Tony's Kung Pao Chicken

This is somewhat of a signature dish for my family. My Dad perfected the recipe over the years and it is by far one of our favorite meals. It is more than a meal, it is an experience - If you have had it, you know what I'm talking about! It is very delicious and worth the sweat and tears involved in the chili pepper process. It is not worth leaving them out - the kick is what makes it good, and memorable. Keep in mind that my kids eat the chicken, so it is not that bad. If you are a sauce person I would recommend increasing the sauce by half. You can find the dried peppers in the Mexican aisle of the grocery store and the Szechwan peppercorns at Asian markets. You can buy them whole, then toast and grind enough for a few batches.

The prep work takes a little time, but the stir-frying goes pretty quickly.

Cut 4-5 chicken breasts into 1/2 inch cubes/bite size pieces

marinate one hour with 4-5 Tbsp soy sauce

(For even more tender chicken add an egg-white and 1 tbsp corn starch to the marinate)

grate 1Tbsp fresh garlic

grate 1Tbsp fresh ginger root

Cut 6-12 green onions into 1/2" pieces

Cut 1-2 Yellow onions into fairly large pieces and separate them (~1 inch)

Cut 10-20 dried hot red peppers (chilis japones or chile de arbol) into 2-3 pieces each, while shaking out seeds

1/2 tsp of ground Szechwan peppercorns

1 cup unsalted dry roasted peanuts (Planters' brand recommended)

Sauce:

5 Tbsp soy sauce

2.5 Tbsp white or rice vinegar

2.5 Tbsp sherry

1 tsp sesame oil

3 Tbsp sugar

dash salt

1 Tbsp corn starch

Mix well

Heat 1-2 Tbsp peanut oil in wok at high flame. (It's tough to use a wok on an electric stove). Add chicken and half of garlic and ginger and stir fry until just cooked through. Take out and set aside.

This next part is where you want to turn on any vents or fans in the kitchen, and possibly open some windows. You might want to remove small children from the room!

Heat 1-2 Tbsp peanut oil in wok at high flame. Add chilies and peppercorns and cook while stirring until peppers are black (~1 minute). Add remaining garlic and ginger, then add chicken. Add peanuts and stir fry 1 minute. Add yellow onions and stir fry 1 minute. Add green onions and stir fry one more minute. Add sauce, let boil, and stir occasionally as the corn starch thickens (~1 -2 minutes).

Serve with steamed rice. To quote my Dad, "Don't eat the chilis with the first bite, but they're great after that!" The jury is still out on that one. . .

Berry Tart

We love this. It is delicious with any combination of berries. I would suggest making more pastry cream based on your tastes and tart pan size. I usually double it and use as much will fit (I have a 10-inch tart pan). There is usually some left over, but it is great with leftover berries. It is easiest to prepare the pastry cream (without the whipped cream) and tart shell ahead of time. The pastry cream needs to chill a couple of hours.

Tart Shell:
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 tsp salt
1/4 cup shortening
4 tablespoons cold butter (1/2 stick), cut into small pieces

Pastry Cream:
3 large egg yolks
1/3 cup sugar
2 tablespoons cornstarch
1 cup milk
2 tablespoons butter
1 tsp vanilla extract
1/2 cup heavy whipping cream

Berries-the amount is up to you - plan on 3-6 cups
(Strawberries, blackberries, raspberries, blueberries - any and all combinations are good)

Pastry Cream:
Heat milk over medium heat to simmering in heavy saucepan. While this is heating, whisk together egg yolks, sugar, and cornstarch till blended. While constantly beating with wire whisk, gradually pour half of simmering milk into yolk mixture. Reduce heat to low. Return yolk mixture to saucepan and cook, whisking constantly, until pastry cream thickens and starts to boil. Remove saucepan from heat; stir in butter and vanilla. Transfer to a bowl, cover surface directly with plastic wrap, and refrigerate until cold, two or more hours.

Tart Shell:
In medium bowl, mix together flour, sugar, and salt. Using pastry blender, cut in shortening, then butter, until mixture resembles coarse crumbs. Sprinkle about 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture; mix lightly with a fork after each addition until dough is just moist enough to hold together. Shape dough into a disk; wrap with a plastic wrap and refrigerate at least 30 minutes.

Preheat oven to 425 degrees. Roll out dough to fit your tart pan and place in pan - I use a 10x1 inch pan and it is much easier if it has a removable bottom. You can fold in any overhang to form a rim slightly higher than the edge of the pan. Line tart pan with foil and fill with pie weights or dried beans/rice. You can also use a pie tin or cake pan, just keep in mind that this will cook the bottom of the tart faster. Bake tart shell till golden, approx. 20 min, removing pan or foil halfway through - the time will vary based on your blind baking method.

Up to two hours before serving, whip cream in small bowl, adding sugar to taste as cream starts to get stiff. Whisk pastry cream until smooth; fold in whipped cream. Fill tart shell with pastry cream mixture, top with berries and enjoy! You can sprinkle the top with powdered sugar based on the sweetness of your berries.

Grilled New Potato Packet

1/2 lb. each red and white baby new potatoes
2 Tbsp. water
2 tsp. oil
3 Tbsp. Kraft Sun-dried Tomato Vinaigrette Dressing
2 Tbsp. Kraft 100% Grated Parmesan Cheese
1 Tbsp. chopped fresh parsley

Preheat grill to medium heat. Place potatoes in center of 18-inch long piece of heavy-duty foil. (or use double layer of regular foil.) Drizzle with water and oil. Bring up foil sides, Double fold top and ends to seal packet, leaving room fro heat circulation inside.
Grill 18 to 20 min. or until potatoes are tender.
Cut slits in foil to release steam. Open packet. Drizzle potatoes with dressing; sprinkle with cheese and parsley.
Makes 4 servings, 3/4 cup each.

Garden Vegetable Stacker

2 large tomatoes, each cut into 6 slices
6 oz. Kraft low-moisture part-skim Mozzarella cheese, cut into 6 slices
1/3 cup Kraft Zesty Italian Dressing, divided
6 slices red onion
12 seedless cucumber slices
6 fresh basil leaves

Place 6 of the tomato slices on platter; top each with 1 cheese slice. Drizzle with half of the dressing.
Top each with 1 onion slice, 2 cucumber slices and second tomato slice
Drizzle with remaining dressing; top with basil
Makes 6 servings

Grilled Bruschetta Chicken

I've been trying some of the recipes from the Kraft food & family magazine, and so far they are delicious! Here's a few.

Grilled Bruschetta Chicken

1/4 cup Kraft Sun-dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breast halves
1 tomato, finely chopped
1/2 cup Kraft shredded low-moisture part-skim mozzarella cheese
1/4 cup chopped fresh basil leaves or 1 tsp. dried basil leaves

Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.
Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.
Turn chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through.

Makes 4 servings

Oatmeal-Caramel Bars

Super easy, super quick (thanks to using caramel candy), and super good. These are Trev's favorite treat of this type. If you are the kind of person whose favorite part of apple crisp is the crisp before it is bakes, I would suggest making extra of the oatmeal mixture for you to munch on. I usually forget to do this and still eat at least 1/3 of a cup of it plain and the bars still turn out well!

1 1/2 cups quick-cooking rolled oats
3/4 cup all-purpose flour
2/3 cup packed brown sugar
1/4 teaspoon baking soda
2/3 cup butter, melted
25 caramels (I use the bags of caramel from the grocery store, nothing fancy)
2 tablespoons butter
1 tablespoon milk
1/2 cup chopped nuts (I use pecans)
1/3 cup miniature semisweet chocolate pieces

Preheat oven to 350 degrees. Line an 8x8x2-inch baking pan with foil, extending over edges of pan.

In a bowl combine oats, flour, brown sugar,and baking soda.
Stir in the 2/3 cup melted butter and combine well. Set aside 1 cup of oat mixture for topping. Press remaining oat mixture into bottom of prepared pan.
Bake in preheated oven for 10 minutes.
Meanwhile, in a small, heavy saucepan, combine caramels, 2 tbsp. butter, and milk. Stir over low heat till just melted.
Carefully spread mixture over baked crust. Sprinkle with nuts, chocolate, and reserved oat mixture.
Bake about 20 minutes more or until top is golden.
Cool in pan on wire rack. Use foil to lift bars out.

Yummy 7 Layer Dip

This dip is a must for all of our family outdoor events. It's very simple, but very delicious.

What you'll need:

1 Soup-sized can Refried Beans
1 16 oz. jar Sour Cream
1 packet taco seasoning
6-10 oz. guacamole (depending on your taste)
1 small can sliced olives
1 medium or large slicing tomato
1 green onion (one bundle)
1 1 lb. bag Mexican cheese mix

Mix taco seasoning in sour cream; set aside for layering. Layer beans, guacamole, sour cream mix, olives, tomatoes, onions, and top with cheese. This takes literally 5 minutes to make and it is so good!

Toffee Dip

Holly I think you may be the only person that doesn't have this recipe. Here it is:
1/4 cup white sugar
1/4 cup brown sugar
1 (8oz) package cream cheese
1/2 package Skor english toffee chips
1 tsp. vanilla
Makes 2 cups

Flower Cupcakes

I made these cupcakes for Olivia's 2nd birthday and thought they turned out pretty cool. I always see cute cupcake ideas and they usually turn out terrible when I attempt to make them. These work perfectly with my motto, "the easier, the better." The flower petals are made by cutting marshmallows into thirds and the center of the flower is an M&M. If the marshmallow flattens out, you can pinch the sides and it should help. I bought the spring color M&Ms at a local party store (Zurchers)

Chocolate Brownie Cookies

These cookies have the most delightful texture. They are crackly on the outside and fudgy and brownie-like on the inside. They are very rich and I would recommend eating them warm out of the oven with a glass of milk. Contrary to how this looks, they are very easy to make.
1/4 cup all-purpose flour
1/4 tsp baking powder
1/8 tsp salt
2 large eggs
2/3 cup sugar
1/2 tbsp cocoa powder (optional - this makes it richer and darker)
1 tsp vanilla extract
2 tbsp unsalted butter
5 oz bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped

In the bowl of an electric mixer, mix eggs, sugar, cocoa powder, and vanilla on high speed for 15 minutes, until thick.
While eggs are whipping, place butter and chocolate in double boiler/glass or metal bowl suspended over a pot of simmering water. Heat until butter and chocolate melt. Remove from heat and stir until smooth.
In a small bowl, whisk together flour, baking powder, and salt. Set aside.
Preheat oven to 375 degrees and line 2 baking sheets with parchment paper (This makes it easier to remove the delicate cookies to keep them from over-baking)
Gently fold the chocolate mixture into the egg mixture until partially combined. Gently fold in flour mixture. Let batter rest for 5 min. to thicken.
Drop batter by heaping teaspoonfuls/small ice cream scoop onto baking sheets. Bake until puffed and cracked, 8-9 minutes. Do Not Over-Bake! Remove parchment paper of cookies to wire rack to cool.

This doesn't make more than 2 dozen small cookies, but they are rich and best eaten warm.

Rosemary, Garlic, and Lemon Marinade

I've been taking advantage of the fresh herbs I'm growing. I grilled the chicken and it was delicious and summery. This was really easy.

For 3 large chicken breasts:
(This is all approximate - there is a lot of room to play)
4 tsp finely chopped fresh rosemary
4 cloves garlic, minced
1+tsp lemon zest
juice of 1/3 small lemon
salt
olive oil

Mix it all up and rub into chicken, let marinate for however long you want. This is not a sauce-like marinade. I put the chicken in a ziploc bag so I could really rub it in. I also sliced the chicken in half, maybe halfway through, and rubbed some into the inside. I wound up separating the "halves" on the grill because I had cut a little too far, so whatever works for you if you want the extra flavor. This is very flavorful and I recommend not charring it, the flavor was best on the less browned pieces.

Chinese Chicken Salad Dressing

This is a delicious light salad dressing and I would recommend doing it with at least 75% water. You'll have to mix the dressing well and toss it while you eat but it is so worth it. I should also add that this is addicting and you will be able to eat a lot of it.

2 tsps salt
1 tsp pepper
1/4 cup vinegar
1/4 sugar
1/2 cup oil or 1/2 cup water or combination of the two

Combine and chill

How I prepare the salad to go with it:
torn lettuce
toasted sesame seeds
toasted almonds (chopped or slivered)
shredded chicken ( I bake it with salt and pepper)
thinly sliced scallions
maifun (chinese rice sticks) This is delicious and definitely adds to the salad but we usually skip it, it makes it fancy for company though.