Kim Baxter: Amber's Sesame Chicken 5/1/10

Kim Baxter: Amber's Sesame Chicken  5/1/10 (see additional notes from Kim at end)

Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes          Servings: 6

"Honey, teriyaki sauce, Chinese five-spice powder, and red pepper flakes give distinctive flavor to this quick, homemade version of the classic Chinese dish."

Ingredients:

1 cup all-purpose flour 1/2 cup toasted sesame seeds, divided 1 tsp black pepper 1 tsp Chinese five-spice powder 1 tsp crushed red pepper flakes (optional) 5 (6 ounce) skinless, boneless chicken breast halves – cut into chunks*

5 tablespoons vegetable oil* 1/2 yellow onion, cut into wedges (SEE NOTE) 1/2 cup green bell pepper, seeded and thinly sliced  (SEE NOTE) 2 tablespoons teriyaki sauce* 2 tablespoons honey*

Directions:

1.	In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.
2.	Heat oil in a large skillet or wok over medium-high heat. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.  Place chicken into skillet, and brown on both sides, about 5 minutes.
3.	Reduce heat to low.  Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens.  Return onion and bell pepper to the skillet. Warm through, and serve. (NOTE:   THIS IS THE ORDER KIM COOKS IT IN – VEGGIES FIRST AND CHICKEN SECOND.  ALSO, OTHER VEGGIES CAN BE SUBSTITUTED FOR THE ONION AND PEPPER, E.G., CARROTS, CHINESE SNOW PEAS, AND/OR BROCCOLI.)

*ANOTHER NOTE FROM KIM:

A couple of things about the recipe for the Sesame Chicken.

1.  I use 1 pound of chicken for the two of us (leaves some for lunch)

2.  I only use 2T of oil at the most

3.  I combine 1/4 C Teriyaki and 1/4 C Honey for the sauce and add to the chicken at the end.

Hope these tips are helpful. 

Recital Chicken

This is the chicken recipe I make every single year now for the recital lunch or dinner either before or after the recital, depending on what time they dance. Its original name was Hellman's Parmesean Chicken, and it's courtesy of my mom of course! However, since I only make it for the recital and I make it every time, I've changed the name to Recital Chicken. It's quick, easy, few ingredients and can be prepped the day before. Then when we come in, it cooks fast and we can sit down and eat relatively quickly. Enjoy!




Ingredients:


1/2 cup Hellman's Mayo (can use light, I never do though.)

1/4 cup grated Parm Cheese

4 boneless skinless chicken breasts (I thaw out the chicken tenders that are boneless and skinless.)

4 tsp Italian Seasoned dry bread crumbs (I use plain.)



Combine mayo and cheese.

Spread on chicken, then sprinkle with bread crumbs.

Bake at 425 for 20 minutes.

I serve with rice pilaf which coincidentally takes about 20 minutes so they cook at the same time, and usually a green bean salad which we also prep and marinate the night before.



Happy Recital!

Quick and Easy Beer Bread

I used to purchase a boxed mix of Beer Bread from Tastefully Simple, that I loved. You poured the mix into a bowl, added a can of beer and mixed. Pour butter on top and bake. The bread was delicious but the mix was almost $10.00  Recently though, I learned that you can make beer bread from scratch almost the exact same way, but very inexpensively.  Here's the recipe I found online at: http://www.recipezaar.com/recipe/Beer-Bread-73440. 


Ingredients:

3 cups of self rising flour sifted (they say in the recipe the sifting is very important)
1/4 cup sugar
one 12 ounce can or bottle of beer
1/4 cup melted butter

Directions:

Preheat oven to 350 degrees

Mix dry ingredients together.

Add bottle of beer. Mix. Batter will be lumpy.

Pour into greased loaf pan.

Pour melted butter on top.

Bake one hour and then cool 15 minutes.

*** If you are NOT using self rising flour, add the following ingredients to the dry mixture:

3 tsp. baking powder
1 tsp salt

Enjoy!

Strawberry Crumb Pie - Patti Marciano

Prep Time: 30 minutes 

Inactive Prep Time: 3 hours 20 minutes
Cook Time: 1 hour 20 minutes
Yield: 8 servings

Pie Crust:
1 stick butter
3 ounces cream cheese
1 1/4 cups all-purpose flour
Pinch salt

For the crumb topping:
1/3 cup sugar
1/2 cup all-purpose flour
3/4 cup oatmeal
4 tablespoons butter, melted and cooled slightly

For the filling:
6 cups (2 pounds) quartered strawberries
1/2 cup granulated sugar
2 teaspoons fresh lemon juice
2 1/2 tablespoons cornstarch
1/4 teaspoon grated orange zest


Directions:

In the bowl of a food processor combine butter and cream cheese and process until smooth.

Add flour and salt and process just until mixture comes together to form a ball.

Remove dough from the processor and shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.

While the pie crust is chilling, prepare the crumb topping. Combine the 1/3 cup sugar, 1/2 cup flour, and the oatmeal in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate until thoroughly chilled.

Preheat the oven to 350 degrees F.

Working on a lightly floured work surface, roll out dough out to a thickness of 1/8-inch and fit it into a 9 or 10-inch tart pan with a removable bottom.

Return pie crust to the refrigerator for 20 minutes, then blind bake until lightly golden, about 18 minutes.

Remove and transfer to a wire rack to cool while you assemble the strawberry filling. Increase the oven temperature to 375 degrees F.

In a mixing bowl combine the strawberries with the sugar, lemon juice, and cornstarch and toss to combine.

Spoon the strawberry filling into the prepared piecrust and spread the crumb topping evenly over the top of the filling.

Bake in the middle of the oven for 1 hour, or until filling is bubbly and crust and crumb topping are golden brown.

Transfer to a rack to cool to room temperature before serving.

MeatLoaf - Grandma Rose

2 Lbs Hamburger
1 pkg Lipton Onion Soup
1 cup plain bread crumbs
2 eggs

Bake 350 for 40 minutes.

"Try this. It's good."
- Rose Cerbo

Meatballs - Grandma Rose

2 lbs. Hamburger
4 Eggs
1 Teaspoon Parsley
1/2 Teaspoon Pepper
1 Tablespoon Salt
1/2 cup plain bread crumb
1 small clove garlic minced

Fry in oil or microwave (?). 1 minute per meatball.
Makes 24 meatballs.