Quick Tip of the Week...

I have decided to do a little tip of the week segment--not really a recipe kind of thing I know, but some of these kitchen tips I'll share with you have truly been cooking lifesavers!!!
Today's tip is a recipe for a Pan Coating. I first discovered it when I was making Becks 1st birthday cake. It was a 3D snowman cake. I had no room for error on this & I was waking up at night from dreams...nightmares...of the cake sticking in the pan. Since I found this recipe, no more nightmare--well at least not about my cakes sticking. I works so great for bundts or any pan with a lot of detail.

Pan Coating

1/2 cup vegetable oil
1/2 cup shortening
1/2 cup flour

Put all ingredients in a medium bowl. Beat with an electric mixer until smooth. Use pastry brush to coat pan.
*I make a triple it and just keep it in a marked Tupperware in my fridge. It doesn't get solid because of the oil

Last night for Dinner...

I have found that for some reason a lot of people are kind of FreAked out about Meatballs. I don't know exactly why, but seriously these are totally worth going out of your comfort zone & trying! They are the perfect mix of flavor. You wont be disappointed!

{WaiKiki MeaTbaLls}

WhaT yoU'll NeEd...

1 1/2 lbs. ground beef
2/3 cup saltine cracker crumbs
1/4 cup minced onion
1 egg
1 1/2 tsp. salt
1/2 tsp. ginger powder

SauCe...

2 TBSP cornstarch
1/2 cup brown sugar
1-13 oz. can pineapple chunks (reserve syrup)
1/3 cup white vinegar
1 TBSP soy sauce
1 chopped bell pepper (optional)

WhaT yOu Do...

In a medium bowl mix together meat, crackers, onion, egg, salt & ginger. Mix well- just get in there with your hands...it's not gonna kill ya! But, if you're like my mom & get crazy if stuff gets under you nails, feel free to through on a pair of latex gloves. Mix well & form into balls. They don't have to be a certain size, just make sure they are all pretty close to the same so they cook evenly.

Heat 1-2 TBSP oil in a large pot or skillet. Add meatballs & brown- turning occasionally . When brown, remove from pan onto a plate(you're gonna put them back in the pot in just a minute.)

In a small bowl mix cornstarch & brown sugar. Then add pineapple juice, vinegar & soy sauce. Mix well. Pour into hot pot or skillet. Bring to a boil & cook until thickened. Add meatballs back in as well as pineapple & bell pepper.

Serve with white rice...I live Calrose Sticky rice!!!

Carmel Apple Cresents

(adapted from the Pioneer Woman Apple Dumplings)

2 Granny Smith apples
2 packages refrigerated crescent rolls
2 sticks butter
1 1/2 cups sugar
2 teaspoons vanilla
1 cup Mountain Dew
cinnamon

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 45-55 minutes. Serve with ice cream & or fresh whipped cream. Make sure to spoon some of the "special sauce" from the pan & over the top.

Crockpot Chicken Tacos

2 to 3 ckn breasts ( I use ckn tenders...I just add them until it looks like enough)

1 can chicken broth

1 pkg. taco seasoning

1 cup salsa

1 can corn

1 can black beans (drained)

Place all ingredients in the crockpot for 3 to 4 hours on HIGH. Just before serving, shred Chicken, mix 1 cup sour cream, and 1/2 cup shredded cheese.

It will be runny. I like to fry up scones and make navajo tacos. Maceys had some frozen scone dough that I like best. I take them out of the freezer just before frying and put them in the microwave for 30 sec. to thaw. Then stretch them and fry 'em up...Or serve in taco shells or flour tortillas. My husband eats it like soup so you could try that too:)

Top with:

Cheese

Lettuce

tomatoes

onions

salsa

avocados

or anything else that sounds good

ENJOY!!!!

TONIGHTS "SIT CHAT"

I am proud to say that I am a member of this recipe club,
but tonight... well if you weren't there you really missed out!! The
Host's Husband came into the kitchen and said "Is this all you
do in your club? Eat?" Yes of coarse we eat but we also chat, I,
myself really just listen to everyone else chat. So I came home with
the idea of posting "sit chat", tonights little chat..............

food
quilts
kids
showers
when to stop bathing your kids together
furniture
busy bitty
clothes
heated toilet seat (we want to try this ali)
14 headed shower (we want to try this too)
toilet that shoots water on your bum (oh and this, ali)
mesh panties after giving birth
what your kids call their special parts :)
your kids telling your bishop that their parents are in the shower.. oops
"missing" visiting teaching
never too old for treats at church
the squirt bottle the hospital gives you after birth: i obviously don't get this one!
too many hard boiled eggs for easter
"I promise to post my recipe tonight!"

......and much much more!!!!

Honey Cashew Green Beans

gO GrEeN

WhAt yOu'Ll NeEd...

1 lb fresh green beans

3 Tbs butter

1/2 c chopped salted cashews

2 Tbs honey

WhAt tO Do...

Steam green beans till tender. Saute cashews and butter on medium/low heat (and keep your eye on those cuz I burnt my nuts the first time:) cook for 5 minutes. Add the honey and continue to cook for 1 minute, continue to stir. Pour mixture over green beans and eat up!

Chicken Spaghetti- yummo!

2cups cooked chicken

2 cans Cream of Mushroom soup

2 cups grated sharp cheddar cheese

1/4 cup finely diced green pepper

1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained

3 cups dry spaghetti, broken into two inch pieces

2 cups reserved chicken broth from pot

1 teaspoon Lawry’s Seasoned Salt

1/8 to 1/4 teaspoon Cayenne pepper-

Salt & Pepper to taste-
additional cup grated sharp cheddar cheese
Boil chicken for as longs as you can and cut up chicken two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional one cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)

Chinese take-out...take-in!

I know that I have been a total slacker lately at updating. & obviously I need to change it to MY RECIPE CLUB. I promise there are other people in this club & that it is not just me pReTenDinG to have friends! Anyway...I've decided to post a super fun group dinner party project. The idea is instead of take-out...you invite people over & do take-in. It is up to you whether or not you want to give out the recipes in advance or just have people bring ingredients & do it all together. If you do the later, just make sure you have space for everyone to cook & a little more time. This is what we did for New Year's Eve & it was a total BlAsT! Hope you enjoy!

We'll start with the appetizers...

{Pork Wontons & Sweet 'n Sour Sauce}

1 pkg square wonton wrappers
1 lb ground pork
1 bunch green onions
1 egg
2 TBSP sugar
3 TBSP soy sauce
2 TBSP vinegar
1 small can water chestnuts
vegetable oil {for frying}

Filling

Brown pork (don't overcook). Drain fat add egg. Allow egg to scramble and then mix into the pork. Add chopped green onion, sugar , soy sauce, vinegar & chopped water chestnuts. Stir & mix well. Allow filling to cool slightly.

Place about 1 TBSP filling in the center of each wrapper. Fold in half (to make a triangle shape) . Brush edges with water or egg wash & press firmly to seal.

If you have a fryer you can defiantly use that. & if not heat vegetable oil (at least 2 cups) in a large pot. (You can tell the oil is ready when you put the handle of a wooden spoon on the bottom of the pan & bubbles come up). Carefully drop the wontons into the oil, not too many at a time, and cook until golden brown. You might need to flip them half way through. Place the cook wontons on a plate lined with paper towel to drain off the fat.

Sweet & Sour Sauce

1/3 cup ketchup
3/4 cup sugar
2/3 cup water
1/4 tsp. salt
{Bring to a boil & then add...}
1/2 cup water
2 TBSP cornstarch
1 TBSP soy sauce
1/4 cup apple cider vinegar

Boil for 1 minute. Then remove from heat.
Serve wontons on a large platter with the sauce on the side in a small dish.

{Chicken Lettuce Wraps}

Ingredients

3 tablespoons oil

2 boneless skinless chicken breasts (ground...you can ask your butcher to do this for you)

1 cup water chestnuts, chopped

2/3 cup mushrooms, chopped

3 tablespoons onions, chopped

1 teaspoon minced garlic

4-5 leaves iceberg lettuce

Special Sauce

• 1/4 cup sugar
• 1/2 cup water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1/8 teaspoon sesame oil
• 1 tablespoon hot mustard
• 2 teaspoons water
• 1-2 teaspoon garlic and red Chile paste

Stir Fry Sauce

• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon rice wine vinegar

Directions

Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice & sesame oil. Mix well & refrigerate the sauce until ready to use. Combine the hot water with the hot mustard & set this aside as well. Eventually add your desired amount of mustard & chili sauce to the "special sauce" mixture to top the lettuce wraps.

Bring oil to high heat in a wok or large frying pan. Season & brown meat in the pan.

While the chicken cooks mix stir fry sauce together in a small bowl & set aside.

Add mushrooms, water chestnuts, garlic & onions to the chicken. Add the stir fry sauce & cook for a couple of minutes.

Serve in lettuce "cups" & top with "special sauce".

Now onto the Main dishes...

{this is the black bean sauce}

Chicken in Black Bean Sauce

1 lb. boneless skinless chicken breast, thinly sliced
1/2 lb. fresh green beans
1/4 cup black bean sauce(found in the Asian food's isle)
3 TBSP brown sugar
1-8 oz. can sliced water chestnuts

5-6 cups cooked Calrose Rice

Break off the end of the green beans & rinse. Steam only until tender crisp. Don't over cook.
In a saute pan, cook chicken in vegetable oil until almost done. Add the black bean sauce & brown sugar to the chicken & allow to simmer until the chicken is done. Add water chestnuts & green beans to the chicken & sauce. Serve over rice & Enjoy!
p.s. you don't have to be exact in you measurements...it's all to taste.

{Sweet & Sour Chicken}

5-6 Frozen chicken breasts
Black Pepper
Garlic Salt
2-3 Beaten Eggs
1/2 cup flour

3/4 cup sugar
1/2 cup vinegar
1/4 cup ketchup
1/2 cup chicken stock
1 TBSP soy sauce
2 TBSP corn starch

Sprinkle frozen chicken with garlic salt & pepper. Thaw overnight in the refrigerator.

Preheat fryer or pot filled with oil.

Cut chicken into large chunks. Dredge in eggs first, then flour. In small batches, carefully drop into hot oil. Cook until golden brown & remove to a plate lined with paper towel.

In a small sauce pan mix sugar, corn starch, vinegar, chicken stock, ketchup & soy sauce. Bring to a boil & cook for 1 minute. Toss chicken with sauce & transfer to a platter. If you would like, you may also add pineapple &, or bell pepper. Serve with rice.


*You obviously don't have to make all of these recipes together, but this is a fun idea to do with a group of friends or family. This weekend doing TaKe-iN instead of tAkE-oUt!

{Beef & Broccoli}

Beef Mixture:

1/2 lb. top sirloin, thinly sliced
2 TBSP corn starch
1/4 cup soy sauce

3 stalks fresh broccoli, cut into florets
4 1/2 TBSP vegetable oil
1 slice fresh ginger
1/2 tsp salt
1 cup chicken stock
2 TBSP oyster sauce

Mix together uncooked beef, cornstarch, soy sauce & set aside.

Add ginger to 3 TBSP oil on medium-high heat. Add broccoli & salt & stir fry. Then add 1/2 cup chicken stock & cover and cook for 1 minute. Remove to a dish.

Add 1 TBSP oil to the pan and increase heat to high. Add beef mixture & stir fry. Gradually add 1/2 cup chicken stock. Cook for 3-5 minutes. Add broccoli & stir. Finally, add oyster sauce. Serve with rice.