Cashew Chicken

Ingredients:

8 chicken breasts cubed

1/4 c cooking sherry 

1/2 c low sodium soy sauce (*divided)

1 cup oil

2-3 tsp red pepper flakes (depending on how spicy you want it, a little goes a long way)

12 green onions, sliced diagonally

2 TBS garlic

2 cup cashews, unsalted

toasted sesame seeds 

sauce:

1 c soy sauce

1/4 c cornstarch

1/4 c sugar

3 TBS white vinegar

Directions:

Combine 1/4 cup soy sauce with the cooking sherry in medium sized bowl. Cut chicken into bite-sized pieces, put chicken pieces in soy/sherry mixture. Let sit while you prepare the other ingredients.

In a small bowl, whisk 1 c soy sauce, 1/4 c corn starch, 1/4 c sugar, and 3 TBS vinegar. Set aside. Slice the green onions, and measure out the red pepper flakes and minced garlic. 

Drain chicken in strainer to get the marinade off as much a possible. Heat oil in a wok over high heat.  Add red pepper flakes to oil,stir a couple times. Add chicken all at once, let sit for a minute or two till golden,then turn chicken. Add garlic to chicken. Cook chicken till golden on all sides and cooked through. drain oil if there is still an excessive amount. Add cashews. Move wok off hot stove and immediately pour in sauce while constantly turning chicken over to cover everything in sauce. Sauce should thicken quite a bit, if you want it thicker put it back on medium heat for about 5-10 seconds, and stir, stir, stir. Sprinkle toasted sesame seeds and add sliced green onions. Serve over Rice, or I grated up some cauliflower and ate it on that and it was yummy. ENJOY! (This makes enough for about 10-12 people)

Here's the recipe if you're looking for 2-4 people:

2 chicken breasts  cubed

1 tbsp cooking sherry* 

2 tbsp low sodium soy sauce

¼ cup oil

1/2-1 tsp red pepper flakes (depending on how spicy you want it, a little goes a long way)

3 green onions, sliced diagonally

2 cloves garlic, minced (about 1 tsp of jarred minced garlic)

1/2 cup cashews, unsalted

toasted sesame seeds 

sauce:

4 tbsp soy sauce

1 1/2 tbsp cornstarch

4 tsp sugar

2 tsp white vinegar

Combine 1 tablespoon soy sauce with the cooking sherry* in medium sized bowl. Cut chicken into bite-sized pieces, put chicken pieces in soy/sherry mixture. Let sit while you prepare the other ingredients.

In a small bowl, whisk 4 tablespoons soy sauce, 1 1/2 tbsp corn starch, 4 tsp sugar, and 2 tsp vinegar. Set aside. Slice the green onions, and measure out the red pepper flakes and minced garlic. 

Drain chicken in strainer to get the marinade off as much a possible. Heat oil in a wok over high heat.  Add red pepper flakes to oil,stir a couple times. Add chicken all at once, let sit for a minute or two till golden,then turn chicken. Add garlic to chicken. Cook chicken till golden on all sides and cooked through. drain oil if there is still an excessive amount. Add cashews. Move wok off hot stove and immediately pour in sauce while constantly turning chicken over to cover everything in sauce. Sauce should thicken quite a bit, if you want it thicker put it back on medium heat for about 5-10 seconds, and stir, stir, stir. Sprinkle toasted sesame seeds and add sliced green onions. Serve over Rice. ENJOY!

Chick-Fil-A Copycat Sauce

Do you like Chick-Fil-A??? I do! And I LOVE the sauce! This is a SUPER easy copycat recipe!

Ingredients:

2 Cups Kens Honey Mustard

1/4 Cup KC Masterpiece BBQ Sauce

Directions:

Stir ingredients together and enjoy with some fried chicken, chicken nuggets, chicken salad, or on a chicken sandwich!!!

Pulled Pork

This was a new recipe I tried and really liked!

Ingredients:
1 tsp vegetable oil
1 (4-5 pound) pork shoulder roast
1 cup BBQ sauce
1/2 cup apple cider vinegar
1/2 c chicken broth
1/4 c light brown sugar
1 TBS ground mustard
1 TBS Worcestershire sauce
1 TBS chili powder
1 large onion chopped
1 Red Bell Pepper Chopped
1 Green Bell Pepper Chopped
1 Yellow Bell Pepper Chopped
2 tsp garlic powder
1 1/2 tsp dried thyme
12 hamburger buns

Directions:
Pour the vegetable oil into the bottom of the slow cooker. Place the pork roast into the slow cooker; pour in the BBQ sauce, apple cider vinegar, chicken broth, light brown sugar, ground mustard, Worcestershire sauce, chili powder, onion, Red Bell Pepper, Green Bell Pepper, Yellow Bell Pepper, garlic powder, and thyme. Cover and cook on High for 5-6 hours (or on low for 8-9 hours) until the roast shreds easily with a fork.
Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
Spoon pork into the buns (optionally you can butter the buns and toast them before adding the meat).
Enjoy!

Broccoli and Cheese Brunch Casserole

Ingredients:
8 oz ground sausage
1 1/4 cup (about 10 oz pkg) chopped broccoli (thawed and drained if from a package)
1 1/2 cups shredded Cheddar cheese, divided
1 cup ricotta cheese
8 eggs, lightly beaten
1/4 cup milk
1 tsp ground black pepper
1/2 tsp salt
1 roma (plum) tomato, thinly sliced (or diced), these are optional!

Directions:
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Preheat oven to 350°F. Lightly grease a 7x11" baking dish.
In a bowl, mix cooked sausage, broccoli, and 1/2 cup Cheddar cheese. In a separate bowl, mix 1/2 cup cheddar cheese, ricotta cheese, eggs, milk, pepper, and salt. Spoon the sausage mixture into the prepared baking dish. Spread the Cheddar and ricotta mixture over the sausage mixture. Sprinkle with the remaining cheddar cheese. Arrange tomato slices on top.
Cover with aluminum foil, and bake 30 minutes in the preheated oven. Uncover, and bake for an additional 15 minutes. Let stand for 10 minutes before serving.

This feeds about 8-10 people.