Welcome to our Recipes

Welcome to our online cookbook. Here you'll find the recipes we eat. If we eat it, you'll find it here. If we don't eat it, we won't waste your time.

If you're looking for something in particular, use the search or the labels to track in down. Or just pick out a recipe from our archive. If you like what you're reading (and hopefully what you're eating), subscribe to our blog using the "Follow" at the top of the page, or if you're tech savvy, subscribe to the RSS feed.

If you have any questions, feel free to email either of us at jeff@stylsonrecords.com, or teddyandpaige@gmail.com

Hope you enjoy!

- Jeff and Andrea

General Tso's Chicken

A homemade and healthier version of our favorite Chinese take-out dish! We absolutely love General Tso's chicken and were looking for a healthier -- and cheaper -- way to enjoy this delicious dish.

Servings: 3

Ingredients:

1 lb boneless skinless chicken breast, diced into cubes

1 1/4 tbsp soy sauce

1 egg

1/4 tsp black pepper

3 green onions, chopped

3/4 cup oil (peanut oil works best)

cayenne pepper, to taste (optional)

Sauce:

4 tbsp soy sauce

2 tbsp rice vinegar

2 tbsp white sugar

6 tbsp water (or chicken broth)

4 garlic cloves, minced

2 tbsp ground ginger

3 tsp cornstarch for thickening sauce (optional)

Preparation:

1. Cut the boneless, skinless chicken into 1 to 2 inch cubes.

2. In a large bowl, combine chicken with egg, 1 1/4 tbsp soy sauce and black pepper.

3. Add cornstarch, just enough to coat the chicken thoroughly.

4. Heat oil in a wok or frying pan with tall sides on medium to medium-high heat. While waiting, chop the green onions and set off to the side.

5. Add chicken to wok and fry until golden brown (4 to 5 minutes).

6. Remove chicken cubes and place on paper towels to soak up oil.

7. Remove leftover oil and particles from wok and add 2 tbsp of oil.

8. Add slices of green onions and stir-fry for 45 seconds, stirring constantly so they don't burn.

9. Re-add chicken to wok and cook another 1 to 2 minutes.

10. Add freshly stirred sauce to middle of wok, cook another 2 minutes, or until desired thickness, and serve immediately.

11. You can also serve this chicken over any rice, although brown rice is the best.

Zucchini Bread

This delicious zucchini bread recipe makes two loaves. Like our Very Banana-y Banana Bread recipe, it calls for butter originally, but we make a mixture of half natural applesauce and half oil to keep it heart-healthy and low-fat. It also adds a great texture and taste!

Ingredients:

3 cups all-purpose flour (whole wheat flour is also great in it)

3 tsp ground cinnamon

1 tsp baking soda

1/4 tsp baking powder

1 tsp salt

2 cups white sugar

1/2 cup chopped walnuts (optional)

3 eggs, beaten

1 cup applesauce/oil mixture

2 cups grated zucchini

2 tsp vanilla extract

Preparation:

1. Preheat oven to 325 degrees F (165 degrees C). Lightly spray two 9x5 inch loaf pans with cooking spray.

2. In a large bowl, beat eggs. Mix in applesauce/oil mixture and sugar. Stir in zucchini and vanilla.

3. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, salt and nuts. Stir into zucchini mixture.

4. Divide batter into prepared pans. Bake for 60 to 70 minutes, or until a toothpick inserted into center comes out clean.

Very Banana-y Banana Bread

This is a very moist and heavy banana bread. The applesauce/olive oil mixture can be replaced with just olive oil, or with butter, but we like to use the mix to keep it a bit healthier, and we also like the added taste and texture that the applesauce has.

Ingredients:

2 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

1/2 cup applesauce/oil mixture

3/4 cup brown sugar

2 1/3 cup mashed, overripe bananas

2 eggs, beaten

Preparation:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x5 inch loaf pan with cooking spray.

2. In a large bowl, combine flour, baking soda and salt.

3. In a separate bowl, cream together brown sugar and the applesauce/oil mixture. Stir in eggs and mashed bananas until well blended.

4. Stir banana mixture into flour mixture, but only enough to moisten.

5. Pour batter into the lightly sprayed loaf pan.

6. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.

Grilled Chicken and Hummus Sandwich

This is a really quick and easy lunch, but it's also one of my favorites to make. We have a small George Foreman grill that we make quick meals like this on.

Servings: 1 sandwich

Ingredients:

1 tbsp   Garlic Lover's Red Pepper Hummus (click here for recipe)
2 slices preferred whole wheat bread
1          boneless skinless chicken breast cutlet
1 tsp     basil
1 tsp     oregano
1          romaine lettuce leaf, broken into bread-sized pieces
1/2 tsp  shredded cheddar cheese

Preparation:

1. Grill chicken, seasoning with basil and oregano, turning as needed, until mildly charred
2. Spread hummus onto inside of each slice of bread.
3. Place chicken on bread, topping with lettuce.
4. Close sandwich, place on skillet on low-medium heat (or on electric folding grill, if you have one). Cook until bread is toasted on both sides, turning as necessary.

Garlic Lover's Red Pepper Hummus

Hummus is, hands down, my favorite snack-time spread. Most recipes call for 1-2 cloves of uncooked garlic. However, as the recipe's name suggests, I am a huge fan of garlic, and love the flavor of it cooked in some oil. The roasted red peppers and black olives add lots of flavor as well. This dip is the perfect addition to pretzels, crackers, tortilla chips, or fresh veggies. Enjoy!


Ingredients:

2        16 oz cans chickpeas (garbanzo beans)
15      cloves garlic, peeled
1 oz    canned roasted red pepper
2 oz    black olives
2 tbsp extra-virgin olive oil
1 tbsp tahini
5 tbsp lemon juice
          salt, to taste
          water, as needed

Preparation:

1. In skillet, heat olive oil to medium heat.
2. Add full cloves to oil. Cook on medium heat 10-15 minutes or until golden-brown, stirring frequently. Remove from heat and set aside.
3. In large mixing bowl, mash chickpeas.
4. Add tahini, olives, lemon juice, and red pepper. Stir so that all ingredients distributed evenly.
5. Add garlic and oil from skillet to bowl. Stir again.
6. Add contents of bowl to food processor (or if you do not have one, blender). Blend until desired consistency, adding water as needed. Salt to taste, if needed.

Mediterranean Chicken Salad

This is a new one we came up with tonight, but it's instantly become one of our favorites. The savory flavors of the skillet contents mix wonderfully with the light, fresh tastes of the fresh vegetables. We hope you enjoy!

Ingredients:

1/2 lb boneless skinless chicken breast cutlets, cubed
1 green bell pepper, diced and divided into 2 equal-sized portions
1 tomato, diced
6 garlic cloves, finely chopped
2 oz canned roasted red pepper, diced
2 oz manzanilla olives, sliced with pimento
2 oz pitted black olives, sliced
1 tbsp extra virgin olive oil
1 tbsp preferred Italian dressing
basil
oregano
romaine hearts as needed

Preparation:

1. In medium skillet, add olive oil and garlic over medium-high heat, stirring frequently for 2 minutes.
2. Add chicken, stirring frequently until fully cooked.
3. Lower to medium heat, add 1st portion of green pepper, stirring regularly for 5 minutes.
4. Increase heat to medium-high, add red pepper, green olives, and black olives, stirring frequently for 5 minutes.
5. Add a handful of basil, a pinch of oregano, and Italian dressing. Stir frequently over medium-high heat for 3 minutes. Reduce heat to low, stirring occasionally for 5-10 minutes, or the time it takes to complete step 6.
6. On 2 dining plates, spread lettuce chopped to preferred salad size. Use enough for a moderate layer covering entire plate. Mix in remaining green pepper and tomato equally between the two plates. (Optional: lightly sprinkle some additional dressing over lettuce, tomato, and pepper)
7. Increase heat on skillet to medium-high, stirring frequently for 5 minutes.
8. Add contents of skillet to each plate over the lettuce, tomato, and pepper. Serve with your favorite white wine.