Dorit’s Avocado Dressing

2 avocados

Juice of 2 lemons

2 tsp avocado oil

water

cukes, mixed greens

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Kung Pao-ish Chicken

  • 1 T. Soy sauce
  • 3 T. Wine
  • 1 T. Rice vinegar
  • pinch sugar
  • 1 t. Sesame oil
  • 1 whole boneless skinless chicken breast (about 1.5 pounds)
  • 1 1/2 T. Vegetable oil
  • 1 cup dry-roasted peanuts
  • 3 whole scallions, thinly sliced
  • red pepper flakes
  • 2 minced garlic cloves
  • 1 T. Cornstarch
  1. Whisk together soy, wine, vinegar sugar and sesame oil.
  2. Dice chicken and add to marinade.  Let sit in marinade, while you prepare other ingredients, having ready to add to pan. (Peanuts; scallions; red pepper flakes; garlic)
  3. Add oil to pan or wok.
  4. Lightly fry peanuts for about 1 minute. Remove from pan.
  5. Add garlic and red pepper flakes. Stir-fry for about 20 seconds.  Don’t burn garlic.
  6. Take chicken out of marinade. Toss in cornstarch.  Fry until cooked through.
  7. Return peanuts to pan and add sliced onions. Mix thoroughly and serve immediately with rice or pasta.

I also drizzle a bit of roasted sesame oil over before serving. Not much; just enough to give it a hint.

Cream Cheese Frosting (MS)

  • 1 stick unsalted butter, softened
  • 4 ounces cream cheese, room temp
  • 5 cups conf. Sugar
  • 1/4 t. Salt
  • 1/4 c. Milk
  • 1/2 t. Vanilla extract
  1. Beat together butter and cream cheese on med hi about 1 min.
  2. Reduce speed to medium; add conf. Sugar 1 cup at a time, beating well after each addition.
  3. Add salt, milk and vanilla and beat until fluffy (about 3 min)

Will keep up to a week, if kept air-tight in fridge. If refrigerated, Bring back to room temp, then beat on low until smooth.

Simple Layer Cake (original from Queen Martha)

  • 1 stick unsalted butter (softened)
  • 2 cups AP flour
  • 1 T baking powder
  • 1/2 t. Salt
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 cup milk
  • 1 t. Vanilla extract
  1. Preheat oven to 350
  2. butter 2 8-inch round pans and line bottom with parchment.
  3. Whisk together dry ingredients.
  4. Beat butter and sugar @ medium 1 – 2 minutes.
  5. Add eggs, beating well after each is added. Scrape down sides after adding.
  6. reduce mixer to low, and add dry mixture, beating until combine
  7. Add vanilla to milk, then milk mixture to other u till just combined
  8. divide batter between pans and bake until golden (about 30-35 minutes) and a toothpick inserted into centers comes clean.
  9. Let cool in pans on wire racks 15 minutes. Turn onto racks to cool completely

Add favorite frosting

Chase’s BBQ Chicken and Cheddar Sandwiches

Chase’s BBQ chicken sandwiches.

  • 4 slices bacon
  • 2 boneless, skinless chicken breasts, cut into 1 inch pieces
  • salt and pepper
  • 1 cup BBQ sauce, your choice
  • 1 minced chipotle chile in adobo OR 1 tsp ch jalapeño OR cayenne to taste
  • about 1/4 cup water
  • 4 deli rolls, cut in half
  • jack or cheddar cheese
  1. Fry bacon until crisp. Remove to paper towel
  2. Retain 1 T. Bacon grease
  3. Pat chicken dry, cut into 1-inch cubes. Season with salt and pepper. Cook until browned on one side. Flip chicken and finish cooking a couple of minutes.
  4. Add BBQ sauce, chipotle (or substitute) and water.
  5. Heat oven to 400
  6. Cover chicken, reduce heat to medium and simmer until chicken is cooked through and sauce is slightly thickened. Check taste of sauce to see if additional heat is needed. If so, add sprinkle of cayenne.
  7. Arrange rolls on baking sheet, cut side up. Divide chicken among bottom halves of rolls. Top with cheese.
  8. Baken open-faced sandwiches until golden brown, or cheese melts. Top with toasted top.
  9. mmmmmmmmmm