Mandarin Chicken Recipe

Ingredients
1 whole boneless skinless chicken breast, cut into 4 equal pieces ( 1lb)
vegetable oil cooking spray
2/3 cup sugar ( or less, according to taste)
1/4 cup soy sauce
1 tablespoon lemon juice
1 tablespoon vegetable oil
1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1/4 cup water
4 teaspoons cornstarch
Directions
Spray chicken breasts with vegetable oil spray.
Grill chicken breasts 4-6 minutes per side or until done (chicken should be brown in spots).
Chop chicken into bite size pieces, set aside.
Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan.
Heat over medium until sugar is dissolved, stirring often.
Bring to boil.
Combine cornstarch and water.
Add to sauce pan, stirring often.
Reduce heat and simmer 4-6 minutes or until sauce thickens.
Pour chicken into a large frying pan over medium heat.
Heat until chicken sizzles, then reduce heat and pour sauce over the chicken.
Heat through.

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Cold Pizza Dip

2 packages (8 ounces each) cream cheese, softened

1 can (8 ounces) pizza sauce

1 jar (4-1/2 ounces) sliced mushrooms, drained

1/4 pound shaved deli ham, chopped

1 can (2-1/4 ounces) sliced ripe olives, drained

25 slices pepperoni, quartered

3 green onions, chopped

1/3 cup chopped green pepper

2 cups (8 ounces) finely shredded mozzarella cheese

Directions

Spread cream cheese onto a 14-in. pizza pan. Spread pizza sauce to within 1/2 in. of edges. Sprinkle with the mushrooms, ham, olives, pepperoni, onions, green pepper and cheese. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.

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Homemade Moscato Wine Reduction

I had some leftover wine (I'm a rookie drinker) from Easter that had been opened that was no longer nice 

to drink, so I boiled it to reduce it to a syrup that is thick like honey. The syrup went to an amber colour 

due to the sugar content, which added a nice caramel flavour. Moro is an Italian brand that does a 

moscato glaze, which is very similar but has thickeners and such.

I'm going to use the reduction mostly for salad dressings (straight or with olive oil) or to add depth of 

flavor to dishes such as stuffed chicken, pasta sauces, etc.

I'm going to try this with red wine next time - it would make an amazing addition to brown casseroles, 

beef dishes and bolognese sauces.

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Poultry Rub

Poultry Rub

1/2 cup (125 ml) smoked paprika
1/2 cup (125 ml) brown sugar
2 tsp (10 ml) garlic powder
2 TBS (30 ml) chili powder
2 TBS (30 ml) salt
2 tsp (10 ml) onion powder
2 tsp (10 ml) dry mustard
2 tsp (10 ml) thyme
2 tsp (10 ml) black pepper
2 tsp (10 ml) coriander
1 tsp ( 5 ml) cumin
2 tsp (10 ml) ground sage
1 tsp ( 5 ml) rosemary
1/2 tsp (2.5 ml) cinnamon
1 tsp (5 ml) ground clove
1/2 tsp (2.5 ml) cayenne

Whisk everything together and store in an airtight container at least 
overnight before using to give the flavors time to blend.

Rub the bird generously inside and out and cook according to your favorite method 

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Kansas City rib rub

Kansas City rib rub

Ingredients:

1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper (restaurant grind)
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
1 teaspoon cumin (optional)

Whisk everything together and rub generously over ribs or pork butt. Let rest for 15-30 minutes in a cooler 

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Homemade Ranch Salad Dressing

Homemade Ranch Salad Dressing
Yield: about 1 1/2 cups

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk or regular milk
3/4 teaspoon dried dill weed
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon fine sea salt
1/8 teaspoon finely cracked pepper
freshly squeezed lemon juice to taste, approximately 1-3 teaspoons, adjust to taste

Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator before serving. Enjoy!

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Tex Mex White Cheese Dip Sauce

Tex Mex White Cheese Dip Sauce

Ingredients:

1 pound white American cheese, cubed
1/2 cup Milk, or as needed
1 tablespoon Butter
2 (4 ounce) cans chopped Green Chilies
2 teaspoons Cumin
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
Cayenne Pepper to taste

Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through, and serve immediately.

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