Sunday, January 17, 2010

Food, glorious food!

Aside from work, work, work...the hubs and I have been cookin' fools! Friday night, we let ourselves have a "special treat" and we went out to dinner. We went to a hibachi grill and it was yummy! Saturday night, Daniel cooked for me. I was very excited about this, as I worked Saturday and was starting to feel the exhaustion. Daniel cooked "Kung Pao Chicken" a copycat version of PF Chang's Kung Pao Chicken. It was great! It wasn't Daniel's favorite, but it was very yummy and close to what you'd get at PF Chang's. I made "All American Heath Brownies" for dessert...yum-o. Tonight (Sunday-even though this is my 7th straight day of work) I had my Dad over since my Mom is out of town...I made French Onion Soup and my Dad brought Buffalo Chicken Wings straight from Buffalo (he was there visiting his family and came back this afternoon). The wings were amaaaazing...true Buffalo wings from the Anchor Bar in Buffalo, where wings were founded. I can't eat wings anywhere else, but where they originated--Buffalo...these are hands down the greatest, most mouth watering, wings-EVER. You've never had true wings if you've never had them from Buffalo, NY. The French Onion soup was good, but not awesome...therefore-you will not see the recipe below.

Kung Pao Chicken II (Copycat)

Recipe #202420 | 30 min | 30 min prep | add private note





  1. 1
    Combine chicken, salt, egg white, and cornstarch. Mix well by hand and set aside.
  2. 2
    In a small bowl, blend all sauce ingredients. Set aside.
  3. 3
    Add 2 tablespoons oil to heated wok and stir fry chicken. Cook the chicken until it's golden to golden brown on each side. Remove to serving bowl.
  4. 4
    Add 2 more tablespoons oil to same wok.
  5. 5
    Toss peanuts chili peppers and carrots in the wok and stir fry until peppers turn dark red.
  6. 6
    Remove from wok and add to chicken. Lower Heat. If necessary, add more oil.
  7. 7
    Stir fry green onions and garlic for several seconds. (Do not let garlic burn.).
  8. 8
    Return chicken, peanuts and peppers to wok and stir fry a few seconds to combine.
  9. 9
    Add water chestnuts and combined sauce ingredients and stir fry till heated through and thickened (less than a minute).
  10. 10
    Serve over rice. (we used brown rice)

All American Heath Brownies

1/3 cup butter or margarine
3 sections (1/2 oz. each) Hershey's unsweetened chocolate baking bar
1 cup sugar
2 eggs
1 t. vanilla extract
1 cup all-purpose flour
1/2 t. baking powder
1/4 t. salt
2 cups (8-oz. pkg.) heath milk chocolate toffee bits

1. Heat oven to 350. Grease bottom of 8-inch square baking pan.
2. Melt butter and chocolate in medium saucepan over low heat, stirring occasionally. Stir in sugar. Add eggs, one at a time, beating after each addition. Stir in vanilla. Combine flour, baking powder and salt; add to chocolate mixture, stirring until well blended. Stir in 3/4 cup of heath toffee bits. Spread batter in prepared pan.
3. Bake 20 mins. or until brownies begin to pull away from sides of pan. Remove from oven; sprinkle with remainder of toffee bits. Cover tightly with foil. Cool completely in pan on wire rack. Remove foil; cut into squares, pour a tall glass of milk and ENJOY!
Servings: 12

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