Friday, June 23, 2017

Better Fried Chicken



Simply delicious fried chicken using, of all things, cream of chicken soup! The other key ingredient is cornstarch. The end result will surprise you. It will be perfect - crispy on the outside, juicy on the inside, and loaded with mouthwatering flavor. This chicken will definitely be requested on a regular basis by family and friends!

Ingredients
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 egg
seasoning salt to taste
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper to taste
oil for frying


Directions
In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
In a bowl mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bowl, coat on both sides. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately.
Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.

Thursday, June 22, 2017

KING RANCH BEEF CASSEROLE




This is a good casserole to make, people really like it, so you may want to make double recipe. Take this to your next party it will win over the crowd. I make mine a little spicier you can make changes to spice and peppers
Makes 5-6 servings

what you need:
2 lbs. lean ground beef
1 medium onion, diced
2-3 cloves garlic minced
1/2 cup bell pepper, diced seeds removed
1/2 cup anaheim pepper diced seeds removed
1 jalapeno diced and seeds removed(optional)
dash of salt
1 10 3/4 oz. can cream of mushroom
1 10 3/4 oz. can cream of chicken
1 10 oz. can mild rotel tomatoes, drained
1/2 cup of can milk or regular milk can be used
1/4 tsp garlic powder
1/2 tsp taco seasoning mix(homemade) I have a recipe on my blog
2 1/2 cups mixture of mexican cheeses and cheddar cheese, shredded (I use a mexican mix of cheese)
10 corn tortillas


How to make it:
Preheat oven to 350 degrees. Heat a skillet over medium heat and add the beef and onions. When meat has almost cooked all the way add the bell pepper and sprinkle with a dash of salt. When the meat is brown and thoroughly cooked drain the grease from the pan.
Now In a medium size sauce pan over low/medium heat. Add the cream of mushroom, cream of chicken, rotel tomatoes, milk, garlic powder and chili powder. Stir and cook until the mixture is warm and then turn off the heat.
Cut each tortilla into pieces and dip a few pieces into the sauce mixture. (Does not have to be well coated in the mixture or you will use it all up and won't have enough for the dish) Place 1/2 the tortillas down in a large casserole dish. Then top with half of the meat mixture and then half of the sauce. Sprinkle 1/2 of the cheese over the sauce and then repeat the layers finishing with the rest of the cheese.
Cook for 40 minutes

Monday, June 19, 2017

Teriyaki Steak Rolls


Inexpensive steak cuts are good for this, the marinade will tenderize the meat, also a little pounding helps as well. You can substitute other veggies with this

Servings: 8
INGREDIENTS
1 pound skirt or flank steak
½ cup soy sauce
3 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons honey
1 lime, juiced
1 teaspoon Sriracha sauce, optional
1 bell pepper, cut into matchsticks
1 carrot, cut into matchsticks
½ zucchini, cut into matchsticks
16 asparagus stalks, halved
1 red onion, sliced
Sesame seeds, for serving

How to make it:
In a baking dish with the steak, mix the soy sauce, garlic, ginger, honey, lime juice, and Sriracha sauce (optional).
Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.
Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.
Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.

Roll the steak up over the vegetables and secure it with a toothpick. Soaking your toothpicks will prevent burning.
In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil.
Boil for about one minute, take off the heat, and set aside to use as a glaze.
In a grill pan or on the grill over medium high heat, place your steak roll-ups and cook for 2-3 minutes.
 Flip the roll over and use a heat-safe brush to brush the glaze on each roll.
Cook for about one minute longer and remove from heat. Top with sesame seeds.(optional)

Sunday, June 18, 2017

Hoisin Chicken Stir-Fry



 This is a easy delicious dish; For this recipe you can use many different kinds of veggies, so get creative

What you need:
3 Tbs. vegetable or peanut oil
1 medium onion, cut in half and sliced
1 red bell pepper, cored, seeded, and thinly sliced
1 lb. boneless, skinless chicken breasts, cut into 3/4-inch chunks
Salt and freshly ground black pepper
6 oz. snow peas, trimmed
Crushed red chile flakes
1 to 2 tsp. minced fresh ginger (or 1 tsp ginger spice)
1/3 cup hoisin sauce (recipe link below)
2 Tbs. water
1/3 cup dry-roasted peanuts or cashews(optional)

How to make it:
Heat 2 Tbs. of the oil in a large skillet over medium high heat. Add the onion and cook for 2 to 3 min. Add the bell pepper and cook until both the pepper and onion are browned around the edges, 4 to 6 min. Remove the vegetables from the skillet; set aside. Pour the remaining 1 Tbs. oil in the skillet. Sprinkle the chicken with salt and pepper, add it to the oil, and cook, stirring frequently, so that all sides brown, 2 to 3 min. Stir in the snow peas and sprinkle in some red chile flakes. Add the ginger, if using. Reduce the heat to medium low and stir in the hoisin sauce and water. Simmer for 1 min. to wilt the snow peas and finish cooking the chicken (don’t overcook it). Sprinkle with the peanuts or cashews and serve over rice.

Recipe for my Hoisin sauce here

Sunday, June 11, 2017

Magic Custard Cake



This cake is so delicious it's just magic how good it turns out. It's fun to make and watch how it comes out of the oven.

what you need:
1/2 cup unsalted butter
2 cups milk
4 eggs, separated
4 drops white vinegar
1 1/2 cups powdered sugar
1 tablespoon water
1 cup flour
1 teaspoon vanilla extract
more powdered sugar for the top


Preheat oven to 325 F and lightly butter an 8×8-inch baking dish.

How to make it:
Melt the butter and set it aside to cool. Heat the milk to lukewarm and set aside.
In a medium bowl, beat the egg whites and vinegar until stiff peaks form and set aside.
In a large bowl, beat the egg yolks and sugar until the mixture is pale yellow and falls in a ribbon from the beater. Add in the melted butter and water and beat until fully incorporated, about 2 minutes.
Mix the flour into the egg yolk mixture until fully incorporated. Slowly mix in the milk 1/2 cup at a time by had with a spatula. Mix in the vanilla.
Fold in 1/3 of the eggs whites until mostly incorporated, and repeat with the remaining 2/3, 1/3 at a time. Mix gently, without deflating the egg yolks, until fully incorporated and there are no more big lumps.

Pour the batter into the prepared pan. Bake 45-60 minutes or until the top is golden. I took mine out at 45 minutes and I think it was a tiny bit overdone, but I’m pretty sure the heating mechanism in there is pretty much uncontrolled. Give the cake a gentle shake, it will still jiggle slightly when it’s done. Allow the cake to cool completely before cutting. You can put it in the fridge to expedite the cooling. Dust with powdered sugar before serving. The cake will last for a few days in the fridge, but let it come to room temperature before serving.

Friday, June 9, 2017

Strawberry Avocado Chef Salad


 
Serves 6-8  
An amazingly tasty chef's salad loaded with good healthy ingredients,bold flavors and pretty colors. Perfect for lunch or dinner.

Ingredients
1 lettuce your choice, stemmed and diced(I used bagged spring salad)
1/2 cucumber, diced
6 hard-boiled eggs, diced
1 pint strawberries, hulled and sliced
1 1/2 cups Seasoned Croutons(optional)
1 1/2 cups diced turkey and/or ham or chicken
2 avocados, pitted, peeled and diced

Creamy Cilantro-Green Onion Ranch Dressing
Juice of 1 lemon
1 bunch green onions, diced
1 bunch cilantro
4 oz Challenge Cream Cheese
1-2 tsp sugar
2TB  lime juice
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Instructions
Place lettuce in a large, shallow dish.
Arrange cucumber, eggs, strawberries, croutons, turkey and ham, and diced avocados in strips across the top of the romaine. Drizzle avocados with lemon juice.
In a blender or mini food processor, blend together all dressing ingredients, puree until creamy.

Drizzle dressing over salad just before serving. If desired, garnish with fresh chopped cilantro.