Honey Sesame Chicken Somehow I have gotten on this Asian kick lately and I'm loving every bit of it. I am finding out just how easy making these meals are and they all are so yummy! I'm also pretty darn proud of myself for totally keeping to my meal plan this week. I chose dishes to make and didn't really specify a day but the night before I needed to make dinner I would choose which one to make. I came across the blog My Kitchen Snippets quite some time ago. Grumpy enjoyed this meal very much.
Recipe: General Tso's Chicken This recipe for General Tso's chicken has been the most popular on this site since I first posted it in 2009. Month after month it continues to be the most viewed and searched for recipe here. I love that so many of you, presumably, have visited on a mission to replicate this tasty dish from a favorite take-out. Over the past few months, I've been testing and retesting this recipe for my cookbook, and want to share a new revised version. I've loved all your feedback and incorporated some changes that'll make this General Tso's even better. The sauce, for example, has a couple of new ingredients to round out the tomato base. The biggest improvement is in the frying process. (Update: If you've enjoyed this General Tso's Chicken recipe, check out many more Chinese restaurant favorites in my new cookbook The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home.) Almost nobody in Hunan has ever heard of General Tso's Chicken, the most famous Hunan dish in America.
idaho sunrise (baked eggs and bacon in potato bowls) I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.
Pan Pizza « DownWright Tasty This is the best homemade pan pizza I’ve ever had. You’ll be amazed at how easy it is to make this – but you have to have cake pans. I know, cake pans! That’s one thing I have in abundance! Makes two 9-inch pizzas serving 4 to 6Dough 1/2 cup olive oil 3/4 cup skim milk plus 2 additional tablespoons, warmed to 110 degrees 2 teaspoons sugar 2 1/3 cups all-purpose flour , plus extra for counter 1 package instant yeast 1/2 teaspoon table salt Topping 1 (3.5-ounce) package sliced pepperoni 1 1/3 cups tomato sauce (I use whatever I can find at the grocery store if I don’t have time to make it) 3 cups shredded part-skim mozzarella cheese See Illustrations Below: How to Make Pan Pizza 1. 2. 3. 4. 5. Cooking Tip If you like your crust a little extra crispy, take them out of their pans when they’re done baking and put them directly on a rack of your oven for 5-7 minutes. Like this: Like Loading...
- StumbleUpon Pin ItWhen cookbook author Gina Von Esmarch compiled a collection of her favorite family recipes while between two jobs, she probably didn’t imagine this would lead to her authoring not one but two cookbooks. But that is exactly what happened. At her husband’s urging, Gina had her recipes professionally photographed and published her first cookbook Taste This!. Today I have the pleasure of sharing my interview with Gina as well as her recipe for Lemony Chicken Milanese with Arugula Salad from her latest cookbook. Alice: How would you define your cooking style? Gina: The basis for my cooking style is a blend of Northern and Southern Italian cuisine, and I find that I tend to default to this style predominately when cooking formal dinners. Alice: Have your kids developed their own cooking style in the kitchen and how has it evolved from when they were younger? Gina: My kids love to cook. Alice: What advice would you give parents for feeding picky eaters? Pin It Ingredients Instructions
mom’s apple cake My mother makes the best apple cake, and has for as long as I can remember. Big cinnamon-y chunks of apple nestle into a coffee cake I would call “unbelievably” moist, but really, should not be hard to believe considering that my mother is also the one who brought us another of the best cake recipes on this site, The Chocolate Chip Sour Cream Cake. The cake gets better the second day, when the apples juices seep further into the cake and I have seen the conviction of many a chocolate-obsessed/fruit dessert non-believers crumble upon trying a single slice of it. The apple cake, it’s some good stuff. Not above pilfering content for my website from my nearest and dearest, I talked my mom into coming over (and heaving up all 51 stairs–she likes to count them) on Sunday to bake the cake with me for the New Years dinner at my in-laws today. As it turns out, the actual story is, uh, a little less romanticized. One year ago: Bronx-Worthy BagelsTwo years ago: Flower Cupcakes Mom’s Apple Cake
Vietnamese Style Caramel Chicken There's something about foods that are sticky and sweet. Think barbecue, sticky buns, taffy... and chicken. Yes, chicken! Vietnamese Style Caramel Chicken recipe adapted from America's Test Kitchen 1/4 cup packed dark brown sugar 1/2 cup water, divided 2 tablespoons fish sauce 1 tablespoon grated fresh ginger 1 clove garlic, minced 1/4 teaspoon red pepper flakes 1 1/2 pound boneless, skinless chicken thighs, cut into bite sized pieces Heat sugar and 1/4 cup water in a large saucepan over medium heat, swirling pan occasionally, until mixture is bubbling and very dark brown, about 8 minutes. Whisk in the remaining 1/4 cup water, fish sauce, ginger, garlic, and pepper flakes. Petite Lasagnas recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey ¼ tsp salt, divided ¼ tsp pepper 1 cup chopped onion ½ cup chopped mushrooms 14.5 oz can crushed tomatoes, or tomato sauce 2 cloves garlic, minced 3 tsp dried oregano, divided ½ tsp dried basil 1 ½ cups part skim ricotta cheese 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept) 1 1/2 cups shredded mozzarella cheese Preheat oven to 375ºF. Add the crushed tomatoes and 2 tsp of oregano. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Coat a 12-cup muffin tin with nonstick cooking spray. Using half of the ricotta mixture, divide it among the 12 muffin cups. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella. Nutrition Info for 1 petite lasagna:
Chinese Lemon Chicken Recipe Why order take out when you can make your own Chinese lemon chicken at home? There are a few different versions of lemon chicken out there, all coming from different countries. Probably the most popular type of lemon chicken would be baked in the oven. Ingredients: 2 1/2lbs boneless-skinless chicken breasts (cut into 1” cubes)Marinade- 2 tablespoons soy sauce ½ teaspoon saltBatter- 2 large eggs ¼ cup cornstarch ½ teaspoon baking powder 1 pinch white pepper oil (for frying)Sauce- 1/3 cup sugar 1 cup chicken broth 1 ½ tablespoons cornstarch 2 tablespoons lemon juice ¾ teaspoon salt 3 slices of lemon (peeled) 2 tablespoons oil yellow food coloring (optional) Cooking Instructions: Step 1: Place cut chicken breast pieces into a bowl and mix with 2 tablespoons of soy sauce and ½ teaspoon of salt.
Avocado & Feta Cheese Creamy Rice with Grilled Chicken First when I saw this challenge I thought to myself..this sounded really interesting..but would I want to join?...hmm...A few days passed by. The idea of coming up with a new dish was a struggle and it kept eluding me. Eventually, I couldn't resist the inner challenge I have, so here we go: Avocado & Feta cheese creamy rice and Grilled Chicken. After a few trials and errors of making the creamy sauce, I couldn't keep track of the ingredients I used and wasn't able to capture them in a photo to show you all. Avocado and feta cheese appear in several salad dishes. Avocado & Feta Cheese Creamy Rice with Grilled Chicken Yield: 4 servings Ingredients for avocado & feta cheese creamy sauce: Yield: 1 cup 2 avocados, diced 1/4 cup feta cheese, crumbled 1/4 cup Parmesan cheese, grated 1/4 cup canned coconut milk 2 tablespoon lime juice 1/4 teaspoon cumin 1/4 teaspoon smoked paprika 1/4 teaspoon chili powder 1/4 teaspoon cayenne pepper 1 teaspoon garlic powder 1 tablespoon chopped cilantro Directions: Yield: 4
Baked Eggs in Bread Bowls This was our breakfast Sunday morning. Aren’t they cute? They were very, very good. It’s the whole egg and the toast combo all together in one nice package. These are so easy to make and wouldn’t they be splendid on a brunch buffet table? I think there are a lot of variations you could do nicely with this recipe, such as, swap out the Parmesan cheese with grated Gruyere or crumbled blue cheese to give a different taste. I used sourdough but I think this would also be nice with onion or brioche rolls as long as they are sturdy. Any way you put these together, they will be great. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a baking sheet. Top each egg with some herbs and a bit of cream. Place tops on rolls and serve warm. Eat with a knife and fork. Print Recipe Ingredients Directions Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg.
Sichuan Wontons, plus 20 Recipe Ideas for Chinese New Year If you've never had Sichuan wontons before, and you're a big fan of spicy food, this is one dish that will surely go on regular rotation after you try it once. This is one of my favorite Sichuan dishes of all time, with a deliciously savory, tangy, and spicy sauce that is positively addictive. Unlike with Cantonese wontons, which usually goes into a soup with or without noodles, you just boil the wontons and drizzle a chili oil mixture over them. I adore this sauce: chili oil (store-bought or homemade), dark or balsamic vinegar, soy sauce, sugar, Sichuan pepper, and garlic, just mixed together. It's spicy and numbing and tart and sweet. And the folding is pretty easy once you get the hang of it. In Sichuan, I've seen the wontons folded two ways.
Tandoori Chicken (Tandoori Murghi) Recipe Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish. In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. The chicken may be grilled or roasted. Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. If roasting, preheat the oven to 450 degrees. Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon. Yield: 4 servings Per serving (without cucumber, red onion, tomato or lemon, for garnish): 303 calories, 33 percent calories from fat, 45 grams protein, 3 grams carbohydrates, .54 gram total fiber, 11 grams total fat, 124 milligrams cholesterol, 707 milligrams sodium.
Steak au Poivre - The Showstopper I have a comment on this comment, then I have a comment for the OP. To Amy: Removing to foil is simply a way to keep the steaks warm whilst resting (FOR 5 MINUTES AT LEAST… ALWAYYYS!). When the OP says remove to foil, he/she doesn’t mean to wrap them tightly. They mean to place them in a plate, and form a loose ‘covering’ of foil. To the OP and to anyone else who decides to try ‘flambe’: It is important to note: When you add cognac or any other high proof liquour to a hot pan, then ignite, you are not burning the alcohol itself, per se. - Never light alcohol while there is an open flame/heat source. - Notice how in the OP, they remove the pan from the stove and then light. - Keep a heavy lidded pan nearby, just in case things Do go awry (if you follow the first 2 tips, they won’t) - Always have at least an ABC rated fire extinguisher within arm’s reach I would like to add on a personal note, I LOVE steak au poivre.