Crispy Garlic Chicken

January 11, 2012 by
I have a New Year’s resolution.  Let’s eat garlic.  All of us.
And lots of it.  Do-able, right?
My hubby and I may not agree completely on what the greatest foods are, but luckily enough he loves garlic as much as I do.  Good thing too, because I think we might need counseling if we didn’t agree on that one. : )  I use garlic in lots of recipes, but this one is definitely all about the garlic.
It took me awhile of testing and not-so-tasty experiments until I finally got this one right.  But it was totally worth it.  You’ll see.
CRISPY GARLIC CHICKEN
Recipe by My Stained Apron
1 1/2 to 2 lbs boneless skinless chicken breasts
Oil for frying
Batter:
2/3 cup flour
1/2 cup cornstarch
1 tsp baking powder
1 tsp baking soda
2/3 cup cold seltzer water
1/2 tsp salt
Sauce:
1 cup soy sauce
1 cup sugar
1/4 cup minced garlic
1 T sesame oil
1/2 to 1 tsp chili flakes (depending on how spicy you want it)
2 T honey
Make the sauce.  Whisk all sauce ingredients together in a pot and bring to a simmer over medium heat.  Simmer for a couple minutes then remove from heat.
Cut the chicken into strips, 1/2 to 1 inch thick.
Make the batter.  Whisk all batter ingredients together in a bowl until smooth.
Heat a few inches of oil in a pot over medium high heat. (You want about 350 degrees).
Working in batches, dip chicken in batter then carefully place in the oil.  Be careful not to overcrowd the pan.  Cook for a couple minutes, then flip and cook the second side.  Set on a wire rack set over a baking sheet while you finish frying the chicken.
Warm the sauce and toss with the chicken (I use my big wok to do this).
Serve hot.
Print
Crispy Garlic Chicken

Ingredients

  • 1 1/2 to 2 lbs boneless skinless chicken breasts
  • Oil for frying
    • Batter:
  • 2/3 cup flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2/3 cup cold seltzer water
  • 1/2 tsp salt
    • Sauce:
  • 1 cup soy sauce
  • 1 cup sugar
  • 1/4 cup minced garlic
  • 1 T sesame oil
  • 1/2 to 1 tsp chili flakes (depending on how spicy you want it)
  • 2 T honey

Instructions

Make the sauce.

Whisk all sauce ingredients together in a pot and bring to a simmer over medium heat. Simmer for a couple minutes then remove from heat.

Cut the chicken into strips, 1/2 to 1 inch thick.

Make the batter.

Whisk all batter ingredients together in a bowl until smooth.

Heat a few inches of oil in a pot over medium high heat. (You want about 350 degrees).

Working in batches, dip chicken in batter then carefully place in the oil. Be careful not to overcrowd the pan. Cook for a couple minutes, then flip and cook the second side. Set on a wire rack set over a baking sheet while you finish frying the chicken.

Warm the sauce and toss with the chicken (I use my big wok to do this).

Serve hot.

https://mystainedapron.com/crispy-garlic-chicken/
Filed Under: Asian, Chicken / Turkey

Kale Chips (Dragon Scales)

January 9, 2012 by
Was kale only cool in 2011?  (or never if you’re my hubby)  : )
I totally love kale.  Any year it is.  These kale chips are perfect for snacking, or served with a salad too.  They have an addictive quality, maybe because they’re a little salty and crispy.
If your kids aren’t feeling too adventurous, just tell them they’re baked dragon scales.
PS Are my daughters the only girls that think dragons are cool?
KALE CHIPS
1 bunch Kale
drizzle olive oil
kosher or sea salt
Wash kale, dry well.  (A salad spinner or hand dry each leaf to make sure it’s really dry.)
Cut the middle rib out, then cut the leaves into “chips”, or pieces about 2 or 3 inches.
Drizzle with oil and toss to coat lightly.
Lay out in a single layer on a cookie sheet lined with parchment paper or a silicone mat.
Sprinkle with salt.
Bake at 350 degrees for 12 to 15 minutes, or until crisp.
Print
Kale Chips (Dragon Scales)

Ingredients

  • 1 bunch Kale
  • drizzle olive oil
  • kosher or sea salt

Instructions

Wash kale, dry well. (A salad spinner or hand dry each leaf to make sure it's really dry.)

Cut the middle rib out, then cut the leaves into "chips", or pieces about 2 or 3 inches.

Drizzle with oil and toss to coat lightly.

Lay out in a single layer on a cookie sheet lined with parchment paper or a silicone mat.

Sprinkle with salt.

Bake at 350 degrees for 12 to 15 minutes, or until crisp.

https://mystainedapron.com/kale-chips-dragon-scales/
Filed Under: Appetizers / Dips / Snacks

Buttermilk Oat Bread

January 6, 2012 by
 
I love, love, love these buttermilk rolls.
One of my favorite things about them is that half the batch makes more than enough for one dinner, with some leftovers, and the other half of the dough can be stashed in the fridge for up to a week for another use.  I was thinking about making a recipe for buttermilk oat bread… and then I remembered the bowl of dough in the fridge.  Why not try it?
It came out perfect, just how I was hoping.  And now I have a second use for a great recipe!
This bread is chewy, dense enough to make great sandwiches, and super good toasted, or as grilled cheese sandwiches.
 
BUTTERMILK OAT BREAD
 
Half a recipe of buttermilk roll dough, recipe here
egg wash (1 egg white mixed with 1 T water)
1/4 cup rolled oats
 
Spray 2 loaf pans (9″ x 5″) with nonstick spray.
Form dough into 2 loaves and place seam side down in pans.
Brush with egg white, sprinkle tops with oats.
Bake at 350 degrees for about 35-40 minutes, or until done.
 
Now, wasn’t that easy?!
 
Filed Under: Bread, Yeast

Pressure cooking beans

January 4, 2012 by
One of my favorite kitchen tools is my electric pressure cooker.
If you’ve ever used stove-top pressure cooker before, forget everything about that.  It’s so easy and simple to use.
Throw your ingredients in, lock the lid, and press a few buttons.  I bought mine a few years ago at Costco for about $70 and I think it has paid for itself.  I started with a Cuisinart brand pressure cooker but have since switched to using an Instant Pot.  I really like that the bowl is stainless versus the non stick coated in the Cuisinart.
My dislike for sludgy canned beans were a big reason for buying one.  They are so expensive compared to dried (and also never quite as good), but some days you just don’t have time (or didn’t plan ahead enough) to cook dried beans.  Now I can cook UN-soaked dried beans quickly and they turn out great.  I also like the pressure cooker for cooking meats quickly, especially things like pork to shred for tacos, or pulled pork sandwiches, whole chickens, etc.
What I love to do is cook a large batch (especially of Garbanzo beans, which I use frequently), and freeze them after they are cooked.  That way I have cooked beans on hand for a quick batch of hummus whenever the needs arises.  If you don’t have a pressure cooker, you could cook a big batch of dried beans on your stove top and do the same thing.
 A little work and planning ahead of time sure helps when you have a crazy day!
You can either freeze them drained in ziplock bags or in freezer containers covered with the cooking liquid.  If you are using them to make hummus or refried beans this can be handy since you can puree using the liquid as well for a more smooth and creamy texture.
Filed Under: Freezer

Hello world!

January 4, 2012 by

Welcome to WordPress. This is your first post. Edit or delete it, then start blogging!

Filed Under: Ramblings

Pork Potstickers with Honey Ginger Dipping Sauce

January 2, 2012 by
Potstickers are much easier to make then you might first imagine, and they are really work the time spent assembling them.  I love meals like this that really require little work or time except assembling.
Perfect for getting your family in the kitchen to help, and it goes really quick with a few extra hands helping.
Don’t worry about how perfect or imperfect yours look, it doesn’t take long to get the hang of it.
When they’re done, they should have a steamed appearance on the top folded side, but the bottoms should be golden brown and crispy.
And be warned, it doesn’t seem to matter how many of these you make, it will never be enough! : )
PORK POTSTICKERS
FOR FILLING:
3/4 lb ground pork
1/4 cup finely chopped green onions
2 cups finely chopped cabbage
1 T soy sauce
1 tsp ground ginger
1 garlic clove, minced
2 T cornstarch
1/2 tsp black pepper
FOR ASSEMBLING/COOKING:
1 package (12 oz) small circle wonton wrappers (should contain about 60 wrappers)
1 T oil
1/3 cup water or chicken stock
Mix all the filling ingredients together in a medium bowl.
Take one wonton wrapper at a time and put 1/2 to 1 tsp of filling in the middle. (This will depend on how much filling you want in them.)  TIP: While you’re filling, make sure you cover the remaining wrappers with a damp towel so they don’t dry out before you get to them.
Dip your finger in water and dampen the outer edge.
You want to leave half unfolded, with the pleats only on one side.
Pinch the wrapper together in the middle, then make 3 pleats on each side of the middle, pinching in towards the middle, as shown:
The front should look like this:
And the back should be smooth like this:
Heat 1 T oil in a large skillet over medium high heat.  (You just want to barely coat the bottom of the pan, no pooling or excessive oil).
Lay flat side of potstickers down, in a single layer in skillet.  Cook for 2 minutes uncovered.
Pour 1/3 cup water or chicken stock into skillet, cover, and turn heat to medium.  Cook for 3 minutes.
Uncover, and let all the liquid cook off, then serve.
HONEY GINGER DIPPING SAUCE
3/4 cup orange juice
2 T honey
2 T soy sauce
1/4 tsp ground ginger
2 T thinly sliced green onions
Whisk everything except green onions together in a bowl until well combined.  Add green onions.
Chill until ready to serve.
Print
Pork Potstickers with Honey Ginger Dipping Sauce

Ingredients

    FOR FILLING:
  • 3/4 lb ground pork
  • 1/4 cup finely chopped green onions
  • 2 cups finely chopped cabbage
  • 1 T soy sauce
  • 1 tsp ground ginger
  • 1 garlic clove, minced
  • 2 T cornstarch
  • 1/2 tsp black pepper
    • FOR ASSEMBLING/COOKING:
  • 1 package (12 oz) small circle wonton wrappers (should contain about 60 wrappers)
  • 1 T oil
  • 1/3 cup water or chicken stock
    • HONEY GINGER DIPPING SAUCE
  • 3/4 cup orange juice
  • 2 T honey
  • 2 T soy sauce
  • 1/4 tsp ground ginger
  • 2 T thinly sliced green onions

Instructions

Mix all the filling ingredients together in a medium bowl.

Take one wonton wrapper at a time and put 1/2 to 1 tsp of filling in the middle. (This will depend on how much filling you want in them.) !

TIP: While you're filling, make sure you cover the remaining wrappers with a damp towel so they don't dry out before you get to them.

Dip your finger in water and dampen the outer edge.

You want to leave half unfolded, with the pleats only on one side.

Pinch the wrapper together in the middle, then make 3 pleats on each side of the middle, pinching in towards the middle.

Heat 1 T oil in a large skillet over medium high heat. (You just want to barely coat the bottom of the pan, no pooling or excessive oil).

Lay flat side of potstickers down, in a single layer in skillet. Cook for 2 minutes uncovered.

Pour 1/3 cup water or chicken stock into skillet, cover, and turn heat to medium. Cook for 3 minutes.

Uncover, and let all the liquid cook off, then serve.

Make the dipping sauce:

Whisk everything except green onions together in a bowl until well combined. Add green onions.

Chill until ready to serve.

https://mystainedapron.com/pork-potstickers-with-honey-ginger-dipping-sauce/

Filed Under: Asian, Pork

Hibiscus Soda

December 29, 2011 by
 
 
I do love the Licorice Soda I posted earlier this week, but this one is my personal favorite.
The hibiscus gives a fruity-floral flavor, while the star anise and allspice give a little spice.
You could leave them out for a straight hibiscus soda, or cut down on the amount of them, but I love it just like this. 
We use a Soda Stream to carbonate water, but you could of course just use seltzer water for serving.
HIBISCUS SODA
 
For syrup:
3 cups water
1 1/2 cups dried hibiscus flower
6 star anise
2 T whole allspice
3 cups sugar
 
For serving:
Seltzer water
 
Place all the syrup ingredients in a large pot and bring to a simmer over medium heat, uncovered.
Let simmer 5 minutes, then remove from heat and allow to cool to room temperature.
Strain through a fined strainer (I store mine in a canning jar) and chill in the fridge.  
Store in the refrigerator up to 2 months.
To serve, ladle about some syrup into a glass, and pour seltzer water over syrup. (We liked about equal parts, but play around and see how strong you like it.) 
Makes about 6 servings, but depends how strong you like it and how big of glasses you serve in.
Filed Under: Drinks

Licorice Soda

December 28, 2011 by
 
We may not drink alcohol in our household, but we still love to get creative with drinks. 
I’ve recently taken up making homemade soda syrups, which has been a huge hit.
We do have a Soda Stream, but you can also just buy carbonated water at the grocery store, such as seltzer water.  For New Year’s Eve we plan on toasting with some homemade soda such as this one,  which I also served at our German dinner party this fall.  I set out a few soda syrups with some carbonated water and small tasting cups so everyone could sample them with the appetizers.  They were a big hit! 
This was even well liked by those who don’t like licorice, which really surprised me.  I loved how frothy it gets when you add the carbonated water, and it almost has a creamy feel to it.  The licorice flavor is definitely there, but even if you don’t enjoy black licorice candy, licorice root definitely has a different flavor to it you may enjoy.   
LICORICE SODA
 
3 cups water
2 oz. dried licorice root, chopped
4 star anise
3 cups brown sugar
seltzer water to serve
 
Pour the water, licorice root, star anise, and brown sugar all in a large pot and bring to a simmer over medium heat, uncovered.  Let simmer 5 minutes, then remove from heat and allow to cool to room temperature.  Strain through a fined strainer (I store mine in a canning jar) and chill in the fridge. 
Store in the refrigerator up to 2 months.
To serve, ladle about some syrup into a glass, and pour seltzer water over syrup. (We liked about equal parts, but play around and see how strong you like it.) 
Makes about 6 servings, but depends how strong you like it and how big of glasses you serve in.
 
Recipe adapted slightly from Homemade Soda by Andrew Schloss
Filed Under: Drinks

Merry Christmas friends

December 24, 2011 by
Blessed is the season which engages the
whole world in a conspiracy of love.
Merry Christmas friends,
I hope you all have a day filled with love. 
 Nothing is better than having young children at Christmastime, is there? 
Filed Under: Ramblings

Peanut Butter Fudge

December 20, 2011 by
 
This is a MUST have around our house at Christmastime.  My oldest daughter is pretty particular about foods (between autism and sensory processing disorder it can be a challenge), but she absolutely loves this!  And I love how quick it is to whip together.
 
PEANUT BUTTER FUDGE
1 cup butter
1 cup smooth peanut butter
1 tsp vanilla
1 pound powdered sugar
 
Microwave butter and peanut butter on high for 2 minutes.
Stir, then microwave on high for 2 more minutes.
Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon.
Pour into a buttered 8 inch square pan lined with wax paper (or 9 by 13 for smaller pieces).
Place another piece of wax paper on the top and chill until cool.  Cut in squares and serve.
Store in an airtight container for up to 1 week.
Recipe source: Alton Brown
 
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Filed Under: Candy / Confections