Thank you recipecritic.com for this one
Thank you recipecritic.com for this one
Preheat oven to 375 and spray a 9×13 inch baking dish with cooking spray.
In a bowl, whisk together all sauce ingredients, set aside.
Add chicken and 1 cup corn starch to a large ziplock bag. Seal and shake to coat chicken. Transfer chicken to a large pan or skillet drizzled with oil. Saute chicken over medium high heat until browned (2-4 minutes).
Toss chicken in the prepared sauce. Transfer to baking dish. Bake for 20-25 minutes until chicken is cooked through. Serve with sesame seeds and green onions for garnish if desired. Enjoy!
Courtesy of Creme de la Crumb https://www.lecremedelacrumb.com
In food processor or using immersion blender, purée lemongrass, ginger, green onions, garlic, honey, lime juice, fish sauce, soy sauce, oil, pepper and 3 tbsp water. In bowl, pour lemongrass mixture over chicken; toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
680 grams uncooked Yukon gold potato(es), cut into 2.5-cm (1-inch) chunks
3⁄4 cup(s) low-fat buttermilk, warmed
2 Tbsp unsalted butter
1tsp kosher salt, or to taste
1⁄2 tsp black pepper, or to taste
1⁄4 cup(s)chives, fresh, chopped
Place potatoes in a large saucepan and fill with enough water to cover them; bring to a boil over high heat. Reduce heat to medium-low and simmer until tender, about 15 minutes; drain.
Return potatoes to same saucepan; add buttermilk and butter. Coarsely mash potatoes and sprinkle with salt and pepper; fold in chives. Yields about 125 ml (1/2 cup) per serving.
This is a great spicy recipe. You will need to adjust the curry to your liking. Original recipe was 2 tablespoons and it was found to be exceedingly spicy hot. Courtesy of https://www.averiecooks.com
It makes between 6-8 servings at
6 weight watchers points per serving (206 calories per serving)
1 medium uncooked Yukon gold potato(es)
1 spray(s) cooking spray (5 one-second sprays per serving)
1⁄2 cup(s) uncooked celery, chopped
1⁄4 cup(s) uncooked onion(s), chopped (or 1 large shallot)
4 piece(s) corn, kernels removed with a knife
1 cup(s) sweet red pepper(s), diced
4 oz uncooked Canadian bacon, diced
2 cup(s) fat free skim milk
1⁄2 tsp table salt
1⁄4 tsp black pepper
1⁄8 tsp hot pepper sauce, or to taste
Puncture potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.
Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat, stirring frequently, for 5 minutes. (Note: Feel free to substitute your favourite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.)
Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving. 6 points per serving
This one to Bev Romane from my Credit Union days.
You will need a number of 1 quart jars, lids and rings.
Put the above items in each jar then pack each jar loosely with pickling cukes
Add the following to each jar
Fill each jar with water leaving 1/4 inch at top of the jar. Put on lids.
Put jars in canner. Fill canner with luke warm water to cover jars.
Put on high heat until water in the canner just comes to a boil.
Once water boils remove jars, tighten lids & shake to ensure salt & sugar are dissolved.
Leave 6 weeks then enjoy.
I have a knack for turning all attempts of making bread and buns into creating door stops and hockey pucks respectively. That was until I found this little gem of a bread recipe.
The added bonus was that it is healthier than your standard recipe (zip it you carb hating, flour despising do gooders – its a compromise). Anyway I am not a big fan over super wordy recipe blogs, so here goes for your Coconut, Honey White (yes WHITE- phbbbbt health nuts) bread recipe.
Note: this bread recipe is written for those who have Kitchen Aid mixers. You may need to adapt for your device or just pull out the stops and the pipes and go full hands on manual bread making.
I owe kudos to http://www.humoroushomemaking.com for this Cindy proof recipe. No more retaining wall blocks or clay pigeons coming out of my oven.
My co-worker tried this recipe for a department gathering and it was SO refreshing, deceptively good and a huge hit (addictive). Credit is to Barbara Vinson the creator of the recipe and Allrecipes.com where I originally found this recipe. It has my stamp of approval.
1 (16 ounce) package frozen corn kernels, thawed
2 (2.25 ounce) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 avocados – peeled, pitted and diced
Served best with tostidos scoops
I show my appreciation to my love slave by preparing desserts for him made from his favourite fruit, PEACHES!!! And it just so happened that with our hot hot summer, peach season is about a month early. So I needed to dust off my recipe folder and find my Aunt Peg ‘s Peach Cobbler recipe. Enjoy!
Directions for Peach Filling
Directions for Topping
Putting It All Together