So, aside from my Japanese style fried rice & Yum Yum Sauce recipe...this is my next favorite recipe! It's amazing and pretty simple:) I realize that it says baked, however, there is some frying involved. You have to fry the chicken pieces before pouring on the sweet & sour sauce, then it's baked. So maybe it should really be called 'Fried then Baked Sweet and Sour Chicken' but that's too long so we'll just stick with the original name....if that's ok with y'all;)
Baked Sweet and Sour Chicken
Ingredients
Chicken:
4-5 chicken breasts, cut into 1 inch chunks
1/2 cup cornstarch
2 eggs, beaten
1/3 cup canola oil
salt & pepper, to taste
Begin heating oil in large skillet on medium heat.
Rinse Chicken, trim fat, cut into 1 inch pieces.
Season with salt and pepper, to taste.
Dip chicken into cornstarch, coating completely, then dip into eggs.
Fry chicken in oil until golden brown.
Place directly into a 9x13 baking dish.
Sweet and Sour Sauce:
3/4 cup sugar
1 TSP garlic salt
4 TBP ketchup
1/2 cup white distilled vinegar
1 TBS low sodium soy sauce (you can use regular soy sauce, low sodium is just what I prefer)
Preheat oven to 350 degrees.
Combine all ingredients in a medium sized bowl, whisk until smooth.
Pour evenly over browned chicken pieces in the 9x13 baking dish.
Flip each piece of chicken to evenly coat with sauce.
Place in preheated oven for 30 minutes,be sure to set a timer and flip each piece of chicken after the first 15 minutes.
Here's what I served my baked sweet and sour chicken with:)
Ok, y'all, I'm going to share my all time favorite recipe with y'all tonight....Japanese fried rice and yum yum or shrimp sauce! I also made teriyaki zucchini and baked sweet & sour chicken:) Anthony & I have it at least once a month and it saves us a ton of money, we used to go out to Japanese Steakhouses but now we just make it at home! I always have to make a huge double batch of the rice & sauce though because there are several guys Anthony work with that beg me to make it for them as well! haha:) It's pretty simple and can be tweaked to suit almost anyone's tastes. I always cook my white rice and prepare the sauce the night before, it tastes much better after sitting overnight in the fridge. I hope y'all enjoy it as much as we all do!
Yum Yum or Shrimp Sauce
Ingredients
1 1/4 cup Hellman's Mayonnaise
1/4 cup water
1 1/2 TBS melted butter
1 TBS tomato paste
1/2 TSP garlic powder
1 TSP sugar
1 TSP paprika
1/4 TSP cayenne, or to taste
Instructions
In a blender (I use a blender bottle from GNC that I bought for protein shakes lol) add mayo, water, melted butter, garlic powder, sugar, paprika and cayenne.
Blend until well mixed.
Refrigerate at least 4 hours for flavors to mingle, overnight is best
Serve with fried rice, shrimp, chicken, veggies...a leather boot, whatevs....it's that good! haha;)
Japanese Fried Rice
Ingredients
3 - 4 cups cooked white rice (day old is best, that's why I cook it the night before!)
3 TBS sesame oil
1 TBS butter
3/4 - 1 cup frozen peas and carrots
1 small onion
2 TSP minced garlic
2 eggs, slightly beaten
1/3 cup soy sauce, or to taste
optional, toasted sesame seeds, to taste
Instructions
On medium-high heat, heat the oil and butter in a large skillet or wok.
Add peas & carrots mix, garlic and onion, stir fry until tender.
While vegetables are cooking, place your eggs in a small skillet and cook until done.
Add eggs, rice and soy sauce to your vegetable mixture and blend together well.
Stir fry until thoroughly heated through.
**You can totally play around with this recipe and add mushrooms, zucchini, or whatever to the vegetable mixture!**
I hope everyone is having a wonderful week so far:)
I just wanted to take a few minutes to share this week's roundup of gluten free coupons & deals! I also promised a dear friend of mine last week that I would include some recipes to matchup to the current store sales, unfortunately, time got away from me last week & I never had the chance to do so....so sorry:( I've decided that I shall not budge from this chair until I've done so today though!
I promise, living gluten freely does not have to be expensive;)
Here are the newest gluten free product coupons. These products are listed as gluten free but please always check the list of ingredients for any additives since companies do change recipes at times!
1 can (11 oz) Green Giant SteamCrisp Mexicorn whole kernel corn with red and green peppers, drained, rinsed
2 medium green onions, sliced (2 tablespoons)
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon honey
1/2 teaspoon ground cumin
I also plan to add some rinsed & drained black beans!
Fish
1/4 teaspoon ground cumin
1/8 teaspoon pepper
4 cod or halibut fillets (1 lb)
Instructions:
In medium bowl, mix relish ingredients; set aside.
In small bowl, mix 1/4 teaspoon cumin and the pepper; sprinkle on both sides of each fish fillet.
Heat 12-inch nonstick skillet over medium-high heat. Add fish; cook 5 to 8 minutes, turning once, until fish flakes easily with fork. Serve fish with relish. You can also add a side salad to complete the meal!
Hello!
I'm so excited to share this recipe with all of you! My mom made it tonight and it tasted so good and it was very simple! I told her she could go live with the Amish now :) That is, if Amish people used microwaves...
Here's what you'll need:
1 cup sugar
1/2 cup light corn syrup
1 1/2 cups shelled peanuts
1/8 tsp salt
1 tablespoon butter or margarine
1 1/2 tsp baking soda
1tsp vanilla
***Please be VERY careful while making this because the mixture gets very very very hot!!!***
Directions:
1. Spray a cookie sheet with non-stick cooking spray. Set aside.
2. Combine sugar, corn syrup & salt in a microwave safe bowl. (do not use a plastic bowl because it will melt!)
3. Stir in the peanuts and microwave on high until it turns light brown. This took about 9 minutes or so. (stir twice while cooking)
4. Stir in the butter (or margarine), baking soda and vanilla.
5. Quickly spread the mixture onto your greased baking sheet.
Hey everybody! I hope you all had a wonderful Thanksgiving! I spent lots of time with family and stuffed myself til I was nearly sick lol. Then I enjoyed some shopping with my mom, sister and boyfriend from 8 pm to 6:30 am. I LOVE Black Friday! It excites me so much and I know a lot of people say it's crazy and I agree, it is, but I look forward to it all year long! I'm sure it has something to do with getting the same rush as when I'm at the checkout counter with all my coupons. And we all know how addicting that rush is lol. I was finally able to snatch some towels up this year before they were all gone and that was a big accomplishment! We needed the towels last year, but didn't get to them in time so this year it was number one on the list! Do you know how difficult it is to dry off with towels that have holes all in them? lol they were much needed! We was actually able to get everything we were after this year so it was a lot of fun, but very tiring!
I didn't get to Publix last week because of Thanksgiving which was fine because we had everything we needed for our Thanksgiving dinner and we had plenty of leftovers so I didn't have to worry about supper for a few nights. I did go to Publix today though and it's a good thing because my dad ate the last of the oreos from my shopping trip the week before last and he had no other snacks in the house (He can seriously eat anything and everything and not gain a pound! Makes me so jealous!) and we needed some things for supper the rest of the week!
The Publix ad this week wasn't great and I didn't do my best, but I'm still proud of it so here it is!
Total before coupons - $245.49
Total after coupons - $126.57
Total Savings - $118.92
It doesn't look like a whole lot (maybe that's just me?), but the meat was where most of the money went!
Here's what all I got:
6 - Chips Ahoy Cookies
3 - Pepperidge Farm Bread
2 - Mrs. Pauls Seafood Entrees
2 - Juicy Juice 8pk.
4 - Cheez-It Crackers
5 - Stouffer's Frozen Entrees
7 - Snuggle Fabric Softener
4 - A&W Diet Root Beer
4 - Rice Krispies Cereal
1 - Publix Gallon Milk (free wyb 4 cereals)
2 - Lysol Cleaners
1 - baby carrots
2 - 3ct. Garlic
1 - Progresso Recipe Starter
1 - Publix Garlic Powder
1 - Publix Basil
1 - 4pk Green Giant Peas
1 - Publix Bleach (penny item!!!!)
2 - Gardien meals
1 - Birthday Card
2 - Pkgs. Mueller Egg Noodles
1 - Boston Butt Roast
1 - Chuck Roast
1 - Top Sirloin Steak
Here's the menu plan for tonight and the rest of this week:
Hello everybody! I hope you've had a great weekend!
I just got done baking some Chocolate Chip Pan Cookies and oh my goodness they were so good!
If you've been looking for a recipe for those nestle semi-sweet chocolate morsels that were BOGO at Publix a couple weeks ago, then this is a great one to use!
Here's what you'll need:
2 1/4 cups self rising flour
1 cup (2 sticks) butter, softened
3/4 cup pure cane sugar
3/4 cups packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups Nestle toll house Semi-sweet chocolate morsels
1 cup chopped nuts
Directions:
1. Preheat oven to 375 degrees.
2. Beat the butter, pure cane sugar, brown sugar and vanilla extract in a large mixer bowl.
3. Add the eggs one at a time and beat after each one.
4. Gradually beat in flour.
5. Add the chocolate morsels and nuts and stir it together.
6. Spread into large lightly greased cookie sheet.
7. Bake for 20 to 25 minutes or until it's golden brown.
8. Let cool! Cut into squares and enjoy! :)
I hope you like these as much as I do! I don't normally like anything chocolate, but these were so good!
Tomorrow is Monday so that means I get to start getting my Publix shopping list ready for Wednesday! I'm so excited :) I also wanted to let ya'll know that you should've got one Smart Source in your paper today! Hopefully you picked one up because I noticed some pretty good coupons in it!
Hey y'all! Remember those chicken leg quarters I bought on sale for $0.99/lb this past week at Publix? Well, I hope you picked some up as well, 'cause you're definitely going to want to make this! It was absolutely DELICIOUS!!! Now, I'm not going to lie, I'm not a huge fan of dark meat chicken or stuff on the bone but this dish changes everything. It was super simple so it will make a great weeknight meal (or weekend!) for you busy moms out there. This was my very first time to make homemade pan dripping gravy & it was a total success, thankfully:)
Ok, I'm definitely no photographer and my picture does this dish no justice....so you're just going to have to make it and see for yourself how delicious it is;) I paired it with some Idahoan Baby Red Instant Potatoes & cheesy baked squash and zucchini (I'll also share that recipe)....the boxed potatoes, squash & zucchini were all on sale this week at Publix and the Kraft shredded cheese was on sale last week! This entire meal made 4 servings and cost me maybe $5total because I bought all of the ingredients on sale & with coupons.That's only $1.25 PER SERVING!!!You can't hardly beat that! Alright, I'll get on with sharing the recipe:)
Combine garlic, oregano, salt, chili powder, cumin, & black pepper in a small bowl. Add olive oil & mix well. Mash it together with a fork until it forms a paste consistency.
Wash chicken leg quarters, pat dry & cut off any excess skin. Place the chicken pieces in a large baking dish, pat the spice mixture over each piece & under the skin. Pour 3/4 cup of chicken broth into the baking dish, around the chicken. Bake for 60-80 minutes, or until juices run clear.
Yields 4 servings.
Homemade Pan Dripping Gravy
Cornstarch
cold water 1 cup chicken broth
pan drippings from chicken leg quarters
To make this gravy, simply remove the chicken leg quarters from the pan once they're finished cooking. Carefully, pour the hot drippings & chicken broth into a small pot and begin heating on medium high, until boiling. Mix about 2-3 tbsp cornstarch with approximately 1/8 cup cold water until it forms a slurry. Next, add the slurry mixture to the boiling pan drippings, stirring constantly. Allow to cook for 1 minute or until desired thickness is reached. It may be necessary to add more of the cornstarch slurry if your gravy doesn't thicken with the first mixture.
Cheesy Baked Yellow Squash & Zucchini
1 large yellow squash, thinly sliced
1 large zucchini, thinly sliced
1 cup shredded Mozzarella & Pepperjack Cheese
olive oil
Jane's Krazy Mixed Up Salt, to taste (LOVE this stuff!)
black pepper, to taste
Heat oven to 425°.
Place the sliced squash & zucchini in a shallow baking dish, drizzle with olive oil & toss to coat. Next, season to taste with the Krazy Salt (you can use regular salt if needed) & pepper. Bake for 12-15 minutes or until almost tender. Remove from oven, sprinkle with cheese & bake for another 8-10 minutes or until cheese is browned & bubbly. Enjoy!
I made this pizza tonight and it was SO GOOD! My husband loved it & the best part was....it was cheap, easy & fast! Since I began couponing I've also began planning my family's meals out for the week according to what's on sale so that I maximize my savings! I definitely recommend doing this if you don't already.
I had a picture of my finished pizzas but it has mysteriously disappeared?! So, I guess I'll just share the recipe. *EDIT* I made it again & took pictures!
BBQ Chicken Pizza
Ingredients:
Pizza Dough ($2.69 at Publix Bakery)
Perdue Short-Cuts cooked, sliced chicken breasts
Kraft shredded cheese
Kraft BBQ Sauce
diced red onion (optional)
minced garlic (optional)
Instructions:
Preheat oven to 400 degrees.
First, flour your rolling surface & roll out your pizza dough. We like thin crust so I rolled it as thinly as I could but you can definitely do any type crust you like. Next, spread the BBQ sauce over the top of your pizza dough, I used about 1-2 cups. Then, evenly distribute the red onions, chicken and cheese (I used Pepperjack & Mozzarella cheeses) across the pizza.
Bake at 400 degrees for 15-20 minutes.
This recipe can be adjusted in so many ways to suit your family's taste buds! Keep in mind that any cooked chicken, as well as, any brand of cheese & BBQ sauce can be used....these were what I bought on sale & with coupons though:) I hope y'all enjoy it as much as we did!
This is, by far, Anthony & I's favorite meal! I cook it at least twice a month, usually more! I've heard of some people adding an Au Jus seasoning packet in after shredding the meat but we don't really care for Au Jus so we haven't tried it that way.
Ingredients:
2-3 lb. Beef Bottom Round Roast (you can use almost any beef roast that's on sale!)
1 large jar, whole Pepperoncini Peppers
French Hamburger Buns, you can use any type of buns but these from Publix's Deli are our favorite!
Trim most of the fat from roast. Put the roast in your crock pot, cover with pepperoncini peppers & all of the liquid from jar.
Cook for 7-8 hours on low or 4-6 on high. Remove peppers stems. I leave the peppers in to shred up with the meat because we love them so much but you can remove some of them if you'd like!
Shred the beef
Serve on toasted buns with mayo:)
Enjoy!
**NOTE- You could also melt some Provolone, Swiss, or PepperJack cheese over the top!**
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