Brazilian Lemonade-ish drink.

Recipe Status: Much better than Tucano's Brazilian Lemonade, which is actually made with limes, and much less expensive too! It's like a Pina-colada, but with lime instead. Yummy!!!

Song: They - Jem

Limeade

Cream of coconut

Ice

In a blender, pack 3/4 full with ice. Pour in enough limeade to fill to the top of the ice. Add about a third of the can of the cream of coconut. Blend. That's it! 

General Tso's Chicken

Recipe status: Very time consuming, a bit messy, but worth every bit of it.

Song: Jewel - Cranes

Sauce: 

1/2 cup cornstarch

1/4 cup water

1 1/2 tsp minced fresh garlic

1 1/2 tsp minced fresh ginger

3/4 cup sugar

1/2 cup soy sauce

1/4 cup vinegar

1/4 cup cooking wine

1 can chicken broth

Place all ingredients into a quart jar with a lid, shake it up and put it in the fridge. Just shake it up again when you are ready to use it.

Meat:

3 pounds chicken breasts cut into 1 inch-ish chunks. 

1/4 cup soy sauce

1 egg, beaten

1 cup cornstarch

2 cups sliced green onions

8 small dried hot peppers, seeds removed. 

*Do NOT touch your face, especially your eye after touching these peppers... Trust me!

Wash your hands reeeeeally good after touching the peppers.

Mix chicken, soy sauce & peppers. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. (It will look awful at this point.) Deep fry chicken pieces a few at a time until they are crispy. Drain on paper towels.  Repeat until all chunks are fried. Reserve the peppers for the next step.

Place a small amount of oil in a wok. Add onions & peppers, and stir fry for about 30 seconds. Shake up sauce mixture and add to wok. Cook until thick, you'll want a sweet & sour sauce like consistency. Add water if it gets too thick. Add chicken to sauce in wok and cook until heated through, and is bubbly. 

Serve over steamed rice. This does not reheat well, so eat it all up! :)

Mmmm, Thai carrots go really good as a side dish.

Thai Carrots

Recipe Status: Amazing! Good flavor, but not spicy.

Song: Out of my Mind - Duran Duran

2 T butter

1 1/2 tsp minced fresh ginger

1 garlic clove minced

1 tsp curry powder

1/4 cup chicken broth

1 T mango chutney

1 pound baby carrots

Salt & Pepper

3 T chopped fresh cilantro (As a garnish, optional.)

Melt butter in a pot/skillet over medium heat. Add ginger & garlic, saute for 30 seconds. Stir in curry powder, chicken broth & mango chutney. Add carrots and stir to combine. Cover and simmer until carrots are tender and coated in sauce. Season with salt & pepper if desired.

*Not all stores have Mango Chutney, it is usually carried in the Asian section if they do have it.

Authentic Mexican Flan

Recipe status: This is a recipe that my mom was taught over 50 years ago while serving a Spanish Speaking Mission. It is easier to make than I thought.

Song: Southern Lands - Cetu Javu

1 1/2 cups sugar, divided

8 eggs (3 whole, 5 yolks. Save the 5 egg whites for omelets?)

2 cans evaporated milk (has to be Carnation brand)

1/2 tsp vanilla

Dish towel, or cheesecloth

In a 9 inch round cake pan, caramelize 1/2 cup sugar over medium heat. Once completely melted, turn the pan around and around to coat the bottom and sides with the sugar. Set aside to cool. 

In a medium bowl, combine 3 eggs, 5 egg yolks, vanilla & both cans of evaporated milk. While beating, slowly add 1 cup sugar until completely blended. Once blended, pour into cake pan through the cheesecloth to make it completely smooth. Place the cake pan in a larger casserole dish and fill with an inch of water. Bake @ 350 for about an hour. Flan is done when knife comes out clean. Texture will be soft, custardy. Place a larger plate with raised edges over the cake pan and flip to release the flan onto the plate. Let cool, although it is good warm.