Pampered Chef Orange Chicken Lo Mein

I saw this recipe in the last Pampered Chef catalog and had to try it. A little work, but worth it!

Pampered Chef Orange Chicken Lo Mein

Ingredients:

2 oranges

3/4 cup water

1/2 cup sugar

1/2 cup white vinegar

1/4 cup soy sauce

2 Tbsp Asian Seasoning Mix

1 1/2 lbs boneless, skinless chicken breasts

1 egg

1/2 tsp salt

1/2 tsp coarsely ground black pepper

1/2 cup flour

1/4 cup cornstarch

3 Tbsp veg. oil

3 garlic cloves, pressed

2 pkg (3 oz each) ramen noodles, any flavor, split into halves

1 bag (12-16 oz) frozen stir-fry veggie blend (e.g. broccoli, carrots & peapods) thawed

3 cups thinly sliced green cabbage

Directions:

1. Zest 2 orange using Microplane Adj. Grater to measure 1 Tbsp. Juice both oranges to measure 1/2 cup. Combine zest, juice, water, sugar, vinegar, soy sauce & seasoning mix in Small Batter Bowl; whisk well. Set aside.

2. Cut chicken into 1-inch pieces. Combine egg, salt & black pepper in Classic Batter Bowl. Add chicken; stir to coat. Combine flour & cornstarch in large Colander Bowl. Add chicken mixture; toss to coat. Heat oil in 12-inch skillet over medium-high heat 1-3 minutes or until simmering. Remove chicken from flour mixture, shaking off excess, and place into Skillet. Cook 8-10 minutes or until chicken is golden brown and centers are no longer pink, stirring occasionally. Remove chicken from Skillet; set aside & keep warm.

3. Add pressed garlic to skillet. Cook 30-60 seconds until fragrant. Omitting seasoning packets, add ramen noodles & orange mixture to skillet. Cover; bring to a simmer and cook 3-4 minutes or until noodles are softened. Add stir-fry blend & cabbage; cook 3-4 minutes or until vegetables are hot & cabbage is crisp tender. Add chick to skillet; mix well to coat chicken.

Cooks tip: If desired, 2 tsp grated fresh gingerroot, 3/4 tsp salt, 1 pressed garlic clove and 1/4 tsp ground cayenne pepper can be substituted for the Asian Seasoning Mix.

Crockpot Lasagna

I gotta admit, I've only attempted lasagna one time and it was a huge failure (which is why I never tried again). I know so many people make it and say it's so easy and blah blah blah.. there are just a few things that I don't make because for some reason I always screw them up (ie brownies ( I know right, the easiest dessert to make), pie). Anyway, I saw this recipe for crockpot lasagna and thought maybe this was my answer. Turns out it was!

Crockpot Lasagna

Ingredients

1 pound (16 ounces) ground beef
1/2 cup diced white onion
1 teaspoon minced garlic
1 (24 ounce) jar spaghetti sauce
1/2 cup water
1 (15 ounce) container ricotta cheese
2 cups mozzarella cheese
1/4 cup grated Parmesan cheese
1 whole egg
2 Tablespoons fresh parsley or 2 teaspoons dried parsley
6 uncooked lasagna noodles

Directions

1. In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.
2. Add spaghetti sauce and water and simmer for about 5 minutes.
3. Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.
4. Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.
5. Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.
6. Do not overcook and don't try to speed up the process by cooking it on high.
7. *Works best with a 4 to 6 quart size slow cooker.

Chicken Potpie

Everyone loves a good comfort food every now and then, especially when it's bitter cold outside. This recipe actually makes 2 chicken potpies, which I thought was weird at first, but then realized it was awesome because then I could stick one in the freezer for a night when I didn't want to cook! Perfect!




Chicken Potpie

Ingredients
2 cups diced peeled potatoes
1 3/4 cups sliced carrots
4 cups cubed uncooked chicken
2/3 cup chopped onion
1 cup butter or margarine
1 cup all-purpose flour
1 3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1 1/2 cups milk
1 cup frozen peas
1 cup frozen corn
2 9 inch double pie crusts (recipe I use follows)

Directions
1.Place potatoes, carrots and chicken in a large pot; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until veggies are crisp-tender and chicken is cooked through. Drain and set aside. In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat.
2.Line two 9-in. pie plates with bottom pastry; trim even with edge of plate. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
3.Bake one potpie at 425 degrees F for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months. **


Never Fail Pie Crust
(Makes 2 double crusts, so if you're just making 1 pie, cut in half)

Ingredients
3 1/2 C flour
1/2 tsp salt
1 1/2 C shortening
5 Tbsp cold water
3 tsp vinegar
2 eggs, slightly beaten

Directions
In a mixing bowl, blend flour, salt, and shortening; use a pastry blender or two knives to cut shortening into the flour and salt. Combine water, vinegar, and the egg; blend it well into the flour mixture. Shape the dough into four balls. The ball of dough can either be used immediately, or wrapped and frozen for later use. To use, flatten the ball and use a flour-dusted rolling pin to roll the dough into a circle about 2 inches larger than the rim of the pie plate. Put the dough in the plate, prick the bottom with a fork, and moisten the rim slightly. (To use with no bake pies, bake crust at 475 degrees for 8 minutes or until lightly browned. Let cool.)

**To use frozen pot pie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425 degrees F for 30 minutes. Reduce heat to 350 degrees F; bake 70-80 minutes longer or until crust is golden brown. .

Pumpkin pancakes with nutmeg whipped cream

I've been wanting to make some pumpkin pancakes (if you can't tell, I have a slight obsession with pumpkin!) and Trent's mom was out to visit last week so I decided to make them one morning. Let me just say I've been dreaming about them since. Yep, they were that good!

Pumpkin pancakes with nutmeg whipped cream
(makes about 12 pancakes)

Ingredients
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

Directions
1.In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

For nutmeg whipped cream:
1 cup whipping cream
2 tablespoons white sugar
3/4 teaspoon vanilla extract
1/2 teaspoon ground nutmeg

Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.

Kneaders Three Cheese Cauliflower Soup

I love Kneaders. I love cheese. I love soup. Couldn't go wrong with this one!

(try not to pay attention to my pitiful attempt at a bread bowl..)

Kneaders Three Cheese Cauliflower Soup

INGREDIENTS:
¼ cup Butter
1 cup Green Onion
1 head Cauliflower
1½ TBSP Garlic
2¾ cup Cheddar Cheese
3 slices Pepper Jack Cheese
2 1/3 cup Shirley J's White Cheddar Base
2 qts Water (hot)

INSTRUCTIONS
1. In a pot, place butter, chopped green onion and cauliflower( just break apart. Leave in fairly large pieces).
2. Cook on Medium heat with the lid on stirring occasionally until vegetables are well cooked. About 25 min. The cauliflower will become very soft and you will then have bite size pieces in the soup.
3. Roast garlic in a pan until slightly brown. Add to vegetables and stir well.
4. Add hot water and Shirley J's white cheddar base mix. Using a whisk, stir until the Shirley J's in completely incorporated. Heat to 140 degrees.
5. Slowly add cheddar cheese and crumbled pepper jack into the pot. Stirring while adding.
6. Simmer soup until it reaches 160 degrees. About 10 min

Pumpkin Roll

The second I feel that chill in the air I get super ancy to start baking anything pumpkin. This is a favorite!




Pumpkin Roll

Ingredients:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Aisian Beef Kabobs

I've made these many times and they're always a crowd pleaser! I've used a different cut of meat, but flank steak is definitely the best to use.

Asian Beef Kabobs
Makes 12-15 kabobs

Ingredients:
3 tablespoons hoisin sauce
3 tablespoons sherry
1/4 cup soy sauce
1 teaspoon barbeque sauce
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 1/2 pounds flank steak
skewers

Directions:
In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.