Kung-Pao Chicken

4 boneless chicken breasts, cut into small bite size pieces

Marinade:
1 t. dry sherry
1 t. cornstarch
1 T oil
½ t. salt
⅛ t. pepper

Sauce:
2 T soy sauce
1 T white wine vinegar
1 T dry sherry
3 T Water
2 T sugar
2 T cornstarch

Other Ingredients:
Red pepper flakes
4 cloves minced garlic
1 T fresh graded ginger
Cashews

The picture of mine above has vegables added to it because that's what Nate wanted lol. But, I just enjoy it without all the veggies.

Mix marinade, add chicken cubes and let sit for 15 minutes.

In a small bowl combine sauce ingredients.

In a frying pan, add a little oil and a few red pepper flakes. Fry until the flakes are browned. Then remove and set aside.

In another frying pan add a little oil, 4 cloves minced garlic and 1 T graded ginger. Let simmer for about 2 minutes and then add chicken mixture and cook until chicken is fully cooked.

Once chicken is cooked add sauce mixture, stirring constantly.
Let simmer until the sauce is thick.

Remove chicken from heat and stir in red pepper flakes and cashews.

Serve over rice and enjoy!

Chicken Chimichangas

I make these for Nate to take to work for lunch. I just freeze them, they keep really well and then I don't have to get up and make him a lunch lol!

2 Chicken Breasts, baked and cubed: I usually season them with a little Mrs. Dash
1 can chili beans, drained
2 cups of shredded cheese, any kind is fine
3/4 to 1 cup green picante sauce
16 tortillas: homemade or store bought

Preheat oven to 350 degrees.

Mix all ingredients except the tortillas together.

Then spoon a heaping spoonful into each tortilla, fold and insert a toothpick into each end to keep chimichanga together.

Once all chimichangas are made place them on a greased (I use Pam) cookie sheet. I spray a light mist of Pam on the side facing up too so when I turn them over they don't stick. And bake for about 8-10 minutes a side or until golden brown.

I like to put some sour cream, guacamole and maybe a little salsa on top!

HAPPY VALENTINES DAY!!!!

Warm Chocolate Soufflé Cakes with Raspberry Sauce



This recipe is absolutely to die for if you love a nice warm chocolate cake that oozes a warm chocolate sauce when you cut into it! Although it does take a little bit of time to make, it's definitely worth it!

Sauce:
2/3 cup granulated sugar
1/4 cup fresh orange juice
1 (12-ounce) package frozen unsweetened raspberries, thawed

Cakes:
Cooking spray
2 tablespoons granulated sugar
3/4 cup fat-free milk
1/4 cup half-and-half
2 ounces unsweetened chocolate, chopped
1/4 cup unsweetened cocoa
1 teaspoon vanilla extract
1 1/4 cups granulated sugar, divided
1/4 cup butter, softened
3 large egg yolks
1/4 cup all-purpose flour (about 1 ounce)
1/4 teaspoon cream of tartar
5 large egg whites
1 tablespoon powdered sugar

To prepare sauce, combine first 3 ingredients in a food processor; process until smooth. Strain through a sieve into a bowl; discard solids. Cover and chill.

To prepare cakes, coat 12 (6-ounce) ramekins(Individual baking dishes) with cooking spray; sprinkle evenly with 2 tablespoons granulated sugar and set aside.

Combine milk and half-and-half in a small saucepan. Bring to a simmer over medium-high heat (do not boil). Remove from heat; add chocolate, stirring until chocolate melts. Add cocoa and vanilla, stirring with a whisk. Pour into a large bowl; cool completely.

Preheat oven to 325°.

Place 1 cup granulated sugar and butter in a medium bowl; beat with a mixer at high speed until light and fluffy. Beat in egg yolks. Add cooled chocolate mixture; beat until blended. Lightly spoon flour into a dry measuring cup; level with a knife. Stir into chocolate mixture.

Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon into prepared ramekins.

Place ramekins in 2 (13 x 9-inch) baking pans; add hot water to pans to a depth of 1 inch. Bake at 325° for 33 minutes or until puffy and set. Loosen cakes from sides of ramekins using a narrow metal spatula. Invert the cakes onto 12 dessert plates. Sprinkle evenly with powdered sugar; serve with raspberry sauce.

AND ENJOY!!!!

Superbowl Dessert-Salted Nut Roll Bars

I thought I would post a recipe that was easy to make as well as easy to eat while watching the game!



1 Ib. peanut-butter sandwich cookies, coarsely crumbled
1 stick unsalted butter, melted

For The Topping:
2 cups peanut-butter chips
2/3 cup light corn syrup
4 Tbsp. unsalted butter
1 tsp. vanilla extract
2 cups miniature marshmallows
2 cups dry-roasted peanuts
2 cups rice krispies

Preheat oven to 350 degrees; coat 13x9-inch baking pan with non-stick spray.

Crumble cookies in a food processor or by hand until fine crumbs form. Add melted butter and mix until combined. then press mixture into bottom of greased pan. Bake 15 minutes or until golden brown.

While crust is cooking, melt peanut butter chips, corn syrup, butter, and vanilla over medium-low heat, stirring until smooth, about 5 minutes. Spread 1/2 cup of peanut mixture over crumb base (once crust is done cooking).

Top with marshmallows and return bars to oven. Bake until marshmallows puff, about 2minutes, then remove from oven. *Don't let marshmallows brown or they will be crunchy.

Toss peanuts and cereal with remaining peanut mixture to coat. Drop by spoonfuls over top the marshmallows, then spread with a spatula (to keep mixture from sticking to spatula, spray spatula with non-stick cooking spray).

Cool bars before cutting with a knife coated with non-stick cooking spray.

And then enjoy!

Oh and I almost for got...GO COLTS!!!!

Slow Cooker Chicken Wings

Now what would be a superbowl party without the wings? Here is a pretty simple recipe where you can throw it all in your crock pot, let it cook until about game time and then finsh them in the oven.



1 (3 in) piece fresh ginger
4 garlic cloves, peeled
3/4 cup packed dark brown sugar
1/4 cup soy sauce
1/2 teaspoon cayenne pepper
4 pounds chicken wings
1/4 cup water
1/4 cup tomato paste

1. Pulse ginger, garlic and 1/2 cup sugar, 1 tablespoon soy sauce, and 1/4 teaspoon cayenne in food processor until finely ground. *If you don't have a food processor just finely chop everything and mix well.

2. Then add mixture to slow cooker. Add chicken and toss until combined.

3. Cover and cook on low-medium heat until fat renders and chicken is tender, about 3 to 4 hours. Remove wings from crock pot and set aside to cool about 20 minutes.

4. Whisk water, tomato paste, remaining sugar, reamining soy sauce, and reamining cayenne in a bowl. All half of sauce to cooled chicken and toss until covered.

5. Arange wings, skin side up on a wire rack that has been inserted into a a shallow baking dish (to catch dripping from wings).

6. Broil until wings are lightly chared and crisp around the edges, about 10-15 minutes. Flip wings, brush with reamining sauce, and contiune to broil until well caramelized, about 3 minutes. And serve!!!!

Southwest Salsa

2(10oz) cans diced tomatoes
1(15oz) can rinsed black beans
1 c. corn, drained
½ c. finely chopped bell pepper
2 medium tomatillo
1 jalapeno, seeded and chopped
1 clove garlic
1 t. chili powder
½ t. ground cumin
½ c. shredded mexican cheese blend
2 T chopped cilantro

In a large pan mix all ingredients except cheese and cilantro.

Heat until mixture is warm.

Add cheese and continue cooking until cheese is melted.

Remove from heat, add cilantro and serve with tortilla chips.

*Once this recipe is cooked I like to either put it in a baby crock pot or a fondue pot so the dip stays warm and doesn't get cold. Then you don't have to worry about eating right off the bat and can still enjoy it hours later!

Cheese Stuffed Mushrooms

So here's my second appetizer for Superbowl Sunday!




24 fresh mushrooms, stems removed
1 (10-ounce package) frozen chopped spinach
2 ounces cream cheese
4 ounces feta cheese
½ cup finely chopped green onion, with tops
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Salt, to taste
1 cup grated Parmesan

Preheat oven to 350 degrees F.
Wipe mushroom caps clean with a damp paper towel. Thaw spinach in a colander; squeeze out as much moisture as possible. In mixing bowl, combine all ingredients except mushrooms and Parmesan. Mix well. Fill mushroom caps with mixture and place on a cookie sheet. Sprinkle Parmesan on top. Bake for 15 to 20 minutes. Serve warm.

Over the last year or so I have began couponing, I know a little dorky, but I had to find a way to pay for my expensive cooking and baking habits! So today I went grocery shopping.

I bought all of this!!!! I saved a total of $64.03! So for $118.85 worth of groceries I only paid $54.82!!

5 boxes of Farmhouse Rice
5 boxes of Farmhouse Pasta
2 bags all natural frozen stir fry veggies
1 bag all natural frozen peas
1 2 pound block of Tillamock Cheese
2 bags of Kettle Chips
4 Softsoap Handsoap
1 Clean and Clear Face Wash
1 box Wheat Thins
1 Colgate Toothpaste
4 boxes Nature Valley Granola Bars
2 Jars Picante Salsa
2 Twix Bars
2 M & M's
8 pack of G2
2 bags Mission Tortilla Chips
1 Reynolds Wrap Aluminum Foil
2 Pillsbury Crescent Rolls
1 Lucerene Cream Cheese
1 dozen eggs
1 Package ground Turkey
2 cans corn
1 jar all natural peanut butter

I would say I did pretty good for the day! Although one guy started laughing at me when I was shopping and I had my binder full of coupons spread out across my purse. I wish I could find him now and show him my receipts, maybe then he'd shut his mouth!!!!

Superbowl Party Appetizers

First off...GO COLTS!!!! Seeing that it is the week before the Superbowl I thought I would post recipes for appetizers and snacks that could be enjoyed while watching the game!

Spinach Artichoke Dip



2 c. (8oz) shredded mozzarella cheese
½ c. fat-free sour cream
¼ c. grated fresh Parmesan cheese
¼ t. pepper
3 garlic cloves, crushed1
(14oz) can artichoke hearts, drained and chopped
1 (8oz) block cream cheese
1 (8oz) package frozen chopped spinach, thawed, drained, and squeezed dry

Preheat oven to 350 degrees.Combine 1½ c. mozzarella, sour cream, 2 T Parmesan, pepper, and remaining 5 ingredients in a large bowl, and stir until well blended.Spoon mixture into 1½-quart baking dish. Sprinkle with ½ c. mozzarella and 2 T Parmesan.Bake for 30 minutes or until bubbly and golden brown.

This recipe is one of my favorite dip recipes. My favorite way to serve is on top of toasted sourdough bread...mmm mmm DELICIOUS!!!! You can also serve it with any kind of chips or crackers!