Wednesday, September 21, 2016

Fried Okra

 okra mixed with the egg whites that have been whipped    okra with corn meal, salt, pepper, flour

okra that has been fried in 1/4 cup vegetable or Canola oil


1 egg white whipped to meringue consistency
3 cups okra cut in rounds
1/4 cup corn meal
1/8 cup flour
salt and pepper to taste


1. Cut your fresh okra in rounds and set aside.  
2. Whip your egg white to meringue consistency
3. Add salt and pepper, then add corn meal and flour.  Mix well to coat.
4. Heat 1/4 cup of Canola oil or vegetable oil in a iron skillet. When the oil is hot add the okra and fry until it is done to your liking.

Tuesday, September 20, 2016

Grazed Texas Sheet Cake Cookies

Found this on Facebook from 12 Tomatoes. We love the Texas Sheet Cake, so thought I would give these a try.  They are easy and good. I call that a good combination.

Printable Version
Ingredients for Cookies:
1 1/2 cups all-purpose flour
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup sugar
1/2 cups semi-sweet chocolate chips, melted
1 large egg
1 1/2 teaspoons vanilla extract
1 teaspoon baking powder
1`/2 teaspoon salt
Ingredients for Icing:
2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup milk
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
2. In a large bowl or mixer, cream together butter and sugar for 3-4 minutes, or until fluffy and lightened in color
3. Mix in egg, then once incorporated, add in vanilla extract.
4. In a medium bowl, mix together flour, baking soda and salt, then gradually add dry ingredients into the wet.
5. Fold in melted chocolate until just combined.
6. Using a tablespoon or small ice cream scoop, drop small spoonfuls of dough onto lined baking sheets.
7. Place baking sheet in oven and bake cookies for 9-10 minutes, or until just set on the outside, but still soft inside. (it took mine 9 min.)
8. Remove from oven and let cool completely.
9. While cookies are baking, make your icing by mixing butter, milk, cocoa powder, and vanilla extract together in a medium saucepan over medium heat.
10. Once melted and smooth, remove saucepan from heat and stir in powdered sugar until smooth.
11. Pour or drizzle icing over cooled cookies and let set.

Tuesday, September 13, 2016

P.F. Changs Spicy Cicken

We love P.F. Changs and we usually get lettuce wraps to share and this Spicy Chicken to share. I wanted to have the recipe so I could make it more often.  This is a really good knock-off.

Printable Version
2 teaspoons vegetable oil
2 tablespoons chopped garlic ( 3-4 cloves)
3 tablespoons chopped green onions (about 3 onions)
1 cup pineapple juice
2 tablespoons chili sauce
2 tablespoons white distilled vinegar
4 teaspoons granulated sugar
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon cornstarch
1/2 cup vegetable oil
2 chicken breasts or 4 tenders
1/3 cup cornstarch
1. Make the suuce by heating 2 teaspoons vegetable oil in medium saucepan. Saute' the garlic and onion in the oil for a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce.
2. Dissolve 1/2 teaspoon cornstarch in 2 tablespoons water and add it to the sauce ingredients. Bring mixture to a boil and continue to simmer on medium/high heat for 3-5 minutes until thick and syrupy.
3. Heat 1/2 cup vegetable oil in a wok or medium saucepan over medium heat.
4. While the oil heats up, chop the chicken breast into bite-size pieces.  I like to chop the chicken while it is still a little frozen because it is easier to cut.  In a medium bowl, toss chicken pieces in the 1/3 cup cornstarch until well-dusted.
5. Saute' coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towel to drain. Pour chicken into a medium bowl, add sauce and toss well to coat the chicken. Serve immediately with rice on the side.