Stir Fried Chicken and Vegetable Lo Mein

I made this recipe from Mels Kitchen Cafe (love her site) and it turned out really good.  Lacey wants me to make some more, so that means this gets to go in my collection!

Stir-Fried Chicken and Vegetable Lo Mein
Ingredients:
Sauce and Marinade:
1 1/2 cups low sodium chicken broth
1/4 cup low sodium soy sauce
3 Tblsp rice vinegar
1 Tblsp sesame oil or tasted sesame oil
1 1/2 Tblsp brown sugar
1 1/2 Tblsp cornstarch

Stir Fry:
1 1/2 lbs boneless skinless chicken breasts cut into bite size pieces
10 oz spaghetti broken in half
2 tsp canola, vegetable or coconut oil
Salt and pepper to taste
1 to 2 cups broccoli florets, cut into bite size pieces
1 red or yellow bell pepper, diced
5 cloves garlic, finely minced or pressed
1 tsp sesame seeds, toasted or not

Directions:
For the marinade, whisk together the broth, soy sauce, vinegar, sesame oil, brown sugar, and cornstarch.  Place the chicken in a resealable ziploc bag and pour 1/2 cup of the marinade over the chicken.  Seal the bag and refrigerate for at least 15 minutes or up to 4 hours or so, reserving the rest of the sauce
Cook the noodles in a pot of boiling salted water.  Drain and rinse lightly with cool water.  Set aside.
IN a large 12 inch nonstick skillet, heat the oil over med high heat.  Add the chicken in a single layer with space in between each piece so that the chicken browns nicely (you may need to cook the chicken in two batches) seasoning with a light touch of salt and pepper as it cooks.  Cook until the chicken is browned on all sides and cooked through, about 3-4 min, depending on size of the chicken pieces.  Transfer the chicken to a plate.
To the hot skillet, add the broccoli, bell peppers, and garlic.  Stir fry, stirring often, for 2 to 3 minutes.
Add the reserved sauce, noodles, and chicken.  Cook, tossing every so often so the ingredients are evenly coated in the sauce, for 3 to 5 minutes. until the sauce thickens and the noodles are heated through.
Serve and garnish with sesame seeds.
NOTES:
the original recipe calls for stir fry noodles.  You could certainly use them but they are hard to find.  Dry spaghetti isn't exactly authentic, but it works deliciously. !
Also, you can make extra sauce if you like it saucier like I do!

Thoughts for the soul:
I saw this quote on facebook today:
You will continue to suffer if you have an emotional reaction to everything that is said to you. True power is sitting back and observing things with logic.  True power is restraint.  If words control you, that means everyone else can control you.  Breathe and allow things to pass.
Warren Buffett
 I am learning to not take offense so easily.  To Let things Pass!

Chocolate Mint Chip Cookies

My Lacey loves chocolate mint cookies and needed to take some to an activity so we tried this recipe from Two Peas and Their pod and these were really good so I am putting it in my collection, It says to bake for 10 to 12 minutes, I only did 10 minutes and I use a silpat.  I think if you even went to 9 1/2 min it would be perfect.

Chocolate Mint Chip Cookies

Ingredients
2 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup Dutch processed cocoa (I used Hersheys cocoa)
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs, room temperature
1 tsp vanilla extract
2 1/2 cups mint chocolate chips

Directions
Preheat oven to 350 degrees.  Line baking sheet with parchment paper or Silpat baking mat.
In a medium bowl, whisk together flour, baking soda, salt and cocoa.  Set aside.
With a mixer, cream butter and sugars together until smooth.  Add in eggs, one at a time. Next, add in vanilla extract.  Mix until just combined.
Gradually add flour mixture and beat until just combined.  Mix in the 2 cups of the mint chocolate chips (don't use the whole bag, leave a few chocolate chips out to decorate cookies with)
Roll cookies into balls, about 2 Tblsp of dough per cookie.  Place cookie balls on prepared baking sheet about 2 inches apart.  Top the cookies with remaining mint chocolate chips, sticking them on top and the sides to make the cookies pretty!
Bake cookies for 10 to 12 min ( did 10 min, and 9 1/2 would have been perfect)  Don't overbake.  Remove from oven and let sit on baking sheet for 5 minutes.  Move to cooling rack and cool completely.

These are really yummy! The original recipe said you will need 2 bags of mint chocolate chips, but I only used one and it was plenty.  I left a few out to put on top of the cookie balls before baking and it does make them pretty!
Because the cookies are chocolate with green chocolate chips, they make a festive Christmas cookie as well!

Thought for the day:
When you rise in the morning, give thanks for the light, for your life, for your strength. Give thanks for your food and for the joy of living. If you see no reason to give thanks, the fault lies in yourself.

I like that saying because there is ALWAYS something to be grateful for.  I just finished reading a book about a true story of a man injured in a cliff diving accident when he was 19, and he is married and completed an education, however, he cannot do ANYTHING for himself (feed himself, dress himself) and he has the most awesome spirit about him being positive and all, but I can't stop thinking how grateful I am for a body that is not injured and I thank Heavenly Father every day for my body!

 

Sour Cream Almond Wedding Cake

This was the very first post I did and it wont let me access it to make changes, so I am reposting here so it will be more at the top of my cakes list as it is my number one most requested cake recipe!




Because last month and the month before seemed to be birthday months for many, I will start with my number one favorite cake and cupcake recipe.  NEVER make a normal cake again, they do not even taste good after using this recipe.  ALWAYS use this recipe when you need to bake a cake or cupcakes, people will think you are smart and wonderful and awesome!  I found this recipe on Tasty Kitchen from Pioneer Woman, love that lady, and love her Tasty Kitchen site as well
.

Sour Cream Almond Cake (Wedding Cake)

I box white cake mix

1 cup all purpose flour

1 cup sugar

3/4 tsp salt

1 1/3 cups water

1/8 cups Vegetable Oil

1 tsp Real vanilla

1 tsp Almond Extract

1 cup Sour Cream

4 eggs

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.  Add the remaining ingredients and beat on medium speed for 2 minutes.  Pour into greased and floured (I just use Pam or something like that) pans, filling each pan a little over half full.  Bake in a preheated 350 degrees until cake tests done.  Baking time varies depending on the size of pans used.

For chocolate cake:  use chocolate cake mix and can leave out the almond extract.

Because we are adding more flour and sugar, it makes more cake batter or cupcakes for example I can get 3 dozen cupcakes instead of 2 dozen, and on cupcakes start with a time of 10 to 12 minutes and insert toothpick to test for doneness.  On cakes I start with a time of 35 to 38 min and go from there.  Depending on what cake pan I use, mine is done at 38 min, 39 min and 40 min.  

And of course, as all my children know, NEVER use canned icing on this.  I insist on homemade icing as it is so easy and so yummy.  I just use the buttercream icing recipe on the box of C&H powder sugar, which usually consists of a box of powder sugar (4 cups I think) and 5 Tblsp softened or melted butter, 1 tsp vanilla, 1/4 cup milk (about) and mix with mixer.  If you need chocolate icing, just pour in some hersheys unsweetened cocoa powder and wa la, pure bliss! 

AND LATELY I HAVE BEEN USING A DIFFERENT ICING FOR THIS CAKE:
MIX TOGETHER
1 8 OZ CREAM CHEESE
1  12-OZ COOL WHIP
2 CUPS POWDER SUGAR

(and then you can even put fresh fruit on top or just strawberries to make it like a strawberry shortcake) SO YUMMY!

Perfect Pumpkin Pancakes

Perfect Pumpkin Pancakes

This comes from Mel's Kitchen Café, everything she makes is yummy. You can link to a picture of these and her site here
If you don't have whole wheat flour, you can use all purpose flour.
If you don't have buttermilk, you can use 1 3/4 cups milk and 2 tblsp lemon juice or vinegar.

Ingredients:
2 cups whole wheat flour
1/4 tsp ground nutmeg
1/2 tsp ground ginger
2 tsp ground cinnamon
1 tsp baking soda
2 tsp baking powder
1/2  tsp salt
3 Tblsp sugar
1 3/4 cups buttermilk
1 egg
1 cup pureed pumpkin
2 Tblsp vegetable oil (or coconut oil)
1 cup chocolate chips (optional)

Directions:
In a large bowl, whisk together the dry ingredients.  Make a well in the center and add the buttermilk, egg, oil, and pumpkin.  Whisk together until just combined (it's ok if there are a few dry spots remaining: over mixing pancakes can make them thick and dry)
Preheat griddle or skillet on stovetop to medium. Pour about 1/3 cup or so batter into circles on the griddle or skillet.  Sprinkle with chocolate chips (if using) cook until bubbles appear on the surface of the batter, 1 to 2 minutes.  Once the bubbles begin popping, flip the pancakes and cook for another 30 sec to 1 minutes

The first time I made these I used a different kind of flour I had and they were too doughy.  Be sure to stick with the whole wheat flour or half whole wheat half white flour for best results for me.

Nourishment of our souls:

You will never speak to anyone more than you speak to yourself. Be kind to yourself.

(It is so true, our bodies and minds listen to what we say, if we talk to ourselves positively than they will respond positively.  )

Hannah's Manna from Heaven Banana Bread

Hannah's Manna from Heaven Banana Bread

I am in a weekly group meeting learning how to be self sufficient and how to get out of debt and each week one of the team leaders brings us a delicious treat.  This is from Patti Brown, who was so nice to share the recipe.  It truly is the best and most moist banana bread recipe you will ever find.
I took it to work and the next day my friend Marie said she dreamed about it.  Yes, it is that good!


Heaven Banana Bread

3 large eggs
1 cube butter  (softened to room temp)
2 cups sugar
3 bananas (overripe is best)
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 cup sour cream

Instructions:
separate egg whites into separate bowl (smaller bowl), beat until stiff and set aside.
In a large mixing bowl, Cream together the egg yolks, butter, and sugar until fluffy.  Add smashed bananas, mix until smooth.
Sift in flour, baking powder, baking soda, and salt until mixed together well.  Add vanilla and mix.  Add sour cream and mix all together.   Fold in egg whites gently last.  (I sandee just use my hand mixer throughout the whole mixing process and it works great) 
Line two bread pans with tin foil, spray bottom and all sides with cooking spray and pour in mixture evenly between the two pans (I sandee just sprayed my pans well, I did not do the foil part and the bread came out fine for me) Bake at 350 degrees for 50 minutes.


Cool on rack in pans for 5 to 10 mins, remove bread from pans to cool, wait until fully cooled to remove from foil.  Enjoy


For nourishing of soul:
Here is a few sayings on my facebook this week:
Count your blessings, not your problems, & you'll realize how beautiful your life really is.   "liveoola"

Decide what kind of life you actually want, then say "NO" to everything that isn't that.

Life is the most difficult exam....Many people fail because they try to copy others, not realizing that everyone has a different exam.

Roasted Butternut Squash Soup

I made this soup for Halloween and it was so very yummy. (I found it from how does she web site.)   I bought packaged butternut squash from costco so it made it much easier.

Roasted Butternut Squash Soup

2 large butternut squash, seeded, cut in half down the middle

Melted butter for brushing

3 cups chicken or vegetable stock

4 Tbslp honey

1 tsp grated ginger

1/2 cup heavy cream

1 tsp salt

1/2 tsp pepper

1/4 tsp nutmeg

Preheat oven to 400 degrees

Brush the squash with melted butter and season with a little salt and pepper.  Lay the squash flesh side up on a sheet pan.  Roast for 30 min  or until the flesh is soft

Scoop the flesh from the skin into a pot and add the stock, honey and ginger.  Bring to a simmer and puree using a stick blender.  Stir in the heavy cream and return to a low simmer.  Season with salt pepper and nutmeg.

(I did not have a stick blender so I took portions of the soup and blended in my blender and then added back to the stock pot)

This was very very yummy! Enjoy!