Take a Break from Take-out: Homemade Pot Stickers There are some things that just seem too daunting to make from scratch, and far easier to order in: potstickers, if you haven’t made them yourself, can be one of those things. The truth is, they’re far simpler to make from scratch than you might think. And if you have little fingers around that need occupying, they will most likely be happy to sit around the kitchen table for an hour and assemble little dumplings that you can then cook on the stovetop until golden-bottomed and crisp, or freeze in zip-lock bags to pop into simmering chicken stock with noodles for a quick wonton soup. (No need to thaw them first – just boil straight from frozen.) Northern Chinese guotie, (literally “pot stick”) are said to date back over four millennia, and were known by the ancient Chinese as being exceptionally good for the human soul. When filling your dumplings, make sure you squeeze any air bubbles out, lest they become floatation devices once they enter a pot of water.
Baked Creamy Chicken Taquitos Make them with some sides for a fun dinner or for appetizers or snacks at a party. Whatever you make them for, this is totally “fun food”! And if you’re viewing this in a feed reader, come on over and check out our Daily Bite section that’s full of links to more fun food! Baked Creamy Chicken Taquitos 1/3 C (3 oz) cream cheese 1/4 C green salsa 1T fresh lime juice 1/2 t cumin 1 t chili powder 1/2 t onion powder 1/4 t granulated garlic, or garlic powder 3 T chopped cilantro 2 T sliced green onions 2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!) Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
White Cheese Chicken Lasagna Recipe | Italian Recipes | Simple Recipes Be Sociable, Share! I always think of Lasagna as being Italian with a tomato sauce of some kind. When my son requested I make this I was kind of surprised at the type of ingredients it had in it. I wasn’t sure about the spinach so I cut the amount down to one 10 oz box; the recipe called for two. I also added fresh mushrooms just because it seemed like they would go good in this type of dish, and the tasted great. If you are looking for something different to bring to the table this White Cheese Chicken Lasagna Recipe with fit the bill. 1/2 cup butter 1 onion, chopped 3 cloves garlic, minced 1/2 cup all-purpose flour 1 teaspoon salt 2 cups chicken broth 1 1/2 cups milk 4 cups shredded mozzarella cheese, divided 1 cup grated parmesan cheese, divided 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon ground black pepper 9 lasagna noodles 2 cups ricotta cheese 2 cups cubed cooked chicken meat 1 (10 ounce) packages frozen chopped spinach thawed and drained 1 8 oz package fresh sliced mushrooms 1.
Quick Chicken and Gravy — Our Life In The Kitchen It’s been a busy week, one where quick and easy is the only hope of cooking dinner instead of doing takeout. A bag of frozen chicken tenderloins pulled from the freezer, steamed rice and whatever veggie might be on hand and dinner’s ready in about 30 minutes. Chicken tenderloinsButterFlourSalt/PepperMarjoram and Thyme tonight, because I’m out of Sage.Chicken Broth Melt enough butter to generously cover the bottom of a large saute pan. Heat until it’s just barely turning brown. Add the chicken and season with salt, pepper and herbs. Once the chicken is starting to brown, turn it over. Cook just another minute or two, stirring a bit. Sprinkle with enough flour to coat the chicken well. Stir until chicken is well coated, butter is absorbed and flour just starts to cook. Add 3 cups of chicken broth. And then stirring in Better Than Bouilion paste. Simmer over low heat until the chicken is completely done and the gravy is thickened. Serve over rice or mashed potatoes.
Stylish Cuisine « Spinach and Chicken Tortilla Bake My husband usually likes my food, but occasionally I make something that isn’t his favorite. The great thing about my husband is that he gives his honest opinion about everything he tries. If he doesn’t like something, he’s very diplomatic, but he’s clear about his dislike. When I made this, I wasn’t sure what he was going to think about it because I’ve never made anything like it before. This recipe is spicy! This is a quick and easy dinner that will become a staple in our dinner rotation. Spinach and Chicken Tortilla Bake Recipe from Rachel Ray 1 tablespoon extra-virgin olive oil 4 chicken cutlets (about 1 pound) Salt and pepper 1 1/2 cups store-bought salsa verde 3/4 cup ricotta cheese 4 large (8″) flour tortillas 1/2 red onion, thinly sliced 3 cups baby spinach (about 1/4 pound) 2 cups shredded pepper jack cheesePreheat the oven to 450°. Print This Recipe
Restaurant Style Orange Chicken Alright you guys, seriously, this orange chicken tastes exactly like the best orange chicken you’ve ever had at any restaurant. I was very, very, very skeptical at first because I’ve never fried meat before and I was afraid it would turn out terribly. Kramer was adamant about having me make orange chicken that would remind me him Chinese take-out, though, and I couldn’t let him down! It was perfectly crispy and crunchy and the sauce was right on point; sweet and tangy and with a little bit of heat. I honestly can’t emphasize how good this orange chicken is. You won’t be able to stop eating it, and it heats up great in the microwave as leftovers the next day. Your ingredients. Mix together the chicken, egg, salt, pepper, and 1 tablespoon of canola or vegetable oil, then add in 1/2 cup of cornstarch and 1/4 cup all-purpose flour. Heat enough vegetable or canola oil in a pot or a wok (about an inch deep in the pot) for about 5 minutes over high heat. In one more bowl, zest your orange.
Restaurant Style Southern White Gravy Recipe (Note: if you’re looking for traditional, made with bacon grease southern Gravy, then check out this post for real-deal, Southern White Gravy made with bacon grease, as it was intended to be made.) White gravy is a staple of Southern cooking. In the South and Southwest we use it to top everything from biscuits to French-Fries. Then of course, there’s the stuff you get in restaurants across the country. Some companies have obviously noted that this foul mix needs more attention. It doesn’t help, it’s still awful and there’s no getting away from that. So restaurant owners, listen up and let me tell you how to do it right! You may wonder why I call this restaurant style gravy. If you’re from the North or Northwest, try this first, it will get you prepared for the real goodness of home style gravy that is to come. This version is based on the classic béchamel, but with distinct differences, so pay attention class! Restaurant Style Southern White Gravy Recipe Instructions Notes Enjoy.
Caramelized Chicken with Jalapeno Cream | How Sweet It Is - StumbleUpon Want to know how to make one heck of a delicious chicken dish? Good. Because I was going to tell you anyway. First up. Chop up some jalapenos and other good stuff. Saute them in a little butter. Caramelize some chicken. Then that whole jalapeno saute thing? Dump that sauce all over the CARAMELIZED chicken. Mmmm. Comfort food at it’s finest! Isn’t that what life is all about? And don’t worry about this meal being super spicy because frankly – it’s not. Caramelized Chicken with Jalapeno Cream serves 4 4 boneless, skinless chicken breasts 1 teaspoon salt 1 teaspoon pepper 2 tablespoons canola oil 2 jalapenos, seeded and chopped 1 shallot, sliced 2 garlic cloves, minced 2 tablespoons butter 1 tablespoon flour (any kind will do, I used whole wheat) 1/4 cup low-fat or skim milk 1 12-ounce can fat-free evaporated milk 2 tablespoons finely grated parmesan cheese Add chopped jalapenos, shallots and garlic to a food processor and pulse until very finely chopped (not pureed).
Dak Bulgogi (Korean Bbq Chicken) I seem to be cooking a lot of chicken dishes lately, probably because I find that chicken is such a versatile ingredient that can be prepared in so many ways and rather quickly too. Also, I don't tend to get tired of eating chicken as much as I do other meats like beef, lamb or pork. In today's post, I am sharing with you a recipe for Dak Bulgogi by Hyosun of Eating and Living fame. The marinade for the chicken is predominantly soy, ginger and honey, so it's quite similar to the Chinese version of honey soy chicken, except that this one has quite a punch from the ginger as well as some zing from the lemon juice. Dak Bulgogi Ingredients: 500g (or 1 pound) boneless chicken thigh fillets Marinade: 3 tablespoons soy sauce 1 tablespoon lemon juice 1 tablespoon brown sugar 1 tablespoon honey (or 1-1/3 more tablespoons brown sugar) 1 tablespoon rice wine (or mirin) 1 tablespoon minced garlic 1 teaspoon grated ginger 1 tablespoon sesame oil pinch black pepper 1 teaspoon sesame seeds To serve: