How is your summer going? I hope I am posting on my Facebook or Instagram page! Follow me on Facebook at Mi Casa is Your Casa and Instagram @micasayourcasa. I still have a few weeks of vacation left still so I certainly hope that my posts are working out ok.
I have told you before about the obsession Julissa has with all things Asian. When I saw this recipe I new Julissa would just go gaga over it. She did.
This was so tasty. It is definitely going into our rotation of meals.
Kung Pao Spaghetti
- 1 pound spaghetti
- 2 tablespoons vegetable oil
- 3 boneless, skinless thin-sliced chicken breasts (I actually chopped mine into bite size pieces)
- Kosher salt and freshly ground black pepper, to taste
- 4 cloves garlic, minced
- 1/2 cup dry roasted peanuts
- 2 green onions, thinly sliced
For the Sauce
- 2/3 cup soy sauce
- 1/2 cup chicken broth
- 1/2 cup dry sherry
- 2 tablespoons red chili paste with garlic, or more, to taste
- 1/4 cup sugar
- 2 tablespoons red wine vinegar
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- In a small bowl, whisk together soy sauce, chicken broth, dry sherry, red chili paste, sugar, red wine vinegar, cornstarch and sesame oil; set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat vegetable oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside.
- Add garlic to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened, about 1-2 minutes. Stir in pasta, chicken, peanuts and green onions.
- Serve immediately
Definitely serve this immediately so that it stays saucy. You can of course heat up left overs in the microwave but the spaghetti will soak up more of the sauce as it stands. This was lick the plate good.
Recipe source Damn Delicious
Strawberries are such a delicious and versatile fruit. You can eat them alone, with an accompaniment like sweetened cream, dip them in chocolate, use them in baking or in salads. Strawberries seem to have endless possibilities in the kitchen. If I have an abundance of strawberries I like to make some Fresh Strawberry Sauce to freeze and use throughout the year on ice cream or cakes.
This sauce is so fresh tasting and easy to make.
Doesn’t the sauce look pretty? I love the color of it!
Fresh Strawberry Sauce
- 2 cups fresh strawberries,washed and chopped
- 3/4 cup water
- 1/2 cup sugar
- 1/2 tspn vanilla
- 1 tbspn cornstarch + 1 tbspn water
Mix cornstarch and water in small bowl and set aside. Place strawberries, water and sugar in a heavy duty sauce pan. Bring to a simmer and stir until sugar is dissolved. Stir in vanilla. Simmer for about another 2 minutes. Add cornstarch and water mixture to strawberry mixture and simmer stirring constantly until the sauce thickens.
Allow to cool. Use to top your ice cream or cake. Store in the refrigerator about a week. You can also freeze the sauce to use later.
Why is it so hard to do a masculine card? I always struggle with that. I have no problem at all making feminine cards. I think this is the best card I have made that can be used for either men or women. It just works.
I really enjoyed making this card and the paper is just too nice. I won’t use the word cute considering the card can be used for a man!
Have a good one!
Supplies: Stampin’ Up!, PTI
Who likes beans? Black beans? I love them! They healthy, inexpensive and delicious. I make all my beans in the crockpot overnight to make things easier on me. These beans can be eaten right over rice whether it be white rice or yellow rice.
Left overs can easily be refried to use in tacos or tostadas or whatever dish you like. They can also be refried or pureed and used as a dip.
Looking at this picture makes me hungry!
Crockpot Black Beans
- 1 lb. black beans, picked over and washed
- 8-10 cups water
- 4 garlic cloves, minced
- 1/2 lb. bacon, chopped
- salt to taste
Place everything in the crockpot and cook for about 8 hours until beans are cooked. Add salt to taste last half hour of cooking.
Enjoy over your choice of rice.
OMG! I made the most delicious ice cream ever! At least I thought it was the most delicious ice cream ever! I hope you feel the same way. I have not made all that much ice cream. I am slowly getting more experienced at using my ice cream maker. This ice cream was smooth and creamy. The only thing I would change would be to chop the strawberries instead of slice them.
I had made this the day before my whole family came over and I felt bad that there was not enough for everyone. I would need to double or triple the recipe to have enough for everyone.
I was kind of inspired to make ice cream by the cute container that it’s in. My friend and I had taken a trip to Williams Sonoma and Sur La Table one weekend.We could spend hours in these stores! I found this container at Sur La Table. I bought two of them each with different color lids. They also have them on Amazon. They are just so cute!
Fresh Strawberry Ice Cream
- 2 cups heavy cream
- 1 cup milk
- 1 can sweetened condensed milk
- 1/4 cup sugar
- 1-2 cups strawberries, cleaned and sliced
With a whisk, combine all ingredients except strawberries, just until frothy. Freeze for 45 minutes. Remove from freezer and gently whisk again to stir. Pour into Ice cream maker and freeze according to machine’s instructions. Approximately 10 minutes before machine is done churning, add in strawberries. Finish churning then transfer ice cream to freezer container and freeze for 4 hours or overnight.
I have noticed that I stay away from making ice cream that has eggs in it. I just figure it will save some calories? As long as the ice cream is good I don’t have a problem not using the recipes with eggs.
Have a cool day!
Recipe Source Chocolate Chocolate and More
I have another super easy card for you. This comes together in just a few minutes!
It’s so cute yet so simple. I love the shabby chic colors. There are so many things to do with washi tape.
I am still on vacation. And since I am writing this in advance I do’t know if I have WiFi so I can use my Instagram. But why don’t you check out my Instagram and see if I have posted any pictures? Find me at micasayourcasa
Have a great day!
Supplies: Stampin’ Up!, misc. washi tape,
There is something odd about my daughters. They don’t like tomatoes. They actually hate tomatoes. They don’t like them raw or cooked. I on the other hand love tomatoes-raw and cooked. When I cook something with tomatoes they usually pick them out. Their loss. They do like pasta sauce. When I was looking for a recipe for a cream based tomato sauce I found the one I am posting today.
The girls absolutely loved the variation on this pasta sauce. If figured they would since they love cream based sauces like Alfredo sauce. Score!
Tomato Cream Sauce
- 1 cup vegetable broth
- 2 cups tomato pasta sauce
- 1/2 cup heavy cream
- Salt & pepper
Heat broth, tomato sauce, and cream in a skillet over medium-low heat. Season with salt and pepper. Add pasta cooked al dente to skillet. Cover and simmer for 12 minutes.
It’s that simple.
Recipe Source Rachel Schultz