Fried Rice

I had a bunch of left over rice, so this was the perfect compliment to our orange chicken! I would add a meat or more veggies if I was making this dish alone, though.

INGREDIENTS:
Oil (I used olive)
1-2 Eggs
2-4 cups of cooked, cooled rice
Frozen Peas
Soy Sauce
Hoisin Sauce (optional)
Green Onions, sliced

DIRECTIONS:
In a skillet, heat about a TBL of oil. Fry the eggs on the oil- breaking them apart with a fork. Remove the eggs, and add another 2-3 TBL of oil. Add in the rice and stir constantly- frying the rice. After 3-4 minutes, add in soy sauce and hoisin sauce for flavor. Add in frozen peas and green onions (could chop up carrots, also). Salt and Pepper to taste.

Orange Chicken Rice

This was a total experiment- and honestly, I thought it was going to be a failure (I'm always nervous about frying chicken and not getting it done entirely!) but it was the best orange chicken I've ever had- full of taste, easy and definietly a repeater!

INGREDIENTS:
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 tsp salt
1 tsp white pepper
peanut oil (for frying)
1/2 cup cornstarch , plus
1 tablespoon cornstarch
1/4 cup wheat flour
1 tablespoon ginger root, minced (I just used powdered)
1 teaspoon garlic , minced
1/2 teaspoon crushed red chili pepper flakes
1/4 cup green onion, chopped
1 tablespoon white wine vinegar (or you could use rice vinegar)
1/4 cup water

Orange Sauce for Stir Fry
1 1/2 tablespoons soy sauce
1 1/2 tablespoons orange juice
2 tablespoons sugar
5 tablespoons white wine vinegar
1 orange, zest of

DIRECTIONS:
Place chicken pieces in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
Stir cornstarch and flour together in a separate bowl. Add chicken pieces, stirring to coat.
Heat oil for deep-frying in wok or deep-fryer to 375 degrees (I just used a big pot).
Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
Remove chicken from oil with slotted spoon and drain on paper towels; set aside.

Mix together orange sauce.

In another skillet (or wok) add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant; about 10 seconds. Add and stir-fry crushed chiles and green onions. Add vinegar and stir 3 seconds.
Add Orange Sauce and bring to boil.
Add cooked chicken, stirring until well mixed.
Put orange zest on top, if desired.

Serve over rice.

Antipasto Platter

One of my all time favorites- a hand-me-down recipe from my Granny (my mom's mom) and the copy I have is in her handwriting- so special! I always make this at Christmastime... it's so yummy. And, according to my Granny it's 462 calories per main dish serving!

INGREDIENTS:
2 cups cauliflower flowerets
1 small zucchini, sliced (1/4 inch thick)
2 cups cherry tomatoes, halved
1 6 oz. can ripe olives, drained
1 .75 oz envelope garlic and herbs dry salad dressing mix
Olive Oil
Vinegar
4 oz. sliced genoa salami
4 oz. sliced prosciutto (ham)
6 round slices provolone cheese quartered (about 6 oz)
6 round slices colby cheese, halved (about 4 oz)
Lettuce (I used boston bibb and butter lettuce)

DIRECTIONS:
In a saucepan, cook (with water) cauliflower and zucchini about 2 minutes- drain and cool. Place cauliflower, zucchini, tomatoes and olives in a plastic bag- prepare dressing mix according to directions on the packet and pour over vegetables and close bag and marinate in refrigerator for 6 hours. Turn bag occasionally. To serve, slice and dice meat and cheese- drain veggies and arrange vegetables and meat on a bed of lettuce, on a large platter. Serve with hot french bread and wine.

BLTizza

Another great pinterest find! Basically a yummy salad, on top of a flat bread. Here is the original link... here's what I did:

INGREDIENTS:
4 cups mixed baby greens
3-5 small tomatoes, diced
1/4 small red onion, thinly sliced
6 slices bacon, crumbled
1/2 cup crumbled feta cheese
1/4 cup balsamic vinaigrette dressing, with a spoonful of spicy mustard, a drizzle of honey and
a couple spoonfuls of mayo mixed together.
3, 8” flatbreads

DIRECTIONS:
Put the flatbreads in the broiler to crisp (be careful not to burn). Toss all other ingredients in a large bowl. Remove flatbreads from the oven and top with the 'salad'. Cut into pizza slices and enjoy!

Baked Spaghetti

I found this recipe on Pinterest, and it's a HIT at our house. HERE is the original link, and here's my version!


INGREDIENTS:

8 ounces uncooked spaghetti
1 pound ground beef
1 large can spaghetti sauce (26.5 ounces)
1 tablespoon butter
1/2 cup chopped red or green pepper
2 TBL pesto
1/3 cup chopped onions
8 ounces cream cheese
2 tablespoons milk
Fresh grated Parmesan cheese
French Fried Onions

DIRECTIONS:
Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat.
Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft.
Add pesto, cream cheese and milk to vegetables and stir well. (If cream cheese is not soft, nuke it for 20-30 seconds to make it easy to spread.)
Using a 10 x 6 dish, assemble in the following order:
Thin layer of spaghetti sauce on the bottom of the casserole dish.
Spaghetti
Cream cheese/vegetable mixture
Spaghetti sauce
Parmesan Cheese (amount subject to your own taste)
French Fried Onions (added during last 5 minutes of cooking)
Bake at 350 degrees for 25 minutes. Top with French Fried onion and continue baking 5 more minutes.

Serve with bread and a salad! Yum!

PW's MM Sandwich Updated

We love Pioneer Woman's MM Sandwich- so when I saw this version, I had to try it! SO yummy!
Click HERE for the recipe.

Dill Egg Salad

In Savannah, there is a great deli that has an awesome egg salad. This is the closest I can come to replicating it!

INGREDIENTS:
8 eggs
1 tablespoon mayonnaise
2 tablespoons prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon paprika
1/2 red onion, minced
salt and pepper to taste

DIRECTIONS:
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. (Or for a faster version- buy already peeled, hard boiled eggs at the store!)
In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
Serve over bread or bagels (I like the everything bagel thins!). Yummy!

Raspberry Cheese Spread

INGREDIENTS:
4 cups/16 oz. finely shredded cheddar-jack or colby-jack cheese
1 bunch chopped chives or 3-4 scallions
chopped pecans (about 1/4 cup)
Smuckers Raspberry Preserves
Hellmann's or Duke's Real Mayonnaise

DIRECTIONS:
Mix cheese and chopped chives/scallions together. Add just enough mayonnaise to hold cheese together. Roll into a log or pat into a shape on a platter. Press chopped pecans onto outside of cheese log. Just before serving, stir raspberry preserves well with a knife to break up and liquify somewhat, then spread preserves on top.

Serve with buttery crackers such as Pepperidge Farm Entertaining Trio or Keebler Toasteds Butterthins.