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General Tso’s Chicken

General Tso’s Chicken
My friend Peng has been bugging me to make General Tso’s chicken for several months now. He lives in California and is really into the Asian-Mexican fusion thing, so he’s fixated on the idea of a General Tso’s burrito with fried rice and kimchi. I don’t know how I feel about that, but I’m nothing if not accommodating, so here I am…making General Tso’s chicken. You’re welcome, Peng. I don’t usually order General-anything from Chinese restaurants, but Dan loves the stuff. He’s come a long way in his Chinese food-eating habits, but he’ll still pick General Tso/Gao’s chicken over “real” Chinese food any day. Wikipedia tells me that while General Tso’s chicken is thought to have originated somewhere in Hunan Province, China, there is no historically recorded recipe for it in Hunan, and General Tso’s own living descendants, when interviewed, had never heard of the dish. Whatever the origin, it seems like everyone I know loves General Tso’s chicken, Chinese people included.

Brats and Beer Cheddar Chowder Brats and Beer Cheddar Chowder We continue onto Week 11 of College Football, which means another delicious Football bite! No football tailgate is complete without a big pot of simmering soup! Whether it’s a hearty chili or creamy chowder, it’s always one of the first foods to disappear. Packed with chunks of smoky sausage, tangy ale, diced potatoes and creamy cheddar cheese, this chowder is destined to be a hit! Ingredients: 2 tablespoons unsalted butter 1 medium onion, finely chopped 1 medium carrot, coarsely shredded 3 large shallots, chopped 1/4 cup all-purpose flour 1 teaspoon caraway seeds, crushed 1/4 teaspoon ground black pepper 2 cups vegetable broth 1 (12-oz) bottle ale, such as Bass 3/4 pound yukon gold potatoes, unpeeled and diced into 1/2 inch pieces 1 pound smoked sausage, such as kielbasa or bratwurst, diced 1 cup whole milk 10 ounces sharp cheddar cheese, shredded Directions: If you’ve missed them, make sure to check out the rest of my College Football Bites: Leave a Comment

Baked Potato Soup Baked Potato soup has been one of my favorite winter foods for so long now, I was surprised to discover I didn't already have the recipe posted here. I love that the potatoes in this soup are not watery at all; there are fluffy bites of baked potato in each bowl. If you have ever thought that you didn't like potato soup, this rich and creamy version just might change your mind. I love the simplicity of this recipe. Baked Potato Soup recipe loosely adapted from For The Love of Cooking(printable recipe) Soup Ingredients: 5 lbs potatoes, this time I used red potatoes, but I have also used reds, whites, yellow and russets 3/4 cup all-purpose flour, or brown rice flour to make the soup gluten free 10 cups milk, plus more as needed 2 teaspoons kosher salt, plus more to taste 1 teaspoon freshly cracked black pepper, plus more to taste 1 1/2 cups sour cream Preheat the oven to 400 degrees. In the bottom of a large soup pot or dutch oven, combine the flour and about 2 cups of milk.

Gnocchi Mac and Cheese March 4, 2011 | Print | E-mail | Filed under cheese, Italian, potato It’s been quite a while since I posted my recipe for sweet potato gnocchi with brown butter sauce, so I decided that it was high time to post my go-to gnocchi recipe that this sweet, autumn version is based on. This is what I make when I want comfort food and have a little extra time on my hands, since the recipe makes a ton of gnocchi. It’s worth the effort though since they freeze wonderfully, and it’s nice to have on hand both for company and for when I want a quick freezer meal during the week but still want something homemade. This time though, rather than frying up the finished gnocchi with butter like I usually do, I decided to make gnocchi mac and cheese. It’s easy to whip up a simple roux using pantry staples to give this classic dish a new twist. For the gnocchi: 6 baking potatoes2 eggs1 tsp salt2-3 cups flour1/3 cup grated Parmesan-Romano cheese For the gnocchi mac and cheese (serves 1-2): Leave a Reply

Black Pepper-Garlic Chicken Here's one on my favorite Stir-fry recipes, inspired by Black Pepper Chicken served at Panda Express Restaurants. The savory sauce took a bit of tinkering, but I think this copycat version is really close... and it's delicious, too! Please... don't forget to start this recipe with Velveted Chicken. Ingredients: 1 lb. Stir all of the sauce ingredients together in a small bowl, allowing about 10-15 minutes for the flavors to mingle/mature while you slice the vegetables. Stir-fry: Heat 2 Tablespoons oil in a large skillet or wok over medium-high heat until almost smoking. Add the sliced red/yellow onions to the skillet, stirring constantly for about one minute. Add the sliced celery, green onions and chopped garlic to the skillet. Add the stir-fry sauce. Add the velveted chicken, reduce the heat to medium and stir to coat. Serve over prepared Basmati or Jasmine Rice. Enjoy!

Low Calorie Chicken Recipes - Healthy Under 300 Calories Chicken Recipes Chicken: the dieter’s best friend. Quick and easy to make, this popular protein is low in calories and full of amino acids, which boost your body’s ability to function. But being low-cal doesn’t have to mean boring and bland; if done right, light and, yes, even dark meat are ideal for keeping you on track. From Jamaican Jerk BBQ Chicken to Lemon-Oregano Chicken Skewers, pair any of these recipes with steamed seasonal veggies or a fresh green salad for a healthy meal that won’t leave you hungry. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15.

Curried Chicken and Rice Soup Recipe : Food Network Kitchens Directions Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes. Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Remove the chicken from its broth; discard the skin and shred the meat into pieces. Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Per serving: Calories 390; Fat 11 g (Sat. 5 g; Mono. 1.6 g; Poly. 1.3 g); Cholesterol 130 mg; Sodium 740 mg; Carbohydrate 18 g; Fiber 2 g; Protein 55 g Photography by Antonis Achilleos

Chile Cheese Casserole Recipe : Food Network Kitchens Directions Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with nonstick cooking spray. Coarsely crush the chips by hand and spread half of them into the bottom of the baking dish. Whisk the egg whites, eggs, milk, ancho powder, and pepper in a large bowl until well combined. Stir in the chopped chiles, chopped cilantro, and 1/4 cup each of the Cheddar and pepper jack cheeses; pour into the pan. Sprinkle with the remaining 1/4 cup of each cheese and continue to bake until the cheeses are melted and the casserole is set in the center, about 10 minutes. Copyright 2010 Television Food Network, G.P. Nutritional analysis per serving: (without optional sour cream) Calories 202; Total Fat11g (Sat Fat 5.1g, Mono Fat 3g, Poly Fat .7g) ; Protein 14g; Carb 13g; Fiber 1g; Cholesterol 159mg; Sodium 415mg This breakfast dish was inspired by the Mexican dish, chilaquiles.

Light Chicken Potpie Recipe : Food Network Kitchens Directions Prepare the crust: Pulse the flour, baking powder and salt in a food processor until combined. Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal. Meanwhile, make the filling: Preheat the oven to 425 degrees F. Bring the chicken broth, carrots and thyme to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm. Transfer the filling to a 2-quart casserole dish. Per serving (1 cups): Calories 482; Fat 19 g (Saturated 8 g); Cholesterol 137 mg; Sodium 795 mg; Carbohydrate 47 g; Fiber 5 g; Protein 31 g Photograph by Kate Mathis

Japanese Beef and Rice Bowl (Gyudon) This Japanese Beef and Rice Bowl that I first made two years ago in San Francisco continues to be a standby weeknight dish. It's a very simple recipe with a delicious sauce using sake, mirin, sesame oil, and soy sauce. In this updated recipe, the sauce has been improved, with a better consistency and deeper sesame flavor. And the leftovers taste just as good, if not better! Excuse me for a second, while I rhapsodize about fast food in Asia. As frequent travelers know, the #1 cardinal sin when visiting a new place is eating at fast food chains (unless you are in a developing country and just need a clean public restroom.) Then there is my relationship with Yoshinoya. While Yoshinoya China's beef bowl paled in comparison to anything in Japan, it was my guilty pleasure. Honestly, I really should have made this more at home and enjoyed my surroundings more.

Chili Chicken Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1/4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1" piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1/4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1/2 teaspoon sugar3/4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod:Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium high. Deep fry 2 cups of onion slices till they are brown. Remove with a slotted spoon and keep aside. Add the marianated chicken pieces to the same oil, cover and fry over low heat till they are cooked. Keep fried chicken aside. Enjoy!

Behind the Bites: Slow Cooker Chicken Tacos During the holidays, most of us attend multiple gatherings. Chances are at least one of those parties will be a potluck dinner. The first time I made a dish for a potluck was during my first Christmas living in New York City. My department at the Associated Press had a holiday gathering. I started with taco meat, then added cheese. I took it to the party and the only person to try it was the one known as “the crazy old man” in the editorial art department. My culinary skills have improved since then and for this recipe, I create a potluck dish made in a slow cooker. BEHIND THIS BITE I made these for the first of many Christmas parties this year. I really love crock pot tacos. These were perfect for the party. Assemble and cook Place chicken, tomatoes, black beans, corn, onion, tomato sauce, jalapenos, chili powder, cumin, salt and pepper to taste in a slow cooker and mix together.

Twice Baked Potatoes, Two Ways Hiiii Abby!!! This blog post is dedicated to Abby. Abby emailed me a few weeks ago requesting a recipe that could be made in the microwave. You see…Abby is shacking it up in a dorm this year with only two kitchey-type tools at her disposal: a microwave and a mini-fridge. And since she wants to spend her money on more important things like booze, shoes textbooks, she wanted it to be budget friendly. No biggie, Abby; I got you, gurrrrl! Meet the Twice Baked Potatoes. I made ‘em two ways: decadent and amazing (bacon, cheddar, jalapenos, sour cream) and healthy and good (yogurt, chives, zucchini). I’m not even gonna pretend the healthy way tastes better. You’re gonna start by forking the potatoes. Now, pretend you’re in a video game. If you’re going right (oven), then put them on a baking sheet, season them with salt, pepper and olive oil and bake. If you’re going left (microwave), you’re going to place them on a microwave safe plate, season them with salt, pepper and olive oil and nuke. P.S.

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