Garlic-Lime Chicken « random anderson I’m flirting with going vegetarian. I’m reading up on different kinds of grains, beans and legumes. I dream about finding joy in bowls full of greens. I constantly (weekly) ask my husband if he thinks he could go meat-free (the answers are always inconclusive -or- NO). But for now, I’ll try and focus on eating healthier meats. Like chicken. If you’re anything like me, you eat a TON of chicken. I think chicken is the healthiest lean protein to eat (aside from fish – but I’m not in Seattle here) and one of the cheapest to get all natural, free range, or organic. This is where I run into problems. Here’s one that’s great. Garlic-Lime Chicken Adapted from All Recipes 3/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/8 teaspoon paprika 1/4 teaspoon garlic powder 1/8 teaspoon onion powder 1/4 teaspoon dried thyme 1/4 teaspoon dried parsley 4 boneless, skinless chicken breast halves 1. Like this: Like Loading...
Kung Pao Chicken Recipe Here’s the recipe you all might have been waiting for – the legendary Kung Pao Chicken! I have wanted to make this for the longest time but have just finally got around to doing so now. Kung Pao chicken first originated in central-western China and has become very popular in the United States. This is the westernized version of kung pao chicken consisting of wok fried chicken pieces, roasted peanuts, scallions and a spicy sauce. For those of you that have been waiting for a Chinese chicken recipe that doesn’t use a deep fryer – this is it. Even though you can deep fry the chicken pieces this time we are frying the chicken in the wok. Ingredients:1lb boneless-skinless chicken breasts (cut into 1” pieces) 1 tablespoon cornstarch 2 teaspoons sesame oil 3 tablespoons green onions (chopped) 3 garlic cloves (minced) ½ teaspoon crushed red pepper flakes ½ teaspoon powdered ginger 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 teaspoons sugar 1/3 cup dry roasted peanuts
Kaytucky Chicken I have a really fun recipe for you! And easy, too. It’s hardly any work; the oven does the work for you, but it’s a really fun and tasty way to serve chicken for a change. This was absolutely delicious! Directions: 4 chicken fillets 4 frozen puff pastry sheets 4 oz cream cheese (the firm kind) few rashes of bacon flat-leaf parsley 1 spring onion 1 large egg pepper salt This is what we call ontbijtspek here. I’ve also chopped a spring onion with my cute orange baby Santoku. And I’ve finely chopped a small handful of flat-leaf parsley. Add the spring onions, parsley, crumbled up bacon and a good pinch of pepper to 4 oz firm cream cheese; I’ve opted for low-fat cream cheese. Mix it all up. Make a fairly deep cut in each chicken fillet. My puff pastry sheets were fairly small, so I’ve used two for each chicken fillet. Until I ended up with puff pastry looking like this. Place the chicken on top of the puff pastry, with the cream cheese side down. These were so good. Kay’s Recipe Card
Crockpot Chicken Enchilada Soup A bonus post for you this week. This particular post goes out to one of my favorite bloggers, Annie of Annie’s Eats. There are many different times when food bloggers join together to celebrate joyous occasions, but the bond comes through even stronger when someone in the community is struggling. Annie, even though we have never met, if I lived closer by I would deliver this chicken enchilada soup to you. Like this? Crockpot Chicken Enchilada Soup Ingredients: 3 tablespoons butter 3 tablespoons flour ½ cup chicken broth 2 cups milk 1 can (15 ounce) black beans, rinsed and drained 1 can (14.5 ounce) Rotel diced tomatoes and jalapenos 1 package (10 ounce) frozen corn ½ cup onion, chopped ½ cup bell pepper, diced 1 can (10 ounce) Enchilada sauce 2 whole chicken breasts 1 cup shredded Monterrey Jack cheese What you’ll do: Melt butter in a saucepan over medium-low heat. In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Source: So Tasty, So Yummy
Better Than Takeout Orange Chicken - StumbleUpon Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius. I think I stood there for a solid 20 minutes looking in the cupboards and staring into the freezer hoping that I would be struck by some ingenious idea. Then I saw the oranges, and it hit me “O-raang Shh-ikun”….that is orange chicken if you can’t understand the accent. I love orange chicken, and I almost always order # 14 Orange Chicken when we order Chinese take out and I wondered to myself if I could make it better at home. This recipe most definitely delivered! The sauce is sweet, tangy, there is no lack in orange flavor, and the red pepper flakes give it just a touch of heat. Combine corn starch, salt, and pepper. As you finish each batch, drain cooked chicken in a paper towel lined plate. Better Than Takeout Orange Chicken Ingredients Chicken 2 eggs, beaten
Roast Chicken with Caramelized Shallots I’m always surprised when people say that they don’t have time to cook. I mean, aside from reproducing, physiologically, we don’t really exist on this earth for any other reason. (Unless someone knows something that they’re not telling me.) Feeding ourselves is really our most basic human need. Now if someone said, “I don’t have time to clean up afterward”, then I can totally relate. This is one of my very favorite go-to dinners. During that time, the shallots get crispy-sweet and caramelized, and since it only takes about 45 minutes to bake, you have time to mix yourself a Sidecar. This recipe is adapted from French Farmhouse Cookbook, by Susan Loomis, a friend who teaches cooking classes in France and designs dinners online at notakeout.com. And if you go to the volailler, always, always listen to them. “L’entier?” (When I moved here, if shopping for a dinner party, I’d shop “American style” and figure one-half chicken per person. Feel free to change around what vinegar to use.
Sweet and Crispy Chicken Wings I’m always a little late to the party. For example, last week, the Super Bowl festivities took place. But honestly, I have an excuse. Equally unexplainable, he asked; “Do you understand American football?” The other excuse is that I was busy making me some chicken wings. I didn’t know how to explain to him that a majority of the people who dip wings in bleu cheese dressing aren’t all that concerned with the provenance of the cheese. Some around here also can’t fathom my fascination with Korean food and I would venture to say that my apartment probably smells more of kimchi than any other in Paris. But I love grilled and fried foods, especially those that are spicy and a little sweet. Her Sweet and Crispy Chicken caught my eye a while back, since I love deep-fried chicken perhaps more than anything of all. For me, when a recipe begins with the line: “Heat 2 quarts of oil for deep-frying”, I turn the page or click away. Related Posts and Recipes Jook Pajeon: scallion pancake Kimchi
Chicken Pillows Be sure and join me on Facebook for the latest updates on new recipes! When Derek and I first got married, he INSISTED I learn how to make Chicken Pillows because it was his favorite dinner.My initial thought was, “What on earth are Chicken Pillows?!” Once I tried them and bit into this “pillow” of joy and deliciousness, they soon became a favorite of mine, too! By Chef in Training August 21, 2010 Yummy pillows of Chicken and Pastry Ingredients Print This Recipe Instructions Preheat oven to 400 FSoften 1/4 cup butter and 8oz. block of cream cheese. Enjoy! How to Velvet Chicken The word "velvet" is a verb... sometimes. ;-) It's the almost-secret poaching technique that's used to produce tender, succulent chicken, beef and pork at your favorite Chinese Restaurant. If you've been frustrated by less-than-stellar stir-fry results at home, simple velveting will take your stir-fry from mundane to extraordinary. Your family will swear it's take-out. ;-) Here's how it's done with chicken: Ingredients: 1 lb boneless, skinless Chicken meat, cut into thin strips 2 teaspoons Rice Wine (Saki) or Seasoned Rice Vinegar 1 large egg white 1 Tablespoon cornstarch 1/4 teaspoon salt 2 Tablespoons Canola or Peanut Oil- divided WaterTools: Medium bowl Whisk Colander large skillet Slotted spoon Preparation: Whisk the egg white, cornstarch, rice wine, salt and 1 Tablespoon of oil in a medium bowl until smooth. Add the sliced chicken and stir until coated. Refrigerate (marinate) 30 minutes. Add 1-2 inches of water plus 1 Tablespoon oil to the skillet.
Grilling Magic: Rubs, Butters, Marinades, Sauces, and Salsas for Easy Gourmet Meals All Photos: Kelly Rossiter I have to admit that I have come to grilling fairly late, because I always had my husband do it. I fell for the cliche that the grill was the domain of the man, but in fact, my husband doesn't really cook. After one too many of what a friend of mine calls "burnt offerings" from the grill, I put on my grilling apron and took over. Now I actually think about recipes for grilling instead of just tossing something onto the barbie. 1. It doesn't get any easier than using a spice rub to make your chicken, steak or pork tenderloin fantastic. Cajun Spice Mix: 3 tbsp dried thyme; 2 tbsp each paprika and packed brown sugar; 1 tbsp each ground cumin, dry mustard and hot pepper flakes; 1 tsp salt. Bombay Spice Mix: 3 tbsp each ground coriander and turmeric; 2 tsp ground cumin; 1 tsp salt; 1/2 tsp each cayenne pepper and dry mustard. Mediterranean Spice Mix: 3 tbsp dried rosemary; 2 tbsp each ground cumin and coriander; 1 tbsp dried oregano; 2 tsp cinnamon; 1/2 tsp salt. 2.