Thursday, May 18, 2017

Real Homemade Soft Pretzels

At the many baseball games we have gone to this spring...my kids spend most of their money on snacks including pretzels.  So one day I decided we should just make them at home for a after-school snack.  They were in LOVE with these pretzels!  I made some with salt and some with cinnamon sugar.  I found the recipe HERE.  They are time consuming but not hard to make.  My boys loved helping me shape them, boil them and of course eat them!



INGREDIENTS:

1 TBS yeast
1 TBS sugar
2 cups warm water
1 cup flour
4 cups flour, mixed with
1 TBS salt, more flour if needed
1 egg
1 TBS water
coarse salt

DIRECTIONS:

1. In a large bowl, stir yeast, sugar and warm water.  Let rest until yeast is dissolved and is a little foamy.

2.  Stir in 1 cup flour.  Then add rest of flour mixed with the 1 TBS of salt.

3.  Knead on a lightly floured surface until smooth.  Place in a oiled bowl, rolling around until all oiled.  Cover and let rise until doubled in size.

4.  Remove and knead again just a little bit, gently.  Cut into 16 pieces, roll each piece into 14" ropes, shape into pretzels and place on a greased cookie sheet.

5.  Cover and let rise 15 minutes.

6.  Drop each one or 2 at a time into a small pot of boiling water, boiling each 1 minute, and replace back onto greased cookie sheet.

7.  Brush each with eggwash (1 egg beaten with 1 TBS water), sprinkle with coarse salt.  Bake in preheated 450 degree oven for 12-15 minutes.

Monday, May 15, 2017

Country gravy

Here is simple country gravy recipe...which is a must on Saturday morning at our house!  I found the recipe HERE on Betty Crocker website. 

Ingredients:
1 TBS vegetable oil
2 TBS flour
1 cup milk
1/4 tsp salt
1/4 tsp pepper
Sausage


Directions:


  • 1
    After removing cooked meat from skillet or pan, add oil to drippings in skillet. Stir in flour, scraping up brown particles. Cook over medium-high heat 2 to 3 minutes, stirring constantly, until mixture is light golden brown.
  • 2
    Stir in milk. Heat over medium-high heat, stirring constantly, until mixture is boiling and thickened. If gravy is too thick, stir in more milk, 1 tablespoon at a time, until desired consistency. Stir in salt and pepper.  Add sausage.

Chicken Parmigiana

This is simply delicious recipe by Pionner Woman. I've made this a few times already and love it! HERE is the recipe.

TPW_4583

INGREDIENTS:
  • 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
  • 1/2 cup All-purpose Flour
  •  Salt And Pepper, to taste
  • 1/2 cup Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Medium Onion, Chopped
  • 4 cloves Garlic, Minced
  • 3/4 cups Wine (white Or Red Is Fine)
  • 3 cans (14.5 Oz.) Crushed Tomatoes
  • 2 Tablespoons Sugar
  • 1/4 cube Chopped Fresh Parsley
  • 1 cup Freshly Grated Parmesan Cheese
  • 1 pound Thin Linguine
DIRECTIONS:

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

Friday, May 12, 2017

Marshmallow Caramel Corn

Ingredients:

1 16 oz bag mini marshmallows
1 cup butter
2 cups brown sugar
1 cup popcorn kernels

Pop all the popcorn kernels. Meanwhile melt over medium heat brown sugar and butter. Once it is melted, stir in marshmallows. Pour over popcorn. Stir and salt lightly.

Tuesday, January 24, 2017

Shepards Pie

I made this Shephards Pie tonight.  Recipe can be found HERE with lots of pictures.  Hopefully the kids will eat it.  It looks yummy!

Ingredients
·         Instant mashed potatoes for top of casserole (I cheat and make it quick using instant potatoes - it called for real mashed potatoes.  Nope...takes too long, but go ahead if you have time!
·         4 Tablespoons butter
·         1 medium onion, chopped (about 1 1/2 cups)
·         1-2 cups vegetables—diced carrots, corn, peas
·         1 1/2 lbs ground round beef
·         1/2 cup beef broth
·         1 teaspoon Worcestershire sauce
·         Salt, pepper, other seasonings of choice

Melt 4 TBS of butter in large sauté pan.  Add chopped onions and cook until, about 6 to 10 minutes.
If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.

Add the ground beef, then worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.
Add the worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8x13 casserole).

Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.7

Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.




Friday, November 11, 2016

Yummy Corn Bread

Look no further....this will be your best, most favorite corn bread recipe ever!  It is moist, light and fluffy and sweet.  Seriously you must try it NOW!

2 cups bisquick
6 TB cornmeal
1 cup sugar
2 eggs
1 cup milk
1/2 cup melted butter

Mix dry ingredients together.  Add eggs and milk and stir.  Then add the melted butter and stir again.  Bake at 350 degrees for 35-40 minutes.  (If making it in a 13x9 pan, check after 30 minutes.  If making it in a smaller 9x9 pan, it will take longer)

ENJOY the butter and honey or other favorite toppings.  Great for breakfast or as a side dish!

Thursday, November 3, 2016

Cinnamon Crinkle Cookies (aka Snickerdoodles)

1/2 cup butter
1/2 cup shortening
1 1/2 sugar
2 eggs
3 cups flour
1 tsp soda
1/3 tsp salt
1 tsp cream of tarter

Mixture to roll cookie dough in:
3 TBS sugar
1 TBS cinnamon

Mix butter, shortening, sugar and eggs until creamy.  Add flour, soda, salt and cream of tarter until thoroughly mixed.  Roll dough into balls the size of a walnut.  Roll in mixture and pace on an ungreased baking sheet.  Bake at 400 for 8-10 minutes or until edges start to brown.


Wednesday, June 22, 2016

One Skillet Chicken and Spinach Gnocchi

Another yummy one pan meal!  Hurray for not dirtying all the dishes in the kitchen to make dinner!  I made this last month and is was delicious!  I found this recipe HERE on Chelsea's Messy Apron recipe website.
gnocchi1
INGREDIENTS
  • 1 tablespoon olive oil
  • 2 cups sliced mushrooms
  • 1 small yellow onion
  • 1 and 1/2 teaspoons minced garlic
  • 4 tablespoons butter
  • 1/4 cup white flour
  • 2 teaspoons chicken seasoning
  • 1/4 teaspoon ground cayenne pepper, optional
  • 1 and 1/4 cups chicken broth
  • 2 cups milk, 2% or whole, 1% works as a lighter but less creamy meal
  • 1 package (16 ounces) gnocchi
  • 2 cups (about 1/2) prepared rotisserie chicken
  • 2 cups spinach
  • 1/2 cup parmesan cheese
  • Optional: fresh parsley, salt and pepper


INSTRUCTIONS

  1. Move a rack in your oven to the upper third of the oven and then preheat to 425 degrees F.
  2. In a large oven-safe skillet (I use a 12 inch lodge skillet), over medium-high heat, pour in the olive oil.
  3. Add in the mushrooms and chopped onion and stir until the onion is transparent and mushrooms lightly browned about 5-6 minutes. Add in the garlic and stir for another 30 seconds. Remove to a small bowl or plate and quickly wipe out the skillet.
  4. Place the butter in the skillet and melt. Gradually whisk in the flour until smooth and then and cook whisking constantly for about 3 minutes. Add in the chicken seasoning, about 1/2 teaspoon salt, 1/4 teaspoon pepper, and cayenne pepper if desired.
  5. Very gradually whisk in the milk and chicken broth until the mixture is smooth. While whisking constantly allow the mixture to thicken (about 5 minutes).
  6. Add in the prepared chicken (remove skin and bones and shred or cut into small pieces OR use prepared rotisserie chicken that has already been cut into pieces), gnocchi (uncooked), cooked mushrooms and onions mixture, and spinach. Stir until all is coated.
  7. Top with Parmesan cheese and place in the oven.
  8. Bake for 17-22 minutes. If desired, turn on the broiler and then broil for another 2-3 minutes for a delicious crispy gnocchi.
  9. Remove from the heat, top with additional salt, pepper, and some chopped fresh parsley if desired. Enjoy immediately.

Sunscreen Salad

Spring Mix
1 orange, cut up
sliced strawberries
feta cheese
craisins
candied almonds – basically cook sliced almonds in butter and brown sugar on the stovetop

Poppy Seed Dressing:
½ cup vegetable oil
¼ cup red wine vinegar
¼ cup sugar
½ Tbsp poppy seeds
¼ tsp. dry mustard
½ Tbsp dry minced onion
½ tsp. salt

Monday, May 2, 2016

Twix Caramel Popcorn

A friend made this the other day and it was DELICIOUS!!  The recipe comes from Six Sisters Stuff cookbook.  It is pretty rich...so a little bit is enough for me!














 
     
 
  

Slow Cooker Sloppy Joes

This is a yummy and easy recipe to make ahead!

Ingredients:
1 pound ground turkey or ground beef
1 onion, diced
3 ribs celery, diced
1 green pepper, diced
1 (10.76 ounce) can condensed tomato soup
1/2 cup ketchup
2 TB mustard
1 TB light brown sugar
salt & pepper to taste
6 to 8 hamburger buns, toasted

In a large skillet, add ground meat, onion, celery, and green pepper and cook over medium-high heat until meat is no long pink.  Place in a slow cooker coated with cooking spray.  Add tomato soup, ketchup, mustard, and brown sugar to ingredients in slow cooker and stir together.  Cook on low 4 hours; keep warm until serving.  Serve on hamburger buns. Makes 6 to 8 servings


Slow Cooker Creamy Ranch Pork Chops and Potatoes

We tried this recipe on Sunday.  It was a hit!  I found this recipe in my recipe book from Six Sisters Stuff...but it can also be found on their website



  1.    
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Saturday, April 30, 2016

Cream Puffs

I loved making these as a kid!  Fill them with pudding and yummy!

1/2 cup water
1/3 cup butter or margarin
1/2 cup flour
dash of salt
2 large eggs

Combine water and butter in a medium saucepan; bring to a boil  Add flour and salt, all at once, stirring vigorously over medium high heat until mixture leaves sides of pan and forms a smooth ball.  Remove from heat, and cool 4-5 minutes.

Add eggs, one at a time, beating with a wooden spoon after each addition; beat until batter is smooth.  Drop batter by slightly rounded teaspoonfuls onto lightly greased baking sheets.

Bake at 425 degrees for 12 minutes.  Reduce temperature for 350 degrees and bake an additional 10 minutes.  Remove cream puffs from oven; pierce side of each with a small sharp knife.  Turn oven off.  Return cream puffs to oven, leaving door open, and let stand 10 minutes.  Remove from oven; cool  Cut open and put desired ingredient.  I love to put pudding in them!

Peanut Butter Chocolate Chip Cookies

INGREDIENTS:

8 TBS unsalted butter
1/3 heaping cup creamy peanut butter
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/ cup chocolate chips

INSTRUCTIONS:
Preheat oven to 325 degrees.  Met the butter and peanut butter in a microwave safe bowl until mostly melted.  Remove from microwave and stir until the butter in completely melted and smooth.  Then set aside to let cool.

In a mixing bowl, mix the cooled peanut butter and butter mixture with the sugars until fully incorporated.  Beat in the egg, yolk and vanilla until combined.  In a separate bowl, whisk together the flour, baking soda and salt.  Gradually add the sugar/butter mix until a dough forms.  Fold the chocolate chips.

Roll just under golf ball sized portions of dough and place on cookie sheets two inches apart.  Bake for 10 - 12 minutes, or until the edges are golden, rotating halfway during baking.  Do not over bake.  Remove from oven and cool for 10 minutes on the cookie sheets, then transfer to wire racks to cool completely.



Queso Blanco Dip

White_Queso_Dip_2

Best. Dip. EVER.  A must try!  I got this from Seeded At The Table website.  It is a definite crowd pleaser!
  • 1 1/4 (1.25) lb block White American Cheese (Land O'Lakes brand preferred), cut into 1-inch cubes
  • 2/3 cup whole milk
  • 1/2 cup cold water
  • 1/4 cup diced green chiles, from a can
  • 2 pickled jalapenos, chopped
  • 1 ounce pickled jalapeno juice
  • pinch of cumin (optional)
Stir together the cheese cubes, milk and water into a large microwave safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted. Remove from the microwave and stir in the rest of the ingredients.
Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish. If using for a party dip, transfer to a small Crock Pot on the warm setting.
*Recipe Note: White American cheese is found at most deli counters in your local grocery store. Land o' Lakes is my preferred brand, however, I have had great results with Boar's Head, too.

*Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.

Tuscan Chicken Skillet

Tuscan Chicken Skillet - the perfect one-pan meal!
Yeah, yum! i FOUND THIS RECIPE ON THE WANDERLUSK KITCHEN WEBSITE.  mY HUSBAND MADE IT FOR MOTHER'S DAY ONE YEAR.  iT WAS SO DIVINE!
INGREDIENTS
  • 2 Tbsp. olive oil, divided

  • 1 lb. chicken breast tenderloins
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. oregano
  • ½ tsp. thyme
  • ½ yellow onion, diced
  • 3 cloves garlic, minced
  • 12 oz. mushrooms, sliced
  • ⅔ c. sundried tomatoes, chopped
  • 1 (15 oz) can Cannelini Beans, drained and rinsed
  • 2 (15 oz) cans fire roasted diced tomatoes
  • 1 Tbsp. sugar
  • Salt and pepper, to taste
  • Parsley for garnisH

INSTRUCTIONS
  1. Season the chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large sauté pan or cast iron skillet over medium-high heat, then add the chicken and brown for 3 minutes on each side.
  2. Remove chicken and set aside on a plate. Add the remaining tablespoon olive oil to the pan. Add the sliced mushrooms in a single layer and brown, working in batches, a few minutes per side. Remove from the pan and set aside.
  3. Add the onion and sauté for 3 minutes. Add the garlic, and sundried tomatoes. Sauté for 2 minutes. Stir in the diced tomatoes, spices, beans, and sugar.
  4. Transfer the chicken back to the pan and spoon some of the sauce and vegetables over top of the chicken. Cook, covered, on the stove top until the chicken is cooked through and the sauce is bubbling, about ten minutes. Return the mushrooms to the pan. Taste and add salt and pepper as needed. Serve hot, garnished with parsley.

Cafe Rio Pork Burritos

Here is yet another recipe for sweet pork.  Our friend made this and had us over for dinner.  It was SO YUMMY I just had to have the recipe!

Burritos:
4 lb pork
5 - 8oz cans tomato sauce
1 TBS pressed garlic
1 1/2-3 cups brown sugar  (2 cups is pretty sweet)
4 tsp cumin
4 cups Dr. Pepper
2-4 TBS molasses
1/2 tsp salt
pepper to taste

Mix all together in crock pot.  Cook for 5-6 hours.  Shred pork and put back in juice until ready to put it on a tortilla with other ingredients to your liking (i.e. lime rice, beans, cheese, enchilada sauce, etc)

Cheddar and Herb biscuits

This is a yummy biscuit recipe!  We alter it sometimes and add Italian cheese and Italian seasoning.  They turn out great! I found this recipe on Mel's Kitchen Cafe website.

Cheddar and Herb Biscuits

NGREDIENTS
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 tablespoons shortening
  • 3 tablespoons butter, cold
  • 1 cup buttermilk
  • 1 1/4 cups grated sharp cheddar cheese
DIRECTIONS
  1. Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok – the biscuits will be tough if they are overmixed).
  2. Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden.
  3. While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.

Cream Cheese frosting

I'm always looking for a cream cheese frosting recipe for my cinnamon rolls.  We don't like the powdered sugar frosting as much.  Here is the one I use!  I found it on the Food Network website.

Cream Cheese Frosting

INGREDIENTS:
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

DIRECTIONS:
In a large bowl, beat together the butter and cream cheese with an electric mixer.  With the mixer on low speed, add the powered sugar a cup at a time until smooth and creamy.  Beat in the vanilla extract.
Easy Garlic Parmesan Knots - Fool-proof, buttery garlic knots that come together in less than 20 min - it doesn't get easier than that!
Don't have time to make some rolls for dinner?  These are super fast and easy made out of biscuits from a can.  My kids LOVE them!!  I found the recipe on Damn Delicious HERE.

Ingredients
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons freshly grated Parmesan
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 1 (16-ounce) tube refrigerated buttermilk biscuits
Instructions
  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • In a small bowl, whisk together butter, Parmesan, garlic powder, oregano, parsley and salt; set aside.
  • Halve each of the 8 biscuits, making 16 pieces. Roll each piece into a 5-inch rope, about 1/2-inch thick, and tie into a knot, tucking the ends.
  • Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture. Place into oven and bake until golden brown, about 8-10 minutes.
  • Serve immediately, brushed with remaining butter mixture.

Fry Bread

My kids love Navajo tacos!  Here is the recipe we use for the bottom...fry bread is like scones.  We eat honey on the fry bread too after we have a taco.  I found this recipe HERE on Simply Gloria.

Homemade Fry Bread by SimplyGloria.com #breads

Ingredients
  • 1 tablespoon yeast
  • 1½ tablespoon granulated sugar
  • ½ teaspoon salt
  • 1⅔ cup milk (I used whole milk.), scalded. Then cooled to the touch.
  • 1½ tablespoons butter flavored shortening
  • 1 egg, beaten
  • 4 to 4½ cups bread flour (you may use all-purpose flour, but the measuring and texture will be slightly different.)
  • 1½ cups of vegetable oil (or oil of your choice.)
Instructions
  1. Combine sugar, salt, and yeast.
  2. Scald milk and shortening.
  3. Put milk mixture into a large mixing bowl when cooled until warm to the touch.
  4. Add the sugar, salt, and yeast to the milk and melted shortening.
  5. Add the beaten egg and 1 and a half cup of the flour. Stir with a wooden spoon or with the hook attachment. (I used my Kitchen Aid.)
  6. While it is still mixing (on low), add one more cup of flour. (You are at 2 and ½ cups of flour at this point.)
  7. Continue to slowly add the rest of the flour until the dough is not sticking to the sides and the bottom of the bowl.
  8. It is ready to form a ball and put into a large greased bowl. Cover with a greased piece of plastic wrap. Put into a warm spot with no cold drafts to rise to double in size.
  9. When the dough has doubled in size, begin heating your oil on medium heat in a large skillet.
  10. Carefully lay a piece of dough into the heated oil. (You may do more than one at the same time. But do not over crowd the oil.)
  11. Cook for about 1 minute on the first side and 30-45 seconds on the second side. (It also depends on the temperature of your oil with the time you have on each side.)
  12. Have a large plate (I use a baking dish) to set the paper towels in for the fry bread to drain all the excess oil off.
  13. Serve immediately, or put in the oven on warm.
  14. Enjoy!

Wednesday, April 20, 2016

Cake Mix Caramel Brownies

INGREDIENTS

CARAMEL SAUCE:
1 (14 ounce) pkg. caramels
1/2 cup evaporated milk

BROWNIES:
1 (18.25 ounce) package German chocolate cake mix
1/3 cup evaporated milk 3/4 cup butter
melted 1/4 cup chopped pecans (optional)
2 cups milk chocolate chips

DIRECTIONS:
Unwrap caramels and place in a microwave-safe bowl. Add 1/2 cup evaporated milk. Microwave for 1-2 minutes, and stir until caramel is melted.

Preheat oven to 350 degrees F. Grease a 9×13- inch pan with nonstick cooking spray.

In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. The dough will be VERY thick and kind of hard to stir. Place 1/2 of the batter in prepared baking pan. I sprayed my fingers with nonstick cooking spray and pressed it in the bottom of the pan using my hands. Bake for 8 minutes.

Place the remaining batter in the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Roll brownie batter into make small balls and flatted into thin circles. Very carefully, place flattened brownie batter on top of the caramel sauce until the top is completely covered.

Bake for an additional 15-20 minutes. Remove and let cool.  I thought they tasted the best the NEXT day when they were all cooled and not so gooey.

Saturday, April 16, 2016

Orange Chicken

I've taken several recipes and combined them, changed them and came up with this recipe.  I think it is so yummy!!  My kids like it too!

Ingredients:
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup all-purpose flour
1/4 tsp salt
1/4 tsp pepper
3 TBS olive oil

For the sauce:
1 cup chicken broth
1/2 cup freshly squeezed orange juice (I just use concentrate...make due!)
1/2 cup sugar
1/4 cup distilled white vinegar
2 cloves garlic, minced
1 TBS orange zest (if I have it I use it...else its still great without)
1 tsp Sriracha (I leave this out)
1/4 tsp ground ginger
1/4 tsp white pepper

To thicken sauce:
3 TBS cornstarch
2 TBS water

1. In a resealable plastic bag, mix the flour, salt and pepper.  Add the chicken pieces, seal the bag and shake to coat.

2.  Heat the olive oil in a large skillet over medium heat.  Place chicken into the skillet, and brown on both sides.  Place them in a dish and keep warm in the oven (I turn oven on at 200 degrees) until all chicken is cooked in the skillet and done.

3.  Meanwhile, place all the sauce ingredients in a pot, bring to a boil oven medium-high heat.  Mix together the cornstarch and 2 TBS of water; stir into the sauce.  Reduce heat to a medium low.  Add the sauce to the chicken.  Serve over rice.