aka CrackBark... because you can't stop after you start
1 sleeve saltine crackers
2 sticks butter
1 cup brown sugar
12 oz package milk chocolate chips
1 cup chopped pecans
Preheat oven to 350 degrees.
Line a rimmed cookie sheet with foil, turning up edges. Spray with Pam. Line cookie sheet with saltines.
In a small pot melt butter and stir in brown sugar. Bring to a boil while stirring. Cook around 5 minutes until the sugar and butter are incorporated into each other and boiling. Pour over saltines and spread with spatula. Put in oven for 12 minutes.
Once out of oven pour package of chocolate chips over saltine mixture. Let sit for 3-5 minutes or until melted. Spread chocolate with spatula. Pour pecans on top and lightly press into chocolate.
Put bark into refrigerator for at least 1 hour. Break into small pieces. I like to keep mine cool in the fridge.
Monday, February 14, 2011
Thursday, February 3, 2011
Chicken Peanut and Red Pepper Thai Stir-Fry
3 3/4 teaspoons cornstarch, divided
2 Tbs low-sodium soy sauce, divided
2 tsp dry sherry
1 tsp rice vinegar
s3/4 tsp sugar
1/2 tsp hot pepper sauce
1 pound chicken breast tenders, cut lengthwise into thin strips
1/2 cup coarsely chopped peanuts (or cashews)
2 Tbs canola oil
2 cups julienne-cut red bell pepper (about 1 large)
1 tsp minced garlic
1/2 tsp minced peeled fresh ginger
3 Tbs thinly slice green onion
For Rice:
jasmine rice, enough to make 4-6 servings
1 small can water chestnuts
crushed red pepper flakes
S&P
Combine 1 tsp cornstarch, 1 Tbs soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.
Combine remaining 2 3/4 tsp cornstarch, remaining 1 Tbs soy sauce, and chicken in medium bowl; toss well to coat.
Cook 4-6 cups of jasmine rice according to directions. Combine cooked rice with 2+ Tbs drained chopped water chestnuts, 1/2 tsp crushed red pepper, some of the scallions, 1/4 tsp salt and 1/4 tsp freshly ground black pepper.
Heat a large nonstick skillet over medium-high heat. Add peanuts to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan.
Add oil to pan, swirling to coat. Add chicken mixture to pan; saute 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; saute 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with peanuts and green onions.
Yield: 4 servings. I double recipe for the two of us to have leftovers.
From: Cooking Light April 2009.
2 Tbs low-sodium soy sauce, divided
2 tsp dry sherry
1 tsp rice vinegar
s3/4 tsp sugar
1/2 tsp hot pepper sauce
1 pound chicken breast tenders, cut lengthwise into thin strips
1/2 cup coarsely chopped peanuts (or cashews)
2 Tbs canola oil
2 cups julienne-cut red bell pepper (about 1 large)
1 tsp minced garlic
1/2 tsp minced peeled fresh ginger
3 Tbs thinly slice green onion
For Rice:
jasmine rice, enough to make 4-6 servings
1 small can water chestnuts
crushed red pepper flakes
S&P
Combine 1 tsp cornstarch, 1 Tbs soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.
Combine remaining 2 3/4 tsp cornstarch, remaining 1 Tbs soy sauce, and chicken in medium bowl; toss well to coat.
Cook 4-6 cups of jasmine rice according to directions. Combine cooked rice with 2+ Tbs drained chopped water chestnuts, 1/2 tsp crushed red pepper, some of the scallions, 1/4 tsp salt and 1/4 tsp freshly ground black pepper.
Heat a large nonstick skillet over medium-high heat. Add peanuts to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan.
Add oil to pan, swirling to coat. Add chicken mixture to pan; saute 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; saute 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with peanuts and green onions.
Yield: 4 servings. I double recipe for the two of us to have leftovers.
From: Cooking Light April 2009.
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