Tag Archive | recipes

Skinny Orange Chicken

…unless you eat more than one serving.

Okay, I found this little gem on Pinterest. Now, sometimes you run into a recipe that is just garbage, likely because some bored jackass felt like getting his jollies off making people taste shitty food. I prefer to witness events that I place in motion, but that may just be me. Regardless, this recipe actually checks out because I’ve made it twice now. The second time I had to tone down the spices a bit and add more liquid, but I’ll explain that below.

Skinny Orange Chicken

2016-02-03_20-53-18

This is supposed to be healthier than the restaurant version. Not sure if that’s exactly true, but since I use mostly organic items and fresh at that, it very well could be these days.

YIELD: about 4-6 servings
PREP: 10 mins
COOK: 10 mins
TOTAL: 20 mins

INGREDIENTS:

2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
salt and pepper
2 Tbsp. olive oil
orange chicken sauce (ingredients below)
toppings: thinly-sliced green onions, toasted sesame seeds, orange zest

ORANGE CHICKEN SAUCE INGREDIENTS:

3 cloves garlic, minced (I do pressed; same fucking thing in my book)
1/2 cup orange juice
1/2 cup honey
1/3 cup soy sauce
1/4 cup rice wine vinegar
3 Tbsp. cornstarch
1/2 tsp. ground ginger
1/2 tsp. white pepper
zest of one orange
pinch of crushed red pepper flakes

Here’s where I altered it the second time I made it; the sauce. I doubled the orange juice and used only 2 Tbsp. of cornstarch to keep it from becoming too gelatinous, and I held back about half the ginger and white pepper. That way Umi could eat it without gagging. Me too, for that matter. And I only used two boneless, skinless chicken breasts instead of 2 lbs. I also cooked white rice instead of the quinoa below. I may give that a try the next round.

(OPTIONAL: QUINOA INGREDIENTS)

1 cup dry quinoa
2 cups chicken broth

DIRECTIONS:

TO MAKE THE ORANGE CHICKEN:

0203161913Season chicken generously with salt and pepper.

Heat oil in a large saute pan over medium-high heat. Add chicken and saute for about 4-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.

Pour in the orange chicken sauce, and stir to combine. Let the sauce come to a boil, then boil for an additional minute or two until thickened. Remove from heat and serve immediately over quinoa or rice. Garnish with green onions, sesame seeds and additional orange zest.

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TO MAKE THE ORANGE CHICKEN SAUCE:

Whisk all ingredients together until combined. If you would like the sauce to be even sweeter, add an extra 2-4 tablespoons of honey.

TO MAKE THE QUINOA:

You can see Ali’s step-by-step photo tutorial for how to cook quinoa here.

Piacere!

Vive bene, spesso l’amore, di risata molto!

(live well, love much, and laugh often)

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Mini Lasagna Cups

That’s right, I have another tasty treat for you. Umi LOVES these. I doubt they’re on my “diet” plan, but they’re damn good now and then, especially when I don’t feel like making an entire pan of lasagna.

Mini Lasagna Cups 1

Photo © 2016 Jinxie G

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 servings
The easiest, simplest lasagna you will ever make, conveniently made into single-serving portions!

Ingredients

  • 1 tablespoon olive oil
  • 2 Italian sausage links, casing removed
  • 1 cup marinara sauce, homemade or store-bought
  • 1 1/2 cups ricotta cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 24 2-inch won ton wrappers
  • 1 1/2 cups shredded mozzarella cheese
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Preheat oven to 375 degrees F. Lightly oil a 12-cup standard muffin tin or coat with nonstick spray.
  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and stir in marinara sauce.
  • Season ricotta cheese with salt and pepper, to taste; set aside.
  • Fit wonton wrappers into each of the 12 muffin tins, pressing carefully to make sure there is an opening in the center. Fill each cup with 1 tablespoon ricotta cheese. Top with 1 tablespoon marinara mixture and 1 tablespoon mozzarella cheese; repeat with one more layer.
  • Place into oven and bake for 10-12 minutes, or until the cheese has melted and the wonton wrappers are golden brown.
  • Serve immediately, garnished with parsley, if desired.

I don’t care for ricotta cheese so I just use mozzarella there too, and I use grass fed organic hamburger because nitrates are bad for you (found in sausage unless homemade). I also pre-bake the shells for about 5 minutes. Believe me, it makes a world of difference. Of course, I make my own marinara, but it’s up to you. I’ve linked my recipe if you’re interested. You could also alter this recipe to make Taco cups.

Photo © 2016 Jinxie G

Photo © 2016 Jinxie G

Simple Sesame Noodles

…because who the hell doesn’t like noodles, right?

This was a recipe Umi wasn’t real fond of but I enjoyed the hell out of it because hello! pasta with combining cultures makes a great fucking dish. I made a few adjustments because I’m not a fan of Canola oil, so I used extra virgin olive oil instead. And since I’m not a fan of super spicy food (I prefer garlic), I lightend up the hot chili sauce. Otherwise, I stuck to the recipe. It was ridiculously easy to make and real damn tasty. Give it a try!

Simple Sesame Noodles

Simple Sesame Noodles

PREP TIME:
10 Minutes
DIFFICULTY:
Easy
COOK TIME:
10 Minutes
SERVINGS:
8 Servings

INGREDIENTS
12 ounces, fluid Thin Noodles, cooked and drained
1/4 cup Soy Sauce
2 Tablespoons Sugar
4 cloves Garlic, Minced
2 Tablespoons Rice Vinegar
3 Tablespoons Pure Sesame Oil
1/2 teaspoon Hot Chili Oil
4 Tablespoons Canola Oil
4 whole Green Onions, Sliced Thin

INSTRUCTIONS
Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
Serve in a bowl with chopsticks. Yummy!

Turmeric Tomato Detox Soup

Oh my fuck, people, this is tasty damn soup!!!

Now, let’s go over a few things for the ingredients. I forgot to buy a damn onion apparently, so I’m sure this tastiness is ten times better with a real onion rather than the chopped dried onion I used. Also, they say a small onion, but I didn’t see any small onions that weren’t pearl at my store, which is probably why I forgot to grab one in the first place. Or I may have thought I still had half an onion in the fridge, which I did but then threw out because it didn’t look very pretty. At any rate, still fucking tasty with the dried onion bits. I used about a handful. Everything else I did exactly as the recipe called for.

I heated the oil, onion, and garlic on a low setting to start because coconut oil has a 125 degree smoke point and I didn’t feel like setting off the smoke detector. Once I added the rest, I turned the heat up to medium to bring it to a boil before taking it back down to low to simmer. I also let it simmer just a tad longer.

Turmeric Tomato Detox Soup

Turmeric Tomato Detox Soup

INGREDIENTS
5 oz cherry tomatoes, rinsed and cut in halves
1 can diced tomatoes with their sauce
½ cup low-sodium vegetable stock
1 small onion, finely diced
2 garlic cloves, minced
2 tsp turmeric powder
1 tsp coconut oil
½ tsp sea salt
1 tsp dried basil
1 tbsp apple cider vinegar
Freshly ground black pepper
Mixed seeds and nuts, to garnish

INSTRUCTIONS
Heat the coconut oil in a sauce pan and fry the onion and garlic for one minute.
Add turmeric and cherry tomatoes, and cook until the tomatoes softens and leave their juices.
Add the tomato can, vegetable stock, apple cider vinegar and basil, bring to boil, cover with a lid and let simmer for five minutes.
Transfer into the blender and pulse to obtain a creamy liquid.
Season with salt and pepper and serve garnished with mixed seeds and nuts.

Serves: 2

Next time I make it, I’ll take photos. I didn’t expect to be posting this.

Tortellini Soup with Vegetables

Once again, my good friend Deni has bestowed upon us one of her great recipes. Let’s see what she’s got for us today.

Tortellini Soup with Vegetables

tortellinisoup

Ingredients:

3 chicken breasts cut into small (1/2 inch) cubes
3 tablespoons olive oil
¼ cup Italian seasoning
4 garlic cloves minced
1 onion roughly chopped
2 cups celery (1 inch pieces)
2 cups carrots (roughly chopped)
5 cups fresh spinach roughly chopped (split 4+1)
3 cans diced tomatoes
6 cups chicken broth
1 bag of frozen tortellini
12 ounces of cream cheese
Salt and pepper to taste

4-6 hours before cooking put chicken, olive oil, and Italian seasoning in a 1 gallon bag and refrigerate.

In a large pot, brown the cubed chicken and garlic using a medium heat for 5 minutes. Add onion,celery, and carrots allow to brown for 10 minutes. Add 4 cups of the chopped spinach, tomatoes, broth.

Allow to simmer for 45 minutes. Add the bag of tortellini, bring back to a simmer. Stir in the cream cheese until melts into the soup. Simmer for 15 more minutes. Salt and pepper to taste.

Piacere!

Vive bene, spesso l’amore, di risata molto!

(live well, love much, and laugh often)

Drunken Irish Birthday Cake

Oh, that’s right. It is time once again for Jinxie’s Kitchen! Today, we have a recipe from my friend Deni, who has given us a couple of recipes before. Check out this shit.

Drunken Irish Cake

Drunken Irish Birthday Cake

Ingredients:

  • 1 Devil’s Food Cake Mix
  • 1 small package chocolate fudge pudding
  • 1 cup Extra Stout Guinness
  • ¼ cup oil
  • 4 eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla

Preheat oven to 350*.   Mix ingredients, put into 9” round greased and floured cake pans.  Bake for 29-34 minutes.

Cool in pan for 10-15 minutes.

Remove cake from pan and cool on racks until room temperature.

Cut each layer into two layers.

  • Cherry puree or ganache
  • Whipped cream
  • Cake
  • Cherry puree
  • Cake
  • Whipped cream
  • Cherry puree
  • Cake
  • Cherry puree
  • Cake

Cherry Puree

  • 1 can cherry pie filling
  • ½ teaspoon almond extract or 1 tsp brandy or amaretto

Puree in food processor.

Whipped Cream

  • 2 cup whipping cream
  • 1 teaspoon almond extract
  • ½ cup powdered sugar

Whip until stiff peaks.

 

Drunken Irish Cherry Cordial Birthday Cake

  • 1 Devil’s Food Cake Mix
  • 1 small package chocolate fudge pudding
  • 1 cup Extra Stout Guinness
  • ¼ cup oil
  • 4 eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla

Preheat oven to 350*.   Mix ingredients, put into 9” round greased and floured cake pans.  Bake for 29-34 minutes.

Cool in pan for 10-15 minutes.

Remove cake from pan and cool on racks until room temperature.

Cut each layer into two layers.

Cherry Puree

  • 2 cans cherry pie filling
  • ½  teaspoon almond extract or 1 tsp Amaretto or brandy

Puree in food processor.

Set aside ¼ of cherry puree for ganache.

  • ¼ cup cherry puree
  • 1/2 bag milk chocolate chips

Slowly melt the chocolate chips into the cherry puree on stove until smooth.

Serve with freshly Whipped Cream.

  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla or ½ tsp almond extract

Follow the same order of stacking….

Drunken Irish Cake2

Piacere!

Vive bene, spesso l’amore, di risata molto!

(live well, love much, and laugh often)

Unca T’s Oklahoma Fried Green Tomatoes

Hey there, my darling minions!

I’ve been so busy with my LAST CLASS, and copy edits for Shannon Mayer, and trying to promote, edit, and obtain books for Just Ink Press, as well as spending a crazy weekend sitting next to Michael Rooker, that I haven’t had time to blog at all. I’m so ashamed…and exhausted.

But, I promised a recipe today somewhere on social media, and my uncle has been so kind as to offer up a recipe that’s making my mouth water.

Unca T’s Oklahoma Fried Green Tomatoes

Fried Green Tomatoes

Ingredients:

4 to 5 large green tomatoes, thickly sliced

2 cups buttermilk

2 eggs

1 tsp black pepper

1 tsp garlic salt

Mix together to make the wet for the tomatoes to sit in before hitting the dry coating mix.

Dry coating:

2 cups Panko bread crumbs

1 tsp onion powder

1 tsp black pepper

Dip sliced tomato in buttermilk bath, and then into Panko mixture.

Fry tomato slices in frying pan with about 1/2 inch of oil. I like peanut oil best, but you can use canola, corn or veggie oil.

Fry on both sides until golden. Put on paper towels of on a cooling rack to drain some of the oil.

Unca T’s Coco’s Dressing

1 1/4 cups milk
1 cup buttermilk
1 1/4 cups mayonnaise
1 1/4 cups cider vinegar
1/2 cup parmesan cheese, grated
1 tablespoon garlic salt
1 1/2 cups sour cream

Read more on Food.com for directions and comments.

Piacere!

Vive bene, spesso l’amore, di risata molto!

(live well, love much, and laugh often)