Category Archives: chicken

Honey Roasted Chicken – Holiday Chicken

Posted on April 1, 2017 | 1 comment

DSCN4234This recipe was actually given to me by my daughter, jennifer. she has made it numerous times. always to raves from the family. i am going to make it this year for rosh hashana and it is so perfect for Passover.  it is a delicious chicken dish made with honey so it so appropriate for the jewish new year! sweet and savory as our new year should be! enjoy it.  if anyone out there has some holiday ideas i’d love to hear about them. pay attention to cooking directions as you will not be preheating oven!!!!!!

Ingredients:

1 stick butter or margarine

1/2 cup minced yellow onion

2 large cloves garlic, minced

1/4 cup Dijon Mustard

1/2 cup mild honey

1 teaspoon kosher salt

a rounded teaspoon curry powder

2 tablespoons peach or mango chutney ( available in most supermarkets)

small handful of dried currants or chopped dark raisins

2 roasting chickens  cut up in 8’s

Directions:

you will need 2 shallow baking sheets with 1 inch rims ( you may be able to get it on 1 large sheet)Spray baking sheets well with cooking spray.

to make sauce:

Melt butter/margarine in a heavy 2 quart saucepan over medium heat. while it is bubbling, saute onion and garlic until softened, about 3 – 5 minutes. add remaining ingredients except for chicken and stir until well combined. heat until warm throughout and set aside to cool slightly.

to prepeare chicken:

I would spray each baking sheet with pam cooking spray first

Rinse and pat chicken dry . (each piece) dip each piece in honey mixture, coating chicken completely. lay chicken pieces ( skin side up) on baking sheets. spoon any remaining sauce over chicken.

To Bake Chicken:

place chicken in a cold oven, turn heat to 400 degrees and bake for one hour. if you are using 2 baking sheets , roast in the upper and lower thirds of the oven and switch shelf positions 1/2 way through the cooking time.

to serve:

Transfer chicken to a warmed serving platter and serve . this chicken is good hot, at room temp. and cold out of fridge the next day.

*if you cannot find peach or mango chutney ( I found it at Whole Foods) Stonewall Kitchen Brand , you can use Peach Jam, Apricot Jam, etc. Probably Saucy Susan would work. Use your imagination and don’t kill yourself trying to find the chutney. I think the chutney would give it a bit more kick, and cut the sweet, but either one will be fine.

Happy Holiday and Have a Very Sweet New Year

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Lemon Garlic Chicken with Mushrooms

Posted on March 9, 2017 | 6 comments

IMG_0586

IMG_0589I had chicken breasts in the refrigerator ready to go and had to figure out what I was doing with them using ingredients that I had in the house.  I had lemons, garlic, even had fresh rosemary in the house. I really threw this together and the next time out I would use thin chicken cutlets or pound the ones I had thinner.   I used 1 package of cutlets for the 2 of us, which is usually around the 1 lb. mark. This recipe would be perfect for 1 lb. of chicken cutlets. Double up for 2 lbs.

As I said this was a very thrown together recipe. I tried to keep track of what I was doing so I could duplicate recipe. It is one of those recipes that you sort of wing as you go. We really enjoyed this chicken and I hope you will too.

Ingredients:

1 package of thin chicken cutlets or app. 4 chicken cutlets

2 Tbsp. olive oil

2 Tbsp. Grapeseed Oil, if no Grapeseed Oil use canola or sunflower

3 Tbsp. fresh lemon juice ( app. 1 average size lemon)

2 Tbsp. all-purpose flour, if you’re gluten-free use gluten-free flour such as rice flour, or corn flour and it will be just fine

2 cloves garlic, minced

1 Tsp. fresh rosemary, chopped

1 Tsp. Kosher Salt and more to taste

1/2 Tsp. Freshly Ground Black Pepper and more to taste

1/4 cup dry white wine

Directions:

Whisk together in a large bowl the olive oil, lemon juice, rosemary and 1 tsp. kosher salt and 1/2 tsp. freshly ground black pepper. Place chicken cutlets into bowl and place in the refrigerator for a 1/2 hour.

Remove chicken cutlets from marinade and place on a plate, discard the marinade. I sprinkled a little more kosher salt and pepper on the top side of chicken (shiny side) . Then dredge lightly in the flour, you should have more than enough flour with 2 Tbsp. but if you need more you can add it. Tap Breasts after you dredge to remove excess flour.

Turn oven on low or a warming drawer works well here , just to keep chicken warm after you cook it on stovetop.  Heat a large skillet over medium to high heat and add grapeseed oil. When oil is very hot, place one or two pieces of chicken in the pan–don’t crowd. Cook for a few minutes on each side, (try not to overcook or the chicken will be very dry) just until you see it browning up, this is why the thinner chicken works best here.  Transfer to a plate and blot the chicken with paper towel. Cook all the chicken. I placed chicken on a baking sheet and put in the oven/warming drawer while I cooked the mushrooms.

Turn burner down to medium high heat , add mushrooms to the pan and sprinkle with a little kosher salt and pepper. Let them sear for about a minute without touching them, then stir , scraping the bottom of the pan with a wooden spoon. When the mushrooms start to soften add the wine, chopped thyme, and you can taste for salt and pepper. Continue to stir the mushrooms until the wine has evaporated and mushrooms are tender and ready , app. 10 minutes. I removed chicken from oven , plated it up over basmati rice and added the mushrooms over the chicken. That’s it and it was delicious.

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Chicken and Rigatoni in One Pot–One Pot Pasta

Posted on February 28, 2017 | 1 comment

photo 2 photo 3 photo 4 (2) photo 5 (2) photo photo 2 (2) photo 1I must say that the first time I saw this recipe for one-pot pasta I was hesitant. I read up on it and found out that the actual recipe for this one-pot pasta hailed from Puglia. So for all of those “haters” out there I am just saying that I did do my homework here and found out that yes they do this in Italy and original recipe was from there. OK that’s enough of that. It doesn’t really matter where it’s from now does it? I have made 2 versions of this type of pasta and all I can say is yum. I will also add that you need to be a little bit more attentive during the cooking but the result was fabulous. We loved the creaminess and the pasta came out perfectly al dente.  You just don’t want to overcook it, taste for doneness and sit down and eat. It was delicious the next day cold out of fridge as well. Give this one a try you won’t be sorry. Joel was very happy with the clean-up detail as well because it was one pot! Whole thing took under an hour from start to finish. One pan, people!!! dry noodles, sauce ingredients, water, wine a few good things and you’ve got a delicious impressive dinner.

*I used my large Le Creuset pot. A large skillet would work fine here as well.

Ingredients:

2 Tablespoons extra-virgin olive oil

5 cloves of garlic, chopped

app. 1 – 1 1/2 lbs. of chicken breast, cut into small chunks. Just buy a regular package of chicken breasts and cut them up as I did ( see photos)

2 large roasted red peppers, sliced into thin slices ( straight out of the jar) see photos

6 cherry peppers, chopped and de-seeded , you can use hot if you like it spicy or just mild cherry peppers which is what I used (straight out of the jar) see photos

1 cup water, you will probably add about 1/2 cup more but you should start out with a cup

1 lb. rigatoni, I like the way the rigatoni works of course penne or another type of macaroni will work just fine

1 cup white wine, use what you have open as long as it’s not a sweet wine

1 28 oz. can of crushed tomatoes

1 cup Parmesan Cheese grated, more for serving

1/2 stick unsalted butter

1/4 cup heavy cream

2 teaspoons fresh basil torn, you’ll want to add a little more at the end of cooking as well.

1/2 teaspoon kosher salt or sea salt

Crushed red pepper flakes, optional. If you like the heat add a little bit during cooking and you can always add more at end. 1/4 teaspoon to start is good.

Directions:

In a large skillet type of pot, heat the olive oil over medium heat and add in the garlic and chicken . Saute the chicken until it is just browned on the outside but not cooked through.

Stir in the roasted red peppers and cherry peppers, and sauté for another minute or so. Add in the crushed tomatoes and wine. Add in the water and the raw pasta and bring to a low boil. If you need more water you’ll know at this point , add a bit more water (a little at a time) Continue to cook, stirring very often, until the pasta has cooked to al dente , it will take anywhere from 15- 20 minutes. Taste pasta and judge how much longer it needs.

When pasta is done to your liking, reduce heat to low and add in the butter, basil and salt. When the butter is completely melted into the past, add in the cream and the cheese. Let simmer on low for another ten minutes or so, stirring occasionally. Top with additional cheese, basil and red pepper flakes if you like.

Serve warm.

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Chicken and Potatoes in one Pan

Posted on January 24, 2017 | 1 comment

photo 1 (2) photo 1 (3) photo 3 (2) photo 3 photo 4 (2) photo 4This is one of those awesome one pan meals which I absolutely love to make. I am still cooking my way through Jessica Seinfeld’s ” Can’t Cookbook” even though I can cook. I happen to be a huge fan of one pot meals and I love how easy it is to clean up afterwards.  The chicken crisped up beautifully and the potatoes were out of this world.  The coriander flavor is very strong and is very distinct. If you know ahead of time that you’re not a fan I guess this one isn’t for you although I would maybe try it with a rub of spices like paprika, garlic powder and salt and pepper.  The cooking method is important here, you’ll need a large oven-proof skillet. Give this one a try you won’t be sorry. It tasted as good as it looks. Enjoy and thanks to Jessica Seinfeld for another great recipe.

www.doitdelicious.com

The Can’t Cook Book by Jessica Seinfeld

Ingredients:

1 yellow onion sliced into thin slices

1/2 cup water

app. 5 medium-sized Yukon Gold or Russet Potatoes ( 1 1/4 lbs. app. )

1 Tablespoon olive oil

2 Tablespoons fresh Rosemary Leaves ( I used about 3 sprigs)

1 1/2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

4 bone-in , skin-on chicken thighs (small ones) app. 1 1/4- 1 1/2 lbs.

4 chicken drumsticks (app. 1 lb.)

1 Tablespoon ground coriander

Directions:

Heat the oven to 425 degrees. Get out a large oven-proof skillet.

Thinly slice the onion and scatter over the bottom of skillet. I sprayed with cooking spray first as I always do. Add the water over the onions. Wash but don’t peel potatoes and slice them into 1/4″ rounds. Lay the potato slices right over the onions, over-lapping as necessary. Drizzle with the olive oil. Wash and dry the rosemary sprigs and sprinkle over the potatoes , just the leaves which you’ll pull from the rosemary sprigs. Sprinkle 1 tsp. salt and  1/4 tsp. of pepper as well.

I wash the chicken and pat it dry with paper towels. In a small bowl you will combine the coriander and the remaining 1/2 tsp. of Salt and 1/2 tsp. pepper. Using your hands rub the spices all over the chicken on both sides. Lay the chicken , skin side up, over the potatoes. Remember to always wash your hands after handling raw chicken and before touching any other foods you may come in contact with.

Roast until the chicken is cooked through, you can always cut into a piece to make sure it’s no longer pink. The potatoes should be tender after about an hour. These were some delicious potatoes! Perfection on a plate.

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–Set it and Forget it Chicken Taco Chili

Posted on January 5, 2017 | 3 comments

This is a very easy recipe and will cook in the slow cooker on high in 6 hours! So set it and forget it. This is a re-blog from last October so if you missed it you get another shot at it and if you already made this recipe here you go again. If you’re looking for something easy to make this week that is also delicious — here you go.

 No muss No Fuss come tonite, all the heavy lifting will be done by noon. My kind of cooking.

Slow cookers make for perfect cooking all year round. Nothing better than setting it and forgetting it! Making life easier and less clean up after dinner. I happened to have a package of Taco Seasoning Mix in the house so I used it along with cumin and chili powder. I used dark meat and white meat chicken, you can use whichever chicken you’d like. Just set it and forget it and come home to this delicious meal of chicken . If you don’t own a slow cooker this may be a good time to buy one!

Follow me on Instagram @cookingwithcandi I’ll be looking for you!

Ingredients:

1 small yellow onion , chopped

1 15 oz. can black beans, drained-you don’t have to rinse the organic beans. If you already have them in the house and they’re not organic just rinse them with water and drain.

1 15 oz. can red kidney beans, drained -you don’t have to rinse the organic beans–same instructions as above

1 8 oz. can tomato sauce

10 oz. package frozen corn kernels

2 10 oz. cans diced tomatoes with chilies –available in the Mexican Food aisle in the supermarket

4 oz. can chopped green chili peppers, chopped–also available in the Mexican Food aisle

1 packet Taco Seasoning- *if you don’t like using Taco Seasoning see note below

1 tbsp. cumin

1/2-1 Tbsp. chili powder

Kosher Salt to taste–if using the package of Taco Seasoning you may not need extra salt , wait till 6 hours of cooking are over and taste for salt . I sprinkled a little bit at the end of seasoning to taste.

3 boneless skinless chicken breasts and I added 6 small skinless , boneless chicken thighs and if you cannot find boneless don’t worry because the meat will fall off the bones and you can remove all the bones from the chili before serving.

I don’t know the nutrition information but I have to believe that this is a fairly low-fat , low caloric way to go. I added the dark meat so maybe not as light as you can make it. Enjoy!

*handful of fresh cilantro – chopped if you would like

Directions:

Combine drained beans, onion, chili peppers, corn , tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.

Nestle the chicken in to completely cover and cook either on Low for 8-10 hours or on High for 4-6 hours. I did it on high for 6 hours.

App. 1/2 hour before the cooking was over I thought I would shred the chicken, when I opened the slow cooker and started to stir the chicken it all just fell apart on its own!!! This was so amazing how I didn’t even have to do that. I guess it cooked so long that it just fell apart! This was just perfect and tasted so delicious! If that is not your experience and you only cook for 4 hours you may want to shred the chicken yourself about 1/2 hour before finished. But mine really did shred itself as I stirred it with a wooden spoon.

Top with fresh cilantro and your favorite chili toppings! I also serve with soft corn tortillas. You can use crunchy taco shells or whatever you’d like, this is totally optional. And some avocado never hurt anyone!

Yum!!!

*to make your own seasoning follow this

1 1/2 Tbsp. Cumin

1 1/2 Tbsp. Chili Powder

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp. dried oregano

1/2 tsp. paprika

1 teaspoon kosher salt

1/2 tsp. freshly ground black pepper

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Chicken Marsala

Posted on November 17, 2016 | Leave a comment

Chicken Marsala

One night last week I prepared a version of Chicken Marsala which came out totally delicious, and worthy of posting this recipe. I am always trying out new recipes for this dish. I combined about 3 recipes and I must say this final recipe worked out just perfectly. It would have been more perfect with a green vegetable served alongside, like brussel sprouts but it was sort of last minute and didn’t have the veggies, which was just fine with Joel. I served it with a plain brown rice which worked out nicely.

Ingredients:

1/4 cup all purpose flour for coating

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

I used 1 package thin chicken cutlets ( 5 pieces ) about 1 1/2 lbs.

4 tablespoons butter

1/4 cup olive oil

8 ounces Cremini Mushrooms sliced (stemmed)

1/2 cup Marsala ( you can buy in supermarket in the oil or vinegar section usually)

1/4 cup Sherry ( I used what I had in the house , it’s not really cooking Sherry but it was fine)

1/2 cup chicken stock

*1/4 cup chopped flat leaf parsley ( I didn’t have so I didn’t use)

Directions:

In a shallow bowl or large plate, mix together the flour, salt, pepper, and oregano. coat chicken pieces in the flour mixture.

In a large skillet, melt butter in olive oil over medium heat. When oil is hot place chicken in the pan and lightly brown. A little hint, don’t futz with the chicken , place it in ( make sure the oil is very hot) and let it be , turn after about 5 minutes, it should be a light golden brown, then do the same for the other side. Use tongs , try not to pierce the skin of the chicken. Remove chicken to a plate, I take paper towel and blot it.

Lower the heat, put mushrooms in pan. I sprinkle a little salt on the mushrooms. Cook mushrooms for about 5 minutes till their moisture has evaporated, and then deglaze the pan with the sherry, Marsala,  and the chicken broth. Let it cook for another few minutes. The sauce will reduce slightly. Return the chicken to the pan, cover the pan and simmer gently for about 10 minutes, turning once. Before you serve sprinkle some chopped parsley on it if you like. I served over brown rice.

Chicken Marsala

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Mustard Roasted Chicken

Posted on November 2, 2016 | 3 comments

I just bought the newest cookbook from Ina Garten titled “Foolproof” . I love her recipes and couldn’t wait to try them. I made her Crispy mustard Roasted Chicken and while it was amazing, it was super super salty. Even for Joel who loves a lot of salt. I went back and read the recipe again and noticed that she never said anything about what kind of Panko , just 2 cups panko. Her recipes while amazing can be a little salty but this was crazy salty. I finally figured out that it should be Plain panko crumbs and I would add 1 teaspoon of salt and taste crumbs and then add the other teaspoon. I think if you start out with plain panko crumbs you’ll be fine following the rest of the recipe. I remade it with plain panko and it was delicious. I also think that if you use seasoned panko you can just omit the salt all together. I was gun-shy about the salt though, so I added 1 teaspoon at a time as I said. Go for it, and her book is fabulous as ever.

Ingredients:

4 garlic cloves

1 tablespoon minced fresh thyme leaves ( I used a teaspoon of dried thyme)

2 cups Plain Panko Crumbs ( Japanese bread flakes)

2 teaspoons kosher salt ( make sure if you’re adding salt you are using plain panko)

1 teaspoon freshly ground black pepper

1 tablespoon grated lemon zest ( 2 small lemons)

2 tablespoons olive oil

2 tablespoons unsalted butter, melted

1/2 cup Dijon Mustard

1/2 dry white wine, if you’re buying to cook with use Pinot Grigio it’s the dryest, if not use whatever is open unless it’s super fruity

1 3 1/2 – 4 lb. chicken cut up in 8’s

Directions:

Preheat the oven to 350 degrees

Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the panko. In a shallow bowl, whisk together the mustard and wine.

Pat the chicken dry with paper towels. Sprinkle chicken with salt and peppr ( I omitted this step or it would have been way to salty) using the plain panko it would be fine, but the 2 teaspoons of salt should be enough. Taste the crumbs before salting the chicken . Dip each piece in the mustard mixture to coat on all sides, and then place skin side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sprayed cookie sheet crumb side up. Press the remaining crumbs on to the chicken pieces.

Bake the chicken for 40 minutes. Raise the heat to 400 degrees and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through.

*if you’d like to make in advance, prepare the chicken without baking it. Refrigerate till ready to use and then bake before dinner.

Serves 4 nicely

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Easy Chicken Soup with Orzo and Lemon

Posted on October 27, 2016 | 2 comments

photo 4 (24) photo 5 (27)photo 2 (33)I literally started this soup at 5 p.m. and app. one hour later I was eating it.  Now that’s always a good thing in my book. Usually I slow cook my broth etc. and it takes hours ( Homemade Chicken Soup ) but this time there was no time, I wasn’t feeling great and wanted that homemade flavor without all the work . You can certainly cook your own chicken if it works out for you time wise. This would also be perfect with leftover chicken. I bought a rotisserie chicken and this is what I did. For those of you who saw it on Instagram and Facebook–this one’s for you. One more little thing, the fresh dill is the secret ingredient and gives it that wonderful layer of flavor, don’t skip it. I also squeezed fresh lemon into each bowl of soup , this added yet another wonderful layer of flavor to this soup. This is also a fairly low-calorie soup because whole soup is made with only 1/2 cup of orzo and it was plenty. I used these vegetables this time but feel free to add parsnips, mushrooms, kale or any other veggies you like.

Ingredients:

1 Rotisserie Chicken, skin removed and shredded .

1 tablespoon olive oil

1 leek, white and pale green parts only, halved lengthwise, then sliced crosswise about 1/2″ thick

2 stalks celery, sliced into 1/2″ thick slices (app.)

2 large carrots cut into 1/2″ rounds. I found beautiful organic baby carrots and used them, it’s about 2 large carrots but feel free to use a little more or less.

1/2 cup of orzo

6 – 8 cups chicken broth, if you have homemade broth/stock good for you and use it. If not the box ones are awesome. Low-Sodium is good here if you’re concerned about the salt.

Kosher Salt and Freshly Ground Black Pepper

app. 1/4 cup of chopped fresh dill

*Lemon halves for serving

Directions:

Heat olive oil in a large heavy pot over medium heat. Add the leek, celery and carrots. Cook veggies, stirring often, until vegetables are soft, 10-15 minutes. I threw a little salt and pepper in to vegetables during this period, you can taste for salt and pepper again.

Add 6 cups of chicken broth and bring to a boil. Then lower to a simmer for about 20 minutes, just till carrots are soft.

After about 20 minutes, I added 1/2 cup of orzo and cooked for 8- 10 minutes. Taste for Salt and Pepper.

I then added the shredded chicken and dill and I also added a bit more of the chicken stock at this point since broth cooked down a bit. You can always add a little water if you’ve run out of broth.  I heated soup a bit more and served with lemon halves, squeezing a bit of lemon into each bowl of chicken soup before serving.

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Happy Cinco de Mayo–Set it and Forget it Chicken Taco Chili

Posted on October 17, 2016 | 2 comments

This is a good way to celebrate  Cinco de Mayo!!! Super easy recipe and will cook in the slow cooker on high in 6 hours! So set it and forget it.

Slow cookers make for perfect cooking all year round. Nothing better than setting it and forgetting it! Making life easier and less clean up after dinner. I bought all my ingredients yesterday and went to Soul Cycle this morning , came home and by 10 am this was cooking in the slow cooker. I actually put it to high cook for 6 hours and I am sitting here smelling all this deliciousness . I happened to have a package of Taco Seasoning Mix in the house so I used it along with cumin and chili powder. I used dark meat and white meat chicken, you can use whichever chicken you’d like. Just set it and forget it and come home to this delicious meal of chicken . If you don’t own a slow cooker this may be a good time to buy one!

follow me on Instagram @cookingwithcandi and have a happy Cinco de Mayo!

Ingredients:

1 small yellow onion , chopped

1 15 oz. can black beans, drained-you don’t have to rinse the organic beans. If you already have them in the house and they’re not organic just rinse them with water and drain.

1 15 oz. can red kidney beans, drained -you don’t have to rinse the organic beans–same instructions as above

1 8 oz. can tomato sauce

10 oz. package frozen corn kernels

2 10 oz. cans diced tomatoes with chilies –available in the Mexican Food aisle in the supermarket

4 oz. can chopped green chili peppers, chopped–also available in the Mexican Food aisle

1 packet Taco Seasoning- *if you don’t like using Taco Seasoning see note below

1 tbsp. cumin

1/2-1 Tbsp. chili powder

Kosher Salt to taste–if using the package of Taco Seasoning you may not need extra salt , wait till 6 hours of cooking are over and taste for salt . I sprinkled a little bit at the end of seasoning to taste.

3 boneless skinless chicken breasts and I added 6 small skinless , boneless chicken thighs and if you cannot find boneless don’t worry because the meat will fall off the bones and you can remove all the bones from the chili before serving.

I don’t know the nutrition information but I have to believe that this is a fairly low-fat , low caloric way to go. I added the dark meat so maybe not as light as you can make it. Enjoy!

*handful of fresh cilantro – chopped if you would like

Directions:

Combine drained beans, onion, chili peppers, corn , tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.

Nestle the chicken in to completely cover and cook either on Low for 8-10 hours or on High for 4-6 hours. I did it on high for 6 hours.

App. 1/2 hour before the cooking was over I thought I would shred the chicken, when I opened the slow cooker and started to stir the chicken it all just fell apart on its own!!! This was so amazing how I didn’t even have to do that. I guess it cooked so long that it just fell apart! This was just perfect and tasted so delicious! If that is not your experience and you only cook for 4 hours you may want to shred the chicken yourself about 1/2 hour before finished. But mine really did shred itself as I stirred it with a wooden spoon.

Top with fresh cilantro and your favorite chili toppings! I also serve with soft corn tortillas. You can use crunchy taco shells or whatever you’d like, this is totally optional. And some avocado never hurt anyone!

Yum!!!

*to make your own seasoning follow this

1 1/2 Tbsp. Cumin

1 1/2 Tbsp. Chili Powder

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp. dried oregano

1/2 tsp. paprika

1 teaspoon kosher salt

1/2 tsp. freshly ground black pepper

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Chicken Lettuce Wraps

Posted on October 6, 2016 | Leave a comment

This is a staple in my Chinese Restaurant take out , I love it. It’s sort of on the “lighter” side of most Chinese main entrees. It is usually in the appetizer section of the menu. img_2523

 

It’s super easy but contains a lot of ingredients that you may not have in the house so some grocery shopping may be involved.  I highly recommend this recipe for a lovely lunch or delicious dinner!! I didn’t even use salt or pepper because it had so very much flavor it didn’t even need it. I would taste for it though since everyone’s taste is a little different where salt and pepper is concerned.

This recipe literally cooked in less than 1/2 hour and it really was delicious. This is a dish the whole family may enjoy.

Ingredients:

1 tablespoon olive oil

1 pound ground chicken or turkey–I prefer dark meat because I think it’s more flavorful use whatever you prefer

2 cloves garlic minced

app. 1 medium onion (yellow), diced

1/4 cup hoisin sauce

2 Tablespoons soy sauce –I use low sodium

1 Tablespoon rice wine vinegar

1/2 -1 tablespoon freshly grated ginger–you can use a full tablespoon if you really love ginger, it was fine with 1/2

*1 Tablespoon Sriracha, totally optional. This didn’t make it super spicy just gave it a little kick. You can use Sriracha on the table if you like.

1 8 oz. can whole water chestnuts, drained and coarsely chopped. I had sliced in the house and I just gave them a rough chop

2 green onions ( scallions) green and white, sliced thinly

*Kosher Salt and Freshly ground black pepper, to taste

1 head butter lettuce or large leafs of iceberg lettuce– either one is fine

Directions:

Heat olive oil in a large saucepan over medium heat. Add ground meat and cook until browned, about 5 minutes. Make sure to crumble the meat as it cooks, drain any excess fat.

Stir in garlic, onion, hoisin sauce, soy sauce , rice wine vinegar, ginger and Sriracha until onions have become translucent, a few minutes.

Stir in the chopped water chestnuts and green onions until tender, another few minutes. Now taste for salt and pepper, as I said I didn’t use any salt and pepper at all.

For serving, spoon meat into the center of a lettuce leaf.

If you’d like you can serve with hoisin sauce and sriracha on the side.

 

 

 

 

 

 

 

 

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