Fried Rice

Fried rice is one of the easiest things, but be sure to use older rice that has dried out some.  This lunch was the happy result of finding a baggie of rice in the back of freezer beyond during an exploration this morning.  I also used up a single link of garlic pepper sausage left over from a breakfast a few days past.  Saute the sausage or ham or whatever in sesame oil, add the peas and carrots and chopped green onions and sweat those for a few minutes, add the rice and warm that up.  Lastly stir in some oyster sauce and a little soy sauce.  I usually add in some scrambled egg but this time I didn’t.The chicken was dredged in flour, fried, and set aside.  It has a sauce of honey, garlic, ginger, chili paste, and soy sauce that was simmered to warm and reduce.  Add the chicken to it and toss to coat.  The green beans were steamed and chilled, then re-warmed in a pan with garlic and sesame oil.

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Sticky Wings

These were a result of two recipes, Alton Brown’s Buffalo Wings for his two step cooking method, and Krista’s Honey Garlic wing recipe for the sauce.  The dumplings are from frozen and were steamed.I steamed the wings in two batches, about ten minutes each, because the basket was small.  The steamed wings were allowed to drain and cool on paper towels before baking on parchment paper at 375 until browned, about 40 minutes more.  Flip the wings over halfway through.Switching the paper for foil, the wings were dipped in the honey garlic sauce and baked until the sauce got bubbly, and then were re-dipped and baked again.  Two thumbs up!

Lemon Garlic Sticky Chicken

DSC_9180 (1600x1060)I could have easily called it lemon garlic ginger honey sticky chicken because all of those played a role in the dish.  This started with boneless thighs and a couple of lemons and evolved from there.  I started thinking sticky chicken because I have done that and had good luck.  Mix the juice from two lemons, the zest of one lemon, a couple good squeezes of honey, grated fresh ginger root, grated garlic, some brown sugar, and a slug of soy sauce and use it as a marinade for the chicken.  I chopped the chicken into one inch pieces but it would be fine to leave them whole.  Let it marinate for an hour then array the chicken on a foil lined baking tray and let it brown in a 400 degree oven, about 30 minutes.  Turn once to brown both sides.

While the chicken is cooking, add more lemon juice, honey, and soy sauce to the remaining marinade in a small sauce pan, heat to boiling, turn down to a simmer, and thicken with a cornstarch slurry.  I added a couple tablespoons of chili garlic paste to add some zing.  When the chicken is nicely browned toss with the thickened sauce and serve over rice.  I added steamed broccoli for this dish but it can be served on the side.

Friday Recipe Exchange: Lots of Kabobs

Kabobs

Happy Labor Day weekend. This will be a quick exchange before I run out the door. Oh, I’m not going anywhere for the weekend, we’re still working on potty training with Bixby. LOL. His latest update is here.

I decided on shish kabobs for the recipe exchange because they are a favorite for large get-togethers. I can prepare them a day ahead and then pop them on the grill when guests arrive. They cook up quick and everyone can get theirs cooked to their idea of perfection. And if you’re lucky and everyone is staying at your house, you can form an assembly line to put them together.

Pictured above is one of my go-to skewers, easy marinade and simple to assemble for a small family dinner or a big get-together. It’s equal parts vegetable oil, soy sauce, lemon juice, and toss in some crushed garlic cloves. Mix together and marinate cubed pieces of steak (sirloin works well) for at least an hour or overnight. I remove the steak pieces from the marinade and then toss the veggies with the marinade quickly before alternating meat, vegetables and pineapple chunks on skewers. The ones above really need some cherry tomatoes, too. Grill over high heat, turning frequently until steak is cooked to desired style.

Some other fun food on a stick:

Fajita Chicken and Vegetable Kabobs can be found here.

Grilled Chicken and Papaya Skewers are here.

Lamb Kabobs recipe is here.

And a variety of other Marinades can be found here, to create any number of skewers to grill.

What’s on your plate for the weekend? Grilling anything tasty?

For tonight’s featured recipe, I thought it would be fun to make sure dessert was included in the mix.

Spicy Fruit Kabobs

You can substitute or add any fresh fruit you’d like in this recipe. 

  • 1 cantaloupe or honeydew melon, seeded
  • 2 pears, cored
  • 2 apples, cored
  • 2 bananas, peeled & quartered
  • 8 wooden skewers, soaked in water
  • ½ cup warmed honey
  • ½ cup warm water
  • ¼ cup limejuice
  • 1 jalapeno, seeded & chopped
  • 1 to 2 tsp chili paste

13×9 glass baking dish, blender

Cut fruit into large chunks, alternate fruit on skewers, ending with banana chunks to hold fruit in place. Place in baking dish. Blend together honey, water, lime, jalapeno & chili paste until smooth. Pour over fruit. Let set during dinner (approximately 30 minutes at room temperature. Grill over low coals 5-7 minutes, basting with marinade. Serve immediately.

Banana Split Kabobs

(serves 4)

  • 12 fresh large strawberries, hulled
  • 1/4 cup granulated sugar
  • 2 bananas, cut into 1 inch pieces
  • 12 fresh pineapple chunks
  • pound cake, cut into 2-inch cubes
  • chocolate syrup
  • shredded, unsweetened coconut

4 long bamboo skewers, 4 dessert plates

Roll strawberries in sugar, coating lightly. Alternate fruit and cake on the skewers. Place on plates and drizzle with chocolate syrup and garnish with coconut. Serve with additional syrup for dipping if desired.

That’s it for this week. Have a safe and fun holiday weekend.  – TaMara

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Peanut Butter Granola Bars

DSC_7759 (1600x1060)We’ve been having kitchen fun.  Snow and cold temps have returned with the latest arctic blast so we are making do with browsing recipes online.  Granola bars caught Mrs J’s attention the other day so we looked over a few recipes to get an idea of what would work and then went to the cupboard for ingredients.  We pretty much cleaned out all the odds and ends leftover from other recipes and ended up with some tasty snack bars.  Rolled oats are featured in most of the recipes we looked at, and peanut butter and honey were pretty common.  From memory, here are the ingredients we went with this morning:

1-1/2 cups old fashioned rolled oats

1 cup peanut butter

1/2 cup honey (plus a drizzle of maple syrup we had left from waffles)

and enough of these to make up three additional cups of filler:

pecans

dried cranberries

raisins

chopped dates

chocolate chips

toasted coconut

Melt the peanut butter in a small saucepan and add the honey and other liquids that sound good. (I had planned to add a little cherry preserve but forgot.)  I spun the dry stuff in a food processor to mix it and chop some of the larger pieces a bit then dumped it into a large mixing bowl.  Add the peanut butter mixture and mix thoroughly, then press it into a pan that you have lined with parchment paper.  Mrs J used a plastic tumbler to roll it down.  We used an 11″x7″ pan because an 8″x8″ pan looked a tad small.  Refrigerate for a couple of hours.  These are seriously good.  I wish we had some other more colorful things about to toss into the mix.  Dried cherries and blueberries?  Mini M&Ms?

Dinner Menu: Pasticcio and Salata Meze

I’m planning on making a cream of chicken soup today. I wanted a rich, creamy soup and that is where I settled. I haven’t made it before, so if it turns out, I’ll post recipe and photos. If not, you’ll never know it happened. LOL.

For this week’s dinner menu, I went with a recipe that was completely out of my experience when I first tried it. Cinnamon and nutmeg in macaroni and cheese? Never!  It soon became one of my favorite recipes because the flavors are so rich, layered and exotic. Paired with an equally flavorful salad, this menu adds a little Greek to the week.

On the board tonight:

  1. Pasticcio
  2. Salata Meze
  3. Chopped Apples w/honey & walnuts over ice cream

Pasticcio

  • 7 oz dry ziti
  • 3/4 lb lean ground beef
  • 1/2 onion, chopped
  • 14 oz can diced tomatoes
  • 1/2 to 1 tsp salt
  • 6 oz grated parmesan/Romano mix
  • 1/8 tsp cinnamon
  • 1 1/4 cup milk
  • 2 tbsp butter, melted
  • 2 eggs
  • 1/8 tsp nutmeg

saucepan & skillet

8×8 glass baking dish, greased

Cook ziti according to package directions, drain well. Sauté onions, add beef and cook until beef is browned. Stir in tomatoes & salt. Layer 1/2 ziti in baking dish; add beef mixture and then 1/2 of the cheese, sprinkle cinnamon over cheese. Add remaining ziti. Beat eggs, milk & butter together. Pour over ziti mixture, top with remaining cheese. Bake at 350° for 35 minutes, until center is set. Sprinkle with nutmeg.

Salata Meze

  • 8 oz green beans
  • 2 small zucchini sliced
  • 8 oz cauliflower crowns
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1 tsp salt
  • 1/2 tsp honey
  • 1/2 tsp oregano, crushed
  • 1/2 tsp crushed garlic
  • 1 red onion, sliced in rings
  • 6-12 cherry tomatoes, sliced in half
  • lettuce leaves
  • 2 oz whole black olives
  • 2 oz crumbled feta cheese

saucepan & serving bowl

Add beans, cauliflower and zucchini to water in saucepan, bring to a boil. Simmer on med-low for 3-5 minutes until vegetables are tender-crisp. Rinse with ice water & drain well. Mix oil, lemon, honey & spices and toss with vegetables, including onions & tomatoes. Layer lettuce leaves in serving bowl, top with vegetable mixture. Garnish with olives and feta.

Chopped Apples w/honey & walnuts

  • 2 apples, finely chopped
  • ¼ cup honey (more as needed)
  • ¼ cup chopped walnuts
  • Dash of lemon juice

Add chopped apples, honey, lemon juice and walnuts to saucepan and heat until honey is melted and coats everything. Let simmer until apples are tender. Serve warm over ice cream.

Shopping List:

  • 7 oz ziti
  • 3/4 lb lean ground beef
  • 1 yellow onion
  • 14 oz can diced tomatoes
  • 6 oz fresh grated parmesan/Romano mix
  • 1 ¼ cup milk
  • 2 eggs
  • 8 oz green beans
  • 2 small zucchini
  • 8 oz cauliflower crowns
  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 1 tsp salt
  • 1/2 tsp honey
  • 1/2 tsp oregano
  • 1/2 tsp crushed garlic
  • 1 red onion
  • 6-12 cherry tomatoes
  • 1 small head bib lettuce
  • 2 oz whole black olives
  • 2 oz crumbled feta cheese
  • Vanilla ice cream
  • 2 apples
  • 1/4 cup honey
  • 1/4 cup chopped walnuts

Also: cinnamon, nutmeg, butter, salt

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Not Turkey: Guest Recipe from Joshua D.

This popped up in my mail just before Thanksgiving from Men Who Cook regular, Joshua D. I thought the timing was perfect since I always post not-turkey recipes after the holiday. So if you’re tired of turkey, Joshua has the perfect remedy:

This was an impromptu recipe too good to not share! One point: how much honey you will need will depend on the sweetness of your tomatoes. True it’s November but this is a good recipe to hold for summer plus if you have spare canned San Marzanos hanging around that will work beautifully!

PENNE POMODORO

(Note from TaMara, I changed amounts to serve 4)

  • 12 oz dried penne
  • 3 large ripe tomatoes, chopped (or two cans of diced tomatoes, San Marzanos preferred)
  • 3 large shallot, sliced
  • 2 -4 cloves garlic, sliced thin
  • 1 cup dry white wine
  • 1 tbsp basil, chiffonaded
  • 1 tbsp oregano, chopped
  • Few drops honey
  • 1 tbsp parsley, chopped
  • Salt & pepper to taste
  • 1 cup parmigano reggiano

Cook penne in boiling salted water) for about a minute under package directions. While pasta is boiling, cook shallots in a skillet over medium heat. After about 2 minutes, add in tomato with a healthy pinch of salt and pepper. Cook until tomatoes break down, about 4-5 minutes. Add in sliced garlic,wine and herbs and cook for another minute. Drop in honey and stir well. By now the penne should be very toothsome. Add penne to skillet (if water gets into sauce this is good!) and cook together until sauce thickens slightly and penne is done to your liking. Turn off heat and mix in most of cheese. Serve with slices of toasted ciabatta or your favourite bread. Top with more cheese and enjoy!

Joshua De Mers

Fry Bread Update – Cinnamon Honey

DSC_7172 (1600x1060)I saw a few notes on the internets somewhere that mentioned fry bread as a dessert.  In the interest of Science I have performed an experiment with a honey /cinnamon/sugar not-quite-glaze.  Results must be treated as preliminary – they have not been repeated as of yet though my Peers have expressed considerable interest.  I expect to publish soon.  I cannot, at this time, rule out future maple sugar/syrup variations.