Sweet and Sour Chicken

I thought this was pretty good and Mark said it was the best sweet and sour chicken he has ever had, but.....he doesn't really care for sweet and sour chicken. Who knew! Luke seemed to like it, but Kailyn wasn't a huge fan. It was a good change for us tex-mex folk. I served the chicken over white rice and broccoli for a side. I found this recipe on On My Menu.

Ingredients:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut chicken into chunks and then season with salt and pepper. Dip chicken in cornstarch and then egg before frying in oil. Cook until lightly brown on outside, not thoroughly cooked. Then place in baking dish, cover with sauce (see below) and bake at 325 degrees for 1 hour. Flip chicken every 15 mintues.

Sauce:
¾ cup sugar (i will use a little less next time, i thought it was too sweet)
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

To make extra sauce make another batch like about and bring to boil on stovetop. Stir constantly while simmering on for about 6 minutes.

Jill

Cavatelli alla Norma

I also like to call this, "The A and J Pasta Perfection"! Yes, Ashley and I made homemade pasta and sauce and it was awesome! We had so much fun while the kids ran circles around the Turner's house, the guys sat on the couch, and we laughed in the kitchen. Perfect evening! I'm looking forward to making this again soon. Ashley saw this recipe on the Today show.

For Pasta -
Ingredients:
2 cups unbleached all purpose flour

1/2 cup fine semolina flour

1 tsp salt

3/4 cup warm water

Directions:

Place the two types of flour and salt together on a wooden board, make a well and slowly add water while mixing with a fork. Knead the dough on lightly floured surface for about 5-8 minutes until smooth and elastic. Line two jelly roll pans with lightly floured cloths. Cut dough into 8 pieces. Work with on piece of dough at a time and keep the remaining dough under an inverted bowl. Roll each piece into a 1/2 inch thick rope then cut into 1/2 inch pieces. We then just formed our pasta by flattening slightly with our thumb. Let pasta dry in jelly roll pans while preparing the remaining pasta and sauce.

The Sauce:

Ingredients:

Coarse salt and ground pepper
4 tablespoons olive oil
4 garlic cloves, crushed and sliced
1/4 teaspoon crushed red pepper
1 large eggplant, cut into 3/4-inch chunks
1 large can of crushed San Marzano tomatoes
1/2 cup torn fresh basil, plus more for garnish
3/4 cup chopped smoked mozzarella
2 tbsps of pecorino romano, grated (optional)

Directions:

Salt eggplant and let drain.
Cook pasta in a large pot of salted water until al dente. Drain pasta; return to pot.
Heat oil in a large skillet over medium heat. Add garlic and crushed red pepper; cook for a few minutes.
Add eggplant to skillet and cook until eggplant is golden and begins to release juices, about 5 minutes. Remove eggplant with slotted spoon and place on paper towel.
Add can of tomatoes and cook, stirring, until softened, about 5 minutes. Add half of basil, let simmer for 15 minutes.
Toss sauce and basil with pasta. Top each serving with smoked mozzarella and garnish with more basil.

Jill

Rachel's Favorite Summer Slush

1 large container frozen fresh strawberries
3 bananas
3 1/2 cups sugar
Blend together well
Add:
6 oz frozen lemonade
6 oz frozen orange juice
2 small packages cherry Kool Aid (unsweentened)
4 quarts water

Mix together well and freeze. To serve: Add 1 quart 7-up. Can make 1/2 of the recipe, if desired. Spoon slush in glasses and add 7-up.

Sarah Bitzer gave me this recipe years ago and it is also in the LSM cookbook.
I made it for Allison's valentine party at school and it was a hit.