Author Archives: patty

Cashew Chicken Stir Fry

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Cashew Chicken Stir Fry

Time: 30 minutes Yield: 6 servings
Ingredients:

1 1/2 pounds chicken breast (about 2)
olive oil
salt and pepper
1 C cold water
3 Tb rice vinegar
1 1/2 tsp chicken bullion
1/2 tsp ginger
1/8 tsp red pepper flakes
1 Tb canola oil
3 Tb honey
1/8 tsp garlic salt
1 Tb hoisin sauce
1/2 C cold water + 1 heaping Tb cornstarch
1/2 tsp sesame oil
1 Tb minced garlic
1 1/2 C shredded carrots
1 (10 ounce) package snow peas
1 C salted cashews

Directions:

1. Into a hot skillet place 2 Tb olive oil. Cut 2 chicken breasts into small chunks and add them to the hot pan. Sprinkle  with salt and pepper.

2. Stir the chicken occasionally and allow it to cook and get a nice brown sear on the outside. Should take about 10 minutes. When it’s done cooking carefully place the chicken on a plate and set it aside.

3.While the chicken is cooking assemble the sauce by placing 1 C cold water, 3 Tb rice vinegar, 1 1/2 tsp chicken bullion, 1/2 tsp ginger, 1/8 tsp red pepper flakes, 1 Tb canola oil, 3 Tb honey, 1/8 tsp garlic salt and 1 Tb hoisin sauce into a small sauce pan. You can find Hoisin sauce in the Asian Food aisle at your local grocery store.
Bring the sauce to a simmer, while stirring occasionally.
4. Mix 1/2 C cold water and 1 heaping Tb of cornstarch together in a small bowl. Pour it into the simmering sauce and stir well.  Allow it to come to a simmer again and cook for about 2 minutes, while you stir it occasionally. It should thicken up nicely for you. Remove the pan from the heat and add 1/2 tsp sesame oil. Set the sauce aside.

5.Grab your veggies. I have been loving these shredded carrots lately. They are so convenient to keep on hand to toss into salads, soups or stir frys.

6. To the pan (the same one you cooked the chicken in) add 1 Tb olive oil and 2 Tb minced garlic. Toss in 1 1/2 C shredded carrots and 1 (10 ounce) package of snow peas. Sprinkle it all with salt and pepper. Allow the veggies to cook over  medium-high heat (closer to “high” than to “medium”), stirring occasionally. They should be crisp tender after only about 5 minutes.

7. Add the chicken to the pan and pour the sauce over everything. Give it a nice stir to combine.

8.Grab 1 C salted cashews and toss them into the pan.

9.Give everything a nice stir.

10.Serve immediately over brown or white rice.

AB’S Chocolate Ice Cream

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Ingredients

1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup

3 cups half-and-half

1 cup heavy cream

8 large egg yolks

9 ounces sugar

2 teaspoons pure vanilla extract

Directions

  1. Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
  2. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
  3. Pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Crispy and Tender Baked Chicken Thighs

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Prep: 10 min Bake: 1 hour Temp: 350 degrees

Ingredients:

8 bone in chicken thighs, with skin (you can use boneless, skinless just adjust baking time*)

1/4 tsp garlic salt

1/4 tsp onion salt

1/4 tsp dried oregano

1/4 tsp ground thyme

1/4 tsp paprike

1/4 tsp ground black pepper

OR: use 3 T Italian Seasoning

Directions:

Preheat oven to 350 degrees

Line a baking sheet with aluminum foil and spray with cooking spray

Arrange chicken thighs on the prepared baking sheet

Combine all the seasonings together in a small container/bowl. Mix thoroughly

Sprinkle spice mixture liberally over chicken thighs

Bake chicken in the preheated oven until skin is crispy, thighs are not longer pink at the bone, and the juices run clear. OR use an instant read thermometer registers 165 degrees

*NOTE: If you are using boneless/skinless thighs, lightly coat in flour, shaking off excess flour. Then sprinkle with the seasonings