"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Thursday, November 19, 2020

Sweet-and-sour chicken

Why go through the hassle of ordering and picking up Chinese food (or waiting for delivery). How many times have you tried a new spot and been disappointed? Here's a great version of sweet and sour chicken, got raved reviews and so easy to make. Enjoy!

Serves 4

Sauce

3/4 C. granulated white sugar

1/2 C. apple cider vinegar

1/4 C. Ketchup

2 Tbsp. Soy sauce

1 Tbsp. sesame oil

1 Tbsp. brown sugar

3 cloves garlic, minced

2 Tbsp. cold water

1 Tbsp. corn starch

 

Chicken

2 large boneless chicken breasts, skin removed and cut into 1” pieces

2 Tbsp. soy sauce

3 Tbsp. corn starch

Kosher salt and black pepper

4 Tbsp. Avocado oil or vegetable oil for frying

3 Tbsp. Green Onion, sliced thinly on the bias

2 C. Cooked white rice


Place cut chicken in a large ziplock bag.  Add soy sauce, salt and pepper to taste, seal and coat evenly.  Open bag, add corn starch, seal and mix well to fully coat chicken. Reserve.

In a sauce pan combine the first seven sauce ingredients.  Place over medium-high heat and bring to a boil.  In a small bowl combine water and cornstarch, stir and add to sauce.  Stir as sauce thickens, cook for 3 more minutes.  Turn off heat and reserve on the side.

Place large skillet or wok over medium-high heat, add oil and get hot.  Carefully add chicken in small batches as not to crowd the pan.  Cook, turning often until pieces are golden brown.  If needing to work in batches, remove browned chicken (reserving on a plate), wait a minute for oil to come back to temperature and continue to cook remaining chicken until all is beautifully golden brown.  Remove chicken and pour excess oil out of skillet into bowl to cool, then discard oil.  Return all of the chicken to skillet over medium heat, add sauce, coat well and cook for 3-4 more minutes.  Top with green onion, serve over rice or just by itself and Enjoy!

Braised Leeks with Fennel

When was the last time you had a leek?  I love these little guys!  A member of the onion family, leeks have a very mild onion flavor and when cooked they take on this beautiful buttery, creamy essence, yum!  Just make sure you wash them very well since they grow in sandy soil and there is a lot of grit in them. We are only going to use the white part for this recipe.  Make sure you reserve the green tops for another day.  They can be used to flavor soups, stocks, what ever cooked onions are used for.  I also use the greens to line a baking sheet and place fish, chicken, or meat on top when cooking.  It adds a mild onion flavor, delicious. I think once you discover these amazing Alliums, like me, you'll be hooked.  Enjoy!

serves 4

4 medium sized leeks, white part only (should only have about 2-inches of light green at top, leek should be 6-8 inches once green part removed)
4 cloves garlic, peeled and cut in half 
4 Tbsp. butter
1 C. beef bouillon, hot
2 large Tbsp. Fennel fronds (in a pinch, fresh dill can substitute)
Kosher salt and fresh cracked black pepper 

Preheat the oven to 375°F

Trim off root end of each leek, slice lengthwise.  Wash under running water, gentle separating each layer to remove the sandy grit that hides inside.  Reserve.

Using a tablespoon of the butter, grease the bottom of a baking dish or casserole. Place leeks in dish cut side up. Sprinkle cut garlic and fennel on top of leeks.  Take the remaining butter and dot the top of the leeks.  Season with salt and pepper.  Carefully pour the hot bouillon around the leeks, only use enough so leeks are submerged halfway.  Seal in foil and place in hot oven, cook for 45-50 minutes.  

Remove from oven, carefully remove foil, serve and enjoy!


Balsamic and Honey Roasted Carrots

Balsamic vinegar and honey is one of those classic combinations, I love it with these carrots.  If I can find them, I like the multi-colored variety, it added a beautiful color to the plate.  Roasting brings out a caramel, almost nutty quality to the carrots and the sweetness of the honey mixed with the subtle bite of the vinegar is terrific.  Don't forget the lemon zest to finish the dish, it's bright punch really makes a difference and elevates the dish.  Enjoy!

serves 4

1# Carrots, washed and cut into 2" pieces
2 Tbsp. Olive oil
2 Tbsp. Balsamic Vinegar
2 Tbsp. Honey
1 Tbsp. Lemon zest
1 Tbsp. chopped Italian parsley
Kosher salt and fresh cracked black pepper, to taste

Preheat oven to 400°F

On baking sheet spread out carrots, toss with oil and season generously with salt and pepper.  Put in hot oven and cook, turning every 15 minutes.  This will take 40-50 minutes, you are looking for the carrots to be just about fork tender.  Carefully remove from oven, drizzle vinegar and honey on carrots and place back in the oven for 5-7 minutes.  Remove and sprinkle with lemon zest.  Taste and correct seasoning with salt and pepper, top with chopped parsley.  Serve and Enjoy!

Salmon with Horseradish, Dill, and Capers

I made this for dinner last night, serving the fish with braised leeks, roasted carrots, and sautéed Swiss Chard.  The mixture of horseradish and caper roasted on top of the fish was excellent.  And, the punch of dill made a very nice compliment.  These are classic flavors for the salmon to drink up.  Enjoy!

makes 4 servings

Sauce-
4 Tbsp. Japanese Mayo (can substitute regular)
2 Tbsp. Fresh Dill, chopped
1 Tsp. sugar
1 Tbsp. fresh Lemon juice
1 Tbsp. Dijon mustard
Kosher salt and fresh cracked black pepper, to taste


Fish-
2# Salmon fillet, skin on
2 Tbsp. prepared Horseradish
3 Tbsp. Capers, drained and chopped
2 Tbsp. chopped fresh Parsley
3 Tbsp. Olive oil, plus extra for fish
1 Tbsp. chopped Shallots
1 tsp. finely chopped garlic
Kosher salt and fresh cracked black pepper

Parchment paper

Preheat oven to 400°F

First make the sauce by combining all sauce ingredients in a small bowl and hold in refrigerator. (this can be done the night before if you wish)

Line a baking sheet with parchment paper, drizzle a little oil on paper.  Set fish, skin side down on oiled baking sheet, season with salt and pepper and set aside.  In a mixing bowl combine the rest of  the ingredients, mix and top the fish with mixture.  Place fish in hot oven and cook for 10 minutes.  

Now, turn broiler on and carefully move fish to top oven shelf under broiler.  Cook for another 3-4 minutes so top gets a lovely golden brown.  Remove fish, let rest for 5 minutes.

Serve with Dill sauce and Enjoy!