Spicy Peanut Chicken

This was a easy and yummy way to cook up a little Asian heaven on a weeknight.

1/4 cup chicken broth
1 TB. cornstarch
1 TB. sugar
2 TB. soy sauce
1 TB. white vinegar
1/8 tsp. cayenne pepper *we thought it could use a little more but I would stick to the recipe if you or your family is sensitive to spice
1 TB. peanut oil
1 lb. chicken cut into small pieces
1 clove garlic
1 tsp. grated fresh ginger
1 red pepper, cut into strips
1/3 cup peanuts
2 green onions thinly sliced

mix broth, cornstarch, sugar, soy sauce, vinegar, and cayenne pepper. Set it aside. Heat frying pan with oil. Add chicken, garlic, and ginger --stir fry for about 3 minutes or until chicken is no longer pink. Add bell pepper and stir fry for 1 minute. Add sauce. Cook and stir until the sauce thickens. Remove form heat and sprinkle with peanuts and green onions. Serve with stir fry veggies and rice.

Mexican Cassarole

This is a Mormon type dish that is super easy and as yummy as it is fattening. I like to think of this as the Mexican equivalent of funeral potatoes.

1 can cream chicken soup
1 cup sour cream
1/2 cup milk
1 can green chilies
1/2 medium or 1 small onion finely chopped
2 cups chicken cooked and cut or shredded into small pieces
12 CORN tortillas cut into small pieces
salt and pepper to taste
1 lb. grated cheddar cheese

In a 9x13 pan mix together the first five ingredients. Then add the chicken, tortillas, and salt and pepper to taste. Top with the cheese. Cover and refrigerate over night. Bake at 350 degrees for 30-45 minutes.

Tony Roma's Baked Potato Soup

1/2 medium brown or yellow onion chopped
1/4 cup butter
1/3 cup flour
1 quart chicken broth
2 cups half and half
7 to 8 medium potatoes, baked until tender., peeled and cut into small cubes
Seasoning slat to taste
Garlic pepper taste
Shredded Cheddar cheese
Crumbled cooked bacon
Finely chopped green onions

In large soup pot, cook onion in butter over medium heat until tender. Blend in flour until smooth; cook for 1 minute, stirring. With wire whisk, slowly whisk in chicken broth and half and half stirring until smooth over medium heat. Add seasoning slat and garlic pepper to taste. Bring to a boil and let it boil for 1 minute. Reduce the heat to low and add the potatoes. Adjust seasoning as needed. Serve with bacon, cheese, and green onion sprinkled on top. A rich yummy soup the whole family will enjoy!