Mandarin Chicken

This recipe has passed the "kids' taste test". It is not an orange flavored recipe. It is more like what you would get when you order fast-food chinese. We have had this several times, and it has passed the test to become one of our every-day favorites.

1 Bnls Sknls Chicken Breast
1/4 cup Sugar
1/4 cup Soy Sauce
1 Tbs. Lemon Juice
1 Tbs. Vegetable Oil
1/2 tsp. Minced Garlic
1/2 tsp. Minced Ginger
1/4 cup COLD Water
4 tsp. Cornstarch

Cut chicken into bite-size pieces, cook till done, set aside. Combine sugar, soy, lemon, oil, garlic and ginger. Heat till sugar dissolves, bring to boil. Combine cornstarch and water in a jar or container with tight-fitting lid. Shake till well combined, no lumps. Add to sauce all at once. Reduce heat, stirring constantly till sauce thickens. Add chicken and heat through. Serve over rice.

Shrimp Primavera

1 Lb. ready-to-go shrimp (thawed, fully cooked, shelled, de-veined, de-tailed)
1 med. tomato, diced
1/4 c. olive oil, divided
1/4 c. balsamic vinegar
1 heaping Tbs. minced garlic
1/4 c. minced sweet onion (Vidalia etc.)
1/2 (15oz.) can olives, sliced
1 (8oz.) can sliced mushrooms
1/2 c. parmesan cheese

Heat 2 Tbs. of olive oil in med. skillet. Add diced tomato and garlic. Cook about 10 min. If your shrimp needs prepared (thawed, shelled etc.) do that while the base reduces. Add onions, balsamic vinegar, and remaining olive oil. Cook 5 min. Add shrimp. Cook 5 minutes. Add mushrooms, olives, and parmesan. Cook 5 more min. stirring frequently. Serve over pasta.