Monday, September 21, 2009

Sweet and Sour Chicken



need I say more?
didn't think so.
This is pretty quick, has simple ingredients and is great on the budget.
Please read the entire recipe before diving in...there's a few flashbacks and a couple flash-sideways.
makes about 4 servings

what you'll need:

2-3 boneless, skinless chicken breasts
2 eggs, beaten
3/4 c. cornstarch

Cut the chicken up into bite-sized cubes and dredge in cornstarch, then dip in egg.
Fry up in a hot skillet with about 1/2" oil in the bottom.
Let them sizzle until they are golden brown on both sides and cooked through.

Remove from skillet and set aside.

In your skillet throw in:

1 red pepper, large, chopped
1 onion, medium, chopped
1 garlic clove, minced
salt and pepper to taste

Once your veggies are tender...read tender, not mooshy...icky...
remove them onto a plate and pour into your skillet your sauce that you already mixed up ahead of time to let the sugar dissolve.

3/4 c. sugar
5 T. ketchup
1/2 c. vinegar
1 Tb. soy sauce
1 Tb. water
2 tsp. cornstarch
dash salt

Bring your sauce to a medium boil and let it reduce and thicken.
Now, its hard for me to say how long you need to do this, because every skillet is different, every stove is different. Just lightly boil until its about the consistency of warm honey or maple syrup.
Don't let it burn! Stir often.

Once your sauce is ready, add the chicken and veggies back to the skillet, tossing them to coat well and serve over steamed or fried rice, voila!

Sunday, September 13, 2009

Cheesecake Fudge



oh lawzy bee.

what you'll need:

Spray an 8X8 pan with non-stick spray, line it with some plastic wrap then spray it again with the spray. Set aside.
Try to have all your ingredients measured, ready and sitting close to you, trust me and this will save you some headaches and perhaps some seized fudge.
Scared yet?
You should be, this is serious bizness.

~ 1/4 c. (1/2 stick) butter, real please...you don't have real butter? Then go get some, srsly.
~ 2 c. sugar
~ 5 oz. (2/3 c.) evaporated milk
~ 3 c. mini marshmallows

Put those first four ingredients in a heavy bottom saucepan over medium heat and stir until all is melted. Bring to a boil and add a candy thermometer. Keep at a light to medium boil, stirring constantly until you reach 234* F.
Remove pan from heat and add:

~ 12 oz. white chocolate chips
~ 6 oz. softened cream cheese
~ 2 t. vanilla
~ 1/2 c. nuts, chopped (your choice or none at all)

Stir, stir, stir until all is melted and smooth.
Pour mixture into your prepared pan.
At this point, you may add some goodies like mini chocolate chips. I like it plain the best.

This stuff is so sweet, yet rich and creamy.
A great change from chocolate and peanut butter!
Its going to take some time to reach room temperature, so I cheated and put it in the frig to cool it down.
In the mean time, I hunkered down over the pot with a spatula, growling whenever someone got too close.

Makes about 2 pounds.

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