Tuesday, November 12, 2013

Firecracker Chicken

We're trying another Pinterest find today and it tastes quite delicious. I did the whole thing on the stove, and didn't use the oven like the original recipe suggested. That worked out fine. There's not much of a sauce, but I think that's how I'd prefer it.  Give it a try and decide yourself. Here are the measurements to serve 3-4 people. You can go to the original recipe if you're feeding a larger group.

This Firecracker Chicken is the perfect mix of spicy and sweet and beats take-out hands down! #recipe #chicken #rice

Firecracker Chicken

1 tablespoon oil
10-12 ounces boneless, skinless chicken breasts
1/4 cup cornstarch
1 large egg, beaten
1 tablespoon hot sauce (I used Frank's)
1/4 cup packed light brown sugar
1 teaspoon water
1 teaspoon apple cider vinegar
dash salt

Heat the oil in a large skillet over medium heat. Cut your chicken into 1-inch pieces while the oil heats. Place the cornstarch in a gallon-sized ziploc bag, and add the chicken and seal, tossing to coat.

Whisk the egg in a shallow bowl. Dip the coated chicken pieces into the whisked egg, and place them in the hot skillet. Cook the chicken pieces for 1-2 minutes on each side, cooking until just browned.

Mix the hot sauce, brown sugar, water, vinegar and salt in a small bowl and then pour over the chicken in the skillet. Simmer until the chicken is cooked through and serve over hot, cooked rice. Garnish with sliced green onions if desired.

recipe from Mel's Kitchen Cafe

Monday, November 11, 2013

One Pan Pasta

One-Pan Pasta
I didn't take a picture, so I'm borrowing this one from the website where I got the recipe, but this One Pan Pasta was actually quite delicious. We've had it twice in the past month! The first time I added chicken, but it really didn't need it, so the second time I didn't. And I didn't have fresh basil, so I just added some pesto from the freezer (made when I DID have fresh basil). Sometime we might try it again with shrimp, either on the side or mixed in with the spaghetti.
Their picture is prettier, but ours still tasted delicious. This time we added some mushrooms.
 One Pan Pasta

12 ounces linguine or spaghetti
12 ounces cherry or grape tomatoes, halved if large (I used chopped Roma tomatoes)
1 onion, thinly sliced (about 2 cups)
4 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes
2 sprigs basil, plus torn leaves for garnish (as mentioned, I used some pesto)
2 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt and freshly ground pepper
4 1/2 cups water (to give it more flavor, I added some chicken base to the water)
Freshly grated Parmesan cheese, for serving

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large pan. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan. Serves 4.
This time it accompanied Shrimp and Scallop Scampi.

Chicken Gloria

We had chicken again on Sunday, trying another new recipe, and it was quite good. It was similar to the Chicken Gloria I found on Pinterest, but rather than go to the store to buy Muenster cheese, I decided to use the Swiss cheese in our fridge before it went moldy. The missionaries liked it, and so did we.

Chicken Gloria

Dredge boneless chicken breasts in flour seasoned with salt and pepper to taste and brown in some butter. Place in a casserole dish and top with slices of cheese. (We used Swiss this time; the original recipe called for Muenster; I'm sure other varieties would work as well.) Sauté some sliced mushrooms (use the same pan as the chicken) and arrange on top.
Combine one can (this was plenty for 8 servings) of cream of chicken soup with 1/2 cup chicken broth (the original recipe called for wine, so you could use that instead if you want) and pour over the chicken. Bake in a 350° oven for 15-20 minutes or until the chicken is done. Sprinkle with some parsley if desired.

Wednesday, November 6, 2013

Creamy Balsamic Chicken

Creamy Balsamic Chicken

1 onion, sliced
2 tablespoon butter
4 boneless chicken breasts
1/2 cup chicken broth
1 cup cream
2 tablespoons balsamic vinegar
8 ounces mushrooms, sliced
1/2 cup parmesan cheese
salt and pepper to taste

Cook the onion slices in one tablespoon of butter for about 15 minutes or until caramelized. Remove from frying pan. Add the remaining tablespoon of butter to the same pan and brown the chicken in it; remove. Deglaze the pan with the chicken broth, then stir in the cream and balsamic vinegar. Add the mushrooms and cook for a few minutes. Return the chicken to the pan and cook for 10-15 minutes or until cooked through. Remove the chicken to a platter. Stir in the Parmesan cheese and onions and pour sauce over chicken to serve. Makes 4 servings.