Goodcookbecky's Blog

Letting the juices of life (or food) drip from my chin!


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Sesame Chicken Egg Rolls with Hoisin Sweet and Sour Sauce

I found this lovely recipe for Sesame Egg Rolls with Sweet and Sour Sauce on the food blogger Carlsbad Cravings site.  She has some delicious looking recipes.  We especially liked the Hoisin Sweet and Sour Sauce that went with this.  It is easy to make and tasty.  The tricky part is wrapping them in the egg roll wrappers, and remember not to stack them, or they will stick together. Let’s not ask why I know this! hehe  I think next time I will add garlic to the chicken mixture.

 

Here is the recipe adapted from Carlsbad Cravings.

Sesame Chicken Egg Rolls with Hoisin Sweet and Sour Sauce

Serves 8-12 egg rolls | adapted from Carlsbad Cravings

Ingredients:

  • 1 lb boneless skinless chicken breast
  • 1 Tbsp canola oil
  • 1 bag stir fry vegetables (broccoli, carrots, snap peas, sprouts)
  • 1 1/2 cups bean sprouts (my stir fry did not include them)
  • 2 tsp chopped garlic
  • 1 red bell pepper, cut into strips
  • 1 package McCormick brand  Sesame Chicken Stir Fry Skillet Sauce (available at Target)
  • 2 tsp Sriracha or Sambal Oelek (ground chili paste)
  • salt, to taste
  • pepper, to taste

additionally:

  • egg roll wrappers
  • vegetable or canola oil for frying

FOR THE SAUCE:

  • 3 Tbsp white vinegar
  • 1 tsp cornstarch
  • 4 Tbsp Hoisin Sauce (Lee Kum brand)
  • 3 Tbsp sugar

Instructions:

Make the sauce: Dissolve the cornstarch in the white vinegar and add the Hoisin sauce and sugar to the ingredients.  Stir until well combined.  Refrigerate until serving.

Trim the chicken of any fat, slice into thin strips and lightly season with salt and pepper.  Heat 1 tablespoon of canola oil in a  non stick skillet over medium high heat and cook the chicken, stirring occasionally, for 3 or 4 minutes.  Add stir fry mix vegetables, bean sprouts, bell peppers, and garlic and cook, stirring for an additional 2 or 3 minutes.

Add McCormick’s Sesame Chicken Stir Fry Skillet Sauce, Sriracha (or Sambal Oelek) and cook for 5 minutes over low heat. Use a slotted spoon and transfer the chicken filling to a food processor. (You do not want the filling to be overly wet).  Pulse the food processor about 10 times to chop the filling, scraping down the sides about half way through.

Fill each egg roll with about 1/4 cup of the chicken filling and fold the top corner over the egg roll over the filling rolling down about 1/4 turn.  Wet the remaining three corners with a little water to help the egg roll seal.  Fold the two side corners over the filling.  Continue rolling the egg roll and seal to close the final corner.  Do not stack the egg rolls as you make them as the warm filling will cause the egg rolls to stick to one another.

Heat about 1/2 of an inch of canola oil in a cast iron skillet over medium high heat (about 350 F). Fry 4 egg rolls at a time (or as many as you can comfortably fit into the skillet) turning them over with tongs until all sides are golden brown.  Place the cooked egg rolls on a wire rack to drain any excess oil and keep warm in an oven until all the remaining egg rolls are cooked.

Serve with the Hoisin Sweet and Sour Sauce and enjoy!

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Photos below.

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Slow Cooker Salsa Verde Chicken Bowls

img_4384You know when you take that first bite and there is an instant party in your mouth that has you in love instantly?  Well, this recipe falls into that category. What is not to love? A kick of spice with warm flavor of cumin over seasoned rice with black beans and minced jalapeno and cheese with a lovely green chili sauce and a squeeze of lime! Hey, I left out the fact there is chicken in that — fall apart chicken because you make it in the crock pot!  Yes, it is love all around!

I found this gem of a recipe at budget bytes it is friendly on the budget and yummy to the taste buds!  Here is my slight adaptation. Originally called Slow Cooker Salsa Chicken Verde Bowls… to me the salsa belonged with the verde… but either way it is a keeper!  I used slightly more chicken and upped the spices as a result.

Slow Cooker Salsa Verde Chicken Bowls

adapted from budgetbytes.com | Serves 6-8 | Prep time 15 minutes.  Cook time 4-8 hours (depending if on high or low)

Ingredients:

  • 1 yellow onion, sliced
  • 1 red bell pepper, chopped
  • 4 large boneless skinless chicken breast halves (about 3 lbs total)
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • pinch of black pepper
  • 1 (17 oz) jar Goya Brand Salsa Verde

Instructions:

Slice the onion into rings and place in the bottom of the crock-pot (I like to use a liner in mine, because it makes clean up much easier, and the food does not stick to the sides)

Add chopped bell peppers and place the large chicken breast on top of the veggies.  Season with cumin, salt, pepper, and garlic powder.  Pour the Goya Salsa Verde over the chicken.  Cover the crock-pot with the lid and turn to high for 4 hours (8 on low).

My chicken was actually cooked through at 3 hours and I removed the chicken breasts and cut them into bite sized pieces and put them in a serving dish.  I poured the sauce and peppers and onions over the diced chicken.  Ready to serve!

Additional ingredients:

  • hot cooked rice (I seasoned mine with a tablespoon of lime juice and 2 tablespoons of fresh cilantro, chopped)
  • 15 oz can black beans, rinsed, drained and heated
  • 1 jalapeno, seeded and mined finely
  • shredded Mexican cheese (like Oaxaca or Queso Fresco)
  • 1 lime, cut in quarters
  • fresh chopped cilantro

Layer your bowl with cooked rice and beans and serve a ladle full of chicken with salsa verde sauce over the top.  Garnish as desired with jalapeno, cheese, cilantro and a squeeze of lime.  Enjoy!

printable recipe

originally at http://www.budgetbytes.com/2016/09/slow-cooker-salsa-verde-chicken/

 


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One Skillet Chicken with Lemon Garlic Cream Sauce

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Winner winner chicken dinner…. Here is winning recipe I found through Pinterest.  The original recipe is from Little Spice Jar and my husband announced I could make this recipe every week! I added extra parsley and fresh rosemary to the original.

One Skillet Chicken with Lemon Garlic Sauce

adapted from Little Spice Jar

Serves 4

Ingredients:

  • 4 boneless, skinless chicken breast halves, cut in half  to 1/2 ” thickness
  • salt and pepper
  • 2 Tbsp canola oil
  • 1 cup chicken broth
  • 2 Tbsp lemon juice
  • 1 Tbsp minced garlic
  • 1/2 tsp red pepper flakes
  • 1/3 cup minced shallots
  • 1/4 cup minced parsley
  • 1/4 cup minced fresh rosemary
  • 2 Tbsp salted butter
  • 1/4 cup heavy cream
  • 2 Tbsp chopped parsley or basil, as garnish
  • lemon slices, optional

Instructions:

Cut the chicken breast halves in half horizontally to make them thinner cutlet.

Season each chicken cutlet with salt and pepper on both sides.

Preheat the oven to 375 F.

Saute the chicken breast halves in a large stainless steel skillet over medium high heat in canola oil, for 3-4 minutes on each side.  Remove the browned chicken to a Pyrex oven safe dish. Sprinkle the chicken with 1/4 cup of minced parsley and minced fresh rosemary. Cover with foil and place in the oven.

Saute the shallots in the same skillet you used to cook the chicken for a few minutes over medium high heat.  Add minced garlic and red pepper flakes and cook another minute. Add chicken broth and lemon juice.  Stir the bottom of the pan with a wooden spoon or whisk to loosen the browned bits from the pan.  Bring the broth to a boil and cook reducing the liquid until about 1/3 of the sauce remains.

Turn off the heat and add butter to the sauce.  Stir and allow the butter to melt completely.  Add heavy cream and stir.  Remove the chicken cutlets from the oven and pour the sauce over the chicken.  Add sliced lemons if you desire.  Place the glass dish back in the oven to cook for an additional 8 to 10 minutes.

Sprinkle with parsley just before serving.

Serve with pasta and steamed vegetables.

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Butterflied Chicken with Garlic Smashed Potatoes

I love Cook’s Country Magazine and have been a faithful subscriber for nearly a decade.  In the October/November 2016 issue I found this recipe for Butterflied Chicken with Garlic Smashed Potatoes.  Just reading the recipe was an invitation to make it sooner than later.  It is a delicious chicken dish that I will serve again.  It is not hard to make – the hardest part is cutting the back bone out of the chicken (use poultry scissors).

Butterflied Chicken with Garlic Smashed Potatoes

adapted from Cook’s Country Oct/Nov 2016 issue

Serves 4 | approx. 585 calories per serving (as per fitnesspal)

Ingredients:

  • 1 (4 lb- 4 1/2 lb) roasting chicken, giblets discarded
  • 1 Tbsp extra- virgin olive oil
  • Kosher salt and pepper
  • 2 lb Yukon gold potatoes, peeled and sliced to 1/4 inch slices
  • 1 3/4 cups water
  • 6 cloves garlic, peeled and smashed
  • 1/2 cup half and half
  • 2 Tbsp fresh chives (optional)

For the Parsley Sauce:

  • 1/2 cup minced fresh parsley
  • 6 Tbsp extra-virgin olive oil
  • 2 Tbsp capers, minced
  • 1 small shallot, minced
  • 1 1/2 Tbsp lemon juice
  • Kosher salt and pepper to taste

Instructions:

Place the rack in your oven to the middle position and heat the oven to 450 F.

Place the whole chicken on the cutting board breast side down.  Remove and discard the giblets.  Use poultry scissors to cut along both sides of the backbone from tail to neck and discard the backbone.  Turn the chicken breast side up.  Dry with paper towels.  Coat the chicken with one tablespoon of olive oil and season the chicken with 1 teaspoon of salt and 1/2 a teaspoon of pepper.  Tuck the wings behind the bird.

In a 12 inch stainless steel skillet add the sliced potatoes, water, smashed garlic, 1 1/4 teaspoon of salt, 1/4 teaspoon of pepper.  Place the butterflied chicken on top of the bed of potatoes in the skillet.  Heat the skillet on the stove top over medium high heat until the water comes to a boil.  Turn off the burner and place the skillet in the oven.

Cook the chicken and potatoes in the oven at 450F for 1 hour, rotating the pan in the oven after 30 minutes. (Test chicken with a thermometer 160F for white meat 175F for dark- cook longer if necessary).

Meanwhile make the parsley sauce: in a small bowl, combine minced fresh parsley, olive oil, minced capers, minced shallot, lemon juice, and season with salt and pepper to taste

Remove the skillet from the oven and place on stove-top.  Carefully lift the chicken from potatoes and place onto a cutting board to allow it to rest.  Cook the potatoes over medium high heat for 8 to 10 minutes. Spoon out any excess liquid in the skillet.   Use a potato masher to mash the potatoes and half and half.  Taste, season with salt and pepper if desired.

Serve the roasted chicken with the garlic smashed potatoes and parsley sauce.

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Greek Chicken Roulades

IMG_2874Well, it has been a while since I have blogged more than one  item in a week!  I have been in the mood to try new recipes.  Here are two recipes from Cuisine at Home.  I did not have enough Kalamata olives to make this dish, but did have olive tapenade in my fridge that I used in the filling.  Also, I doubled the recipe from the original.  I made Cuisine at Home’s recipe for Creamy Orzo to go with this.  Both recipes are easy to prepare, prepared in about 30 minutes, and tasty, in short: they are keepers. Start cooking the Orzo first. Now for the recipes:

Creamy Orzo with Feta and Sun-dried Tomatoes

adapted from Cuisine at Home | Serves 4

Ingredients:

  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup dry orzo pasta
  • 4 oil packed sun-dried tomatoes, chopped
  • 2 Tbsp crumbled feta cheese
  • 1/8 tsp salt
  • 1/8 tsp black pepper

Instructions:

In a small saucepan, bring chicken broth to a boil.  Add the orzo and bring to a boil again.  Reduce heat, and boil, uncovered, for 9 to 10 minutes, stirring occasionally until most of the liquid is absorbed.  Turn off heat.  Drain any excess liquid.  Stir in sun-dried tomatoes, feta cheese, salt, and pepper.  Serve warm with Greek Chicken Roulades.

 

Greek Chicken Roulades

adapted from Cuisine at Home | Serves 4 (doubled from original)

  • 1/2 cup olive tapenade (originally 24 Kalamata olives)
  • 6 Tbsp breadcrumbs
  • 6 Tbsp minced oil packed sun-dried tomatoes
  • 2 Tbsp grated lemon zest
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • 4 boneless, skinless chicken breast halves, trimmed of fat
  • 4 tsp olive oil
  • 1/2 cup minced shallots
  • 1/2 cup white wine
  • 3 cups low sodium chicken broth
  • 12 Kalamata olives, chopped
  • 2 Tbsp lemon juice
  • 2 tsp cornstarch

Instructions:

Combine the olive tapanade, breadcrumbs, minced sun dried tomatoes, lemon zest, minced garlic, and dried oregano in a small bowl.

Slice or pound the chicken breast halves to 1/4 inch thickness.  Spread about 1/4 of the tapenade mixture on the chicken breast halves.  Roll up and secure chicken roulades with toothpicks.  Repeat with remaining 3 chicken breast halves.

In a large non-stick skillet, heat olive oil over medium high heat.  Sear the rolls of chicken about 3 or 4 minutes each side until golden brown.  Remove the chicken to a platter.

Saute the minced shallots in the same pan you cooked the chicken in for about 2 minutes.  Add the white wine.  Cook for a few minutes until the wine has reduced by about half.  Add the chicken broth and the chicken rolls back into the pan along with the chopped Kalamata olives.  Bring to a boil. Reduce the heat to low.  Cover, and cook for about 10 minutes.

Remove the chicken roulades to a clean platter.

In a small bowl, combine the lemon juice and cornstarch and stir to a slurry.  Add to the sauce in the pan and whisk in.  Cook to thicken.

Remove toothpicks and cut the chicken rolls crosswise to show the filling. Serve with Creamy Orzo and the white wine sauce.

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Slow Cooker Sweet Fire Chicken

IMG_2397I love the Sweet Fire Chicken that is served at the chain Panda Express, and I found this Slow-Cooker recipe at another blog site: Creme de la Crumb (link).  On a day when temperatures are hovering around 100, I had no interest in heating up my kitchen by turning on the oven or standing over a hot stove.  I steamed some Jasmine Rice to go with this dish.  I did like this dish a lot – I used only 1 teaspoon of red pepper flakes, since my children were also eating and did not want them to be overwhelmed by the spices, but I think you certainly could use the full 2 teaspoons in the original recipe if you like a little kick.  I think it would be closer to the original cooking it over a wok, but this is not bad! Not bad at all!  I will make it again!  This could easily be made ahead and popped into zip- lock bags and put in the freezer for the days when you have no time to cook.  Just thaw and put in the crock pot! Now the recipe:

Slow Cooker Sweet Fire Chicken

adapted from Creme de la Crumb

Serves 6 | Cook time 4 hours

Ingredients:

  • 4 boneless skinless chicken breast halves, cut into bite sized pieces
  • 1 red bell pepper, diced
  • 1 can pineapple chunks, drained

Sauce:

  • 2 tsp minced garlic
  • 1-2 tsp crushed red pepper flakes
  • 2/3 cup sugar
  • 1 cup water
  • 2 Tbsp sweet red chili sauce (I used May Ploy Sweet Chili Sauce)
  • 1/2 tsp salt

Finish with:

  • 4 Tbsp cold water
  • 3 Tbsp corn starch

Instructions:

Place a crock pot liner in your slow cooker. (This is something I only recently discovered and love the ease of clean up).

Put the diced chicken breast, red bell pepper pieces and pineapple in the slow cooker.

In a medium bowl, combine the sauce ingredients and pour into the chicken, stir.  Cover with a lid and turn on to high for 4 hours.  30 minutes before serving, combine the cold water and cornstarch and pour over the chicken.  Cover and cook on high for 30 minutes.  Stir and serve over steamed rice.

Thank you Creme de la Crumb for this wonderful recipe.  It is an instant favorite already!

I discovered  May Ploy Chili Sauce on a family vacation to Hawaii and was pleased to discover it for sale in my local supermarket – it may be in your Asian ingredients section of your supermarket.

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Moroccan Stew over Couscous

IMG_1106Growing up as a missionary kid, I had plenty of opportunities to try International foods.  One such occasion, a family friend, who had served in Morocco as a missionary, made a wonderful stew with chicken and chickpeas served over couscous. Our friend Lena has since passed away, but my parents were able to ask for an authentic recipe for Moroccan Couscous from another missionary family that they know.  This family had served in Rabat, Morocco for over 20 years.  It had been on my bucket list to make this recipe for a few years now, and this week, I finally had the time to make it.  It has a long list of ingredients and several steps to make the stew.  It serves 10 – I did not think this through with only 3 of us home at the moment to enjoy it- I have a feeling I will be freezing some of this.  You do need to start the night before, by soaking the  dry chickpeas.  The stew takes about 3- 4 hours prep time to finish. I cooked mine longer, because I wanted to get my Sunday nap! It made the meat ever so tender.  This recipe is broken down into 3 stages because there are so many ingredients.

Moroccan Couscous

Serves 10  – McCrostie Family recipe for Authentic Moroccan Couscous

Ingredients (Stage 1):

  • 1 cup dried garbanzo beans (chickpeas), covered in water and soaked overnight
  • 6 bone in skin on chicken thighs
  • 1 lb lamb shoulder, cut into 1 inch pieces
  • 1 1/2 lbs beef stew meat, cut into 1 inch pieces
  • 1 lb meaty soup bones
  • 2 Tbsp vegetable oil
  • 1 lb chopped onion
  • 2 chopped tomatoes
  • 2 tsp salt
  • 1 tsp pepper
  • 2 Tbsp paprika
  • 1/4 tsp saffron
  • 1/4 tsp dried ginger
  • 1 tsp turmeric
  • 3-4 quarts low sodium chicken broth

Stage 1 Instructions:

Heat 2 tablespoons of oil in a large stock pot over medium high heat.  Brown the meat in batches on both sides.  Remove the meat to a large platter.  Cook the onions in the drippings for about 4 minutes.  Add the meat back into the pot.  Add soaked and drained garbanzo beans (chickpeas), chopped tomatoes, salt, pepper, paprika, saffron, ginger and turmeric to the pot and stir to combine.  Cover the meat in 3-4 quarts of low sodium chicken broth.  Bring the broth to a boil, reduce heat to low and cook coverd for 1 hour (or longer).

Stage 2 Ingredients:

  • 1 lb peeled carrots, cut into chunks
  • 1 tsp chopped fresh parsley
  • 1 bunch cilantro, chopped (optional)
  • 1/4 tsp dried ginger
  • 1 tsp turmeric
  • 1/2 lbs turnips, peeled, cut into 1 inch pieces
  • 1 lb pumpkin, peeled and diced (I used about 1/3 of a sugar pumpkin)
  • 1/2 lb zucchini, cut into 1 inch pieces
  • 2 small Asian eggplants (long pink eggplants- use a small regular one if you can’t find the Asian type)
  • 1 leek, dark leaves removed, sliced lengthwise and washed thoroughly, diced
  • cabbage, chopped (optional – I did not use)

Stage 2 Instructions:

Add carrots, turnips, parsley and cilantro to the stew. Continue cooking the stew at a low boil uncovered for 30 minutes.  After 30 minutes add the remaining ingredients listed in stage 2 and cook an additional 30 minutes.

At this point I removed the chicken thighs from the stew and removed the skin and bones and added the meat back into the stew.

Stage 3 Ingredients:

  • 2 jalapenos (divided use)
  • 2 lbs thinly sliced onions
  • 1/3 cup butter
  • 1 cup raisins (soak in water for 10 minutes, then drain)
  • 2 tsp cinnamon
  • 1 tsp black pepper
  • 1 cup honey (or you can use sugar)

Stage 3 Instructions:

In a small sauce pan, ladle 2 cups of the broth from the stew.  Split a jalapeno about 1 inch from the tip and put into the broth.  Bring to a boil and reduce heat to low.  Simmer for 20 minutes.

In a large skillet, heat the butter over medium high heat. Saute the onions in the butter until they are golden brown, stirring occasionally.

While the onions are caramelizing, spit the remaining jalapeno and remove the seeds.  Mince the jalapeno finely. Add the jalapenos to the onions along with cinnamon, black pepper and saute for a minute or two.  Add the raisins and honey to the onions and stir to combine.  Discard the jalapeno from the small saute pan and add the broth to the onion mixture.

Add this onion mixture to the stew. Stir to combine.

Cook couscous according to package directions.

To Serve: Mound the cooked couscous on a large platter.  Ladle the Moroccan stew over the couscous and allow each person to eat a wedge from the common plate (this is how it is traditionally served and enjoyed) if you prefer however you can place couscous in a small  individual bowls and serve the stew over it.

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