Last week I made a few new recipes. We didn't like the Spanish Baked Chicken so I didn't include the recipe. These two were good though. Sorry I forgot to take photos. I'll add them next time I make them.
Sweet and Sour Chicken
This is really good and pretty simple. It takes a little time frying the dipped chicken, but it's not difficult and very worth it. I reduced the sugar to 1/2 cup and the vinegar to 1/3 cup and it was fine for us. I didn't need to make any additional sauce (like it suggests at the end of the recipe). It was perfect without it. Next time, I will probably add some green onions and red pepper flakes at the end for a little more flavor, but it was good without too.
3-4 boneless, skinless chicken breasts
Salt and pepper
1 c. cornstarch
2 eggs, beaten
1/4 c. canola oil
¾ c. sugar
4 T. ketchup
½ c. vinegar
1 T. soy sauce
1 t. garlic salt
Preheat oven to 325 degrees. Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry a small batch of chicken in oil until brown but not cooked through. This may take a few batches. Place in a single layer in a baking dish. Mix sauce ingredients together and pour over chicken. Lightly toss chicken to coat in sauce.
Bake for one hour. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
Triple Chocolate Banana Muffins
These are so moist, soft and taste more like a cupcake than a muffin to me. I didn't have white chocolate chips, but needed to use up some bananas so we made them into double chocolate instead of triple chocolate. The recipe said it makes 10 muffins, but it made 16 for me. Even better! It took 20 minutes in my oven.
1 1/2 c. flour
5 T. cocoa
3/4 c. white sugar
1/4 c. packed light brown sugar
1 t. baking soda
1/4 t. baking powder
1/4 t. salt
1 1/3 c. mashed bananas
1/3 c. canola oil or vegetable oil
1 t. vanilla
1/2 c. semi-sweet chocolate chips
1/2 c. white chocolate chips
Preheat oven to 350. Grease muffin pan or line with cupcake liners. In medium bowl, sift together flour, cocoa, sugars, baking soda, baking powder, and salt.
In a separate bowl, combine mashed banana, oil, egg, and vanilla. Add wet mixture to dry mixture, stirring until just combined. Fold in chocolate chips. Divide batter between muffin cups. Bake 20-25 minutes until done. Do not overbake.
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