Quick Mongolian Chicken

 

Once-in-awhile, my dear hubby and I order take-out from Pei Wei.  I ALWAYS order the same thing-- Mongolian Chicken with brown rice, because I LOVE it (seriously!) that much.   Well today I had two leftover chicken breasts, already cooked, and I thought...hmmmm, I think I'll look for a recipe for my favorite take-out meal.  Sure enough, I found one on the web from Copycat Restaurant Recipes.  I adapted this recipe to suit my tastes.  I'm telling you...it's quicker than hopping in the car and picking up take-out!  Another plus is that I can have extra mushrooms (Pei Wei is stingy on them).  Here's how I did it.

1 T. vegetable oil or toasted sesame oil
1/2 t. freshly grated ginger
2 garlic cloves, minced

1/3 c. soy sauce
1 cup water
1 T. rice wine vinegar
1/4 cup brown sugar
2 T. cornstarch

2 chicken breasts, cooked and sliced (I used leftover from a rotisserie chicken)
4 oz. button mushroom, quartered
2-3 scallions, sliced

Heat the oil in a large skillet.  Add the ginger and the garlic and saute' for about 1 minute. 

Mix the soy sauce, water, rice wine vinegar, brown sugar and cornstarch together in a bowl.  Add to the skillet and cook until it is thick and bubbly.

Add the sliced, cooked chicken and the mushrooms and heat through for about 5-10 minutes.  Serve over brown rice. 

NOTE:  If you have uncooked chicken breasts, just slice them and then add some extra oil in the skillet and saute' them until they are no longer pink.  Proceed with the rest of the recipe.

I am sharing this with:

Make It Pretty Monday
Mix It Up Monday
On the Menu Monday
You're Gonna Love It Tuesday
Cowgirl Up
Full Plate Thursday
Foodie Friday
simplelivingdianebalch.blogspot.com/
Home Sweet Home
Potpourri Friday
Weekend Potluck
Seasonal Sundays

French Bread Pizza

Here's an easy meal for Summer...French bread pizza.  Who doesn't love biting into cheesy goodness?
It doesn't require a lot of ingredients either.  Serve with a salad and dinner's done!

1 loaf of French bread, store bought or my easy homemade version found here
Pizza or Marina sauce
Mozzarella cheese
olive oil
Toppings such as pepperoni, sausage, onions, mushrooms


Preheat oven to 375 degrees.

Slice bread in half horizontally.   Brush each half with some olive oil.  Add some sauce, cheese, toppings and more cheese.  Place on baking sheet.

Bake for 15-20 minutes or until cheese is golden brown.  I like to sprinkle Parmesan cheese and dried oregano when it comes out of the oven.  Slice into pieces and serve.

I am sharing this with:

Make It Pretty Monday
Mix It Up Monday
On the Menu Monday
You're Gonna Love It Tuesday
Cowgirl Up
Full Plate Thursday
Foodie Friday
Potpourri Friday
Home Sweet Home
Weekend Potluck
Seasonal Sundays

Chipotle Lime Fajita Chicken

One of our local grocery stores makes a marinated chipotle lime fajita flavored chicken breast.  I read the list of ingredients and came up with one.  It's good on pork chops, too.

2 skinless, boneless chicken breasts, butterflied if they're large
1 T. of chipotle in adobo sauce (TIP:  freeze the remainder on wax paper in spoonfuls and then transfer to a freezer proof bag or container)
Juice of 1 lime
1 T. vegetable or olive oil
1 t. fajita seasoning (see below)

Put the chicken in a plastic food safe bag or container. 
Mix all the rest of the ingredients together and then add to the chicken.  Marinate for several hours. 
Take out of the bag and grill.

Fajita Seasoning Mix: (if you can't find one that is pre-made)

2 t. chili powder
1 t. salt
1 t. paprika
1/2 t. onion powder
1/4 t. garlic powder
1/4 t. cayenne pepper
1/4 t. ground cumin

Mix all together and store in an old spice/herb container.

I am sharing with:
Mix It Up Monday
On the Menu Monday
Marvelous Monday
You're Gonna Love It Tuesday
Cowgirl Up
Full Plate Thursday
Foodie Friday
Potpourri Friday
Home Sweet Home
Weekend Potluck
Seasonal Sundays

Taking a blogging break for a few days....

I'm taking a few days off from posting.  May you all have a wonderful week!

xo,

Kitty

Julia Child's Brownies

In honor of Julia Child's would-be 100th birthday on August 15th,  I thought I'd try her brownie recipe.  The recipe is from Epicurious and if you love a fudgy brownie, you will love these!   It's almost like eating some chocolate molten cake...very, very gooey.  This would be perfect with a scoop of vanilla ice cream.  I used my late Great Aunt Kitty's painted daisy  plate and matching teacup and saucer.  I used some faux daisies in my Bellek vase and a green polka dot napkin.  I would love to share some brownies and tea.  Won't you join me?

                                                                                      



Do you notice the gooey goodness?

1 1/4 cups sifted all-purpose flour
1 teaspoon salt
8 ounces unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups sugar
1 teaspoon pure vanilla extract
4 large eggs

Directions:



1.  Center a rack in the oven and preheat the oven to 350°.

2.   Sift the flour and salt together and set aside.

3.   Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate doesn't scorch (Alternatively, you can melt the ingredients in the top of a double boiler over, not touching, simmering water.) Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla.

4.   Pour the mixture into a large bowl.

5.   Put the remaining 1 cup sugar and the eggs into a bowl and mix or whisk by hand just to combine.

6.   Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don't  set from the heat.

7.   Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes.

8.   Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture.

9.   When the eggs are almost completely incorporated, gently fold in the dry ingredients.

10.   Pour and scrape the batter in to an unbuttered 9-inch square pan.

11.   Bake the brownies for 25-28 minutes, during which time they will rise a little and the top will turn dark and dry.

12.    Cut into the center at about the 23-minute mark to see how the brownies are progressing.  Mine required the full amount.

Isn't this pattern so pretty?  I love familyheirlooms!

I am sharing with:

 Make It Pretty Monday

Mix It Up Monday!
On the Menu Monday
Tea Time Tuesday
You're Gonna Love It!
Cowgirl Up
Tabletop Tuesday
Crazy Sweet Tuesday
Let's Dish!
Centerpiece Wednesday
Full Plate Thursday
Tablescape Thursday
Potpourri Friday
Foodie Friday
Weekend Potluck
Seasonal Sundays

Canning Jar Soap Dispenser

You've probably seen these on the internet and I've wanted to make one for the longest time.  One of my dear DIL's  did make one and it turned out soooo cute!  I mentioned to my hubby that I wanted to make one.  I brought in all the supplies and my Knight in Shining Armor, went out and brought in his drill and a piece of styrofoam.  He loves to help out.  Here's how we  he did it:

1 canning jar
1 lid
1 band
a pump from an old soap dispenser (I happen to love the Bath and Body foam soap)
Spray paint, if you want to paint the lid and band

Mark your lid for slightly smaller than the underneath part of your soap dispenser.

Hubby used a drill and made little holes around the circle and then he used diagoanal pliers to cut the lid.  You want it kind of jagged so that when you push the pump into the hole, it stays tight.

Push the dispenser into the lid. Put on the band and you're ready to go!

 

NOTE:  I wanted mine spray painted a satin chrome color to match my faucet.  Oil rubbed bronze would be pretty, also, if you have a dark pump.

I am sharing with:

Potpourri Friday
Metamorphosis Monday
Mix It Up Monday!
Cowgirl Up
Tips, Tutorials and Tidbits
Wow Us Wednesday
Make It Pretty Monday

Lemon Blueberry Yogurt Cake

Kathleen's Let's Dish challenge is "Summer Fun".  I'm celebrating  on our patio with a mini lemon blueberry cake and one of my favorite iced teas.  The centerpiece is my miniature meyer lemon tree.  Can you spot my two lemons?  They look like limes!!  Does anyone know about these?  I'm using my favorite tray from Homegoods, a lemon bowl from Ross, lemon tea towel from Target and my Brentwood salad plate by Adams. 

This is an adapted recipe of Ina Garten's Lemon Yogurt Cake.  What's more summery than blueberries and lemons?  It seems the older I get the more I LOVE lemon desserts.  Since I had some blueberries in the fridge, I thought I'd add them.  This delicious cake is wonderful for breakfast, also.

This cake is soooo moist and flavorful!

Lemon bowl was $2.99 from Ross

 For the Cake:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 cup sugar

3 extra-large eggs

2 teaspoons grated lemon zest (2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

     1 cup blueberries, coated with 1 T. flour

For the Lemon-Sugar mixture:

                                                                                            

     1/3 cup freshly squeezed lemon juice

     1/3 cup sugar

For the glaze:

• 1 cup confectioners' sugar
• 2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.  Instead,  I used  8 mini bundt pans and sprayed them with a baking spray that contains flour.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.  Add the blueberries and gently fold in.   Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.  The mini bundt cakes took about 25 minutes.


Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.


When the cake is done, allow it to cool in the pan for 10 minutes. Invert onto a cooling rack. I poked holes in the cake with a fork, or you could also use a toothpick.  While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.  I like to do this over the kitchen sink to save clean-up!   Cool the cake(s).

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

One of my favorite iced tea blends comes from The Peach Tree Tearoom in Fredericksburg, TX.  This is their house blend and they share the recipe:  3 bags of Lipton Orange Gardens, 1 bag of Bigelow Lemon Lift, steeped in 1/2 gallon of water.  It's refreshing , delicious and a perfect summer drink.

I order the Lipton Orange Gardens online.  The Lemon Lift is easy to find. 

I am sharing with: 

Mix It Up Monday!
On the Menu Monday
Tea Time Tuesday
You're Gonna Love It!
Cowgirl Up
Tabletop Tuesday
Let's Dish!
Full Plate Thursday
Tablescape Thursday
Potpourri Friday
Foodie Friday
Weekend Potluck
Seasonal Sundays

Italian Chopped Salad

I saw this black and white check cloth at Pat's Back Porch Musing and loved it.  Luckily, I was able to find it on clearance at Kohl's, where Pat had found it.   Wine goblets are from Ross.  Chargers are from Pottery Barn, several years ago, on clearance.  White plates are Mikasa English Countryside and red salad plates are from Target.  Glass hurricane is from Target and I filled it with wine corks.

Salad Bowl is from Holland, MI, and is over 30 years old.

If you've ever enjoyed  the chopped salad at Maggiano's, this is a similar recipe that I found on the Internet after tasting my dear DIL's version.    It's full of great ingredients and is a meal in itself.  Add some great garlic bread and a glass of wine, and you'll be transported to Italy.  Here's the recipe:
Dressing:                                                                                             
1 1/2 t. dry mustard powder

This towel "napkin" is from Dollar Tree.

2 T sugar or equivalent or sugar substitute
1/4 c. water
1 1/2 t. minced garlic
2 T. red wine vinegar
1/4 c. white vinegar
salt to taste

Combine all the above ingredients in a blender or food processor and mix. 

Slowly add:

3/4 c. canola oil
1/2 c. olive oil

Now add and mix:                                        

1/2 t. crushed red pepper
1/2 t. freshly ground black pepper
3/4 t. dried oregano
1/2 c. Parmesan cheese

Pour into a jar or container and refrigerate until serving time.

                                                                                      
For the Salad:  (use however much you like)

Lettuce, iceberg, romaine or a mixture of the two
red onion, sliced
avocado, diced
tomato, chopped
blue cheese, crumbled
Prosciutto, fried until crispy ( I used cooked, crumbled bacon)
chicken, cooked and chopped, optional

Put all in a large bowl.  Drizzle on the salad dressing and mix until coated.

Yummy garlic bread!

I am sharing this with these lovely linky parties:

Mix It Up Monday!
On the Menu Monday
You're Gonna Love It!
Cowgirl Up
Tabletop Tuesday
Let's Dish!
Full Plate Thursday
Tablescape Thursday
Potpourri Friday
Foodie Friday
Weekend Potluck
Seasonal Sundays



Baked Eggs in Mini Pie Maker

Perfectly shaped eggs that look like poached!

I wanted one of those cute mini pie makers and finally broke down and bought one at Target.  I am a such a sucker for kitchen toys!!  Mine is a Sunbeam product and it was on sale for $19.99.  How could I pass it up??  It does make great pies, but here's another use for it....baked eggs!  They turn out so perfect, just like little poached eggs.  Plus you don't have to use any bottom crust to make these. 

To make the baked eggs:

Another use besides making pies!

  
1.  Grease the openings, both top and bottom in the pie  maker.

2.  Plug in the pie maker to heat it up.

3.  Crack your eggs and add to the bottom opening.
 
4.  Shut the lid and let the eggs cook.  These will not require the full amount of time.  Check in a few     minutes to see if they're done.  I don't like runny whites, but my hubby does.

5.  Sprinkle with cheese, herbs, and salt and pepper, if you like. 

6.  Enjoy a new way to fix eggs!

To clean the mini pie maker, I put a couple of tablespoons of boiling water in it, shut the lid and let it steam for a few minutes, unplug and let it sit.  I then sponge up the water, wipe clean with a clean cloth and  dry.

  I am sharing this with:

Mix It Up Monday!
Cowgirl Up
Tips, Tutorials and Tidbits

Mini Raspberry Almond Cheesecake

Aren't these so pretty in these cordial glasses?

I've been enjoying these treats from Just Mini Desserts.  However, with this cookbook, I have found that I need to adapt the recipes to my tastes, but the cookbook has pictures of every dessert, which gives much inspiration.  They're perfect for when you need just a little something sweet after a meal. The cookbook pictured this dessert in shot glasses.  I used some pretty cordial glasses that my daughter gave me.  I think they're so perfect for this dessert.  Here's my adapted recipe.  If you like lemon, you will love these!

You will need 12 small shot glasses, about 2-3 oz each, or other small dessert containers.  Mini chocolate shells would be really pretty, too!

Would you like to share one with me with some iced tea?

1 cup graham cracker crumbs, 3 T. butter, melted and 1 t. sugar

Mix altogether  and place a heaping spoonful in the bottom of the shot glass or other mini dessert container and pat down.

8 oz. cream cheese, softened
8 oz. ready to serve vanilla frosting (Pillsbury makes a sugar-free)
2 lemons, juiced
1 T. of lemon zest
1 1/2 cups frozen whipped topping, thawed
38-48 raspberries (or try blueberries or sliced strawberries)
handful of sliced almonds

Mix cream cheese, frosting, lemon juice and  lemon zest in a bowl of an electric mixer on medium speed.  Fold in whipped topping.  Fill each mini container with this  mixture on top of the graham cracker crumbs.  Chill until firm.  Put 3-4 raspberries on top and some almond slices around the rim for garnish.

Note:  You could also use some pie filling or preserves on top.

I am sharing with:

Mix It Up Monday
On the Menu Monday
Make It Pretty Monday
Marvelous Monday
Tea Time Tuesday at Rose Chintz Cottage
You're Gonna Love It Tuesday
Crazy Sweet Tuesday
Table Top Tuesday
Cowgirl Up
The Bunny Hop
Full Plate Thursday
Foodie Friday
Weekend Potluck
Sweets for Saturday
Seasonal Sundays

Potato Packets on the Grill

Here's a "before" we put them on the grill picture.

I had forgotten about this delicious way to fix potatoes, until I needed a great side dish for some burgers.  When you don't want to use the oven, I hope you try these individual packets for your guests at your next cook-out.

For each packet:

1 potato, peeled and sliced thinly
some green onions, sliced
bacon, cooked and crumbled
a pat of butter
a handful of grated cheese

Ready for the grill.

heavy-duty aluminum foil, cut in a square large enough for the ingredients


Spray the aluminum foil square with cooking spray.  Add the potato and the rest of the ingredients.  Fold the square, making sure to double seal all the openings, but leaving room for expansion. 

Place the packets onto the the preheated grill and cook for about 20 minutes, or until the potatoes are cooked through.  You can flip the packets halfway through.

Be careful when opening, as the steam is very HOT!

Ooey gooey cheesy goodness!

 

I am sharing with:

Mix It Up Monday
On the Menu Monday
You're Gonna Love It Tuesday
Cowgirl Up
Full Plate Thursday
Foodie Friday
Potpourri Friday
Weekend Potluck
Seasonal Sundays

Crab Fingers

Seagrass placemats from Sur La Table, long ago; Armetale serving piece, Macy's; beach towel table covering; votive holder, Ross; watercolor painted by our son, Mike; napkin made by me.



You can cook and serve with Armetale.

My youngest son, Kevin,  and his wonderful bride, Kristen,  made this fabulous appetizer for our last family function, which also happened to be HIS birthday.  This dish is so unbelievably good and rivals a local Italian restaurant's $$$$$ version.  Even though we ate it as an appetizer, it could also be a meal.  Here's how the two lovebirds made it:

1 stick butter

8-12 garlic cloves, minced

2-3 T. fresh Italian parsley, chopped fine

1/4 cup white wine

This is how the crab fingers are packaged.

2 - 12 ounce containers of crab fingers

Melt the butter in a skillet and add the garlic, parsley and wine.  Bring to a boil and then simmer.  Add the crab fingers and cook for several minutes, until the crab fingers are heated through.  Serve with lots of crusty bread for dipping.  A good French bread recipe that is done in the food processor, can be found here. 

  This is sooooo good!!! You can eat it as an appetizer or a meal.  You will sure to impress your guests with this dish.

I fixed this for my hubby and I and I made half this recipe and we ate the whole thing!  The container costs around $10, but I always figure if it's less expensive to fix at home, it's worth it. 

Beach scene watercolor painted by our son, Mike.

I am sharing with: 

Mix It Up Monday!
On the Menu Monday
You're Gonna Love It!
Cowgirl Up
Tabletop Tuesday
The Bunny Hop
Let's Dish!
Full Plate Thursday
Tablescape Thursday
Potpourri Friday
Foodie Friday
Weekend Potluck
Seasonal Sundays