Chinese Take Out Fake Out December 21, 2009

I had Chinese food take out for the first time when I was in college and I have loved it ever since!  Unfortunately, two things prevent me from ordering it very often now.  For one, Tim isn’t crazy about it  and two, we don’t eat at restaurants or carry out hardly at all.  But, my craving does get satisfied at home when I make this meal.  I found the recipe back in March and have made it at least half a dozen times since then.  After making it a few times, I decided to adapt it a little bit.  My changes are in italics.

Chinese Take Out Fake Out – Sweet and Sour Chicken
{ As seen on:  Amber’s Delectable Delights}

-Makes 4 servings -

Chicken Ingredients
3-4 boneless, skinless chicken breasts
Salt and pepper, to taste
3/4 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Directions
Cut boneless chicken breasts into chunks. Season with salt and pepper.
Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce Ingredients

¾ cup sugar {I like to use brown sugar or 1/2 white and 1/2 brown sugar}

4 tablespoons ketchup

½ cup vinegar {I like to use seasoned or plain rice vinegar}

1 tablespoon soy sauce

cayenne or red pepper flake to taste – optional

1 teaspoon garlic salt

Directions
Bake for one hour at 325 degrees. Turn/stir chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stove top. Stir constantly and let cook over medium heat until thickened and reduced – about 6-8 minutes.

Serve with rice and stir-fried veggies.

Menu 11-20-09 December 20, 2009

Meals:

Carbonara

BBQ meatloaf with mashed potatoes and green beans

Pierogi Skillet

Roasted pork tenderloin with sweet potatoes and a veggie

Christmas!!

Other stuff I want to make/bake:

I still need to make peanut brittle for gifts!

Here’s a picture of our Christmas tree. 

Merry Christmas!

Russian Tea Cookies December 19, 2009

These have been a family favorite for a really long time.  When my sister and I were younger and still lived at home, we would take a day or two and bake up all of our Christmas cookies and candies with our mom.  Well, my dad – who would normally make himself scarce while we carried on in the kitchen – would suddenly appear when these cookies started coming out of the oven.  And he would continue to pace back and forth through the kitchen quite often for the rest of the day while these cookies sat out.  He probably ate close to an entire batch in one day!  They are still a favorite of his today.

I would strongly recommend making at least 2 batches of these.  They disappear quickly.  They are just so darn easy to pop in your mouth!  Just don’t inhale as you pop them in your mouth – nobody likes a coughing fit from the dry powdered sugar coating your throat.   You’ve been warned and you’re welcome.

Russian Tea Cookies {aka: Powdered Sugar Balls}

{Source:  my mom given to her by my grandma}

Ingredients

1 cup of butter {soft, but still cool}

1/2 cup powdered sugar, plus more for rolling

2 or 2-1/4 cups flour

1/4 tsp salt

3/4 cups chopped nuts {I usually use walnuts, but pecans are fine}

Directions

Mix everything together by hand, starting with just 2 cups of flour.  You can add the additional 1/4 cup if you need it.  Once mixed, roll {squeeze} into 1″ balls.  Will be crumbly.  Place on cookie sheets.

Bake at 350 degrees for about 5-6 minutes or until bottoms are just lightly golden brown.

While still slightly warm, roll in powdered sugar {about 1/2 cup}.

NOTE: 

These sound pretty easy, but the dough is a little finicky.  The dough will seem REALLY crumbly, but just keep rolling and squeezing them into shapes that resemble balls.  Mine are never perfect. 

Also, if your butter is too warm to start with – it may make the balls puddle in the oven.  What I have done to prevent this is place the cookie sheets of balls in the fridge for just a minute or two before they go into the oven.  It just firms them up enough to hold together and not melt. 

One other thing that helps is being careful to evenly distribute the butter through the dough – you don’t want any large pieces of butter because it will just melt in the oven and ruin the shape of the cookies.  It should just look mealy overall.

Orange Cranberry Biscotti December 18, 2009

I tried this new biscotti recipe this year because I wanted to add some orange flavor to my Christmas cookie repertoire.  They turned out amazing and smell wonderful!  I think they are tied with my previous favorite biscotti.  One of my co-workers told me it was the best biscotti she has ever had!

Orange Cranberry Biscotti

{Source:  adapted from allrecipes.com}

Yields about 14 servings

Ingredients

• 1/2 cup butter
• 3/4 cup white sugar
• 2 eggs
• 1 tablespoon orange zest
• 2 tablespoons orange liqueur {I substituted 1 tablespoon vanilla extract and 1 tablespoon orange extract}
• 2-1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1-1/2 teaspoons ground cinnamon {I omitted}
• 1/4 cup chopped dried cranberries {I didn’t chop them.}
• 3/4 cup toasted and chopped almonds {I used sliced almonds and didn’t toast them.}

Directions

1. Preheat oven to 350 degrees F.
2. In a medium bowl, cream together the butter and sugar. Beat in egg. Stir in the orange zest and orange liqueur {or extracts}. Sift together the flour, baking powder, salt and cinnamon, stir into the creamed butter mixture, then stir in the almonds and dried cranberries.
3. On a lightly floured surface, divide the dough in half. Roll each half into a log about 1 1/2 inches wide and 10 inches long. Set the rolls lengthwise on a baking sheet at least 3 inches apart, and flatten slightly.
4. Bake for 20 to 25 minutes in the preheated oven, until firm to the touch and slightly brown on the top.
5. Cool for 10 to 15 minutes, then slice each log crosswise, at a diagonal, into 1/2 inch wide slices. Lay them cut side down on the baking sheet and return to the oven for ten minutes, turn them over and bake for 10 more minutes. Cool on wire racks, store in an airtight container. These keep for about a month.
6. Can dip or drizzle with chocolate if you want.

Apricot Bars December 18, 2009

These little bars are heavenly!  I made them a really long time ago, but I’m thinking I should make them again after I’m done with all of my holiday baking.

Apricot Bars

{source:  Pioneer Woman}

Ingredients

• 1-½ cup Flour
• 1 teaspoon Baking Powder
• ½ teaspoons Salt
• 1-½ cup Oats
• 1 cup Packed Brown Sugar
• 1-¾ stick Butter, Cut Into Pieces
• 1 jar (10-12 Ounce) Apricot Preserves

Preparation Instructions

Mix together all ingredients except apricot preserves. Press one half of the mixture into a small rectangular baking pan that has been buttered.

Spread with a 10-12 ounce jar of apricot preserves.  Sprinkle second half of mixture over the top and pat lightly.

Bake at 350 degrees for 30-40 minutes or until light brown. Let cool completely, then cut into squares.

Oreo Truffles December 16, 2009

These could be a very popular treat for parties all throughout the year, but I only seam to remember to make them around the holidays!  I always manage to make a mess when making them, but it is worth it!

OREO TRUFFLES

{source:  Kraft}

Ingredients

1 package Oreo cookies, finely crushed using a food processor, divided

1 package {8 oz.} cream cheese, softened

2 packages {8 oz. each} Semi-Sweet Baker’s Chocolate, melted {I only used 1 and a half packages and it was just enough.}

Directions

Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls. {I definitely had less than 42 balls, but I made them pretty large.  I would guess I had around 30-35?   I placed each ball on 2 parchment lined baking sheets and refrigerated for a few minutes to firm them up before dipping.}

Dip or drop balls in bowl of melted chocolate, roll to coat, lift with 2 forks allowing the excess chocolate to drain off, place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.

Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Variation – Sprinkle truffles with colored sugar or sprinkles in addition to or in place of the cookie crumbs.

Saltine Toffee December 15, 2009

I started my Christmas baking marathon off with this recipe.  I’d never made it before, but have seen it on many blogs so my expectations for it to be delicious were high.  It did not disappoint!  I’m sure it will be one of the first treats to disappear off the cookie trays!  I love the salty and sweet combo!

Chocolate Caramel Crackers, aka: Saltine Toffee, aka: Crack

{Source:  Smitten Kitchen, but I’ve seen the recipe all over the place}

approximately 40 Saltine crackers or crackers of your choice
1 cup (2 sticks) unsalted butter, cut into a few large pieces
1 cup packed light brown sugar
A big pinch of sea salt – optional
1/2 teaspoon pure vanilla extract
1 1/2 cups semi-sweet chocolate chips
1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice – optional

Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit.

Line the bottom of the baking sheet with crackers, covering all parts.

In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured.

Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.

Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula works great here. If you’re using them, sprinkle the chocolate with toasted chopped nuts.

Once completely cool — break it into pieces and store it in a container. It should keep for a week.

Chicken Piccata December 14, 2009

I LOVE it when a meal prepared at home turns out as good, if not better than one from a restaurant!  This was one of those meals.  It was absolutely out of this world!  I can’t believe I have never made this dish at home before.  I’ll be sure to add it to our regular rotation.

Also, the stunning presentation would make a great impression on dinner guests.  It is ready in about 30 minutes, so it is also perfect for weeknights!  My changes are in italics.

Chicken Piccata

{source:  adapted from Giada De Laurentiis}

serves 4-5

Ingredients

2 skinless and boneless chicken breasts, butterflied and then cut in half {I used 3 chicken breasts}

salt and pepper

all-purpose flour for dredging {about 1/2 cup}

6 tablespoons butter {I think I only used 4 tablespoons}

5 tablespoons olive oil {I only used 3 tablespoons}

1/3 cup fresh lemon juice

1/2 cup chicken stock {I used 1/3 cup}

1/4 cup capers, rinsed {I used 2 tablespoons}

fresh parsley for garnish

lemon zest from 1 or 2 whole lemons for garnish

cooked pasta – I used thin spaghetti

Directions:

Boil water and cook pasta as directed.

Meanwhile, place flour in shallow dish {pie plate}.  Season both sides of the chicken with salt and pepper.  Dredge chicken in flour and shake off excess.

In a large skillet {cast iron} over medium high heat, melt 2 tablespoons of butte with 3 tablespoons olive oil.  When butter and oil start to sizzle, add 3 pieces of chicken and cook for about 4 minutes.  When the first side is brown, flip and cook for about 4 more minutes or until done.  Remove chicken to a plate and cover with foil.   If necessary, melt 2 more tablespoons of butter and add another 2 tablespoons of olive oil to the frying pan {I just added 1 tablespoon butter at this point}.  Cook the other pieces of chicken in the same manner as before.

Remove the pan from heat and place the just cooked chicken on the plate with others, recover with foil.  {Do not remove fat from pan.}  Into the pan, add lemon juice, stock and capers.  Return the pan to the stove and bring to a boil, scraping up brown bits from pan.  Check for seasoning.

Continue to simmer for 5 minutes to thicken.  Add 1 or 2 tablespoons of butter to sauce and whisk vigorously.  Add the chicken back to the pan to coat with sauce.

Have the cooked and drained pasta on a large serving platter or in a large bowl.  Immediately pour the sauce and chicken over the pasta.  Garnish with parsley and lemon zest.

Enjoy!

Menu 12-13-09 December 13, 2009

I am really in a rut and haven’t had time to look for inspiring new recipes.  Hopefully, I get my mojo back soon.  lol.

Meals I plan to make:

Chili

oven “fried” chicken tenders

spaghetti pie

baked potato soup

calzones

leftovers for 2 nights

Things I plan to bake:

CHRISTMAS COOKIES!  I’m really behind!

Hot Cider Punch December 10, 2009

It is tradition for my family to have this delicious warm beverage at Thanksgiving, Christmas, and any other late fall and winter get togethers.  My mom has been making it for as long as I can remember!

I really like to use the crock pot for this, you can fix it and forget it!

Hot Cider Punch

1 gal. apple cider

1 can of frozen orange juice concentrate

1 cup lemon juice

1 cup sugar

24 whole cloves

4 cinnamon sticks

orange slices for garnish

Directions

In a very large soup/stock pot, combine first 6 ingredients and heat thoroughly, stir often.  Once sugar is dissolved and mixture is hot, turn heat to simmer or low and cover until ready to serve {I transfer to a crock pot at this point.}.  Punch will be cloudy.

Ladle into mugs and garnish with orange slices.

Variation – add Brandy  {We never do though}

Note – The last time I made this, I had a small issue with a foamy substance collecting at the top surface.  I just skimmed it off before serving.  I think it had something to do with how filtered the cider was.  But the taste was not altered.

Unless you have a really big crock pot, you may need to add the mixture to the crock pot in batches.

Sorry no picture.