Chicken Stir Fry

One of my favorite things to eat...

Chicken Stir fry

3 TBS cornstarch
2 TBS Soy sauce
1/2 tsp ginger
5 cloves of garlic diced (or crushed)
3 TBS Oil
2 small head of broccoli
2 stalks celery diced
1 red pepper
1 medium onion
1 large carrot
1 cup sliced mushrooms
1 1/2 cups chicken broth
2 TBS Mirin
handful or two of cashews
1 cup cubed chopped pinneapple

Cook up the chicken, then cut into thin pieces. set aside. In a wok, heat oil, add garlic, onion, red peppers and celery & carrot. add broccoli mushrooms and ginger. stir until hot.
Add cooked chicken...
Mix together soy, mirin, cornstarch & chicken broth, pour over veggies and chicken, stir all together add cashews, and pineapple. Let simmer until thick.

Serve over rice.

Or use leftover rice, ... saute 1 garlic clove, mushrooms, 1/2 cup onions, in a little oil, add leftover rice stir til hot, take one egg, mix a little and pour into rice, and stir until cooked. add a little salt and pepper and away you go!

(Sorry, It's my recipe, and not very scientific! but good!)

Waffles

New recipe. Tried today, and everyone loved them. Nice and crisp.

WAFFLES
(makes about 8 waffles)

• 2 cups all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 2 tablespoons white sugar
• 2 eggs
• 1 1/2 cups warm milk
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger

In a large bowl, mix together flour, salt, baking powder and sugar.

In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; mix well.

Pour 1/2 cup into preheated waffle maker. cook til done.
serve hot!

3rd grade cookies

These were made for my daughters Third grade class...
We now make these all the time.

3rd graders Favorite cookies

1 cup unsalted butter

1 1/2 cups packed brown sugar

1/3 cup molasses

1/3 cup smooth peanut butter

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups whole wheat flour

1 cup all-purpose flour

1 cup toasted wheat germ

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 cups rolled oats

1 cup raisins

1 cup semisweet chocolate

chips

1 cup chopped walnuts

Cream the butter, sugar, molasses, and peanut butter in a large bowl. Blend in the eggs and vanilla. Mix the flour, wheat germ, baking soda, salt, and cinnamon in a separate bowl. Stir the dry ingredients into the creamed mixture, until evenly blended.

Stir in the oats, raisins, choc chips, and nuts. Cover and refrigerate for 1 hour.

Preheat oven to 350 degrees F (180 degrees C).

Shape dough into large balls using 1/4 cup of dough per cookie. Place on greased cookie sheets, leaving 3 inches between them. Flatten slightly with a fork. Bake for 15 to 18 minutes. When done, the tops will still be soft to the touch. Cool on the sheets for 5 minutes, then transfer to a rack to cool.

Cauliflower with Gruyère

This was a big hit at Christmas Dinner this year!~ loved it.

Cauliflower with Gruyère

Ingredients

• 1 medium head cauliflower, trimmed and cut into florets (about 2 pounds)
• Cooking spray
• 1/2 teaspoon kosher salt, divided
• 2 teaspoons butter
• 1/3 cup panko (Japanese breadcrumbs)
• 1/2 cup (2 ounces) shredded Gruyère cheese, divided
• 2 tablespoons finely chopped fresh chives
• 1/2 cup finely chopped onion
• 1 garlic clove, minced
• 3 tablespoons all-purpose flour
• 2 cups 2% reduced-fat milk
• 3 tablespoons chopped fresh flat-leaf parsley
• 1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat oven to 400°.

2. Place cauliflower in a 2-quart broiler-safe baking dish lightly coated with cooking spray; coat cauliflower with cooking spray. Sprinkle with 1/4 teaspoon salt; toss. Bake at 400° for 30 minutes or until almost tender. Cool 5 minutes.

3. Preheat broiler.

4. Melt butter in a saucepan over medium heat. Remove from heat. Stir in panko. Stir in 1/4 cup cheese and chives.

5. Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until almost tender, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add flour; cook 1 minute, stirring constantly. Gradually add milk, stirring with a whisk; bring to a boil. Cook 3 minutes or until thick, stirring constantly. Remove from heat; stir in remaining 1/4 cup cheese, remaining 1/4 teaspoon salt, parsley, and pepper. Pour milk mixture over cauliflower mixture; toss. Top evenly with cheese mixture. Broil 3 minutes or until golden brown and thoroughly heated.

Caramelized Brussels Sprouts

I had a girls night out a week or so ago, and the restaurant we ate at, had YUMMY Caramelized Brussels Sprouts, so when I found this I had to try it, and it has Pistachios! I used almonds, as a substitute... Pretty good!

Caramelized Brussels Sprouts

INGREDIENTS:

4 pounds Brussels sprouts 1/2 cup unsalted butter 4 small red onions, cut into strips 1/4 cup red wine vinegar

2 tablespoons white sugar salt and pepper to taste 1/2 cup coarsely chopped pistachios

DIRECTIONS:

1.	Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
2.	Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
3.	Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
4.	Season with salt and pepper to taste and garnish with pistachios.

Chocolate Pecan Pie

I've never been a big fan of pecan pie, but I LOVE nuts of any kind. This pie, is not to sweet, and it is not an overload of nuts... Sort of, well, just right.

Chocolate Pecan Pie

INGREDIENTS:

1/2 cup margarine, melted 1 cup light corn syrup 1 cup white sugar 1/4 cup unsweetened cocoa powder 1 teaspoon vanilla extract

1/4 teaspoon salt 4 eggs 1 cup chopped pecans 1 recipe pastry for a 9 inch single crust pie

DIRECTIONS:

1.	Preheat oven to 325 degrees F (165 degrees C).
2.	In a heavy saucepan combine melted margarine, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well.
3.	Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F(165 degrees C) for 55 minutes. Let cool and serve.