Salt and Pepper Chicken Wings

February 1, 2019 by

If you’ve never had Chinese five spice it isn’t a hot heat, more of a numbing heat from the szechuan peppercorns.  Totally addictive and just my kind of heat.  While we may not be football fans if it’s a reason to make these delicious bites I’m in!  You can buy 5 spice all ready made but I added my recipe to make your own.  If you want some extra spice you can double the 5 spice used in the recipe.  And because these are double fried they are super crunchy and you can even do the first fry a day ahead and just do a quick fry before serving.

SALT AND PEPPER CHICKEN WINGS

2/3 cup flour
2 Tablespoons cornstarch
1/2 teaspoon five spice powder*
1/2 teaspoon kosher salt
2/3 cup water
3 pounds wings or wing drumettes
Oil, for frying
Green onions, sliced
Kosher salt and black pepper

Heat 2 inches of oil in a deep pot and heat over medium high heat to 350 degrees.
Line a baking sheet with paper towels and place a wire rack upside down on top of the paper towels.  Set aside.
Whisk together the flour, cornstarch, 5 spice, salt, and water in a medium bowl until smooth.
Add chicken and toss to coat.
Work in batches to fry the chicken (don’t overcrowd your pot or the oil temperature drops too much) until chicken is cooked through to 165 degrees.
Drain on prepared rack when done.  When done raise the oil temperature to 375 degrees and re fry all the chicken. (You can do the first fry the day before even and do the second fry before serving.)
Drain chicken and sprinkle with additional salt, pepper, and green onions while hot.

DIY Chinese Five Spice Blend:
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon fennel seed
2 star anise pods
1 teaspoon szechuan peppercorns

Combine all in a spice blender.  Store in an airtight glass jar.

Filed Under: Appetizers / Dips / Snacks, Asian, Chicken / Turkey

Cashew Chicken (updated)

April 13, 2018 by

This is one of my favorite meals.  But years ago my youngest became severely allergic to tree nuts so they had to be banished from the house for her safety.  Then one day I thought duh.. I could make it with peanuts!  No, it’s not quite the same.  But it’s still one of my favorite meals! Even if you don’t use any nuts at all it’s still a great quick dinner.  I used to make it with a premade hoisin sauce but the flavor is so much better with making your own sauce!  You can see my original recipe here from… 8 YEARS AGO?!  I’ve figured a few more tricks out since then.  Like adding more vegetables, cutting the zucchini in larger chunks so it’s a better texture, and now I serve it with short grain brown rice.
As always, if you don’t have a wok a large skillet will work too.  I have even used an electric skillet before that retained heat well. Have everything all cut up and ready to go before you start.  Wok cooking should go fast.  Just remember to have your heat medium high, and if you aren’t hearing any sizzling you have your heat too low or are crowding your pan.
I’m going to go check my fridge and make sure I have enough zucchini on hand to make this tonight!

CASHEW CHICKEN

1 cup cashews (or peanuts)
Drizzle olive or canola oil
1 1/2 lbs chicken breast, cut in 1/2″ cubes
2 Tablespoons corn starch
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 white onion, chopped
2 carrot, chopped
2 celery rib, chopped
3 small zucchini, chopped (cut the center section with seeds out)
4 cloves garlic, minced

For Sauce:
2 Tablespoons soy sauce
1 Tablespoon oyster sauce
2 Tablespoons water
1/2 teaspoon sesame oil
2 teaspoons sugar
1 teaspoons powdered ginger
1 teaspoons cornstarch

Mix the sauce ingredients together in a small bowl and set aside.
With the wok (or large skillet) over medium high heat, toast the cashews until fragrant.  Set aside.
Toss chicken with cornstarch, salt, and pepper.
Add drizzle of oil to wok and then the chicken.  (work in batches if it will crowd your pan)
Remove, then wok the onion, carrots, and celery for a few minutes.
Add zucchini and garlic, cook until vegetables are tender.
Add back chicken and cashews.
Add sauce and cook for just a couple of minutes, until everything is coated.

Filed Under: Asian, Chicken / Turkey

Super Chicken

May 22, 2017 by

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Why “super” chicken? Well, it’s SUPER easy, SUPER quick, SUPER crispy, and SUPER DUPER delicious.  So yes, “Super Chicken” is fitting to me!
My kids love chicken strips and I’ve made many a variations.  Some are here on the site and turn out well.  But I wanted one I could make in no time that didn’t require flipping, or frying, or marinating.  And crispy on the bottom too!  Impossible.. right?   Well, not anymore! I’ve experimented with tons of tricks that honestly don’t make that much difference.  I’ve made these with fresh breadcrumbs and that version turned out well too.. still crispy and pretty easy.  But I wanted easier.  So I took inspiration from this recipe , but used a parchment lined baking sheet so they would get crispy without sticking to the tray.
I pulse up a whole box of cornflakes in my food processor and keep them in a ziplock in the freezer for added convenience.
These were gobbled up in less time than it took to make them!

SUPER CHICKEN
1 1/2-2 lbs boneless skinless chicken breast or tenderloins
2 eggs, beaten
1 1/2 cups crushed cornflakes
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1/4 tsp black pepper
2 T unsalted butter, melted

Heat oven to 425 degrees.  Line a large baking sheet with parchment paper.
If using chicken breasts, cut into strips.
Set up 2 shallow bowls, the beaten eggs in one and combine the cornflakes and spices in another.
Dip chicken in eggs, then cornflake mixture, then place on baking sheet.
Drizzle with the melted butter.
Bake for 30 minutes.  Boom.  Dinner.

Filed Under: Chicken / Turkey

Instant Pot Taco Meat

January 26, 2017 by

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My hubby loves few things more than tacos.  He’s a dragon at heart.  Just like them, he can’t stomach spicy foods too.  (Have you read Dragons Love Tacos? One of my kids favorite books!)
This recipe doesn’t necessarily save you a lot of time, as it will take longer to come to pressure since the meat is frozen.  But it does save energy.  I can throw it in and leave it while it cooks, then simmers.  The flavor becomes super intense and by allowing the meat to simmer in the liquid it becomes even more tender and concentrated. You can even make a big batch and freeze it for a super quick meal.
And if you have a favorite taco seasoning you could use that instead of all the spices.  But this is just how we love it!

Check out my other version with beans here! 

INSTANT POT TACO MEAT
2 lbs frozen ground meat (I used ground beef, but chicken or turkey is fine too)
2 cups beef stock (or chicken or vegetable)
2 tsp paprika
2 tsp cumin
2 tsp onion powder
2 tsp garlic powder
1 tsp salt
1 tsp ancho chili powder
1/2 tsp chipotle powder (more for spicier)

Place frozen meat in instant pot, sprinkle on spices and pour in stock.

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Cook for 25 minutes on high pressure then use quick pressure release.

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Turn Instant Pot on Saute function and mash beef with a potato masher to break up.

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Stir occasionally as it simmers and continue to cook until liquid is reduced to your preference.

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For tacos I like to stand up 12 taco shells in a 9 by 13 inch pan and divide 1 lb meat into the shells.
Sprinkle on a little cheese and put in a 400 degree oven for 10 minutes or the cheese is melted.
Add shredded lettuce, salsa, and sour cream and taco night is ready!

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Filed Under: Beef, Chicken / Turkey, Instant Pot (Pressure Cooking), Mexican

Chicken Shawarma

September 8, 2016 by

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So often I’m asked “what’s in this?! It’s so good!” And it’s usually the spices that get that reaction.
This dish is incredibly simple to make but boy, does it pack flavor.  Using yogurt to marinade helps tenderize the chicken and keep it moist.  You can serve in with Naan or pita bread along with hummus, baba ganoush, and cucumber salad.  Or with some rice and veggies too.  Don’t skimp on the spices, they make it amazing!

CHICKEN SHAWARMA

1 1/2 -2 lbs boneless skinless chicken (breasts or thighs)
olive oil, for cooking

For marinade:
1 cup plain yogurt (low fat is fine, but not fat free)
1/4 cup olive oil
8 cloves garlic, minced
1 T cumin
1 T smoked paprika
1 tsp turmeric
1 tsp kosher salt
1/2 tsp black pepper

If using chicken breasts, butterfly or cut into strips so they are similar in size and there is more surface area for the marinade to get in and flavor.
Whisk together all the marinade ingredients in a medium bowl until well combined.  Add the chicken, cover and place in the fridge to marinade for at least an hour.  Sometimes I do this in the morning, for cooking that evening for dinner, but I wouldn’t do earlier than that.
Heat a skillet or griddle over medium high heat and drizzle with a little olive oil.
Remove from marinade and cook (working in batches as needed so as not to overcrowd the pan.)  Flip after browned on one side, then cook until heated through.
Cut chicken in strips and serve.

Filed Under: Chicken / Turkey

Best Ever Burritos (Freezer Friendly!)

April 13, 2016 by

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There are 2 types of food that I know without a shadow of a doubt, my hubby will LOVE.  Pizza and Mexican.  Pretty much any variety of either.  Well, almost.  There was the cauliflower pizza crust experiment.. we don’t talk about that. 😉

I love keeping these on hand in the freezer, either for dinner or lunches.  I make them lots of ways, and we like them equally with shredded chicken too.  Homemade enchilada sauce and refried beans aren’t a must but if you want the best EVER you really should put in the extra time on those, they are so much yummier.
You can adapt these to your own taste, if I have leftover refried beans I sometimes whip some up with just beans and cheese in them too.
I’ve even made them with leftover turkey from a holiday.  Adding the enchilada sauce to the meat helps it stay moist.

BEST EVER BURRITOS
For the beef:
2 lbs roast
1 tsp salt
1/4 tsp pepper
1 tsp oregano
1/2 tsp chipotle powder
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder

To assemble:
Flour Tortillas
Homemade Enchilada Sauce, or store bought
White or Red Rice
Refried Beans
Shredded cheese, I use a combination of monterey jack and cheddar

To serve:
Shredded lettuce
chopped tomatoes
Guacamole
Sour Cream
Sliced olives

Combine all the spices together in a small bowl.  Coat the roast with the spices.  Heat a drizzle of oil over medium high heat in a heavy oven safe pot and sear all sides of the meat.
Add 1 cup of water, cover, and bake at 350 degrees for 3 hours or until roast falls apart. (TIP: If your roast doesn’t have much marbling of fat or is a cheaper cut, cut into smaller pieces so it will break down faster.)  Shred meat and toss with enchilada sauce.
To assemble burritos:
In a flour tortilla, place rice, meat, and beans.  Fold up one long side, then the short sides, and then roll tightly.
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In the picture I also have shredded chicken tossed with enchilada sauce since I was making some chicken ones for the freezer as well.
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If I’m freezing them, at this point I roll it snugly in foil then place them in a ziplock bag.
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Place on a baking sheet and top with a little enchilada sauce (more if you want a “wet” burrito) and some cheese.
Bake at 375 degrees until cheese is melted and warmed through.

Filed Under: Beef, Chicken / Turkey, Freezer, Mexican

Posole (Revisited)

January 25, 2016 by

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This is my ultimate cold weather meal.  Rainy day, snow, whatever.  Who am I kidding… or air conditioned house in the summer meal.   I’ve made this more times than I can count and over the years I’ve tweaked it until it’s exactly how we like it.  I’ve found that chili or cayenne powder is too spicy for us, but chipotle powder adds just enough heat.  Adding some smoked paprika adds that deeper flavor and color without the heat as well.
You can use leftover shredded chicken or turkey as well (I’ve made this many times with turkey leftovers from holidays!)  Just add it towards the end of the cooking so it’s not overcooked.  My favorite though is adding raw chicken and letting it cook in that super flavorful broth.
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POSOLE

1 T olive oil
1 medium white onion, chopped
1 red bell pepper, chopped (optional)
4 garlic cloves, minced
4-6 cups chicken stock
15 oz tomato sauce
2 T tomato paste
29 oz can gold hominy, drained and rinsed
2 tsp dried oregano
1 1/2 tsp cumin
1/4 tsp chipotle powder (more to desired spiciness)
1 tsp smoked paprika
1 1/2 lbs boneless skinless chicken breasts
salt and pepper to taste
1 bunch cilantro, chopped

Heat oil in a large pot over medium heat.  Add onion and bell pepper and saute until softened.  Add garlic and cook until fragrant.
Add 4 cups chicken stock, tomato sauce and paste, hominy, spices and stir to combine.  Add chicken and cook uncovered on medium low for an hour or until chicken is cooked.  Remove and shred, add back to pot.
Season with salt and pepper, add cilantro just before serving.
Serve with tortillas and tortilla chips for dipping, chopped avocado, shredded cheese, sour cream, and lime wedges.

Filed Under: Chicken / Turkey, Soups / Stews

DIY Bagel Dogs

May 28, 2015 by

DIY Bagel Dogs
I have a secret to tell you… soft pretzels and bagels.. basically the same thing, just in a different shape.  Honest.  I have another secret.  Bagel dogs are the secret to a happy life.  Well, happy kids and that’s basically the same thing. 😉  I keep my freezer stocked with these at all times and they are a total life saver for crazy days when you need something quick for the kids (okay, some adults too).  When we have company over for dinner, no matter how nice of a meal it is, I will have some of these out for the kids too.  Often times kids won’t want to eat something new, especially when they are having fun playing at a friends house.  They are super easy and way better than what you’d get at the store.  Best part is you control the hot dog component so if you want them to be organic, chicken, turkey, heck even vegan, you can do that.  This dough is the same as the soft pretzel dough so you can even make some of each.  I usually make a double batch, and make half into bagel dogs, and the other half into soft pretzels.
Now let’s make some!
DIY Bagel Dogs

DIY BAGEL DOGS

For the dough:
1 1/2 cups warm water
1 T sugar
2 tsp kosher salt
1 pkg active dry yeast
4 1/2 cups flour
2 oz butter, melted

10 cups water
2/3 cup baking soda
egg wash (1 egg yolk mixed with 1 T water)
pretzel salt, optional
24 hot dogs

Combine all the dough ingredients in the bowl of a standing mixer (you could mix this by hand as well of course).
Mix until dough pulls away from the side of the bowl.
Place in an oiled bowl and cover for 1 hour.
Heat oven to 450 degrees and bring the water to a boil with the baking soda (A wider pot will come in handy here too).  While the water is heating form the bagel dogs.
Divide the dough into half, then each half into 12 equal pieces.  For each piece of dough stretch into a rectangle and shape around the hot dog, leaving the ends exposed, and pinching well to fuse the dough together, making sure the dough is snug around the hot dog.
Place on a greased baking sheet and repeat with remaining hot dogs and dough.  (I used 2 baking sheets)
Working with a few at a time (I use a big pot so I can fit about 6, just make sure they have room and are single layer) place in the boiling soda water bath for 30 seconds.
Remove with a slotted spoon and place back on the baking sheet, leaving some room around each one.
Brush with egg wash and sprinkle with pretzel salt if using.  Bake for 12 to 14 minutes, until golden brown.

To freeze, cool first then place in freezer bags or containers.  I’ve never flash frozen these and have never had them stick together.  Reheat in oven or microwave.

Filed Under: Beef, Chicken / Turkey, Freezer, Pork

Cheddar and Green Onion Chicken Burgers

February 25, 2015 by

Cheddar and Green Onion Chicken Burgers
These are our absolute favorite chicken burgers.  You can also make them with ground turkey but we all prefer the flavor of ground chicken.  Try to use a good quality chicken as well.  I buy mine locally from Butcher Boys.  Buying meat from a butcher with quality product makes a total difference how your meat will taste, there just isn’t a comparison.  I actually save money as well.
I’ve made them with shredded swiss, gruyere, medium or sharp cheddar, or Irish cheddar.  Our favorite is the sharp cheddar or Irish cheddar.  Since there isn’t a lot of cheese in them using a stronger flavored cheese makes sense.
I usually serve them with slider buns, lettuce, tomato, etc.  I don’t mind them without a bun even, but I’m weird like that. 🙂
While you could grill them I wouldn’t recommend that since ground chicken can be a little trickier to grill.  Since it has a lower fat content it tends to fall apart and stick more on a grill.

CHEDDAR AND GREEN ONION CHICKEN BURGERS
makes 7 (3 oz) sliders

1 lb ground chicken
1/2 cup shredded cheese (We like cheddar or Irish cheddar)
4 green onions, thinly sliced
2 T breadcrumbs
2 T dijon mustard
2 garlic cloves, minced
salt and pepper
drizzle olive oil

Combine all ingredients except the oil in a bowl, mixing gently.
Form into patties.  Heat a pan with a drizzle of olive oil over medium heat and cook patties, flipping once.  Be sure to cook all the way through, this is chicken not hamburger.
You can always check the temperature if you’re unsure and don’t want to overcook them.
Serve hot.

Recipe adapted from Everyday Food

Filed Under: Chicken / Turkey

Chicken Tortilla Casserole

September 19, 2014 by

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I don’t know about you all, but it’s been a bit crazy around here.  “Back to school” in our house looks different than the staged photos everyone is taking for their kids first day of___.  I am usually scurrying around with last minute projects and re-organizing our classroom.  Hence the shortage of posts lately!  I’ve also been canning up a flurry (I have something fun to share soon for canners!)  So simple meals have been on the list lately and this one totally saved the day last night.  Quick and yummy.  You could totally make this ahead of time, just wrap in plastic wrap and keep in the fridge until ready to bake.
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CHICKEN TORTILLA CASSEROLE

10 (9 inch) flour tortillas
oil
1 1/2 cups chopped onion, about 1 large
3 cloves garlic, minced
1 cup finely chopped cilantro
1 cup sour cream
1/4 tsp chili powder (more if you want it spicy)
1/2 tsp cumin
1 1/2 tsp oregano
salt and pepper, to taste
1 1/2 lbs chicken breast, cooked and shredded (about 4 cups)
2 cups shredded monterey jack cheese
2 cups shredded cheddar cheese
For topping: diced tomatoes, sliced green onions, chopped avocado

Use a drizzle of oil to brown tortillas in a skillet over medium to medium high heat, adding another drizzle of oil as needed (not necessary but does give the tortillas a more crisp texture.)
When tortillas are done, using the same skillet, add another drizzle of oil and saute the onions until softened.  Add the garlic and cook another minute or until fragrant.  Set aside.
Mix the sour cream, chili, cumin, oregano, and salt and pepper together in a small bowl.
Spray a 9 by 13 inch pan with nonstick spray and place 2 tortillas in the bottom, overlapping to fit.  Spread with about 3 T of the sour cream mixture.
Top with a quarter of the chicken (about 1 cup), a quarter of the onions, a couple tablespoons of cilantro, then about 3/4 cup of the cheese.
Repeat 3 more times.  Top with remaining 2 tortillas and spread with remaining sour cream mixture and shredded cheese.  Reserve the remaining cilantro for sprinkling on after baking.
Bake uncovered at 375 degrees for 25 to 30 minutes, or cheese is all melted and hot throughout.
Top with remaining cilantro, tomatoes, green onions, and avocados.  Serve with extra sour cream and salsa if desired.

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Filed Under: Chicken / Turkey, Mexican