Friday, February 26, 2010
Hoisin Orange Chicken
1 cut up chicken (I also added 1 extra split breast because we were having company)
4 T orange juice concentrate
1/4 c. honey
4 T hoisin sauce
1 T ginger paste *
2 T garlic paste *
1 T sesame oil
1 T chili oil
1 T rice wine vinegar
optional - 1 green onion sliced for garnish
1. Preheat your slow cooker
2. Brown chicken pieces
3. Place chicken pieces in slow cooker
4. Combine all other ingredients, mixing well, and pour over chicken.
5. Cook on low for 3 hours on high and then 2 hours on low.
6. Serve on rice and garnish with green onion
* I get Laxshmi brand from either the ethnic aisle of the supermarket or from an Indian grocery store.
Wednesday, February 24, 2010
Friday, February 12, 2010
Chicken And Sausage Gumbo (serves a football team)
1 cup all purpose flour
2/3 cup vegetable oil
1 cup diced onion
1 cup chopped green pepper
1 cup chopped red pepper
2 stalks celery, sliced
3-4 pounds of chicken pieces (legs, thighs, breast)
1 1/2 pounds fully cooked smoked sausage (andouille, keilbasa, etc), sliced on diagonal in 1/2" slices
1 t salt
1 t cayenne pepper
2 t freshly ground black pepper
1 t thyme
1 t garlic powder
1 t paprika
1 t dry mustard
1 t ground file
1 t Tabasco sauce
2 bay leaves
2 cloves garlic, crushed
4 green onions, thinly sliced on diagonal (optional garnish)
1. Chop up your vegetables.
Rub about 4 teaspoons of the spice mixture on the chicken pieces.
4. In a large frying pan, cast iron if you have it, brown the chicken pieces over medium high heat for at least 3 minutes each side. Remove chicken and set aside, draining on paper towels if needed.
8. When the chicken is cooked through, remove from the pot and cool. When it's cool, remove the skin from the chicken and the chicken from the bone. Cut into bite sized pieces and return chicken to the pot.
At this point, adjust your seasonings and it's ready.
I also made this seven layer dip with black beans, ground turkey with taco spices, guacamole, low fat sour cream, shredded cheese, chopped tomatoes and green onions. Fantastic.
Wednesday, February 10, 2010
Friday, February 5, 2010
Thai Chicken Soup (adapted from 365 More Ways To Cook Chicken)
2 cans of lite coconut milk
6 cups of chicken stock
1 piece of lemongrass stalk (about 6-8") cut in 1" pieces
1 1/2 " piece of ginger cut into thick slices
1 boneless skinless chicken breast (feel free to use a couple more, this is what I had), thinly sliced
1- 5 ounce package of fresh shitaki mushrooms, stemmed and sliced
3 scallions, sliced
1 carrot, cut into thin julienne strips
1/4 cup nam pla (Thai fish sauce)
1 minced jalapeno (I used pickled slices from a jar...)
1 t hot chili oil
1 kaffir lime leaf, cut into thin strips
1. In a large saucepan, bring coconut milk, stock, lemongrass and ginger to a boil. Add in your kaffir lime leaf strips...
... and your chicken. Lower to a simmer.
Tuesday, February 2, 2010
-- Barbara 1994 The Kinship Of Women
I have never read this book, but I find this quote to be incredibly inspiring, especially after meeting some amazing women on the Fit and Fabulous cruise put together by Shannon.
Monday, February 1, 2010
Oven Crisp Chicken
1 cup low fat sour cream
2 T fresh lemon juice
2 T Worcestershire sauce
1/2 t regular paprika
1/2 t hot paprika
1/4 t celery seed
1/2 t salt
1 t garlic powder
1/2 t freshly ground black pepper
1 cup breadcrumbs (recipe calls for stuffing mix that you pulverize. I used Italian breadcrumbs)
1 chicken, cut up
olive oil cooking spray
Preheat oven to 350.
In a bowl mix together the sour cream, lemon juice, Worcestershire sauce, paprika, celery seed, salt, garlic powder and pepper.
Pour breadcrumbs into a dish (I poured onto waxed paper because it's easy and doesn't mess up another dish).
Dip the chicken pieces in the sour cream mixture and roll in the breadcrumbs.
Place coated pieces in a pan that you lightly sprayed with cooking spray. Spritz top with olive oil spray (the recipe calls for melted butter) and bake for 1 hour.
Serve with veggie of your choice, salad, whatever is in the freezer...
The review: This chicken was really moist on the inside and lightly crispy on the outside. I'll be making this one again.