Sunday, April 19, 2015

Crock Pot Crispy Spicy Orange Chicken


This is my Crispy Spicy Orange Chicken recipe that you can make in the crock pot, so it's hot and ready to serve, This recipe doesn't take long once in the crock pot though so make sure you aren't going to plan on making then leaving for the day or it will burn.

Serves: 4
What you need:
11/2 to 2 pounds boneless skinless chicken breasts, cut into bite size chunks
3 tablespoons cornstarch
3-4 tablespoons olive oil
1 1/4 cup orange marmalade
4 tablespoons soy sauce
1 teaspoon rice vinegar
½ teaspoon sesame oil
½ teaspoon chili garlic sauce
1 tsp minced garlic
1/4-1/2 teaspoon red pepper flakes
1/8 teaspoon salt
A pinch of ground pepper

How to Make it
Place cut up chicken in bag with cornstarch and shake. Add a teaspoon or 
so of water as needed for the cornstarch to form a light batter on the chicken
Heat a nonstick skillet and lightly coat with olive oil
Place the chicken in the skilled and cook for 2-3 minutes until lightly 
browned
Turn over and cook for 2-3 minutes on opposite side
Place chicken in crock
Mix the remaining ingredients in bowl or measuring cup
Poor over top of chicken
Cook on high for 2-3 hours or low for 4 until chicken is fully cooked
***
Please note that all crock pots cook differently so don't leave this on for a long time
I use the crock pot for this when I'm home but want it to serve warm at parties or big dinners.

Sweet and Spicy Crispy Orange Chicken



This is my recipe for Crispy Orange Chicken you get at some Asian restaurants, it is absolutely delicious you have to try this recipe yourself. The sauce is good over rice too. Enjoy Good Food

Serves 4
What you need:
11/2 to 2 pounds boneless skinless chicken breasts, cut into bite size chunks or strips
2-3 tablespoons cornstarch
3-4 tablespoons olive oil
1 1/2 cup orange marmalade
4 tablespoons soy sauce
2 teaspoon rice vinegar
½ teaspoon sesame oil
1 tsp garlic minced
½ teaspoon chili garlic sauce(optional if you don't like it spicy)
1/4-1/2 teaspoon red pepper flakes
1/8 teaspoon salt
A pinch of ground pepper

How to make it:
Wash Chicken and cut into bite size pieces or you can do strips if you like, don't dry
Place wet cut up chicken in bag with cornstarch and shake.
Heat a nonstick skillet and lightly coat with olive oil; make sure the oil is hot but don't
let it burn.
Place the chicken in the skilled and cook for 5-8(small bites longer if using strips) minutes until golden browned.
Getting nice and brown
Turn over and cook for 4-7 minutes on opposite side
Turn heat down and drain extra oil if there is any

Mix the remaining ingredients in bowl or measuring cup
sauce mixed up

Poor over top of chicken and simmer for about 20 minutes on a low heat, watching it so it doesn't burn as it gets really thick, if too thick by serving time add a little water to thin it, or orange juice

                                                         Serve over rice and Enjoy


Saturday, April 18, 2015

Chunky Shepherd's Pie


This is one of my recipes for Shepherd's Pie, it's so tasty and it's made with chunks of beef sirloin, you can use other cuts of beef for this recipe. This is one of my comfort food recipes

What you need:
1 pound beef sirloin cut in chunks
1 (14.5 ounce) can corn, drained (you can use other veggies)
1 (10.5 ounce) can cream of mushroom soup
3 cloves garlic minced
1/2 onion, diced
1 cup shredded Cheddar cheese
2 cups mashed potatoes
2 cups brown gravy (homemade or bought)
dash salt and pepper to taste

How to Make it:
Preheat an oven to 350 degrees F (175 degrees C).
Cook your potatoes
Cook and stir beef, onions, and garlic in a skillet over medium-high heat until beef is browned, about 10 minutes. Drain fat. Mix in veggies, and gravy together
Pour beef mixture into a 2 quart casserole dish and top with Cheddar cheese. Spread mashed potato on top.
Bake in the preheated oven until the pie is hot, and the mashed potatoes are golden brown, about 30 minutes. If you want them to brown a little on top turn on broiler and cook for about 5-10 minutes, depending on your broiler.
Enjoy Good Food


Classic Shepherd's Pie





1 pound ground beef
1 (14.5 ounce) can green beans, drained
1 (10.5 ounce) can cream of mushroom soup
1/2 onion, diced
1 cup shredded Cheddar cheese
2 cups mashed potatoes

Directions
1.Preheat an oven to 350 degrees F (175 degrees C). 
2.Cook and stir ground beef in a skillet over medium-high heat until beef is browned, about 10 minutes. Drain fat. Mix in green beans, cream of mushroom soup, and onion. 
3.Pour beef mixture into a 2 quart casserole dish and top with Cheddar cheese. Spread mashed potato on top. 
4.Bake in the preheated oven until the pie is hot, and the mashed potatoes are golden brown, about 30 minutes. 

Mom's Raw Apple Butterscotch Cake



This is my mom's recipe for Raw Apple Cake, with a new twist. Try it and see if it doesn't become a favorite at your house too. Enjoy Good Food

What you need:
makes 1 - 9x13 inch pan
 1 cup white sugar
 1/2 cup brown sugar
 2 1/4 cups all-purpose flour
 1/4 teaspoon salt
 1 teaspoon baking soda
 2 teaspoons ground cinnamon
 1/2 cup vegetable oil
 2 eggs, beaten
 1 cup sour milk
 2 cups apples - peeled, cored and chopped

topping:
 1/4 cup brown sugar
 1/4 cup white sugar
 1/2 cup chopped walnuts
 1/2 teaspoon ground cinnamon
1 cup butterscotch chips

How to make it:
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9x13 inch pan. Make the topping by mixing together
1/4 cup brown sugar, 1/4 cup white sugar, chopped walnuts and
1/2 teaspoon cinnamon. Set aside.
In large bowl, mix together 1 cup white sugar, 1/2 cup brown sugar, flour,
salt, baking soda and cinnamon. Make a well in the center, and pour in the
oil, eggs and sour milk. Beat until smooth, then fold in chopped apples.
Pour batter into prepared pan. Sprinkle with topping mixture. Bake in the
preheated oven for 45 minutes, or until a toothpick inserted into the
center of the cake comes out clean.
It looks so good you wont be able to wait for it to bake
and the smell is amazing
!


Egg Salad Stuffed Celery



Here is a healthy tasty way to serve Egg Salad as a lunch or appetizer,. Kids will like it too!
Great for family parties Spice it up with chili powder

What you need:
6 hard boiled eggs, shelled and rinsed
1 cup Kraft Miracle Whip
1 tsp spicy brown mustard
1 small onion diced
1 stalk celery diced
1 tsp minced garlic
1/2 tsp smoked paprika
1/2 tsp chili powder(optional for spice)
dash salt and pepper

To make more for parties, just double the recipe

How to Make it:
Boil eggs , rinse and let cool then peel
Meantime, dice onions, celery, chop eggs as fine as you like them in salad
in a bowl add miracle whip, mustard, minced garlic, and seasonings and mix
gently, then fill sliced celery sticks and top with a little paprika and serve. You can
serve on bread too
Keep refrigerated before serving and after.

Thursday, April 9, 2015

Cheesecake Stuffed Strawberries

Oh we Love Our CHEESECAKES, and these pretty and delightful Cheesecake Stuffed Strawberries are just the most delicious treat you could dream of if you like Cheesecake with strawberries. Enjoy Good Food

What you need:
1 lb box of Strawberries, hulled and the centers scooped out for filling
8 oz package of cream cheese softened
1/2 cup powdered Sugar
1 tsp Vanilla
1-2 Graham Crackers ground up fine for topping if you like

How to make it:
First hull and scoop out a little of the center of each strawberry and snip the pointed end of each strawberry off so they sit flat. 

Whip your cream cheese with Powdered sugar and vanilla together until creamy
Scoop some filling and put into each strawberry so that it fills each strawberry, then dip each in the graham cracker crumbs and keep chilled until ready to serve.








Whipped Key Lime Pie



This Frozen Key Lime Pie is a sure thing. It’s the perfect dessert for summer entertaining. The texture is fantastic (like soft ice cream). The cool lime custard filling is sweet, tart, and refreshing. Then topped with Whipped Cream makes it a pie lovers dream. And best of all, you can make it all ahead of time. Enjoy Good Food

makes one 9" pie, serves 8
what you need:
  Graham Cracker Crust homemade or store bought
1 14 ounce can sweetened condensed milk
1 teaspoon finely shredded Key lime peel or lime peel
1/2 cup Key lime juice or lime juice
2 cups whipping cream
  Finely shredded Key lime peel or lime peel (optional)

How to make it
Prepare Graham Cracker Crust. Cover and chill about 1 hour or until firm.

For filling, in a medium bowl combine sweetened condensed milk, the 1 teaspoon lime peel, and lime juice. In another medium bowl beat 1 cup of the cream with an electric mixer on medium speed until soft peaks form (tips curl). Fold whipped cream into lime mixture. Spoon filling evenly into crust-lined pie plate. Cover and freeze for 2 to 4 hours or until firm. Keep remaining cream chilled until ready to serve.
To serve, remove pie from freezer. In a medium bowl beat remaining 1 cup cream on medium speed until soft peaks form (tips curl). Spread whipped cream over filling. If desired, sprinkle with additional lime peel. Keep Chilled Makes 8 servings.

Graham Cracker Crust

what you need:

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
Directions

In a medium bowl combine graham cracker crumbs and sugar. Drizzle with melted butter; toss gently to coat. Press mixture evenly onto bottom and side of a 9-inch pie plate.

Chunky Avocado Cucumber Spinach Salad



Salad time, fresh avocado, cucumbers, spinach zested together with a Balsamic Vinegar Honey Dressing, you're gonna love it. Enjoy Good Food

WHAT you need:
2 avocados diced
1 cucumber diced
1/2 onion diced
1 cup fresh spinach leaves
1 jalapeno diced

Toss all together gently so not to crush the Avocado, then pour the dressing over and serve

Balsamic Vinegar Dressing with honey
Strictly speaking, vinaigrette is a marriage of oil and vinegar. It will add a lovely flavor to this salad

1/3 cup balsamic vinegar
1/4 cup olive oil
1/4 cup apple cider vinegar
2 Tablespoons orange juice
2 Tablespoons honey
2 teaspoons prepared mustard

Combine all ingredients. Serve over Salad

Sauteed Jalapeno Mushrooms with Spinach


This is a zesty Vegetable dish to serve and not only does it taste delicious but it's eye appealing as well. The spice of Jalapeno is not too hot, because you remove the seeds Enjoy Good Food

What you need:
1 lb mushrooms sliced(your choice)
2 Fresh Jalapenos sliced and seeds removed(do not touch face if you don't wear gloves to do this)
1/2 onion diced
A handful of fresh spinach leaves
Olive Oil
2 tablespoons of Worcestershire sauce
Salt and pepper to taste.

How to make it:
Heat a little olive oil in a saute pan, when hot add mushrooms, onions and jalapenos into to cook till tender. Toss in spinach lightly and gently stir and cook just a minute or two, then add Worcestershire Sauce and a dash of salt and pepper to taste and serve.

Saturday, April 4, 2015

No-Bake Peanut Butter Cornflake Cookies




These cookies are so easy to make and crunchy sweet. Let the kids help form them into mounds of fun.

what you need:
6 cups corn flakes
1 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter

how to make it
Place cornflakes in a large bowl; set aside.
Combine sugar and corn syrup in a medium saucepan over medium heat. 

Cook, stirring occasionally, until the sugar dissolves. Immediately 
remove from heat; add peanut butter, stirring to combine.
Pour peanut butter mixture over corn flakes, and toss gently to 
combine, being careful not the crush the corn flakes.
Quickly drop by heaping tablespoonfuls onto a large baking sheet lined 
with parchment or wax paper. Allow cookies to stand at room 
temperature at least 30 minutes or until set. 
Store in an airtight container.

Carrot Raisin Apple Slaw



This tasty creamy fruit slaw is a pretty dish and it makes a hit at parties, try some today


Serves: 6

What you need:
10 oz. Shredded Carrots
4 cups Granny Smith apples, cut into matchstick sized slices
1 cup raisins
¼ cup mayonnaise
3 tbsp non fat Greek Yogurt
3 tbsp rice vinegar
3 tbsp honey
½ tsp salt
½ tsp celery seeds


How to Make it:
in a medium sized bowl whisk mayonnaise, Greek yogurt, rice vinegar, honey, salt and celery seeds
add carrots, apple and raisins
Toss in the dressing chill till ready to serve
Enjoy Good Food!

Try this with Crock Pot Brown Sugar Pineapple Glazed HAM or
Au Gratin Potatoes and Ham

Classic Macaroni Salad


This is a traditional old time favorite that is really quick and easy to make

What you need:
4 cups uncooked elbow macaroni
1 cup mayonnaise
3-5 Tbsp. Cider vinegar
1/4 cup white sugar
1 1/2 tablespoons yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 stalks celery, chopped
1 small onion, chopped
1/2 green bell pepper, seeded and chopped
1/4 cup shredded carrot
2 tablespoons chopped pimento peppers (optional)

How to make it:
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain. In a large bowl, mix together the mayo, vinegar, sugar, mustard, salt and pepper. Pour over pasta and veggies. Refrigerate for at least 4 hours before serving, but preferably overnight.
Enjoy Good Food

Friday, April 3, 2015

Spinach Strawberry Avocado Salad



Spring time is salad time, tired of soups and chowders, break out the greens fruits and veggies

Serves 4
What you need:
For the salad:
4 cups chopped spinach, stems removed if you like
Pinch of sea salt
1 cup sliced strawberries
1 avocado, chopped
1/2 cup sliced red onions
1/2 cup mozzarella or feta cheese

For the Lemon Poppy Seed Dressing:
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon poppy seeds
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

directions:
Put the spinach in a large bowl. Sprinkle a pinch of sea salt over and toss lightly
Add the strawberries, avocado, onions, and cheese. Toss gently.
In a small jar, combine the olive oil, lemon juice, honey, poppy seeds, salt, and pepper. Shake until mixed well.
Pour the dressing over the salad and toss to coat. Serve.

Chicken Fettuccine Alfredo with Spinach and Tomatoes



I love Italian food! It is my major weakness… especially Fettuccine Alfredo. It’s hard to resist that pasta smothered with creamy cheesy garlicky goodness. I make all different kinds. I made up my own recipe that was quick and easy, less calories than some with heavy cream. Enjoy Good Food

Ingredients:
1 1/2 pounds chicken sliced or diced how you like
4 oz. cream cheese
4 Tablespoons butter
6 cloves garlic minced
3/4 cup  milk
2/3 cup Parmesan cheese
Dash of salt
Dash of fresh ground pepper
Olive oil
Noodles or pasta your choice

*4 servings
How to make it
In a large pan heat a little olive oil till hot, and add garlic and cook till lightly brown, add sliced or diced chicken cook till done. Remove set aside
Now to make the sauce
First, put the cream cheese and butter in the same pan, turn the burner down to medium, you don't want this mixture to burn. Turn down heat if it bubbles too fast
Then add the  milk. Still till everything is blended slowly, once the cream cheese has melted and mixed in then add the Parmesan, the salt and the pepper. Cook till thickened slightly
Stirring it with a whisk as the cream cheese and the butter melt. Once it begins to boil whisk constantly so it doesn’t burn and turn down the heat after about 2-3 min to med/low heat. Let it cook for about 5-7 min more while whisking, until it is a little thicker but not quite the thickness you want your sauce to be. It will thicken as it cools down. If it is too thick on the stove it add just a little more milk and stir. Turn off heat, add spinach in gently

Serve over noodles.We don’t always have fettuccine noodles at home and use whatever pasta we have on hand.