Asian Style Chicken Dinner

It isn't uncommon for our family to have our Sunday dinner feature chicken. However, usually we have a Southern Fried Chicken dinner. Sometimes we have a succulent Roasted Chicken Dinner. Today, I decided to shake things up.

My daughter in law has been wanting Chinese food takeout for the last week or so. I decided to give her Asian flavors from my very own hands and kitchen. With no real recipe in hand, I relied on my ability to identify flavors and ingredients in foods that I have previously enjoyed. The result was nothing short of amazing! I rounded out the Asian Flavored chicken with steamed Jasmine rice and Stir-fried green beans.


Asian Flavored Chicken

Marinade Ingredients :

2 tsp. Garlic Powder
2 tsp. Onion Powder
1/2 tsp. salt
Juice of one Lime
1/4 cup Lite Soy Sauce
1 tsp Sriracha Sauce

Chicken:

I used 6 large chicken thighs. Use what you prefer.

Method :

Mix marinade ingredients. Massage into the chicken and place in a plastic bowl, covered in the refrigerator for 1/2 hour.

Remove from fridge, and dust generously with 1/2 cup corn starch.


The Fry:

Fry the chicken pieces until browned. (They will not be cooked through at this point)
Drain, and remove to baking dish in warm oven. (325 degree) Begin to prepare the sauce.


Sauce Ingredients:

One Medium Onion, small dice
4 tbsp minced fresh ginger
4 cloves minced fresh garlic
2 tbsp. vegetable oil
2 tbsp. Sesame Oil
1/8 tsp. Red Pepper flakes

Saute aromatic veggies in oil until they caramelize. Then add following mixture:

1/2 cup Soy Sauce
Juice of One Lime
1/2 cup water (hot from tap)
1/2 cup brown sugar (stir to dissolve)
1 tsp. garlic powder
1 tsp. onion powder

Cook until it comes together. Then pour sauce over chicken and cook for 25 minutes uncovered in the oven.Sauce will thicken and become glossy. Serve over steamed Jasmine rice.

Happy Birthday, A.J.

My youngest just celebrated his nineteenth birthday. Wow... where have the years gone?

In our family, the birthday honoree picks what home cooked dinner and homemade dessert they would like to have. The menu for our Sunday dinner to celebrate our family being blessed with such a wonderful young man was delicious!



Southern Fried Chicken, Smothered Cabbage, Yellow Rice and Cornbread. Dessert: Dark Chocolate Cake with Cream Cheese Frosting.

Yup, soul food... for the soul!




I love you, Aaron.

Summer Peach and Blueberry Cream Tart

It has been an action packed and AWESOME summer. My eldest son married and I now have a wonderful new daughter. AND: My first grandchild was born. So much love and blessings and joy!

This has also been a great summer for fresh peaches. So, our family continues to enjoy them while they are at their peak flavor. I didn't really have a recipe,so with a "wing and a prayer" I combined flavors that I thought married well. It turned out really great and was quite easy to assemble. I hope you will try it.





Summer Peach and Blueberry Cream Tart

Heat oven to 350 degrees.

Crust:

2 cups AP Flour
1/4 c. Powdered Sugar
1 tsp. Kosher Salt
1 Stick Cold Butter
3 to 5 Tbsp. Ice Water

Mix all dry ingredients in a bowl. Using a box grater, grate the cold butter into the flour mixture. With a fork, coat all of the flour shards well. Slowly add ice water one tablespoon at a time. Stir with fork between addings. When dough begins to hold together when light squeezed in your palm: you are done. Gather mass together, wrap in plastic wrap and refrigerate for an hour.

Cream filling:

1 block of room temperature cream cheese
zest of one lime
1/4 cup sugar
1 tsp. vanilla extract
2 Tbsp. AP flour

Mix all ingredients with a hand mixer until smooth and creamy. Set aside.

Assemble:

Press dough into tart pan. Aim for a uniform thickness on the bottom and ridged sides. Spread cream cheese mixture evenly over dough. Refrigerate while you prep the fruit.

Slice fresh peaches into uniform slices.

Remove tart from refrigerator and arrange peach slices on the surface of the filling. Add blueberries. Top with 2 Tbsp. sugar.

Bake 60 to 75 minutes, or until crust is golden brown and beginning to pull from tart pan sides.

***Allow to cool to room temperature before serving***
***Refrigerate all left overs**** (This tart is FABULOUS cold from the refrigerator, too!

Think that looks sweet? Here's my little grandson:



He was quite comfortable in my arms. Love!

Dinner Rolls

1 cup warm water
2 tbsp. sugar
1 1/2 tbsp. granulated yeast

2 eggs
5 oz. can of Carnation Evaporated Milk
1 1/2 tbsp. Kosher salt

1 warm water (not a typo... for a different step)
1/2 cup melted butter or shortening

6 1/2 cups AP flour (measured with scoop and sweep method)


Step one:

In a small bowl, combine one cup warm water, sugar and yeast. Stir to dissolve yeast and sugar. Set aside to proof. (When the yeast is foamy... it is ready!)

Step two:

In large container, whisk together eggs, evaporated milk and salt. Once thoroughly combined, add remaining water and butter or shortening. Whisk again.

Step three:

Add proofed yeast liquid to the liquid in the large container and mix well.Be sure to scrape the bowl to get all of the dissolved yeast.

Step four:

Add half of the flour and stir well. Then add remaining flour and stir (it will be stiff) until uniformly moistened with no dry spots.

Step five:

Lightly cover and allow to rise for two hours in a warm area. (I heat a cup of water in the corner of the microwave for a little over a minute, then place the dough in the microwave and shut the door. I leave the hood light on to provide a little additional warmth to my over the stove microwave)

Step six:

Punch down dough. Turn out dough onto floured surface. Gently knead in just enough flour to make dough manageable. Shape into desired roll shapes. (I place dough balls in muffin tins. This picture is after the second rise, just before I popped them in the oven.)



Step seven:

Allow rolls to rise at room temperature 40 to 60 minutes.

Step eight:

Bake at 350 until golden brown. (Mine took 18 minutes)





***Recipe makes enough for 24 large rolls. The dough keeps in the fridge for five days covered.***

Looking for YOUR Input

I would like to ask for menu suggestions. What would you like to see our family enjoy for a Sunday Dinner?

Here's what I want to know:

1. Optional Salad
2. Main Course
3. Vegetable Side dish
4. Starchy Side dish
5. Optional Bread component
6. Homemade Dessert


Okay, the ball is in your court! I don't have anything to offer to the winning suggestion, except my gratitude and a blog entry devoted to your meal idea.

I probably won't be blogging or cooking this Sunday, as it is Mother's Day... but look for the suggested menu soon!

Thanks, everyone!

5 O'Clock On Any Given Sunday

Once again our family was blessed to gather around the table for Sunday Dinner. I can not recommend highly enough this tradition to you, my readers. Our family knows that on any given Sunday at five o'clock exactly where they will be, if at all possible. Not only are appetites fed there, but spirits nourished.

Our menu today was: BBQ Pork Ribs, Potato Casserole, Marinated Spring Vegetables and for dessert a delicious homemade Strawberry Shortcake.


It was obvious by the foods on our table that Spring has sprung! We had fresh vegetables galore in a tangy marinade. I couldn't help but smile at all of the different colors as I cut the fresh vegetables into bite sized pieces.



My sister made the BBQ Ribs. They were so tender that they fell off of the bones. There was no way to pick them up. It was more like delicious morsels of pulled pork. Yum! One of our favorite Sunday Sides, Potato Casserole was the perfect foil with it's cheesy creaminess to the BBQ's piquant bite.



After all that delicousness... the family still had one more treat to come. We had gorgeous Strawberry Shortcakes to take advantage of the beautiful berries available in the stores now. I made the short cakes from scratch with fresh butter and flavored them with orange zest and real vanilla. Sliced open, and filled with berries and cream, they were mind-blowingly good.



I hope to get back to post recipes. However, please feel free to message me if I am delayed and you would like to try any of the recipes.

Sundays are my favorite days! See you soon!

Sunday Dinner

Today we had our usual gathering for Sunday dinner at my sister's house next door. Our menu was simple and familiar comfort foods.

On the menu: Fried chicken, corn casserole, garlic green beans with sweet red peppers, house salad and for dessert: Chocolate Chocolate Cake.


We serve our dishes family style, and pass the bowls and platters.





There's something refreshing about a cool and crisp salad next to steaming hot crispy chicken and sweet and creamy corn casserole.



I bet you wanna see that cake, dontcha? Here it is... homemade Chocolate Chocolate Cake. Yes, as a matter of fact it WAS good.




If you would like a recipe in this post, leave your request in the comments.

Sundays... Our family loves them!

This Is The Day

For the first time in a very long time, I don't have Sunday dinner pictures to share. I didn't forget. And yes, we had dinner. It was just such a lovely time with lovely family and friends and I chose to enjoy the moment. I chose to focus on the people and the conversation.

The food was awesome! We had BBQ Chicken and Ribs, salad, baked potatoes, grilled vegetables and homemade bread. For dessert, we had planned a cheesecake that my sister purchased. But, that didn't work out. So, instead we had Root beer Floats!

I won't totally disappoint you, though. The grilled vegetables were delicious! So, I'll share the method, as it is more method than recipe. Even the most avowed veggie hater just might approve of them.

Today has been beautiful. From the bright, clear morning... to delightful Salsa courtesy of the Buena Vista Social Club and Celia Cruz... to dinner with loved ones. It has been a joy.

Today is the day that the Lord has made... I will rejoice and be glad in it.

Today, I've been happier than I have been in a long time. Rejoice!


Grilled Vegetables


4 medium zucchini
2 green bell peppers
2 red bell peppers
1 large Spanish onion
1 pound of button mushrooms

Olive Oil
Worcestershire sauce
Soy sauce
Italian Dressing
Italian Seasoning
Garlic Powder
Black Pepper
Onion Powder

Wooden Skewers


Soak the skewers in water for 2 hours. (It helps avoid burning on the grill)

Chop all of the vegetables into bite sized pieces. (I left the mushrooms whole)

In a large bowl, liberally season with seasonings and toss. Add a good amount of olive oil, soy sauce, Worcestershire sauce and Italian dressing. Toss again.

Allow to marinate at room temperature for at least an hour. (Two is better)

Thread vegetables onto skewers. Stack closely, but not tightly.

Grill over hot coals, while continually watching. Baste with reserved marinade a few times as you turn the skewers for even cooking.

Delicious!

Travel Via Palate

Today's Sunday dinner was simple but delicious. We feasted on sausages, sauerkraut with apples and onions and pierogies.

Dinner preparation came together in less than 30 minutes, excluding dessert.




Apples and onions were sauteed in butter, with a little kosher salt and pepper. When softened, I added the drained sauerkraut.

Polish sausages were slowly browned and crisped.



I used frozen potato and cheese pierogies. First they were boiled until they floated in salted water.



Lastly, the pierogies were drained and then lightly sauteed in butter. Yummy!


Here's my plate. I like a little sour cream with my pierogies.



My sister rocked dessert! She made an Apple Spice Crisp. And then she served it warm with a scoop of Bluebell Homemade Vanilla. Oh. My. Word.



Dinner was wonderful. A little taste of eastern Europe.

Sunday Sides

One of the wonderful things about Sunday dinner is that it is more "substantial" than our normal weekday dinners. There is the requisite protein and vegetable... but then there are extra starches and usually a decadent dessert.

Today, I'm back as promised to give the recipes to the two side dishes my family enjoyed this past Sunday. I hope you will try these easy and tasty side dishes. If you do, please let me know what you think. I love feedback!

Potato Casserole

24 oz. Ore Ida Hash browns
1 Can Campbell's Cheddar Cheese Soup
8 oz. Sour Cream
1/4 c. margarine or butter, melted
1/2 tsp. black pepper
1 tsp. kosher salt
3 fresh green onions, sliced
8 oz. Shredded Cheddar Cheese
4 oz. Shredded Mozzarella Cheese
1/4 c. Shredded Parmesan Cheese (use the real stuff)

Preheat oven to 350 degrees. Prepare baking dish: I use non-stick spray. I think my dish is a 9 x 10.

In a large mixing bowl mix all ingredients, except the potatoes. Once well mixed, add the potatoes and mix well. Pour into prepared dish, spread evenly. Cover with foil and bake for 40 minutes. (or until potatoes are tender) Remove foil and return to oven to brown top as desired.



(I apologize for the blurry image)


Vegetable Gumbo

1 16 oz. bag Frozen Succotash
1/2 pound fresh green beans
1 16 oz. bag Frozen sliced Okra
1 14.5 oz can of Diced Tomatoes
4 oz. Tomato Paste
1 large Red Bell pepper, diced
3 medium Zucchini, sliced
2 Tablespoons Vigo Chicken Soup Base , divided
1 tsp. Onion Powder
1/2 tsp. Black Pepper

Method:

Add succotash and green beans to a medium pot. Just cover with water. Add one tablespoon of soup base. Cook over medium heat, covered for ten minutes.

Add remaining ingredients, stir well. Cook covered until desired doneness.

Taste for seasoning and serve.

Sunday Dinner

There are precious few constants in most of our lives. However, our family is blessed to be able to stop everything and gather around the dinner table in the formal dining room for a meal each Sunday. The funny thing is that we tend to eat off paper plates...after all who wants to wash dishes after a feast?

Today was my day to cook. My Sunday menu: Roasted Chicken, Cheesy Potato Casserole, Vegetable Gumbo and hot rolls. I made a homemade Sweet Potato Pie for dessert.

Here's a look at the bird before carving. That's not burnt skin... that delicious seasonings and flavor!






Next, I'll show you the veggies in the pot. Yummers! It was a delightful mix of lima beans, okra, corn, tomatoes, green beans, zucchini and red bell peppers. Delicious!



Here's a picture of my loaded plate. I'm not much of a meat eater... so I usually just pick up a wing.




Another angle... Look at that yumminess!



And because I just can't leave it alone... a close up of the casserole and veggies.



Dessert was a southern classic: Sweet Potato Pie!






Well, this post is getting long. So, I'll be back with recipes for the Potato Casserole and the Vegetable Gumbo this week.

Happy Sunday!

Wordless Wednesday

Triple Berry Pie: Summer in each mouthful!

I love fresh berries. You name the berry, and it is a friend of mine. Raspberry, blackberry, loganberry, strawberry, blueberry, huckleberry, mulberry.... I could go on and on.

With my love of berries in mind, imagine how thrilled I was to spot beautiful, plump berries on sale at my local WalMart! They were so beautiful! They looked like edible jewels. I bought two large cartons of blueberries, one small carton of raspberries, two small cartons of blackberries and a huge double carton of strawberries. (I also bought plums and cherries...but that will be a different post.)


As you may remember, our family does Sunday Dinner in a big way every week. With the bounty of berries, I knew I had to make the quintessential summer pie: Triple Berry Pie. It is my stab at cloning Marie Callender's Razzleberry Pie.

The truth be told.... I think mine is better.

Fresh from the oven, the pie looked and smelled heavenly.



I was glad that I had to foresight to bake it on a quarter sheet, as it bubbled over a bit. I'm always nervous cutting the first pie. Will it be set? Will it serve nicely?



You be the judge.





The family loved it. Once again, I was the hero. Add a little homemade vanilla icecream... and *swoon*.


Oh, so good!


I know that this pie will make an encore performance before the end of berry season. It was just. that. good.





Triple Berry Pie

1 Pint Blueberries
1 Pint Blackberries
1/2 Pint Raspberries
1 c. Sugar
1/4 tsp. Kosher Salt
1 tsp. Real Vanilla Extract
1/4 c. Kraft Minute Tapioca
1 tbsp. Corn starch
1/4 c. water or orange juice
1/4 butter in small pieces

Enough Pie crust for double pie.


Mix all ingredients, except pie dough and butter in a large bowl. Allow to stand at room temperature for thirty minutes, stirring once or twice.

Line pie pan with one half of pie dough. Fill with berry mixture. Dot with butter.

Cover with top crust and seal.

Bake in preheated oven (400 degrees) for 45 to 55 minutes. (Bake first 25 minutes on lower rack, then move to upper rack for remainder of baking)

Cool COMPLETELY before serving.

Sopapillas!!!

Those in my life close to me know about my quirky sense of humor. I've been accused of being a tad corny with my jokes. What can I say? I'm guilty of all that.

No one was complaining tonight, though. Tonight's menu in honor of Cinco de Mayo:

Chicken Enchiladas
Mexican Rice
Beans
Guacamole
Sour Cream
Tortillas

and

.
.
.
.
.
.
Sopapillas for dessert!



I mean, come on...........who doesn't like fried dough? Funnel cakes, donuts, zeppole, sopapillas. They are all good.

Light and airy! Dusted in cinnamon sugar........little pillows of yumminess!



I found the recipe at www.allrecipes.com

Click on the entry title for the link to the recipe. Easy-peasy...........light and breezy.