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Friday, August 29, 2014

Sweet & Sour Chicken

Sweet & Sour Chicken
original recipe found here

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup cornstarch
  • 2 large eggs, beaten
  • 1/4 to 1/2 cup vegetable oil
  • 1/2 tablespoon toasted sesame seeds  
  • 3/4 cup sugar
  • 1/2 cup apple cider vinegar
  • 1/4 cup ketchup
  • 1 tablespoon soy sauce
  • 1/2 teaspoon garlic powder

  1. Preheat oven to 325 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
  2. To make the sauce, whisk together sugar, vinegar, ketchup, soy sauce and garlic powder in a large bowl; set aside.
  3. In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs.
  4. Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
  5. Add chicken to prepared baking dish. Top with sweet and sour sauce. Place into oven and bake until the sauce has thickened, about 55 minutes, turning over every 15 minutes to evenly coat the chicken.
  6. Transfer chicken to a serving dish and sprinkle with sesame seeds.  Serve immediately.


Monday, August 25, 2014

Oh Tartar Sauce!

Homemade Tartar Sauce
makes 1/2 cup


  • 1/2 cup mayonnaise
  • 1/2 tablespoon Dijon mustard
  • 1/2 tablespoon lemon juice
  • 1 tablespoon relish, to taste
  • salt and pepper, to taste
  • minced dill, optional

Mix all ingredients together in a small bowl.  Allow sauce to sit for 30 minutes.

Wednesday, August 20, 2014

Easy Chicken Gyro

Easy Chicken Gyros
original recipe found here

  • 1 lb. boneless skinless chicken breast
  • 1 Tb. lemon juice
  • 2 Tb. olive oil
  • 1 large garlic clove, minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1 tsp. dried oregano
  • 1/2 teaspoon dried rosemary
  • Salt and pepper
  • 1/2 green pepper, sliced
  • 1/2 onion, sliced
  • julienne sliced pickles
  • homemade naan
  • homemade tzakziki sauce

  1. Preheat a large skillet to medium heat. Cut the chicken into thin slices, place in a medium bowl and add the olive oil, garlic, lemon juice, and spices. mix with hand or fork until all the chicken pieces are fully coated.  Allow chicken to marinate in the refrigerator for at least 30 minutes.
  2. Using a small pan, heat 1 tablespoon olive oil over medium-low heat, and cook green pepper and onions for 5-10 minutes.  The veggies should be softened, but not soggy.
  3. Place the chicken on the griddle and allow to cook for 5-7 minutes while stirring every few minutes. Remove from griddle and place in a warm flat-breads topped with tzakziki sauce, green peppers, onions, and pickles.  


Homemade Naan

delicious when served with homemade tzakziki sauce

Homemade Naan
makes 4-6 pieces
original recipe found here

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water
  • 1/4 cup white sugar
  • 3 tablespoons milk
  • 1 egg, beaten
  • 2 teaspoons salt
  • 4 1/2 cups bread flour
  • 2 garlic cloves (grated)
  • 1/4 cup butter, melted

  1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
  2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.  
  3. Roll individual balls into an oval shape, about 1/4" thick.
  4. Heat a medium-large cast iron skillet to medium heat.  
  5. Lightly brush one side of naan with a butter and lay in skillet.  Cover for 2 minutes; then brush exposed side of naan with butter and flip dough.  Cover and cook for another 2-3 minutes.  Repeat with the rest of dough.  


Tzatziki Sauce

Tzatziki Sauce
original recipe found here

  • 2 cups plain Greek yogurt
  • 2 cups finely diced cucumber 
  • ½ cup fresh dill - minced
  • ¼ cup lemon juice
  • 2 garlic cloves (grated)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. Combine all ingredients in a medium bowl check for seasoning. Add more dill, lemon, garlic or salt/pepper if you wish!
  2. Serve immediately or store in the refrigerator for up to 5 days.

Monday, July 7, 2014

4th of July Rice Krispies Treats

recipe found here

4th of July Rice Krispies Treats

  • 4.5 tablespoons butter
  • 1 package mini marshmellows 
  • 6 cups Kellogg's Rice Krispies cereal
  • food coloring (Betty Crocker's gel food colors)

  1. In a large sauce pan, melt 1.5 tablespoons butter over medium-low heat.   Once the butter is melted, add 2 cups of the mini marshmellows until melted (stirring occasionally).  Once the marshmellows are melted, add the gel food coloring (about 2 teaspoons blue). Stir until the color is uniform. Turn heat to low/simmer and add 2 cups of the cereal. Mix well and transfer to an 8x8 or 9x9 baking pan lined with wax paper. Use wax paper to press down the cereal.
  2. Repeat with the next two layers (white, then red). 
  3. Allow layers to set for 20 minutes. Cut into squares and serve.


Friday, May 23, 2014

Pipe Rigate with Sausage Ragu

Original recipe found here

Pipe Rigate with Sausage Ragu

  • 3 cups pipe rigate (or your favorite short pasta)
  • 2 links Italian sausage, casings removed and torn into small chunks
  • 2 Tbs. extra-virgin olive oil
  • 2 carrots, peeled and minced
  • 1/2 red onion, finely minced
  • 3 cloves garlic, minced
  • 1 pinch crushed red pepper
  • 1 (10 oz) can tomato sauce
  • 1/3 cup milk
  • 3 cups baby spinach
  • 1/3 cup freshly grated parmesan
  • coarse salt and freshly ground pepper

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente; drain and return to the pot.
  2. In the meantime, bring a large skillet to medium high. Add the sausage and brown all over, crumbling with a wooden spoon, about 8 minutes. Remove from the pan and set aside.
  3. Back in the pan, add the oil and bring the heat back to a medium-high. Add the onions and carrots; sauté until they start to soften, 6 minutes. Add the garlic and crushed red pepper; sauté another minute or two. Add a pinch of salt and pepper.
  4. Add the sausage back to the skillet. Then add the tomato sauce and stir to combine. Add the milk, reduce the heat and simmer about 5 minutes, until slightly thickened.
  5. Off the heat, add the pasta, spinach and parmesan cheese. Toss toss toss to combine and wilt the spinach, two minutes. Toss in another small pinch of salt and pepper.