January 31, 2010

Sweet and Sour Chicken

This is one of Rob's favorite dinners. I try not to make it too often because it is so HEALTHY! But it is delicious!

4 chicken breasts
1/2 green pepper in big chunks
1/2 onion in big chunks
1 or 2 eggs
1 can pineapple tidbits

Cut chicken into bite size pieces and marinate for 2 hours in:
1 tbs. soy sauce
1/2 tsp. accent
1 tsp. salt
1 clove garlic chopped

Stir and cover chicken in marinade. After chicken is marinated in above sauce, break eggs into chicken. Add enough cornstarch to make batter sticky. Fry in oil until brown.

Triple Sauce:
2 tsp. soy sauce
2 tbs. cornstarch
8 tbs. sugar
6 tbs. vinegar
4 tbs. ketchup
1 c. juice from pineapple plus water if needed to make 1 c.

Cook until thick. Saute onions and green pepper; add to sauce. Add pineapple and chicken last. Serve immediately over rice.

*I tried to find accent and couldn't find it so I made it without it and it is still yummy. Serve this with some Edamame from Costco and you feel like your eating at Pei Wei.

January 28, 2010

Butterscotch Bon-Bons







It was such a fun time making these, and now I'm FINALLY getting around to posting the recipe!

2 cups peanut butter
1/2 cup butter
4 1/2 cups (16 oz.) powdered sugar
3 cups crisp rice cereal
2-3 packages butterscotch chips

In saucepan, melt peanut butter & butter.
In large bowl, combine powdered sugar & cereal; pour peanut butter mixture over cereal mixtures.
Blend together with hands. Form into 1/2 balls (don't get them too big or they are hard to coat in the butterscotch).
Chill until firm.
Melt one bag of butterscotch pieces in double boiler. Dip the candies in coating, swirling tops with back of teaspoon.
Place on waxed paper lined baking sheet.
Repeat using second, and if needed, third bag of butterscotch chips.

PS - you are only allowed to make these candies once a year! They are so addicting!

January 26, 2010

Lemon Chicken Noodle Soup

This is the best chicken noodle soup I have ever tasted. I think it is because of all the fresh herbs. Try it out and see what you think.
8 c. chicken broth
6 cloves minced garlic
2 medium carrots peeled and cut
1 parsnip peeled and cut
2 stalks celery cut
1 medium onion chopped
3 tbs. fresh lemon juice
2 c. broad egg noodles
6-8 chicken tenders chunked
1/4 c. fresh dill chopped
1/4 c. fresh mint chopped
1/4 c. fresh parsley chopped
1 tsp. salt
1/2 tsp. pepper

Combine meat with broth; simmer 10 minutes until done. Add veggies, cook 6 minutes. Add lemon juice, noodles, fresh herbs and salt and pepper. Cook as long as noodles say they need to be cooked on the package. Serve immediately.

January 19, 2010

Mexican Lasagna

This recipe is super easy and is a great Mexican dish! I usually make two 8x8 dishes, eat one that night and then freeze the other for later, rather than one 11x13 dish. That way you don't have too much left over.

1 lb. ground beef
1/2 c. chopped green pepper
1/2 c. chopped onion
2/3 c. water
1 package taco seasoning
1 can black beans drained and rinsed
1 14 oz. can Mexican tomatoes
6 flour tortillas
1 can refried beans
2 c. shredded Mexican cheese

Brown beef with green pepper and onion. Add water and taco seasoning, boil for 2 minutes. Add black beans and tomatoes and simmer for 10 minutes. In 11x13 pan layer 2 tortillas, refried beans, meat and cheese, twice. Then top with 2 tortillas and cheese. Cover and bake at 350 for 25 to 30 minutes. Top with salsa and sour cream. I used the bean and corn salsa and it was super yummy!