Chicken Yakisoba

I cook every single day! Sometimes I just want something different!
I love Asian and Japanese food and this recipe is sooo simple!!

• 2 tablespoons canola oil
• 1 tablespoon sesame oil
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 2 cloves garlic, minced
• 2 tablespoons Asian-style chile paste
• 1/2 cup soy sauce
• 1 tablespoon canola oil
 
• 2 stalks broccoli, cut small
• 1 onion, sliced
• 2 carrots, cut into matchsticks
• 1 tablespoon salt
• 2 pounds cooked yakisoba noodles or ramen noodles with out seasoning packet
• 2 tablespoons pickled ginger, or to taste (optional)

Directions

1. Heat 2 tablespoons canola oil and sesame oil in a large skillet over medium-high heat. Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. Stir chile paste into chicken mixture; cook and stir until chicken is completely browned, 3 to 4 minutes. Add soy sauce and simmer for 2 minutes. Pour chicken and sauce into a bowl.
2. Heat 1 tablespoon canola oil in the skillet over medium-high heat; cook and stir broccoli, onion, carrots, and salt in hot oil until broccoli is done, 3 to 4 minutes.
3. Stir the chicken mixture into the broccoli mixture. Add noodles; cook and stir until noodles are hot and chicken is no longer pink inside, 3 to 4 minutes. Garnish with pickled ginger.

Pineapple Upside Down Cake

Mmmmmmmmmm,

 I love pineapples.... the husband does not!! 

However, he does like cake!!

hahahhaha.. I made this cake today in hopes that his love for cake will outweigh him not liking pineapples!!

This cake is moist and delicious!! Warm and tasty!!

Below is the recipe I made today!!

Ingredients

• 4 eggs
• 1/2 cup butter
• 1 cup packed light brown sugar
• 1 (20 ounce) can sliced pineapple
• 10 maraschino cherries, halved
• 1 cup sifted cake flour

 

• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup white sugar
• 1 tablespoon butter, melted
• 1 teaspoon almond extract

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
3. Sift together flour, baking powder, and salt.
4. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
5. Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.

Coconut Macaroons

I love coconut and I am always looking for recipes but sometimes I just want a simple cookie.. these macaroons are perfect for that!! Simple, tasty and gives you all the coconut you can eat!! YUMMMO!! Below is the recipe!!

Ingredients

• 2/3 cup all-purpose flour
• 5 1/2 cups flaked coconut
• 1/4 teaspoon salt

• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
2. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
3. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
4.