Chicken and Cashews

Ingredients: 

3 tablespoons low-sodium soy sauce, divided

2 tablespoons dry sherry

4 teaspoons cornstarch, divided

1 pound skinless, boneless chicken breast, cut into bite-sized pieces

1/2 cup fat-free, less-sodium chicken broth

2 tablespoons oyster sauce

1 tablespoon honey

2 teaspoons sesame oil, divided

3/4 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped red bell pepper

1 tablespoon grated peeled fresh ginger

2 garlic cloves, minced

1/2 cup chopped green onions (about 3 green onions)

1/4 cup chopped unsalted dry-roasted cashews.

Preparation:

1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; saute 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; saute 2 minutes. Add ginger and garlic; saute 1 minute. Return chicken mixture to pan; saute 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.

Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; saute 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.

Sweet and Sour Chicken

3-5 Chicken breast.

Salt and pepper.

1 Cup cornstarch.

2 Eggs, beaten.

1/3 Cup canola oil.

Rinse Chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper. Dip chicken into cornstarch and coat all the way and then into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. 3 chicken breasts can be in a 9x9 but 5 chicken breasts fits better in a 9x13.

SAUCE: 

3/4 Cups sugar.

4 Tablespoons ketchup.

1/2 cup white distilled vinegar.

1 Tablespoon soy sauce.

1 Teaspoon garlic salt.

DIRECTION: 

Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes.

Old Fashioned Vanilla Ice Cream

1 3/4 C. whole milk.

3/4 C. sugar.

1/8 teaspoon. salt.

2 large eggs, beaten.

1 1/2 C. heavy whipping cream.

1 teaspoon. vanilla extract 1/2 teaspoon. almond extract (optional).

DIRECTION: 

In a heavy bottom pot, combine the milk, sugar and salt. Cook over medium heat till it begins to steam (do not boil). Reduce the heat to low. In the bowl with the beaten eggs, slowly whisk in about 1/2. of the milk mixture to temper the eggs. Pour the egg mixture back into the pot with the milk mixture. Raise the heat to medium low and cook until slightly thickened, about 4-5 minutes. Remove from the heat and place the pot in a big bowl of ice water, stirring to cool the mixture down (you can also put it in the fridge overnight).

When you are ready to make the ice cream, stir in the heavy cream, vanilla and almond extract, if using. Pour the mixture into your ice cream maker, following the manufacturers directions to finish the ice cream. Tightly cover and freeze any leftovers.

Ultimate Southern Macaroni & Cheese

1 lb elbow macaroni, cooked - Alden, drained well.

2 overflowing cups of sharp cheddar cheese, shredded or cut into 1/4 - in cubes.

1 can evaporated milk.

1 tablespoon sugar.

2 eggs, beaten.

Season salt - to taste.

Fresh cracked black pepper - to taste.

Dash or two or three or four of cayenne pepper.

Salt and pepper to taste.

DIRECTION:

In a bowl, mix cooked and well drained macaroni and cheese together.

In another bowl whisk together eggs, milk, sugar and seasoning.

Pour egg / milk mixture over mac and cheese mixture, stir until well incorporated.

Pour into baking dish or tin, cover with foil.

Bake at 350 degrees for about an hour.

Remove foil, turn on broiler - broil top of mac and cheese until golden brown and bubbly..

Lemon Herb Roasted Potato Nuggets

6-8 Large sized russet potatoes, peeled and cut into 1/2 to 2 inch chunks.

Juice of one lemon.

1/4 to 1/2 cup olive oil (butter or other oil will work as well a butter / olive oil combination is very good too.

1/2 teaspoon kosher salt.

1/2 teaspoon cracked black pepper.

1 1/2 tablespoon dried herbs, oregano, thyme and rosemary are good choices.

1 whole garlic bulb broken into about 4 pieces (optional).

DIRECTION: 

Parboil the potatoes in salted water for about 3-4 minutes, no longer.

Meanwhile in a 375 degrees F oven, heat baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.

After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.

Toss together so that the potatoes absorb the lemon juice

Add the salt, pepper, herbs, garlic cloves and olive oil.

Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan: a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or util they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before  the potatoes are finished as it generally cooks faster.

Melt in Your Mouth Chicken

4 boneless, skinless chicken breasts.

1 cup mayonnaise (for a healthier option, use plain Greek yogurt in place of the mayo).

1/2 cup Parmesan cheese.

1 teaspoon seasoning salt.

1/2 teaspoon black pepper.

1 teaspoon garlic powder.

DIRECTION: 

In a bowl, combine the mayonnaise (or yogurt if substituting), cheese, and the seasonings.

Spread the mixture on top of each of the chicken breast.

Place chicken into a baking dish and bake in a preheated oven, 375, for about 45 minutes, or until cooked through.

Serve warm..!!

Chicken Spaghetti

1 lb boneless, skinless chicken breasts.

1 lb Velveeta cheese, regular or Mexican.

1 can (s) rotel tomatoes, regular or hot.

1 lb spaghetti pasta.

1 stick butter.

1 can (s) cream of chicken soup, undiluted.

1 can (s) cream of mushroom soup, undiluted.

1 medium onion, chopped.

1 bell pepper, red or green, chopped.

DIRECTION: 

Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.

Remove chicken when completely done, about 10 to 15 minutes.

Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water.

Set aside the pasta.. Do not rinse.

Melt the butter in that same (empty) pot and saute the onion and bell pepper.

Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.

Add cheese and stir together, mixing well. Add salt and pepper to taste.

Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.

Cheesy Noodle Bake

2 lbs Hamburger Meat.

1 16 oz. bag of Extra Wide Egg Noodles.

1 15 oz. of Ricotta Cheese.

1 16 oz. of Sour Cream.

1 8 oz. can of Hunts Tomato Sauce Basil, Garlic & Oregano.

1 15 oz. can of Hunts Tomato Sauce original flavor.

2 Cups of Shredded Sharp cheese (See below before deciding).

DIRECTION: 

Cook and drain hamburger meat. Then add the sauce's and let simmer. Cook noodles as directed on package. Why noodles cook mix the sour cream and ricotta cheese in a bowl. Once noodles are done drain add to the cheese mixture and combine well. Take a 13x9 pan put some of the sauce on bottom layer noddles, the meat sauce and repeat. Top with shredded cheese. Bake in preheated oven at 375 for 25-30 minutes. Remove let set 5 minutes.

On the 2 cups of Shredded Sharp cheese you may wanna add/substitute Mozzarella & Parmesan.

Sweet Potato Pound Cake

3 cups all purpose flour.

2 teaspoons baking powder.

1 teaspoon baking soda.

1 teaspoon salt.

1/4 teaspoon nutmeg.

1/4 teaspoon mace (optional).

1/4 teaspoon cinnamon (optional).

1 cup unsalted butter (softened).

21/2 cups sweet potato (cooked mashed).

1 cup of chopped pecans.

DIRECTION: 

Preheat oven to 350 degrees.

Grease and dust with flour a 10 tube pan.

Mix flour, baking powder, baking soda, nutmeg, mace and cinnamon in a medium sized bowl. In a large bowl, beat at high speed with electric mixer, unsalted butter, granulated sugar and brown sugar until light and fluffy.

At low speed, add sweet potato and eggs one at a time until well mixed.

Beat flour mixture into the sweet potato mixture. Add vanilla and mix.

Pour batter into Bundt Pan. Add pecans evenly on top of mix. (You can always add more before you bake if you like them a lot) Bake for approximately 55 minutes to one hour and 10 minutes or until a toothpick inserted comes out clean. Check cake at 55 minutes.

Amazing Mini Fall Pumpkin Pie Croissants

2 tubes of refrigerated crescent rolls.

Pumpkin Pie Filling.

1/2 block of cream cheese.

1 cup of canned pumpkin (not pumpkin pie filling).

1 tablespoon pumpkin pie spice.

3 - 4 tablespoons sugar (granulated or powdered).

DIRECTION:

These start with 2 tubes of refrigerated crescent rolls. Roll each crescent roll out and out lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous tablespoon of this luscious pumpkin pie filling.

Beat cream cheese and canned pumpkin together until fluffy and creamy.

You do want to stuff them a little full and they are messy to roll up. Now here is the fun part. Mix together 4 tablespoons sugar and 1 tablespoon pumpkin pie spice and roll each pumpkin pie croissant in it.!

Bake at 375 degrees for 15-18 minutes. These are sweet but not so much so sublime little bites of pumpkin pie heaven that are easy and portable and the perfect addition to any fall celebration. Or even just because.