Colie's Kitchen

Recipes, Cooking, Easy week night meals, Product Reviews, Giveaways, Saving Money, Couponing, Life in General, Coupons,

Colie's Kitchen - Recipes, Cooking, Easy week night meals, Product Reviews, Giveaways, Saving Money, Couponing, Life in General, Coupons,

Cashew Chicken -Restaurant Quality

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I made cashew chicken a few weeks ago that required a hoisin sauce. By the time I was done making it I was ready to tear the recipe apart and make changes. I wanted to give cashew chicken a try again, but I was gun shy about using that same recipe even with the changes I thought would make it even better.

I found this recipe on and decided to give it a try. I was a little taken aback by the first ingredient… ketchup? I thought that sounded odd and I was fearful I was going to have another recipe like the last one.

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I was way off bases about the potential of this new recipe. This recipe is perfect! It’s exactly everything you could want in cashew chicken. It’s absolutely restaurant quality. It honestly couldn’t be better in my opinion. I didn’t change a thing in this recipe. I thought it was perfect in every sinlge way!

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  • 1⁄2 cup ketchup
  • 4 teaspoons soy sauce
  • 1⁄2 teaspoon salt
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons sugar
  • 1 1⁄2 teaspoons sesame oil
  • 1⁄4 teaspoon cayenne pepper
  • 1⁄2 cup chicken broth
  • 2 tablespoons cornstarch
  • 1⁄2 teaspoon sugar
  • 1⁄4 teaspoon salt
  • 3 whole chicken breasts, cut into bite size pieces
  • 1⁄4 cup cooking oil
  • 2 tablespoons fresh gingerroot, minced
  • 1 tablespoon minced garlic
  • 1 onion, chopped
  • 2 carrots, sliced thinly
  • 1 green bell pepper, chopped
  • 2 cups snow peas
  • 1 1⁄2 cups cashews
  • 2 cups cooked white rice


  1. Combine ketchup, soy sauce, salt, Worcestershire Sauce, sugar, sesame oil, cayenne pepper, and chicken broth in a medium sized bowl. Mix well and then set it aside.
  2. In an additional bowl, combine cornstarch, sugar, and salt. To the bowl toss in
  3. Toss the chicken with cornstarch mixture. I like using a zip bag for this.
  4. Heat a frying pan to a high heat and add cooking oil.
  5. When oil is hot add chicken.
  6. Add gingeroot, garlic and onion.
  7. Stir fry mixture until chicken is cooked through and opaque.
  8. Add bell pepper and carrots, stir fry until tender crisp about 2-3 minutes, then add snow peas.
  9. Continue to stir fry until tender crisp.
  10. Add ketchup and the soy sauce mixture to chicken and vegetables and cook until it comes to a boil.
  11. Add the cashews and serve immediately over a bed of white rice.

Original Recipe Source

Menu Plan Monday July 27- August 2, 2015 #MenuPlanMonday


Happy Monday everyone!! I hope you all had a nice weekend! It was so hot outside (around 100 here) way too hot to be outside doing anything. We didn’t even feel like going out if we had too. I hit up a few stores but that was about it.

I cooked the entire weekend which only made the house hot! Ugh! I feel like I should boycott the kitchen until fall rolls around. Texas, Heat, and Summer… nothing good about that combo! 

I hope you are all doing well and you made some amazing meals! Here is our menu plan for the week! What’s on your menu?

Menu Plan Main Course Vegetables Side Dish
Monday   Fajita Chicken Salad
Tuesday  Homemade Egg Rolls  Pan Fried Cabbage
Wednesday  Parmesan Chicken and Bacon  Side Salad
Thursday  Spinach and Mushroom Smothered Chicken  Side Salad
Friday  Chicken Florentine  Asparagus
Saturday  Chicken Lettuce Wrap Salad
Sunday  Jalapeno Popper Chicken  Broccoli
 For More Menu Planning Ideas Visit or Check Out Our Previous Menu Plans.

Pickle Brine Chicken

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I recently heard that some restaurants brine their chicken in left over pickle brine/juice as a way of making their chicken tender. On a whim I decided to give it a try. I didn’t measure anything out I approximately put a ¾ cup of pickle juice, ¼ cup Italian salad dressing, and a good squirt or two of liquid smoke in a zip bag. Then I put frozen boneless chicken breast in the bag and let it defrost in the refrigerator. It took about 24 hours to complete defrost the chicken plus another 24 hours to marinate. I would suggest only 24 hours or less of marinating for defrosted chicken.

After 48 hours I took the chicken out and grilled it on a grill pan to 165 degrees. I ended up removing the chicken from the pan once it was cooked and covering it with foil and let it rest for 15 minutes. In the meantime I grilled up two sliced onions in the same pan I cooked the chicken. Once the onions were a good caramelized color I added the chicken back to the pan and let it warm up a little more.

I served the Pickle Brine Chicken a bed of brown rice and grilled onions then added a side salad to the plate. It was delicious, super healthy, low in fat and low in calories and inexpensive! 

It’s a quick and easy dinner that can be made ahead of time. It’s not overly expensive and the results are fantastic. If you leave the chicken in the brine for more than 12 hours defrosted you may find the chicken to be a bit salty. It’s going to be up to personal taste. In the future I will probably not marinate over 12 additional hours plus defrosting time because of the saltiness.

We all loved this recipe! Your chicken will not taste like pickles instead it comes out tender and moist. Now I completely understand why people will brine poultry! I have now made this chicken three times and each time I get a world of compliments.

I don’t have exact measurements but in the case of a marinade I don’t think exact is that big of a deal! Enjoy!

*CLOSED* Red Gold Tomatoes Giveaway ‪#‎grillitnow‬ ‪#‎redgoldrecipes‬ WINNER: Sandy N.


Red Gold is my favorite tomato products on the market. I love them because not only are you getting a great price when you buy Red Gold but you are getting a high quality product too!! High quality for a fair price? You can’t beat that!!

If you are like me, and consider yourself a novice chef, you love to try new things that come alive once you put a little love and quality ingredients in it. Grilling with Red Gold tomatoes, which are grown on family farms, is a great way to make your grilled dishes burst with fresh flavors.

Recently I had a chance to try out an array of Red Gold products! Some I had never tried before like their pull top cans (which I love by the way). I can’t say that there are many Red Gold products that I haven’t tried because they are the brand I prefer when it comes to my canned tomato products. I do love when they come out with anything new!

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Recently Red Gold teamed up with Huy Fong for a Sriracha Ketchup. Wow this is honestly the best ketchup I have ever had. You first get this amazing garlic flavor then suddenly the heat sneaks in! It just hit the store shelves so be on the look out! If you are a ketchup fan and a Sriracha fan you have to try it out. It’s delicious! Spicy and garlicy are a fantastic combination, but then mix in Red Gold tomatoes and fantastic goes to winning!!

For a third year, Red Gold is hosting its popular Red Gold Summer Grillin’ Party that runs June 24th – July 22nd on its Facebook page. Red Gold will give away a Large Big Green Egg each week, as well as 1,000 insulated tote bags. Visit Red Gold for more information


Enter to Win a Red Gold Grillin’ Prize Pack

  • Red Gold Was Kind Enough to Offer One of Our Readers an insulated tote bag containing:
  • 14.5 oz. can of Red Gold diced tomatoes
  • 14.5 oz. can of whole tomatoes
  • 10 oz. can of Red Gold diced with chilies
  • Red Gold’s new Sriracha Ketchup,
  • Coupon from Laura’s Lean Beef
  • Grilling recipes such as Roasted Halibut with Greek Relish or Chimichurri Sauce for grilled meats.

Enter Now!

a Rafflecopter giveaway


  • 2  (14.5 ounce) cans of RED GOLD® PETITE DICED TOMATOES, drained
  • ¼ cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 1⁄2 tablespoon kosher salt
  • 10 fresh basil leaves, chopped
  • 10 ounces Kalamata olives, sliced 1/4 inch
  • 1 small red onion, diced
  • 3 ounces feta cheese, dry
  • 2 tablespoons red wine vinegar
  • 2 tablespoons canola oil, or salad oil of choice
  • 2 pounds fresh halibut filets
  • Kosher salt and freshly ground black pepper to taste


  1. Blend all ingredients, except the halibut, together and refrigerate for a few hours
  2. Pre-heat grill to 400 degrees with indirect heat.
  3. Season halibut filets lightly with salt and black pepper.
  4. Place seasoned halibut on grill and roast for 8-10 minutes or until the fish just begins to flake.
  5. When fish is almost done, place a small amount of the tomato relish on top of the fish and allow to warm through.
  6. Remove fish from heat and place it on a small pile of the tomato relish allowing the heat of the fish to warm the tomato relish through.  Serve warm.

*As required by the Federal Trade Commission: The information above and gift have been provided by Red Gold to Colie’s Kitchen at no cost to Colie’s Kitchen. All that was asked of Colie’s Kitchen was to review the product, and give our honest opinion. Full Disclosure Policy*

Planner with Calendar (May 2015 to April 2014) #Planner


Check Out Our YouTube Review For The Toosl4Wisdom Day Planner

For more information visit

*As required by the Federal Trade Commission: The information above and gift have been provided by Tomoson and their affiliates to Colie’s Kitchen at no cost to Colie’s Kitchen. All that was asked of Colie’s Kitchen was to review the product, and give our honest opinion. Full Disclosure Policy*

Memory Foam Pillow by Smarter Rest Review #SmarterRest

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Recently my husband and I were making a long road trip that I had no desire to take part in but I did anyway. In order to make the long drive more enjoyable I found a Smart Rest Memory Foam Pillow on Amazon that I had to have. I had a feeling it would be perfect and it’s not only perfect it’s exceptional!!

The Smart Rest Memory Foam Pillow is a small and portable pillow that you can easily take with you on just about any trip. It’s a memory foam pillow so it’s super comfortable. It has a nice shape to easily support your head and it’s fun to squish too!!

I think my husband was a little jealous that I had such a nice pillow a long for the ride! I ended up sharing it with him when I was the one driving. In the end he insisted he had to have one too! Thank goodness for Amazon Prime!

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The Smarter Rest Memory Foam Pillow is made from German Memory Foam material that does not flatten over time, is soft enough to mold to your shape but hard enough to provide the necessary support, is odorless and absorbs heat.

Smarter Rest Memory Foam Pillow brings the innovation of granulated surface, eliminating perspiration and stimulating air flow. This superb pillow gently supports your head at the correct angle, reducing snoring and taking away your back pain.

For more information visit

*As required by the Federal Trade Commission: The information above and gift have been provided by Tomoson and their affiliates to Colie’s Kitchen at no cost to Colie’s Kitchen. All that was asked of Colie’s Kitchen was to review the product, and give our honest opinion. Full Disclosure Policy*

Grilled Onion and Mushroom Chicken Sandwich

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I am not sure where this recipe came from but I was on a long drive the other day when I thought a chicken sandwich sounded good. After a bit of thinking and planning this delicious sandwich came together. By the end of the night I was at the grocery store getting everything I needed.

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I am thrilled that the results are so fantastic. Everyone loved it. My husband even said that this reminded him of something he would order at a restaurant. I had to agree. I love this meal. It was such a surprise!

Next time I am going to make this recipe exactly the same but without the bread for a low calorie meal. This would be super low in calories and delicious! I am very impressed with how it all came together! Easy, low in cost, and high in flavor!

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  • 1 cup Pickle Brine
  • ½ cup Italian Salad Dressing
  • 1 Tbsp. Hickory Liquid Smoke
  • Olive Oil
  • 3 Boneless Skinless Chicken Breast
  • 1 Large Onion sliced
  • 1 Small Can Mushrooms -Drained
  • 3 Slices Provolone Cheese
  • 3 Kaiser Rolls –Split


  1. To a zip bag or a container with a lid add frozen or fresh chicken breast, then add in pickle brine, Italian salad dressing and liquid smoke. Zip up your bag or lid your container and shake a few times, then refrigerate for 24 hours. Every so often you can give the bag or container a toss to help spread the marinade.
  2. After your chicken has set for 24 hours remove from the refrigerator and allow the chicken to warm up a bit before beginning to cook. While the chicken is warming up, heat a grill pan to a medium heat and add a drizzle of olive oil.
  3. Add the chicken to the grill pan and grill for 6-8 minutes of each side or until the chicken has reached 165 degrees (Important). Once the chicken is done remove from the pan and set it aside to rest.
  4. Wipe the grill pan clean and add a drizzle of olive oil. Place sliced onions on the pan and mix them into the olive oil. Allow the onions to cook slowly. The slower the onions cook the better chance you will get them nicely caramelized and have them come out super sweet and not burnt.
  5. Once the onions are starting to caramelize well add in the drained mushrooms and mix them in well. Allow the mushrooms to warm up then place the chicken breast in the middle of the onions and mushrooms just long enough to allow the chicken to heat up again. Once the chicken has reached your desired temperature remove it and slice it up.
  6. Next let’s put your sandwich together! Split your Kaiser roll in have horizontally. To the bottom half of the bun add a generous amount of onions and mushrooms, then top that with a large helping (approximately 1 breast) of chicken then top with provolone cheese and serve.

Menu Plan Monday 7/13-7/19/2015 #MenuPlanMonday


Happy Monday everyone!!

I hope you are all doing well. This weekend was a slow and steady one. We didn’t do anything too exciting other than some shopping but you are not going to hear me complain about shopping right?

I did notice that we are having food get freezer burn in our freezer so I have come to the realization that we are going to have to start eating more in the freezer and we are going to have to stop buying until we finish what we have. I hate to waste food. Our left over turkey we had last night for dinner had a slight freezer burn taste to me. Yuck! No one wants that!!

Here is our menu plan for the week! Let me know what you are planning to make this week! I am keeping it simple how about you?

Menu Plan Main Course Vegetables Side Dish
Monday   Not So… Cheesy Chicken and Rice  Broccoli  Zucchini
Tuesday  Bacon Sandwiches  Fries
Wednesday  Sausage Jambalaya  Fruit  Rice
Thursday  Chalupas  Spanish Rice
Friday  BBQ Sandwiches  Fries
Saturday  Red Beans and Rice
Sunday  Smothered Chicken Breast  Broccoli  Fresh Corn
 For More Menu Planning Ideas Visit or Check Out Our Previous Menu Plans.

Vegetarian Taco Salad

I have been looking for more ways to incorporate meatless meals into our menu. We are certainly carnivores but sadly I know we need to cut back on our meat consumption. I was looking around a great blog called the Garden Grazer and I must admit I found some recipe that are delicious looking and meatless too.

One in particular caught my eye which was a vegetarian taco salad with a chipotle cream sauce that dresses the taco salad. I knew this was a must try for me.
This recipe turned our fantastic! Even the doubters in my house were scarfing it down! I thought it was awesome and to tell you the truth there really isn’t much to the whole thing and you can truly do what makes you happy when it comes to the taco salad. 

  • Spanish rice (or brown rice if desired)
  • 1 can whole corn (drained)
  • 1 can black beans (drained and rinsed)
  • 1 cup cheddar cheese
  • 1 can green chilies
  • Lettuce
  • Tomato
  • Black olives

Ingredient for Creamy Chipotle Sauce:

  • ½ cup plain yogurt
  • ½ cup of mayonnaise
  • 1 chipotle pepper in adobo sauce
  • 2 cloves of garlic
  • 1-1/2 teaspoons of adobo sauce (more or less depending on the heat
  • 1 beef bouillon cube
  • 1 tbsp. lime juice
  • ½ tbsp. cumin
  1. Make up Creamy Chipotle Sauce by simple putting everything in a blender and blending. 
  2. Make your favorite Spanish rice (Check out our favorite) or simply use cooked brown rice and set aside. 
  3. Heat beans, and corn and slice up veggies and set aside.  
  4. To plate your taco salad spread out a scoop of Spanish rice over your plate, then top the rice with beans, and corn. 
  5. Next, top the corn with cheese, green chilies, lettuce, tomato, and black olives. You can be generous with the veggies because they are low in calorie. 
  6. Then top the entire salad with the creamy chipotle sauce. Start with a small amount then add more as desired.

Original Recipe Source

Menu Plan Monday July 6-12, 2015

Happy Tuesday Everyone!!

Menu Plan Monday is late this week because yesterday was Secret Recipe Club Reveal Day. It’s one of my favorite times of the month.

I hope you all had a wonderful holiday weekend. Ours was nice! Relaxing and quiet! I don’t think I could have asked for more. It was too hot to do much, but the good thing is that the rain held off! You can’t complain about that!

This week is going to be a very busy one but we are going to keep it focused when it comes to the menu because we have been eating out way too much. With eating out normally comes too many calories. All of which we are trying to avoid.

Here is our menu plan for the week!!

Menu Plan Main Course Vegetables Side Dish
Monday   Left Over Tamales  Left Over Peas
Tuesday  Chicken Fajitas  Spanish Rice
Wednesday  Cashew Chicken  Rice
Thursday  Sausage  Sauteed Mushrooms  Tiny Potatoes
Friday  Mushroom Chicken  Polenta
Saturday  Spaghetti  Broccoli
Sunday  Turkey  Corn  Dressing Cranberries
 For More Menu Planning Ideas Visit or Check Out Our Previous Menu Plans.