P. F. Chang's Mongolian Beef

P. F. Chang's Mongolian Beef

Last night I was wanting something a little more exotic for dinner. I wanted to make General Tso Chicken because it's my husbands favorite. But I had just used up the last of our chicken to make Italian Chicken Sandwiches two nights before. So I thought of Mongolian Beef, my brothers favorite.
I had never made it before, but the recipe looked easy enough. I called my husband to see if I would have the time to make brown rice, and he asked what I was making. I told him Mongolian Beef. He's always a little worried when I say I'm trying out a new recipe. I'm not sure why though, in the five years of us being together I have only botched 4 recipes. To his credit they were so aweful we ended up having to eat take out or hot dogs, lol!
As in almost all Chinese Cuisine I only added half the sugar. And next time (because there will be a next time!) I'll be adding some Red Pepper Flakes to the sauce for a little more kick.
We all loved it and I'm definitely keeping this recipe on hand!

Here is the original recipe:


Ingredients:
Servings: 2




2 teaspoons vegetable oil

1/2 teaspoon ginger, minced

1 tablespoon garlic, chopped

1/2 cup soy sauce

1/2 cup water

3/4 cup dark brown sugar

vegetable oil, for frying (about 1 cup)

1 lb flank steak

1/4 cup cornstarch

2 large green onions




Directions:

Prep Time: 10 mins

Total Time: 30 mins



1 Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.

2 Don't get the oil too hot.

3 Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

4 Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.

5 Remove it from the heat.

6 Slice the flank steak against the grain into 1/4" thick bite-size slices.

7 Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.

8 Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.

9 Let the beef sit for about 10 minutes so that the cornstarch sticks.

10 As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).

11 Heat the oil over medium heat until it's nice and hot, but not smoking.

12 Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.

13 You don't need a thorough cooking here since the beef is going to go back on the heat later.

14 Stir the meat around a little so that it cooks evenly.

15 After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.

16 Put the pan back over the heat, dump the meat back into it and simmer for one minute.

17 Add the sauce, cook for one minute while stirring, then add all the green onions.

18 Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.

19 Leave the excess sauce behind in the pan.

Cowgirl Cookie Mix

Cowgirl Cookies




Depending upon the size you make you will get anywhere from 2-3 dozen cookies





1 1/3 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup cooking oats

3/4 cup M&Ms

3/4 cup semi-sweet chocolate chips

1/2 cup brown sugar (I used dark brown sugar as I like the rich flavor)

1/2 cup white sugar

1/3 - 1/2 cup chopped pecans

1 egg

1/2 cup butter (melted slightly in the microwave; about 30 seconds worked for me; you want it soft not liquid)

1 teaspoon vanilla





Preheat oven to 350 degrees.





Stir all the dry ingredients in a large mixing bowl.



Add:



1 slightly beaten egg

1/2 cup butter (melted slightly in the microwave; about 30 seconds worked for me)

1 teaspoon vanilla



Mix wet ingredients into dry ingredients. Use the back of a large spoon to work it all together. You may even need to use your hands to get everything incorporated. I definitely used my hands to bring it all together. I went back to the recipe twice as I was sure some wet ingredient was missing. Trust me, it just takes a little TLC to get everything combined.







Roll the cookie dough into 1 1/2 inch balls, place on a parchment covered baking sheet or silpat and bake for about 10 minutes in a preheated 350 degree oven. I used my 1 1/2 inch cookie scoop and baked for 9 minutes. The mixture does get a little sticky on the hands when rolling out. The way I got around this was to place a scoop of dough in my hand and then close my hand for about 5 seconds. The heat from your hand helps keep everything together and less sticky. I then rolled into a circle and placed on the cookie sheet. Angie said she got about 26-28 cookies out of these, but I got about 40 since I used the scoop.

Frrrozen Hot Chocolate

Just made this for me and the man child. It's Supper Yummy!!!

Ingredients


Frrrozen Hot Chocolate

6 pieces (1/2-ounce) chocolate , a variety of your favorites

2 teaspoons store-bought hot chocolate mix

1 1/2 tablespoons sugar

1 1/2 cups milk

3 cups ice

Whipped cream

Chocolate shavings

Directions

Chop the chocolate into small pieces. Place it in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature.



In a blender, place the remaining cup of milk, the room-temperature chocolate mixture and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings.

General Tso`s Chicken

Ingredients:


***Make sauce and refrigerate until needed:***

1/2 cup Cornstarch

1/4 cup Water

1 1/2 teaspoon minced fresh Garlic

1 1/2 teaspoon minced fresh Ginger

3/4 cup Sugar

1/2 cup Soy Sauce

1/4 cup White Vinegar

1/4 cup Sherry

1 can condensed Chicken Broth

***Meat***

3 pounds boneless, skinless chicken, cut into chunks

1/4 cup Soy Sauce

1 egg, beaten

1 cup Cornstarch

2 cups sliced Green Onions

8 small dried Hot Peppers, seeds removed







Directions:



Sauce:



Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.



Meat:



Mix chicken, soy sauce, and hot peppers. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried.



Place a small amount of oil (1 Tbsp.) in wok, and heat to 400 degrees. Add onions, peppers and stir fry about 30 seconds. Stir sauce mixture, and then add to wok. Cook until thick. If it gets too thick, add water to right consistency. Add chicken to sauce in wok, and cook until all is hot and bubbly. Serve with fried or steamed rice.

Garlic Butter Pizza Crust

I made this recipe up as a copy cat to Hungry Howies crust. I love their pizza crust and I will be trying out their special cheese crust next time :)


Ingredients


6 fluid ounces lukewarm water
2 tablespoons olive oil
 3 cloves garlic, minced
2 cups bread flour
1 teaspoon white sugar
1/2 teaspoon salt
2 teaspoons active dry yeast
2 Tbs Butter, melted
Garlic Powder for dusting

Directions

Place the ingredients into the pan of a bread machine in the order recommended by the manufacturer. Close the lid, select the Dough cycle, and press Start.

When the machine signals the end of the cycle, remove the dough and knead into a tight ball on a lightly floured surface. Let rest for about 15 minutes.

Preheat the oven to 400 degrees F. Stretch the dough out to fit your desired pizza pan. Let rise for about 20 minutes for a thicker crust.

Brush pizza crust with melted butter and sprinkle with garlic powder.

Bake pizza crust for 10 minutes. (If you like crispy crust)

Top with sauce, cheese and desired pizza toppings. Bake for 10 to 20 minutes in the preheated oven, or until the crust is lightly browned on the bottom when you lift up to take a peek.

Hamburger Heroes

Hamburger Heroes



Ingredients:


1 cup chopped onion

2 tablespoons vegetable oil

2 pounds lean ground beef

1 can (15 ounces) tomato sauce

1 teaspoon dried leaf oregano

1 teaspoon salt

4 large hero rolls, split and buttered

8 ounces sliced mozzarella cheese

pimiento stuffed green olives, sliced, or dill pickle slices

Preparation:

Heat vegetable oil in a large heavy skillet over medium heat; sauté onion until tender. Add ground beef to skillet; brown, breaking up as it cooks. Drain off excess grease and return skillet to heat. Add tomato sauce, oregano, and salt. Simmer, uncovered, for 10 minutes.

Spoon meat mixture over buttered rolls; top with cheese triangles then arrange sliced green olives or pickle slices over the cheese. Broil for 3 minutes, about 4 inches from heat source, or until cheese begins to melt.

Makes 8 open face sandwiches.

Homemade Chocolate-Thin Mint Cookies

Homemade Chocolate-Thin Mint Cookies



These will be perfect for Valentine's Day <3

Cocoa Wafer Cookies

3 T. butter

1 egg white

1/4 c. brown sugar

pinch of Baking Soda

1/2 tsp. salt

1/4 c. cocoa powder

1/2 c. flour (plus 1/4 c.)

2 drops pure peppermint oil

Combine all ingredients together. Add flour as needed, until dough is roll-able and not sticky at all. Roll verrrry thin. Cut into desired shapes. Bake at 325 for 4-7 minutes, or until cookies have firmed and browned slightly around edges. Remove from oven and cool.

*

Peppermint Buttercream Layer

2 c. powdered sugar

4 T. melted butter

2-3 drops pure peppermint oil

1/2 tsp. heavy whipping cream

Mix together until it becomes thick and easy to roll with a rolling pin. Roll until about 1/4″ thick. Cut into desired shape. Place atop cooled cookies. Place cookies into melted chocolate CANDIQUIK, spoon chocolate atop until fully covered. Allow to dry on a piece of parchment paper. Makes about 30 cookies

Homemade Tagalongs

Homemade Tagalongs




for the cookies:



2 sticks (1 cup) unsalted butter at room temperature

1 cup sugar

1 large egg

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

3 cups all-purpose flour

1/2 cup smooth peanut butter

1/2 cup confectioner’s sugar

2 cups semi-sweet chocolate chips



1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat until smooth. Add in egg and beat until well incorporated, scraping down the bowl, if necessary. Add in vanilla. Beat until smooth. With mixer on low, add in salt and flour. Mix until completely incorporated and dough is uniform. Shape dough into a cylinder with a diameter of about 2-3 inches. Wrap in parchment paper and freeze for at least 25 minutes.



2. Preheat oven to 350 degrees. Slice dough into 1/8 inch disks and place on baking sheets, about a half inch apart. Once you have made 30 cookies, wrap up the cookie dough, freeze, and save for another time. Bake for 8 minutes. Place on a cooling rack and let cool completely.



3. Mix together peanut butter and powdered sugar. Form into small disks and press onto cookies. Melt chocolate in a microwave safe bowl for 30 second intervals, and mix well after each interval. Coat cookies completely in chocolate and lift out with a fork. Place on a parchment lined baking sheet and let set, or freeze to speed up the process.

Homemade Girl Scout Cookies: Samoas

Homemade Girl Scout Cookies: Samoas

I can not wait to try these to see if they really turn out the same way! It will help with the cravings in between Girl Scout Cookie seasons :)




2 sticks (1 cup) unsalted butter at room temperature

1 cup superfine sugar (or granulated)

1 large egg

1/2 teaspoon pure vanilla extract

1 teaspoon kosher salt

3 cups unbleached, all-purpose flour

Dipping Caramel (recipe follows)

1 cup unsweetened shredded coconut (available at health food stores)

12 ounces of chocolate chips



1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat until light and fluffy. Add in egg and beat until well incorporated, scraping down the bowl, if necessary. Add in vanilla. Beat until smooth. With mixer on low, add in salt and flour. Mix until completely incorporated and dough is uniform. Pull dough together and shape into a cylinder with a diameter of about 2 1/2 inches. Wrap in parchment paper and freeze for at least 25 minutes.



2. Preheat oven to 350 degrees. Slice dough into 1/8 inch disks and place on baking sheets, about an inch apart. Once you have made 30 cookies, wrap up the cookie dough, freeze, and save for another time. Use a tiny circle shaped cookie cutter or a large round cake decorating tip to cut a hole in the center of each disk. Refrigerate for an additional 10 minutes. Bake for 8 minutes, or until crisp. Let cool completely.



3. Add coconut into the caramel. Warm the caramel in the microwave for about 10 seconds if necessary. Take cooled cookies and gently dip them completely in the caramel. Place on a parchment paper lined baking sheet. Freeze until set, about 5 minutes.



4. Melt chocolate in a microwave safe bowl in 30 second intervals, stirring well after each interval, until fully melted. Place the caramel coated cookies in the chocolate. Use a fork to pull them out of the chocolate and place them on a parchment line cookie sheet. Use the chocolate still on the fork to drizzle stripes over the top of the cookies. Refrigerate until set.


Dipping Caramel




1 1/2 cups granulated sugar)

4 tablespoons corn syrup

6 tablespoons water

pinch of salt

6 tablespoons butter

6 tablespoons cream (DO NOT use plain whipping cream)

1 1/2 teaspoons pure vanilla extract



1. In a heavy bottomed saucepan with high sides, combine sugar, corn syrup, water, and salt. Whisk until combined, and set over medium-low heat. Swirl the pan every now and then to help distribute the heat. Use can use a pastry brush dipped in water to brush the sugar crystals down the sides of the saucepan. When the sugar dissolves completely, raise the heat to medium. When it comes to a boil, watch very carefully for the bubbles to become more viscous (this means that the water has evaporated and that it is ready to go through the candy stages). As it is bubbling away, you want it to turn a deep amber color. When it does, remove the heat and, working quickly, use the spoon to scoop up a small amount of the candy and drop it into the small glass of water. If the blob turns hard like lollipop, then it is ready. If the blob is still soft, put the pan back on the heat. Keep testing until the candy is hard. Remove from heat.



2. Whisk in butter, 6 tablespoons of cream, and vanilla (Careful here, as the mixture should bubble violently for about 10 seconds). If the caramel isn’t smooth right away, return the pan to low heat and whisk until smooth.

Pepper Jack BBQ Chicken

Pepper Jack BBQ Chicken

This turned out So Good! I will be using this very often on nights I don't have much time, but still want a super yummy dinner.

Ingredients


4 boneless skinless chicken breast halves (6 ounces each)

4 slices pepper Jack cheese

1 cup barbecue sauce

Directions

Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers. (I used tooth picks and they worked great)

Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or a meat thermometer reads 170°, basting frequently with barbecue sauce. (I used my George Foreman Grill (: ) Yield: 4 servings.

*Clone* Honey Oat Bread from Outback

*Clone* Honey Oat Bread from Outback

I haven't made this yet, but I can't wait to try it!


Ingredients:1 1/2 cups warm water

2 tablespoons butter, softened

1/2 cup honey

2 cups bread flour

1 2/3 cups wheat flour

1 tablespoon cocoa

1 tablespoon granulated sugar

2 teaspoons instant coffee

1 teaspoon salt

2 1/4 teaspoons yeast (1 pkg.)

cornmeal, for the top



Directions:

Prep Time: 2 hrs

Total Time: 2 1/2 hrs

1. Place all ingredients in a bread machine in the order listed above and use the dough setting. 2. When it is done, let it rise for about an hour. 3. When the dough is twice its original size, punch it down and split it into rolls. 4. If you want authentic Outback size, make about 8 tubular loaves. 5. I prefer to make 12 rolls. 6. The dough is sticky, so make sure you use a well-floured cookie sheet and plenty of flour on your hands. 7. Sprinkle the entire surface of the loaves with cornmeal and then let them rise again. 8. Bake for 20-24 minutes at 350.

*Clone* Red Lobster's Cheesy Garlic Buiscuits

*Clone* Red Lobster's Cheesy Garlic Biscuits

I have been looking for a good recipe for biscuits for about four years now. I L.O.V.E. biscuits but my husband had never been a big fan. (something that has baffled me since the first time making them as a newlywed) So I thought that I would try making garlic biscuits just to mix it up a little. I looked online and I found this recipe. Now I've only ever been to Red Lobster once in my life, but I remember loving these. I made them and everyone in the house LOVED them! We almost ate the whole batch, lol!

Ingredients

For Biscuits
2 cups Bisquick mix
1/2 tsp Garlic Powder
1 to 1 1/2 cups Shredded Cheese
(I used 1 cup pepper jack and 1/2 cup cheddar)
2/3 cup Milk

Butter mixture for mid baking brush
2 Tbs melted Butter
2 tsp Oregano
1 tsp Garlic Salt

Set your oven to 400 degrees Fahrenheit and spray a cooking sheet with nonstick spray. In bowl combine Bisquick, Garlic Powder and Cheese. Add Milk and stir until blended. Use the two-spoon method to drop lumps of the dough onto your cookie sheet. Stick them in the oven and set the timer to 10 minutes. Now, melt butter and stir in oregano and garlic salt. When the timer goes off  brush some of the butter mixture over each biscuit. Then, pop them back into the oven for another 5-6 minutes, or until they’re lightly browned.

Homemade Biscuick Recipe

Yesterday I found a recipe that I wanted to try out, but it called for Bisquick. I didn't have any in the house, so I looked online and found this simple recipe :)

Ingredients

5 cups flour
3 Tbs Baking Powder
1/2 Tbs Salt
1 tsp Cream of Tartar
1 Tbs Sugar
1 cup Dry Milk Powder
1 cup Shortening

Just dump it all in a big bowl and cut the Shortening in until it resembles a crumbly Bisquick mix. Store in and air tight container.

Chicken Curry and Coconut Rice

Chicken Curry and Coconut Rice

Ingredients

Four Chicken Breasts, thawed
Curry Powder
White or Brown Rice
1 can (13.5 ounces) Coconut Milk
Salt and Pepper to taste

Cover raw chicken on both sides with curry powder. Cover and let sit in fridge over night.
Make up white or brown rice according to package directions.
Grill, bake or fry your chicken till the juices run clear. I used my George Foreman Grill and it only took about 5 minutes to cook. While Chicken is cooking add 1 can of Coconut Milk to rice and stir.
The rice was still a little bland for us so I added extra curry powder, a little bit of salt and some pepper.
Serve Chicken over rice :)
The rice was still pretty bland for Austin and I, but Dakota loved it and even ate thirds! Next time I think I'll make the rice with half chicken stock and half water.

New Year's

When I made this blog I thought I could manage it with the moments I had to myself. What was I thinking?? I don't even have a moment to go to the bathroom without my son banging on the door asking if I'm, "poopin'?". (I learned two days ago that this is the lesser of the two evils, seeing that the one time I get to pee in peace my son got into my nail polish bag, picked out the darkest color I own, and proceeded to paint his feet)
I'll try to be better at this seeing that my faithful following (aka, seven people, lol) have asked me to continue. My dear friend Beth, this is for you. If you can raise a energetic three year old boy and his newborn twin brothers and still find the time to do everything you do, I can manage a blog to give you recipe ideas. Love you!