Maple Mustard Chicken

Hello friends!  Did you know that today is officially the first day of Fall?  I am so happy that Autumn is here!  I love this time of year and have already got my Fall To Do List started!  I posted it along with my weekly menu on Melandboys here.   I have really missed my blogs and have decided to get back to posting again.  I thought I would start with this fabulous dish that is just PERFECT for the season. You really must put this flavorful chicken on your menu as soon as possible!  My husband and boys absolutely LOVE it and ohh and ahh  enough to make me laugh whenever I make it!  In fact we like it so much that  am going to make the sauce tonight and use it to roast a pork tenderloin over sliced apples.  If it is as good as I imagine it will be--then I will let you know:)   I have been meaning to take a better picture--one with the option of rosemary because honestly it is even better that way...but I forgot last time I made it.  SO you will have to just take my word for it!  I have noticed that rosemary seems to just thrive in any conditions...so pick up a little plant next time you are out and plant it in your yard somewhere (close to your kitchen if possible).  Then you will always have it on hand for this dish, along with the awesome Macaroni Grill bread and for making this BEST home fragrance (it really is amazing!)  Rosemary is one of my favorite herbs I think, can you tell?!    Hope you all have a happy fall this year!

Maple Mustard Chicken

Recipe Type: Main Dish

Author: Melanie

Recipe Source: originally a Trader Joes recipe adapted from Summer Harms

Ingredients

• 6 to 8 chicken thighs


• sea salt and pepper to taste


• 1/2 cup Dijon or yellow mustard (whichever you prefer--I like Dijon best)


• 1/4 cup real maple syrup


• 1 T. red wine or rice vinegar


• 1 or 2 green onions, chopped OR if 1-2 T of fresh rosemary if you have some

Instructions

1. Preheat oven to 425º.


2. Place chicken thighs in a single layer in a foil lined (optional but makes for a much quicker clean up)baking dish and season with salt and pepper.


3. In a small bowl, whisk together the mustard, maple syrup, and red wine vinegar.


4. Pour the maple mustard sauce over the chicken and flip each piece until fully coated with the mixture.


5. Bake for 35 to 40 minutes, taking time to spoon the sauce over the chicken half way thru.


6. After removing from the oven, let rest for 5 minutes before serving.


7. Slice the chicken and plate it, spooning over any extra sauce left in the pan.


8. Sprinkle with chopped green onion or fresh rosemary if you have it.


9. Serve with rice--delish!

3.2.1311

Chipotle Marinade

This recipe has totally got me dreaming of summer time and "cookouts" as they call it here in the South.  Out west we said BBQ but here that is the type of meat not the event.  It is so funny how different parts of the country have their own way of talking, huh?!  Let me tell you though, anyway you say it this marinade is the BEST for when you are ready to use the grill!  We used it for tacos and some quesidillas and salad a couple nights later.  I am going to be using this recipe a lot this summer, I am sure of it!   Tacos, Burrito Bowls, Salads, Quesidillas...mmmm.  Be sure to make some Pico de Gallo and guacamole to go with it!  Seriously YUM!

In other cooking news...last weekend I helped a couple of cute boys ask girls to prom using  giant cookies.  It was so fun! I shared how they did it here.   The finished product turned out so cute!

Chipotle Marinade

Author: Melanie

Recipe Source: Summer Harms

Ingredients

• 1/2 cup olive oil


• 1/4 cup minced garlic


• 1/2 cup orange juice


• 1/4 cup tabasco chipotle sauce


• 1 tsp salt


• 1 tsp cumin

Instructions

1. Heat oil over medium heat.


2. Stir in the garlic and cook for about 15 seconds--do not burn the garlic!


3. Remove from heat and stir in the remaining ingredients.


4. Return to heat and bring to a boil.


5. Cool down and pour over meat to marinate in the fridge for a few hours or overnight.


6. Grill when it's taco time:)

3.2.1311

Pumpkin Curry

Happy Monday everyone!  Are you enjoying your Fall so far?  The trees are so beautiful here in Tennessee.  All the fall colors take my breath away!  I think Autumn just might be my favorite time of the year, although, I may claim that with every season:)  Something about this time of year puts me in the mood for pumpkin!  Some of my very favorites are these pumpkin pancakes, this pumpkin bread, these amazing pumpkin spice rolls and now this curry!  I have rarely used pumpkin for anytihng but sweet baking, but I am realizing that it fantastic in savory dishes too!  My sister Brittany made this dish for me when I went to visit her last fall. She used a rotisierre chicken instead of the shrimp and it was amazing that way too!  I fell in love and made it several times for my family when I got home.  I am not sure how we forgot to share this little gem here, but now you have it!  I know that some of you may be a little reluctant to add pumpkin to curry, but trust me it works...beautifully!  YUM!  The perfect Fall dinner!  Hope you enjoy!

My weekly menu is up today here.

Pumpkin Curry

Author: Melanie

Ingredients

• 2 TB olive oil


• 1 c sliced onion


• 1 TB minced ginger


• 1 TB garlic


• 1 plum tomato, chopped


• 1 15-ounce can pumpkin purée


• 2 c vegetable or chicken broth


• 1 c unsweetened coconut milk


• 1  1/2 tsp curry powder


• 1/8 tsp cayenne pepper


• 1c butternut squash, roasted and diced


• 1 pound shrimp, peeled and deveined OR 2 cups diced rotieserre chicken


• 1 1/2 tsp fresh lime juice


• Steamed rice


• Cilantro


• Lime zest

Instructions

1. Heat olive oil in a large saucepan over medium heat.


2. Add onion and  ginger; sauté until soft, about 8 minutes.


3. Add garlic; cook for 1 minute.


4. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes.


5. Add vegetable or chicken broth, coconut milk, curry powder, and cayenne pepper;


6. simmer for 20 minutes.


7. Add butternut squash, shrimp, and lime juice.


8. Simmer until shrimp are cooked ( or chicken, if using) and squash is warm.


9. Serve with steamed rice. Top with cilantro and lime zest, if desired.

3.2.2802

Recipe Source: Bon Appetit

Monterey Chicken

For this years {mustache themed}   Father's Day celebration (it was fun)  my husband requested Monterey Chicken , much to the cheers of my boys! Then I realized that I had not posted this family favorite on The Sisters Cafe!!  What?!!  I am telling you I have been holding out on you , I guess:)  This chicken is an over-the-top AMAZING , man pleasing dish!  I should know since I have a family of all boys!  LOL Really though, all my guys LOVE this chicken and request it for special occasions all the time.  It really is soo good!  Hope you enjoy!

PS My sisters and I are all going to be together again next week and I CAN NOT WAIT!  Fun pictures coming...hopefully some will be creations from my Mom's kitchen!  We haven't all been together in over a year so you can imagine the fun!

Monterey Chicken

Author: Melanie

*Sometimes I marinate the chicken breasts before cooking and they were great. You don't have to though. Marinade: 1/4 c. olive oil, 2 T. soy sauce (or lemon juice or red wine vinegar), 2 tsp. McCormick Montreal Steak Seasoning.  We only marinade about 30-60 minutes so it's not too salty:)

Ingredients

• 4 boneless, skinless chicken breasts


• 1/4 c. BBQ sauce


• 1/4 c. real bacon bits


• 1 c. colby and jack cheese, shredded


• 1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)--OR use diced fresh tomatoes


• sliced green onions


• pepper

Instructions

1. Preheat oven to 400 degrees.


2. Pound out chicken breasts to flatten.


3. Season with pepper.


4. Grill chicken until no long pink (we used our George Foreman grill) and place on baking sheet covered with foil.


5. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits.


6. Place in oven and bake until cheese is melted (about 5 minutes).

3.2.2802

Recipe Source:  adapted from  All Things Simple/

Sizzling Chicken Fajita Salad

Oh my my my this recipe was FANTASTIC!  Seriously the perfect summer evening meal!  I followed this recipe to the tee and we loved it, but I was thinking...the chicken from this amazing Chili's fajita recipe we posted here would be awesome with this salad too!  Next time I make the Chili's fajitas I will just make a double batch and freeze half the chicken in the marinade for making this yummy salad another time.  That would be  a time saver for sure!  Also, I think that some cheese would be a great addition...maybe Cotija (Mexican crumbling cheese) or grated pepper jack...YUM!!   Anyway, this salad really hit the spot and the leftovers the next day were just as good!

In other news, I shared an additional recipe (of sorts) on Melandboys today...last week on an especially hot day while my boys were red faced trying to play street hockey I made this old 'Cowboy Elixir using Apple Cider Vinegar, ' that claims to refresh and magically energize you after hours spent working in the sun.  Supposedly it is an old trick of cowboys and field hands that really works.  Have you heard of this?  I  guess Apple Cider vinegar has some amazing health benefits.  Crazy!

Sizzling Chicken Fajita Salad
submitted by Melanie~www.thesisterscafe.com

Salad Ingredients:
12oz chicken breasts, cut into strips
1/2 onion, thinly sliced
1 zucchini, cut into sticks or 1 bell pepper, sliced
1 Tablespoon canola or vegetable oil, divided
6 cups chopped romaine lettuce
1 tomato, cut into wedges
1/2 avocado, chopped
garnish with cheese (Cotija or Pepperjack) if desired

For the marinade:
juice of 1/2 lime
1-1/2 Tablespoons olive oil
1 garlic clove, crushed
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 jalapaeno, seeded and minced
2 Tablespoons chopped cilantro

For the Cilantro-Lime Vinaigrette:
juice of 1/2 lime
1/4 cup cilantro
2 Tablespoons canola or vegetabke oil
1 Tablespoon red wine vinegar
1 garlic clove
salt & pepper

Directions: 

1. Combine marinade ingredients in a large bowl then add chicken and toss to coat. Cover then let sit and marinate at room temperature for 30 minutes.


2. Combine ingredients for Cilantro-Lime Vinaigrette in a food processor or blender then process until smooth. Set aside.


3. Heat 1/2 Tablespoon oil in a large cast iron pot or skillet, or heavy-bottomed skillet on high. Remove garlic clove from chicken then carefully add in one layer on the bottom and cook for 1 minute undisturbed. Stir then saute until cooked through, about another minute or two. Remove chicken to a plate and set aside.


4. Heat remaining 1/2 Tablespoon oil in pot then add onions and zucchini (or bell pepper, if using.) Cook for 1 minute, undisturbed, then stir and saute until tender, about another minute. Add chicken back into the pot then stir to combine.


5. Divide lettuce, tomatoes, and avocado between two plates then top with cooked chicken. Drizzle with Cilantro-Lime Vinaigrette.  Enjoy

Recipe Source:  Iowa Girl Eats

Chicken Gyros

With summer coming on, I have added these Chicken Gyros (pronounced YEE-ROH) to our menu--which by the way I am going to start posting again!  When I used to post my weekly menu, it really helped me stay on track!  Lately I have been a bit of slacker with menu planning and our evening/dinner has suffered:)  So I am getting back on track!  Look for a two week menu here later today ( I am almost done:)  Anyway, these Gyros are light, healthy and oh so good!  And this meal always puts me in the mood for the film "My Big Fat Greek Wedding"  and saying "Opa!"  I need to introduce that movie to my boys.  There are some classic lines, regarding the 'Bundt cake' and' windex' that my husband and I quote and our kids join our laughter, but I am pretty sure they think we are weird and have no idea why we think we are so funny!  I guess it is time to whip out our old copy for family movie night:)  But, back to the food...this dish is bursting with flavor,  it is fun to say, and hey, it just may inspire a movie night!  I think your family will enjoy this dinner as much as mine does!  I like to serve it with this homemade pita bread , but you can find it any grocery store if you are not in the mood for baking.  I did recently learn a little fact though...traditional pita bread does not have a pocket in it.  I am so happy to hear that because I find the act of creating a pocket can be very aggravating!!  Next time I will not fill them as shown. It would be much easier to just put the chicken and toppings down the center and fold over.  Either way, these Gyros are a winner!  Opa!!

Chicken Gyros
submitted by Melanie~www.thesisterscafe.com

For the Tzatziki Sauce:

1 cup plain Greek yogurt
1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:

2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts

To assemble:
Pita bread

romaine or spinach leaves
Fresh tomatoes, seeded and diced
Red onion, sliced thin
feta cheese crumbles

Instructions

1. For the the tzatziki sauce, shred the cucumber or you could chop in a food processor. Be sure to wrap the shredded cucumber in a towel and squeeze to remove as much water as possible.  This is VERY important!!  Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.


2. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.


3. Now for the chicken:  combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until well combined.  Add sliced (or cubed) chicken pieces to the bowl and mix well to coat. Cover and refrigerate for at least an hour but overnight is even better!


4. Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, spinach or romaine, diced tomatoes, feta crumbles and sliced onions. Serve immediately.
   Recipe Source:  Adapted from Annie Eats

How to Pressure Can Chicken

The first time I heard my friend mention that she bottles chicken I thought, "Whoever heard of canning chicken??!"  It sounded like a pain to me. My interest wasn't piqued until I went to her house for a birthday lunch one day and ate some delicious chicken chowder she had made.  The soup was yummy, but the chicken in it was to die for!  It was so.... so.... shreddable.  Yes, that's the perfect adjective!  It was moist and fell apart with the slightest pressure.  It was NOT like crockpot chicken breasts that turn grainy and ironically dry after cooking. It was NOT like boiled chicken that can get rubbery.  No, this stuff was the perfect, moist, shredded chicken.  I asked her how she made the chicken for the soup and she said she just used a bottle of her canned chicken.  Canned chicken tastes like this?!  Now I was all ears!  She told me that she buys fresh Tyson chicken breasts when they go on sale at our local grocery store for $1.88 per pound. Then she loads up on them and cans them and uses them for any and every recipe that calls for cooked chicken. The next time I saw the chicken on sale (which is quite frequently at my store), I bought a lot and went to her house for a demonstration. Isn't she a good friend?  Then I borrowed her Presto pressure canner and canned chicken two more times. By then I was hooked.  My husband bought me a big All American pressure canner as a surprise, and now I absolutely can't live without the convenience and deliciousness of canned chicken! I use my canned chicken in any recipe that calls for cooked chicken.  For example, I've used it in Enchiladas, Chicken & Dumplings (pictured above with canned chicken), Chicken Noodle Soup, Enchilada Casserole, Broccoli Chicken & Swiss Soup, Pasta Dishes, Wraps, Pot Pie, BBQ Chicken Pizza, etc etc etc!   It makes preparing dinner a SNAP. Seriously, think of it.  Skipping the step of preparing and cooking the chicken cuts down on the meal preparation time by a TON!  Now add the fact that you buy all that chicken at a great deal (way cheaper than buying frozen breasts), PLUS consider that the chicken tastes so moist, flavorful and has the perfect shredded texture. Sold yet?  Oh yeah, one more thing - canning chicken is SO EASY.  It's as simple as putting some salt and bouillon in an empty jar and pushing some raw chicken in there and then canning it. It's ridiculously simple. In fact, this would be a great thing to start on for a beginning canner.

Here's how to do it. :)
I listed the ingredients and equipment needed below. A word about pressure canners: You will need a 23 Quart liquid capacity pressure canner, which holds 18-20 Pints or 7 Quarts.  This is the canner that you'll see in these pictures.  You can buy the Presto brand for around $70. I recently got a 30 Quart liquid capacity All American canner, which can hold 14 Quart sized jars (or 19 Pints). But the 23 Quart liquid capacity works great because you really probably want to can pints anyway, since a pint holds about the amount of chicken you would use in one meal. When I use my quarts of chicken, I usually use half the jar one night and store the leftovers in the fridge for another night that week. One more thing: Read your pressure canner's instruction manual first. It will help you understand what the gadgets are on the canner and their names, and you'll feel more comfortable using it the first time. For more information on canning poultry, research government or university extension websites, such as National Center for Home Food Preservation (this is a fantastic website; I especially thought this publication from the University of Georgia cooperative extension office was helpful: Preserving Food), or The Ohio State University Extension. I read a lot of these websites and pamphlets before I began canning, since I like to make sure that I am doing it perfectly correct. :)

One more thing: The below directions are for a 23 Quart liquid capacity pressure canner (such as the Presto brand my friend has), which is a dial-gauge pressure canner. For instructions specific to a 30 Quart liquid capacity canner (like my All American), which is a weighted-gauge pressure canner, open this Google document: Canning Chicken in a 30-quart weighted-gauge pressure canner. Remember, my instructions below are not meant to replace the important step of reading your Pressure Canner's user manual instructions. I am only offering my instructions as an additional help. :)

Leave a comment if you have any questions.  Happy canning!

Canning Chicken in a Pressure Cooker – Raw Pack
Submitted by Erin ~ The Sisters Cafe


Ingredients:

• Fresh (not frozen) boneless chicken breasts. 7 quarts will require about 25-30 pounds of chicken. 20 pints will require more (my guess is 35-40 pounds.)


• Salt. Canning or pickling salt is recommended because table salt contains a noncaking filler which may cause cloudiness in the bottom of the jar. (However, we use table salt anyway.)


• Chicken bouillon granules. (The dry kind; not ‘Better than Bouillon’ varieties)

Equipment:

• 23-Quart liquid capacity pressure canner.  It has 7 quart capacity or 20 pint capacity (if you have two racks -one for the bottom of the canner and one between layers of pint jars. Otherwise it can hold 18 pints stagger stacked).


• 18-20 pint-sized glass jars or 7 quart-sized glass jars, brand new lids, and bands (the bands don’t have to be new).

Directions:

1. Prepare chicken: Remove any excess fat from the fresh chicken breasts, then cut in large chunks (4 or 5 pieces per breast). Set aside in the refrigerator until you are ready to fill the jars.


2. Warm up the canning jars by running them through a dishwasher cycle (heated dry turned on) without any detergent. Leave door closed until ready to fill jars.


3. Heat 3 quarts of water.  You will be pouring this into the canner. (You don't want to boil it, but it just needs to be hot. For raw packed foods (like as in this instance), the water should only be brought to 140 degrees F.)


4. Wash lids with soap and water and set aside. Preheating lids is NOT necessary. However, if you want to, cover lids with water in a small saucepan and bring to a simmer (180 degrees F) over medium heat for 10 minutes.  Keep lids hot until ready to use. To prevent seal failure, do NOT boil lids.


5. Using your warmed up pint-sized jars, pour ½ tsp salt and scant ½ tsp chicken bouillon granules into the bottom of each jar.  If using quart-sized jars, use 1 tsp salt and a scant 1 tsp chicken bouillon granules.

6. Loosely fill jars with chicken chunks, leaving 1 ¼ -inch headspace for expansion during processing.  Do not add any water or broth. The meat will form its own liquid as it cooks in the canner.  (FYI, in case you are wondering, this picture does not show 1 ¼ -inch headspace. So leave more headspace than shown.)

7.  Wipe the rim of the jar with a clean, damp paper towel to remove any bits of chicken or grease that may interfere with the seal. Center a lid on the jar. Apply band and adjust until fit is fingertip tight.

8.  Pour 3 quarts of boiling water into the canner, up to the 3 quart water line marked on the inside (in my canner, this is the lowest line marked near the bottom; your instruction manual will confirm if this is the case for your canner).  Always add water before setting jars in the canner.  Set the rack inside and evenly place jars on the rack. The jars may touch. If you have an extra rack to place between the layers of the pint jars, you may set 10 pint jars on the bottom, put the rack on them, then stagger stack 10 more jars on the top layer. If you do not have an extra rack, you may only be able to stagger stack 9 jars on the top layer.  (Stagger stack means you place one jar on top of two.)



9.  Cover. Do not place the pressure regulator on the vent pipe yet. Turn heat on high.

10.  When steam begins flowing steadily out of the vent pipe (for me, it usually heats for about 15 minutes before this occurs), put timer on for 10 minutes. Maintain a moderate steam flow. This procedure is called “exhausting”.



11.  After the 10 minutes are up, put the pressure regulator on the vent pipe, increase the heat to high, and wait for the pressure to reach 11 pounds pressure (if you are below 2,000 feet altitude).  (Plan on 5-10 minutes to reach pressure.)  (Process at 12 lbs for 2,001-4,000 feet altitude, and 13 lbs for 4,001-6,000 feet.)

12.  Once your pressure has been achieved, put the timer on for 75 minutes if using pints and 90 minutes if using quarts. Adjust your heat so that the correct pressure is maintained. To do so, you will need to keep checking it.

13.  When the time is up, turn off heat. Wait for the pressure to drop. Pressure is completed reduced when the air vent/ cover lock has dropped and no steam escapes when the pressure regulator is tilted.  This may take 45 minutes or longer. (Leave the pressure regulator on the vent pipe during this time.)

14.  When pressure has been completely reduced (and the air vent/cover lock has dropped), remove pressure regulator from vent pipe and let canner cool for 10 minutes.

15.  Take the jars out of the canner and set on a towel to cool. (FYI, the liquid in the jars will not reach up to the top. If you notice some chicken juice residue on the outside of your bottles, that’s okay. Sometimes they can leak if they have been packed too tightly, but it doesn’t wreck the seal.) Do not disturb the cans as they cool. After the recommended 12 hours, you may wipe the jars off, test the seals, remove bands, date the lids with a permanent marker, and store in a cool, dry place. (If any of the lids have not sealed, you will want to place the jar in the fridge for immediate use or reprocess it, before the 12 hour cooling period of course. To know if it is not sealed before the 12 hour mark, look at the lid closely to see if it has flattened or turned concave on the top. If it has, it is sealed. If it is convex, it may not have sealed and I would store it in the fridge until you can manually test it by pressing the center of the lid and seeing if it flexes up and down when pressed.)

Thai Coconut Lime Soup

This Thai Coconut Lime Soup is one of my new favorite soups.  It's so good!  I would say it is in my top five favorite soups ever.  My cousin's wife made it for a party several months ago, and it was love at first taste.  I can't stop making it now (nor do I want to stop).  There is some chopping involved -which is the bane of soups, but after the chopping is over, the soup comes together incredibly quick.  Especially if you buy the rotisserie chicken, which I highly recommend.  I made it with shredded chicken breasts once, and it was still good... but much better with the rotisserie.  And just wait till you try the limey Thai coconut flavors accented with cilantro.  Your taste buds will love you.  It's just amazing.  Do yourself a favor a try it!

Thai Coconut Lime Soup
Submitted by Mindy ~ The Sisters Cafe

1 can coconut milk
5 cans (~ 7 1/2 cups) chicken stock or broth (I've used bouillon with good results, too)
3 large carrots, sliced
1 green bell pepper, sliced into long strips
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into long strips
1 whole rotisserie chicken, shredded
1/4-1/2 cup lime juice (2-3 medium limes juiced) - to taste
3 tablespoons soy sauce
1 tablespoon thai green curry paste (more to taste)
1/2 teaspoon yellow curry powder (again more if you like Curry, but no more than 1 tsp)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1-6 ounce package chow mein noodles
Large bunch cilantro, chopped
4-5 green onions, chopped
*If you want it to be spicier, you could add some cayenne pepper to taste

In large pot, add chicken stock and coconut milk. Bring to light boil, then add carrots and bell peppers. Cook on light boil for 5 minutes on medium-high heat. Reduce heat to medium. Add shredded chicken, lime juice, soy sauce, green curry paste, curry, salt, pepper, and garlic powder.  Cook for 5 minutes. Carrots should not be too soft, they should have a little bit of crunch left.  Reduce heat to low and add noodles. Cover with lid and let the noodles absorb liquid. Once the noodles are al dente (about 5 minutes or so), the soup is done! Add your green onions and fresh cilantro 5 minutes before serving. Enjoy!

 

Recipe adapted from Cole's Cafe

Baked Chicken Teriyaki

 Talk about an easy, absolutely delicious dinner!  I love this recipe and my entire family loves it too.  I suppose you could make it with chicken breasts instead of thighs but I highly recommend trying it with thighs first.  They are so flavorful and moist... if you're not a fan yet, you will be after this!  I like to serve it with broccoli, it seems to soak up and compliment the yummy sauce.  Enjoy!

Baked Chicken Teriyaki
submitted by Brittany ~ The Sisters Cafe

1 Tb cornstarch
1 Tb water
1/2 cup sugar
1/2 cup soy sauce
1/4 cup cider vinegar
2 cloves of garlic, minced
1 inch piece of fresh ginger, peeled and minced (can substitute 1/2 tsp ground ginger)
1/4 tsp black pepper
12 skinless chicken thighs
4-5 green onions, sliced in 2 inch pieces

Combine all ingredients except chicken thighs and green onions in a small sauce pan.   Simmer over low heat until sauce bubbles and thickens.

Preheat oven to 425 degrees F.  Using kitchen shears, trim an excess fat off chicken thighs. Arrange single layer in a 9x13 inch baking dish, lightly greased with Pam.  Pour half of teriyaki sauce over chicken thighs, making sure they are completely coated.  Cover with foil and bake for 30 minutes.  Turn chicken thighs over and pour remaining half of sauce over top.  Sprinkle green onions on top of chicken.  Cover with foil again and bake for another 30 minutes.  Serve over rice.

recipe source: adapted from Allrecipes.com

Jamie Oliver's Empire Roast Chicken and Cookbook Giveaway {Now Closed}

Hello friends!  Did you have a nice Thanksgiving?  Hope so!  Mine was especially nice, since the week before my little 7 year old boy was in the pediatric ICU, diagnosed with a serious but fixable heart condition.  It was quite scary, but we felt very blessed that he was able to come home for Thanksgiving and that my parents could be with us.  They have his heart stabilized now and we have his surgery this Thursday.  He is doing really well now, in fact it is hard to keep him resting as the Dr ordered when he is feeling so good:)  Let me tell you this has been a nightmare and I can not wait to have it over with!  It is so hard to see your children sick.

But on to happier and less traumatic things...I have a fun cookbook to tell you about today.  I have always been a big  fan Jamie Oliver.  I love to watch his show on Foodnetwork.  He accent is adorable and I love how passionate he is about creating healthy, fresh and fabulous food. Have you seen his Food Revolution series?  It is pretty great!  Anyway this is his newest cookbook where he shares recipes that celebrate the rich heritage of his homeland.

Here is a partial summary from the book:

Having grown up in his parents' gastropub, Jamie Oliver has always had a special place in his heart for British cooking. And in recent years there's been an exciting revolution in the British food world in general. English chefs, producers, and artisans are retracing old recipes, rediscovering quality ingredients, and focusing on simplicity and quality. Jamie celebrates the best of the old and new (including classic British immigrant food) in his first cookbook focused on England.

Here are over 130 great, easy-to-prepare recipes, ranging from salads--Heavenly Salmon and Epic Roast Chicken; to puddings--Rhubarb and Rice Pudding and Citrus Cheesecake Pots; to Sunday lunch--Guinness Lamb Shanks and Roast Quail Skewers; and, of course, the crumbliest scones. America has already fallen for the new British gastropub cooking, with popular restaurants by chefs such as April Bloomfield of The Spotted Pig and the John Dory. Now Jamie shows how to make the same delicious food at home. This is definitely not your grandmother's mushy peas!

My Dad served a mission for our church in England, so it was fun to look through the book with him.  The pictures are mouthwatering, and Jamie's recipe introductions and explanations are heartfelt and delightful.  This is a great cookbook and i am happy to be able to give a copy away to one of you.  To enter simply leave a comment on this post and I will use random .org to pick a winner on Friday.

You can order a copy on amazon here.  

Before you get your own copy to explore, here is one of my favorite recipes so far,  straight from the cookbook:


 

EMPIRE ROAST CHICKEN

BOMBAY ROASTIES | AMAZING INDIAN GRAVY

Ask any British person what their two favorite meals are and I reckon most people would say their mum’s roast chicken, and a curry. Well, welcome to Empire roast chicken, a combination of both of those things. Your friends and family are going to love it. I love it. You will love it.

For the chicken and marinade

2 ¼ lb preferably higher welfare chicken
1 heaped tablespoon each finely grated garlic, fresh ginger and fresh red chile
1 heaped tablespoon tomato puree
1 heaped teaspoon each of ground coriander, turmeric, garam masala and ground cumin
2 heaped teaspoons plain yogurt
2 lemons
2 teaspoons sea salt

 For the gravy

3 small red onions, peeled
1 stick of cinnamon
10 cloves
3 tablespoons each of white wine vinegar and Worcestershire sauce
3 tablespoons all-purpose flour
2 cups organic chicken stock
optional: plain yogurt, to serve

 For the Bombay-style potatoes

 1 ¾  lbs new potatoes
sea salt and ground pepper
1 lemon
2 or 3 tablespoons olive oil
a knob of butter
1 heaped teaspoon each of black mustard seeds, cumin seeds, garam masala and turmeric
1 bulb of garlic
1 fresh red chile, deseeded and finely sliced
2 tomatoes, roughly chopped
1 small bunch of fresh cilantro

Slash the chicken’s legs a few times right down to the bone. Get a baking sheet slightly bigger than the chicken, then add all of the marinade ingredients and mix together well. Put on a pair of clean rubber gloves, then really massage those flavors over and inside the chicken so it’s smeared everywhere. Don’t be shy! Ideally marinate overnight in the fridge.

Preheat the oven to 400°F and organize the oven rack so the baking sheet can sit right at the bottom, the chicken can sit directly above it, right on the rack, and the potatoes can go at the top. Halve any larger potatoes, then parboil them in a large pan of salted boiling water with a whole lemon for about 15 to 20 minutes, or until the potatoes are cooked through. Drain the potatoes then let them steam dry. Stab the lemon a few times with a sharp knife and put it right into the chicken’s cavity. Move the chicken to a plate.

Roughly chop the onions and add to the baking sheet along with the cinnamon stick, cloves, vinegar and Worcestershire sauce, then whisk in the flour. Pour in the stock or water, then place this right at the bottom of the oven. Place the chicken straight on to the bars of the middle shelf, above the baking sheet. Cook for 1 hour 20 minutes.

Put another sturdy baking sheet over a medium heat and add the olive oil, a knob of butter, the mustard and cumin seeds, garam masala and turmeric – work quickly because if the fat gets too hot the mustard seeds will pop everywhere. Halve a bulb of garlic and add it straight to the pan, with the sliced chile and chopped tomatoes. Add your drained potatoes to the tray, mix everything together, then season well. Finely slice and scatter in the cilantro stalks, and keep the leaves in a bowl of water for later. After the chicken has been in for 40 minutes, put the potatoes in.

Once the chicken is cooked, move it to a board and carefully peel off the dark charred bits to reveal perfect chicken underneath. Pass the gravy through a coarse sieve into a pan, whisking any sticky goodness from the pan as you go. Bring to the boil and either cook and thicken or thin down with water to your preference. Put it into a serving bowl and drizzle over a little yogurt. Get your potatoes out of the oven and put them into a serving bowl, then serve the chicken on a board next to the sizzling roasties and hot gravy. Sprinkle the reserved cilantro leaves over everything and serve with any condiments you like. Life doesn’t get much better.

SERVES 4-6

 

 

Fiesta Chicken Salad

My husband loves cabbage.  He'll even just eat it shredded with a little ranch dressing.  I used to cringe when he did this, because I thought I hated cabbage. I think I got that ridiculous idea in my head as a little kid and never really gave cabbage a chance after that. You probably know what I mean.  I think everyone has a food like that.  (My exception being cabbage in Colcannon, which I have always loved!).  Since marrying my husband, I have slowly warmed up to this once hated vegetable.  My brother-in-law turned me onto throwing some cabbage wedges in with a pot roast as it finishes cooking, Brittany introduced me to Roasted Green Cabbage Wedges, and as I continued to try cabbage... I found I love cabbage!  Now I am always on the look out for new ways to use it.  Our friend, Darla Evanson, gave me this fabulous salad recipe last summer, and even though there is a nice long list of ingredients,what stood out to me? Cabbage!  I made this Fiesta Chicken Salad immediately... then again and again.  Even though there is a long list of ingredients, it really doesn't take too long to quickly chop everything up and throw it together.  This salad is ultra healthy, bright, unusual, and absolutely delicious.  The cabbage flavor is on the subtle side, but it adds a unique flavor to the salad that really is the secret, I think.  I add a bit more chicken when I am serving it as a main course, and a little less when it will be a side dish.  Pumpkin seeds are great (and would be perfect in it for Thanksgiving dinner), but sunflower seeds are cheaper, still yummy, and definitely easier to find at the local grocery stores.  Shallots can be found at almost all grocery stores and really are better in this dressing.  I used a sweet onion once when I forgot to pick up shallots, and it was a little too "oniony" but still worked well as an emergency replacement in the dressing.  So if you haven't decided on your Thanksgiving salads yet this year...  you might want to consider this one!

PS If you are in need of catering this holiday season, check out Darla Evanson.  Everything  made from scratch and super affordable!

Fiesta Chicken Salad
Submitted by Mindy ~ The Sisters Cafe

3 cups red leaf or romaine lettuce
3 cups thinly sliced cabbage
1+ cup diced or shredded grilled chicken breast  (Rotisserie chicken works great)
2 plum tomatoes, cut up
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 avocado, chopped
1/3 cup crumbled tortilla chips
1/4 cup corn kernels (I've used more when I have fresh garden corn, and it was great)
1/4 cup shelled, roasted pumpkin seeds or sunflower seeds
1/4 cup sliced red onion
1/2 cup crumbled feta cheese
salt and pepper to taste
garnish with chopped cilantro if desired

Vinaigrette
1/2 cup chopped shallots
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
1/2 cup olive oil

Mix salad ingredients together and toss with dressing.  Use freshly ground pepper and kosher salt to taste.

   

Chicken Kebabs with Creamy Pesto

 I am such a sucker for pesto.  I have been making and freezing my own for several years now - thanks to Erin who introduced me to her favorite pesto recipe.  I saw this recipe from Cooking Light on pinterest, and made it immediately.  Definitely a keeper!  I just used the vegetables I had on hand, and whipped this fabulous dinner up in no time.  The lemon and garlic marinade is light and fresh.  When combined with the creamy pesto dip these kebabs are out of this world!  Seriously yum.

Chicken Kebabs with Creamy Pesto
Submitted by Mindy ~ The Sisters Cafe

2 teaspoons lemon zest
4 teaspoons fresh lemon juice, divided
4 cloves of garlic, pressed (or minced)
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 green bell pepper, cut into 1-inch pieces
1 summer squash, sliced
10 cherry tomatoes
1 small red onion, cut into 8 wedges
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1/4 cup plain low-fat yogurt
1/4 cup reduced-fat sour cream
2 tablespoons pesto

Combine lemon zest, 1 tablespoon lemon juice, garlic, oil, salt and pepper.  Toss with bell pepper, tomatoes, chicken and onion.  Thread vegetables and chicken onto 4 (12-inch) skewers.  Place skewers on a  broiler pan coated with cooking spray.  Grill or broil 12 minutes or until chicken is done, turning occasionally.

Combine 1 teaspoon juice, yogurt, sour cream and pesto.  Serve sauce with kebabs.

Recipe Source: Adapted from  Cooking Light September 2010 as found on myrecipes.com

Chicken Pot Pie

I like chicken pot pie, but the recipes I have had have been too time intensive for me to make them often, or much at all. After some time, I came up with this chicken pot pie version, in which I combined the recipes and simplified them into what I penciled-in as my 'quick' version. Last time I made this, it was so delicious and easy that I decided it was worthy of The Sisters Cafe. :) I hope you enjoy!

Chicken Pot Pie
submitted by Erin - The Sisters Cafe

2 large chicken breasts
5 T. flour
2 tsp dried parsley
2 tsp dried thyme
½ tsp pepper
2 ½ tsp chicken bouillon granules (about 2 ½ cubes)- I prefer using "Better than Bouillon"
4-5 T. butter
1 onion, chopped
1 head broccoli, cut into small bite sized pieces (or 1 bag frozen broccoli carrot mix)
1 ½ c. frozen peas
2 c. reserved chicken broth
1 c. skim milk

Prepare Barefoot Contessa’s pie crust recipe below; use half the pie crust dough for this pot pie. Or you may use your own recipe for a pie crust.
Boil chicken breasts in water, cool and chop. Reserve 2 cups of the broth.

Combine  flour, parsley, thyme, pepper, and chicken bouillon. Set aside.  Melt 4-5 T. butter in a large pan and add chopped onion and broccoli. Saute until broccoli is tender, then add peas.  Simmer until veggies are thawed and onions are cooked a little.  Add flour mixture, stir to coat.  Add 2 c. reserved chicken broth and skim milk.  Simmer until thickened. Add chicken pieces. Pour into a glass 9x13 baking dish.

Roll out pie crust thinly and lay on top. Cut off extra dough, leaving an inch of overhang (if there is any hanging over in the first place – this isn’t that big of a deal). Tuck in the extra dough around the edges. (*Be sure to roll out the pie crust very thin so it gets crispy throughout; otherwise, if it is too thick, the bottom of the crust will taste raw.) Cut some slits in the top of the crust.
Bake at 400° for 35 minutes or until the crust is golden.

 

Barefoot Contessa’s Pie Crust Recipe
(This makes two 10-inch pie crusts. Only use half of this dough for the pot pie.)

12 Tbs (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 tsp salt
1 Tbs sugar
1/3 cup very cold shortening (I always use butter flavored shortening)
6-8 Tbs (about 1/2 cup) ice water

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8-12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured lightly- silicone mat, divide into half, and roll each half into a ball and flatten into a disk. (Handle the dough as little as possible, to prevent overworking it.) Wrap in plastic wrap and refrigerate for 30 minutes.

Using a rolling pin, roll each disk out on a lightly-floured silicone mat into a circle, rolling for the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the mat. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the the other half and use it as a top crust or another base pie crust.

*For this pot pie recipe, you only need one of the halves of pie crust dough. The other half may be kept in the disk, wrapped in seran wrap and placed in a freezer gallon-sized bag and kept in the freezer until you need it for another recipe.  At which time you may take it out of the freezer, let it soften for only a few minutes until it is workable, and roll out as usual.

Man Pleasing Chicken

What  a great name for chicken, don't you think?  I saw this on pinterest and tagged it to make immediately.  But it turned out to be one of those tricky links that actually takes you to a totally unrelated site.  So annoying, right?  But the name had me.  I googled it and found a bunch of recipes.  The one I tried and liked was from food.com.  Such a good recipe!  Simple - it comes together in a few minutes.  Delicious - the combination of flavors was awesome, especially the fresh rosemary (I actually served it with more than is pictured). And hey... it pleased my man!  Of course, it pleased this woman, too.

Man Pleasing Chicken
Submitted by Mindy ~ Ths Sisters Cafe

1 1/2 lbs boneless, skinless chicken thighs
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon rice wine vinegar
salt and pepper
rosemary

Preheat oven to 450 degrees.  Mix together dijon mustard, maple syrup and rice wine vinegar.  Place chicken in an oven proof baking dish and sprinkle with salt and pepper.  Pour the mustard mixture over them, turning the thighs in the mixture so they are fully coated.  Bake for 40 minutes or until the meat is cooked.  Halfway through baste the chicken with the sauce.  Let the chicken rest before serving.  Then sprinkle with fresh rosemary.

Recipe Source: Food.com

Chicken Lazone

I found this recipe on food.com, posted by ‘Luby Luby Luby,’ with the description that it is comes  from the restaurant  “Brennan’s” in New Orleans.  I reduced the butter and cream it called for, and I thought it was fabulous. But if you care to make it the way it was originally, it called for ¼ c. butter and ½ c. heavy cream.
The chicken turned out exactly as I had hoped. It was flavorful and moist, and there was just enough sauce to enjoy it on the mashed potatoes as well. Yummy!  I served the chicken with Wonderful Mashed Potatoes, corn on the cob, and a Spinach, Apple, and Pecan Salad.

Chicken Lazone
Submitted by Erin  ~ The Sisters Cafe

1 teaspoon salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
4 whole boneless skinless chicken breasts
2 T. butter, divided
5-6 T. heavy cream

Combine the seasonings and coat chicken breasts.
In a large sauté pan melt the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
Pour the cream into the skillet and lower the heat.
Simmer for several minutes, stirring until the sauce thickens.
Place chicken breasts on four plates (I would recommend serving them on a bed of mashed potatoes) and top with the sauce.

Teriyaki Chicken Tinfoil Packets

I have a confession to make.  I don’t like to eat my vegetables.  Luckily my children haven’t noticed yet that I give myself a *small* helping of peas with dinner.  I wonder if that saying ‘do as I say and not what I do’ will have any influence in this case. Probably not.  Well, this is one meal where it's easy for me to be a good example - I actually gobble up my veggies in this teriyaki dinner and love it.  It’s marvelous!  I have been loving this dinner idea ever since my sister-in-law, Emily, introduced me to it. All the veggies are steamed in the tinfoil packets with the teriyaki chicken, so when it’s time to eat, we open up our packets and pour the chicken, vegetables, and juice over a bowl of rice for a delicious and wholesome meal.   Love it! There’s no mess and no trouble, and it helps me enjoy my veggies!  Plus I regularly clear out all the leftover vegetables in the fridge.  Seriously a big WIN.  I hope you enjoy!

 

Chicken Teriyaki Tinfoil Dinner
Submitted by Erin  ~ thesisterscafe.com

4 chicken breasts
Veri Veri Teriyaki sauce (the best!)
About 6 cups of any combination of vegetables – my favorites are broccoli, carrots, white onion, and red bell peppers, plus I usually add whatever else I have on hand (such as sweet potatoes, celery, or zucchini).
Hoisin sauce
Olive oil

Cut up the chicken breasts into bite-sized chunks. Pour some teriyaki sauce over them and marinate for a few hours or overnight.  Cut up all the vegetables into large chunks. (For instance, I will peel one medium carrot and cut it into 3 or 4 pieces.)  Toss the vegetables with a few tablespoons of olive oil and a few tablespoons of hoisin sauce until they are coated.
Place four or five large rectangles of tin foil on the counter and divide the chicken among them.  Divide the vegetables among them, stacking the vegetables on top of the chicken in the middle.  Seal the packets by bringing up opposite sides and folding them together, making a cylinder. Then fold up the ends, pouring some leftover teriyaki marinade into the packets before sealing them.
Place packets on a cookie sheet and bake at 350 for about 40 minutes to an hour. Check for doneness by opening up a packet and checking the veggies and chicken.
Put brown rice on the stove to cook at the same time as you place the packets in the oven.
Serve packet contents (including juice) over bowls of rice.

Lime and Coconut Chicken

 I've been experimenting with some new chicken marinades this summer. Some have been awesome and others just okay.  One was downright terrible!  Oh, but this one, this Lime and Coconut Chicken is wonderful!  A home run in my book.  I know the ingredients seem to be kind of a funny combination, but don't let it throw you off.  The marinade really comes together fast, and the result is unique and totally amazing.  I forgot to photograph the sauce on the chicken, but it is a MUST.  In fact, I am considering adding coconut milk to the finished sauce just to make it stretch a little farther.  It's sooo good!  I served this chicken with a bacon garden salad, mashed cauliflower, and artisan bread.  What are some of your favorite marinades?

Lime and Coconut Chicken
Submitted by Mindy ~ The Sisters Cafe

2 lbs boneless, skinless chicken breasts
3 tbsp oil
zest of 1 lime
1 tsp ground cumin
1 1/2 tsp ground coriander
2 tbsp soy sauce
1 1/2 tsp kosher salt
2 tbsp sugar
2 tsp curry powder
1/2 cup coconut milk
pinch cayenne
1 small fresh hot chili, such as Thai, Serrano or Jalapeno, minced
1/4 cup chopped fresh cilantro
Fresh limes, cut into wedges

For the marinade, mix all ingredients except chicken, cilantro, and limes.  Add chicken and marinade to a large bowl or ziploc bag and chill in the refrigerator 2-8 hours.  Remove chicken from marinade and grill (works well in the skillet with just a little oil).  While the chicken is grilling, pour the marinade into a small saucepan and bring to a rolling boil.  Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.  Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side or drizzled over the top.

Recipe Source: Chaos in the Kitchen

Cilantro Lime Chicken

It's grilling time!  Of course we grill all winter in parkas, but there is just something about lifting the chicken off the grill and then staying outside that is nothing short of blissful.  Oh, and this grilled chicken is perfect for grilling out.  Healthy, pretty, and exploding with summer flavors!  The lime is refreshing.  The honey adds just enough sweetness.  The jalapeno kicks up the flavor, but isn't really spicy  (my 18 month old gobbled it down).  And the cilantro provides a zesty finish to seal the deal.

Cilantro Lime Chicken
Submitted by Mindy ~ The Sisters Cafe

3 Tablespoons soy sauce
2 Tablespoons honey
1 Tablespoon vegetable oil
Juice of 1 lime (~3 Tablespoons)
2 medium cloves of garlic minced (~1 teaspoon)
1  jalapeno, seeded and finely chopped
cilantro, chopped
4 skinless, boneless chicken breasts (~2lbs)

Combine soy sauce, honey, vegetable oil, lime juice, garlic and jalapeno in a small bowl.  Whisk to combine.  Marinade chicken 4 hours or longer.  Grill.  Top with chopped cilantro and serve.

Orange Chicken (like Panda Express)

Last weekend we celebrated our son's 13th birthday.  In our family you get to pick your meals on your birthday.  TJ chose orange chicken for dinner (his favorite is from Panda Express).  Last year I had my husband stop by Panda Express on his way home from work, but this year I decided to make it myself.  Now, I must say, it is not EXACTLY the same as Panda's, but it was really, really good (maybe even better in my opinion) but most importantly,  the birthday boy LOVED it:) I usually don't make dishes that are fried, but this was a special occasion and it was fantastic!

Hey--Is anyone else going to be at the BYU Women's Conference later this week? I am so excited, I am counting the days:)

Orange Chicken (like Panda Express)
submitted by Melanie~The Sisters Cafe

Sauce and Marinade:
1 1/2 cups water
2 TB orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 TB soy sauce
1 TB grated orange zest
1 cup brown sugar
1/2 tsp minced fresh ginger
1/2 tsp minced fresh garlic
2 TB chopped green onion
1/4 tsp red pepper flakes

3 TB cornstarch
2 TB water

Chicken:
2lbs boneless skinless chicken breasts or thighs, cut into bite size cubes
1 egg
1 1/2 tsp salt
1/2 tsp pepper
1 TB oil
1/2 cup cornstarch
1/4 cup flour

oil for frying

Directions:
1- Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat.  Stir in the orange zets, brown sugar, ginger, garlic, chopped onion, and red pepper flakes.  Bring to a boil.  Remove from heat and allow to cool for 10- 15 minutes.

2-  Place chicken cubes into a resealable plastic bag.  When sauce is cool, pour 1 cup of it into the bag, reserving the remainder.  Seal the bag and place in fridge for at least 2 hours or overnight.

3-Using a slotted spoon, remove chicken cubes from marinade to a large bowl.  Stir in the egg, salt, pepper and 1 TB of oil.  Mix well.  In a seperate large shallow bowl, mix the cornstarch and flour together until well blended.  Add the chicken a few at a time to the cornstarch/f;our mixture.  Stir to coat evenly and tap off excess.

4-  Pour about 1 inch of oil in a wok or deep heavy skillet and heat to 375.  If you do not have a themometer, heat the oil until it starts to ripple in the pan.  Add the chicken cubes, a small handful at a time and fry until golden and crisp, about 3-4 minutes.  Remove the chicken with a slotted spoon onto a paper towel lined plate.When cooking the remainder batches, you may need to turn down the heat a little to keep the chicken from cooking too fast and possibly add a little more oil.

5-  Once all the chicken is cooked, return to the reserved sauce ( NOT the 1 cup used as marinade--throw that away!)  Put the sauce in a skillet and bring to a boil over meium high heat.  Mix together the cornstarch and 2 TB water, stir into the sauce.  Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring every once in a while.  Remove from heat and serve over sticky rice.  Garnish with seseame seeds and sliced green onions.  Enjoy!

Recipe Source:  Combination of Asian Orange Chicken from Allrecipes, and Panda-stylye Orange Chicken from Owlhaven

Peanut Ginger Chicken with Mango Salsa and Coconut Rice

Let me just say, this dish is FABULOUS!  Seriously, one of my new favorites.  I found it while surfing recipes online. :)  This was from Hilary's Health Blog.  The peanut-ginger chicken is yummy, the rice is sweet and creamy, but the mango salsa just makes it out-of-this-world. Yum!  Be sure to use a soft, ripe mango.  Who would think that mango, cucumber and cilantro would make the yummiest salsa?!
My husband was raving about how delicious dinner was.  We were actually babysitting our friends' four kids, so we had seven kids in the house including ours (all under the age of 7 :), and I was planning on feeding them after my husband and I ate our dinner.  Well, he liked it so much that he said, "Let's not feed this to all the kids.  Let's just keep it and give them something else..." so we made ham, cheese, & tomato sandwiches for them out of the French Bread I had just taken out of the oven. :)  So funny!

I know that this recipe might seem intimidating. But when you break it down, it is actually one of the simplest meals ever:
Step 1 - make the marinade the night before and put the raw chicken in it.
Step 2 - chop up the mango and cucumber and mix up the salsa that afternoon.
Step 3 - just before dinner, put the rice on to cook.
Step 4 - cook the chicken.

simple.

Peanut-Ginger Chicken with Mango Salsa and Coconut Rice
Submitted by Erin  ~  thesisterscafe.com

Peanut-Ginger Chicken Marinade
6 boneless, skinless chicken breasts (I prefer using most of a 3-lb bag of defrosted chicken tenderloins)
½ cup boiling water
½ cup creamy peanut butter
¼ cup bottled chili sauce
3 T. soy sauce
2 T. olive oil
2 T. vinegar
1 T. grated fresh ginger or 1 t. ground ginger (I use fresh)

In a medium mixing bowl, gradually stir water into peanut butter. (The mixture will stiffen at first.) Stir in chili sauce, soy sauce, olive oil, vinegar, and ginger. Add chicken; stir to coat it with marinade. Chill in refrigerator for at least 12 hours or up to 24 hours.

Mango Salsa
1 cup chopped fresh mango
1 cup peeled, seeded, and diced cucumber
3 ½ T. sugar
1 T. canola or olive oil
1 T. vinegar
1 T. lime juice
½ c. fresh cilantro, chopped

In a medium mixing bowl, combine chopped mango, cilantro, cucumber, sugar, olive oil, vinegar, and lime juice. Cover and chill in refrigerator for at least 1 hour or up to 2 hours.

Coconut Rice
2 c. coconut milk
1 ½ c. white rice
1 c. water
3 ½ T. sugar
½ t. salt

Combine the coconut milk, rice, water, sugar, and salt for the rice in a saucepan. Bring to a boil over high heat, stir once, then cover and cook for 18-20 minutes, or until rice is tender. Fluff with a fork, cover, and keep warm until serving. (You can also use your rice cooker.)

To Serve
At dinner time, grill the chicken. Or, in my case, I layered the chicken in a broiler-safe pan lined with tin foil (I spooned the excess marinade over the chicken) and put it 10-12 inches under the broiler for 5-7 minutes on both sides. The chicken should have slightly blackened edges. (Similar to our Chicken Tikka Masala recipe, that I love.)  Chicken baked this way always turns out moist and tender for me. Serve chicken with the mango salsa over the hot coconut rice. Makes 6 servings.