I’m going to be perfectly honest with you; this has been a killer winter for me! I swear that there was not a day in January that I didn’t shovel either at work or home and I have been very diligent in keeping to my New Years resolution of working out five days a week. Consequently I have been very lax in my blogging due to the fact that I am tired at the end of the day. But that doesn’t mean that I have not been cooking; actually I have become a huge fan of homemade soup!
In an earlier post I gave you my recipe for homemade tomato soup; which until this year I had never eaten. I know, I know how could I have made it thirty-some-odd years without eating tomato soup; well it can be blamed on my Aunt who forced me to eat tomatoes when she babysat the three year old me while my parents were in Hawaii. It has taken me a long time to get over that childhood scar, but I am glad to report that I will eat tomatoes anytime they are fed to me.
This time I want to talk about my favorite kitchen appliance, my fabulous immersion blender! Two years ago my sister gave me this miracle gadget for Christmas and I am constantly looking for an excuse to blend something. FYI do not use it to whip cream cheese because the stuff will end up all over your kitchen! This gadget eliminates transferring your soups into a standing blender and creating a rather big mess, just put the thing in the pot and vrrrrr away!
My second favorite soup to make this year has been a Butternut Squash Soup. Begin by sautéing four diced up thick cut strips of bacon in the bottom of your soup pot, once cooked remove and reserve the drippings to cook the rest of the soup in. Now get out your big knife and chop up one onion, pear, leak and potato; dump all of this in a large soup pot with salt and pepper. If you are feeling ambitious you can peal and chop up a butternut squash but I am perfectly content to use the frozen diced stuff that they sell in the grocery store. Add this to the pot and cook everything until soft, about ten to fifteen minutes. (I don’t usually defrost the squash so it takes a little longer.) Once everything is soft add about three cups of chicken broth and one cup of skim milk and bring the soup to a gentle boil. When I made this last week I brought the soup up to a boil too fast and it ended up breaking; this is not a huge problem because you will be blending it so know one will know. Now comes the fun part, put your immersion blender in the pot and blend away until everything has been pulverized. Once smooth add about one cup of shredded cheddar cheese and stir until melted, add the bacon bits that you made into the soup and enjoy.
You can easily make this a vegetarian soup by omitting the bacon and using vegetable stock, but personally I enjoy the bacon in it. Of course I enjoy bacon in everything, but we will talk about that in a later post. Oh yeah and if the Pope asks you, the bacon in this soup was used purely for season; I did not eat meat on Ash Wednesday.
Butternut Squash Soup
4 slices thick cut bacon, diced
1 med onion, diced
1 pear, diced, skin on
1 lg potato, pealed & diced
1 leak, white and light green parts only
1 ½ cups butternut squash, frozen & diced
3 cups chicken broth
1 cup skim milk
1 cup cheddar cheese, shredded
Sauté the bacon until crisp; remove from pot reserving the drippings. Add all the vegetables, season with salt and pepper and sauté until soft. Add the liquids and bring up to a gentle boil slowly. Blend the soup either with an immersion blender or in a standing one until smooth. Add the cheese, stir till melted, add the bacon back in and serve.
Thursday, March 17, 2011
Monday, March 14, 2011
There's No Cat In Here
Mmm, Chinese food. This is the only take-out fast food that I will eat, but I don’t do it more than three or four times a year. Why you ask, well even though I love this cuisine I refuse to ingest all that fat and sodium on a regular basis. So in order to satisfy my cravings I make my own Chinese dishes at home; and honestly you can get pretty close in your own kitchen. Of course it will taste a bit different unless you are using MSG and cat meat and chances of that are pretty damn slim.
Of course what we Americans think of as Chinese food is so far from the authentic dishes that it’s not funny. Authentic Chinese cuisine emphasizes the use of vegetables as the main ingredient, this is because Buddhists do not eat meat and there are a ton of Buddhists in China. Over here we are served a plate full of deep fried, heavily sauced meat and about three ears of baby corn, oh so healthy! But have no fear American Chinese restaurants can not legally serve dog or cat meat due to animal rights laws, or so they protest. (China has no such laws).
So how did this change occur? Well back in the nineteenth century Chinese restaurants opened up in America to cater to the immigrant railroad workers, but soon white people discovered these restaurants and began to take a walk on the wild side and patronize the establishments. (There were no animal rights laws back then so it actually was risky chance to take). In order to keep the American customers coming back Chinese cooks adapted their traditional dishes to accommodate local tastes and ingredients. These cooks invented new Americanized dishes such as Chop Suey (leftovers), Beef and Broccoli (a vegetable not available in China), and General Tso’s Chicken (no such man in Chinese history). They also upped the cook time by frying meat to accommodate the faster paced American lifestyle. And by the way, fortune cookies were invented in San Francisco.
In true American tradition let’s start with the meat in our meal, Barbecued Pork. I use a broiling pan when I make this dish that I line with tinfoil to facilitate an easier cleanup. Originally this recipe called for a boneless pork butt, but I usually use country style ribs, because, well that’s what I have at the store. Begin by getting your aggressions out by stabbing four pounds of ribs with a fork on all sides then place them in a large resealable bag or plastic marinating container. Then combine half a cup each of sugar, soy sauce, a quarter cup dry sherry, quarter teaspoon of white pepper, one teaspoon Chinese Five Spice powder, 1 tablespoon sesame oil, two medium minced garlic cloves, about five tablespoons of grated ginger, and six tablespoons of Hoisin sauce. (This is Chinese barbecue sauce. It is a thick mixture of soybeans, sugar, vinegar, garlic and chilies). Save about half a cup of the mixture (for dipping the finished pork in) and pour the remaining marinade into the bag with the pork. Seal the bag and refrigerate for at least thirty minutes but no longer than four hours. Pour about a quarter cup of water in the bottom of the broiling pan and place the pork on the top slotted part, cover tightly with more tinfoil and cook at 300° for twenty minutes. Then remove the foil and cook twenty more minutes. While the ribs are cooking combine a quarter cup ketchup and a third cup of honey in a pan and cook over medium heat until it reduces and becomes syrupy, about four to six minutes. After the second twenty minutes turn on the broiler and baste the ribs with the glaze broiling about two to three minutes each side, basting all sides as you go along. This may take a long time to cook, but it is worth it. The pork has a great sticky sweet taste. The only downside to this recipe is that the clean up is a toal bitch!
For those of you who want an easier main dish try Orange Beef, a modified Rachael Ray recipe (actually the rest of the recipes are modified versions of RR recipes). Begin by making a marinade out of the grated peel of one orange, juice of two oranges, two and a half tablespoons of sesame oil, and one tablespoon each of soy sauce and rice wine vinegar. Slice one pound of rib eye steak into thin bite-size pieces and mix into the marinade; let this sit in the refrigerator for at least thirty minutes. Actually I tend to put together this together in the morning to marinade and when I get home it is ready to go; I’m not very patient. Remove the meat from the marinade, reserving the liquid, and cook over high heat, do this in small batches if the pan looks crowded because if there is too much in the pan the meat will boil not sear. Once done remove and replace with the reserved marinade, bring to a boil and then let it reduce by half before adding one tablespoon of brown sugar to make a glaze. Stir the meat back into the glaze and serve with plain brown rice.
The next two recipes can be used as side dishes or complete meals, and you can choose which vegetables to use because you may not like the same ones as me. All you need to remember is to cut all meat and vegetables into small bite-size pieces to ensure quick cooking. (Also small pieces are easier to pick up with chopsticks if that is your desired utensil).
Let’s start with fried rice. Cook as much rice as you want or need in chicken stock not water, this will add more flavor. When done fluff it with a fork and spread onto a baking sheet to cool. If you decided to make this dish with meat cook it now over high heat, otherwise cook your chosen vegetables. While these cook scramble up two eggs and add to the finished vegetables. While still over high heat stir in the rice and let it cook for a few minutes so that it can crisp up a bit, and then stir in about a half cup of soy sauce.
Moving on to Lo Mein, this is a recipe that I make quite often and I switch up the vegetables and meat according to what I either have on hand or feel like eating that day. The actual recipe calls for spaghetti but if you want to use authentic Asian noodles go ahead. So, cook the pasta till al dente, drain and set aside. Once again if you want to add meat to the dish season it with salt, pepper and sear it over high heat before adding the vegetables. In a separate pan scramble two eggs, when all the individual ingredients are cooked mix them all together. Finally pour in a sauce made from three tablespoons each of Hoisin sauce and soy sauce and a teaspoon of hot sauce. Be aware you will dirty quite a few dishes making this meal; I tend to have this when I need to run my dishwasher.
So there you have it, homemade Chinese food that not only tastes good but also is fairly healthy. Well that is if you actually use vegetables as the main ingredient. One of the plusses for me in making my own take out is that I know exactly what is on my plate; I know that we have those laws pertaining to animal rights, but I have noticed that there are a lack of animals in the general vicinity of Chinese restaurants. Hmm makes you kind of wonder.
Chinese Barbeque Pork
4 Lbs. Boneless pork ribs
½ cup Sugar
½ cup Soy sauce
¼ cup Dry sherry
¼ tsp. White pepper
1 tsp. Chinese Five-Spice Powder
1 Tlbsp Sesame oil
2 cloves Garlic, minced
5 Tlbsp. Ginger, grated
6 Tlbsp. Hoisin sauce
¼ cup Ketchup
1/3 cup Honey
Tenderize the ribs with a fork and place in a resealable bag. Combine the next nine ingredients in a bowl, reserve about half a cup of this mixture and pour the remaining into the bag, marinate the pork for at least 30 minutes but no more than 4 hours. Pour about a ¼ cup of water in the bottom of a broiling pan, place the marinated pork on the slotted top, cover with tin foil and bake at 300° for 20 minutes. Remove foil and cook 20 more minutes. On the stovetop combine ketchup and honey and cook over medium heat until syrupy, 4-6 minutes. Remove ribs from the oven and turn on the broiler. Baste the ribs with the syrup and broil, repeat this for each side. Serve with the reserved sauce.
Orange Beef
2 Oranges, 1 zested & 2 juiced
2 ½ Tlbsp Sesame oil
1 Tlbsp Soy sauce
1 Tlbsp Rice wine vinegar
1 lb. Rib eye steak, sliced bite-sized
1 Tlbsp Brown sugar
Make a marinade from the first four ingredients and pour over the sliced steak, marinate for a few hours. Remove the meat from the marinade and reserve the liquid. Sauté the meat over high heat until browned, remove from pan and replace with the marinade. Bring it to a boil and add the brown sugar to make a glaze. Stir the meat into this glaze and serve over white rice.
Make-It-Your-Own Fried Rice
1 cup Brown rice
1 ½ cups Chicken stock
Assorted vegetables
2 Eggs
½ cup Soy sauce
Bring the chicken stock to a boil and add the rice, cook about 40 minutes or until all liquid is absorbed. Spread it out on a cookie sheet to cool. Sauté your chosen vegetables over high heat, in separate pan scramble the eggs. Combine everything and sauté a little to crisp up the rice. Add the soy sauce and serve.
Anything Lo Mein
1 Lb. Pasta, traditional or rice
Assorted vegetables
2 Eggs
3 Tlbsp Hoisin sauce
3 Tlbsp Soy sauce
1 tsp. Tabasco sauce
Cook pasta according to box directions till al dente, drain and set aside. Sauté your chosen vegetables over high heat, in a separate pan scramble the eggs. Combine everything and mix in a sauce made from the remaining ingredients.
Of course what we Americans think of as Chinese food is so far from the authentic dishes that it’s not funny. Authentic Chinese cuisine emphasizes the use of vegetables as the main ingredient, this is because Buddhists do not eat meat and there are a ton of Buddhists in China. Over here we are served a plate full of deep fried, heavily sauced meat and about three ears of baby corn, oh so healthy! But have no fear American Chinese restaurants can not legally serve dog or cat meat due to animal rights laws, or so they protest. (China has no such laws).
So how did this change occur? Well back in the nineteenth century Chinese restaurants opened up in America to cater to the immigrant railroad workers, but soon white people discovered these restaurants and began to take a walk on the wild side and patronize the establishments. (There were no animal rights laws back then so it actually was risky chance to take). In order to keep the American customers coming back Chinese cooks adapted their traditional dishes to accommodate local tastes and ingredients. These cooks invented new Americanized dishes such as Chop Suey (leftovers), Beef and Broccoli (a vegetable not available in China), and General Tso’s Chicken (no such man in Chinese history). They also upped the cook time by frying meat to accommodate the faster paced American lifestyle. And by the way, fortune cookies were invented in San Francisco.
In true American tradition let’s start with the meat in our meal, Barbecued Pork. I use a broiling pan when I make this dish that I line with tinfoil to facilitate an easier cleanup. Originally this recipe called for a boneless pork butt, but I usually use country style ribs, because, well that’s what I have at the store. Begin by getting your aggressions out by stabbing four pounds of ribs with a fork on all sides then place them in a large resealable bag or plastic marinating container. Then combine half a cup each of sugar, soy sauce, a quarter cup dry sherry, quarter teaspoon of white pepper, one teaspoon Chinese Five Spice powder, 1 tablespoon sesame oil, two medium minced garlic cloves, about five tablespoons of grated ginger, and six tablespoons of Hoisin sauce. (This is Chinese barbecue sauce. It is a thick mixture of soybeans, sugar, vinegar, garlic and chilies). Save about half a cup of the mixture (for dipping the finished pork in) and pour the remaining marinade into the bag with the pork. Seal the bag and refrigerate for at least thirty minutes but no longer than four hours. Pour about a quarter cup of water in the bottom of the broiling pan and place the pork on the top slotted part, cover tightly with more tinfoil and cook at 300° for twenty minutes. Then remove the foil and cook twenty more minutes. While the ribs are cooking combine a quarter cup ketchup and a third cup of honey in a pan and cook over medium heat until it reduces and becomes syrupy, about four to six minutes. After the second twenty minutes turn on the broiler and baste the ribs with the glaze broiling about two to three minutes each side, basting all sides as you go along. This may take a long time to cook, but it is worth it. The pork has a great sticky sweet taste. The only downside to this recipe is that the clean up is a toal bitch!
For those of you who want an easier main dish try Orange Beef, a modified Rachael Ray recipe (actually the rest of the recipes are modified versions of RR recipes). Begin by making a marinade out of the grated peel of one orange, juice of two oranges, two and a half tablespoons of sesame oil, and one tablespoon each of soy sauce and rice wine vinegar. Slice one pound of rib eye steak into thin bite-size pieces and mix into the marinade; let this sit in the refrigerator for at least thirty minutes. Actually I tend to put together this together in the morning to marinade and when I get home it is ready to go; I’m not very patient. Remove the meat from the marinade, reserving the liquid, and cook over high heat, do this in small batches if the pan looks crowded because if there is too much in the pan the meat will boil not sear. Once done remove and replace with the reserved marinade, bring to a boil and then let it reduce by half before adding one tablespoon of brown sugar to make a glaze. Stir the meat back into the glaze and serve with plain brown rice.
The next two recipes can be used as side dishes or complete meals, and you can choose which vegetables to use because you may not like the same ones as me. All you need to remember is to cut all meat and vegetables into small bite-size pieces to ensure quick cooking. (Also small pieces are easier to pick up with chopsticks if that is your desired utensil).
Let’s start with fried rice. Cook as much rice as you want or need in chicken stock not water, this will add more flavor. When done fluff it with a fork and spread onto a baking sheet to cool. If you decided to make this dish with meat cook it now over high heat, otherwise cook your chosen vegetables. While these cook scramble up two eggs and add to the finished vegetables. While still over high heat stir in the rice and let it cook for a few minutes so that it can crisp up a bit, and then stir in about a half cup of soy sauce.
Moving on to Lo Mein, this is a recipe that I make quite often and I switch up the vegetables and meat according to what I either have on hand or feel like eating that day. The actual recipe calls for spaghetti but if you want to use authentic Asian noodles go ahead. So, cook the pasta till al dente, drain and set aside. Once again if you want to add meat to the dish season it with salt, pepper and sear it over high heat before adding the vegetables. In a separate pan scramble two eggs, when all the individual ingredients are cooked mix them all together. Finally pour in a sauce made from three tablespoons each of Hoisin sauce and soy sauce and a teaspoon of hot sauce. Be aware you will dirty quite a few dishes making this meal; I tend to have this when I need to run my dishwasher.
So there you have it, homemade Chinese food that not only tastes good but also is fairly healthy. Well that is if you actually use vegetables as the main ingredient. One of the plusses for me in making my own take out is that I know exactly what is on my plate; I know that we have those laws pertaining to animal rights, but I have noticed that there are a lack of animals in the general vicinity of Chinese restaurants. Hmm makes you kind of wonder.
Chinese Barbeque Pork
4 Lbs. Boneless pork ribs
½ cup Sugar
½ cup Soy sauce
¼ cup Dry sherry
¼ tsp. White pepper
1 tsp. Chinese Five-Spice Powder
1 Tlbsp Sesame oil
2 cloves Garlic, minced
5 Tlbsp. Ginger, grated
6 Tlbsp. Hoisin sauce
¼ cup Ketchup
1/3 cup Honey
Tenderize the ribs with a fork and place in a resealable bag. Combine the next nine ingredients in a bowl, reserve about half a cup of this mixture and pour the remaining into the bag, marinate the pork for at least 30 minutes but no more than 4 hours. Pour about a ¼ cup of water in the bottom of a broiling pan, place the marinated pork on the slotted top, cover with tin foil and bake at 300° for 20 minutes. Remove foil and cook 20 more minutes. On the stovetop combine ketchup and honey and cook over medium heat until syrupy, 4-6 minutes. Remove ribs from the oven and turn on the broiler. Baste the ribs with the syrup and broil, repeat this for each side. Serve with the reserved sauce.
Orange Beef
2 Oranges, 1 zested & 2 juiced
2 ½ Tlbsp Sesame oil
1 Tlbsp Soy sauce
1 Tlbsp Rice wine vinegar
1 lb. Rib eye steak, sliced bite-sized
1 Tlbsp Brown sugar
Make a marinade from the first four ingredients and pour over the sliced steak, marinate for a few hours. Remove the meat from the marinade and reserve the liquid. Sauté the meat over high heat until browned, remove from pan and replace with the marinade. Bring it to a boil and add the brown sugar to make a glaze. Stir the meat into this glaze and serve over white rice.
Make-It-Your-Own Fried Rice
1 cup Brown rice
1 ½ cups Chicken stock
Assorted vegetables
2 Eggs
½ cup Soy sauce
Bring the chicken stock to a boil and add the rice, cook about 40 minutes or until all liquid is absorbed. Spread it out on a cookie sheet to cool. Sauté your chosen vegetables over high heat, in separate pan scramble the eggs. Combine everything and sauté a little to crisp up the rice. Add the soy sauce and serve.
Anything Lo Mein
1 Lb. Pasta, traditional or rice
Assorted vegetables
2 Eggs
3 Tlbsp Hoisin sauce
3 Tlbsp Soy sauce
1 tsp. Tabasco sauce
Cook pasta according to box directions till al dente, drain and set aside. Sauté your chosen vegetables over high heat, in a separate pan scramble the eggs. Combine everything and mix in a sauce made from the remaining ingredients.
Friday, February 25, 2011
Soup Nazi Part One
Okay so I am at this very moment at my sister's house babysitting her children and have a free moment because one is on a field trip and the other is tied up in his bed napping. I really don't mind babysitting the two little heathens because generally they are good for me. Of course this morning was an exception because the 2.5 year old decided to have a meltdown and push his auntie over the edge. We have since made peace and decided to make lunch together. So what do I feed these guys for lunch? (The last time I was on duty I admit I gave the little guy a Lunchable, I know, not good.) So I figured soup and grilled cheese would be good for us, and I have been making the crap out of homemade Tomato Soup so why not make it for the little guy?
I did the first part while Joshua was distracted by the television, thank god because my sister just had her knives sharpened and I think that those things could take the kid's arm right off. So I chopped up a small onion, about ten baby carrots and three cloves of garlic seasoned with salt and pepper and sauteed them in some olive oil. Once everything was soft and starting to brown I added one fourteen and a half ounce can of diced tomatoes with basil and garlic and a small can of chicken broth and let the soup boil for about ten minutes until all the vegetables were soft. Now I called Joshua back into the kitchen to help with the blending. First all he did was stand there, point at the blender and say "no no". So I did the first batch and then he decided that it looked like fun and began helping. At home I have an immersion blender that I use for this and to be honest I like to leave a few chunks in the soup for texture. Also who is that anal that they get every last drop blended? So after we finished the blending I added a half cup of half and half brought it back up to a boil and served.
Now did Joshua eat the soup he helped make? Of course not! I even tried to trick him into thinking it was a dip for his grilled cheese but he obviously is the only kid on the face of the earth that doesn't like dipping things. Oh well more soup for me and his mommy and I know that she won't tell me that it is yucky! I do have a few other soup recipes that I want to share but they are at my house and I don't have them memorized yet, hence the part one.
Tomato Soup
1 Sm Onion, diced
10 Baby carrots, diced
3 cloves Garlic, minced
1 14.5oz can Diced Italian Style tomatoes
1 14.5oz can Chicken broth
1/2 cup Half and half (or heavy cream)
Salt and pepper
Saute the first 3 ingredients in a little olive oil season them with a little salt and pepper. Add the tomatoes and broth and bring to a boil, let cook over med high heat for 10 minutes or until the vegetables are soft. Blend the soup to your desired smoothness and add the cream, mix well and serve.
I did the first part while Joshua was distracted by the television, thank god because my sister just had her knives sharpened and I think that those things could take the kid's arm right off. So I chopped up a small onion, about ten baby carrots and three cloves of garlic seasoned with salt and pepper and sauteed them in some olive oil. Once everything was soft and starting to brown I added one fourteen and a half ounce can of diced tomatoes with basil and garlic and a small can of chicken broth and let the soup boil for about ten minutes until all the vegetables were soft. Now I called Joshua back into the kitchen to help with the blending. First all he did was stand there, point at the blender and say "no no". So I did the first batch and then he decided that it looked like fun and began helping. At home I have an immersion blender that I use for this and to be honest I like to leave a few chunks in the soup for texture. Also who is that anal that they get every last drop blended? So after we finished the blending I added a half cup of half and half brought it back up to a boil and served.
Now did Joshua eat the soup he helped make? Of course not! I even tried to trick him into thinking it was a dip for his grilled cheese but he obviously is the only kid on the face of the earth that doesn't like dipping things. Oh well more soup for me and his mommy and I know that she won't tell me that it is yucky! I do have a few other soup recipes that I want to share but they are at my house and I don't have them memorized yet, hence the part one.
Tomato Soup
1 Sm Onion, diced
10 Baby carrots, diced
3 cloves Garlic, minced
1 14.5oz can Diced Italian Style tomatoes
1 14.5oz can Chicken broth
1/2 cup Half and half (or heavy cream)
Salt and pepper
Saute the first 3 ingredients in a little olive oil season them with a little salt and pepper. Add the tomatoes and broth and bring to a boil, let cook over med high heat for 10 minutes or until the vegetables are soft. Blend the soup to your desired smoothness and add the cream, mix well and serve.
Wednesday, January 5, 2011
Tangerine Dreams
Let's face it, winter in New England is not the easiest season to get through. Frankly I really hate winters up here; but I believe that you should only go to Florida when you are ready to die. Any way produce this time of year is kind of lacking except for a few things, my favorite being tangerines. Here's a little bit of Tricia trivia; I am allergic to raw edible skin fruit. (So I only get to eat fresh citrus and melons.) The drawback to tangerines is that each little orange globe has about thirty-seven seeds embedded in it. So how am I to enjoy this little bit of sunshine? Juice them and make dinner, of course!
The last month it has been a tangerine fest over here at Chez Tricia; I have added them to just about everything, but here are just three examples.
First I started with Tangerine Beef, due to the fact that I love the beef. Begin by zesting two tangerines and juicing about four of them. Whisk in one tablespoon of olive oil, soy sauce and rice wine vinegar and a few dashes of hot sauce. Marinate about one pound of your choice of beef (I like rib eye myself, but then I have expensive taste.) for at least thirty minutes to all day. Get your cast iron pan screaming hot, or use a wok if you have one, remove the meat from the marinade, reserving said marinade, and cook the beef in small batches. Once all the beef has been cooked and removed from the pan add the marinade and bring it to a boil. Once boiling stir in one tablespoon of brown sugar. once this is melted add the beef and coat all the pieces. Serve this over brown rice.
Moving on to every one's favorite protein, chicken with Tangerine Glazed Chicken. Season about one pound of boneless, skinless chicken thighs with salt and pepper and saute them until browned and cooked through. Remove them from the pan and add the juice of about six tangerines, half a cup of chicken broth, a quarter cup of tangerine marmalade, two tablespoons of red wine vinegar and a few dashes of hot sauce. Bring this to a boil, return chicken to the pan and let it cook until the sauce becomes thick and sticky. Serve this over couscous.
Finally here is my new favorite quick meal, Tangerine Shrimp and Grits. Make your quick cooking grits according to the package directions but add a quarter cup of grated Parmesan cheese at the end of the five minutes cooking time. Saute about 1 pound of shrimp, two cloves of minced garlic until just about cooked through. Add the juice of three tangerines and a few dashes of hot sauce. Let this reduce a bit and serve it over the grits.
Nothing brightens up my day better than a burst of liquid sunshine at dinner. Currently I have another box of tangerines sitting on my counter just waiting to be turned into one of these great dinner. They might also find their way into a Tangerine-cicle Martini also.
Tangerine Beef
2 lg Tangerines, zested & juiced
2 lg Tangerines juiced
1 Tbsp Olive oil
1 Tbsp Soy sauce
1 Tbsp Rice wine vinegar
1/4 tsp Hot sauce
1 Lb Steak, sliced thin
1 Tbsp Brown Sugar
Zest 2 of the tangerines and juice all 4 of them, whisk in the olive oil, soy sauce, vinegar and hot sauce. Marinate the beef in this for at least 30 min. Cook the drained meat over high heat in small batches and remove to a plate. Pour the remaining marinade into the pan, bring to a boil, add sugar and meat, coat well.
Tangerine Glazed Chicken
1 lb Boneless, skinless chicken thighs
Salt and pepper
1 cup Tangerine juice
1/2 cup Chicken broth
1/4 cup Tangerine marmalade
2 Tbsp Red wine vinegar
1/4 tsp Hot sauce
Season the chicken and saute until browned and cooked through, remove from the pan. Add the remaining ingredients, bring to a boil, add chicken and reduce to a glaze.
Tangerine Shrimp and Grits
1 lb Shrimp
2 cloves Garlic, minced
3 lg Tangerines, juiced
1/4 tsp Hot sauce
Quick cooking grits
1/4 cup Parmesan cheese
Make the grits according to the package directions adding the cheese at the end of the cooking time. Saute the shrimp and garlic for about 3 or 4 minutes. Add the juice and hot sauce to finish cooking, reduce the sauce a bit and serve over the grits.
The last month it has been a tangerine fest over here at Chez Tricia; I have added them to just about everything, but here are just three examples.
First I started with Tangerine Beef, due to the fact that I love the beef. Begin by zesting two tangerines and juicing about four of them. Whisk in one tablespoon of olive oil, soy sauce and rice wine vinegar and a few dashes of hot sauce. Marinate about one pound of your choice of beef (I like rib eye myself, but then I have expensive taste.) for at least thirty minutes to all day. Get your cast iron pan screaming hot, or use a wok if you have one, remove the meat from the marinade, reserving said marinade, and cook the beef in small batches. Once all the beef has been cooked and removed from the pan add the marinade and bring it to a boil. Once boiling stir in one tablespoon of brown sugar. once this is melted add the beef and coat all the pieces. Serve this over brown rice.
Moving on to every one's favorite protein, chicken with Tangerine Glazed Chicken. Season about one pound of boneless, skinless chicken thighs with salt and pepper and saute them until browned and cooked through. Remove them from the pan and add the juice of about six tangerines, half a cup of chicken broth, a quarter cup of tangerine marmalade, two tablespoons of red wine vinegar and a few dashes of hot sauce. Bring this to a boil, return chicken to the pan and let it cook until the sauce becomes thick and sticky. Serve this over couscous.
Finally here is my new favorite quick meal, Tangerine Shrimp and Grits. Make your quick cooking grits according to the package directions but add a quarter cup of grated Parmesan cheese at the end of the five minutes cooking time. Saute about 1 pound of shrimp, two cloves of minced garlic until just about cooked through. Add the juice of three tangerines and a few dashes of hot sauce. Let this reduce a bit and serve it over the grits.
Nothing brightens up my day better than a burst of liquid sunshine at dinner. Currently I have another box of tangerines sitting on my counter just waiting to be turned into one of these great dinner. They might also find their way into a Tangerine-cicle Martini also.
Tangerine Beef
2 lg Tangerines, zested & juiced
2 lg Tangerines juiced
1 Tbsp Olive oil
1 Tbsp Soy sauce
1 Tbsp Rice wine vinegar
1/4 tsp Hot sauce
1 Lb Steak, sliced thin
1 Tbsp Brown Sugar
Zest 2 of the tangerines and juice all 4 of them, whisk in the olive oil, soy sauce, vinegar and hot sauce. Marinate the beef in this for at least 30 min. Cook the drained meat over high heat in small batches and remove to a plate. Pour the remaining marinade into the pan, bring to a boil, add sugar and meat, coat well.
Tangerine Glazed Chicken
1 lb Boneless, skinless chicken thighs
Salt and pepper
1 cup Tangerine juice
1/2 cup Chicken broth
1/4 cup Tangerine marmalade
2 Tbsp Red wine vinegar
1/4 tsp Hot sauce
Season the chicken and saute until browned and cooked through, remove from the pan. Add the remaining ingredients, bring to a boil, add chicken and reduce to a glaze.
Tangerine Shrimp and Grits
1 lb Shrimp
2 cloves Garlic, minced
3 lg Tangerines, juiced
1/4 tsp Hot sauce
Quick cooking grits
1/4 cup Parmesan cheese
Make the grits according to the package directions adding the cheese at the end of the cooking time. Saute the shrimp and garlic for about 3 or 4 minutes. Add the juice and hot sauce to finish cooking, reduce the sauce a bit and serve over the grits.
Monday, December 13, 2010
Christmas Party Season
So last night was out annual company Christmas party and we always have it at the bosses house; mostly due to the fact that there are only thirteen employees but also because we like an intimate homey setting. And even though every year we say that we are going to tone down the food that is served, there is always too much left over. This year I decided to try out something new, Candied Bacon. Seriously who doesn't love bacon, except the two vegetarians we have on staff, it is salty, smokey goodness and when you add sugar and spce it gets even better.
For best results try and get your hands on some slab bacon cut a little thicker than what you normally get in the packages of bacon. So I took my pound of bacon, layed it out in a single layer on a baking rack set on top of a sheet pan. For easier cleanup cover that bottom pan with tin foil to catch all the grease that will collect in the pan. Mix together a third of a cup of brown sugar, two shakes of cayanne pepper, two shakes of chili powder, one shake of cumin, two or three shakes of cinnamon and a little black pepper. Rub this onto one side of the bacon and then place the tray under the broiler and cook until it looks good to you. I personally like my bacon a little crispy, but it is all personal preferance. Serve this hot and watch it dissappear.
Our Chiristmas party always has a few traditional foods. like shrimp cocktail and my mothers Christmas meatballs. I don't have her recipee but I can tell you that the little meatballs are a Jewish style Christmas meatball due to the Manaschevitz wine in the recipee. Last night one of the employees brought her new favorite dip which was also a huge hit, Amy's Sausage Dip.
Amy will tell you herself that she is not a cook, but she has a homerun in this dip. Saute one of those logs of sausage until well crumbled and add one drained can of Rotelle tomatoes. Cook this down so that everything is broken up and hot before mixing it up with two packages of room temperature cream cheese. Spread it all into a small baking dish and cook at 350 degrees until hot and bubbly.
Our annual Christmas party is always a lot of fun, we have a blast with our Yankee gift swap. For those of you who don't know what that is, everyone brings a gift valued between ten and fifteen dollars, wrapped but not labled. All the gifts are placed in a pile in the center of the room and names are drawn. When your name is picked you grab a gift from the pile, if someone else has something you want then you can swap with them. We go through everyone's names twice and it never fails that there is one gift that everyone really wants. This year the Playboy cologne gift set was popular with the teenage boys; I seriously doubt that smelling like Heff is going to help get them the ladies, but more power to them. On a persoal note for the first time in nine years I ended up with what I wanted out of all the gifts, funny thing is that it was the gift I brought!
Candied Bacon
1 lb. bacon, slightly thick cut
1/3 cup brown sugar
1 shake cumin
2 shakes cayanne pepper
2 shakes chili powder
2 shakes cinnamon
black pepper
Lay out the bacon on a rack over a baking tray. Combine the remaining ingredients and rub onto one side of bacon. Broil until done to your liking.
Amy's Sausage Dip
1 pkg. bulk sausage
1 can Rotelle tomatoes, drained
2 pkgs. cream cheese
Saute the sausage until well crumbled, add the tomatoes and cook until everything is well combined and broken down. Combine the sausage mixture to the room temperature cream cheese, pour into a baking dish and bake at 350 degrees until hot and bubbly.
For best results try and get your hands on some slab bacon cut a little thicker than what you normally get in the packages of bacon. So I took my pound of bacon, layed it out in a single layer on a baking rack set on top of a sheet pan. For easier cleanup cover that bottom pan with tin foil to catch all the grease that will collect in the pan. Mix together a third of a cup of brown sugar, two shakes of cayanne pepper, two shakes of chili powder, one shake of cumin, two or three shakes of cinnamon and a little black pepper. Rub this onto one side of the bacon and then place the tray under the broiler and cook until it looks good to you. I personally like my bacon a little crispy, but it is all personal preferance. Serve this hot and watch it dissappear.
Our Chiristmas party always has a few traditional foods. like shrimp cocktail and my mothers Christmas meatballs. I don't have her recipee but I can tell you that the little meatballs are a Jewish style Christmas meatball due to the Manaschevitz wine in the recipee. Last night one of the employees brought her new favorite dip which was also a huge hit, Amy's Sausage Dip.
Amy will tell you herself that she is not a cook, but she has a homerun in this dip. Saute one of those logs of sausage until well crumbled and add one drained can of Rotelle tomatoes. Cook this down so that everything is broken up and hot before mixing it up with two packages of room temperature cream cheese. Spread it all into a small baking dish and cook at 350 degrees until hot and bubbly.
Our annual Christmas party is always a lot of fun, we have a blast with our Yankee gift swap. For those of you who don't know what that is, everyone brings a gift valued between ten and fifteen dollars, wrapped but not labled. All the gifts are placed in a pile in the center of the room and names are drawn. When your name is picked you grab a gift from the pile, if someone else has something you want then you can swap with them. We go through everyone's names twice and it never fails that there is one gift that everyone really wants. This year the Playboy cologne gift set was popular with the teenage boys; I seriously doubt that smelling like Heff is going to help get them the ladies, but more power to them. On a persoal note for the first time in nine years I ended up with what I wanted out of all the gifts, funny thing is that it was the gift I brought!
Candied Bacon
1 lb. bacon, slightly thick cut
1/3 cup brown sugar
1 shake cumin
2 shakes cayanne pepper
2 shakes chili powder
2 shakes cinnamon
black pepper
Lay out the bacon on a rack over a baking tray. Combine the remaining ingredients and rub onto one side of bacon. Broil until done to your liking.
Amy's Sausage Dip
1 pkg. bulk sausage
1 can Rotelle tomatoes, drained
2 pkgs. cream cheese
Saute the sausage until well crumbled, add the tomatoes and cook until everything is well combined and broken down. Combine the sausage mixture to the room temperature cream cheese, pour into a baking dish and bake at 350 degrees until hot and bubbly.
Thursday, December 2, 2010
Let's Fondue
Every few weeks my friends and I set aside one evening for girl’s night; some times we go out but lately we have been cooking together. After all I do need guinea pigs for all these recipes. To date one of my favorite evenings was fondue night. As we sat around a pot of cheese we talked about everything; work, houses, being single-white-femaled, insane co-workers and roommates, fashion and of course men. (I never have a shortage of stories to amuse them with, maybe I should write a book). Before we knew it we had consumed half a loaf of bread, a garden full of vegetables and more cheese than I care to admit to. But in the process we laughed uncontrollably about all the wacky things that had happened to each of us since we had last been together. See the beautiful thing about fondue is that everything is bite-sized making it the perfect conversation food. You think that you are just snacking but before you know it you’re stuffed and vowing to hit the gym the next day.
Fondue was developed in Switzerland as a food preservation method. See, back in the dark ages (before refrigerators or the hill towns last December) food that was made abundantly, i.e. bread and cheese, would quickly get dry and hard, essentially inedible. That was until some enlightened person melted down that cheese with wine and soaked the stale bread in it. Today we dip everything in fondue: meat, pasta, vegetables, fruit and even cheesecake.
Making fondue is not rocket science; but you kind of need the right tools, by this I mean a fondue pot. These can be as simple as a tea light heated pot to an electric unit with temperature settings. I typically use an electric one because the candle ones don’t give off consistent heat and well frankly it’s what I own. Equally as important are the fondue forks, which should come with your pot. If they are not long enough with heatproof handles you will burn your little fingers. If you do not have these you can substitute wooden skewers.
Okay, so let’s start with the appetizer course, cheese fondue. If you have an electric pot turn it to its lowest setting or create your mixture over low heat on the stove. First melt two tablespoons of butter and stir in three fourths a cup of milk, a dash of garlic salt, one-tablespoon flour and a dash of Tabasco sauce. When this thickens start melting in about three and a half cups of shredded sharp cheddar cheese. Once this is all melted pour in about half a cup of white wine; if your cheese mixture is too thick just add more wine. Make sure to keep the heat at a low setting so you do not burn the fondue. All you need now are things to dip such as bread cubes, raw vegetables and tortilla chips.
Now on to the main course which is a hot oil fondue (Bourguignonne) that you dip meat, potato and stuffed pasta in. All you have to do is heat up peanut oil to between 325 and 350 degrees; once it’s hot just submerge small marinated or seasoned meat in it until cooked to your liking. I know that this sounds kind of bland so to turn up the volume you need to put sauces on the meats. For beef mix three-fourths cup of sour cream with one tablespoon each of minced onion and horseradish. For chicken try mixing half a cup each of mayonnaise and Dijon mustard or one and a half cups mayonnaise, one and a half tablespoons lemon juice, one tablespoon minced garlic and half a teaspoon of Tabasco sauce. Finally for chicken, pork of seafood try a spicy oriental sauce made from two tablespoons soy sauce, one and a half tablespoons lemon juice, 1 chopped green chili, one minced garlic clove, and 2 teaspoons of sesame oil. Any one of these sauces will add a bit of zing to your meat fondue course.
Finally, la piece de la resistance chocolate fondue. Start by simmering two tablespoons of half and half with one tablespoon each of butter and dark rum. Then remove the pot from the heat and whisk in eight ounces of either chopped semisweet or bittersweet chocolate and one more tablespoon of rum. If the mixture is too thick just add a dash or two of half and half to loosen it up. Now you can go crazy with the dippers; try fresh fruit, pound cake, brownies, marshmallows, cheesecake, pretzels and fortune cookies.
One last thing I want to mention is fondue etiquette. Never let your lips or tongue touch the fondue fork and no double dipping. Also if you drop and lose a dipper in the pot you either have to buy a round, if male, or if female you have to kiss the all men at the table. That’s why I am so selective about whom I eat fondue with, I have kissed enough frogs already.
A few years ago I was taken out to a fondue restaurant for my birthday and my best friend’s husband was hesitant about the choice; I think that he was afraid there wouldn’t be enough food he liked. Ha ha was he wrong, by the time we had finished with the meat course no one was sure how we were going to eat any of the dessert fondue. But have no fear some how we found the space for all that chocolaty goodness. Traditionally this is a communal meal, which means it is meant to be shared with family or friends; let me tell you those Swiss really knew how to bring people together. So the next time you get together with a group of friends put away the box of wine and break out that circa 1976 fondue pot and chat the night away.
Basic Cheese Fondue
2 Tlbsp. Butter
¾ cup Milk
¼ tsp. Garlic Salt
¼ tsp. Tabasco sauce
1 Tlbsp. Flour
3 ½ cups Shredded cheddar cheese
½ cup White wine
Cubed bread
Vegetables
Tortilla chips
Melt butter in a fondue pot then add the next 4 ingredients and cook until smooth and bubbly. Stir in cheese in small batches and cook until melted. Add wine to thin out the mixture, adjust this until your desired consistency. Serve with bread, vegetables and chips.
Basic Meat Fondue - Bourguignon
Peanut Oil
Beef, cut into small cubes
Chicken, cut into small cubes
Shrimp
Raviolis
Fill your fondue pot about half way with peanut oil and heat to between 325° and 350°. Submerge your meat or pasta on forks in the oil until cooked.
Horseradish Sauce
¾ cup Sour cream
1 Tlbsp Onion, minced
1 Tlbsp Horseradish
Mix all ingredients well and serve chilled with beef.
Dijonaisse Sauce
½ cup Mayonnaise
½ cup Dijon mustard
Mix all ingredients well and serve with chicken.
Aioli
1 ½ cups Mayonnaise
1 ½ tsp. Lemon juice
1 Tlbsp Garlic, minced
1 tsp. Tabasco
Mix all ingredients well and serve with chicken or shrimp.
Spicy Oriental Sauce
2 Tlbsp Soy sauce
1 ½ Tlbsp Lemon juice
1 Chili, chopped
1 clove Garlic, minced
2 tsp. Sesame oil
Mix all ingredients well and serve with any meat.
Basic Chocolate Fondue
2 Tlbsp Half and Half
1 Tlbsp Butter
2 Tlbsp Dark Rum
8 oz. Chocolate, semi sweet or bittersweet
Fruit
Marshmallows
Brownies
Cheesecake
Pretzels
Pound cake
Fortune cookies
Melt butter with half and half and 1 tablespoon rum. Remove from heat and stir in chocolate until melted, add the other tablespoon of rum. If the mixture is too thick add a dash of half and half to loosen it up. Serve with bite size cakes, fruit or cookies.
Fondue was developed in Switzerland as a food preservation method. See, back in the dark ages (before refrigerators or the hill towns last December) food that was made abundantly, i.e. bread and cheese, would quickly get dry and hard, essentially inedible. That was until some enlightened person melted down that cheese with wine and soaked the stale bread in it. Today we dip everything in fondue: meat, pasta, vegetables, fruit and even cheesecake.
Making fondue is not rocket science; but you kind of need the right tools, by this I mean a fondue pot. These can be as simple as a tea light heated pot to an electric unit with temperature settings. I typically use an electric one because the candle ones don’t give off consistent heat and well frankly it’s what I own. Equally as important are the fondue forks, which should come with your pot. If they are not long enough with heatproof handles you will burn your little fingers. If you do not have these you can substitute wooden skewers.
Okay, so let’s start with the appetizer course, cheese fondue. If you have an electric pot turn it to its lowest setting or create your mixture over low heat on the stove. First melt two tablespoons of butter and stir in three fourths a cup of milk, a dash of garlic salt, one-tablespoon flour and a dash of Tabasco sauce. When this thickens start melting in about three and a half cups of shredded sharp cheddar cheese. Once this is all melted pour in about half a cup of white wine; if your cheese mixture is too thick just add more wine. Make sure to keep the heat at a low setting so you do not burn the fondue. All you need now are things to dip such as bread cubes, raw vegetables and tortilla chips.
Now on to the main course which is a hot oil fondue (Bourguignonne) that you dip meat, potato and stuffed pasta in. All you have to do is heat up peanut oil to between 325 and 350 degrees; once it’s hot just submerge small marinated or seasoned meat in it until cooked to your liking. I know that this sounds kind of bland so to turn up the volume you need to put sauces on the meats. For beef mix three-fourths cup of sour cream with one tablespoon each of minced onion and horseradish. For chicken try mixing half a cup each of mayonnaise and Dijon mustard or one and a half cups mayonnaise, one and a half tablespoons lemon juice, one tablespoon minced garlic and half a teaspoon of Tabasco sauce. Finally for chicken, pork of seafood try a spicy oriental sauce made from two tablespoons soy sauce, one and a half tablespoons lemon juice, 1 chopped green chili, one minced garlic clove, and 2 teaspoons of sesame oil. Any one of these sauces will add a bit of zing to your meat fondue course.
Finally, la piece de la resistance chocolate fondue. Start by simmering two tablespoons of half and half with one tablespoon each of butter and dark rum. Then remove the pot from the heat and whisk in eight ounces of either chopped semisweet or bittersweet chocolate and one more tablespoon of rum. If the mixture is too thick just add a dash or two of half and half to loosen it up. Now you can go crazy with the dippers; try fresh fruit, pound cake, brownies, marshmallows, cheesecake, pretzels and fortune cookies.
One last thing I want to mention is fondue etiquette. Never let your lips or tongue touch the fondue fork and no double dipping. Also if you drop and lose a dipper in the pot you either have to buy a round, if male, or if female you have to kiss the all men at the table. That’s why I am so selective about whom I eat fondue with, I have kissed enough frogs already.
A few years ago I was taken out to a fondue restaurant for my birthday and my best friend’s husband was hesitant about the choice; I think that he was afraid there wouldn’t be enough food he liked. Ha ha was he wrong, by the time we had finished with the meat course no one was sure how we were going to eat any of the dessert fondue. But have no fear some how we found the space for all that chocolaty goodness. Traditionally this is a communal meal, which means it is meant to be shared with family or friends; let me tell you those Swiss really knew how to bring people together. So the next time you get together with a group of friends put away the box of wine and break out that circa 1976 fondue pot and chat the night away.
Basic Cheese Fondue
2 Tlbsp. Butter
¾ cup Milk
¼ tsp. Garlic Salt
¼ tsp. Tabasco sauce
1 Tlbsp. Flour
3 ½ cups Shredded cheddar cheese
½ cup White wine
Cubed bread
Vegetables
Tortilla chips
Melt butter in a fondue pot then add the next 4 ingredients and cook until smooth and bubbly. Stir in cheese in small batches and cook until melted. Add wine to thin out the mixture, adjust this until your desired consistency. Serve with bread, vegetables and chips.
Basic Meat Fondue - Bourguignon
Peanut Oil
Beef, cut into small cubes
Chicken, cut into small cubes
Shrimp
Raviolis
Fill your fondue pot about half way with peanut oil and heat to between 325° and 350°. Submerge your meat or pasta on forks in the oil until cooked.
Horseradish Sauce
¾ cup Sour cream
1 Tlbsp Onion, minced
1 Tlbsp Horseradish
Mix all ingredients well and serve chilled with beef.
Dijonaisse Sauce
½ cup Mayonnaise
½ cup Dijon mustard
Mix all ingredients well and serve with chicken.
Aioli
1 ½ cups Mayonnaise
1 ½ tsp. Lemon juice
1 Tlbsp Garlic, minced
1 tsp. Tabasco
Mix all ingredients well and serve with chicken or shrimp.
Spicy Oriental Sauce
2 Tlbsp Soy sauce
1 ½ Tlbsp Lemon juice
1 Chili, chopped
1 clove Garlic, minced
2 tsp. Sesame oil
Mix all ingredients well and serve with any meat.
Basic Chocolate Fondue
2 Tlbsp Half and Half
1 Tlbsp Butter
2 Tlbsp Dark Rum
8 oz. Chocolate, semi sweet or bittersweet
Fruit
Marshmallows
Brownies
Cheesecake
Pretzels
Pound cake
Fortune cookies
Melt butter with half and half and 1 tablespoon rum. Remove from heat and stir in chocolate until melted, add the other tablespoon of rum. If the mixture is too thick add a dash of half and half to loosen it up. Serve with bite size cakes, fruit or cookies.
Monday, November 1, 2010
J-E-L-L-O
So I mentioned in my last post that I have two nephews, and I must say that I truly love the little buggers with all my heart. (Well except for the day that the little wild animals were running around the Old Navy making me the woman that you look at and think, "wow she really has no control over her kids!" And to top it all off the five year old interrupted my scolding, i.e. yelling, to tell me that he "didn't really like the way I was talking to him." Seriously who the heck did the kid think he was talking to?) Anyway, I do not get to spend enough time with my two "angels" and look forward to visiting them, and the fabulous mall near their house. Usually I try to bring a new recipe to make for them and last night I tried something that I think will be a home run, Jello Chicken.
Okay I know that you are sitting there going, "gross!!!", and I was also sceptical when I first read it, but with a little tweaking I made it into something that I, and hopefully my little "angels", enjoyed.
First of all you need to make a marinade out of one cup each of soy sauce and orange juice, enough to cover four pieces of chicken. I used leg quarters but you can use breasts if that's the way you roll. Marinate this for at least thirty minutes and then place the chicken, skin side down in a baking dish with about half of the marinade, season with a little salt and pepper. Next comes the weird part, sprinkle half a package of orange jello over the pieces liberally. Bake at 350 degrees for about a half hour then flip the chicken, season again with salt and pepper and then sprinkle more jello over the skin side. Bake this for about another half hour and serve.
The jello gave the chicken a kinda of gooey sweet coating that I really liked and think would go over very well with a five and two year old. It was however a fairly bright orange color which made me happy that I decided against the lime jello that was my first choice. Of course a kid might think that it is fun to eat green chicken so maybe I will try that for them. And come to think of it pineapple jello would also be really good in combination with a pineapple marinade.
I actually can't wait to see those guys again and try out this recipe on them. They are quite the picky eaters, but seriously who doesn't like jello?
Jello Chicken
4 pc. Chicken
1 cup Soy sauce
1 cup Orange juice
1 pkg Orange jello
Salt & pepper
Preheat oven to 350. Combine juice and soy sauce, marinate chicken at least 30 min. Place in baking dish, season with salt and pepper and sprinkle with half the package of jello. Bake for a half hour before flipping and repeating. Bake another half hour or until the chicken is thoroughly cooked.
Okay I know that you are sitting there going, "gross!!!", and I was also sceptical when I first read it, but with a little tweaking I made it into something that I, and hopefully my little "angels", enjoyed.
First of all you need to make a marinade out of one cup each of soy sauce and orange juice, enough to cover four pieces of chicken. I used leg quarters but you can use breasts if that's the way you roll. Marinate this for at least thirty minutes and then place the chicken, skin side down in a baking dish with about half of the marinade, season with a little salt and pepper. Next comes the weird part, sprinkle half a package of orange jello over the pieces liberally. Bake at 350 degrees for about a half hour then flip the chicken, season again with salt and pepper and then sprinkle more jello over the skin side. Bake this for about another half hour and serve.
The jello gave the chicken a kinda of gooey sweet coating that I really liked and think would go over very well with a five and two year old. It was however a fairly bright orange color which made me happy that I decided against the lime jello that was my first choice. Of course a kid might think that it is fun to eat green chicken so maybe I will try that for them. And come to think of it pineapple jello would also be really good in combination with a pineapple marinade.
I actually can't wait to see those guys again and try out this recipe on them. They are quite the picky eaters, but seriously who doesn't like jello?
Jello Chicken
4 pc. Chicken
1 cup Soy sauce
1 cup Orange juice
1 pkg Orange jello
Salt & pepper
Preheat oven to 350. Combine juice and soy sauce, marinate chicken at least 30 min. Place in baking dish, season with salt and pepper and sprinkle with half the package of jello. Bake for a half hour before flipping and repeating. Bake another half hour or until the chicken is thoroughly cooked.
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