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


ENJOY!!

Buckeyes

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.




Buckeyes

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.


ENJOY!!

Southern Cornbread Dressing

Since Thanksgiving is just next week, I thought I would share with you one of my favorite Thanksgiving recipes. My best friend sent me this recipe last year and it will now be a Thanksgiving tradition at our home.


Southern Cornbread Dressing

2½ cups finely chopped celery
2½ cups finely chopped onion
¼ cup butter
4 cups crumbled cornbread
2 cups finely crumbled biscuits, bread or sub rolls
3½ cups chicken broth
1 (10 oz) can cream of chicken soup
4 eggs, beaten
Salt & Pepper to taste
1¼ teaspoon sage
1¼ teaspoon poultry seasoning

Preheat oven to 350°. Grease 13x9 inch casserole dish.

Saute celery & onion in butter until tender. Combine with crumbled bread, crumbles cornbread, chicken broth, cream of chicken soup, eggs, sage, poultry seasoning, salt & pepper; mix well. Place in prepared casserole dish. Bake until golden brown.

ENJOY!!



(picture from myrecipes.com)

Triple-Layer Peanut Butter Brownies

I received this recipe in my e-mail a few days ago. I just had to make it for Scott. He LOVES peanut butter and sure enough he loved them. I had to take Carolyn (lady I work with) one also because she loves her chocolate. She said I needed to make a big batch for everyone. So, here is the recipe and I hope you and your family enjoys it as much as Scott and Carolyn did.

Triple-Layer Peanut Butter Brownies

1 pkg. (19-21oz) brownie mix (13x9- inch pan size)
1 cup cold milk
1 pkg. (3.4oz) Vanilla Instant Pudding

1 cup creamy peanut butter
½ powdered sugar
1 ½ cups cool whip whipped topping, frozen. Do not thaw.
3 squares Baker's Semi-Sweet Chocolate
½ cup Dry Roasted Peanuts, chopped

Prepare and bake brownies in 13x9 inch pan as directed on package; cool. Meanwhile, beat milk and pudding mix with whisk for 2 min. Add peanut butter and sugar; mix well.
Refrigerate until brownies are completely cooled.

Spread pudding mixture over brownies.

Microwave cool whip and chocolate on High; stirring every 30 seconds, until well blended. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour.

ENJOY!!



(recipe and picture from kraftfoods.com)

Sweet and Sour Meatballs

I never have cared for meatballs until I tried this recipe. I now make it for super bowl parties and any time I need to take and
hor d'oeuvre anywhere.

Sweet and Sour Meatballs

1 lb cooked and frozen meatballs, thawed
2 (8oz) cans pineapple chunks, drained, juice reserved
½ cup Dijon mustard
1 diced white onion
&farc12; cup chopped green onion
6 cloves chopped garlic
Sweet and Sour Sauce, recipe follows

Preheat oven to 350 degrees F.

In deep non-greased baking pan, add the thawed meatballs. Top the meatballs with the pineapple chunks. In a medium bowl add the mustard, red and green onion, and garlic. Mix well. Top the meatballs and pineapple with the mustard sauce. Add the Sweet and Sour Sauce and season with black pepper.

Bake for 30 minutes. Remove from the oven; add the remaining pineapple juice, stir to combine, and place back in the oven for the remaining 30 minutes. Serve while hot.

Sweet and Sour Sauce

4 cups ketchup

4 cups ketchup

¼ cup water

2 tablespoons Worcestershire sauce

1 cup sugar

¼ cup white vinegar

Black pepper (about 2 tablespoons)

2 tablespoons pineapple juice

In a saucepot, mix all ingredients together. Cook on high heat. Keep your eye on it. Do not walk away. Cook for 2 minutes and stir. After 3 to 4 minutes, take it off the heat and mix for 2 minutes. Use it same day or keep in the refrigerator for about 2 to 3 weeks at the maximum.

ENJOY!

(recipe from www.foodnetwork.com)

Garlic Shrimp Pasta with a White Wine Sauce

I got a little recipe book in the mail awhile back from "Eat Better America" this photo was on the front cover and I immediately thought, "mmmmmm, that looks so good." So, I finally got around to trying it a few weeks ago. IT WAS SO YUMMY! It was so easy to make, so fast and with only 300 calories a serving who can complain? I hope your family enjoys it as much as we did. :-)


Healthified Garlic Shrimp Pasta with a White Wine Sauce

8oz uncooked multigrain angel hair pasta or spaghetti
4 cups fresh baby spinach leaves
1 ½ cups halved cherry tomatoes
3 teaspoons olive oil
1 medium onion, finely chopped
1 ½ lb fresh medium shrimp, peeled, deveined and tail shells removed
3 cloves garlic, finely chopped
¼ teaspoon crushed red pepper flakes
½ cup dry white wine
¼ cup reduced-sodium chicken broth
¼ teaspoon salt
1/8 teaspoon pepper
3 tablespoons chopped fresh parsley
2 tablespoons butter

1. In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.

2. MEANWHILE, while pasta is cooking in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium heat. Add onion , cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stire 2 minutes.

3. Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in sauce pan; toss to mix.


ENJOY!


(recipe and photo from www.eatbetteramerica.com)

Salsa Chicken

I don't remember exactly where I found this recipe but I'm so glad I did. I think this has to be one of my new favorite recipes. Two great things about this recipe is that it made in the slow cooker. It's always nice to throw things in the slow cooker go on about your busy day and return to a great smelling home and a home cooked meal without much effort. The other great thing is that it has salsa. I love to use salsa in recipes it adds so much flavor and you can adjust the recipe to your likings. I just hope your family enjoys it as much as we did.




Salsa Chicken

6 Boneless Skinless Chicken Breast
1 (15oz) can black beans
1 ½ cups corn
1 ½ cups salsa
1 cup grated Cheddar Cheese
Hot Cooked Rice

1.) Combine ingredients in the slow cooker, except rice and cheese.
2.) Cover and cook on low for 6-8 hours or on high for 4-5 hours
3.) Serve over rice and top with cheese.

ENJOY!!