Tuesday, January 22, 2013

Spicy Cashew Chicken

I found this recipe from Mommachelle a while ago but just got around to trying it out tonight. James and I liked it, Char liked the cashews, and Cabey thought it was fun finger food. Mason, on the other hand, said that it was a little gross. (But seeing as he has become pretty picky, that doesn't mean all that much.) At any rate, we will certainly eat this dish again, especially since it was incredibly easy! I even messed up and cooked the chicken with the cornstarch instead of adding it with the sauce at the end and it still was great! Seriously, a quick and easy meal!

Here is the original recipe (with my two cents) and directions from Mommachelle's blog:

Cashew Chicken (with a kick)
2 chicken breasts  cubed
1 tbsp cooking sherry* (I didn't use this. The author said that she didn't need it so I went without.)
2 tbsp low sodium soy sauce (I used about 4)
¼ cup oil
1/2-1 tsp red pepper flakes (I used about 3/4 tsp since I have little picky eaters)
3 green onions, sliced diagonally
2 cloves garlic, minced (about 1 tsp of jarred minced garlic)
1/2 cup cashews, unsalted
toasted sesame seeds (I didn't use these)

lightly or unsalted cashews. (I could only find the regular salted cashews so I used nearly a whole smallish can of them)
4 tbsp soy sauce
1 1/2 tbsp cornstarch
4 tsp sugar
2 tsp white vinegar

Combine 1 tablespoon soy sauce with the cooking sherry* in medium sized bowl. Cut chicken into bite-sized pieces, put chicken pieces in soy/sherry mixture. Let sit while you prepare the other ingredients.

In a small bowl, whisk 4 tablespoons soy sauce, 1 1/2 tbsp corn starch, 4 tsp sugar, and 2 tsp vinegar. Set aside. Slice the green onions, and measure out the red pepper flakes and minced garlic. 

Drain chicken in strainer to get the marinade off as much a possible. Heat oil in a wok over high heat.  Add red pepper flakes to oil,stir a couple times. Add chicken all at once, let sit for a minute or two till golden,then turn chicken. Add garlic to chicken. Cook chicken till golden on all sides and cooked through. drain oil if there is still an excessive amount. Add cashews. Move wok off hot stove and immediately pour in sauce while constantly turning chicken over to cover everything in sauce. Sauce should thicken quite a bit, if you want it thicker put it back on medium heat for about 5-10 seconds, and stir, stir, stir. Sprinkle toasted sesame seeds and add sliced green onions. Serve over Rice. ENJOY!

Monday, January 21, 2013

Creamy Garlic Pasta

I didn't take this picture but doesn't it look good?

I was inspired to put together a food blog by a new friend of mine here in Kansas. Whenever she tries a new recipe on pinterest (or wherever) and likes it enough to make it again, she posts it on her blog so that she can easily find it later. On my first time visiting her blog, I came across this recipe and we have eaten it a zillion times ever since. Seeing as that was only in December (oink!), it is safe to say that it is a new family favorite!

We Siegs have also made this with regular spaghetti noodles and it works just as well. However, we found that you have to add a lot more chicken broth as the pasta cooks. If the chicken broth is nearly gone while boiling the pasta, just add a little extra until it reaches the right consistency.

2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter (I didn't notice the difference when we left this out so we never have added it since)
¼  tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta (I just eyeball this. I found that even when I add a more liberal amount, it still taste great and seems just as creamy.)
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley (we make this with dried parsely and it tastes great. Just add 2 teaspoons instead of tablespoons.)

  1. In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. 
  2. Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.
Serves 6-8 easily

Recipe from The Cheese Pusher 
Hey there! I put this blog together in hopes that we can all share the great recipes that we love with each other to keep dinner more fun and interesting! Whether it is a recipe found on pinterest, found in a favorite cookbook, or a classic that has been in the family forever, PLEASE SHARE!