I don’t like to deep fry foods. I mean, I like to eat deep fried foods. I just don’t like dealing with the all that oil splattering and the clean up afterwards. And also, I’m a bad luck magnet. If you can get burned or cut or hurt by something, 8 out of 10 times I will be that person. This is as close to deep frying as I get by skillet or pan frying foods. So for those of you who were wondering why I didn’t deep fry my chicken for this recipe, now you know.
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 boneless skinless chicken breasts cut into bite sized pieces
- 2 tablespoons vegetable oil
- 2 tablespoons cornstarch
- 1/2 cup orange marmalade
- 1/2 cup unsweetened orange juice
- 1/3 cup low sodium soy sauce
- 1 tablespoon white vinegar
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1 teaspoon red pepper flakes (less or more according to your tastes)
- 1/3 cup low sodium chicken broth
- In a large bowl, mix together 3 tablespoons cornstarch, salt and pepper.
- Add chicken pieces into cornstarch mixture. Stir to coat.
- Heat large pan over high heat and add oil. (add more oil if needed to coat bottom of pan)
- Add chicken to the pan. Continue cooking over high heat until browned and turn over. About two minutes per side.
- Meanwhile make the orange sauce. In a medium bowl, whisk together the 2 tablespoons cornstarch, marmalade, orange juice, soy sauce, vinegar, garlic, ginger, pepper flakes, and chicken broth.
- Once the chicken is browned, reduce heat to medium and add the sauce mixture. Cook and stir until sauce has thickened and chicken is cooked through, about 10 minutes.
- Serve over rice. Garnish with green onions if desired.
- This recipe makes up to 4 servings.
It’s officially summer over here. When it gets over 100 degrees I don’t want to do anything but lay under the ceiling fan and melt until the air conditioner gets going. Needless to say, I sure don’t want to be cooking in a hot kitchen. That’s where my crock pot comes in handy. Let it do all the work and I get all the credit. I’d say that’s a big win.
- 3-4 pound pork shoulder (butt) roast
- 1/3 cup Hoisin sauce (found in your grocery store international aisle)
- 1 cup fresh or canned pineapple, mashed
- 2 cups chicken stock
- Place pork roast in crock pot. Cover roast in the Hoisin sauce and 1/2 of the mashed pineapple. Save the other half of mashed pineapple to serve on shredded pork.
- Pour in chicken stock.
- Set crock pot to High and set timer for 5 hours.
- Once pork is done, shred pork with two forks.
- Serve on Hawaiian bread rolls, or regular dinner rolls or tortillas.
I remember when my dad was in the hospital, he used to say how much he liked their food. And I would think to myself, “Must be the drugs they gave him.” I recently spent four days in the same hospital my dad stayed. So I got to eat quite a few of the same meals there myself. None of my meals were outstanding or deserved rave reviews like my dad gave them. But the one thing they had in common was they were comforting. Comfort foods, like meatloaf and mashed potatoes or roasted chicken. Foods that made you feel better being alone in a strange place and stuck in a strange bed for whatever scary health reason you are there. So maybe that’s why my dad raved so much. I have no idea what this has to do with my Swedish meatballs and noodles recipe, but I do consider it a comfort meal. And being in the hospital made me think of my dad.
- 1 pound lean ground beef (Use 1/2 a pound, if you like smaller meatballs)
- 1 onion, minced
- 1 cup seasoned panko or breadcrumbs
- 2 eggs
- 1 teaspoon pepper for meatballs
- 1 teaspoon salt for meatballs
- 2 tablespoons oil
- 2 cups beef broth
- 2 cups heavy cream or milk
- 1 tablespoon worcestershire sauce
- 4 cups uncooked egg noodles
- 1 cup shredded parmesan cheese
- fresh parsley, chopped for garnish
- salt and pepper to taste
- In a large bowl, combine the ground beef, onion, breadcrumbs, eggs, salt and pepper. Shape your meatballs into 1-2 tablespoons sized balls.
- Heat your oil in a pot over medium high heat. Place your meatballs into the pot. Cook meatballs for 1 -2 minutes and flip.
- Add the beef broth and heavy cream (or milk) and worcestershire sauce and stir well.
- Bring the liquid to a boil, then add the egg noodles. Stir every minute, until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles. 6-8 minutes.
- Add the parmesan cheese and stir until cheese is melted.
- Garnish with chopped parsley and add salt and pepper to taste.
Happy Cinco de Mayo! I never need a special reason to eat or make Mexican food. Once you see how easy this rice is to make, you will be volunteering to bring the Mexican rice to your family gatherings or potlucks.
- 3 tablespoons oil
- 2 1/2 cups uncooked long grain white rice
- 3 cups low sodium chicken or vegetable stock
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- chopped cilantro or green onions for garnish
- Add 3 tablespoons oil in a deep skillet and heat over medium high heat. Add the rice and stir constantly until the rice turns golden brown.
- Next add the chicken or vegetable stock. The mixture will bubble up and should be followed by the tomato paste, chili powder, cumin, garlic powder, onion powder, black pepper and salt.
- Bring to a boil and and stir to dissolve the tomato paste into the stock mixture and rice.
- Cover with skillet with a lid and turn down the heat to low and set timer for 20 minutes.
- When the rice is done, fluff with a fork.
- Garnish with chopped cilantro or green onions.
Do you need a quick side dish or even a main entree? Here’s a recipe even my vegetarian friends can eat. The sauce is not quite an Alfredo Sauce but has most the elements of one. I love how everything is cooked in one pot, because I like to cook, but I hate to clean up.
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 cup milk
- 8 ounces uncooked fettuccine
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Kosher salt and black pepper to taste
- Melt butter in large skillet over medium high heat. Add garlic and cook stirring frequently, until fragrant; about 1-2 minutes.
- Stir in chicken/vegetable broth, milk and fettuccine.
- Bring to a boil; reduce heat and simmer. Stir occasionally until pasta is cooked through, about 18 to 20 minutes.
- Stir in Parmesan cheese. Add more milk if mixture is too thick; or more cheese if too thin.
- Add Kosher salt and fresh cracked blck pepper to taste and garnish with chopped parsley.
- Serve immediately.
Growing up, my parents made Chinese food at least 90% of the time. So you would think my blog would be mostly Chinese food recipes. Nope. Once I moved out and was left to cook on my own I enjoyed trying all sorts of new food types and trying new recipes. If you ask my kids, they will tell you I can eat Mexican food everyday of the week. It’s true. Pork carnitas is one recipe I love as it is not particularly hard to make. And if you get a large pork shoulder, it makes enough for a crowd or you have leftovers for days. This recipe makes at least 12 servings!
- 1/4 cup vegetable oil
- 3-4 pounds pork shoulder
- 3 tablespoons kosher salt
- 1 white onion, chopped
- 1 bulb garlic, crushed
- 3 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 8 cups low sodium chicken broth
- Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes.
- Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
- Preheat the oven to 400 degrees F (200 degrees C).
- Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid.
- Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns. (Keep in mind, the objective of the final step is to get slightly crispy outside with a moist, tender inside.)
- Serve the carnitas with warm, fresh tortillas and pico de gallo or whatever you like! I like to make mine into tacos.
When I went by the deli area of my local grocery store, I saw they had fresh pizza dough balls. I thought maybe I should make a semi-homemade pizza of some sort. My kid at heart had fun making these skillet pizza rolls. You can choose what items you want. So my vegetarian friends can make vegetarian pizza rolls. But I do suggest sautéing your vegetables before adding to the pizza rolls. I made two different batches in the picture above because I have a huge cast iron skillet. Stick to the recipe if you have a regular size 9 inch cast iron skillet.
- 1 pound pizza dough
- 1/3 cup pizza or pasta sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- pepperoni slices
- sliced black olives
- sautéed mushrooms
- or your choice of toppings
- Preheat oven to 400° F.
- On a lightly floured surface, roll dough into a 16×10-in. rectangle. Brush with pasta sauce to within 1/2 in. of edges.
- Sprinkle pizza dough evenly with with mozzarella cheese and Parmesan cheese. And then add your pizza toppings of choice.
- Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into eight slices. Place in a greased 9-in. cast-iron skillet or greased 9-in. round baking pan, cut side down.
- Bake 20-25 minutes until golden brown.