General Tso's Chicken

>> Sunday, February 26, 2012

Adapted from From Away

1/4 cup chicken broth (I used vegetable broth)
1 tablespoon soy sauce
1 tablespoon + 2 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 teaspoon chili garlic sauce
2 teaspoons sesame oil
3 tablespoons sugar
1/3 cup + 2 teaspoons cornstarch, divided
1 pound boneless skinless chicken breasts, but into bite-sized chunks
EVOO (extra virgin olive oil) or canola oil for frying
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
6-8 dried red whole chilies (I used 4 green chilies)
3 scallions, white and green parts, cut into half inch chunks

In a small bowl, combine broth, soy sauce, 1 tablespoon of rice vinegar, hoisin, chili-garlic sauce, sesame oil, sugar, and 2 teaspoons of the cornstarch. Stir until smooth.

In another bowl, toss chicken chunks with 2 tablespoons of rice vinegar and a pinch of sea salt, and set aside to marinate for 15 minutes.

When ready to cook, toss chicken to coat evenly with remaining 1/3 cup of cornstarch. Chicken should have a dry coating of cornstarch; add a little more if coating seems moist. In a large skillet over medium heat, heat about 1/4 cup of oil. Add chicken and cook, stirring often, until chicken is cooked through and brown on all sides.  Remove from skillet and drain on paper towels.

Pour most of the oil out of the skillet, until only a thin coating remains in the pan. Add garlic and ginger to pan and stir until fragrant, about 15 seconds. Add whole chilies, chicken pieces, and scallion pieces, and toss to combine. Add sauce and simmer, stirring constantly, until sauce thickens, becomes shiny, and evenly coats chicken. Top with more sliced scallions and serve immediately with white rice.  Enjoy!


Random Quote of the Day

"Oscar and I have something in common. Oscar first came to Hollywood scene in 1928. So did I. We're both a little weatherbeaten, but we're still here an plan to be around for a whole lot longer." 

John Wayne


Panko-crusted Fried Avocado with Bean Taco

>> Saturday, February 25, 2012

Recipe by Food Connection

For Fried Avocado
two firm-ripe avocado, sliced into 1/2-inch thick wedges
1/2 cup all-purpose flour
1/2 cup panko breadcrumbs
1 or 2 eggs, beaten
sea salt to taste
1 teaspoon oregano
EVOO (extra virgin olive oil) for frying
flour tortillas
shredded Mexican cheese

For vegetarian refried bean spread
1 can vegetarian refried beans
hot sauce to taste
1 small diced green chillies
ground cumin to taste

Add about 1/4 cup of EVOO to a medium pan, over medium heat.  Combine flour in a shallow plate.  Put egg and panko breadcrumbs in separate shallow plates.  Add sea salt and oregano to panko breadcrumbs and stir.  Dip avocado wedges in flour, shaking off excess.  Dip in egg, and then dredge in panko breadcrumbs to coat.  Fry avocado wedges for about 1 minutes or until golden brown, and drain on paper towels.

Add the can of refried beans to a medium pan over medium-low heat.  Add several dashes of hot sauce and a small can of (undrained) diced green chillies.  Stir well.  Next, sprinkle a little bit of ground cumin.

Heat the dry skillet over low heat and lay one flour tortilla to warm and spread about a spoonful of refried beans onto the tortilla and place fried avocado on the tortilla and sprinkle with cheese and fold.  Enjoy!


Random Quote of the Day

"To the world you may be one person, but to one person you may be the world."



Chocolate Chip Crescent Rolls

>> Sunday, February 12, 2012

Recipe by Food Connection

1 (8 oz.) refrigerated crescent dinner rolls
1/2 cups semi-sweet chocolate chips (see note)

Preheat the oven to 350 degrees F.  Separate roll into 8 triangles.  Top a tablespoon of chocolate chips on wide end of each triangle.  Roll up from the bottom(shortest side) of the triangle to the opposite point.  Place on ungreased cookie sheet(I use the parchment paper to prevent sticking).  Bake for 12-14 minutes or until golden brown.  Remove from the oven and  let it cool down just a little bit before serving.  Enjoy!

Note:  You can use any toppings of your preference (such as peanut butter, cinnamon-sugar, Nutella, el cetera) to substitute or add with chocolate chips. 


Random Quote of the Day

"For you see, each day I love you more
Today more than yesterday and less than tomorrow."
Rosemonde Gerard


  © Blogger template Simple n' Sweet by 2009

Back to TOP