Sweet and Spicy Chicken Strips

 

• 
  
  
  
• 
  
• 
  
• 
  
• 
  
• 
  
• MARINADE
• ½ cup sweetened condensed milk
• ¼ cup red curry paste
  
  
• ¼ cup soy sauce
• 2 tablespoons chopped garlic
• 1 tablespoon refrigerated lemongrass paste (from tube)
• 1 tablespoon fresh lime juice
• ½ teaspoon crushed red pepper
• CHICKEN TENDERS
• 1 pound chicken tenders (about 6 tenders)
• 4 cups canola oil
• 2 cups (about 8 1/2 oz.) all-purpose flour
• DIPPING SAUCE
• ¼ cup chopped scallions
• ¼ cup fresh cilantro
• ¼ cup sweetened condensed milk
• 1 tablespoons fresh Thai basil, chopped
• 1 tablespoon refrigerated lemongrass paste (from tube)
• 1 tablespoon soy sauce
• 1 teaspoon Sriracha chili sauce
• ½ teaspoon toasted sesame oil
• 1/2  teaspoon peeled fresh ginger
• 
  
  
  

Instructions Che

• 1.  Prepare the Marinade: Stir together all Marinade ingredients in a medium bowl.

• 2.   Prepare the Chicken Tenders: Add chicken tenders to bowl with marinade; cover and chill 8 hours or overnight.

• 3.   Heat oil to 330°F in a large Dutch oven over medium-high. Remove chicken from marinade; discard marinade.D

• 4.  Dredgechicken in flour, shaking off excess. Place coated chicken in hot oil; fry until coating is golden brown and a meat thermometer inserted in thickest portion registers 165°F. Drain chicken on paper towels; cover to keep warm.

• 5.  Prepare the Dipping sauce: Stir together all Dipping Sauce ingredients. Serve immediately with warm chicken tenders. (If not serving immediately, stir in scallions, cilantro, and basil just before serving.)

• Link to original recipe

• https://www.myrecipes.com/recipe/sweet-and-spicy-fried-chicken-tenders-with-sesame-dipping-sauce?did=642141-20210608&utm_campaign=dinner-tonight_newsletter&utm_source=myrecipes.com&utm_medium=email&utm_content=060821&cid=642141&mid=59400715055
• 
  

Sourdough Cheddar Jalapeno habanero Bread

 This is the bread I make for people at work it's a huge hit. I started adding Habaneros to it to give it that little extra kick. You can leave the Habaneros out but if you like spicy I would suggest you add them. You can take all the membranes out and the seeds and maybe just add one or two to start with to see what you think. But I think the Habaneros give it a really nice flavor. I really don't measure my cheese or jalapenos I just grabbed handfuls of cheese and toss it in and I just chop up jalapenos and toss in. I have to admit there was one day that I added too many habaneros and it was a little painful so be careful.

• 3 2/3 cups (18 1/3 ounces)  all-purpose flour

• 1 3/4 teaspoons salt

• 1 1/2 cups plus 4 teaspoons (12 2/3 ounces) water, room temperature

• 1/3 cup (3 ounces) mature starter

• 4 chopped jalapenos with most of the seeds removed.

• 4 chopped habaneros (you can leave these out but I love the extra kick.

• 1 cup sharp cheddar cheese

• 1 sliced jalapeno seeds left in.    

• 3 tablespoon sharp cheddar cheese 

Whisk flour and salt together in medium bowl. Whisk room-temperature water and starter in large bowl until smooth. Add flour mixture to water mixture along with chopped jalapenos and 1 cup cheddar cheese and stir using wooden spoon (I use my hand), scraping up dry flour from bottom of bowl until dough comes together, then knead by hand in bowl until shaggy ball forms and no dry flour remains. Cover bowl with plastic wrap and let sit at room temperature for at least 12 hours or up to 18 hours.

Transfer dough to lightly floured counter and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam side down, to center of a sheet of parchment. Pick up dough by lifting parchment edges and lower into heavy-bottomed Dutch oven cover with plastic wrap or cloth.

Let dough rise until doubled in size and does not readily spring back when poked with your floured finger, 2 to 3 hours.

Lightly flour top of dough and, using razor blade or sharp knife, make one 7-inch-long, 1/2-inch-deep slit along top of dough. Cover pot and place on middle rack in oven. Heat oven to 425 degrees. Bake bread for 30 minutes (starting timing as soon as you turn on oven).

Remove lid and continue to bake for about 10 minutes, then sprinkle 3 Tablespoon cheese and as many sliced jalapeno as you wish. Cook until loaf is deep brown and registers 210 degrees, another 10-20 minutes longer. Carefully remove bread from pot; transfer to wire rack and let cool completely before serving

Sourdough Bread

 This is an American Test Kitchen recipe I thought I would try out. 

I made some sourdough starter about a month ago and have made a few loaves with other recipes or just recipes I threw together. My favorite is my Jalapeno Cheddar loaf so far.

I did not use King Arthur flour nor did I use their starter recipe.

• 3 2/3 cups (18 1/3 ounces) King Arthur all-purpose flour

• 1 3/4 teaspoons salt

• 1 1/2 cups plus 4 teaspoons (12 2/3 ounces) water, room temperature

• 1/3 cup (3 ounces) mature sourdough starter

Directions

1. Whisk flour and salt together in medium bowl. Whisk room-temperature water and starter in large bowl until smooth. Add flour mixture to water mixture and stir using wooden spoon, scraping up dry flour from bottom of bowl until dough comes together, then knead by hand in bowl until shaggy ball forms and no dry flour remains. Cover bowl with plastic wrap and let sit at room temperature for at least 12 hours or up to 18 hours.

2. Lay 12 by 12-inch sheet of parchment paper on counter and spray generously with vegetable oil spray. Transfer dough to lightly floured counter and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam side down, to center of parchment. Pick up dough by lifting parchment edges and lower into heavy-bottomed Dutch oven. Cover with plastic wrap.

3. Adjust oven rack to middle position and place loaf or cake pan in bottom of oven. Place pot on middle rack and pour 3 cups of boiling water into pan below. Close oven door and let dough rise until doubled in size and does not readily spring back when poked with your floured finger, 2 to 3 hours.

4. Remove pot and water pan from oven; discard plastic from pot. Lightly flour top of dough and, using razor blade or sharp knife, make one 7-inch-long, 1/2-inch-deep slit along top of dough. Cover pot and place on middle rack in oven. Heat oven to 425 degrees. Bake bread for 30 minutes (starting timing as soon as you turn on oven).

5. Remove lid and continue to bake until loaf is deep brown and registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and let cool completely before serving.

These are my all time favorite green beans.

 http://aprilshomecooking.blogspot.com/2009/08/green-beans.html?m=1

Learning cookie decorating.

 It's been awhile since I have posted. I hope to get started again and be better at sharing recipes. It's been a crazy few years. Had surgery on my hand which pretty much left my left hand useless. Still need to have surgery on my right hand but I'm afraid the same things going to happen. I've always wanted to learn how to cookie decorate so I figure I better get busy with it while I can still use my right hand. 

Thought I would share a few of the cookies I've been working on. I need to practice on not putting my fingers in the cookies as I move them. 😁

May the little space cookies for my grandson. Today's his 4th birthday and on Wednesday he's having surgery for his hernia. He won't get them in time for his birthday but they'll be there the day after his surgery. It's been a crazy month, we've been on the road since April 11th. We left California right after church on April 11th and headed to Louisiana to visit my mom and stepdad. Our way home was an adventure. We left Louisiana and went to Tennessee, we stayed in pigeon forge. Visited Gatlinburg and Dollywood. Then we had it off to Kentucky to visit the Ark. I know I'll forget some places and I won't get them in order but from there we made our way to Indiana, drove through Nebraska and missed a tornado by an hour. Had to stay a couple of days in Colorado because of the snow storm. Made our way over to Utah to visit Zion. Oh we also visited the Mammoth caves and I want to say Tennessee but it could have been Kentucky. Also visited the Smoky mountains which was beautiful. But by far I think Zion was our favorite. Stopped off in Southern California to visit a couple of the grandkids which was far better than Zion or any place we went. And we also stopped off at Indiana and boy has that place change, Chicago is inching its way in to Indiana.

Keep your eyes out for some new recipes I'm working on some sourdough starter right now and hope to make some bread.

Carne en su jugo

 6 slices bacon

4 fresh tomatillos, husk removed

3 Serrano chili peppers (or jalapeños) seeded and chopped

2 cloves garlic, peeled

3 cups water

2 pounds flank steak, cut into 1/2" squares 

Salt and pepper

1 t cumin

1 T better then chicken bullion 

2 (15.5 ounce) cans pinto beans.

1/2 onion, chopped

Roasted jalapeños 

Chopped fresh cilantro 

1 lime, sliced into wedges.

Roasted jalapeños 

Cook the bacon in a large, deep skillet over  medium-high heat until crispy, about 10 minutes. Drain on paper towel. Crumble the bacon and set aside.

Combine the tomatillos, peppers, garlic, and water in a small saucepan over medium-high heat; bring to a boil, cover, and simmer 10 minutes. Remove the pan from the heat and allow to cool. Transfer to a blender and blend until smooth. Set aside. 

Place a non-stick skillet over medium-high heat; salt and pepper the steak. cook the steak in the hot skillet until completely browned. Pour the tomatillo mixture over the beef and bring to a boil. Stir the  chicken bouillon and cumin into the mixture, reduce heat to medium.  Cover the skillet and simmer until tender, 30-60 minutes.

Roast jalapeños over flame.

Add rinsed beans and bacon and heat over medium heat until hot.

Garnish with chopped onions, cilantro, roasted jalapeño, lime wedge and  tortilla.

No knead bread with a twist.

XSearch

Hide Message

I USED THIS RECIPE AS MY BASE.

No-Knead Bread

MARK BITTMAN

• YIELDOne 1 1/2-pound loaf
• TIME1 hour 30 minutes, plus about 20 hours' resting time

Save To Recipe Box

EmailShare on PinterestShare on Facebook

4:50

No-Knead Bread

Jospeph De Leo for The New York Times. Food Stylist: Monica Pierini.

Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort — only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf.

Featured in: Three Recipes To Savor To The Last Crumb. 

More +

3 cups bread flour and more for dusting.

1/2 teaspoon yeast

1 1/4 teaspoon salt

For the jalapeno cheddar cheese you will need jar jalapenos drained, chopped and liquid squeezed our. Mix in with batter

For the garlic herb parmesan, 1 cup shredded parmesan, 1 bulb of garlic, peeled and chopped and cooked in olive oil, set a side to cool. Mix cheese, garlic and 1 teaspoon Italian seasoning in with batter.

 PREPARATION

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

XSearch

ITIMES CLASSIC

I used this recipe as my base and changed it up a little.

No-Knead Bread

MARK BITTMAN

• YIELDOne 1 1/2-pound loaf
• TIME1 hour 30 minutes, plus about 20 hours

Raspberry Cheesecake Loaf

I picked up some fresh raspberries from Costco and also had a 8oz block of cream cheese so I figured I would put them to good use. I did eat some of the raspberries fresh yesterday and at least I was a little good. The loaf is cooling right now, I cannot wait to see how it turns out. 

My son is eating my Cranberry lemon loaf I made for church tonight so I might have to go hide it.

Hope you give this a try and come back and let me know what you think.

2 cups flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
zest of three large lemons
Small container of fresh raspberries
1/2 cup chopped walnuts
1/2 c room temperature butter
1 cup sugar
1 egg
Juice of the three large lemons and then enough milk to make 3/4 cup

8 oz Cream cheese
1 egg
1 t vanilla
1 cup powder sugar

Mix cream cheese until smooth, add in egg, vanilla and powder sugar and mix until smooth, set a side.

Preheat oven to 350. Spray a loaf pan and set aside.
Mix milk and lemon juice together and set aside.
Whisk together flour, baking powder, baking soda and salt. Stir in lemon zest, and nuts, set aside.
Cream, butter, sugar, and egg together until smooth. Mix in lemon/milk mixture .Stir in four mixture just until moistened. Gently stir in Raspberries. Pour 3/4 batter into prepared pan, take a spoon and make a long hollow indent/ canal in the center of the loaf, I added my cream cheese mixture into a pastry bag, you can use a Ziploc bag or spoon, fill canal with a really good amount of cream cheese (depends on how much you like) take the remaining batter and evenly put along loaf, use a spoon or offset spatula and smooth around sides, when it bakes it will cover the cream cheese.
Bake for 1 hour or until skewer inserted away from the cream cheese mixture comes out clean. Let sit in pan for about 20 minutes, then turn onto wire rack to cool. It is very important this cools completely otherwise the cream cheese will ooze out.
This loaf was just something I made up at the last minute, will let you know how it turns out.

Update,
The flavor is really good and moist, I think it is because the cream cheese got adsorbed from the loaf batter. Once it cools completely I will take a picture of the middle of the loaf. I have been using my cell phone and not my camera because I am too lazy to get my camera out. 😊

Orange Cranberry Loaf Bread

I started Keto up again for health reason so I told myself I would not buy any more flour or sugar, well really it was butter or sugar when I ran out but I need butter for Keto. Well as you can see that did not last long, I don't care what anyone says, I have not tasted a good Keto bread or dessert recipe yet. If you have one post it below and I will give it a try. I just don't like the taste of fake sugar in desserts.  I only drink Sweet and low in my ice tea but hot tea has to have sugar.  For those  of you who know me know I am weird. 😀
So anyhow, back to my loaf bread. I seem to be on a loaf bread kick right now. I bought some fresh cranberries and wanted to do something different besides my Cranberry bar recipe. http://aprilshomecooking.blogspot.com/2008/11/cranberry-bars.html (These are really good)
 So I decided on a range Cranberry Loaf. I will admit the cranberries are a little tart for me so next time I think I will chop them a little before adding them to the flour, I just wanted those whole cranberries in the loaf so it would look pretty. 
Give it a try and let me know what you think.

2 cups flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
zest of two large oranges
1 1/2 cups cranberries
1/2 cup chopped walnuts
1/4 c room temperature butter
1 cup sugar
1 egg
3/4 cup orange juice (juice of the two large oranges)

Preheat oven to 350. Spray a loaf pan and set aside.
Whisk together our, baking powder, baking soda and salt. Stir in orange zest, cranberries and nuts, set aside.
Cream, butter, sugar, and egg together until smooth. Mix in Orange juice.Stir in four mixture just until moistened. Pour batter into prepared pan.
Bake for 1 hour or until skewer inserted in center comes out clean. Let sit in pan for about 15 minutes, then turn onto wire rack to cool.

Banana Bread

I love banana bread, I am always on the look out for new recipes to try out. Today I made three different loaf breads and I wish I could say I followed them to the T but for some reason I have a hard time not adding my own twist to it.
This loaf baking happened because I went to IKEA and found some thinner loaf pans so I had to use them, now I need to go back and pick up some more. The ones I have are too wide and they make my loafs look too wide.

Check out http://simplyrecipes.com/recipes/banana_Bread/ for this yummy recipe.
I was good and only added two small ingredients to it.

2-3 very ripe bananas, peeled
1/3 cup melted butter
1 tea baking soda
1 tea cinnamon
1/2 tea nutmeg
pinch of salt
1 cup sugar
1 large egg, beaten
1 tea vanilla
1 1/2 cups flour

Preheat oven to 350 and spay a loaf pan.
In a mixing bowl mash bananas with a fork until smooth. Stir in melted butter, mix in the baking soda and salt. Stir in sugar, beaten egg, and vanilla. Mix in the flour.
Pour the batter into prepared pan and bake for 50 minutes to one hour or until tester comes out clean.
Let cool in pan for a few minutes, remove from pan and cool completely before serving.
 When you slice into a warm loaf of banana bread and it taste good you know it is a great recipe. Banana bread is always better when you wrap it and let it sit a day or two but this one was good warm. Give it a try and let me know what you think. I added the cinnamon and nutmeg to mine and the extra 1/4 cup sugar, head over to simplyrecipes.com and check out her recipe.

Tessa's Spice Cake

I was in Costco today and these was a new cookbook these and as I was looking through it I came across this recipe and wanted to try it, I have been trying to be good and not buy anymore cookbooks so I came home and looked up the recipe. Let me just say I will be buying this cookbook.  The name of the cookbook  is  Sweet: Desserts from London's Ottolenghi Check it out on Amazon, I think you will love the recipes in it.
Give this recipe a try, you will not regret it. These would make wonderful Christmas gifts. The flavors are a wonderful blend. I wish you all could taste this right now, it is my new favorite. This will be on my dessert table for Christmas for sure.

3/4 cups butter, soften
3/4 cups light brown sugar
3/4 cups dark brown sugar. okay I have to confess, I did not have dark brown sugar so I added some molasses, about 1/8 cup
finely grated zest of 1 large orange
3 large eggs
1/2 sour cream
1 T vanilla
1 t pumpkin spice mix
1 3/4 cup flour
3/4 t salt
1 t apple cider vinegar
Powder sugar for dusting

Preheat oven to 350 spray a loaf pan and put parchment paper on the bottom and set aside.

I will be adding powder sugar when it cools,I think it is
perfect without it.

Place the butter, sugars and orange zest in mixing bowl with paddle attachment and beat on medium high speed until light and smooth.
In a separate bowl whisk together the eggs by hand. Add sour cream and vanilla and whisk until smooth.
Sift together pumpkin pie spice, flour and salt together into a separate bowl and set aside/
In alternating batches with the machine on medium low speed, add a third of the egg-sour cream mixture to the creamed mixture, followed by a third of the flour mixture, continue with the second and third and beat until combined. In a separate small bowl combine the baking soda and the vinegar together, this mixture will fizz up a little that is fine, add this to the batter and as soon as everything is combine turn off the machine. Don't worry if the mixture starts to split at this point it will still cook up well. Scrape the mixture into the prepared pan and bake for 70 minutes or until skewer comes out clean.
Transfer the loaf to a wire rack and let cook in pan for 15 minutes. Remove from pan and set a side to cool completely, Dust with powder sugar.

Posole

4 Tablespoon olive oil, divided.
1 medium yellow onion, chopped
6 cloves garlic, chopped
3 Tablespoon ancho chili powder
2 teaspoon cumin
14 1/2 oz can diced fired roasted tomatoes
8 cups chicken broth
4 chicken thighs
29 ounce can hominy, drained and rinsed
1/2 cup fresh cilantro, chopped
salt to flavor
Tortilla

In a large dutch oven over medium-high heat, heat 1 tablespoon oil until hot. Add onions and cook and stir for five minutes until lightly browned. While onions are cooking add remaining oil to a frying pan and heat over medium heat until hot, add chicken and cook until brown on each side.  Add the garlic, ancho chili powder and cumin to the onions in dutch oven, cook stirring constantly, until fragrant, about 30 seconds. Add tomatoes and cook, stirring until most of liquid has evaporated, about 4 minutes. Add chicken broth and bring to a simmer. Reduce to medium,add chicken to dutch oven, cover and cook for 20 minutes. Add hominy to dutch oven and cook for another 20 minutes.
Remove chicken, cover the pot and reduce to low to keep hot. Shred chicken into bite size pieces. Season with salt to taste.
Stir chicken back into the pot cook until heated 3-4 minutes. Remove from heat and add cilantro. Serve with warm tortillas.

Just Call Me The Cookie Monster

I have some coworkers coming for dinner tonight, I went to Costco to pick up a pumpkin pie but it did not feel right not making a dessert so I figured I would make some cookies. I bake cookies at least 3-4 times a week, the funny thing is they are probably the one thing I am not that crazy to bake. It could be because at work we would make cases of them.
Here is a fun easy recipe for chocolate chip cookies.I like to stuff them with either Oreo or caramel and these ones are stuffed with Dulce de Leche, I could eat this stuff with a spoon. 😃

Give them a try and let me know what you think.

1 cup butter, soften
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
1 teaspoon baking soda mixed with 2 teaspoons hot water.
1/4 teaspoon salt
3 cups all-purpose flour
1 cup milk chocolate chips
1 bag mini M&M's
1 can Dulce de Leche

you can add nuts, toffee bits, or leave out the M&M's and add another cup of chocolate chips, or chocolate chunks. You can stuff it with a marshmallow, shopped up pretzels. Make it yours, add what you like. Chopped up candy bars. Take a picture and come back and share it with us.

Preheat oven to 350
Cream butter and sugars together until smooth. Beat in eggs one at a time, stir in the vanilla. Dissolve baking soda in hot water and add to batter along with the salt. Stir in the flour and add chocolate chips, and M&M's or anything you like.
drop by teaspoon, on a lined cookie sheet I use a cookies scooper, the thing that looks like a ice cream scooper but smaller.
I put six on a cookie sheet, I put a indent with my finger in the middle of the cookie and fill with Dulce de Leche, then grab a small amount of cookie dough and cover the Dulce de Leche completely up.
Bake for 12 minutes or until edges are nicely brown.

I hope you give this a try and come tell me what you think.