Chinese Poached Chicken. Cantonese poached chicken with super tender texture and an interesting name—White cut chicken.
If you visit Chinese restaurant from time to time, you may know tried this white cut chicken. Poaching is the special cooking method used here. And white means plain, indicating that there is no special seasonings added in this dish. Actually, white cut chicken really needs simple ingredients and techniques, yet it is incredibly delicious. I have introduced a Szechuan version of white cut chicken—mouth-watering chicken or Salvia Chicken. Choose smaller whole chicken and poach with ginger, green onion, cooking wine and Sichuan peppercorn.
There are several dips may match perfectly with white cut chicken, but the most famous and commonly used dip sauce is ginger and scallion sauce. Served with dipping sauce White Cut Chicken|Chinese Poached Chicken Easy Chinese poached chicken, also known as white cut chicken. Ingredients. The Fauxmartha. Shutterbean. Lady and Pups – an angry food blog. A Cozy Kitchen. Molly yeh. I am a food blog. Smitten kitchen. IndianSimmer - Indian food made easy plus more! Whats cooking good looking. Stuffed peppers w/ chipotle “cream”
Hands down, our most popular post has been this enchilada recipe with creamy cashew poblano sauce.
I posted it over a year ago and I’m still receiving emails about it. So today I’m really excited to share this new twist: cashew cream meets chipotles. A happy marriage, especially if you like spicy food. You could top it on just about anything. At the risk of posting too many taco recipes, we did stuffed peppers this time. Stuffed peppers w/ chipotle “cream” Ingredients peppers (I used 2 poblanos, and 3 small anaheims) 1-2 tablespoons olive oil 1 shallot or small onion 2 cloves garlic, chopped 1 teaspoon cumin 1 teaspoon coriander 1-2 tablespoons tamari or soy sauce 1-2 tablespoons adobo sauce, (from the can of chipotles used below) 1 cup cooked quinoa 1/2 cup corn kernels 1/2 cup black beans 1 teaspoon (eyeball it), agave syrup or honey 1/4 cup chopped scallions juice of 1 juicy lime Chipotle Cashew Cream: Instructions Preheat oven to 450 degrees.
Mini Maple Bacon Doughnuts. There are a million things going through my head right now as I think about these donuts. Like, are some of these guys for real on The Bachelorette? No, I mean, for real-for real. Just… stop. Except for when you call quinoa “keee-noooo-ahhh.” Because that’s definitely how it should be pronounced, world. Also, will I ever stop wearing this oversized t-shirt with a poem about girlfriends on the front of it, that I received when I WAS EIGHT YEARS OLD and that is currently on my body? Why am I so obsessed with the idea of seeing this Snow White movie?
And finally, I would like four thousand donuts for dinner tonight. Sure, donuts are sort of a breakfast food, but we NEVER eat them for breakfast. My husband has some sort of mental block on going out to breakfast. Whole Wheat Blueberry Bread - Sarah's Cucina Bella. Who loves blueberries?
We do! Blueberries are so good for you, filled with antioxidants, so my family has them regularly. When eating blueberries, I love those big, round sweet ones plucked fresh from bushes that are best in the heat of the summer when they are fresh. If they aren’t sweet, they just don’t hold the same allure. In baking though, everything is different. Tart little wild blueberries are perfect in this sweet whole wheat bread. We’re now two weeks into the school year, and starting to adjust to the new flow of things. Speaking of the kids, I still astonished that Paige is in kindergarten — and I can’t seem to stop saying so. Now, go make some bread. Whole Wheat Blueberry Bread Ingredients. Make Flour Chips Recipes. Flour tortillas, ground cinnamon, vegetable oil and granulated sugar B 35 mins, 4 ingredients butter, flour, kosher salt, pure vanilla extract, sugar and mini chocolate chips.
Blueberry Honey Millet Muffins. Whenever I think about making a batch of muffins I get suckered in by my idealized muffin fantasy in which they are served warm from a cloth lined bowl at a casual brunch and the entire batch is eaten the very same morning it was baked.
Muffin reality is more along the lines of a one or two muffins being eaten while I read blog posts and then the rest stored in a Tupperware container and eaten throughout the week for a quick breakfast. This means for a muffin recipe to make it into my regular rotation it can't only taste good when warm and fresh, it has to taste good all week long. Luckily, these muffins fit the bill perfectly: delicious fresh or left over with a soft fluffy texture punctuated with crispy pieces of millet and soft baked blueberries. Millet is a seed that you can use raw in your baking for a bit of extra crunch. It can also be soaked or cooked like a grain and used in savory foods. Then stirring them together and folding in the blueberries. Blueberry Honey Millet Muffins 1.