General Tso's Chicken

General Tso’s Chicken

Ingredients:

3lb boneless/skinless chicken breasts    2 tbsp soy sauce4 tbsp pineapple juice       2 large eggs, beatenCornstarch             ½ c chicken broth½ c sugar                  1 ½ tbsp rice vinegar½ tsp fresh minced garlic         ¼ tsp cayenne pepper4 green onions               1 tbsp sesame seed oil4 tbsp cornstarch         ½ c cold waterOil for deep frying

Directions:

 Cut chicken into 1” pieces. Combine 2 tbsp soy sauce, 2 tbsp pineapple juice and beaten eggs.

Add chicken and allow to marinate.

Place a large wire rack over a baking sheet.

At least 1 hour before serving, put cornstarch into a shallow bowl and roll each piece of chicken in it to coat.

Let the chicken sit untouched on the wire rack for about 30 minutes. Then place the mixture and the chicken into a gallon sized baggy – shake to coat the pieces again. (if the cornstarch is starting to stick together, discard it and start with fresh cornstarch for this step.)

In a saucepan, combine the broth, ¼ c soy sauce, 6oz pineapple juice, sugar, vinegar, and garlic. Put about 2 tbsp of oil in a large, nonstick skillet. Add the cayenne pepper, green onions and sesame seed oil. Simmer for 1 minute.

Dissolve 4 tbsp cornstarch in water. Stir into sauce. Cook and stir until thickened.

Heat the oil in a deep fryer with a basket until very hot (400º).

Use enough oil to cover the chicken pieces when frying.

Deep fry the chicken pieces in batches without crowding until the coating sets – about 30 seconds.

Remove the chicken for a few seconds.

Return the chx to the oil and cook until slightly golden.

Remove from the oil again for a few seconds.

Deepfry a third time until coating is crisp and golden brown. Transfer to a platter and set aside until finished.

Add the chx pieces to sauce and stir to coat.

Serve immediately over rice with fried veggies. (YUM)

Other Judd related blogs/articles you might be interested in:

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Happy Baking! 

Slow Cooker Honey Sesame Chicken

                          Prep Time 10 minutes Cook Time 4 hours Total Time 4 hours, 10 minutes Yield 6 servings

Ingredients

 1 small onion, diced
 2 cloves garlic, minced
 1/2 cup honey
 1/2 cup soy sauce
 1/4 cup ketchup
 2 tablespoons vegetable oil
 1/4 teaspoon crushed red pepper flakes
 2 pounds boneless, skinless chicken thighs
 Kosher salt and freshly ground black pepper, to taste
 1 green onion, thinly sliced for garnish
 Sesame seeds, for garnish

Instructions

 In a large bowl, combine onion, garlic, honey, soy sauce, ketchup, vegetable oil and red pepper.
 Season chicken thighs with salt and pepper, to taste. Place chicken thighs into a slow cooker. Add honey mixture and gently toss to combine. Cover and cook on low heat for 3 hours and 30 minutes.
 Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes. Serve immediately, garnished with green onions and sesame seeds, if desired.

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Chicken Lettuce Wraps

I found this recipe from my friend Sophia. My changes are in parenthesis.

Ingredients:

1 pound ground chicken breast (or substitute ground beef/pork/turkey etc)
1/2 medium purple onion, minced (I have to keep onion separate as the men in our home do not partake of onions under any circumstances, unless I can blenderize it until they know no differently)
salt and pepper
2 large cloves of garlic (I am garlic girl and added 3-4 cloves)
1 inch of fresh ginger, peeled and chopped (I keep fresh ginger in the freezer for stuff like this)

Directions:

Heat the chicken, onion, salt and pepper in a large non-stick skillet or wok.  Cook until the chicken is done.  (Since I had a pre-cooked chicken, I sautéed the onions in a tablespoon of oil, then added the chicken and cooked it a bit more.) Add the garlic and ginger and continue cooking until the onions and chicken are cooked. 
In a separate bowl, mix the following. ingredients that are listed. Then put it in the microwave for about 30-45 seconds until you can stir it until it's smooth. (I like to use a saucepan and warm it up slowly and evenly)

Ingredients:

1 tbsp. sesame oil
2 1/2 Tbsp. soy sauce
1/2 Tbsp.  water
1 Tbsp. peanut butter
1/2 Tbsp. honey
4 tsp. Rice Vinegar
1/2 tsp. chili garlic sauce
dash fresh pepper

Directions:

Pour this sauce over the skillet mixture and stir.
Then:

Ingredients:

3 green onions
1 cup shredded carrots
1/2 cup chopped peanuts
12 outer Lettuce Leaves

Directions:

Add chopped green onion and peanuts, the cook until the green onions are soft.. Then just put everything together.
Enjoy! :) Thanks Sophia for another YUMMY recipe!! :) This is on our Weekly Menu for this Friday. YUM!! :)

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B2, G1). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew and blogger at BellaOnline and Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Crockpot Orange Chicken

Ingredients:

4 – 5 Boneless Skinless Chicken Breasts, thawed
3/4 cup Orange Marmalade
3/4 cup of BBQ Sauce
2 tbsp. Soy Sauce

Directions:

Cook chicken in crockpot on high for 3 hours {covered}
After 3 hours, drain juices from crockpot
Mix together bbq sauce, orange marmalade, and soy sauce
Pour mixture over chicken, and cook on high for 30 more minutes {covered}

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

RAW Spring Rolls

Ingredients

---

• 1 Daikon radish
• 1 cucumber (english is best)
• 1 red bell pepper
• 1 carrot
• 1 avocado
• ! can water chestnuts
• 2 tablespoons ginger (fresh or frozen :)
• 2 cloves garlic (minced)
• sesame seeds
• 3 tablespoons cilantro
• 1 Tablespoon sesame oil
• 1/2 cup soy sauce
• 3 tablespoons lime juice

How to make it

---

To make the sauce mix the soy, sesame oil, 1 tablespoon cilantro, 1 clove minced garlic, lime juice, chile, together and set aside.

Julienne the red bell pepper, carrot, ginger, avocado, water chestnut. Place in a bowl and toss with remaining garlic clove and cilantro, 1 tablespoon or so of the sauce, and a heavy pinch of sesame seeds.set aside.

Now, peel the daikon and cucumber and run them along a mandoline lengthwise to create 16 strips.

Lay one strip of cucumber down and place a strip of daikon on top of it a bit off center. using a basting brush paint a line of wasabi down the center. place some of the vegetables along the bottom fourth of the roll. roll it up tightly.

you can now spoon the sauce over the rolls or just have individual dipping bowls.

enjoy!

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Fruit Spring Rolls

Ingredients

---

1 1/3 cups diced fresh strawberries

1 1/3 cups fresh blueberries

1 1/3 cups diced banana

1/2 cup unsweetened shredded coconut

1/4 cup powdered sugar

2 teaspoons fresh lemon zest

2/3 cup yogurt cheese

16 egg roll wrappers

 

How to make it

---

In a medium glass or ceramic bowl, combine strawberries, blueberries, bananas, coconut, powdered sugar, and lemon zest. Mix well.

Add yogurt cheese and mix again.

Place an egg roll wrapper on a work surface so it makes a diamond shape.

Place 2 tablespoons of the fruit mixture in a line in the bottom third of the egg roll wrapper.

Fold up the bottom corner and then fold in the left and right corners like an envelope.

Dip your finger in water and “paint” water on the remaining top edge of the diamond.

Continue rolling up the wrap and press lightly along edges to seal. Repeat with remaining wrappers and filling.

Fry at 350ºF in an electric skillet in about one inch of oil. Cook for a few minutes, until golden brown, turning to brown both sides.

Remove and drain on paper towels. Serve warm.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

GREEK Spring Rolls

Ingredients

---

For the spring rolls shopping list

10 gr. dried mushrooms, soaked in tepid water for 10 mins. and finely sliced

2 large carrots, julienned

3 tbs spring onions finely chopped

2 tsp pinenuts

1 tbs fresh ginger root, finely chopped

1/2 sweet red pepper, julienned

1/3 cup thinly sliced lettuce

50 gr. vermicelli noodles

2 tbs fresh basil or mint shredded

1 tbs olive oil

1/4 cup minced fresh coriander or parsley

1/4 tsp black pepper

1 pinch salt

24 spring roll sheets

1 egg beaten

1/2 cup oil for frying

For the sauce

1 tbs soy sauce

2 tbs balsamic vinegar

1/2 tsp mustard

1/2 tbs sesame oil

2 cloves garlic minced

1 pinch sugar

2 tbs orange or tangerine juice

 

How to make it

---

1. In a large bowl, combine the mushrooms, carrots, red pepper, spring onions, lettuce, ginger root, pine nuts, olive oil, coriander or parsley, salt and pepper and toss well.
2. Let marinate at room temp for 10 minutes, stirring frequently.
3. If you will use the spring roll sheets, fill a large bowl with warm water. Dip each rice-paper round into the water for 10 seconds, or until softened and translucent. Remove and let drain on a clean dish towel. Do not stack the rice papers; they will stick together.
4. Meanwhile, place the noodles in a medium bowl.
5. Cover with boiling water and soak for 5 mins, or until the noodles are softened. Drain well and cut into 5 cm pieces.
6. Place 2 tbs of the noodles and 2 tbs of the vegetable mixture about 2 cm from the lower edge of each rice paper round. Sprinkle with basil/mint leaves.
7. Brush egg around the sides of the pastry.
8. Fold the bottom edge over the filling; fold in both sides and roll up tightly. Press to seal. Place on a plate, seam side down; cover with plastic wrap. Refrigerate for 10 minutes (you can also make these ahead of time and refrigerate for several hours).
9. Heat the oil in a wok or deep fryer until it smokes.
10. Add 3-5 spring rolls to the oil (dependent on the size don’t over crowd them).
11. Cook them for 2-3 minutes turning them so that they are crisp and golden brown. Remove the spring rolls and drain on kitchen paper.
12. Keep them warm while you cook the remaining rolls.
13. In a separate bowl, combine the soy sauce, orange juice, balsamic vinegar, sesame oil, mustard, garlic and sugar.
14. Serve as a dipping sauce with the spring rolls.
15. Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Spring Rolls

ingredients

---

• 1 lb. cooked chicken that's been shredded ( I always have a cooked and shredded chicken in the ice box or I use a 1 lb pkg. bnls., skinless chicken thighs boiled for 20 min. or so and shredded)
• 8 ounces or so bag-ready mixed coleslaw, the tri-colored kind without the dressing
• 2 tblespoons minced garlic
• 4-5 tablespoons 'your favorite' spicy Asian stir fry sauce
• 12 large spring roll wrappers
• sesame seeds
• 2 tablespoon oil

 

How to make it

---

Heat wok until almost smoking, then add a couple of Tbls.oil

Add coleslaw & chicken and garlic and stir fry until coleslaw is slightly wilted - about 3-4 minutes

Stir in sauce, heat through and remove from heat - let cool slightly

Place one wrapper on the counter, with a corner pointing at you

Put approximately 2 tablespoons of the filling just below the center of the wrapper in the lower corner

Fold the corner of the wrapper up covering the filling and roll once over

Fold in the two sides and finish by rolling away from you and moisten the very end with a dab of water to help stick

Brush tops very lightly with oil, sprinkle with the sesame seeds and bake at 375 until lightly brown

Serve with extra sauce for dipping and enjoy!

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Hawaiian Meatballs and Rice

Ingredients

FOR THE STICKY RICE:
3 c. rice      6 cups water       1 tsp salt       1/2 or 1 stick butter or 1/2 cup olive oil

FOR THE MEATBALLS:
2 lbs. ground chicken, pork or beef
1/2 c. saltine crackers, crushed
1 egg
1 tsp. garlic salt
1 tsp. onion powder
1/2 tsp. thyme

FOR THE SAUCE:
1/2 c. ketchup
1/4 c. brown sugar
1/4 c. white vinegar
1/4 c. soy sauce

1 T. dried onion flakes
1 T. dried, minced garlic
1 T. cornstarch
1 c. water
1 c. fresh pineapple (optional)
1 c. green bell peppers, chopped (optional)

Instructions

Prepare rice according to package

In a large bowl, combine all meatball ingredients with your hands. Roll into 1 1/2 inch balls, then place in a warm skillet which has been drizzled with olive oil. Add 1/4 c. water to the bottom of the skillet, then cover with a lid. Allow to cook on stove, over medium heat for about 10 minutes, or until meatballs are cooked through.

In a large bowl, combine all sauce ingredients. Pour over cooked meatballs and bring to a boil over medium heat. Once sauce is thick and bubbling, serve meatballs and sauce over rice. Garnish with cilantro and peanuts, if desired.

 

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!