Cashew Chicken

I am making this tonight (I found it on Pinterest):

Cashew Chicken
by eclectic recipes

Cashew Chicken Recipe

INGREDIENTS:

2 lbs boneless skinless chicken, chopped
8 cloves garlic
1 cup cashews
1 bell pepper, diced (optional)
4 tablespoons Hoisin sauce
8 green onions, sliced
2 tablespoons white wine vinegar
2 tablespoons corn starch
3/4 water or chicken stock
2 tablespoons olive oil
kosher salt and pepper
steamed white rice

DIRECTIONS:

1. Cook white rice according to package directions. Preheat large skillet or wok over low heat. Add olive oil, garlic and cashews to skillet. Saute over low heat until garlic becomes golden, but don't let the garlic brown, or it will become bitter.

2. Salt and pepper chicken. Add chicken to skillet and cook until chicken is no longer pink. Add cornstarch to a small bowl with the water and mix well. Add cornstarch and water to chicken. Then add hoisin sauce and vinegar. Simmer for 5 - 10 minutes, until sauce has thickened. Just before serving, add green onions and serve with rice.

Pesto, Sausage Pasta

Pesto, Sausage Pasta
From the Kitchen of Stephanie

Here is a recipe that is super simple that my kids have been gobbling up lately.

What you need:

Your favorite Pesto (I prefer the fresh one from Trader Joe's or homemade)
Your favorite Pasta (We have been enjoying the High Fiber, Mini Penne Pasta from Trader Joe's)
Your favorite Sausage (We like the chicken and sun-dried tomato sausage from Trader Joe's)
Your favorite veggies (We have used peas, broccoli, and brussel sprouts)

What you need to do:

***Before starting anything put water on stove to start boiling for pasta

1. Dice and cut your sausage (I have found that one link per adult and 1 link per 2 kids works out well) and then throw it in a non-stick pan and brown it (I don't put anything in the pan...don't want those extra calories).

2. Add pasta to boiling water and cook as directed. (I tend to do a 1/2 cup of pasta per person eating and then we end up with a little left over for the next day for a lunch or a quick meal the next night)

3. When the pasta has about 4-5 minutes left, throw in your veggies (if it's peas or broccoli) and cook until desire tenderness. (if you're making brussel sprouts, I prefer to sauté them in a non-stick pan with a little bit of diced onion and garlic to brown them).

4. Once everything is cooked, drain pasta and veggies and add back to the pot. Then take 1-2 tablespoon fulls of pesto and add to the pasta and stir, then add the sausage!

Enjoy!

Chicken With Rice Soup

Chicken with Rice Soup
From the Kitchen of Emma Caro

2 Boneless Skinless Chicken Breasts
Garlic Powder, Salt, Pepper, Onion Powder (this is to season the chicken with when you cook it)
Better Than Boullion
32 oz of Water
Near East Rice Pilaf
Carrots (chopped)

1.Bake the Chicken breasts in the oven (I usually bake chicken in the oven at 375 for about 35 minutes)...once done shred or dice
2. Dissolve Better than Boullion (BTB) in the 32oz of water in a big pot on the stove (I followed the measurements for BTB for how much to add to that amount of water, but it's really to taste)
3. Add the rice and contents of the seasoning pouch from the Near East Rice Pilaf
4. If you want to add Carrots, now is the time to add them.
5. Bring to a boil
6. When rice is just about cooked through, throw in the chicken and let it all cook together until the rice is done. (You can add more broth depending on how thick or thin you like your soup)
7. Give a final taste test and adjust salt and pepper if needed
8. Serve with warm bread :)

Easy Beef Taquitos

These look amazing to me! On the site Women Living Well, she has posted another fabulous recipe link for Homemade Beef Taquitos.

Triple Berry Cobbler

Tripple Berry Cobbler On a site that I follow, Women Living Well, they posted this amazing recipe that I wanted to share: Triple Berry Cobbler

Tortilla and Black Bean Pie

Tortilla and Black Bean Pie
Found on Pinterest
This is a Martha Stewart Recipe

Ingredients
4 flour tortillas (10 inches)
2 tablespoons canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
8 ounces cheddar cheese, shredded (2 1/2 cups)
Directions
. Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
. Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
. Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

Pumpkin Pecan Bites

Pumpkin Pecan Bites
From the Kitchen of Julie Palka

(Yield: about 6 dozen)

Ingredients:
1 Package (18- 1/4 ounces) Spice Cake mix
1 Can (15 ounces) Solid-pack pumpkin
3 Eggs
½ Cup canola oil
1 Tablespoon ground cinnamon
1 teaspoon ground cloves
36 Pecans cut into halves (you can usually break them in your hands too!)

Cream cheese frosting:
½ cup butter, softened
4 ounces of cream cheese, softened
*(I soften both by leaving them on the counter for a bit, it is a much better consistency than microwaving them!)*
1 teaspoon vanilla extract
3- ¾ cups confectioners’ sugar
2 to 3 Tablespoons milk
(sprinkle ground cinnamon on top of frosted cupcakes!)

Step 1: In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon, baking soda and cloves; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. ( I just stir it by hand with a wooden spoon)

Step 2: Fill paper-lined miniature muffin cups two-thirds full. Press a pecan piece into each one. Bake at 350 Degrees for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely (I just pull them out right away because I’m impatient!)

Step 3: In a small bowl, cream the butter, cream cheese and vanilla until light and fluffy. Gradually add confectioners’ sugar and mix well. Add enough milk to achieve spreading consistency. Frost cupcakes. Sprinkle with cinnamon.

*Note- This recipe can be prepared in 2 dozen regular size muffin cups. Bake for 22-26 minutes. (I use a whole pecan for the big ones so they have more crunch!) ENJOY!!

Pumpkin Flans!

Pumpkin Flans!
Tastes like a rich, custardy version of pumpkin pie
From BiggestLoserClub.com

If you have leftover pumpkin, try making a pumpkin smoothie with yogurt, milk, a few sweet spices like cinnamon, ginger, and cloves, and a drizzle of sweetener.

Makes 8 flans

3 large eggs, preferably omega-3-enriched
1 1/4 cups unsweetened pumpkin puree
1/4 cup + 3 tablespoons maple syrup
2 1/2 teaspoons canola oil
1 1/2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
3/8 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups 1% milk, heated until very hot
Ground nutmeg, for garnish

Preheat the oven to 350°F with an oven rack in the center position. Coat eight 6-ounce custard cups with canola cooking oil spray and set them in a 13 x 9-inch baking pan.

In a large bowl, beat the eggs slightly with a small whisk. Add the pumpkin puree, maple syrup, canola oil, vanilla, cinnamon, ginger, cloves, and salt and beat until blended thoroughly. Mix in the hot milk until blended. There will be 4 cups of liquid. Pour 1/2 cup of the flan mixture into each of the custard cups.

Bring about 3 cups of water to a light simmer on top of the stove (you can use a teakettle for this). Place the baking pan on the pulled-out oven rack and carefully pour the hot water into the baking pan until it comes up to the level of the custard inside the cups.

Bake for 40 to 45 minutes, or until just set around the edges but still a little loose in the center; the center will jiggle a little when shaken.

Carefully remove the pan from the oven. Remove the cups from the water bath with tongs and place on a wire rack to cool to room temperature. Cover with plastic wrap and refrigerate for several hours, until chilled.

Serve cold, garnished with ground nutmeg.

Per flan: 175 calories, 5 g total fat (1.5 g saturated), 110 mg cholesterol, 220 mg sodium, 24 g total carbohydrates (18 g sugars) , 2 g fiber,6 g protein

Peanut Butter Brownie Bites (a Pinterest Success)

Here is the link

to a blog that had amazing Peanut Butter Brownie Bites!

I made them a couple of weeks ago with my bestie and then I made them again yesterday!

They are tasty! I recommend making them in mini muffin tins over the regular muffin tins (have tried them both ways).

Crusty Pizza Dough (Make with Kitchen Aid Mixer)

Crusty Pizza Dough
From the Kitchen of Angela Ryberg

1 package dry yeast.
1 cup warm water
1/2 tsp salt
2 tsp olive oil ( your preference)
2 1/2 - 3 1/2 cups all - purpose flour
1 tablespoon cornmeal ( optional)

Dissolve yeast in warm water in warm mixing bowl. Add salt , olive oil, and 2 1/2 cups flour. Mix about 1 minute

Continue mixing , add remaining flour, 1/2 cup at a time, and mix about 1 1/2 min., or until dough starts to clean sides of bowl. Knead about 2 minutes longer.

Cover and let dough rise in a warm place. About 1 hour. Then punch down.

Brush 14" pizza pan with oil and sprinkle cornmeal. Press dough across bottom pan forming a collar around edge to hold toppings. Add toppings as desired. Bake at 450 for 15-20 min.
Yield : 4 servings (1/4 pizza per serving.)

Per serving: about 373 cal, 11 g protein, 74 g carbs, 0 fat, 0 mg chol. , 271 mg sodium.

Variation.

Pizza for a crowd.

Double the recipe.