Thai Chicken Stir Fry

First off, I did not eat this.  I made this with zero intention on eating this.  If you know, you know my motto is that I do not eat any food from continent of Asia (nothing personal... I just don't like the flavors or the smells and yes, I have lumped all of the diverse countries that reside there into one general 'the continent of Asia'... if you're offended, get off of my blog... it's why they make vanilla, chocolate, strawberry, and mint chocolate chip ice cream).  Anyway, my co workers took me out last night to celebrate my pregnancy so I felt guilty that I got a delicious meal and Hearn did not so I whipped up this.  He enjoyed it thoroughly and ate the entire bowl as pictured below.

1/2lb boneless, skinless chicken breast, cut into one inch pieces

3 tbsp sherry cooking wine

2 tbsp soy sauce

1 tbsp water

1 tsp cornstarch

1/2 tsp red pepper flakes

1 tbsp EVOO (may need additional)

1 tsp ground ginger

3 cloves of garlic, minced

1 c bias cut carrots

1/2 c frozen peas, defrosted and drained

1 c frozen onion pepper mixture, defrosted and drained

1 c hot cooked rice

In a small bowl, combine sherry, soy sauce, water, cornstarch and red pepper.  Set aside.  Pour oil into a wok pan or large skillet.  Heat over medium high heat.  Add ginger and garlic and cook for 15-30 seconds, stirring.  Add carrots, cook 2-3 minutes.  Add peas and pepper onion mixture and cook for 3-4 minutes.  Remove vegetables from wok and set aside.  Add chicken to wok and cook, stirring 3-4 minutes until no longer pink.  Push chicken to sides of wok.  Stir sauce and add to center of wok.  Cook and stir until thickened and bubbly.  Return vegetables to wok.  Cook and stir for 1-2 minutes until heated through.  Serve over rice.

Smokin' Jambalaya

This is the dish that ended the life of my crockpot.  In the crockpot's defense, I have been using it a lot lately... mostly for Sunday meals because I am scared that if I leave it on while I'm at work, I will come home to a burnt down house and two dead puppies, which would kill me.  The handle popped right off and Eric told me there was no way it could be fixed and that it presented a safety hazard.  (The crockpot has since been replaced).  Anyway, we both agreed that we did not think that shrimp should ever be put in the crockpot again.  It wasn't that it tasted badly, it just made the shrimp tough.  The rest of the flavors were very good and it was a good amount of food for two people with leftovers for Hearn to take to lunch for two days.

1lb boneless, skinless chicken breast, cut into 1 inch chunks, cooked
1lb Hot Italian sausage, crumbled, cooked and drained of excess fat
1-2 tbsp EVOO
1/2 onion, chopped
3 garlic cloves, minced
1 c celery, chopped
1 green or red sweet pepper, chopped
1 14.5oz fire roasted diced tomatoes
1 c chicken broth
1 c vegetable broth
1 8oz jar tomato paste
2 tbsp quick cooking tapioca (a thickener)
1 tbsp Worcestershire sauce
1 tbsp lemon juice
1 hot frying pepper, seeded and chopped
1/2 tsp thyme
1/2 tsp oregano
1/4 tsp salt
1/4 tsp cayenne pepper
8oz frozen peeled and deveined medium shrimp
2 c hot cooked rice

In a large skillet, heat EVOO over medium high heat.  Add onion, garlic, celery, sweet and hot peppers to pan.  Cook until tender.  In a 3 1/2 to 4 quart crockpot, combine vegetable mixture, chicken, sausage, broths, diced tomatoes, tomato paste, tapioca, Worcestershire sauce, lemon juice, and spices.  Cover and cook on low setting for 6 to 8 hours OR on high setting for 3 to 4 hours.  If using low setting, turn to high heat and add frozen shrimp.  Cook an additional 30 minutes.  Serve with rice.

Halloween Candy Graveyard Cookies

I found this recipe online.  It was some my video blogger.  Sadly, I do not have a photo of these cookies because Hearn and I ate a few but then I closed up the container while they were still warm (pregnancy brain I presume) and woke up the next morning to a gigantic glob of chocolate cookie aka non-useable cookie for the tray.  Anyway, they tasted good while they lasted and at least I got all of the leftover Halloween candy out of the house.

1 c total of leftover chopped Halloween candy (I used 1/3 c of chopped Kit Kats, Almond Joys, and Hershey's bars)
1/4 c milk
1 1/2 c flour
1/2 c cocoa powder
1 tbsp baking powder
1 tsp baking soda
pinch of salt
2 eggs
10 tbsp unsalted butter, room temperature
3/4 c packed brown sugar
1/4 c sugar

Preheat oven to 350 F.  Combine flour, baking soda and powder and cocoa powder.  Cream butter, brown and granulated sugar together.  Beat eggs into creamed mixture one at a time.  Add 1/2 flour combination, combine well.  Add milk and the rest of the flour mixture.  Combine well.  Stir in Halloween candy.  Refrigerate dough 10-15 minutes to firm up for easier handling.  Drop large tablespoonfuls of batter onto a greased cookie sheet.  Bake 8-10 minutes.  Cool completely before storing.

Banana Cake with Cream Cheese Frosting

I've been a blog posting slacker as of late.  For the holidays, I made three goodies trays: one for each of our parents and one for a friend who was having a holiday party.  I made a variety of baked goods, which included: Chocolate Chip Cookie Bars, Pumpkin Cookies with Vanilla Glaze, Peanut Butter Blossoms, Homemade Brownies, Graveyard Cookies, and this... Banana Cake with Cream Cheese Frosting.  I've realized through my 'tour of the use of banana in baking' that banana really makes baked goods moist and delicious... and besides, you don't feel as guilty eating a cookie or cake when it has fruit in it... because it's 100% healthy, right?  Right?!?!  Anyway, this was no exception.

1/2 c butter, softened

1 1/2 c sugar

2 eggs

1 c sour cream

1 tsp vanilla extract

2 c all purpose flour

1 tsp baking soda

1/4 tsp salt

2 medium ripe bananas, mashed (about 1 c)

Frosting:

8 oz cream cheese, softened

1/2 c butter, softened

2 tsp vanilla extract

3 3/4 to 4 c confectioner's sugar

Preheat oven to 350 F.  In a large bowl, cream butter and sugar.  Add eggs, sour cream, and vanilla.  Combine flour, baking soda, and salt.  Gradually add into the creamed mixture.  Mix in bananas.  Spread into a greased 13x9 pan.  Bake for 30 minutes or until toothpick comes out clean.  Cool.

For frosting, in a large bowl, beat the cream cheese, butter, and vanilla.  Gradually, beat in enough confectioner's sugar to achieve desired consistency.  Frost cooled cake.  Cover, store in frig.

Spanish Rice Bake

When I first saw this recipe, I printed it but didn't make it for quite a while.  I knew it was something Eric would like but I had doubts about my palate enjoying it based on the ingredients.  Bottom line, if I had room, I would have gone back for a second spoonful but baby Bean is taking up too much room in his residence.

1lb ground beef
1/2 onion, finely chopped
3 cloves of garlic, finely chopped
1/2 c chopped green pepper
1 14.5oz can of fire roasted diced tomatoes
1 c water
3/4 c uncooked brown rice
1/2 c chile sauce (I used Frank's Red Hot Sweet Chili sauce)
1 tsp salt
1 tsp brown sugar
1/4 tsp Cayenne pepper (I added more to my own dish)
1/2 tsp Worcestershire sace
1/2 tsp pepper
1/2 to 3/4 c shredded cheddar (Mexican cheese blend)

Preheat oven to 350 F.  Brown the ground beef and drain off excess fat.  Transfer to a large pot over medium low heat.  Stir in onion, garlic, green pepper, diced tomatoes, water, chile sauce, salt, brown sugar, Cayenne pepper, Worcestershire sauce, and pepper.  Let this simmer (uncovered) for 30 minutes, stirring occasionally.  Transfer to a 2 1/2 quart casserole dish and press down into dish with wooden spoon.  Sprinkle top of shredded cheese.  Bake for 30 minutes until cheese is melted and bubbly.

Kickin' Chicken Chili

I should've used my smaller crock pot for this but I don't know if it's a big deal to use a bigger one than needed.  Ususally, I make chili with rice or have good bread here but we're having a rice dish at some point in this three day week so I opted for whole wheat rolls although in this case, rice may have been slightly more appropriate considering Eric asked, "Where's the rice?"  Anyway, this made 2-3 servings I would assume... I took about a ladle and a half meanwhile Eric took 3-4 and there is about what he took left over.  I would shred the chicken instead next time.

1lb boneless, skinless chicken breast, cut into 1 inch pieces
2 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
1 tbsp EVOO
10 oz of frozen sweet pepper and onion stir fry vegetables
1 1/2 c prepared salsa
1 15oz can cannellini beans, rinsed and drained
1 14.5oz can diced tomatoes with onion and garlic
1/2 tsp Cayenne pepper
1 small can of tomato juice
Sour cream and shredded cheese optional toppings

In a bowl, combine cumin, salt, and pepper.  Toss chicken in spices to gently coat.  In a large non stick skillet, heat EVOO over medium high heat.  Cook chicken in hot oil until lightly browned.  Drain off fat.  Combine chicken, frozen vegetables, salsa, drained beans, tomatoes, and Cayenne pepper.  Stir in tomato juice.  Cover and cook on low setting for 4 to 5 hours or on high setting for 2 to 2 1/2 hours.  Serve with sour cream and cheese if desired.

Banana Nut Brownies

I've been buying bananas in excess again but slightly because I have found a plethora of banana recipes I want to try.  This is called a brownie recipe but I would like to taste more chocolate than you do in this one.  Maybe a handful of semi sweet morsels would help...  Anyway, Eric said he's assuming they are healthy since they contain fruit :)

1 stick butter, melted and cooled
1 c sugar
3 tbsp baking cocoa
2 eggs, lightly beaten
1 tbsp milk
1 tsp vanilla extract
1/2 c all purpose flour
1 tsp baking powder
3 small ripe bananas, mashed
1/4 c chopped nuts
Confectioner's sugar (optional)

Preheat oven to 350 F.  In bowl combine butter, sugar, and cocoa.  Stir in eggs, milk, and vanilla.  Blend in flour and baking powder.  Stir in banana and nuts.  Pour into a greased 8x8 square pan and bake 45 minutes or until the top of brownies spring back when you touch.  Cook on a wire rack.  Dust with confectioner's sugar just before serving if desired.

Two Tone Twice Baked Potatoes

I acquired 10 lbs of Russet potatoes at some point over the past two weeks and now I have to find things to make.  I also hand a few sweet potatoes.  I have to admit I prefer sweet potato fries over twice baked potatoes with sweet potato but these were good too for some different.

1 sweet potato
1 large Russet potato or 2 small Russet potatoes
2/3 c sour cream, divided
1/3 c milk
2 tbsp chives, divided
salt, pepper to taste
3 tbsp butter, divided
3/4 c shredded Cheddar cheese divided
3 slices of cooked bacon, chopped (optional-I happened to have this so I threw it in)

Wash Russet and sweet potatoes and prick all over with a fork.  Bake at 400 F for 60-70 minutes.  Turn oven to 350 F.  Cut off top of Russet potatoes and scoop out pulp into a small bowl.  Add 1/3 c sour cream, all of milk, 1 tbsp chives, 1 tbsp butter, and 1/2 c shredded cheddar cheese.  Season with salt and pepper.  Mash together.  Cut off top of sweet potato and scoop pulp out into another small bowl.  Add remaining sour cream, chives, and cheddar cheese.  Season with salt and pepper.  In each potato shell, scoop Russet potato mixture into one half and sweet potato mixture into the other half.  (There will be additional filling, I typically put this in a small Ramekin and cook with the twice baked potatoes).  Place on baking sheet and bake 20 minutes or until heated through.

Pepperoni Chicken Roll ups

Frying the pepperoni in the pan gives the sauce a nice flavor.  Delish.

2 skinless, boneless chicken breasts (1/2lb each), pounded to 1/4 inch thick
3.5 oz of pepperoni slices (1/2 of a pillow pack of pepperoni), divided
4 tbsp shredded mozzarella cheese
1 c spaghetti sauce
1/2 tsp garlic powder
1/2 tsp Italian seasoning
salt, pepper to taste

Preheat oven to 350 F.  Season flatten chicken breasts with garlic powder, salt, pepper, and Italian seasoning.  Place 4-5 slices of pepperoni and 2 tbsp of cheese on each breast and begin to roll up, using tooth picks to secure.  Heat a medium skillet over medium high heat.  Chop remaining pepperoni and add to heated skillet.  Cook until pepperoni releases some of juices and strain pepperoni out of skillet into spaghetti sauce.  Fry chicken roll ups on each side 5 to 10 minutes until browned and transfer to a prepared baking dish.  Pour spaghetti pepperoni sauce over top and bake 30 to 40 minutes until chicken cooked through.

Banana Crumb Muffins

We've begun to overbuy on bananas lately so instead of repeatedly making banana bread, I've been on the hunt for different banana recipes.  I made Banana Cupcakes with Nutella Frosting last week.  I wonder if I'll run out of banana recipes...  Anyway, I actually preferred these cupcakes over last week's.  The nutella frosting was a little rich for me (I cannot believe I just said that!) but I guess when eat a lot of bland food, anything is too rich for you ;)

1 1/2 c all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas, mashed
3/4 c sugar
1 egg, lightly beaten
1 tsp vanilla
5 tbsp butter, melted
1/3 c packed brown sugar
2 tbsp all purpose flour
1/4 tsp cinnamon
1 tbsp butter, softened

Preheat oven to 375 F.  Lightly grease 10 muffin cups or line with muffin papers.  In a large bowl, combine flour, baking soda, baking powder, and salt.  In another bowl, beat together bananas, egg, sugar, vanilla, and melted butter.  Stir banana mixture into flour mixture until moistened.  Spoon batter into prepared muffin cups.  Fill to top.  In a small bowl, mix brown sugar, 2 tbsp flour, and cinnamon.  Cut in 1 tbsp softened butter until it resembles a coarse cornmeal type mixture.  Sprinkle topping generously over muffin tops.  Bake for 18-20 minutes or until center of muffin comes out clean.

Bacon, Cheese and Pasta Casserole

Not something I would suggest eating if you're on a diet... especially since the cheese sauce used the bacon fat as part of its base.  Either way... bacon and cheese... how could you go wrong?

1/2 lb pasta (I used mini shells but penne or rotini or macaroni would also work)
6 slices
1/2 c panko crumbs
2 tbsp butter, melted
3-4 sprigs of parsley, chopped
1-2 tbsp EVOO
3 garlic cloves, finely chopped
1 tbsp all purpose flour
2 c heavy cream
1/2 c shredded Monterey Jack cheese
1 c shredded sharp cheddar cheese
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 350 F.  Cook pasta according to ale dente directions.  Drain, rinse, and set aside when done.  Cook bacon until evenly browned.  Drain on paper towels.  Reserve bacon drippings.  Crumble bacon into a bowl with panko, butter, and chopped parsley.  Set aside.

Heat EVOO in a medium saucepan over medium heat.  Stir in garlic and cook 5 minutes.  Stir in bacon drippings and flour.  Cook and stir for 1 minutes.  Whisk in heavy cream.  Continue to cook and stir until reduced by 1/3.  Add cheeses, stirring until all cheeses have melted.  Season with salt and pepper.  Stir in pasta.  Transfer to a greased 8x8 square pan or 2 quart baking dish.  Stir in half of the bacon panko mixture.  Top with remaining bacon panko mixture.  Bake for 25 minutes until top is browned and sauce bubbly.