Optional Cashew Chicken

This is one of our favorite recipes to make. Tender, juicy chicken, colorful vegetables in a delicious sauce.  It is an easy recipe to make. If you don't like nuts or if you are allergic to nuts, leave them out.  We don't care for nuts in our meals, that is why I called this recipe Optional Cashew Chicken.

Ingredients

1 1/2 lbs. chicken, cut into bite sized pieces
1/2 tsp. salt
1/4 tsp. pepper
1 Tbs. cornstarch
1 Tbs. soy sauce
1 Tbs. sesame oil, or olive oil, divided
2 c. broccoli florets
1 sweet bell peppers, diced
1 onion, chopped
1 (8 oz) can sliced water chestnuts, drained, optional
6 cloves garlic, minced
1/8 tsp. ground ginger
1/2 c. or more cashews or peanuts (optional)
cooked rice

Sauce

2 tsp. cornstarch
2 Tbs. cold water
1/3 c. soy sauce
2 tsp. sesame oil or olive oil
1 Tbs. vinegar
1 Tbs. brown sugar
1/4 tsp. chili flakes

Directions

In a large bowl, add the chicken.  Sprinkle soy sauce, salt, pepper and cornstarch over the chicken. Stir or toss to ensure that all sides of the chicken are coated with the mixture.

Make the sauce by combining cornstarch and water.  Mix until thoroughly combined and smooth.  Add the soy sauce, sesame oil, vinegar, brown sugar and chili flakes.  Stir together until fully combined. Set aside for later.

In a cast iron skillet, heat oil over medium high heat.  Working in batches, add some of the chicken.  Cook the chicken for 2 to 3 minutes, until browned on the bottom. Turn the chicken over and brown the other side.  

Add the broccoli florets, bell peppers and onions. Sauté them until they begin to soften. This takes about 4 minutes. 

Add the water chestnuts, garlic, and ginger. Cook and stir for another 2 minutes. 

Pour in the sauce mixture that you set aside and the cashews.  Cook and stir until the sauce comes to a boil. Reduce the heat and continue to simmer until the sauce is thickened, stirring occasionally. This takes about 2 to 3 minutes.  

Serve over rice and enjoy!

Enchilada Sauce

We love enchiladas, and it's the sauce that makes them so good. You can buy enchilada sauce at the store, but sometimes it is hard to find. However, you don't have to worry because it is so easy to make your own enchilada sauce at home. The ingredients are probably already in your pantry.  

Ingredients

3 Tbs. flour
1 Tbs. chili powder
1 to 3 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. oregano
pinch of cinnamon
3 Tbs. olive oil
2 c. beef broth
2 c. tomato sauce
2 Tbs. tomato paste
1 tsp. vinegar
salt and pepper to taste

Directions

In a bowl, combine flour, chili powder, cumin, garlic powder, onion powder, oregano, and a pinch of cinnamon.  Set aside.

In a cast iron skillet, heat the olive oil over medium heat.  

Whisk constantly, pour in the flour mixture.  Cook and stir for 1 minute, or until the mixture has deepened in color. 

Slowly pour in the beef broth, tomato sauce and tomato paste, whisking constantly.  You don't want any lumps in your enchilada sauce. 

Raise the heat to medium high and bring the mixture to a bubble. Reduce heat to a simmer and simmer for about 15 minutes, stirring often. The sauce should be a bit thick. This sauce will thicken as it cools.

Stir in vinegar. Season with salt and pepper to taste.

Pizza Crust

This is a pizza crust that my son loves to make. It is easy and does not take a lot of time to make. This is a no knead crust and the rising time only takes about 15 to 30 minutes.  It is a soft chewy crust and it tastes so good.

Ingredients

1 c. warm water
1 pkg. yeast
1 to 2 tsp. sugar
2 1/2 c. bread flour or regular flour
1 tsp. salt
2 Tbs. oil

Directions

Heat oven to 400°. Lightly oil or grease a 15 x 10-inch baking sheet.

In a bowl, combine warm water, yeast and sugar. Stir to combine.  Place in a warm location for about 8 to 10 minutes to allow the yeast to bloom.

In a large bowl, combine flour and salt. Mix to combine with a whisk.  

Add yeast mixture and oil.  Stir with a wooden spoon until combined and all the flour is incorporated into the dough.  Cover the bowl with a tea towel or plastic wrap and place in a warm location. Let rise for 15 to 30 minutes, or until doubled. 

 Turn the dough out onto your prepared pan.  With buttered or oiled fingers, press or pat the dough out into the pan.  

Spread pizza sauce over the top of the crust. Add your favorite toppings like cheese, pepperoni, jalapeños, peppers, and onions.

Bake for 15 to 20 minutes, or until crust is lightly browned, and the cheese is melted and bubbly.

Notes

You can add spices to your crust during the mixing process.  Add some garlic, Italian seasoning, or cheese for a more flavorful crust.

Beef with Mushroom Gravy

Tender, flavorful beef served in a delicious mushroom gravy. This recipe is so easy, and it is certain to please everyone at your table.  You don't have to use sirloin beef tips for this recipe.  With the cost of beef being so high, you can use the cheaper cut of meat. Low and slow cooking is what tenderizes this meat.

Ingredients

2 lbs. sirloin beef tips or any roast meat, cut into bite sized pieces
salt and pepper to taste
2 tsp. garlic powder
1 tsp. onion powder
2 Tbs. flour
2 Tbs. butter
1 Tbs. oil
1 onion, diced
1 pepper, diced
2 to 3 garlic cloves, minced
1 (8 oz.) can mushrooms, drained
1 1/2 c.-2 c. beef stock
1 tsp.  thyme
1 tsp.  rosemary
1 bay leaf
1 beef bouillon cube
1 Tbs. Worcestershire sauce
2 Tbs.cornstarch
3 Tbs. cold water

Directions

Place the beef in a medium bowl.  Season the beef with salt and pepper.

In a small bowl, combine with garlic powder, onion powder, and flour.  Sprinkle this over the top of the beef, and mixing to ensure all the beef is coated in the mixture.

In a cast iron skillet, Dutch oven, over medium high heat, melt butter and oil. Working in batches, add some of the beef.  Sear until all sides of the beer are browned.  Remove the beef onto a plate and repeat this step with the remaining beef.

In the same skillet, add the onions, peppers and garlic. Sauté them for about 2 minutes.  Add a little more oil to the Dutch oven if needed.  Be sure to scrape the bottom of the skillet to remove all the tasty bits because that is where the flavor is.

Add the beef, mushrooms, beef stock, thyme, rosemary, bay leaf, beef bouillon cube, and Worcestershire sauce back in.  Bring the mixture to a boil.  Reduce heat to low and cover with a tight-fitting lid.  Simmer for several hours, or until the beef is tender. If it runs low on liquid, add some more beef stock.

Dissolve the cornstarch in the cold water, stirring until smooth.  Slowly pour in the cornstarch mixture into the Dutch oven, stirring constantly. Cook and stir for 2 to 3 minutes, or until the gravy is thickened. 

Season with salt and pepper as desired. 

Serve over mashed potatoes, or noodles.

Butterscotch Cream Pie

Butterscotch is one of our favorite flavors, and it really tastes good in a cream pie. This is an easy recipe that my family enjoys.

Ingredients

1 (9-inch) pie crust, homemade or store bought, baked and cooled
1 1/2 c. brown sugar, divided
4 Tbs. cornstarch
3 Tbs. flour
1/4 tsp. salt
2 c. milk
3 egg yolks, beaten
2 Tbs. butter
1 tsp. vanilla

Meringue topping

3 egg whites
1/4 tsp. cream of tartar
1/4 c. sugar

Directions

In a heavy bottomed saucepan or a double boiler, combine brown sugar, cornstarch, flour and salt. 

Stir in some of the milk to make a stiff paste.  

Mix in egg yolks.  

Add in the rest of the milk, stirring or whisking until smooth. You don't want any lumps in your pie.

Cook and stir over medium-low heat until the mixture thickens. This takes a while, but it is important that you do not stop stirring the mixture, or it will burn. Don't remove it off the heat too soon, or your pie will be too soft.

Stir in butter, and vanilla. Mix until the butter is melted and thoroughly combined.

Pour into your baked and cooled pie crust.

While the pie is still hot, it is time to prepare the meringue topping.

In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form, on medium speed.

Turn the mixer on high speed and gradually beat in the sugar, about a tablespoon at a time. Beat until stiff, glossy peaks form and the sugar is dissolved. 

Spread the meringue over the top of the still hot pie.  Be sure to cover the entire top, sealing the edge to the crust. 

Bake at 350°  for 10 to 15 minutes, or until the meringue is a golden brown.

Barbecue Pork Ribs

These pork ribs will be falling off the bone tender and packed with flavor.  Baking them low and slow in the oven is what will give you tender meat. You can use the barbecue sauce mentioned in the ingredients, or use your own premade or store bought sauce.  If you like extra sauce to serve alongside your meal, double or triple the sauce recipe.

Ingredients

3 lbs. pork spareribs
salt and pepper to taste
2 Tbs. paprika
1 Tbs. onion powder
1 Tbs. garlic powder
1 Tbs. olive oil
1 onion, chopped
1/2 tsp. cumin
1/2 c. ketchup
1 Tbs. hot chili sauce
2 Tbs. brown sugar
1 Tbs. vinegar

Directions

Preheat oven to 250°. You will need a large roasting pan or a baking sheet.

Remove the thin membrane covering the back of the ribs if it is still there. Some places already have that removed when you buy the ribs.

Season both sides of the ribs with salt and pepper to taste. In a small bowl, combine paprika, onion powder and garlic powder.  Sprinkle this seasoning over both sides of the ribs and rub it in with your hands.

Place the ribs in the roasting pan or on the baking sheet.  Cover with a lid or with a sheet of foil.  

Bake for 3 1/2 to 4 1/2 hours, or until the meat is fully cooked and very tender.  

While the pork ribs are baking, it is time to prepare the barbecue sauce.

In a sauce pan, over medium heat, heat the olive oil. Add the onions to the pan. Cook, stirring frequently, so the onions don't burn until the onions are soft and translucent. This takes about 5 to 8 minutes.

Add the ketchup, hot chili sauce, brown sugar, apple cider vinegar and cumin. Stir to combine. Season the mixture with salt and pepper to taste.  Cook for about 2 minutes, then remove from heat.  Set aside.

Remove the pork ribs from the oven when done.  Brush both sides of the ribs with the barbecue sauce. 

Broil the ribs for 3 to 5 minutes until the sauce begins to caramelize.  Keep watch on the ribs, so the sauce does not burn.

Serve and enjoy.

Notes

You can bake the ribs at a higher temperature, but they will not be as tender as slow baking them. We usually bake ours at 200° and check them periodically to see if they are done or not after 5 hours.

Garlic Lemon Green Beans

 

Whether you serve this as a side dish or as a healthy snack, this recipe is sure to be a hit with your family. It is quick, easy and full of flavor.

Ingredients

1 lb. green beans fresh, frozen
2 Tbs. butter
1 Tbs. olive oil or cooking oil
1 onion, chopped
2 cloves garlic, chopped
1 Tbs. lemon juice
2 tsp. parsley
1 tsp. red chili pepper flakes (optional)
1 tsp. hot sauce, (optional)
2 Tbs. vegetable, beef or chicken stock
salt and pepper to taste

Directions

Fill a pot with water and bring to a boil. 

Rinse and trim the green beans if needed. Cut the green beans into small bite sized pieces. 

Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans just start to soften, 3 to 5 minutes. Drain off the water and pat dry the green beans with paper towels.

In a pan or a cast iron skillet, heat the butter and oil over medium high heat.  Add the onion, and sauté until the onion is tender and translucent.

Add the green beans and garlic. Sauté the vegetables until the green beans are crisp tender. This takes about 3 minutes. 

Stir in the hot sauce, lemon juice, parsley, reed chili pepper flakes and pepper.  Cook for about 4 minutes, or until the mixture begins to look caramelized.

Pour in the stock and scrape the bottom of the pot or skillet to deglaze the pan and add some delicious flavor to the dish.  Cook for 2 minutes.

Season with salt and pepper to taste. 

Serve and enjoy.