Sunday, July 11, 2010

Chicken Lo Mein

I found this recipe on the Pioneer Womans site, Tasty kitchen. I didn't get a picture when I made it a while ago, but I really liked it! It was a great leftover for lunch too! I didn't use as much cabbage mix, simply because I bought 1 bag and it wasn't exactly 3 cups. It was fine for me though! I will use less chicken next time, I like more noodles than chicken in my pasta!

Chicken Lo Mein

  • 1 pound Boneless Chicken Breasts
  • 2 Tablespoons Soy Sauce
  • 1 teaspoon Ground Ginger
  • 2 teaspoons Corn Starch
  • 3 teaspoons White Sugar
  • 8 ounces, weight Thin Spaghetti
  • 4 Tablespoons Peanut Oil, Divided Use
  • 3 cups Bagged Cabbage Mix
  • 2 whole Green Onions, Sliced

Preparation Instructions
Remove all fat from chicken breasts, and fillet them if they are very thick. Cut each breast into equally sized small cubes and place in a large bowl.
In a small, separate bowl, mix together the soy sauce, ginger, sugar and cornstarch until fully blended. Pour this over the chicken, stir well to combine and allow to marinate in the refrigerator for up to an hour.
When the chicken is marinated, remove it from the refrigerator and place to the side.
In a large stock pot, bring 2 quarts of well salted water to a boil. Break the spaghetti in half and place into the boiling water, stirring often to prevent it sticking together.
You can use a wok if you have one, or do like I did and use a large and deep non-stick frying pan. Set the temperature on the stove to high, and heat up 2 Tablespoons of peanut oil.
Dump in the chicken and immediately being stir frying it and moving it around constantly. It should get browned, but not overdone. Once done, remove it to a plate, cover and set it to the side to keep warm.
Once the pasta is cooked to al dente, immediately drain it and rinse well under cool water. Drain and place to the side.
Add the other 2 Tablespoons of peanut oil to the hot pan and pour in the shredded cabbage and the sliced green onion. Again, moving constantly, sauté until the cabbage softens and browns slightly. Once this is achieved, add the chicken and the drained spaghetti back to the pan and toss until heated through and evenly coated.
Immediately place in a serving platter and enjoy with some sweet and sour sauce or additional soy sauce.

Saturday, July 10, 2010

Easy White Cake/Cupcakes

This is probably one of the yummiest white cake recipes I have found. I saw this on They turned out super moist and had great flavor.
I made these in May (just getting around to post) and then again for the 4th of July. We layered the batter in red, white and blue!

Easy White Cake (our best bites)
  • 1 box white cake mix(or yellow)
  • 1 cup flour
  • 1 cup sugar
  • 3/4 tsp salt
  • 4 egg whites
  • 1 1/3 cups water
  • 2 tbsp oil
  • 1 cup sour cream
  • 1 tsp vanilla extract (use clear vanilla if you want a pure white cake)
  • 1 tsp almond extract

Mix all dry ingredients with a whisk, then add wet ingredients. Beat for 2 minutes until fluffy.

For cake: Pour into greased, floured pans (fills two 8 or 9" rounds) and bake according to cake pkg. directions.

(Tip: When cakes come out, cool for 5 minutes on wire rack, then cover with 2 sheets of plastic wrap ( in a + sign), turn them out and wrap the plastic around them. Allow to cool all wrapped up (keeps the moisture from evaporating out) then pop into the freezer on a cutting board to keep them flat. Once they are frozen, they are super easy to frost and defrost in about 30 minutes.)

For cupcakes: Fill paperliners about 3/4 full and bake according to pkg. directions. Makes 36 cupcakes.