Friday, July 8, 2011
Wednesday, July 6, 2011
Sweet and Spicy Asian Wings
* 2 cups fresh orange juice
* 1 cup canned pineapple juice
* 2 tablespoons orange zest
* 2 tablespoons minced garlic
* 2 tablespoons minced fresh ginger
* 2 tablespoons minced green onions
* 1 tablespoon sesame oil
* 1/2 cup soy sauce
* 1 cup sugar
* 1 1/2 teaspoons crushed red pepper flakes
* 3 quarts peanut oil, for frying if unavailable use Corn oil
* 10 pounds chicken wings, separated at the joints, wing tips reserved for another use
* 2 cups cornstarch
* Crushed red pepper flakes
* Salt
* 1/4 cup chopped fresh cilantro leaves
* 1/4 cup toasted sesame seeds
Directions ♥ ♥ ♥
Combine the orange juice, pineapple juice, orange zest, garlic, ginger, green onions, sesame oil, soy sauce, sugar, and crushed red pepper in a large skillet set over medium-high heat. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a thick syrup, 18 to 20 minutes.
Meanwhile, place the peanut oil in a 6-quart pot and heat to 375 degrees F.
Place the chicken wings in a large bowl. In a small bowl, season the cornstarch with the red pepper flakes. Place the seasoned cornstarch in a 1-gallon heavy-duty plastic food storage bag and add the chicken pieces in batches. Shake the bag to coat the chicken, then remove and place 8 to 10 pieces in the hot oil. Fry the chicken, stirring occasionally, until the chicken is golden brown and cooked through, 8 to 10 minutes. Remove and place in a clean large bowl; season lightly with salt to taste. Continue until all the chicken has been fried.
Preheat the oven to 275 degrees F.
Spoon the sauce over the chicken and toss to evenly coat. Sprinkle the chicken with the cilantro and sesame seeds and place in a large ovenproof dish. Keep warm in the oven until the guests arrive.
Home-made Seasoning ♥ ♥ ♥ :
* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Tuesday, July 5, 2011
Crab Cakes
* 2 tablespoons unsalted butter
* 2 tablespoons olive oil
* 3/4 cup small diced red onion (1 small onion)
* 1 1/2 cups small diced celery (4 stalks)
* 1/2 cup small diced red bell pepper (1 small pepper)
* 1/2 cup small diced yellow bell pepper (1 small pepper)
* 1/4 cup minced fresh flat-leaf parsley
* 1/4 teaspoon hot pepper sauce (recommended: Tabasco)
* 1/2 teaspoon Worcestershire sauce
* 1/2 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 pound lump crabmeat, drained and picked to remove shells
* 1/2 cup plain dry bread crumbs
* 1/2 cup good mayonnaise
* 2 teaspoons Dijon mustard
* 2 extra-large eggs, lightly beaten
For frying ♥ ♥ ♥
* 4 tablespoons unsalted butter
* 1/4 cup olive oil
Directions ♥ ♥ ♥
Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, hot pepper sauce, Worcestershire sauce, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
Monday, July 4, 2011
Chicken Cacciatore
Total Time: 55 min
Prep: 15 min
Cook: 40 min
Ingredients ♥ ♥ ♥
* 4 chicken thighs
* 2 chicken breasts with skin and backbone, halved crosswise
* 2 teaspoons salt, plus more to taste
* 1 teaspoon freshly ground black pepper, plus more to taste
* 1/2 cup all purpose flour, for dredging
* 3 tablespoons olive oil
* 1 large red bell pepper, chopped
* 1 onion, chopped
* 3 garlic cloves, finely chopped
* 1/2 cup 7-Up
* 1 ( 28-ounce) can diced tomatoes with juice
* 3/4 cup reduced-sodium chicken broth
* 1 1/2 teaspoons dried oregano leaves
* 1/4 cup coarsely chopped fresh basil leaves
Directions ♥ ♥ ♥
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the 7-Up and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
Bon Appeti ♥ ♥ ♥
Candy Snack Cake
Ingredients
* 1 cup butter, softened
* 1 cup sugar
* 4 large eggs
* 1 teaspoon vanilla extract
* 1 cup all-purpose flour
* 1/4 cup unsweetened cocoa powder
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* Chocolate Frosting, recipe follows
* Whipped cream, for topping, optional
Directions
Preheat oven to 350 degrees F. Line 9-inch baking pan with heavy-duty aluminum foil.
In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla extract.
In a small bowl, combine flour, cocoa, baking powder, and salt. Gradually add to butter mixture, beating until combined. Spoon batter into prepared pan.
Bake for 22 minutes or until a wooden pick inserted in center comes out clean. Spread chocolate frosting over hot cake. Let cool completely. Cut into squares and serve with whipped cream, if desired.
Chocolate Frosting:
* 1/4 cup butter
* 2 tablespoons unsweetened cocoa powder
* 3 tablespoons buttermilk
* 2 cups confectioners' sugar
* 3 (2.07-ounce) candy bars cut into 1/2-inch pieces (recommended: Snickers)
In a medium saucepan, melt butter over medium-low heat. Add cocoa, buttermilk and 1 cup confectioners' sugar. Stir in candy bars and allow to melt. Stir in remaining confectioners' sugar and immediately spread over hot cake.
Yield: 1 cup
Beef and Tomato Stir-Fry
Ingredients:
* 3/4 lb top round beef or 3/4 lb flank steak
* 2 tablespoons cornstarch
* 2 tablespoons white vinegar
* 1 tablespoon low sodium soy sauce
* 2 tablespoons vegetable oil
* 1 onion, thinly sliced
* 2 cloves garlic, smashed
* 4 tomatoes, cut in wedges
* 4 green onions, cut in thin 2 inch lengths
Directions:
1. Cut beef across the grain into thin strips; cut strips into 2 inch lengths.
2. In bowl, combine cornstarch, vinegar and soy sauce; mix until smooth.
3. Add Beef and toss to coat.
4. In wok or nonstick frypan, heat oil over high heat.
5. Add beef and stir fry for 2 minutes; add onion and stir fry for 1 minute or until beef is browned.
6. Add garlic and tomatoes; stir fry until tomatoes are heated through, 1 to 2 minutes.
7. Stir in green onions and serve immediately.
Italian - style Chicken Recipe
Ingredients ♥ ♥ ♥
* 4 skinless chicken breast halves, with ribs
* 2 skinless chicken thighs, with bones
* 1/2 teaspoon salt, plus 1 teaspoon
* 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
* 1/4 cup olive oil
* 1 red bell pepper, sliced
* 1 yellow bell pepper, sliced
* 2 cloves garlic, chopped
* 1 cup diced tomatoes
* 1 cup green peas
* 1/2 cup Seven-up
* 1 tablespoon fresh thyme leaves
* 1 teaspoon fresh oregano leaves
* 1/2 cup chicken stock
* 1/4 cup chopped fresh flat-leaf parsley leaves
Directions ♥ ♥ ♥
- Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- In a heavy, large skillet, heat the olive oil over medium heat.
- When the oil is hot, cook the chicken until browned on both sides.
- Remove from the pan and set aside.
- Keeping the same pan over medium heat, add the peppers and cook until the peppers have browned .
- Add the garlic and cook for 1 minute.
- Add the tomatoes, green peas , Seven-Up, and herbs.
- Using a wooden spoon, scrape the browned bits off the bottom of the pan.
- Return the chicken to the pan, add the stock, and bring the mixture to a boil.
- Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the parsley.
Stir to combine and serve.
If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate.
The next day, reheat the chicken to a simmer over medium heat. Stir in the parsley and serve.
Bon Appeti *-* ♥ ♥ ♥ ♪♪♪
Penne with Tomato Lentil Sauce
Ingredients
2 tbsp extra-virgin olive oil
1 onion , diced
1 each carrot , diced and celery stalk, diced
3 garlic cloves , minced
2 bay leaves
3/4 tsp salt
1/4 tsp pepper
1/4 tsp dried thyme
3/4 cup dried green or brown lentils
1 can (28 oz/796 mL) tomatoes
1/4 cup water
2 tbsp chopped celery leaves or fresh parsley
4 cups penne pasta , or other tube pasta
Preparation:
In large shallow pan, heat oil over medium heat; cook onion, carrot, celery, garlic, bay leaves, salt, pepper and thyme, stirring occasionally, for about 8 minutes or until softened.
Stir in lentils, tomatoes, water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for about 35 minutes or until thickened and lentils are tender. Discard bay leaves. Stir in celery leaves.
Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain and return to pot or place in serving bowl. Spoon sauce over top. sprinkle with parsley or celery.
Picnic Cake
Ingredients ♥ ♥ ♥
* 1 cup water
* 1 cup (2 sticks) butter or margarine
* 1/2 cup HERSHEY'S Cocoa/or any brand
* 2 cups sugar
* 1-3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 3 eggs
* 3/4 cup dairy sour cream
* PEANUT BUTTER CHIP FROSTING (recipe follows)
* CHOCOLATE GARNISH(recipe follows, optional)
Directions ♥ ♥ ♥
1. Heat oven to 350°F. Grease and flour 15-1/2x10-1/2x1-inch jelly-roll pan.
2. Combine water, butter and cocoa in medium saucepan. Cook over medium heat, stirring occasionally, until mixture boils. Boil 1 minute. Remove from heat; set aside.
3. Stir together sugar, flour, baking soda and salt in large bowl. Add eggs and sour cream; beat until blended. Add cocoa mixture; beat just until blended (batter will be thin). Pour into prepared pan.
4. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack. While cake is cooling, prepare PEANUT BUTTER CHIP FROSTING; spread over top of cake. Drizzle CHOCOLATE GARNISH over top, if desired. About 20 servings.
PEANUT BUTTER CHIP FROSTING ♥ ♥ ♥
1/3 cup butter or margarine
1/3 cup milk
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips/or any brand
1 teaspoon vanilla extract
1 cup powdered sugar
Combine butter, milk and peanut butter chips in medium saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Place powdered sugar in medium bowl. Gradually add chip mixture, beating until well blended. Cool, stirring occasionally, until of spreading consistency (about 1 hour). About 2 cups frosting.
CHOCOLATE GARNISH Place 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth.
Marble Chiffon Cake
Ingredients ♥ ♥ ♥
* 2 tablespoons plus 1-1/2 cups sugar, divided
* 2 tablespoons plus 1/2 cup vegetable oil, divided
* 1/3 cup HERSHEY'S Cocoa/or any brand
* 1 cup cold water, divided
* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 1 teaspoon salt
* 7 eggs, separated
* 2 teaspoons vanilla extract
* 1/2 teaspoon cream of tartar
* VANILLA GLAZE or QUICK COCOA GLAZE (recipes follow)
Directions ♥ ♥ ♥
1. Heat oven to 325°F. Combine 2 tablespoons sugar, 2 tablespoons oil, cocoa and 1/4 cup water in small bowl; stir until smooth. Set aside.
2. Stir together flour, remaining 1-1/2 cups sugar, baking powder and salt in medium bowl; add remaining 1/2 cup oil, egg yolks, remaining 3/4 cup water and vanilla. Beat on low speed of mixer until combined; continue beating on high speed 5 minutes.
3. Beat egg whites with cream of tartar in large bowl, with clean set of beaters, until stiff peaks form. Pour batter in thin stream over beaten whites, gently folding with rubber spatula just until blended. Remove one-third of batter to separate bowl; gently fold in reserved cocoa mixture.
4. Place ungreased 10-inch tube pan on cookie sheet. Pour half of light batter into pan; top with half of chocolate batter. Repeat layers. With narrow spatula or knife, swirl gently through batters to marble.
5. Bake 65 to 70 minutes or until top looks dry and springs back when touched lightly. Invert pan on heat-proof funnel; cool cake completely. Loosen cake from pan; invert onto serving plate. Spread VANILLA GLAZE or QUICK COCOA GLAZE over top of cake, allowing glaze to drizzle down sides. 12 to 16 servings.
VANILLA GLAZE: ♥ ♥ ♥
Melt 1/4 cup(1/2 stick) butter or margarine in small saucepan over low heat; remove from heat. Gradually add 2 cups powdered sugar, 2 to 3 tablespoons hot water and 1 teaspoon vanilla extract, beating with whisk until smooth. About 1-1/4 cups glaze.
QUICK COCOA GLAZE ♥ ♥ ♥
2 tablespoons butter or margarine
1/4 cup HERSHEY'S Cocoa/or any brand
3 tablespoons water
1/2 teaspoon vanilla extract
1-1/4 cups powdered sugar
Melt butter in small saucepan over low heat. Stir in cocoa and water. Cook, stirring constantly, until mixture thickens. Do not boil. Remove from heat. Stir in vanilla. Gradually add powdered sugar, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, until desired consistency. About 2/3 cup glaze.
Shake 'N Bake Chicken Nuggets
Ingredients:♥ ♥ ♥
*500gm Boneless & Skinless Chicken Breast Fillet or Minced Chicken
* 1 cup homemade bread crumbs
* 1 cup whole wheat flour
* 1 tsp salt
* 1 T paprika
* 1/2 tsp garlic powder
* 1/2 tsp onion powder
* 2 T vegetable oil
*1/2 tsp Baking Powder
* 1 egg beaten
Directions:♥ ♥ ♥
Step 1 :♥ ♥ ♥
1. Mix all ingredients well.
2. Store indefinitely in a covered container in the refrigerator.
3. Cut boneless, skinless chicken breasts into bite size pieces.
4. Put about 1/2 cup of coating mixture into ziploc bag.
5. Add 5-6 pieces of chicken and shake to coat. Place coated pieces on baking sheet.
6. Repeat step 5 until all chicken pieces are covered, adding more coating as needed.
7. Bake at 400 degrees for approx 15 minutes. or
Step 2 :♥ ♥ ♥
* Mix the flour, salt,paprika, garlic powder, onion powder. baking powder
* Coat the nuggets with flour mix, then dip it in the beaten eggs and lastly coat it with breadcrumbs.
* Repeat the above step if you like thicker coating. (I only did it once)
* Deep fry in hot oil until golden brown and serve with your favourite dipping sauce.
8. Serve warm with your favorite dipping sauce.
Dipping Sauce ♥ ♥ ♥
1/4 cup tamari (or soy sauce)
2 tablespoons water
1 tablespoon fresh grated ginger
1/4 teaspoon toasted sesame oil
1 tablespoon fresh chives
mix all ingredients together in a small bottle with a lid and shake. Sauce will last in the refrigerator for 7-10 days.
ೋღ☃ღೋ Chicken Piccata ೋღ☃ღೋ
Ingredients ♥ ♥ ♥
* 2 split (1 whole) boneless, skinless chicken breasts
* Kosher salt and freshly ground black pepper
* 1/2 cup all-purpose flour
* 1 extra-large egg
* 1/2 tablespoon water
* 3/4 cup seasoned dry bread crumbs
* Good olive oil
* 3 tablespoons unsalted butter, room temperature, divided
* 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
* 1/2 cup 7-Up
* Sliced lemon, for serving
* Chopped fresh parsley leaves, for serving
Directions ♥ ♥ ♥
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, ♥ ♥ ♥
wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, 7-Up , the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
Sunday, July 3, 2011
ೋღ☃ღೋ Chicken Parmesan ೋღ☃ღೋ
Ingredients ♥ ♥ ♥
* 1/4 cup extra-virgin olive oil, plus 3 tablespoons
* 1 medium onion, chopped
* 2 garlic cloves, minced
* 2 bay leaves
* 1/2 cup kalamata olives, pitted
* 1/2 bunch fresh basil leaves
* 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
* Pinch sugar
* Kosher salt and freshly ground black pepper
* 4 skinless, boneless, chicken breasts (about 11/2 pounds)
* 1/2 cup all-purpose flour
* 2 large eggs, lightly beaten
* 1 tablespoon water
* 1 cup dried bread crumbs
* 1 cup mozzarella
* Freshly grated Parmesan
* 1 pound spaghetti pasta, cooked al dente
Directions ♥ ♥ ♥
Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
Preheat the oven to 450 degrees F.
Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti
Cheddar Biscuits
Ingredients ♥ ♥ ♥
For the biscuits: ♥ ♥ ♥
* Cooking spray
* 1 3/4 cups all-purpose flour
* 1 tablespoon plus 2 teaspoons baking powder
* 2 1/2 teaspoons sugar
* 1/4 teaspoon salt
* 3 tablespoons vegetable shortening, at room temperature
* 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
* 6 ounces grated yellow cheddar cheese (about 1 1/4 cups)
* 3/4 cup whole milk
*1/2 cup finely chopped green onions
For the garlic butter: ♥ ♥ ♥
* 3 tablespoons unsalted butter
* 1 clove garlic, smashed
* 1 teaspoon chopped fresh parsley
Directions ♥ ♥ ♥
Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.
Make the biscuits: ♥ ♥ ♥
Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface, add the onions and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.
Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.
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