I stumbled upon this recipe through Foodgawker over on Simply Vicky‘s blog. It is fabulous. It’s similar to the Chunking Chicken recipe I posted in April, but just different enough that I think I will have to alternate the two from here on out. The one thing that surprised me about this recipe was the basil. I can’t recall using that before in Asian cooking, but it was delicious (although, I did not add the full two cups of basil the recipe called for).
1/3 cup sesame oil
1/3 cup soy sauce
1/3 cup rice wine
3 tablespoons sugar
1 tablespoon cornstarch
20 cloves garlic
10 ginger slices
1 1/2 lbs chicken thighs, cut into bite-size pieces
2 cups fresh basil, loosely chopped
3 green onion stalks, cut into 2-inch pieces
2 cups rice, cooked
1. Marinate chicken thighs with 1 tablespoon cornstarch and 1 tablespoon sesame oil (to tenderize the meat). Set aside for 5-10 minutes.
2. Heat large wok or dutch oven to high heat and add 3 tablespoons sesame oil. Once hot, add in garlic and ginger and stir fry until fragrant, about 1 minute.
3. Add in chicken thighs and brown well, about 4 minutes.
4. Stir in soy sauce, rice wine, and sugar to cover chicken.
5. Bring to a boil, then turn heat down to medium low. Let simmer, uncovered, until sauce thickens, about 20 minutes.
6. Meanwhile, cook rice according to package instructions (I use a rice cooker, but stovetop works too).
7. After the sauce has thickened in consistency, turn heat up to medium heat and add in basil and scallions. Cook until basil and scallions wilt, about 2 minutes.
8. Serve over white rice and enjoy!
So easy and so good. I like mine with ice cream, my husband likes his with whipped cream.
- 1 cup light brown sugar, firmly packed
- 1 cup all-purpose flour
- 3/4 cup quick cooking rolled oats
- 1/2 cup melted butter
- 1 teaspoon cinnamon
- 4 cups sliced rhubarb
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla
In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb.In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.
Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes.
After watching Paula Deen on Who Do You Think You Are?, I became enchanted with her and wished she was my grandmother (although, she is only my mother’s age!). I’ve never seen her cooking show. I looked up some of her recipes and decided to try these empanadas. In all honesty, they were a lot of work and just “pretty good.” I wish I had thought to add cilantro to the chicken mix because I think I would have enjoyed that. I also substituted green onion for the jalapeno because I’m not a hot-spice loving girl. In addition, I baked them (400 degrees for 15 to 20 minutes) rather than fry them. There ended up being way more chicken mix than dough discs. Would I make them again? Mm, probably not, but I did enjoy trying them.
- 3 cups chopped, cooked chicken, about 4 to 5 chicken breasts
- 1 (8-ounce) package shredded colby and Monterey Jack cheese blend
- 4 ounces cream cheese, softened
- 1 chopped red bell pepper (I had a yellow one on hand)
- 1 jalapeno, seeded and chopped
- 1 tablespoon ground cumin
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 (15-ounce) package refrigerated pie crusts
Preheat vegetable oil in a deep-fryer to 350 degrees F.
In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper. Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Using a pastry brush, lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown. Top with con queso dip.
Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month
- Chili Con Queso Dip
- 1 pound package Cheddar (recommended: Velveeta)
- 1 (16-ounce) can diced tomatoes, drained
- 1 (4-ounce) can diced green chiles
- 2 teaspoons hot sauce
In a medium sauce pot, slowly melt Cheddar over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well.
Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.
Tonight was the first great BBQ weather of May. I decided to go Greek. I had my husband grill the souvlaki (which I marinated earlier in the day) and I made the potato salad. It was a fabulous dinner. Next time I may add some cucumbers in yogurt sauce, but there was not time to make that side dish today.
4 T. fresh lemon juice
3 – 4 T. extra virgin olive oil
1 T. red wine vinegar
2 tsp. Greek herb seasoning
2 – 4 cloves garlic, finely minced
salt and pepper to taste
Whisk everything together and set aside while preparing souvlaki sticks.
Souvlaki Meat Sticks:
1 lb. chicken, cubed
1 to 3 bell peppers, cubed
1 onion, white or purple, cubed
Soak your wooden sticks in water for at least 30 minutes and then assemble your chicken alternating with peppers and/or onion cubes. Place in shallow pan or dish and pour marinade evenly over all of the souvlaki and let marinate overnight or at least a few hours, turning once.
Place sticks on outdoor or indoor grill. Depending on the thickness and size, cook evenly on both sides until chicken is cooked through (about ten minutes or so).
GREEK POTATO SALAD:
- 5-6 medium-large potatoes (I used red)
- 3/4 cup of extra virgin olive oil
- 1/3 cup of lemon juice
- 3 cloves of garlic, crushed
- 4 green onions, chopped
- sea salt
- fresh ground pepper
- 1/4 cup of chopped fresh parsley
- 1/2 to 1 cup feta cheese
Cut potatoes into large, bite-sized chunks of approximately the same size, and rinse well. Add potatoes to a pot of cold water to cover by 1 1/2 inches, bring to a boil, and boil at medium-high heat. Test after 15 minutes for doneness – they should be easily pierced with a fork. Remove when done, drain, and place in a serving bowl or dish. Let potatoes cool to room temperature. Add green onions, feta and parsley.
To make the dressing, in a small bowl, combine olive oil, lemon juice, garlic, salt, and pepper with a whisk. Pour dressing over salad and toss well. Serve at room temperature or chilled.
I’m “snack mom” for my toddler’s Kindermusik class this Wednesday. I decided to look online for something more interesting than cheese and crackers to bring and came across these little banana-blueberry stacks. They are perfect! The base was supposed to be a popcorn cake, but I couldn’t find those in my grocery store, so I used little rice cakes instead (kettle corn flavor). Can’t wait to see what the other toddlers think of them (mine gobbled hers up).
rice or popcorn cakes (your choice of flavor)
strawberry cream cheese
Spread a bit of strawberry cream cheese onto the popcorn or rice cake. Place a slice of banana on top. Dab more cream cheese on top of banana. Top with a blueberry.
I’m a little embarrassed that I am posting a meal in which the main ingredient is “hot dogs,” but this is a family favorite and super easy, so I decided, why not?
5 slices bacon, diced
1 cup unsweetened pineapple juice (or two small cans)
3/4 cup catsup (more or less, depending the sauce consistency you prefer)
1 1/2 pounds (about 12) frankfurters, cut into bite sized pieces
1/4 cup green pepper, chopped
1. Cook the bacon in a large skillet until almost crisp.
2. Add chopped onion and cook till tender but not brown.
3. Stir in the unsweetened pineapple juice, catsup, and chili powder.
4. Add franks and green pepper to the sauce.
5. Cover and bring to boil; simmer 8 to 10 minutes.
Serve on fluffy hot rice, if desired.