I Pinned, I Made: the BEST Sweet and Sour Chicken...with fried rice!

I really do love Pinterest. It is full of great inspiration, from amazing recipes to beautiful crochet patterns to free photography tutorials to lovely wedding ideas.

When I saw this Sweet and Sour Chicken recipe from Holly over at Life in the Lofthouse, I decided to make it almost immediately.

I was not disappointed.

I have never tried making Chinese at home, aside from an occasional stir-fry, and this was absolutely fabulous! Tasted just like our favorite Chinese restaurant!

My young children called it 'China Chicken' and were cheering when we still had leftovers for a third meal!! And the leftovers tasted just as good as the first time.

My husband devoured it! He kept saying, 'Man! This is good! This is so good!' ...(and I won't embarrass anyone by saying I saw someone licking their plate after one meal... ;-)

I barely remembered to take a picture, we were so busy eating and mmm'ing. The hubs said to just take pictures of our empty plates.

The recipe takes a bit more time than I usually spend preparing a meal -- not terribly so, but you have to dredge, dip, and brown the chicken before finishing it off in the oven. I had doubled the recipe, so it took me awhile, having to pan fry in several batches.

But...it was definitely worth it, and I'd spend the time to make this again! And again...

The fam is already asking when that will be...!

So, head over to Holly's blog to find the recipe!




**DISCLOSURE: I was given a free product in exchange for an honest review. Please read my full disclosure policy HERE.**

Onion Crunch - Review and GIVEAWAY!

Have you seen Loeb's Onion Crunch yet?

Onion Crunch is a new crunchy, onion condiment and the only all-natural kosher (parve), vegan and non-gmo, crunchy onion topping in the US - and it tastes great! 

It’s a great healthy topping for holiday green bean casseroles, mashed potatoes, veggies and stuffing (plus hot dogs, pizza and hamburgers!) Kids even eat their vegetables when Onion Crunch is sprinkled on them.

I received a sample of Onion Crunch to try and our whole family loved it! The smell was amazing - very fresh - and the ingredient list impressed me: onions, palm oil, wheat flour, and salt!

We continue to weed out the processed foods, and I was pleased to see how natural (and non-gmo) Onion Crunch is!

I tested the yummy smelling topping with Onion Crunch Chicken:

Sometimes simple is the best...and Onion Crunch Chicken was some of the BEST chicken I've ever eaten. It was so moist and flavorful! My husband, who admittedly thinks I'm a pretty good cook, grabbed leftovers the next day and said to me, 'Hey! I had some of that oniony chicken you made and...WOW.'

Yes, it was really that good. So simple. So good!

I've already seen Onion Crunch in my local grocery store, but if you can't find it, you can buy it online HERE. You can also have a chance to try Onion Crunch FREE by entering to WIN a 6 oz bottle below (open to US residents only)!

a Rafflecopter giveaway

Thank you to Barrie, from Onion Crunch, for sending me product samples to review and give away!



**DISCLOSURE: I was given a free product in exchange for an honest review. Please read my full disclosure policy HERE.**

The Amish Family Cookbook by Jerry and Tina Eicher

Today's featured authors from FIRST are Jerry and Tina Eicher and their cookbook, The Amish Family Cookbook.

SHORT BOOK DESCRIPTION:

From bestselling author Jerry Eicher (more than 350,000 books sold) and his wife, Tina, comes this warm and inviting peek into an Amish kitchen, complete with recipes, Amish proverbs, and a dash of Amish humor. Readers will laugh and eat robustly with The Amish Family Cookbook at their side.

Product Details:
List Price: $ 14.99
Spiral-bound: 272 pages
Publisher: Harvest House Publishers; Spi edition (October 1, 2012)
Language: English
ISBN-10: 0736943773
ISBN-13: 978-0736943772

MY THOUGHTS:
The Amish are well-known for their family-style type meals and are often known as great cooks. I enjoyed looking through the Eicher's new cookbook, which gave the feeling of thumbing through old family recipes, or one of those old-fashioned church cookbook booklets that I found piled in my grandma's cupboard.

You won't find any mouth-watering pictures of the recipes in this cookbook, which may be a turn-off to some, but those who are looking for family-friendly meals and sides, the recipes will speak for themselves.

To successfully review a cookbook, I think you should actually MAKE one or two of the recipes (I AM a 'cooking' bookworm, after all)! The family really enjoyed Yost's Baked Chicken Pieces on page 157 and several other recipes are marked for further testing!

AND NOW...A FEW RECIPES FOR YOU TO TRY (CLICK ON PICTURES TO SEE THEM LARGER):

Thank you to the Eichers and Harvest House through FIRST blog reviews for sending me a copy to read and review!

Also reviewed on Amazon and Christianbook.



**DISCLOSURE: I was given a free product in exchange for an honest review. Please read my full disclosure policy HERE.**

Turkey Crescent Wreath

I'm always looking for a new way to use up my leftover Thanksgiving and Christmas turkey, aren't you? I found this Turkey Crescent Wreath over on Bethany's blog and decided to give it a try.

Don't let the simple ingredients fool you - this recipe is fantastic! You could also easily substitute leftover chicken, as well!

(If you're a fan of Faith's Chicken Casserole, you'll LOVE these!)

You will need a tube of crescent rolls. Begin by unrolling the crescent dough and arranging a circle on a round baking sheet or stone, like this:

Combine 2 cups of shredded turkey or chicken, 1 8-oz package of softened cream cheese, 1/2 teaspoon of seasoned salt, and 1 teaspoon of dried minced onion.

Using a spoon or small cookie scoop, divide meat mixture evenly and place on large ends of crescent dough:

Wrap small end of dough over meat mixture and press to seal:

Bake in a preheated 375 degree oven until golden brown, about 20 minutes.

Yep, that's it! Now, eat and enjoy! Yum, yum!

TURKEY CRESCENT WREATH

1 tube refrigerated crescent rolls
2 cups shredded cooked turkey or chicken
1 (8 oz) package cream cheese, softened
1/2 teaspoon seasoned salt
1 teaspoon dried minced onion

Arrange crescent dough in a circle, with large ends overlapping, on a round baking sheet. Combine turkey, cream cheese, seasoned salt, and onion. Place meat mixture evenly on dough. Wrap meat with small ends of crescent dough. Bake at 375 degrees until golden brown, about 20 minutes.

Recommend: YES

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Buffalo Chicken Wraps

One of our favorite ways to use up the leftover Juicy Rotisserie Style Chicken is this:

Mmmmm... Buffalo Chicken Wraps.

I've got a basic recipe for you - but the amounts can change, depending on how much chicken you've got.

First, you should shred the chicken with a fork.

Then, you'll want to melt together some margarine (not butter this time!) and hot sauce (microwave is the easiest way).

How much, you ask?

Well, it depends on your heat tolerance level! ;-)

My basic ratio: 1:1 is mild. The more hot sauce, the hotter you get.

I usually use 1/4 cup of margarine (1/2 stick) and 1/3-1/2 cup of hot sauce for a medium heat level.

Once your 'wing' sauce is ready (you can buy buffalo sauce and marinades, but as I always have margarine and hot sauce in the fridge, making my own is much more economical), mix it with your shredded chicken until all of those meaty bites are coated.

Then, heap a hearty spoonful of spicy chicken in the middle of a warmed tortilla wrap (I've got a nice multigrain one in this picture):

Sprinkle with some shredded cheddar cheese and pour on a little bleu cheese dressing:

Top with some shredded, crispy, cool lettuce:

Roll...or wrap:

Cut...and eat! Make sure you've got napkins handy! Although less expensive than wings, the wrap is only minimally less messy! ;-) I've had plenty of hot sauce dripping down my fingers while eating one of these!


Mmmm, yum, yum, yummy!

Another fabulous non-casserole way to use up leftover chicken! ;-)

Recommend: YES



**Disclaimer: I was given a free product for review purposes only. My reviews are not monetarily compensated and have not been influenced by the sponsor in any way, unless otherwise disclosed. Each review is based on the reactions and opinions of myself and/or family. Post *may* contain affiliate links. If you click on them and decide to make a purchase, I receive a (very!) small commission. Hey, every little bit helps! So, I thank you! :-).** ___________________________________

Crusty Mustard Chicken

I admit, I'm no food stylist. ;-)

I have a hard enough time REMEMBERING to take the pictures of my food, let alone arrange the plate and adjust the lighting (although I'd LOVE to have things look fancy schmancy)!

It was one of my husband's get-home-late nights. I had finally got the kids cleaned up from their dinner, and supper for hubby and I dished out. I was soo hungry, sat down with fork and knife ready to dive in, when husband asks, "Do you need to take a picture of that?"

*oy*

So...instead of fixing another prettier plate, I just snapped a picture of mine. Messy mashed potatoes (on the chicken!) and not wholly skinned chicken! lol!

Regardless of what it looks like, it was YUMMY! This Crusty Mustard Chicken (that I got off a Martha Stewart DVD) was a dish that my husband said, "You've got to make that again!"

CRUSTY MUSTARD CHICKEN

Place a whole chicken (about 3 lbs) cut up (I bought one of those "pick of the chix" packages at the meat counter) on a baking sheet. Broil for 5 minutes on one side. Turn, and broil another 3 more minutes.

While chicken is broiling, mix together in a shallow dish or pie plate:

3 tablespoons dijon mustard
1 tablespoon finely minced shallots (I used onions)
1 tablespoon fresh thyme (I used 1 tsp dried)
1/2 teaspoon freshly cracked pepper
1/2 teaspoon crushed red pepper flakes
pinch salt
2 tablespoons melted butter
1-2 teaspoons oil

In another shallow dish or pie plate, place 1- 1 1/2 cups fresh bread crumbs.

Once chicken has precooked, remove from oven and brush both sides with mustard mixture and coat in bread crumbs. Place on clean baking sheet.

Broil another 5 minutes until well browned on all sides. Reduce heat to 500 degrees and continue roasting about 10 minutes more, or until chicken juices run clear, when pierced with a knife.

Recommend: YES




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Tags: recipes chicken Martha Stewart crusty mustard chicken

I'll be back!

I hadn't planned on the little blogging break I've been on...but, it's been quite lovely!

I'm sure each of you understand how busy things seem to be right around Christmas and New Years! We'll be away this weekend for the last of the family Christmases.

I hope to be back in posting form by the end of next week! Requested by hubby and with the one last bag of leftover Thanksgiving turkey in the freezer, tonight's supper is smelling delicious and staying warm in the crockpot:


Actually, my guy specifically requested the biscuits - I decided the turkey gravy would go well with them! :-)

If you're anxious for a new recipe or two, you can always check out the "Creative Cooks" in my sidebar! I'll be back soon! I promise!

Happy 2010!

Quick & Easy Chicken Noodle Stir Fry

I found this recipe years ago in my Quick Cooking magazine. My husband loves it and this is about the only way I can eat Ramen noodles! :-)


CHICKEN NOODLE STIR FRY

1 pound boneless, skinless chicken breasts, cut into strips
2 tablespoons vegetable oil
1 1/2 cups water
2 garlic cloves, minced
2 packages (3 ounces each) chicken ramen noodles
1 package (16 ounces) frozen Oriental or garlic pasta-vegetable blend (I buy a stir fry vegetable blend)
1 sweet red pepper, julienned
2 tablespoons soy sauce

In a large skillet or wok, stir fry the chicken in oil. Add water and garlic; bring to a boil. Add the noddles and contents of ramen seasoning packets, vegetables, red pepper, and soy sauce. Cover and simmer for 7-9 minutes or until noodles and vegetables are tender. (If you don't want overcooked noodles, you can always start the veggies and add the noodles for the last 3 minutes or so).

Recommend: YES





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Tags: recipes chicken stir fry Taste of Home Quick Cooking

Creamy Chicken Gravy and Fluffy Biscuits

This Juicy Rotisserie Style Chicken is truly the best I've ever had. I made this last weekend and tripled the spice mixture to keep on hand in an extra spice jar I had. I've made this Rotisserie Chicken several times before, but my husband still kept raving about it...even 2 days later!

I'm already planning on using the same technique for this year's Thanksgiving turkey!

Whenever I cook a whole chicken, I always have plans for the leftovers. Sometimes I make buffalo chicken wraps...YUM! Sometimes, the chicken ends up on a chicken cordon bleu pizza... mmmmmm!

But, this weekend's cluck-cluck was headed for a swim in some rich creamy gravy!

(I'm afraid I don't use a recipe, so don't have one to share. I saute celery and onions in butter until tender. Then, add some flour and spices to make a roux. Then, I whisk in mostly chicken broth and a splash of milk and bring to a boil to thicken).

Then, I made a double batch of Fluffy Biscuits:


The warm, flaky biscuit was then split in half and drenched in creamy, chicken-y goodness. Ahhh, comfort food! Yum!


We've had evangelistic meetings at our church this week, so I haven't taken much time to post. I have been taking time, however, to tidy up my blog here and there. So far, I'm pretty pleased with the tweaking that's going on... someday I'll like the look well enough to stop arranging and rearranging!

What do you like/dislike about the new look? What would you like to see? I'm always happy with constructive feedback!

I should be back to a more regular posting schedule by next week! I'm excited for Saturday's meal! I'm making Mommy's Kitchen's No Peek Beef Tips...they sound fabulous!





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Tags: recipes fluffy biscuits rotisserie chicken roast chicken chicken and biscuits chicken gravy chicken gravy and biscuits

Creamy Cheesy Chicken Stroganoff

Add this dish to the not-so-photogenic... but super yummy!

I've made this dish (without the cream cheese) for years, but the cream cheese added that extra oomph to put it over the top into ultimate comfort food!

The next time I make this (with the cream cheese), I want to try it with ranch dressing seasoning mix!


CREAMY CHEESY CHICKEN STROGANOFF

4 skinless, boneless chicken breast halves - cubed
1 package dry Italian-style salad dressing mix
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 (8 ounce) package cream cheese, softened

Place chicken in slow cooker. In a small bowl, combine salad dressing mix and soups. Pour over chicken. Cook on low 5 to 6 hours.

Cube and add cream cheese, during last half hour to hour of cooking time. Cook on high until cream cheese is melted and smooth.

Serve over pasta, rice, or potatoes.

Recommend: YES




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Tags: recipes crockpot slow cooker crockpot recipes slow cooker recipes cream cheese chicken cheesy chicken

Old Mother Hubbard Taco Soup

Ok, my cupboards weren't really BARE...

...but they were certainly getting there, and that's how I ended up with this soup.

It was a chilly, rainy day and a crockpot meal sounded perfect. I only had ground beef, canned tuna, and canned chicken to choose from, protein wise.

We'd had ground beef the night before... hm, tuna in the crockpot? I'm sure there's a recipe... didn't sound good to me. I browsed allrecipes and kept seeing taco, tortilla, mexican soups pop up in my search results.

Ahhh, I thought! I have many of those ingredients! Let's see what I can dump together...

I found:

1 can cream of chicken soup in the pantry
2/3 jar of Sam's Choice garlic and lime salsa in the fridge
1 can whole kernel corn in the pantry
1 large can chunk chicken
1 box of chicken broth (I used 1/2 of it)

I mixed these together in the crockpot... and added (guesstimate) 1 teaspoon each of chili powder and cumin powder and about 1/4 teaspoon of garlic powder.

Turned on low for 4-6 hours. Oh, man...it smelled good!


Near the last hour, I realized I wanted to add some rice. So, I cooked some in my steamer and added about a cup (cooked) right before serving the soup.

Old Mother Hubbard Taco Soup was delicious!!! When I was eating it, I said to my husband, "This is my kind of comfort food!"

The soup was warm, hearty, filling, and just a bit spicy. I had to blog about it, just so I can remember the "recipe," and make it the next time I don't think I have any food in the house... :-)

Golden Sweet Cornbread Muffins are the perfect "bread" to go with this soup!

Recommend: YES




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Tags: recipes Taco Soup soup recipes chicken chicken recipes salsa