Kung Pao Chicken

I love this mix for a super tasty (and spicy!) Kung Pao Chicken!

One Package as seen above
Follow seasoning packet instructions for sauce.

I add a few different items to my ingredients:

I cook 3 breasts of chicken and chop into pieces
celery chopped
peanuts
green onions
water chestnuts

Saute chicken and peanuts in a little olive oil. Add celery, water chestnuts and onions. Stir fry for about one or two minutes. Add the delicious sauce for about 1 minute or until it has thickened.

Serve over rice.

Love it!

Artichoke Dip

How can something so easy, taste so good.

Artichoke Dip

1 can Artichoke hearts (8 0z?).
1 cup mayo
1 cup freshly shredded parmesean cheese

(you can add all sort of things if you would like such as chopped green chilis, paprika etc)

Chop up the artichokes. Mix in mayo and cheese (leave a little bit to sprinkle over the top). Put in oven safe dish and cook on 350 until bubbly.

Serve warm with pitas (I love those pita chips from Costco), buttered crackers (my fav), or whatever floats your boat.

Cream Cheese Chicken Soup

Anell made this soup for our Mother/Daughter Activity last night. It was so good! And since it remains a bit chilly around these parts, soup might just be the perfect solution to warm you up.

Cream Cheese Chicken Soup

1 small onion chopped
1 Tbsp butter
3 cups chicken broth
3 medium carrots sliced
2 medium potatoes peeled and cubed (I didn't peel mine)
2 cups cooked chicken
2 Tbsp minced parsley (I used dried parsley flakes)
Salt and Pepper to taste
1/4 cup flour
1 cup milk
1 pkg (8 oz) cream cheese cubed

In a large saucepan, saute the onion in butter. Add broth, carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer 15 minutes or until vegetables are tender. Add the chicken, parsley, salt and pepper and heat through. Combine flour and milk until smooth. Add to the vegetables, bringing to a boil. Cook and stir 2 minutes or until thickened. Reduce heat and add cream cheese. Stir and cook until melted.

Chocolate Peanut Butter Cupcakes

I had forgotten all about this recipe until Lauren requested them for the treat she wanted to bring to her class for her birthday. It is from Barefoot Contessa, and as always, it's a winner! Who knew you could make cupcakes without a cake mix? The extra effort really pays off.

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Pork with Sweet Onion Marmellata

My first time posting a recipe on here and I thought I should post one of my fav's.
It's takes awhile for the onions to cook, but in the end it is all worth it.
Enjoy, Ginger

Pork with Sweet Onion Marmellata

Onion Marmellata:
1/4 cup olive oil
4 large onions, thinly sliced (about 3 pounds)
1/4 cup orange marmalade
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon sugar (or more to taste)

Pork Chops:
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 to 6 pork chops
1/4 cup chopped fresh flat-leaf parsley

For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color.
Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator.
About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.

Mango Sweet Rice

I got this recipe from Miranda who got it from Kessa Bowman. It is really yummy with any asian inspired dish, or just as a yummy treat. I just love it!

1/2 cup sugar
1/2 cup water
1/2 cocnut milk

Bring to a simmer for 3 min. Then add 2 cups of cooked sticky rice and 1 cup mango's or any other fruit. Bring to a simmer for 5 more min. You can serve warm or cold.

Broccoli and Cheddar Strudel

This is one of my favorite side dishes. Enjoy!

Broccoli and Cheddar Strudel

1 tablespoon extra-virgin olive oil
6 tablespoons unsalted butter
2 leeks (white and light green parts only), thinly sliced
2 cloves garlic, finely chopped
Two 10-ounce packages frozen chopped broccoli, thawed
Salt and pepper
2 large eggs
16 ounces cheddar cheese, shredded
2 teaspoons Dijon mustard
10 sheets frozen phyllo dough, thawed

1. Preheat the oven to 375°. Line a baking sheet with parchment paper and set aside. In a large skillet, heat the olive oil and 2 tablespoons butter over medium heat. Add the leeks and garlic and cook until the leeks begin to brown, 5 to 7 minutes. Stir in the broccoli, season with salt and pepper and remove from the heat. Transfer the broccoli mixture to a large bowl and let cool for 10 minutes. Wipe out the skillet and set aside.

2. In a small bowl, lightly beat 1 egg and stir into the broccoli mixture along with the cheddar cheese and mustard. Set aside.

3. In the skillet, melt the remaining 4 tablespoons butter. In a small bowl, lightly beat the remaining egg and set aside. Place 1 sheet phyllo dough on a work surface with the short side closest to you; cover the remaining phyllo sheets with a damp kitchen towel. Brush the phyllo sheet lightly with the melted butter, beginning with the edges. Stack 4 more phyllo sheets on top, brushing all but the last sheet with butter. Place half of the reserved broccoli mixture on the short end of the phyllo, leaving a 3-inch border of dough along the sides and bottom. Fold the bottom edge over the filling, then fold in the two sides and gently roll up into a log, brushing the inside flap with the egg to seal the strudel. Repeat with the remaining ingredients to make another strudel.

4. Place the strudels seam side down and 3 inches apart on the prepared baking sheet. Brush the tops and sides with the remaining egg. Bake until golden-brown, 30 to 35 minutes.

Cinco de Mayo Chimichangas!

These are easy, low fat and so yummy (especially day two for leftovers...and I don't like leftovers)

2 cloves of minced garlic
2 medium onions, diced
2 tomatoes, diced
1 tsp. cumin
2 cup cooked chicken, chopped
1 (4 0z) can chopped green chilis
salt to taste
grated cheese

Saute all ingredients and put 2 spoonfuls in center of flour tortilla along with some grated cheese. Fold in 4 sides. Spray generously with Pam. Bake at 375 for 15-20 minutes. You can also fry on both sides and drain on paper towels...not low fat.

Serve with sour cream and salsa