Wednesday, June 29, 2011

Dinner for two...

Several months ago, a local newspaper did an article featuring the restaurant and a dinner for two that I prepared. I was asked to choose something that would be simple enough for a novice cook to follow.

My menu included Asian Chicken Breasts, Fried Rice and Mandarin/Strawberry Salad.

Preparation began in the kitchen:


The end result was a sauteed chicken breast with an Asian type BBQ sauce, Fried Rice (preparing it in the above picture) and the Mandarin/Strawberry Salad. (see pic below)



Recipes to follow:

Asian Chicken Breasts
4 Bone-In Skin-On Chicken Breast Halves
1/2 tsp salt
2 Tbsp. olive oil
1 cup Hoison Sauce
2 Tbsp. rice vinegar
2 Tbsp. Soy Sauce
1 tsp. grated fresh ginger
2 Tbsp. cilantro or flat leaf parsley
Combine Hoisin sauce, rice vinegar, soy sauce, and grated ginger in large Ziploc bag. Add
chicken breasts and marinate overnight.
Heat oven to 375. Line a baking sheet with foil. Remove breasts from marinade and sprinkle with salt. Heat oil in large non-stick skillet over medium-high heat. Add chicken and cook 6-8 minutes or until browned, turning once. Place, skin side up on baking sheet and bake for 10 minutes.
Brush 1/2 basting sauce over chicken and bake an additional 10 minutes. While chicken finishes baking, put remaining sauce in small saucepan. Bring to boil, reduce heat to med-low heat and continue cooking until chicken is done. Serve additional sauce on side as dipping sauce. Garnish chicken breasts with cilantro or parsley.

Fried Rice

Ingredients:
  • 1 - 2 green onions, as desired
  • 2 large eggs
  • 1 teaspoon salt
  • Pepper to taste
  • 4 tablespoons oil for stir-frying, or as needed
  • 4 cups cold cooked rice
  • 1/2 cup frozen green peas
  • 1/2 cup shredded carrots
  • 1 - 2 tablespoons light soy sauce or oyster sauce, as desired
Preparation:
Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the peas, carrots and rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in soy or oyster sauce as desired.

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.
Mandarin/Strawberry Mixed Green Salad
Ingredients
2 cups torn mixed salad greens
1/2 cup mandarin oranges,drained
1/2 cup sliced fresh strawberries
1/4 cup chopped walnuts, toasted
CITRUS VINAIGRETTE: 3 tablespoons orange juice
2 teaspoons balsamic vinegar
1 teaspoon olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon minced gingerroot
1 garlic clove, minced
Directions
Place greens on two serving plates; top with oranges, strawberries and walnuts.
In a blender, combine the vinaigrette ingredients; cover and process until blended.
Drizzle over salads.

French Country Omelet

This is absolutely one of my favorite go-to recipes. It can be varied in so many ways...depending on what you have on hand!

French Country Omelet
Paula George
This is great for breakfast, brunch or dinner! Enjoy!
6 slices bacon, cooked and crumbled *see variations
2 russet potatoes, peeled and diced
1 cup Vidalia onion, diced
5 or 6 eggs, beaten
2 Tbsp. half & half
salt and pepper to taste
pinch of crushed red pepper
1/2 cup shredded Monterey Jack/Colby cheese *see variations
2 Tbsp. fresh snipped chives
Preheat oven to 350.
Cook bacon over  medium heat(I use the lid to my Lodge 10" cast iron combo skillet);
crumble and set aside.
Reserve 2 Tbsp. drippings.
Add potatoes and onions and cook until lightly browned.
Beat together eggs, half & half, salt and peppers.
Reduce heat to medium-low.
Pour over potatoes.
Cook 2-3 minutes.
Top with crumbled bacon.
Sprinkle with cheese and chives.
Place skillet in oven and cook 5-6 minutes until eggs are set.
Variations: Use 1/2 lb. bulk sausage, crumbled and browned.
         Use 1 cup diced ham, browned in 2 Tbsp. butter and 1 Tbsp. oil.
         Use pepper jack cheese or sharp cheddar cheese.
         Add 1 cup sliced mushrooms 2-3 minutes before potatoes and onions are done. 
Great served with sliced tomatoes, wheat toast!

Off on a tangent...

to start my first blog!
Totally new to this but thought it would be fun to share my love of cooking and writing in this realm with others.

You'll have to give me some time to learn the ropes and maneuver as I have only been a follower of a few blogs in the past year or so.

My choice of title is from a personal writing of mine.

A recipe is likened...

A recipe is likened to a personal expression of poetry/prose...
When shared with others, it extends a part of our innermost being...
For others to enjoy for years to come, not short lived like a rose.
A recipe takes on our individuality and culinary expression, talent and skill...
Brings to mind the likes/dislikes of family and friends, memories of special
gatherings...
Sharing a part of ourselves with others, making memories, spanning time our
"appetites" they fill.

09/2004 Paula