General Tso’s Chicken

 We really like Chinese Foods, and I like to make my own at home, I love cooking with a Wok

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Serves 4

 What you Need:

1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes

 1 1/2 cups cornstarch

 1/2 teaspoon salt

 1/2 teaspoon freshly ground black pepper

 3 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying

 8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes

 2 cloves garlic, minced

 1 teaspoon white sesame seeds, for garnish

 Scallions, green parts thinly sliced, for garnish

 

Marinade:

 1 tablespoons soy sauce

 1 tablespoon Chinese rice wine or dry sherry

 2 egg whites

 

Sauce:

 1/4 cup chicken stock, or substitute water

 1 tablespoon soy sauce

 1 tablespoon rice vinegar

 1 teaspoon hoisin sauce

 1 teaspoon chili paste

 1 teaspoon sesame oil

 1 tablespoon sugar

 1 teaspoon cornstarch

How to make it:

Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken to the marinade mixture and let sit for 10 minutes.

Prepare the sauce: In a small bowl, combine the chicken stock, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.

In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying.

Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.

Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash.

Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minute

Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.

CREAMY TOMATO TORTELLINI SOUP

Creamy Tomato Tortellini Soup is perfect comfort food and so easy to make! Have dinner ready and on the table in no time.

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SERVES: 6

What you need:

2 tablespoons olive oil

1 onion, finely chopped

4 large garlic cloves, minced

28 oz diced tomatoes (or 6 fresh vine-ripened tomatoes, chopped)

2 teaspoons Italian dried herbs, (or seasoning)

1/2-1 teaspoon red chili flakes (optional)suit to your taste

4 cups chicken stock

28 oz jar tomato puree

3 tablespoons tomato paste

1 cup heavy cream or half-and-half

Salt and pepper, to taste

2 9oz packet cheese tortellini (I use frozen, any flavour you like)

1/2 cup shredded Parmesan cheese

4 cups baby spinach leaves, washed and dried

1/4 cup fresh basil, roughly torn or chopped

Gather Ingredients ahead of time

Follow the Ingredient list above

Let the soup base simmer on low so it doesn't stick 15 minutes

How to make it:

Heat oil in a large pot over medium heat. Sauté onion until soft, then add garlic and sauté until fragrant (about 1 minute).

Add tomatoes, Italian herbs (or seasoning) and chili flakes if using. Let tomatoes cook for about 5 minutes until juices have released and mixed through the flavours in the pot, then mix through chicken stock, tomato puree and tomato paste.

Season with salt and black pepper, to taste. Partially cover pot with a lid; bring to a simmer on low heat for 15 minutes.

Stir in the cream and tortellini, cook on medium-low until tortellini is just cooked, (about 6-7 minutes). Add the parmesan cheese, spinach and basil; stir until wilted. Serve warm.

Oh so Delicious, Enjoy

TUNA CASSEROLE

 

An upgraded version of an old favorite, Tuna and Noodle Casserole, this is so much better.

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What you Need:

For the Topping: 

1 tablespoon olive oil 

2 tablespoons butter 

1 large clove garlic, crushed  

1 1/2 cups homemade breadcrumbs or 1 cup panko

A handful parsley, finely chopped 

4 ounces cheese, finely grated 

1/2 cup loosely packed freshly grated Parmigiano-Reggiano 

 

4 tablespoons butter

1/2 pound white mushrooms, sliced

2 large shallots, finely chopped 

2 ribs celery, finely chopped 

3 tablespoons flour 

1 1/2 cups whole milk or half-and-half 

Salt and white pepper    

2 cans tuna in water, about 6 ounces total, drained and flaked

1-2 cups frozen peas(or vegetable of your choice)

12 ounces extra wide egg noodles 

 

How to make it:

Preheat oven to 400°F. For the topping, heat olive oil over medium heat and melt in butter. Add garlic, swirl a minute to infuse garlic flavor, then remove. Add breadcrumbs and lightly toast. Cool breadcrumbs and toss in parsley and grated cheeses.   Bring large pot of water to a boil for the pasta.   Heat a large skillet over medium to medium-high heat. Melt butter; when it foams, add mushrooms and lightly brown. Add shallots and celery, and stir 5-7 minutes to soften.  Sprinkle in flour and stir a minute or so; whisk in sherry or wine, stock, milk or half-and-half, and season with salt and white pepper. Cook to thicken to coat back of spoon.    Salt water and cook noodles to al dente. Drain.   Add tuna to sauce and combine with noodles. Transfer to a casserole dish, top with cheese and breadcrumb mixture, and bake to brown and bubbly, 20 minutes

Soft Chewy Cream Cheese Chocolate Chip Cookies

 

These cookies turn out soft, chewy and delicious easy to make too. Not too many ingredients but really good. They get lots of good reviews.

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What you need:

1/2 cup salted butter, softened to room temperature

8 ounce block of cream cheese, softened to room temperature

1 cup sugar

1/2 cup brown sugar (light or dark)

1 teaspoon pure vanilla extract

3/4 teaspoon salt

1 teaspoon baking soda

2 cups all-purpose flour

12 oz bag of semi-sweet chocolate chip

 

How to Make it:

Preheat oven to 350 degrees F.

In a large bowl, cream butter, cream cheese and sugars until they are smooth and creamy, then add the vanilla and mix well.

Next, add flour, salt and baking soda – mix until all the dry ingredients are just blended-Do Not Over Mix!

Last, add chocolate chips. Fold the chocolate chips into the dough, until just blended. Do not over mix the chocolate chips with the dough.

Place heaping round tablespoons of dough on a ungreased cookie sheet approximately one inch apart. I use The Pampered Chef’s Medium size scooper for the dough, it’s the perfect size and I never have to touch the dough.

Place cookies in the oven on middle rack and bake for 9-11 minutes, depending on your oven. Bake until cookies turn a light golden brown. Remove, place cookies on rack to cool.Store cooled cookies in an airtight container. Enjoy!

AIR FRYER ZUCCHINI CHIPS

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I decided to try something different and make zucchini chips, there are so many ways you can cook t hese up with herbs and spices, Try t hem, it will become another favorite way to eat zucchini I bet.

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SERVINGS:4

What you Need:

2 medium sized zucchini

1 Tablespoon olive oil

1/4 teaspoon paprika(use any spices you like, get creative)

salt and pepper

How to Make it: 

Start by slicing your zucchini ⅛ inch thick with a mandolin. Pat to dry with a paper towel.

In a medium sized bowl add the zucchini, olive oil, paprika, and salt and pepper.

Lay the zucchini in a single layer in the air fryer basket.

Cook at 350 degrees for 4-5 minutes. Flip the chips and fry for an additional 2-3 minutes. Check the chips frequently to make sure that they don’t burn.

Tips for Making Perfect Air Fryer Zucchini Chips

Here are a couple more things to keep in mind as you make your delicious air fried zucchini chips. You can easily tweak the flavor to your liking. Each batch will turn out so perfectly, you’re going to love them!

Use a Mandoline: Using a mandoline slicer will make your life so much easier! It gives you thin, even zucchini slices every time.

Don’t Overcrowd Air Fryer: Only cook a small batch of these chips at a time. Air flow is crucial for them to cook through properly. If there’s not enough space between each chip, they may end up soggy instead of crispy and golden. I have an air fry oven full size, this has been a game changer in cooking. Also you can pop these in a broiler for just a minute to really brown them up, we like them this way.

Switch Up Flavor: Feel free to customize these zucchini chips with all of your favorite seasonings and spices! A few fun ideas to try are lemon pepper, Cajun seasoning, ranch dressing mix, or even just a sprinkle of parmesan cheese and garlic powder!

Storing Leftover Chips

Because these zucchini chips are so easy to whip up, sometimes my eyes are bigger than my stomach when I make a batch. Good news is, you can easily store them and snack on them later!

At Room Temperature: Store any leftover chips in an airtight container for up to 3 days.

Egg Roll in a Bowl

 

This Egg Roll in a Bowl recipe is loaded with Asian flavor and makes for an easy weeknight dinner. To make this even more simple in place of carrots and cabbage use a package of slaw mix.

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Servings 4 servings

Calories 315 kcal

 

What you need:

2 Tbsp. Olive oil divided

1 lb. ground sausage, turkey, chicken or beef

1 ½ cup sweet onion finely diced

1 cup carrots shredded(I still add these or you can just use package of Slaw mix)

½ tsp ginger minced

3 cloves garlic crushed

¼ cup chicken broth

5 cups cabbage cut into ¼-inch shreds(or package of slaw mix)

2 Tbsp. soy sauce, gluten-free*

2 tsp. apple cider vinegar

½ tsp. salt to taste

¼ tsp. pepper to taste

1 tsp. toasted sesame oil

Toasted sesame seeds optional

Green onions optional

How to make it:

In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add meat or chicken . Cook for 5-6 minutes, or until it is almost cooked through.

Push this meat to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes. Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and cook all together.

Pour chicken broth in the pan and scrape the bottom of it to deglaze it. Add cabbage, soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.

Just before serving add toasted sesame oil and top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice, or eat it in a bowl by itself. Enjoy! 

Pepperoni Stuffers

These are made using 2 ingredient dough

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What you need:

1 cup self rising flour

1 cup plain, nonfat Greek yogurt. 

I made 12 rolls so I used 3 cups flour & 3 cups yogurt. Once mixed, I divided into 12 sections, flattened each section out a good bit, filled with a little shredded cheese & any kind of pepperoni. Rolled them up, sprayed the tops with a little olive oil & sprinkled shredded parm on top. 350 for 15 min in oven.

This goes really well with my Roasted Garlic Cheese Dip