Category Archives: Recipes

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!


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


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


  • 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!

Recipe #54: Cheeseburger Macaroni

I love the recipes on Kevin and Amanda. I almost always have all the ingredients on hand, plus most of the recipes are comfort foods – foods that remind me of something my mom or grandma would have made at some time. Because I’m moving I’ve been trying to make a dent in my pantry and this recipe used up a few things I had been waiting to use with just the right recipe.



  • 1 lb lean hamburger meat
  • 1 pkg taco seasoning
  • 1 can Rotel tomatoes and green chilies (or petite diced tomatoes)
  • 2 cups beef broth (or water)
  • 1 cup elbow macaroni

Cheese Sauce

  • 2 Tablespoons butter
  • 2 tbsp flour
  • 3/4 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 tsp salt
  • 1/2 tsp pepper

Preparation Instructions

Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.

Prepare the cheese sauce while the meat simmers. Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

This tasted a lot like Hamburger Helper but with some kick. It was spicier than I imagined it would be, but it was still really good. It would have tasted great with a little dollop of sour cream on top too!

Is this a repeat recipe? Yes!

Recipe #53: Soft Chocolate Chip Cookies

Chocolate chip cookies are my very favorite and thanks to the wonder that is Pinterest I have a brand new source of new recipes, which is where I found this recipe. As soon as I saw that the recipe has vanilla pudding powder in the mix I knew it was going to be good. That is a sure sign that a cookie recipe will taste amazing!


  • 4 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups butter, softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 cup white chocolate chips

Preparation Instructions

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour and baking soda. Stir in the chocolate chips, trying to spread evenly through cookie dough. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

I liked that this made a massive amount of cookies. Something like 4 dozen cookies. I don’t like to mess around with little cookie recipes that only make 12 or so cookies because in my house 12 or so cookies will only last 12 or so hours. The only change I made to the recipe was adding white chocolate chips instead of using all chocolate. The cookies taste a lot like another cookie recipe I use that also has pudding powder in it. There are some recipes that don’t double well and the recipe I had been using is one of those, so I like that these cookies taste the same, but that the recipe produces such a large batch.

Will these cookies grace my table again? I think they might be a new favorite!