Had to share this... Just way too Awesome!Landen's teacher takes pics and vids and produces some cool little vids! ...
Posted by Chris Carson on Tuesday, September 29, 2015
Tuesday, September 29, 2015
Nothing I had as a child!
Sunday, September 20, 2015
Supper on Game Night!
MONGOLIAN CHICKEN RECIPE
We’ve said goodbye to summer now that Labor Day weekend is over. Kids are back at school and summer clothing is being pushed in the dark end of our closets. See you next year warm weather, it’s been a grand summer! With a busy schedule ahead, I think it’s fair to say that no one wants to cook anything too complicated this week. An easy chicken dish like this Mongolian chicken recipe is just what the doctor ordered! Sweet and packed with umami, it’s a tasty dish that only takes 15 minutes to make from start to finish.
WHAT IS MONGOLIAN CHICKEN?
The question should actually be ‘what is Mongolian beef?’, which is a popular dish served in Chinese-American restaurants. You have probably seen it on the menu at P.F Changs and/or ate it as a kid in your local Chinese eatery. The sweet and savory combination was created to cater to the American palate as true authentic Chinese food rarely is sweet. Made with sliced steak (usually flank) and chopped scallions (other vegetables such as onions and bell peppers can also be included), the dish is cooked in a sauce consisting of soy sauce, sugar, hoisin sauce and chilies, or something similar to that flavor profile.
WHY IS IT CALLED MONGOLIAN IF IT’S NOT FROM MONGOLIA?
From what I gathered it’s called Mongolian beef because of the way it’s made, not because of the way it tastes. In 1951, the method of stir-frying meats and veggies on a large, open surface (similar to teppanyaki) first appeared in Taipei, Taiwan. This method reminded them of Mongolian barbecue and their traditions and thus, is loosely based on that. Just like General Tso’s chicken, it looks like the term got lost in translation somewhere along the way despite never having made an appearance in China!
What makes Mongolian chicken so delicious is partly due to the way the chicken is prepared. Instead of cooking it bare in a fry pan, the chicken is tossed in cornstarch and left there for a few minutes. This tenderizes the meat and makes it velvety and moist – yummy! The chicken is then added to a pan, cooked with ginger, garlic and a simple sauce made of soy sauce, chicken stock, brown sugar and toasted sesame oil.
The result is perfection: tender chicken pieces that are nutty, sweet, savory and the perfect companion to sliced green onions! Mongolian chicken is another quick recipe I have recently added to my lazy/busy day menu because it’s so satisfying yet requires very little prep work in the kitchen. It’s not a messy recipe to make and the flavors are familiar enough to please most people’s palate.
Serve Mongolian chicken with plain white rice and a side of hot and sour soup, chicken egg foo young, orJapanese cabbage salad.
MONGOLIAN CHICKEN RECIPE
PREP TIME
COOK TIME
TOTAL TIME
This is a quick and delicious Mongolian chicken recipe that's both sweet and savory. A healthier alternative to the classic Mongolian beef preparation with ingredients that pack a punch!
Author: Pickled Plum - Caroline Phelps
Recipe type: main, Asian
Cuisine: chicken, easy
Serves: 4
INGREDIENTS
- 1 lb boneless, skinless chicken breast chopped bite size
- 1⁄4 cup cornstarch
- 2 tbsp vegetable oil
- 1⁄2 tsp ginger, minced
- 1 tbsp garlic, minced
- 4 tbsp soy sauce
- ½ cup low sodium chicken stock
- 2 tbsp brown sugar
- 1 tsp toasted sesame oil
- 4 scallions, chopped bite size on the bias
INSTRUCTIONS
- In a bowl, mix chicken pieces with cornstarch until all the pieces are evenly coated.
- In a pan over high heat, add oil and when the oil is hot, add chicken. Cook until chicken is cooked through (about 4 minutes).
- Add garlic and ginger and cook for 2 minutes.
- Add soy sauce, chicken stock and brown sugar and cook for 3-4 minutes, until sauce thickens.
- Turn the heat off, add sesame oil and scallions. Stir well and serve with white rice.
C~
It's Never Too Early Prepare For The Day You Buy Your Home!
Bad Credit + Insurance = Higher Payment
You’re probably already aware that credit scores are a major factor when you’re buying a home, because your credit score affects the interest rate you get on your mortgage. Considering how big home loans are, a few credit score points could translate into a slightly higher rate, which ultimately can add up to thousands of dollars in interest over the life of the loan.
Of course, there are many more expenses that come with buying a house than taking out a mortgage. Pretty much everyone takes out homeowners insurance, which can—on average—tack on nearly $100 or so to your monthly homeownership expenses. On top of that, you could be paying higher insurance premiums just because you don’t have a good credit score (here’s an explanation of what qualifies as a “good” credit score).
Across the U.S., homeowners might pay 32% more in annual homeowners insurance premiums if they have fair credit, as opposed to excellent credit, according to a survey from InsuranceQuotes.com.
If you have poor credit, your homeowners insurance can cost twice as much as it would if you had excellent credit. Most states allow insurance underwriters to consider credit history when determining home insurance premiums
Read More Here...
Friday, September 11, 2015
Glad he's sticking around!
It's so great to know that he's sticking around! Now he's gotta live in the weight room and stop at the BR Diner to help pack on a few pounds!C~http://carsonsrealestateblog.blogspot.com/
Posted by Chris Carson on Friday, September 11, 2015
Thursday, September 3, 2015
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