Author: Sharon

Orange Cashew Chicken Recipe

Post author By Sharon
Post date September 9, 2013
No Comments on Orange Cashew Chicken Recipe

Orange – Cashew Chicken

Chicken:
1 lb chicken breast, cubed
1/4 cup flour
1 T flour
a couple dashes of paprika & garlic powder
2 T butter

Sauce:
1 cup orange juice
1 T cornstarch
1 tsp ground ginger
1 tsp minced garlic
fresh ground white pepper
1/4 cup orange marmalade

Veggies:
2 cups broccoli florets
1 (4 oz) can sliced mushrooms (drained) or use fresh sliced
2 T diced pimento (or fresh diced red bell pepper)

Toppings:
1/4 cup cashews
1 tsp sesame seeds

Directions:

Put flour, cornstarch, paprika and garlic powder in a large ziplock and mix around until blended.
Add chicken and toss until well coated.

Melt the butter in a large deep sided skillet or a wok. Add chicken (shake off excess flour) and stir fry until
chicken is golden brown and is done inside (firm when pressed on with spoon). Remove chicken to a bowl.

Whisk together the sauce ingredients and pour into the skillet. Add the veggies and stir until sauce thickens
and veggies are crisp tender. Stir in chicken and the toppings. Stir over steamed rice.

Orange Cashew Chicken Recipe

Connect with me! 🙂

Sharon Springfield

Tags Asian, Chicken, main dish, veggie

Main Dish

Chicken Marsala Spaghetti

Post author By Sharon
Post date August 25, 2013
No Comments on Chicken Marsala Spaghetti

This is a great, quick dinner recipe: Chicken Marsala Spaghetti. I whipped this up in under 30 minutes. Add some steamed broccoli and garlic bread and you’ve got a delicious, satisfying meal. Here’s what you need to make Chicken Marsala Spaghetti and how to put it together.

Chicken Marsala Spaghetti Ingredients:

1 pound boneless, skinless chicken breasts, sliced into 3/4″ thick cutlets
1 small onion, diced
1 small package fresh mushrooms, cleaned, sliced
1 tablespoon olive oil
1 tablespoon minced garlic
dash of poultry seasoning
1/2 cup Marsala cooking wine
envelope of mushroom gravy mix
2 tablespoons flour
2 cups chicken broth
1/2 cup evaporated milk
2 tablespoons diced sun-dried tomatoes (jarred in oil but drained)
1/4 cup Parmesan cheese (plus more for garnish)
8 oz dried spaghetti, broken in thirds and cooked according to pkg. directions

Chicken Marsala Spaghetti Instructions:

Heat olive oil in deep nonstick frying pan. Sprinkle poultry seasoning on chicken cutlets and place in heated frying pan. Add minced garlic and stir around chicken. Cook over med-high heat until both sides are lightly browned. Remove from pan. De-glaze pan with wine and add the onions and mushrooms. Simmer over medium heat until onions are tender. Sprinkle the dry mushroom gravy mix over the onions & mushrooms.

In a medium bowl, whisk together the flour and chicken broth. Stir this into the frying pan, turn up the heat and stir until mixture becomes thickened. Add the Parmesan cheese and sun-dried tomatoes. Add chicken and any juices from the chicken back into the pan. Stir in the evaporated milk and the cooked spaghetti. Taste it and if you want, add salt & pepper.

That’s it, an easy, delicious dinner that’s nice enough to serve to company yet simple enough to make for a weeknight dinner. To round out your Chicken Marsala Spaghetti dinner, serve with steamed broccoli and garlic bread.

Hope you enjoy the Chicken Marsala Spaghetti Recipe!

Remember to Like, Share, and Pin!

Sharon Springfield

Tags Chicken, Pasta

Desserts

Homemade Ice Cream Cake

Hey y’all…since it’s summer and really hot, my kids have been begging me to make another Ice Cream Cake. So I did…

This time we took pictures of the procedure in case you wanted to make one too. It’s really not that hard to do and it’s really delicious! You can make it with whatever flavors you like. My first one was with lactose free Tofutti ice cream. This one is with regular ice cream and frozen yogurt: chocolate brownie, strawberry and vanilla.

The first step is to prepare your pan. Line a springform pan with a large sheet of plastic wrap. I had some extra wide plastic wrap but if you don’t, just use a couple strips of regular sized and overlap them so the entire pan and up the sides is covered with the plastic.

Next, crush 2 packages of cookies (Oreo’s or similar) in a ziplock bag and a meat mallet. Do about 1/3 of the package at a time. Spread a layer of the crumbs over the bottom of the prepared pan.

Spoon softened ice cream over top of the oreo crust layer, spreading out evenly. You will use about 1 quart for this layer.

Sprinkle a layer of crushed cookies on top and cover with plastic wrap and put into freezer for at least 30 minutes.

Remove from freezer and uncover. Spread another layer of ice cream over the crumb layer. Top with more cookie crumbs and the cover with plastic wrap. Freeze for at least 30 minutes. Repeat with final layer of ice cream. Cover and freeze overnight.

The next day, remove all plastic wrap from the ice cream cake and place on a cake plate.

Spread with thawed cool whip. Freeze uncovered for an hour then cover with plastic wrap.

When ready to serve, remove from freezer about 15 minutes before serving. Cut using a big, bad chef’s knife. Enjoy!

*Try different flavor combos according to your taste. Some to try…coffee, chocolate, caramel, or different flavors of sherbet with crushed shortbread cookies or coconut cookies in between the layers.

Homemade Ice Cream Cake

Sharon Springfield

Tags cake, desserts, Ice Cream

Desserts Pie

Old Fashioned Chocolate Cream Pie

Post author By Sharon
Post date December 18, 2012
No Comments on Old Fashioned Chocolate Cream Pie

Fantastic Chocolate Cream Pie! Try it today!

I’m sharing with you my Mother-in-law’s Old Fashioned Chocolate Pie recipe. This is the pie my husband has been raving about all these years that his Mom would make when he was growing up. There is nothing instant about this Old Fashioned Chocolate Pie. No instant pudding, no pre-made whipped topping, but I did opt for a pre-made frozen pie crust. And that’s OK, because Judy said she did it that way too! So if you don’t mind a little bit of effort, give this Old Fashioned Chocolate Pie a try and taste a bit of history. This pie is worth it!

Old Fashioned Chocolate Pie Ingredients:

2 squares baking chocolate (or 1/2 cup cocoa + 2 tablespoons melted butter)
2 tablespoons butter
1/3 cup flour
1 cup sugar
1/4 teaspoon salt
2 1/2 cup scalded milk
3 eggs, separated
3/4 teaspoon vanilla extract
BAKED 8″ deep dish pie crust
1/3 cup sugar
Chopped nuts, if desired

Old Fashioned Chocolate Cream Pie Instructions:

Melt chocolate and butter over hot water in top of double boiler. (Alternatively if using cocoa powder instead, melt all 4 tablespoons butter, stir in cocoa powder.)

Mix flour, sugar and salt and stir into chocolate; add milk slowly and whisk constantly until mixture is smooth and thickened, about 15 minutes over low heat. Beat egg yolks well, stir in a little of the chocolate mixture, then pour into rest of the hot mixture and cook 2 minutes, stirring constantly. Remove from heat, cool partially then stir in vanilla. Pour into pie shell.

Beat egg whites until stiff, then slowly beat in the 1/3 cup sugar until stiff. Swirl meringue over pie filling so it touches edges of crust all around. Sprinkle with chopped nuts if desired and place in a moderate oven (350° F) 10-12 minutes, or until golden brown. Remove to wire rack to cool before cutting.

* When I made this old fashioned chocolate cream pie, I used the cocoa powder and additional butter instead of melting bakers chocolate. I didn’t use nuts because my husband said he didn’t remember his mom using nuts in her pie.

Old Fashioned Chocolate Cream Pie

Sharon Springfield

Tags chocolate, chocolate cream pie, pie

Desserts

Cherry Cheesecake Trifle Recipe

Post author By Sharon
Post date December 1, 2012
No Comments on Cherry Cheesecake Trifle Recipe

Cherry Cheesecake Trifle

This delicious Cherry Cheesecake Trifle recipe was something I threw together one year for our family Christmas dinner party. I saw something similar in a magazine but they used a different kind of filling. Since we all love cheesecake, I knew this would be a big hit in our family. This cherry cheesecake trifle recipe is fast and easy to put together. It only takes a few minutes to mix up the filling and layer it in the trifle dish. I prepare this cherry cheesecake trifle recipe at least one day ahead and let it chill out in the refrigerator, so that the croissants soften up and the flavors have time to mingle. Of course, you could use different pie fillings to change this to your liking. I have only tried the cherry but I’m sure this could be made with whatever kind of canned pie filling you love. I hope you enjoy this Cherry Cheesecake Trifle Recipe!

Cherry Cheesecake Trifle Recipe Ingredients:

5 medium croissants
1 box instant no-bake cheesecake filling
1 3/4 cup milk
1 8-oz. tub of Cool Whip, thawed
2 cans cherry pie filling

Cherry Cheesecake Trifle Recipe Directions:

Tear the croissants into small pieces, about an inch in size. Layer the bottom of your trifle dish with half of the croissants.

Mix together the cheesecake mix and milk until thoroughly blended. Add the cool whip and mix just until combined. Layer about half of the cheesecake filling over the croissant layer in your trifle dish.

Top the cheesecake layer with one can of cherry pie filling.

Repeat the layers, ending with the cherry pie filing on top. Cover with plastic wrap and refrigerate. This tastes best if you make it a day ahead so the croissants become softened.

I hope you enjoy this Cherry Cheesecake Trifle and experiment with other variations. It’s such an easy and elegant dessert that will make you look like a cooking goddess!

Cherry Cheesecake Trifle

Sharon Springfield

Tags cheesecake, cherry, desserts, trifle

Casseroles Dressings Side Dishes

Southern Cornbread Dressing

Post author By Sharon
Post date November 28, 2012
2 Comments on Southern Cornbread Dressing

Southern Cornbread Dressing

This Southern Cornbread Dressing is the best I have ever tasted! In the past I’ve just made the stuffing that comes from the plastic bag. You know, the dried crumby kind that was probably bread made in 1957. And it takes a couple gallons of liquid to re hydrate it. Far from fresh and tasty. Well this thanksgiving, I scoured around for a great recipe for southern cornbread dressing and I started off with a recipe from Paula Deen and of course, had to tweak it just a little to make it my own. The results were absolutely the best southern cornbread dressing that any of our family had ever tasted. So here’s how I made it. Give it a try and let me know if you liked it.

Southern Cornbread Dressing – Cornbread

1 cup self-rising cornmeal
1/2 cup self rising flour
2 tablespoons sugar
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Whisk together all ingredients listed above. Pour batter into a greased 9×9″ baking dish. Bake at 350° F for 20 to 25 minutes. Let cool completely. Crumble cornbread up into fairly small chunks. Use to make Southern Cornbread Dressing.(recipe follows)

Southern Cornbread Dressing

Cornbread Crumbs (from above recipe)
8 slices oven dried bread
1 sleeve Ritz crackers, crumbled
8 tablespoons butter
2 cups celery, very thinly sliced, chopped
1 large onion, thinly sliced, chopped
3 cups chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 teaspoon salt
freshly ground pepper
1 teaspoon sage
1 tablespoon poultry seasoning
5 eggs, beaten

Mix together the cornbread crumbs, cracker crumbs and crumbled dried bread in a large bowl. Set aside.

Melt the butter in a large frying pan, add the celery and onion and cook until onions and celery are tender, about 10 minutes over medium-high heat. Pour over the crumbs. Add the broth, soups and crumbs. Mix until well combined. Sprinkle seasonings over and stir them in well. Stir in the beaten eggs. Mix all well. Pour into a greased 9×13″ baking pan.

Bake for about a hour at 325°

Southern Cornbread Recipe

This is one to keep and try. I know you will enjoy this Southern Cornbread Recipe as much as my family and I have.

Sharon Springfield

Tags casserole

Broccoli Casseroles Holidays Rice Side Dishes Vegetables

Low Fat Broccoli Rice Casserole

Post author By Sharon
Post date November 19, 2012
No Comments on Low Fat Broccoli Rice Casserole

Low Fat Broccoli Rice Casserole

Low Fat Broccoli Rice Casserole. This is a spin off of a recipe from my mother-in-law that used Minute Rice, frozen broccoli and Cheez Whiz. I’m more into fresh foods, the less processed the better, so I healthy-tized it. But it’s still creamy and cheesy and really great. Hope you’ll try it and love it too!

Low Fat Broccoli Rice Casserole Ingredients:

2 cups water
1 cup rice
2 cups fresh broccoli florets
1 package fresh mushrooms, sliced
1 can fat free cream of mushroom soup
1 can fat free cream of chicken soup
1 soup can low fat milk
2 cups shredded cheddar
salt & pepper

Low Fat Broccoli Rice Casserole Instructions:

In a medium saucepan, bring salted water to a boil, add rice, lower heat to a simmer and steam with lid on for 10 minutes. Add the broccoli and mushrooms and continue to cook until the rice and broccoli are tender, approximately another 10 minutes. Stir in the rest of the ingredients, reserving 1/2 cup of cheese. Spread into a buttered casserole dish and sprinkle reserved cheese on top. Bake at 350°F oven for 30 minutes.

This low fat broccoli rice casserole can be vegetarian friendly if you use 2 cans cream of mushroom soup and omit the cream of chicken soup. When I was a vegetarian, this was something I used to make frequently for dinner.

Give this Low Fat Broccoli Rice Casserole a try this Thanksgiving.

Don’t forget to check out the other posts in my blog. This week I’m featuring my favorite Thanksgiving dishes with you.

Low Fat Broccoli Rice Casserole

Sharon Springfield

Tags broccoli, casserole, Rice

Chicken Slow Cooker

Chipotle-Marmalade Chicken

Post author By Sharon
Post date March 17, 2012
No Comments on Chipotle-Marmalade Chicken

4 Servings

Prep: 15 min. Cook: 4 hours

Ingredients:

4 boneless skinless chicken breast halves (6 ounces each)

1/4 teaspoon salt

Dash pepper

1/2 cup chicken broth

1/3 cup orange marmalade

1 tablespoon canola oil

1 tablespoon balsamic vinegar

1 tablespoon minced chipotle pepper in adobo sauce

1 tablespoon honey

1 teaspoon chili powder

1/4 teaspoon garlic powder

4 teaspoons cornstarch

2 tablespoons cold water

Directions:

Sprinkle chicken with salt and pepper. Transfer to a 4- or 5-qt. slow

cooker. In a small bowl, combine the broth, marmalade, oil, vinegar,

chipotle pepper, honey, chili powder and garlic powder; pour over

chicken. Cover and cook on low for 4-5 hours or until a meat

thermometer reads 170

Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.

Combine cornstarch and water until smooth. Gradually stir into the

pan. Bring to a boil; cook and stir for 2 minutes or until

thickened. Serve with chicken.

Yield: 4 servings.

Nutrition Facts: 1 chicken breast half with 1/3 cup sauce equals 315 calories, 8 g fat (1 g saturated fat), 95 mg cholesterol, 400 mg sodium, 26 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 1/2 fat.

From Taste Of Home

Main Dish Slow Cooker Soups

Slow Cooker Turkey Chili

2 tablespoons olive oil

3 medium-size onions, diced

2 pounds lean ground turkey

2 cans (28 ounces each) diced tomatoes

2 cans (15-1/2 ounces each) red kidney beans, drained and rinsed

1 can (28 ounces) baked beans

1 can (8 ounces) tomato sauce

4 cups frozen corn, thawed

1/4 cup chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Tortilla chips, optional

1. Heat olive oil in a large skillet over medium-high heat. Cook onions for 10 minutes, stirring occasionally, until nicely browned. Crumble in turkey; cook for 8 to 10 minutes, until turkey cooks through.

2. Place turkey mixture in a 6-quart slow cooker. Stir in diced tomatoes, kidney beans, baked beans, tomato sauce, corn, chili powder, salt and pepper. Cook 4 hours on high or 7 hours on low. Serve with tortilla chips, if desired.

Amount Per Serving
Calories 394
Protein(gm)26
Carbohydrate(gm)53
Fat, total(gm)10
Cholesterol(mg)61
Saturated fat(gm)2
Dietary Fiber, total(gm)12
Sodium(mg)825

Italian Rice Side Dishes

Risotto Florentine

This was a risotto improvisation that turned out wonderful! Very rich and filling dinner.

12 oz bag Arborio Rice
2 Tbsp. butter
8 oz mushrooms, diced
1 large onion, diced
1 cup white wine
1 tsp. garlic powder
1/2 cup frozen spinach
5 cups chicken broth
3/4 cup Parmesan cheese

In a heavy saucepan, saute rice in 1 Tbsp. butter, stirring constantly. Add mushrooms, onion and garlic powder. Saute until onion is tender. Stir in spinach. Add wine and saute until absorbed. Slowly add 1 cup broth, stirring frequently. As the liquid cooks down, continue to add remainder of broth, 1/2 cup at a time, until all broth is used and the mixture is very creamy. Fold in the cheese, pepper and remaining butter.