The Husband and I decided to make a bunch of Chinese food for Christmas lunch with my mom and sister and brother-in-law. We made Kung Pao pork, beef and broccoli, sesame chicken, vegetable fried rice, vegetable lo mein, spring rolls and sweet and sour soup. We even got fortune cookies. 😛 I was a little worried since we had so much to fix and all of it being new recipes we’ve never tried before, but everything turned out really well. The kung pao pork was probably my favorite. We have a ton of leftovers and will probably be eating this for the rest of the week.
I made these for my sister for Christmas. I can finally post about them since they’ve officially been gifted now. Yay! My sister and brother-in-law love the movie ‘Despicable Me’, so that’s how I got the idea. Finding plain yellow onesies was the hardest part. I got all the different colored fabrics from Hobby Lobby and used fabric glue to glue them in place and then sewed around the edges. I haven’t gotten to sew very much stuff with my new sewing machine yet, so my stitching is pretty crazy. But hooray, another sewing project success!
This is a recipe I’ve made one time before and like it, so it has been in my cookbook since. So I decided to make it again! The husband complained about because he hates curry. But too bad. I like it, and I’m the cook. 😛 It’s pretty simple to make and looks pretty and smells soo good while it’s cooking. I served it over rice.
- 2 Tbsp. Olive oil
- 2 Tbsp. Butter
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 cups cooked chicken, cubed
- 3 cloves garlic, minced
- 1 Tsp. sugar
- 1/4 cup maple syrup
- 1 cup heavy cream
- 2 1/2 Tbsp. curry paste
Heat butter and oil in large skillet over medium heat. Add onion and peppers; cook until onions are soft and translucent. Stir in chicken and garlic and sprinkle with sugar. Cook, stirring about 3 minutes, then stir in maple syrup and cook about 5 minutes, until caramelized. Stir in curry paste and heavy cream. Reduce heat to low. Simmer uncovered for 10-15 minutes, or until sauce reached desired thickness.
This is a recipe I’ve made many times before, and it has rightfully earned it’s place in my cookbook. It’s super easy to make, and is so good. However, it wasn’t as flavorful this last time because I used store brand Greek dressing since that was all Dillon’s had at the time. I thought it would be the same, but it was not. Kraft Greek dressing is the best. I served it with white rice.
- 1 1/2 lbs. chicken breast, cut into pieces
- 1 (14 oz.) can diced tomatoes, drained
- 1/2 large red onion, chopped
- 1 small can sliced black olives
- 1/2 cup Kraft Greek salad dressing
- 1/2 cup chicken broth
- 1/4 cup Feta cheese
Load all ingredients except the feta cheese into crock pot. Set on low for 6-8 hours or on high for 4-6 hours. (or 3 hours on keep warm setting for ill tempered crock pots like mine) Sprinkle on feta cheese on individual portions when serving, or mix it in right before dishing out.
Tonight I decided I wanted to make club sandwiches. But I wanted fancy ones like you get at restaurants. So I got fancy ingredients. 😛 I used toasted sourdough bread, thick cut peppered bacon, oven roast turkey from the deli, muenster cheese, red onion, large leaf lettuce, pickles, tomato and some mayo. It was sooo yummy and was just like any you’d order at a restaurant. I’m pretty proud of myself. 😛
About a month ago, I decided it was finally time to redo the office and forever rid ourselves of the last room in the house with terrible 80’s wallpaper. So I stripped off all the wallpaper and painted. The window seat had really old, gross, pink carpet covering it. So I tore that off before I painted and just finally recovered it with new carpet yesterday.
The window shades are a project I actually did some months ago right after I got my sewing machine. I found some fabric I liked and cut it so there was about an inch left around the edges. Then little by little I sprayed a spray adhesive on the unrolled shade and put on the fabric, smoothing it out as I went. Then I used my sewing machine and sewed along the edges. All in all, it turned out pretty well. I wish I would have chosen a fabric with a bigger pattern though. I also should have gotten a lighter weight fabric than I did. Sometimes they don’t want to roll up too well, but the shades are pretty old and already had some issues to begin with, so maybe newer shades would work better.
I made this for dinner last night. I didn’t realize this is one of the recipes I’ve already made once before. But it was just as good the second time around. It’s super easy to make too! The husband complained that there wasn’t enough chicken in it, but oh well. And I forgot to put the green onions on. Booooo.
1 1/2 pounds boneless skinless chicken breasts, cubed
1/3 cup hot sauce ( I used Frank’s Hot Sauce)
6 cups frozen southern-style hash brown potatoes, thawed
1 cup ranch dressing
1 cup shredded cheddar cheese
1 (10 oz.) can cream of chicken soup
1/2 cup crushed Corn Flakes or Ritz cracker crumbs ( I used corn flakes)
2 tablespoons butter, melted
1/4 cup chopped green onions
Heat oven to 350 degrees. Spray 13 x 9-inch baking dish with cooking spray. In medium bowl, stir together cubed chicken and hot sauce. In large bowl, stir together potatoes, ranch dressing, cheese and soup. Spoon into baking dish. Place chicken over potato mixture. In small bowl, stir together crumbs and butter. Sprinkle on top of chicken strips. Cover with foil and bake for 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink. Sprinkle with green onions just before serving.
This is also something I made to take to Thanksgiving lunch at my Grandparent’s house and dinner with my dad. They were super yummy, although some people thought they were really spicy. My husband and I didn’t think so, but we like it hot, so maybe we just don’t notice. Still, they turned out well and everyone liked them.
- 1 tablespoon vegetable oil
- 1 cup chopped yellow onions
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 8 ounces ham, cubed ( I used thick cut slices of ham from the deli at the store)
- 1 tablespoon minced garlic
- 1 1/2 pounds green beans, trimmed and halved
Add the oil in a medium, heavy saucepan. Add the onion and saute until tender, about 3 minutes. Season with salt, pepper, and cayenne. Add the ham, garlic, and beans. Add enough water to almost completely cover the beans. Bring to a boil, reduce the heat and simmer for 2 hours. Remove from the heat and serve with the cooking liquid.
Tried this out on the Husband for dinner last night. He isn’t usually a fan of ginger, but oh well. There is really quite a bit of ginger in it though, it had a pretty strong taste. But it was still good! I put some hot sauce in mine to spicy it up a little, but it was good on it’s own too. I usually make my chicken noodle soup with a lot more veggies, so I would probably double the vegetables next time.
- 1 1/2 tablespoons olive oil
- 3 large chicken breasts
- 1 large onion, diced
- 3 cloves garlic, crushed
- 13 cups water
- 2 cups white wine
- 3/4 cup fresh lemon juice
- 1 (4 inch) piece fresh ginger, peeled and thinly sliced
- 7 whole black peppercorns
- 4 cubes chicken bouillon
- 1 tablespoon white sugar
- 3/4 cup peeled and sliced carrots
- 2 stalks celery, diced
- 2 1/2 tablespoons fresh rosemary(I used about 1 tbsp of dried rosemary)
- 2 tablespoons fresh thyme(I used about 3/4 tbsp dried thyme)
- 1 (8 ounce) package egg noodles
- 1 large clove garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon salt, or to taste
Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook in hot oil until chicken breast is browned and onions start to turn translucent, about 5 minutes . Pour water, white wine, and lemon juice over the chicken mixture; stir sliced ginger, peppercorns, chicken bouillon, and white sugar into the liquid. Bring to a simmer, reduce heat to medium-low, and cook for 45 minutes. Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces. Add carrot, celery, rosemary, and thyme to the soup. Reduce heat to low until the vegetables begin to soften, about 20 minutes. Bring the soup to a boil. Return chopped chicken to the soup along with the egg noodles, minced garlic, and grated ginger; remove the pot from heat and let sit until the noodles have softened, about 10 minutes. Season with salt.