General Tso’s Chicken

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General Tso’s Chicken

Serves 4

 

1 1/2 pounds boneless, skinless chicken breast, cut into 1/2 inch cubes

2 tablespoons vegetable oil

1/2 cup each julienne cut carrots and celery

1/4 cup onion cut into strips

1 clove garlic, minced

1 strip orange zest

1/2 cup white sugar

1/2 teaspoon minced ginger

6 tablespoons chicken broth

2 tablespoon rice vinegar

1/2 cup low sodium soy sauce

2 tablespoons sesame oil

Cornstarch and water

 

I took the boneless, skinless chicken breasts chunks, dusted them with flour, dipped in egg, and then in bread crumbs.  I baked them in a 350 degree oven for about 15-20 minutes.  You can also use store bought chicken and cook according to package directions.

 

Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat

Cook carrots and celery over medium heat about 1 minute

Stir in the onion and continue to cook for 1 minute

Add garlic, and orange zest, stir about a minute

Remove from pan and keep warm

Add sugar, ginger, chicken broth, vinegar, soy sauce, and sesame oil

Bring to a boil for 3 minutes

Dissolve 2 teaspoons of cornstarch into 1/4 cup water, and stir into the boiling sauce

Return to a boil and cook until the sauce thickens about 1 minute

Stir the chicken and vegetables into the boiling sauce

Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

Serve over rice or pasta

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Dill Pickle Pizza

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1 Homemade Easy Pizza Dough, New York Style Pizza Dough or store bought pizza crust

6-8 garlic cloves, chopped

3 tablespoons olive oil

Mozzarella cheese

Sliced dill pickles

Fresh or dried dill weed

 

Preheat oven to 425 degrees

Place chopped garlic in a small bowl with olive oil

Let it set for a few minutes for the flavors to blend

Brush garlic-olive oil all over pizza crust

Top with cheese

Place pizza in oven and bake for 5 minutes

Remove from oven and top with sliced pickles

Return to oven for 8 minutes

Remove pizza and top with fresh or dried dill weed

Slice and enjoy

You can top your slice with ranch dressing but we enjoyed it more without

 

Molasses Cake

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Molasses Cake

 

2 tablespoons butter, softened

1/4 cup sugar

1 egg

1/2 cup molasses

1 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1/2 cup hot water

Whipped topping or Ice cream

 

In a small bowl, beat butter and sugar until mixed well, about 2 minutes

Beat in egg

Beat in molasses

In a bowl, combine the flour, baking soda, ginger, cinnamon and salt

Add to butter mixture alternately with water, mixing well after each addition

Transfer to a 9-in. square baking pan coated with cooking spray

Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean

Cool on a wire rack

Cut into squares; top with whipped topping or ice cream

 

Scrambled Egg Muffins

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Scrambled Egg Muffins

Makes 12 Muffins

 

Cooked sausage, ham or bacon, chopped

1/2 cup shredded Cheddar cheese

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

10-12 eggs

 

Preheat oven to 350 degrees

Lightly grease 12 muffin cups, or line with paper muffin liners

Add desired meat, cheese and vegetable ingredients to each muffin cup

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Top with salt, pepper and garlic powder

Beat 10 eggs in a large bowl

Spoon beaten eggs into muffin cups

10 eggs may be enough depending on how many ingredients you have in each muffin cup

Add more eggs if needed

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Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes

Serve immediately

Stuffed Mushrooms

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Stuffed Mushrooms

 

22 whole fresh mushrooms

6 oz Box of Herb Instant Stuffing Mix made according to package directions

1 tablespoon minced garlic

1/4 cup grated Parmesan cheese

1/4 teaspoon ground black pepper

1/4 teaspoon onion powder

1/4 teaspoon ground cayenne pepper

1 Tablespoon Lemon juice

 

Preheat oven to 350 degrees

Spray a baking sheet with cooking spray

Clean mushrooms with a damp paper towel. Carefully break off stems.

When Stuffing Mix is no longer hot, split in half.  Use half for the recipe and the other half enjoy later.

Stir in minced garlic, Parmesan cheese, black pepper, onion powder, cayenne pepper and lemon juice

Using a little spoon, fill each mushroom cap with a generous amount of stuffing

Arrange the mushroom caps on prepared cookie sheet or in a mini muffin pan

Sprinkle with more Parmesan cheese and breadcrumbs

Drizzle with melted butter

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps