Asian Jalapeno Chicken and Sticky Rice

Today is National Two-Eye Color Day to celebrate those rare people with two different colored eyes. I bring this up because Hubby is one of those with two different colored eyes. One is brown most of the time, changing to a green olive or hazel, the other is blue that darkens to a gray.

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All Out Chinese Take Out at Home

Here we are, poised on the eve of National Chinese Take Out Day. Yep, tomorrow is Chinese Take Out Day. Last year, I shared a recipe for Crab Rangoon with a Dipping Sauce and explained why we don’t do Chinese Take Out. It’s not that we have anything against Chinese Take Out per say, but generally speaking, we aren’t a Take Out kind of family.

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It’s National Chop Stick Day

I love the idea of eating with chop sticks, but the truth of the matter is I am not very good at it. I think that, for me, chop sticks would make a great diet tool. It would take me an entire day to eat a bowl of rice!

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Peanut Butter is more than Just a Sandwich Spread

Today is National Peanut Butter Day. The moment I realized that, my mind wandered back many, many years. When Hubby and I were newly weds (back in the stone age), we belonged to a Dinner Party Club.

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Delicious Butter Lettuce Chicken Wraps

Have you ever eaten at a PF Changs restaurant? If so, what’s your favorite dish? For me, it’s got to be the Lettuce Wraps. I could make a meal out of them.

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Slow-Cooker Honey Garlic Chicken

This chicken is amazingly simple to make. Throw your chicken into your slow-cooker, mix up the sauce in a bowl, pour over the chicken, cover, press start and walk away. With the slow-cooker humming along in the corner of the kitchen, Kiddo and I were able to bake a bunch of last-minute Flood Cookies.

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Asian Foil Wrapped Chicken Thighs

Do you have a pet peeve? Something that really makes you crazy? I have more than I can count, although after 30+ years of being married to a man who bravely pokes fun at all my petty pet peeves, I’ve learned to let go of a few. Hubby would do things like eat a salad with a dinner fork just to teach me that the world was not going to go spinning off to some etiquette hell because of it. And then there are those pet peeves that do matter, and we need to speak up.

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Asian Barbecued Chicken Thighs

I love my Spicy Asian Inspired Stir-Fry Spaghetti, often serving it up along side such family favorites as Chicken Adobo. Since I am always on the lookout for new ways to serve up the noodles, I had to give this Asian Barbecued Chicken a try. What an awesome pairing! There’s something about fresh ginger and garlic dancing along my taste buds that I find exhilarating.  The sweetness of the brown sugar, the salty flavor of the soy sauce – yeah baby!

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Slow-Cooker Spicy Orange Marmalade Chicken

We eat a lot of frozen Chinese Dinners in our house. Beef and Broccoli, Orange Chicken, General Tso (a Chinese American dish), the list goes on and on. Why frozen Chinese dinners? For one thing, I can cook up several different types of food all on one sheet pan. I line the pan with foil, building dividers into the foil liners to separate the different sauces. Another reason for the frozen dinner is convenience. We love Chinese food, but there’s a great deal of work involved when cooking from scratch. Still, the frozen route was getting old, and processed foods aren’t exactly on my heart-friendly radar. It was time to do a little Chinese cooking from Scratch cooking.

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Caramel Honey Baked Chicken Legs

In my pantry are jars of honey, all locally made from various blossoms. There’s the usual clover honey and orange blossom and sage and wild flower and a whole host of other honeys. Not far from where we live is a Honey Bee Farm, Honeydale Farms. They are a small vendor, supplying raw honey to the central valley and San Francisco Bay Area. The honey is in bottles sealed with a cork much like the way honey was bottled in the 1800s. Whenever we go to country fairs or harvest festivals, I always look for their booth and stock up. These bottles make great gifts, too. Two of my favorites are the Orange Blossom and the Sage variety.

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Chinese Chicken Four Ways

My Dad’s 86th birthday is coming up. Dad has a traditional birthday dinner – Chinese. We usually get take out since my sister’s children do not eat Chinese. That’s too bad, because we have a great restaurant near our house, and there’s also a great restaurant near the farm. But it’s gotta be take out. That got me to thinking . . .

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Slow-Cooker Asian Inspired Orange-Walnut Chicken

Just when you thought we were putting the crock pot away, out comes another great recipe. I could not resist yet another Asian Inspired Chicken Dish. I don’t know about you, but it seems I always have plenty of nuts to work with during the holidays. But enough about my guys, let’s get to cooking!

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Crock Pot Teriyaki Chicken with Teriyaki Glaze

It seems like we have been doing a lot of Chinese Chicken in the crock pot that has you finish the sauce (or in this case the glaze) in a pan on the stove-top. Let’s face it, folks, most of the time crock pots render a lot of liquid. Now in the case of this Teriyaki Chicken, there wasn’t a whole lot of “sauce” left in the pot. What sauce was left was dark – and I do me dark – in color. At first I thought “oh no, it’s going to taste burnt”. Much to my delight, it was just a very dark, very rich sauce that only required a little thickening to transform into a deep, rich glaze.

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An Awesome Orange Chicken Starts with a Package

Yep, you read the title correctly. An Awesome Orange Chicken can come from a package. Do you like Chinese food? Do you like spicy orange chicken? We’ve all seen those packages of Orange Chicken in the frozen section of our local grocery stores. You’ve got the hankering for Chinese food and you don’t want take out, so you grab one of those pre-packaged frozen bags. You get it home, bake it up in the oven and toss with the sauce that came in the bag. But it’s not what you expected. There wasn’t enough sauce. The intense orange flavor was lacking and it just didn’t hit the spot. So you decide that the packaged Chinese Chicken just isn’t worth the money.

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Lemon Chicken Stir-Fry with Ramen Noodles

A family that cooks together, stays together. Okay, maybe not, but it sounds reasonable. Kiddo and I have spent enough time in the kitchen together to have that rhythm – almost like a dance, each knowing the other’s style, steps and timing. As for Hubby, we do well together when I prep and he grills. In the kitchen, my Master Griller becomes all-thumbs – and to equate it to dancing, it’s more like a stomp. Hubby tends to want to clean before we are ready to clean. For example, I’ll chop a veggie, place it in the pan, leaving the chopping board and knife on the counter. When I reach for it again, he’s already washed, dried and put it all away. (After a lifetime of marriage, you would think he understood – on counter, going to use again – in sink, okay to wash).

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