Sesame Chicken

Sesame Chicken

This Sesame Chicken recipe is so flavorful and delicious, you’ll want to add it to your meal plans. It’s one of those favorite take-out meals that can be made right at home. Pair with some vegetables and steamed rice or quinoa and you’ll have a simple, complete, and tasty meal that is budget friendly as well. You’ll love adding this easy recipe to your weekly meal plans.


This Sesame Chicken starts with pieces of chicken, I generally use chicken tenderloins or breasts and cut into bite size pieces. The pieces are then simply coated with eggs and corn starch/flour, then fried to crispy perfection and golden brown.

After the chicken is done, it is tossed in the delightful sesame sauce to create our dish and ready to serve. For best dish results, you’ll want to serve the chicken immediately, as the crispy coating will start to soften after it has been coated in the sauce.

Enjoy the sesame chicken over steamed rice with some of your favorite vegetables.

Sesame Chicken 

Ingredients:

For the chicken: 

1 lb. boneless chicken, tenderloin or breast, cut into 1-inch pieces

2 Tbsp. olive oil 

3 Tbsp. all-purpose flour

3 Tbsp. Clabber Girl Corn Starch 

1 lg. egg

1/4 tsp. black pepper

2 C. cooked rice

Sauce: 

1/4 tsp. ground ginger

1 tsp. minced garlic

2 tsp. sesame seeds

1/2 C. chicken stock 

3 Tbsp. brown sugar, packed

1/2 C. low sodium soy sauce

1 Tbsp. Clabber Girl Corn Starch 

Garnish:

1- 2 Tbsp. sesame seeds, optional

1-2 Tbsp. diced green onions, top part only, optional

Directions for Sesame Chicken 

In a small bowl, add the egg and pepper and stir to combine. Add the flour and corn starch into another bowl and stir to combine. Dip each piece of chicken into the egg mixture, then roll into the flour mixture. Repeat with all the chicken pieces so they are all coated. 

In a pan, heat the olive oil. Add the coated chicken pieces to the pan. Cook until each piece is crispy and golden brown, for 5 minutes or until the middle reaches an internal temperature of 165° F. Drain the chicken on paper towels to remove any excess oil and remove any extra oil from the pan.

For the sauce, add all the sauce ingredients to a medium mixing bowl. Whisk in the corn starch until the mixture is well combined. 

Place the crispy chicken back into the pan and pour the sauce over top in the pan. Bring the mixture in the pan to a quick boil, and then simmer for 3 to 4 minute or until the sauce has just thickened. 

Served the sesame chicken over steamed rice with your favorite vegetables. Sprinkle with sesame seeds and green onions and serve. 

Easy Sesame Chicken

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This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Guinness Pie

We’ve featured Guinness Pie in cooking classes and our First Friday local events. Our executive chef, Mandy Shook, walks you through making this pie at home. At heart, it is really a beef stew sealed inside flaky puff pastry-making a savory main dish your family will line up for!

  • 3 med. onions, sliced
  • 1 Tbsp. olive oil
  • salt and pepper, to taste
  • 1 sprig rosemary
  • 3 garlic cloves, minced
  • 1 Tbsp. unsalted butter
  • 2 stalks celery, finely sliced
  • 2 carrots, peeled and sliced
  • 1 C. mushrooms, sliced
  • 1 1/2 lbs. top sirloin
  • 1 Tbsp. all-purpose flour
  • 1 bottle (12 oz) Guinness® Beer
  • 2 C. white cheddar cheese, shredded
  • 2 sheets puff pastry
  • 1 egg, beaten

Saute onions in a large pan at medium high heat with a little salt, and pepper until slightly browned. Stir in the rosemary and the minced garlic. Add 1 Tbsp. butter. Add celery, carrots and mushrooms. Cook 2-3 minutes. Add the beef. Stir in 1 heaping Tbsp. flour. Season with a pinch of salt and pepper and pour in the Guinness. Cook over medium heat for about 2 hours until cooked down and beef is tender.

Remove from heat. Stir in 1 C. of shredded white cheddar cheese.

Roll out puff pastry to about 1/4-thick. Line the bottom of an oven safe bowl or pie pan that is about 4 inches deep and 8-10 inches in diameter with the puff pastry. Pour in the stew filling. Sprinkle shredded cheddar cheese on top of stew filling. Cover with another piece of puff pastry. Press around the edges so the top puff pastry is sealed to the bottom puff pastry. Score the top of the pie to vent. Brush with beaten egg.

Bake the pie at 350° F. for 40 minutes or until bubbly and golden.

Recipe by Executive Chef Mandy Shook. Watch the video on how to make Guinness Pie on our YouTube channel!

BAILEYS® Irish Coffee Cookies

Ingredients:

  • 1 C. unsalted butter (2 sticks)
  • 1 C. brown sugar, packed
  • ½ C. granulated sugar
  • 2 lg. eggs
  • ½ tsp. vanilla extract
  • 1 tsp. brewed espresso
  • 2 ¾ C. all-purpose flour
  • 1 tsp. Clabber Girl Baking Soda
  • ½ tsp. salt
  • 1 Tbsp. espresso powder
  • ¾ C. (6 oz.) BAILEYS® baking chips

Instructions:

Preheat the oven to 350° F. Line two baking sheets with parchment paper.

In a large mixing bowl, cream the butter and sugars together until thoroughly combined and the mixture becomes light and fluffy. Add the eggs, one at a time, and mix until completely incorporated. Add the vanilla, brewed espresso and mix to combine.

Add the flour, Clabber Girl Baking Soda, salt and espresso powder. Mix until thoroughly combined. Stir in the BAILEYS® baking chips.

Scoop out the cookie dough (about 2 Tbsp. size scoops) onto the baking sheet, 2-inches apart.

Bake cookies at 350° F. for 10 to 12 minutes. Yields 2 dozen cookies.

Chocolate Chip Doughnuts with Chocolate Glaze

Pumpkin Doughnuts SquareIngredients:

Doughnut Batter:

  • 3/4 C. unsalted butter, softened (1 1/2 sticks)
  • 3/4 C. granulated sugar
  • 2 lg. eggs
  • 3 C. all-purpose flour
  • 2 1/2 tsp. Clabber Girl Baking Powder
  • 1/4 tsp. Clabber Girl Baking Soda
  • 1 tsp. salt
  • 1 C. (8 oz.) BAILEYS® baking chips
  • 1 C. milk

Chocolate Glaze:

  • 1 1/2 C. milk
  • 1/2 C. heavy cream
  • 1/4 C. granulated sugar
  • 1 Tbsp. plus 1 tsp. Clabber Girl Corn Starch
  • 1 1/2 C. (12 oz.) BAILEYS® baking chips

Instructions:

Preheat oven to 350° F. Place a rack in the center of the oven.

Doughnut batter: Cream butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt and BAILEYS® baking chips. Add dry ingredients to the butter mixture. Then add milk. Mix until well combined and smooth, but don’t overmix.

Grease the doughnut pans. Scoop batter into pans and fill halfway (these will rise quite a bit). Bake for 10-13 minutes. Cool for about 10 minutes and remove from the pan.

Chocolate Glaze: In a medium saucepan, combine milk, heavy cream, sugar and Clabber Girl Corn Starch. Whisk together until the mixture comes to a boil. Remove from heat. Whisk in the BAILEYS® baking chips until they are melted, and the glaze is smooth.

To assemble:

Use a fork inserted in a doughnut hold to dip one side of the doughnuts into the glaze, then flip and dip the second side. Move the glazed doughnuts to a cooling rack with wax paper underneath to catch the drips and allow the glaze to harden before serving.

BAILEYS® Mug Cake

BAILEYS® Mug Cake

Ingredients:

Baileys Mug Cake

  • 1 lg. egg
  • 3 Tbsp. brown sugar
  • 1/3 C. flour
  • ½ tsp. Clabber Girl Baking Powder
  • ¼ tsp. salt
  • 1 Tbsp. unsalted butter, melted
  • ¼ tsp. vanilla extract
  • 4 Tbsp. BAILEYS® baking chips

Directions:

In a small bowl, combine all ingredients except the bailey’s chips until combined.

Stir in BAILEYS® baking chips.

Spoon the mixture into a 16 oz. mug.

Microwave on high 1 1/2 minutes, until top has set.

BAILEYS Original Irish Cream Baking Chips

Cannoli ShellsAbout the product

    • Unique, brand new flavor – tastes and smells like BAILEYS Original Irish Cream Liqueur
    • Brand new product first manufactured in September 2018! Product has a two year shelf life, Our date code utilizes a two digit year, so for example ’20’ represents a bag that will expire in 2020. In front of the two digit year is the month and date the product was packaged, so a code that says ‘Sep 27 20’ means it was produced on September 27, 2018 and will expire on the same date in the year 2020.
    • Non-Alcoholic, Kosher-Dairy, Gluten Free. Ingredients include: sugar, chocolate liquor, cocoa butter, dextrose, soy lecithin and natural flavor. CONTAINS: Soy. May contain milk.
    • Semi-sweet chocolate chips-12 oz or 1 1/2 C. per bag
  • Indulgent flavor for cookies, cakes, cupcakes and more

Download the free digital cookbook here.

Purchase on our web store here: https://www.clabbergirl.com/product/baileys-original-irish-cream-baking-chips-semi-sweet-chocolate-chips-for-baking-candy-and-desserts-1/

Purchase on Amazon here: https://www.amazon.com/dp/B07JMHVD79

Corn Starch Crafts

Oobleck Activities Pinterest

Corn starch is a simple and pure ingredient found in almost every kitchen. It’s made from corn kernels, specifically the starchy part known as the endosperm. Most people use it to thicken soups, sauces, gravies or for batters used in frying (think chicken or tofu). Aside from being a common ingredient in recipes, corn starch is a versatile component in crafts. We have a wide variety of homemade crafts and fun ideas to share with your family in the four blog posts below. From homemade dough ornaments to bouncing balls and pudding popsicles, try our fun recipes and tell us which was your favorite in the comments below!

 

  1. Corn Starch Dough Ornaments
  2. Top Ten STEM Activities with Oobleck Goo (Corn Starch and Water)
  3. Top 5 Kids Activities 2017: Clay Ornaments, Color Run Powder, Soft Dough, Bouncing Balls, Aloe Dough, Sidewalk Chalk
  4. Top 5 Kids Activities 2016: Play Clay, Fizzing Flour, Big Bubbles, Silly Dough, Pudding Popsicles

Peanut Butter Cookie Sandwiches

Peanut Butter Sandwich CookiesPeanut Butter Cookie Sandwiches

Ingredients:

  • 1 C. unsalted butter, slightly softened
  • 2/3 C. smooth peanut butter
  • 1 3/4 C. packed dark brown sugar
  • 2 lg. eggs
  • 3 Tbsp. light or dark corn syrup
  • 2 1/2 tsp. vanilla extract
  • 1 1/2 tsp. Davis Baking Powder
  • 1/4 tsp. Clabber Girl Baking Soda
  • 1/4 tsp. salt
  • 3 2/3 C. all-purpose flour
  • 9 oz. semi-sweet chocolate chips
  • 9 oz. peanut butter chips
  • 3/4 C. finely chopped salted peanuts, optional
  • chocolate frosting
  • Mini marshmallows

Directions:

Preheat the oven to 350° F. Line two baking sheets with parchment paper, or spray with nonstick spray, then set aside.

In a large mixer bowl with the mixer on low, then medium speed, beat together the butter, peanut butter, sugar, eggs, corn syrup, vanilla, baking powder, baking soda and salt until well blended and lightened in color, about 2 minutes. Working on low speed, beat in half the flour. Stir in the remaining flour, chocolate, peanut butter morsels and peanuts (if using) just until thoroughly incorporated. Let stand 10 to 15 minutes to firm up slightly.

Divide the dough into quarters. Then divide each quarter into 9 balls; space them about 3 1/2 inches apart on baking sheets. With the heel of the hand, press down on the balls until about 2 1/2 inches in diameter. Finish each cookie by adding crisscross marks with the tines of a large dinner fork.

Bake in the middle third of the oven for 9 to 14 minutes or until the cookies are just tinged with brown and barely firm when tapped in the center; be careful not to over-bake. Remove the pans from the oven. Let the cookies firm up several minutes. Using a wide-bladed spatula, transfer the cookies to racks and let cool completely.

To assemble:

Spread or pipe frosting on bottom of one cookie. Lay another cookie on top of frosting, leaving room for the marshmallow teeth.

Use scissors to cut marshmallows into triangle shapes for teeth (you’ll need enough teeth for 18 cookie sandwiches). For the eyes, use scissors to cut marshmallows in half. Use a toothpick to add a chocolate eye in the center of each.

Gingerbread Skeleton Cookies

Gingerbread Skeleton CookiesGingerbread Skeleton Cookies

Ingredients:

  • 1/2 C. softened butter
  • 1/2 C. granulated sugar
  • 1/2 C. molasses
  • 1 egg yolk
  • 2 C. sifted all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. Clabber Girl Baking Soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg

In a large bowl, cream together the butter and sugar until smooth. Stir in molasses and egg yolk. In a separate bowl combine flour, salt, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg. Add creamed mixture and mix until smooth. Cover the bowl and chill for at least two hours.

Preheat the oven to 350° F. On a floured workspace, roll out the dough out to a 1/4 inch thickness. Cut into gingerbread men shapes with cookie cutters.

Place cookies 2 inches apart on ungreased cookie sheets and bake for 8 to 10 minutes, until cookies are firm. Remove from cookie sheets to cool on wire racks. Cool completely before decorating.

Royal Icing

Ingredients:

  • 4 1/2 Tbsp. meringue powder, sifted
  • 6 C. powdered sugar, sifted
  • 1 1/2 tsp. vanilla or almond extract, optional
  • Water
  • Food coloring

Directions:

  1. Whisk meringue powder and powdered sugar together in a bowl. Stir in extract (if using).
  2. With a kitchen faucet turned on very low, slowly add water while stirring until icing reaches the desired consistency.

To test consistency:

  • Drizzle some icing with your spatula into the bowl of icing
  • The drizzles should “melt” back into the icing in 5-10 seconds
  • Less than 5 seconds – it’s too thin; add sifted powdered sugar 1 Tbsp. at a time until correct consistency
  • More than 10 seconds – it’s too thick; add water until correct consistency

Adding Color:

Lastly, stir in food coloring, if using a brown base on the cookies (recommended). For dark pigments, you may want to make the icing a day in advance for a brighter color. Stir day-old icing vigorously to re-incorporate.

Decorating Gingerbread Skeleton Cookies:

  1. Use an offset spatula and spread brown base of icing over cookie then let the icing fully dry.
  2. Use a #3 tip and pipe white icing to form outlines of skull and bones shape. Fill the outlines and use a toothpick to spread the icing evenly in your shapes.
  3. Use a #2 tip and pipe white icing dots for teeth and toes.

Sweet Potato and Pecan Waffles

Sweet Potato and Pecan Waffles Recipe

Ingredients:

  • 1 3/4 C. all-purpose flour
  • 1 Tbsp. Clabber Girl Baking Powder
  • 1 tsp. Kosher salt
  • 1 tsp. ground cinnamon
  • 6 Tbsp. melted butter
  • 1/2 C. toasted pecans
  • 1 C. sweet potato, cooked and mashed
  • 2 lg. eggs
  • 1 1/2 C. milk

Directions:

In a medium sized mixing bowl, combine flour, baking powder, salt and cinnamon. Stir well.

Beat 2 eggs in a bowl and stir in melted butter and milk.

Pour the wet ingredients into the dry mix and stir in sweet potatoes and pecans

Make waffles according to waffle iron instructions.

Top with additional toasted pecans and maple syrup.