Tiny Spicy Chicken

This is my MIL's recipe and it is the best tiny spicy chicken. I love Mandarin Garden's tiny spicy chicken, but I think this is even better!

Chicken:
2 1/2 lbs Chicken, cut into small chunks
2 teaspoons garlic powder
2 beaten eggs
1 cup corn starch
1/4 cup oil
1/4 cup water

Mix water and eggs together, in separate dish mix garlic powder and corn starch. Dip chicken pieces in the egg mixture and then into the corn starch mixture. Brown chicken in oil until browned on both sides and move to cookie sheet.

Sauce:
1/2 cup sugar
1/2 cup vinegar
1/4 pineapple juice
1 to 1 1/4 teaspoons tabasco sauce
3 tablespoons ketchup
1 teaspoon soy sauce
1/2 teaspoon salt

Mix together and pour over browned chicken. Bake the chicken at 350 for 45 minutes. Half way through baking turn the chicken over and enjoy!

Chicken Cordon Bleu Casserole

enough chicken breasts to feed family

same amount sliced ham as chicken

same amount sliced Swiss cheese as chicken

1 can cream of chicken soup

^2/₃ cup Milk

½ cup Butter

1 pkg. Stuffing

Directions:

Layer in casserole dish: chicken, then ham, then cheese. Mix soup with milk and pour soup mixture over all. Melt butter and mix with stuffing; Sprinkle mixture over top. Bake at 300 degrees for 1 1/2 hrs. (Cover with tin foil last 45 minutes so stuffing doesn't burn.)

Tips:

The recipe seems odd because it doesn’t call for specific amounts of the meats and cheese, but I’ve found it to be really useful that way. Just choose your size of casserole dish, and then fill it with enough chicken to coat the bottom, then layer on the sliced ham (I usually use turkey ham), and then the cheese. I usually have pretty thick layers of ham and cheese. If you make a larger casserole you can always double the stuffing and use two packages (the opposite is also true – you can just use half a package of stuffing and half the butter).

Pina Coladas

I apologize for no pictures for this recipe. This is my favorite pina colada recipe:

1/2 can cream of coconut (Coco Lopez is the brand I use)
2 cups pineapple juice
2 big scoops of vanilla ice cream
ice cubes

Blend together and enjoy!

Summer Bean Salad

This salad is delicious! I made it for our family BBQ today, and it got a great response! (I apologize for the fuzzy pictures, I'm by no means a professional photographer!)

1 15 oz can kidney beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 green bell pepper
1 yellow bell pepper (I used red because that's what I had)
1 1/2 cups chopped fresh tomatoes
2 green onions, finely chopped
1 cup chunky salsa
1/4 cup red wine vinegar
2 tablespoons chopped cilantro

Mix altogether and refrigerate!

Here we go!

We finally are ready for our recipe blog to take off! We hope you enjoy getting new recipes and finding new things to cook.

Mexican Rice Casserole

I found this delicious recipe from a cooking blog called For the Love of Cooking. This is easy and yummy!

1 1/2 cups of white rice, prepared per instructions
1 tsp of olive oil
1 lb lean ground beef (I used 96/4)
1/2 sweet yellow onion, diced
3 cloves of garlic, minced
1 tsp paprika
1 tsp chili powder
1 tsp dried cumin
1 tsp garlic powder
1 tsp dried oregano
1/2-1 tsp crushed red pepper flakes
Sea salt and fresh cracked pepper, to taste
1 15 oz can of black beans, drained and rinsed
1 15 oz can of tomato sauce
3-4 tbsp fresh cilantro, chopped (divided)
1-2 cups of shredded cheddar cheese
3-4 tomatoes, sliced thickly

Preheat the oven to 350 degrees. Prepare rice per instructions. While the rice is cooking heat the olive oil in a large skillet over medium heat. Once the skillet is hot, add the ground beef, making sure to break it up into crumbles. Cook the beef for 3-4 minutes then add the diced onion and all of the seasonings. Stir until well combined and cook for an additional 10 minutes or until the beef is cooked through and the onion is tender. Add the minced garlic and cook, stirring constantly for an additional 60 seconds. Add the cooked rice, drained and rinsed black beans, tomato sauce and a bit of cilantro (reserving some for garnishing) to the beef and onion mixture. Mix the ingredients thoroughly, taste and re-season if needed.

Coat a large baking dish with cooking spray and pour the rice mixture into the dish, spreading it evenly. Place the tomato slices on top of the rice mixture then top with cheddar cheese.

Spray a piece of tin foil with cooking spray (so the cheese won't stick) and cover the baking dish. Bake for 20 minutes then remove the tin foil. Bake for an additional 5-7 minutes or until the cheese is melted and golden brown. Remove from the oven and let sit for 5 minutes before slicing. Top with a dollop of sour cream and the remaining chopped cilantro. Enjoy.