Tuesday, August 30, 2011

Cashew Chicken

I tried this recipe last week and it was a huge success.  This is one of my favorites to order at chinese restaurants, so I am excited that I can make my own at home now.

Dallin even added it to this month's menu, so he enjoyed it as well.

No pictures, but here is the link: http://gimmesomeoven.com/cashew-chicken/

Cashew Chicken Recipe (腰果鸡丁)
Stir-fry Ingredients:
  • 1 lb. boneless, skinless chicken breasts or tenderloins, cut into 1″ cubes
  • 1/2 cup cashew nuts
  • 1 green bell pepper, cut into about 1″ pieces
  • 5 slices ginger, peeled and minced (about 2 tsp.)
  • 1/2 yellow onion, cut into 1/2″ dice
  • 2 scallions, diced (optional)
  • 2 cloves garlic, minced
  • 1 tsp. baking soda
  • 1 tsp. corn starch
  • 1/2 tsp. rice wine (or rice wine vinegar)
  • 3 Tbsp. water
  • 1 Tbsp. oyster sauce
  • 1 tsp. soy sauce
  • 1/2 tsp. rice wine (or rice wine vinegar)
  • 1/8 tsp. sesame oil
  • 1/2 teaspoon sugar
  • 1/8 tsp. ground white pepper
  • Salt to taste
Marinate the chicken meat with the baking soda for 15-20 minutes, and then rinse the chicken off thoroughly with water. (Please make sure that the chicken is properly rinsed clean of the baking soda.) Pat the chicken meat dry with paper towels. Then stir in the cornstarch and rice wine in with the chicken, and let marinate for another 15 minutes.

Mix the sauce together and set aside.

Heat up a wok or skillet with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.

Add another 1 tablespoon of cooking oil into the wok and add in the ginger, bell peppers and onions. Stir-fry until you smell the peppery aroma from the green peppers. Then add the chicken meat back in, along with the green onions, garlic, and cashews. Stir and let cook for another two minutes.
Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt and pepper to taste if you’d like.

Wednesday, August 24, 2011

Chili Cheese Frito Salad

Courtesy of Laura Powell and "Real Mom Kitchen".
Sorry no picture.

3 (14 oz) cans corn, drained well
1/4 red pepper diced
1/4 green pepper diced
1/4 red onion, diced (after making this I wouldn't use this much because it's a little strong for my family- I also prefer to grate the onion not dice it)
1 cup grated cheddar cheese
1 1/4 cup mayo
1 bag (9 1/4 oz) Chili Cheese Fritos

Combine corn, peppers, onions, cheese, and mayo in bowl.
Place in refrigerator until ready to serve.
Just before serving add most of the chips into the vegetable mixture reserving some to sprinkle on top.

Serves 8-10

Thursday, August 18, 2011


I always thought crepes were hard to make, but the other day I came across a recipe in a parenting magazine and they looked fairly simple so I gave them a try! Yum!! It took some time to use all the batter and it made a ton of crepes!


2 cups milk
1 cup flour
3 eggs
1 Tbsp sugar
1 tsp vanilla extract
1/4 cup melted, unsalted butter, plus extra for greasing

1. Combine all ingredients in a mixer or blender and blend until smooth.

2. In a medium-size skillet over medium-low heat, melt 1/2 tsp butter; ladle in 1/4 cup crepe batter. Swirl the skillet until you have a tin layer of batter covering the entire bottom.
3. Cook until the underside is golden brown, about 2 minutes; flip. Cook until the other side is golden brown, about 1 minute.
4. Add a filling, if desired, right after flipping. Place ingredients down the center of the crepe so you can fold in the sides like an envelope. If you aren't using a filling, cook all the crepes, then put them on a plate in the middle of the table alongside bowls of various fillings---jams, Nutella, whipping cream, sauteed fruit, etc.---so everyone can choose their own.
5. Dust with confectioners' sugar before serving.

Additional tips: If you have time, let the batter rest for half an hour before frying the crepes. And you can keep any unused batter covered in the fridge for one day.
If you want to make the recipe savory, not sweet, you need to lose the vanilla extract and the sugar. Then you can put whatever you want inside.

Tuesday, August 16, 2011

Cauliflower Cheese Soup

2 tsp olive oil   
  1 medium leek(s), (about 6 ounces), cleaned and sliced (white and light green parts only)   
  1 medium carrot(s), finely chopped   
  1 stalk(s) (medium) celery, finely chopped   
  5 cup(s) reduced-sodium chicken broth   
  4 cup(s) cauliflower, florets   
3/4 oz Low-Fat, American Cheese Single, slice   
2 Tbsp low fat cream cheese, (Neufchâtel), at room temperature   
2 Tbsp chives, Fresh, chopped   
 Heat the oil in a large nonstick saucepan over medium heat. Add the leek, carrot, and celery. Cook, stirring frequently, until the vegetables are very tender, but not browned, about 8 minutes.

 Add the broth and cauliflower; bring to a boil. Reduce the heat and simmer, covered, until the cauliflower is very tender, about 30 minutes. Stir in the cheeses until melted.

Remove the soup from the heat and puree with a hand-held immersion blender, or in a food processor or blender, in batches if necessary. Return the soup to the saucepan and reheat. Stir in the chives. Yields 1 1/3 cups per serving.

I didn't have any American cheese so I used cheddar and it was yummy.  I also put in more celery than it called for.  I pureed it in a blender and it popped the lid off and splattered all over.  I would recommend an immersion blender.  You'd never know it wasn't potato.  It had the same texture.  A great way to sneak in some veggies.

5 Ingredient Crockpot Pepper Leek Chicken

2 large chicken breasts
1 red pepper cut in large chunks
3 Roma tomatoes cut in large chunks
1 leek white and light green parts cut in large chunks
1 can chicken broth (or 2 chicken bouillon cubes dissolved in  2 cups water)
salt and pepper to taste if desired

Mix everything in crockpot and cook on low 6-8 hours.

I served it over rice but I think it would be really good in a tortilla with some cheese.

Monday, August 8, 2011

S'More Cookies


1 Pkg graham crackers

6 T butter, melted
1 T sugar
dash salt
1 C butter, softened
2 C brown sugar
2 eggs
2 T milk
2 t vanilla
1 t baking soda
2 t baking powder
1/2 t salt
3 1/2 C flour
2 1/2 C chocolate chips
24 large marshmallow
4 small Hershey bars

Crush graham crackers into fine crumbs. Add 6 T melted butter, 1 T sugar, and dash of salt, set asside.

Place softened butter and brown sugar in large mixing bowl. Beat until creamed. Add eggs, milk, and vanilla. Mix 2 minutes.

In separate bowl, combine soda, powder, salt, and flour. Add to creamed mixture. Mix in chocolate chips.

Pour graham cracker mixture into cookie dough. Smash dough in with wooden spoon. Don't completely mix them in.

Roll into 2 inch balls and place them on lightly sprayed cookie sheet. Bake at 350 degrees for 6 minutes, until cookie begins to crack.

While cooking, cut marshmallows in half and break chocolate bars into individual pieces.

Remove cookies from oven and press marshmallow into center of each hot cookie. Return to oven and bake for 1 1/2 more minutes.

Remove once more and let cookie sit for 2 minutes. Press one Hershey piece into center of marshmallow.

Remove cookie from sheet to cool.


Crock Pot Spicy Shredded Beef Tacos

If you've been around me at all in the last few weeks, you've probably heard me talk about Pinterest. I'm so sorry to sound like a broken record! I found this recipe during my daily Pinterest crawl. It's so good. And so spicy. I just had leftovers for lunch, and my mouth is still tingling (but I like that). Once again, I forgot to take pictures, but you can see the original recipe here, and she has gorgeous ones.

Slow Cooker Shredded Beef Tacos Recipe

(Adapted from My Kitchen Addiction)


1-2 Tbsp. extra virgin olive oil

2 pounds beef (boneless chuck roast)

1 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. smoked paprika

1 cup beef stock

2 Tbsp. tomato paste

1 chipotle pepper in adobo sauce, minced (I love spice and used two!)

1/2 large sweet onion, diced

4 cloves garlic, minced

Flour tortillas

Favorite taco toppings (**ideas below**)


Heat the olive oil in a large, heavy skillet over medium-high heat. Meanwhile, combine the chili powder, cumin, and smoked paprika in a small bowl.

Rub the spice mix into the beef, covering each side evenly. Once the oil is hot (it will shimmer a bit in the skillet), place the beef in the skillet and sear on each side.

Remove the beef from the skillet and place in the bottom of a slow cooker. Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan. Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.

Add the diced onion and minced garlic on top of the seared beef in the slow cooker. Pour the pan sauce down over the onions, garlic, and beef. Cover and cook on low for 6-8 hours.

Remove the beef from the slow cooker and shred with two forks. Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.

Serve the beef in the flour tortillas, topped with your favorite taco toppings.

Some topping ideas include:
guacamole or avocado
fresh salsa
Mexican rice
grated cheese
fresh lettuce
squeeze of lime juice

Kelly's note: Yesterday, I was in a hurry when I threw this together. I didn't do anything but throw the (frozen) roast into the crock pot, chop up 2 canned chipotle peppers, and scoop in some of the adobo sauce from the can. That was it. The meat was still really tasty!

Wednesday, August 3, 2011

Easy Lasagna Cups

1 pkg wonton wrappers
1 jar spaghetti sauce (add your meat of choice if you like it in lasagna)
2+ cups of cheese (any kind you like in lasagna: italian mix, mozarella mixed with ricotta, etc.)

Spray muffin tins with a little cooking spray, put down one wonton wrapper at the bottom of each muffin spot, then layer sauce, cheese, another wonton wrapper cut in a circle about the size of the muffin tin by a cookie cutter or a rounded edge glass, then keep layering in that order until it is to the top of the muffin tin and you end with cheese.

Bake at 375 for 15-20 min.  So easy, not a huge mess, the kids prefer these to regular lasagna.  You could also mix it up and use chicken and alfredo sauce.  The possibilities are endless.  I made 18 with about 2 1/2 cups of cheese.

I have a picture but blogger won't let me put it on.  So I will do it as soon as it will let me.