Thursday, September 29, 2011

Pecan Upside-Down Cake

I woke up this morning craving the gooey, sticky pecan rolls from Panera Bread. That was a bit of a problem since the closest Panera from my house is about 30 miles away.

I didn't want to waste the time and gas to get one. That left me with the alternative of making some. I started looking through recipes and had no luck finding a "quick" version that didn't take a lot of kneading and rising time for a yeast based dough.

Then I got to thinking, why not just turn it into an upside-down cake. This turned out to be a delicious breakfast and will also double as tonight's dessert after dinner.

Tuesday, September 13, 2011

Chocolate Chip Cookie Dough Pie

I have a problem. When I walk into a grocery store, it is similar to a kid walking into a candy store.

I've gone grocery shopping with friends before. We walk along the isles and like the typical American, my friends will stop and stare at the 50 variety of cookies, trying to decide what it is that they want to munch on this week. I however by-pass the store bought cookies, breeze through the 25 flavors of Pop Tarts, and spend my time staring at the different spices and herbs.

I get weird looks from the people trying to grab the standard jar of cinnamon while I'm just standing there staring, trying to decide what I could make with this spice or that herb. I've been known to laugh at people who actually buy the pre-mixed cinnamon and sugar. (Really people, it's just cinnamon and sugar, you can make it at home and save a little money!)  My friends don't go to the grocery store with me much anymore.

To try to save time and to avoid the annoyed looks while I stand in the way of the typical American consumer who doesn't know what to do with all the things in the little glass jars, I discovered  Penzey's, a company that sells some amazing spices that are very hard to find, especially at such affordable prices.

As I was staring at the catalog, reading all the different variety of spices, I came across a recipe for Chocolate Chip Cookie Dough Pie.

I love cookie dough, so much so when I set out to make chocolate chip cookies, it rarely results in cookies.

This pie turned out AMAZING. It is like eating cookie dough in pie crust.

Sunday, September 11, 2011

Baked Porridge with Pear

I am moving in slow motion this morning. I know it's Sunday, a day to rest but I spent almost 4 hours making and eating breakfast. If you aren't moving as slow as molasses in the wintertime, you could easily make and eat this breakfast dish in under an hour and a half.

I saw this recipe from Panna about a month ago, however even with my pantry well stocked with various grains and flours, I had no semolina. I figured that any plain porridge would do, so I made a mixture of Cream of Rice and some wheat bran to use as the porridge base. Oatmeal would not work well for this however because of the texture.

This is going to become one of those recipes that I make often, especially in the fall and winter when hot cereal becomes the common breakfast of my house and there always seems to be about a half serving left over that is too little to save for the next day's breakfast but yet too much to throw out without feeling wasteful.

Saturday, September 10, 2011

Turkey Loaf

Most nights I cook rather large meals, usually complex dishes that take several hours to make. Not last night.

Last night I had enough energy to open the 1 pound package of ground turkey that was on special for $1.00. Add too that a pack of corn that was frozen from my parents' garden and some rice and you have a simple (and super cheap) dinner.

This is a perfect meal to toss together when you completely lack energy. It takes about 5 minutes to assemble and an hour and a half to bake.

Tuesday, September 6, 2011

Banana-Blueberry Breakfast Cakes

Today got off to a very slow start. Maybe it was the three day weekend. Maybe it's the dreary, depressing, rainy weather outside. Whatever the reason, I was not moving very fast. Neither was my oven.

Two months ago I found this recipe for Blueberry Buckwheat Breakfast Cakes. I have regularly been stalking Panna's blog as well as several other European blogs that focus on breakfast foods. Breakfast cakes, such as these, are apparently a very common dish.

I have spent several months visiting various grocery stores, trying to fill my pantry with all the different types of grains that appear in many of these recipes.

It has not been an easy task. Apparently the majority of Americans do not eat these things. I however am falling in love.

Healthy and delicious?!? What more could a girl want?

Monday, September 5, 2011

Homemade BBQ Ribs and Hasselback Potatoes

It's been a stressful weekend. Nothing has gone right. Not in my life. Not in my significant other's life.

I love to cook for people, he loves to eat. It works out well.

My dinner plans for the evening did not work out well. My mother made ribs the last time I was in Ohio. They were moist, tender and tasted like the generic bottle of barbecue sauce that she dumped on top of them. Not my ideal food but they were ok.

I set out on a mission to make my own, from scratch. Or at least as "from scratch" as possible. Making my own ketchup would have taken entirely too long. Although probably would have greatly improved my sauce.

Tuesday, August 30, 2011

Chewy Oatmeal Raisin Cookies

This is a second recipe that I made this past weekend. It made about 4 dozen cookies. They taste wonderful and are definitely one of my favorites.

This recipe is an old one that my grandmother use to make for me. I always preferred a chewy cookie versus the crispy, crumbly dried out cookies that my mother likes.

I use to bake cookies with my grandmother every summer when I'd go to visit. I learned about measuring ingredients, how to plump up raisins that were hard as rocks, what spices to add a little extra of, and most importantly; how to make a chewy cookie.

There are three secrets in making a chewy cookie. The biggest is the timing in when to remove the cookies from the oven. You don't want them bake completely in the oven. They need to be approximately 1-2 minutes away from being fully baked. Remove them too soon and it looks like a raw cookie. Remove them too late and you have a crisp cookie. The timing takes practice. To aid in the timing, use a chilled dough, straight from the fridge onto the cookie sheet and into the oven.

The second tip to keeping a soft, chewy cookie is to store them in an air-tight container with a slice of bread. The bread will dry out after 1-2 days and need to be replaced to keep the cookies moist.

Sunday, August 28, 2011

Mexican Rice Pudding

When I get depressed I don't want to eat but I cook. My kitchen is full of cookies, quick breads, and pudding type dishes.

Yes all of those are plural. There are oatmeal raisin cookies, oatmeal-red currant cookies, chocolate crinkle cookies, banana nut bread, banana blueberry bread, tapioca, Persian rice pudding, and a Mexican rice pudding.

They all look beautiful. I'm sure they taste delicious too, I just have no appetite to eat them.

Tomorrow will make 10 months since my fiance died. 10 months since my entire world fell apart. 10 months of hell. There isn't a day that goes by that my heart doesn't ache, that tears don't roll down my cheeks wishing he would walk into my door, like nothing at all has happened. I want my miracle. I don't deserve it, but I want my happily ever after. And I want it with the love of my life.

Ok, enough depressing.

This was a recipe that Joseph brought home one day for me to make for some of his employees.

Tuesday, August 16, 2011

Cheese & Macaroni

The sounds of school buses going down the road, cooler mornings, and a few million pink flowers falling from my unidentified tree in my backyard. Is summer really coming to an end already?

It makes me sad. At the same time, I am anxiously awaiting the fall leaves, the crisp cool air, and state fair.

Last night was one of those unusually cool evenings for August. Like a sneak peak at the fast-approaching autumn weather.

Last night was also the perfect night for a big dish of Macaroni and Cheese. Or in my case, a big dish of "Cheese & Macaroni". I'd been waiting on a cool day to turn the oven on so I could do this recipe for the America's Test Kitchen Blogger's Challenge.

Since the star of this dish is the cheese, it is important to get a great blend of multiple cheeses plus a little hot sauce for a little bit of spice.

This is a variation of the homemade macaroni and cheese that my mother has been making for years. The original recipe came from her The New Pillsbury Family Cookbook from 1975 in a yellow 5-ring binder that is lovingly held together with duct tape.

It is a very simple recipe that is easily adaptable to your own taste.

Tuesday, August 2, 2011

Root Beer Float Cupcakes

It's 105 degrees outside.

Most people would be happy drinking a root beer float. Not me.

I have to turn my oven up to 350 degrees and add to the heat radiating through my walls of my house.

Let me tell you, it was SO worth it.

(I'm also getting a head start on the America's Test Kitchen Bloggers Challenge for the end of August.)

I love cupcakes and I love old recipes. While waiting on my delicious cupcakes to come out of the oven, I decided to search through some OLD cookbooks to see what the original version of cupcakes were.

While searching around, I realized there is no set origin for the word "cupcake". Some argue that it came from  the time when recipes were being switched from weight measurements to what we consider the standard measurements of cups, tablespoons and teaspoons. The word "cup" referred to the type of measurement used, therefore breaking cakes into a new category of "cup cakes".

Others argue that the name "cupcake" came from cakes that were baked in individual cups or ramekins.

While I can find no proof to substantiate the origin coming from the type of measurement, I can find a reference in a 1796 cook book American Cookery, by Amelia Simmons on page 48 that says:
 "A light Cake to bake in small cups.
Half a pound sugar, half a pound butter, rubbed into two pounds flour, one glass wine, one do. rosewater, two do. emptins, a nutmeg, cinnamon and currants."

While "emptins" is referring to the yeast from a barrel of ale, other recipes of the early 1800's (such as The Frugal Housewife from 1830) say "When you have no eggs, a gill of lively emptings will do." So I assume that an egg can be used in place of the yeast. 

Yeast or egg, either way, the original "cup cake" recipe written in 1796, sounds more like a biscuit or type of bread than our modern sweet cake topped with frosting. 

OK enough with your American Cookery history lesson. 

Onto what you came here for. Delicious, 21st century cupcakes, made with the help of modern technological marvels. 

Thursday, July 28, 2011

French Breakfast Puffs

Wow! Has it really been two weeks?

A trip to Myrtle Beach and then a trip to Ohio to visit my cousin who was visiting from England, now I'm exhausted. I'm unpacked, laundry is done, and my house is far from clean but that is a problem for another day.

This morning is the first time I've taken time to actually cook something for over two weeks. It is good to get back to a normal, healthy routine, even though I was spoiled letting my parents do the cooking while I was in Ohio. There is never anything quite like your momma's home cooking...

My breakfast this morning is a result of a Taste of Home cookbook that my parents picked up on sale ($2) at some point between Easter and now. My mother is still under the impression that I don't know how to cook and that I starve when I'm at my own place.

There looks to be TONS of delicious recipes in this book however, so I'll enjoy experimenting and trying out a bunch of new things. However since it's me, I started with the breakfast recipes. Most were slight variations on traditional pancakes and waffles...nothing too unique. Then I saw this recipe for French Breakfast Puffs...I don't truly think there is anything "French" about them but they were a tasty breakfast treat, for those NOT on a low calorie diet.

Monday, July 11, 2011

Almond Streusel Popovers

It's Monday.

That means in four days, I'll be relaxing on the beach. Nice and stress free. I need that.

When I come back, I need to find a job. One where nobody pees in their shoe and carries it around with them. I love teaching but I need some time away from it. I am out of patience and passion for it. I don't want to deal with people peeing on random things anymore. Can you really blame me?

I am also a week behind on recipes to post on here. I made these popovers a week ago. Today I made porridge, inspired by Panna L. It was delicious. I'll post that recipe eventually. You'll want to try it. Trust me.

These popovers are great too. You should try them too. Because I said so.

Saturday, July 9, 2011

Blueberry Popovers

If you want to have a good day, you need to have a great breakfast.

This morning there was a pack of fresh blueberries staring at me from my fridge. They were on sale. Buy one pint, get two free. I have a lot of blueberries to use. I hate to freeze these wonderful little fruits until there is no other choice.

Even though they freeze fine, I feel compelled to use as many while they are still as fresh as possible.

This morning I went back to a favorite breakfast recipe. Popovers.

Friday, July 8, 2011

Flan-Style French Toast

I have slept all day.

I have had a HORRIBLE migraine.

I really thought my head might explode. I still think it might.

I needed comfort food.

I really wanted to just make a big pan of flan and eat the entire thing for dinner.

Then that nagging voice in the back of my head, that sounds surprisingly like my mother, reminded me that wouldn't be very healthy. So I turned it into Flan-French-Toast. It's always good to be able to combine 2 of your favorite things into one delicious dish!

I am fairly certain this has just become my new favorite breakfast dish. Even though I just made it for dinner.

It's just pure heaven!

Flan-Style French Toast (serves 2)

1 C Half and Half
3 Eggs
1 tsp Vanilla Extract
6 Slices of Bread
1/3 C Sugar

Preheat the oven to 325.

In a heavy bottomed sauce pan, melt the sugar until it becomes a golden amber color.

Pour the sugar into two 7 or 10 oz custard cups, or a small baking dish.

In a bowl, whisk together half and half, eggs, and vanilla.

Add bread. Allow the bread to soak up as much of the liquid as possible. This should take about 5-10 minutes, depending on the bread.

Divide the bread between the two custard cups. (I did mine in a baking dish). Pour all the remaining liquid in too. If it isn't extremely soggy, add more half and half.

Place the custard cups into a baking dish. Fill the baking dish with approximately 1 inch of water.

Bake at 325 for 1 hour, or until fork inserted in the center comes out clean.

Remove from oven. Let rest for 15 minutes. Remove custard cups from the water. Slide a table knife around the edges and carefully invert onto a plate. The sugar will be very hot still.

To remove sugar from the dishes, just soak in warm water. It will dissolve in a few minutes.

Thursday, July 7, 2011

S'mores Cupcakes

I have a confession.

I am in LOVE with chocolate.

It is much more dependable than a man. It is always there when you need it.

It is delicious in any form but my favorite is melted with a gooey marshmallow and stuck between two graham crackers. 

However I cannot start a campfire in my kitchen and it is pouring down rain outside. Doing it in the microwave just isn't the same. So I will make do with converting this all-American treat into cupcake form. I was also inspired because I needed a cupcake recipe for America's Test Kitchen Blogger Challenge

My kitchen was too hot so my frosting did not set up quite right, then the ever impatient me didn't cool the cupcakes enough, so it also melted down the sides. It still tasted great though!  

S'mores Cupcakes

By Sarah the Food Addict
Published: July 7, 2011

Prep time: 30 min
Cook time: 40 min
Total time: 2 hrs
Yield: 12 servings

Serving size: 1 cupcake
Calories per serving: 242
Fat per serving: 6.4g

Cupcake Ingredients:

1 C + 2 Tbs All-Purpose Flour
1/4 C + 2 Tbs Dark Cocoa Powder
1/2 C Sugar
1/2 C Light Brown Sugar
1/4 tsp Table Salt
1 1/4 tsp Baking Soda
2 tsp Vanilla Extract
1/3 C Unsalted Butter, melted
1 tsp White Vinegar
1/2 C Milk
1/2 C Strong Brewed Coffee, cooled
1 Large Egg

Frosting Ingredients:
2 Large Egg Whites
3/4 C Sugar
1/4 C Light Corn Syrup
Pinch Table Salt
1 tsp Vanilla Extract

Cupcake Procedure:

Preheat oven to 350. Line a 12 cup muffin tin with paper liners.

In a large bowl, combine flour, cocoa, sugars, baking soda, and salt. Stir until well combined and there are no clumps of sugar or cocoa. Stir in vanilla, melted butter, vinegar, milk, coffee, and egg. Mix until just combined.

Fill muffin cups 2/3 the way full with batter. Bake at 350 for 15-18 minutes, until a toothpick inserted in the center comes out clean.

Cool completely before frosting.

Frosting Procedure:

In a double boiler pan, or a heat-proof bowl, whisk together egg whites, sugar, corn syrup and salt.

Place bowl over simmering water and whisk as it heats. The sugar will dissolve after about 5 minutes. Be careful not to cook the egg whites.

Transfer the mixture to the bowl of a stand mixer. (You do not want to use a hand mixer if you have a choice) With the whisk attachment, beat the mixture on high speed, until stiff peaks form (about 7 minutes) The mixture should be fluffy and shiny. It will look like melted marshmallows, but stiffer. Beat in the vanilla extract.

If you put your frosting bag in a tall drinking glass, its much easier to fill!

Frost the cupcakes. Place under the broiler for a few seconds to brown the marshmallow frosting. It also helps it to set up. Watch them carefully! It will burn quickly! Place a graham cracker into the top of each cupcake.

The cupcake recipe came from a combination of various recipes and I've been using it for cakes for several years. The frosting came from Joy the Baker.

Wednesday, July 6, 2011

America's Test Kitchen Potato Salad Challenge

I ate pie for breakfast today.

I ate pie for lunch today too.

Now I'm making potato salad for dinner so I don't eat more pie.....

It is also pouring so I can't go outside and get away from the pie that is sitting there, calling my name, begging me to eat it.

For some reason I have been craving potato salad for the last couple of days. Then I saw this for America's Test Kitchen's Blogger Challenge.

I actually went to the store yesterday afternoon to get potatoes to make potato salad for dinner. I had a list in my hand when I walked in the store. It said:

Simple enough right?

I'm 28, I shouldn't have to have a list to come out of the store with three items. But I do.

I walk into the store, see aisle upon aisle of wonderful ingredients, then I start to wander, thinking of new recipes and wondering what to make with the random things that start to pile into my cart. So a list is a necessity.

So is getting a basket at the door and not a cart. Carts have too much room to pile all the unnecessary things I end up getting.

However, even with a list in hand, I walked out of the store with coffee, toothpaste, Kashi granola bars, purple glittery flip-flops, and a candy bar.

No potatoes. Pretty sad huh? So I had pie for dinner last night too.

Today I got my potatoes. I came home and immediately put them in water and turned up the heat.

Then I started thinking about what exactly I was going to do to them when I realized, I grew up HATING potato salad. It is right up there on my list of nasty foods, right beside macaroni salad.

I called my mother. I asked her what she puts into potato salad.

She sounded surprised. She knows I HATE it. But she told me anyways.

Her list included potatoes (duh), mayo, mustard, green pepper, boiled egg, onion, salt, and pepper.

So now I knew what NOT to put into my potato salad. I did not want the slimy, nasty concoction that arrives at almost every picnic, all summer long across the country.

First off, I wanted a nice smooth, creamy tasting potato, so I went with Yukon Gold.

I also wanted a dressing that would hold up to a cookout or picnic, which is where mayonnaise fails miserably.

I also wanted to avoid the slimy texture that an oil-based dressing adds.

Then I Googled, looking for spice ideas. I found several labeled with "southern" and they used Old Bay seasoning. Y'all can't get more Southern than that. (I learned that quickly when moving from Ohio to North Carolina.)

A little messing around and this is what I came up with. It's delicious served chilled or at room temperature.

Salt and Pepper Potato Salad

By Sarah the Food Addict
Published: July 6, 2011

Prep time: 20
Cook time: 20
Total time: 30
Yield: 4 servings

Serving size: /4 lb
Calories per serving: 120
Fat per serving: 0.2g


1 lb Yukon Gold Potatoes
1/2 C Cider Vinegar
1 1/2 tsp Dijon Mustard
1-2 tsp (optional)Sugar
2 tsp Coarsely Ground Sea Salt
1/4 Red Onion
2 tsp Old Bay Seasoning
1 tsp Coarsely Ground Black Pepper


Place the whole potatoes into a pot and cover with water. Bring to a boil and cook until potatoes begin to soften into the center, about 20 minutes. Do not over cook the potatoes, you want them to be able to hold up to being tossed with the dressing.

Meanwhile, slice the onion into ¼” thick slices. Divide out the pieces.

In a small bowl, combine salt, vinegar, mustard, and sugar. Wisk together. Add in onions. Allow to marinate for 30-40 minutes. The sugar will cut the acidity of the vinegar for those who do not like a strong vinegar taste, however the sugar is not included in the calorie or fat information from above.

When the potatoes are tender, remove from water and allow to cool enough to handle.

Peel the potatoes and cut into chunks of desired size.

Toss with pepper and Old Bay seasoning. Pour vinegar mixture and onions over the potatoes. Toss gently to evenly coat. If you're lucky enough to have one of these wonderful Farberware bowls with a lid, just put the lid on and gently shake it all together.

Serve at room temperature or chilled.

Monday, July 4, 2011

Strawberry Banana Bread

What a weekend!

90 degree weather, good friends, lots of food, and a nice relaxing day at the pool. What more could a girl want?

No rain! That's what.

And some good snacking bread to munch on while I don't clean up from the cookout.

I made this early this morning to share with some great friends. They loved it.

Now as I procrastinate in my cleaning up, I am watching it rain sideways across my porch. Stupid storm is ruining my night time plans of watching fireworks and eating funnel cakes.

I doubled the recipe to accommodate for the 8 other people who would be snacking on my bread. The bread is delicious!

Strawberry Banana Bread

By Sarah the Food Addict
Published: July 4, 2011
Adapted from: Joy the Baker

Prep time: 20
Cook time: 50-60
Total time: 1 hr 20 min
Yield: 1 loaf

Serving size: 1 slice
Calories per serving: 364
Fat per serving: 19.1g


6 oz Unsalted Butter, browned
1 C All-Purpose Flour
1 C Whole Wheat Flour
3/4 C Light Brown Sugar
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
2 Large Eggs
1 tsp Vanilla Extract
3/4 C Buttermilk
3/4 C Diced Strawberries
3/4 C Mashed, Ripe Bananas
1 SlicedStrawberry


Brown the butter and allow it to cool.

In a mixing bowl, combine flours, sugar, baking soda, salt, and cinnamon.

Stir in browned butter, eggs, vanilla, and buttermilk.

Fold in mashed bananas and diced strawberries. 

Pour into prepared pan.

Top with strawberry slices.

Bake at 350 for approximately 50-60 minutes, or until toothpick inserted in center comes out clean.

Cool completely before slicing.

Saturday, July 2, 2011

Brown Sugar Waffles

Last week I got a new gadget.

It is probably something I should have gotten a while ago.

A waffle iron!

Since I am me, I couldn't start with a boring, plain waffle.

I started out with a waffle that had a nice, crisp outside. I cannot stand a soggy waffle. The sugar in this recipe allows it to get nice and crisp on the outside.

Brown Sugar Waffles (makes 4 7-8" waffles)
1 3/4 C All Purpose Flour
1/4 C Light Brown Sugar
1 tsp Baking Powder
2 tsp Baking Soda
1 tsp Salt
2 Large Eggs
1 3/4 C Buttermilk
8 Tbs Unsalted Butter, melted, cooled to room temperature

In a medium bowl, combine the dry ingredients. Mix in the eggs, buttermilk, and butter until just combined.

Fill the waffle iron according to the manufacture's directions. For mine, a scant 3/4 C fills it perfectly.

Cook the waffle according to your manufacture's instructions. 4 minutes seems to be perfect for mine. The best judge is when the steam stops coming from the waffle iron.

I like my waffles a little on the well-done side, so I cooked mine a little bit longer.

Serve topped with your favorite topping. I went with lots of butter and Log Cabin syrup (which is now thankfully free from high fructose corn syrup).


Monday, June 27, 2011

Apricot Crisp

A quick, easy breakfast that was absolutely wonderful. Simple to prep, easy to bake. All important qualities in breakfast foods.

Apricot Crisp
(modified from Smitten Kitchen)
Fruit Filling
1 lb Apricots (8-10 apricots), seeded and quartered
3 Tbs Sugar
1 Tbs Flour
1/8 tsp Nutmeg

Mix together in a 2 or 3 cup baking dish. (I used a 1 liter casserole dish and it was perfect!) Set aside.

5 Tbs Unsalted Butter, melted
1/2 C Old Fashioned Oats
4 Tbs Sugar
2 Tbs Light Brown Sugar
1/4 C Whole Wheat Flour
1/4 C All-Purpose Flour
2 Tbs Sliced Almonds

Mix all ingredients in a medium bowl until clumps form.

Sprinkle over the fruit.

Bake at 400 for 30-40 minutes.

Saturday, June 25, 2011

Hot & Sour Shrimp

What better way relax after toasting by the pool all day than with a simple stir fry for dinner?

I love to cook simple meals that take 1 skillet, a knife, cutting board, and a spatula. I'm all about not doing dishes.

Simple dishes are made even better when you have the help of a great man to help chop veggies.

This recipe came off of America's Test Kitchen however I cannot seem to find it again to provide the link.

The meal turned out absolutely delicious!

Hot and Sour Shrimp Stir Fry

medium garlic cloves , 1 minced or pressed through garlic press, 1 thinly sliced
pound extra-large (21-25) shrimp , peeled, deveined, and tails removed
tablespoon minced fresh ginger
tablespoons vegetable oil
1/2 teaspoon table salt
teaspoon soy sauce
tablespoons sugar
tablespoons white vinegar
tablespoons Asian chili-garlic sauce
tablespoons dry sherry or Shaoxing wine
teaspoons toasted sesame oil
tablespoons ketchup
tablespoon cornstarch
large shallot , sliced thin (about 1/3 cup)
1/2 pound snow peas or sugar snap peas, stems snapped off and strings removed
medium red bell pepper , seeded and cut into 3/4-inch dice
8 oz mushrooms, sliced
1 cup broccoli florets

Combine minced garlic with shrimp, ginger, 1 tablespoon vegetable oil, and salt in medium bowl. Let shrimp marinate at room temperature 30 minutes.

In a small bowl, whisk soy sauce, sugar, vinegar, chili-garlic sauce, sherry, sesame oil, ketchup, and cornstarch in small bowl. Combine sliced garlic with shallot in second small bowl.

Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add mushrooms and bell pepper and cook, stirring frequently, until vegetables begin to brown, 1½ to 2 minutes. 

Add in snow peas and broccoli. Cover and cook 1 to 2 minutes, until broccoli turns bright green. 

Transfer vegetables to medium bowl.

Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add garlic-shallot mixture and cook, stirring frequently, until just beginning to brown, about 30 seconds. 

Add shrimp, reduce heat to medium-low, and cook, stirring frequently, until shrimp are light pink on both sides, 1 to 1 1/2 minutes.

Whisk soy sauce mixture to recombine and add to skillet; return to high heat and cook, stirring constantly, until sauce is thickened and shrimp are cooked through, 1 to 2 minutes. Return vegetables to skillet, toss to combine, and serve.