Bake Me More

Bourbon Chicken

 This is one of the many “gotta try” recipes I have bookmarked at Blog Chef.net by Bobby.  My whole family enjoys Asian dishes and I have plenty of choices on her blog. I almost talked myself out of making this dish… mainly because it involved frying and I hate the smell that frying in the house leaves… but I am SO glad I did. My husband said this was the best Bourbon Chicken dish that he’s ever had… (We have a few mall food court dishes that we frequent… but this is better, and less expensive.)

I served the chicken over long grain rice that I cooked in broth instead of water. Using broth keeps the “customers” from asking for extra salt and butter. I also steamed some vegetables in my recently purchased food steamer – which I LOVE. Other than the frying (which I used peanut oil) this was a very nutritious meal. It was pretty easy and straightforward too.

Oh, and I am curious too as to why this is called Bourbon…since there is no liquor in it… Maybe it’s from Bourbon Street in New Orleans… don’t know… too tired to care…

Bourbon Chicken

adapted from Blog Chef

Ingredients:

• 2 pounds boneless skinless chicken breast cut into chunks
• Corn starch
• Peanut Oil

For the sauce:

• 1 garlic clove, minced (I didn’t have any, but I used some garlic salt)
• 1/4 teaspoon ginger
• 3/4 teaspoon red pepper (I went real light on this)
• 1/4 cup apple juice
• 1/3 cup brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce

Directions:

Cube chicken and dust with cornstarch. In large skillet brown the chicken in hot oil then remove and drain. (I didn’t use the same skillet for the sauce).

Combine the sauce ingredients in large skillet or wok. Bring to a boil. Reduce heat and add chicken. Simmer for ten minutes and serve over rice with sauce.

Blondies by Betty

Bring on the box! Yes, I proudly used another cake mix to make dessert. This recipe comes from the Late Spring 2007 edition of  Betty Crocker Super Moist Cakes magazine. I have five of their Cake Mix recipe magazines. Though I really enjoy baking from scratch, quite equally to the creations that come from a box.

These bars are quite wonderful. Scrumptious in fact. Addicting. They are easy to make. Any time that I have made these they have been highly enjoyed and the recipe has been requested often. I make no changes, it doesn’t need any.

White Chocolate Macadamia-Caramel Bars

• 1 box Betty Crocker SuperMoist yellow cake mix
• 1/2 cup vegetable oil
• 1/4 cup water
• 2 eggs
• 1/2 cup butterscotch caramel topping (from 17-oz. jar), heated
• 1 package (18 oz.) Pillsbury Ready to Bake! Big Deluxe Classics refrigerated white chunk macadamia nut cookies

Directions:

Heat oven to 350 degrees. In a large bowl, beat cake mix, oil, water and eggs until smooth. Spread into ungreased 13 x 9 inch pan. (I recommend using glass, it bakes the crust better)

Bake crust 18 to 22 minutes or until top is golden brown. Remove from oven and drizzle over crust. Crumble cookies over the crust.

Bake 18 to 23 minutes longer, or until golden brown. Cool completely, cut and serve.Yield 48 bars (130 calories each )

Really Big Name (but worth every word) Blondies

Alton Brown's French Toast

It is COLD here in Florida. I think our low last night was in the 20′s, making it very hard to get out of a nice warm bed. Reluctantly I did, and headed to the kitchen to make breakfast. Saturday is the day I like to prepare a nice breakfast, as opposed to the less time consuming toast and jelly that school mornings entail. I wanted to do some type of french toast. I recently saw a recipe for french toast waffles on Baking Bites, but all I have is a Belgium maker, and a regular waffle maker is recommended. So I set out to find another recipe that was different than your everyday recipe.

Enter, Alton Brown. I have always been pleased with my version of french toast, but I do have to say that I never cared for the soggy center. So I was excited about trying this method. Basically, you prepare your classic french toast, but once it is cooked, you place it in a 375 degree oven for 5 minutes, which helps firm the toast up. I followed his recipe to a tee and enjoyed the results. I will certainly use this method from now on. I will spare myself the extra typing – here is the link to AB’s recipe.

Bana -rama, Yum!

Now that title is a mouthful, but exactly what you should do with this dessert, get a mouthful!

Well, when I was at the supermarket the other day, they had banana’s for 20 cents a pound. I bought like three bunches! Then when I got home, I realized there was no way we would eat all of them before they ripened too much. And I already have a freezer full of ripe banana’s for breads. So I put on my thinking cap… Banana pudding is a perfect way to use some of them, but I didn’t have any vanilla wafers. Hmm, I did have an over abundance of graham crackers from a recent smores night. That was it – now I had a banana agenda… Trial and error left this wonderful dessert that sways only slightly from the original classic. Hope you enjoy!

Banana & Graham Cracker Pudding With Caramel

Ingredients:

• 1 cup crushed cinnamon graham crackers (about 6 sheets)
• 2 – 3 tablespoons granulated sugar (as desired sweetness)
• 1/4 butter, melted
• 2 boxes Instant Vanilla Pudding (4 serving size)
• 4 cups cold milk, (2 cups per box)
• 2 – 3 large bananas, sliced
• 1/2 cup caramel ice cream topping, divided (warmed & pourable)

Directions: (you need the oven for the first part only)

Preheat oven to 350 degrees. Spray an 8″ square pan with cooking spray. Combine graham crackers and sugar, then add butter, mix until the crumbs are moist and press into the bottom only of the pan. It will be about a 1/4 inch thick. Bake in the oven for 8 – 10 minutes, or until the crust is set and hard. Remove and allow to cool.

Meanwhile, prepare one box of pudding as directed on package. Pour into bottom of a medium sized bowl and top with a layer of banana’s. Using the back of a butter knife, break the graham crust into chunks. Layer 2/3′ s of the chunks over the bananas and drizzle half of the caramel the layer. Now, prepare the other box of pudding and pour on top. Garnish with remaining banana’s. Cover and refrigerate at least one hour. When ready to serve, sprinkle remaining graham crumbs over the dish, and drizzle the caramel on top. If desired, warm extra for topping individual servings.

Note: I served the pudding in custard cups and placed sliced banana’s, some reserved crumbs and drizzled caramel. (photo)

Big Name Banana Pudding

Meat Lasagna

I received a huge compliment today. It came from my teen daughter when she tried my lasagna, and even better, asked for more. You see, she has refused anything pasta or tomato based for years now. As a matter of fact, if you say the word “ravioli” to her, she nearly gags (drama, I know).  Hence, the other family members suffer and rarely have Italian dishes. I do too, since many pasta dishes are easy and convenient to prepare. I didn’t care though… if necessary, she would just go hungry. Reluctantly, she agreed to taste the lasagna, and low and behold, she asked for more. I was honored!!! Anyway, here is the recipe.

This is an easy, no frills lasagna recipe that can be prepared the night before, or even frozen. As simple as it is, the taste is very good. Served with garlic bread and a Caesar salad, you have a great meal. I must pay tribute to my friend Michelle who taught me way back how to prepare this dish…

Classic Meat Lasagna

Ingredients:

• 1 1/2  pounds lean ground beef
• 26 ounce jar spaghetti sauce (I like Prego)
• 16 ounces part skim ricotta cheese
• Lasagna noodles (go ahead, use the no boil!)
• 1 1/2 cups mozzarella cheese
• Grated Parmesan cheese

Directions:

Pre-heat oven to 350 degrees, (if cooking right away.)

Brown ground beef and drain. Add spaghetti sauce and simmer until heated through. Now add the ricotta cheese an stir until thoroughly blended. In a 11 x 7 ” pan, place a thin layer of sauce on the bottom of the dish. Now, in a single layer place three lasagna noodles. Top with more sauce, then mozzarella, and another thin layer of sauce. Repeat layers until it reaches the top of the dish, finishing with the sauce. Top with remaining mozzarella and sprinkle with grated Parmesan cheese. Cover with foil and bake for one hour, removing the foil the last ten minutes. If preparing early, cover well and refrigerate or freeze.

Note – the idea with no boil noodles is to cover both sides with the sauce, leaving no open spots on the noodles. I prepare a smaller portion (we had leftover too), but you can double the ingredients easily and prepare in a 9 x 13 pan, you will have to cook a little longer however.

I also prepared a Caesar salad using romaine, light dressing and more grated Parmesan cheese then topped it with croutons. This is a good way to get finicky kids to eat romaine.

Then finally, the all American Italian favorite, garlic bread. Can’t have pasta without it!

Hail Caesar!