Found this one online and decided to try it. It was fantastic! Not only did the breading stick, but the sauce was fantastic. A little spicy though.
12 oz shrimp (medium or large)
1 c milk
1 egg
1/2 c flour
1/2 c bread crumbs
1 t salt
1/2 t pepper
1/4 t onion powder
1/4 t garlic salt
1/4 t basil
oil
In one bowl combine milk and egg (scramble). In another bowl, combine all dry ingredients. To bread the shrimp, place shrimp in the dry ingredient bowl, coating. Then plop into milk bowl (making sure it gets covered) and return to the dry bowl. Coat the shrimp a second time, making sure it's coated but don't over-handle. Place on a plate. Do this a few shrimp at a time until all are coated. Place plate in the refrigerator for 1-3 hours.
To fry, use a wok and put enough oil in it to cover the bottom about 1/8-1/4 inch deep and heat to medium high. Too cold and the batter will absorb too much oil, too hot and you will burn the breading before it has time to heat and cook it all. Place several shrimp in the wok and cook about 2-5 minutes on each site, until golden brown, flipping as little as possible. Repeat until all shrimp is cooked.
**You could try baking it as well, but I haven't tried it so I don't know how it would turn out.
Sauce:
1/2 c mayonaise (real stuff, not miracle whip. Japanese mayo would be great if you can find it)
3-4 t chili garlic sauce (this stuff is spicy, so adjust as needed)
2 t sugar
1 t white vinegar (rice vinegar is good too, just cut the sugar in half)
In a bowl, mix all ingredients well. Refrigerate for at least 30 minutes.
Lightly coat the shrimp with sauce, or serve on the side for dipping.
**This sauce would be great for homemade sushi too!
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Chicken "Gyros"
Ok, I know that you can't technically make a gyro with chicken, but I didn't know what else to call it. :) It's really good - kids and adults liked it.
Chicken:
2 t minced garlic
2-3 T lemon juice
1 t vinegar
2 T oil (olive is nice but canola works too)
2 heaping T plain greek yogurt
1 1/2 t ground oregano (or 1 T dried)
salt and pepper
3 chicken breasts (cut in half butterful-style)
Tzatziki Sauce:
1 c plain greek yogurt
1 regular cucumber, peeled and seeded
1 t minced garlic
1 t vinegar
salt and pepper
dash lemon juice
drizzle oil (olive is good, but canola works too)
Pita (about 8)
fresh tomatoes, seeded and diced
red onion, sliced thin
lettuce, shredded or chopped
Mix all but the chicken together in the bowl. Add chicken and make sure it coats evenly. Refrigerate overnight (or at least 1 hour if you don't have time).
Shred cucumber in a food processor. Place in a paper towel and drain water. Mix sauce ingredients in a small bowl and refrigerate at least 30 mins. (this is important). If you don't like cucumber, leave it out and it will still taste pretty good (I make half each way for my family).
Cook chicken as desired: bake, broil, grill, pan-fry, etc. Until cooked through. Let site for 5 minutes, then slice to desired thickness (1/4-1/2 inch).
Serve "taco style" - add sauce, chicken, veggies to pita and eat it up!!
Chicken:
2 t minced garlic
2-3 T lemon juice
1 t vinegar
2 T oil (olive is nice but canola works too)
2 heaping T plain greek yogurt
1 1/2 t ground oregano (or 1 T dried)
salt and pepper
3 chicken breasts (cut in half butterful-style)
Tzatziki Sauce:
1 c plain greek yogurt
1 regular cucumber, peeled and seeded
1 t minced garlic
1 t vinegar
salt and pepper
dash lemon juice
drizzle oil (olive is good, but canola works too)
Pita (about 8)
fresh tomatoes, seeded and diced
red onion, sliced thin
lettuce, shredded or chopped
Mix all but the chicken together in the bowl. Add chicken and make sure it coats evenly. Refrigerate overnight (or at least 1 hour if you don't have time).
Shred cucumber in a food processor. Place in a paper towel and drain water. Mix sauce ingredients in a small bowl and refrigerate at least 30 mins. (this is important). If you don't like cucumber, leave it out and it will still taste pretty good (I make half each way for my family).
Cook chicken as desired: bake, broil, grill, pan-fry, etc. Until cooked through. Let site for 5 minutes, then slice to desired thickness (1/4-1/2 inch).
Serve "taco style" - add sauce, chicken, veggies to pita and eat it up!!
Homemade Dry Laundry Soap
Awesome! Gets the clothes clean and smelling good. About $12-13 per batch and it lasts forever!
4 lb 12 oz box Borax
4 lb box Arm & Hammer Baking Soda
55 oz box Arm & Hammer Washing Soda
3 bars Fels Naptha soap, shredded small
3.5 lb Oxi-Clean
Add all ingredients in a large bucket (I use a 5 gallon bucket and it fills it about half-way). Mostly it's just dumping, except the Fels Naptha soap. I shred it with an old hand-held cheese grater. Some people use a food processor, but I just feel weird doing that. Mix well. Voila! You're done.
To use, add about 1 T per load. It will not get really sudsy as you're filling in the water, but this stuff works! Lasts for a long time too - I'd say one batch will last me 8-10 months (guess since I've only used it for 2 months so far) and I do 5-10 loads per week.
4 lb 12 oz box Borax
4 lb box Arm & Hammer Baking Soda
55 oz box Arm & Hammer Washing Soda
3 bars Fels Naptha soap, shredded small
3.5 lb Oxi-Clean
Add all ingredients in a large bucket (I use a 5 gallon bucket and it fills it about half-way). Mostly it's just dumping, except the Fels Naptha soap. I shred it with an old hand-held cheese grater. Some people use a food processor, but I just feel weird doing that. Mix well. Voila! You're done.
To use, add about 1 T per load. It will not get really sudsy as you're filling in the water, but this stuff works! Lasts for a long time too - I'd say one batch will last me 8-10 months (guess since I've only used it for 2 months so far) and I do 5-10 loads per week.
Honey Garlic Chicken
This is a pretty good one too. A nice way to have a "fried chicken" that isn't quite as bad for you. I need to work on how to make the breading stick better, but it's still good.
1 c flour
2 t salt
2 t pepper
1 t ginger
1 t nutmeg
1 t thyme
dash italian seasoning
1 t paprika
1/2 t chili powder
2 eggs
4 T water
3 chicken breasts, sliced in half butterfly-style
Mix flour and spices in a bowl. In another bowl, wisk together egg and water. Take chicken pieces and dip in flour mixture, coating well. Dip into egg mixture, then return to flour mixture. Press the mixture in well. Repeat this for a thicker breading. In a wok or large pan, add oil enough to have 1/4-1/2 inch sitting on the bottom (I prefer 1/4 since it's less oily). Heat to medium heat (avoid temptation to cook at too high of a temperature). Add chicken. Cook until well browned and cooked through, flipping once or twice. If you used more oil, make sure to drain the extra oil once the chicken is cooked through.
1-2 t oil
1 clove garlic
3/4 c honey
1/8 c soy sauce
1/2 t pepper
In a small saucepan, heat oil and garlic until tender but not browned. Add in other ingredients. Cook 10 minutes until thick. Allow to cool for 1-2 minutes. Pour over cooked chicken in wok or large pan and cook onto breading. OR pour over cooked chicken and serve as is.
1 c flour
2 t salt
2 t pepper
1 t ginger
1 t nutmeg
1 t thyme
dash italian seasoning
1 t paprika
1/2 t chili powder
2 eggs
4 T water
3 chicken breasts, sliced in half butterfly-style
Mix flour and spices in a bowl. In another bowl, wisk together egg and water. Take chicken pieces and dip in flour mixture, coating well. Dip into egg mixture, then return to flour mixture. Press the mixture in well. Repeat this for a thicker breading. In a wok or large pan, add oil enough to have 1/4-1/2 inch sitting on the bottom (I prefer 1/4 since it's less oily). Heat to medium heat (avoid temptation to cook at too high of a temperature). Add chicken. Cook until well browned and cooked through, flipping once or twice. If you used more oil, make sure to drain the extra oil once the chicken is cooked through.
1-2 t oil
1 clove garlic
3/4 c honey
1/8 c soy sauce
1/2 t pepper
In a small saucepan, heat oil and garlic until tender but not browned. Add in other ingredients. Cook 10 minutes until thick. Allow to cool for 1-2 minutes. Pour over cooked chicken in wok or large pan and cook onto breading. OR pour over cooked chicken and serve as is.
Sesame Chicken
Great Chinese food dish. Easy to prepare with the crockpot too!
3 chicken breasts
salt & pepper
1 c honey
1/2 c soy sauce
1/2 c diced onion
1/4 c ketchup
2 T oil
2 cloves garlic
1/4 t red pepper flakes
4 t cornstarch in 6 T water
sesame seeds (optional)
Season chicken with salt and pepper, then place in crockpot. In a bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours (do not over cook or it will get too soft). Remove chicken from the pot. Cut into bite-sized chunks. Pour liquid into a saucepan and add cornstarch mixture. Cook until thickened. In a wok fry up the chicken to finish cooking and crisp it up. Add thickened sauce to chicken at the very end and cook until sticky. Serve over rice or with fried rice.
*Another option would be to bake the chicken instead of frying in a wok. About 350 for 5-15 minutes, until done.
SouthWest Won Tons
Great mix of Mexican and Chinese dishes. Yummy and a great idea to freeze.
1 T oil
1/4 c onions, finely diced
1/2 bell pepper, finely diced (green or red or both)
2 garlic cloves, minced
2 chicken breasts, boiled and chunked small
1/4 c salsa verde
2 T ranch dressing
1/3 package wonton wrappers
1 egg white whisked with 2 T water
salt and pepper
Heat oil in a pan. Saute onions and bell pepper for 3-5 mins until tender. Add garlic and cook for 1 minute. Remove from heat. In a bowl, mix until combined: onion mixture, chicken, salsa, ranch, and salt & pepper.
Place about 1 Tablespoon of mixture in the center of a won ton wrapper. Brush edge with egg white mixture and seal (should be triangles). Place on baking sheet. Bake at 375 for 20 minutes, flipping half-way through. Serve with salsa verde or ranch to dip.
**Try freezing. Prepare as above, then freeze. Then bake at 350 for 15 minutes.
Spicy "Jerk" Chicken
Found this online....spicy and yummy! Great to change up the BBQ meals, and good shredded on a sandwich.
3 chicken breasts, sliced in half butterfly-style
3/4 T black pepper
1 1/2 T cumin
1 T chili powder
1 1/2 T brown sugar
3/4 T white sugar
2 1/2 T paprika
1 1/2 T salt
2 T garlic powder
3/4 T celery salt
Mix all dry ingredients in a ziplock bag. Add in chicken pieces, seal and shake. Make sure each piece is evenly coated. Refrigerate for up to 1 hour. Grill chicken over medium heat until done.
3 chicken breasts, sliced in half butterfly-style
3/4 T black pepper
1 1/2 T cumin
1 T chili powder
1 1/2 T brown sugar
3/4 T white sugar
2 1/2 T paprika
1 1/2 T salt
2 T garlic powder
3/4 T celery salt
Mix all dry ingredients in a ziplock bag. Add in chicken pieces, seal and shake. Make sure each piece is evenly coated. Refrigerate for up to 1 hour. Grill chicken over medium heat until done.
Chocolate Banana Bread
This is my very first banana bread recipe ever. I'll admit, I think it tastes a little weird the first day, but let it sit for a day or two (like most sweet breads) and then eat it and it's great. Who doesn't like chocolate and bananas?
1 3/4 c flour
1/4 c cocoa powder
1 c sugar
1 t baking powder
1/4 t baking soda
1/4 t salt
2 eggs
1/4 c butter
3 ripe bananas, mashed
1 t vanilla
1/4 c chocolate chips (I prefer the mini ones)
Mix dry ingredients. Stir in bananas, eggs, butter and vanilla. Fold carefully. Add chocolate chips. Pour into greased loaf pan. Bake at 350 for 55-65 mins, until toothpick comes out clean. Let cool before eating (or even sit for a day).
1 3/4 c flour
1/4 c cocoa powder
1 c sugar
1 t baking powder
1/4 t baking soda
1/4 t salt
2 eggs
1/4 c butter
3 ripe bananas, mashed
1 t vanilla
1/4 c chocolate chips (I prefer the mini ones)
Mix dry ingredients. Stir in bananas, eggs, butter and vanilla. Fold carefully. Add chocolate chips. Pour into greased loaf pan. Bake at 350 for 55-65 mins, until toothpick comes out clean. Let cool before eating (or even sit for a day).
Pork Tostadas
I got this idea off another blog, but changed the recipe up a bit. Yum!
2 lbs pork - country style ribs or other cut (approx size)
1 1/2 onion (1 quartered, 1/2 chopped)
3 cloves garlic, minced
6 c water
salt
1 T oil
1 can tomato sauce
2 t chili powder
1 t cumin
Trim fat from pork. Cut into 1 inch squares. Put pork, water, 2 garlic cloves, dash of salt, and 1 onion quartered into a large pot. Simmer on medium for 1-1 1/2 hours, covered. Remove onion. Keep 1 cup of water. Drain the rest. Shred pork with a fork, potato masher or spatula.
In a pan, heat oil. Add pork and chopped onion. Cook until brown and beginning to crisp - about 7 mins. Add 1 clove garlic. Cook 30 seconds. Add reserved water, tomato sauce, chili powder and cumin. Mix well and cook until dry. Add salt to taste.
Serve on crisp tortillas with tomato, lettuce, cheese and sour cream.
2 lbs pork - country style ribs or other cut (approx size)
1 1/2 onion (1 quartered, 1/2 chopped)
3 cloves garlic, minced
6 c water
salt
1 T oil
1 can tomato sauce
2 t chili powder
1 t cumin
Trim fat from pork. Cut into 1 inch squares. Put pork, water, 2 garlic cloves, dash of salt, and 1 onion quartered into a large pot. Simmer on medium for 1-1 1/2 hours, covered. Remove onion. Keep 1 cup of water. Drain the rest. Shred pork with a fork, potato masher or spatula.
In a pan, heat oil. Add pork and chopped onion. Cook until brown and beginning to crisp - about 7 mins. Add 1 clove garlic. Cook 30 seconds. Add reserved water, tomato sauce, chili powder and cumin. Mix well and cook until dry. Add salt to taste.
Serve on crisp tortillas with tomato, lettuce, cheese and sour cream.
Jam Muffins
I found these on another blog and tried them out. I love them! Awesome.
2 c flour
1 T baking powder
1/2 t salt
1 egg
1 c sugar
1/4 c butter, melted and cooled
1 1/4 c sour cream
approx 2-3 T jam (any flavor)
1/4 sugar (optional)
1 t cinnamon (optional)
Whisk flour, powder and salt in a bowl. In another bowl, whisk egg for 30 seconds. Add sugar and whisk until thick and homogeneous. Add melted butter and mix well. Add sour cream in two steps, whisking until just combined (don't over-mix!). Add dry ingredients to wet and fold in with a rubber spatula. Once mixed, add in jam and mix or swirl as desired. Divide evenly into 12 muffin cups (they will be kinda full and the batter should be thick). Sprinkle cinnamon/sugar mixture on top if desired. Bake at 350 for 25-30 mins, turning half-way through.
2 c flour
1 T baking powder
1/2 t salt
1 egg
1 c sugar
1/4 c butter, melted and cooled
1 1/4 c sour cream
approx 2-3 T jam (any flavor)
1/4 sugar (optional)
1 t cinnamon (optional)
Whisk flour, powder and salt in a bowl. In another bowl, whisk egg for 30 seconds. Add sugar and whisk until thick and homogeneous. Add melted butter and mix well. Add sour cream in two steps, whisking until just combined (don't over-mix!). Add dry ingredients to wet and fold in with a rubber spatula. Once mixed, add in jam and mix or swirl as desired. Divide evenly into 12 muffin cups (they will be kinda full and the batter should be thick). Sprinkle cinnamon/sugar mixture on top if desired. Bake at 350 for 25-30 mins, turning half-way through.
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