Thursday, January 22, 2015

Chicken Lettuce Wraps

OMG.  These are seriously soooo delicious.  And super easy!  Trust me, you need to make these ASAP.

I doubled the original recipe and served 4 of us, but we had this as a meal--only had about 1 cup of meat leftover.  So I'm going to post the ingredients for a double recipe and say it serves 4.  If you're serving it as an appetizer, it will probably serve more than 4.  You judge it for your own family, leftovers are terrific!

The original recipe says it's a "copycat" of PF Chang's.  We don't have a PF Chang's around, so I have no way of knowing whether or not this tastes anything like what they serve. 

I decreased a couple of the ingredients, and these were perfect.  Even my picky 8-year-old LOVED them.  I mean it, make these today!


Chicken Lettuce Wraps
Adapted from Damn Delicious
Serves 4

1 tablespoon olive oil
2 pounds ground chicken
4 cloves garlic, minced
about 1/2 large onion, diced
1/2 cup hoisin sauce
4 tablespoons soy sauce
2 tablespoon rice wine vinegar
2 tablespoons freshly grated ginger
2 scant teaspoons Sriracha, or to taste
1 (8-ounce) can whole water chestnuts, drained and finely diced
4 green onions, thinly sliced

1 head butter lettuce

Heat olive oil in a skillet over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks.

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha.  Cook and stir until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes.

To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, wrap and eat!

Pumpkin Spice Cupcakes

A few years ago, I vowed never to buy another cake mix. Since then, I have been collecting reliable cake recipes. I made a half-batch of the recipe below with leftover canned pumpkin and was pleased with the results. By the way, I mixed the batter by hand.

Pumpkin  Spice  Cupcakes
Makes 24 cupcakes


      3 1/4 cups all-purpose flour (1 5/8 c)
      2 teaspoons baking powder (1 t)
      2 teaspoons ground cinnamon (1 t)
      1 1/2 teaspoons ground cloves (3/4 t)
      1 teaspoon ground allspice (1/2 t)
      1 teaspoon ground nutmeg (1/2 t)
      1/2 teaspoon baking soda (1/4 t)
      1/2 teaspoon fine salt (1/4 t)
      2 1/2 cups granulated sugar (1 1/4 c)
      1 cup vegetable oil (1/2 c)
      4 large eggs (2)
      1 (15-ounce) can pumpkin purée (about 1 3/4 cups) (7/8 c)
      Cream cheese frosting, optional


1.     Place flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt in large  bowl and whisk to aerate and break up any lumps; set aside.

2.    Place sugar and oil in bowl of stand mixer fitted with paddle attachment. Beat on medium speed until sugar is incorporated, about 1 minute. Stop mixer and scrape down sides of bowl and paddle with rubber spatula.

3.    Return mixer to medium speed and add eggs one at a time, beating well after each addition, about 1 1/2 minutes total mixing time. Reduce speed to medium low, add pumpkin, and beat until just combined, about 30 seconds. Stop mixer and scrape down sides of bowl and paddle with rubber spatula.

4.    Turn mixer to low speed, slowly add flour mixture, and beat until almost completely incorporated, about 1 minute. Remove bowl from mixer and fold in any unincorporated flour at edges and bottom with rubber spatula.

5.    Fill paper-lined muffin wells three-quarters full. Bake in 350°F. oven for 12 minutes. Rotate pans front to back and side to side and bake until toothpick inserted into center of cupcakes comes out clean, about 10 minutes more.  

6.    Place pans on wire racks and let them cool for 5 minutes. Remove cupcakes from pans and cool completely on racks. Frost with cream cheese frosting if desired.

NOTE: Half-recipe amounts in parentheses will make 48 mini-cupcakes. Bake 14 minutes.

Wednesday, January 7, 2015

Wine-Braised Short Ribs

Gotta love short ribs. Great comfort food for the cold months. Simple to make and this recipe gives one an excuse to turn on the oven. Consider baking a loaf of bread while it's on.


WINE-BRAISED  SHORT  RIBS
Serves 4


½ pound chopped bacon
1 ½ pounds boneless beef short ribs
Salt and freshly ground pepper
2 teaspoons snipped fresh parsley leaves
2 teaspoons fresh oregano leaves
2 teaspoons snipped fresh rosemary leaves
1 large onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
2 cups beef broth
1 ½ cups Syrah or other hearty red wine

1.   In large skillet, cook bacon until crisp. Then transfer to 4-quart Dutch oven.

2.   While bacon is cooking, season short ribs with salt and pepper.

3.   Sprinkle short ribs with parsley, oregano, and rosemary.

4.   In skillet, brown short ribs in bacon grease. Then transfer ribs to Dutch oven.

5.   Add chopped onions, carrots, and celery to skillet and sauté over medium-high heat until vegetables begin to brown.

6.   Add beef broth and wine to skillet and bring to a boil.

7.   Pour contents of skillet into Dutch oven.

8.   Cover the Dutch oven with a piece of parchment paper and then the pan’s lid.

9.   Cook in 325°F. oven for 3 to 4 hours or until meat is tender.

10.    Transfer the short ribs to a platter

11.    Strain what remains in Dutch oven. Then skim fat from sauce and boil over high heat until reduced to 2 cups.

12.    Season with salt and pepper. Pour over short ribs and serve.



NOTE: Serve with mashed potatoes and a green vegetable, such as broccoli, Brussels sprouts, or green beans.

Wednesday, December 10, 2014

Double Chocolate Cookies



These are my favorite cookies at the moment. They are easy to make, quick to make, and delicious. Not only that, but they keep—and thus ship—well. However, don't even think about compromising on the quality of chocolate you use. That specified is my favorite eating chocolate, and it's perfect for this recipe.



DOUBLE  CHOCOLATE  DROPS  
Makes 32

¾ cup butter
1 cup granulated sugar plus ¼ cup or more for rolling 
2 eggs at room temperature
1 teaspoon baking powder 
1 teaspoon baking soda 
¼ teaspoon salt 
1 teaspoon vanilla extract 
½ cup cocoa 
2 cups all-purpose flour 
3.5-oz. bar Lindt 70% Cocoa Excellence, roughly chopped into ¼- to ½-inch pieces 

In a medium, microwave-safe mixing bowl, melt butter. 

Stir in 1 cup sugar. 

Beat in eggs, one at a time. 

Add baking powder, baking soda, salt, and vanilla and stir well. 

Stir in cocoa. 

Add flour and chopped chocolate and stir until flour no longer shows and chocolate is distributed evenly. 

Refrigerate dough for 30 minutes but not too much longer. 

Roll the dough into 1-inch balls so that each ball has at least one chocolate chunk, which should be covered with dough. 

Put the remaining sugar in a shallow bowl. Roll each ball in sugar to coat. 

Place the balls about 2 inches apart on an ungreased baking sheet. Bake in 350°F. oven for 8 minutes. 

Cool the cookies on the baking sheet until firm, about 5 minutes. Then transfer the cookies to a wire rack. 

NOTE: Even on an insulated baking sheet, these take only 8 minutes to bake.

Wednesday, December 3, 2014

Bourbon Chicken


BOURBON  CHICKEN

Serves 4



1 tablespoon unsalted butter
1 tablespoon vegetable oil
4 boneless, skinless chicken thighs, about 1.5 lbs. total
½ cup plus 1 teaspoon bourbon, divided
4 medium-sized shallots, minced
¾ teaspoon crumbled dried thyme, or to taste
3 tablespoons minced fresh parsley leaves
½ cup whipping cream

1.   In a large skillet, heat butter and oil over moderately high heat.
2. Pat chicken dry and sprinkle with salt and pepper.
3. Brown chicken on both sides in hot fat.
4. Add ¼ cup bourbon to skillet and ignite it, shaking the skillet until the flames go out.
5. Remove the chicken to a plate. Add shallots and cook them for 1 minute.
6. Stir in the thyme, parsley, and ¼ cup bourbon.
7. Return chicken to skillet, cover, and cook over medium-low heat, turning occasionally, for 25 minutes, or until the juices run clear when pricked with a fork.
8. Transfer chicken to heated serving dish.
9. Add cream to skillet and simmer sauce, stirring, until it is thickened slightly.
10. Add remaining 1 teaspoon bourbon as well as salt and pepper to taste. Spoon the sauce over the chicken and serve.

NOTE: Easy, elegant recipe. Delicious served with rice and a green vegetable such as broccoli or Brussels sprouts.

Friday, August 29, 2014

Chili-Cheese Casserole

This casserole is terrific for breakfast, lunch, or dinner; it also reheats well in the microwave. Summer and fall are a great time to make this casserole if roasted chiles are available in your local farmers' market. In fact, use this casserole as an excuse for buying extra chiles and freezing them.

Chile-Cheese  Casserole
Serves 8

2 7-ounce cans Ortega whole green chiles, drained 
1 pound reduced-fat Monterey Jack cheese, grated 
2 green onions, thinly sliced 
1 ¼-ounce can sliced black olives, drained 
6 eggs 
1 13-ounce can evaporated skim milk 
Salt and pepper to taste 
½ pound reduced-fat Cheddar cheese, grated

Slit chiles and remove their seeds. It may help to rinse chiles in running water and then pat chiles dry with paper towels.
Spread half of chiles on bottom of lightly buttered 9x13-inch glass baking dish.  Cover chiles with half of Monterey Jack cheese.  Top with remaining chiles.  Sprinkle with green onions and olives.

In bowl, beat eggs well.  Add evaporated milk, salt, and pepper to beaten eggs and beat.  Pour egg mixture over casserole.  Sprinkle Cheddar cheese over the top of the casserole.  Bake uncovered in 325°F. oven just until set, about 1 hour. Let sit five to 10 minutes before serving.


NOTES:
- Use fresh roasted chiles if available. Peel and de-stem them before using. 
Or canned diced chiles may be used.  

- You may buy 10 or so olives at an olive bar and slice those rather than using canned or bottled olives.  
- Good served with corn or cornbread. However, adding corn to the casserole makes it too sweet for my taste.
- Recommend serving with room-temperature salsa. Sliced avocados are a nice accompaniment as well.
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