Thursday, August 29, 2013

Island Delight Popcorn Chicken


This recipe is truly a delight to eat.  Great and fairly easy sweet and sour meal. If you want to keep it simple just use the packaged popcorn chicken and do not add the fresh boneless, skinless chicken breast.  My family wanted more fresh chicken breast taste to it and so we added this and it really makes this have a full rounded flavor.  It does take a little more effort though so you can definitely choose for yourself!  The wonderful sweet and sour flavor will have you coming back for more!  

Island Delight Popcorn Chicken

1 med. green pepper, cut into 1/2 inch pieces
1 med onion thinly sliced
1 Tablespoon vegetable oil
1 can (20 ounces) pineapple tidbits
3 tablespoons white vinegar
2 Tablespoons soy sauce
2 Tablespoons catsup
1/3 cup brown sugar
2 Tablespoons cornstarch
1 18 ounce package frozen popcorn chicken
1 pound of boneless, skinless chicken breast (optional)

Slice down the sides of the green pepper
and discard the center and seeds. Now you don't have to pull the seeds or center off, they are all in a compact bunch to throw away.
      Chop into 1/2 inch pieces.  slice the onion and place in a bowl.  If desired cut about 3/4 lb. of boneless chicken breast into 1/2 inch pieces.
 Add 2 Tablespoons oil to a skillet and cook the meat on med until juices run clear.  Remove meat from the pan and add the vegetables with  2 more Tablespoons of oil.  Saute them until they are crisp tender then add the chicken breast back in.  
     In a 2 cup measuring cup add the juice from the canned pineapple.  Add enough water to this to make the total amount 1 1/3 cups.  Add the vinegar, soy sauce and catsup and wisk until this is well blended.  Combine the cornstarch and brown sugar and add them to the juice mixture.  Pour this juice mixture into the skillet and heat to boiling.  
     Boil until it is thickened and then add the pineapple tidbits and heat again until hot and bubbly.

     Cook the popcorn chicken as the package directions direct.  Usually this only take 1 to 2 minutes.  Add these small pieces together with the sweet and sour mixture in a bowl.  Serve immediately over rice.

This recipe was adapted from Simple and Delicious Sweet and Sour Popcorn Chicken.

This recipe has been shared on these wonderful sites!
Anyonita's Nibbles
The Country Cook
 My Personal Accent

Friday, August 23, 2013


Happy Happy Friday!!! Welcome back to our weekend party!! 

First off, I want to say thank you to my wonderful co-hosts who shared the party throughout the blogosphere this month:


Michelle from A Dish of Daily Life


Michelle from On a Wing and a Prayer

It's their last week of co-hosting and I think they did a phenomenal job with everything. Thank you, ladies!! If you're interested in co-hosting the blog party next week, I have room! I am looking for 3 more people to join me in spreading the blog party out there. Only $4.00 to join up for 4 weeks of fun plus 50% off your ad space! Email me at thewonderingbrain@gmail.com for more information. 


Let's SHOW OFF those awesome posts from last week's party:



Michelle loved This Silly Girl's Life:  "I have to vote for This Silly Girl's Life's recipe, Greek Panzanella Salad. I just made it and it is absolutely amazing! Definitely a new favorite! The pickled red onions and the homemade garlic croutons are so easy to make and so delicious!!" 



Stacey thought Improving Me with Keia Lee was phenonmenal: "Since getting the opportunity to become a SAHM, I have been really trying to find the time to figure me out, by figuring out new goals for myself...and maybe even be able to at some point be able to bring some money into the family by working from home. But I know that I have to work on the goals first."




Our other Michelle enjoyed Chaos with Curve this past week: "I raised 3 stair-step boys (16 mos. apart) and can so relate to this. As a mother, when you first walk in on a scene such as this you're furious. But later on it'll become a memory and will forever bring a smile and a chuckle to your day."  



Sandra found Sew Crafty Angel's post amazing: "She posted some super cute aprons recycled from jeans and shirts.  I really like the one with the sparkly jeans pockets remade into the front of the apron with a cute denim ruffle around the whole thing.  You really need to check these out!" 


I loved the post from The House of O.  I currently have a blended family and the advice was spot on! 

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Congratulations to all our featured bloggers! Grab our feature badge and SHOW OFF to your readers that you've been featured with us! 


Who's my TOP FAN reader of The Wondering Brain's Facebook page? Ot TOP FAN of the week is:

Natasha Peter from Epic Mommy Adventures

Congratulations Natasha! Watch for my post on Natasha this weekend. Want to be The Wondering Brain's Top Fan and receive a featured post? Like Me on my Facebook page and visit often!


Ready to party? I am!! Here's some general guidelines before we begin: 

  • Link up your favorite posts. It doesn't matter which one, just make sure it's family friendly! 
  • Follow your host (that's me! The Wondering Brain)
  • Follow all co-hosts: StaceyMichelleSandra, and Michelle
  • Leave a comment if you'd like them to follow you too
  • Visit at least 5 other bloggers 
  • Show them your blogger love by leaving a comment  if you'd like them to follow 

Remember, it's not a party unless you mingle, so mingle around and make some friends! 


Take our beautiful badge and proudly display it on your side bar to encourage others to party with us!

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Let's Party!!


Jessica Wife , Mom, Career Person, and Doctoral Student The Wondering Brain

Tuesday, August 20, 2013

Strawberry Mango Salsa

This salsa is so pretty to look at!!  It is a fun combination of flavors too!  The really nice thing about it is that it can be made in the summertime but also when strawberries first come into the stores in very early spring.  Ours come in sometimes as early as February from the west coast.  You don't have to wait for summer tomatoes for this one!  It is sweet and fruity and the cilantro adds a touch of spice to the mix.  If you don't like cilantro (is that really possible??) you can substitute basil for it.  This recipe was adapted from How Sweet Eats.

Strawberry Mango Salsa

3/4 cup diced mango 
3/4 cup strawberries, chopped small (1/2 inch)
1/4 cup finely diced red onion
2 Tablespoons chopped cilantro
1 Tablespoon lemon juice
1/8 to 1/4 teaspoon salt
1/4 teaspoon black pepper

Pick a Mango that gives a little when you push in on it with your finger.  There should be no brownish spots on it.  I like the ones that are a blended red and yellow color.  Don't peel the Mango just set it on a cutting board with the large rounded end down.  Starting at the top cut the side off as close to the seed as you can, curving your knife around the seed.  Cut all 4 sides the same way.  Discard the seed and dice the meat by cutting a diced pattern in it without cutting through the skin like this:

 Then push the skin from the back until the meat is rounded out.  Like this:
Then you can cut it off and it is all ready to go in your salsa!

Dice your onions finely, 

Cut cilantro like it shows here in this recipe for chicken salad. 

Then add all the remaining ingredients.  Let this sit for a couple of hours before eating it for the flavors to blend. 

This is best eaten the same day.  Enjoy!

This  recipe was shared on these wonderful sites!
Mandy's Recipe Box
Anyonita's Nibbles
Buns in My Oven
Smart School House
The Country Cook

Friday, August 16, 2013

HI It is time for the My Favorite Posts SHOW OFF Weekend Blog Party! Come and have some fun with us!

It's Friday!!! Which means party time with The Wondering Brain and her fabulous co-hosts:






It's SHOW OFF time! Check out who we thought we're awesome from lasr week's party:


Michelle's favorite pick from last week was Anarchy in the Sandbox:  "I've got to go with Hot Mess from Anarchy in the Sandbox - her hair salon story is hysterical…and so bizarre! If it had happened to me, I think I would have been thinking the entire time "is this really happening?" 


Sandra loved True Blue Baking's post from last week:  "What's not to love?  This has baked strawberry filling and a brown sugar, oatmeal topping all in an individual serving mug.  It would make a fun gift too!"


Stacey thought Epic Mommy Adventures had a good story to tell: "There is nothing more painful to watch than the other parent being the one that hurts your child."


Our other Michelle enjoyed Domestically Made's  recioe from last week: "This scrumptious-looking salad fits perfectly with my Curves Complete weight management plan plus I don't have to heat up the kitchen during a hot Arizona summer.: 


My hubby and I just celebraed our 3rd year wedding anniversary on August 9th. When I read this post by My Love for Words  it was perfect! 

Congratulations to our featured bloggers!! Take our wonderful badge and SHOW OFF your blog skills to your wonderful readers and encourage them to party with us too!! 

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The Wondering Brain's Facebook Top Fan for this week is: 


Congrats Kate! Look out for my post this weekend!!! Want to be one of my Top Fans? It's easy like our Facebook Page and visit often. We will choose our top fan and send our love your way all weekend long!! 



Ready to party? We are! But first... Here's some general guidelines:

  • Link up your favorite posts. It doesn't matter which one, just make sure it's family friendly! 
  • Follow your host (that's me! The Wondering Brain)
  • Follow all co-hosts: StaceyMichelleSandra, and Michelle
  • Leave a comment if you'd like them to follow you too
  • Visit at least 5 other bloggers 
  • Show them your blogger love by leaving a comment  if you'd like them to follow 

Remember, it's not a party unless you mingle, so mingle around and make some friends! 

Take our beautiful badge and proudly display it on your side bar to encourage others to party with us!

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I'm also looking for 6 co-hostees to help me spread the party around in September and October. If you're interested, email me at thewonderingbrain at gmail dot com. 

Let's Party!!


Jessica Wife , Mom, Career Person, and Doctoral Student The Wondering Brain

Monday, August 12, 2013

Self Frosted Chocolate Zucchini Cake


I promised you Dessert didn't I?   

This recipe is great because it has zucchini in it making it terrifically moist and it also has this crispy, chocolatey, crunchy topping that blows you away!  It is so good it actually makes you glad you have 28 zucchini in your garden ready to be picked!  I have had this recipe for many years and it never fails to delight me when I pull it from the oven.  Have fun sharing this one but make sure to save some for yourself!


Self Frosted Chocolate Zucchini Cake

1/3 cup margarine (softened)
1 3/4 cup sugar
1 teaspoon vanilla
1/2 cup vegetable oil
2 eggs
1/2 cup buttermilk (you can substitute regular milk and sour it by adding 1/2 tsp. baking soda
                               and 1/2 tsp. vinegar)
Cream these ingredients together with the mixer.  

Then in a separate bowl combine these ingredients:

1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups flour
3/4 teaspoon baking powder
1/3 cup cocoa powder
Add these dry ingredients together with the creamed ingredients with the mixer. 
Remove bowl from mixer and fold in :
2 cups finely grated zucchini (I peel mine first but that is optional)


yep this is the same batter just a flash picture so you can see it better!

Spread this batter evenly into a greased and floured 9 x 13 pan.   Now sprinkle evenly on top:

3/4 cup milk chocolate chips
3/4 cup brown sugar

Bake at 350F Degrees for 40 to 45 minutes.
 Now go use those Zucchini!

This recipe was shared on these wonderful blogs! 
The Country Cook

Thursday, August 8, 2013

In Memory of Buddy


We said good bye to my sweet wonderful collie Buddy on Sunday, August 4th.  He loved us unconditionally, protected our home, and was our best friend for 13 years.  We love you Bud!






I know I promised some awesome Zucchini Recipes last week and I do have some amazing ones today!  These may sound ordinary but trust me. You won't be disappointed.  These are so good you will get up in the night to get more!  Let's start with dinner and move on to dessert shall we? 

First, we have:

                               Zucchini Casserole

 Peel and cube 6 cups of zucchini.











 Slice and dice 1 medium onion.












Grate 1 cup of Carrots



Boil carrots, zucchini, and onion for 8 minutes in a pan of salted water.






 Drain and place all in a 13 x 9 inch pan. 


 Mix 1 cup cream of chicken soup and 1 cup of sour cream (can sub. fat free on both) together in a bowl.




Spread the vegetables out in the pan and then drop spoonfuls of the soup and sour cream mixture on top.










Spread the soup mixture out over the veggies.





Sprinkle 1 to 2 cups of shredded cheddar cheese over the soup mixture.

Make one package of stove top dressing (or use a store brand) as directed.  When it is done, evenly drop spoonfuls on top of casserole. 







Bake  about 30 minutes at 350F Degrees until it is bubbly.






So yummy!

 

 Come back soon for dessert!

This recipe was shared on these wonderful sites!