Category Archives: Cooking

Favorite Recipes

A list of Pinterest recipe finds that have made their way into my kitchen permanently:

1. Delicious & Easy French Toast – I was really surprised that the recipe contained flour, but now that I’ve used this recipe I can’t imagine having french toast another way. It really is delicious. I made this for breakfast this morning to make strawberry stuffed french toast. When I’m cooking for 1 or 2 the full batch means I’ll have french toast for days, so I half the recipe.

2. Pretzel Chocolate Chip Cookie Bars – I was made aware of this recipe thanks to Emily before Christmas. I tried several new recipes this Christmas and this was by far my favorite. I’ve made it more than once since then.

3. Baked Sweet & Sour Chicken – This recipe felt really time consuming to prepare, but was well worth it in the end. Tasted like something I’d get at a Chinese restaurant. My mom and dad were here for supper the first time I made it and even my picky father was impressed!

4. Dirty Diet Coke – When I first discovered this I assumed that it was probably an alcoholic beverage, but I was wrong. I can’t imagine having a Diet Coke any other way!

5. Chocolate Eclair Cake – I made this for a staff potluck at work one day, and it’s been requested several times since!

6. Starbucks Copycat Frappuccino – I’m not really a coffee drinker, but do have a weakness for iced or blended (and sweetened) coffee beverages, like those bottled Starbucks Frappuccinos you can by. This is extremely close to the original!

7. Peanut Butter No Bakes – No Bakes were one of the first cookies I learned to make myself, but this recipe has replaced my childhood recipe.

8. Beer Mac & Cheese – This is my go to mac and cheese recipe.

9. Homestyle Chicken & Noodles – I have a weakness for anything chicken noodle. This was like a chicken noodle soup stew.

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lwf2014This post is part of a list-making project called Lists With Friends 2014, an effort to document the year in lists of all types.

The Stuffed Mushroom Cap Burger

My last Thursday in town before I moved home we had our last family BBQ and for the last time (at least for awhile) I made my stuffed mushroom caps. We had decided to have burgers for supper, and were eating the stuffed mushrooms as appetizers. When the burgers came in from the BBQ Tyler had a brilliant idea…

That right there is a stuffed mushroom cap burger. Possibly the greatest food combination since chocolate chip covered oreo cookies.

It required a bit of “smooshing” in order to actually get the whole thing in his mouth.

Mmm mmm good.

Recipe #55: Chinese Honey Chicken

I resisted the urge to join Pinterest for quite a few months because I kept thinking do I really need another social networking obsession? I will admit that I did sign up for Twitter a few months ago but have used it less times than I can count on one hand because nobody I actually know in person even uses it. I got sucked into Pinterest though and am now kicking myself in the butt for not getting sucked into it months earlier! That place is awesome and it’s where I found the recipe for this Chinese Honey Chicken!

Ingredients:

  • 1 ½ lbs boneless skinless chicken breasts (cut into 1” chunks)
  • Oil (for deep frying)

Batter-

  • 4 tablespoons cornstarch
  • ¼ cup flour
  • 1 teaspoon baking powder
  • ½ cup water
  • ½ teaspoon salt
  • 1 egg
  • 1 egg white

Sauce-

  • 1 ½ tablespoons oil
  • 2 teaspoon ginger (minced)
  • 3 tablespoons garlic (minced)
  • 1 teaspoon salt
  • 3 tablespoons honey
  • 1 teaspoon rice wine vinegar
  • ½ cup water
  • 1 teaspoon cornstarch (mixed with 1 teaspoon water)
  • Sesame seeds (for garnish)

Preparation Instructions

In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to sit for at least 30 minutes. Add the chicken to the batter tossing to coat. Heat a deep fryer to 350 degrees. Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels.

To make the sauce heat 1 ½ tablespoons of oil in your wok. Add garlic and ginger and stir fry for 30 seconds.  Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes. Add in the chicken and garnish with sesame seeds. Serve with white rice.

When I picked this recipe I didn’t realize it involved using the deep fryer and I’m scared of the deep fryer. Lucky for me my Mom came home from work right around the time I was ready for that step and I gladly passed that part of the process on to her! While she deep fried the battered chicken I made the sauce and between the two of us supper actually came together smoothly. I think it would have been a different story if I had been tackling this one alone!

We sat down to eat and I asked my very picky father what he thought of the chicken and he said, “I’ve definitely had WORSE in a restaurant.” I’ll take that as a compliment! The chicken had a nice sweet and tangy flavour to it and you could definitely taste the garlic and the ginger. It seemed like the recipe called for so much of each that I cut back a little because I was worried it was going to be too much, but it ended up being a great dish! I used just a splash of regular vinegar in the sauce because I didn’t have any rice wine vinegar and I also left out the sesame seeds because we didn’t have any!

Is this a repeat? It will be if I can conquer my deep fryer fears!