Cashew Chicken

I found this recipe here:  http://www.favfamilyrecipes.com/2013/05/crock-pot-cashew-chicken.html

It was really good, and I'll definitely make it again.  A few comments, though:  1) I only used 2 chicken breasts, but kept the sauce ingredients the same as listed in the recipe.  We liked having a little extra "sauce," so I'll generally have the sauce proportions be twice that of the chicken.  2) I searched high and low for unsalted cashews, but came up empty-handed after stopping at two different stores (and that's more than I wanted to search with three small children in tow).  I know it makes a difference in some recipes, but this was fine with salted cashews.  I did use low-sodium soy sauce, so maybe that balanced it out?  3) It was too spicy for my husband and children.  It was on the warm side for me, but I was fine with it.  Next time, though, I'll definitely cut back on the red pepper flakes - maybe by 1/2 or more.  4) We had leftover brown rice and spaghetti noodles.  This recipe was good over both.

So, without further ado, here's the recipe:

Ingredients

• 2 lbs boneless skinless chicken breasts (About 4 pieces), cut into smaller pieces
• 1/4 cup all purpose flour
• 1/2 tsp black pepper
• 1 Tbsp canola oil
• 1/4 cup soy sauce
• 2 Tbsp rice vinegar
• 2 Tbsp ketchup
• 1 Tbsp brown sugar
• 1 garlic clove, minced
• 1/2 tsp grated fresh ginger
• 1/4 tsp red pepper flakes
• 1/2 cup UNSALTED cashews

Instructions

• Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.
• Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
• Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
• Cook on LOW for 3 to 4 hours. Add cashews and stir.

Black Beans and Rice

I got this recipe from http://www.melskitchencafe.com/2010/06/classic-and-simple-black-beans-and-rice.html.  I haven't tried it yet, but it looks good, and I've been looking for a good beans and rice recipe.  I'll let you know how it goes!



Yield:  Serves 4-6

INGREDIENTS

• 4 teaspoons olive oil
• 1 green bell pepper, seeded and chopped
• 1 onion, finely chopped
• 5-6 cloves garlic, finely minced
• 2 (16-ounce) can black beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes
• 1 1/2 cup low-sodium chicken broth
• 3/4 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1/2 cup water
• 2 tablespoons finely chopped fresh cilantro
• Salt and freshly ground pepper to taste
• 4-5 cups hot, cooked white or brown rice

DIRECTIONS

1. In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.
2. Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.

Recipe Source: adapted from Weight Watchers New Complete Cookbook

Carmel Corn Puffs

1 big bag of corn puffs
2 cubes butter
1 cup sugar
1/2 cup Karo syrup

Bring butter, sugar, and Karo syrup to a boil for about one minute.  Drizzle carmel mixture over corn puffs.

Cornbread Waffles

I found this recipe here:  http://mccornbread.com/belgian-corn-waffles/.  They were good.  A little sweet, but good.  We ate them with chicken chili.

Belgian Corn Waffles

Ingredients

• 2 Cups Marie Callender’s Cornbread Mix
• 2 Tbs Oil
• 2 Eggs (scrambled)
• 1 Cup Water
• 1 Tsp Vanilla

1.In bowl, Mix all ingredients together.
2. Pour into waffle iron.
**Yields 4 Waffles

I

Peach Syrup (canned)

From:  http://www.food.com/recipe/vanilla-peach-syrup-72157?scaleto=4&mode=null&st=true

Brett prefers this without the vanilla...

Yield:  4 pints 

5   cups peaches, puree (peel, remove pits and toss the rest in the blender)
2   cups sugar
2   tablespoons lemon juice
2   teaspoons vanilla


Directions:

1  Combine peach puree, sugar and lemon juice in kettle.
2  Bring to a boil.
3  Simmer 5 minutes.
4  Add vanilla.
5  Pour into hot jars and seal.
6  Process in boiling water bath for 30 minutes (time adjusted for Utah altitude).

Macaroni and Cheese (Stove Top)

For the past five meals, my daughter had requested mac and cheese.  I didn't have any box mixes on hand, but after her persistence, I decided to try it from scratch.  I got this recipe from http://www.food.com/recipe/easy-stove-top-macaroni-cheese-60350.  My kids really liked it.  Because I don't eat cheese, I can't really add an adult opinion on taste (Brett was at school so didn't have dinner with us).  I can say, though, that it was incredibly easy, and it looked smooth and creamy.  So, without further ado, here it is:

8 ounces elbow macaroni
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1 dash black pepper
2 cups milk
2 cups shredded cheddar cheese or 8 ounces cheddar cheese

Directions:

1      Cook macaroni according to package directions.

2     In medium saucepan, melt butter over medium heat; stir in flour, salt and pepper; slowly add milk.

3     Cook and stir until bubbly.

4     Stir in cheese until melted.

5     Drain macaroni; add to cheese sauce; stir to coat.

Dad's World Greatest Salsa

2 cans stewed tomatoes
2 fresh tomatoes (quartered)
dash garlic salt
1/2 medium red onion
dash of cilantro
1/4 cup jalapeno peppers

Pulse in blender until desired consistency.