Chinese Cooking Essentials

One of my favorite dishes is fried rice.  In all my years of trying to perfect making it, I still have not reached that goal.  

It seems like maybe I have not spent enough time studying the concepts of chinese cooking.  After reading an excellent article from The Cooking Channel on Chinese Cooking Essentials, the realization hit me that I am way too under informed about ingredients used.

Click here to go to the article from The Cooking Channel.

Sweet and Sour Barbequed Chicken

These delicious looking grilled chicken drumsticks come from Kelsey Nixon of  The Cooking Channel.

Love sweet and sour with the added dimension of spicy hot.  Looks like an awesome recipe that reminds me of Bourbon Chicken.

A great addition to your chicken recipe collection :)  I would also use the marinade for pork or seafood.

Ingredients

8 medium chicken drumsticks (about 2 pounds)
1/2 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
1 cup apple cider vinegar
1/4 cup vegetable oil
1 to 2 tablespoons Worcestershire sauce
2 cloves garlic, minced
2 sprigs fresh thyme
1/2 cup marmalade
1/4 cup Dijon mustard
2 tablespoons light brown sugar
1/4 teaspoon crushed red pepper flakes

Directions

Sprinkle the chicken with some salt and pepper and let sit for 10 minutes. Transfer to a large resealable plastic bag. 

Combine 1/2 cup of the apple cider vinegar, the vegetable oil, Worcestershire sauce, garlic and thyme. Pour the mixture over the chicken, seal the bag. Squeeze out as much air as possible. Place the bag in the refrigerator and allow the chicken to marinate from 2 hours to 8 hours.

Meanwhile, prepare the sauce. Combine remaining cup apple cider vinegar, marmalade, mustard, sugar, salt and crushed red pepper flakes in a medium saucepan over medium-high heat. Bring to a simmer and cook about 10 minutes until the sugar dissolves and the mixture is slightly thickened. Set aside until ready to use.

Prepare an outdoor charcoal grill to medium-high heat.  Placing the coals on one side of the grill for direct and indirect heat.

Remove the chicken from the marinade and pat dry. Grill the chicken on the direct heat until charred on all sides, about 8 minutes per side, turning and basting often. Finish the wings on the indirect heat side until an instant-read thermometer registers 160 degrees F, the wings will be golden and caramelized, about 15 minutes.

Cook's Note: If you are traveling from a prep area to another grilling destination, pack an On the Go Grilling bag. Some suggested items to make the cooking cleaner and easier is to include things like heat-resistant gloves, matches, mini cutting board, salt, pepper towels, tongs, disposable gloves, paper towels, knife, trash bags, newspaper and kitchen shears or scissors.



Recipe courtesy of Kelsey Nixon
Show: Kelsey's Essentials

Episode: On the Go Grillin

Originally from FoodNetwork.com

Mexican Stuffed Chicken Breasts

This chicken really looks yummy.  I can see serving it on a bed of savory mexican rice along with a salad.

Seems like an easy prep, even for a beginner.  I would not change a thing!

This recipe comes from the kitchens of Betty Crocker, always an awesome choice for finding great recipes.

Ingredients

Chicken

1 cup shredded pepper jack cheese (4 oz)

4 oz cream cheese, softened

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 package (1 oz) Old El Paso™ taco seasoning mix

4 boneless skinless chicken breasts (6 to 8 oz each) 

2 tablespoons olive oil

Topping

3/4 cup shredded mozzarella cheese (3 oz)
1/4 cup sliced green onions (4 medium) 
1/4 cup fresh cilantro leaves



Directions

Heat oven to 400°F. 

Line large, rimmed sheet pan with foil. 

Place wire rack on top of foil and spray with cooking spray.

Mix pepper jack cheese, cream cheese, chiles and 1 tablespoon of the taco seasoning mix. 

Cut 3-inch-long pocket to within 1/4 inch of opposite side of breast on the thick side of each chicken breast. 

Spoon about 1/3 cup cheese mixture into pocket of each chicken breast. Try to secure chicken up and over stuffing to keep filling from spilling out during cooking. Secure with toothpicks.

Mix remaining taco seasoning mix and the olive oil. 

Place chicken on rack and brush with oil mixture.

Roast uncovered 25 to 30 minutes or until stuffing reaches internal temperature of 160°F. 

Top chicken breasts with mozzarella cheese. 

Bake 3 to 5 minutes or until cheese is melted. 

Sprinkle each breast with green onions and cilantro.

BLT Macaroni Salad Recipe

Love the twist on the traditional macaroni salad!

Sounds delicious, although I am not sure about the chili sauce.

Ingredients

1/2 cup mayonnaise
3 tablespoons chili sauce
2 tablespoons lemon juice
1 teaspoon sugar
3 cups cooked elbow macaroni
1/2 cup chopped seeded tomato
2 tablespoons chopped green onions
3 cups shredded lettuce
4 bacon strips, cooked and crumbled



Directions

Combine the first four ingredients in a large bowl.  

Add the macaroni, tomatoes and onions; toss to coat. 

Cover and refrigerate. 

Just before serving, add lettuce and bacon; toss to coat. 


Yield: 6 servings.


Source:  Taste of Home
Originally published as BLT Macaroni Salad in Country Extra May 2000, p51