Asian Flair

Sonia here.  This was a good dish, but not quite as "barbecuey" as I thought it would be.  We enjoyed it and I think we will have it again.


Crock Pot Honey Sesame Chicken

5 boneless, skinless chicken thighs (about 1 1/2 pounds)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil or olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch dissolved in 6 Tablespoons water
1/2 tablespoon (or more) sesame seeds
3 scallions, chopped

Lightly season both sides of chicken with salt and pepper, put into crock pot.

In a medium bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 4 hours.

Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.

Cut or shred chicken into bite size pieces. Then in individual bowls, place chicken pieces over cooked rice and spoon some sauce on top. Sprinkle with sesame seeds and chopped scallions.

serves 4

veryculinary.com

An Old Favorite

Sonia here.  This soup is an old favorite of our family.  I have made it for years and my mom made it before then.  It is good, warm, comfort food for me.  I have no clue where my mom got the recipe, but I got it from her and just tweaked it a bit for my taste.


Clam Chowder

1 cup chopped onions (I use dried minced onions)
1 cup diced celery
2 cups diced potatoes
2 small cans clams, do not drain
3 tablespoons chicken bouillon granules
3/4 cup margarine
3/4 cup flour
1 quart half & half
salt and pepper to taste

Put in onions, celery, potatoes, bouillon, clams, and clam juice. Add just enough water to come to top of vegetables but not cover them. Cover, cook till tender and most of the water is gone, but before they start to stick to bottom of pan. Meanwhile, in saucepan melt margarine/butter and add flour to make a roue. Add half and half, salt and pepper and stir till completely mixed and smooth. Then add sauce and clams to veggies and simmer till desired thickness. I like mine pretty thick.

Isn't it great when...

Sonia here. Sorry for the long break.  After vacation and being sick, I think I am finally getting back to normal.  Anyway, have you ever made something that didn't look anything like the picture of the recipe?  I have many times, but isn't it great when something you make looks just like the picture.  It is so great!!  This is one of those times.

These blueberry muffins looked just like their pictures and tasted good.  I ended up using yogurt instead of buttermilk because I was out of buttermilk, but they still were good and turned out great.


Blueberry Buttermilk Doughnuts

Doughnuts
3 cups unbleached all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon grated orange zest
1/2 cup (1 stick) salted butter
1 cup buttermilk
3 large eggs, beaten
2 teaspoons pure vanilla extract
1 cup fresh or frozen blueberries

Glaze
1-1/2 cups powdered sugar, sifted
3 tablespoons fresh orange juice
2 teaspoons grated orange zest

1. Preheat the oven to 375°F and position an oven rack in the center. Lightly coat the doughnut pans with nonstick cooking spray.
2. Make the doughnuts. In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, cinnamon, and orange zest with a whisk. Melt the butter in a small pot over low heat and set aside. In a medium bowl, combine the melted butter, buttermilk, eggs, and vanilla with a whisk until foamy, 1 to 2 minutes. Pour the egg mixture into the flour mixture and stir with a large wooden spoon until completely combined. Gently fold in the blueberries until just combined. Do not overmix. Using a pastry bag fitted with a 1-inch round tip, divide the batter equally (using even pressure) between the pans, filling about halfway full. Alternatively, you can use a gallon-sized resealable plastic storage bag. Fill the bag and using scissors, remove 1 inch from one of the bottom corners and proceed with filling the pans as described above.
3. Bake for 8 to 10 minutes, until the doughnuts spring back when lightly touched. Remove from the oven, invert the doughnuts onto a rack, and allow to cool completely.
4. Make the glaze. In a medium bowl, combine the powdered sugar, orange juice, and orange zest with a whisk, mixing until smooth.
5. Glaze the doughnuts. Dip the top of each doughnut into the glaze and lift, allowing the excess to drip back into the bowl. Place the doughnuts on a platter and serve. These doughnuts are best served fresh.

makes 16 large or 64 mini doughnuts

projectfoodie.com

Pause For Pregnancy

So the blog is going to be updated much less frequently.  I am pregnant, and when I'm pregnant, cooking just doesn't happen very often.  And when it does, the food is less than inspiring.  Anyway, I'll update from time to time, but it won't be very frequently.  Sorry, and after baby comes, I'll be back to posting frequently.