Sweet and Sour Chicken

I love my random recipe cards, they always add little helpful tips.
Tips make my day just that much better!

• Bake chicken in the sauce then cool. Refrigerate, well covered, for up to 2 days. Reheat in a 325 oven for 20 minutes before serving.
• Make two meals at the same time. Bake a double batch of chicken and chill the extra breasts in some of the sauce. Drain, slice into thin strips, and serve on shredded lettuce with tomato wedges and dressing.
• Two cups of hot cooked angel hair pasta is an elegant substitute for the rice in this dish

Ingredients:

6 Tbsp Olive oil

6 Tbsp Soy sauce

6 Tbsp Honey

3 Tbsp White vinegar

1 ½ Tsp Dried Thyme

1 ½ Tsp Paprika

½ Tsp Cayenne pepper

½ Tsp Ground allspice

1 Tsp Pepper

4 Chicken breasts

2 Cups hot cooked white rice

Directions:

1. Preheat oven to 375

2. Combine oil, soy sauce, honey, vinegar, thyme, paprika, cayenne, allspice, and pepper in a shallow baking dish. Mix well.

3. Pierce both sides of each chicken breast with a fork

4. Place chicken in baking dish, turn chicken several times with tongs

5. Bake chicken for 30 minutes

6. Serve chicken over rice

Print

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September: National Chicken Month

An InLinkz Link-up

Buffalo Chicken Sliders

I went to my little cousin's gymnastics competition yesterday.
For a little 8 year old, she rocked the house! All of her scores were over an 8 and she won the judges' award for highest jump on the vault.

It was so awesome to watch as we know she loves loves loves being on a competition team. She is always willing to put forth the extra effort, and it shows.

What I didn't like though, was seeing some other kids who were scared, nervous, or didn't want to be there.
Mom and dad wanted them to be there.

It made me reflect back on the girl child and all the activities she has tried over the years.
I feel confident that we never "made" her join anything she didn't want to.
Granted, we made her stick with it...if you sign up for a season of, say, violin...you will follow through. If you don't like it, you don't have to re-sign up.

Hubby reminded me of her soccer days.
Oh my word LOL
I think she spent more time on the sidelines turning her hoodie into a scarecrow than watching the game...but, she enjoyed playing and insisted on signing up again.

I love everything that organized events teach our kids: teamwork, rules, etc...
but let them do what they are into, not you!




Ingredients:

2 Cups shredded chicken

Slider Buns

3 Tbsp Butter

½ Cup Hot sauce

4 Tbsp Honey

2 Tbsp White vinegar

¼ Tsp Pepper

½ Tsp Salt

Blue Cheese Spread

½ Cup Sour cream

¼ Cup Blue cheese (crumbled)

1 Tbsp vinegar

3 Green onions (chopped)

Salt and Pepper to taste

Directions:

1. Melt butter in saucepan over medium heat

2. Add hot sauce, honey, vinegar, salt, and pepper

3. Add shredded chicken and heat through

4. Mix all ingredients for blue cheese spread

5. Assemble sandwiches

Print

Slider ingredients (shredded chicken in the bowl)

Blue Cheese Sauce Ingredients

Blue Cheese Sauce

Adapted from: Some random recipe I found in my stack. Wish I knew who to give credit to.

BBQ Chicken Wrap with Blue Cheese Slaw

Happy New Year!

I hope 2018 brings to you new possibilities and adventures.

Is anyone making any resolutions? I didn't keep up with mine too well, but, that's OK.
I figure I did so well with the week in review one, it makes up for last years lack,

My aunt was on the receiving end of my grandmother's recipe box.
I am currently going through and taking pictures of these old handwritten (or typed!) recipes of hers. This year, my resolution will be to make some, hopefully all, of these recipes.
Reasonable...or so it seems today!



Ingredients:

Wrap

2 Cups Shredded chicken

1 Cup BBQ sauce

4 (8 inch) Tortillas

1 Cup Cole Slaw

Cole Slaw:

2 Cups Shredded cabbage

1 Shredded carrot

¼ Cup mayonnaise

¼ Cup Sour cream

2 Tbsp Grainy mustard

1 Lemon (juice)

Salt and Pepper to taste

¼ Cup Blue cheese

Directions:
1. Assemble slaw and refrigerate for an hour

2. Mix chicken and BBQ sauce

3. Top wraps with chicken

4. Add cole slaw

Print

Come party with me HERE!

Adapted From: Closet Cooking

Kung Pao Chicken

I will preface this post with the following notice...
I did not eat this meal!

Hubby ate it
The girl ate it
They both had another serving the next day for lunch.

I ate all of one stinking bite.
Then this happened....

I only used one chili. I de-seeded and de-veined it. I cut them large so I could see it and pull it out of my dish.
Oh. My. Word.
Granted, I know I am a wuss. My whole day can be ruined if I bite into a peppercorn. BUT!!!!

Hubby and the girl child spent the rest of the meal making fun of me.
I ate white rice with butter and salt.

From what I am told, this dish is delicious.
I will take their word for it. :::sigh:::

Ingredients:

10 oz boneless chicken breasts (cut into bite sized pieces)

2 Tsp Soy sauce

½ Tsp Cornstarch

2-3 Dried red chilies

2 Tsp cooking oil

2 Cloves garlic (minced)

1 Red bell pepper (cut into 1-inch dice)

3 Tbsp Chicken stock

1 Tbsp Chinese black vinegar (can substitute balsamic vinegar)

⅓ Cup Unsalted roasted peanuts

Directions:

1. In a bowl, combine chicken with 1 tsp soy sauce and the cornstarch, marinate for 10 minutes

2. Soak the dried chilies in hot water for a few minutes. When soft, chop.

3. Heat large saute pan, when hot, add oil.

4. Add chicken to pan and sear on both sides

5. Add chilies, garlic, and bell pepper. Cook until fragrant.

6. Add remaining 1 tsp soy sauce, chicken stock, and vinegar

7. Bring to a simmer. Reduce heat and cook until chicken is cooked through

8. Top with peanuts and serve

Print

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Fiesta Nacho Casserole

I know I am a little late in posting today, sorry!
(sorry, I was eating a Milky Way)

We went away for the weekend with my aunt and uncle, it was very relaxing to do not much of anything!
Except get sunburn...in the shade...with no sun in the sky. Yup, that's my souvenir!

Came home last night as hubby was more than a little anxious about traffic today. I get it, with him still healing from the back surgery and all, I am lucky he was willing to go 2 hours away to begin with!
He loved it too though, it was nice for him to get out of the house and have a change of scenery too.

It was cold and rainy on Friday, so my aunt and I ran to the store and got stuff to make a big batch of Chili and a hunk of fresh bread.
Warm your bones!

We did manage some sun the next couple of days and temps in the low 60's. Doesn't quite feel like the un-official kick off to summer like it should!

Hope you all enjoyed your weekend.
What were your plans?





Ingredients:

3 Cups shredded chicken

2 Large tomatoes (chopped)

1 Cup Carrots (shredded)

1 Cup Corn kernels

½ Cup Salsa verde

2 Cloves garlic (pressed)

1 Tsp Chili powder

Tortilla Chips

½ Cup crumbled feta

Cilantro leaves

Hot sauce

Directions:

1. Preheat oven to 400

2. Spray 2 qt baking dish with cooking spray

3. In large bowl, combine chicken, tomato, carrots, corn, salsa, garlic, and chili powder

4. In baking dish, arrange a layer of chips

5. Top with half of the chicken mixture

6. Top with half of the feta

7. Repeat all layers

8. Arrange a layer of chips around the top of casserole

9. Bake 20 minutes or until hot

10. Top with cilantro and hot sauce

Print

Adapted from: Good Housekeeping

Come party with me HERE!!

Chicken Divan (Crock Pot)

We went to a 25th anniversary party this past weekend.
In a world where marriages seem so "disposable" sometimes
(not saying there are not genuine reasons for divorce...haters back away!)
it's refreshing to see a couple who have weathered the storms.

It has not always been easy, but marriage is a series of tests..good and bad. Strength and willingness to work create a successful union.

We had a bunch of family and friends in my aunt's backyard.
Auntie started saying how BAD we have been about taking pictures at functions (and she's right!)
Out comes the cameras...and the multiple MULTIPLE cries of "ok, now A and B stand with C and D"

I'm not sure who exactly came up the idea, but we have a much loved family picture that keeps popping up on Facebook. It's of my uncle and all his siblings (3 of whom are no longer with us) standing in a line by age.
They decided it would be a good idea to replicate it with the cousins who were there (some had escaped before picture time, and some were unable to attend the party) at the time.
Of course, we had to do it by age...and then realized we were backwards from them (whoops) but that's OK, it's the thought, right?

We had a ton of food...per usual.
Auntie had planned very well and there were not tons of leftovers (for once!)
All I had to bring was :
Chips
Deviled Eggs
Baked Beans

Love when there isn't tons of prep!




Ingredients:

3-4 Heads broccoli (chopped)

1 ½ Lb Chicken breast (cubed)

1 Onion (chopped)

2 Tbsp butter (cubed)

1 Cup Milk

1 Cup Water

1 Chicken bouillon cube

¼ Cup Dry sherry

1 Tsp Garlic powder

Salt and Pepper

¼ Cup Italian bread crumbs

½ Cup Mozzarella cheese (shredded)

Directions:

1. Place broccoli on bottom of crock pot

2. Add chicken

3. Add butter, garlic, salt and pepper, and bouillon

4. Add onions

5. Sprinkle ¼ cup mozzarella

6. Sprinkle bread crumbs

7. Add water, milk, and sherry

8. Cook on low 7 hours, or high 5

9. Sprinkle with remaining mozzarella

10. Cook an additional 30 minutes with the lid off

Print

Adapted from: Slow Cooker Adventures

Rainy Season Chicken Soup

This is another recipe from the Diane Mott Davidson mystery series. A crime fighting caterer. Who would have thunk it?

I printed it offline, but can't track it back. A quick Google search provided more results than I care to report!

All I care about was the fact that this soup was delicious! I wish I had doubled it when I made it, we ate it all!

Ingredients:

2 Dried porcini mushrooms or 4 oz fresh shiitake

1 Tbsp butter

2 Leeks (white part only, diced)

1 Medium carrot (diced)

1 Medium onion (diced)

1 Large celery stalk (diced)

2 Chicken breast halves

2 Tbsp white wine

2 Tbsp flour

4 Cups chicken stock

1 Cup sour cream

1 Cup fideo (fine cut egg noodles)

Salt

Pepper

Directions:

1. If using dried porcini: bring a small pan of water to a boil, drop in mushrooms. Cook uncovered for 10 minutes. Cool. Slice thinly.

2. In large saute pan, melt butter over low heat

3. Add leeks, carrots, onion, celery, and chicken. Stir gently.

4. Cover and cook, stirring and flipping chicken, until done

5. Remove chicken and set aside to cool

6. Sprinkle flour over liquid and vegetables in pan

7. Stir and cook for 2 minutes

8. Slowly add white wine and 2 cups chicken broth

9. Stir and cook until bubbly and thickened

(if you are making this ahead of time, stop here to freeze)

10. Add the sour cream and allow to cook gently

11. Slice chicken into thin, bite sized strips

12. In a large pan, bring 2 cups broth to boil

13. Add noodles to boiling broth, cook 4 minutes (do not drain)

14. Slowly add the noodle/broth mixture to the hot vegetable and sour cream mixture.

15. Add chicken and bring up to a boil

16. Season to taste with salt and pepper

17. Serve immediately

Print

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