October 31, 2012

Sweet and Sour Chicken

 Recipe and Photo from Jamie Cooks It Up

4 large chicken breasts
2 T olive oil
1 1/4 C sugar
3/4 C vinegar
1 C cold water
1 t chicken bullion granules (or 1 bullion cube)
7 T ketchup
2 T soy sauce
1/4 t ginger
1/2 C pineapple or apple juice
2 1/2 T corn starch
1. Cut your chicken breasts up into medium-sized chunks, 2-3 inches will do. Heat a large skillet over medium high heat. When it's nice and hot pour 2 tablespoons olive oil into the pan, allow it to get hot and then place your chicken carefully into the pan. Sprinkle it with a bit of salt and pepper. Let the chicken cook, stirring occasionally and pouring any excess liquid from the chicken into the sink.
2. While your chicken is cooking make the sauce. You'll need a medium-sized mixing bowl and 1 1/4 cup sugar, 3/4 cup vinegar, 1 cup cold water, 1 teaspoon chicken bullion granules (or 1 bullion cube), 7 tablespoons ketchup, 2 tablespoons soy sauce, 1/4 teaspoon ginger, 1/2 cup pineapple or apple juice and 2 1/2 tablespoons of corn starch. Pour it all into your bowl and stir it around with a fork until all ingredients are combined.
3. When your chicken is nice and golden brown on the outside (should only take about 10 minutes)pour the sauce over the top of it. Give everything a nice stir.

4. Turn up the heat just a bit and let it come to a boil, it should start to thicken up pretty easily for you. Turn the heat back down and let it simmer for about 10 minutes, or until the chicken is cooked through and the sauce is nice and thick.
Rate It!
Kile:  7
Kiley: 7
Madee: 7
Destrie: he liked the chicken, not the sauce

October 16, 2012

Broccoli Cheese Soup





  • 1 1/2 c. Shirley J Whisk Bliss Original
  • 1 lbs Fresh Broccoli Cut Into Bite-Size Pieces
  • 6 c. Water
  • 3 c. Cheddar Cheese, Grated


In large stock pot combine broccoli and 3 cups of the water, bring to a boil and cook for 5 minutes. Add remaining water and Whisk Bliss Original and stir well. Bring mixture back to a boil and add cheese, simmer for 3-5 minutes. Serve. Garnish individual bowls of soup with shredded cheese, if desired.

Recipe and Photo from Shirley J

*If anyone is interested in Shirley J products...I have a friend who can hook you up...just let me know!

Rate It!
Jen: 9
Kiley: not home
Madee: not home
Destrie: 10 x 10- I guess he likes it!!!

October 10, 2012

Pumpkin Chocolate Chip Muffins



 *Recipe adapted and Photo from All Recipes



 2 cups Pumpkin Puree

3 cups flour

2 cups sugar

2 tsp. baking soda

1/2 tsp baking powder

2 tsp. ground cloves

2 tsp. ground cinnamon

2 tsp. ground nutmeg

1 tsp. ground allspice

1 tsp. salt

2/3 cup vegetable oil

3 eggs

 mini semi sweet chocolate chips



  1. Preheat oven to 350 degrees.  Line muffin tin with paper muffin liners
  2. In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth.  Add chocolate chips.  Scoop batter into prepared muffin cups.
  3. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

October 4, 2012

Lemon Pasta

 2/3  cup olive oil
2/3  cup grated Parmesan cheese
1/2  cup fresh lemon juice (from about 2 lemons)
3/4  teaspoon salt, plus more to taste
1/2  teaspoon freshly ground black pepper, plus more to taste
1 pound spaghetti (or other pasta of your choice)
1 tablespoon lemon zest (from about 2 lemons)
Optional addition:
1/3 cup chopped fresh basil
In a large bowl, whisk the oil, Parmesan cheese, lemon juice and ¾ teaspoon of salt and ½ teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using).
Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil, lemon zest. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste. I also added more parmesan cheese. Transfer to bowls and serve.

Rate It!
Jen: 7
Kile: 6.5
Kiley: 5.5
Madee: 4
Destrie: not good

Recipe from Sisters Cafe