Chicken and Pea Pod Stir Fry

Ingredients:

2.5 cups cooked and cubed chicken 

1.5 sliced carrots

1 zucchini  sliced(optional)

2 c  fresh snow or sugar snap  pea pods

1/4 c diced onion or green onions

2 tsp  fresh ginger or  grated ginger root 

Sauce :

2 T cornstarch

1T sugar

1 c water

1 T low salt soy sauce( liquid aminos)

peanuts (optional)

Directions:

Mix sauce ingredients in a bowl and set aside

Cook chicken in  1 T oil.  Put cooked chicken aside.  Then cook carrots in oil for 3 minutes  cover and stir.  add pea pods , onions, zucchini and ginger.  Cook 3-4 minutes until vegetables are crisp-tender.

Stir in sauce mixture and cooked chicken.  Cook stirring until mixture thickens and is thouroughly heated.   add peanuts(optional)  Serve over rice.

 Chicken Rice Casserole  Chicken and Rice – super easy dinner recipe! Chicken breasts, rice, cream of chicken soup, cream of mushroom soup, chicken broth, onion soup mix. Mix everything in the baking dish and pop in the oven. 

Ingredients 

• 4 boneless, skinless chicken breasts (dad uses 2 chicken breasts chunked up)
• 1 (10.5-oz) can of unsalted Cream of Chicken Soup
• 1 (10.5-oz) can Unsalted Cream of Mushroom Soup
• 3 cups chicken broth
• 3 cups regular white rice, uncooked
• 1 package onion soup mix
• 2 cups frozen broccoli (optional)

Instructions 

• Preheat oven to 350. Lightly spray a 9x13x2-inch baking dish with cooking spray.
• Pour cream of chicken soup, cream of mushroom soup, chicken broth, rice and onion soup mix in bottom of baking dish. Whisk together. (you can do this in a bowl and pour it into the baking dish if you prefer)
• Place chicken on top of rice mixture. Mis in broccoli
• Cover tightly with foil and bake for 1 hour 15 minutes to 1 hour 30 minutes.

 Best Bran Muffins 

Ingredients

• 2 cups of Bran Flakes
• 1 cup buttermilk
• 2 eggs
• 1/3 c oil 
• 2/3 cup light brown sugar , packed
• 1 cup  grated carrots , grated on small/medium size holes
• 1 cup chopped pecans, optional
• 1 cup raisins
• 1 Tablespoon vanilla extract
• 1 1/4 cup all-purpose flour
• 1/2 t salt 
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Instructions

• Preheat oven to 375 degrees. Line a standard muffin tin with paper liners or grease with cooking spray.
• Add raisins to a small bowl and soak them in hot water for 10 minutes, to allow them to plump.  Crush Bran Flakes.( 1 1/2 cups after they have been crushed) Then mix together Bran Flakes  and buttermilk, let stand 5 minutes.
  
  
• Grate the carrots and chop pecans (if using) and set aside.
  
  
• Add egg, egg white, oil, sugar and vanilla to a mixing bowl and mix by hand until combined. Stir in bran mixture. Stir in carrots, nuts, raisins.
  
  
• Stir together flour, salt, soda, and baking powder, then add to the batter, stirring just until combined (don’t over mix!).
  
  
• Divide batter among muffin tins, filling them full. Bake for 25 minutes or until a toothpick inserted in the center comes out clean
• Allow to cool for a few minutes in the pan before removing to a wire cooling rack to cool completely.

Chicken Ratatouille

 INGREDIENTS

• 1.5 lbs boneless skinless chicken breast cut into bite-size pieces
• 2 tablespoons olive oil divided
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1.5 teaspoon Italian seasoning
• 1 small yellow onion
• 2 garlic cloves minced
• 1 medium green pepper
• 2 - 3 medium zucchinis  sliced
• 1- 32 oz. can crushed tomatoes
• 1 tablespoon chopped parsley

INSTRUCTIONS

• Start by heating up oil in large saucepan. Add chicken, season with salt and pepper and cook until no longer pink.
• Add 1 teaspoon of Italian seasoning and cook for 2 more minutes. This way you chicken will be flavorful. Remove onto a plate and set aside.
• Heat up more oil in pan, add garlic, onion and green pepper and saute until the onion is almost translucent.
• Add zucchini,and chopped tomatoes. Season with Italian seasoning, salt and pepper. Cook until tender.
• Add crushed tomatoes, chicken broth and cooked chicken, stir well and simmer for 5 to 10 minutes. Season with salt and pepper to taste and serve with rice , mashed potatoes, pasta and or cauliflower rice. 
• opt add  t of sugar to cut acid if needed.

Thai Coconut soup

 

Applesauce Cookies

 

Ingredients:

1/2 c. shortening

2 eggs

1 t. soda

1/2 t. cinnamon

1/2 t. cloves

1/2 t. nutmeg

1/2 t. salt

2 c. flour

1 c. brown sugar

1/2 c. white sugar

1c. applesauce

1 pkg semi sweet chocolate chips (mini chips work great too)

1 c nuts (opt)

 Preheat oven to 400°.  Combine applesauce and soda.  Mix sugars, shortening and eggs.  Add applesauce mixture. Add flour spices and salt that have been sifted together.  Add chocolate chips and nuts.  Drop on a greased cookie sheet.  Bake for 9-12 minutes.  These cookies are soft.  Makes about 4 dozen.

Crockpot Thai Chicken Curry

 Crockpot Thai  Chicken Curry

1-2 Cups Chicken broth

2-4 T Thai red curry paste

1 T soy sauce

1 T sugar

1 T Minced ginger

3 cloves minced garlic

1 lb chicken breast or thighs,  cut into bite size pieces

1 zucchini,  cut into 1 inch cubes

1 med onion chopped

14 oz can coconut milk

1 large bunch kale or spinach, cut into small pieces

Put all ingredients in crockpot( not kale or coconut milk)   Set crockpot on high for 4 hours.     After 4 hours, stir in coconut milk and kale.   Thicken with flour.

SERVE over rice

More spice?  Add chopped chili peppers.

Garnish   lime, cilantro  optional.

Silver Dollar City Ginger Cookies

 These cookies are amazing.  This recipe is a knock off of the Ginger/Molasses cookies you can buy at Silver Dollar City.

Ingredients:

2 C Flour

1 t. cinnamon

1/2 t. cloves

3/4 c shortening

2 T molasses

1 t baking soda

1 t ginger

1/2 t salt

1 c sugar

1/4 c sugar set aside for rolling cookie

1 large egg

Cream shortening and  sugar.  Add molasses and egg. Mix dry ingredients together and  slowly mix with wet ingredients. Shape into balls( med ice cream scoop and roll in the 1/4 c of sugar, then slightly flatten.  Bake 12 cookies on a parchment lined  cookie sheet.  Bake 350 degrees for 15 minutes.  These are thick cookies and so delicious.

Indian Butter Chicken

 Ingredients:

Pan fry chicken and cube. 

Saute: 1/2  chopped onion in 1 cube butter with

2 cloves minced garlic until tender.

Sauce:

2 cans  14.5 oz crushed tomatoes

1 can  12. oz  mild Rotel tomatoes

6 oz tomato paste

1/2 c brown sugar

1 T Garam Masala

1 t curry

1 t tumeric

1/2 t  cumin (optional)

1/2 t ginger

2 t lemon juice

1/2 c chopped cilantro(optional)

1/2 t black pepper

Salt to taste

Blend onions, garlic and butter with  the sauce in a blender until smooth. 

Return to pan  and add cubed chicken and let simmer about 20 min on low.    Add 1 cup or more of heavy cream before serving.  Serve over rice.  When starting your rice you can add 1/2 t fennel.  When rice is cooked, fluff rice and add add slivered carrots,  and peas.  Serves 6-8  Serve with Naan, Pakora  and or Vegetable Korma.

Chocolate Orange Jelly Sticks

 One of our favorite traditions at Christmas is our Candy Table, inspired by Elsie Jean "Gale" Thackeray. We love orange sticks.  Lately for us in the midwest we have a hard time finding these Orange Sticks and Red Vines rope licorice.  Dad has mastered the Jellied Orange Stick.  So good.

HOMEMADE CHOCOLATE ORANGE STICKS  

• 3 Tbsp unflavored gelatin (I used 4 of the little packets)
• 2 cups sugar
• 1/2 cup hot water
• 1/2 cup cold water
• 2 Tbsp frozen orange juice concentrate
• 2 Tbsp lemon juice
• 1/2 tsp lemon extract
• 1 tsp orange extract
• 5-6 drops orange food coloring
• 12 oz milk chocolate 

1. Soften the gelatin in cold water and set aside.
2. Combine sugar and hot water, stir until dissolved.  Bring to a boil in a saucepan over medium-high heat.  Add the gelatin mixture and slowly boil on medium-low heat for 20 minutes. Remove from heat and add the remaining ingredients.
3. Pour into well-greased 9X13
4. Let stand over night  cut into narrow rectangles and then dip into melted chocolate.   

Marshmallows

Dad has become quite the expert at making homemade marshmallows.  Plain, crushed peppermint, and dipped in chocolate to eat or melt inside 2 graham crackers to have a yummy S'more. Try dropping one of these fluffy mallows into a cup of hot chocolate...amazing goodness.

INGREDIENTS

•  Neutral flavored oil, for greasing the baking dish
• 3 envelopes unflavored gelatin
•            1 1/2 cups sugar
• 1 cup light corn syrup
• ¼ teaspoon  salt
• 1 tablespoon  vanilla extract
•          1/4 c powdered sugar mixed with 1/4 c. cornstarch 

PREPARATION

1. Lightly oil an 8-by-8-inch baking dish. Combine gelatin with 1/2 cup cold water in the bowl of a stand mixer fitted with the whisk attachment. Set aside while you prepare the syrup.
2. In a medium saucepan, combine the granulated sugar, corn syrup, salt and 1/2 cup cold water. Stir the mixture just enough to combine the ingredients then cook over medium-high heat, swirling the pan occasionally, until the mixture reaches 240 degrees on a candy thermometer, about 10 minutes.
3. With the mixer on low speed, carefully pour hot syrup into gelatin mixture and mix until gelatin is dissolved. Add the vanilla  extract.
4. Turn the mixer to high and whip the batter until it is very thick, stiff and opaque, about 10 minutes. Pour the mixture into the prepared pan and spread it with a knife.
5. Let sit uncovered until firm, about 4 hours at room temperature or 2 hours in the fridge.
6. Sift a generous amount of confectioners’ sugarwith cornstarch onto a work surface, use a knife to cut around the edges of the pan and unmold marshmallow onto the sugar. You will have to pull it out of the pan with your fingertips; it will be very sticky but will pull out in one piece. Dust the top of the marshmallow with confectioners' sugar and use a long, sharp knife to cut the marshmallow into roughly 1 1/2-inch cubes. Clean and dry your knife periodically throughout this process when it gets too sticky. 
7. Toss the cubes in the confectioners’ sugarmixed with cornstarch to make sure they are coated on all sides and store them in an airtight container for up to 4 days.

Tip

• Variations: Add 1 teaspoons of peppermint extract for peppermint marshmallows. Leave out vanilla extract for a pure peppermint flavor. At this time if you want add crushed peppermint. Dip in melted milk chocolate and let dry for chocolate covered marshmallows.

Clotted Cream British Topping

 

When Dad and I were in England we found a new love for crumpets(alot like an English Muffin) with jam and a dollop of clotted cream on top.  

Ingredients

• 2 c heavy cream (not ultra-pasteurized)

Instructions

Day 1

• Preheat your oven to 170-180F.
• Pour the cream into a shallow casserole dish or glass baking dish. (The cream should only come up the sides about 1-2 inches. The key here is to have a lot of surface area.)
• Place the cream in the oven for 12 hours, uncovered. (This works great overnight.**)

Day 2

• After heating for 12 hours, the cream will develop a skin. Carefully remove the dish from the oven and let it cool to room temperature. Once cool, cover the dish and refrigerate it for 8 hours (or overnight again).

Day 3

• After chilled, gently skim the thick layer of clotted cream from the surface, leaving the thinner liquid behind. (It will feel like you’re pulling a layer of slightly softened ice cream from the top of a layer of milk*. The skin in fine, it will soften as it is mixed into the cream.)
• Gently stir the skimmed clotted cream to create a smooth texture. (If your cream is too thick for your liking, you can always stir a little bit of the thin liquid back into your cream, until it reaches your desired consistency.)
• Store the clotted cream in a sealed container in the refrigerator for up to two weeeks. (Clotted cream can also be frozen and thawed in the refrigerator, if desired.) 

Porcupine Meatballs

 Meatballs

2 lbs groundbeef

1 c jasmine/basamati rice

1 diced onion

1 diced green pepper

1 large clove garlic minced

3 T chopped Parsley

1 t Italian Seasoning

2 eggs

1 1/2 t salt

1/2 t pepper

Sauce

2 15oz cans of tomato sauce

1 1/4 c chicken broth

2 t worchestershire

1 T chopped parsley

shredded mozzerella cheese  for serving(optional)

Mix meatballs and shape into balls.  Put  in 9X13.  Cover with the sauce and bake at 350 for 1 hour.

You can brown in a skillet  carefully turning and simmer in skillet with sauce for about 30 minutes. 

Macaroni Salad Kerry Style

 

8 oz Pasta/or Ditalini Pasta (cook and drain)

3/4 cup finely diced green or red pepper

1/3 c finely sliced celery

1/3 c finely diced red onion

1 c frozen  petite peas

 1/2 c small cubed cheese 

1/2 c sweet pickle relish

Dressing

3/4 c mayo

1/4 c sour cream

1 T red wine vinegar( can use white or apple cider)

1 T sugar

2 t dijon mustard

1/4 t salt

1/4 t ground black pepper

1/8 t garlic powder

Mix and cover and let chill for about an hour.

Dads White Bread/ Rolls/Cinnamon Twist Bread/Silver Dollar City

 

2 c. warm water or 440 grams (use dry cup ....it is  best if you weigh grams)

3/4 c. sugar or 150 grams

1 1/2 T. Yeast

2 t. salt

1/2 c. oil or 100 grams

800 grams of bakers flour (Must weigh out the flour in grams)( this step is crucial) He buys Bakers flour from Sams Club.

Dad recommends using the grams especially for flour.  Must use 8X4 pans .

1. Mix warm water (weigh in grams), sugar, oil,  and yeast into bowl, allow to rest for about 10-15 minutes (it will be frothy).

2. Add in salt, and flour and mix.

3. Knead for 5-6 minutes with the Kitchenaid/Bosch or any bread mixer.Dont skimp on this knead time...it matters. It is important not to add extra flour at anytime .  

4.    Drizzle a little  oil around bread dough in its bowl  dad uses  the kitchen aid bowl he made it in, and work it around with a rubber spatula. Allow bread to rise covered,( dad uses a clear shower cap which he buys in bulk. He puts it into an oven that has been heated to 100-110 degrees or "proof  oven setting"and turn off oven  let bread  double in size. (about an hour) Punch down with rubber spatula, and let rise again for about 30 minutes then punch down again with rubber spatula. and knead  by hand (30-45 seconds)( to knead out all of the air pockets) He does this in the air.  He does not knead on a  floured counter top .

5. Divide into  2 equal parts ( Dad weighs dough about 710 grams or 25-26 ounces each). Dad does not roll out his bread dough, he works each  of the 2 pieces  with his hands and makes it into a tight loaf working out any air bubbles and tucks dough under.  Place in two in well-greased loaf pans that are lined with  pan sprayed parchment paper.  The size of loaf pan will  make a difference.  Use 2- 8 X 4 loaf pans, this size pan helps loaf rise and make a nice size tall loaf, instead of flat.

6.  Allow to rise uncovered for an additional 30 minutes in the previously warmed oven. Do not let bread rise above the pan top in the warm oven.  When it reaches the top of pan take it out and preheat the oven.  It should rise to about 1 inch above the pan top while oven is preheating.

7. Bake in preheated 350 degree oven for approx 35 minutes (it will be golden on the top.  

8.  Lightly butter top, to make top look shiny.  Let sit in pan to cool for 5 minutes  then put on cooling rack .

Variation  Silver Dollar City/Dollywood Cinnamon Sweet Bread

  Silver Dollar City/Dollywood Cinnamon Sweet Bread

Grease 3 small size loaf pans.  I use foil loaf pans  3X7.  Preheat oven to 350 degrees.

Divide bread dough into 3 pieces. (Dad weighs the dough to make it uniform loaf size.)  Shape into a loaf.  Use kitchen scissors and cut bread but not into pieces, do not cut through to bottom.  Gently  roll  cut dough loaf  in melted butter, I use 1/2 stick melted butter for the 3 loaves. Then  roll dough loaves in 

 3/4 c brown sugar

 3/4 c white sugar 

 1 T cinnamon

 Arrange in pan so it is uniform,  Sprinkle remaining  cinnamon brown sugar mixture on top of loaf, and bake 30-35 minutes.

Glaze with powdered sugar frosting

 1 cup powdered sugar

 1/2 t. vanilla 

1 T butter melted,

 water (until thin like a glaze)

Dad uses this bread dough recipe for all rolls, loafs and cinnamon twist bread.

Raisin Pecan Oatmeal Cookies

1.5 c pecans toasted and chopped
2 sticks  unsalted butter, room temp
1 c dark brown sugar
1 c sugar
2 extra large eggs, room temp
2 t pure vanilla extract
1.5 c flour
1 t baking powder
1 t ground cinnamon
1 t salt
3 c old fashioned oatmeal
1.5 c raisins

Preheat oven to 350°.  Toast pecans on cookie sheet in preheated oven for 5 minutes, until crispy.  Cool and chop.
In mixer beat sugars and butter until light and fluffy .   With mixer on low, add eggs 1 at a time. Then add vanilla.
Sift flour, baking powder, cinnamon and salt together and add slowly to batter in mixer.  Add oats, raisins,  and pecans.  Mix

Drop from a 2 inch cookie scoop on a parchment lined cookie sheet.  Flatten slightly with a damp hand.  Bake for 12-15 minutes, until lightly browned.  Cool on wire rack.

Chocolate Chip Butter Pecan Cookies

Ingredients:

2 T unsalted butter

1 cup chopped pecans

2 sticks unsalted butter, melted

2.5 c flour

1 t salt

1 t baking soda

4.5 T sugar

1 c light brown sugar

1 large egg

1 large egg yolk

2 T buttermilk or whole milk

1.5 t vanilla

1 c semi sweet chips

Melt 2 T butter in skillet and  toast pecans about 5 minutes.  Remove from heat and set aside.

In mixing bowl whisk together flour, soda and salt.

Melt 2 sticks butter in microwave and add sugars. Mix in mixer.  Add egg and egg yolk, milk, and vanilla.  Mix

Stir flour mixture by hand until just combined.

Stir in pecans and chocolate chips.

Cover and chill at least 1 hour.  Overnight is best.

Preheat oven to 375°  Use parchment lining or silpat.  Use cookie scoop and bake 9-11 minutes until cookies are golden brown.

Let sit on cookie sheet for abt 2 minutes then transfer to wire cooling rack.

You can scoop thes cookies and freeze on a cookie sheet.  When frozen pop in a zip lock bag and save for hot fresh cookies at anytime.  Let thaw a bit before baking at 375° until golden brown.

Filled Cookies

These are Kerry's favorite cookies.  His mother made them especially for him.


Filling:  Put all ingredients in a sauce pan, and cook until thick.  Add chopped nuts.

1 c raisins, chopped
1/2 c or less of sugar
1 T flour
1 T lemon juice
1/2 c water
1 c chopped pecans, toasted

Sugar Cookie Dough:

4 c flour
1 t baking powder
1/4 t salt
1 t vanilla
1/2 c less 3T milk

1 t soda
2 eggs, beaten
1 1/4 c sugar
1 c butter

Sift flour, baking powder, and salt together.  Cut butter into flour mixture. Mix sugar, beaten eggs, soda, vanilla, and milk.  Mix with flour mixture. Chill, roll out on floured surface 1/8" thick and cut into 2 1/2 inch circle.  Put a teaspoon of filling in each circle.  Top with another circle. Pinch edges together and bake at 350° for 10-12 minutes or until light brown. Cool and then frost with Brown Sugar Caramel Frosting.

Brown Sugar Caramel Frosting:

7 T  butter
2/3 c brown sugar
1/4 c milk
2 1/4 c powdered sugar
3/4 t vanilla

Melt butter in a small pan over medium heat. Stir in the brown sugar. and cook until sugar dissolves.  Add milk.  Stir in powdered sugar and vanilla.  Beat well.  If the mixture appears to thin add more powdered sugar.

Kim's Sauce

We love this dipping sauce it is well known from a Chinese restaurant " Kims" in Medford, Oregon but is now closed. Our first encounter was dipping egg rolls in it. One day Elsie and Kerry spent hours trying to recreate this sauce. Now that we have found it we put it on everything. Salads, sticky rice, any Chinese food, Japanese foods like Teriyaki chicken.

"Kims Sauce"

Submitted By Mom

2 1/4 c. canola oil
3/4 c. apple cider vinegar
1 c. ketchup
1 1/2 t dry mustard
1/2 t salt
1/4 c liquid egg substitute(do not use raw egg)
1 cup sugar

Chill all ingredients(but sugar) in refrigerator for about 1 hour before mixing. Combine first six ingredients in a blender; blend well. Gradually blend in the sugar .Blend until the mixture emulsifies. Store in refrigerator. Makes 1 quart.
Yum Yum !!!

Sticky Rice

This type of rice is called Sweet rice, sticky rice, Malagkit or glutinous rice. It does not contain gluten, but is named due to its sticky properties. It is grown in Northern Thailand and Laos. It comes in short grain and long grain.  You can buy sweet rice in grocery stores or Asian Markets.


Ingredients:

3 3/4 c water
2 cups sweet rice
1 t salt

Rinse rice.  Cook in "one pot" on rice setting or on stove top.

Stove top method:
Boil water, add rice and salt.  Cover pot and reduce heat.  Simmer for 20 minutes.


Dip in "Kims Sauce" or Fish oil sauce, or your favorite sauce.