Crispy Rice Salad

 Crispy Rice:

450 grams cooked jasmine rice, cooled

3 tsp soy sauce

1 tbsp chilli crisp oil

1 tbsp sesame oil

Salad:

2 english cucumbers thinly sliced

1 cup edamame

1 bunch green onions, thinly sliced

1 avocado chopped

diced chicken (you can use rotisserie, cooked and shredded, cooked frozen chicken strips..)

chopped peanuts (optional)

sesame seeds, toasted

Sweet Chili Creamy Dressing:

1/4 cup greek yogurt

1/4 cup mayo (or all mayo if it needs to be dairy free)

50 grams sweet chili sauce

1/2 tsp paprika

water to thin

Method:

Make the crispy rice by preheating the oven to 375 degrees and line a baking tray with parchment paper. toss the cooled rice with soy sauce, chili crisp and sesame oil until coated the and spread out evenly and bake for 30-40 minutes tossing half way until golden and crispy. Set aside.

If using precooked and frozen chicken tenders cook them now. Or shred/dice your cooked chicken and heat up. Cook edamame.

Make the dressing by whisking all ingredients until smooth and add water to thin. Taste and adjust. 

To assemble: Add cucumber, edamame, green onions, avocado, cooked chicken, and crispy rice to a large bowl. Top with dressing and toss. Garnish with toasted sesame seeds. 

I like to have it all separate that way my kids can make it the way they would like, not everyone likes the crispy rice and it allows us to adjust the amount of dressing. 

Chicken Cantina Burrito (copy cat taco bell recipe)

 Slow roasted mexican chicken (cooked ahead of time)

large tortillas

red cabbage, shredded

lattuce, shredded

shredded cheese

pico de gallo

avocado ranch sauce

chipotle sauce

Slow roasted mexican chicken; preheat oven to 300 degrees. Season chicken (you can use a whole chicken broken down, thighs, breasts, drumsticks, bones in or out) with salt, paprika, cumin, and black pepper, measure with your heart. Pour canned tomatoes (with the juice), chopped onion, garlic and roughly chopped jalapeno into a large baking dish. Place the seasoned chicken on top so it rests directly over the vegetables. Cover, or leave it uncovered, and roast for 1.5-2 hours or until chicken is 165 degrees. Remove the dish from the oven and let it rest for 10 minutes. Transfer chicken to a plate and shred the meat. Use an immersion blender to puree the tomato mixture, that is left in the dish, until smooth. Add some of the blended sauce on top of the chicken so that it is nice and juicy. Serve warm.

Avocado ranch sauce:

1 avocado

1/2 cup mayo (if not making it dairy free I would add greek yogurt for half of the measurement) 

1/4-1/2 cup milk (oat milk if dairy free)

1 Tbs lime juice

2 Tbs fresh dill

1/4 cup fresh cilantro

salt, pepper, garlic and onion powder to taste

Blend everything until totally smooth, will store in the fridge in an airtight container up to 5 days

Chipotle Sauce:

chipotle in adobo sauce, use the sauce or blend up the pepper and mix a little with some mayo or greek yogurt until your desired heat preference. You can also blend it with some cottage cheese if you want more protein and dairy. 

BURRITO:

Warm the flour tortilla, assemble the burrito placing shredded chicken cabbage, lettuce, cheese, pico de gallo, avocado ranch sauce, chipotle sauce then wrap up. you can grill off the seam and the top if you want a little crisp or just eat it soft. 

BOWL:

Start with a generous amount of lettuce and cabbage then top with all of the burrito guts. 

Abbie's Modified version of Wendy's Chili

 2 pounds ground beef or turkey

28 ounce can of diced tomatoes (or a quart of tightly packed tomatoes from last years garden)

2 cans 15 oz kidney beans

2 cans 15 oz pinto beans

1 diced onion

2 cans green chilies

3 stalks of celery, diced

giant handful of spinach

frozen corn (as much as you want)

2 cups cooked red lentils (optional for extra fiber and protien)

2 teaspoons cumin

1-2 Tablespoons chili powder

2 teaspoons chicken bullion

salt and pepper to taste

Depending on the thickness you prefer, you may need to add water.

Cook lentils and set aside.

Drain the beans and reserve the liquid.

Cook beef, or turkey, adding some chili powder, cumin, garlic salt to season then set aside. Make sure it's good and crumbled to small pieces. 

Saute onion and celery (and any other veggies you want to hide in there, sometimes I like mushrooms or carrots).

Add cumin, chili powder, and chicken bullion powder to pot with veggies to bloom.

Add canned tomatoes, lentils, and spinach (as much as you would like without altering the color too much). If you need some liquid add some of the bean juice.

Using an immersion blender, blend it all together to make a thick sauce. Thin it out with the reserved bean liquid, if you run out then add some water. Occasionally I will add some freeze dried tomatoes to help with the color if it's looking a little green.

Add meat, beans, green chilies, and corn. Adjust the liquid to your preference. 

You can eat it when the corn is warm or you can simmer for as long as you want just keep an eye on the liquid to make sure it's not burning on the bottom of the pot. 

Wendy's Copycat Chili

 2 pounds ground beef or turkey

1 can tomato sauce (29 ounces)

1 can kidney beans (29 ounces) with liquid

1 can pinto beans (29 ounces) with liquid

1 cup diced onion

1-2 cans green chilies

1/4 cup diced celery

3 medium tomatoes, chopped (or a can of diced tomatoes)

2 teaspoons cumin

3 tablespoons chili powder

1.5 teaspoons black pepper

2 teaspoons salt

2 cups water OR chicken stock

Brown the meat in a pan over medium heat and crumble into small pea size clumps, drain grease.

In a large pot combine the cooked beef and all other ingredients and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2-3 hours.

OR use a crock pot or instant pot and cook for hours stirring between. 

Serve when ready, top with cheese, sour cream, green onions....... serve with Stephanie's Corn Bread. 

Granola

 4 cups rolled oats (If making gluten free, be sure to have certified gluten free oats)

6 tablespoons hemp hearts

2 tablespoons chia seeds

4 tablespoons ground flax

1 teaspoon cinnamon

1/2 teaspoon salt

2/3 cup brown sugar

2/3 cup vegetable or canola oil

2/3 cup pure maple syrup

1 tablespoon vanilla

Preheat oven to 300 degrees and line a 9x13 inch pan with parchment paper.

Mix granola, hemp, chia, flax, cinnamon, and salt together in a big bowl.

In a separate bowl mix together brown sugar, oil, syrup, and vanilla. 

Once sugar is dissolved pour the mixture over the oats blend and stir until it's all evenly coated.

Pour out and flatten the mixture on the parchment paper lined pan and sprinkle the top with a little more cinnamon and salt.

Bake for 15 minutes and take out and stir then flatten again and return to the oven. Continue that process every 10 minutes until a golden color begins to develop on the granola. Be sure not to overbake. Let it cool on the pan, the more you stir it the smaller the chunks will be. You can skip the stirring part and let it stay in one flat sheet the whole baking time and break it into chunks after it cools. Store in an airtight container on the counter/pantry. Tasty in yogurt or on its own with milk and berries. Stays fresh for weeks. 

**you can make this without the hemp, chia, and flax. If so, just reduce the sauce you create by a little and it's still super yummy, just less protein. 

Enchilada Casserole

 1.5 pounds of ground beef OR chicken

1 onion finely chopped

2 cloves garlic

2 cups red enchilada sauce

1 can (15 ounces) black beans, drained and rinsed

1 can (7 ounces) green chilies

12-14 corn tortillas

1 1/4 cup shredded monterey jack cheese

1 1/4 cup shredded cheddar cheese

1 cup canned or frozen corn

sliced olives

1 tsp cumin (more to taste)

Preheat oven to 350 degrees. spray 9x13 inch casserole dish

Brown ground beef in large pan over medium heat. When it is about half way done cooking, add the onion. Cook until beef is browned and the onion is soft. Reduce heat to low and add garlic and cook for one more minuet or so stirring continually. Drain any grease and add most of the enchilada sauce, black beans, green chilies, corn, and olives. Stir to combine. 

Spread 3 tablespoons of reserved enchilada sauce to the bottom of the casserole dish. Layer 1/4 of the tortillas on the bottom, then spread 1/3 of the beef mixture, add 1/4 of the cheeses. Repeat these layers two more times Top with the last layer of tortillas, the remaining enchilada sauce, and the remaining cheese. 

Cover with foil and bake for 30-35 minutes or until the cheese is melted and the casserole is heated through. Uncover pan and bake for 5 more minutes. Once pulled out of the oven, let it rest for 10 minutes before serving. 

Top with avocados, guacamole, sour cream, cilantro, jalalpeno.

***I have used costco rotisserie chicken instead of beef and it works great, however my family prefers this made with beef. I typically eyeball the amount of enchilada sauce because some times it needs more moisture for the tortillas to soak up the flavors. 

Crock Pot/Instant Pot Posole

 1-2 tablespoons oil

2-3 pounds pork roast, cut into one inch cubes

1 yellow onion

4 cloves garlic, minced

1 can (19 ounce) red or green enchilada sauce (one of each or two of the same, any way you make it, it will be tasty)

1 jar (16 ounces) salsa Verde, regular or thick 'n chunky

1 cup chicken broth

1 can (4 ounces) green chilies

2 cans (15.5 ounces each) white hominy, drained

2 teaspoons dried oregano

1/2 teaspoon salt

1/2 teaspoon cayenne pepper (more or less to taste)

1/2 cup chopped fresh cilantro

Topping options:

shredded cabbage, cilantro, avocado or guacamole, sour cream, shredded cheese, lime wedges or juice, tortilla chips, etc.

Heat the oil (in a pan or instant pot on sauté) over medium heat. Season the pork pieces lightly with salt and pepper (sometimes I add paprika, onion powder, and cumin as well). 

Add seasoned meat to hot oil and brown all sides of the meat, don't totally cook it. Once browned, remove from the instant pot or pan. 

Add onions and cook on medium-low heat until the onions start to soften, about 2-3 minutes. Add garlic and cook for another minute or so. 

Add meat back to the instant pot with the onions and garlic. Add all other ingredients (EXCEPT for the cilantro) and mix well. 

Cover and cook on high (slow cook) for 6-7 hours until pork is tender and falls apart OR pressure cook on manual for 30-40 minutes and release pressure naturally. Sometimes I will do 30 minutes manual pressure then cook on slow cook for a few hours. 

Once it's all cooked, stir in cilantro (my kids don't love it so I serve it on the side) and serve warm with all of the toppings that you like. 

Flourless peanut butter cookies

1 cup peanut butter

½ cup brown sugar

½ cup granulated sugar

1 egg

1 tsp vanilla

1 tsp baking soda

Mix all ingredients together until combined. Add chocolate chips if desired. Scoop into balls, roughly 16 cookies, and bake on parchment paper at 350 for 6-8 minutes or until they smell done and are slightly browned. They will flatten a little when resting. Let cool on the pan for a few minutes before transferring to a cooling rack. They are soft and fall apart easily. Freeze well when cooled. 

Chicken Adobo with Vegetables

For the Marinade:
¾ cup soy sauce (La choy is gluten free)
⅓ cup apple cider vinegar
2 Tablespoons fish sauce ( I don't always have this and it's still good without it)
2 Tablespoon brown sugar
2 teaspoons ground ginger
1-2 tablespoon minced garlic
pepper to taste
1 teaspoon crushed red pepper (sometimes too hot for my family so I just do two little shakes)

For the meal:
2 pounds boneless chicken (thighs or breasts)
2 tablespoons oil
1 large onion chopped
2 bay leaves (still yummy without)
3 medium potatoes in big chunks
5 whole carrots chopped into big chunks
cornstarch and water

1. Mix together marinade in a bowl or ziplock bag and place chicken in for 30min-1hour.
2.When chicken is done marinating, using the Instant Pot, saute onion, potatoes and carrots in the oil for a few minutes until they start to sweat. If in a hurry sautéing can be skipped, just dump everything in and start cooking.
3. Add the chicken, marinade, and bay leaves to the pot. Cover, make sure the pressure release handle is in the sealing position, cook on high pressure for 8 minutes.
4. When done allow natural pressure release for 5-10 minutes. Take meat and veggies out of the pot and leave the sauce.
5. Press the saute button and add cornstarch and water mixture to thicken the sauce for more like a gravy consistency. When done pour over chicken and veggies. Serve hot over rice.

This can easily be cooked in a slow cooker, just cook until chicken is easy to shred and veggies are tender.

BBQ Pulled Pork with Ranch Slaw

For the Pork:
3 Tablespoons oil
2 Tablespoons smoked paprika
2 Tablespoons brown sugar
1 Tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
4 pounds boneless pork shoulder or butt, cut into large chunks
1 bell pepper, diced
1 small onion, diced
1-2 cups bbq sauce of choice

For the Dressing:
1 cup buttermilk
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/4 teaspoon minced garlic
2 teaspoons minced fresh chives
1/2 teaspoon dry mustard powder
11/2 teaspoons thyme leaves
1/4 teaspoon dried dill weed
sale and pepper to taste
optional: pinch of chipotle powder

For the Slaw:
1 medium head green cabbage
salt
1 red bell pepper, chopped
3 carrots, peeled and shredded
1/2 small red onion, finely chopped

Pork:
1. In a large bowl combine all seasoning and oil to make a paste. Smear on all sides of the pork. Pour chicken stock into the inner pot of the Instant Pot adding bell pepper and onion. Nestle pork pieces into liquid trying not to let the seasonings run off.
2. Close and lock lid with pressure handle in sealing position. Cook on high pressure for 60 minutes. When finished release pressure naturally for 14 minutes, then release additional steam.
3. Transfer pork, onions, and pepper onto a baking sheet with sides to hold juices. shred meat and discard any large pieces of fat.
4. Pour bbq sauce on to meat with a little of the reserved cooking liquid, coat all meat keeping it juicy. Either serve immediately or transfer back into emptied instant pot to keep warm.

Dressing:
1. In a medium bowl combine buttermilk, mayonnaise, and lemon juice. Whisk in garlic, chives, mustard, thyme, and dill. Cover and refrigerate for 2 ish hours. Adjust taste with salt and pepper if needed.

Slaw:
1. if desired, place cabbage in a colander and cover with salt. Let sit for 30-45 minutes over a sink so as to dry out the cabbage leaving it crispier. Rinse cabbage well under cool running water making sure salt has been removed. Tap to dry well.
2. In a large mixing bowl combing cabbage, bell pepper, carrots, and onion. Add 1/2 to 3/4 cup of dressing and toss to evenly coat veggies. Taste and adjust flavors if necessary. Cover and refrigerate at least 30 minutes. Drain any excess liquid before serving.

To Serve:
1. Lightly toast bun, if desired. Pile on some pulled pork and top with slaw. Serve and enjoy.


Recipe from: The Gluten-Free Instant Pot Cookbook, by Bonacci and De Leeuw

Chicken Pot Pie Casserole

2 Tablespoons vegetable Oil
11/2 pounds chicken breast cut into pieces
1 teaspoon salt
2 teaspoons pepper
1 medium onion diced
1 cup frozen peas and carrots
1/2 cup frozen green beans
1/2 cup frozen corn kernals
12 ounces linguini noodles (we like Barilla gluten free noodles)
31/4 cup chicken stock
2 Tablespoons fresh thyme leaves
3/4 cup heavy cream (I just used whole milk)

1. In Instant Pot saute generously seasoned chicken in olive oil in the inner pot. cook for 2-3 minutes or until chicken is white. Remove from pot.
2. Add onion and saute until soft, but not brown. Add garlic for 30 seconds then press cancel.
3. Return chicken to pot and add frozen veggies, noodles, chicken stock and thyme.
4. Close and lock lid with pressure release handle in sealing position. Manual cook on high for 6 minutes.
5. When cook time is finished do a quick release of pressure. Stir in heavy cream, press saute and allow mixture to cook for another 2-3 minutes or until desired thickness.

Recipe from: The Gluten-Free Instant Pot Cookbook, by Bonacci and De Leeuw

Chicken Tetrazzini with noodles

1 Tablespoon Olive Oil
2 pounds chicken breast cut into pieces
2 Tablespoons butter
1 onion chopped
2 cloves garlic minced
41/2 cups chicken stock, divided
1 Tablespoon thyme leaves
2 teaspoons smoked paprika
1 cup milk
12 ounces rotini pasta ( we like barilla gluten free noodles)
6 ounces cream cheese softened and cut into pieces
1 cup parmesan cheese, plus more for serving
1 cup frozen peas
1/2 cup sliced mushrooms
1/2 cup chopped parsley for garnish

1. Using Instant Pot, saute chicken in olive oil. When lightly browned on each side, remove chicken and set aside.
2. Add butter and onions to the pot and saute for 2 minutes or until soft. Add garlic and cook additional 30 seconds.
3. Add 1 cup of stock and scrape bits from the bottom of the pot to deglaze. return chickn to the pot and add remaining 31/4 cup stock, thyme, paprika, milk, and pasta.
4. close and lock lid, keep steam release handle in sealing position. Cook on high pressure for 5 minutes. When finished do a quick release of pressure.
5. Add cream cheese pieces and stir gently until melted and sauce is smooth. Stir in Parmesan, peas, and mushrooms. Return the lid to pot and allow to sit in residual heat for 2-4 minutes. The sauce will thicken as it cools so be sure to stir well before serving.
6. Serve with topped parsley and parmesan.

Recipe from: The Gluten-Free Instant Pot Cookbook, by Bonacci and De Leeuw

Chicken and protein of choice Jumbalaya

1 Tablespoon Olive Oil
3 pounds boneless chicken breast halves cut into cubes
12 ounces kielbasa sausage, thinly sliced
OR
shrimp, desired amount
1 large onion, diced
4 stalks celery, diced
2 green bell peppers, diced
11/2 cups white rice
2 bay leaves
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon chipotle powder
1 teaspoon salt
1/2 teaspoon peper
2 cloves garlic, minced
11/2 cups chicken or veggie stock
14 ounce can crushed tomatoes

1. Using Instant pot, sauté chicken for 4 minutes in oil, or until partially cooked. IF USING SAUSAGE: Add sausage for another 5 minutes, stirring often, or until cooked through. Transfer meats to a bowl and set aside.
2. Stir onions, celery, and bell peppers into inner pot. Cook veggies til softened, about 8 minutes. Add rice and seasonings, stirring to coat all the rice with the oil, then stir in garlic. Cook for 30 seconds until garlic is fragrant, press cancel.
3. Pour in the stock, scraping the bottom of the pan to loosen any little bits. Rice level should be under the level of liquid. Pour tomatoes on top and do not stir. Close and lock lid, steam release handle should be in sealing position.
4. Cook on high pressure for 4 minutes. When finished please pressure naturally for 10 minutes, then quickly release remaining steam. Unlock and open lid carefully.
5. Fluff rice with two forks and stir in the reserved chicken and sausage. IF USING SHRIMP: add chicken and defrosted, deveined, shelled shrimp in the pot. Replace lid and let rest for about 4-6 minutes, or until the meats are heated through.

Recipe from: The Gluten-Free Instant Pot Cookbook, by Bonacci and De Leeuw

Black Bean soup with Cilantro Lime Cream

For the soup:
16 ounces dried black beans
2 Tablespoons Olive Oil
1 large onion finely chopped
1 large red bell pepper chopped
2 stalks celery chopped
1 clove of garlic
1 tablespoon dried oregano
1 tablespoon dried Cumin
11/2 teaspoon salt
1/2 teaspoon black pepper
1/2 to 1 teaspoon Chipotle powder
4 cups vegetable or chicken stock
juice of 1/2 to 1 fresh lime

Optional: shredded chicken

For Cilantro Lime Cream:
3/4 cup sour cream
juice of 1/2 to 1 fresh lime
1/4 cup cilantro leaves
1/2 to 1 teaspoon chipotle powder to taste
salt and pepper to taste

Garnish options:
cilantro leaves
chopped scallion
chopped tomatoes
fresh lime wedges

Soup:
1. Sort beans and soak over night or do quick soak as per directions on bag. Drain and rinse before adding to the soup.
2. Using the sauce function, heat oil and sauté onion, bell pepper and celery. Cook until softened then add garlic, cumin, salt, pepper, and chipotle powder. stir to coat all veggies evenly. Add 1 cup of the stock, scraping bottom of the pot then pour remaining 3 cups stock and the soaked and rinsed beans. Press cancel.
3. Close and lock lid with pressure release handle in sealing position. Cook on high pressure for 12 minutes.
4. When the soup is finished, release the pressure naturally for 10 minutes, then return steam release handle to venting, releasing any remaining steam. Unlock lid and carefully open.
5. Use immersion blender to puree the soup of transfer to a blender and puree in batches. You can leave some of the beans for a chunkier soup or entirely smooth, your choice. Stir in fresh lime juice, adjust seasonings if needed. Top with desired toppings and cilantro lime cream.

Cilantro lime cream:
1. while the soup is cooking, make the cream. Combine the sour cream, lime juice (start with juice of 1/2 lime), cilantro and chipotle powder. You can either use a food processor or combine after finely chopping the herbs. Salt and pepper to taste. Add more of any of the ingredients but keep in mind that the flavors will intensify with time.


This can easily be made with canned beans quickly, cooked in a normal pot, or slow cooker. The recipe was written for an Instant Pot.

Recipe from: The Gluten-Free Instant Pot Cookbook, by Bonacci and De Leeuw

Pizza Crust

21/2 cups all purpose flour

1/2 teaspoon salt

1 teaspoon sugar

1 Tablespoon active dry yeast

1 cup warm water

1 Tablespoon olive oil

1. Combine first four dry ingredients.

2. Combine water and oil then add to dry ingredients.  I use my stand up mixer with the dough hook and let it mix/knead for about 5 minute. 

3. Grease a bowl and put dough into it. Toss to coat. Cover the bowl and let rise for 20 minutes.

You can skip this rise but the final product won't be as thick.

4. Grease a 12" or 16" pizza pan (my favorite one came from amazon and it has fairly big hols in it for venting) and spread dough our with your hands on the pan. Don't use a rolling pin. 

5. Drizzle a little olive oil on top and sprinkle with a little garlic salt, then top your pizza however you want it. 

6. Let rise for 15 minutes. This rise can be skipped successfully as well. 

7. Bake at 450 degrees for 11-15 minutes. Let it cool for a few minutes before slicing. 

Fried Rice

Super easy and simple but oh so yummy

3 Tablespoons butter
2 eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 cup frozen peas
3 cloves garlic
salt and pepper
4 cups cooked and chilled rice
3 green onions, thinly sliced
3-4 tablespoons soy sauce, or more to taste ( I use Tamari because it is Gluten Free)
2 teaspoons oyster sauce (optional)
1/2 teaspoon toasted sesame oil

1. Cook scrambled eggs in 1/2 tablespoon of butter. Put in a bowl and set aside.
2. use 1 tablespoon of butter to sauté veggies with a pinch of salt and pepper. cook until tender with a tiny bit of a crunch, maybe 5-8 minutes.
3. Turn up the heat, add 11/2 tablespoons of butter and when melted immediately add rice, green onions, soy sauce and oyster sauce (if using) and stir until combined. Keep stirring so it doesn't stick to the pan or burn. It only takes like 3-5 minutes to fry the rice.
4. Add in eggs, stir to combine.
5. Remove from heat and stir in sesame oil.
6. Serve as a side or alone if you beef it up with some more proteins. We have added diced ham and fry it at the same time as the veggies. Shrimp or cooked chicken would be good as well.

THINGS TO KNOW:
1. Use cold rice. I usually cook a dinner that we are having rice with a few days before then we use the left overs for fried rice 2-3 days later. if you use freshly cooked rice it gets gummy and has too much moisture, the texture and cook are all off.
2. Butter. The original recipe calls for butter but I like to use a mixture of 1/2 butter and 1/2 oil (of your choice). I just like the way it cooks up better than the straight butter, even though that flavor is really good.
3. High heat is important to get the good and right fry on the rice.
4. Don't be afraid to add more soy sauce at the end, but usually we add it to our own portion so that everyone isn't getting salted out.


recipe from gimmesomeoven.com

orange chicken

1 pound of chicken ( I usually use 1.5 pounds for my family) cut into bite sized pieces

salt

pepper

1/2 cup cornstarch, Plus 1 tablespoon divided

1/4 cup oil

1/4 tamari (or normal soy sauce. Tamari is gluten free and not as salty)

1/4 cup white vinegar

1/4 cup orange juice

1/4 cup brown sugar, packed (I added about 1/8 of a cup more in the end)

1/4 cup water

1/2 teaspoon minced garlic

1/4 teaspoon crushed red pepper flakes

1 tablespoon orange zest

Optional: green onions as garnish

1. Heat a heavy bottomed skillet over medium-high heat.

2. Place the cornstarch in a large bowl and season with salt and pepper, add the chicken on top and toss until evenly coated.

3. Add just enough oil to coat the bottom of the hot skillet and then add the chicken. Cook stirring occasionally until all the chicken is cooked through and golden brown. 

4. Meanwhile whisk together all the remaining ingredients in a small bowl. 

5. Once the chicken is cooked through and golden brown remove it from the skillet.

6. Pour the contents of the small bowl into the hot skillet and simmer and stir until thickened.

7. Remove the skillet from the heat, add the chicken back in and toss to coat.

8 Garnish with some green onions if you want, and enjoy over steamed rice or along side some fried rice. 

recipe from flippindeliscious.com

Salted Caramel Popcorn

INGREDIENTS

• ½ cup unpopped popcorn kernels (about 16 cups popped corn)
• 1 cup salted butter
• 1 cup light brown sugar
• ⅓ cup light corn syrup
• 1½ - 2 tsp kosher or sea salt, divided

INSTRUCTIONS

1. Preheat oven to 300°
2. Line a large baking sheet with parchment paper or a silicone mat. Set aside.
3. Pop popcorn kernels using air popper into a large bowl.
4. In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring.
5. Pour caramel mixture over popcorn and stir to coat evenly.
6. Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes.
7. Allow popcorn to cool on a parchment lined counter.

NOTES

You can add in 2 cups of nuts to the un-coated popcorn if desired. Coat with caramel as states.

http://cookiesandcups.com/salted-caramel-popcorn/

Banana muffins

1 ½ cups flour

1tsp baking powder

1 tsp baking soda

½ tsp salt

¾ cups sugar

1tsp vanilla

1 egg

3 mashed bananas 

⅓ cup melted butter

Mix flour, baking soda, baking powder, and salt in bowl. Set aside. 

Mix melted butter, sugar, bananas, vanilla, and egg until blended. 

Fold in dry ingredients, careful not to over mix. 

Fill greased muffin tin. 

Bake at 350 degrees for 15-20 minutes or u til muffins bounce back when touched. 

Makes 12 muffins. Super light and fluffy. 

Celest's Sugar Cookies

These are really soft and taste like the lofthouse cookies. I use to make them with Kathryn Bitner and they were Celeste Parkinson's recipe. The cookies are still good if you frost then freeze them for later. I usually just make a half batch and that is plenty for us and some friends.

2 eggs, beaten
2 cups sugar
1 cup shortening
1 cup milk
1 tsp vanilla
6-7 cups flour (I have never used the full 7 cups, just watch the dough so it doesn't get too crumbly)
2 tsp baking powder
2 tsp cream of tartar
2 tsp baking soda

Cream and combine eggs, sugar, and shortening.
Add milk and vanilla and incorporate well.
Add dry ingredients and roll out about 1/2' in thickness on to floured surface and cut into desired shapes.
Bake at 350 for 7 minutes for smaller cookies and 10-12 for larger ones. You want them to be very soft when done, they will continue to cook after removed from the oven. Jason likes a crunchier cookie, so I usually make a batch that I cook longer for him.
Cool and frost.