Oh how I wish I had come up with this recipe before we attempted these at our recipe club. I combined a couple recipes I found online and came up with what we decided is a pretty good copy of the real deal. I used the pre grilled chicken that's sold at the grocery store and canned mushrooms to save time. The second time I made it I cooked the chicken and used fresh mushrooms. The taste wasn't any different and it took about 3x longer to use fresh... but the decision is yours. The amount of mushroom/water chestnuts you use can be adjusted to your preference.
Ingredients
2 cooked and chopped boneless/skinless chicken breasts
2/3 cup finely chopped water chestnuts
2/3 cup finely chopped and cooked mushrooms (small can)
2 chopped green onions
1 tsp minced garlic
Lettuce leaves of your choice
Garlic and red chili paste (which may seem like a waste to buy but I also use a bit of this when I make a quick homemade marinara sauce and it's delish)
For the sauce: (This is the part I made up so you may want to adjust amounts slightly depending on your tastes and how saucy you want the chicken mixture.)
About 3 T. Hoisin sauce
2 T cider vinegar
2 tsp soy sauce
1 tsp ground ginger
1/2 tsp minced garlic
Oil your skillet. Add chicken, mushrooms, water chestnuts, green onion and garlic. Stir and cook on medium-low till heated through. (If you used fresh ingredients the chicken mixture may be a little watery in which case you will want to wait until the water cooks off before adding the sauce.) While the chicken mixture is heating up, mix together the sauce ingredients in a bowl with a whisk or fork.
Once chicken mixture is nice and hot pour entire sauce mixture over it. Let it warm up again and serve in your lettuce leaves. Add a little garlic and red chili paste for an extra kick. Be forewarned a little goes a LONG way with that stuff.
I hope you like it. I know it's missing the mustard but we didn't miss it.
Thursday, August 26, 2010
Pear Honey
Hey Folks- Sorry I haven't added anything in a while. Sheldon and I have been on the Atkins diet for a couple weeks and therefore I haven't made anything tasty. Seriously, we are eating steamed vegetables and chicken.
BUT I did pick up a grip load of pears this weekend at a local farm and have been busy canning. I didn't realize how many pears I had until I started canning and had to buy more jars. I wanted to branch out and with the remaining 15 pears I decided to make this recipe I found on allrecipes.com. It's pretty darn good. At least I think it is. I had barely a taste since you know... Dr. Atkins would forbid it.
My pears were pretty ripe and they still took forever to break down, so I would highly recommend puréeing them before adding them to the pot.
Ingredients
8 cups peeled, cored and chopped pears
1 cup unsweetened pineapple juice
8 cups white sugar
Directions
1.Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium-low, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is about 2 to 3 hours.
2.Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes.
I got 3 pints out of this recipe. So if you have a bunch of pears give it a try!
BUT I did pick up a grip load of pears this weekend at a local farm and have been busy canning. I didn't realize how many pears I had until I started canning and had to buy more jars. I wanted to branch out and with the remaining 15 pears I decided to make this recipe I found on allrecipes.com. It's pretty darn good. At least I think it is. I had barely a taste since you know... Dr. Atkins would forbid it.
My pears were pretty ripe and they still took forever to break down, so I would highly recommend puréeing them before adding them to the pot.
Ingredients
8 cups peeled, cored and chopped pears
1 cup unsweetened pineapple juice
8 cups white sugar
Directions
1.Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium-low, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is about 2 to 3 hours.
2.Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes.
I got 3 pints out of this recipe. So if you have a bunch of pears give it a try!
Tuesday, August 10, 2010
Rolo Cookies
So this recipe is one from a lady in our ward. They are delicious cookies. I promise you wont be able to eat just one. I have also had them made with dark chocolate cocoa powder and for all of you dark chocolate fans they are extra yummy. I also thought they would be good using York peppermint patties instead of rolos, especially with the dark chocolate batter. Mmmmm can't wait to try that. Hope you enjoy.
1 C sugar
1 C brown sugar
1 C butter
2 tsp vanilla
2 eggs
2 1/2 C flour
3/4 C cocoa powder
1 tsp baking soda
1 bag of rolos
Cream together sugars and butter. Add vanilla and eggs. Mix together flour, cocoa, baking soda and add to wet ingredients. Roll into 1 1/2 inch balls and press rolo into center. Roll in regular white sugar.
Bake at 375* for 7-10 minutes.
Yeilds = 3 dozen
1 C sugar
1 C brown sugar
1 C butter
2 tsp vanilla
2 eggs
2 1/2 C flour
3/4 C cocoa powder
1 tsp baking soda
1 bag of rolos
Cream together sugars and butter. Add vanilla and eggs. Mix together flour, cocoa, baking soda and add to wet ingredients. Roll into 1 1/2 inch balls and press rolo into center. Roll in regular white sugar.
Bake at 375* for 7-10 minutes.
Yeilds = 3 dozen
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