Monday, July 27, 2009

Ritz Mints

I saw these demonstrated on The Martha Stewart show a long time ago and finally got around to making them. My kids helped me make these for our Family Home Evening treat - super easy and delicious!

1-1/2 sleeves Ritz Crackers
1 package mint chocolate candy wafers (You can get these at Michaels, Hobby Lobby, etc)

Melt chocolate using instructions on package. Dip cracker in chocolate to coat thoroughly. Let cool on waxed paper.

Watermelon Sugar Cookies

I have to thank my sister-in-law Kapri who showed me these super cute sugar cookies. We loved them! I didn't add enough green food coloring, so the 'rinds' were a little light, but still cute.

-Homemaking Fun

Sugar cookie dough, tinted green
Red frosting
Mini chocolate chips for seeds

Thursday, July 16, 2009

General Tso's Chicken

This one's a keeper. The chicken has a light breading and the sauce is very flavorful; a great mix of sweet and spicy. It was perfect for me, a little too spicy for the kids and Brandon added Sriracha - adjust the pepper flakes to fit the tastes of your family.

- Everyday Food, October 2008

1 1/4 cups long-grain brown rice (I prefer Basmati)
1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced (minced)
2 teaspoons fresh ginger, grated and peeled
3 tablespoons light-brown sugar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
2 large egg whites
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil, such as safflower

Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.

In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).

Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

Spaghetti Carbonara

I tried this recipe the other night and it was a big hit. I recommend preparing and measuring all of your ingredients beforehand since this comes together quickly. Be careful with the egg/cream mixture - you don't want scrambled eggs! Best served immediately.

-Taste of Home Cookbook

8 oz. uncooked spaghetti
1 Tbsp. cornstarch
4 eggs, slightly beaten
1 cup half-and-half cream
3/4 cup chopped onion
2 garlic cloves, minced
2 Tbsp. olive oil
1 cup frozen peas
8 bacon strips, cooked and crumbled (I just cut the bacon in small pieces before frying)
1/2 cup grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. white pepper
Additional Parmesan cheese, optional

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cornstarch, eggs and cream until smooth; set aside.

In a large skillet, saute onion and garlic in oil until tender. Gradually stir onion mixture into egg mixture. Add peas to hot skillet; cook and stir for 1 minute or until heated through. Pour egg mixture into skillet all at once, stirring constantly. (I use a rubber-coated whisk)

Cook and stir over medium-low heat until mixture is just thick enough to coat a metal spoon with a thin film and a thermometer reads 160 degrees, about 5 minutes. Remove from heat.

Drain pasta; transfer to a large bowl. Pour sauce over pasta; toss to coat. Sprinkle with the bacon, cheese, salt and white pepper; toss. Serve immediately with additional Parmesan cheese if desired.

Serves 5