Dolly's Dishes

Super mom to the rescue, one dish at a time!

Chinese Honey Chicken October 6, 2010

Filed under: Chicken,chinese — emilylhh @ 2:03 pm
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My children loved this! Even Porter, who’s only a year old. I found this recipe at Real Mom Kitchen, and like her “cheated” by using popcorn chicken. Although, if you would like to use chicken chicken, I have a recipe below for a quick and light breading. I also changed a few of the measurements.

You’ll need for Sauce:

1 ½ tablespoons oil
2 teaspoon ginger (minced) (I had a fresh root in the freezer and just grated it.)
3 tablespoons garlic (minced)
1/2 teaspoon salt
6 tablespoons honey
1 teaspoon rice wine vinegar
½ cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
Sesame seeds (for garnish)

Heat 1 ½ tablespoons of oil in your wok or sauce pan. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.
I cooked my popcorn chicken in the oven, and once the sauce was ready added the popcorns to the sauce and stirred to coat. Then sprinkled some sesame seeds on.

This does not make a TON of sauce. I covered 40 (maybe) popcorn chicken pieces. If you have a lot of chicken to cover, or like it saucy, double the recipe to fit your  needs.

You’ll need for Chicken: (If wanting to use chicken chicken, not cheater popcorn chicken 🙂 )

3T cornstarch
2 egg whites
1/2 teaspoon salt and pepper

In another bowl, whisk together the egg whites,  cornstarch, 1/2 teaspoon salt and pepper. Add chicken, toss to coat.

In a large nonstick skillet, heat 1 tablespoon of vegetable oil. Lift half of the chicken from the egg white mixture (shaking off excess) and add to skillet. Cook, turning occasionally, until golden (8-10 minutes). Repeat until cooked. Add to honey mixture and enjoy!


Oatmeal Date White Chocolate Chip Cookies

Filed under: baking — emilylhh @ 1:48 pm
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Whew! That was a hard one to figure out! This recipe was adapted from an Ocean Spray recipe in the Every Day with Rachael Ray magazine.. It originally called for cranberries, but I thought using dates sounded much better. Dates are delicious, and they remind me of my grandmother 🙂

You’ll need:

2/3 c butter or margarine, softened
2/3c brown sugar
2 large eggs
1 1/2 c old-fashioned oats
1 1/2 c flour
1 tsp baking soda
1/2 tsp salt
6oz of chopped dates (or if cranberries sound better to you, 6oz dried cranberries)
2/3c white chocolate chips

Preheat oven to 375*.

Beat butter and sugar in a bowl until light and fluffy. Add eggs, mix well.
Combine oats, flour, baking soda and salt into a separate mixing bowl. Add to butter mixture  in thirds. Mix well after each third is added.  Stir in dates (or cranberries) and white chocolate chips.
Drop rounded teaspoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until golden brown.


Potato Kielbasa Cabbage Skillet

Filed under: Skillet meals — emilylhh @ 9:22 am
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This is a recipe I have improved upon after watching a college roommate make it. I love anything with potatoes… and kielbasa… and cabbage. My father in law thinks it’s funny to ask “Do I smell cabbage?” when we get together with the inlaws. And you know what dad, you probably do!!!

This recipe started out as sauteed potatoes and kielbasa…. and over the years I have added onions and flavor. More recently, cabbage and a type of “sauce” that goes with it that reminds me of grandma’s German Potato Salad. It’s the best!

You’ll need:

3-4 un-peeled Yukon gold potatoes, halved hot dog style and sliced thin.
1 packaged of Kielbasa or Polish Sausage, sliced into uniform circles
1 small onion, chopped.
1 T olive oil
2 T brown sugar
2 T cider vinegar
1 T spicy mustard (or Dijon)
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/2 head of cabbage, chopped.
5 bacon strips, cooked and crumbled

In a large skillet, saute kielbasa, onion and potatoes in oil until the potatoes and onions are tender and the potatoes and kielbasa are lightly browned.
Combine the brown sugar, vinegar, thyme, mustard and pepper. Stir into the skillet, add cabbage and bring to a boil.  Reduce heat and simmer until heated through. Add bacon and cook/stir until the cabbage has softened.. *You may want to cover the pan after you reduce the heat to help the cabbage soften a little quicker.)


Chicken and Vegetable Dumpling Soup

Filed under: Chicken,Soups — emilylhh @ 9:02 am
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This recipe is adapted from a recipe I found on Mel’s Kitchen Cafe. I would call this soup more of a stoup, although you could make it thinner by adding more chicken broth at the end if needed.

I also added some extra veggies of my own — thank you to a friend of my husband’s for 20lbs of yellow squash and zucchini. Don’t forget the drop dumplings, they’re the best part!

You’ll need:

Chicken and Broth:
8 cups chicken broth (I totally canceled out the water — more chicken broth, better chickeny flavor!)
2-3 chicken breasts (about 1 1/2 pounds)

1 1/2 tablespoons olive oil
3 stalks celery, chopped
1cup frozen peas and carrots (fresh carrots would work, too. just add them in at the saute part.. i only had frozen)
1 onion, chopped
1 ½ teaspoons salt
1 teaspoon dried thyme
1/4 teaspoon pepper

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon dried thyme or sage
1/2 cup sour cream
1/2 cup milk
1 tablespoon vegetable or canola oil

In a large pot, boil the chicken in the broth until they are cooked through. Remove your chicken and let the broth warm in the pot. Cut chicken into bite sized pieces and set aside.

While the chicken is boiling, heat the 1.5 T of olive oil in a pan. When it’s hot, add the celery and onions. (Carrots if you aren’t using frozen, and any other vegetable you might want. I added yellow squash.) Saute until the vegetables are tender. Add the veggies to the hot broth you saved in the pot. Add salt, thyme and pepper to the pot, and stir to combine. Let the soup simmer.

In a small bowl, mix 1/2 cup cold water and 1/4 flour with a whisk until smooth. Whisk the mixture while adding it to the pot. Then whisk the soup until everything is combined. Add the frozen peas and carrots and the chicken bites. Gently mix em up.

Now make your dumplings. Stir together the dry ingredients in one bowl, and the wet in another. Add the liquid to the dry and stir until combined. Don’t over mix!

Heat the soup to boiling and drop small teaspoons of dumplings into the pot. They should be little, they will expand. Cover the entire surface, but create more than one layer. It’s ok that they touch. Cover the pot and turn down the heat so the soup simmers. Let the dumplings cook for 15 mins. Don’t open the lid!!

After 15 mins, remove the lid and stir the dumplings to mix into the soup. If you like a thinner soup, add a little extra chicken broth in the end to the consistency you like. Serve!


Cheesy Ham and Broccoli Braid September 28, 2010

Filed under: Other — emilylhh @ 5:42 pm

This was delicious!! Even though it wasn’t “extra meaty” like Brad prefers, he loved it! Although I have yet to perfect the art of crescent roll braiding, it turned out pretty good! Next time though, I’d prefer 2 cans of crescent rolls for the braid. That way I can make it a little wider (we like filling) and give it a little thicker edges. I found this recipe at Mel’s Kitchen Cafe.

You’ll need:

1 1/2 cups cooked ham, chopped (Normally all my extra ham goes to making split pea soup, so I cheated and bought mini diced ham pieces. Worked like a charm, and allowed for extra hammy-ness!)
1 cup fresh broccoli florets, cut into bite-size pieces (I only had frozen. I ran them under warm water to somewhat thaw them, then chopped them up that way. Just had to drain them well so the water didnt cook out and make the rolls soggy!)
1 tablespoon dried parsley
2 tablespoons Dijon mustard (I only had spicy mustard — it worked perfectly!)
2 cups shredded Swiss cheese
1 (8 ounce) can refrigerated crescent roll dough (next time i’ll use 2 cans)

Preheat the oven to 350*. Mix the broccoli, ham, parsley, cheese and mustard together in a bowl. Grab the rolls from the fridge and put unroll them onto a baking sheet. Do your best to pinch the seems together so it makes one large square. Try to do it quick so the dough stays cold, otherwise it’s hard to stretch and maneuver when it’s warm! Or, find those Pillsbury Crescent Roll Creation doughs and simplify your life!

Once the dough is flat, cut the edges an inch or so apart into strips down the long side of the dough. It should look like a super sweet fringed rectangle with about a 3 inch center that’s not cut. That is important, as that’s where the filling goes. Put the filling in and don’t be afraid to heap it in there. The best part of the fringe is they stretch over and keep the filling snug 🙂 Obviously, I didn’t braid mine, I just kind of put it together as best I could and made sure I folded the ends up some so it had a little bit of an edge.

Put in the oven and bake for 25 minutes. Cut into hunks and enjoy!


Sesame Seed Wings

Filed under: Appetizers,Chicken — emilylhh @ 5:13 pm

We love wings around here! This is a super easy recipe I found in EveryDay  with Rachael Ray magazine. Of course, I tweaked it as always, and think it turned out a lot better this way 🙂

You’ll need:

4lbs wings (I buy the big bag in the frozen section of mixed pieces)
18oz of pineapple juice
1 1/4c soy sauce
Sesame seeds

Defrost the wings in the fridge overnight. Once defrosted, combine wings with pineapple juice and soy sauce to marinate. I marinated them covered and in the fridge for about 4 hours.

Preheat the oven to 350* and put wings on a foil lined sheet. (I had to use 2 sheets) Don’t let them get too close or they won’t cook correctly. Pour 1/2 cup or so of marinade over the wings and put in the oven. Cook for 30 minutes, and then flip the wings over to the other side and cook for another 30 minutes. The last 10-15 minutes, sprinkle the wings with sesame seeds and finish cooking in the oven.

Remove from the oven, and enjoy 🙂 Preferably with your favorite beer while watching Green Bay!!!


Drop Dumplings September 27, 2010

Filed under: Other — emilylhh @ 2:53 pm

I have a deep love for dumplings — especially in soups! This recipe is one I have used with success in soups and along with Chicken and Dumplings (recipe soon!). Drop dumplings are typically used in soups or other liquidy type dishes as they get “dropped” into boiling liquid and the pot covered for 15-20 mins to cook.

**Once again, I ate bowls full of soup before remembering to take a dumpling picture!

What you’ll need:

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon dried thyme or sage (sometimes this doesn’t apply, decide whether it compliments your meal or not)
1/2 cup sour cream
1/2 cup milk
1 T vegetable oil

Combine the dry ingredients first, and then fold in the milk sour cream and oil. Don’t over mix it or they won’t turn out well. Drop them in using a small spoon, such as 1/2 teaspoon measure. They fatten up and expand in the liquid they’re cooking in. They also need to be in a single layer, but can be touching. Squeeze as many as you can in there 🙂


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