From My Kitchen Cafe
Serves 4
1 tablespoon canola oil
1 large red pepper, diced small
1 10-ounce package baby portebello mushrooms, diced small
2 garlic cloves, minced
2 average-sized boneless, skinless chicken breasts, diced small
1 8-ounce can water chestnuts, drained, diced small
2 teaspoons teriyaki sauce (you can find this by the soy sauce)
4 tablespoons hoisin sauce
3 cups of hot cooked rice
romaine lettuce leaves
sesame seeds
scallions, thinly sliced
Heat oil over medium high heat in a large saute pan. Add red pepper and mushrooms and saute for 5 - 6 minutes until tender. Add garlic and saute an additional minute. Add chicken to pan and cook for 6 - 8 minutes or until cooked through. Stir chicken and red pepper mixture occasionally while it cooks. Add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables. Continue cooking until heated through.
To serve, line a single serving size bowl with romaine leaves. Top with a large scoop of rice, some of the hoisin chicken, and a sprinkle of the sesame seeds and scallions.
Alternately, you can serve the hoisin chicken mixture wrapped in lettuce leaves or omit the lettuce leaves completely and serve the chicken over rice.
Sunday, July 12, 2009
Orange Chicken
From My Kitchen Cafe
2 pounds boneless, skinless chicken breasts, cut into 2" cubes
1/2 cup flour
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons oil or butter
1 1/2 cups water
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon finely minced ginger
1 teaspoon minced garlic
2 tablespoons green onion
3 tablespoons cornstarch
1/4 cup water
Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.
Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.
Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.
After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.
2 pounds boneless, skinless chicken breasts, cut into 2" cubes
1/2 cup flour
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons oil or butter
1 1/2 cups water
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon finely minced ginger
1 teaspoon minced garlic
2 tablespoons green onion
3 tablespoons cornstarch
1/4 cup water
Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.
Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.
Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.
After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.
Wednesday, July 8, 2009
Green Chili Ceddar Cornbread Muffins
From Picky Palate
1 Cup butter (2 sticks)
1 Cup sugar
4 eggs
1 ½ Cups flour
1 Cup cornmeal
1 ½ Tablespoons baking powder
¼ teaspoon salt
1 4 oz can chopped green chilies
1 16oz can creamed corn
1 Cup shredded cheddar cheese
1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream the butter and sugar until well combined. Slowly add eggs until well combined. Pour in remaining ingredients in no particular order until just combined. Pour into a 9x13 inch baking dish or 24 muffin tins that have been sprayed with cooking spray. If baking in 9x13 inch dish bake for 25-30 minutes, if baking in muffin tins, bake for 15-18 minutes or until toothpick comes out clean from center.
1 Cup butter (2 sticks)
1 Cup sugar
4 eggs
1 ½ Cups flour
1 Cup cornmeal
1 ½ Tablespoons baking powder
¼ teaspoon salt
1 4 oz can chopped green chilies
1 16oz can creamed corn
1 Cup shredded cheddar cheese
1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream the butter and sugar until well combined. Slowly add eggs until well combined. Pour in remaining ingredients in no particular order until just combined. Pour into a 9x13 inch baking dish or 24 muffin tins that have been sprayed with cooking spray. If baking in 9x13 inch dish bake for 25-30 minutes, if baking in muffin tins, bake for 15-18 minutes or until toothpick comes out clean from center.
Frosted Banana Bars
From My Kitchen Cafe
½ cup butter, softened
1 ½ cups white sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup mashed ripe bananas (I used three ripe bananas)
Frosting (use store-bought cream cheese frosting or make your own from the version below)
Preheat the oven to 350 degrees. Grease a 10 x 15 inch jellyroll pan or one 9X13 pan and an additional 8X8 pan. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt in a medium bowl; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan(s). Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.
Whipped Cream Cheese Frosting
1 (8 oz) package cream cheese, softened to room temperature
1 cup white sugar (you can use either granulated sugar or confectioners' sugar - the confectioners' sugar tends to dissolve better and not be as grainy but either one works fine)
1/8 tsp salt
1 tsp vanilla
1 ½ cups heavy whipping cream
In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters). Fold whipped cream into cream cheese mixture. Frost to your heart's delight!
½ cup butter, softened
1 ½ cups white sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup mashed ripe bananas (I used three ripe bananas)
Frosting (use store-bought cream cheese frosting or make your own from the version below)
Preheat the oven to 350 degrees. Grease a 10 x 15 inch jellyroll pan or one 9X13 pan and an additional 8X8 pan. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt in a medium bowl; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan(s). Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.
Whipped Cream Cheese Frosting
1 (8 oz) package cream cheese, softened to room temperature
1 cup white sugar (you can use either granulated sugar or confectioners' sugar - the confectioners' sugar tends to dissolve better and not be as grainy but either one works fine)
1/8 tsp salt
1 tsp vanilla
1 ½ cups heavy whipping cream
In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters). Fold whipped cream into cream cheese mixture. Frost to your heart's delight!
Cucumber Salad
From Real Mom Kitchen
5 large cucumbers
2 Tomatoes
1/2 cup onion, minced
¾ cup vinegar
1/3 cup oil
1 Tbsp lemon juice
1 tsp salt or more
1 tsp pepper
1 Tbsp sugar
1 Tbsp chopped parsley
In a 9 x 13 baking dish put half the cucumbers followed by half the tomatoes and onion. Repeat. mix together the remaining ingredients and power over layers. Let soak 6-8 hours in refrigerator stirring half way through.
5 large cucumbers
2 Tomatoes
1/2 cup onion, minced
¾ cup vinegar
1/3 cup oil
1 Tbsp lemon juice
1 tsp salt or more
1 tsp pepper
1 Tbsp sugar
1 Tbsp chopped parsley
In a 9 x 13 baking dish put half the cucumbers followed by half the tomatoes and onion. Repeat. mix together the remaining ingredients and power over layers. Let soak 6-8 hours in refrigerator stirring half way through.
Apple Bundt Cake with Caramel Glaze
From The Sisters Cafe
2 c. sugar
1 1/2 c. oil
3 eggs
2 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
2 med, apples, peeled and finely chopped (a little more than 2 cups)
1 c. chopped walnuts (I used pecans)
Heat oven to 350°. Grease and flour a 12 c. bundt cake pan. (I use a plastic bag around my hand and apply shortening to the inside of the bundt pan, then dust it with flour. That way the cake will fall out easily.)
Beat sugar, oil, eggs and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, salt, and baking soda until smooth. Stir in apples and nuts. Pour into pan.
Bake 1 hour to 1 hour and 20 minutes or until toothpick inserted in center comes out clean.
(The cake was done slightly earlier than the 1 hour mark for me. Be sure to take it out as soon as a toothpick comes out clean. Of course, insert the toothpick in the moist crack in the top of the cake and not through the firm crust. And try a few different toothpicks, because there is a chance one of them might deceive you by coming out with bits of apple on it if you happened to poke it into an apple.)
Cool 20 minutes. Remove from pan; place on wire rack. Glaze prior to serving.
CARAMEL GLAZE
1/2 c. butter
1/2 c. packed brown sugar
2 tsp. light cream
Heat all ingredients to boiling in 2 qt. saucepan, stirring occasionally.
Boil 2 min., stirring constantly; remove from heat. Spoon over cooled cake.
I recommend serving this soon after you put the caramel glaze on it. After a few hours the glaze will crystallize and then, although the cake is still moist and delicious, the glaze will just be a sugary frosting instead of a rich caramel topping.
2 c. sugar
1 1/2 c. oil
3 eggs
2 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
2 med, apples, peeled and finely chopped (a little more than 2 cups)
1 c. chopped walnuts (I used pecans)
Heat oven to 350°. Grease and flour a 12 c. bundt cake pan. (I use a plastic bag around my hand and apply shortening to the inside of the bundt pan, then dust it with flour. That way the cake will fall out easily.)
Beat sugar, oil, eggs and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, salt, and baking soda until smooth. Stir in apples and nuts. Pour into pan.
Bake 1 hour to 1 hour and 20 minutes or until toothpick inserted in center comes out clean.
(The cake was done slightly earlier than the 1 hour mark for me. Be sure to take it out as soon as a toothpick comes out clean. Of course, insert the toothpick in the moist crack in the top of the cake and not through the firm crust. And try a few different toothpicks, because there is a chance one of them might deceive you by coming out with bits of apple on it if you happened to poke it into an apple.)
Cool 20 minutes. Remove from pan; place on wire rack. Glaze prior to serving.
CARAMEL GLAZE
1/2 c. butter
1/2 c. packed brown sugar
2 tsp. light cream
Heat all ingredients to boiling in 2 qt. saucepan, stirring occasionally.
Boil 2 min., stirring constantly; remove from heat. Spoon over cooled cake.
I recommend serving this soon after you put the caramel glaze on it. After a few hours the glaze will crystallize and then, although the cake is still moist and delicious, the glaze will just be a sugary frosting instead of a rich caramel topping.
Caramel Brownies
From The Sisters Cafe
1 box German chocolate cake mix
1/3 c evaporated milk
1/2 c butter,melted
14 oz package of Kraft caramels (50)
1/3 c evaporated milk
1 cup milk chocolate chips (Guittard or other large chips)
Preheat oven to 350 degrees. Stir together dry cake mix, butter, and evaporated milk. Press half of this mixture into bottom of a 9x13 inch pan. Bake for 6 minutes.
Melt caramels with 1/3 c evaporated milk in a saucepan over medium heat. Set aside.
Sprinkle chocolate chips over baked crust. Drizzle caramel over chocolate chips. Spoon or sprinkle the other half of the cake mixture on top. Bake for 16-18 minutes. Refrigerate approximately 30 minutes to set. Cut and serve.
I'm wondering if I could add coconut and pecans to the caramel to make German Chocolate Brownies.
1 box German chocolate cake mix
1/3 c evaporated milk
1/2 c butter,melted
14 oz package of Kraft caramels (50)
1/3 c evaporated milk
1 cup milk chocolate chips (Guittard or other large chips)
Preheat oven to 350 degrees. Stir together dry cake mix, butter, and evaporated milk. Press half of this mixture into bottom of a 9x13 inch pan. Bake for 6 minutes.
Melt caramels with 1/3 c evaporated milk in a saucepan over medium heat. Set aside.
Sprinkle chocolate chips over baked crust. Drizzle caramel over chocolate chips. Spoon or sprinkle the other half of the cake mixture on top. Bake for 16-18 minutes. Refrigerate approximately 30 minutes to set. Cut and serve.
I'm wondering if I could add coconut and pecans to the caramel to make German Chocolate Brownies.
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