Easy Stir Fry

Easy Stir-Fry

4 cups hot cooked rice
2 Tb soy sauce
2 Tb ketchup
1/2 tsp ground ginger
2 cloves garlic, minced
3/4 lb pork sirloin chops, thinly sliced (or boneless, skinless chicken)
3 Tb canola oil, divided
1 medium onion, sliced into 1/2 inch wedges
4 small sweet red peppers, thinly sliced (or 1 red bell pepper)
1-2 cups loosely packed red cabbage, thinly sliced

While your rice is cooking, mix together the marinade. Mix soy sauce, ketchup, ginger and garlic. Add pork and let stand for 15 minutes.
Heat 1 Tb of oil in large skillet over medium-high heat. Add onions, peppers, and cabbage (or any vegetable - total should be around 3-4 cups) and stir-fry until crisp-tender. Remove mixture from skillet.
Heat 2 Tb oil in same skillet. Add pork, including all the marinade, and stir-fry until cooked. Stir in vegetable mixture. Serve over hot cooked rice.
*the Sriracha sauce is an optional ingredient - one I rarely use but once in awhile I will add a dab of it - just a little because it is really hot! You can add it to the marinade or at the end if you want to add it to taste.

The Perfect Chocolate Chip Cookies

The Perfect Chocolate Chip Cookies
Adapted from The New York Times, David Leite and Jacques Torres

Yield: 1 1/2 dozen 5-inch cookies.

•2 cups minus 2 tablespoons (8 1/2 ounces) cake flour * leave the TBs in for high altitude*
•1 2/3 cups (8 1/2 ounces) bread flour
•1 1/4 teaspoons baking soda
•1 1/2 teaspoons baking powder
•1 1/2 teaspoons coarse salt
•2 1/2 sticks (1 1/4 cups) unsalted butter
•1 1/4 cups (10 ounces) light brown sugar
•1 cup plus 2 tablespoons (8 ounces) granulated sugar
•2 large eggs
•2 teaspoons natural vanilla extract
•1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
•Sea salt
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (about 1/3 cup) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Easy skillet chicken with mushrooms and onions

Cooking time: 25 minutes
Prep time: 5 minutes

Ingredients:

2-4 chicken breasts, pounded to about 1/2 inch
sliced mushrooms (around 1 lb)
1 sliced onion (into thin rings)
1/4 C. butter
paprika
garlic powder
salt
pepper

Melt butter in skillet on medium, *medium/low heat. Sprinkle spices liberally on both sides of the chicken breasts. Arrange chicken in skillet, over butter. Cover and let cook for ten minutes, checking occasionally. Turn chicken and add mushrooms and onion to the skillet and cover for another ten minutes, checking occasionally. Remove chicken when fully cooked, and allow mushrooms and onion to continue cooking and soften.
Serve chicken and mushroom/onion/butter sauce over egg noodles. Serve with a crisp green salad

Honey Lime Chicken Enchiladas

Tb honey
4.5 Tb lime juice
1 Tb chili powder
1/2 tsp garlic powder

1 lb cooked chicken, shredded
flour tortillas
colby or monterey jack cheese, shredded
10 oz. can green enchilada sauce

Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. Bake at 350 for 30 minutes.
Top with sour cream and serve.

Honey Lime Grilled Chicken with Mango Salsa

4 chicken breast halves
1/4 cup honey
2-3 Tbs lime juice
cayenne pepper to taste {I probably used 1/4 tsp}
salt and pepper to taste
hot cooked rice

For the salsa:
2 mangoes, peeled and diced
1/4 cup diced red onion
2 Tbs chopped cilantro
1/4 cup diced red pepper {I used jarred roasted red peppers, fresh would be great though}
1 tsp diced jalapeno {we buy jarred sliced jalapeno so it's always on hand}
3 Tbs lime juice {I buy mine bottled for convenience}
3 Tbs orange or mango juice

To prepare salsa, mix diced mangoes, onion, pepper, jalapeno, cilantro, and 3 Tbs lime juice and orange or mango juice. Set aside to let flavors mix.

Mix honey, lime juice to taste, and cayenne until well blended. Heat 2 tsp olive oil in skillet over medium heat. Cook chicken breasts in oil, season with salt and pepper to taste and drizzle honey mixture over chicken while cooking. It will bubble and create a glaze or sauce in pan while cooking.

Serve chicken breasts over rice with mango salsa on top. Drizzle extra sauce from pan over the top as desired.

Finn's Cafe Traditional Norwegian Waffles

Ingredients: 6 eggs
1 cup sugar
1/4 cup sour cream
1 cup flour
1/8 teaspoon nutmeg
1/8 teaspoon cardamom
1/8 teaspoon dried ginger
cooking spray
waffle toppings

Batter:
Combine 6 eggs and 1 cup of sugar. Whip until firm peaks are formed.
Blend in 1/4 cups of sour cream.
Add 1 cup flour and 1/8 teaspoon each of nutmeg, cardamom and dried ginger; fold in until thoroughly mixed.

Chill batter in refrigerator for at least 1 hour.
Cooking:

Preheat waffle iron and mist with cooking spray (Pam). Gently pour in batter. Cook until golden brown (2-4 minutes).

Traditionally served with sour cream and lingonberries, but also goes great with any of your favorite jams, syrups or butters!

Enjoy

Vinnie's Salad Dressing

1/4 c. Apple Cider Vinegar
1/2 c. Extra Virgin Olive Oil - cold pressed
1 Tbl. Molasses
1/8 c. water
1 Tbl. Brewer's yeast
dash of woschestershire sauce ("if you have it" he says)
2 cloves of finely minced garlic (or to taste)
1 Tbl. Good stone ground mustard
Combine all the ingredients in a jar and shake until combined. Serve by scooping out spoonfuls at a time and drizzling over salad.

Loaded oatmeal cookies

Ingredients
1/4 cup butter, softened
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/8 tsp. salt
1 egg
1 tsp. vanilla
3/4 cup all-purpose flour
3/4 cup rolled oats
1/4 cup flax seed meal
1/4 cup wheat germ
2 oz. dark chocolate, finely chopped
1/4 cup dried cranberries
1/4 cup chopped walnuts, toasted
1. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, cinnamon, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in flour. Stir in rolled oats, flax seed meal, wheat germ, chocolate, cranberries, and walnuts (dough will be a little crumbly).

2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 9 to 11 minutes or until tops are lightly browned. Let cookies cool on cookie sheet for 1 minute. Transfer cookies to wire rack to cool. Makes about 30 cookies

Chocolate Chip Cookies

Ingredients
3/4 cup butter, softened
1/4 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
2-1/2 cups all-purpose flour
3 cups semisweet chocolate pieces or miniature candy-coated semisweet chocolate pieces
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 9 minutes @ 375* or until edges are lightly browned. Transfer to a wire rack and let cool. Makes about 60 cookies.

Brown Bag Apple Pie

Brown Bag Apple Pie
Crust: 1 1/2 cups flour, 1 1/2 cups flour, 1 tsp. salt, 1/2 cup oil, 2 T. cold milk. Combine and mix until blended. Pat into the bottom and sides of a 9 inch pie plate.
Filling:
4 cups slices apples, 1/2 cup sugar, 2 T. flour, 1/2 tsp nutmeg, 1/2 tsp.
Cinnamon. Combine dry ingredients and loss them lightly with the apples, Pour into the unbaked pie shell. Add topping (below).

Topping: 1/2 cup flour, 1/2 cup butter, room temperature, 1/2 cup sugar. Combine and mix with fingers until crumbly. Put the pie in a large brown paper grocery bag. Fold to seal, staple shut. Bake @ 350& for 1 1/2 hours.
Remove from oven and let cool in the bag.

Market Street Lemon-zucchini cookies

3 sticks butter,, unsalted and softened
1 1/2 cups granulated sugar
2 eggs
1 tsp salt
2 tsp baking soda
2 cups zucchini, grated, drained and squeezed dry
2 tsp grated lemon rind (zest)
3/1/2 cups flour
1 1/2 cups chopped pecans
Glaze:
1 cup powered sugar
2 T lemon juice
1 T light corn starch
15 pecan halves for garnish
Heat oven to 350* Lightly oil baking sheet. Place all the cookie ingredients into a large bowl. Mix until ingredients are well combined and a soft dough forms. Scoop the dough into balls the size of a golf ball. Place on sheet and bake 10-12 minutes. Let cool for 15 minutes When cool, spread the glaze on top of each cookie and top it with a pecan half.
Makes 3 dozen

Valentine Red Cake

½ cup shortening

(2) 1 oz. bottles red food coloring

1 tsp. salt

2 ½ cups cake flour

1 ¼ cups sugar

3 tsp. cocoa

1 tsp. soda

1 tsp. vinegar

2 eggs

1 tsp. vanilla

1 cup 2 T. buttermilk

Cream sugar, shortening and add eggs. Make a paste of food coloring and cocoa and add to the mixture. Add vanilla to buttermilk. Sift salt and flour together. Add all to mixture a little at a time. Dissolve soda in vinegar and fold in last. Bake at 375* for 35 minutes.

Icing

Cream: 1 cup butter and 1 cup sugar until fluffy and almost white. Add 1 tsp. vanilla. Blend in the following mixture slowly with a beater: 1 cup milk and 3 T. flour. Cook until very thick like a paste on low heat. Cool and put on cake.

Chile Verde Chicken

6 boneless chicken breasts, flattened

1 small chopped onion

1 cup celery

1/3 cup chopped green chili peppers

¼ cup chicken stock or bouillon

2 cups dry bread crumbs

1 can green salsa verde

Grated cheddar cheese

Lightly brown one side of chicken in a small amount of butter

Remove. Saute onion in butter, add celery, chilies, chicken stock. Simmer about 3 minutes. Toss mixture with bread cubes. Add more stock if necessary to hold together. Divide into portions. Wrap a chicken breast around a portion of stuffing. Secure with skewers. Brush all sides with melted butter. Bake 325* for one hour. Brush with butter and continue to bake another 30 minutes. Remove from oven, cover with salsa and sprinkle with cheese. Bake at 400* for 10 minutes or until cheese melts and sauce is bubbly.

Stuffed French Toast

Cut crusts off the bread of your choice, Place slices on the bottom of 13 X 9 buttered pan. Mix (2) 8 ounces cream cheese with 3/4 cup powdered sugar and 1 tsp. vanilla. Spread on top of the first layer of bread, followed by another layer of bread. In the blender mix: 9 eggs, 2 cups milk, 2 tsp vanilla, 1 tsp. each of cinnamon and nutmeg. Pour over the bread, soak good and cover and refrigerate overnight. In the morning mix: 1/2 cup butter, 2 T. corn syrup and 1 cup brown sugar. Microwave for 3 minutes and pour over french toast, spreading as you pour. Bake @ 375 for 50- 60 minutes.

Best Enchiladas Ever

Chicken Enchiladas
Ingredients:
* 3 pounds boneless, skinless chicken breasts
* 1 16 ounce jar mild salsa
* 1 15 ounce can refried beans (I prefer Taco Bell Fat Free)
* 4 cups shredded cheddar cheese, divided
* 1-2 cans prepared enchilada sauce (I prefer Rosarita red)
* 15-20 flour tortillas, soft taco size
Method:1. In a crock-pot, combine chicken breasts and salsa. Let cook over medium heat for about 6 hours, or 4 hours over high heat. The chicken is done when it can be shredded apart with a fork.
2. Take chicken out of crock-pot and shred the meat. Return the shredded meat to the juices accumulated in the crock-pot.
3. To the chicken add refried beans, 2 cups of cheese and enough enchilada sauce to make a little sauce. The mixture should be easily spoonable and not too thick.
4. Spray a 2- quart casserole with non-stick cooking spray. Spread enchilada sauce in the bottom of the pan.
5. Coat one tortilla with enchilada sauce and spoon about 1/3 cup of chicken mixture on to the middle of the tortilla. Roll the tortilla, like a cigar to loosely hold the chicken mixture in. Repeat with remaining tortilla to fill the pan. Pour a little enchilada sauce over the top to ensure the tortillas will not dry out. Sprinkle cheese down the center of the pan.If fresh, cook the enchiladas at 350 degrees F. for 30 minutes or until the cheese is melted and sauce is bubbly. If frozen, bake at 350 degrees F. for 1 hour covered and 30 minutes uncovered.
This is one of my favorite make-ahead recipes. I love it because for the same effort of one meal I can make at least three. Having these enchiladas in the freezer makes weeknight dinners easy and delicious.Servings: Three 6 person servings
Prep time: 30 minutes active, 5-6 hours inactive
top with lettuce and sour cream and they are amazing!!!!!