Dolly's Dishes

Super mom to the rescue, one dish at a time!

Chinese Honey Chicken October 6, 2010

Filed under: Chicken,chinese — emilylhh @ 2:03 pm
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My children loved this! Even Porter, who’s only a year old. I found this recipe at Real Mom Kitchen, and like her “cheated” by using popcorn chicken. Although, if you would like to use chicken chicken, I have a recipe below for a quick and light breading. I also changed a few of the measurements.

You’ll need for Sauce:

1 ½ tablespoons oil
2 teaspoon ginger (minced) (I had a fresh root in the freezer and just grated it.)
3 tablespoons garlic (minced)
1/2 teaspoon salt
6 tablespoons honey
1 teaspoon rice wine vinegar
½ cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
Sesame seeds (for garnish)

Heat 1 ½ tablespoons of oil in your wok or sauce pan. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.
I cooked my popcorn chicken in the oven, and once the sauce was ready added the popcorns to the sauce and stirred to coat. Then sprinkled some sesame seeds on.

This does not make a TON of sauce. I covered 40 (maybe) popcorn chicken pieces. If you have a lot of chicken to cover, or like it saucy, double the recipe to fit your  needs.

You’ll need for Chicken: (If wanting to use chicken chicken, not cheater popcorn chicken 🙂 )

3T cornstarch
2 egg whites
1/2 teaspoon salt and pepper

In another bowl, whisk together the egg whites,  cornstarch, 1/2 teaspoon salt and pepper. Add chicken, toss to coat.

In a large nonstick skillet, heat 1 tablespoon of vegetable oil. Lift half of the chicken from the egg white mixture (shaking off excess) and add to skillet. Cook, turning occasionally, until golden (8-10 minutes). Repeat until cooked. Add to honey mixture and enjoy!

 

Chicken and Vegetable Dumpling Soup

Filed under: Chicken,Soups — emilylhh @ 9:02 am
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This recipe is adapted from a recipe I found on Mel’s Kitchen Cafe. I would call this soup more of a stoup, although you could make it thinner by adding more chicken broth at the end if needed.

I also added some extra veggies of my own — thank you to a friend of my husband’s for 20lbs of yellow squash and zucchini. Don’t forget the drop dumplings, they’re the best part!

You’ll need:

Chicken and Broth:
8 cups chicken broth (I totally canceled out the water — more chicken broth, better chickeny flavor!)
2-3 chicken breasts (about 1 1/2 pounds)

Vegetables:
1 1/2 tablespoons olive oil
3 stalks celery, chopped
1cup frozen peas and carrots (fresh carrots would work, too. just add them in at the saute part.. i only had frozen)
1 onion, chopped
1 ½ teaspoons salt
1 teaspoon dried thyme
1/4 teaspoon pepper

Dumplings:
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon dried thyme or sage
1/2 cup sour cream
1/2 cup milk
1 tablespoon vegetable or canola oil

In a large pot, boil the chicken in the broth until they are cooked through. Remove your chicken and let the broth warm in the pot. Cut chicken into bite sized pieces and set aside.

While the chicken is boiling, heat the 1.5 T of olive oil in a pan. When it’s hot, add the celery and onions. (Carrots if you aren’t using frozen, and any other vegetable you might want. I added yellow squash.) Saute until the vegetables are tender. Add the veggies to the hot broth you saved in the pot. Add salt, thyme and pepper to the pot, and stir to combine. Let the soup simmer.

In a small bowl, mix 1/2 cup cold water and 1/4 flour with a whisk until smooth. Whisk the mixture while adding it to the pot. Then whisk the soup until everything is combined. Add the frozen peas and carrots and the chicken bites. Gently mix em up.

Now make your dumplings. Stir together the dry ingredients in one bowl, and the wet in another. Add the liquid to the dry and stir until combined. Don’t over mix!

Heat the soup to boiling and drop small teaspoons of dumplings into the pot. They should be little, they will expand. Cover the entire surface, but create more than one layer. It’s ok that they touch. Cover the pot and turn down the heat so the soup simmers. Let the dumplings cook for 15 mins. Don’t open the lid!!

After 15 mins, remove the lid and stir the dumplings to mix into the soup. If you like a thinner soup, add a little extra chicken broth in the end to the consistency you like. Serve!

 

Sesame Seed Wings September 28, 2010

Filed under: Appetizers,Chicken — emilylhh @ 5:13 pm
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We love wings around here! This is a super easy recipe I found in EveryDay  with Rachael Ray magazine. Of course, I tweaked it as always, and think it turned out a lot better this way 🙂

You’ll need:

4lbs wings (I buy the big bag in the frozen section of mixed pieces)
18oz of pineapple juice
1 1/4c soy sauce
Sesame seeds

Defrost the wings in the fridge overnight. Once defrosted, combine wings with pineapple juice and soy sauce to marinate. I marinated them covered and in the fridge for about 4 hours.

Preheat the oven to 350* and put wings on a foil lined sheet. (I had to use 2 sheets) Don’t let them get too close or they won’t cook correctly. Pour 1/2 cup or so of marinade over the wings and put in the oven. Cook for 30 minutes, and then flip the wings over to the other side and cook for another 30 minutes. The last 10-15 minutes, sprinkle the wings with sesame seeds and finish cooking in the oven.

Remove from the oven, and enjoy 🙂 Preferably with your favorite beer while watching Green Bay!!!

 

Maple Apple Chicken September 25, 2010

Filed under: Chicken — emilylhh @ 9:11 pm
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This was our dinner tonight. My boys, who “love” chicken (I use love very loosely here) actually ate this chicken! And didn’t save it until last, as usual. This recipe originated from Betty Crocker, although I tweaked it. I thought this would be much better on chicken versus pork.

Plus, the recipe I made last night (coming soon!) I switched and used pork when it called for chicken. As much as my husband is a carnivore, I didn’t think he’d be thrilled having pork chops twice in a row. I think it would be nice as a glaze on pork chops if you grilled them.

You’ll need:

Boneless skinless chicken breasts (although I imagine bone in thighs with skin would be great too)
Pepper
Salt

Garlic Powder
1/4 c apple butter
1/4 c maple syrup (I cheated and used pancake syrup, not the real stuff. still great!)
1/2 tsp ground mustard

I turned my oven to 350* and put my chicken breasts on a foil lined sheet. Rubbed the chicken with a little olive oil and sprinkled equal amounts of salt, pepper and garlic powder onto them and let them cook for 30 mins or until the juice runs clear. (I always cut them open with a knife to make sure they’re done.)

On the stove top I mixed the apple butter, syrup and ground mustard together until hot and bubbly. (I doubled the sauce recipe, we like it saucy around here!) About 10 mins before my chicken was done, I spooned the sauce onto the chicken and put them back into the oven to perfect. Perfection.

Sorry about the photo — I ate most of my dinner before remembering to take the picture 🙂

 

 
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