Chinatown Chicken Recipe

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chinatown chicken recipe

This Chinatown Chicken Recipe is simple, quick, and really good. If you’re pinched for time and are in the mood for Chinese food give this one a try. You can have supper on the table in less than an hour.

Chinatown Chicken Recipe
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 3-4
Ingredients
  • 1½lbs boneless skinless chicken breasts (cut into 1 inch chunks)
  • 1 cup cornstarch
  • 1 tablespoons finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • ½ teaspoon ground white pepper
  • ½ cup soy sauce
  • 4 tablespoons brown sugar
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • Vegetable oil (for frying)
  • Green onions for garnish green parts only (optional)
Instructions
  1. Preheat deep fryer to 375F.
  2. In a small sauce pan mix together the garlic, ginger, white pepper, soy sauce, brown sugar, vinegar and honey.
  3. Pour the cornstarch into a 1 gallon food grade disposable bag, add the chicken and shake to coat.
  4. Deep fry the chicken until golden brown and done (165F. I did not find there was any need to check the temperature they were done at the golden brown) set aside on paper towels to drain.
  5. While chicken is deep frying bring the sauce to a boil, reduce heat to simmer, and cook until mixture starts to thicken.
  6. Place the chicken in a large bowl, add the sauce, and mix until chicken is well coated; serve hot over rice garnished with green onion slices.

chinatown chicken recipe 2

Adapted from Blogchef.net http://blogchef.net/chinatown-chicken-recipe/

Check out Why You Should Be Eating the Avocado Seed

by Ann Hsu Kaufman at Mode

Spicy Whiskey BBQ Sliders

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whiskey sliders recipe

I was in the mood to fire up the grill until I ran across this Spicy Whiskey BBQ Sliders recipe. I had some whiskey I hand that I had purchased for some earlier recipes and I wanted to use it up. (I realize there are many ways to do this but I hardly ever drink any alcohol) anyway these Spicy Whiskey BBQ Sliders looked really good so I gave them a try. No disappointment here – they were well seasoned and delicious.

I didn’t prepare the recipe as written because I didn’t really need 12 of them, it was just my wife and I for supper so I cut the recipe in half.

Spicy Whiskey BBQ Sliders
 
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Author:
Recipe type: Party
Serves: Makes 12
Ingredients
  • 2 pounds lean ground beef ( I used ground Chuck)
  • Salt and pepper
  • 4 Tablespoons butter
  • 1 large onion (finely diced)
  • ½ cup whiskey
  • 1 cup barbecue sauce (your favorite variety – I used open pit)
  • ¼ cup jarred jalapeno slices or more to taste
  • 12 slider buns or dinner rolls (split and lightly toasted on cut sides)
Instructions
  1. Divide the meat into 12 equal portions and flatten into patties. (I rolled the pieces like I was making meatballs and then flattened them out) season the patties generously with salt and pepper. In a large skillet over medium high heat cook the patties in the oil until almost done – 3 to 4 minutes on each side. Cook in 2 batches if necessary and set patties aside on a platter.
  2. Drain all the oil from the skillet except for 2 tablespoons, add the onion to the skillet, and cook until onion is soft and translucent. Carefully add the whiskey to the skillet (if using an open flame shut the gas off before adding the whiskey to keep it from flaming up) cook 3 to 4 minutes until whiskey is reduced to about in half. Stir in the BBQ sauce and jalapeno slices scrapping any dripping from the bottom of the pan while mixing; pour in any juice that collected on the bottom of the platter.
  3. Reduce heat to low and work the burgers into the BBQ mixture turning to coat. Allow patties to simmer until burgers are heated through and the sauce is hot and bubbly.
  4. Serve sliders by placing each burger on a bun and spooning the BBQ mixture over the top of the burger.

whiskey sliders 2

Adapted from http://thepioneerwoman.com/

 

 

Creamy White Chili Recipe

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creamy white chili recipe 2

If you want a break from the red meat, and like chili, give this Creamy White Chili Recipe a try. This is a simple recipe that doesn’t take long to prepare. I used mild chopped green chilies in this recipe to keep the heat down a little bit, but you can use the hotter version to turn up the heat a little bit if you like a lot of heat.

 

Creamy White Chili Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 pound boneless skinless chicken breasts (cut into ½ inch cubes)
  • 1 medium onion (finely chopped)
  • 1 ½ teaspoons garlic powder
  • 2 tablespoons olive oil
  • 2 cans great northern beans (drained and rinsed)
  • 1 can chicken broth (14.5 ounces)
  • 2 cans chopped green chilies (4 ounces each)
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 11 teaspoon dried oregano
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 cup sour cream
  • ½ cup heavy whipping cream
Instructions
  1. In a large saucepan over medium high heat using the oil, cook the onion, chicken - seasoned with the garlic powder until chicken is no longer pink inside.
  2. Add the broth, beans, and green chilies into the chicken mixture and then add the seasonings. Bring mixture to a boil, reduce heat, and simmer on a high simmer uncovered for 30 minutes.
  3. remove from heat, stir in the sour cream, and the heavy cream – serve hot.

creamy white chili recipe

Adapted from Taste of Home Cookbook

Ricotta cheese Meatballs Recipe

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ricotta cheese meatball recipe 2

There are many different versions of meat balls and most of them are pretty good. When I saw this Ricotta cheese meatball recipe I decided to give it a try. The original recipe called for ground pork but because the local market didn’t have it available at this time I replaced it with ground chuck. This recipe is a little bit of work but it is well worth the effort. I chose to serve the meatballs and sauce over spaghetti but you could also use it as a standalone dish.

It just seemed like a good match to serve with spaghetti.

The next time you’re in the mood for meatballs give this one a try; they’re really good.

Ricotta cheese Meatballs Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 3-4
Ingredients
  • Meatballs
  • 2 slices white sandwich bread, crusts removed, torn into small pieces
  • ½ cup whole-milk ricotta cheese
  • 1 pound lean ground burger (I used Chuck)
  • ¼ cup grated Parmesan cheese, plus extra for serving
  • ¼ cup chopped fresh parsley
  • 1 large egg
  • 1 shallot (minced)
  • 2 garlic cloves (minced)
  • ½ tablespoon salt
  • ¾ teaspoon pepper
  • ½ teaspoon grated lemon zest
  • Sauce
  • ⅛ cup extra-virgin olive oil
  • 5 garlic cloves, smashed and minced
  • ½ teaspoon red pepper flakes
  • 1 can crushed tomatoes (28-ounces)
  • Salt and pepper
  • 3 teaspoons dried basil
Instructions
  1. Preheat oven to 450F.
  2. In a large bowl using a fork mix together the ricotta cheese and bread slices; pressing the bread into the cheese to form a paste. This may take about 10 minutes – kind of let the bread absorb the cheese and mix occasionally. Add the beef, Parmesan, parsley, eggs, shallots, garlic, salt, pepper, and lemon zest, and mix with your hands until thoroughly combined. Divide mixture into 12 portions of about ¼ cup each and roll into meatballs. Place meatballs on a baking pan covered with aluminum foil, lightly sprayed with cooking spray, and bake for 30 to 35 minutes until meatballs are nicely browned; set aside
  3. Remove meatballs from the oven and reduce oven temperature to 300F.
  4. While meatballs are baking prepare the sauce in a Dutch oven using the oil over low heat. Cook the garlic until softened, add the red pepper flakes and basil, continue cooking until fragrant. Mix in the crushed tomatoes and ½ teaspoon salt. Bring the mixture to a simmer over medium high heat and leaving the cover loose reduce heat to medium low simmer and cook until mixture just starts to thicken; salt and pepper to taste.
  5. Place the meatballs in the sauce, cover and bake for 30 minutes or until meatballs are tender.
  6. Serve with Parmesan cheese sprinkled over the top.

ricotta cheese meatball recipe

Adapted from Cooks Country

Simple Turkey Enchilada Stuffed Shells Recipe

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simple enchilada stuffed shells recipe

I usually shy away from preparing stuffed shells because they can be a lot of work. This Simple Enchilada Stuffed Shells Recipe takes very little prep and uses just a few ingredients. This is one of those recipes that I didn’t think looked quite that good, but I decide to give it a try anyway; I was glad I did. I followed the recipe as written, the shells could of used a little more Enchilada sauce over the top because they were a little on the dry side – but overall I thought they were pretty good, and my wife really liked them.

If you’re looking for a simple stuffed shell recipe, give this Simple Enchilada Stuffed Shells Recipe; its really good.

Simple Turkey Enchilada Stuffed Shells Recipe
 
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Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 15 jumbo pasta shells
  • Olive oil
  • 1 pound lean ground turkey
  • 1 can Enchilada sauce (10 ounces mild or hot according to your taste)
  • ½ teaspoon dried minced onion
  • ¼ teaspoon dried basil
  • ¼ teaspoon oregano
  • ¼ teaspoon ground cumin
  • ½ cup refried beans
  • 1 cup shredded cheddar (you can use low fat if desired)
Instructions
  1. Cook pasta according to package directions; drain and lightly drizzle with olive oil; cover and set aside.
  2. While pasta is cooking, cook turkey in a large nonstick skillet until turkey is no longer pink inside, breaking turkey up as it cooks. Drain if needed. Mix in the enchilada sauce and seasoning; set aside. (I reserved some of the Enchilada sauce to pour over the top of the shells just before baking.)
  3. Preheat oven to 350F.
  4. Lightly spray an 11 x 7 casserole dish with cooking spray. In a small sauce pan heat the refried beans until just warmed to make them a little easier to work with. Place one heaping teaspoon of refried beans into each shell and then fill the shell with the turkey mixture; place shells in casserole dish.
  5. Bake uncovered for 25 minutes, sprinkle the cheese over the top and continue baking until cheese is melted.
  6. Serve hot

simple enchilada stuffed shells recipe 2

Adapted from Taste of Home Cookbook

Homemade Multigrain Bread Recipe

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multigrain picture recipe

This Homemade Multigrain Bread has a nice texture and toasts really well. Like most bread recipes there is a lot of prep time involved due to the time required to allow the bread to rise. A nice thing about this multigrain bread recipe is you don’t have to chase down the multigrain ingredients – they are all in the cereal mix.

This is a great recipe for someone just starting to learn how to make bread.

Homemade Multigrain Bread Recipe
 
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Author:
Recipe type: Bread
Serves: 2
Ingredients
  • 1 ¼ cups 10-grain hot cereal mix (I used Bobs Red Mill)
  • 2 ½ cups boiling water
  • 3 cups unbleached all-purpose flour - plus extra for dusting work surface
  • 1½ cups whole-wheat flour
  • 4 tablespoons honey
  • 4 tablespoons unsalted butter (melted and cooled slightly)
  • 2 ½ teaspoons instant yeast
  • 1 tablespoon table salt
  • ½ cup old-fashioned rolled oats or quick oats
Instructions
  1. Place cereal in the bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100. Do not let mixture over cool. While mixture is cooling mix the flours together in a large bowl.
  2. Mix in the honey, melted butter, and yeast into the cereal; stir to combine.
  3. Using a dough hook mix on low speed adding the flour ½ cup at a time. Mix until dough forms a ball.
  4. (1½ to 2 minutes) Cover with plastic wrap and let rest for 20 minutes.
  5. Add the salt and mix on medium-low speed until dough clears sides of bowl; 3 to 4 minutes. (If it does not clear sides, add 2 to 3 tablespoons additional all-purpose flour) continue mixing for 5 minutes.
  6. Remove dough from mixer onto a lightly floured board and knead by hand until a taught ball forms. Place the dough in a lightly greased large bowl, cover with plastic wrap and let rise in a warm place until doubled in size. (45 to 60 minutes – don’t rush this)
  7. Place dough on a lightly floured surface and using your hands spread dough into a 9 x 12 inch rectangle and cut dough in half crosswise. Roll into loafs starting with the short side. Lightly spray the loafs with cooking spray and roll them in the oatmeal. Place loafs in 9 x 5 loaf pans lightly coated with cooking spray, cover with plastic wrap, and let rise in a warm place for an additional 30 to 40 minutes; When finished loves should be about an inch over the top of the pans.
  8. While dough is rising preheat oven to 375F.
  9. Adjust rack to middle position and bake for 35 to 40 minutes until an instant read thermometer reads 200F, remove loafs from the pans to a wire rack to cool; cool at least 3 hours before slicing.

10 grain multigrain bread recipe

Adapted from Cooks Illustrated

Simple Baked Lemon Chicken Recipe

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baked lemon chicken recipe 1

I was getting ready to bake bread so I need a simple recipe for supper that wouldn’t take up a lot of time, so I decided on this Simple Baked Lemon Chicken Recipe. This recipe requires very little prep time, and only 30 minutes of cooking time, so you can have supper on the table in less than an hour.

If you like lemon chicken give this Simple Baked Lemon Chicken Recipe a try; it’s really good.

Simple Baked Lemon Chicken Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 boneless skinless chicken breasts (about 4 ounces each)
  • 3 tablespoons butter
  • 2 tablespoons lemon juice
  • 1 garlic clove minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup seasoned bread crumbs
Instructions
  1. Preheat oven to 350F.
  2. Place the lemon juice in a small sauce pan over medium heat. Add the garlic, butter, and stir in the salt and pepper. Cook until just melted; set aside to cool a little bit so it can be handled.
  3. Lightly spray a 13 x 9 casserole, or baking dish, with cooking spray.
  4. Place the bread crumbs in a wide shallow dish like a pie plate, roll the chicken in the butter mixture to thoroughly coat, and then in the bread crumbs. Place the chicken in the casserole dish and drizzle with any left-over butter.
  5. Bake for 20 to 30 minutes uncovered until chicken reaches 165F with an instant read thermometer.
  6. Serve hot.

baked lemon chicken recipe

Adapted from Taste of Home Cookbook

Chinese Chicken and Vegetables with Rice

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chinese recipe

 

 

We were all in the mood for Chinese food, but because of the distance involved to travel to a Chinese restaurant, eat out were out of the question. So decided on homemade which in my opinion is better anyway; at least I know what’s in it.
This is a simple recipe that is mildly seasoned, doesn’t require a lot of prep- time, and cooks fairly quickly. The recipe calls for 1 cup of cooked rice, I didn’t feel that was enough rice, so I prepared one cup of uncooked rice to go with the stir fry mixture. Pack the rice into a 1 cup mold or bowl to form a mound of rice to serve with the vegetable mixture, or just mix the rice into the sauce.
Give this Chinese Chicken and Vegetables with Rice Recipe a try; it’s really good.

Chinese Chicken and Vegetables with Rice
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 2 boneless skinless chicken breasts (cut into strips or bite size pieces – I used chicken tender strips)
  • 2 tablespoons butter
  • 1 medium onion (sliced)
  • 1 green pepper (sliced lengthwise)
  • 1 cup celery (diced)
  • 1 can sliced water chestnuts (5 ounces)
  • 1 can cream of chicken soup (10.5 ounces)
  • 1 teaspoon salt
  • ¼ teaspoon ginger
  • 2 teaspoons cornstarch
  • 2 tablespoons soy sauce
  • 1 can bean sprouts (14. 5 ounces – drained)
  • 1 package frozen peas (10 ounces)
  • 1 package Chinese noodles (optional)
Instructions
  1. In a large skillet over medium heat using the butter cook chicken until meat turns white and chicken is almost done. Mix in the onion, green pepper, celery, chicken soup, and then mix in the ginger, and salt. Cook covered over medium heat for 10 minutes.
  2. in a small cup mix together the soy sauce and cornstarch until cornstarch is dissolved. Add the peas and bean sprouts into the chicken mixture, mix in the soy sauce, bring mixture to a boil, cover and continue cooking until heated through. (About 3 minutes – don’t overcook vegetables should be crisp tender.)
  3. Serve with rice garnished with Chinese noodles

chinese recipe2

Smokehouse Burgers with Salsa and Horseradish Sauce

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Smokehouse Burgers with Salsa and Horseradish Sauce

Almino has turned into a disaster for many parts of the country, but here in Upper Michigan it has created a spectacular winter. This has allowed me to fire up the grill more than I normally would.

This Smokehouse Burgers with Salsa and Horseradish Sauce recipe is simple to put together, has a unique smoke flavor, and cooks quickly so you can have them on the table in less than an hour. I used Applewood chips in this recipe but you can use what you prefer, or whatever is available.

The next time you’re in the mood for grilled burgers, give this one a try, the burgers turn out moist and are really good. Enjoy

Smokehouse Burgers with Salsa and Horseradish Sauce 3

Smokehouse Burgers with Salsa and Horseradish Sauce
 
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • Ingredient for Burgers
  • 1 pounds 85 percent lean ground beef (I used ground chuck)
  • 3 tablespoons thick chunky salsa (I used Pace Medium - if you want to turn up the heat use hot)
  • 1 teaspoons onion powder
  • 1 teaspoons garlic powder
  • Salt and pepper
  • 4 hamburger buns
  • 2 cups wood chips (soak in water for 15 minutes)
  • Ingredients for sauce
  • ¼ cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoons prepared horseradish
  • 1 tablespoon Dijon mustard
  • 1 garlic clove (crushed and finely minced)
  • Salt and pepper
  • Hot sauce to taste
Instructions
  1. Directions for Sauce
  2. in a small bowl mix together the mayo, sour cream, horseradish, garlic, and mustard. Add the hot sauce, salt, and pepper to taste; set aside.
  3. Directions for burgers
  4. Place wood chips on top of a piece of aluminum foil large enough to form a packet, seal, and cut slits in the top of the foil to release the smoke. Place the packet between the grate and primary burner.
  5. Preheat the grill on high heat with cover closed until wood chips are smoking; prepare the grill for cooking.
  6. While grill is heating, in a large bowl using your hands, mix together the burger, salsa, onion powder, and garlic powder until well combined. Divide mixture into 4 equal size burgers and sprinkle with salt and pepper.
  7. Place burgers on grill, close cover, (do not place any burger directly over foil packed) and grill on high heat until burgers are nicely browned and slightly charred on both sides. Turn of all heat except for the burner under the foil packet. Continue cooking the burgers with indirect heat with cover closed until done (150F.)Remove burgers from grill, tent with aluminum foil, and let rest for about 5 minutes. While burgers are resting toast cut side of buns on the grill.
  8. Serve with you choice of condiments with sauce poured over the top.

Smokehouse Burgers with Salsa and Horseradish Sauce 2

Inspired by Cooks Country

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by Sylvie Shirazi at Mode

Slow-Cooker Turkey Breast with Gravy

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turkey recipe

I had a turkey in the freezer I wanted to use up so I decided to give this Slow-Cooker Turkey Breast with Gravy recipe a try. This recipe has a little bit of work to it but once the prep is done it is pretty much a set it and forget it for most of the afternoon. The breast comes out juicy and tender and the gravy is delicious over mashed potatoes.
I listed the rosemary as optional, because that spice is very dominant in the recipe.

Slow-Cooker Turkey Breast with Gravy
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 6- to 7-pound bone-in turkey breast
  • 1 tablespoon butter
  • 1 onion (chopped)
  • 1 carrot (peeled and chopped)
  • 1 celery rib (chopped)
  • 6 garlic cloves (crushed and minced)
  • 7 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • ½ cup dry white wine
  • 1 teaspoon minced dried thyme
  • 1 sprig rosemary (optional)
  • 2 bay leaves
  • Salt and pepper
Instructions
  1. Remove skin from turkey breast and cut into 4 equal size pieces. In a large skillet over medium high heat cook the skin until nicely browned on both sides; place the skin on the bottom of the slow cooker.
  2. In the same skillet using the butter cook the onion, carrot, garlic, and celery until lightly browned. Whisk in the flour stirring constantly until flour starts to brown, gradually stir in the chicken broth, and wine; continue cooking until mixture starts to boil and then pour the sauce into the slow cooker. Add the thyme, rosemary, and bay leaves into the slow cooker.
  3. Pat turkey breast dry and season generously with salt and pepper. Place turkey in slow cooker meat side up, cover, and cook 5 – 6 hours on low to an internal temperature of 160F. Remove turkey from the slow cooker onto a platter, tent with aluminum foil and let rest for 15 to 20 minutes.
  4. While turkey is resting pour the juices though a fine mesh strainer into a bowl. Salt and pepper the gravy to taste and serve gravy over turkey slices.

turkey recipe 2

Adapted from Cooks Country