Easy Bourbon Chicken Recipe

 INGREDIENTS

1/2 teaspoon sesame oil

1 tablespoon canola oil

2 pounds chicken breast cut into 1 inch cubes

4 cloves garlic minced

1 teaspoon ginger minced

1/4 cup low sodium soy sauce

1/4 cup light or dark brown sugar

2 tablespoons bourbon

1/4 cup rice wine vinegar

1 teaspoon cornstarch

1 tablespoon water

sesame seeds for garnish if desired

green onions for garnish if desired

INSTRUCTIONS

Heat sesame oil and canola oil in a large skillet.

Add in chicken and saute until fully cooked and browned.

Add in garlic and ginger and saute for 1-2 minutes. (Add in more oil if needed)

In a medium bowl combine soy sauce, brown sugar, bourbon and rice wine vinegar.

Add sauce to the chicken and bring to a simmer. Cook for 2-3 minutes.

Meanwhile in a small bowl whisk together cornstarch and water.

Slowly add the cornstarch mixture to the sauce and stir frequently until thickened, 2-3 minutes.

If the sauce needs to thicken more add more cornstarch.

Serve immediately with sesame seeds and green onions for garnish, if desired

One-Pot Chicken and Orzo Pasta – Quick, Flavorful, and Easy to Make

 

Ingredients

2 tablespoons olive oil

1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

1 small onion, diced

3 cloves garlic, minced

1 cup orzo pasta

2 1/2 cups chicken broth

1 cup cherry tomatoes, halved

1 cup baby spinach

1 teaspoon dried oregano

1/2 teaspoon paprika

Salt and pepper to taste

1/4 cup grated Parmesan cheese (optional)

Fresh parsley for garnish (optional)

Directions

Sear the chicken: In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces, seasoning them with salt and pepper. Sear the chicken for about 5-6 minutes until golden brown and cooked through. Remove the chicken from the pot and set it aside.

Sauté the vegetables: In the same pot, add the diced onion and garlic. Sauté for 3-4 minutes until the onion is softened and translucent.

Add the orzo and broth: Stir in the orzo pasta, then pour in the chicken broth. Add the oregano, paprika, and cherry tomatoes. Bring the mixture to a simmer, stirring occasionally to prevent the orzo from sticking to the bottom of the pot.

Return the chicken and cook: Add the cooked chicken back into the pot and stir everything together. Reduce the heat and let the orzo cook for about 8-10 minutes, or until the pasta is tender and the broth has mostly been absorbed.

Stir in the spinach and cheese: Once the orzo is cooked, stir in the baby spinach and let it wilt for 1-2 minutes. If desired, add grated Parmesan cheese for a creamy finish. Adjust seasoning with additional salt and pepper to taste.

Serve: Garnish with fresh parsley and serve hot. This dish pairs well with a side salad or garlic bread.

Easy Big Fat Yeast Rolls

 Ingredients:

1 cup warm water

1 pkg. active dry yeast

1/4 cup sugar

1 tsp. salt

3 Tbsp. softend butter (or non-dairy equivalent)

1 egg, beaten

3 1/2-4 cups flour

Directions:

Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky). Put out onto floured board and knead a few times until smooth. Place in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes. Punch down and turn out onto floured board. Shape into 12 rolls and place in greased 13×9 in. baking pan. Let rise again about 30 minutes. Bake at 350 degrees for 20 minutes. Brush tops of rolls with butter (or equivalent

Carrot Poke Cake – Totally Over the Top

 

Ingredients

The 9×13 Carrot Cake recipe of your choice, baked and cooled (I used a box mix)

14 oz sweetened condensed milk

8 oz Cool Whip

10.6 oz Cool Whip Vanilla Frosting (Cream Cheese flavor if your store carries it, mine doesn’t)

6 oz (half a tub) of whipped cream cheese (must be whipped)

Approx. 1/2 cup caramel sundae sauce (just pour on as much or as little as you’d like)

Approx. 1 cup chopped pecans (sprinkle on as much or as little as you’d like)

Instructions

Leave the cake in the dish it was baked in– this is not a free standing cake.

Poke approximately 20-25 holes, spread evenly, over the top of the cake with the bottom of a wooden spoon. Pour the sweetened condensed milk over top, trying to fill the holes as much as possible.

In a large bowl, use a hand mixer to beat together the cool whip, the cool whip frosting, and the whipped cream cheese until smooth. Spread over top of the cake.

Pour the caramel sauce over top of the cake, and sprinkle with chopped pecans.

Refrigerate for at least 4 hours, really overnight is best.

Cut into 12 squares to serve (you can cut more, 1/12 is a pretty large piece!).

Mrs. Sigg’s Snickerdoodles

 Ingredients

1/2 cup butter, softened

1/2 cup shortening

1 1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons white sugar

2 teaspoons ground cinnamon

Directions

Prep: 20 m – Cook : 10 m – Ready In : 1 h

Preheat oven to 400 degrees F (200 degrees C).

Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.

Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.

Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Island Pecan Pie: A Tropical Twist on a Classic Dessert

 Ingredients:

1 unbaked 9-inch pie crust (store-bought or homemade)

1 1/2 cups pecan halves

3/4 cup shredded sweetened coconut

1/2 cup crushed pineapple, drained

3 large eggs

1 cup light corn syrup

1/2 cup brown sugar, packed

1/4 cup unsalted butter, melted

1 tsp vanilla extract

1/4 tsp salt

Directions:

Preheat your oven to 350°F (175°C).

In a large mixing bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until well combined.

Stir in the crushed pineapple and shredded coconut.

Arrange the pecan halves evenly in the unbaked pie crust.

Pour the coconut-pineapple mixture over the pecans, making sure everything is evenly distributed.

Bake the pie in the preheated oven for 50-55 minutes, or until the filling is set and the top is golden brown. The pie should jiggle slightly in the center but will firm up as it cools.

Remove the pie from the oven and let it cool completely before serving. This will allow the filling to fully set.

Serve with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate tropical dessert experience.

Banana Pecan Caramel Layer Cake: A Decadent Dessert Delight

 

Ingredients

For the Banana Cake:

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup sour cream

3 ripe bananas, mashed

For the Caramel Frosting:

1 cup unsalted butter

1 cup packed brown sugar

1/4 cup heavy cream

4 cups powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

For the Pecan Topping:

1 cup pecan halves, toasted and chopped

Directions

For the Banana Cake:

Prepare the Oven and Pans:

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.

Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Cream Butter and Sugar:

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Stir in the mashed bananas until well combined.

Bake the Cakes:

Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Caramel Frosting:

Make the Caramel Base:

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly until the mixture begins to boil. Boil for 2 minutes, then remove from heat and let cool slightly.

Finish the Frosting:

Transfer the caramel mixture to a large mixing bowl. Gradually beat in the powdered sugar, vanilla extract, and salt until smooth and creamy.

For Assembly:

Frost the Cake:

Place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top. Repeat with the second and third layers, spreading frosting over the top and sides of the cake.

Add the Pecan Topping:

Press the toasted and chopped pecans into the sides of the cake and sprinkle some on top.