Kung Pao Chicken Recipe Here’s the recipe you all might have been waiting for – the legendary Kung Pao Chicken! I have wanted to make this for the longest time but have just finally got around to doing so now. Kung Pao chicken first originated in central-western China and has become very popular in the United States. This is the westernized version of kung pao chicken consisting of wok fried chicken pieces, roasted peanuts, scallions and a spicy sauce. For those of you that have been waiting for a Chinese chicken recipe that doesn’t use a deep fryer – this is it. Even though you can deep fry the chicken pieces this time we are frying the chicken in the wok. Ingredients:1lb boneless-skinless chicken breasts (cut into 1” pieces) 1 tablespoon cornstarch 2 teaspoons sesame oil 3 tablespoons green onions (chopped) 3 garlic cloves (minced) ½ teaspoon crushed red pepper flakes ½ teaspoon powdered ginger 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 teaspoons sugar 1/3 cup dry roasted peanuts
Bacon Cinnamon Rolls Click for Bacon! While grocery shopping the other day I picked up a tube of ready-to-cook cinnamon rolls and thought hey, I wonder how these would taste with bacon. As I read the back of the package I was reminded that the rolls are actually un-rolled when you remove them. I unrolled the first pastry and the length of the dough reminded me of something. Could it be? After assembling all the bacon cinnamon rolls I popped them in the pre-heated oven at 425 degrees for about 15 minutes. Right from the first bite I knew we had a winner. –Mr.
Amazing Artisan Bread for 40 Cents a Loaf Update: If you're interested, I've written an update on this technique here. What if I told you that instead of buying bakery bread for four or five dollars a loaf, you could make delicious handmade bread whenever you wanted, at a fraction of the cost and it is so easy a kid could do it? Well, read on because this method of making artisan bread at home will change your life. You can make incredible bread without having to do all the usual time consuming tasks of breadmaking : no need to make a new batch of dough every time you want breadno need to proof yeastno need to make starters or prefermented doughno kneading! In the last few years, several methods for making easy no-knead bread doughs have crept up on the internet and gained popularity. "The results have forced me to reconsider all of the premises I once held sacrosanct". So what is going on here? Boules Rising and Boules after Baking To see how easy it is to get a loaf ready, you can watch me form a loaf in about 30 seconds: 1. 2. 3.
Honey Soy Stir Fried Chicken: Can I order an easier life? For all those who have it harder than I do.... I've been feeling a bit sorry for myself these days, with all the suffering I've been doing at the hands of Son's unsuccessful potty training venture, Daughter #1's start of school, and Daughter #2's temper tantrums over swim lessons, and all in all just being tried day after day. First grade homework stresses me out like you wouldn't believe, which sounds slightly ridiculous I know, but the act of trying to get through homework without pulling out all of my hair is a feat only managed by the best of women I'm sure. I am not one of them. At one point during first grade homework, my voice will rise and I will lose my temper. Add on top of that the driving that suddenly has tripled in my routine. Which leaves me tired. But this recipe - it's my answer to a day that was too too crazy. As a note, I did cook it and then remove some for son to eat WITHOUT oyster sauce as he is allergic. Serve topped with cilantro or spring onions as garnish.
Bacon and Egg Farro Risotto What is that old saying about dogs and tricks? Oh yeah...."you can't teach an old dog new tricks, and if by some lucky chance you do, you better be prepared to see him do the same stupid trick over and over and over, until he just about drives you to the nut house". You see, I AM an old dog, and ever since discovering a new egg poaching trick (first learned here), I'm staying up nights thinking of all the different ways I can use the lovely things. This dish, the second in as many weeks to highlight the eggs is, I'm afraid, just the start of my old dog doing a stupid new trick routine, ad-nauseum. My apologies in advance. On second thought, scratch that apology. So go ahead and dig in, the silken "siren" of an egg yolk is calling to you, resistance is futile. Cheers - Steve Recipe: Bacon and Egg Farro Risotto by: Steve Dunn (Printer Friendly Recipe) Ingredients: Method: Serves 4
Ridiculously Easy & bakerella.com I mean it. Easy. E…..Z…. You need some sliced peaches in syrup. Just dump them in a 13 X 9 dish. Note: this can also be called a dump cake. Cut the peaches into smaller pieces and you can distribute them more evenly. Next up, you need a yellow cake mix. Sprinkle it right over the top of the peaches. Keep sprinkling until it’s all covered up. Then layer 1 stick of butter right on the top. For some reason this photo makes me smile. And this really makes me smile. Oh this is looking good. Finally, add some chopped walnuts. Here ’tis from the top and again from the side. Bake it at 350 degrees for about 40 minutes and voila… Peach crunch cake. Some for me… Some more for me… Good alone… good warm… good cold… and Good warm with something cold. Yum. Peach Crunch Cake 24.5 oz jar of sliced peaches in light syrup 1 package yellow cake mix 1 stick butter (1/2 cup), cut into 16 pieces 1 cup brown sugar 1/2 cup chopped walnuts Preheat oven to 350 degrees F. Enjoy! See, that was easy. Now how about something hard.
How to Cook Chinese Food I consistently get a lot of questions from people wondering how to cook Chinese food. Regardless of if you are just learning how to cook or have been cooking for awhile you will probably find this article useful. The truth is, cooking Chinese food is not hard at all. In fact, many Chinese dishes are all very similar so once you learn how to cook a few different dishes, you should develop a good understanding of Chinese cooking. In this article I will explain to make a few popular Chinese dishes. The first thing when preparing to cook Chinese food is to make sure you have a lot of the ingredients on hand. Sesame-Orange Chicken- Cooking Instructions: Step 1: Heat oil in a deep fryer to 325 degrees. Cashew Chicken- Step 1: In a bowl mix flour, baking soda and 1 teaspoon of cornstarch. Black Pepper Chicken- General Tso’s Chicken- Step 1: In a large mixing bowl combine cornstarch and beaten eggs. Pork Egg Rolls- Step 1: Fry ground pork in a little oil until the pork is completely browned.
If You Can’t Stand the Heat… {Part II} Grilled Balsamic-Garlic Crusted Pork Tenderloin gets lots of flavor from a simple marinade. This family favorite recipe is a go-to for grilling season! Get the recipe for this soon-to-be favorite today and be ready for grilling season! One of my favorite cuts of meat is the pork tenderloin. I love how versatile it is and how it takes well to various types of preparation and cooking methods. In some ways, it’s better than a pork chop, which can be tricky for many cooks – one false move and you can end up with dry, chewy chops, and a table of sad eaters. Pork tenderloin almost always stays moist and succulent, even if you forget to take it off the heat for just a few minutes. I figured that pork tenderloin would be a great first meat to prepare with the new grill. So for the grill’s inaugural firing, I decided to prepare Grilled Balsamic-Garlic Crusted Pork Tenderloins. For more mouth-watering pork tenderloin recipes, check out the following: Print ThisPin This Course Main Course Servings 6
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.
Pepperoni Pizza Muffins Recipe When I’m online looking for dinner inspiration, I often search for recipes that take something my family loves and make it into something new. Since pizza is one of my family’s favorite treat, I try to find new ways to incorporate it into our menu – kinda like I did with the Fried Pizza Bites. When I stumbled onto a recipe from the Noble Pig, I knew I had to try it out on my family! They absolutely loved it! The recipe was simple, only required a few ingredients and didn’t take long at all to prepare! Remember, I like to keep things simple and fast in the kitchen, and this recipe is definitely both! So, go get you a big bowl and let’s get started in making this simple, yet tasty recipe. Grease a 12-cup muffin pan and carefully pour or spoon the mixture into each of the cups. Don’t those look absolutely yummy?!? Pepperoni Pizza Muffins Pepperoni Pizza in a muffin. Author: Crystal @ SimplyBeingMommy.com Recipe type: Entree Ingredients Instructions Preheat oven to 375 degrees.
Buta Udon (Udon with braised pork) While this this dish has its roots firmly planted in my New York apartment, I could totally picture it being served in an Okinawan noodle bar. Okinawa is the southern-most island of Japan, just a stones-throw from Taiwan and their food takes cues from their neighbors, using a lot of pork and fish. Rather than using a traditional dashi based soup stock for udon, I’ve combined some braising liquid from the pork belly kakuni I made the other night with dashi to create a tasty, though unconventional broth for the noodles. If you’re a ramen maniac or an udon fanatic (or better yet, both), this may be your perfect bowl of noodle soup as it falls somewhere in between the two while tasting entirely different from either I used Sanuki Udon noodles which have a pleasantly firm texture when cooked al dente. I know it’s not every day you have Japanese braised pork laying around, but to be honest, I actually made the pork last night with the intent to make this udon today (yes, it’s THAT good).
Pesto Power Salad | BITCHIN' CAMERO Sometimes you crave Mac & Cheese. The good, homemade kind made with bechamel and extra sharp cheddar and topped with buttery breadcrumbs. That’s what I had this weekend. It was delicious and comforting and heavy. For me, a grain salad is the best kind of lunch. Once you’ve cooked your grains, toss them with beans, sturdy vegetables and an herby vinaigrette. Pesto Power Salad For the pesto: 2 cups basil leaves, loosely packed 1 cup almonds 6 cloves garlic 1 oz. 4 cups cooked farro (about 2 cups uncooked)* 1 lb. shelled, frozen edamame beans Prepare the pesto by blending all of the ingredients together in a blender or food processor until there are no large pieces of basil, cheese, garlic or almonds. Boil the edamame in a pot of water for about 5 minutes, or until they are tender and not mushy. In a large bowl, toss the farro with the edamame and half the pesto mixture. Makes 8 – 10 side servings and 4 – 6 main servings.
Chicken Teriyaki Recipe | Japanese Recipes Chicken Teriyaki (鳥照り焼き) is a lunchtime staple in Japan, filling bento boxes being carted off to offices and schools alike. Teri refers to the lacquered sheen that teriyaki sauce develops on the surface of the chicken, while yaki means grilled. Almost any cut of chicken can be used, but chicken teriyaki is most commonly prepared with the leg meat (thighs or drumsticks) which is filleted to ensure it cooks evenly. The skin is left on the chicken to keep the meat moist and it takes on a wonderful caramelized hue while getting slightly crispy as it grills. Long before sushi became the ambassador of Japanese cuisine to the rest of the world, chicken teriyaki invaded the west, and for better or worse it came to represent the whole of the Japanese culinary repertoire. So what makes for an authentic teriyaki sauce? It’s simple… equal parts soy sauce, mirin, sake, and sugar. Traditionally, the unseasoned chicken is grilled over coals then basted with teriyaki sauce. Equipment you'll need:
Green Bean Fries A couple of weeks ago I was emailed by a reader to try Green Bean Fries, like the ones at T.G.I. Friday’s. So I went to the source and tried them. I served the green bean fries with a side of ranch dressing. Green Bean Fries 1 pound green beans1 cup flour1 egg1/2 cup milk2 cups panko bread crumbs2 tsp garlic powder2 tsp Hungarian paprika1 tsp onion powderKosher saltpepper Rinse and then trim off the ends of the green beans by snapping the ends off. Fill a medium/large pan with a couple of inches of water and place the pan over high heat on the stove . When the time is up drain the beans and place them into a bowl of ice cold water. Next set up three dishes for the breading process. In the first dish add the flour, garlic powder, onion powder, paprika and a pinch of salt and pepper. Take a few of the green beans from the water with your left hand and quickly shake them to remove most of the water. Preheat your deep fryer to 350 degrees.