Sweet and Sour Chicken

Okay I have to tell you, I stumbled on this recipe and while it had a lot of ingredients, I thought "I can handle that." Oh my was I right. This recipe has a lot of ingredients but as long as you do all the prep work ahead of time, it is REALLY EASY! This made enough food for dinner tonight and lunches tomorrow. I made a small serving of brown rice to go with it. PERFECT!

You will need:

• 12 ounces skinless, boneless chicken breast, cut into 1-inch cubes (I used two breasts)
  
• 2 garlic cloves, thinly sliced (I forgot to use it)
  
• 4 teaspoons soy sauce
• 1 teaspoon Shao Hsing rice wine or dry sherry
• 3 teaspoons cornstarch
• 1/2 teaspoon plus 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon ground white pepper (I used black)
  
• 1/3 cup Homemade Chicken Broth (Mine came from the can)
  
• 2 teaspoons black soy sauce (I used the same as before)
  
• 2 teaspoons sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons ketchup
• 1 tablespoon plus 2 teaspoons vegetable oil
• 1 green bell pepper, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch cubes
• 3 scallions, cut into 2-inch piecs

1. In a medium bowl combine the chicken, garlic, 2 teaspoons of the soy sauce, the rice wine, 1 1/2 teaspoons of the cornstarch, the 1/2 teaspoon sugar, 1/4 teaspoon of the salt, and the pepper. Stir together and set aside.
   
   
2. In a small bowl combine the broth, black soy sauce, sesame oil, rice vinegar, ketchup, and the remaining 1 tablespoon sugar, 2 teaspoons soy sauce, 1 1/2 teaspoons cornstarch and 1/4 teaspoon salt. Set the sauce aside.
   
   
3. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the 1 tablespoon vegetable oil and carefully add the chicken, spreading it evenly in the wok. Cook undisturbed 1 minute, letting the chicken begin to brown. Then, using a metal spatula, stir-fry 1 minute or until the chicken is browned on all sides but not cooked through. Transfer to a plate.
   
   
4. Swirl the remaining 2 teaspoons vegetable oil into the wok, add the peppers and scallions, and stir-fry 30 seconds. Stir the sauce and swirl into the wok. Return the chicken to the wok and stir-fry 1 to 2 minutes or until the chicken is just cooked through and the sauce has slightly thickened.

I mean really. Start the rice before everything else since it takes about 30 minutes to cook. Again, do ALL the prep work before starting because once it starts it takes about 10-15 minutes to be completely done. Super easy and delicious. Play with the vegetables also. Broccoli, zucchini, peas, would all be delicious in this recipe.

*** I don't like my food spicy, but if you do add more sesame oil to the sauce or some chili sauce. You could also use spicy peppers instead of the bell.

Best Chocolate Cake EVER!!!

Matt made this cake for my birthday this year, AND IT IS AMAZING! Today I tried it myself and made cupcakes. There was no way to cut the recipe based on the ingredients, but it was great. I am not adept at icing yet, so I used store bought.

Ingredients:

• 1 box devil’s food cake mix
• 1 small box Jello instant chocolate pudding mix (not the sugar or fat free kind!)
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/2 cup milk
• 1 tsp pure vanilla extract
• 2 cups mini semisweet chocolate chips

Preheat your oven to 350. Mix everything together in a large bowl except the chocolate chips. I mixed by hand to start and then used my electric hand mixer. Then mix in the chips.

Matt made a two layer cake in 9 inch rounds. Use the devil's food box to help determine cooking length. I made cupcakes and followed the box for cooking times.

They are DELICIOUS! If you want a delectable dessert - this is the one to try. Ice however you want!

Chicken Enchiladas

This recipe is amazing. It can feed as many or as few as you want. I am going to give you the recipe as I found it, but realize that I cut a lot out as I cooked and played with this recipe to make it healthier. This recipe is not for those on a diet.

You will need:

• 1 tbsp butter
• 1 can Rotel tomatoes (in the canned section)
  
• 4 oz cream cheese (cut and soft) (I cut this down from 8 oz)
  
• 2 cups cooked and shredded chicken
  
• 8 flour tortillas
• 2 cups Monteray Jack cheese (maybe more)
  
• 1 pt whipping cream (maybe use half)

Preheat the oven to 350 and grease (PAM) a 9x13 pan.
- melt the butter in a medium skillet over medium heat. Add the Rotel and saute about 1 minute.
- Stir in cream cheese and chicken. Stirring constantly until cheese melts.

Spoon chicken mixture down the center of each tortilla, roll and place then seam side down in the pan. You want them to be close together to hold each other together.
Sprinkle with cheese (I use a lot); drizzle with cream (I don't use a lot).
Cover with foil and bake for 30 minutes.

Remove foil and cook until golden brown, about 15 minutes.

This recipe is great because it takes very little time and can feed armies. For variety add vegetables to the chicken mixture. I liked peppers, mushrooms, and onions. There are endless varieties if you think of them.

TURKEY TIME

I made Thanksgiving Turkey for the first time this past year. Here are some of the things I found and learned through this process.

1. Don't stuff the turkey. When you do this, you run the risk of not cooking anything fully. The turkey will dry out before the stuffing is cooked. Instead, bake them separately and add the stuffing later.
2. SEASON EVERY INCH OF THE TURKEY!
   
   • inside the cavity (after you remove the bag of nastiness and pull the neck out - GROSS)
     
   • under the skin of the breasts
   • around the thighs and wings
   • outside of the skin
   Make your own seasoning. Include salt and pepper (duh) but also honey (or coke) for sweetness.
3. Make it compact (right like that's possible)
   
   • tie the legs together
     
   • cover wing tips with foil to avoid burning
   • build a breast plate out of foil to protect
   
   
4. Fill the roasting pan. Make it a hot tub of yummy smells to absorb into the meat. I used carrots, celery, onions, and chicken stock. I added the vegetables ahead of time and poured the liquid once it was in the oven so I wouldn't have to move the liquid and the bird at the same time.
5. Once your bird is cooked - let it rest. It worked very hard. Don't slice it for at least 20 minutes.

Here's how I cooked it. I did consult all my friends' mothers before I decided on this recipe.

1. Put the bird in the oven at 500 for 30 minutes. This will brown it on top.
2. Then add a breast plate to protect the breast meat (you have to make this ahead of time or burn your hands badly by molding foil to fit the breasts snugly. And add a thermometer to the breast.
3. Reduce heat to 350 and cook until the breasts read a cool 161 degrees.
   Time will obviously vary by the size of the bird. And since I am no expert - you google it.
   

I am not a Thanksgiving fan or a turkey fan by any stretch of the imagination. But this was one of the best turkeys I ever ate.

Empanadas

This recipe has changed each time I have made it. And it never survives a 10 minute period. This is a great recipe for having a lot of hands in the kitchen. I normally prepare everything and then wait until someone else can help me to put these together.

You will need:

• 2 tbsp raisins
• olive oil
• 1 lb fresh spinach chopped
• garlic - chopped
• 1/3 cup pine nuts - chopped
• 1 egg beaten
• puff pastry (room temp) There are 3 sheets of pastry per box, and I cut about 9 into one sheet. This recipe can make as many as you need. Just pay attention to your fillers. I can make about a dozen from this recipe.
  

FILLING
Soak the raisins in warm water for 10 minutes. Drain and chop them.
Cook down the spinach, garlic, and seasonings (your choice). Add raisins and nuts and LET COOL.

****I have been known to add mushrooms to this in the filling. Think about the final taste before you start adding random vegetables. The recipe I have here has a Mediterranean flare. Mexican flavors would have peppers and onions. These can also be stuffed with fruit to make them a dessert, or with meat to make them an entree.

Preheat the oven to 350.
- Spread out puff pastry on working surface. Cut to desired size. You can make rounds or squares. I make squares so I don't have extra dough. Before you cut, remember you are folding them in half, so make sure you will have enough space to do that with filling.
- Add about 2 tsp of filling to each pastry square. I add mine to the side so I only half to fold one direction.
- Brush the edges with a LITTLE water. Close and seal by pressing sides together. You can also you a fork to create ridges.

Brush the top side with egg.
Place on a lightly greased baking sheet.
Cook about 15 minutes until golden.

Fruit Tart

This is my mother's recipe. You can tell because there are a lot of possibilities.

Pick your favorite fruit (with skin - apple, peach, pear, plum, strawberries, etc) and slice them into quarters or thirds. Line your baking pan with the fruit skin side down.

In one bowl mix:

• 1/4 cup brown sugar
• 3 tbsp flour
• 2 tbsp cinnamon

Sprinkle this over the fruit.

In another bowl mix:

• 1 cup white sugar
• 1 cup flour
• 1 tsp baking powder
• 1 egg

Sprinkle this over the fruit.
Pour melted butter over the top (we use the PAM butter spray instead now - its easier)

Bake at 350 for 40 minutes. This is a fruit crumble recipe. In the end, you have fruit with baked crumbles on top. It is delicious warm with a little homemade whipped cream on top.

Birthday Pie

I don't know when this started in my family, but my Mom never baked birthday cakes for us growing up because we insisted on BIRTHDAY PIE. It is a meringue pie shell with chocolate mouse and whipped cream inside. Its lovely! I can't believe it, but I am going to share it with you! Be careful with the recipe, once you start making this, you will not be allowed to stop!

MERINGUE SHELL

• 4 egg whites (keep the yolks for later)
• 1/4 tsp cream of tartar (spice)
• 1 cup sugar

Preheat the oven to 300.
Beat the egg whites until stiff (not dry). They should stand at peaks.
Add sugar (SLOWLY) and beat until it looks glossy.
Spread in your pie shell. It should have a deep ring around the edge.
Bake for 1 hour.

We normally make the shell the day before and refrigerate it overnight. Be careful after it has cooked, fingers are adept at removing small chunks prematurely.

FILLING

• 6 oz. chocolate chips (or more)
• 4 egg yolks (I told you you would need them!)
• 1 tsp vanilla
• 1 cup heavy whipping cream

Melt chocolate in the microwave.
Beat in egg yolks while still warm (same bowl as the chocolate)

New bowl. Beat cream adding sugar slowly (to taste) until stiff. This is homemade whipped cream!
Fold half of the cream into the chocolate GENTLY. Spread the chocolate mixture in the pie shell. Add the remaining cream on top (in whatever pattern you choose. We normally spread it around the edge of the pie shell). Chill and Enjoy.

BE CAREFUL!!!! DO NOT CUT YOUR SLICES TOOOOO BIG. YOU WILL NOT BE ABLE TO FINISH THEM. THERE IS A LOT OF SUGAR IN THIS RECIPE!!!!

Easy Pizza Crust

This was Matt's recipe for crust. We prefer whole wheat to white, its better for us! And when its just the two of us, we scale the recipe down, obviously!

• 1 tsp white sugar
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 tbsp active dry yeast
• 1 tbsp olive oil
• 1 tsp salt
• 2 cups whole wheat flour
• 1 1/2 cups all-purpose flour

In a large bowl, dissolve the sugar into the warm water. Sprinkle the yeast over top and let stand until foamy (10 minutes).

Add the olive oil and salt to the yeast mixture. Then add the whole wheat flour and 1 cup all purpose flour. Mix (by hand) until dough starts to come together. Then spread the remaining flour on your work surface and knead dough until all flour is absorbed.
Place the dough in a lightly oiled bowl and turn to coat the entire surface. Cover with a towel and let sit in a warm place until it doubles in size.

Preheat the oven to 425.
Take the dough and roll it to desired thickness and shape. Place on well oiled pizza pan/baking sheet. Cover with favorite pizza ingredients. (We used chicken, pepperoni, pesto sauce, sun-dried tomatoes, and CHEESE the last time we made this.)

Depending on the thinkness of your crust, cook for 16 to 20 minutes.

Ravioli Lasagna

Matt and I love ravioli for dinner. It is our go-to, I don't want to work, meal. This variation added a whole new level to ravioli for us.

You will need:

• 1 jar marinara (24-26 oz.)
• 2 20 oz. refrigerated large ravioli (get different flavors here for variation)
• 1 box frozen spinach (if you use fresh, make sure you cook it first!!!)
• 2 cups mozzarella (or more if you LOVE CHEESE!)
• 1/2 cup Parmesan (or more if you LOVE CHEESE!)

Heat the oven to 375.
In a 9x13 follow this order
1 - thin layer of sauce
2 - layer of ravioli
3 - layer of spinach
4 - layer of mozzarella
REPEAT until you run out of ingredients
Sprinkle the top with the remaining mozzarella and Parmesan cheeses

Cover with foil and bake for 30 minutes. Uncover and bake until the cheese begins to bubble (about 10 minutes).

Mistakes I made the first time: I didn't cook the spinach (and added uncooked mushrooms), and my ravioli might have been frozen. It made for soggy lasagna. The next time, it was DELICIOUS! I even started adding different vegetables into the layers (that way Matt will eat them!). Just make sure you cook everything first - it gets rid of the extra liquid to allow your lasagna to be crispy and crunchy!

Popovers

I saw this recipe on Alton Brown's show and had to try it. Popovers are like muffins and biscuits only that they are filled with air instead of bread. When you cut them in half, you have a cavity for filling with dinner or gravy. Trust me, these are delicious and easy!

EVERYTHING should start at room temp.

• 1 tbsp. butter (melted and cooled)
• 1 tsp. butter (for the pan)
• 1 cup flour
• 1/2 tsp kosher salt
• 2 lg. eggs
• 1 cup whole milk

- Preheat the oven to 400
- Grease your popover pan (I used a muffin pan and a small loaf pan) with butter.
- Blend all the ingredients together for about 30 seconds - but not much longer
- fill the muffin pan to about 1/2 or 1/3 of the pan - do NOT over fill
- Bake for 40 minutes on the middle rack

When you remove them to cool (on a rack not in the pan) make sure you pierce the popovers with a knife. They have air pockets in the middle because the air inside them bubbles up and makes them large. If you don't pierce them, the air inside will continue to cook them turning them back into a warm doughy sludge.

These were a HUGE hit the last time I made them. They are great for serving with sauce! Enjoy!

PANCAKES

I always start with my traditional Bisquick recipe:

• 2 cups Bisquick
• 1 cup milk
• 2 eggs

I always add a splash of vanilla and a generous squeeze of syrup. Growing up we were allowed to eat pancakes on the couch on Saturday mornings, but no syrup on top. Syrup in the batter prevented sticky fingers on the couches.

The newest variation adds this to our standard batter:

• 2 tbsp. sugar
• 2 tsp. baking powder

These pancakes are fluffier (from the baking powder) and obviously sweeter. There are never any leftovers either!

Brickle

I do not claim having made this yet, but I have eaten it. It is also Kosher for Passover if you use matzoh (thank you Rayna). You must try this.

Here is the link.
You have to look at the photos while you make this the first time - it helps!

GREAT MUFFINS!

Tomato, Basil, Mozzarella muffins

• 2 tbsp. chopped fresh basil
• 2 3/4 cup all-purpose flour
• 2 tbsp. baking powder
• pinch of salt
• 4 lightly beaten eggs
• 1/2 cup olive oil
• 10 3/4 can condensed tomato soup (small can)
• 3 tbsp. sun-dried tomatoes
• 1 cup (or a little more) mozzarella

Preheat oven to 350 and grease your muffin pan.

In a medium bowl, mix the basil, flour, baking powder and salt with a spoon.

In a large bowl, combine the eggs, olive oil, soup, sun-dried tomatoes, and mozzarella with an electric mixer until well combined. Mic the flour mixture into the soup mixture until just combined. (I used my hands to do this but it gets very sticky).

Spoon the mixture into the pan. Bake for 20 minutes. Remove and let cool 5 minutes.