Tuesday, December 13, 2011
Tuesday, December 6, 2011
- Boneless skinless chicken breast (thighs are good too, just has to be cooked longer)
- 1 tablespoon mild or regular curry powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup honey
- 1/2 cup Dijon mustard
- 2 tablespoons soy sauce
- 1 teaspoon Chili sauce ( can use Asian chili sauce too)
- 1 1/2 cups basmati or any rice
- 3 cups water
The night before... I know I know so annoying but worth it! You don't have to marinate it over night. Combine the following in a small mixing bowl in this order: spices, honey, Dijon mustard, soy sauce, and chili sauce. Stir. Pour evenly over chicken. Flip the chicken around with a fork until each piece is well coated. Cover with plastic wrap and refrigerate overnight.
The next day: Preheat oven to 350 degrees F.
Turn chicken over with a fork. Place in preheated oven. Cook the chicken for about 30 minutes, could be less depending on the size of your chicken. About halfway through the cooking time for chicken, I like to flip the chicken over again.
Tuesday, November 29, 2011
4. Add a bottle of light corn syrup. Then add 1 heaping tablespoon of vanilla and stir until thoroughly combined.
5. Add melted margarine. Fold carefully into the mixture so it doesn’t splatter. Fold until the margarine is thoroughly worked in and disappears.
6. In a separate bowl, crack open six eggs. Remove the “roosters” and loosely beat the eggs with your spoon.
7. Fold the eggs into the pie mixture until they disappear.
8. Add pecans and stir until completely coated.
11. Bake for about 25-40 minutes at 350. Cook pies until they swell and then fall. At that point they are done.
12. Remove and cool for about three hours. Store on the counter or in the refrigerator depending on how you like your pie.
Wednesday, October 26, 2011
Monday, October 17, 2011
- 1 cup flour (you can do 1/2 cup regular flour and 1/2 cup cake flour I did all regular flour)
- 3/4 cup corn starch
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup margarine (1 1/2 sticks margarine) at room temp
- 3/4 cup powdered sugar
- 1 tsp maple flavoring (they say vanilla but I think switching it to maple gives it a something special taste)
- 1/4 cup heavy whipping cream
- 1 tbs margarine
- 4 ounces semisweet chocolate chips
- 1/2 tsp vanilla extract (or maple)
Monday, October 10, 2011
- 3 cups flour
- 1 cup sugar
- 1 cup cornmeal, they say medium but I don't think it matters
- 2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cups whole milk, I used almond milk because its parve and I don't like milk
- 2 sticks of unsalted margarine or butter
- 2 eggs
Preheat the oven to 350 degrees F.
Line a muffin pan with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Fill the muffin liners with the ice cream scoop to the top then bake for 30 minutes. 30 minutes really was the perfect time for mine to cook. Depending on the size of your muffin pan it will make a dozen or for me it made around 18 muffins. You can always use mini cup cake pan but be sure to use the smallest size ice cream scoop!!
Sunday, October 9, 2011
- - 3 tablespoons light brown sugar
- - 3 tablespoons rice wine vinager
- - 1/4 cup chicken stock
- Cut the chicken into cubes and put it into a bowl with the flour seasoned with the salt and pepper, you can add some garlic powder if you like. I used a wok because I have one but a big frying pan works. Brown chicken and remove to plate. Add red and green peppers (or whatever color you used) and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. You may think you dont need the corn starch because you have the flour from the chicken but trust me you do. Stir in chicken cubes and cook for 5 minutes. Serve over brown rice to keep it healthy.