I saw a comment, somewhere, that a particular band of chili oil was their favorite. I sought some of it out the other day. The soup has a couple of spoonfuls. It is good but my sample size is pretty small to declare it the best ever. Still, it’s pretty good.
This was a cross between biscuits and gravy and chicken pot pie. I went with this recipe for the biscuits. I’ve made it before but this time I used an 8×8 inch glass pan. I should have stayed with my larger hotel pan because the biscuits took way longer to bake than the recipe indicated. After I took the pic I tried to plate some biscuits for the dinner but they were not yet done, I had to give them 10 more minutes past the 25 I had set the timer for and they were still not quite right.
The chicken was leftover from the “Winner, Winner..” post the other day, and the gravy was just a simple white sauce with powdered mustard, a few ounces of Parmesan, plus the remaining chicken gravy. I steamed some more veggies to add to it. I was hungry when I put the biscuits into the oven and ravenous by the time they were finally done.
I grabbed a big chicken at the store the other day, I was thinking beer-butt roasted fryer chicken for Sunday dinner but when I went to put it into the fridge I saw the “roasting chicken” right there on the wrapper. No problem! A quick search led me to this recipe. I had some fresh rosemary, bought for the porchetta last week.A quick slather and we were ready for the oven. I ran it at 400° on the convection roast setting. I mixed the soft butter with several cloves of roasted garlic rather than fresh garlic. I did add fresh garlic to the cavity, and several cloves went under the bird along with the onions, celery, and carrots.I more or less destroyed the breast quarter, Mrs J got the leg and thigh. The juices strained from the bottom of the pan made a killer gravy. A baked potato and steamed veggies rounded out the meal.
This was pretty good. I wanted to do something in the Instant Pot with a whole chicken I bought the other day. (Those poultry shears worked great.) I liked this recipe when I skimmed it for ingredients, pretty much everything it called for I had on hand. Subbed regular raisins for the golden kind, and used green olives instead of ripe, and added turmeric to the spice mix, maybe 1/2 tsp.
The couscous was from a box mix with a packet of garlic powder and other spices, it worked pretty well and was in keeping with the Mediterranean feel of the dinner. They eat broccoli in Morocco? Well, I like broccoli.
This is easy to make and so delicious! Chop half an onion and sweat it down in butter, then add chopped broccoli and some chicken stock. Simmer until the broccoli is tender then stir in your cheese of choice – I used processed American cheese and some shredded cheddar. When the cheese melts add milk and bring it back to a simmer, stir in a cornstarch slurry to thicken if it needs it.
The Allrecipes site is one of the better places for recipes and that’s where I found this one. Nearly any fresh veggie will work in this – I had onions, broccoli, celery, cabbage, and a red bell pepper. I used their sauce recipe with the addition of a tablespoon of sweet soy sauce.Nearly any pasta, too, will work. I browsed the pictures people sent in and there were a couple of them that had used pasta shells although I’m not sure that one could be properly called lo mein. The recipe’s author used angel hair pasta, I used noodles bought at the Asian foods store, they are wheat noodles, thin and flat rather than round.
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.
On the board tonight:
- Pan-Fried Orange Chicken
- Rice or Rice Noodles
- Steamed Broccoli
Pan-Fried Orange Chicken
- 1/2 cup orange juice
- 1 tsp orange zest
- 1 tsp to 1 tbsp sriracha or chili sauce (opt)
- ¼ cup water
- 2 tbsp soy sauce
- ¼ cup brown sugar
- 1 tsp white or rice vinegar
- 1 tsp corn starch
Mix together in bowl and set aside
- 1 lb chicken boneless breast (or thighs), cut into large chunks
- olive oil
- 1 cup potato starch
- salt and pepper
- 6 green onions, chopped – save 1 tbsp of chopped greens for garnish
- 2 tbsp sesame seeds for garnish
- 2 tbsp oil (more as needed)
2 plates, skillet or wok
Add salt and pepper to potato starch. Drizzle a bit of oil over chicken pieces to coat. Dredge in potato starch mixture and move to clean plate. Finish all chicken before cooking.
I used to have a wok, but never got the results I wanted from it. Then I heard Ming Tsai discuss how a skillet works better in regular kitchens because a wok really needs a commercial heat source to get it hot enough to cook the way it is designed. Got rid of my wok and use my skillet now. So don’t feel you need a wok to stir-fry things.
Heat oil and add onions (whites and green) quickly stir until they have softened (about 1 minutes) and then add chicken pieces – one at a time so they all touch oil/skillet surface. You may have to cook chicken in two batches depending on the size of your pan.
Fry until golden on one side, then flip to brown the other side. Then I tossed it around a bit until it was golden on all sides.
If you cooked in two batches, remove first batch to clean plate and cook the second batch. Add all chicken back to pan, coat with Orange Sauce and toss until it’s all coated. Let sauce heat through thoroughly over low heat. Serve with rice (or noodles), garnish with sesame seeds and onion greens.
The white sauce was made with garlic infused butter and olive oil for the roux, stir in milk and whisk until it thickens then start adding cheeses. This one has Monterey jack and Parmesan.I have mozzarella string cheese rolled up inside the edge. It was brushed with more of the garlic butter and sprinkled with kosher salt. Dough for the crust was made yesterday, it proofed some then and spend the night in the fridge.The crust isn’t a thin one, it’s more like bread than a limp cracker. The recipe called for 3-1/2 cups of flour and would easily make enough for two. That thick, chewy, mozzarella infused crust eats like one of those soft pretzels.Mmm… pizza! The white sauce is such a prominent part of the toppings that, compared to the usual profusion on my pizzas, chicken, broccoli, and red onions are deemed sufficient.Caution! Leftover zone! I put this straight into the freezer and will bag the individual slices when they are frozen solid. Remember to separate them on the tray so they are easy to remove.