Wednesday, 14 February 2018

Kung Pao Chicken




This is another recipe from one of my favourite cookbook authors "Pioneer Woman", spicy chicken, peanuts and vegetables scattered over noodles.This dish is easy to put together and well loved by all who try it.



Kung Pao Chicken


Ingredients:

¼ cup soy sauce

2 Tbsp brown sugar

2 Tbsp minced ginger

2 Tbsp sriracha

1 Tbsp cornstarch mixed with 3 tbsp water

2 tsp rice wine vinegar

2 cloves garlic, minced

2 Tbsp peanut oil or vegetable oil

Dried pepper flakes (to your taste)

6 boneless, skinless chicken thighs, diced small

2 stalks celery, very finely sliced

1 large red bell pepper, cut into large chunks

½ cup unsalted peanuts

Cooked lo mein or chow mein noodles, for serving

2 green onions, sliced

Directions:

1. Begin by mixing the sauce ingredients together: Combine the soy sauce, brown sugar, ginger, sriracha, cornstarch slurry, rice wine vinegar and garlic in a bowl.

2. Heat the peanut oil over high heat in a large skillet. Drop in the chili pepper flakes and cook, stirring, for 30 seconds to release the heat. Add the chicken and fry until cooked through, 5 to 6 minutes. Remove the chicken from the skillet. Add the celery and red pepper and cook for 1 minute, then return the chicken to the skillet. Pour in the sauce mixture and cook until the sauce has thickened, a couple of minutes. Add the peanuts and toss together.

3. Serve over noodles and garnish with sliced green onions.

Print Recipe:Kung Pao Chicken

Combine sauce ingredients in a bowl. Set aside.
Cut the chicken thigh meat into bite size pieces.

Heat the oil. Cook hot peppers for 30 seconds and then add the chicken in batches until cooked. 

Remove the cooked chicken to a plate.

Add a little more oil to the pan if needed and cook the vegetables for a couple of minutes.

Return the chicken to the pan. Add the sauce and cook for a couple minutes until the sauce has thickened.


Cook noodles.

To[ with peanuts and green onions. 

Sunday, 31 December 2017

Perogy



This is an excellent recipe. I found it in the Edmonton Journal and it has been my favourite ever since. A single recipe makes about 55 perogies. I always double the recipe. Just remember if you double the recipe you need to divide the dough into four sections. I like to pan fry my perogies after boiling them because they get such a nice crispy exterior. I top with sauteed onions and a dollop of sour cream. Simple but heavenly!

Wednesday, 29 November 2017

Maraschino Brownie Cookies

If you are a fan of brownies and cherries you’ve got to try these cookies. Fudgy, brownie-like cookies topped with a sweet cherry with a drizzle of cherry infused chocolate frosting - YUM!.

Friday, 27 October 2017

Chicken Burritos


I have been making these easy delicious chicken burritos for years and wanting to post the recipe but every time I make them I cannot for the life of me take a good photo. The photos never do the burrito justice. I take from every angle and still I fall short. I decided these are too good to not post because of a photo.I found this recipe in one of my Best of Bridge recipe books.
My son Leelyn could live on these and his face always lights up when he spots the casserole pan full of burritos. In fact, my whole family likes these too. They are filled with a cheesy, creamy chicken mixture and then rolled up into a nice neat package. We like to eat them with all the fixings. Hope you like them too!


Sunday, 15 October 2017

Pumpkin Pecan Baked Brie


I was looking for a Thanksgiving appetizer recipe when I came across a recipe for baked brie using pumpkin butter. I have seen many recipes for apple butter but never have I heard of pumpkin butter. Here in Edmonton you can purchase it at the William Sonoma store in West Edmonton Mall but it is really easy to make and probably much cheaper too. The pumpkin butter is sweetened with maple syrup and brown sugar and pumpkin spice is added for the perfect touch. When you put the brie, nuts and pumpkin butter together with the pastry it is simply heaven on a cracker.