Firecracker Chicken

It's been a crazy summer and a minute since I cooked dinner.  When I saw this recipe here, it looked quick, delicious, and worth a try.  I made a few modifications to ensure it wasn't too hot for my heat-averse husband (iykyk), and it was a winner! It got the "I'd eat this twice a week" rating from said husband :).  The original recipe post has a lot of tips for making this chicken, so if you're looking for more detailed instructions, visit the link above.  

Prep Time:  10 minutes

Cook Time: 8 minutes

Servings: 6 servings (I had to double this for my family, but will probably triple or quadruple it in the future so there will be plenty, with leftovers for lunches)

Ingredients

For the Chicken:

2 lbs boneless, skinless chicken breast cut into 1 inch pieces

2 tbsp corn starch

1 tsp salt

2 tbsp vegetable oil (or canola) (I used olive oil)

4 cloves garlic pressed

2 tsp fresh ginger grated

For the Sauce:

1/3 cup light brown sugar

1/4 cup orange juice

2 tbsp sriracha (I substituted an equal amount of Thai sweet chili sauce (Trader Joe's) to minimize heat)

2 tbsp rice wine vinegar

1/2 tsp crushed red pepper (I omitted this, but let those who wished add some to their plate)

1/4 cup green onions sliced

Instructions

Make the sauce by whisking together the brown sugar, orange juice, sriracha (or sweet chili sauce), rice wine vinegar, and crushed red pepper (if you're using it).

Season the chicken with salt, then toss it with the cornstarch until evenly coated.

Heat the oil in a large skillet over medium high heat. Once the oil is hot, place the chicken in the skillet and let it cook for 2 minutes, then flip it and let it cook for 2 additional minutes.

Stir in the garlic and ginger then add the sauce mixture and reduce the heat to low. Let the sauce simmer for 3-4 minutes or until it reduces and becomes thick. 

Stir in the green onions and remove from heat.  Garnish with fresh green onions and additional red pepper flakes and sriracha as desired and serve hot with rice (we used brown).

Notes

Substitutions:

• Chicken breast – You can substitute chicken thighs or tenderloins per your preference
• Spiciness:  As mentioned above, to minimize the heat, you can substitute Thai sweet chili sauce for the sriracha, and you can omit the red chili flakes
• How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
• in the refrigerator for 3-4 days
• in the freezer up to a month

How to Freeze: This meal can be prepared as a freezer meal and will keep for up to 6 months in the freezer.

• Prepare and cook chicken as directed.
• Mix ingredients for sauce and store in a freezer bag or freezer friendly container.
• Store chicken in a separate container.
• Freeze.
• Once ready to eat, reheat chicken in a hot skillet and then add sauce and reduce as directed.

How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.

Edible Cookie Dough

 My kids are true fans of this edible cookie dough.  We keep it refrigerated, but it doesn't typically last long.  I found the original recipe here.

Ingredients

• 1 1/4 cup all-purpose flour (you'll heat-treat this in your microwave!)

• 1/2 cup salted butter, room temperature

• 1/4 cup granulated sugar

• 1/2 cup packed brown sugar

• 2 tbsp milk

• 1 tsp vanilla

• 1/2 tsp salt

• 1/2 cup mini chocolate chips

Instructions

1.  Start by heat-treating your flour. Measure out the flour into a microwave-safe bowl. Microwave the flour for 30 seconds and then stir. Heat again for 30 more seconds.

2.  Stir and then spread the heated flour onto a cookie sheet and set aside to allow it to cool down.

3.  In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.

4.  Mix in the milk and vanilla until evenly distributed.

5.  Add the flour and salt to the bowl and mix until a cookie dough forms.

6.  Fold in the mini chocolate chips and enjoy!

7.  Store in the fridge for up to 1 week.

Chicken Salad

This is great on croissants, toasted (or not) bread, or with crackers.  It's definitely better after the flavors have had a few hours to combine, so make it ahead if possible.  I got the original recipe here.

Yield: 8 servings        Prep Time: 30minutes        Total Time: 30minutes 

Ingredients

Chicken Salad:

4 cups cooked, shredded (or small chopped) chicken (see note)

1 cup small diced celery (I usually just use a full bunch)

1 cup red grapes, halved or quartered

½ cup chopped slivered almonds or cashews (I usually omit these)

2-3 tablespoons finely diced green onions or chives

2 tablespoons chopped fresh parsley (I never put this in)

Dressing:

1 cup mayonnaise (I like to use the Primal Kitchens avocado oil mayo)

2 tablespoons sour cream

1 tablespoon freshly squeezed lemon juice or red wine vinegar

1 tablespoon dijon mustard

½ teaspoon coarse, kosher salt (use a bit less for table salt)

⅛ teaspoon black pepper, I use coarsely ground

⅛ teaspoon dried dill (I'm not a dill fan, so don't use this)

⅛ teaspoon garlic powder

⅛ teaspoon onion powder

Salt and pepper, to taste

Instructions 

Combine all of the salad ingredients in a large bowl.

Whisk together all of the dressing ingredients until smooth.

Pour the dressing over the salad ingredients and mix until evenly combined. Season to taste with additional salt and pepper, if needed.

Refrigerate until ready to serve.

Serve on lettuce, bread, croissants, or rolled up in tortillas or flatbread.

Notes

Chicken: A rotisserie chicken works great here. Otherwise, here's a great method for cooking chicken for recipes like this. Another option is to throw a couple chicken breasts in an electric pressure cooker with 1-2 cups chicken broth, salt and pepper, and cook for 8-10 minutes high pressure. Naturally release pressure for 10 minutes, then quick release remaining pressure. Drain liquid and shred chicken to use in recipe.

Dressing: the flavors of the dressing get better with time so while the chicken salad can be served right away, it tastes better if it is refrigerated for 1-2 hours. The dressing can be made ahead several days in advance.

Adaptable: this recipe is very adaptable. Leave out ingredients (like nuts) if you can't eat them/don't like them, or add in others that you like (dried cranberries, drained mandarin oranges, etc).

Pizza Dough

I found this recipe on Sally's Baking Addiction.  I've long been in search of a pizza dough recipe that didn't take all day, but tasted more like restaurant pizza than bread with sauce.  This recipe is the closest I've found thus far!  I doubled the recipe for my family.

Follow these basic instructions for a thick, crisp, and chewy pizza crust at home. The recipe yields enough pizza dough for two 12-inch pizzas and you can freeze half of the dough for later. Close to 2 pounds of dough total.

Ingredients

• 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
• 2 and 1/4 teaspoons (7g) instant yeast (1 standard packet)*
• 1 Tablespoon (13g) granulated sugar
• 2 Tablespoons (30ml) olive oil, plus more for pan and brushing on dough
• 1 teaspoon salt
• 3 and 1/2 cups (about 450g) unbleached all-purpose flour or bread flour (I used bread flour), plus more for hands and surface
• 1 tsp. garlic powder
• 1 tsp. Italian seasoning
• sprinkle of cornmeal for dusting the pan

Instructions

1. Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step.
2. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes.  Add garlic powder and Italian seasoning.
3. Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes.  If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golf ball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
4. Rise: Lightly grease a large bowl with oil or nonstick spray—just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
5. Preheat oven to 475°F (246°C) (I cooked my pizza at 500°F). Allow it to heat for at least 15-20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
6. Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time. See freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5-10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal.
7. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. 
8. Top & bake the pizza: Using your fingers, push dents into the surface of the dough to prevent bubbling. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Top with your favorite toppings and bake for 13-15 minutes or until the crust is golden brown.
9. Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months.

Notes

1. Freezing Instructions: This recipe yields enough dough for two 12-inch pizzas, a little less than 2 pounds total. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 1 hour on the counter. Preheat the oven and continue with step 5, punching down the dough to release air if needed.
2. Overnight/All Day Instructions: Prepare the dough through step 3, but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water (about 70°F/21°C) in the dough, which will slow the dough’s rise and allow for more time.) The slow rise gives the pizza dough wonderful flavor! When ready, continue with step 4. If the dough didn’t quite double in size overnight, let it sit at room temperature for 30-45 minutes before punching down (step 5).
3. Yeast: This recipe calls for instant yeast. You can use active dry yeast instead. If you do, the rise time will be at least 90 minutes. 

Peanut Butter Protein Balls

1 cup        natural peanut butter

1/3 cup     natural maple syrup (or honey)

1 cup        rolled oats (original recipe called for 1 1/3 cups, but that made them dry)

1/2 cup     vanilla protein powder (I like Clean Simple Eats)

1/8 tsp.     salt

1/2 cup    mini peanut butter m&ms, mini regular m&ms, or mini chocolate chips

Mix all the ingredients together.  Roll into balls and place on a cookie sheet to set for 30 minutes.  Place in an airtight container and enjoy!

Goulash

Mom made this when we were little.  It's warm and flavorful with the slightest kick.  

2 lbs.         beef chuck, cubed

2 Tbsp.      shortening

1 C.            chopped onion

8 oz. can    tomato sauce (1 cup)

1/8 tsp.       garlic powder (or 2 fresh cloves)

2                 bay leaves

1/4 tsp.       chili powder

1 Tbsp.       sugar

1 Tbsp.       paprika

2 Tbsp.       vinegar

2 tsp.          Worcestershire sauce

1 C.            water

1 tsp.           salt

1/8 tsp.        pepper

1 Tbsp.        flour

1/4 C.          cold water

 1 pkg.         egg noodles

In large saucepan, brown the meat in hot shortening.  

Add second group of ingredients.  Cover and simmer, stirring occasionally until meat is tender (1.5-2 hours).

Remove bay leaves.  Skim off excess grease.

Blend flour with 1/4 C. cold water, stir into meat mixture.  Cook and stir until thickened and bubbly.  Cook 1 minute longer.

Serve over cooked, hot egg noodles.

Mom's Pot Pie

 This is the yummiest pot pie.  It comes from my mom's old recipe book...I think the green one.  It takes some effort (it's easy, but time-consuming), so while you're at it, make a second batch to freeze.

Filling:

3 cups cooked diced potatoes

2 cups cooked diced carrots

1 cup cooked peas

Protein of choice (typically chicken, but I like to substitute lentils :))

(These measurements are from my mom's original recipe book.  I never measure.)

Gravy:

7 Tbsp. butter

7 Tbsp. flour

1 tsp. salt

1/8 tsp. pepper

1 cup milk or cream (I've always used milk)

2 cups chicken broth

Dash nutmeg

1/2 tsp. Worcestershire sauce

Pinch tarragon

Arrange filling mixture in casserole or shallow baking pan (I typically use a 9x13 glass pan).

Melt butter in sauce pan.  

Stir in flour, salt, pepper.

Add milk, chicken broth, nutmeg, Worcestershire sauce, and tarragon.

Cook over low heat, stirring constantly until thickened.  

Pour over filling mixture.

Top with crust of choice (baking powder biscuits, flaky pie crust, mashed white or sweet potatoes, stuffing, puff pastry).

Brush with milk.

Bake 20-25 minutes in 425 oven.

(Six servings.)