General Tso's Chicken

 

I love Chinese food, but always find chicken dishes a little suspect.  Even on the Wegman's wokery bar the sesame chicken is always made of some kind of mystery chicken.  Not exactly white meat, kind of fatty... not exactly what I'd serve to myself or my family.  I like making Chinese dishes at home where I can make sure the chicken has all the gross fat chopped off and I can add vegetables to the dish.  

This recipe was completely vegetable-free originally.  But we have a family dinner rule in this house- every dinner must have at least one fruit or vegetable.  Even on pizza night.  So I've added steamed vegetables here- you can substitute any kind of vegetables you and your family prefer.

And yes, I just recently did a General Tso's recipe.  You can find it HERE.  But this one looked interesting too, and different than the previous recipe, so I tried it with the family this week.  It's also a baked version of the famous stir-fry dish.

INGREDIENTS

Vegetable oil spray
1/4 cup all-purpose flour
3 large egg whites
5 cups (5 ounces) Kellogg's Corn Flakes cereal, finely crushed
1 1/2 pounds boneless, skinless chicken breasts, trimmed of all visible fat, cut into 1-inch pieces
1 2/3 cups water
1/3 cup low-sodium soy sauce
1/4 cup apricot jam
3 tablespoons hoisin sauce
2 tablespoons cornstarch
1 tablespoon balsamic vinegar
2 teaspoons canola oil
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1/4 teaspoon red pepper flakes
Raw vegetables- your choice (I used broccoli, carrots and peppers here)

DIRECTIONS
 
If you're cooking rice- get it started first.  Cook white or brown rice according to directions.

Adjust oven rack to upper-middle position and heat oven to 475 degrees. Line rimmed baking sheet with aluminum foil and spray rack with oil spray.

Spread flour into shallow dish. Whisk egg whites until foamy in second shallow dish. Spread Corn Flakes crumbs into third shallow dish.. Working in batches, dredge chicken in flour, dip in egg whites, then coat with Corn Flakes, pressing gently to adhere.  Place on cooking sheet.


Remember when coating- one hand wet- one hand dry.  This will help avoid turning your hands into catcher's mitts and making the entire process messy and sticky!

Bake until chicken coating is brown and crisp, 12 to 15 minutes.

Steam vegetables until crisp-tender, about 5 minutes.

Meanwhile, in a wok or skillet cook garlic over medium-high heat in 1 TBS of oil for 2 minutes, or until lightly browned.  Add in water, soy sauce, apricot jam, hoisin, cornstarch, and vinegar.  Bring to simmer, and cook until thickened, about 2 minutes. Add in ginger.  Remove from heat, cover, and keep warm.

When chicken is cooked, return sauce to simmer over medium-low heat. Add cooked chicken and toss to coat. Serve.

NUTRITION

Makes 4 servings.  Per serving: Cal 490, Fat 8g, Sat Fat 1.5g, Chol 110mg, Carb 62g, Protein 44g, Fiber 2g, Sodium 1410mg
   

VERDICT

If you're looking for something to curb a Chinese take-out craving, this aught to do it.  If you're looking for something to make up quick along the lines of "pick up in 15 minutes," this is not that recipe.  Nor is it a breeze to clean up.  Lots of bowls, pans, woks and utensils.  

But it is good.  Very good.

I'm not quite sure why you go through all the effort to make extra crispy chicken- it gets completely soggy within seconds of being stirred into the sauce.  But it's tasty and you know all of the ingredients are fresh (and not mystery chicken!) 

Spinach Pasta Toss

 

Part pasta dish, part soup.  Let's see how we like it.

INGREDIENTS

1 can (14 oz) Italian-style diced tomatoes, undrained

2cups pasta

1 cup water

1 bag baby spinach leaves (7-8 oz)

1 cup Shredded Italian three cheese blend (or mix your own with cheddar & Parmesan cheeses)

DIRECTIONS

Bring tomatoes, pasta and water to boil in large sauce pan.  Cover, simmer on low heat 10 minutes, or until pasta is tender.

Add 1/2 of spinach, simmer until wilted. Stir and add remainder of spinach.  

Serve topped with cheese.

VERDICT

  

Honestly there is nothing wrong with this recipe.  It's perfectly edible.  It's not necessarily the most imaginative pasta recipe you'll ever have, or the most delicious, but it is quick and easy and makes a nice hearty meal.  And there's nothing wrong with that.

Source:  Kraft foods

Creamy Chicken Artichoke Soup

If you have any experience with my recipes you already know that I am not a rule follower.  At all.  This especially includes recipes that have too many ingredients, recipes that call for ingredients I forgot to buy at the store, and directions that are overly complicated.

This original recipe was all three of those things.

I have included the original recipe here (because you may be a rule follower and chose to make this the "right" way) as well as my own version.  

INGREDIENTS

• 4 medium fresh artichokes (or... a can of artichoke hearts)
• Juice of 1 lemon
• 2 cups water
• 2 cups chicken broth
• 1/2 cup dry white wine
• 1 medium russet potato, diced
• 1 small carrot, diced
• 1 small onion, diced
• 1 celery stalk, diced
• 2 cloves garlic, minced
• 2 bay leaves
• 1/2 teaspoon dried oregano
• 1/2 pound (about 2 cups) cooked chicken, torn into bite-sized pieces
• 1 cup heavy cream
• 4 Tablespoons grated fresh Parmesan or Romano cheese
• Kosher salt and freshly ground black pepper to taste
• Croutons for garnish, optional

DIRECTIONS

Place artichokes in a steamer tray in a large stockpot with the water. Squeeze the lemon juice over the top of the artichokes. Cover and steam until tender, 30 to 45 minutes, depending on size. Remove artichokes, reserving the liquid, and let cool until you can handle them. 

Scrape the flesh from the bottom of each artichoke leaf into a stockpot. Add the reserved cooking liquid. Discard the fuzzy choke from the bottoms of the artichokes and chop the hearts. 

(or.... skip that ridiculous step and just grab your can of artichoke hearts.  Open the can, dump into stock pot.)

Add to the stockpot along with the chicken broth, wine, potatoes, carrots, onion, celery, garlic, bay leaves, and oregano.

Boil the soup uncovered, about 15 minutes, until vegetables are tender. Remove and discard bay leaves. 

Puree vegetables, with their liquid in a food processor. (It took me two batches to get it all in there)

Return artichoke puree to the stockpot. Stir in chicken, cream, and parmesan cheese. Bring back to a low simmer, stirring constantly until heated. (Make sure your heat is on low!  Cheese gets gritty and nasty when it's too hot!)

Serve creamy artichoke chicken soup with croutons sprinkled on top. 

VERDICT

I'm not much of a creamy soup person.  But this was pretty good.  I suppose it would taste a bit different if you steamed your fresh artichokes for 45 minutes and then went through the process of peeling the leaves and whatever... but it tasted just fine with the canned hearts to me.

Quinoa pizza bites

Friday night is never a healthy night in our house.  We order a pizza, or do "snack night" with motz sticks, veggies, and other finger foods.  

I convinced my husband that I was taking away his pizza last week to try what one Pinterest pinner said was "the ultimate comfort food- made skinny!"

I'm pretty sure some people on Pinterest are just trolls who make up ridiculous recipes and then sit back and laugh as other people try to copy them.  This may very well be one of those recipes.  

INGREDIENT

1/2 C uncooked quinoa
1 egg
1/2 C fat free mozzarella cheese
1 small onion chopped
1 tsp minced garlic 
1 tsp dried oregano 
1 tbsp dried basil

DIRECTIONS

Preheat oven to 350 and spray a non-stick muffin tin with cooking spray.

Combine quinoa with 1 cup of water.  Bring to a boil and reduce heat and cook for 15 – 20 minutes (until quinoa is tender or water is gone). Fluff with fork. Leave covered on turned off burner for 5 – 10 min to soak up any extra water.  

Combine all ingredients into a mixing bowl until well mixed.

Using a spoon or ice cream scoop, divide mixture between the muffin tin and press the mixture flat into the pan.

Cook for 15 min or until golden on the top.

Let cool and serve warm with pizza sauce for dipping 

NUTRTION

Calories: 285 • Fat: 4.7 g • Protein: 19.5 g • Carb: 39.6 g • Fiber: 6.2 g

VERDICT

Do they taste like pizza?  Umm... kind of.  But I'm pretty sure that has more to do with the fact that I smothered these things in pizza sauce to kill the blech taste of the quinoa pizza bites on their own.

They weren't terrible.  But they didn't do anything to replace my craving for real pizza either.  

My husband assured me later that he tried each and every sauce in the refrigerator to try and make these palatable without success.

Cauliflower Buffalo Wings... healthy swap and Pinterest win.

Quinoa Pizza Bites... epic Pinterest fail.

And tonight's dinner... REAL pizza.  

  

Groovy Chicken Stir-Fry

Tonight's new recipe was supposed to be Ginger Chicken Stir-fry.  But I never took my shopping list to the store when I went this week.  So I have no cabbage.  Or zucchini.  Or celery.  Or cashews.

So while that recipe goes to the back of the pile I found an oldie but goodie.  This recipe was in an ad for Kikkoman Soy Sauce and was a tie-in for one of the Disney movies.  I think it's so old it might even be from Hercules.  That old.

While it isn't necessarily new to us, it may be to you.  It also uses mostly ingredients you'll find in your pantry so you won't be running out to buy a head of cabbage in the middle of 32-below-zero temperatures.

INGREDIENTS

3  Boneless, Skinless Chicken Breasts
1 Tbsp. plus 4 teaspoons cornstarch, divided
1 small onion, sliced
2 cloves garlic, minced
3 Tbsp. vegetable oil
1 pkg. (16 oz.) frozen vegetable medley (or a mix of any fresh veggies you have on hand- for us it's cauliflower, peppers & carrots tonight)
1/4 cup plus 2 Tbsp. Kikkoman Soy Sauce
8 oz. vermicelli, cooked

DIRECTIONS

1. Cut chicken into thin strips; coat with 1 Tbsp. cornstarch.
2. Stir-fry with onion and garlic in hot oil 3 minutes. Add frozen vegetables; stir-fry 2 to 3 minutes until heated.
3. Combine 2/3 cup water, soy sauce and 4 teaspoons cornstarch; stir into chicken mixture. Cook, stirring, until sauce boils and thickens.
4. Add vermicelli; toss to combine.

VERDICT

Nothing special- but quick and easy.  And the kids not only ate their bowls clean but asked for seconds!!!!

Credit:  Kikkoman

Crockpot Beef and Broccoli

Sometimes we are hungry.  Really hungry.  The food cooking all day long in the crockpot... the delicious smells teasing you... by the time dinner is on the table you're too busy stuffing your face to take a picture of the results.

This is one of those recipes.

By the time I even thought to take a picture my bowl was empty.  And my husband's.  And the crockpot.

So you'll just have to use your imagination here until I make it again and take a picture to post here.

INGREDIENTS


1 lb boneless beef chuck roast (or sirloin steak), sliced into thin strips
1 cup beef consume (or beef broth or stock will do just fine)
1/2 cup soy sauce
1/3 cup brown sugar
1 TBS sesame oil
3 garlic cloves, minced
2 TBS cornstarch
Fresh broccoli florets (about 1/2 a large head)
Hot cooked rice

DIRECTIONS


Mix broth, soy sauce, brown sugar, oil and garlic in the crockpot and mix well. Add beef and stir well to combine.

Cook on low for 5-6 hours (depending on the amount of beef, size of your pot, etc.)

When time is up, remove 1/2 a cup of broth in a cup.  Add in cornstarch and mix until smooth.  Add to crockpot.  Stir well to combine and add in broccoli.

Cover and cook an additional 30 minutes on high.  The sauce will thicken and the broccoli will cook.

Serve over hot rice.

VERDICT

Delicious!  And easy!  We'll definitely do it again, so there should be pictures added eventually!

2013 Recipes

I didn't realize how many new recipes I tried this past year until I tried to copy all the links and paste them here for easier searching.  Holy cow... we did good last year!!  I surpassed the goal of 52 new recipes!!!!

1. 14-layer Red Velvet Cake

2. Pinecone Cheese Ball

3. Cheese and Garlic Artichoke Spread

4. Baked Crab Rangoons

5. Southwest Tomato Soup
6. Slowcooker Indonesian Chicken
7. White Chocolate Rice Krispie Valentines
8. Cheesy Vegetable Chowder
9. Southwest Turkey Ranch Salad
10. Homemade Wheat Pretzels
11. Pretzel Chicken Chunks

12. Rosemary Garlic Parmesan Biscuits

13. Roasted Garlic Tomato Soup

14. Spicy Jalapeno Tequila Shrimp

15. Thai Chicken Soup

16. Szechwuan Beef Stir-Fry

17. Asian-style Grilled Tilapia

18. Spinach Manicotti with Tomato Cream Sauce

19. Monkey Bread Muffins

20. Lego Cake

21. Fettuccine with Tomato Cream Sauce

22. Chicken Piccata with Artichokes

23. Skinny Cheese Bites

24. Slowcooker Beef and Broccoli

25. Slowcooker Honey Garlic Chicken

26. Chipotle Chicken Tortilla Soup

27. Spicy Kale Lasagna

28. Tilapia Shrimp Hoisin Packets

29. Cream of Broccoli Soup

30. Creamy Tomato Pasta

31.   Fruit and Cheese Kabobs

32. Texas Grilled Flounder

33. Thai Sesame Noodles

34. Indonesian Pork Tenderloin

35. Sesame Chicken and Noodles

36. Fettuccine with Asparagus Ribbons

37. Maccaroni and Cheese

38. Pizza Bianca

39. Pizza Rustica

40. Beef Negimaki

41. Creamy Grilled Chicken Picata

42. Garlic Scape Pesto

43. Sweet and Sour Chicken Packets

44. Asparagus Cream Cheese Wanton Fries

45. Tilapia Piccata with Snow Peas

46. Vegetable Spring Rolls

47. Grilled Pesto Pizza

48. Homemade Hummus

49. Buffalo Chicken Salad

50. Quinoa Caprese Salad

51. Arugula Mozzarella Pizza on Naan

52.  Spaghetti with Clams

53. Avacado Hummus

54. Green Goddess Salad

55. Thai Peanut Noodles with Chicken

56.  Oven Fried Cauliflower Bites with Cheddar Cheese Sauce

57. Homemade Apple Sauce

58. Hot Pepper Jelly

59. Chipotle Chicken Kabobs with Avacado Sauce

60. Jalapeno and Cheddar Corn Bread

61. Tomatillo Salsa

62. Eggplant Rolatini

63. Spaghetti Squash with Pesto and Tomatoes

64. Waffles with Cinnamon Apple Topping

65. Apple Fritters

66. Spinach Artichoke Chicken

67. General Tso's Chicken

Tomato tortellini soup

Confession time:  I lost this recipe.

So while I think this is the recipe I used... I can't be sure.  It looks the same... and it has the same ingredients that I remember using... but I can't be sure.  You'll have to test it out yourself and let me know what you think!

INGREDIENTS

2 large garlic cloves, minced
2 tablespoons olive oil
2 (10 1/4 ounce) cans condensed tomato soup
1/4 cup sun-dried tomato
2 cups half-and-half
2 cups chicken stock
1 teaspoon onion powder
1 tablespoon italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 (9 ounce) package of cheese filled tortellini
1/2 cup parmesan cheese, shredded for garnish

DIRECTIONS

Sauté garlic in olive oil in stock pot till golden. When garlic is browned, add Tomato soups, Tomatoes, half & half, Chicken stock and spices.

Bring to a simmer.

Once simmering drop pasta into soup.

Cook accordingly to package directions.

Ladle into bowls, sprinkle with cheese!

VERDICT

If this is the correct recipe.... you'll be thankful you tried it.  And if it is a total fail... I'm really sorry.

Happy cooking!

 

Sesame Glazed Cauliflower

 

The Buffalo Cauliflower faux-wings were a huge hit- we make them nearly every time we order pizza.  So when I saw this recipe for sesame glazed faux-wings... we had to try it.

INGREDIENTS

For the sauce:

• ½ c soy sauce
• ¼ c honey (or agave or maple syrup for vegan)
• ½ T grated fresh ginger
• 1 T sesame oil
• ¼ c rice vinegar
• 1-2 sliced scallions
• 1 T sesame seeds

For the cauliflower:

• One large head cauliflower
• ½ c flour
• ½ c milk of choice (I used almond milk)
• ½ t garlic powder
• Optional additional sesame seeds and/or scallions for garnish, if desired

DIRECTIONS

 

Preheat your oven to 450°F, and spray a baking sheet with oil or cooking spray. Cut the cauliflower into bite-sized florets.

Combine all of the sauce ingredients in a bowl and whisk together.

Whisk together the remaining ingredients in a bowl.  Toss the cauliflower in the batter until thoroughly coated.

Arrange the cauliflower on the baking sheet in a single layer. Bake for 15-20 minutes, or until slightly less done than you want them.  Remove from the oven and pour the sauce over the cauliflower.  Return to oven for another 5 minutes.  Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet.

Return to the oven for another 5 minutes.  Place the cauliflower on a serving plate or bowl, and if desired, sprinkle with some additional scallion and/or sesame seeds.

 

VERDICT

I loved these.  They have great flavor.  They're definitely not as crunchy as the Buffalo wings, so you're not really going to be able to fool anyone into thinking they're boneless Buffalo wings... but they are good.

My husband was less impressed.  He wants his Buffalo cauliflower back!  

Credit:  Cupcakes & Kale