Eat the Love, Sweets for the Mouth and Mind Sweet and Sour Chicken Update 6/2012: Easily the most popular recipe on my blog, this sweet and sour chicken is a miracle of a dish. My husband, Brian, requests it for his birthday, Father’s Day and any other day he has the craving (which seriously would be every day if I was willing to make it that often). Invented on a college budget more than ten years ago, it is absolutely divine and remains one of our family favorites. A million percent better than any takeout, the chicken bakes up tender with a beautiful crust and is coated perfectly with the sweet and tangy flavors of the sauce. Over the years, I’ve barely changed the recipe – but thanks to your comments, I have added a few tidbits to help make the whole coating-and-cooking chicken thing a bit less messy. Sweet and Sour FAQ: Here are a few commonly asked questions about this recipe (so you don’t have to read through all 660+ comments to find the answer you are looking for! Question: The vinegar smell is really overpowering when I bake this. Ingredients
365mm - Fotografia Martí Sans she who eats a cup of first-flash green tea from yame, fukuoka prefecture, and some fresh local strawberries to accompany me as i sit down and open a (cook)book or two that arrived a few days earlier, thinking about my next trip. this is how i would like to spend this entire weekend. in reality, there won't be much time that i can spend this way, between work and other errands to do. but i still like to take some time to slow down a bit, appreciate the breathtaking beauty of the lush mountain scenery outside our windows, and breathe in some fresh green air. and enjoy freshly-brewed coffee (or tea) and some nibbles. small pleasures. hope you all have a wonderful weekend!
Hungry Girl - Tuesday Newsletter Yes, having Chinese food delivered right to your door is nice... but think of the caloric consequences! Get the flavor you crave PLUS the satisfaction of knowing you avoided a LOT of fat. DO IT! Ingredients:1 1/2 cups fat-free chicken broth1 1/2 tbsp. cornstarch1 tbsp. reduced-sodium/lite soy sauce, divided1 cup fat-free liquid egg substitute (like Egg Beaters Original)1 cup finely chopped onion1 cup bean sprouts1/2 cup chopped mushrooms1/2 tsp. chopped garlic4 oz. raw bay shrimp (or medium shrimp, chopped)4 oz. cooked skinless lean chicken breast, finely chopped or shredded2 scallions, chopped Directions:To make your sauce, combine broth, cornstarch, and 2 tsp. soy sauce in a small pot. Reduce heat to low and simmer for about 4 minutes, until liquid thickens. In a large bowl, whisk together egg substitute and remaining 1 tsp. soy sauce until slightly fluffy. Bring a large skillet sprayed with nonstick spray to medium heat. Add shrimp to the skillet.
Desserts for Breakfast Every now and then on rare occasion, I remember to step back and snap a shot of my photography setup. Here's the one I used for the fig, mascarpone, and pistachio tart from a few posts back, for those interested parties. [click on photo above for a larger image.] I know not much has been going on in this little corner of the blogosphere this week. Next week, we shall return to our regular, scheduled programming. :-) In the meantime, what are everyone's weekend plans? Chinese Chicken Fried Rice Recipe Home Healthy Chichen Recipes Chicken Fried Rice Want one-dish dinners? Ingredients: Rice -- 4 cups, cooked, cold Egg -- 2 Water -- 2 tablespoons Butter or oil -- 2 tablespoons Vegetable oil -- 2 tablespoons Onion -- 2, chopped Soy sauce -- 4 tablespoons Black pepper -- 2 teaspoons, ground Chicken meat -- 2 cup, cooked, chopped Instructions: Beat egg with water in a small bowl, pour in 2 tablespoon oil or melt butter in a wok or a large skillet over medium low heat. More Healthy Chicken Recipes
smitten kitchen Mother's Famous Chinese Egg Rolls Recipe Saturday, January 15, 2011 My Mother’s Famous Chinese Egg Rolls These are my Mom’s Famous Crispy Chinese Egg Rolls and a recipe that I published way back in 2007 but somehow got lost in the Internet void. Thank goodness that this recipe was part of my cookbook so I still had the text and photos. ~Jaden This is one of those recipes that is a little more time consuming to make, but one that’s my favorite because 1) it’s my Mom’s recipe 2) everyone who has tried them instantly declare they are the best they’ve ever had 3) you can make a big batch of them and freeze them. Ready? Mama’s Rule #1: Your egg roll filling ingredients must be drained of excess moisture and cooled before rolling. Mama’s Rule #2: Use the right kind of wrapper. Rule#2A. Mama’s Rule #3: Roll small and tight! Mama’s Rule #4: Lay the rolled egg rolls neatly with a piece of parchment, foil or wax paper in between each layer if you are stacking them on top of each other. Lay the wrapper on a clean, dry surface as shown.