Cashew Chicken

This is Dad's classic recipe for cashew chicken. Obviously the recipe was given to me with measurements and quantities being estimated or "however much," so you will want to do what works best for your taste. I've tweaked the recipe according to my taste.

About 4 servings

1 large chicken breast, cut in small pieces
1/2 onion, diced into large pieces
Chopped vegetables, such as green pepper, celery, zucchini, or baby corn
1 tsp garlic (optional)
1 Tbsp peanut oil (or more)
1/2 cup cashews (a handful)

Sauce:

2 Tbsp cornstarch
2 tsp chicken boullion
2 tsp or more chopped or grated fresh ginger
2 tsp soy sauce or slightly less
2 c water

To mix sauce, add all ingredients in a pint mason jar and shake to mix.

Stir fry chicken in peanut oil for 2 minutes. Remove from pan. Stir fry vegetables in oil for 2 minutes. Add chicken back and a handful of cashews. Stir fry in oil for 2 more minutes. Add sauce and heat until cornstarch has made the desired consistency. Serve on rice.

Breakfast Pizza - Country

This is the country-style version of my Breakfast Pizza recipe. Try it and see which one you like better. I'm a big fan of the classic breakfast pizza.

1 Pillsbury Grands biscuit dough tube (or any biscuit dough)

1 c country gravy or to taste

6 eggs, lightly scrambled (seriously, don't overcook these)

1 lb country sausage, browned

Bite-sized chopped vegetables, like onions, peppers, or mushrooms (optional)

1 - 2 cups shredded cheddar cheese

In a 9 x 12 inch or 9 x 13 inch pan, flatten biscuit dough & bake according to directions, but only until lightly golden. Take out of oven. Top with country gravy, scrambled eggs, and sausage (vegetables, if desired). Top with cheese. Put back into oven until the cheese is melted.

Breakfast Pizza - Classic

I created this recipe and even submitted it one time to the Pillsbury bake off. I didn't win, but I like to make this every once in a while. It's good for reheating if there are leftovers. Also see the recipe for Breakfast Pizza - Country.

1 Pillsbury Grands biscuit dough tube (or any biscuit dough)

1 c pizza sauce* or to taste

6 eggs, lightly scrambled (seriously, don't overcook these)

6 - 8 cooked pieces of bacon, cut into bite-sized pieces

Bite-sized chopped vegetables, like onions, peppers, or mushrooms (optional)

1 - 2 cups shredded cheddar cheese

In a 9 x 12 inch or 9 x 13 inch pan, flatten biscuit dough & bake according to directions, but only until lightly golden. Take out of oven. Top with pizza sauce, scrambled eggs, and bacon pieces (vegetables, if desired). Top with cheese. Put back into oven until the cheese is melted.

*My pizza sauce recipe is 1 8 oz can tomato sauce and 1 can tomato paste. Blend and add spices to taste, like oregano, basil, and garlic salt.

Breakfast Casserole

This is a breakfast casserole that I started making after dating a guy because he made it, and I liked it.

Preheat oven to 350 degrees.

1 pkg hash browns, thawed
1/3 c melted butter (optional)
1 lb country sausage, cooked
Bite-sized sautéed vegetables (optional)
12 eggs
1/2 to 2/3 c milk
2 Tbsp minced garlic
1 tsp salt
1 tsp pepper
1 c cheese (or more if layering)

Place hash browns in baking dish. If wanting to make a more cheesy casserole, layer in some cheese. Pour melted butter over top. Sprinkle sausage (and vegetables) over hash browns. Mix milk, eggs, and spices. Pour mixture over hash browns and sausage. Bake for 45 minutes to 1 hour. Top with cheese so it melts.

This recipe can be made in a crock pot by layering potatoes, sausage and cheese in three layers. Don't top with cheese until after it's completed cooking. Pour egg mixture over the top of the layers and cook for 7 hours on low overnight or until the egg is thoroughly cooked. Top with final layer of cheese a few minutes before serving until it melts. If your crock pot doesn't cook evenly, it may be best to use a crock pot liner to prevent burning or hardening on the sides or bottom.

Zuppa Toscana - Crock Pot

This is one of my favorite crock pot soups of all time.

1 lb country-style sausage

3 russet potatoes, cubed

1 onion, diced

3 Tbsp minced garlic

32 oz chicken broth

1 c heavy cream

2 Tbsp flour

3 or 4 stalks of kale, cut off the rind into bite-sized pieces

1 tsp salt

1/2 tsp pepper

1/4 tsp cayenne pepper

Garnish: Grated Parmesan cheese

Brown sausage in frying pan. Add to crock pot with potatoes, onion, garlic, and chicken broth. Fill with water to cover meat and vegetables, if necessary. Cook on low for 5 - 6 hours or high for 3 - 4 hours. 30 minutes before serving mix flour into cream. Add cream mixture to crock pot. Also add kale and seasonings to taste. Serve with grated Parmesan cheese on top.

Tom Khar Gai Soup

This soup is delicious, even when it's leftover.

1 piece ginger, peeled and smashed or 1 1/2 tsp ground ginger
1 Tbsp lime zest and 1/4 c lime juice
6 c chicken broth
1 lb chicken, cut into small pieces
8 oz mushrooms, cut into small pieces
13.5 oz can coconut milk
2 Tbsp fish sauce
2 Tbsp lemongrass paste or peeled and smashed fresh
1 tsp sugar

Bring lemongrass, ginger, lime zest, and lime juice to boil in chicken stock. Reduce to simmer for about 10 minutes. Strain and discard solids. Add chicken and return to boil. Reduce heat and add mushrooms. Simmer until chicken is cooked through (approximately 20 minutes). Skim top if necessary. Mix in coconut milk, fish sauce, and sugar.

Serve with chili oil and lime wedges.

Egg Drop Soup

This is the easy soup I like to whip up as a side to Chinese meals.

4 cups chicken broth
1/8 tsp ground ginger
2 Tbsp chopped chives
1/2 tsp salt
2 Tbsp cornstarch
3 eggs
Vegetables, like corn, peas, or small pieces of carrots (optional)

Dissolve cornstarch in 3/4 c broth. Pour remainder in saucepan with spices (and vegetables). Bring to boil. Slowly pour in cornstarch mixture and stir until thickened. In a separate bowl, whisk the eggs together. Stir the hot soup into circles and slowly pour in eggs, creating egg ribbons, if possible.

Roasted Vegetables

I love to roast Brussels sprouts this way, but most vegetables are awesome this way.

Preheat oven to 400 or 450 degrees

Vegetables, cut into bite-sized pieces if necessary
Olive oil
garlic, garlic salt, or garlic powder

Toss vegetables in olive oil or sprinkle olive oil on vegetables to coat. Add garlic. Roast in a hot oven for 25 minutes. If the vegetables are frozen, roast for another 15ish minutes.