Wednesday, January 20, 2010

Sweet and Sour Chicken Stir-Fry

This is a new favorite around our house. I think we will be making this again and again. I warmed some up for dinner the next night and the bell pepper still had a little crunch to it. Scott always likes a little extra sauce on things so by using the bottled sweet and sour sauce he can add a little extra to his. I served it with rice this time around next time I think I may try it with pasta. You can also try it by adding extra veggies.

Sweet and Sour Chicken Stir-Fry

1 tablespoon cornstarch
1 teaspoon garlic powder
¼ teaspoon salt
Ground black pepper, to taste
1 pound trimmed boneless, skinless chicken breast, cut into bite size cubes
1 tablespoon toasted sesame oil
1 cup ½"-wide stripes onion (about 1" long)
1 cup ½"-wide stripes green bell pepper (about 1" long)
2 tablespoons freshly minced garlic
¼ cup bottled sweet and sour stir-fry sauce

In a large bowl, combine the cornstarch, garlic powder, salt and pepper and mix well. Add the chicken and toss until the chicken pieces are thoroughly coated.

Place a large nonstick skillet or nonstick wok over high heat. When hot, add 1 teaspoon sesame oil, onion, pepper, and garlic. Cook, stirring, until garlic softens and the vegetables are crisp-tender, 2 to 4 minutes. Be careful not to overcook or the garlic may burn. Transfer the vegetables to a large bol and cover to keep warm.

Return the pan to high heat and add another teaspoon sesame oil and half the chicken in a single layer. Cook until the pieces are lightly browned on the bottom. Flip the pieces and continue cooking until chicken is no longer pink and juices run clear, 4 to 6 minutes. Add the cooked chicken to the bowl with the vegetables. Return the pan to high heat, add the remaining oil, and cook the remaining chicken.

Return the vegetables and chicken to the pan to reheat if necessary. Transfer to a medium serving bowl, add the sauce, and mix until well combined. Divide the stir-fry among 4 serving bowls and serve.

Serve with rice.

Makes 4 servings


Monday, January 11, 2010


Buckeyes have been a part of our Christmas tradition for several year now. Scott along with our family, friends and co-workers look forward to them every year.


2 lbs powdered sugar
3 cups smooth peanut butter
2 sticks of butter
1 pkg. of Almond Bark flavored coating

Mix the first three ingredients and then chill for about an hour. Roll mixture into 1-inch calls, then return to freezer or fridge while you prepare chocolate. Melt chocolate over double boiler, then dip balls in chocolate using a toothpick, leaving a small part uncovered at the top. let dry on waxed paper.

Makes about 13 dozen YummY treats!!

* Almond Bark can be melted in the microwave.