Welcome back! I hope you are enjoying the recipes. I am having a good time trying new things. I want to warn you - at some point, I may repeat recipes. But not yet. Also, if you don't want to read the recipes, at least go to the bottom of the post to see what I will be posting about tomorrow.......YUM.
This week, two of my three recipes I am trying are courtesy of my sister-in-law, Kristine. (click on her name and check out her blog - she just had the most BEAUTIFUL baby).
So here is what we are trying. First two dishes are from Kristine (aka Teen).
Honey Chicken Stiry Fry
1 pound boneless skinless chicken breast, cut into 1-inch pieces
1 garlic clove, minced
3 teaspoons olive or canola oil, divided
3 tablespoons honey
2 tablespoons reduced-sodium soy sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 package (16 ounces) frozen broccoli stir-fry vegetables
2 teaspoons cornstarch
1 tablespoon cold water
Hot cooked rice
In a large nonstick skillet or wok, stir-fry chicken and garlic in 2 teaspoons oil. Add the honey, soy sauce, salt and pepper. Cook and stir fry until chicken is lightly browned and juices run clear. Remove and keep warm.
In the same pan, stir fry the vegetables in remaining oil for 4-5 minutes or until heated through. Return chicken to the pan; mix well. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over rice. Yield: 4 servings.
Ritzy Chicken Nuggets
2 (each weighing approximately 8 ounces with the peg bone, less without) chicken breast.
1 cup buttermilk
1/2 cup oil (if you are frying the nuggets)
1 3/4 cups cracker crumbs (recommended: Ritz crackers)
Cut off the chicken peg bone if there is 1, and put the chicken breasts one at a time into a freezer bag so that it lies flat. Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into about 6-8 slices. Repeat with the other chicken breast. This is easiest done with scissors.
Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days.
When you are ready to cook them, heat the oil in a large frying pan, or preheat the oven to 425 degrees F. Tip the cracker crumbs into a wide shallow bowl, and then shake off the excess buttermilk from the nuggets and dip them in the crumbs.
Coat them well before lying gently in the hot oil, and cooking for about 2 minutes or so a side until they are golden brown. Transfer to a kitchen towel on a plate to blot the excess oil.
Alternatively, you can lay the crumb-coated chicken nuggets on a lined baking sheet and bake for 15-20 minutes. they can also be frozen once marinated and crumbed. If cooking from frozen, add 5 mintues to the oven cooking time.
Now, for my last recipe. This one is going to be beyond me, I am sure, but I am going to try it. I have decided to try a Juila Child recipe. This one I am saving for next weekend, but I am going to give it a go. I will let you know how it works out.
By the way, you will need a 9-10 inch fireproof casserole dish, 3 inches deep
6 ounces bacon
1 tablespoon olive oil or cooking oil
3 pounds lean stewing beef, cut into 2-inch cubes
1 sliced carrot
1 sliced onion
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flour
3 cups full-bodied, young red wine, such as a Chianti
2 to 3 cups brown beef stock or canned beef bouillon
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 tsp. thyme
crumbled bay leaf
blanched bacon rind (you have the bacon - you don't need something extra)
18-24 small white onions, brown-braised in stock (and she means like garliv clove size)
1 pound quartered fresh mushrooms, sauteed in butter
1. Remove the rind from bacon, and cut backon into sticks, 1/4 inch thick and 1 1/2 inches long. Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.
2. Preheat oven to 450 degrees.
3. Saute' the backon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set the casserole aside. Reheat until fat is almost smoking before you saute' the beef.
4. Dry the stewing beef in paper towels; it will not brown if it is damp. Saute' it, a few pieces at a time. In the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
5. In the same fat, brown the sliced vegetables. Our out the sauteing fat.
6. Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minues. Toss the meat and return to oven for 4 minutes more. (this browns the flour and covers the meat with a light crust) Remove casserole, and turn oven down to 325 degrees.
7. Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.
8. While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
9. When the meet is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
10. Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablesppons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.
For immediate serving: Covet the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce seveal times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.
For later serving: when cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.
We made this delicious yummies this past weekend. Stay tuned........
See you tomorrow