Recipes

Kung Pao Chicken

I could not be any happier with the way this recipe turned out. The flavor is simply wonderful. It was a very easy recipe to make, but better yet, this recipe exceeds the work you put into it. It taste like you worked much harder than you did. Another thing I like is that most of the prep work can be done the night before, then everything can be thrown together the next day for a good, but quick meal. If you have a recipe you would like to have tried and featured email me at colie@colieskitchen.com

Sevings: 3-4
Ingredients

  • 1 1/2 lbs boneless skinless chicken breast, cut into 1 inch pieces
  • 1 1/2  tablespoon cornstarch
  • 6 teaspoons light sesame oil or vegetable oil
  • 9 tablespoons green onions, chopped with tops
  • 6 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes (to your own taste)
  • 1 1/2 teaspoon powdered ginger (can use fresh grated if preferred)
  • 6 tablespoons rice wine vinegar
  • 6 tablespoons soy sauce
  • 6 teaspoons sugar
  • 1 cup dry roasted peanuts
  • 4 cups cooked sticky rice, hot
  1. Combine chicken and cornstarch in small bowl.
  2. Toss to coat.
  3. Heat oil in large non-stick skillet or wok on medium heat.
  4. Add chicken.
  5. Cook 5- 7 minutes or until no longer pink in center.
  6. Remove from heat.
  7. Add onions, garlic, red pepper and ginger to skillet.
  8. Cook 5 minutes.
  9. Remove from heat.
  10. Combine vinegar, soy sauce and sugar in small bowl.
  11. Stir well and add to skillet and return to heat.
  12. Stir until chicken is well coated.
  13. Stir in nuts and heat thoroughly, stirring occasionally.
  14. Serve over hot sticky rice.


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Recipes

Lazy mans Beef Barbeque (Crockpot)

This is the lazy mans

Ingredients:

Directions:

  1. Add water and barbeque sauce to your crockpot and stir together
  2. Turn crockpot on low
  3. Add boneless ribs and stir all together
  4. Cook for 7-9 hours
  5. Remove meat from the sauce and slice. The meat should be tender enough to fall off the bone
  6. Add enough of the remaining sauce to coat the meat
  7. Serve
  8. Re-heat over the stove if necessary


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Recipes

McDonald’s Barbecue Sauce

Ingredients

  • 1/2 cup kraft original flavor barbecue sauce
  • 1/3 cup bullseye original barbecue sauce
  • 1 teaspoon light corn syrup

Directions
 

  1. Combine the ingredients very well. Microwave on high for about 30 seconds, then stir again.
  2. Use immediately or cover and refrigerate until needed.
  3. Makes about 6.5 ounces (6 packets) of McDonald’s Barbecue Sauce.


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Recipes

Parmesan Chicken Strips

I really enjoyed this recipe. To my surprise, it has a very nice parmesan cheese flavor. I find that parmesan can be a tricky ingredient. Either it is too mild, and you can’t taste, or it’s so over powering that it takes over the meal. As for this recipe, it’s just right. You can taste the parmesan, but the chicken shines through equally. The only drawback to this recipe is that it can be time consuming, so unless you have a few hours I wouldn’t suggest tackling it. At least for me I take chicken breast and cut it into tenders, which I find to take forever. It’s probably more that I just hate to do it, yet I am too cheap to buy them already cut… go figure? Never the less the recipe is excellent and one I will make again in the future. Thank you Susie for the great recipe. If you have a recipe you would like to have featured please email me at colie@colieskitchen.com

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 3 large eggs
  • 1 cup seasoned bread crumbs
  • 1/2 cup grated parmesan cheese
  • 1 stick of margarine
  • 1/2 cup of olive oil

Directions:

  1. Cut chicken into strips.
  2. Combine salt, pepper and flour in a large zip lock bag and shake
  3. Beat eggs with 1 tablespoon water on a plate.
  4. Combine the bread crumbs and parmesan cheese in a medium bowl.
  5. Add chicken pieces to zip bag with flour mixture and shake until the pieces are covered
  6. Dip each chicken piece in the egg mixture and then roll the chicken in the bread crumb cheese mixture. Repeat until each piece is coated
  7. Heat margarine and olive oil in a large saute pan on medium low heat.
  8. Cook until cooked through.
  9. Add more butter and oil as needed to the pan.


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Recipes

@WomansDayTweets Recipe Idea for Leftover Rice

I really love this recipe. I hate having left over rice because it’s such a waste, and I always make too much. I normally freeze it and find something else to do with it. Normally I use it to speed up cooking time by just pulling it out of the freezer instead of making more. In the last Woman’s Day magazine I got in the mail, they had an article with this recipe in it. It sounded so good I had to try it. It has a very delicate flavor. The spinach is very mild for all of you spinach haters (yep that includes me) and the parmesan cheese is not as overwhelming as I figured it would be. I am going to find a nice parmesan-mozzarella cheese dip to go with this recipe next time. I think it would add a nice touch.

Ingredients:

  • 2 tsp oil
  • 1 cup thawed frozen cut-leaf spinach
  • 1/2 small onion
  • 1/2 tsp minced garlic
  • 1 cup rice (3 cups cooked)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1/8 tsp pepper
  1. Heat oven to 350ºF. Line baking sheet with nonstick foil. Heat 2 tsp oil in skillet over medium heat. Add 1 cup thawed frozen cut-leaf spinach, 1/2 small onion, diced, and 1/2 tsp minced garlic; cook 2 minutes until spinach is tender. 
  2. Stir into spinach mixture 1 cup cooked rice, 1/4 cup grated Parmesan, 1 large egg and 1/8 tsp pepper.
  3. Drop rounded Tbsps onto prepared baking sheet. Bake 20 minutes or until firm. Serve with marinara. Makes about 10.

 

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Recipes

Allyou Magazine’s Honey-Mustard Chicken

Served with Asparagus Casserole, and Steamed brussel sprouts
I found this recipe in All You Magazine and had to give it a try.This is a great recipe, but I will say it is very sweet. If you do not like your food to be sweet, then this recipe is not for you. The chicken comes out very tender, and has a wonderful flavor. I typically do not like Dijon mustard, but in this case it really makes the chicken. The only things I did differently was I used boneless chicken breast verses a whole chicken, and I used regular honey because I could not find whipped honey. I left the cooking time the same to insure the chicken would be really tender. Guess what? It was! The chicken was so tender I had to use a spatula to get it out of the crock-pot because when I tried used a fork the pieces just fell apart. Yummy!  Click here for the original recipe.

Prep Time: 10 minutes

Cook Time: 4 hours 3 minutes

Yield: Serves 4

Ingredients

  • 1/3 cup whipped honey
  • 1/3 cup Dijon mustard
  • 1 4-lb. whole chicken, rinsed and patted dry
  • Salt and pepper
  • 1 tablespoon olive oil

Preparation

  1. Stir together honey and mustard; set aside all but 1/4 cup. Gently loosen chicken skin around breast. Rub 1/4 cup honey mustard evenly under and over skin, pushing it into legs and thighs. Sprinkle chicken inside and out with salt and pepper. Fold wings under and tie legs together.
  2. Place chicken, breast side up, on a small rack or a ring made from foil inside slow cooker. Add 1/4 inch water. Cover; cook on high until an instant-read thermometer inserted into thigh registers 180ºF, 3 1/2 to 4 hours.
  3. Preheat broiler to high. Transfer chicken, breast side up, to a foil-lined baking sheet. Combine 1 Tbsp. reserved honey mustard with olive oil. Brush mixture over chicken and broil to brown skin, 2 to 3 minutes. Let rest 10 minutes on a cutting board before serving. Drizzle remaining honey mustard over each portion of sliced meat.


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Recipes

Asparagus Casserole

When I initially decided to make this recipe, I was not sure if it was something my family would like or not. As for me, it reminded me of green bean casserole one of my favorite holiday staples, and now to add one of my other things asparagus… where do I sign up? This recipe was so super simple to make. I only used the tops of the asparagus because I have plans for the stems. I was given a recipe for asparagus soup (recipe soon to follow). The flavor is amazing! My husband who hates green beans casserole fell in love with this recipe. He went on and on about how much he loved it. This is worth keeping!

Ingredients

  • 2 cups asparagus, fresh, cut in 2-inch lengths
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 2 cups cheddar cheese, grated
  • 1 (2 7/8 ounce) can French fried onion rings

Directions

  1. Butter a casserole dish or spray with cooking spray.
  2. Reserve 1/2 the can of french fried onions
  3. Combine all ingredients in a bowl and mix together
  4. Spread ingredients in a baking dish then top with reserved french fried onions
  5. Bake at 350 degrees for 30 minutes or until bubbly.
  6. Serve hot.


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