Egg Roll Stuffed Chicken

Sounds delicious doesn't it?  It is!  There is a hot topic for me involved in this recipe.  It is the whole dark meat vs. white meat, thing.

Let's just talk chicken for a minute.  By the way, I wish I had chickens, although I am scared of them if one bit me, I could just eat it.  How bad can that turn out?  Not really, the reality is I would name them try to dress them, and hug them VERY much against their will.  They would be in family photos and it would be way over the top.  That is how I am with animals.  I would never be able to live with myself knowing that my chicken son "Chuck" was on the dinner table.  I just couldn't.  Wait, this isn't the chicken conversation I wanted to have.

The conversation I wanted to have involved, white, dark, bone in, boneless, skin on, skinless, etc.....  Everyone has a very distinct preference it seems.  I used to prefer just white boneless meat until boneless thighs came along, and since I grew up and started cooking, I realize you can't beat the flavor of a piece of bone in chicken.  Regardless of what you prefer, please trust me when I tell you that just because it is white mean does NOT mean it has to be dry!  I hear so often, "Oh I don't like white meat, it is to dry".  That would mean it was overcooked.  Why is it that some people will overcook the CRAP out of anything they can get in an oven or on a grill?  Thermometers are our friends!  The point is, this recipe does call for boneless chicken.  I used thighs as we love them but you choose what you would like.  Either way it will be healthy, and tasty, and served on a bed of rice (fried rice) you will have people thinking you are a culinary legend!

Here is what you will need
7-9 boneless skinless thighs or breasts.  (Pounded thin or butterfly the breasts to easier rolling)
1 tsp. vegetable oil
1, 1lb bag of shredded coleslaw mix with carrots
1 tsp. minced garlic
1 tsp. dried ginger
3 T soy sauce
1/4 tsp. white pepper (regular pepper will also do)
 2 T. additional vegetable oil

Preheat your oven to 350 degrees F.  If you are using chicken breasts, either butterfly them open or pound them thinner for easier rolling.  I used thighs and this made 8-9 but using breasts, go with 7 or so.  Set aside.

In a large high sided skillet or wok, heat up your 1 tsp of vegetable oil.  Add in the cabbage mix, and garlic and saute for 3 minutes.  Add in the rest of the ingredients, ginger and soy sauce.

Stir to combine and continue stirring until the cabbage is soft and reduced by half.  Turn off heat and let it cool completely.

Place a large spoonful of mixture into the center of each piece of chicken and roll it up.  Use toothpicks if you need them to stay together better.

Place seam side down on a baking sheet.  Do with with all of the chicken.  Now, use a paper towel and wipe out your pan, place your 2 tablespoons of oil and let it get hot again.  Place 2 or 3 pieces of chicken at a time, seam side down in the oil and let them brown for approximately 3 minutes on each side.

Just get some good color on them and then place back onto the baking sheet.  When you are done, bake them for 25-30 minutes until chicken is cooked through.

Serve on some rice for a tasty dinner!!!  Check out the recipe suggestions below for other options to go with this meal!

ENJOY!

If you like this recipe, you might like....
Egg Drop Soup
Chicken Spring Rolls
Wonton Soup

Peanut Butter Chicken

Peanut butter, plus chicken, sort of equal, what in the HECK are you talking about.  No I am not a satay fan.  Or should I say I never THOUGHT I was. 

My husband eats this peanut butter chicken at our favorite Chinese place pretty often.  I have never tried it because, hey, the thought almost makes me erp.  True story.  But last week I decided since I tried octopus a few days prior, I could handle peanut butter chicken.  SO good.  SO subtle.  I mean do I love LOVE it?  No.  Could I eat it, if I had to, oh absolutely.  Ok wait, maybe I would eat it, even if I didn't have to.  Whatever, the point is, it wasn't at all what I assumed or expected it would be.  I wanted to go home and try to recreate it.  It isn't exactly the same, trust me, my husband was pretty up front about that, but we loved it anyway. 

So while I may not be cooking this at the Honger anytime soon, it was a hit in my kitchen, and I am stickin' to it, like peanut butter on jelly!

For the chicken in this recipe you can use boneless skinless thighs, I actually would have preferred it.  However, last time chicken breasts were on sale, I had some out of body experience and bought so many packages, there is room for nothing else in the freezer, so I went with it.  I cut mine in half thickness wise.  So they are thin.  It avoided me having to pound them out and end up with huge piece of chicken to deal with.  So go with your gut folks, just go with your gut! 

6 pieces of boneless chicken (your choice as discussed above)
1/2 cup breadcrumbs
1/2 cup ground peanuts
2 cups flour
2 eggs
splash of water
1/4 cup vegetable oil

Prepare your 3 dishes for dredging.  In one dish place breadcrumbs and ground peanuts and mix them up.  In the second dish, you will put your flour, and in the 3rd dish you will whisk your eggs with a splash of water.

Take your chicken, coat completely in flour, shake it off.  Then in egg, and then cover in the bread/peanut crumb mixture.  Set on a cooling rack over a cookie sheet and finish the rest of the chicken.

Heat your frying pan with vegetable oil or whatever oil you choose.  Fry chicken approx. 4-5 minutes on each side.  Cook in MEDIUM or you will burn the outside.  Mine were a bit thicker so I had to cook lower and slower to avoid said scenario.   You can drizzle them with some peanut butter sauce, or just use the sauce for dipping! (recipe below)

3/4 cup creamy peanut butter
1 cup water
1 tbsp. honey

Mix until combined, and microwave for 30 seconds to warm through.  Done!

Your "peanuuuut, peaanuuuut butter....and CHICKEN" Chefwannabe

Spicy Asian Green Beans

I love green beans.  I will eat them nearly anyway you make them.  As a kid my mom grew them in her garden and I remember endless summer nights on the front porch snapping green beans so she could can them for use in the winter months.  It used to be the dreaded job, but we all had to do it and let me tell you that woman grew more green beans than I have ever seen!!

As you all know, my husband, the Chinese food master always has us eating it!  I always see these green beans on peoples plates, and on buffets, but, I have never tried them.  I am not sure why, I mean, I do love green beans, but they always seemed to look questionable to me.  I finally sucked it up the other day and tried them.  Now, I could go there, and eat only green beans.  However, as usual, I needed to add a bit more spice to mine.  I don't know how they make them, I have tried swindling other recipes from the waitresses and owner, to absolutely no avail.  Back when I was working on General Tso's Chicken, I tried, and that recipe seems to be locked up like Fort Knox.  That's fine I say, I will make my own dang green beans.  And I did! 

These are easy and quick.  In fact, this recipe is great for 2!  You can always just double it for a bigger batch.  So enjoy this twist on green beans, that I find can sometimes be a bit plain!

You will need:
1/2 lb fresh green beans
2 tsp peanut oil
1 tsp crushed or minced garlic (make that a heaping tsp)
1/4 tsp crushed red pepper flakes
2 tbsp soy sauce
splash of water (2 tbsp approx)

Snap your green beans, just to get the ends off.  You can snap them in half or smaller pieces if you like, I prefer mine long.  Rinse them and let them drain while you begin preparing your wok.

Heat 2 tsp peanut oil in a wok or high sided skillet.  When the oil is hot, add in garlic, and red pepper flakes.  Stir constantly, do not stop or the garlic will burn.  Stir for 1 minutes and then add in the green beans.  Stir fry them for 3-4 minutes, add in water and soy sauce and stir fry another 1-2 minutes.

The beans will be crisp tender.  This is not for those who enjoy mushy green beans!!  They will have a nice crunch but, be tender.  You can omit the red pepper flakes if you don't groove on the spice!!

I hope you enjoy these delicious green beans!

Your "green beans are like green love"chefwannabe

Fortune Cookies!

I am SO excited about these.  Let me gather myself, or medicate or something before I get started!  The possibilities with these are endless, colors, flavors, fortunes, ACCKK!!

Ok.  Ready.

Only in America can we get this little gem for dessert at a Chinese restaurant, but they don't serve it in China!  HA!

Fortune cookies are as traditional as pumpkin pie in the United States.  They were allegedly created in California, but many different people claim to have made the first ones.  It doesn't really matter to me, what baffles me is how many different ones I have eaten.  Some are sweet, some are not, some taste like paste, some taste like vanilla, some are light golden, some have been brown, but didn't taste of chocolate.  I mean, it is crazy how many versions of these there must be in the world!  And don't even mention that little "add ons".  You know the little words you add on to the end of your fortune?!  I know you know what I am talking about!

If you don't have a buddy to help you, please only make 2 at a time.  They MUST be hot, (I burned my hands) when you form them or you get a cracked mess!  You can purchase white cotton gloves that would make these much easier on your hands. 

I think these would be adorable if you use food coloring, you can tailor them to any occasion or event.  The fortunes could be advice, questions, etc.  I just think they could be adorable for so many events!! I couldn't help be want to try these, it was so fun printing different "fortunes". They take a little fanangling but are so well worth the time!!  Enjoy these sweet, vanilla-ee, crunchy treats!!

Here is what you will need:
-2 large egg whites
-1 tsp vanilla
-3 tbsp vegetable oil
-1/2 cup all purpose flour
-1 1/2 tsps cornstarch
-Pinch of salt
-3 tsps water
-1/2 cup sugar
-muffin tin
-cup or bowl
-White cotton gloves (optional) These babies are HOT when you have to handle them, so you have to wear gloves or suck it up!  I sucked it up, of course. HA
-12-14 "fortunes" written or typed out and cut into as small of a strip as possible, you may have to fold them in half, it is no biggie!

Preheat your oven to 300 degrees.  In a small bowl whip egg whites until frothy. Add in the rest of the ingredients and whisk until a smooth batter forms. 

I sprayed my cookie sheet a few times but, likely didnt NEED to.  You have to work really fast here.  I did 2 cookies at a time, trust me, it is best.  If you have someone to help you, maybe 3 at a time. 

 

Use a tablespoon worth of batter (approx), using the back of the spoon spread to about a 3 inch circle.  It should be really thin and you can see the pan through it in some parts.  Bake for 10 minutes, the edges will be brown.  Take them out, working like a MADWOMAN or MADMAN, use a spatula to get them up, flip them over and put your fortune in the center, fold in half and then bend in half over a cup. 

If you don't work incredibly fast, they will cool to much and crack on you both ways!  Immediately place in a muffin tin to help it hold the shape until completely cooled.  LIke this.........

Here is where I really messed up.  I forgot to take photos of the process!!! ACK!!  I was able to snap a few after to demonstrate as best as I could! There are many YouTube tutorials on it if you can't figure it out. 

This recipe, I changed up a bit is the only one that I found came out really crispy when completely cooled. These are delish and you could dip them in chocolate, use food coloring to make colored cookies, or use lemon or orange or lime juice instead of water.  The possibilities are endless, I just chose to go with a traditional cookie the first time around!

Your "wants to dip these in chocolate"chefwannabe

Crab Cheese Wontons

The sun is shining so bright today.  You know Mother Nature has one hand on her hip, and using the other hand to point and laugh, right?  Because it is cold as crap outside, but from inside you think it might be ok for shorts and flip flops.  You put said items on to go to the store and people look at you funny.  I mean if you DID it, they would look at you funny.  WHAT?  Ok, so yea, I DID.  They are all dressed up like Eskimos.  Pfftttt.

Anyway, I FINALLY got this recipe.  I know you can find these recipes anywhere, but the right amount of this and that, is an art, and my friend Leng is on it.  She made these for us so long ago, back when we were friends in Jersey!  She and her husband and family live back in Vegas, we are back in Nebraska, so I knew my only immediate chance of getting them again was a Facebook email and making them myself!  Thankfully Facebook had taken its meds that day and the email was delivered.  When I saw how easy this was I couldn't believe it.  Easy AND awesome. You know how we feel in our family about Chinese food.  I mean seriously, we should just change our last name to like, hmm, I wonder what the Asian version of "Smith" is.  Seriously when I just said that the first name that came to mind was "Long Duck Dong".  A complete 80's teen.  Did anyone else want to BE Molly Ringwald?  Anyone else want to marry JAKE RYAN? Sorry, off topic.

Anyway, so do you call these crab cheese wontons or crab rangoon.  I always called them crab cheese wontons when they were from a real Chinese restaurant and crab rangoon when they were mall Chinese.  What do you call them? 

Here is Leng's recipe for,  Crab Cheese Wontons,.  Thanks so much for letting me share Leng!! I did add an extra ingredient on accident, grabbed the wrong bottle but loved it so gonna through it in!

1 pkg wonton wrappers
1/4 cup crab meat FINELY chopped (real or fake!)
4 ounces softened cream cheese
1 tsp worchestire sauce
1/2 tsp soy sauce
1/4 tsp garlic powder
1-2 green onions,  minced
1/4 tsp sriracha (or any hot sauce) OPTIONAL

Combine softened cream cheese, worchestire, soy sauce, garlic powder, green onion and hot sauce.  Fill your wontons with 1/2 tsp of the mixture in the center and fold however, you like them folded.  Just make sure to run water around all the edges so it seals well and no cheese leaks out. Prepare all wontons before frying!!

Now prepare your oil  I use peanut oil.  Put 3-4 inches in a heavy medium sauce pan.  Heat oil to 350 degrees.  Make sure to fry only a few at a time so you don't overcrowd.  This should make between 22-28 wontons.  (I think, LOL)  I did double fry a few of mine just see the difference.  I fried them, let them cool, and then fried a second time.  Was ok but not worth the time.  Drain on paper towels, or newspapers!  Sprinkle with salt when they come out if you wish!!  I would do it though!  I mean I DID do it. You know what I mean.

 

Use your favorite dipping sauce OR, don't use any at all!  Word to the wise, only make as many as you will need or eat, they aren't as good reheated!  I guess you could REfry them, but.....you get what I am saying!

Your "more Chinese takeout recipes than you can stand"chefwannabe

 

PS. If you don't groove on CRAB cheese wontons, try my regular FRIED WONTONS!

Asian Chicken and Vegetable Soup w/Egg

There isn't much background on this one.  I am tired of plain vegetable soup, I love Chinese food, (my husband is OBSESSED going on like 35 years now and no end in sight as you all know).  And it is DIVINE my friends.  It reminds me of when I mix half Hot and Sour Soup and half Egg Drop Soup.  Yea, it is a marriage of sorts..........a beautiful one at that!

I used my favorite Asian inspired veggies, homemade stock, but please feel free to use store bought.  Instead of using some flavor boosters I would get at the Asian Market I decided to keep it simple with things I know you ALL can get near and far, city and country, etc.  Aren't I nice?  No, I really try to always do that, I am not always successful but, I think I keep it pretty real, real food, real folks that whole thing.  I would also love this with pork.  I would not love this with beef.  If you use pork, make your stock a half and half combo of chicken and beef, it makes it pork like.  Or just use chicken.   I also used ginger powder and onion powder, I don't like biting down on bits of either, but I wanted the flavor in this soup.

I also took the time to julienne  my veggies in long(ish) thin strips.  I like the look, I like the texture, and to me, it matters.  I also cut my water chestnuts into sticks.  I got the already sliced ones, stacked a few and made sticks.  If you want a chunkier soup, well you just cut things the way YOU like them!

I am hoping you will love this as much as we do, you can really change the veggies out for whatever you want but you will then turn it back into vegetable soup and didn't we say we were bored of plain old veggie soup?  We as in "I"?  Doesn't it bug you when people say that.  A waitress will as just you, "what are WE having today".  Why does that bug me?  Anyhoodle, onward we go, to Asian Chicken and Vegetable Soup.  Super love!

You will need:
2 1/2 quarts of chicken stock
1/4 cup shao hsing wine (optional)
1/2 cup soy sauce
1 tbsp onion powder
1 tsp ground ginger
3 eggs
1 cup (8ozs) bamboo shoots
1 cup (8ozs) water chestnuts
10-14 ounces bean sprouts
1 lg carrot (mine was HUGE)
3 stalks celery
1 cup of sliced mushrooms.  I prefer and only use fresh, you canned if you like
2 cups COOKED chicken cut SMALL!
Salt and pepper to taste
red pepper flakes, optional

Prep all veggies.  Heat stock, wine (if using), soy sauce, onion powder, and ginger until boiling.  Add in all veggies and let simmer with the lid on for 20 minutes.  In a small bowl whisk eggs with salt and pepper to taste.  Remove lid after 20 minutes and using a spoon stir in circles while drizzling in the egg mixture.  Add chicken and let simmer 5 more minutes.  Serve!

Remember my veggies were cut long and thin so you may need an extra 10 minutes if you left them chunkier!

Enjoy this healthy and DELICIOUS soup!

"Faux" Mein

Great name, isn't it?  Thanks honey!  My husband came up with this, during our discussion on what to name it.  I love it!  And it is exactly what it is!  I labeled the photo as CHICKEN but, that is because I used chicken, you will see you can choose any protein you wish!

I LOVE lo mein.  I was out of the usual pasta I use for lo mein.  I use soba noodles or pancit canton noodles.  I realize not everyone has access to specialty pastas and since we didn't feel like running to the Asian Market, I used spaghetti.  I also am trying to reduce my sodium.  When I spent a couple of days really paying attention to the amount of sodium in my food I almost died.  I wanted to cut down on the amount of sodium, I mean using soy sauce, you can't cut it all out, but all of my products are low sodium.

You all know I am a carb fein, it is impossible for me to say no to pasta.  You can keep trying to convince me all you want about wheat pasta, but I tried it.  I don't buy your "you get used to the flavor".  Nope, I have made enough changes in our diets, to NOT have to choke down whole wheat pasta.  I made like 12 typos in that last sentence just trying to get my fingers to TYPE "whole wheat pasta".  The point is, that is not going to change for me.  This isn't of course all of your usual lo mein suspects but it is what I had on hand and what I love is that you can add any veggies you like or need to use up.  Same with the protein, use pork or beef or no meat!  This is just a method you can use, when you need a quick, VERY budget friendly meal.  I also added some heat to mine, but as always, that is easily omitted. 

Here we go for this easy, budget friendly, tummy satisfying, faux mein!

12 ounces spaghetti
2-3 chicken breasts, thighs, pork, beef, or tofu.
2 tbsp low sodium soy sauce
2 cloves garlic minced/crushed
1/2 tsp ginger
1/2 cup grated carrots
OPTIONAL-
2 cups veggies of your choice.  Divided or all the same, no matter. 
1 tsp red pepper flakes or minced dried red chili's
1 cup low sodium chicken stock
Additional 2 tbsp low sodium soy sauce
2 tbsp Unagi Sauce (if you can't find this, just use dark soy sauce, or extra reg soy)

Cut your meat into think slices and then strips.  You want them to cook quickly while you stir fry them.  When you have them cut, place them in a bowl, add 2 tbsp soy sauce, ginger, red pepper flakes and garlic.  Mix together and let sit at least 15 minutes.  In the meantime boil your spaghetti.  Drain it and then rinse immediately with cold water for this recipe.  Let is sit in the colander and just drain and dry while you prepare the rest of your ingredients.  In that same pot you boiled your pasta in or a large wok, add in 2 tbsp peanut or vegetable oil .
In a large wok or same pot you boiled your pasta in, add in 2 tbsp peanut oil.  Add in your meat and stir fry until it is cooked completely through.  Add in veggies of your choice and cook another 2 minutes.  Now add in your chicken stock.  Let simmer a couple of minutes to slightly reduce.  Add your pasta and toss, also add in 2 more tbsp soy sauce and unagi sauce.  When all the pasta is covered in the "sauce" it is ready to serve! 

I LOVED this, I would loved it more with green onions and bok choy but, next time.  There is no heavy "sauce", it just is really good and light.  I enjoy writing you recipes that you can change up to meet your families tastes and dietary needs.  My husband was dying for mushrooms in it.  My goal is to add more lean protein and veggies than pasta.  I am not there yet, because I was low on veg, but that is my ultimate goal with this recipe.  I say to add 2 cups of veggies as an option but the reality is, add all the veggies you want! 

Easy, quick and really stretches the buck.  Try my FAUX MEIN soon!

Your "how can you go wrong with Faux Mein" chefwannabe

Chicken Fried Rice!

You have asked for it.  I have asked you for your tips and tricks.  I have experimented and I think I have it.  The best chicken fried rice I can produce is no longer a secret!

That being said, can I just tell you how it has been the week from HELL?  My husband was in an accident that was not his fault.  Insurance ridiculousness, other drive (cop) lied about what happened.  They finally busted him on it, got the truth and now our car is headed to the hospital on Tuesday for major ($4,000) worth of) work, possibly more once they get started.  I have spent more time on the phone, ripping behinds this week, than I have my entire life.  I pulled out my inner Jerry Springer a few times, I am not proud, but dammit, sometimes you have to do what you have to do.  ESPECIALLY when I knew my husband wasn't at fault.   Anywho, we will be on the road as planned to visit my son in Hineseville, GA.  He is stationed at Ft. Stewart and we are looking forward to laughing, cooking, sightseeing, and making wonderful memories.  I miss that kid so much.  It doesn't matter how old they get, you miss them when they aren't near you.  We will however, be driving a beautiful rental, provided by my new "friends" at American Family Insurance.  Shoutout to James.....HOLLA James.....*insert eye roll and growling noise*

Ok without further delay, let us get on with this recipe.  So many requests for it lately, decided to get on the ball and make you, my amazing friends happy! 

Oh wait, first let's talk about the rice.  I used minute rice.  Yes...I did.  I don't think the kind of rice you use is nearly as important as what you do with the rice, cook it in and afterwards.  As most of you know I shop often in my local Asian Market.  I buy (sodium laden I am sure but don't care) wonton soup base.  I add it to my water when I am boiling it for rice.  You can add some soy sauce, use chicken stock, whatever, just make sure you do something with the rice.  Add some ground ginger or a slice of regular ginger so it infuses.  Cook rice per your package directions.  THEN.....are you listening?  Put it in the Frigidaire overnight.  Make this rice ahead of time.  You could even make it in the morning and use it at night.  You have to do this, it makes the rice dry out a bit more so it is not sticky at all, separates so easily and is perfect.  Now moving on...

Ingredients
3 cups rice (precooked measure so making accordingly)
1 carrot grated
4 boneless skinless chicken thighs (or use breasts), sliced into small strips and marinated for as long as you want in 3 tbsp soy sauce.
1/4 cup peas
3 eggs (whisked, salted and peppered)
1/2 tsp grated or minced garlic
soy sauce to taste

In a wok or nonstick pan add in 2 tbsp peanut oil.  (use veg if you want).  Heat for 2 minutes on high and add in chicken.  Pour all the juices from the soy sauce in as well.  Cook for 3-4 minutes stirring constantly until cooked all the way through

Remove chicken and put in a bowl and set aside.  Add eggs to pan and scramble completely and then remove from the pan into a bowl.

Add in rice, carrots and garlic.  Stir for 2-3 minutes.  Add in more soy sauce if you choose to taste!

Add into the rice mixture, the eggs, and the chicken and the peas.  Stir constantly!  Fry for 2 more minutes add more soy sauce at any time according to what you like.  Remember the rice should have great flavor to begin with so you don't have to use much!!

Serve and enjoy!  Change out the chicken for pork or beef or use no meat at all.  Use green onion, or veggie stock as well!

Your "chicken fried rice couldn't be easier"chefwannabe

He likes it! He likes it! Garlic Chicken w/Bok Choy Stir Fry

He LIKES it!  My husband LOVED it!

I fight a battle everyday.  It is getting, not my CHILD, but my HUSBAND to eat vegetables.  He hates them.  He can come up with all kinds of false stories of his dad making him eat vegetables.  Pffttt I say.  His dad had nothing to do with it!  He just hates them, so instead of owning it, he blames having to eat them as a kid all the time as an excuse.  I don't buy it, not for a second!

There are a few veggies he will eat.  He will eat corn on the cob, a few green beans here or there, lettuce, carrots of they are grated tiny, raw spinach as a salad and bok choy.  Well here is the deal folks, I cook veggies, ALOT.  I sit at the table and out of the corner of my eye, see him shove the veggies in his mouth and takes a big drink.  He won't chew them, he just swallows them whole.  HOW ridonkulous is this?  It ticks me off and cracks me up at the same time. 

I had bought a ton of bok choy for shrimp tacos and needed to use the rest up.  I had some boneless skinless thighs needing used so of those 2 factors this was born.  I was sure he would tell me he wasn't hungry, because he does that sometimes if he doesn't like what I have cooked.  And let me just clarify in the 12 years we have been together I don't think I have ever purposely made him a meal he didn't like.  Anyway, when I told him what was for dinner, he was all gung ho, "I love dark meat chicken and I love bok choy".  Followed by this tone of panic, asking, "how are you going to cut the carrots"?  "Are you putting ceeeeellleerryy in it"?  Oh. Em. Gee.  I informed him I wasn't "going there" and he could eat or not but it was what I was making for dinner.  I will be damned if he didn't stand and dish up his plate, picking out every green pepper and every piece of celery AND carrots since I didn't grate them.  I found it amazing he could actually pick it all out and it was fine, those are my fav's so it left more for me!  He had 2 helpings so I don't figure it was so bad.  In fact he told me he loved it and would be glad to eat it again.  I may have turned him to the veggie side!
Now that I have called out my adorable husband, let me just make sure you know how cool he really is.  He really isn't such a baby, I just like to tease him a ton about it. 
Change these veggies out for what you have on hand or need to use up!  No problemo!

Get your pen and paper here is what you need to grab at the store:

2 tbsp peanut oil
2 regular size heads of bok choy, or 6 baby bok choy. (cut up)
4 bonesless skinless chicken thighs, cut into thin strips
1 bell pepper cut into strips
2 stalks of celery cut on a diagonal into pieces
1 large carrot grated or julienned
1 cup cold water
1 tbsp cornstarch
2 tsps garlic, minced
2 tsp ground ginger
Soy Sauce

Add your cornstarch and 1 tbsp soy sauce to your cold water.  Mix completely and set aside.  Pour some soy sauce over your cut up chicken, and add ginger, toss together.  In a nonstick pan or wok, add in peanut oil.  Let it heat up about 1-2 minutes.  Add in chicken and stir. 

Spread it out into as close to 1 layer as you can and keep it moving.  You should be cooking over high heat and in order to keep it from burning keep it moving!  Saute until cooked all the way through.  Add in carrots, celery and green peppers. 

Keep stirring and add some more soy sauce over the veg.  Keep it moving guys!!  Stir fry until veggies become SLIGHTLY tender but still crisp!  Add in garlic, keep it moving! 

Look at those gorgeous greens!

After 1 minute more, add in bok choy.  It will seem like alot but it will wilt way down!  Pour over the water mixture and keep tossing and stirring!  Once bok choy has wilted down, you are ready to eat!  Serve with rice!

You know how we are about Chinese food.  Add this to our collection of great at home recipes!!!

Your "ain't ever gonna change him & don't really want to"chefwannabe

Asian Chili Ramen Wrapped Shrimp!

Oh YES I did!  I KNEW I could find a way to let my dirty little secret (Ramen Noodles) into the kitchen.  I knew I could get it to hold a special place in a special dish where it wouldn't be made fun of, ridiculed for its unhealthy existence and not just be referred to as a joke!  I did it!

 

Let me tell you first.  I do not like shrimp.  I like crab and I like lobster.  No shrimpy shrimpy, no scallops, no talapia, not oysters, clams or mussels.  So this one banked shearly on the opinion of my shrimp and all seafood loving husband. 

Do you know how hard it is to find giant shrimp in the middle of the US?  I do use a seafood store here in Omaha that I can USUALLY get what I need at.  Of course, my debit card thought it was buying a diamond but none the less I was able to find about U10 shrimp.  That means that  10 or under make a pound which translates to BIG!  They techinically are Extra Colossal, but I don't feel like that were that big.  Anyway I found them out here as far from any ocean you can get and that alone was a great feat!  I only bought 4 and wrote the recipe that way because I knew my husband would be the only one to eat them.  Make sure they are peeled and deveined, whether you have your fishmonger do it or you do it at home.  Leave the tails on for easier eating!

That being said, I really do not see why you couldn't use a much smaller shrimp and use them as an appetizer or starter if you can't find the bigger shrimp or it is just far more budget friendly.  *and trust me it IS*

This is really so easy to make and it is delicious.  It will look so impressive your friends are going to think you enrolled in culinary school when in reality you were spending time behind their backs with a package of RAMEN noodles! HAHA!

I made these spicy.  To avoid that though, use shrimp flavored ramen and omit the Sriracha!  Let's get going on these babies!

You will need:
4 colossal shrimp
1 pkg chili flavored ramen *this will easily do 8 huge shrimp*
1 tsp Sriracha *optional*
salt and pepper to taste
Peanut oil for frying

Make sure your shrimp are deveined and the tails left on.  Prepare your ramen soup according to package directions only add 1 tsp Sriracha to your boiling water and when cooked,  drain ALL water and then add in 1 tsp butter and flavor packet. 

Mix until all butter is melted and noodles are coated. Let cool completely.  Bring peanut oil to 350 degrees.  Make sure to use a paper towel and dry your shrimp off.  Salt and pepper them to taste or use Mr. Pete's Seasoning!.  Take a small amount of ramen noodles, and carefully wrap the shrimp in the noodles.  Make sure to try and end them so they stick and stay in a position over the top or underneath. 

Wrap all shrimp.  We are not striving for perfection here, as you can see, a little messy wrapping just makes the dish more interesting to look at!

Fry for approx 2 minutes on each side.  Mine were done perfectly, so make sure to watch them according what size shrimp you use. 

Drain on a paper towel and serve!  Use some wasabi, duck sauce or more sriracha for dipping!

Enjoy!!

Your "I found my inner spicy Asian"chefwannabe

Chris

Chicken Spring Rolls

HOLA!!  Wrong language I know but I don't know Hello in Chinese and honestly I am to tired to learn.

We have a serious issue here.  It is out of control.  If my husband isn't eating Chinese out, he is requesting I make it at home.  WHEN WILL THE MADNESS STOP?!!?  I love it too but can't we just have spaghetti again?!!?

So I decided to make spring rolls.  Who doesn't love spring rolls?  Well, I do and I wanted to create the magic at home!  I am convinced I can invent a way to fry stuff without oil.  I will get back to you on it.....

Here is what you will need for my version of the spring roll folks...

 

1/2 lbs ground chicken

2 green onions, minced

1/4 cup carrots, grated

1 cup bok choy, shredded

1/4 tsp white pepper (or black)

1 clove of garlic, grated

1/8 tsp ground ginger

2 tsp soy sauce

Spring roll wrappers

peanut oil for frying

Brown your chicken, season with salt pepper, garlic salt, and ginger.  I felt like I needed both garlic and regular salt, yes, I know, cut one out if you choose or use garlic powder instead. When it is done transfer to a bowl, you will add the bok choy, carrots, soy sauce and green onions.  Combine thoroughly. Open your spring roll wrappers and keep them covered with a damp paper towel so they don't dry out.  Here is what you do next!



1.

2.

3.

Here they are, I got 7 spring rolls but I would just shoot for 6 next time!

Heat 2-3 cups of peanut oil to 350 degrees.  Fry approximate 2 minutes on each side or until they have reached the color you want.  Remember everything inside is already cooked!

Your "building her own ChinaTown" chefwannabe

Chris

Chinese Takeout - Chicken Chow Mei Fun

Throw away the number for Chinese takeout!  You will make this and wonder why you ever bothered before!  It is easy and SO delicious.  I know I am not alone when I say, sometimes we even surprise ourselves, right?  Well, this turned out so good, I can't imagine ever ordering it anywhere again.  I will be disappointed every single time.  This is my favorite Asian food dish and it is my first attempt to recreate it at home.  I rarely hit it dead on the first time, but I did this time folks!   In my family, we are major Asian cuisine fans.  Any of it!  Friday nights were always Chinese food nights, at our house.  Of course, so were Saturday nights, Tuesday nights, etc...  You think I am kidding?  My son didn't want a regular after school snack, he wanted to run down the street for some wonton soup, or egg rolls after school.  Everyday. 

"Fun" refers to the noodle being made of rice flour or mung bean starch.  *My, to the point description*  The rice noodles would be comparable to angel hair pasta.  Very thin, and oh so yummy.  You could really add any vegetables you want to this.  I always claim to be a purist.  However, with this dish, it kind of depends on where you go as far as what is in it.  I took the ones that are always in it, every time I order it  and went with it, so it is my "real deal".  

For this dish, you don't need many specialty items.  Of course you do need rice noodles, and you do need bok choy.  In a bind you could replace the bok choy with cabbage or napa cabbage.  Otherwise, go with what you have on hand or with what you love.  I will tell you this recipe, is fantastic.  Did I mention that?  So I think you should make it my way first, and then next time, because I guarantee you there WILL be a next time, you can change it up how you like.   

The key to cooking any Chinese food that is a cooked in a wok or in my case a LARGE frying pan is having everything prepped.  I will take you step by step through it.  All of the veg prep can be done ahead of time.  I did it this morning for dinner tonight.  

Here is what you need

14 oz. package of rice noodles

2 cups THINLY sliced chicken (uncooked)

1 large or 4 baby heads of bok choy

1 1/2 cups shredded or julienned carrots

1 1/2 cups shredded or julienned celery

4 eggs

5 green onions

white pepper to taste (approx 1/4-1/2 tsp)

1/4 tsp ground ginger or grated fresh

3/4 cup soy sauce

1/2 cup chicken stock

1 tbsp cornstarch

First let's make the sauce.  In a bowl combine, soy sauce, chicken stock, ginger, cornstarch and white pepper (and ginger if you are using it) .  Mix thoroughly and set aside.

Make sure veggies are fresh.  I used my food processor and laid 3 inch pieces of celery on its side in the feeder and zapped them so they were longish grates.  I thinly SLICED the carrot, took it out stacked them and julienned them.  I then ran my frozen chicken breasts through the with the slicing blade as well.  It perfectly sliced them.  Put your carrots and celery in a bowl of cold water to keep fresh *especially if you do it in advance which I did*.  Put chicken in a bowl with a few squirts of soy sauce to marinate while you fix your pasta.  You can do all of this in advance as well!! Chop bok choy just like you would lettuce.

To prepare the rice noodles you will put them in a bowl.  Make sure it is a big enough bowl so that you can fill it with hot water to cover them.  Boil hot water and pour down over the noodles until covered.  Let sit approx 30 minutes and they will be perfect.  Drain them and set aside.  They will not clump or stick like regular pasta!

Prep your eggs.  I totally forgot the eggs until I was done.  My favorite part and I forgot!  I used a smaller pan and cracked my eggs in and scrambled them up and added them back in!  Oops!  No harm done.  Phew!  Just scramble them in a bowl and have them ready to go in after the veg goes in. (I used the spoons I was tossing with, which is why you see veg in the eggs)

In a wok or LARGE skillet, pour in 3-4 tbsp of oil.  Peanut, canola, veg, whatever.  Let heat until a bit of smoke can be seen coming from it.  Add chicken and you must constantly be moving it around.  I use a wooden spoon or chop sticks.  When chicken is done, add carrots, bok choy, green onions and celery, continue to fry 2-3 minutes.  Next go the eggs!  Don't forget! Continue to constantly move the food around the pan.  When the eggs are done toss in the rice noodles that you have drained.  Combine thoroughly and then pour in sauce.  Cook another 2-3 minutes, tossing and moving it around to make sure all the pasta is coated.  When it is coated and smells amazing, it is time to eat!

This fed 4 people and there is enough left for 2 lunches tomorrow!!  

I truly hope you try this dish and enjoy it as much as we did.  Let me know what you think!!

Your "never ordering Chinese again"chefwannabe

Chris