Oven Baked Sweet and Sour Chicken

 I made this recently, and it is so good. Everyone loved it. The recipe can be found here at theseasonedmom.com. It is worth reading through her notes and seeing the links to other recipes of hers. This is a real simple recipe, one I'm sure you will enjoy. You can either use boneless, skinless chicken breasts, or boneless, skinless chicken thighs. Here, I used the breast. See my notes below for other changes I made. 

Print

1 1/2 pounds of boneless, skinless chicken breasts or thighs

1 tablespoon (I probably used 2 tablespoons) of cornstarch

1/2 onion or more, according to your tastes 

1 green bell pepper, seeded and cut into chunks

1 red bell pepper, seeded and cut into chunks

1/2 cup ketchup

1/4 cup rice vinegar (may also use apple cider vinegar)

1/4 cup brown sugar 

2 tablespoons soy sauce

1 teaspoon minced or pressed fresh garlic 

1/2 teaspoon ground ginger, ot 1 teaspoon grated fresh gingerroot

Cooked white rice

Optional garnishes, sliced green onions, toasted sesame seeds, chopped peanuts or cashews 

Instructions

1. Preheat oven to 425 degrees. Grease a 9 x 13", or a 2-quart baking dish. 

2. Place chicken in prepared dish, sprinkle with the cornstarch, and toss to coat.

3. Stir in the onions and bell peppers.

4. In another large bowl, stir together the ketchup, rice vinegar, brown sugar, soy sauce, garlic and ginger. Mix well and pour over chicken and vegetables. 

5. Bake, uncovered, for 25 minutes. Remove from oven and stir well, then bake another 5-10 minutes, until the chicken has cooked through, the vegetables are tender-crisp, and the sauce has thickened, If the sauce becomes too thick during baking, add a splash of water to think it out. 

6. Serve over hot, cooked white rice and garnish as desired. 

Notes

1. I used chicken breasts. Though the recipe calls for putting the chicken into the baking dish raw, I browned them first because I did not want the chunks to clump together from the cornstarch. If you choose to brown the chicken first, be sure to not overcook them since they will be baked afterward. You want the chicken cooked to an internal temperature of 165 degrees.

2. I cut the onion and bell peppers into decent-sized chunks, because I did not want them to get lost in the baking process. 

3. The original recipe calls for apple cider vinegar, but I used rice vinegar since it seems to me it is a little more mild than the apple cider vinegar. 

4. Though I used light brown sugar since that is what I had on hand, you could try using dark brown sugar to give it a more complex flavor, one of molasses. 

5. I rarely add garlic to what I cook, since I don't like it.

6. I used powdered ginger since that is what I had on hand, but if you can, use fresh gingerroot, and it surely will taste better. 

7. I did add a little pineapple juice, maybe 2-3 tablespoon's worth, because it seems that is how I've always seen it done. I also added some pineapple chucnks,r preference.

8. If I remember right, I made 1 1/2 times the sauce recipe because I wanted enough that I could spoon over the rice. Also, if I remember right, because there was so much of it, I thickened the sauce with a small amount of cornstarch/water mixture which I added during the final 5-10 minutes of baking to allow it to fully thicken. 

9. I didn't try this, but it really sounds good. The original recipe suggests adding a splash of orange juice and some freshly grated orange zest to the sauce. If you do that, you probably would not want to add the pineapple juice and chunks, as well. 

10. Original recipe also suggests adding a little toasted sesame oil to the sauce. A little goes a long way. 

Symphony Brownies

I've been looking through old recipes to add to this blog. I suddenly remembered these brownies that I used to make when my kids were little that we all enjoyed. After a little research, I found the recipe. This will be added to my long list of things to make, if for no other reason than for nostalgia of it. 

Photo courtesy of RecipeGirl found here

Print

1 (21.5-oz) package brownie mix

plus additional ingredients listed on the package - eggs, water, vegetable oil

3 (6-oz) king-sized Symphony chocolate bars with toffee and almonds, unwrapped

Directions

Mix together the brownie mix according to package directions. Line a 9x13" pan with parchment paper and spray with non-stick cooking spray.  Spread half the batter in the pan - it will be spread thin. Layer the candy bars on top of the batter, then spread the remaining batter over the candy bars. Bake at 350 degrees, for about 30 minutes, or however long the directions say to bake a pan this size. Cool and cut into bars.

I've also seen this recipe made in a 9x9" square pan, so it all just depends on how thick you want the bars. If made in a 9x9" square pan, obviously you will need to bake the brownies longer, but just follow the package directions. You may only need two of the candy bars, instead of the three listed above.

Note

You can use plain milk chocolate bars if you don't want the toffee and almonds, or use any flavor of chocolate bar you prefer.

Chocolate Chip Bars

This is another recipe I made often when I was in my teens.

Print

1 1/2 cups brown sugar (or may use 1 cup brown sugar and 1/2 cup granulated sugar)

2/3 cup vegetable or canola oil

2 eggs

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1 cup milk chocolate chips

In a large bowl, by hand, beat together the sugar(s) and oil, until well mixed. Add the eggs and vanilla. Beat until well combined. Stir in the flour, baking powder, and salt. Stir in the chocolate chips. Pour into a greased jelly roll pan, or 9x13" pan. Bake 350 degrees for about 20-25 minutes. Let cool.

Apple Bars with Cream Cheese Frosting

I made these bars a lot when I was a teenager, and into my 20's. I remember them being very moist and good. I recently came across this recipe again, and is on my list to make again. 

Print

Bars

2 cups  sugar
1 cup vegetable or canola oil
2 eggs
2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
3 cups of chopped peeled apples, such as Honeycrisp, Gala, Granny Smith, or another tart-sweet apple

Cream Cheese Frosting

8-ounce package cream cheese, softened
6 tbsp butter, softened to room temperature
4 cups powdered sugar
1 tbsp milk, more, if needed
1 tsp vanilla extract

Directions for the Bars

In a large bowl, combine the sugar and vegetable oil, stirring until well combined. Add the eggs one at a time and beat until thoroughly combined. In a separate bowl, combine the flour, baking soda, cinnamon and salt, stirring until completely incorporated. Add the flour mixture to the sugar mixture in three batches, stirring just until combined. stir in the chopped apples. Spread mixture in a greased 9x13" pan and bake at 350 degrees for 25-30 minutes, or until done. Let cool.

Directions for the Frosting

Beat the softened cream cheese, and add the softened butter, beating again until smooth. Gradually add the powdered sugar and milk, beating  until you reach the desired consistency. Add the vanilla, and mix in well. Spread over the cooled bars. 

Feathery Fudge Cake with White Fudge Frosting

We have a family recipe called Chocolate Steamed Pudding that is decades old, that I believe was my grandmother's recipe. It's been a favorite of my dad and brother for years. It is served with a white frosting called "Hard Sauce". Both recipes can be found on this blog. I have a note on this particular recipe that says it reminiscent of Chocolate Steamed Pudding, so it is definitely worth a try. 

Print

Feathery Fudge Cake

2/3 cup butter, softened to room temperature

1 3/4 cups granulated sugar

1-2 teaspoons vanilla extract

2 eggs, at room temperature

2 1/2 (1-ounce) squares unsweetened chocolate, melted and cooled (can be done in the microwave)

2 1/2 cups flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

1 1/4 cups ice cold water

Using an electric mixer, cream the butter, then gradually add the sugar and beat until thoroughly incorporated, for about 5 minutes. Add the vanilla, and the eggs one at a time, beating well after each addition. Beat in the chocolate until well combined. 

In a separate bowl, mix together the flour, baking soda and salt. Beat the flour mixture into the butter mixture alternating the flour mixture and ice cold water, until well combined. Batter will be thick. Spread in a greased and floured 9x13" pan and spread evenly. Bake 350 degrees for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool thoroughly. Frost with White Fudge Frosting. 

White Fudge Frosting

1/2 cup butter

1 cup granulated sugar

1/4 cup milk

1 1/4 - 2 cups powdered sugar

1 teaspoon vanilla

Melt the butter in a large saucepan. add the granulated sugar and milk, stirring until blended. Bring mixture to a boil, stirring constantly (be careful not to burn). Cool, then gradually add the powdered sugar, beating until it reaches the desired spreading consistency. Stir in the vanilla. Add a little additional milk, if frosting is too thick. 

Enough to frost (2) 8 or 9" cake layers or (1) 9x13" cake. 

Mint Brownies

This is an old recipe from my teens and 20s that was made often for bridal showers, baby showers, and "just because". It makes a cake-like brownie with a nice mint-flavored filling and a dark chocolate ganache topping.I believe the recipe originates from one of those old church cookbooks that were popular in the '80s and 90's.

Photo is courtesy of Taste of Home website here.

Print

Brownie Layer

1/2 cup butter, softened to room temperature
1 cup granulated sugar
4 eggs, at room temperature
1 (16 oz) can Hershey's chocolate syrup

1 teaspoon vanilla extract
1 cup all-purpose flour

Filling Layer

1 cup butter, softened to room temperature (2 sticks butter)
4 cups powdered sugar
2 tablespoons cream or milk
2 ounces (4 tbsp) creme de menthe (See note below)
1 teaspoon peppermint extract
dash green food coloring, optional

Topping

1 cup semi sweet chocolate chips

2 tablespoon vegetable oil

Directions 

To make the brownies, use an electric mixer to cream together the butter and sugar, until smooth. Add the eggs, one at a time and beat until incorporated. Add the chocolate syrup and vanilla and beat until it is mixed in. Add the flour and mix just until it has incorporated. Pour into a greased and floured jelly roll pan (10x15x1") and bake 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool. 

To make the filling, using an electric mixer to beat together the softened butter and powdered sugar until smooth, light and fluffy. add the cream, creme de menthe, peppermint extract, and food coloring, if using. Beat until smooth and fluffy. Add additional milk of frosting is too thick. Spread over the cooled brownies. 

To make the topping, in a glass bowl, combine the semi sweet chocolate chips and vegetable oil and melt in the microwave to melt thoroughly. This should only take a couple of minutes. Cool slightly and carefully spread over the filling layer and use a spoon to spread evenly. Chill in the refrigerator until set/

Store brownies in the refrigerator.

Note: I use the creme de menthe syrup, which is an ice cream topping, which can be found in the grocery store with the other ice cream toppings. This is the brand I use.