nothavanas: (shortcake)
1 package chicken breasts, removed from freezer around 9 am.
sometime mid-late morning, chopped semi-thawed chicken into small pieces. Placed in gallon ziploc bag. Added 3 oz each lemon juice (some lime included), apple cider vinegar, and vegetable oil, as per SSS suggestion. Added about 2 tablespoons Colorado Plateau Citrus Pepper blend from Savory Spice Shop. Allowed to marinate in fridge until 6:30 pm.

Dumped entire contents of ziploc into cast iron skillet over medium-high. Cooked until chicken was done through (didn't brown due to all the water-based liquids) and marinade reduced. Removed chicken to a bowl. Added 1 bag of lo mein stir fry mix (frozen veg and noodles). Added remainder of the 2 oz spice packet I started with (maybe another Tablespoon??). Cooked until veg seemed thawed and done. Returned chicken to pan and stirred. Added a bit of brown sugar to counteract the acidity. Allowed diners to season with as much Ghost Pepper Salt as they wanted. (Or regular salt, but nobody took that option.)

Ratio pretty good--could use a bit more veg, but not too bad. Spicy salt a good addition. Maybe orange would have been a better juice, but I don't stock it. ... son of a gun there is some in the fridge.
nothavanas: (shortcake)
Tasty stirfry!

2x chicken breasts, chunked up
sauted in some canola oil until cooked through and just barely starting to brown
set aside
mixed tamari sauce, rice vinegar, about 1.5 tsp cornstarch, generous 1/2 tsp Chinese five-spice powder in a small bowl--added enough cornstarch for a color about matching how I like my tea with milk
heated more oil
threw in chopped garlic and (ideally) chopped ginger
added a mixed bag of frozen asian veggies (broccoli, carrots, bell peppers, snow peas, water chestnuts)
cooked those 5 minutes
added sauce mix and cooked; tossed to coat
added chicken back in and mixed well

served over rice (1 cup rice, 2 cups water, some salt, boil then cover and cook until meat&veg are done)

om nom nom nom nom nom


Apr. 8th, 2011 09:35 pm
nothavanas: (Default)
 I made a few snacks for a recent gathering, from 3 of the 4 Junior League of Denver cookbooks. I was entertained by the increase in snobbiness quotient.
From Creme de Colorado: Chicken boiled in soy sauce and chicken broth, cubed and served with spinach and canned mandarin oranges, with a curry mayo dip.
From Colorado Colore: Black Bean and Corn Salsa, with red onion and fresh cilantro.
From Colorado Classique: Spicy Candied Pecans (with some improvised replacement for Chinese five spice powder. )

I am very fond of those books, and they never fail to be tasty.
nothavanas: (Default)
Chicken Italiano for dinner tonight, using fresh grated Parmesan and Pecorino Romano, with dried herbs and BOGO reasonably ethical chicken breasts. I was going to serve with the sauces I have in the fridge, but I'd forgotten how darn tasty the coating is. I was pleased to see that Granny Ruth had marked it as "Excellent!" Good taste runs in the family.
I snagged a packet of pre-cooked wild rice out of the cupboard to be a side dish. Side dishes are classy, you know. It needed just a touch of salt over it.

misc notes

Mar. 15th, 2011 10:25 am
nothavanas: (Default)
 Bisteeya with chicken was a wild success; I used a recipe from Epicurious and added extra spice blend. It took 4 hours to make, though. Part of that was prepping the ras el hanout spice mix, and part of it was cooking the chicken (in homemade turkey stock) for an hour. Filo isn't hard to work with, but it is slow.

Lauren made macaroni and cheese pie with a cheese topping; there was bacon to crumble on top for the not-vegetarians around. We decided bacon would be better mixed in, and there was some discussion of gourmet cheese in addition to sharp cheddar.


nothavanas: (Default)

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