Curry Roasted Chicken and Veggies

Mike and I LOVE this! Easy healthy and delicious! 1 onion, cut in big pieces 2 medium sweet potatoes, cut in large wedges 1 large apple cut in wedges (SO good in this recipe) 2 chicken breast halves, each cut in half 1 whole bulb garlic, cut top off to expose garlic inside. Olive oil and mild curry powder 1. Position oven racks into thirds. Heat oven to 450. 2. Put foil on 2 rimmed baking pans. Place half of veggies and chicken on each pan. Drizzle oil over and sprinkle with curry powder. Toss to coat. 3. Roast 15 minutes, toss and alternate racks, roast 15 min more till chicken is done. Garlic will squeeze out easily and taste sweet. You can spread it on chicken or bread.

PF Chang's Orange Peel Chicken-- From Jenn!

This is the second PF Chang "copycat" recipe I've tried this week! Yum! I am not good at frying chicken, and don't have a wok but this turned out so great and was so easy to do.

SAUCE

1 T vegetable oil

2 T minced garlic (this is A LOT, so you may want to use less, I didn't mind the amount because I love garlic!)

4 green onions, sliced

1 cup tomato sauce

1/2 cup water

1/4 cup sugar

2 T Asian chili-garlic sauce (This is HOT, I only used 1 teaspoon instead, and thought it was plenty)

1 T soy sauce

Zest from 1/4 of orange

CHICKEN

1/2 cup vegetable oil

1 pkg. chicken breast tenders

1 egg, beaten

1 cup milk

1 cup flour

1 orange (peel from one orange julienned into 1/8 inch thick strips)

1 cup sugar snap peas

Prepare sauce by heating 1 T of oil in a medium sauce pan over medium heat. Add minced garlic and sliced green onion. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili garlic sauce, soy sauce, and orange zest and bring to a boil. Simmer 5 to 6 minutes, or until sauce thickens, and turn off the heat.

Prepare the chicken by heating 1/2 cup oil in a wok (or large sauce pan) over medium heat. Combine beaten egg with milk in a medium bowl. Pour flour into another medium sized bowl.

Coat chicken pieces in flour, a few at a time, then into the egg/milk mixture, and back into the flour. When oil in the wok is hot, and about half the chicken to the oil and cook for a couple minutes until brown on one side, then flip the chicken over. When chicken is golden brown, remove the pieces to a rack or paper towels to drain. Repeat with the remaining chicken. When all of the chicken is cooked, rinse the oil out of the wok with water and place it back on the stove to heat up.

When the wok is hot again, and the julienned orange peel and the chicken. Heat 20-30 seconds or so, stirring gently. Add sugar peas and sauce to the pan and cook about 2 minutes. Stir the dish a couple times, but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve up the dish with white or brown rice.

Chocolate Chip Cookie Dough Cupcakes

Chocolate Chip Cookie Dough Cupcakes
with Cookie Dough Buttercream Frosting

Read More http://www.kevinandamanda.com/whatsnew/new-recipes/chocolate-chip-cookie-dough-cupcakes.html#ixzz1Eo02wMAF

One of John's co-workers made these and they were SOOOO good!

For the cookie dough (this needs to sit in the freeze overnight - John's co-worker said she only put them in the freeze for 2 hours):
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips

For the cupcakes (John's Co-worker- Instead of this recipe, I used cupcake batter from a box, and you only need to bake 16-18 mins because there is no center to cook through. Don't overcook.)
3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract

For the frosting (John's co-worker- Icing: I didn't put in as much salt as they called for…it seemed excessive):
3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract

Directions:

To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla.

Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.

Bake at 350 for 16-18 mins.

To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk, and vanilla extract until smooth and combined.

Frost the cupcakes and sprinkle with mini chocolate chips!

Makes 24 cupcakes.

Cookie dough adapted from Picky Palate. Cupcake and frosting adapted from Annie's Eats.

Read More http://www.kevinandamanda.com/whatsnew/new-recipes/chocolate-chip-cookie-dough-cupcakes.html#ixzz1Eo02wMAF

PF Chang's Lettuce Wraps- From Jenn

These are so good and easy to make. They taste just like the real thing!

1 head of Boston, Baby, or Bibb lettuce. We also used iceberg and it was more crunchy-really good!

1 lb. ground chicken

1 lg. onion, diced

2 T garlic, diced

1 T soy sauce

2 t fresh grated ginger (or 1 t dry, ground ginger)

1/4 cup Hoisin sauce

1 T red wine vinegar or rice wine vinegar

2 t Asian chili sauce (this is HOT and you may want a little less)

1 can water chestnuts, diced

1 bunch green onions, thinly sliced

2 t Asian sesame oil

Wash and dry whole lettuce lettuce leaves to use as lettuce cups.

In a large skillet, cook chicken and break up into pieces.

Add the onion, garlic, ginger, soy sauce, Hoisin sauce, vinegar, and Asian chili sauce.

Cook until chicken browns and ingredients are well combined.

Add water chestnuts, and green onion. Cook until green onion wilts, about 2 minutes.

Stir in sesame oil.

Spoon into lettuce cups and serve with rice. Enjoy!

Broccoli Salad

1/2 pound bacon, cooked crispy, and crumbled

2 whole bunches of broccoli (florets only)

I sm. onion, diced

1 cup raisins

1/2 cup sunflower seeds

Dressing:

I cup mayo/ MIracle Whip

1/2 cup sugar

1 T vinegar

Mix salad ingredients in large bowl, mx dressing, and add to salad and toss. Enjoy

Note: I love broccoli, but do not care for raw broccoli at all! This salad with raw broccoli is awesome! I love it and always get seconds!

Chinese Ramen Coleslaw/Salad

1 lb. package fresh shredded cabbage slaw

1 sm. bag purple shredded cabbage

1 pkg. Ramen noodles, chicken flavor, broken into pieces (keep the flavor pack out)

2 green onions, thinly sliced

1/2 cup slivered almonds

2 T sesame or sunflower seeds

1-2 T butter

Dressing:

4 T sugar (or a little more!)

6 T rice or red wine vinegar

1/2 cup oil

Seasoning packet from Ramen

Mix cabbages and onions in a bowl. In a skillet on low/medium heat, toast broken Ramen noodles, sesame seeds, and almonds with 1-2 T butter until golden brown. Toss with salad. Mix dressing ingredients and add to salad.

You can add dressing and Ramen mixture just prior to serving, or add dressing an hour or two before serving to coat thoroughly, and just add the Ramen mixture prior to serving.

Enjoy!

From : Jenn