One-Pot Gingery Chicken and Rice with Peanut Sauce

https://www.bonappetit.com/recipe/one-pot-chicken-and-rice

Made this today. suppose to be for lunch but with church and sunday school, i didn't finish by lunch. It was done more like 430. 
We are in a period of practicing social distancing as per the SIP order.  So with more time on our hands, I had the family pick a recipe for me to make.  I handed them each a magazine we had around  eating well and bon apetit and they had to pick one from their magazine. This dish was my husband's choice. 
It turned out pretty darn good.

We used basmati and wild rice (one package combination) because that's what was available at our local grocery.
I got 5 skinless boneless chicken thighs. I didn't see one with the skin on unless it was the whole chicken. the kids don't eat the skin anyway.
I also didn't put siracha sauce because the kids won't eat it nor would i if it is store bought.
This dish turned out really good. Next time I want to try it with siracha. since after looking up how to make it, it seems easy and I can control how hot it is.

I had mango on hand so I sliced it up and plated it with the mango. It is that much better with the mango.  i can't wait to make this again.

Banana Bread

7-9-2019 Tuesday
I made this tonight to bring with the kids when I drop them off at Matthew and Lauren's house tomorrow. I also want to bring some to work as a farewell for the teams that are moving to another building on Friday.

I originally wanted to try making it in the bread machine but I was more drawn to this one. I was happy when I read that it only makes one loaf pan. Then I couldn't even find my loaf pan so I ended up making it in muffin pans which turned out really good. perfect color, nice and moist.
I used 1/2 cup white sugar and 1/2 cup brown sugar. I can't wait to try adding cocoa powder to make it chocolate next time. ** it finished baking in about 35-40 mins in muffin pan** made 16 muffins

EASY BANANA BREAD (NO MIXER!)

5 from 9 votes

• Yield: 10 servings
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10minutes
• Course: Bread, Breakfast
• Cuisine: American
• Author: Sabrina Snyder

Easy Banana Bread made with ripe bananas and sour cream is the PERFECT combo of moist and fluffy, and ready in only 60 minutes!

INGREDIENTS

• 1/2 cup butter melted
• 1 cup white sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 medium ripe bananas
• 1/2 cup sour cream
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

US Customary - Metric

INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.

1. Preheat oven to 350 degrees and butter and flour a 9x5 loafpan.
2. In a large bowl, whisk together butter and sugar before adding in the eggs, then the vanilla, then the sour cream and finally the bananas.
3. Add the flour, baking soda and salt, whisking it until just combined into the butter mixture until smooth.
4. Add the mixture to the loaf pan and bake for 60 minutes or until a toothpick comes out clean
5. Source: https://dinnerthendessert.com/banana-bread/#wprm-recipe-container-37647

Maple Rosemary Grilled Chicken

Had some breast fillets and decided to give this recipe a try. Turned out really good even though I used dried rosemary and honey mustard instead of Dijon.  I also used sunflower oil because I was out of olive oil.  It needed longer than 10 mins. Turned out juicy and even though I only marinated for a couple of hours, it still had flavor. 
Will do this again. 

MAPLE ROSEMARY GRILLED CHICKEN

yield: 6 SERVINGS

prep time: 45 MINUTES

cook time: 10 MINUTES

total time: 55 MINUTES

Truly the best grilled chicken ever! It’s wonderfully sweet and savory with just so much flavor with the simplest marinade!

INGREDIENTS:

• 1/2 cup maple syrup
• 1/4 cup reduced sodium soy sauce
• 3 tablespoons olive oil, divided
• 1 shallot, minced
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon Dijon
• 3 cloves garlic, minced
• Kosher salt and fresh ground black pepper, to taste
• 6 boneless, skinless chicken breasts
• 2 fresh rosemary sprigs

DIRECTIONS:

1. In a small bowl, combine maple syrup, soy sauce, 2 tablespoons olive oil, shallot, rosemary, lemon juice, Dijon and garlic; season with salt and pepper, to taste.
2. In a gallon size Ziploc bag, combine maple syrup mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
3. Preheat grill to medium high heat.
4. Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
5. Serve immediately, garnished with rosemary, if desired.

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This delicious recipe brought to you by DAMN DELICIOUS
https://damndelicious.net/2018/06/24/maple-rosemary-grilled-chicken/

Honey Lemon Chicken Gimme Some Oven

 

YIELD: 4 SERVINGS

SKINNY HONEY LEMON CHICKEN

This Skinny Honey Lemon Chicken recipe is quick and easy to make, made naturally lighter and gluten-free, and it’s absolutely delicious!

TOTAL TIME: 20 MINS

 

PREP TIME: 10 MINS

 

COOK TIME: 10 MINS

INGREDIENTS:

SKINNY HONEY LEMON CHICKEN INGREDIENTS:

• 1.5 lbs. boneless, skinless (raw) chicken breasts, cut into bite-sized pieces
• 3 tablespoons soy sauce (if making this gluten-free, be sure to use GF soy sauce)
• 2 tablespoons rice wine vinegar
• salt and pepper
• 1 tablespoon olive oil
• Honey Lemon Sauce (see below)
• optional toppings: toasted sesame seeds, thinly-sliced green onions, extra lemon zest, lemon slices

HONEY LEMON SAUCE INGREDIENTS:

• 3/4 cup chicken stock
• 1/4 cup fresh lemon juice
• 3 tablespoons honey (or more/less to taste)
• 2 tablespoons cornstarch
• zest of 1 lemon
• pinch of ground ginger
• (optional: sriracha, for heat) *edited*

DIRECTIONS:

Combine the chicken, soy sauce and rice wine vinegar to a large ziplock bag, and toss until the chicken is evenly coated.  Refrigerate for at least 10 minutes, or up to 8 hours.

When you are ready to cook the chicken, drain and transfer it to a separate plate.  Season the chicken on both sides with a few generous pinches of salt and pepper.  And in a separate bowl, whisk the honey lemon sauce ingredients together until combined.

Heat oil in a large saute pan over medium-high heat.  Add the chicken and saute for 5-7 minutes or until it is cooked through and no longer pink inside, stirring and turning the chicken occasionally for even cooking.  Transfer the chicken to a separate (clean) plate with a slotted spoon.

Pour the (whisked) honey lemon sauce into the empty saute pan.  Cook over medium-high heat for 2-3 minutes, or until the sauce reaches a low boil and thickens.  Add in some sriracha if you would like for extra heat, to taste.  (Feel free to also season with extra salt and pepper, or extra honey or lemon.)

Add the chicken back into the pan and toss until it is evenly coated with the sauce.  Remove from heat and serve the chicken immediately, topped with optional toppings if desired.

Retro Jello Strawberry Pie tablespoon.com

Ingredients

3

tablespoons cornstarch

1

cup sugar SAVE $

1 1/2

cups water SAVE $

1

box (3 oz) strawberry Jell-O™

2

cups sliced strawberries

1

10-inch pie crust, prebaked SAVE $

Powered by Chicory

Steps

• 1

  Line the bottom of a pie crust with sliced strawberries.
• 2

  Combine cornstarch, sugar and water in small saucepan. Bring to a boil and simmer, stirring constantly, until thickened. Add the Jell-O™ and stir until dissolved.
• 3

  Pour gelatin mixture over strawberries and refrigerate until set.

Easy Chicken Curry Puffs

Easy Chicken Curry Puffs กะหรี่ปั๊ป

This recipe is an easy version of the classic curry puffs, but I can guarantee that it’s just as delicious! The original version requires making two different types of dough and a set of rather complicated maneuvers to wrap them. They’re beautiful treats in the end, but with my schedule these days, I’m very much biased towards easy!

INGREDIENTS

Makes about 20-24 pieces

• 200 g yellow-flesh sweet potato, peeled and small diced
• 1½ Tbsp vegetable oil
• ½ cup small diced onion
• A pinch of salt
• 1½ tsp curry powder
• 200 g ground chicken (preferably a coarse grind)
• 1 Tbsp soy sauce
• 1 tsp fish sauce
• 1½ tsp sugar
• ¼ tsp ground white pepper
• 8 cilantro stems, finely chopped
• 6 sheets of 10-inch spring roll wrappers (see note)
• 1 egg, beaten well
• Vegetable oil for frying

Note: if you can’t find 10-inch spring roll wrappers, you can use 8 sheets of 8-inch spring roll wrappers, cut into 3 strips instead of 4. These will be a bit larger and have a thinner shell in the end, but they will work just fine.

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INSTRUCTIONS

Steam sweet potato for 10 minutes just until a fork can go through with no resistance, but the pieces should still maintain their shape.

For the filling: In a wok or a saute pan, heat vegetable oil over medium heat. Add onion, season with a pinch of salt, and saute until the onion is translucent and starts to brown slightly. Add curry powder and stir for about 15 seconds. Add chicken and toss just until there are no big clumps. Add sweet potato, soy sauce, fish sauce, sugar and white pepper. Toss the filling constantly over medium heat until there is no more liquid pooling at the bottom of the pan, and the potato has broken down enough that it allows the filling to be creamy and hold together better, about 5 minutes. If the filling is dry but it’s still crumbly and not holding together, add a little water and continue to cook and stir. Stir in cilantro stems and remove from heat.Taste and adjust seasoning with more salt as needed. Let cool to room temperature before wrapping.

To wrap: Cut the 10-inch spring roll wrapper into 4 equal strips, and place about 1 Tbsp of filling at the end of the strip. Wrap each piece into a triangle, following the methods shown in the video, sealing the end with the beaten egg. To make large ones, cut the wrapper into 3 strips, use about 3 Tbsp of filling, and wrap each piece twice (the first wrapping doesn’t need to be sealed with egg).

To Fry: Heat at least 1½ inch of vegetable oil in a pot to 350 °F (175 °C). Add the curry puffs and fry for 3-4 minutes until golden brown. Drain on paper towel, and let cool slightly before serving. Serve with Sriracha Hot Sauce.

To Bake: Preheat the oven to 425°F (220°C) and set the rack in the middle. Place the curry puffs on a baking sheet and brush with vegetalbe oil. Bake for 20 minutes, turning them halfway through. (Note: Baking them yields good results, but I personally prefer frying because they end up crispier with a moister interior.)

Chocolate Chip cookies from Scratch

Lately, I've really been into cooking and baking.   The weekend just can't come soon enough for me to try a new recipe. So this Sunday afternoon, I tried my hand at making chocolate chip cookies from scratch. A brand new concept for me because I've always just bought pre-made cookie dough and they have always been wonderful, cheap and easily available, hence saw no reason whatsoever to actually make it myself. Except today, I was in the mood.

On the basis of not needing room temperature butter, I decided on a recipe by pinchofyum. All I can say is I nailed it. The only thing I would do better next time is doubling the recipe.

the best soft chocolate chip cookies

serves: 12 cookies (or 9 if you make the cookies huuuge, which i often do)

INGREDIENTS

• 8 tablespoons of salted butter
• ½ cup white sugar (I like to use raw cane sugar with a coarser texture)
• ¼ cup packed light brown sugar
• 1 teaspoon vanilla
• 1 egg
• 1½ cups all purpose flour (more as needed - see video)
• ½ teaspoon baking soda
• ¼ teaspoon salt (but I always add a little extra)
• ¾ cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn't be hot - but it should be almost entirely in liquid form.
2. Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated - 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
3. Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between "wet" dough and "dry" dough). Add the chocolate chips and incorporate with your hands.
4. Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.Warning, friends: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they're not done yet (see picture in the post). They'll be pale and puffy.
5. Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them.