Chicken Sauté with Pear and Ginger

I love this recipe, it tastes wonderful and is easy to make; we ate this again tonight:

bunch green onions

4 boneless skinless chicken breast halves

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

2 teaspoons canola oil

3 tablespoons cider vinegar

2 tablespoons sugar2/3 cup dry white wine, or pear or apple juice

2 tablespoons minced fresh ginger

1 1/3 cups reduced-sodium chicken broth

2 large firm ripe Anjou or Red Bartlett pears, peeled, cut lengthwise into 8 wedges

1 tablespoon cornstarch

1 tablespoon water

1. Chop white portion of green onions; place in small bowl. Chop 1/4 cup of the green portion; reserve for garnish. (Store remaining green onion tops in refrigerator for another use.)

2. Sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken; cook 8 to 10 minutes or until lightly browned and no longer pink in center, turning once. Place on plate.

3. Add vinegar and sugar to skillet; stir to dissolve sugar. Cook 30 to 60 seconds, swirling skillet, or until syrup turns dark amber. Add wine, green onion whites and ginger; bring to a boil. Cook 1 minute. Add broth and pears; return to a boil. Cook 5 minutes or until pears are tender, turning occasionally.

4. In small bowl, stir together cornstarch and water; whisk into sauce. Cook, whisking constantly, 30 seconds or until slightly thickened. Reduce heat to low; return chicken and any accumulated juices to skillet. Gently simmer 1 to 2 minutes or until chicken is heated through. 5. Place chicken on serving platter; surround with pear slices. Drizzle with sauce; garnish with reserved green onion.

4 servings PER SERVING: 260 calories, 6 g total fat (1.5 g saturated fat), 27.5 g protein, 23 g carbohydrate, 60 mg cholesterol, 375 mg sodium, 2.5 g fiber

Glazed Gingerbread Cake

Glazed Gingerbread Cake

Ingredients
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 cup shortening
1/2 cup packed brown sugar
2 eggs
1 cup mild-flavored molasses
1 cup water
1 cup sifted powdered sugar
1/4 teaspoon vanilla
Lemon juice
Crystallized ginger strips (optional)

Directions
1. Preheat oven to 350 degree F. Grease a 10-inch fluted tube pan; set aside.
2. Stir together flour, cinnamon, ground ginger, baking powder, and baking soda in a large mixing bowl; set aside.
3. Place shortening in another large mixing bowl; beat with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add eggs and molasses; beat for 1 minute. Add flour mixture and water alternately to egg mixture, beating on low speed after each addition until combined. Pour batter into prepared pan.
4. Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool for 30 minutes in pan on a wire rack. Remove from pan and cool completely.
5. Combine powdered sugar, 1/4 teaspoon vanilla, and 1 tablespoon lemon juice in a mixing bowl. Add additional lemon juice, if necessary, for drizzling consistency. Drizzle over cake. If desired, garnish with crystallized ginger strips. Makes 12 to 16 servings.

Gingerbread Muffins- I want to try these soon!

Gingerbread Muffins
Ingredients

2 1/2 cups flour
1/2 cup sugar
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves (optional)
1/2 cup Crisco® Light Olive Oil
1/2 cup dark molasses
2 large eggs
3/4 cup buttermilk
1 (16 oz.) container Pillsbury® Vanilla Frosting OR Pillsbury® Lemon Frosting

Directions
HEAT oven to 400°F. Coat 12 muffin cups lightly with no-stick cooking spray.
COMBINE flour, sugar, baking soda, salt, cinnamon, ginger and cloves in large mixing bowl. Whisk together olive oil, molasses, eggs and buttermilk in small bowl. Stir liquids into flour mixture just until moistened. Divide batter evenly into prepared muffin cups, about 3/4 full.
BAKE 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool on rack 10 minutes. Remove from pan and cool completely.

Did you know?

Did you know that Red Velvet Cake was originally red due to a chemical reaction between the cocoa powder and vinegar?

Now, most bakers add red food coloring.

Gingerbread Pancakes- yummo

Gingerbread Pancakes

Ingredients
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs, slightly beaten
1-1/4 cups buttermilk
1/3 cup molasses
1/3 cup strong coffee
3 tablespoons cooking oil

Directions
1. In a mixing bowl combine flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. In another mixing bowl combine eggs, buttermilk, molasses, coffee, and oil. Add to flour mixture. Stir just until combined but still slightly lumpy.
2. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
3. Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, Makes 16 pancakes.

Coriander and Mustard Seed Chicken

I made this again tonight, and I remembered that
this is probably my favorite chicken recipe :)
This recipe is so easy but is very delicious!

Ingredients~

4 chicken breasts or 8-10 chicken tenders
1 tlbs oil- olive or canola, really doesn't matter
2 shallots- or any onion will do, 1 small yellow or red onion
2 tsps coriander seeds (whole seeds)
2 tlbs mustard seeds (whole seeds)
1/4 cup of dry white cooking wine, or red cooking wine, whatever you have handy
1/4 cup water
1 tlbs of apple jelly or apricot jelly
1 tlbs of chopped fresh cilantro (optional)

Directions~
Season chicken with salt and pepper, heat oil in skillet and brown chicken on both sides, about 6 minutes on each side. Remove chicken to a plate.
Cook shallots or onions until carmelized, about 5 minutes. Then add mustard seeds, coriander seeds, wine, water, and bring to a boil.

Return the chicken to the skillet and simmer covered until cooked through, about 20 minutes.

Add jelly and cilantor, stir until jelly is melted. I normally remove the chicken from the skillet, then add the jelly so it is easier to mix, then spoon mixture over the chicken.

Icing for Cookies

I want to try this sugar cookie recipe, today we made gingerbread cookies (we cheated, from a a package that Granny gave us), this icing was good on the cookies! We decorated our cookies with Mike and Ikes that we cut in two!

Powdered Sugar Icing

In a small bowl, combine 2 cups powdered sugar and 1 teaspoon vanilla. Stir in 3 tablespoons milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches spreading consistency. If desired, tint with paste food coloring. Place inside of a plastic sandiwhich bad and cut a small piece from the corner to pipe onto cookies.

Sugar Cookie recipe

Ingredients
2/3 cup butter, softened
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour


Directions
1. Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. If necessary, cover and chill about 30 minutes or until dough is easy to handle.
2. On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using a 4-1/2- to 6-inch cookie cutter, cut dough into desired shapes. Place 1 inch apart on an ungreased cookie sheet.
3. Bake for 8 to 9 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack; cool.
4. If desired, prepare Powdered Sugar Icing. Spread and/or pipe the icing (if using) onto cookies. If desired, top iced cookies with sprinkles and/or candies. Makes 14 to 16 cookies.

Other options:

Candy Windowpane Cutouts

Prepare as directed, except roll dough until 1/8 inch thick and use a 2-1/2-inch cookie cutter to cut dough into desired shapes. Place on a foil-lined cookie sheet. Cut small shapes out of the cutouts' centers. Finely crush 3 ounces hard candy (about 1/2 cup). Fill each center cutout with candy. Bake for 7 to 8 minutes; cool cookies on foil. Makes about 36 cookies.

Sugar Cookie Pizza

Prepare dough as directed. Spread into an ungreased 12-inch pizza pan. Bake for 18 to 20 minutes or until edge is firm but not brown. Cool in pan on a wire rack. Frost with homemade or canned cream cheese frosting and decorate with candy-coated milk chocolate pieces or other small candies. Use a pizza cutter to cut cookie into wedges. Makes 16 cookie wedges.

Meatless Chili for Chili Dogs

We ate this tonight over hot dogs, toasted up the bun with some "butter" on top of the stove, served it with a little mustard or mayo, whichever everyone liked.

1 pound protein crumbles
1/2 cup chopped onion (1 medium)
4 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 15-ounce can tomato sauce
1 15-ounce can red kidney beans, undrained
1 14.5-ounce can diced tomatoes, undrained
3 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions
1. In a 3-quart saucepan stir protein crumbles, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.

2. Stir in Worcestershire sauce, tomato sauce, undrained beans, undrained tomatoes, chili powder, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.

A variation:

Cincinnati-Style Chili: Prepare as above, add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper with the tomato sauce.

To serve, place 1/2 cup hot cooked spaghetti on each of 4 serving plates; make an indentation in center of each portion. Top each serving with some of the chili, 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onion, and/or 1/4 cup additional kidney beans.

Pumpkin shaped rice krispie treats

Here’s what you need to make Pumpkin Shaped Rice Krispie Treats:
1 package (10.5 oz.) of miniature marshmallows
3 Tbsp. butter / margarine
1/8 tsp. salt
Red and yellow food coloring
6 cups of Rice Krispies cereal
Wax paper
3 Small Tootsie Rolls cut in half
Black decorating gel


1. Melt marshmallows, butter and salt in a saucepan, or in microwave for two minutes
2. Add a few drops of red and yellow food coloring to turn mixture orange.
3. Stir in the Rice Krispies.
4. Scoop the orange mixture onto six separate pieces of wax paper.
5. Wrap the wax paper around the mixture and shape it into six pumpkins.
6. Cool for about a half hour then remove the wax paper.
7. Press a Tootsie Roll half into each pumpkin to create the stem.
8. Decorate the pumpkins with black decorating gel. (We bought black frosting by mistake so make sure you buy the gel because it’s easier to decorate with!)

Basic waffles

Waffles
Prep: 10 minutes Bake: per waffle baker directions


Ingredients
1-3/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1-3/4 cups milk
1/2 cup cooking oil or butter, melted
1 teaspoon vanilla
1 teaspoon cinnamon (I added this to ours!)
Directions
1. In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
2. In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
3. Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.
4. Makes 12 to 16 (4-inch) waffles
5. Buttermilk Waffles:Prepare as above, except reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda. Substitute 2 cups buttermilk or sour milk for the milk.

Nutrition Facts
Calories 180,
Total Fat (g) 11,

Egg Foo Young

My dad used to make this for me when I was little, too. Loved it!

6 eggs
2 brocolli stalks, chopped
1 can of water chestnuts, chopped
1 onion, chopped
1 carrot, peeled and chopped
salt, pepper

Mix all ingredients in a bowl, heat 1 tbls oil in skillet, pour 1/4 cup of mixture and cook until slightly brown, flip, cook other side. Serve with soy sauce.

My Dad's Crepes

When I was little, my favorite food my dad made for me were crepes. They were similar to German pancakes as his family is from Germany, his great grandmother came over from Germany and first settled in Davenport, Iowa. Everyone in the family says I look like her :)

This is a recipe that is as close as I can get to the way my dad made it, I never got to ask him.

Adapted from Gourmet magazine, December 2001

Dad's Crepes:

Ingredients:
margarine (no butter in our house, lactose intolerant family members)
1 cup of (lactose free) milk
3 eggs
pinch of salt
2/3 cup all-purpose flour
2 tbls. sugar

Mix together milk, eggs, salt, flour and sugar in a blender until smooth. Melt margarine in skillet.
Fill half of 1/4 cup measuring cup, pour into skillet, coat skillet with batter, cook until crepe is golden brown, around 1 minute, flip and cook other side until golden. Remove from pan, serve crepes with syrup.

Bananas with Maple Syrup

We made some yummy bananas this morning; it would also make a great puree for babies or to top ice cream.

1 banana
1 tbls "butter" (margarine in our house)
1 tbls maple syrup
1 tbls brown sugar

Slice the banana, melt margarine, add banana and cook for 1 minute. Add the maple syrup and brown sugar and cook for one additional minute. Serve warm!

Tortilla Hold the Soup- RR

JoElle and I were watching Rachel Ray's talk show together and saw this recipe, instead of using the noodles, we subbed corn tortillas, salsa, and pickled jalapenos. It was delicious! Oh yeah, we omitted the peas Rachel used, the fam does not like peas!!

Since becoming vegetarian, I have taken out the "chicken"

Tortilla Hold the Soup

Ingredients:

2 tablespoons EVOO - Extra Virgin Olive Oil
1 medium onion, thinly sliced
2 to 3 carrots, cut into matchsticks
4 to 5 ribs celery from the heart, cut into matchsticks (including the leafy part)
2 small zucchini, cut into matchsticks
Salt and ground black pepper
1 pound extra-wide egg noodles (or corn torillas!)
1 tablespoon margarine (no lactose allowed for family meals in our house!)
1/2 cup (about a handful) flat-leaf parsley, chopped (cilantro if you are making Mexican style soup)


Preparation:

Bring a large pot of salted water over high heat for the egg noodles.

Place a large skillet over medium-high heat with the EVOO. Add the onion, carrot and celery to the pan, and cook until the veggies begin to get tender, 3-4 minutes. Toss the zucchini into the pan along with some salt and freshly ground black pepper, and cook another 2-3 minutes until all the veggies are tender.

While the veggies are cooking, drop the noodles into the boiling water and cook to al dente according to package directions. Drain the noodles and return them to the pot they were cooked in. Add the butter and parsley to pot and give everything a good toss to melt the butter and coat the noodles.

To serve, spoon some noodles into bowls and top with the chicken and veggie mixture.
(For Mexican-style: warm the tortillas in the microwave, spread with margarine, cut up and add veggie mixture, salsa and jalapeno peppers to serve)

Chocolate Chip Muffins

JoElle has been begging me all week to make something with chocolate chips- she finally decided they should be cupcakes rather than cookies, so we found this recipe and we are making it right now!


Chocolate Chip Muffins
(12 servings)

2 cups all-purpose flour
1/3 cup light-brown sugar
1/3 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup butter -- melted and cooled
2 eggs - beaten
1 teaspoon vanilla
1 package (12 oz) chocolate chips
1/2 cup walnuts or pecans -- chopped
Preheat oven to 400 F. and grease up twelve muffin cups.

In a large bowl, stir together flour, sugars, baking powder, and salt. In another bowl, stir together milk, eggs, butter, and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chips and nuts.

Spoon batter into muffin cups; bake 15-20 minutes, or until a knife inserted in center of one muffin comes out clean. Remove muffin tin to wire rack; cool 5 minutes and remove from tins to finish cooling.

Serve warm.

Chinese Dumplings- My Dad's recipe

Also known as "Potstickers"

My dad taught me how to make these when I was a teenager by taking me to the store with him, helping me shop for the items, and then having me chop everything and then we would assemble them together. When Tim was over, he would help us, also!

Ingredients:

1 bunch of green onions (use all parts)
1 head of Bok Choi
2 cans of water chestnuts
2 large portabello mushrooms
2 lbs of ground pork, ground turkey, or ground sausage (any combo of the three, whatever is
avail)
little bit of sugar
pinch of salt
several shakes of teriyaki sauce
several shakes of oyster sauce
some cornstarch
Raviloi wrappers / wonton wrappers or eggroll wrappers (will have to cut these into 4's)

Chop all ingredients finely, preferably in a food processor (much faster!), add sugar, salt cornstarch and sauces in with veggies and meat in a large bowl and mix together with your hands.

Set out 15 wonton wrappers on counter, add dollop of dumpling mixture and bring up all sides to partially close the dumpling. Set into bamboo steamer that has been sprayed with Pam or wiped down with margaring. Steam over boiling water for 15 minutes. Stack two bamboo steamer's full of dumplings.

For sauce:

half part teriyaki sauce mixed with half part of soy sauce, add some sugar and 1-2 jalapenos, deseeded for less heat.

Serve dumplings with sauce and enjoy!!!