1 whole fryer chicken, thawed
1 bottle Apple Cider (I used Angry Orchard Crisp Apple)
2 cloves garlic, smashed
1/2 onion
chicken stock (i used 1 tbl of concentrate)
beer can chicken aparatus
a can
oil
salt
pat dry the chicken, insert it onto the can full of garlic, chicken stock concentrate and apple cider. fill neck opening with onion
rub chicken down with oil and sprinkle with kosher salt
bake or grill
the flavor of this was really good but my oven is wonky and wouldn't hold the temperature I wanted. will retry on the grill.
Brussels sprouts
I'm usually not a fan of the little fartballs but these are great!
1 bag frozen brussels sprouts
4 rashers bacon
1 6-8 oz container blue cheese
chicken stock.
cut the bacon into 1 inch pieces and fry
when the oil is rendered out of the bacon add the sprouts (cut in half) fry until edges start to brown
add blue cheese, stir until melted. add stock and heat through until cheese and stock makes a sauce.
Wednesday, March 19, 2014
Thursday, January 2, 2014
Ez Peasy Chinesey!
it's no secret that I like asian foods... well at least the Americanized ones i can find in my desert town.
but one of the problems I have when I get food out is my husband. He has a very negative reaction to Bell Peppers. even one peice of it touching another vegetable frozen together in a package will have terrible effects.
The face of Evil
Recently we had a problem when I sprung for local Chinese take-out. something had been contaminated in an otherwise great record. I think someone stirred two different dishes with a bell-pepper-touched-deathspoon.
but now i know how to make one of my favorites at home. Mushroom Chicken!
to begin:
4-5 chicken thighs, relieved of skin and bone (oh the humanity)
2-3 zucchinii 4 if you really like it. sometimes i do!
1 container of mushrooms cut into quarters
1 can baby corns
1 can water chestnuts
1 tsp corn starch
3 tsp rice wine vinegar
cooking oil to coat your pan
1 tsp fresh ginger. i'm lazy and buy the 'fresh' in a jar stuff. powdered ginger will work in a pinch
1 tsp garlic. same as above
1 tbl soy sauce (i used teriaki sauce because its what i have!)
1 tbl oyster sauce
1 tsp sugar (brown sugar is nice here)
1/8 tsp sesame oil
ground pepper to taste
chunk the chicken, toss in a bowl with cornstarch and vinegar. let it chill out a while.
heat up your wok or pan, get the oil going. add ginger then the chicken and cornstarch goo.
when chickens about half cooked at zucchinii and mushrooms. let them give up their liquid to the sauce. add the soy sauce mixture. add the canned veggies.
server over rice and be amazed!
but one of the problems I have when I get food out is my husband. He has a very negative reaction to Bell Peppers. even one peice of it touching another vegetable frozen together in a package will have terrible effects.
Recently we had a problem when I sprung for local Chinese take-out. something had been contaminated in an otherwise great record. I think someone stirred two different dishes with a bell-pepper-touched-deathspoon.
but now i know how to make one of my favorites at home. Mushroom Chicken!
to begin:
4-5 chicken thighs, relieved of skin and bone (oh the humanity)
2-3 zucchinii 4 if you really like it. sometimes i do!
1 container of mushrooms cut into quarters
1 can baby corns
1 can water chestnuts
1 tsp corn starch
3 tsp rice wine vinegar
cooking oil to coat your pan
1 tsp fresh ginger. i'm lazy and buy the 'fresh' in a jar stuff. powdered ginger will work in a pinch
1 tsp garlic. same as above
1 tbl soy sauce (i used teriaki sauce because its what i have!)
1 tbl oyster sauce
1 tsp sugar (brown sugar is nice here)
1/8 tsp sesame oil
ground pepper to taste
chunk the chicken, toss in a bowl with cornstarch and vinegar. let it chill out a while.
heat up your wok or pan, get the oil going. add ginger then the chicken and cornstarch goo.
when chickens about half cooked at zucchinii and mushrooms. let them give up their liquid to the sauce. add the soy sauce mixture. add the canned veggies.
server over rice and be amazed!
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