Some New Recipes...

Our meal in a bag

Our Meal

I decided to try Shanghai Chicken and Zucchini with Spicy Mandarin Ginger Glaze the other night. It was from our Taste of Home Cooking School....and it's all cooked in a Ziploc Steam Fresh Bag. I was delighted with how it turned out....I ended up cooking it about 13 minutes as our microwave is tiny! Next time, I'm adding more Chili sauce...as it needed more spice!

Shanghai Chicken and Zucchini with Spicy Mandarin Ginger Glaze:

Ingredients:
2 boneless skinless chicken breast halves (4 ounces each)
1 medium zucchini, cut into 1/4-inch slices
1 can (11 ounces) mandarin oranges, drained
1 tablespoon soy sauce
1 teaspoon hot chili oil (I bought Thai Chili Sauce in the Oriental Section of the store)
1 teaspoon cornstarch
1 tablespoon minced fresh ginger root or 1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh cilantro (didn't even add this!)
Lime wedges
Directions: In a medium or large Ziploc® Zip 'n Steam™ Bag, combine the chicken, zucchini, oranges, soy sauce, oil, cornstarch, ginger, garlic powder, salt and pepper. Seal bag and shake gently to combine ingredients. Pat ingredients into single layer. Cook on full power for 5-6 minutes or until a meat thermometer reads 170°. Let stand 1 minute before handling. Carefully open bag. To serve, cut chicken into thirds and top with zucchini, oranges and sauce. I served mine with rice.

Mountain Dew Cake

I also made this the same night to take to scrapbooking....it's a Paula Deen recipe and SOO good!

1 box lemon cake mix

1 (3.4oz) box instant lemon pudding mix

1 can Mtn. Dew

3/4 c. Vegetable Oil

4 large eggs

Preheat oven to 325. Grease a 12-15 c. fluted pan. In large bowl combine all ingredients until smooth. Pour into pan. Bake 45-60 minutes. Let cool in pan for 10 minutes and then turn onto wire rack to cool.