Spicy Orange Chicken

July 18, 2013 by

spicy orange chicken
I have yet to find a Chinese restaurant in our town that has good food.  There are a couple with so/so, mediocre food, but none that we just love.  So when one of us is craving Chinese food, unless we’re going across the river to Portland, OR (which has no shortage of amazing restaurants… that we never seem to make it to) I just make it at home.   It’s kind of a fun “date night in” and we now have a few dishes we really love, including this one.
Next on my list, dim sum!

SPICY ORANGE CHICKEN
3/4 cup chicken broth
3/4 cup orange juice
2 tsp orange zest
6 T white vinegar
1/4 cup soy sauce
1/2 cup brown sugar (add an extra 1/4 cup for sweeter sauce)
3 cloves garlic, minced
1 tsp ginger powder
pinch red pepper flakes (more for spicier)
1 1/2 lbs boneless skinless chicken thighs or breasts, cut in 1 1/2 inch pieces
1 T plus 2 tsp cornstarch
2 T cold water

For coating:
3 large egg whites
1 cup cornstarch
1/2 tsp baking soda
oil, for frying

For serving:
2 green onions, sliced
extra orange zest

In a large saucepan, whisk together the chicken broth, orange juice and zest, vinegar, soy sauce, brown sugar, garlic, ginger, and red pepper flakes.
Put 3/4 cup of sauce in a ziplock bag with the chicken and refrigerate for 30-60 minutes to marinate.
Bring remaining marinade to a simmer.  Whisk the cornstarch and cold water together, then whisk into sauce.  Simmer a couple more minutes, until thickened.  Taste and adjust if needed.  Add more brown sugar for a sweeter sauce, and more chili flakes for a spicier sauce.

In a shallow bowl, whisk the egg whites.
In another shallow bowl, whisk together the cornstarch and baking soda.
Drain chicken from marinade and pat dry with paper towels.  Dip chicken in egg, then cornstarch mixture.  Set on a baking sheet or plate and repeat until done.
Heat a couple inches of oil in a wok or heavy pan to 350 degrees.  Fry the chicken until cooked through, flipping halfway through and working in batches.
Toss cooked chicken with the sauce and top with extra zest and green onions.
Serve with steamed or fried rice.

Filed Under: Asian, Chicken / Turkey

Summer Rolls with Lemon Ginger Poached Chicken

July 2, 2013 by

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“Cure for hot summer days when you don’t want to turn on the stove or oven.  Or stand in front of a hot grill.”   Seemed like too long of a recipe title. 🙂
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While I did poach some chicken for ours, you could just use precooked shrimp if you don’t want to do any cooking for them.  But we adored this chicken and all of the flavor that really boosted these otherwise pretty mellow tasting summer rolls.  You can use as many or as little ingredients from the list as you like, I let everyone pick what they wanted in theirs, kind of like taco night.
These will keep covered in the fridge for a couple days as well, so they are a nice hot day lunch option.
Serve with sweet chili sauce, or your favorite Asian dipping sauce, like peanut sauce, terriyaki, or my favorite, this honey ginger dipping sauce.

SUMMER ROLLS WITH LEMON GINGER POACHED CHICKEN
carrots, cut in small matchsticks
celery, cut in small matchsticks
green onions, quartered lengthwise
bean sprouts, trim roots if desired
cucumber, seeded and cut in small matchsticks
cilantro, whole leaves
basil, cut in chiffonade
lettuce or napa cabbage, shredded
chicken, cooked and sliced or shredded
shrimp, cooked and whole or butterflied
avocado, sliced
rice vermicelli, cooked
Rice paper wrappers

Get all your ingredients ready, then fill a bowl with warm water (big enough to fit a rice paper).
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Dip rice paper in water for about 5 seconds, or until pliable.
Lay rice paper on a plate or work surface.
First, lay out shrimp or chicken in the middle, leaving a 1 1/2 to 2″ border on top and bottom.
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next, layer on vegetables…
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then lettuce if using, then noodles if using.
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To fold, fold one side in over the filling.
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Then fold the top and bottom in.
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Snugly roll up, making a tight roll.
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For Lemon Ginger Poached Chicken:
2 to 3 chicken breasts (1-1 1/2 lbs) with or without bones/skins
4 cloves garlic, smashed
3″ piece fresh ginger, peeled and sliced
1 tsp salt
1 T black peppercorns
2 halved lemons

Place everything in a pot and cover with water.  Bring to a boil over medium heat, then cover and reduce to a simmer.  Simmer until cooked through, about 20-30 minutes.
Let cool slightly before shredding or slicing. (If you used bone-in, skin-on chicken then remove bone/skin before cutting up).

Filed Under: Asian, Chicken / Turkey, Sandwiches / Wraps

Dijon Maple Chicken

April 23, 2013 by

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Easy and delicious.  Can that ever be beat? Especially with a family to feed.
After seeing this pinned over and over by friends I finally tried it, and it was an instant hit.  The original recipe did use boneless, skinless chicken thighs, and I suspect that would be delicious as well, but since I had bone-in, skin-on chicken thighs I gave them a go.  I served it with mashed acorn squash and brussels sprouts with bacon and walnuts and it was a perfect dinner.

DIJON MAPLE CHICKEN
6 bone-in, skin-on chicken thighs
1/4 cup maple syrup
1/2 cup dijon mustard
1 T rice vinegar
1/2 tsp black pepper
2 sprigs fresh rosemary

Place the chicken on a 9 by 13 inch pan.  Whisk the syrup, mustard, vinegar and pepper together until smooth.  Finely chop the rosemary and stir in half, reserving the other half for serving.
Pour the sauce over the chicken and turn to coat, leaving with skin side up.
Bake at 450 degrees for 40 minutes, or until chicken reaches 165 degrees.
Sprinkle chicken with reserved fresh rosemary and serve.

Recipe slightly adapted from Witty In the City, originally from The Trader Joe’s Cookbook

Filed Under: Chicken / Turkey

Black Bean and Sweet Potato Turkey Chili

January 2, 2013 by

100_9486

This isn’t a traditional chili, and while I can’t see it taking the place of our favorite chili, I will definitely be making it again.  I changed up the original recipe a bit, adding more paprika and less chili powder, less meat, and we completely left out peppers since we just don’t like them that much and used celery instead.  The original recipe contained 1-2 jalapenos as well, which I would leave in if you like spicy chili.

We loved the “sauce” flavors, with all the spices and pumpkin and it was even better with a little sour cream on top.

This makes a big batch, about 4 quarts, but freezes well if you won’t get through that much.

BLACK BEAN AND SWEET POTATO TURKEY CHILI
1 tsp olive oil
1 white onion, diced
1 bell pepper, diced (or 2 stalks celery)
1 lb ground turkey
8 oz mushrooms, minced (just over 2 cups)
2 tsp cumin
2 tsp salt
1/2 tsp black pepper
1 tsp oregano
1/2 tsp chili powder
1 T paprika
1 1/2 lbs sweet potatoes, peeled and diced in 1/2 inch cubes (about 4 cups)
28 oz can crushed tomatoes
2 15 oz cans black beans, drained and rinsed
3 1/2 cups beef broth
15 oz can pumpkin puree (I used my homemade in the freezer)
1/2 tsp cinnamon
1 T cocoa powder

For serving: Avocados, sour cream, cilantro, fresh lime juice
(We found sour cream, a little cilantro, and a lime wedge just perfect).

In a large skillet heat the oil over medium high heat and add the onion, garlic, and bell pepper and saute until softened.  Put in a slow cooker.

Using the same skillet, cook the turkey and mushrooms with the cumin, salt, pepper, oregano, chili, and paprika over medium high heat until turkey is done.  Add to slow cooker.

Add sweet potatoes, tomatoes, beans, broth, cinnamon, and cocoa powder to slow cooker and stir to combine.  Cover slow cooker and cook on low for 8 to 10 hours, or high for 4 to 6 hours or until sweet potatoes are tender.

Let cook on high uncovered the last 30 to 60 minutes to thicken.*

*The original recipe stated to leave uncovered for just 10-15 minutes to thicken, but I found it took longer.  That may be in part because I used 1 lb of ground turkey instead of the 20 oz the original recipe used.

Recipe adapted from Our Best Bites

Filed Under: Chicken / Turkey, Slow Cooker, Soups / Stews

Chinese Chicken Salad

November 12, 2012 by


This recipe has been a tradition for us for about 10 years now.  And I don’t see that changing anytime soon, it’s so yummy 🙂
It originated from my friend Janice, and has been tweaked a little to our tastes.  We usually make it around the holidays, sometimes for New Year’s Eve, sometimes (like this year) I’ll be making it for our “no cooking” night.  The day we put our tree and Christmas decorations up I always have a dinner that requires no cooking.  We eat by candlelight and Christmas music on our china.  I’ll make a few appetizers the day before, and this is perfect since what minimal prep it requires can be done at least a day in advance as well.
It never fails to please, and is wonderful for serving a large crowd as well.  We never seem to have any trouble eating it up though. 🙂

CHINESE CHICKEN SALAD
For Salad:
1/2 to 1 whole head cabbage, green or red*, shredded
2 green onions, thinly sliced
2 T sesame seeds
1/4 c peanuts
1 pkg Ramen noodles, chopped
2 chicken breasts, cooked and shredded
1 carrot, shredded
1/2 pkg wonton wrappers (Or premade crispy wonton strips
1/2 bunch fresh cilantro, leaves removed

For Dressing:
1/2 cup oil
1/2 cup rice vinegar
3 Tablespoons sugar
2 Tablespoons sesame oil
1 Tablespoon soy sauce
1 Tablespoon brown sugar
1 teaspoon powdered ginger
1/2 teaspoon black pepper

Make the crispy wonton strips.  Cut wrappers into 1/2″ strips and fry in  a couple inches of hot oil until crisp.  Drain on paper towels.
Combine all the salad ingredients and toss gently together.
Whisk the dressing ingredients together and toss with the salad.

*Start with half a head of cabbage, and see if you want more, this will depend on how big your cabbage is, and how finely you shred it.  If you’re serving a crowd, this is a great way to stretch it a little more as well.

Make ahead tip: You can have your dressing made days ahead of time, and even the salad.  Just keep the wonton strips, ramen, and peanuts on the side until just before serving so they stay crisp.

Filed Under: Chicken / Turkey, Salad / Dressings

Chicken with Tabbouleh

November 2, 2012 by

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I thought today would be a bad day to post a dessert recipe with it being the day after Halloween and all. 🙂
I love this recipe, and every time I make it I seem to make it a little different, but we love it every time.  Sometimes I leave the chicken out and serve it as a side dish, once I didn’t have any mint but used fresh parsley instead.  It wasn’t quite as flavorful, but still good.  I like to serve it with some kind of flatbread or pita bread, like soft wrap bread or Naan.

CHICKEN WITH TABBOULEH
1 cup bulgur wheat
1/4 cup olive oil
1/4 cup freshly squeezed lemon juice
1 tsp kosher salt
2 cups cooked chopped chicken
1 cup chopped green onions
1/2 cup fresh mint leaves, chopped
1 English cucumber, chopped
2 cups halved cherry tomatoes or chopped tomatoes
1 tsp black pepper

Place bulgur wheat in a bowl and pour 1 1/2 cups boiling water over the wheat.
Stir in the lemon juice, olive oil, and salt.  Cover tightly and let sit for about an hour at room temperature.
Add remaining ingredients and stir to combine.  Add more salt if needed.
Serve or cover and refrigerate.  Better after it sits.

Recipe adapted from Ina Garten

Filed Under: Chicken / Turkey

Baked Chicken Strips

October 9, 2012 by


This is one of my go-to recipes that I make often.  I mean OFTEN.
It’s a favorite around here, and I’m guaranteed happy faces and cleaned plates when this comes to the table.  It’s one of the first recipes I posted here… but I’ve gotten a little better about being exact in my amounts (this is one of those recipes I just made without measuring anything).   Okay, so a blurry picture of food still in the cooking pan isn’t unheard of from me either.. 🙂
Original post found here… just don’t judge me 😉
I’ve tried many baked chicken recipes, but none compare to this one I came up with in my opinion.  Some use mayonnaise for moistness, but I much prefer the buttermilk soak.  (And healthier to boot.)  The crust is very crunchy, and while you could make it without the butter, it just makes it so much better.  If you are opposed to that, you could brush with a little olive oil instead.
Since it’s a recipe we love so much, I thought it was about time I share it again with a nicer picture and more accurate measurements.   I hope you love it too!

BAKED CHICKEN STRIPS
1 1/2 lbs boneless, skinless chicken breasts (about 3)
Buttermilk for soaking*
1 1/2 cups crushed cornflakes
1/2 cup flour
1/2 tsp kosher salt
1/4 tsp black pepper
1 tsp Italian seasoning
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
4 T butter, melted

Cut chicken into desired sized pieces.  (I like to cut each breast into 5 strips.)
Place in a bowl and cover with buttermilk.  Place in the fridge for a couple of hours.
Lightly grease a couple of 9 by 13 inch glass pans or a baking sheet and preheat oven to 400 degrees.
Mix the cornflake crumbs, flour, and spices in a shallow bowl.
Remove chicken pieces one at a time from the buttermilk and coat in coating mixture, then place in prepared pan.  Repeat until done, leaving a little space around each piece.  Drizzle with melted butter, then bake for about 20 minutes.

*If you don’t have buttermilk, just add a T of lemon juice to each cup of milk and let sit for a few minutes.

Filed Under: Chicken / Turkey

Grilled Lemon Chicken

July 16, 2012 by

I definitely have a citrus addiction.  If given the choice between something rich and decadent and chocolaty and something light and citrus.. I’ll usually pick the citrus option.  (usually) 🙂
I’ve made this dish more than 3 times in the last 2 weeks, which is practically unheard of around here.  It’s great served with rice and steamed vegetables, or sliced and added to salad.. or pretty much any way you want.
And while I may be partial to lemon, I think you’ll love this with or without a citrus addiction.   The lemon juice makes it so fresh and light, perfect for summer dinners.  Marinating for at least 4 hours really ups the flavor and also tenderizes the chicken well, but even just 30 minutes will do that at least somewhat.  I love to make it up in the morning or afternoon, throw it in the fridge, and when it’s time to cook dinner I just throw it on a grill pan.
And if you’ve never tried grilling lemons before, they are SO good.  It gives the lemon juice a touch of smokiness and I squeeze them over everything from salad, potatoes, rice, you name it.

GRILLED LEMON CHICKEN

1 1/2 lbs boneless, skinless chicken breast*
1/4 cup olive oil
1/4 cup lemon juice
zest of 2 lemons
1 tsp salt
1/2 tsp pepper
3 garlic cloves, minced

*You can leave the chicken breasts whole, or butterfly them.  It does make it easier to cook them, since it will be about the same thickness all the way through now.
Combine everything but chicken in a bowl, whisk to combine.
Add chicken and toss to coat on all sides.
Cover and refrigerate for at least 4 hours up to overnight.
Remove chicken from marinade and cook on a grill or grill pan over medium high heat.  Grill with halved lemons.
Serve with grilled lemons to be squeezed over chicken.

Filed Under: Chicken / Turkey, Grilling / Smoking

Chicken Tacos

July 10, 2012 by


I promise, this is the last Mexican recipe I’ll share.. for awhile anyways ; )
I went through a little bit of a phase trying to figure out how to make our favorite Mexican food at home.  My hubby really loves Mexican food so it’s nice to be able to make his favorites for him at home now.  These are so easy to make, and are a great use of leftover shredded chicken, especially if you have some roasted salsa in the fridge.  We like them served on the really small tortillas, like they are at the taco truck, but you could of course use bigger ones as well.  And don’t forget the fresh lime.  Tacos just aren’t  the same without it : )

CHICKEN TACOS

Chicken breast, cooked and shredded
Roasted red salsa
Small corn tortillas, warm
Radishes, sliced thinly
Chopped white onion
Cilantro leaves
Lime wedges
Roasted Salsa Verde 

Toss chicken with salsa in a pan over medium heat until warmed through.
Put in tortillas and top with radishes, onion, and cilantro.  Squeeze fresh lime over the top and serve the salsa verde on the side.

Filed Under: Chicken / Turkey, Mexican

Grilled Pizza with Roasted Garlic Chicken and Citrus Vinaigrette

June 21, 2012 by

 

This is one of those meals I could make every week and not get tired of it.  I love homemade Naan bread, but this grilled pizza definitely makes the cut as well.  Using the leftover garlic infused oil from the roasted garlic paste just made sense.  Why not?  It adds a subtle garlic taste without being overwhelming.

The vinaigrette is a perfect pairing, it really lightens it up and adds a fresh citrus flavor.  We’ve also made the salad with red leaf lettuce instead of the spinach, and I think romaine would be good as well, or even a mix of greens.
Serve the pizza with the chicken and salad and let everyone make a kind of taco or wrap out of it, adding the vinaigrette to the salad beforehand, or serving on the side.

Grilled Pizza with Roasted Garlic Chicken and Citrus Vinaigrette

For the pizza:
1 batch pizza dough
reserved garlic oil, or olive oil

Raise dough as usual in recipe.  Separate into 8 balls.
Roll out each dough ball on an unfloured surface to about 8-10 inches across.  Brush with garlic oil.  Grill over medium heat (I used a grill pan).

Cook for a couple minutes on each side.  It’s ready to flip when it starts to bubble.

Brush with the garlic oil.
Keep warm in a tortilla keeper if desired.

For the Chicken:
4 chicken breasts, boneless and skinless
1 1/2 T olive oil
salt and pepper
4 T roasted garlic paste

Coat the chicken with the olive oil and season with salt and pepper.
Grill over medium heat (again using a grill pan or outdoor grill) for about 4-5 minutes per side, or until cooked through.   Spread with garlic paste and et rest.  Cut into strips.

For the Salad:
8 cups baby spinach
1 1/2 cups diced mozzarella cheese
1 1/2 cups tomato wedges
1/4 cup red onion, slivered
1/3 cup freshly grated Parmesan

Toss together.  Toss with vinaigrette or serve on the side.

For the Citrus Vinaigrette:
2 lemons (about 1/3 cup juice)
1 orange (about 1/3 cup juice)
1 shallot, diced
1 1/2 cups olive oil
1 tsp salt
1/2 tsp black pepper

Juice the lemons and orange.  Combine in a blender with shallot and salt and pepper.  With motor running, add the olive oil in a thin stream until creamy.  Adjust seasoning if needed.

Recipe adapted from Michael Chiarello

 

 

 

 

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Filed Under: Chicken / Turkey, Pizza, Salad / Dressings