Kung Pao Chicken

INGREDIENTS:

• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 Tbsp. White Wine
• 2 Tbsp. Soy Sauce
• 2 Tbsp. Sesame Oil, divided
• 2 Tbsp. Cornstarch, dissolved in 2 Tbsp. water
• 1 oz. hot Chili Paste
• 1 tsp. Distilled White Vinegar
• 2 tsp. Brown Sugar
• 4 Green Onions, chopped
• 1 Tbsp. Chopped Garlic
• 1 (8 oz) can Water Chestnuts
• 4 oz. Chopped Peanuts

DIRECTIONS:

1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together.  Place chicken pieces in a glass dish or bowl and add marinade.  Toss to coat.  Cover dish and place in refrigerator for about 30 minutes.
2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar.  Mix together and add green onion, garlic, water chestnuts and peanuts.  In a medium skillet, heat sauce slowly until aromatic.
3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear.  When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

NOTES:

• Didn't add the water chestnuts, but did add a little bit of water (approx. 2-3 tsp.).
• Serve with rice.
• I cook the chicken in the marinade and then dump everything into the aromatic sauce.
• You can adjust the spiciness by adding or subtracting to the amount of chili paste added.  I usually do just under a tablespoon and that seems to be to everyone elses' liking.  I prefer it a bit spicier!
• See poste entitled Chili Paste for my favorite kind of Chili Paste to use. 

Really good!  A family favorite!

Chili Paste

This post is about an ingredient that the family has come to love.  Chili Paste!

This can be found in the Asian aisle, but is not at every grocery store.  Around here, we find it at Smith's which is the go to grocery store for the ingredients that are harder to find.  We use this in many Asian dishes, but we also found that if you mix it into your hamburger patty, it makes for a delicious hamburger (or cheeseburger, which is what I prefer!)

Yakisoba Chicken

INGREDIENTS:

• 1/2 tsp. Sesame Oil
• 1 Tbsp. Canola Oil
• 2 Tbsp. Chile Paste
• 2 cloves Garlic, chopped
• 4 skinless, boneless chicken breasts halves - cut into 1 inch cubes
• 1/2 cup Soy Sauce
• 1 Onion, sliced lengthwise into eighths
• 1/2 medium head cabbage, coarsely chopped
• 2 carrots, coarsely chopped
• 8 oz. Soba Noodles, cooked and drained

DIRECTIONS:

1. In a large skillet combine sesame oil, canola oil and chili paste.  Stir fry 30 seconds.  Add garlic and stir fry an additional 30 seconds.  Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink.  Remove mixture from pan, set aside and keep warm.
2. In the emptied pan combine the onion, cabbage, and carrots.  Stir fry until cabbage begins to wilt.  Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend.  Serve and enjoy!

NOTES:

• I use these noodles and they seem to be the best!  Cook the noodles according to directions on the package.  

•  This is the chili paste we use and it is really good, but very spicy at the same time.  

• Makes a ton, so use an extra large electric skillet!  More than enough for 10 people!

This is a family favorite!

Butter Mint Cookies

INGREDIENTS:

• 1 cup Butter, softened
• 1/2 cup Confectioners' Sugar
• 1 1/2 tsp. Peppermint Extract
• 1 3/4 cup All-Purpose Flour
• Green Colored Sugar

DIRECTIONS:

1. In a large bowl, cream butter and confectioners' sugar until light and fluffy.  Beat in extract.  Gradually add flour and mix well.
2. Roll tablespoonfuls of dough into balls.  Place 1 inch apart on ungreased baking sheets; flatten with a glass dipped in colored sugar.  Bake at 350 F for 12-14 minutes or until firm.  Remove to wire racks to cool.

NOTES:

• I used Crystal Sprinkles instead of colored sugar.  It calls for green, because these are an "Irish Dessert" recipe.  
• I slightly flattened the dough, then sprinkled with the sprinkles, then flattened it some more.

Not a favorite.  Kind of crumbly in your mouth and have an unusual texture.  

Adapted from tasteofhome.com 

Crumby Chicken

INGREDIENTS:

• 3 Chicken Breasts, cubed and cooked
• 1 1/2 cups Sour Cream
• 1 can Cream of Chicken Soup
• 1 sleeve Ritz Crackers, crumbled
• 6 Tbs. Butter
• 1-2 Tbs. Poppy Seeds
• Cooked Rice

DIRECTIONS:

1. Put cooked chicken in the bottom of an 8x10x2 inch pan.  Mix sour cream and soup, then pour over chicken.  Mix cracker crumbs, butter and poppy seeds and put on top.  Cook 20-25 minutes at 350°F.  Serve with cooked rice.

NOTES:

• I use the minute rice and put the cooked casserole over top of the rice.

Really good!

Recipe courtesy of Sharilyn Hawkins: The Bountiful Ridges/Summerwood Neighborhood Cookbook.

Chicken, Beans & Chips

INGREDIENTS:

• 1 can Refried Beans
• 1 can Cream of Chicken Soup
• 1 can (use Cream of Chicken Soup can) Sour Cream 
• 2 large chicken breasts
• Shredded Cheese
• Crushed Tortilla Chips

DIRECTIONS:

1. Cube chicken and cook on stove.  Mix cooked chicken with Cream of Chicken soup and sour cream.  
2. Layer beans on the bottom of a greased 10x7x2 pan.  Layer chicken mixture on top.  Sprinkle top with shredded cheese.  Then layer crushed chips on top.  
3. Bake in preheated oven (350°F) for 25-30 minutes.

NOTES:

• I like to use the Jalapeno refried beans.
• An option is to add Green Chilies into the chicken mixture.
• I use the shredded mexican cheese mix.
• My favorite tortilla chips to use are Tostitos.

This is a family favorite dinner that we have been eating for as long as I can remember!

M&M Cookies

INGREDIENTS:

• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 cup shortening
• 2 eggs
• 1 1/2 tsp. vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 1/2 cups M&Ms

DIRECTIONS:

1. In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly.  Add flour, salt, and baking soda to creamed mixture.  Blend well.  Add 3/4 cup of M&M candies.
2. Drop dough by teaspoonful onto greased cookie sheet.  Slightly push a few candies on top of each dough ball with remaining candies.
3. Bake at 350° F (175° C) for 9 to 11 minutes, to your liking.

NOTES:

Turned out really good!  May try and find a different recipe though...

Rosemary Roasted Chicken with Potatoes

INGREDIENTS:

• 2 tsp. Paprika
• 1 1/2 tsp. Crushed Rosemary Leaves
• 1 tsp. Minced Garlic
• 1/2 tsp. Coarse Ground Black Pepper
• 1 tsp. salt
• 2 Tbsp. Olive Oil
• 6 bone-in chicken thighs, skin removed (about 2 lbs.)
• 1 1/2 lbs. small red potatoes, cut into 1-inch cubes

DIRECTIONS:

1. Mix oil and first 5 ingredients in a large bowl.  Add chicken and potatoes; toss to coat well.  Arrange chicken and potatoes in a single layer on a foil-lined 15x10x1-inch baking pan sprayed with no-stick cooking spray.
2. Roast, uncovered, in preheated 425 F degree oven for 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

NOTES:

• Instead of chicken thighs, I cube 2 large chicken breasts (or the equivalent).
• For the potatoes, I usually use 5 medium potatoes.
• Feel free to increase the amount of spices according to taste.  Also fun to experiment with the spices used.  A good simple one is paprika and garlic salt!

This is a family favorite that I make a lot!

Adapted from McCormick.com