Chicken Noodle

Enchiladas

The dark sauce is one I made this morning from dried ancho chilies, the lighter colored stuff is a bean dip. These were chicken and cheese enchiladas. I wish they were prettier but I destroyed any chance of pretty while getting them out of the pan they cooked in.

Dinner Menu: Stir Fry Orange Chicken and Broccoli

It’s snowing here – well, raining at the moment, but snow by the evening. Never mind my garden is planted with tomatoes, three kinds of peppers, tomatillos, and zucchini, all raised in the house nursery over the past few months. Sigh.

It’s Colorado and we are always prepared for snow, so I’ve got everything ready to be covered and protected as the weather turns. Just not how I expected to spend the latter part of my week.

Cold weather puts me in the mood for some spicy favorites. This is from 2017:


orange-chicken-dinner

I’m not big on deep frying anything, but I love orange chicken so I wanted to find a way to make it so it was still crisp without all the oil and breading. I found the perfect ingredient to produce that result: potato starch. I’ve been using it for a while now and it makes the most perfect Oven Baked Chicken – I’ve been substituting it for the bread crumbs, combining it with crushed rice chex – I’ll post an updated recipe on that technique this week.

I thought it might have the same effect on pan frying chicken pieces. It did. Crispy, light and flavorful. Of course top anything with enough orange sauce and I’m there.

On the board tonight:

  1. Pan-Fried Orange Chicken
  2. Rice or Rice Noodles
  3. Steamed Broccoli

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Guinness Stout Mustard

The cheese is a pecorino moliterno, the sausage is an oven baked deer sausage.

Recipe:

12 oz stout beer

1-1/2 c brown mustard seeds (whole)

1 c red wine vinegar

1 T kosher salt

1 t ground back pepper

1/4 t ground cinnamon

1/4 t ground cloves

1/4 t ground nutmeg

1/4 t ground allspice

Combine all the above in a stainless or other inert bowl, cover with plastic wrap and let sit at room temperature for 24-48 hours.  After soaking dump it all into a blender and pulse until the seeds are ground to your liking. The mixture will thicken, you may need to add a bit more vinegar and to scrape the sides down. This recipe makes about three cups.

Fried Fish

This is becoming a comfort food for us. I gave the fillets a good sprinkle of Cajun seasoning before breading them. The potato salad is a new batch. It has a good dollop of regular yellow mustard and a spoonful of that homemade Guinness stout mustard. I made another batch of that mustard, thinking a new run every ten years is not too much.

Soup Pr0n

I wish I had teased out a noodle or two before taking the picture. It’s chicken soup made with fettuccine noodles under the garnishes. The patio garden did yield a few leaves of basil. Mrs J started several varieties of basil but the only one I can name is the purple one.

Breakfast Pr0n

I used one of those silicone egg forms to cook the hash browns with a measure of success. The potatoes need to thaw either before or during the fry. I was going for pretty easy, will settle for pretty.