Hi,
I hope you are well.
Well some recipes come and then go, never to be heard from again and then there are the recipes that come and hang around. This recipes is one of the later. I really don't know how many times I have made it. But, I like it because it's easy. I adapted this from a recipe that I think I got from the Boston Globe, but I honestly don't remember where the original recipe came from. The original recipe called for chicken wings, but I usually don't make chicken wings and usually use thighs or breasts.
3 lbs chicken thighs, legs or breasts (or a combination of these depending on what you like)
If you buy the thighs with the drumsticks attached, I like to separate them before baking. It's easy to do, just find the joint between the drumstick and thigh and with a sharp knife cut between the two. If you find the right spot, you won't be trying to cut through bone. I usually remove the skin from the thighs, but leave the skin on the drumsticks.
1 cup soy sauce
Juice from one lemon (the original recipe called for 1/2 cup orange juice concentrate)
1/2 cup light or dark brown sugar
3 large garlic cloves, minced
1 chunk fresh garlic, a couple of inches long, peeled and minced
1 to 2 teaspoons crushed red pepper flakes
Mix the ingredients from the list above. Place in a large glass (pyrex) baking dish, large enough to hold the chicken in one layer. Add the chicken, turn to coat. Now at this point, the original recipe calls for marinating the chicken in the fridge for 4 hours to up to 2 days. Normally I don't do this, since I'm doing this right before I'm going to bake the chicken for dinner. If you're a planner, you can let me know if the chicken is different marinated.
Set oven to 400 degrees. Bake chicken for about an hour, until the chicken is cooked through and crispy and the marinated is thick and sticky.
Because the chicken is so flavorful, it's nice to serve it with some plain steamed veggies, roast squash or sweet potatoes, and maybe a simple salad or vinegared cucumbers. I hope you'll try this recipe and that Sticky Chicken becomes a recipe that comes and hangs around.
Hugs,
Mameekosan
Thursday, January 31, 2013
Monday, January 21, 2013
Eggplant Salad with Sesame Dressing
Hi,
This dish could possibly convert a "I don't like eggplant" person into a "I like eggplant" person. I adapted this recipe from Mark Bittman. He calls for cooking the eggplant over a charcoal or wood fire which really does lead to a lovely flavorful charred eggplant. But, since I don't have time for that type of labor intensive cooking, I use my trusty microwave for cooking the eggplant. My dear father purchased my microwave for me even though at the time I was probably rolling my eyes and thinking, "I don't need a microwave!" Well, I was wrong. The microwave has become a trusty valuable cooking item in my kitchen.
1 regular eggplant or 2 or 3 Chinese eggplants
2 or 3 tablespoons olive oil
If you have regular eggplant, slice into 3/4 inch lengthwise slices. If you use the long skinny type, quarter each eggplant the long way to make long skinny eggplant pieces. Use a microwave safe shallow dish, sprinkle olive oil in dish and dip eggplant pieces in the oil, flipping to coat both sides. Arrange in a single layer or slightly overlapping. Microwave on high for about 10 minutes. Eggplant will be cooked and slightly squishy. While eggplant cooks prepare dressing.
Juice from one lemon
2 tablespoons sesame seeds
2 tablespoons soy sauce
1-2 tablespoons sugar
freshly ground pepper
Mix the dressing ingredients together in a large bowl. When the eggplant is cooked, cut the eggplant into 1 inch cubes or rectangular shaped rods. Mix eggplant into dressing. Here's what I usually like to add.
2-3 green onions thinly sliced
1/2 bunch cilantro chopped
If I have some of these available I'll also add:
2 cups arugula or fresh spinach
Salt, taste to see if needed
I hope you enjoy this eggplant salad. It's great alongside some simple baked chicken with some sauteed green beans. It also makes great leftovers.
Hugs,
Mameekosan
This dish could possibly convert a "I don't like eggplant" person into a "I like eggplant" person. I adapted this recipe from Mark Bittman. He calls for cooking the eggplant over a charcoal or wood fire which really does lead to a lovely flavorful charred eggplant. But, since I don't have time for that type of labor intensive cooking, I use my trusty microwave for cooking the eggplant. My dear father purchased my microwave for me even though at the time I was probably rolling my eyes and thinking, "I don't need a microwave!" Well, I was wrong. The microwave has become a trusty valuable cooking item in my kitchen.
1 regular eggplant or 2 or 3 Chinese eggplants
2 or 3 tablespoons olive oil
If you have regular eggplant, slice into 3/4 inch lengthwise slices. If you use the long skinny type, quarter each eggplant the long way to make long skinny eggplant pieces. Use a microwave safe shallow dish, sprinkle olive oil in dish and dip eggplant pieces in the oil, flipping to coat both sides. Arrange in a single layer or slightly overlapping. Microwave on high for about 10 minutes. Eggplant will be cooked and slightly squishy. While eggplant cooks prepare dressing.
Juice from one lemon
2 tablespoons sesame seeds
2 tablespoons soy sauce
1-2 tablespoons sugar
freshly ground pepper
Mix the dressing ingredients together in a large bowl. When the eggplant is cooked, cut the eggplant into 1 inch cubes or rectangular shaped rods. Mix eggplant into dressing. Here's what I usually like to add.
2-3 green onions thinly sliced
1/2 bunch cilantro chopped
If I have some of these available I'll also add:
2 cups arugula or fresh spinach
Salt, taste to see if needed
I hope you enjoy this eggplant salad. It's great alongside some simple baked chicken with some sauteed green beans. It also makes great leftovers.
Hugs,
Mameekosan
Thursday, January 17, 2013
Lo Carb Pasta - It's Magic!
Hi,
As you may know we've given up pasta, for so many reasons. But, sometime it would be nice to have something to put pasta sauce on. J and A were highly skeptical of this vegetable called spaghetti squash. How could this "yellow squash" be like pasta? While recently while J and A were here, I made the creamy pasta sauce and served it with spaghetti squash. They said, "It like magic!" Well now they are believers as well. (I think the only downside of spaghetti squash is the cost.)
one spaghetti squash
Cut the spaghetti squash in half from lengthwise, so you'll cut through the stem. Scoop and discard the seeds and pulpy middle. Rinse the outside and inside of the squash. Place upside down on a microwaveable dish. Microwave for 10 minutes on high. After 10 minutes push on outside of the squash. When the squash is done, it should give to light pressure. If not, microwave for 5 more minutes. Continue microwaving in 5 minute chunks until done. Carefully flip the squash over and with a fork scrap out the noodle like strands. You can toss with olive oil or butter, but I think if you are adding sauce it's just fine plain. Serve. The spaghetti squash also reheats well.
Well you'll have to let me know if you've become a believer as well.
Hugs,
Mameekosan
As you may know we've given up pasta, for so many reasons. But, sometime it would be nice to have something to put pasta sauce on. J and A were highly skeptical of this vegetable called spaghetti squash. How could this "yellow squash" be like pasta? While recently while J and A were here, I made the creamy pasta sauce and served it with spaghetti squash. They said, "It like magic!" Well now they are believers as well. (I think the only downside of spaghetti squash is the cost.)
one spaghetti squash
Cut the spaghetti squash in half from lengthwise, so you'll cut through the stem. Scoop and discard the seeds and pulpy middle. Rinse the outside and inside of the squash. Place upside down on a microwaveable dish. Microwave for 10 minutes on high. After 10 minutes push on outside of the squash. When the squash is done, it should give to light pressure. If not, microwave for 5 more minutes. Continue microwaving in 5 minute chunks until done. Carefully flip the squash over and with a fork scrap out the noodle like strands. You can toss with olive oil or butter, but I think if you are adding sauce it's just fine plain. Serve. The spaghetti squash also reheats well.
Well you'll have to let me know if you've become a believer as well.
Hugs,
Mameekosan
Wednesday, January 16, 2013
Fried Fish for the New Year
Hi All,
Happy 2013! I hope you have been having fun cooking. It has been a challenging culinary start to the new year as my creaking disabled range finally expired. It graciously made it though Christmas, but then the next day decided it was over. So, no new recipes for cookies or cakes or anything baked or roasted until the new range is delivered.
We did have a lovely Japanese inspired New Years Eve dinner accompanied by a bottle of drunken whale sake. I've always tried making tempura and it's usually not bad but generally a lot of mess and bother. So I tried this new recipe and I think it's a winner. This recipe was adapted from Sunset's Oriental Cookbook. It delicious served with the optional dipping sauce, see recipe below.
1 pound tilapia fillets
salt and pepper
Cut the fillets into 2 inch squares. Some may be a bit more triangular and some may be a bit thicker, but it's all fine. Season both sides with salt and pepper.
1 egg
Lightly beat egg in a shallow dish or pan. Dip the fish squares in the egg, coating both sides
Panko bread crumbs
Dip the egg coated fish squares in panko. At this point you can refrigerate the fish, if you would like to fry them at another time.
Canola oil
Pour oil into a wide heavy frying pan, enough to coat bottom with about 1/8 inch layer of oil. Turn heat to medium high. Add the fish, cook until the first side is brown, then flip. While the fish is cooking prepare the dipping sauce.
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon sesame seeds
1/2 teaspoon crushed red pepper
1 teaspoon sugar
Mix the above ingredients and serve alongside in small individual bowls.
I would serve the fish squares with some lightly steamed spinach and some butternut squash or sweet potato for color. Hope you enjoy this as much as we did. And happy cooking for the new year!
Hugs,
Mameekosan
Happy 2013! I hope you have been having fun cooking. It has been a challenging culinary start to the new year as my creaking disabled range finally expired. It graciously made it though Christmas, but then the next day decided it was over. So, no new recipes for cookies or cakes or anything baked or roasted until the new range is delivered.
We did have a lovely Japanese inspired New Years Eve dinner accompanied by a bottle of drunken whale sake. I've always tried making tempura and it's usually not bad but generally a lot of mess and bother. So I tried this new recipe and I think it's a winner. This recipe was adapted from Sunset's Oriental Cookbook. It delicious served with the optional dipping sauce, see recipe below.
1 pound tilapia fillets
salt and pepper
Cut the fillets into 2 inch squares. Some may be a bit more triangular and some may be a bit thicker, but it's all fine. Season both sides with salt and pepper.
1 egg
Lightly beat egg in a shallow dish or pan. Dip the fish squares in the egg, coating both sides
Panko bread crumbs
Dip the egg coated fish squares in panko. At this point you can refrigerate the fish, if you would like to fry them at another time.
Canola oil
Pour oil into a wide heavy frying pan, enough to coat bottom with about 1/8 inch layer of oil. Turn heat to medium high. Add the fish, cook until the first side is brown, then flip. While the fish is cooking prepare the dipping sauce.
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon sesame seeds
1/2 teaspoon crushed red pepper
1 teaspoon sugar
Mix the above ingredients and serve alongside in small individual bowls.
I would serve the fish squares with some lightly steamed spinach and some butternut squash or sweet potato for color. Hope you enjoy this as much as we did. And happy cooking for the new year!
Hugs,
Mameekosan
Thursday, January 3, 2013
Creamy Italian Sausage Sauce with Peas
Hi,
I was reminded that I used to make this sauce, but somehow it was forgotten. I'm always trying new recipes and sometimes the old favorites get forgotten. This sauce should definitely get back into the regular rotation. In the past we used to eat it with, yes pasta, but the last time I made it with spaghetti squash. If you've never had spaghetti squash it is a bit magical. I'll post the very easy cooking recipe. But, for now the Creamy Sausage Sauce with Peas.
2 tablespoons butter or olive oil
1 package Italian Sausage (I used hot)
Melt butter in a large pot or large frying pan set on medium. Remove the casings from the sausage and crumble into pot or pan. Cook until sausages are just browned.
2 large onions chopped
Add onions and cook until soft.
2 cloves garlic minced
1 can diced tomatoes
8 ounce can tomato sauce
1/2 cup white wine
salt and pepper to taste
Add the ingredients above, increase heat to high and bring mixture to a boil. Cover, reduce heat and simmer for 15 minutes.
1/2 cup frozen peas
1/2 cup half and half
Add the peas and cream and heat through. Enjoy. Serve on pasta or spaghetti squash with parmesan cheese on the side.
Hugs,
Mameekosan
I was reminded that I used to make this sauce, but somehow it was forgotten. I'm always trying new recipes and sometimes the old favorites get forgotten. This sauce should definitely get back into the regular rotation. In the past we used to eat it with, yes pasta, but the last time I made it with spaghetti squash. If you've never had spaghetti squash it is a bit magical. I'll post the very easy cooking recipe. But, for now the Creamy Sausage Sauce with Peas.
2 tablespoons butter or olive oil
1 package Italian Sausage (I used hot)
Melt butter in a large pot or large frying pan set on medium. Remove the casings from the sausage and crumble into pot or pan. Cook until sausages are just browned.
2 large onions chopped
Add onions and cook until soft.
2 cloves garlic minced
1 can diced tomatoes
8 ounce can tomato sauce
1/2 cup white wine
salt and pepper to taste
Add the ingredients above, increase heat to high and bring mixture to a boil. Cover, reduce heat and simmer for 15 minutes.
1/2 cup frozen peas
1/2 cup half and half
Add the peas and cream and heat through. Enjoy. Serve on pasta or spaghetti squash with parmesan cheese on the side.
Hugs,
Mameekosan
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