Nutty Chicken Stir Fry

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• This recipe was in the newest taste of Homes Magazine. It was mt husbands pick for a meal. It can out really good. Can't seem to stay out of it. The combo of the tender veggies and chicken with the peanuts so good.. 
• I forgot to take a picture so the picture is from the website. 
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• 1 lbs boneless skinless chicken breasts, chopped
• 1 tbsp canola oil
• 1 package frozen stir-fry vegetable blend
• 6 garlic cloves, minced
• 2 tbsp brown sugar
• 4 tsp cornstarch
• 3/4 tsp ground ginger
• 1/2 cup chicken broth
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup chunky peanut butter
• 5 to 6 drops hot pepper sauce
• 3 cups shredded cabbage
• 3/4 cup salted peanuts, chopped
• Hot cooked rice
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• In a large skillet or wok, stir-fry chicken in oil for 2 minutes. Add vegetables; cook 4 minutes longer. Add garlic; stir-fry until chicken is no longer pink and vegetables are crisp-tender. In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended. Pour over chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 minutes longer or until crisp-tender. Sprinkle with peanuts. Serve with rice. I also served it with some egg rolls Makes 5 servings.

Mint Chocolate Delights

Lets just say my house smells so good from baking these.. My mom had made these over Christmas time. I finally decided to make them at home. My kids keep begging for one, even though they already had one. You can find the recipe on the back of the dark chocolate and mint morsels bag by Nestle. But here is the recipe too.

2 cups all purpose flour
2/3 cups baking cocoa
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter or margarine, soften
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1 2/3 cups (10 oz pkg) Nestle Toll House dark chocolate and mint morsels

Preheat oven to 325* degrees
Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well- rounded tablespoon onto ungreased baking sheet. Bake for 11- 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 mins; remove to wire racks to cool completely. Makes about 4 dozens cookies.

Veggie soup with beef and potato

I must warn you now this makes ALOT of soup.. Great for get together's. I made it last night for 5 people and I have a bunch left over. But the good news is, it freezes great. You can do any combo of veggies you like. This is the way I made it. My husband had about 3 bowls worth.. I served it with toasted sour dough bread. It was a great complement to the soup. 

2 1/2 pound top round roast- diced into small pieces

3 boxes beef broth- 12 cups total

1 tbsp oil

3 med zucchini

2 large squash

1 large onion

1 head of broccoli

1 head of cauliflower

1 head of cabbage

1 of each bell pepper- green, red, yellow and orange

1 bunch of celery

8 medium size potato's- finely diced

1 large bag of mix veggies -corn, green beans, peas and carrots.

2 cans diced tomato's- undrained

1 can tomato paste

Salt and pepper to taste

2 tbsp minced garlic

6 litters of water

2 beef bullion cubs

In a LARGE pot add beef broth and potato's, cook on med heat. Meanwhile in a skillet brown the roast in oil. When that is done add to pot. Dice all the veggies into bite size pieces. Add to pot. Add the diced tomato's and the tomato paste. Add water, garlic and cubes simmer for 1 - 1 1/2 hours or until cabbage is tender. Serve with bread of your choice... 

Italian- style Stuffed Peppers

I found this recipe on the Cooking For Comfort blog. I wrote it down months ago and finally make it. It was so easy and tasted so good. Big hit around here.We did cook it a little to long, but it was still good tasting.

3 large green bell peppers
1/2 pound Italian sausage
1/2 cup onion
1 clove garlic; pressed
1 cup minute rice
1 cup chicken broth
1 can diced tomatoes with basil, garlic and oregano
1 pkg mozzarella (8 oz)

Preheat oven to 400 degree's, grease 13x9 dish. Fill stock pot with water and bring to a boil. Slice tops off peppers and scoop out seeds. Cut peppers in half, remove white membrane. Put peppers in boiling water and cook for 10 mins. Remove and drain.
Saute onion and sausage until sausage is cooked and onion is tender. Add garlic and cook for a few minutes. Drain. In same skillet bring chicken broth, add rice, cover. Turn off heat. After 5 mins, stir rice. Turn heat to medium, add sausage, onion and garlic to rice. Pour in can of tomatoes. Cook until liquid is absorbed. Place peppers in dish, cut side up. Fill with rice mixture. Top with cheese. Bake for 20 mins. Increase oven temp to 450 degree's for 10-15 mins or until cheese is melted and spotty browned. Remove from heat and let cool for 10 mins before serving.
I served it with a salad and some Alfredo noodles.

Chicken and Broccoli Alfredo

This is another one of my husband's favorite dishes of mine. I haven't made it in awhile, so I thought it was about time.. This was my first time using fresh broccoli, I am so glad I used fresh, much better than frozen. I like to serve it with some French bread or garlic bread and a salad.

1 tbsp oil
1 pound chicken breast or tenders- diced into bite size
1 head of broccoli- chopped, can use frozen too
1 box penne pasta
1 jar Alfredo sauce- any of your fav. we used roasted Parmesan by Ragu

In a large skillet add oil and diced chicken, cook until no longer pink and starting to brown. Add broccoli and cook about 5 - 10 mins, until desired tenderness. In a pot heat water to a boil and cook pasta according to directions on box. Once done add to chicken. Add sauce and mix, heat through and serve.

Hot Chocolate

I got this recipe from a Girl Scout meeting of my daughters. It makes alot. Great for family's.

11 cups powdered milk
1 cup powdered sugar
11 ounces powdered coffee creamer
2 lbs Nestle' Nesquick powdered chocolate milk mix
4 tbsp cocoa powdered
1 box instant chocolate pudding mix

Mix 1/4 cup powdered mix and 1/4 cup hot water or milk. Great in coffee too...

Sweet and Sour Meatballs

So I went looking through my cookbook in the hopes to make something different. i came across this one. Its from a Quick Cooking magazine. Lets just say I am so happy I made it. It was great.. My husband just could not stay out of the meatballs. Its going on my make again list.

1 can (20 oz) pineapple chunks
1/3 cup water
3 tbsp vinegar
1 tbsp soy sauce
1/2 cup packed brown sugar
3 tbsp corn starch
30 meatballs- I used frozen ones thawed out, home-style
1 large green bell pepper- cut into 1" pieces
Hot cooked rice

Drain pineapple, reserving juice, set pineapple aside. Add water to juice to make 1 cup if needed. Pour into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and corn starch. Stir until smooth. cook until thick, stirring constantly. Add pineapple, meatballs and bell pepper. Simmer uncovered for 20 mins. Serve over rice.. Makes 6 servings

Southwest Stuffed Peppers

I love stuffed pepper's. Never was brave to make them. Always thought they would be hard to make. But I was so wrong. It was so simple. And so good. I am no longer afraid to make them. My husband is still talking about how good they are.

I found this recipe on the Taste of Home website.

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• 8 medium green peppers
• 1 pound lean ground beef (90% lean)
• 1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
• 1-1/2 cups water
• 1 envelope (5.4 ounces) Mexican-style rice and pasta mix
• 2 cups (8 ounces) shredded Mexican cheese blend
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• Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the diced tomatoes, water and pasta mix. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until liquid is absorbed. Place 1/3 cup rice mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Place in a greased 13-in. x 9-in. baking dish. Cover and bake at 375° for 25 minutes. Sprinkle with remaining cheese; bake 5-10 minutes longer or until the cheese is melted and peppers are tender.

Grilled Chicken Kabob's

So I thought about making this for awhile. So I finally did. It was so yummy. we could not stay out of it. My 3 year old son had 3 helpings of chicken. My husband got a Kabob kit for Christmas, so i thought it would be a good time to finally make it.

1 pound boneless, skinless chicken breast- cut into bite size pieces

2 med bell peppers- diced in about 1 inches pieces

1 onion- diced same as bell pepper

1 can pineapple chunks- larger can

1 packet Hawaiian marinade- make as directed

After you dice up the chicken and make marinade. Put both in a zip lock, marinade for about a hour or longer. I alternated pepper, chicken,onion,chicken, pineapple; until the Kabob is full. Pre-heat grill to med high. Grill on each side 6-8 mins or until done. Serve with rice.

Even if you don't have the Kabob sticks, you can saute it all together and serve on top of the rice.

Spanish Style Hash

Well I'm back. Been gone awhile. But now I'm back and making new stuff.

Tonight was one of those nights where I just had to think of something with what I had. Nothing like taking some stuff and putting it together and having it come out really good. I was shocked on how it good it was.

2 tbsp Oil

3 lbs potato's- diced

1 1/2 lbs ground rib eye

1 jalapeño, finely diced

1 can Rot*el tomatoes with green chili's

8 slices american cheese

8 eggs- cooked over easy or scrambled

1 tsp cayenne pepper

2 tsp onion powder

salt and pepper to taste

8 corn tortilla's

In a large skillet, put everything but the can of Rot*el, cheese, tortilla's and eggs. Cook until meat and potatoes are done. 5 mins until done add can of Rot*el. Plate and top with 2 slices of cheese and top with 2 eggs. Heat tortilla's and serve on the side. It serves about 4 people.