Thursday, May 13, 2010

Honey Walnut Shrimp

Sorry about all the Asian meals but... that's my family :) This is a good one also. I can't remember what website I got it from but here is the recipe.

1 lb. 31/40 count shrimp/prawn
1/2 cup Walnut halves (make sure you get the walnut halves)
3 tablespoons mayonnaise
1/2 tablespoon honey
1/2 tablespoon condensed milk
1 teaspoon lemon juice
1 egg white
1/2 cup corn starch (for coating the prawn)
Oil for frying

For the Walnuts:
1/2 cup sugar
1/2 cup water

Peel and deveined the shrimp/prawn.
Pat dry with paper towels, add the egg white, mix well with the shrimp and set aside.
Rinse the walnut halves with water, drain and set aside.
Heat up the water until it boils and add in the sugar.
Keep stirring until it turns thick and golden color and then add the walnut.
Boil for 2 minutes, then drain and place walnuts on a cookie sheet/parchment paper to dry. (Regular paper will not work as the walnut will stick to it).
Heat the oil in a wok over high heat.
Coat the shrimp with a thick layer of corn flour and then fry in the hot oil until golden brown. Remove the shrimps from the wok and drain on paper towels.
In a bowl, stir together the mayonnaise, honey, condensed milk and lemon juice.
Add shrimp and toss with the mayonnaise sauce.
Transfer to a serving plate and garnish the candied walnuts on top of the shrimp and serve immediately.

Thursday, May 6, 2010

Chinese Beef Broccoli

This is from the Pioneer Women Cooks Blog - of course it is going to be good.

Jaden’s Chinese Beef Broccoli (from The Steamy Kitchen Cookbook)


1 lb (500 g) top sirloin or flank steak, thinly sliced into 1/8-in (3-mm)-thick strips
11/2 lbs (750 g) broccoli, cut into bite-size florets1 tablespoon high-heat cooking oil1 tablespoon minced garlic

1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper to season the beef

3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)

1 In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let marinate for 10 minutes at room temperature.

2 In a small bowl, mix together the ingredients for the Stir-fry Sauce.

3 In a wok or large sauté pan, add 1 inch (2.5 cm) of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.

4 Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.

5 Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

Sunday, May 2, 2010

BBQ Chicken Spaghttei

This recipe is from one of the blogs on our sidbar, Picky-Palate.  It's nothing fancy but Brent and I liked it.

BBQ Chicken Spaghetti (a take on BBQ Chicken Pizza)

1 lb. think spaghetti noodles
4 Tbsp. extra virgin olive oil
1/2 large red onion, peeled and finely chopped (I used a whole onion and did thin slices instead of chopping it)
2 Tbsp. dry Ranch Dressing Mix (I used 3 Tbsp.)
3/4 cup chopped fresh cilantro leaves
Shredded chicken (I used a whole roasted chicken already cookd from the store to make it easy)
BBQ sauce (just use your favorite kind)

Cook noodles and drain.  I recommend reserving a little bit of the cooking liquid to add back to the pasta when you mix it.  Place olive oil in pot over medium heat and saute onions until softened and golden.  Meanwhile heat shredded chicken with BBQ sauce. Add cooked spaghetti to the onions, add Ranch Dressing seasoning and cilantro leaves.  Season with salt and pepper to taste.  Add reserved cooking liquid as needed to mix. Top with warm shredded BBQ chicken.  We also topped it with a little cheese.

*My kids don't like onions or cilantro, so I kept stuff seperate and they added what they wanted.  They loved the chicken with the pasta.  

Thursday, April 1, 2010

Cottage Cheese Cookies

Check out the Peck's recent post.

I'll admit I was skeptical...they are definitely not decadent....but taste pretty good for a "healthier" option. The do seem to be best if eaten within a day.


Monday, December 7, 2009

Sesame Noodles

Here is another recipe I tried - I added some notes at the bottom for the changes I would make to it.

Better Than Takeout Sesame Noodles (Serves 4)

For the sauce:

6 Tbsp peanut butter
5 Tbsp soy sauce
1 ½ Tbsp sugar
1Tbsp warm water
1 Tbsp Asian sesame oil
1 Tbsp rice vinegar
¼ cup chopped ginger
3 cloves garlic, chopped

For the rest:

½ lb. Thin spaghetti
1 Tbsp Asian sesame oil
½ lb. Cooked and finely shredded chicken
¼ English cucumber, peeled and cut in slivers
½ red pepper, diced
10 snow peas, thinly sliced across
¾ cup bean sprouts

1. Put all the ingredients for the sauce into a blender or mini food processor and whirl until smooth.
2. Cook the spaghetti following package directions. Drain, rinse, and toss with the sesame oil and chicken. Add the sauce and mix until evenly combined.
3. Top with the crunchy vegetables and serve immediately

(This is the original recipe – most of it was good but some changes I would make is skip the red pepper, cucumber, and snow peas and instead use thinly sliced carrots and bean sprouts only. Of course, keep the chicken and noodles too)

Chewy Brownie Cookies

My sister hosted a cookie party and these are the cookies I made and brought. We got judged on the look and taste of the cookies. I didn't win for good looking cookies but I did win for best tasting. I got this recipe from and it was so easy to make.

2/3 cup shortening
1 1/2 cups packed brown sugar
1 tablespoon water
1 tablespoon vanilla extract
2 eggs
1 1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups semisweet chocolate chips
1/2 cup chopped walnuts or pecans


In a large mixing bowl, cream shortening, sugar, water and vanilla. Beat in eggs. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended. Stir in chocolate chips and nuts if desired. Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 7-9 minutes; do not overbake. Cool 2 minutes before removing to wire racks.

Monday, October 5, 2009

I just tried this recipe last weekend and it was pretty good. The dressing is really yummy! Anything Asian goes well with my family :)

Oriental Chicken Salad

1/2 cup sugar
1 tablespoon cornstarch
1/4 cup water
1/4 cup vegetable oil
1/4 cup ketchup
3 tablespoons cider vinegar
1 tablespoon soy sauce
1 head iceberg lettuce, torn
2 cups cubed, cooked chicken
1 cup salted cashews
1 (8 ounce) can sliced water chestnuts, drained
1 (6 ounce) package frozen peas, thawed
1 (3 ounce) can chow mein noodles
1/4 cup chopped green onions

In a small saucepan, combine the first seven ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a large salad bowl, combine the remaining ingredients; add dressing and toss to coat. Serve immediately