Top Favorite Recipes for 2010

One of last year's goals was to try out a minimum of 12 new recipes. There were some real losers such as the Chocolate Turtle Cheesecake mentioned in an earlier post. Emily says that it doesn't even deserve a one half star rating. But others were keepers. Here are my three favorite new recipes for your dining enjoyment. Because I'm generous like that. Enjoy!

Sweet and Sour Chicken

Adapted from Mel's Kitchen Cafe
This recipe is pure dining enjoyment. It's a little bit of heaven here on earth. If you are a sweet and sour fan like our family, you MUST try this recipe. It's that good!

*Serves 4-6

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

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Vegetables and fruit:
3 large carrots, sliced
2 stalks celery, diagonally sliced
1/2 medium onion, coarsely chopped
1 can of pineapple, drained well

Bake chicken for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Last 15 minutes of cooking time, add the vegetables and pineapple. Serve over rice.

Broccoli Cheese Bacon Stuffed Potatoes

From Parade Magazine

Wow, that's a mouthful of a title, but it describes this recipe PERFECTLY! I have made this recipe at least a half dozen times in 2010 and it's on the docket for dinner next week. This is perfect for a main course with a salad and fruit on the side. This recipe always brings happy memories because shortly after eating it the first time, I got the BEST birthday surprise EVER! Less than an hour later my darling daughters (and their significant others) showed up from Utah. Maybe that's why I'm such a fan.

4 large russet poatoes
4 T. butter
3/4 c. cottage cheese or 1/2 c. sour cream (I like it better with the cottage cheese.)
6 oz. shredded cheddar cheese
8 strips cooked bacon, crumbled
1 1/2 c. cooked, chopped broccoli
salt and pepper to taste

1. Preheat the oven to 400 degrees. Prick the potatoes with a knife and bake them on a foil-lined baking sheet until tender; about an hour. Remove potatoes from oven.

2. Cut off and discard (or munch) the top quarter of each potato. Scoop out the flesh and mash it with the butter, cottage cheese or sour cream, and cheddar cheese. Stir in the bacon and broccoli and pile the stuffing back into the potato skins.

3. Bake another 20 to 30 minutes; or until browned and piping hot.

Broccoli and Chicken Casserole

Several years ago, my family compiled a family cookbook. I finally tried my sister Karen's delightful recipe. She calls it simply, Broccoli Casserole, but I've added chicken to the title to help describe it in all it's glorious goodness. I need to make this casserole again soon! It is a dreamy delight and perfect served over rice.

2 BIG bunches of broccoli, cut up quite chunky. (According to my sister Karen, the broccoli is the BEST part! Some members of my immediate family might disagree, but I think it is quite good, too.)
2 cans of cream of chicken soup (fat free works well for this recipe.)
1/2 c. low fat mayo. (OK, if you must use the full fat variety, that will work, too. But only use mayo. Do not substitute with Miracle Whip.)
1 tsp. lemon juice
1/4 tsp. curry (the secret ingredient)
1/2 c. shredded cheddar cheese
1 c. Bread croutons. (Karen says to make these croutons, take the thick "Texas Bread" and toast in a toaster or broil them briefly in the oven. Cut the toast into 1" cubes. Saute the cubes in 2 T. butter. Delicious!) (OK, Karen says she lied! The broccoli isn't the BEST part, but the croutons are. She usually doubles the amount of croutons she uses--it's that good. I agree that it is the BEST part!)

1. Cook broccoli slightly (half cooked) Line the broccoli at the bottom of a 9 x 13 baking dish.

2. Cook chicken and cube into chunks. Put on top of the broccoli.

3. Combine soups, mayo, curry, and lemon juice. Spoon over top of chicken. Sprinkle with cheese.

4. Place croutons on top.

5. Cover with aluminum foil and bake 20 minutes at 350 degrees. Uncover and continue baking another 10 minutes.

There you go! Three meals that should please your taste buds!