Tuesday, December 31, 2013

Chinese Chicken

Recipe and Photo from Rachel Ray
4. Daddy Wu
  • 2 pounds chicken breast, cut into 1-inch cubes
  • For the marinade:
  • 1 tablespoon soy sauce
  • 2 tablespoon sake, xiao shing wine or dry sherry
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 2 tablespoons oyster sauce (or substitute more soy sauce with a little sugar)
  • 1 teaspoon sesame oil
  • 1 1/2 cups jasmine rice
  • 3 cups cold water
  • 3 eggs, lightly beaten
  • 1 cup flour
  • 1/4 cup cornstarch
  • For Daddy Wus Sauce:
  • 2 tablespoons canola oil
  • 1/2 red onion, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup ketchup
  • 3 tablespoons brown sugar
  • 1 teaspoon sake
  • 1 teaspoon sesame oil
  • 2 tablespoons oyster sauce
  • 1/4 cup chicken broth
  • 1/4 teaspoon ginger, grated
  • Zest and juice of 1 lemon
  • 3 scallions, cut on a bias

In a plastic bag, add chicken and marinade ingredients. Place in the fridge and let chicken marinate for at least 4 hours or overnight.
Remove chicken from fridge and bring to room temperature. Rinse jasmine rice under cold water until water runs clear.
Place jasmine rice in a pot with a tight-fitting lid; add in water. Bring to a boil uncovered. Once rice has started to boil, turn down to the lowest setting, cover and let simmer until cooked through, around 20 minutes. Fluff once rice is done.
While the rice is cooking, heat canola oil to 350F. While oil is heating, beat eggs in a shallow dish. Dredge chicken in the egg mixture, then in flour mixture. Deep-fry chicken in small batches until golden brown in color, around 5 minutes.
In a wok over high heat, add 2 tablespoons canola oil. Add in red onions and saut for 1 minute; add in cherry tomatoes and saute an additional minute. Add in ketchup, brown sugar, sake, sesame oil, oyster sauce, chicken broth, ginger, lemon juice and zest, and cook until thicken, around 10 minutes. Add chicken to thickened sauce and toss to coat. Garnish with scallions and serve with rice.

Thursday, December 19, 2013

Goulash (the best EVER)

Picture of Bobby's Goulash Recipe

1 pound lean ground beef
1 large yellow onion, chopped (I substituted celery)
3 cloves garlic, chopped
3 cups water
1 (15-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups elbow macaroni, uncooked (I used ziti)

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.

Serve with garlic bread and a salad.

House Seasoning:
1 cup salt
1/4 cup pepper
1/4 cup garlic powder
Mix the ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/bobbys-goulash-recipe/index.html?oc=linkback

Sugar Cookies!!

This recipe is from my friend Stephanie's website.

1 cup sugar
1 cup butter
3 Tbsp milk
1 tsp vanilla
1 egg 
3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt

Combine sugar, butter, milk, vanilla and egg.  Add dry ingredients.  Cover with plastic wrap and chill for 1 hour.  Roll out on a lightly floured surface.  Bake at 400 for 5-9 minutes.

Tuesday, December 10, 2013

Maid Rites

****Maid-Rite.  I used to love eating here with my grandma when I was younger!  We'd sit at the counter, order two maid-rites and one shake.  Here's a wonderful recipe to replicate at home.  ****
1lb 93/7 lean ground beef
1 onion, chopped
1/2 beef bullion cube
1/2 cup water
pepper (couple shakes)
1 1/2 Tablespoon soy sauce
1 1/2 Tablespoon steak sauce (I substituted worchestershire sauce)
  1. Sauté beef and onions until cooked. Drain and return to pan.
  2. Add the rest of the ingredients and simmer until liquid reduces. Enjoy!