Better Than Takeout Orange Chicken 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. 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. In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Ingredients Chicken
recipes - Mizutaki (chicken stew) Mizutaki is a nationally known Fukuoka cuisine. The origin is said to be Chinese-style cooked chicken or a Western style of consomme soup. Mizutaki can be made with two kinds of stock: a clear soup or milky chicken broth soup. To enjoy mizutaki, taste the soup before eating the chicken, and when the taste of the soup has become strong enough, add vegetables to the soup. After enjoying all these ingredients, use the soup for zousui (rice porridge) or udon noodles. Directions 1. 2. 3. 4. 5. 6. Panko-Crusted Chicken Breast Panko-Crusted Chicken Breast This is a favorite go-to meal for mid-week. Pound the chicken breasts evenly to 1/2 inch thickness, or less, and they cook up in no time. In this recipe we dip the chicken in eggs to provide a base for the crumbs to stick to, but you could use anything you have on hand. Cook's note: Panko bread crumbs are commonly used in tempura. Difficulty: EasyPrep Time: 20 minutesTotal Time: 30 minutesServes 4 1 1/4 cups Panko bread crumbs*1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme½ cup grated Parmigiano cheese1 teaspoon finely grated lemon zest3/4 teaspoon kosher saltFreshly ground black pepperMilk4 boneless skinless chicken breast, each about 6 ouncesOlive oil *(I like to use the Japanese Panko bread crumbs. Mix the bread crumbs with the thyme, parmigiano cheese, lemon zest, 3/4 teaspoon salt, and pepper. Heat a large skillet (12 inches in diameter) over medium heat. Serve with lemon wedges.
Pepperoni pizza quesadillas - Snixy Kitchen I’ve been holding out on you. While I have been able to squeeze in a bit of time in the kitchen, finding time to write about it is a totally different story. We got home from Whistler/Vancouver/Seattle Wednesday morning around 2:30am, only to wake up a few hours later to a jam-packed workday. The evening ended with a food-filled celebration for Chuy’s birthday complete with pepperoni pizza quesadillas and gooey strawberry chocolate chip brownies prepared by yours truly (keep your eye out for the latter to be posted soon). Thursday was occupied by errands, unpacking, laundry, and re-packing, while simultaneously tending to my grad school duties before leaving for the airport at 4:30am this morning. To honor Facebook’s billion dollar purchase, we captured our stops via Instagram. While visiting someplace new, I most look forward to dining at the local eateries. With only one free night to cook between trips, these pepperoni pizza quesadillas were a stroke of genius.
UPPSKRIFT: Pestókjúklingur með rótargrænmeti, ótrúlega einfaldur! | Pjattrófurnar Þessi kjúklingaréttur er ekki bara góður, heldur er hann ótrúlega auðveldur. Ekki verra ef tíminn er naumur og stórfjölskyldan á leið í mat. 1,5 kg af kjúklingabitum (lærum, leggjum og vængjum)3 sætar kartöflur1 bökunarkartafla2 stórar flysjaðar gulrætur, skornar í stóra bitasjávarsaltnýmalaður piparPestó Grænmetið skorið niður og sett í eldfast mót. Sáldrið pipar og salti yfir. Góðu pestói er smurt vel yfir kjúklinginn. Mér finnst Sollu pestóin æði. Sett inn í 160 gráður heitan ofn og bakað í ca. 75 mínútur. Gott að bera fram með fersku salati með mangó, vínberjum og furuhnetum. Höfundur: Guðný H. Guðný H.
Mexican Chicken and Rice Bake March 10, 2011 | Print | E-mail | Filed under cheese, chicken, Mexican, rice Sometimes hubby and I get stuck in a food rut, and for a couple weeks we end up eating the same few things for dinner over and over again. It usually happens because I’m too busy to sit down and plan out a menu for the next few weeks, but it also happens if I’m just not in the mood for anything in particular and so nothing sounds good. Fortunately I happened upon this recipe from Jessica of How Sweet It Is, and it was just what I needed to break me out of the rut. Recipe adapted from Jessica’s post here. 1 1/2 cup chicken breast, cooked and shredded4 1/2 cups cooked white rice1 can (15.25 oz) sweet corn, drained1 can (15.5) ounce can black beans, drained1 tomato, diced1 tsp ground cilantro1/2 cup plain Greek yogurt1/2 cup grated cheddar cheese1/2 cup grated mozzarella cheese1/2 cup grated gouda cheeseExtra cheddar cheese and fresh cilantro, for topping Bake about 20 minutes or until heated through. Leave a Reply
recipes - Baked Onion Chicken Thighs with Umeboshi and Shiso Reprinted with permission from the book: The Breakaway Japanese Kitchen by Eric Gower Kodansha International The Breakaway Japanese Kitchen is a coup d'etat. Author and chef Eric Gower artfully uses staple ingredients and seasonings from Japanese cooking - like edamame, shiitake, ginger, and soy sauce - in his own unique contemporary style. Each recipe expresses Gower's innovative approach: effortless blending of Japanese cuisine with that of other countries (particularly Italy), minimalist presentation, emphasis on time saving, and a playful, free, and joyous approach to the making of great food.
Parmesan Chicken (Updated September 2008) I've been working my way through the recipe archives, updating my earliest recipes with better photos and sometimes better instructions too. What I remember about this version of Parmesan chicken is how the chicken is marinated in olive oil, garlic, and a little dried poultry seasoning all day before it's coated with whole wheat bread crumbs and Parmesan and baked. I got this recipe from a blog that no longer exists, and when I made it again recently to take these photos, I still loved the way this chicken turned out. Trim the chicken and make small slits the length of the chicken to help the marinade penetrate. When you're ready to cook, let the chicken come to room temperature while the oven heats. My original instructions said to bake this 30-40 minutes, but when I made it recently I just baked it until the chicken felt firm (about 25 minutes), and then browned the top of the chicken under the broiler for a few minutes. Instructions: South Beach Suggestions:
parenting Homemade Hummus and Pita ChipsLots of kids dig hummus, but try to get them to eat beans and they'll think you're looney-tunes. This dip has enough similarities and familiar flavors that they might even be "tricked" into expanding their culinary horizons. Whole wheat pitas, opened and cut into wedgesGrated fresh parmesanSalt and pepper to tasteBasil or other dried herb (optional)Can of white beans, drained and rinsedSqueeze of tomato or sundried tomato pasteGlug of olive oil Cut pitas into wedges and separate their layers. Meanwhile, dump beans in a medium sized bowl, add a squeeze of tomato or sundried tomato paste, a pinch of salt and pepper and a glug of olive oil and mash them with a potato masher until a smoother consistency is formed. Extras: Try other beans, seasonings or different spices on pita chipsKids can help: Mash beans, tear open pitas Recipe from Deb Perelman at Smitten Kitchen.
UPPSKRIFT: Kjúklingur með pestó og mozarella – Fljótlegur og auðveldur! | Pjattrófurnar Hráefni 4 kjúklingabringursjávarsaltmalaður svartur pipar (ég nota alltaf krydd frá pottagöldrum)grænt eða rautt pestóferskur mozzarella ostur1-2 tómatar Aðferð: Hitið ofninn í 180°C. Kryddið með salti og pipar. Smyrjið eldfast mót með olíu. Þegar kjúklingurinn er næstum því full eldaður, takið álpappírinn af og setjið tómatsneiðar og mozzarellaostinn yfir hann. Bakið í ofni í 5 mínútur eða þar til osturinn er bráðnaður. Berið fram með fersku salati. Með þessari sælu mæli ég með 100%. Þessi dásamlegi réttur er svo góður að þú svífur á vellíðan langt fram eftir kvöldi, afslöppuð og fín. Höfundur: Guðný H.
Baked Herb Lemon Chicken | Andicakes Ingredients 4 split chicken breasts, skin onKosher saltfreshly ground black pepper1 lemon sliced in wedges, 6-8 slices1/4 cup extra virgin olive oil9 cloves minced garlic- about 3 Tbs1/3 cup dry white wine1 Tbs grated lemon zest (2 lemons) 2 Tbs freshly squeezed lemon juice1½ tsp dried oregano1 tsp minced fresh thyme leaves, plus 4 sprigs Instructions Preheat the oven to 425 degrees. Next add the extra virgin olive oil to a small sauté pan and heat over medium-low temperature, once warmed and the minced garlic and cook for just a minute and stirring constantly. Bake the dish uncovered for 30 to 45 minutes, until the breasts are cooked and reach 165 degrees F. Transfer the chicken to a serving platter and pour desired amount of cooking liquid onto the platter for service. Recipe adapted from the Barefoot Contessa Copyright © Andicakes 2010. Recipe by yumm yumm yumm.
recipes - Oyako-donburi (chicken and egg over rice) Reprinted with permission from the book: Japanese Cooking: A Simple Art by Shizuo Tsuji Kodansha International Easily the most comprehensive and exhaustive look at Japanese cuisine available, this groundbreaking classic marks its quarter-century anniversary in a revised edition with a new foreword by Gourmet editor-in-chief Ruth Reichl and a new preface by the late Tsuji's son, Yoshiki Tsuji. Part cookbook, part philosophical treatise, this highly acclaimed collection offers a wealth of insight for amateurs and experts alike. Sections on the Japanese meal, ingredients and selecting and cutting fish, chicken and vegetables offer great insight into the culture as well as the food. Dishes range from the simple, Pan-Broiled Salmon, to the more complex, Nagasaki-Style Braised Pork, and many dishes are vegetarian. A complete guide to Japanese cooking, this collection is must-have for anyone interested in Japanese food or culture.
Mel's Kitchen Cafe | Crispy Oven-Baked Chicken This meal is one of those that defies description. I mean, what could be simpler than oven-baked chicken? And it is simple, I can promise you that. One major key is using fresh breadcrumbs. One Year Ago: Chocolate Cream Angel Food CakeTwo Years Ago: Sweet and Sour MeatballsThree Years Ago: French Dip Sandwiches Crispy Oven-Baked Chicken Note: If you don’t have a food processor to make fresh bread crumbs, you can try using a blender and pulsing the crumbs or try using panko bread crumbs (usually found in the Asian foods aisle). Ingredients 8 tablespoons (1 stick) butter 3 garlic cloves, finely minced (see garlic tutorial here) 2 thick slices whole wheat bread (for about 2 cups fresh bread crumbs) 1/2 cup finely grated Parmesan cheese 1 1/2 teaspoons kosher salt 1/2 teaspoon ground black pepper 4 large boneless, skinless chicken breasts Directions Preheat oven to 350 degrees F. Printed from Mel's Kitchen Cafe (www.melskitchencafe.com)
Better-Than-Crack-Brownies I’m sorry for doing this to you. I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz. Liz, I love you. That’s all I have to say. I was tortured by this recipe for a full 8 days before I could make it. So it was the first thing I made when I returned home. These are an absolute sin. I really don’t have any words, other than you must try them. They may also change your waistline too. But that’s okay. It’s all in the name of chocolate. Better-Than-Crack Brownies 1 batch brownies (boxed mix or oooey gooey brownies) 1/2 cup salted peanuts (if don’t have salted, add sea salt) 1 cup chopped Reese’s peanut butter cups 1 1/2 cup milk chocolate chips 1 1/2 cup creamy peanut butter 1/2 tablespoon butter 1 1/2 cups Rice Krispies Cereal Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. While they are finishing baking, melt chocolate chips, peanut butter and butter. Mr.