cookinlicious

Baked Sweet and Sour Chicken

2012-02-02T08:24:00.000-08:00

I don't think I will ever buy sweet and sour chicken from a restaurant again, this recipe is just as good as anything I have ever bought. Original recipe found here . The only thing I do different is 1 1/2 the sauce recipe and instead of browning my chicken in 1/4 cup oil I only use Pam.

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 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.

Served with a delicious fried rice tops off this dish perfectly.

Mckenzie's Mom's cupcakes

2011-09-17T10:16:00.001-07:00

okay so for the cupcakes:
one double fudge cake mix
4 eggs
one small box of instant chocolate pudding
1/2 cup of oil
1/2 cup warm water
1 cup chocolate chips
1 cup sour cream
And then bake at 350 for probably 22-25 minutes.
Okay and then if you want the icing recipe here it is:
gently blend together:
2 pounds powd sugar
3/4 cup cocoa
In small pieces add in 1/2 pound softened butter
Add:
3 teaspoons vanilla extract
1 1/2-2 cups of heavy whippping cream (amount depends on thickness of cream)
Turn to high speed and whip for apx. 3 minutes.
But with the icing recipe it makes a lot and so you might want to half it depending on how many you make and whether you pipe them or not.

Taco Braid

2011-05-24T11:53:00.000-07:00

My family LOVES this. We also do a variation of Pizza Braid.

I use the Pantry Secrets bread recipe.. You can also find the recipe HERE.

Taco Braid Filling
4 oz of Cream Cheese, softened
1/2 cup Salsa
1/2 lb ground turkey, beef or chicken seasoned and cooked with a Taco seasoning mix (I used 1 lb of ground turkey)
1 can (15oz) of black beans (drained)
1 cup of shredded cheddar cheese
olive oil
garlic salt

1. Preheat oven to 400 degrees. Spray counter and hands with cooking spray and knead for a few seconds to form smooth ball.
2. Roll dough into a 15-in. x 12-in. rectangle. Place on a greased cookie sheet. It's very important to place the dough on the cookie sheet before you fill it because once you fill it, it will be too heavy to move onto the cookie sheet. Mix salsa and cream cheese in a small bowl. Spread cream cheese mixture lengthwise down center third of rectangle, salsa, then seasoned meat and black beans. Sprinkle with cheese.
3. On each long side, cut 1 inch wide strips about 2-1/2-inches into center. Starting at one end, fold alternating strips at an angle across filling.
4. Pinch ends to seal and tuck under. Brush with olive oil and sprinkle with garlic salt. Cover and let rise for 20 minutes.
5. Cover and let rise for 20 minutes.
6. Bake at 400 degrees for 20 minutes.
7. Remove from oven and place on cooling rack or cutting board with 2 spatulas.

Original recipe found HERE.

Chili Verde

2011-05-24T11:49:00.000-07:00

This recipe is for 16-20 people. I halved for my family.

Ingredients

6 pounds lean pork
1/4 cup vegetable oil or lard
2 large yellow onions, chopped
6 large cloves garlic, minced
1 tablespoon sea salt
Freshly ground black pepper, to taste
1 tablespoon cumin
8 medium poblano chiles, seeded and chopped ( i couldn't find at the store so I used canned chilies)
4 large jalapenos, seeded and minced
2 large yellow bell peppers, seeded and chopped
4 1/2 quarts chicken stock
3 pounds fresh tomatillos, husks removed
1 bunch cilantro leaves, chopped

Directions

Trim off any excess fat from the pork and cut into 2 inch squares. In a large (6 to 8 quart) stock pot, over a high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot and pour off any oil or fat drippings, but leave 2 tablespoons of oil. In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and saute until transparent. Add the cumin, pork, and chicken stock, and cook for 1/2 hour.

Add the poblanos, jalapenos, and bell peppers. Puree the tomatillos and cilantro in a blender. Add them to the pot and cook an additional 30 to 45 minutes. Serve with white beans and rice. Garnish with grated sharp white cheddar cheese.

Sloppy Joes

2011-05-24T11:42:00.001-07:00

This is for a sweeter Sloppy Joe. It's nothing like Manwich.

2 lb. Hamburger (I use ground turkey)

1 Cup Ketchup

1 tsp. Dry Mustard

1 TBS. Vinegar

1 medium onion

1 tsp Salt

1/4 tsp. Pepper

1/2 c. Brown Sugar

1 TBS. Worcestershire

1 tsp. chili powder (optional-I never add).

Brown hamburger(or turkey) and onion; drain fat off. Combine all other ingredients. Add to hamburger and onion. Top on toasted buns and enjoy.

Chocolate Chip Cookie Delish

2011-05-24T11:37:00.000-07:00

Chocolate Chip Cookie Bliss

In a mixer add

1 cup shortening

2 sticks butter at room temperature

1 cup sugar

1 1/2 cups brown sugar

3 TBS. Turbinado (from Trader Joes) or a very coarse sugar.

Cream together till light and fluffy

Add to the mixture

2 extra large eggs

2 teaspoons vanilla

Mix

In a separate bowl, sift together:

4 cups of flour

1 teaspoon salt

2 teaspoons baking soda

Add a cup at a time to the mxture

Add 1 bag milk chocolate chunks and 1 bag Semi-sweet choc. chips

Refrigerate till chilled

Roll into balls

Put into plastic bag and freeze

Heat oven to 375

Bake 8-12 minutes or until they start to brown

Let set on cookie sheet

Control yourself

Original recipe found HERE

May 12x12

2011-05-12T20:50:00.000-07:00

Warning: I am trying to play catch up, expect a lot of posts with publishing dates from the past months.

1. growing lady bugs.

2. Ainsley thoroughly enjoying a grape.

3&4. beautiful flowers from our yard.

5. Ainsley's new bike we picked up off of the side of the street.

6. you can't tell from this picture, but I was trying to document Ainsley horribly rough knees and skin.

7. after school snack.

8. dinner prep: pringled halibut and rice pilaf.

9. Eden's date night with mom to Powell's candy shop.

10. She choses sour rainbow strips and even got a little treat for Asher and Ainsley too.

11. waiting for school to begin, Eden on the i-touch, Ainsley eating grapes, and who knows what Asher is doing.

12. Ainsley looks like such a big girl in this picture.

Cucina's Curried Chicken Salad

2011-04-07T21:22:00.001-07:00

I love this chicken salad because it is so different from any other plain old chicken salad. Every time I make it I am asked for the recipe.

2 pounds boneless, skinless, cold poached chicken breasts, cut into 1-inch dice (sometimes I use a Costco rotisserie chicken)

4 ribs celery, thinly sliced on diagonal

2 cups red seedless grapes (I slice mine in half)

1/2 cup chopped walnuts (i leave these out)

1/2 cup golden raisins

In a large mixing bowl, combine the poached chicken, sliced celery, red grapes, walnuts and raisins.

Dressing

1 cup mayonnaise

1/4 cup half and half

1/2 cup apricot preserves

1/4 cup rice vinegar

2 tablespoons curry powder

1/2 teaspoon salt

1/2 teaspoon white pepper (i use black)

In a small bowl, whisk together all ingredients for dressing. Gently fold the dressing into the salad. Refrigerate for at least 1 hour before serving.

Restaurant note: Since we started serving this salad, not a day goes by when we don't sell out. It is easy, flavorful and with the addition of the apricot preserves, it gives the salad a sweet tangy edge to the chicken. The perfect luncheon salad, over greens, or just in a tick roll for a great sandwich.

Creamy Tomato Tortellini Soup

2011-03-22T08:44:00.000-07:00

10 cups chicken stock

28 oz. Can diced tomatoes with juice

8 oz. Can tomato paste

1/3 cup flour

1/3 cup butter

1 1/2 tsp basil

1 1/2 tsp oregano

1 pt whipping cream

1 1/2 lbs. cooked tortellini (fresh or frozen)

Pour chicken stock into large pot and heat. Add basil and oregano. Then add can of diced tomatoes with juice and can of tomato paste, and puree all together. I use a hand blender (NOT a hand mixer) directly in the pot. You may also use a food processor or regular blender, but be careful when pouring and blending the hot liquid. In a separate pan, make a roux by melting butter and then adding flour. Mix the two and cook for 1 or 2 minutes. Whip the roux into the broth and simmer until thickened, stirring often. Next add pre-cooked tortellini and make sure it is heated through. Last, add whipping cream. Serve and enjoy!

Ruth's Chris Special Sweet Potato Casserole

2010-01-04T08:57:00.001-08:00

Ruth's Chris Special Sweet Potato Casserole
source: Ruth's Chris

For the Crust:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick butter

For the sweet potato mixture:
3 cups mashed sweet potatoes
1 cup sugar
1/2 tsp salt
1 tsp vanilla
2 eggs, well beaten
1 stick butter, melted

Preheat oven to 350 degrees

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Sour Cream Lemon Pie

2010-01-04T08:53:00.001-08:00

1 cup sugar

3 T cornstarch

1/2 cup butter

1 T lemon rind

1/4 cup lemon juice

3 egg yolks

1 cup milk

1 cup sour cream

Mix all ingredients except sour cream and butter. Bring to a boil slowly (mixture will thicken). Remove from heat. Add butter. Let cool. Add sour cream. Pour into pre-cooked pie crust.

Prosciutto sandwiches and Gnocchi

2009-10-27T19:43:00.000-07:00

Original recipe found on this beautiful post.

Pumpkin, Prosciutto & Basil Tea Sandwiches

Packed with the subtle flavor of honeyed pumpkin and the salty hello of prosciutto, this here is a combination that can't be beat.
4 oz. mascarpone or cream cheese
1/4 cup pumpkin puree
1 T. honey
8-10 slices prosciutto
12-15 leaves fresh basil
1 loaf sourdough bread

In a small bowl, combine mascarpone, pumpkin, and honey. Whip together.
Spread pumpkin mixture on slices of sourdough bread. Top with prosciutto and basil. Slice crusts off of sandwiches, then cut into thin, vertical strips. Serve immediately.

Golden Gnocchi with Caramelized Carrots & Onions
in a Clarified Butter SauceThis delightful recipe is so beautiful, no one will believe how simple it is, either.
1 stick butter + 1 Tbsp.
1 package of gnocchi1/2 c. sweet yellow onion, sliced
1/2 c. shredded carrots
1 Tbsp. brown sugar
1/4 tsp. ginger
1/4 tsp. dill
Salt to taste
*Boil gnocchi according to package directions. Place in a large bowl, set aside. Over medium heat, begin cooking stick of butter in a medium saucepan. Stir often to keep from burning. Cook until butter begins to bubble and foam. Skim off foam with a spoon, discard. Pour the clear yellow butter over gnocchi, being cautious to not pour the bottom dregs of butter in, as well. In medium saucepan, heat remaining butter and add onions, carrots, brown sugar, ginger and dill. Cook until onions are well softened. Toss into pasta. Salt to taste. Serve warm or cold.

Wisconsin Cauliflower-Cheddar Soup

2009-10-22T15:32:00.000-07:00

Yields: 9 cups

2 Tbl. Margarine or Butter

1 medium onion, chopped

1/4 cup all-purpose flour

1/2 tsp. salt

2 cups milk

1 can (13 3/4 to 14 1/2 oz) chicken broth

1 head (2 1/2 lbs) cauliflower, cut into 1-inch pieces

1 cup sharp Cheddar cheese

1 cup Pepper Jack cheese

In 4 qt. saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently.

Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

Sweet and Sour Chicken

2009-09-23T15:13:00.000-07:00

Sweet and Sour Chicken recipe found here
Ingredients:

6-8 chicken tenders, cut into bite sized chunks
1 green pepper, sliced into chunks
1 can of pineapple chunks
2 carrots, sliced (my addition)
8 oz. Russian dressing
8 oz. apricot jam
1 packet onion soup mix
1/4 cup water
rice

Directions:

1. line a 9x13 pan with foil. lay the chicken strips on the bottom. layer green pepper, carrots and pineapple chunks on top.

2. mix together the dressing, jam, soup mix, and water and pour on top of the chicken. cover with foil and cook for 30 minutes at 350*. remove the foil lid and continue cooking for 30 more minutes. serve over rice.

Mint chocolate Brownies

2009-09-22T07:58:00.001-07:00

I made these for a baby shower and they were soooo yummy. recipe found here.

For the cakes:
Bake Devil's Food cupcakes according to the box directions, adding one teaspoon of peppermint extract to the batter.

For the frosting:
Mix 3 sticks of soft butter, 4 1/2 cups of powdered sugar, 3 tablespoons of milk, 2 teaspoons of peppermint extract, and a few drops of green food coloring.

To decorate:
Fill a pastry bag with the frosting. (A gallon-sized ziploc works great--just snip a hole in one corner of the bag.) Swirl the frosting around the cake--I like to start on the outside and work my way in. Finally, drop a little handful of chocolate chips on top. (I recommend using a good brand of chocolate chips for this, as generic chips often have an uneven color.)

2009-09-15T08:18:00.000-07:00

Chicken & Wild Rice Soup
recipe found here.

Ingredients:

1 box (4.3 oz) or Rice-o-Roni's Long Grain and Wild Rice Original
1 1/4 c. water
1 chicken bouillon cube
1/2 c. each of carrots, celery and onion-chopped
1/4 c. butter
1/4 c. flour
1 c. cream
3 c. chicken broth
6 chicken tenders or 3 chicken breasts
olive oil (to cook chicken)
S&P to taste

Directions:
1. combine water, rice, and seasoning pkg into a baking dish. Bake @ 325 for 45 mins. to an hour-until rice is tender.
2. cube chicken and cook thoroughly.
3. in a large pot, melt butter and saute veggies until soft. Add flour in small amounts to veggies to avoid clumps.
4. to large pot, slowly add chicken broth and blend until smooth.
5. add cream and bouillon cube
6. add rice and chicken. S&P to taste and simmer to combine flavors.

4 adult servings.

perfect for those cold winter night. serve with a grilled cheese on sourdough or garlic bread and a green salad.

2009-08-31T11:20:00.000-07:00

Skor Cake recipe found here
Ingredients:

1 box Chocolate Cake Mix
1 (5.9 oz)box Chocolate Instant Jell-O Pudding
1 tub of Cool Whip
6 Skor bars (crushed)

Directions:
1. make the cake according to directions on the box. bake the cake in two 8 inch round pans. let them cook at least 1 hour before assembling cake.

2. while the cake is baking, make the pudding according to directions on box.

3. assemble the cake. I didn't have a trifle dish (hint, hint) for a lovely display, so I just used a clear baking dish. assemble layers: cake, pudding, whip cream, candy. repeat and devour! betcha can't eat just one piece.

Chicken Spaghetti

2009-08-18T15:09:00.000-07:00

2cups cooked chicken 
2 cans Cream of Mushroom soup 
2 cups grated sharp cheddar cheese 
1/4 cup finely diced green pepper 
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained 
3 cups dry spaghetti, broken into two inch pieces 
2 cups reserved chicken broth from pot 
1 teaspoon Lawry’s Seasoned Salt 
1/8 to 1/4 teaspoon Cayenne pepper-
 Salt & Pepper to taste-
additional cup grated sharp cheddar cheese
Boil chicken for as longs as you can and cut up chicken two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional one cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)

recipe found here

Chicken Cordon Blue

2009-07-20T08:36:00.001-07:00

1 package pepperidge farm puff pastry sheets, thawed

1 1/2 cups cooked chicken, chopped

8 slices of deli ham

1 cup swiss cheese, grated

1 egg beaten

Heat oven to 350 degrees. Roll out puff pastry and cut into 8 evenly divided squares. Place a folded slice of ham in the center of each square. Evenly divide chicken and cheese between rectangles on top of ham. Pull up corners of rectangles to center and twist. Pinch edges to seal. Place on a cookie sheet lined with foil (for easy clean up) and sprayed with olive oil spray. Brush tops with egg. Cook for 20-25 minutes or until golden brown.

Kalua Pork

2009-07-15T09:42:00.000-07:00

Recipe found here.

Kalua Pig
1 - 5 to 6 lb. pork roast (butt, shoulder, whatever is cheapest)
2 T liquid smoke
1 T sea salt

Combine ingredients in a crock pot and cook on low for 8 or so hours. The fattier the meat the better. It will just fall apart. Shred with two forks. Taste and add more liquid smoke and sea salt to taste. Serve with sticky rice and panipopo.

Panipopo
Fresh or frozen bread dough to make 18 rolls (I make a 2 # batch of dough in my bread maker or use Rhodes frozen rolls)
1 can coconut milk
2/3 c sugar
1 T cornstarch

Let rolls rise in a cake pan. Meanwhile combine coconut milk, sugar and cornstarch in a bowl. Pour over risen rolls (be generous) and bake at 350 for 15-20 minutes. Serve with Kalua Pig.

BBQ Chicken Pizza

2009-07-13T21:17:00.000-07:00

Recipe found in Food Nanny Cookbook

Favorite Pizza dough
3/4 pound boneless, skinless chicken breasts
1 cup plus 2 tablespoons sweet bbq sauce, divided
1/4 cup shredded smoked Gouda cheese
3 1/2 cups shredded mozzarella cheese, divided
1/4 thinly sliced red onion
3 Tablespoons chopped fresh cilantro
1/4 green bell pepper, chopped (optional)

1. Prepare the pizza dough and place it in an oiled pizza pan and set aside.
2. Grill or broil the chicken breasts* until barely done. Cut them into strips or chunks. Mix the chicken with 2 tablespoons of the barbecue sauce.
3.Preheat the oven to 425 degrees
4. To assemble the pizza, spread the remaining 1 cup of barbecue sauce over the pizza crust. Sprinkle with the Gouda cheese and top with 3 cups of the mozzarella cheese. Sprinkle the chicken, green peppers and onions over the cheese. Top with the remaining 1/2 of mozzarella cheese. Bake 10 minutes on the lowest oven rack. Remove pizza from oven and sprinkle with the cilantro. Return to oven and bake until the crust is light brown, 5 to 10 minutes.
5. Slice and serve.

note: *Instead of using grilled chicken, I have used a roasted chicken from Costco and de-boned it and cut it into chunks.

Classic Chicken Curry

2009-07-13T19:41:00.000-07:00

Recipe found here

CLASSIC CHICKEN CURRY

1 lb. boneless, skinless chicken breasts (2-3 pieces)
2 Tbsp. curry powder (look among the spices)
1/4 tsp. ground cinnamon
2 Tbsp. olive oil
1 medium yellow onion, thinly sliced
2 medium zucchini, thinly sliced
1 1/2 c. (14 oz. can) low-sodium chicken broth
1 1/2 c. heavy cream
1 1/2 tsp. salt
1/4 tsp. black pepper
Cooked white rice
1/2 c. fresh basil leaves, torn (optional)
1/4 c. (1 oz.) almonds, roughly chopped (optional)

Rinse the chicken and pat it dry with paper towels. Cut it into 1-inch pieces and place in a bowl. Sprinkle it with the curry and cinnamon, toss, and set aside. Heat 1 Tbsp. of the oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, 3 to 5 minutes. Transfer to a plate.

Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total. Add the broth, cream, salt, and pepper. Bring to a gentle simmer. Return the onion and zucchini to the skillet and heat until the chicken is cooked through, 5 to 7 minutes. For a little stronger curry flavor, this is a good time to sprinkle some more of the curry powder into the liquid mixture. (I do.)

Divide the rice among individual bowls, top with the curry, and sprinkle with the basil and almonds.

Tip: You can vary the ingredients depending on what you have on hand. Consider substituting coconut milk for the cream, eggplant for the zucchini, cilantro for the basil, or cashews for the almonds.

Yield: Makes 4 servings

Bajio Green Chili Chicken Salad

2009-07-01T14:46:00.000-07:00

Yum, Yum, Yum. Worth the work.
Recipe found Here.

INGREDIENTS

2 Grilled Chicken Breasts

1 cup Green Chile Chutney

1 cup of Caramelized Onions

2 cups Fresh Pico De Gallo

1 cup Shredded Cheese (a mix of cheddar and jack cheese)

8 cups of Fresh Lettuce mix (a combination of red and green leaf is optimal)

Cilantro Lime Dressing

DIRECTIONS
For the chicken:

1.Marinate chicken breasts in 1 cup of lime juice and 1 cup oil, let stand for at least two hours in the refrigerator.
2.On a hot grill, grill the chicken with a bit of balsamic vinegar, until done and set aside to rest. Once the chicken has had time to cool, shred into small pieces.

For onion:

1.Slice 1 whole white onion into slices. In a medium saute pan, add 2 TBL spoons of oil and saute the onions until they are translucent.
2.Once the onions are done, add the shredded chicken and a cup of Green Chile Chutney, and saute all together until well heated.
Assembly:

On individual plates, pile with mixed greens, add a cup of Fresh Pico De Gallo. Add the warm chicken mixture and top with cheese and a cilantro lime dressing. Serve.