- 1/2 cup butter, melted
- 2 cups graham cracker crumbs (32 squares)
- 2 symphony bars, crumbled
- 1 roll refrigerated chocolate chip cookie dough
- 1 12-oz bag chocolate chips
- 1 14-oz can sweetened condensed milk
- 1 tbsp butter
- 1 tsp vanilla extract
Tuesday, August 30, 2011
Monday, August 29, 2011
- 1 lb asparagus, trimmed and cut into 2" pieces
- 6 oz uncooked pasta
- 1 tbsp extra virgin olive oil
- 3 cloves garlic, crushed
- salt, to taste
- ground black pepper, to taste
- 1 large egg yolk
- 1/4 cup grated Parmesan cheese
Thursday, August 25, 2011
I was able to visit two of my best college friends in Houston over our "summer break." Elisa and I made this wonderful dish one night while I was there, so of course I had to come back to school and share it with Amy. We have made a couple stir-fry dishes in the past, but this one is definitely our favorite. The edamame and cashews make for delicious, unique ingredients. You can feed more people with this dish by serving it over rice as well.
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 3 tbsp. almond butter (we used peanut butter)
- 1 tbsp. grated, fresh ginger
- 2 tsp. honey
- 1 tsp. dried mustard
- 1 tbsp. safflower oil, divided (we used olive oil)
- 2 chicken breasts
- 3 garlic cloves, minced
- 1 red pepper, cut into one inch chunks
- 2/3 cup cashews (we used unsalted halves)
- 1 cup frozen, shelled edamame, thawed
- 4 green onions, cut into small pieces
Whisk together soy sauce, peanut butter, ginger, honey, dry mustard, and chicken broth. Mix well and set aside.
In a skillet on medium-high heat, heat 1/2 tbsp. of olive oil. Cook the chicken and garlic until the chicken is cooked through. Then remove chicken from skillet and cut into bite size pieces.
In the same skillet, heat another 1/2 tbsp. of olive oil. Add the red pepper, cashews, and edamame and cook for 3 minutes. Then add in the chicken, onion, and sauce and bring to a boil on medium-high heat. Once at a boil, reduce to medium-low heat and cook for another 2 minutes. The sauce should thicken, and it's ready to serve!
Yield: 3 servings
Wednesday, August 24, 2011
During our three week summer vacation, I copied down many of my favorite family recipes. One of which is my mom's famous barbeque chicken. All you have to do is prepare the homemade barbeque sauce, then bake the chicken for an hour. The chicken is so moist and tender and the sauce delicious- better than any barbeque sauce you can buy!
- 1 tbsp. butter
- 1/4 cup ketchup
- 1/8 cup water
- 1/4 onion, chopped
- 1/2 tbsp. sugar
- 1/2 tbsp. vinegar
- 1/2 tbsp. worcestershire sauce
- 1/2 tsp. salt
- 1/4 tsp. chili powder
- 1/8 tsp. pepper
- 2 chicken breasts
Preheat oven to 350 degrees F.
Melt the butter in a saucepan, then add the rest of the ingredients. Mix well and bring to a boil. Once at a boil, reduce heat to low and let the sauce simmer for 15 minutes.
Place the uncooked chicken in a greased baking dish. Pour the sauce over the chicken and cover the dish with foil. Bake for approx. 1 hour.
Yield: 2 servings
Monday, August 22, 2011
- 2 tsp. wasabi powder
- 2 large cucumbers, peeled and sliced thinly
- 2 tbsp. rice wine vinegar
- 2 tsp. sugar
- 1 tsp. sesame oil
- salt and pepper, to taste
- 2 scallions, chopped
- 1 tbsp. toasted sesame seeds