Kung Pao Chicken

I have a long list of guilty pleasures....

• Trashy reality shows, like The Bachelor and The Million Dollar Matchmaker.  
• Heavily caffeinated anything (Monster Kaos, anyone??)
• Impractical shoes
• Ben and Jerry's Phish Food
• Rihanna.  And Demi Lovato.  Their songs rank amongst the top 25 most played on my iTunes.  I sing along.  Don't judge.
• Takeout Chinese food

Unfortunately, eliminating the guilt in garbage TV, ice cream, and Rihanna is out of the picture, but I can eliminate the guilt in Chinese food.  Everything delicious in kung pao chicken is encompassed in this tasty recipe, without the guilt of deep fat frying usually involved with takeout. (+ without the mess.  score.)  

Lemon Chicken

The sir in my life is trying to eat healthier,  so we have been eating a lot of salad.  Today, in celebration of Thursday, we decided it was time to fry something.  (But it's totally justified because we ate it with like a gallon of steamed veggies...)  If you have more discipline than I do, feel free to sub in baked chicken.  My baked sweet & sour chicken (less the chinese five spice) would work great with this lemon sauce.

Creamy Poppyseed Pasta Salad

Today, I tried to shoot photos of the process of making this pasta salad... this is what I ended up with.  Hungry Jenna is not Patient Jenna.... And apparently hungry Jenna also speaks in the third person.  There are so many reasons I shouldn't be hungry.

How to make this pasta salad

Copy Cat Panda Express Orange Chicken

There is this game I play, all by myself, every day on my way home from work--it's incredibly fun.  It's called See if you can come up with something good for dinner based on only what's in your house, before you pass the last grocery store.  Ever heard of anything that sounds funner?  It consists of scouring recipes/Pinterest at stoplights, and perpetually reminding myself that while I call salad dinner, the sir in my life does not.  Yesterday I planned on having sandwiches for dinner, but then I realized I didn't have satisfactory bread on hand, or really anything to make it more exciting than bread, meat, & lettuce.  And, while an average sandwich like that is acceptable for lunch, I have this notion that a sandwich for dinner needs to be exciting.  Like fancy cheese, avacado, arugula, heirloom tomato-exciting.  So alas, if I made sandwiches I would have to go the the grocery, and lose my game (which I do on pretty much a daily basis.... but I was feeling motivated yesterday!)  Thus, orange chicken was born.  It consists of mostly pantry staples (and because of my inexplicable affinity for Asian food, I had it all on hand...) and comes together pretty quickly.  Plus, it earned a high-five from the sir, so you know it's good.

Creamy Cashew Chicken Salad

Does anyone else eat weird breakfasts?  For instance, through middle school, I at a PB&J sandwich every day at the bus stop at the crack of dawn.  After awhile, if I brought a waffle instead, my classmates found that strange.  Well, my eclectic breakfast habits have only elevated since then... I woke up this morning, opened my fridge, and passed up my yogurt, fruit, etc and decided I wanted chicken salad.  So I made chicken salad, but not just any heavy, oily chicken salad--this is special chicken salad--guilt-free chicken salad.  Cashews provide the creaminess, while white grape juice concentrate lends a tangy sweetness, all punctuated by crunchy grapes, celery and just a hint of soy sauce.  This stuff made me a chicken salad believer.

Thai Chicken Pizza

As I sit here writing, good ol' Ted Allen, host of Chopped, delightfully educated me that 93% of Americans eat pizza.  Tonight, I contributed to that statistic.  You know what else I contributed to?  The percentage of Americans that eat salad, which I can feel a little better about.  Seriously. This pizza is great, it's like the offspring of pizza + salad.  Once the pizza is out of the oven a tasty slaw finishes it off.  Subtle coconut, salty peanuts, tart lime, and savory garlic marry flawlessly resulting in a dynamic, fresh pizza, different than any pizza you've had before.  Or should I call it a salad?

Asian Chicken & Rice

 One of my least favorite things in the world is doing dishes.  If there were such thing as disposable pots and pans, I would be all over them.  Seriously, after spending a bunch of time preparing dinner, the last thing I want to do is turn around and clean up after it.  When I'm feeling particularly lazy, I opt for a recipe like this, it utilizes one cutting board, one pan, and only a bowl and spoon/fork to chow down.  Perfect for those lazy days, and quite tasty.  I've never thought to cook rice in soy sauce before, it's awesome.  The small amount goes a long way to add flavor and salty goodness.  It's also a super versatile recipe.  You can sub beef or tofu for the chicken, or toss in some steamed broccoli to amp up the veggie-meter.  

Lemongrass Chicken Banh Mi Sandwiches

 Just like style, there are food trends.  And Vietnamese banh mi sandwiches are hip right now.  I wish I could pull the "yeah I've known about these forever, they're nothing new because I'm so knowledgeable of all things cultural and culinary..." card, but I can't.  I can, however, claim that Vietnamese food has been my favorite for a long while now, and I am super stoked that it is finally receiving the media it deserves.  Banh Mi are an approachable medium for Vietnamese food to take- I mean who doesn't love a sandwich?  I also appreciate that there are so many varieties to choose from, and no real wrong way to go about creating your own banh mi.  That being said, some ways just taste better, like this way :)

Blackened Chicken with Couscous & Blackbeans

This whole meal comes together in 20 minutes- which is basically why it's blog worthy.  The flavors aren't ground breaking or anything- but 20 minutes folks! And, the chicken isn't really blackened.. obviously, but it has all the same flavors as your typical blackened chicken... hence the name.

 Chicken

• 1/2 tsp paprika (I like smoked)
• 1/8 tsp salt
• 1/4 tsp cayenne pepper
• 1/2 tsp ground cumin
• 1/4 tsp dried thyme
• 1/8 tsp white pepper
• 1/8 tsp onion powder
• 1/8 tsp garlic powder
• 1/4 cup whole wheat flour
• 2 Tbs olive oil
• 4 skinless, boneless chicken breasts

1. In shallow bowl combine everything but the olive oil and chicken.  Heat the olive oil over medium-high heat in a large skillet.  Coat the chicken in the flour-spice mixture, and place in the heated pan.  Cook about 6 minutes per side, until the crust is golden and the juices run clear.

Couscous

• 2 cups whole wheat couscous
• 2 cups vegetable stock
• 1 15oz can black beans
• 1 cup frozen corn
• 1 tsp Worcestershire sauce

1. In a saucepan bring the vegetable stock to a boil, add the couscous, beans, and corn, then turn off the heat.  Cover and let sit for at least five minutes.  Add Worcestershire sauce, fluff with a fork and serve.

Yields 4 servings.

Turkish Chicken Kebab

Turkish Lamb Kebab, Chicken Kebab, Pilaf, and Red Lentil Soup

Marinating the chicken in yogurt makes for a wonderfully tender texture, and the traditional Turkish spices are absolutely delicious.  Serve with Turkish Rice Pilaf.

• 1/2 cup plain yogurt
• 1/2 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper (or less according to taste)
• 1 garlic clove, smashed with salt 
• 1 tsp pomegranate molasses*
• 2 Tbsp olive oil
• ~1 lb boneless, skinless chicken breasts, cubed (approx 2 large breasts)

1.  In a container with a lid, combine yogurt, cumin, paprika, cayenne pepper, garlic, pomegranate molasses, and olive oil.  Mix well and add the chicken, ensuring to coat thoroughly.  Marinate overnight, or at least 8 hours.
2. Preheat your BBQ or a grill pan on the stove.  Thread the chicken cubes onto 4-6 skewers, then grill 7-8 minutes, or until juices run clear.

Notes:

• Pomegranate molasses can be found at many groceries in the international isle, usually near Lebanese or Mediterranean ingredients.  Specialty international markets often have it also.  If it is unavailable lemon juice can be added in place- it provides a similar acidity.

Yields 2-4 servings

Chicken Quinoa Chili

• 1 medium white or yellow onion, diced
  
• 1 Tbs olive oil
• 1 lb boneless skinless chicken, in 3/4" cubes
• 3 cups chicken or vegetable stock
• 1 can petite diced tomatoes
• 1 can (6-8 oz) diced green chiles
• 3 cans beans (your choice, I use white beans, pinto beans, and black beans)
• 1 cup frozen corn
• 1/2 cup quinoa
• 2 carrots, shredded
• 1 Tbs chili powder
• 1 tsp cumin
• 1 tsp chipotle chili powder
• 1 tsp paprika
• 1/2 tsp white pepper
• 1/2 tsp cayenne pepper (optional)

1. In a large stock pot, heat olive oil over medium-high heat.  Add diced onions and cook until tender.  Season the chicken with salt and pepper, and any selection of the aforementioned spices, and toss in the hot pot.  Cook for 5-7 minutes, or until juices run clear.
2. Add the chicken stock, green chiles, diced tomatoes, beans, chili powder, paprika, cumin, chipotle chili powder, white pepper, and cayenne pepper, and stir well.
   
3. Bring to a simmer and cook for 20-30 minutes.  Add the corn, carrots, and quinoa and allow to simmer for 20 minutes more.
   

Crispy Coconut Chicken Tenders

These tantalizing little tenders are a budget-friendly solution to craving coconut shrimp, and offer a down right delicious option when you want more than the typical chicken tender.

Ingredients:

• 2 lbs boneless, skinless chicken breast, or tenders
• 1 cup shredded, sweetened coconut
• 1 cup panko bread crumbs
• 2 eggs
• 1 tsp paprika
• 1 tsp Chinese 5 spice*
• Canola oil
• Salt and pepper to taste

Directions:

1. Heat your oven to 300F.
2. On a cookie sheet, spread the shredded coconut in a thin, even layer, and toast in the 300F oven for 8-10 minutes, stirring every 5.  Pay close attention because coconut burns quickly.
3. Once toasted, toss the coconut in a food processor and pulse until coconut is similar in consistency to bread crumbs.  Set aside.
4. Turn the oven up to 400F.
5. Cut your chicken into desired size, I like mine in small tenders.  Then season chicken with salt, pepper, Chinese 5 spice, and paprika.
6. Create your breading station, in one bowl beat the two eggs.  In another bowl mix panko breadcrumbs and toasted coconut.
7. Then, utilizing one hand for eggs, and the other dry hand for breadcrumbs, coat each chicken tender in egg, then breadcrumb mixture.  Press mixture on and ensure even coating.  Set coated tenders aside on a cookie sheet.
8. Once all tenders are coated, heat canola oil in a large skillet on medium high, and cook tenders 3 minutes on each side, or until golden brown.  Transfer partially-cooked tenders to a cookie sheet, and finish in the oven with an additional 10 minutes.
9. These tenders are delicious served with my mango ginger dipping sauce, or peanut sauce.

Notes:

• I find that the loose breading in the skillet gets burnt and nasty quick, so I clean the skillet out with a paper towel between batches and use new oil.
• Chinese 5 spice can be found at your local grocery- either in the Asian section or the spice aisle.  I have found it to be much cheaper in the Asian section than the spice section.

Yields 4-6 servings

Coconut Chicken Curry

This has been a staple in my group cooking repertoire for quite some time so I don't know why I am just now posting it... That being said, it is tried and true delicious and pleases a crowd well!

Ingredients

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1/2 head cauliflower (chopped)
• 1 bell pepper (chopped)
• 1 cup snow peas

Directions

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for around two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, and tomato sauce into the pan, and stir to combine.  Add cauliflower. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.  With about 10-15 minutes remaining add snow peas and bell pepper.
4. Serve over steamed white rice.

Notes:

• This recipe is also good with tofu, or no meat at all and lotsa veggies
• If you don't have curry on hand, it is simply a blend of spices, so you can make your own (courtesy of Alton Brown) and I personally like to add a dash of cinnamon in there as well: 

Ingredients

2 tablespoons whole cumin seeds, toasted
2 tablespoons whole cardamom seeds, toasted
2 tablespoons whole coriander seeds, toasted
1/4 cup ground turmeric
1 tablespoon dry mustard
1 teaspoon cayenne

Directions

Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste.

Yields 6-8 servings

 
 

Moroccan Chicken and Quinoa

1 cup quinoa (I like red, any color will do)
1 Tbs olive oil
2 bay leaves
1/4 tsp ground cloves (or 5 whole cloves crushed)
1/2 tsp cinnamon
1/2 Tbs ground dried turmeric
1/4 tsp cayenne pepper
1/2 tsp ground cumin
1 1/2 lbs chicken breast, in cubes
2 cans (~14oz) white beans
1 can (~16oz) crushed tomatoes
4 cups chicken stock or broth (divided)
3 carrots, chopped
1 zucchini, cubed
1/2 medium onion, chopped

1. In a small saucepan, prepare the quinoa according to package instructions, subbing chicken stock for water.  (Rule of key with quinoa is one part grain, two parts water)
1 1/2. Salt and pepper chicken to taste, and if you like it spicy sprinkle also with cayenne pepper.  Drizzle with olive oil, and let it hang out until it gets to join the party.  (yes I forgot this step and don't feel like renumbering everything...)
2. In a separate large pan, heat olive oil over medium heat.  Then add onions and cook until tender.
3. Mix in bay leaves, cloves, turmeric, cayenne, cumin, and salt to taste.  Then add chicken and cook until browned.
4. Add crushed tomatoes, white beans, and chicken stock.  Bring to a boil, then reduce heat to low and simmer 25 minutes.
5. About 10 minutes before cook time is up, add carrots and zucchini.
6. Remove bay leaves and serve over quinoa.

Notes:

• Garbanzo beans can be subbed for white beans, they are actually more authentic... I just don't really care for the texture.
• Sub in whatever vegetables you have on hand; eggplant is tasty, as is spinach, squash, or many others.
• Golden raisins are a tasty addition in the last ten minutes as well.
• The stew can also be served over rice, lentils, couscous, whatever you have available.

Yields 4-6 servings.

Curried Chicken Tenders

• 1 lb chicken breast
• 2 Tbs soy sauce
• 2 Tbs lemon juice
• 2 Tbs curry powder
• 1 Tbs vegetable oil
• 1 Tbs brown sugar
• 1/2 tsp ground cumin
• 1/4 tsp Chinese 5 spice powder (optional)
• Bamboo skewers

In a gallon zipper storage bag, put all ingredients but the chicken.  Mix well.  Cut the chicken breasts into strips, and place with the marinade in the zip lock bag.  Marinate for at least 30 minutes (overnight is definitely alright).  Thread the marinated chicken onto the bamboo skewers, and grill for 5-8 minutes, or until juices run clear.

Notes:

• Remember to soak your skewers in water about a half hour before using them to protect them from burning on the grill.
• Chinese 5 spice powder can be found in the spice isle, and the Asian isle.

Yields 4 servings.

Chicken Souvlaki

• 4 boneless, skinless chicken breasts
• 3 Tbs extra-virgin olive oil
• 3 Tbs fresh lemon juice
• 2 garlic cloves, minced
• 1 tsp dry thyme
• 1 1/2 tsp dry oregano
• Salt and pepper to taste

Cut the chicken into ~1 inch cubes. Then, in a gallon plastic zipper bag add the olive oil, lemon juice, garlic, thyme, oregano, salt, and pepper. Mix well, and add the chicken, ensuring that all pieces are coated. Marinate for at least one hour, thread onto kabobs, and bake at 450F for 8-12 minutes, or until juices run clear. Alternatively, the kabobs may also be grilled on medium-high.

Notes:

• When baking, I broil the kabobs for a couple minutes to give them come color.
• I usually serve the kabobs in pitas with tzatziki sauce, and chopped tomatoes.

Yields 4-6 servings.

Blackened Chicken

• 1 teaspoon paprika
• 1/4 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 4 skinless, boneless chicken breast halves

1. Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, garlic powder, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
2. Heat ~1 Tbs of vegetable oil in a skillet on medium-high heat.
3. Add chicken breasts, and cook 3-5 minutes until golden brown, flip and cook until the internal temperature is 180°, or approximately another 3-5 minutes.

Notes:

• If chicken is browning too quickly on the outside (ie you will have burnt chicken on the outside and raw on the inside) cook the second side on medium for a longer period of time.
• Blackened chicken is great over pasta with cream sauce.

Yields 4 servings.

Healthy(er) Sweet & Sour Chicken

For the chicken:

• 4 chicken breasts, in 1″ cubes
• 1-2 cups Panko bread crumbs
• 1 cup flour
• 1 tsp salt
• 1 tsp garlic powder
• 2 tsp onion powder
• 2 tsp Chinese five spice powder
• Pepper to taste
• dash of cayenne pepper
• 1/2 cup milk, or 2 egg whites

1. Cube chicken
   
2. Heat oven to 400°
3. Set up breading stations, in one container add flour, salt, garlic powder, onion powder, pepper, cayenne, and Chinese five spice powder, in the next add the eggs or milk, and in the third in the panko bread crumbs
   
4. Coat chicken pieces with seasoned flour, then milk, then coat in breadcrumbs
5. Grease a jelly roll pan heavily, and put finished chicken pieces on it
6. Before baking, spray oil on the top of the pieces as well, to encourage browning on all sides
7. Bake for 8-14 minutes, depending on the thickness of your chicken pieces.

(You can deep fry your chicken if you prefer, but I like the healthier option)

While cooking chicken, make the sauce

• 1 3/4 cups water
• 1/4 cup cornstarch
• 3/4 cups sugar
• 1/2 cup distilled vinegar
• Pineapple juice (drained from an 8oz can of pineapple chunks)
• 2 drops orange food color (optional, I opt out)
• 1 Tbs orange juice
• 1 tsp salt

In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, orange juice, salt and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens. Serve immediately.

Notes:

• Additionally, shredded coconut can be added into the breadcrumbs for a twist on the traditional.
• Tasty served with fried rice.

Yields 4 generous servings.