Sweet and Sour Chicken

I have to say that I am not one for much Chinese Food, but I really love this Sweet and Sour Chicken. This recipe is not difficult to prepare, you can make it to feed a crowd and it tastes delicious to boot!

Heat up a large skillet over medium heat. Start with some chicken breasts (use as many as will get eaten), dip them in some beaten eggs and then dredge in flour seasoned with salt and pepper. Shake gently to remove excess.

Add 1/4 inch oil to your skillet and fry those chicken breasts until they are golden and crispy.

Place the browned chicken in a large, shallow casserole. Mix together 1 1/2 cups sugar, 1 cup white vinegar, 6 cubes chicken bouillon, 1 cup hot water, 1 cup ketchup and 6 tablespoons soy sauce. Pour sauce over the chicken.

Place in a cold oven. Heat oven to 350 degrees and bake for 45-60 minutes. Serve over cooked rice. Or you can really go for the gold and serve it with Bacon Fried Rice.

Candy Cane Swirl Chocolate Cookies

Aren't these cookies just adorable? I was thinking about those Peanut Butter Blossom cookies and about all the different flavors of Hershey's Kisses that are available during the holiday season. And I thought that a Candy Cane Kiss on top of a chocolate cookie would be delectable. I was quite happy with the results of my experiment. One thing I didn't anticipate is that these Kisses melt and don't quite hold their shape like the chocolate ones do. So out came the toothpick to finish them off with a flourish. I actually think they look fancier with the swirl. Enjoy!

Candy Cane Swirl Chocolate Cookies

(adapted from Betty Crocker's Chocolate Crinkles)

2 cups granulated sugar, plus more for rolling

1/2 cup vegetable oil

2 teaspoons vanilla

3/4 cup cocoa

1/4 cup butter or margarine, softened

4 large eggs

2 1/4 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 bag Candy Cane Kisses, unwrapped

Mix 2 cups granulated sugar, oil, vanilla, cocoa and butter in a large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.

Heat oven to 350. Line baking sheets with parchment.

Shape dough into 1-inch balls and roll in granulated sugar. Place about 2 inches apart on cookie sheet.

Bake 8-10 minutes, the tops should just be beginning to crack. Remove from oven and immediately press one Candy Cane kiss into the center. Remove to wire rack to cool. Once the Kiss has melted, gently swirl the very top with a toothpick. Let the Kiss set before serving.

I unwrapped my Kisses as the cookies baked, that way I only unwrapped as many as were needed. The rest my kids unwrapped and ate while my back was turned. My batch made 55 cookies.

A Timely Opportunity

I made some cute, delicious cookies today and I will post the recipe for them tomorrow. I promise. Right now though I'd like to direct you to my other blog where you can enter a giveaway for a beaded watch. It's my first giveaway, so I'm really excited about it! Good luck!

Microwave Caramel Corn

I found this recipe in an issue of Family Circle a couple of months ago while I sat waiting for 2 HOURS at my OB/GYN's office. Although the receptionist has always said I was welcome to take any magazines that I'd like from the office, I never have because it always felt weird, akin to stealing. However, after waiting that long I felt a new justification for removing the issue from the office.

I wasn't sure about using the microwave for caramel corn, but it is just as crisp and tasty as caramel corn toasted in the oven. And even though it calls for pretzels and cashews, I'm sure you could come up with several other "stir-in" combinations/substitutes and the results would still be delicious.

12 cups popped popcorn (about 1/2 cup popcorn kernels)
1 cup mini pretzels
1 cup salted cashews
1 cup brown sugar
1/4 cup light corn syrup
1/2 tsp salt
1 cube unsalted butter (1/2 cup)
1/2 tsp baking soda

You'll also need a large paper grocery bag.

In a large (read: huge) bowl combine popcorn, pretzels and cashews. Set aside.

Melt butter in a large, microwavable container, 1 minute. Stir in brown sugar, corn syrup and salt. Microwave for 2 minutes. Remove and stir well. Microwave 2 minutes longer. Remove and stir in baking soda. It will foam up and rise. Carefully pour over popcorn mixture and stir until evenly coated.

Pour popcorn into a large paper bag and fold over the top of the bag. Place in the microwave and cook for 1-1/2 minutes. Remove bag and shake vigorously. Return to microwave for 1 minute longer. Remove from microwave and pour onto a large cookie sheet or parchment paper to cool. Break into pieces when cool.

Then begin Caramel Corn Anonymous meetings because you will be addicted.

The Bun is Out of the Oven

I don't think that I ever mentioned that I was expecting on this blog. But I wanted to explain why I hadn't been posting. I was busy growing this little guy. Isn't he beautiful?
I probably still won't post much for a while. He came by c-section and I'm still healing. But soon, I will be back in the kitchen (minus the barefoot and pregnant reality). Until then...

Double Chocolate Zucchini Bread

Another great way to use those prolific squash.

Double Chocolate Zucchini Bread

2 cups grated zucchini

4 cups flour

1/2 cup cocoa

1 1/2 cups sugar

1 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1 1/2 cups oil

3 eggs

1 1/2 cups milk

2 tsp vanilla

1 cup chocolate chips

chopped nuts (optional)

Prepare two loaf pans by greasing them with shortening. Place a piece of parchment paper in the bottom of each pan and grease the paper also. Place flour in each pan, coating all sides and the bottom. Tap out excess flour.

Grate zucchini, set aside. Preheat oven to 350 degrees. In a large bowl combine flour, cocoa, sugar, baking soda and powder, salt, cinnamon and nutmeg. In another bowl combine zucchini, oil, milk and vanilla. Stir into dry ingredients just until blended. Stir in chocolate chips (and nuts, if desired).

Pour batter into prepared loaf pans. Bake at 350 until toothpick inserted in the center comes out clean, about 75 minutes. Cool on rack 10 minutes, remove from pan and let cool completely.

Stuffed* Zucchini

Maybe where you live zucchini is sparse, but here you'll have a carload of it if you leave your doors unlocked at church. Anyway, here's a great way to put this yummy squash to use.

Here's what you'll need:
1 cup rice (cook according to package directions)
1 onion, chopped
1 lb ground beef
2-8 oz cans tomato sauce (or 1-15 oz can)
1 clove garlic, minced
coarse salt and fresh ground pepper (to taste)
1/2 tsp dried oregano
2 large zucchini squash
grated cheddar cheese (or cheese slices)

Preheat oven to 350 degrees. Start with 2 large zucchini squash and halve them lengthwise. Scoop out the seeds to make a "boat." Place on a large rimmed baking sheet.
Next, take one pound of ground beef, 1 chopped onion and 1 clove minced garlic. Brown them and drain off excess fat.

Stir in tomato sauce, salt and pepper and oregano. Mix well.

Stir in the cooked rice. Then scoop the meat mixture into the squash boats. Add hot water to the bottom of the baking sheet and cover squash with foil. Bake at 350 degrees until zucchini is tender, about 45-60 minutes. (I usually check it after about 30 minutes and go from there.) Remove from oven and sprinkle with grated cheddar. Return to oven just until cheese is melted.

I apologize that I have to picture of the final product...um, we were really, really hungry here that night. Just imagine the above picture with a more translucent squash and covered in melted cheese. Enjoy!

*As an alternative to stuffing the larger, more mature zucchini, I've also done this stovetop style. Use 2-3 young zucchini and slice them into 1/2" half moons. Cook beef in a large, deep skillet and add zucchini during that stage. Stir in remaining ingredients and simmer until heated through. Top with cheese and cover with lid until cheese is melted.