chicken


There is just something about the flavor of Hoisin sauce. It is sweet but not SWEET. A little bit may go along way. But then, sometimes you cannot get enough of it in your dish. The balance in this dish of Donna’s was just right. Donna’s stir fried noodles called for 3 Tbl of hoisin and 1/4 cup soy sauce. I increased the hoisin just a tad and decreased the Soy sauce just a tad. PERFECT!

P1030867

All you have to do is sautee some shredded ginger with some peppers, add the hoisin and soy and sugar and let it cook just a little. Then toss in the cooked wheat noodles {I used SOBA noodles} and let them ‘fry’ for a few seconds..

As for the Crispy chicken. Rice flour, 5 Spice and salt for the dredge with a quick fry in a little oil – shallow fry – to a golden brown. Serve it with the stir fry noodles.

P1030866

Using rice flour instead of regular flour makes for a very light, almost tempura like fry. And with the addition of the 5 Spice adds tons of flavor. I only wish I had increased the amount of 5 Spice. But next time. There are also supposed to be Asian greens, which I could NOT find in Podunk, USA, so left them out completely. I found out later I could have used Bok Choy or other cabbage. Ah, well!

The recipe is on page 62 of Donna’s off the shelf

Click on over and visit with Gaye, whose pick this was, and Sarah for their noodles and chicken.

Lunch for me is often something made with chicken. Usually chicken stir fried with onions and red sweet peppers and shrooms. I don’t ever get tired of it. Sometimes I add a little Vidalia Onion Dressing. Sometimes I wrap it in a tortilla or flat bread. So when I saw Gaye’s pick this week for WWDH I knew it would be perfect for lunch. Until I saw one ingredient – Asian Chilli Paste – which, after visiting FOUR grocers I simple was not able to find. So I ended up making my own – kinda, sorta!

P1030733

While Donna suggested shredding the chicken I cooked strips and then cut them into smaller strips before heating them in the chilli paste. The shredded carrots added sweetness and the spinach {she said salad and to me that’s salad, right?} added some crunch.

Thanks Gaye, this was a perfect pick!!

Donna’s recipe is on page 142 of off the shelf: cooking from the pantry

While I did cheat on the chili paste by the time it was cooked with the chicken all you could taste was the spices with a little heat:

    1/4 cup catsup
    2 tsp cayanne

Mix well. That’s it, really! And it wasn’t bad!

It has been cold in the Deep South for the last month. In fact, we have had snow and ice four times. Unheard of in the Deep South. So I was looking for something warm and comforting for dinner and beyond. Thank goodness for Secret Recipe Club because I found more than enough tasty dishes to keep us warm and cozy for a few meals. How, you ask? Because I was lucky enough to be matched with Veronica of My Catholic Kitchen for this month’s SRC!!

Vonnie lives in Coastal Virginia with The Hubster, a beauyiful teenage daughter, two turtles and a cute little dog, Meeka. She says she is, ‘a work in progress’, a food writer, and blogger (obviously), and self-taught cook. She taught me a thing or two with all her tempting recipes. To keep us warm. But to cool us off in the hot summer as well.

I have been making potato soup for several years. It is B’s favorite. But I never thought to make it in the crockpot until Veronica showed me how.

P1030646

    6 large baking potatoes peeled cut into 1/2 inch cubes
    1 large sweet onion
    1 quart of vegetable broth homemade or canned
    3 garlic cloves minced
    1/4 cup butter
    1 tablespoon salt
    1/2 tablespoon pepper

Put these ingredients into the crockpot and cook for 6 – 8 hours on low until potatoes are tender. Mash the cooked potatoes leaving some chunks. {I used my immersion blender}

    1 cup half and half or cream
    1 cup shredded cheddar cheese
    3 tablespoons chopped chives
    1 cup sour cream

Now mix in these last four ingredients. Serve garnished with additional chives, cheese, and, if you wish, crumbled bacon.

Definitely going to keep you warm on a cold night. It is filling, comforting, and delicious.

We are actually trying to watch what we eat. Maybe a few more veggies, a little less sugar, fruit for breakfast. If I can combine some good ingredients together it is definitely a positive thing. Like making Vonnie’s Breakfast Banana Muffins. Moist and tasty. I made a couple of subs just trying to make them a little healthier.

    5 ripe bananas
    1 1/4 cup All Purpose flour {I used 1/2 AP and 1/2 Whole Wheat Flour}
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup sugar {Splenda}
    1/2 cup shortening {used 1/4 cup shortning and 1/4 cup applesauce}
    2 large eggs beaten {1/2 cup egg beaters}

P1030649

Preheat the oven to 350 degrees.
Spray the muffin tins with cooking spray or put liners in each of them. I used some heart shaped silicone holders. These are supposed to be more heart healthy!!
Peel the bananas and place them a bowl and mash them up well. Mix the flour, baking soda, and salt together. Add the sugar, shortening, apple sauce, and eggs to the mashed bananas then stir in the flour mixture just until the batter is blended.
Pour the batter into the muffin tins to about 2/3 full and bake for 15 minutes or until a toothpick inserted in the middle of the muffin comes out clean.

Perfect for Breakfast. Or a snack.

And then, because I am always looking for new dishes to make in the slow cooker I tried Vonnie’s Slow Cooker Chicken BBQ. We love BBQ chicken and always make extra for sandwiches. But since the weather has simply been uncooperative I decided to try this version instead.

P1030650

    8 boneless skinless chicken breasts
    1 cup ketchup
    1/3 cup Worcestershire sauce
    1/2 cup brown sugar
    1 Tbl Seasoning Mix {I used Toni’s.}
    1/2 cup cider vinegar

Place chicken in the slow cooker.

P1030645


Mix the ketchup, Worcestershire, sugar, hot pepper and vinegar together and pour sauce over chicken. Cover and cook on low 6-8 hours or on high 4-5 hours. Remove and shred the chicken then mix it back into sauce. If it seems a little dry you can add some water a little at a time.

Served on a toasted bun it was perfect for a quick lunch – several lunches actually.

Okay, that’s three of the 15 recipes I ended up Pinning. There are so many more but somewhere along the line I just had to stop reading and start cooking. But in the future look for her Garlic Cheese Biscuits, Vodka Sauce, Baklava, ………
It’s All Good.

Speaking of good, you really need to hop over to the SRC Members and check out their ‘assignments’ this month. They are below.


This week I Heart Cooking Club is cooking Asian. I have done quite a few of her Asian recipes so decided to go back and do one again.

    Chili Cashew Chicken Noodles

It was delicious. It is quick and easy to put together. All you need is some chicken breasts, rice noodles {I used soba}, some red bell pepper, unsalted cashew {mine were lightly salted.} along with various asian seasonings and red chillies. I have to admit I left the red chillies out and it was just fine. After sauteeing the onions, the chicken, peppers and chillis are cooked and then everything, including the noodles, is put all together in the wok and briefly cooked a little longer to blend all the flavors together. So good!! And so quick. In less than 30 minutes or so I had a great lunch ready to go.

    200g dried thick rice noodles
    2 tablespoons peanut oil
    2 onions, sliced into wedges
    4 large red chilies, seeds removed and chopped
    ¼ cup (55g) white sugar
    4 chicken breast fillets, sliced
    1 red capsicum, sliced
    ¾ cup (115g) unsalted roasted cashews
    2 tablespoons fish sauce
    2 tablespoons soy sauce
    2 tablespoons lemon juice
    ¼ cup coriander (cilantro) leaves
    chili sauce, to serve

Place the noodles in a saucepan of boiling water and cook for 3 minutes or until tender. Drain. Heat a wok or deep frying pan over high heat. Add the oil, onion, chili and sugar and cook for 2 minutes. Remove from the pan and set aside. Add the chicken and cook, stirring, for 4 minutes or until the chicken is golden. Add the capsicum, cashews, fish sauce, soy, lemon juice, onion mixture and noodles to the pan. Cook, stirring, for a further 4 minutes or until heated through. Sprinkle with coriander. Serve with chili sauce. Serves 4.

This recipe is on Donna’s Site. And on page 58 of off the shelf

You can see other delicious dishes on the IHCC site. Hop on over!

Have you every heard of ‘grief bacon”? No? Me either. But I now know what it is. Because it is this month’s theme for LETS LUNCH What do you want when you feel down? Blue? Is there a special food?

I head for for the jar of Peanut Butter. Or the bag of M&Ms. I seldom make something for me when I am feeling blue. But if I just need something to ‘warm’ my soul I head for soup Not just any soup. Chicken Noodle Soup. Not decadent. Not soothing necessarily. But comforting. I remember sharing a bowl of Chicken Noodle Soup with Mom. Cold days. Rainy days. Chicken Noodle Soup.

P1030553

The recipe I used this time was based on a DASH recipe. Trying to eat a little better for our health brought me to this one. Comforting. Healthy. Delicious. And I served a nice hunk of Country Bread on the side. Bread = comfort food!

    STOCK:
    1 chicken (about 3 pounds) skinned and seperated, or 4 chicken quarters, skinned
    8 cups water
    2 onions, halved, the inner layer of skin left on
    3 carrots, chopped
    3 celery stalks, chopped
    1 bouquet garni
    4 black peppercorns
    1 teaspoon salt
    SOUP
    4 ounces spaghetti or linguine, broken into 2-inch pieces
    1 carrot, halved lengthwise and thinly sliced
    1 celery stalk, thinly sliced
    1 cup frozen corn, thawed
    1/2 cup barley
    1/3 cup yellow lentils
    2 tablespoons finely chopped fresh parsley
    2 teaspoons fresh thyme leaves

First make the stock. Put the chicken parts in a large, heavy-based stockpot or saucepan. Add the onions, carrots, and celery, then pour in about 8 cups cold water to cover the ingredients. Bring to the boil, skimming the surface constantly until all gray scum is removed. {You could use store bought as long as it’s low sodium – even veggie stock}

Reduce the heat to low immediately after the liquid boils. Add the bouquet garni, peppercorns, and I teaspoon salt. Partially cover the pan and simmer for I hour, skimming as necessary. Test the chicken joints after 30-40 minutes; remove them as soon as the juices run clear when the joints are pierced with the point of a knife. Set aside. Salt and pepper to taste.

Line a large colander or sieve with dampened cheesecloth and place it over a large heatproof bowl, then strain the stock through this. Discard the vegetables and flavoring ingredients. Return stock to the cleaned pan. Skim off any excess fat on the surface of the stock. Cool and freeze the leftover stock to use as a chicken .stock in other recipes.

When the chicken is cool enough to handle, remove and discard all the bones. Cut 112 pound meat into bite-size pieces for use in the soup. Reserve the remaining chicken for sandwiches or other recipes.

Bring the stock to the boil, then reduce the heat so the stock is simmering. Add the spaghetti or linguine and the carrot, and simmer for 4 minutes. Add the celery and corn, lentils, and continue cooking until the pasta and all the vegetables are just tender, about 5 minutes. I cooked the barley separately because it takes about an hour to cook.

Stir in the chicken with seasoning to taste and heat through. Sprinkle in the parsley and thyme, and serve the soup at once.


I added the barley and lentils to the recipe. You could even add quinoa. And any nice other veggie would be nice, too. Broccoli, squash, navy beans.

I also find making my own pasta very comforting so I made whole wheat noodles for the soup.

P1030552

I’ll post that recipe later.

What did the other members bring to lunch? You can find a round up on Rebecca’s blog. She was our host this month.

Here in the DEEP SOUTH some ingredients are difficult to find. Like Lamb. Or VEAL. While I love both of them I know the Hubs does not and since I couldn’t FIND any decent veal Donna’s Italian Baked VEAL became Italian Baked CHICKEN. Sorry Donna!

This was another simple to prepare but delicious to eat dish from Donna’s Modern Classics: Book 1 {page 96} and chosen for us this week by Kayte

P1030439

This was good. First you make Donna’s Basic Tomato sauce (page 148) then you brown chicken breasts wrapped in bacon. Place the chicken on the sauce and cover with Mozzarella cheese. Bake. Devour! I mixed some rotini with the sauce and it made a really nice meal.

P1030442

Definitely a repeat. Definitely!

Check with

And if you want to join us on Wednesdays just leave one of us a comment. We are using Donna’s online recipes and Modern Classics and Off the Shelf

Every once in a while a blog name really catches your attention. Usually because you just know it tells you something important about the blogger. So when I was assigned It’s Yummy to my Tummy I knew right away my blogger had children. Isn’t it obvious? How many times have I heard my granddaughter say…

yogabba

    “There’s a party in my tummy. So yummy….”

and I imagine Heather’s two cuties say it a lot too. Especially if they get to eat her treats.

Like the ones I chose to make for Secret Recipe Club. and as usual it wasn’t easy making a choice.

The day I started reading through Heather’s blog is was chilly outside so soup sounded perfect.

P1030076

    Chicken and Gnocchi Soup

What a delicious way to warm up. Creamy, full of flavor with all the garlic, parsley, and thyme. And so colorful.

    1 cup cooked chicken, diced
    4 tbsp butter
    4 tbsp flour
    1 quart half and half
    14 ounces chicken broth
    1/2 cup celery, finely diced
    2 garlic cloves, minced
    1 cup carrots, finely shredded
    1 cup onion, finely diced
    1 cup spinach, chopped
    1 tbsp extra virgin olive oil
    1/2 tsp thyme
    1/2 tsp parsley
    1 lb gnocchi
    salt and pepper, to taste

Saute the onion, garlic, and celery in the butter and olive oil, until onion becomes translucent. Add in your flour and make like a paste or a roux. Stirring constantly, cook the mixture for about a minute and then add in your half and half, seasonings, carrots, and chicken. Let mixture begin to simmer and thicken up.
In another pot, cook your gnocchi according to package directions or prepare your homemade gnocchi. Note, if preparing homemade gnocchi for this dish, I would do that before so you don’t have to worry about it at the same time as preparing your soup. As the soup mixture gets thicker, maybe a few minutes of simmering, add in your chicken broth, and let it reduce a few minutes again. Once the gnocchi is ready, add it to the simmering soup, along with your spinach.
Cook for a few additional minutes or until the spinach starts to wilt. Serve with a little parmesan cheese on top if you wish.

Afterward we needed a litle something sweet.

P1030077

And this Peanut Butter Fudge was just perfect.
I have been making PB fudge for years. And I have used the same recipe for years. You know the one -with that Puffy White Stuff. Well I am here to tell you this is sooo much better and tons easier to make.

    5 ounces of unsalted butter
    2/3 cup smooth peanut butter
    1/2 teaspoon salt
    1 1/2 teaspoons vanilla
    2 1/4 cups powdered sugar

In a microwaveable bowl, place butter and peanut butter and cover with plastic wrap. Microwave on high for about 1 1/2- 2 minutes. Next stir mixture and microwave another 2 minutes, mixture will be hot and bubbly!
Add in vanilla and salt
Stir in powdered sugar until smooth. Note the mixture starts to get really thick here! So stir it with some muscle to incorporate the powdered sugar well.
Put the fudge into a 9 x 9 pan lined with parchment paper for easier removal. Allow to cool and store in the refrigerator until to cut into pieces and enjoy.

Microwave fudge!! This is way too dangerous a recipe to know about. Maybe I shouldn’t share it?

I don’t make biscuits very often (carbs!)(no self control!) but I decided to try Heather’s with the stew the other night. I needed something to soak up all the extra juices.

P1030108

    Fabio's Cheese Bomb Biscuits
      2 cups of sifted flour
      2 tsp of baking powder
      1/2 tsp of salt
      4 tbsp shortening
      1 1/4 cups of half & half
      1 1/2 Asiago cheese

    Mix all the dry ingredients together, including the grated cheese. Next add in the shortening. After you incorporate the shortening, add in the half & half.
    Ordinarily one would drop 1/4 cup of dough onto a greased cookie sheet, but I decided to use a muffin pan which gave me a nice thick biscuit.
    Bake at 400 for 15 minutes.

    Heather used Romano or Parmesan cheese. I used the Asiago instead. And you will need more than 1 1/2 cups if you want a stronger cheesy taste. They were perfect with the stew.

    If you want to find out what else was coming out of the SRC Member's kitchens you need to check out the postings below. I know you will find some great food.

    And just in case you aren't familiar with Secret Recipe Club it is a great group of bloggers who are assigned a blog. We then make something from their blog and all of us post, or reveal, on the same day. Nobody knows who got who until the reveal. Tons of fun.


« Previous PageNext Page »

Follow

Get every new post delivered to your Inbox.

Join 151 other followers