Versatile Salsa Verde

Whenever I make empanadas, I usually make this salsa verde, but it is really great with any Mexican food dish. This recipe is a basic one you can modify easily depending on how spicy you like your salsa.

12 tomatillos, husked & rinsed
4 serrano peppers or 2 jalapeno chiles or 1 can of diced green chilis (I use whatever I have on hand)
2 cloves garlic
1/4 t salt
1/2 cup finely chopped yellow onion
2 T fresh cillantro minced (I usually add more because I'm obsessed with cilantro)

Put the tomatillos and chilies in a saucepan over medium heat and add water to cover. Bring to a simmer and cooke uncovered for about 15 minutes until tomatillos are soft. (If you want your salsa verde to be less spicy you can take out some or all of the seeds from the peppers before you do this)

Drain, reserving about 1/2 cup of liquid. Add the garlic to the tomatillos & peppers and blend up, adding the liquid to create the consistency you like. Stir in the minced onions & cilantro and serve!

Chinese Egg Rolls

We tried these egg rolls last night. We liked them so well we had them again tonight with stirfry. They are way easy and quick.

12 egg roll wraps
1/2 - 1 lb ground pork (or chicken or beef) we used chicken
2 teaspoons chopped fresh ginger
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon sugar
1/4 cup soy sauce
1 teaspoon sesame oil
1 (16 ounce) bags shredded cabbage and carrot coleslaw mix (not quite the whole bag)
(I just shredded 2 carrots and 1/2 head cabbage, cheaper and fast)
4 green onions, sliced
1 egg beaten with 1 teaspoon water
oil (for frying)

Directions:
1. Brown pork with ginger and garlic in pan, drain any grease
2. Mix salt, sugar, soy sauce and sesame oil. Add to meat and mix well
3. In large bowl combine cabbage mix and onions.
4. Pour hot meat over vegetables and stir well. Let cool slightly
5. Lay wrap in front of you so that it looks like a diamond.
6. Place 3 tablespoons filling in center of egg roll wrapper.
7. Fold bottom point up over filling and roll once.
8. Fold in right and left points.
9. Brush beaten egg on top point.
10. finish rolling.
11. Set aside and repeat with remaining filling.
12. Heat 2-3 inches oil in large frying pan to very hot (350*)
13. Fry a few egg rolls in pan at a time, 2-3 minutes per side.
14. Drain on paper towels.
We just fried them in our deep fryer and weighted them down with a hand potato masher, then we didn't have to turn them.

Ginger Lime Stir Fry

My cousin Jandee posted the link to this recipe on her blog as part of a menu post. As soon as I saw it I knew it had to go on our list. Let me tell you, I looked forward to this meal all week. It did not disappoint! Actually, I loved it so much that I called 3 different people in between bites just to tell them how delicious it was. (yes, I may be that lame.) This will be added to our "regulars" list. Which is huge because we try so many new recipes most, regardless of how delicious, never make it to the "regulars" list. But this one will.

This image is from here. Sorry, I'm just not a food photographer...

My favorite quote about this dinner came from my 4 year old son Cooper. When I sat the bowl down in front of him he said "Oh wow! Yum yummy!" Then after his first bite, "Mom, I love the spices on these noodles. And I love the broccoli. And I love the carrots. And I love the chicken. I love this because it has everything I love." and then a little later on he guestured to the bowl and said "Are we going to keep this?" I said yes, to which he responded "Oh good, because I want to eat this again and again." And there you have it.

I made a couple adjustments from the original recipe found here... my cooking process was just a little different.

This recipe serves our family of 5:

• 1 1/2 chicken breasts sliced on the diagonal as thin as possible
• 2 cups of chopped broccoli florets
• 1 cup sliced asparagus
• 1/2 cup carrots (cut in matchsticks)
• Salt and pepper to taste
• 2 Tbs oil
• 1/2 of a 16oz box of thin spaghetti
• ginger lime sauce:
  4 T. soy sauce
  2 T. brown sugar
  1 T. ginger, I used fresh
  2 large cloves garlic, minced
  1 tsp. white vinegar
  1 tsp. lime juice
  1/4 tsp. black pepper
  pinch red pepper flakes
  1 to 2 tsp. cornstarch for desired thickness
  2 T. water
  
  
  combine all ingredients in a glass bowl. cover and let sit in the fridge until ready to use. let sit overnight, if you can. will keep in fridge for 2 weeks.

Special Note: This recipe comes together rather fast, so it is best to prep all your chicken and vegetables before you begin cooking. Also, you can really use whatever veggies tickle your fancy. We found the asparagus, broccoli, and carrots combination to be absolutely PERFECT. But my family loves, loves broccoli and asparagus.

1. In a large skillet, heat your oil over medium-high heat. Also, start cooking your spaghetti. (When your pasta is done, drain it and set it aside)
2. Salt and pepper your chicken and then stir-fry in your hot oil. This won't take very long. Remove from heat as soon as the chicken is fully cooked.
3. Add your chopped vegetables to the same pan your chicken was in. Salt these for best flavor. Stir them around and saute until they change color. Your broccoli and asparagus will turn bright green. They won't be fully soft, more of a crisp tender. For us this took about 5-6 minutes.
4. While your veggies cook, put together your ginger lime sauce if you haven't already.
   
5. When your veggies are done add the pasta, chicken, and sauce to the pan. Stir well to coat and cook for just another minute or so. Then dig in... and show a little more restraint than I did.

Garlic Lime Crockpot Chicken

This recipe, is one I got from 365 days of crockpot, that I adapted to meet my needs.

5 chicken breast halves
1/2 c soy sauce
1/3 c lime juice
Lime zest
1 T Worcestershire sauce
2 garlic cloves finely minced
1/2 t dry mustard
1/2 t ground pepper

-place chicken in crockpot, combine other ingredients and poor over it. Cook on low for about 4 hours. check periodically as this dish cooks quickly and chicken can dry out. When your chicken is done, take out & cover with aluminum. Take sauce and poor into sauce pan, over medium heat stir in about 2 T of cornstarch. Stir constantly until "gravy" reaches desired consistency. Serve chicken & gravy over rice!

Spaghetti Sauce

So, we haven't been to the store in weeks. Our busy (busy) schedules and all the sickies have kept us away. So, needless to say, our dinners are approaching desperation as we try to make something out of nothing.

Last night we made this. It isn't our all time favorite spaghetti sauce recipe, but it is definitely delicious and perfect for those picky ones out there who don't do chunks of goodness (meat, sausage, peppers, onions, etc.) in their spaghetti sauce.

Very quick, very easy, and very cheap. Not to mention so much better than the canned variety.

Recipe adapted from this one on allrecipes.com

1 (14 oz) can petit diced tomatoes

1 (14 oz) can italian diced tomatoes
2 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
3 cloves garlic, minced
2 tablespoon white sugar
2 tablespoons red wine vinegar
1 teaspoons dried oregano
1 pinch crushed red pepper flakes

DIRECTIONS
In a blender or food processor, pulse your cans of diced tomatoes (1 can petit, 1 can italian) until fairly smooth. (Or the consistency you like. My man doesn't like chunky tomatoes.)

In a large skillet combine the your now crushed tomatoes, tomato paste, tomato sauce, garlic, sugar, vinegar, oregano and red pepper flakes.

Stir all together and simmer over low heat for at least 30 minutes (for the best flavor).

Stir frequently to prevent burning.

Egg Roll Sauce (Janice's Yummy Recipe)

As Janice says "This sauce is the only reason I make eggrolls." Yummy, yummy.

1/2 Cup Vinegar
1 Cup Sugar
2 Tablespoons of Yellow Mustard
2 Eggs Beaten

Combine all ingredients in a pan and bring to a boil, stirring constantly until it boils.

Enchilada Sauce

This is our favorite red enchilada sauce for cheese enchiladas and the like. It is great, because unlike the store bought kind, it is not spicy for my kids. We love to pair it with this spanish rice recipe They work well together since some of the ingredients coinicide with each other (the onion and tomato sauce) If you want it spicier, just use a hot salsa.

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/4 cup salsa
1 (6 ounce) can tomato sauce
1 1/2 cups water

Directions:

Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.

Stuffed Chicken Marsala Recipe courtesy of Olive Garden

Stuffed Chicken Marsala
Prep Time: 40 min
Cook Time: 40 min
Serving Size: 4


Ingredients
Cheese Stuffing
1/2 cup smoked shredded cheese (provolone or gouda)
8-oz package mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
2 Tbsp sun-dried tomato flakes (drain first if in oil)
1/3 cup green onions, thinly sliced
3/4 cup sour cream (6 oz)
1/2 tsp salt
1/2 tsp black pepper

Sauce
1 small onion, cut in half and thinly sliced lengthwise
24 fl oz Marsala wine
8 fl oz heavy cream
2 small containers button mushrooms, thinly sliced (6 cups)
Salt and pepper to taste

2 lbs skinless, boneless chicken breasts
4 fl oz olive oil
2 cups all-purpose flour

Procedures


Pre-heat oven to 350°F.

1) COMBINE all cheese stuffing ingredients in a mixing bowl.
2) BUTTERFLY thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼” - ½” thick.
3) PLACE flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck.
4) FOLD over other lobe of chicken breast; does not have to seal.
5) HEAT large sauté pan over medium heat.
6) ADD olive oil and heat until shimmering.
7) PLACE flour in a shallow pan and season to taste with salt and pepper.
8) DREDGE stuffed chicken breasts in flour, shaking off excess.
9) SAUTE chicken breasts with preheated oil, cooking until each side is golden brown.
10) REMOVE chicken from pan and place in a baking dish.
11) BAKE for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.
12) ADD onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.
13) DEGLAZE pan with Marsala wine – make sure to incorporate drippings from bottom of pan.
14) HEAT wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.
15) PLACE cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.
16) SERVE with your favorite garlic mashed potato recipe.

Chicken Flautas

A little foodie info for you: I always thought the key difference between flautas and taquitos was that flautas were wrapped in a flour tortilla then fried, and taquitos were wrapped in corn tortillas and then fried. Not so people. Truth be told (by my brother) the word taquito is a "made-up" tex-mex/American name. If you go down to Mexico, etc. and ask for a taquito they will give you a little taco. Taquito translates to "little taco" - the suffix "ito" meaning little.

A flauta, however translates to flute in Spanish, which is what these little morsels are originally called because their rolled shape resembles a flute.

Other tid bit: flautas are made with corn tortillas (just like you find the frozen taquito you buy at Costco and other fine food institutions) Bummer for me, I was totally thinking they fried in flour (much like a mini flute shaped chimichanga)

We came up with this little recipe for dinner last night. Much love and thanks to my brother who just returned home from a Spanish speaking mission. He helped ease my chronic "must have a recipe to back up my ideas" hold up. And assured that even though I couldn't find a recipe to support my plans, that I indeed was on the right track.

I hope you enjoy.

Makes 16-18

Corn tortillas

2 chicken breasts

1 small onion, diced (roughly 1/2 cup)

1 can diced green chiles

1 garlic glove, minced

salt and pepper, to taste

1 cup grated cheese (I used pepper jack, which gave them a nice kick. Next time I want to try queso fresco. Monterey jack would also work well. I'd steer clear of cheddar and swiss, not the flavor you're going for.)

Heat your oil for frying (we heat ours to 350*)

Boil your chicken breasts in a pot of water for 15-20 minutes or until cooked through. Shred (or small dice) and set aside.

In a small saucepan, sweat onions in a little olive oil over medium heat until translucent. Add garlic and green chiles. Cook another 3-5 minutes.

Combine chicken and onion mixture in a mixing bowl. Mix in grated cheese. Place a small amount of filling on each corn tortilla, roll them up, and secure with a toothpick. (If you find that your corn tortillas are ripping/breaking, it helps to warm them up in the hot oil for a few seconds - don't fry them, just warm them up. You could also steam them in the oven or microwave but I have found the oil works the best to get them nice and pliable.)

Fry your flautas (flutes) until they hold their shape. (Everything is pre-cooked so you only have to worry about getting them to hold their shape.) My husband likes them so they still have some chew in the tortilla. The teenage boys you came over after dinner liked theirs crispy. It's just a matter of preference, so fry them how you want. It doesn't take longer than 2-3 minutes a piece, however.

Make sure to remove toothpicks before serving. We like ours with sour cream, guacamole, and salsa (red or tomatillo) Last night we rounded out our meal with this. Yum, Yum!

P.F. Chang's Lettuce Wraps

So, I made these the other day for myself and then took the leftovers for lunch the next day during my physics homework group. One of the guys wanted the recipe, and I figured that as long as I was typing it up, I might as well post it.

P.F. Chang’s Lettuce Wraps
(from Aunt Jill's cookbook)

8 dried shitake mushrooms
1 teaspoon cornstarch
2 teaspoons chicken broth
2 teaspoons water
2 tablespoons soy sauce
Salt and Pepper
1 ½ pounds boneless, skinless chicken breasts, minced
5 tablespoons oil
1 teaspoon fresh garlic, minced
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies (optional)
1 8 ounce can bamboo shoots, minced
1 8 once can water chestnuts, minced

Cooking Sauce:
4 tablespoons water
4 tablespoons oyster sauce
2 tablespoon hoi sin sauce
2 tablespoon chicken broth
2 tablespoon soy sauce
2 teaspoon sesame oil
4 teaspoons cornstarch
2 teaspoon sugar

1 package cellophane Chinese rice noodles
Iceberg lettuce leaves

Cover mushrooms with boiling water, let stand 30 minutes, and then drain. Cut and discard woody stems. Mince mushrooms. Set aside. Mix all ingredients for cooking sauce in bowl and set aside. In a medium bowl, combine cornstarch, chicken broth, water, soy sauce, salt, pepper, and chicken. Stir to coat the chicken thoroughly. Stir in 1 teaspoon of oil and let sit 15 minutes to marinate. Heat a wok or large skillet over medium high heat. Add 3 tablespoons of oil, then add chicken and stir fry for about 3-4 minutes. Set aside. Add 2 tablespoons oil to pan. Add ginger, garlic, chilies, and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots, and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Fry the cellophane noodles in hot oil for a minute or two, until they puff up. Break the cooked cellophane noodles into small pieces and cover the bottom of a serving dish with them. Then pour the chicken mixture on top of the noodles. Spoon the mixture into a lettuce leaf and roll.

Mongolian Beef

So, this is so EXACTLY PF Chang's mongolian beef it is ridiculous! No longer will we go there just for this menu item.(and pay $10 no less) Simple, quick, oh so delicious, and impressive. Can't go wrong! Did I mention delicious?!

Serves 2 (If doubling, see * at bottom)

30 min 10 min prep

2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar (if you don't have dark brown sugar, use regular and add 1-2 Tbs of molasses)
vegetable oil for frying (about 1 cup)
1 lb flank steak (your steak slices thiner and easier if it is slightly frozen)
1/4 cup cornstarch
2 large green onions, cut on the bias in one inch pieces (I like a little bit more)

Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
Don't get the oil too hot.
Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
Remove it from the heat.
Slice the flank steak against the grain into 1/4" thick bite-size slices.
Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
Heat the oil over medium heat until it's nice and hot, but not smoking.
Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
You don't need a thorough cooking here since the beef is going to go back on the heat later.
Stir the meat around a little so that it cooks evenly.
After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
Put the pan back over the heat, dump the meat back into it and simmer for one minute.
Add the sauce, cook for one minute while stirring, then add all the green onions.
Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
Leave the excess sauce behind in the pan.

* Because you leave the excess sauce in the pan, it is not necessary to double the sauce recipe.

Lo Mein

This has become a quick staple in our house. We just tried it last week...and we've already made it twice. And, if you're like me and can't ever seem to make the right amount of spaghetti noodles, this recipe is great for using up leftover noodles. Give it a try!

This is recipe is easy to adjust as none of the measurements are exact. I will type it up as I would make it; for a family of 4 eaters.

1 pork chop/steak/chicken breast very thinly sliced. (you pick whichever meat appeals to you, or all three.)

Meat marinade (you may skip this step if you like. If you are doing chicken...I recommend it)

2 Tbs soy sauce

1/4 cup white wine (I use chicken broth)

1/4 cup hoisin sauce (found in the Asian aisle of the grocery store)

1 clove minced garlic

Mix all together. Add meat and let marinade 30 minutes (or more)

Noodles:

Lo mein is traditionally done with some kind of Asian noodle. Well, they are expensive and hard to find here. I find spaghetti or angel hair works perfect.

Cook the desired amount of pasta for your family, following the directions on the box. Drain. (or you can use leftover, already cooked noodles.)

The following step may be omitted. It is not necessary, just adds texture/a little crunch: Heat a large skillet or wok to smoking. (start with a dry pan) Add 2 Tbs of oil and your noodles. Let fry on one side until a slight crust develops, then flip and repeat. Remove from pan.

Lo Mein Sauce:(once again, this recipe is for 4, adjust as needed)

3 Tbs soy sauce

1/4 cup hoisin sauce

2 Tbs oyster sauce (the oyster sauce is VERY important. Find it in the Asian aisle of your grocery store. If you can't find it, the sauce can be made without it...it's still good. Just not the same.)

hot sauce (optional, it's best to use the Chinese one. Once again, found in the Asian food aisle)

Stir all ingredients together and set aside.

Ingredients:

Pick whichever veggies you prefer in whatever quantity you prefer. The following are our favorites

3 mushrooms, sliced

1 cup shredded cabbage (you could use a coleslaw mix, but I prefer mine shredded courser/bigger, so I do it "by hand")

1/4 cup julienned/matchstick carrots

1/2 cup celery, sliced

1 cup bamboo shoots/bean sprouts

1 cup snow peas, rough chopped (or sweet peas. We've used and liked both)

4 green onions, chopped

1/4 cup thinly sliced yellow onion (if you aren't onion fans, you can leave this out. I don't, however, recommend leaving out the green onions)

other suggestions:

edamame

green and red peppers

water chestnuts

Instructions:

In your same skillet/wok you used for the noodles, add another 2 Tbs of oil and your meat. Cook until done. Add your chopped veggie and saute 3-4 minutes. Your veggies will be crisp tender.(Don't add your sweet peas until you add your noodles.) Add noodles and sauce. Stir until heated and serve.

I promise, although this looks like a lot, it is cake! After your first time you will be making this in your sleep.

Cafe Rio Sweet Pork and rice (Robbie's Recipe)

Another one of my sister-in-law's recipes. And since she's not contributing to the blog (hint hint robbie) I'll post it for her. It's WAY too good not to share!!!

Pork roast
2 small cans El Pato Tomato sauce
1 large can tomato sauce
2 1/2 cups brown sugar

Cook Pork roast in crockpot with about 1/4 cup water till tender. (I cooked my 4 lb roast on low for about 6 hours and then on high for about 2 and it was perfect.) Remove roast, drain juices, remove fat and shred. Dump the tomato sauces and brown sugar into the crockpot, stir together and add shredded pork back in. Cook a few hours more on low.

Serve with Rice:

white rice
chicken broth
1 can green enchilada sauce
lime juice
cilantro, chopped

Cook rice in chicken broth. Mix 4 cups cooked rice with 1 can enchilada sauce. Add a little bit of lime juice and cilantro (amount depends on how much you like!)

Serve pork and rice on a flour tortilla along with black beans, tomatoes, lettuce, cheese, or whatever other toppings you like. Then drizzle with ranch (trust me it's good!)

Yum! Yum!! YUM!!!

Mandarin Chicken

I have been craving Chinese food so much lately. I don't know if this is just me, but do you ever find that you crave Chinese food even more the day after you have it. This is why I always stick to the cardinal rule of Chinese food: "Make sure you have leftovers!!" Poor Brandon, everyday I ask him "do you want Mandarin Chicken for dinner?" He usually responds with "Didn't we just have that a couple days ago?" Yep, pretty much.
By the way, I had never heard of Mandarin Chicken until I moved to Idaho. So, for those of you who are a little lost, Mandarin Chicken is essentially Sweet and Sour chicken. The only differences I can come up with are: 1. It isn't served with pineapple, green peppers, etc. Just sauce and chicken. 2. The chicken is battered and fried and then cut in strips, instead of being cut into bite sized pieces before being battered and fried. But it is essentially sweet and sour chicken.

Ingredients:

4-6 boneless skinless chicken breasts, pounded flat (1/4-1/2 inch thick)
2 eggs
1/4 tsp garlic powder
1/4 - 1/2 cup cornstarch
oil for frying
1/2 cup ketchup
1 cup sugar
1/3 cup vinegar
1/4 cup water
1/8 cup soy sauce
1-2 Tbs cornstarch (depending on how thick you want your sauce)

Directions:

In a small bowl (I use a pie pan) combine eggs and garlic powder. Dredge chicken first in egg mixture and then in cornstarch (I put the cornstarch in a pie pan as well, makes for easy dredging). Heat 1 inch of oil in a large skillet. Fry chicken on both sides until golden in color. (Usually about a couple minutes per side) Depending on the thickness of your chicken, either transfer it to a wire rack to drain (if it is completely cooked) or place on a wire rack topped baking sheet and place in a 325* oven to cook the remainder of the way.
To make your sauce: combine all ingredients in a small saucepan. Whisk well. Heat on medium heat until sugar is dissolved and sauce has thickened, stirring occasionally. (The sauce usually needs to boil for about 1-2 minutes to thicken up)
Serve chicken an sauce with rice.

Extra sauce keeps well in a mason jar in the fridge. (well a pint jar) However, we aren't sure how long it will keep. It doesn't usually last longer than a week at our house...

Lemon Chicken

Brandon and I love lemon chicken. We have tried a lot of recipes and this is our current favorite.

INGREDIENTS

• 3 pounds skinless, boneless chicken breast meat, pounded flat (about 1/4-1/2 inch)
  
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
  
• 2 eggs
• 1/4 cup cornstarch
• 2 cups vegetable oil
• 1/3 cup white sugar
• 1 tablespoon cornstarch
• 1 cup chicken broth
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 lemon, sliced
• 2 tablespoons oil
  

DIRECTIONS

1. In a small bowl, mix together eggs, salt and garlic powder. In a wok, heat 2 cups oil to 350 degrees F. Dip chicken in egg mixture and then dip into cornstarch and fry in wok until browned. Cut into bite size pieces and set aside.
2. In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt. Mix together and add lemon slices. Heat 2 tablespoons oil in wok and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve with rice.

We only made a couple of changes to this: We don't have a wok... not a problem. We also have never added the oil to the sauce. I always just heat it up in a saucepan until the sugar is dissolved and it has thickened.

Sweet and Sour Chicken

I'm a cub scout leader right now and this month we are celebrating Chinese New Year, so I thought I would post a really easy sweet and sour chicken recipe that is super easy to make with kids and is also really good!

chicken pieces
2 eggs, beaten
1/2 cup cornstarch
1/2 cup flour
1/2 cup oil

Mix cornstarch and flour together. Dip chicken pieces into eggs and then into flour mixture to cover. Fry in oil in frying pan until cooked all the way through.

Sauce:
1 1/2 cup sugar
8 Tbs. ketchup
1 cup vinegar
2 Tbs. soy sauce
1 tsp. garlic

Mix all of the sauce ingredients together. Dump cooked chicken into an 8x10 baking dish and pour sauce over the top. Bake uncovered at 350 degrees for 30 minutes. Serve with rice.

Baked Chicken Chimi's

3 6 oz chicken breasts, cooked and shredded
1 can (16 oz) refried beans (I used fat free)
1 c. salsa
1 can (4 oz) diced green chiles, drained
1 t. chili powder
¼ c. green onion, sliced (I didn't have a green onion, so I used dried onion from my pantry)
1 c. shredded cheddar cheese (recipe calls for low fat cheese)
8 (8") flour tortillas (recipe calls for fat free tortillas)

Preheat oven to 350. Spray a 9"x13" baking dish with Pam; set aside.

Spray a large skillet with Pam.

Cook chicken and green onions in skillet until chicken is warmed.

Add chili powder, salsa, beans and green chiles. Cook until heated through. Mix in cheese and remove from heat.

Warm tortillas, 2 at a time, in the microwave to soften.

Place ½ c. chicken mixture down center of each tortilla; fold in the sides and roll up.

Place chimichangas into prepared baking dish.

Spray the tops of each chimichanga lightly with Pam.

Bake uncovered 20-25 minutes or until tortillas are crisp and brown.

Serve with additional salsa, sour cream or other toppings.

This is a recipe I got from "Shoutin' from the Rooftops" webstie. Its a great website if you are on weight watchers.

This recipe is DELICIOUS! Try it! ;)

Sweet and Sour Sauce

1/2-3/4 cup distilled white vinegar
1 cup white sugar
1/2 cup frozen pineapple juice concentrate (I just use the drained liquid from a can of pineapple)
1/2 cup ketchup
4 teaspoons soy sauce
1 teaspoon seasoning salt
1 teaspoon garlic powder
1/4 cup water
2 1/2 teaspoons cornstarch

In a medium skillet combine the vinegar and sugar and bring to a boil, stirring frequently. In a separate bowl combine pineapple juice, ketchup, soy sauce, seasoning salt and garlic powder. Whisk together until smooth. Add to saucepan and bring to a boil.
Meanwhile, in a cup mix together water and cornstarch until fully dissolved. While sauce is boiling, add cornstarch mixture slowly, stirring continuously until the mixture thickens slightly. Do not add mixture all at once as the sauce could get too thick. Use only enough cornstarch to thicken to your desired consistency. When desired consistency is reached, voila! The sauce is ready!

Add chicken, pork, or veggies and serve with rice. Or you can just serve this as a dipping sauce. Check tips for more good ideas.