Egg Drop Soup

I am a big fan of egg drop soup.  Partly because that is how my mom used to make Ramen Noodles for us.  She would boil the water, drop in an egg and then add the noodles. It was sooo good. I still eat it like that.  When I came across this recipe for Egg Drop Soup at Jamie Cooks it up, I had to try it. 


Couple of things.  First, I halved it when I made it.  It worked out great, but I did reduce the amount of olive oil and next time I am definitely adding more eggs. Like I said, I halved it, but still added 3 eggs and it just didn't do it for me. So, next time, more eggs. You could probably add more or different veggies as you prefer,but the carrots and peas were great. 


12 C water
11 bullion cubes
1/2 C chopped carrots
1/2 C frozen peas
2 T soy sauce
1/2 T rice vinegar
pinch red pepper flakes
1/2 t sesame oil
2-4 T olive oil 
4 beaten eggs
1/2 bunch green onions, chopped.


1. Place all ingredients but the eggs, green onions, and the peas in a large pot.
2. Bring to a hard rolling boil. Let it just a keep on boiling until your carrots are tender.
3. Add your peas let it boil until they are heated through. This shouldn't take long, only 2 minutes or so.
4. Add your eggs while the soup is still at the hard rolling boil. They should cook up pretty fast for you. 
4. Remove from the heat when the eggs are cooked and add your green onions. Enjoy!

Goat Cheese Wontons

I was looking for a wonton recipe to go with our Chinese dinner. Most of them have cream cheese, but I didn't have any cream cheese. I did, however, have a large log of goat cheese. (mmmmmmm, goat cheese.)  So, when I found this recpie, I thought it was perfect. I tweaked it just a little bit. I did not have parsely, so I used cilantro. And in the future, I think I will reduce the paprika. But, over all, they were pretty good. My dad loved them and ate about half of them!  

• 9 ounces fresh goat cheese, crumbled
• 1/2 cup chopped fresh parsley
• 1 egg
• 1 tablespoon minced garlic
• 1 1/2 tablespoons paprika
• 1/2 tablespoon salt
• 1/2 tablespoon pepper
• 24 wonton wrappers
• 1 egg, beaten
• oil (for frying)

Mix cheese, parsley, egg, garlic, paprika, salt and pepper.  Place a tablespoonful on each wonton wrapper, in a strip along one edge, leaving 1/4 inch edge.  Fold sides in and roll up.  Brush edge with egg and press to seal.  Heat 1/4 cup oil until hot.  Fry 6 at a time, until a deep golden brown, turning once, about 1 minute per side.  Add more oil to skillet as needed.  Serve hot.

Vanilla Ginger Fortune Cookies

For Eden's birthday this year we had a Chinese dinner.  And to top it off, we had homemade fortune cookies. I saw the recipe on Tongue-n-Cheeky a month or so ago and knew I had to try them. These tasted better than any fortune cookie that I have ever had.  Unfortunately, these things are a pain to make. You have to be SOO fast.  Things I learned while attempting these cookies: 

 * The batter is supposed to be thin. Melt the butter. 

*The less batter per cookie the better.  Make the cookies as thin as you can.

*Bake 2 or 3 cookies, tops, on each cookie sheet.  You will not have enough time to fold them all before they begin to harden. You literally have less than a minute. 

*Rather than set the fortune on the flat cookie, fold it in half once, then stick the fortune in.  

*If you don't have parchment paper, grease the cookie sheet. But I recommend parchment paper. 

*These cookies are delicious, but incredibly fragile. Keep that in mind when storing. 

3 egg whites

3/4 c. powdered sugar

1/2 c. white flour

2 T. butter

1/2 tsp. pure vanilla

1 drop Doterra Ginger Essential Oil (optional)

Mix all ingredients together until very smooth. Spoon 1-2 teaspoons onto a cookie sheet (covered in parchment is best), spread with a flat knife until you've created very thin circles of batter. Bake in an oven preheated to 350 degrees for about 5 minutes, or just until the edges turn brown. Remove from the oven and immediately put a fortune in the center of each cookie. Fold in half, twist backward, pinch gently in the center to close. Allow to cool, uncovered for 1-2 hours. Cookies will harden as they air dry.

Chinese Chicken Honey Sauce

There are a few ways you can do this one.  You can use it over grilled chicken for a lower fat option, you can bread chicken and fry it and then top it with this sauce, or you can buy a bag of frozen popcorn chicken.  Any way you do it, it's pretty darn good! 

Chinese Honey Chicken Sauce

1 ½ tablespoons oil
2 teaspoon ginger (minced)
3 tablespoons garlic (minced)
1 teaspoon salt
3 tablespoons honey
1 teaspoon rice wine vinegar
½ cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
Sesame seeds (for garnish) (I didn’t use this)

Heat 1 ½ tablespoons of oil in your wok or sauce pan. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.

Serve with rice. 

Chinese Beef and Broccoli

The flavor in this is really good.  Just make sure that you get good beef. It isn't worth eating if you don't. . .

3 tbsp. teriyaki sauce, divided
3 tsp. cornstarch, divided
1 lb. lean beef, such as top sirloin, sliced for stir fry
4 c. broccoli florets
1 c. sliced red peppers
2 tsp. veggie oil
1 tsp. grated fresh ginger
2 garlic cloves, minced
3/4 c. chicken broth
Prepared rice

Combine 2 tbsp. teriyaki sauce, 2 tsp. cornstarch and the beef in a small bowl.  Refrigerate 15 minutes or up to 10 hours. Place broccoli and pepper and 3 tbsp. water in a large bowl and cover tightly. Microwave on med. high for 5 minutes.
In a large non stick skillet, heat 1 tsp. oil over over high heat. Add beef and cook, stirring, until browned, about 2 minutes. Transfer to bowl with cooked veggies.
Dissolve remaining cornstarch in 1 tbsp. water. Heat remaining oil in skillet; add ginger and garlic. Cook 30 sec. then stir in broth and remaining teriyaki sauce; bring to a boil. Whisk in cornstarch mixture and boil 1 minute. Stir in beef, broccoli, and peppers and cook until just heated through. Serve over rice.

Sweet and Sour Chicken

Rachel Ward

3 lbs. chicken breasts or tenders
2 eggs, beaten
1/2 tsp. garlic salt
1/2 c. flour
1/2 c. cornstarch
1/4 tsp. salt
1/2 c. catsup
1 1/2 c. water
3/4 c. sugar
1 chicken boulion cube
1 tbsp. soy sauce

Mix garlic salt, flour and cornstarch in ziploc bag.  Dip chicken in eggs and then in bag of flour mix.  Fry in oil (about 3 tbsp.) oil to set coating.  Only fry for 2-3 minutes.  Set in 9x13 greased pan.  In separate bowl mix salt, catsup, water, sugar, bouillon and soy sauce. Pour over chicken. Bake at 350 for 1 hour, turning once halfway through. Serve over rice.

Mandarin Chicken

-From Real Mom Kitchen

2 boneless skinless chicken breasts
½ tablespoon sugar
½ teaspoon salt
¼ teaspoon of garlic powder


Mandarin Sauce-
2/3 cup sugar
¼ cup soy sauce
1 tablespoon lemon juice
1 teaspoon fresh garlic (minced)
1 teaspoon fresh ginger (minced)
¼ cup water
4 teaspoons cornstarch


Pound chicken breasts with a mallet to an even thickness and season both sides with sugar, salt, and garlic powder. Grill chicken 4-6 minuutes on each side or until no longer pink inside. Remove from grill and cut into bit sized strips. Set aside.
In a bowl combine sugar, soy sauce, lemon juice, garlic and ginger. Pour into a wok or sauce pan. Heat the mixture until almost at a boil. Combine cornstarch and water. Once the sauce starts to boil add the cornstarch mixture and stir until thickened.
Add grilled chicken to the wok and coat with the sauce. Simmer until heated thoroughly. I served it over cooked rice.

Chicken Fried Rice

Lindsay Walden
1 tablespoon oil to scramble eggs
1 egg per person
2 tablespoons oil (to cook chicken and onion)
1 chicken breast half per person, cubed
1 medium onion, diced
½ can sliced water chestnuts, diced
½ can bamboo shoots, diced
½ cup celery (or 1 small stalk per person), diced
½ cup carrots (or 1 small carrot per person), diced
15 snow peas, sliced thin
4 cups cooked rice
Soy sauce
Pepper to taste

Put rice on to cook. Stir-fry chicken and onions until done, remove to a bowl. Stir-fry all vegetables until tender but still crisp. Scramble eggs and set aside. Add chicken to vegetables, stir. Add rice to mixture, stir. Add soy sauce to taste, stir. Add eggs, stir. Serve hot

Stir fry

Stir Fry
Lindsay Walden
2 tbsp cornstarch
Pineapple juice
1/4 c cider vinegar
1/4 c ketchup
2 tbsp brown sugar
2 tbsp soy sauce
1/4 tsp ginger

Mix above ingredients together. Cut up chicken and marinate for 20 minutes or more. In wok pour tbsp of oil and heat on med-hi. Add garlic and favorite veggies. Add chicken and sauce. Cook until chicken is done. I like to take a can of pineapple chunks, use about half the juice for the sauce and pour the remaining chunks in the wok for the last couple minutes.