recipe: sweet & sour chicken I was ridiculously excited when I came across this recipe for homemade sweet and sour chicken. You guys, it is SO GOOD. It’s a little involved with several steps (coating chicken, frying a little bit, then baking) but it is all worth it. Trust me. Start with a plate of chicken breast, cut into chunks. Sprinkle on some salt and pepper. Mix up your sauce: ketchup, sugar, vinegar, soy sauce, and garlic powder. Dip the chicken into cornstarch and then in beaten egg. Transfer the chicken to a baking dish and coat all the pieces with the sauce. Bake that for about an hour, turning the pieces once or twice. Serve it all together and enjoy! Sweet and Sour ChickenIngredients 3-4 boneless, skinless chicken breasts Salt and pepper 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oilFor the sauce (1 batch) 2/3 cup sugar 1/2 cup ketchup 1 cup vinegar 2 tablespoon soy sauce 1 teaspoon garlic powderPreparation Cut boneless chicken breasts into chunks, season with salt and pepper.
Vegan Mac N Cheese | Gluten Free Mac N Cheese It is DAY 29 of "I LOVE Vitamix" month and we are down to the last 3 days of our fantastic Vitamix giveaway. It has been an amazing month of celebration and the response to this giveaway has been literally mind blowing! It appears a lot of healthy piggies want to get their hands on a Vitamix 5200 blender! Don't miss out on your chance to win. Today we continue our love affair with all things well blender with Vitamix Recipe #29: Gluten Free Vegan Mac N Cheese. This quick easy pasta dish is simple and delicious. What I love about this dish is that you can be completing the sauce (thanks to Vitamix) and toppings while the pasta is cooking, and the whole meal can be ready in under 20 minutes, and that includes cooking the cauliflower! I have deliberately left the flavour very mild for children. **If you need to make this sauce nut-free you could blend in some avocado for the creaminess. Trust me, this vegan mac n cheese is delicious!
Chicken Parmesan Wraps My use of egg roll and wonton wrappers is getting out of hand. In the past few months, I’ve used them to make petite lasagnas, buffalo chicken rolls, tuna rangoon, and now chicken parmesan wraps. We could call it me expressing my creativity, but I’ll be fair and admit it’s more closely resembling of obscenity. The good news is that if you buy egg roll wrappers, you’ll have four of my favorite recipes to try out. For these delicious fold overs, I combined sweet marinara sauce, shredded chicken, baby spinach, mozzarella, and parmesan cheese. I did what any self-respecting individual would do and used my most earnest voice to bribe Daniel. I took to the kitchen with a wicked scowl and a vengeance. These are a cross between a hand pie and a calzone, but much smaller and without that lovely doughiness. Here’s how to make them for yourself: Chicken Parmesan Wraps makes 6 8 oz raw chicken breast 1 cup marinara sauce, plus more for serving (see my favorite recipe here) 1 cup baby spinach leaves
Perfect Sweet Tea Sweet Tea... Just hearing those words make ya sigh a satisfied sigh... I am a Southern Woman... Southern women love their Sweet Tea... And... I'm gonna let you in on my little secret. I'm not kidding! I never gave it up. I never told. I was a good employee. Well, Guess what?!? Perfect Sweet Tea. Honey Mustard Chicken with Bacon and Mushrooms | Everyday Home Cook - StumbleUpon “This is probably my favorite way to eat chicken.” That’s a quote from my husband the last time I made Honey Mustard Chicken with Bacon and Mushrooms for dinner. Marinate some chicken breasts in honey, mustard, and lemon, then top with bacon, mushrooms and cheese… How could that go wrong? I love to serve this dish with a side of oven fries and a crisp lettuce salad. Begin by making the marinade for the chicken. Here’s what you’ll need for the toppings: sliced fresh mushrooms, mostly cooked bacon (it will cook more when baked in the oven), grated cheddar, and fresh parsley. After the chicken has marinated, heat a small amount of oil in a large skillet. Scrape out the pan, and toss in the mushrooms. Assemble the chicken in a large baking dish. After baking for about 20 minutes, chop up some fresh parsley and sprinkle atop before serving! Honey Mustard Chicken with Bacon and Mushrooms 1 to 1 1/2 pounds boneless skinless chicken breasts 1/4 cup Dijon mustard 1/4 cup honey 1 teaspoon lemon juice
bella eats - sharing food + photography from charlottesville va - holiday gift boxes Hello bloggies! Thank you for all of the lovely comments about my cranberry apple holiday pie...it was a big hit at the office holiday party last night! This was my first time using all butter in the crust instead of a combination of butter and lard (I just can't bring myself to buy a tub of lard anymore, even if it does produce a heavenly crust!!!). It tasted great, but the bottom of the pie was really hard to cut. Any ideas why? We had an awesome dinner over at my boss' house last night. The hubb and I were really busy yesterday making boxes for our friends and co-workers. We started with marshmallows Saturday night. ***Update 12.12.2011***It appears that Katie's blog is no longer available, so I've hunted down the recipe for you. Make sure to be quick with getting the marshmallow goo from your mixer to the pan and smoothing it out, it starts to harden pretty quickly. I tried several different methods of cutting, and didn't have any knives that worked for me. This was so fun.
Stuffed Chicken | Zen Can Cook - StumbleUpon Like many chefs, what I crave on a day off is the comfort of a simple roast chicken. However, in this blog you probably noticed we aren’t in the business of keeping it that simple, are we? Stuffing it under the skin is a great way to infuse more flavor into a chicken while keeping the breast meat moist and the skin crispy. The delicious stuffing consists of sauteed mushrooms, chestnuts and pine nuts deglazed with Cognac and mixed with panko, herbs and butter. You could pull out all the stops and replace the wild mushrooms with black truffle and foie gras but let’s keep it budget friendly for now. If you just won the lottery by all mean, go for the black truffle, you won’t be disappointed. Our stuffed chicken agreed to pose “au naturel” for a photo. When you’re ready to stuff the bird run your fingers under the skin to detach it (put gloves on!) Sunday, February 5th, 2012Chicken, Entree, Poultry
Buttermilk Chicken (Gluten-free) Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View 1 Place the chicken breasts, garlic, and rosemary in a bowl, and add 1 cup of the buttermilk. Cover and refrigerate for at least 1 hour or up to 8 hours. 2 In a shallow bowl, beat the egg with a fork until blended. Easy Low Calorie Alfredo Sauce with Chicken and Fettuccine I got a huge wake up call the other day when my blood results came back. High cholesterol! Not what I wanted to see or hear from my doctor as my paternal side of the family all have high cholesterol and are on medications. The day my results came back I was craving the fettucine alfredo sauce with chicken I first made in the spring. I made basic changes and this is actual very easy to make. Low Calorie Chicken Fettuccine Alfredo Sauce Low calorie alfredo sauce, with chicken and fettuccine Author: Nichol@KiddiesCorner Deals Type: Entree Serves: 8 Ingredients 2 tablespoon Extra Virgin Olive Oil1 pound boneless skinless chicken breast-fat trimmed-cut into bite size pieces1 teaspoon Montreal Steak 25% Less Sodium Grill Mates Seasoning¼ teaspoon kosher salt¼ teaspoon garlic powder1 cup Light & Fat Free Chicken Broth 50% Less Sodium2½ cup half n half2-3 garlic cloves-minced2 tablespoon cornstarch1 cup Homestyle Grated Parmesan/Romano Cheese¼ teaspoon sea salt½ teaspoon black pepper8 oz fettuccine
Parmesan Spread This stuff is addictive when you slather it on crusty slices of Italian bread. It uses ingredients that are the basis of so much of my cooking – fresh Parmesan, garlic, basil and olive oil. You’d think I was Italian or something! I’m not but many years ago my husband swore that with enough garlic and olive oil I’d become Italian. My skin’s not olive yet but, after 25 years, I’ve become an honorary Italian. At least I’ve got the cooking down! Parmesan Cheese, one big brickGarlic, 6 to 8 cloves depending on how garlicky you want itOlive OilCrushed Red PepperFresh Basil Leaves Crush and peel the garlic. Cut the cheese into cubes or chunks. Whirl the garlic in the food processor until it’s just barely chopped. Pulse until the cheese is coarsely crumbled. Gradually pour in a bit of olive oil and pulse until it’s mixed. Add a handful of basil leaves and a dash or two of crushed red pepper. Refrigerate for a couple of hours or overnight before serving. Tagged as: basil, cheese, garlic, parmesan