Wednesday, November 9, 2011

Guest Poster::: Chrissy @ For Mama's!

Today I am so excited to have guest blogging with me Chrisssy, from For Mamas! She has a super cute blog with fantastic ideas, and today she will share a fantastic recipe with us! So take it away Chrissy!
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Hi all! I'm Chrissy, the Mama in charge over @ For Mamas.

I'm a mama of 2 & wifey, with 2 jobs. Yup...and I love every moment of it! (:

I'm super excited to be here with you today!

I want to share my favorite dinner my mom made growing up.

We called it "Chrissy's Favorite Chicken." Well, I called it "my favorite chicken."

I finally learned how to make it not too long ago, and I can't stop! haha So, I hope you all enjoy it too!


You will need:

3-5 chicken breasts {depending on how many mouths. For me, the Hubbs, & Brady, I do 2-3 pieces}

Vegetable Oil
Brown sugar
Cornstarch
Pineapple chunks
ketchup
salt
season salt
flour
baking powder
water
carrots {optional}
water chestnuts {optional}
white rice


OK, Let's get started!

**I have to tell you, I never go by these amounts. I make it all by taste. I add what it calls for, and then some. So, taste as you cook, and if it's missing something, don't be afraid to add more of something.

P.S. I learned how to make this recipe by watching my mother.

So, if you have any questions, feel free to ask!



I've had this sign forever. Since before I could cook. It's still true, even though I'm a much better cook now (:

Sauce Ingredients:

1/4 cup brown sugar
2 tbs cornstarch
8 oz can pineapple chunks {I use 2}
2 tbs ketchup
Thin carrot slices {1 carrot}
Water Chestnuts {1 small can, drained}
  • Drain the pineapple juice into a measuring cup, and add water until it makes 1 cup
  • Pour the mixture into a pan, along with the brown sugar, pineapple chunks, ketchup, carrots, & water chestnuts.
  • Heat on medium for a few minutes.
  • Turn down to med-low heat, & add the cornstarch. Stir quickly.
  • Keep heat at med-low & stir occasionally.
  • In a pan, pour the vegetable oil in, covering the bottom, and then some. {Keep this close, you will need to add more after a few batches}
Batter ingredients:

1/2 cup flour
1/4 cup cornstarch
1 tsp salt
1/4 tsp season salt
1/2 tsp baking powder
1/2 cup water {or until batter is a thin paste}
  • In a mixing bowl, add all batter ingredients together. {adding more flour or water to get the right texture is fine}
  • Mix until batter is a good thin paste {same texture as pancake batter}
  • Cut your chicken breasts into bite size pieces
  • Dip chicken in batter, cover well, & place in pan. Cook medium heat
  • Put as many pieces as you can, without them touching. {or else they will stick together}
  • Cook until browned, then turn {tongs work the best}
  • Once you have the first batch done, I just put them on a paper towel covered plate and set in microwave, so they don't get cold.

Take a look @ my My Favorite Chicken attire

For some reason, that day, the grease was popping like crazy!

So, I got my handy dandy finger glove!

  • During a break in the middle of all this commotion, cook 2 cups of white rice. And put to the side.
  • Once all the chicken is done cooking, your sauce should be hot & well mixed.
  • Serve Sauce over chicken over rice.
It is a bit time consuming, so just be sure to have a glass {or 2} of wine standing by. It is well worth the effort in the end!



ENJOY!

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Thanks so much Chrissy for sharing this with us today! That looks so fantastic and delicious it might be going on our menu board this week! Have a recipe/tutorial you want to share with Quilted Euphoria readers? Drop me a line at amber{at}quiltedeuphoria{dot}com!

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