Sunday, April 17, 2011

Sesame Chicken

This was a great Asian chicken dish. I wish I had thought to add some broccoli florets to the pan as I roasted the chicken, I would definitely do this next time. We served this with Lemony Egg Soup, but I wasn’t so fond of it.

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  • 3 boneless, skinless chicken breast halves, nearly thawed
  • 2 tablespoons soy sauce
  • 2 tablespoons orange marmalade
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon crushed red pepper flakes
  • 3/4 cup flour
  • 2 tablespoons sesame seeds
  • 3 tablespoons butter, melted
  • Rice, for serving
  • additional marmalade/soy mixture or Hoisin sauce

Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or foil.

Cut the chicken breasts into 1-inch cubes (easiest when not completely thawed). In a medium bowl, mix together the soy sauce, orange marmalade, wine, and crushed red pepper flakes. Toss in the chicken cubes and marinate for at least 10 minutes and up to 8 hours in the refrigerator.

In another bowl or plastic bag, mix together the flour and sesame seeds. Drain the chicken cubes and blot any excess liquid, and then toss in the flour to coat lightly. Spread the chicken cubes on the prepared baking sheet and drizzle with the melted butter. Bake until the chicken is crispy but not dry, about 20 minutes, turning the cubes halfway through. Serve with rice. Toss with additional sauce of your choice, suggestions above.

Original Recipe

Monday, April 11, 2011

Chicken Pot Pie Turnovers

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  • 2 tablespoons butter
  • 1/2 onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 1 tablespoon flour, plus more for dusting
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 1 teaspoon Dijon mustard
  • 1/2 cup frozen peas, optional
  • 1 1/2 cups cubed or shredded cooked chicken
  • 1 sheet frozen puff pastry or pie crust, thawed
  • 1 egg

Preheat the oven to 375 degrees F.

Melt the butter in a large sauté pan over medium heat. Cook the onions, carrots, and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 minute more. Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard. Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set aside.

On a lightly floured surface, unfold the pastry dough and cut into 4 even squares or triangles if using pie crust. Gently roll out each, increasing the size of the square by about 20 percent. Place them on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create triangles (or gather the edges into a purse shape as I did). Pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the top to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.

Original Recipe

Triple Chocolate Cookies

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  • 1/4 cup butter, softened
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup canola oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 1/4 cup unsweetened cocoa powder (not Dutch processed)
  • 1/4 teaspoon salt, optional
  • 1/3 cup coarsely chopped dark chocolate (2 ounces)
  • 1/3 cup coarsely chopped milk chocolate (2 ounces)
  • 2/3 cup chopped pecans, optional (I added a mix of 1/3 cup pecans and 1/3 cup sweetened, dried cranberries)

Preheat the oven to 350 degrees F.

In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla.

In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark chocolate, milk chocolate, and the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a rack to cool.

Original Recipe

Sunday, April 10, 2011

Homemade Frosty Paws

We used to buy these frequently for our dogs, so I was excited to find a homemade version that uses real ingredients and takes just seconds to make. I wasn’t sure what container to put these in and then I remembered I had a silicone cupcake mold, which ended up working perfectly. They popped out super easily and I can just place one in each of their dogs bowls for them to enjoy. Ours dogs love them!

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  • 32 oz light vanilla or banana yogurt
  • 1-2 ripe bananas, depending on size
  • 2 tablespoons peanut butter

Place all ingredients in a blender, blend about 1 minute on high. Pour into separate small containers and freeze. Makes about 10-12 small treats for your dog.

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Original Recipe