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9.27.2010

Baked Sweet and Sour Chicken with Fried Rice


        I have a DELICIOUS recipe for you all! I am so excited to share this one. I found this on Mels Kitchen Cafe about a year ago. My family and I LOVE this dish! It has such a great flavor. You could probably trick your family into thinking you picked up some yummy Chinese food at a gourmet restaurant... It is that good, I promise! One of the great things about it is that its baked :)  Your not deep frying it like the normal chinese dishes, so your getting tons of great flavor without all the fat and grease. I found the Fried Rice recipe on a website (dont remember which one) but added my own little twist to it. I made this last night for dinner and I think we all ate it up within 5 - 10 minutes! It's soooo good. I hope you give it a try soon :)


Baked Sweet and Sour Chicken

The chicken coating:

3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt

       Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.  

                                 Below is the greatness you will get when it's all cooked:

YUM!



Fried Rice                                                                                             

3 cups cooked white rice (day old or leftover rice works best!)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce


      On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!   **You could really play around with this rice too! Try adding some diced ham, or green onion :) Yum!  

     
SCRUMDIDLIUMPTIOUS!











9.21.2010

Oreo Stuffed Brownies


WARNING! WARNING! THESE BROWNIES ARE ONLY FOR THE PURE CHOCOHOLICS AT HEART.. IF YOU CANNOT HANDLE THE EWEY GOOEY FUDGEY DELICIOUSNESS OF HOT FUDGE, OREOS, ICE CREAM and a BETTY CROCKER BROWNIE MIX THEN PLEASE DO NOT PROCEED...   And as for the rest of us normal human beings out there that just cant get enough of it.. Then please keep reading.....





These brownies really are rich, but great! I am without a doubt a proud chocolate lover.. Whenever I am in the mood for a 'treat' it is definately chocolate that my heart sings for.. that it craves! I read about these brownies on KevinandAmanda.com and knew instantly that I would try them. They are delicious, but even I could only handle a small serving.. They are truly rich, but definately worth a shot.. And please have a cold glass of milk near by! You'll need it :)





Your delicious line up of ingredients are...  A box of brownie mix (use whatever is your favorite), the eggs and oil the box calls for (but do not use the water, you dont need it), Cookies and cream ice cream and hot fudge (no these are not tasty sides to go with your brownie, these go inside the brownie mix baby!) Oh, and dont forget your Oreos!

Start by preheating your oven according to your brownie box mix temperature,
Then throw all of your ingredients into a bowl and mix well until combined..


After its all combined grab an 8x8 glass baking dish and spray it well with cooking spray.. Then pour about half of the batter in the bottom... Then start lining up your oreos to fill the pan.....

After you've lined up your oreos pour the rest of the batter on top..

Bake for atleast 45-50 minutes or according to brownie mix instructions..





While mine were baking I got to hang out with this little guy...
Cutest thing ever..



Love him to pieces...  He's my bestest bud...








Oh sorry..  now where was I? O yes, the brownies...



Once these devilish treats are all baked and cooled, cut into them and this is what they should look like!  HEAVEN... 
Hope you like 'em as much as I did!


Here's the recipe:





Oreo Stuffed Brownies

1 box of your favorite brownie mix ( I used Betty Crockers Ultimate Fudge)
2 eggs
1/2 c of vegetable oil
1/2 c cookies n cream ice cream
1/4 c hot fudge topping
16 oreo cookies
(remember to Not use the water your mix calls for)

*Preheat your oven and generously spray an 8x8 glass baking dish.  Put all of your ingredients into a bowl and mix until well combined.  Pour half of the mix into the glass pan..  Line your oreos on top of mix.  Pour remaining batter on top and bake for atleast 45-50 minutes! Enjoy :) 


Note** You could do without the hot fudge if you dont want them to be ooey gooey.. I may possibly try them without next time..  Again, these are delish, but very rich! Just thought I'd add that :)


9.20.2010

Monte Cristo Sandwiches


 This sandwich is one of Kale and my favorites! It comes from the 'Pillsbury Bake-Off' cookbook. My Mom made these for Christmas Eve in 2004, and they were a huge hit! I have been making them ever since.. I hope you like them too!


These amazing sandwiches are stuffed with sliced honey ham, turkey, muenster cheese and raspberry preserves. The breading is my beloved crescent dough. Oh how I love me some crescent dough.
Here's how you make them...



Start by melting 2 tbs each of butter and honey.. 


While their melting in the microwave, get your crescent roll triangles (there should be 8 in a can) and press 2 of them together to form a rectangle.. Making 4 per can. Then spread about 1/2 tbs of the melted butter/honey mix onto the dough rectangle. (I can only fit 4 rectangles per baking sheet) Bake in a 375 degree oven until golden (about 8 minutes)



They should look like this when done baking.
Golden and scrumptious.





                 Now start layering those bad boys.
Take one crust and top with 4 or 5 slices
of turkey. Top turkey with another crust,
and top that crust with slices of honey ham.
Layer 3 pieces of cheese over the ham.




                Place another crust over the cheese
and smear it with as much raspberry
jam your heart desires. Top jam with one
last crust.(so you've used 4 crusts total)
Now make another sandwich the exact same
way, with the other 4 crusts and ingredients.
You will have 2 large sandwiches total.



              Pop them in the oven and bake for about
12-15 minutes, or until the cheese is melted.
Start watching them after 10 minutes to make
sure they dont burn!



Be still my ! Mmmmm...






Monte Cristo Sandwiches
Makes 2 large sandwiches (serves 4)

1/2 lb sliced Turkey
1/2 lb sliced Honey ham
2 tbs Butter
2 tbs Honey
2 cans (8 oz each) Crescent rolls
6-8 slices Muenster cheese
1/2 - 1 cup Raspberry Jam/Preserves (I use seedless jam)

Preheat oven to 375 degrees. Unroll your crescent roll dough and seperate into 4 rectangles. Melt your butter and honey together and spread on top of each rectangle dough. Bake them for 8 minutes or golden. Then let cool. 

After cooled, Place 1st crust on pan.. add 5 slices of turkey.. then top w 2nd crust.. add 5 slices of honey ham.. on top of ham add 3 slices muenster cheese. Place 3rd crust on top of cheese. Spread raspberry jam on top of 3rd crust and then place the 4th crust on top. Repeat for second sandwich.

Bake the sandwiches for atleast 10-15 minutes, or until the cheese has melted! ENJOY!





             

9.16.2010

'Cafe Rio' Chicken


This is a copy-cat version of Cafe Rio's chicken, and it is HEAVENLY! It's another one of those amazing crock pot meals, I just love. It is so flavorful and your house will smell so good as it cooks! This chicken is perfect to use in tacos, burritos, and on salads. You will love it anyway you choose to eat it!





Cafe Rio Chicken

2 pounds boneless, skinless Chicken Breasts
1/2 cup Zesty Italian Dressing
1/2 tbs minced Garlic
1 ( 1 oz ) packet Ranch Dressing Mix  (mixed with 1/2 cup of water)
1/2 tbs Chili Powder
1/2 tbs ground Cumin

Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours! Shred with fork and serve in salads, burritos, tacos.. whatever you want! So easy, So good!



9.14.2010

Three Cheese Stuffed Shells


Here is a delicious and easy recipe that my family loves and Im sure yours will too!


Here are the ingredients you will need (Can u tell I shop at Walmart! Yay Great Value!)
Start by preheating your oven to 350 degrees. Fill a large pot of water about 3/4 full, bring to a boil and then add your shells..  Boil for 14-15 minutes or according to package directions..
While your shells are boiling, In a large bowl crack your 2 eggs and beat, then add 1/2 tbs dried parsley,
1 and a half cups ricotta cheese (I used part skim) 1/2 cup grated parmesen cheese and 1 cup shredded mozzerella cheese... stir until well combined like below..

 Grab a 9x13 glass baking dish and pour about half a cup of spaghetti sauce to cover the bottom of the pan.
Once your shells are done boiling, drain and then start stuffing them with your cheese mixture and place in the baking dish. It will make about three rows.. and you may not be able to use all the shells ( I had a little leftover I didnt use)





Once you have stuffed all the shells, cover with 1 cup of mozzerella cheese. Cover with foil and bake for 30 minutes or until hot and bubbly!  Let cool a little before eating and ENJOY :)
                                        I serve ours with yummy breadsticks and salad.. Yum!

Heres the recipe:

Three Cheese Stuffed Shells

12 oz package of Jumbo Shell Pasta
1 jar spaghetti sauce
15 oz container of Ricotta Cheese
2 eggs, beaten
1/2 tbs dried parsley
1/2 c grated Parmesen cheese
2 c  shredded Mozzerella cheese

Preheat oven to 350 degrees. Boil the shells in a large pot for 14-15 minutes or according to package directions. While shells are boiling..  Grab a large bowl and beat the 2 eggs. Then add the Ricotta, Parmesen and Mozzerella cheese and parsley.. Stir until well combined. When shells are done, drain and then start stuffing shells.  In a 9x13 glass baking dish pour atleast 1/2 a cup of sauce in the bottom and place stuffed shells in a row.. you should be able to get 3 rows and may not use all of the shells.  Cover with foil and bake for 30 minutes or until hot and bubbly! ENJOY :)