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)

Vegetables:
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

Dumplings:
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!

 

 
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