Thursday, September 10, 2015

Honey Sriracha Chicken

Honey Sriracha Chicken

1 cup water
2-3 tablespoons Sriracha (I used 2 heaping)
5 tablespoons Lite Soy Sauce
1 teaspoon minced garlic
1/4 cup sugar
3 tablespoons honey
2 tablespoons cornstarch
2 tablespoons water
3-4 boneless skinless chicken breasts, cut into 1-inch cubes
1/3 cup cornstarch
Vegetable or Peanut Oil
Crushed Red Pepper Flakes, if desired
Cooked Rice

In a small-medium saucepan, combine the water, Sriracha, soy sauce, garlic, sugar and honey.  Bring to a boil over medium heat.  Whisk together 2 tablespoons cornstarch and 2 tablespoons water.  Stir into the boiling mixture until it thickens.  Reduce heat to low and keep warm.

Put the chicken cubes into a large ziploc bag and add the 1/3 cup cornstach.  Seal and shake to coat the chicken.  Drizzle a large skillet with oil and heat over medium heat.  Add the chicken and saute until browned and cooked through.  Don't overcrowd the pan....I divided it into 2 batches to cook the chicken.

Once all the chicken is done, return them all to the skillet (drain if necessary) and pour the sauce over.  Serve over hot cooked rice and garnish with pepper flakes if desired.

This was really good!  Found on Pinterest (recipe on  I'll be making this one over and over again!

Saturday, September 5, 2015

Spicy Ramen Noodles

Spicy Ramen Noodles

2 Tablespoons Simply Asia's Spicy Szechwan Five Spice Seasoning
2 Tablespoons Lite Soy Sauce
2 teaspoons Rice Vinegar
1 teaspoon honey
2 teaspoons Toasted Sesame Oil
2 servings Ramen Noodles
Chopped Scallions to garnish, if desired

Cook the Ramen Noodles according to the package directions and drain.  I did not use the seasoning the packets that came with the noodles, due to high sodium concerns.

While the noodles are cooking, stir the remaining ingredients together.  Pour over the cooked, drained Ramen and toss to coat.  Serve, garnished with scallions if desired.

This was pretty good.  I liked the spiciness, but I think I'd reduce the vinegar to 1 teaspoon and increase the honey to 2 teaspoons.  John liked it a lot but said I needed to reduce the spiciness a bit next time!

Saturday, August 15, 2015

Peanut Butter Crumb Apple Pie

Peanut Butter Crumb Apple Pie

1 pastry shell (9-inch), baked
1 can (21-oz) apple pie filling
1 teaspoon lemon juice
1/2 cup all-purpose flour
1/3 cup packed brown sugar
2 teaspoons grated lemon peel
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
6 tablespoons crunchy peanut butter
2 tablespoons cold butter

 In a small bowl, combine the pie filling and lemon juice; spoon into pastry shell. In a large bowl, combine the remaining ingredients. Cut the butter and peanut butter into the dry ingredients until crumbly. Sprinkle over the apple filling. Bake at 400^F for 20-22 minutes or until topping is lightly browned. Cool on a wire rack. Makes 6-8 servings. From Taste of Home.

Good.  But, honestly, I'd have preferred this without the peanut butter.

Pineapple Fried Rice

Pineapple Fried Rice

3 tablespoons lite soy sauce
1 tablespoon sesame oil
1/2 teaspoon ginger powder
1/4 teaspoon white pepper
2 tablespoons olive oil
2 cloves minced garlic
1 onion, diced
2 carrots, peeled and grated
1/2 cup frozen corn
1/2 cup frozen peas
1/2 cup diced ham
3 cups cooked rice (brown or white)
1 can (20-oz) pineapple tidbits, drained
2 green onions, sliced

In a small bowl, whisk together the soy sauce, sesame oil, ginger and pepper.  Set aside.

Heat olive oil in a large skillet or wok over medium high heat.  Add garlic, onion and carrots and cook, stirring often, until the onions are translucent, about 3-4 minutes.  Stir in the corn, peas and ham and cook, stirring constantly until the vegetables are tender, about 3-4 minutes.    Stir in the rice, pineapple, green onions and soy sauce mixture and cook until heated through and well mixed, about 2 minutes, stirring constantly.

This was really good with the Island Pork Tenderloin I made tonight.  My husband considers Fried Rice a side dish, but this would be good for dinner all by itself!  I have to say though that the sauce from the Pork Tenderloin is what made this rice dish so good!

Adapted from a recipe found on Pinterest that linked to this blog:

Island Pork Tenderloin

Island Pork Tenderloin

2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 - 2 1/2-lbs total), trimmed
2 tablespoons olive oil
1/3 cup pineapple juice
3/4 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco

Preheat the oven to 350^F.

Stir the salt, pepper, cumin, chili powder and cinnamon together in a small bowl and then rub it all over the pork.  Heat the olive oil in a heavy, oven-proof, 12-inch skillet over medium high heat. Brown the pork on all sides, turning occasionally, about 5-6 minutes.  Remove from heat, but leave the pork in the skillet.  Pour the pineapple juice into the skillet.

In a small bowl, stir together the brown sugar, garlic and Tabasco.  Pat the mixture on top of the pork. Place the skillet in the oven and roast the meat for about 20 minutes at 350^ or until it reached 140^ on a meat thermometer inserted in the center.

Remove from oven and let pork stand, loosely covered with foil, for about 10 minutes before slicing.

This was very good (though a bit garlic-y for my taste, so next time I'll reduce the amount of that!)   I served it with Pineapple Fried Rice.  And I will make both again!!

Adapted from a recipe found on Pinterest which linked me to this Blog:  (Thank you Little B!)

Sunday, July 26, 2015

Brown Butter and Sage Chicken Chunks

Brown Butter and Sage Chicken Chunks

2 boneless, skinless chicken breasts
Salt & Pepper
1/2 cup sage leaves
2 Tablespoons Butter

Cut the chicken into small chunks (about 1-1/2 inches) and sprinkle with salt and pepper.  Melt the butter in large skillet over medium-high heat and cook until the butter begins to brown and turn fragrant.  Add the chicken and sage and cook for about 3 minutes without stirring until the chicken begins to brown.  Stir, turning the chunks and sage to brown evenly, until thoroughly cooked and coated in the butter, about another 3-4 minutes.  Serve hot.

This was very good!  And fast!!  Would definitely make it again.  Found on Pinterest.

Orange Blueberry Muffins


3/4 cup butter, softened
1 1/4 cups sugar
3 large eggs
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1/4 cup fresh orange juice (I used 1/2 cup and probably could have added even more!)
1 1/2 cups fresh blueberries

Preheat oven to 350^F.

Beat the butter and sugar at medium speed until creamy.  Add eggs, one at a time, beating well after each addition. 

Combine flour and next 3 ingredients.  Combine buttermilk and orange juice.  Alternate adding flour mixture and milk to butter mixture, beginning and ending with flour mixture.  After each addition, beat mixture at low speed until blended.  Fold in blueberries.

Place paper baking cups in muffin pans; add batter, filling 3/4 full.  Bake for 15-20 minutes or until tester comes out clean.  Remove from pans immediately and cool on wire racks.

Recipe said this makes 12 muffins, but I got 12 and had enough batter left over to fill an 8-inch round cake pan!  So I sprinkled that one with coarse sugar and baked it for about 25 minutes to make a coffee cake.  

Adapted from Paula Deen magazine, Jan/Feb 2006.  

The muffins were good, but there was not even a HINT of orange, even though I doubled the amount of orange juice called for.  I think it needs some grated orange peel!