Pan Fried Corn

Instructions

Things You'll Need:

• fresh or canned corn
• 4 TBS butter not margarine
• 1/2 diced onion 
• Tony's Seasoning
• 1 TBS Brown Sugar 
• skillet

1. Cut kernels from cob if using fresh corn ( best ). If using canned corn, drain well over the sink. If in a hurry, pat dry with paper towel, etc. Add  Tony's Seasoning to taste.
   
2. Put butter in skillet to coat bottom, and keep corn from sticking. Get butter hot and add corn and onions to frying pan. Be careful not to burn.
   
3. Cook on high for just a minute. Turn to medium/medium high and continue cooking until browning begins. Stir often to prevent sticking and uniformly brown corn. Add Brown Sugar. Watch for hot flying kernels, and lower heat if necessary to prevent being burned by them.
   

Lettuce Wraps

Ingredients

• 6-8 Butter Lettuce Leaves
• Thai Chicken Satays (recipe below)
• Julienne carrots
• Thai Marinaded Cucumbers (recipe below)
• 1 Tablespoon Roasted Peanuts – Chopped
• Thai Peanut Sauce (recipe below)
• Sweet Red Chili Sauce

  Directions

• Remove the hard stems from the bottom of each leaf of lettuce.
• Wash and dry the leaves and arrange in a group on a larger platter.
• Arrange on the serving platter and fill with each one of the fillings (chicken,carrots, and marinated cucumbers).
• Let your friends or family create their own lettuce wraps by choosing a filling or fillings and placing it on a leaf along with a choice of sauce.
• Fold the leaf in half and enjoy!

Thai Chicken Satays

Ingredients

• 1 lb boneless skinless chicken breast
• 1/4 cup soy sauce
• 2 TBS fresh lime juice
• 2 cloves garlic
• 1 tsp grated fresh ginger
• 3/4 tsp red pepper flakes
• 2 TBS water
• 4 green onions - cut into 1' pieces

Directions:  

1. Cut chicken into 3/4' strips
2. Place aside
3. In a large Ziploc bag combine soy sauce, lime juice garlic, ginger, red pepper flakes, water and green onion and mix thoroughly.  Place chicken in the bag, zip up and shake till all pieces are coated with the marinade.
4. Refrigerate for atleast 30 minutes, up to 24 hours.
5. Grill for 6 to 8 minutes

Thai Marinated Cucumbers

Ingredients

• 1/3 cup rice vinegar
• 1/4 cup sugar
• 1/4 cup water
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 large cucumber – seeded

Directions

1. Combine the vinegar, sugar, water and salt in a small pan.
2. Cook over a medium heat, stirring until it boils and the sugar is dissolved.
3. Remove from heat and let it cool to room temperature.
4. Peel the cucumber and cut lengthwise into quarters and again crosswise into 1/8″ slices.
5. Place in a serving bowl and pour marinade over cucumbers, stirring to blend.
6. Cover and refrigerate for up to 2 hours.

Peanut Sauce

Ingredients

• 1/4 cup creamy peanut butter
• 2 tbsp water
• 4 tbsp sugar
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp lime juice
• 1/2 tsp chili oil

Directions

1. Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan.
2. Stir mixture over a medium heat until it begins to bubble.
3. Cover the pan and remove from the heat.

Ooey Gooey Carmel Popcorn

BEWARE THIS STUFF IS ADDICTIVE! ;)

Ingredients:

• 2 1/2 cups brown sugar
• 1 cup karo syrup
• 1 cube butter
• 1 can sweetened & condensed milk

 Directions:

1. Bring sugar, karo syrup, and butter to a boil.
2. Add sweetened condensed milk.
3. Boil to soft ball stage.

     4. Pour over a large bowl of popped popcorn.

YUMMY!

Thai Chicken Pasta

Ingredients:

• 1 lb boneless skinless chicken breast
• 1/4 cup soy sauce
• 2 cloves garlic - minced
• 1 tsp grated ginger
• 3/4 tsp red pepper flakes
• 2 TBS water
• 4 green onions - cut into 1' pieces
• 1 box of Garden Rotini
• 8 oz sourcream
• 1 jar sweet chili sauce

Directions:

1. Cut chicken into 3/4' strips
2. Place aside
3. In a large ziploc bag combine soy sauce, garlic, ginger, red pepper flakes, water and green onion and mix throughly.  Place chicken in the bag, zip up and shake till all pieces are coated with the marinade.
4. Refrigerate for atleast 30 minutes, up to 24 hours.
5. Place marinated chicken in a crock pot and cook for low for 4 to 5 hours OR
6. Saute in a large frying pan till done.  
7. In a large pot cook noodles as directed.
8. Place sour cream and sweet chili sauce in a large shallow glass dish and mix together.
9. Add the cooked noodles and chicken.  Toss till coated and serve hot.

What to do with Broccoli?

It doesn't look the most appealing...sorry for the terrible picture but it really was delicious!

For dinner tonight I made just plain old BBQ Chicken with a yam.  I knew I needed something to go with it but just couldn't think of anything.  I looked in my freezer and there I saw a plain unopened bag of BROCCOLI.  I don't hate broccoli but I don't love it.  I usually eat it with some spray butter and garlic seasoning.  Well I wanted to do something different.  I looked in my cupboard and saw Cream of Chicken Soup.  Hmmm what could I create with this...

Ingredients:

• 16oz frozen bag Broccoli
• 1 can of Cream of Chicken Soup ( I used 98% Fat Free)
• 1/3 Cup of Milk
• 1/3 Cup of Cheese of your choice (I used Mixed Cheese)
• Season to taste, Tony's, garlic, onion powder, salt & pepper

Mix all the ingredients in a baking dish.  Cook at 400 for 30 to 45 minutes.
My son loved this! 

Fluffy Pancakes

I'm not a big fan of Breakfast especially pancakes, french toast, waffles, etc.  But Dave and Dexton do so I thought I would make some chocolate chip pancakes with Dexton.  You could have these without the chocolate chips or add other ingredients like blueberries, nuts, bananas. Experiment and see what you like.  Dexton loves the chocolate chips (of course) and the blueberries.

Ingredients:

• 3/4 cup milk
• 2 TBS White Vinegar
• 1 cup all-purpose flour
• 2 TBS Sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 2 TBS butter, melted

1.  Combine milk and vinegar in a bowl and set aside for 5 minutes to "sour". (It will turn lumpy)
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.

   3. Whisk egg and butter into soured milk.
   4. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
   5. Heat a large skillet over medium heat, coat with cooking spray.
   6. Pour 1/4 cupfuls of batter onto the skillet and if you want top with chocolate chips, blueberries,
      or whatever you want.

Dexton was putting one chocolate chip on the pancake and eating 3.  He loves cooking with his mommy!

   7. Cook until bubbles appear on the surface.  Flip with spatula and cook until browned on the other side.

Chicken Cordon Blue

By far one of my favorite meals to cook and eat.  YUMMY but don't be on a diet while eating this :)

Ingredients:

• Split Chicken Breast Pounded
• Swiss Cheese 
• Ham Lunch Meat
• Breading I like Ritz Crackers but I used crushed croutons this time
• Butter

Hollandaise Sauce:

• 1/2 cup Butter
• 1/2 Cup Flour
• 1 Can of Cream of Chicken Soup
• 1/2 Cup Sourcream
• 2 Cups Milk
• 3/4 lb Mixed Cheese
• Salt and Pepper
• Season to taste: Garlic, Cayenne, Season Salt, Onion Powder

1.  In a food Processor blend croutons or Ritz crackers to crumbs.
2. Melt 1 stick of Butter
3. In saran wrap place each chicken breast separately and pound it about an 1/2 inch thick.
4. Roll the Cheese and Ham with the chicken
5. Dip Chicken in melted butter, then in crumbs.
6. Bake in oven for 40 minutes at 400.

Sauce:

1.  In a large sauce pan melt butter and blend flour to a smooth paste.
2. Add the rest of the ingredients together in the saucepan till bubbly and hot.
3. Pour over Chicken and Serve!

SIDES:

• Glazed Carrots
• White Rice
• Soft Rolls

(I usually serve this meal with mashed potatoes instead of the rice and as gravy I use the hollandaise sauce.  Dave prefers the mashed potatoes)

Glazed Carrots:

1. Place one bag of mini carrots in a large pot and boil till tender
2. Drain, add 1/2 stick of butter and 1/2 cup of brown sugar
3. Mix well and sprinkle some parsley on top

White Rice:

• Cook as directed and serve with Hollandaise Sauce.