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. 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.
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.
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.
Recipe for Baked Chicken Stuffed with Pesto and Cheese (For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this recipe for Baked Chicken Stuffed with Pesto and Cheese is something I've made over and over. It's also been one of the most popular recipes on the blog for a while now; hope you enjoy if you haven't tried it yet!) For several weeks now I've been keeping an eye on the basil plants in my garden, hoping to get one more batch of pesto in the freezer before the plants started to freeze. For the last few days the leaves were starting to look a little brown on the edges, so today I trimmed the plants vigorously and made a big batch of pesto. Then I made this Chicken Stuffed with Pesto and Cheese! I'm always wanting to adapt recipes every time I make them, and when I looked at the old version of this I knew I wanted to change it. Use very large chicken breasts for this and then pound the heck out of them until they're as thin as you can possibly get them! Instructions:
Honey Mustard Chicken with Bacon and Mushrooms | Everyday Home Cook - StumbleUpon “This is probably my favorite way to eat chicken.” That’s a quote from my husband the last time I made Honey Mustard Chicken with Bacon and Mushrooms for dinner. Marinate some chicken breasts in honey, mustard, and lemon, then top with bacon, mushrooms and cheese… How could that go wrong? I love to serve this dish with a side of oven fries and a crisp lettuce salad. It’s a meal full of flavor! Begin by making the marinade for the chicken. Here’s what you’ll need for the toppings: sliced fresh mushrooms, mostly cooked bacon (it will cook more when baked in the oven), grated cheddar, and fresh parsley. After the chicken has marinated, heat a small amount of oil in a large skillet. Scrape out the pan, and toss in the mushrooms. Assemble the chicken in a large baking dish. After baking for about 20 minutes, chop up some fresh parsley and sprinkle atop before serving! Honey Mustard Chicken with Bacon and Mushrooms 1 to 1 1/2 pounds boneless skinless chicken breasts 1/4 cup Dijon mustard
Healthy Baked Chicken Nuggets Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings. Ingredients: Preheat oven to 425°. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.