

1 pkg (8 grams) yeast or 1 Tablespoon ( I use the quick rise yeast)
1/4 cup lukewarm water
1 Tablespoon sugar
1 Tablespoon butter/margarine
1 teaspoon salt
1 cup boiling water
3 cups flour

Method

In small bowl, soften yeast in lukewarm water. Let stand for 10 minutes.

Combine sugar, butter/marg, salt and boiling water in a large bowl and stir until dissolved; cool to lukewarm (I often pop the bowl in the fridge or freezer for a few minutes). Add dissolved yeast. Beat in half the flour until smooth. Add remaining flour gradually to make a soft dough. Knead for a few minutes on lightly floured surface.

Spread on lightly oiled baking pan. (I usually use anywhere from 2/3 to the entire batch of dough for a large 15" round pizza pan...but it is fine with less dough, just makes a thinner crust. You can make it as thin as you want, just make sure to put less toppings/sauce with a thinner crust.)

Let rise for 15 minutes at room temperature. While it is rising prepare topping ingredients and then place on dough.

Bake at 450 degrees F for 15 minutes until bottom of the crust is browning. Enjoy!

TIP:
You can freeze pizza dough. Sometimes if I don't want the whole batch of dough for one pizza I just put the extra dough into a baggie and in the freezer. It's great to pull out the frozen dough and make a quick pizza crust, breadsticks or little buns. Just let thaw at room temperature for a few hours or in the fridge overnight.

The BEST Lasagna EVER!

The BEST Lasagna EVER!

OK - So I never ever use a recipe when making a meal - But this Lasagna was the best I have ever Made - so I am going to do my best to write down what I did last night for dinner.

1) Browned Lean Ground Beef (about 1 & 1/2 Pounds)

2) added Dried Onion Flakes, Fresh Ground Pepper, Dash of Tarragon, Italian Herb Seasoning, Cube of dried Basil (bought by chance - looks like a chicken bouillon cube but is Basil - amazing taste), Very slight dash of chili flakes. (THIS is all to your Taste - If you like Hot - Add more Chili Flakes - Start with less as you can add - BUT you can Never take away!)

3) Let all Brown & mingle flavors for about 10 minutes

4) Add a can of Tomato Sauce (Any can will do - approx 700ml but enough to make 1 dish of lasagna - does not have to be fancy - no name brand will do as you have already added spices.)

5) Add a spoonful of brown sugar (takes away the acidity)

6) Let sit for a bit for the flavors to merge

7) Get your dish ready - Mine was not a huge one - 8x8 or 9x9 casserole dish about 4 or 5 inches deep. Just enough to use up the meat sauce you have made. (spray with non-stick vegetable oil)

8) Get your noodles out - I NEVER pre-cook them.

9) Open can of Crushed Tomatoes

10) Spoon a good layer of Crushed Tomatoes over bottom of casserole dish
11) Put layer of noodles on bottom JUST touching - NOT overlapping - I had to break about 2 inches off the end of all of mine.

12) spoon a layer of Meat Sauce over top of them.

13) Cut up a Layer of Mushrooms and lay over top

14) Sprinkle cheese - I bought a package of Superstore - NO NAME Brand of Edam & Mozzarella.

15) Layer of Noodles

16) Mix together Sour Cream & Cottage cheese and spread on top of the noodles (About 1/2 Cup of Each)

17) Add some more grated cheese

18) Layer of Noodles

19) Layer of Meat Sauce - (USE UP ALL OF IT)

20) Cut up mushrooms and layer

21) Layer of Shredded Cheese

22) Layer of Noodles - Add layer of Crushed Tomatoes over top of them.

23) Layer of Shredded Cheese & top with blobs of cream cheese (Fix later)

24) LOOSELY Cover with tin foil and bake for 70-90 minutes at 300 Degrees (Noodles should be soft - may not be fully cooked)

25) Remove Tin Foil

26) Spread Cream cheese (Now very soft) over top of existing Cheese
27) Add additional Layer of Grated Edam & Mozzarella cheese & turn oven up to 400 for 30 minutes or until top layer of cheese is GOLDEN brown.

28) Bring out of oven - Let sit 10 minutes

29) Cut & Enjoy with some Garlic Toast.

BEST LASAGNA I have ever made - My Guests all had 2 Helpings!

Thank you for stopping in.
Enjoy!

LUSCIOUS CREAMY LEMON SQUARES

LUSCIOUS CREAMY LEMON SQUARES

Ingredients:

1 Cup Graham Cracker Crumbs

1/2 Cup Flour

1/4 Cup Packed Brown Sugar

1/4 Cup Butter

1 Pkg Cream Cheese (250g) softened

1 Cup Granulated Sugar

2 Eggs

2 TBSP Flour

3 TBSP Grated Lemon Peal - Divided

1/4 Cup Fresh Lemon Juice

1/4 tsp Baking Powder

2 tsp Icing Sugar

How to Make it:

*HEAT oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Mix crumbs, 1/2 cup flour and the brown sugar in bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min.

*MEANWHILE, beat cream cheese spread and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, lemon juice and baking powder; pour over crust.

*BAKE 25 to 28 min. or until centre is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with icing sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve.

Thank you for stopping in.
Enjoy!

The Worlds BEST FUDGE!

Irish Creamy Fudge!

Ingredients:

1/2 cup evaporated milk

1 cup light brown sugar (packed)

1 cup white sugar

3/4 cup unsalted butter

1/4 tsp salt (OMIT if Salted butter used)

1 tsp pure vanilla

1/4 cup Irish Cream Liqueur

2 & 1/4 Cups Icing Sugar (Sifted)

Directions:

Grease an 8-inch square pan and line with parchment paper so that it hangs over the sides. Stir evaporated milk, brown sugar, white sugar, butter & salt in a heavy bottomed saucepan. Bring to a boil over medium heat, stirring often, and cook until 238' F (use a candy thermometer to gauge). Remove from heat, stir in vanilla and Irish Cream and scrape into a bowl or mixer fitted with the paddle attachment. With the mixer on low speed or electric beaters, add the icing sugar in three additions, mixing well after each addition. Scrape fudge into prepared pan and let cool completely before slicing. Store in an air tight container. (won't last long to worry about going off!)

Change it up a little:

You could add / use all sorts of different ingredients.

change your liqueur to anything. Add some nuts. Use just extra vanilla if you do not want any alcohol or a flavored essence (Brandy / Butterscotch)

The choices are endless. Just follow above and make it your own.

I am thinking about selling this fudge on line. It would travel well and still be amazing. Let me know what you think about that!

Thank you for stopping in.
Enjoy!

Cranberry Lemon Breakfast Muffins!

CRANBERRY LEMON BREAKFAST MUFFINS!
2 & 1/2 Cups Flour
1 Tbsp Baking Powder
1/2 tsp Salt (Optional)
1 tsp Cinnamon
1 Egg
1 cup Milk
1/4 cup Lemon Juice
1/3 Cup Corn Or Canola Oil (I use Grapeseed Oil)
1/3 Cup Honey
Grated Lemon Rind off 1 lemon
1 & 1/2 cups Cranberries (Fresh or Frozen)

*Combine First 4 Ingredients in a bowl (sift Baking Powder)
*Combine Egg (beat), Milk, Oil, Honey, Lemon Juice, Lemon Rind in Large Bowl.
(*If you measure out the oil first in the 1/3 cup measure - then the honey - the honey will slip out of the measuring cup without any problem!). Stir so all combined.
*Add all Dry ingredients.
*Fold in Cranberries.
*Spoon batter into 12 greased muffin cups.
(*I have 12 silicone muffin cups I put into the muffin tin. They are amazing - No grease required and the muffins just pop out when cool!)
BAKE at 400 Degrees for 20-25 Minutes, or until golden.

OPTIONAL GLAZE:
2/3 Cup Icing Sugar
1 tsp grated Lemon rind
3-4 tsp lemon juice
Combine ingredients, add enough juice to make a smooth spreading consistence. Spread over warm Muffins.

You could substitute Cranberries for Blueberries or Use Orange instead of Lemon.
Fold in Cranberries.

Thank you for stopping in.
Enjoy!