I'm taking some liberties with my mother's favorite recipes. We did enjoy Chinese food when I was growing up. So I'm adding a few Asian dishes to my southern blog. After all, this one is a southern dish too.
Kung Pao Chicken is from the south-western province of Sichuan. It was also called Gong Bao or Kung Po, a spicy stir-fry Chinese dish made with chicken, peanuts, vegetables, and chili peppers.
You can control the spice by adding only red pepper flakes instead of dried chili peppers or none at all. You can also substitute shrimp for the chicken, just stir-fry the shrimp for 1 minute before adding the celery and bell pepper.
Big Mamma's Italian-American Cooking
Winter has arrived with some snow and an abundance of clear, beautiful sunrises.
This time of year, we experience all kinds of weather and shorter hours of daylight.
Time for heartier meals, a cozy fire in the fireplace, and more dinners by candlelight.
This is one of our favorite meals and it's easy to fix.
It's a perfect winter weeknight's dinner and also hearty enough when entertaining a group of hungry guests.
Have all of your ingredients cut up and set aside on a pizza pan or platter, ready to add to the skillet. If you can't find chicken tenders, cut up boneless, skinless chicken breast halves into smaller pieces.
The addition of olives and lots of fresh herbs captures the the taste of sunny Italy even on a cold winter's night.
Izetta's Southern Cooking
KUNG PAO CHICKEN