Thursday, September 23, 2010

Sesame Chicken with Snow Peas

Have I mentioned how we love Asian food?  Well at least Doug and I do.  The kids could really do without but I force them to eat it.  It's good for them to broaden their horizons.  Plus, since most of my kids are boys they will have to deal with foreign foods while on their missions so they might as well get use to it now.  Anyway, I get the Food Network Magazine and most times there are only a couple of recipes I want to try.  Not so with this months.  I have over 20 to try and the good ones will make an appearance here.  The first is Sesame Chicken with Snow Peas by Ellie Krieger.  Very authentic in taste and yummy to boot.

5 Tbsp soy sauce
2 tsp sesame oil
2 tsp honey
1 1/4 lbs boneless skinless chicken breast cut into 3/4" cubes
6 tsp canola oil
2 scallions thinly sliced
1 Tbsp grated peeled ginger
3 cloves garlic, minced
1 1/4 cup chicken broth
3 Tbsp sugar
3-4 tsp cornstarch
1 Tbsp rice vinegar
1 tsp chili paste
4 cups snow peas
2 Tbsp tasted sesame seeds
Rice to serve on

Whisk 3 Tbsp soy sauce, 2 tsp sesame oil and honey in a bowl.  Toss in chicken and marinade for 20 min.  Remove chicken from marinade with slotted spoon.  Heat 2 tsp oil in skillet over med heat.  Cook chicken( in 2 batches if you don't have a big skillet or wok)  turning once or twice until browned add more oil between batches.  Transfer to a plate and set aside. Wipe out skillet.  Heat remaining 2 tsp oil.  Add scallions, ginger, and garlic and cook stirring for 1 min.  Whisk the broth, vinegar, sugar, chili paste, cornstarch and remaining 2 Tbsp soy sauce in a bowl; add to the skillet and cook until thickened.  Stir in remaining 2 tsp sesame oil.  Meanwhile steam the snow peas until crisp tender.  Return chicken to skillet and heat through.  Server chicken and peas over rice/  Top with scallion greens and sesame seeds.

Wednesday, September 22, 2010

Crunch Bacon Coleslaw

I found this recipe at and love it.  It's a new twist to coleslaw and the colors are real pretty.  You just have to try it.

1/2 cup Miracle Whip
1 Tbsp sugar
1 tsp vinegar
4 cup shredded green cabbage
1 cup shredded red cabbage
1/2 cup chopped peanuts
4 slices bacon fried and crumbled

In large bowl mix cabbages, peanuts and bacon.  In small bowl mix miracle whip, sugar and vinegar.  Pour over cabbage mixture and toss to coat.  Refridgerate 1 hour and eat.  If you don't have the cabbages you can substitute 1-8oz bag of coleslsaw.
This recipe is linked to

Tuesday, September 14, 2010

Green Tomato Cake with Brown Butter Icing

I realize that the title of this post may seem like a contradiction.  Tomatoes and Cake?  Trust me when I say that this thing is sinfully delicious and sweet.  I found this recipe last year when our garden like all previous years yielded nothing but green tomatoes and I really didn't want them to all go to waste.  One of these years I hope to get red tomatoes, but until then this cake sure does come in handy.  The picture while okay really doesn't do the cake justice in part because I didn't have the raisins and therefore didn't add them.
Courtesy of Paula Deen

1 cup butter
 2 1/2 cup sugar
3 large eggs
3 cup flour
1 1/4 tsp ground cinnamon
1 tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
2 1/2 cup diced green tomatoes
1 cup golden raisins
1 cup chopped walnuts

Preheat oven to 350*F.  Grease and flour a 12 cup bundt pan.  Beat butter and sugar until creamy.  Add eggs one at a time.  Sift dry ingredients together in a medium bowl.  Gradually add to butter mixture.  Stir in tomatoes, raisins and walnuts.  Spoon batter into prepared pan.  Bake for 70-75 min or until a tester inserted in center comes out clean.  Let cool 10 min and then remove from pan and cool completely.  Spoon on icing.

Brown Butter Icing
1/2 cup butter
1 cup powder sugar

In a medium saucepan melt the butter on low and cook 6-8 min or until butter is lightly browned.  Whisk in the sugar utnil smooth.