Tuesday, 12 July 2016


0


0

Tuesday, 12 April 2016


My family absolutely adored this crispy sweet & sour chicken and fried rice. Everyone said it was as good as takeout–even P. F. Changs! I seldom make Chinese at home, but when I saw these recipes on Life in the Lofthouse, I decided to give them a try and see if they compared to takeout. The results were fabulous, and I’ll definitely be putting this on our menu rotation. Since fresh chicken is usually on sale at The Fresh Market (on $2.99 Tuesdays), this meal can be made at a fraction of the cost of takeout.

sweet sour chicken & fried rice
The chicken gets its crisp exterior by the pan frying and is finished by baking in the oven. This dual cooking method gives it a crispy texture and sticky, tangy glaze that is typical to restaurant versions.
The fried rice was delicious and super easy.  I used rice that I had made the day before and kept in the fridge in a ziploc bag. I’ve learned that leftover rice is a wonderful thing to have in the fridge, as you can whip up wonderful fried rice in minutes that will rival anything you’ll get in a restaurant.
Here are my adaptations of the recipes.  I hope your family enjoys this meal as much as mine did. Please let me hear back from you in the comments section of this post if you give this a try. I’d love your feedback! Take care, and stay savvy!

crispy sweet & sour chicken
Crispy Sweet & Sour Chicken
Recipe type: main
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
This really is as good or better than take out! Serve this sweet & tangy chicken with fried rice for a meal your whole family will love!
Ingredients
  • 3 boneless chicken breasts
  • salt and pepper
  • 1 cup cornstarch
  • 2 eggs (or 4 egg whites) beaten
  • ⅓ cup canola oil
  • SWEET AND SOUR SAUCE INGREDIENTS
  • 1 cup sugar
  • 5 Tablespoons ketchup
  • ¾ cup distilled white vinegar
  • 1½ TB soy sauce
  • 1½ tsp garlic salt
Instructions
  1. Preheat oven to 325° degrees.
  2. Cut chicken into cubes. Season with salt and pepper to taste.
  3. Dip chicken into beaten egg, then dip into cornstarch, shaking to remove excess.
  4. Heat oil in a large skillet.
  5. Pan-fry chicken pieces until crispy and slightly brown on both sides. Set aside.
  6. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk.
  7. Pour sauce evenly over chicken, stirring to coat pieces well.
  8. Transfer chicken to cookie sheet lined with foil and sprayed with Pam, spreading pieces apart.
  9. Bake for 45 minutes to an hour or until chicken is cooked through and glaze is dark brown.
The following quick and easy fried rice goes perfectly with the sweet & sour chicken.

Quick & Easy Fried Rice

Ingredients:
  • 3 cups cooked white rice (day old works best)
  • 3 TB sesame oil
  • 1 cup frozen peas & carrots
  • 1 small onion, chopped (or 1 cup diced frozen)
  • 2 tsps (4-5 cloves) minced garlic
  • 2 eggs, slightly beaten
  • 3-4 Tablespoons soy sauce
Preparation:
  1. On medium high heat, heat the oil in a large skillet.
  2. Add the peas & carrots, onion, and garlic. Stir fry until tender.
  3. Lower the heat to medium low and push the mixture off to one side of skillet.
  4. Pour eggs on the other side of skillet; stir fry until scrambled.
  5. Add the rice and soy sauce. Stir fry until heated through.
0

You won’t believe how much this P.F. Chang’s Mongolian Beef Copycat Recipe tastes like the real thing. It is an easy, yummy, and inexpensive way to enjoy this dish in your own home!
P.F. Chang's Mongolian Beef Copycat Recipe
This copycat recipe for P.F. Chang’s Mongolian beef tastes almost identical to the original. If you love the Chang’s version, you must try this recipe!
Since flank steak is a bit of a headache to slice, you can save tons of time having your butcher do it for you. (If you are in Birmingham, James at the Caldwell Mill Publix does it just right:-) I get sliced flank steak not only for the Mongolian beef but also for these Korean Barbecue Flank Steak Kabobs. You’ll love flank steak when you make it Asian style!
Just a few tips for this recipe:
  1. Use a large skillet or wok so that the meat won’t be crowded in the pan (if crowded it won’t fry properly). (I recently bought Stainless 14-Inch Stir-Fry Pan and love it.)
  2. Bring the steak to room temp at least half an hour before frying. Too-cold meat will make the hot oil drop in temp and take longer to fry (thus absorbing more oil).
  3. If you have it, use sesame oil for added flavor. I use sesame oil instead of regular oil to brown the ginger & garlic.
  4. Don’t be tempted to leave out the fresh ginger; it is crucial for the outstanding flavor.
  5. A gallon or large ziploc will help coat the meat slices with cornstarch. Just throw the meat and cornstarch together in the bag and shake until meat is well coated.
I make this along with Better Than Chang’s Lo Mein, and my family loves it. I’d love to hear back from you if you try any of these recipes!  I am so grateful that you stopped by my site. As always, be blessed, and stay savvy!!!
P.F.Chang's Mongolian Beef (Copycat Recipe)
Author: 
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This Mongolian beef tastes surprisingly like that served at P.F. Chang's and is a wonderful way to enjoy flank steak.
Ingredients
  • 2 teaspoons vegetable oil (sesame oil is great if you have it on hand)
  • ½-1 teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • ½ cup soy sauce
  • ½ cup water
  • ¾ cup dark brown sugar
  • vegetable oil, for frying (about 1 cup)
  • 1 lb flank steak, sliced very thinly (get your butcher to do this to save time)
  • ¼ cup cornstarch
  • 2 green onions, sliced very thinly (I only use white part)
Instructions
  1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan on low heat.
  2. Briefly saute ginger & garlic; quickly add the soy sauce and water (so garlic won't scorch).
  3. Add brown sugar; stir til it dissolves. Raise heat and boil until sauce thickens.
  4. Remove sauce from heat; set aside.
  5. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef (I do this in a gallon ziploc bag).
  6. Let the beef sit for about 10 minutes so that the cornstarch sticks.
  7. As the beef sits, heat up one cup of oil in a wok or large skillet.
  8. Heat the oil over medium-high heat until hot but not smoking.
  9. Add beef to oil and fry until cooked through and brown at the edges.
  10. Remove meat from skillet with slotted spoon; pour oil from skillet.
  11. Put the skillet back over the heat, add meat, sauce, and green onions.
  12. Cook until heated through and onions are tender.
  13. Serve over white or brown rice with extra sauce if desired.
0

Better Than Chang’s Shrimp Fried Rice is easier, healthier, and every bit as good as (or better than) than the P.F. Chang’s version!
Better Than Chang's Shrimp Fried Rice
This recipe will be a guaranteed hit for those of you who love P.F. Chang’s shrimp fried rice. This recipe uses brown rice, which is much healthier but just as delicious. The seasonings make the brown as moist and flavorful as white. Trust me~you won’t miss the white!
This easy to make recipe makes a huge amount, and leftovers are fabulous. Here are a few savvy suggestions to make this recipe turn out its best:
  • Make the brown rice a day ahead; otherwise, you may end up with a Better Than Chang's shrimp fried ricesticky mess. Click here for my secret to perfect rice every single time.
  • Cooking fried rice is much easier in the appropriate pan. This 14-inch stir fry pan is one of my favorite cooking tools. I love mine and use it all the time. (A few of my other stir fry favorites are listed below.)
  • For shortcut shrimp, I use Sea-Pak shrimp scampi. Simply open the box, add to the pan, and sauté until done. I use the scampi sauce to make the fried rice more flavorful, but you can pour it off after cooking if you prefer.
  • Cook in stages. Resist the temptation to dump all ingredients in the pan and try to cook together. Follow the progression~shrimp, egg, veggies~cooking each separately until the very end.
I hope you try this recipe; your family and friends will love it! Send any questions or comments my way, as I always love hearing from readers. Thanks so much for stopping by! Be blessed, and stay savvy!!!

Better Than Chang's Shrimp Fried Rice
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This is better than Chang's shrimp fried rice because it is healthier, less expensive, as tastes as good or better than the real thing!
Ingredients
  • 6 cups cooked rice (cooked day ahead and refrigerated)
  • 1 teaspoon fine ground mustard
  • salt & pepper to taste
  • 4 cloves fresh garlic, minced
  • 2 TB fresh ginger, minced
  • 1 TB molasses
  • 3 TB soy sauce
  • 3 eggs, lightly beaten
  • ¼ cup sesame oil
  • 1 (12-oz) package Sea-Pak shrimp scampi
  • 1 cup frozen diced carrots & peas
  • 12 green onions, sliced thinly
Instructions
  1. In small bowl, stir mustard, ginger, garlic, soy & molasses; set aside.
  2. Spray stir-fry pan with cooking spray.
  3. Add frozen shrimp; saute 7-8 minutes until shrimp done (shrimp will turn orange).
  4. Remove shrimp from pan; set aside.
  5. Spray pan with more cooking spray.
  6. Add egg to pan; lightly scramble, sprinkling with salt & pepper.
  7. Remove egg from pan; chop into small pieces and set aside.
  8. Add sesame oil to pan; heat on medium high.
  9. Saute onion, carrots & peas for 2-3 minutes until tender.
  10. Add brown rice, egg & shrimp, tossing well.
  11. Pour soy sauce mixture over rice, tossing and stirring until well coated.
  12. Stir fry for 1-2 more minutes until heated throughout.
0

This egg roll stir fry lets you enjoy eating the inside of an egg roll without the deep fried calorie-filled wrapper.
egg roll stir fry
Egg rolls are so yummy, but the deep fried wrapper makes them not so diet friendly. This yummy egg roll stir fry gives you the texture and flavor of an egg roll without the wrapper and without the deep frying.
This recipe is Paleo and low carb, and it really is delicious. My whole family loved it. It makes a huge batch, and leftovers are wonderful reheated in the microwave.
Make ahead: The cabbage can be sliced and placed in a zipper bag and refrigerated until ready to cook. The pork can be fully cooked and seasoned and kept in the fridge as well. The sauce can be mixed beforehand and kept in an airtight container. This is really a wonderful, easy meal to fully prep early in day and then throw together for dinner in less than 20!
egg roll stir fry
Egg Roll Stir Fry in my Favorite Wok
A wok is ideal for cooking this, as it makes a huge amount and would have to be made in two batches in most normal sized skillets. I LOVE this 14″ stainless wok with glass lid. I use it all the time for stir-fry meals. It is fabulous and half the price of similar woks in cooking stores.
I serve this alongside some of Asian faves from Trader Joes, particularly the potstickers and orange chicken. All of this makes a huge, authentic tasting Chinese meal at half the price of eating out.
Let me know if you try this; comments are always appreciated! Thanks always for stopping by and for being a reader. Be blessed, and stay savvy!!!


Egg Roll Stir Fry
Author: 
Prep time: 
Cook time: 
Total time: 
 
This stir fry is like eating an egg roll without the wrapper!
Ingredients
  • ½ head cabbage, sliced into chiffonade with serrated knife
  • ¾ pound ground pork
  • 4-5 scallions, sliced thinly
  • 4-5 cloves garlic, minced
  • ¼ cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon light-brown sugar
  • 2-3 TB sesame oil (may use vegetable but not as flavorful)
  • salt & pepper to taste
  • extra soy sauce to taste
Instructions
  1. Brown pork:
  2. In skillet over medium heat, brown pork, breaking into small pieces during cooking.
  3. Add scallions and garlic after meat begins to turn mostly brown.
  4. Continue cooking pork until fully browned.
  5. Season with salt, pepper & soy sauce to taste.
  6. Make sauce:
  7. In small bowl, place soy sauce, rice vinegar & brown sugar.
  8. Mix sauce until well blended; set aside.
  9. Stir fry cabbage:
  10. In large wok or skillet, heat sesame oil.
  11. When oil is hot, add cabbage and bowl of sauce.
  12. Stir fry cabbage, covering the wok occasionally to steam and cook fully.
  13. Cook until cabbage is tender and beginning to caramelize.
  14. Add pork; toss well with cabbage.
  15. Contine cooking until most of sauce is absorbed.
0

Better Than Chang’s Lo Mein is a P.F. Chang’s copycat recipe that tastes as good or better than the real thing~and costs far less!
Better Than Chang's Lo Mein
This Lo Mein is fabulous! It is just as good as Chang’s Lo Mein, and it makes a much larger amount (and leftovers are delicious).
This recipe is super easy, but will likely require buying a few ingredients that you don’t normally keep on hand. The ingredients will basically be found on two aisles~produce and condiments. Here is the breakdown:Sriracha Rooster Sauce
Produce aisle: Snow peas, carrots, green onion, garlic, colored peppers, fresh ginger, cremini mushrooms, and Lo Mein noodles (yes~they are found on this aisle). I looked for Lo Mein noodles forever and finally found them smack dab in the middle of the produce, located in the green onion, garlic, snow peas area. Mind you, these noodles are fresh and will have a sell-by date which you may want to check before buying.
Condiments aisle: Soy sauce, sesame oil, and sriracha (aka Rooster Sauce). Don’t skip this savvy condiment; you can use this for so many things. Be sure to get the true Rooster Sauce pictured at right. Often called the “crack condiment,” it is the gold standard of sriracha sauce.
A large skillet is fine for cooking this dish, but if you double the recipe like I did, you’ll need more room and higher sides to the skillet. I bought a Cuisinart Stainless 14-Inch Stir-Fry Pan. I use it for this Lo Mein and for this P.F. Chang’s Mongolian Beef Copycat recipe. The sloped sides and large diameter are perfect for making these favorite dishes.
NOTE: I doubled the recipe below and wish that I’d tripled or quadrupled the sauce. The sauce is good enough to drink, and I will make more of it next time. I’ve heard from several readers who say they doubled or tripled it as well!
Here are a few snapshots I took while making this Lo Mein. If you try this, I’d love to hear what you think. Thanks so much for reading. Be blessed, and stay savvy!
Prep the fresh veggies...
Prep the fresh veggies…
Stir fry veggies....
Stir fry veggies….
Add Lo Mein and enjoy!
Add Lo Mein and enjoy!
0

Sugared almonds are a delicious, novel way to enjoy almonds~one of the healthiest nuts. Although a sugar coating certainly isn’t healthy, the almonds that lie beneath are an excellent source of omega 3’s.
Sugared almonds are often sold at stand alone carts in malls, but for a pretty penny. Served in paper cones, a small handful costs close to $5.00. Sugared almonds can be made at home for far less, especially when almonds are on sale.
Sugared Almonds for Snacking
Emerald almonds were BOGO at Publix a few weeks ago, so I stocked up. For less than $5.00, I made three cups of sugared almonds that we can grab for an occasional snack, toss into popcorn, or use in homemade trail mix.
Since this recipe uses natural, raw almonds, the nuts are soft and slightly chewy on the inside.  The sugary coating hardens as the nuts cool, after which they become slightly crunchy on the outside. It does take the almonds several hours to harden completely, so it is best to make these ahead. They keep well in an airtight container or well wrapped in the freezer.
These nuts remind me of Jordan almonds, the lovely pastel coated almonds often served at weddings. Although these aren’t as pretty and don’t have a hard shell, the texture and flavor are very similar. For at home snacking or for teacher treats, these are a wonderful and budget savvy option.

Print
Sugared Almonds For Snacking
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
These nuts taste very similar to the nuts sold by vendors in malls at at festivals (but they are much less expensive)!
Ingredients
  • 3 cups raw almonds (whole)
  • 1½ cups white sugar
  • ¾ cup water
  • 2-3 tsp cinnamon
  • 1 tsp vanilla extract (optional)
Instructions
  1. Put water, sugar, and cinnamon in saucepan.
  2. Bring to a boil; boil to soft ball stage on thermometer. (If no thermometer, just add nuts at the beginning and cook & stir until dry & sugary.
  3. When syrup reaches soft ball, stir in almonds.
  4. Stir continuously until almonds are coated with dry, sugary exterior.
  5. Spread on wax paper to cool.
  6. After an hour or more, pour nuts into airtight canister to store.
If you don’t have a candy thermometer, no worries. Simply add the nuts to the syrup soon after it begins to boil, then stir until all water is gone and you are left with completely dry, sugar coated pieces. This takes roughly 20 minutes, and you’ll need to stir the whole time. I didn’t want to stand over the syrup for quite as long, so I used a candy thermometer and let the syrup boil to soft ball stage. I used this Polder candy/deep fry thermometer, which is less than $10.00 and can be thrown into the dishwasher. After the syrup reached soft ball, I added the almonds and stirred until they were completely dry and sugary (about 8 minutes).
0

These crispy baked buffalo wings have the same crispy crunchy skin as deep fried but are BAKED! My family declared these the best wings EVER!
IMG_67242
My youngest daughter and I are obsessed with buffalo wings. We’ve eaten them at most every place in town, but I’ve never tried making them at home. I’ve always thought that deep frying was necessary to achieve the crispy-crunchy texture that makes wings so yummy.
I’ve used fresh and frozen wings, and both turned out equally yummy. If using frozen, it is important to rinse the wings to remove the ice glaze before coating and baking them.
The wings turned out to be INCREDIBLE! My family couldn’t stop raving. We all agreed that these are as good or better than most wings you’ll find at any restaurant. Even better, they are not deep fried in oil. The wings actually “fry” in their own skins, which have plenty of fat to do the job.
I am so happy to have discovered this recipe. Wings are the perfect party food for teens, and making them at home saves tons of money.
I’d love to hear from you if you try this. Always feel free to leave comments or get in touch via email. Thanks so much for stopping by! Be blessed, and stay savvy!!!
Adapted from RecipeTin Eats.
Crispy Baked Buffalo Wings
Prep time: 
Cook time: 
Total time: 
Oven baked wings that have the crispiest skin ever. No one will ever know they weren't fried!
Ingredients
  • For the Wings:
  • 3 pounds chicken wings
  • 2 tbsp baking powder (NOT baking soda)
  • 1¾ tsp salt
  • For the Sauce:
  • 4 tbsp unsalted butter, melted
  • ½ cup Frank’s Original Red Hot Sauce
  • 1 tbsp brown sugar
  • ¼ tsp salt
  • crumbled blue cheese (to garnish)
Instructions
  1. For the Wings:
  2. Lay the wings on a rack on a rimmed baking tray and let them dry in the fridge overnight. Alternatively, pat them dry with paper towels.
  3. Preheat the oven to 250F.
  4. Put one oven shelf in the lower quarter of the oven and one in the top quarter.
  5. Place the wings in a large ziplock bag.
  6. Add the baking powder and salt; shake the bag to coat the wings evenly.
  7. Line the tray with foil.
  8. Spray the rack on the baking tray with oil.
  9. Place the wings skin side up on the rack.
  10. Bake on the lower shelf in the oven for 30 minutes.
  11. Then move the tray up to the higher shelf and turn the oven up to 425F.
  12. Bake for a further 40 to 50 minutes~no need to turn wings during cooking.
  13. The wings are ready when they are dark golden brown and the skin is very crispy.
  14. Toss with Hot Sauce and serve immediately with Blue Cheese Dip and celery sticks.
  15. They can be served plain, with a dipping sauce or tossed in sauce.
  16. For the Sauce:
  17. Mix all sauce ingredients well (not blue cheese~it is just for garnish)
  18. Pour over hot wings.
  19. Serve extra on the side.
0

These easy party meatballs are covered in a sweet & tangy sauce, have fabulous flavor, and are as easy as turning on your slow cooker.  
easy party meatballs
We hosted a party for our older daughters and friends after a school dance, and one of the boy moms brought a slow cooker full of these meatballs. They were a HIT! Even those of us adults who were enjoying some of the food couldn’t stop talking about them. The meat was so flavorful and tender, we thought the meatballs were surely homemade. The sauce was wonderful too~a perfect balance of sweet & tart.
I asked the mom, Sara, for the recipe, and she shared it with me. There are variations of this recipe all over the web, and a similar version to this one was published in Southern Living years ago.
Sara used 3 bags of Publix meatballs (frozen) and the sauce per recipe (she did not triple the sauce). The proportions were perfect. She did not use the orange marmalade, as she was out of it, but it would certainly add great flavor and a bit more tart to the sauce.
I made these meatballs during Christmas and used 3 different frozen meatballs from Trader Joe’s. I used one bag each of cocktail meatballs, turkey meatballs, and Italian meatballs. I did this just because that is what I had in the freezer, but it turned out great! I used my new favorite thing, this casserole crock pot.  I LOVE it and have used it almost daily since purchasing it.
If you have a party on the horizon, give these a try! Just put out some party toothpicks and let everyone dig in. They will devour these! Let me know if you try them! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
Easy Party Meatballs
Prep time: 
Cook time: 
Total time: 
Sweet, tangy, tender meatballs that will be the hit of any party.
Ingredients
  • 3 packages frozen meatballs
  • 1 (16-oz) can cranberry sauce
  • 1 (12-oz) jar chili sauce
  • ¼ cup orange marmalade
  • ¼ cup water
  • 2 TB soy sauce
  • 2 TB red wine vinegar
  • 1 tsp dried red pepper flakes
Instructions
  1. Place meatballs in slow cooker on low.
  2. In bowl, mix all other ingredients for sauce.
  3. Pour sauce over meatballs, stirring to coat.
  4. Cook on low for 2-3 hours; reduce to warm when cooked through.
  5. Keep on warm during the party.
0

Coconut sugared popcorn made in a Whirly Pop is a favorite treat at our house; our kids and their friends love it!
coconut sugared popcorn made in a whirly pop
The Whirly Pop is one of my favorite cooking gadgets ever. Yes, it is a rather flimsy “sold on t.v.” type of product, but no matter. It does what it is supposed to do; it makes great popcorn~in a flash.
Before buying a Whirly Pop, I read many of the more than 3,500 reviews here on amazon. Rated 5 stars in most of them, I decided it was definitely a wise purchase. After using the Whirly Pop countless time, I can say it is definitely one of the best purchases I’ve ever made.
This recipe for coconut sugared popcorn is hands down my family’s favorite popcorn. My kids ask for it almost every weekend, as do their friends who come over:-) The hint of coconut and salty/sweet flavor are hard to resist. It is addictive! We love coconut oil and use it as often as we can for its health benefits. My favorite is the Carrington Farms that is sold at Costco.
Note: I usually make 2-3 batches back to back when we have lots of folks at the house. It isn’t necessary to wash the  Whirly Pop between batches. All I do is empty the container of any leftover kernels and swipe the insides with a paper towel. Then, I add more oil and proceed to the next batch.
Make ahead: This popcorn keeps well for a day or two if stored in an airtight bag. My kids take leftovers to school for snacks, and when I make big batches for a party, I often make them early in the day.
If you have a Whirly Pop, I would love to hear some of your favorite popped corn recipes! We are kind of stuck on this favorite but would love to try something new:-) As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
coconut sugared popcorn made in a whirly pop
Coconut Sugared Popcorn Made In A Whirly Pop
Author: 
Prep time: 
Cook time: 
Total time: 
Hands down some of the yummiest popcorn you'll ever eat!
Ingredients
  • ½ cup popcorn kernels
  • ¼ cup sugar
  • 2 TB coconut oil
  • salt to taste
Instructions
  1. Place popcorn kernels, sugar & coconut oil in Whirly Pop.
  2. Heat Whirly Pop over medium high heat, turning crank continuously.
  3. Continue turning crank until all corn is popped.
  4. Empty popped corn into large bowl.
  5. Sprinkle with salt to taste.
  6. Let cool a minute or two before eating so that sugar will harden on kernels.
0

Author

Asraa is Article writer Web developer and SEO optimizer. I had worked for many websites and blogs, I Always Keep An Eye On Google New Policies And Strategies That,s Why I Always Write Fresh, Well Researched And Unique Content For Website

ADSSS