Crunchy oven fried chicken, cheese stuffed potato fritters and salad with strawberry/lemon dressing

My list of 'to try' recipes was getting long so I tried three in one meal.

SUMMER SUPERFOOD SALAD WITH STRAWBERRY LEMON DRESSING

July 6, 2016 By Rachel Leave a Comment

Make this dish for your next summer barbecue dish or you can also make it to bring for lunch during the week. The dressing will stay for about 7 days or so in the fridge. Because there is fresh fruit in the salad, I recommend enjoying it within 5 days or so.

You can also add some grilled chicken or shrimp on top if you want the extra protein boost too.

PREP TIME  5 mins   TOTAL TIME    5 mins    Serves: 2-3

½ cup sliced Driscoll's strawberries

½ cup Driscoll's blueberries

1 white nectarine, sliced

¼ cup sliced almonds

¾ cup cooked farro, cooled

2 cups baby kale &greens mâche rosettes mixed (or your favorite greens)

Strawberry Lemon Dressing

5 large Driscoll's strawberries

Juice from half a lemon

2 tablespoons maple syurp

2 tablespoons avocado oil

1 Combine salad ingredients in a large mixing bowl

  2 Begin making dressing in a blender by combining all dressing ingredients together

3 Blend together until well combined

Cheese stuffed Potato Fritters

Ingredients:

• 2 lbs peeled potatoes

•9 oz Cathedral City Mature Cheddar

• 9 oz pancetta

• 2 0z sweet peppers

• .4 oz fresh coriander

• 2 eggs

• 1tsp fresh cracked black pepper

• 1tsp chilli flakes

• Panko bread crumbs for coating

• Butter / coconut oil / olive oil for frying

Method:

Boil the potatoes in salted water. Once done, drain and mash well.

Preheat a heavy bottom frying pan and fry down the pancetta until well done and crispy then add into the mash with any fat in the pan included. If you are making a vegetarian version and will not be adding any meat, which can yield fat in the process of cooking add 2 tablespoons of butter, olive oil or coconut oil, they will all work well.

Finely chop the fresh peppers and coriander; add into your mash.

Split  block of  Mature Cheddar,  into one 150g and one 100g chunk.

Grate the 150g block and add into the mash.

Add black pepper and chilli flakes and mix well.

Once everything is well mixed, crack two eggs and mix well until all ingredients are well combined and your mixture is smooth and evenly distributed.

Cut the remaining smaller 100g block of cheese into 5 even pieces and then cut each of the 5 strips into half. You need 10 small blocks of cheese which will be stuffed into the fritters.

Now everything is ready so it is time to form the logs.

  

Place some of the mixture in the palm of your hand, flatten it, add a chunk of cheese and then form a log around it. I like to keep my ones kind of log shape so they are easier to fry.

Once all logs are done, coat them in panko bread crumbs. If your logs are too dry for the breadcrumbs to adhere to them then you can beat an egg in a bowl and dip the log in the egg before the breadcrumbs to help out.

Put your oil or butter for frying in to your frying pan and heat up. Fry on a medium heat till golden brown. You will want to leave them for about 2 minutes on each of the four sides, so they are well cooked all the way through and piping hot inside.

Serve warm and enjoy that cheesy goodness 

Crunchy Oven-Fried Chicken

 JANUARY 15, 2015

Apparently, the trick to crunchy oven-fried chicken is parking a cookie sheet inside the oven while you’re preheating it. In that way, when you place the prepared chicken in the oven for oven-frying, you’ve got a hot surface that ensures both sides of the chicken are fried evenly. Check out this neat recipe from Leah Rodrigues at Foodista.

Ingredients

1 Chicken- cut up

3 cups all-purpose flour

2 teaspoons garlic pepper

1 teaspoon sugar

2 teaspoons paprika

1 cup buttermilk

2 eggs

1 teaspoon baking powder

3/4 teaspoon baking soda

Olive oil

Instructions

Preheat Oven 350 degrees:

In a baking pan, whisk together flour, garlic pepper, sugar and paprika. In a medium size bowl, whisk together buttermilk, eggs, baking powder and baking soda until smooth.

Dip each piece of chicken into buttermilk mixture, shaking off excess. Roll in flour mixture and then dip into buttermilk and flour mixture a second time. Place in baking pan and drizzle with olive oil.

Bake about 50-55 minutes or until chicken is golden.

Pork ribs were on sale for under $7.00 a slab. I wanted to get one and smoke it Kansas City style. Charlie wanted me to make it Daeji Kalbi (spicy Korean spare ribs).  I got two slabs and did one of each.  

I put my OKJ rub on my ribs overnight, smoked for 3 hours at 240-250 and spritzing every 30 minutes with apple juice, then finishing with Jack Stack sauce for the last 45 minutes. 

Last year I got a convection heat shield to equalize the heat between the firebox and smoke stack and put it in place next to the firebox.  It didn't seem to make much difference.  Today I moved the shield back about 3 inches and the temperatures between the middle and back were very close.

OKJ rib rub

2 tablespoons sugar 

1 tablespoon packed brown sugar

1 1/2 teaspoons garlic powder

1 1/2 teaspoons chili powder

1 1/2 teaspoons paprika

1 1/2 teaspoons cumin

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon white pepper

1 teaspoon black pepper

1. In a small bowl, combine granulated sugar, brown sugar, garlic powder, chili powder, paprika, cumin, salt, onion powder, white pepper and black pepper.

 Daeji Kalbi

Daeji Kalbi  - Spicy Pork Spare Ribs

1/2 Asian pear, peeled, cored and diced

1 Gala or Fuji apple, peeled, cored an diced

1/2 white onion, roughly chopped

1 Cup gochujang

1 tablespoon black pepper

2 tablespoons mirin

1/4 cup soy sauce

1/4 cup Korean rice syrup (can use Corn syrup)

4 cloves garlic

1/4 finely ground gochugaru (red pepper flakes)

2 tablespoons sugar

2 full racks baby back ribs ( 5 to 7 pounds) silver skin removed

Sesame seeds for garnish

Combine all ingredients except ribs and sesame seeds and process until smooth.  It is best to do this a day ahead in order for flavors to blend.

Slice through ribs to separate and add to marinade for at least 4 hours to overnight.

Grill 15 to 2 minutes, turning  frequently.

Huli Huli Chicken, Italian green beans and Japanese style potato salad

HULI HULI CHICKEN From Beth

4 – 6 Boneless Chicken Thighs, cleaned of excess fat, cut into chunks

Sauce:

1/4 c. Brown Sugar

1/3 c. Ketchup

2 T. Dry Sherry (or Mirin)

1 ¼ t. Grated Ginger

½ t. Garlic Powder

½ t. Onion Powder

1 T. Garlic Chili Paste

1 T. Soy Sauce

½ t. Sesame Oil

Reserve 1/3 c. sauce for basting. Marinate Chicken chunks in sauce for 3 hours or overnight.

One half hour before grilling, drain marinate off chicken. Add 1 T. Canola oil and stir to coat. Grill over med-high flame on a piece of non-stick foil. After turned twice, baste with reserved sauce, allow to caramalize.

Serve with basmati rice.

POTATO SALAD, JAPANESE STYLE

1 1/2 pounds russet potatoes, about 3 large potatoes, peeled and quartered

Kosher salt

2 Persian cucumbers, thinly sliced crosswise

2 teaspoons rice wine vinegar 

6 tablespoons homemade or store-bought Japanese mayonnaise, such as Kewpie

1/2 teaspoon Japanese hot mustard

1 small carrot, quartered and thinly sliced crosswise

1/4 red onion, thinly sliced

2 hard boiled eggs, chopped

1 scallion, white and light green parts only, chopped

/ingredients

DIRECTIONS

1.

Place potatoes in a large pot and add enough cold water to cover by 1 inch. Season generously with salt, set over high heat, and bring to a boil. Reduce to a simmer and cook until potatoes are easily pierced with a fork, 10 to 15 minutes. Drain potatoes and transfer to a large bowl. Let cool.

2.

Meanwhile, place cucumbers in a bowl and sprinkle 1/2 teaspoon salt. Mix well, then let stand for 10 minutes. Drain any accumulated water, then gently squeeze cucumbers with paper towels to blot up any excess liquid. 

3.

In a small bowl, stir together rice vinegar, mayonnaise, and hot mustard until well mixed.

4.

Mash potatoes with a masher or a large fork, allowing some small lumps to remain. Add cucumbers, carrots, onions, eggs, scallions, and mayonnaise mixture. Mix well and season with salt. Serve right away. The salad can be refrigerated up to 1 day.

FAGIOLINA AL POMODORO -green beans with tomato (from The Silver  Spoon- English translation version)

4 1/2 C. green beans, trimmed

2 T. olive oil

1 onion, chopped

5 tomatoes, peeled, seeded and chopped

6 green olives, pitted and quartered

6 fresh basil leaves, chopped

salt and pepper

Cook the green beans in boiling salted water 10 minutes. In another pan, heat oil and cook onion and garlic over low heat, about 5 minutes.  Drain the beans and add to onions and mix well. Stir in tomatoes, season with salt and pepper and remove the garlic.  Simmer over low heat for 10 minutes, add the olives and basil and cook for 5 more minutes. Serve warm. 

Sticky and Crispy Asian Chicken Wings

Sandra posted this recipe and it looked like a recipe my son makes but a lot easier. I tried it today and it is good.  It's almost like the one Charlie makes but his is fried and the sauce is a whole lot more difficult to make.   

There is a Korean restaurant in Junction City that makes the best wings. Charlie's recipe comes closest and this one is a decent second to his but it is so much easier that I am sure I'll be making it again.

1 hour 40 mins

These Asian Chicken Wings are Sticky AND Crispy. The best party food ever!

Author: Nicky @ Kitchensanctuary.com

Recipe type: Appetizer

Serves: 40 wings

INGREDIENTS

• 1.5kg (3.3lbs) chicken wings

• 2 tbsp baking powder

• ¾ tbsp salt

• ½ tsp pepper

• 3 tbsp chopped spring onions (scallions)

• Sticky Asian Sauce:

• 1 tsp vegetable oil

• pinch of salt and pepper

• 1 thumb-sized piece of ginger, peeled and minced

• 1 tbsp sweet sauce chilli

• 2 tbsp honey

• 4 tbsp brown sugar

• 5 tbsp soy sauce

• 1 tsp lemon grass paste

1 Preheat the oven to 120c (250f) and place a rack on a large baking tray.

2 Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine.

3 Place in a single layer on the rack, skin side up. It's fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.

4 After 30 minutes, turn the oven up to 220c (425f), rotate the tray and place on a higher shelf in the oven for 45-50 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.

5 Place all of the sauce ingredients into a saucepan, stir and bring to the boil. Allow to bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.

6 Place the wings in a large bowl and very carefully pour over the sticky sauce (be careful, it will VERY hot). Toss to combine, then serve topped with chopped spring onions.

Shrimp Etouffee

I adapted this for shrimp.  I cut the ingredients in half and reduced cooking times for the sauce and shrimp.

Crawfish Etouffee

This recipe for crawfish etouffee, courtesy of Emeril Lagasse, is sure to satisfy any seafood lover. Serve with his Asparagus Salad for a wonderful meal.

INGREDIENTS

Serves 8.

• 6 tablespoons unsalted butter

• 4 tablespoons all-purpose flour

• 2 cups chopped onions

• 1/2 cup chopped celery

• 1/2 cup chopped green bell pepper

• 6 cloves garlic, minced

• 2 bay leaves

• 2 sprigs fresh thyme

• 2 1/2 cups Shrimp Stock

• 1 cup peeled, seeded and diced tomatoes

• 1 teaspoon coarse salt

• 1/4 teaspoon cayenne pepper

• 2 teaspoons Worcestershire sauce

• Hot sauce, such as Tabasco, as desired

• 2 pounds crawfish tails, with the fat

• 2 teaspoons Emeril's Original Essence

• Juice of 1/2 lemon

• 1 cup chopped scallions

• 1/4 cup chopped flat-leaf parsley

• Hot cooked white rice, for serving

DIRECTIONS

1. In a large, heavy saucepan, melt 4 tablespoons of butter over medium heat. Add flour and whisk to combine. Continue to cook, stirring constantly, until flour mixture is the color of peanut butter.

2. Add onions, celery, bell pepper, garlic, bay leaves, and thyme. Cook, stirring occasionally, until vegetables have softened, 6 to 8 minutes. Add stock, tomatoes, salt, cayenne, Worcestershire sauce, and Tabasco; bring to a boil. Skim surface, reduce heat, and simmer, stirring occasionally, for 30 minutes.

3. In a medium bowl, toss together crawfish tails (and any crawfish fat) and the Essence, and add to the simmering sauce along with the lemon juice, scallions, and parsley. Cook, stirring occasionally, for 15 minutes. Add remaining 2 tablespoons butter; stir to combine. Serve over rice.

First published March 2009

Pork Chops, potato pancake, sugar snap peas and a salad

Recipe

Lemon Sage Pork Chops

makes 4

Ingredients

2 tablespoons Dijon mustard

2 tablespoons light mayonnaise

1 1/2 cups Panko bread crumbs

1 medium lemon, zested

2 tablespoons chopped fresh sage (or 1 tablespoon dried sage)

1 teaspoon kosher salt

1/2 teaspoon freshly cracked black pepper

4 boneless pork chops

Instructions

1. In a small bowl whisk together the mustard and mayonnaise. Set aside. In a shallow bowl mix together the bread crumbs, lemon zest, sage, salt, and pepper.

2. Pound the pork chops between two sheets of wax paper until just tenderized, but not too thin.

3. Working with each chop individually, dip the chop in the mustard mixture so that it is well coated. Then place it in the Panko mixture and turn it once or twice to make sure it is completely coated. Set side. Repeat with remaining three pork chops so they all are evenly breaded.

4. In a large skillet melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Swirl so that it all coats the bottom of the pan. Then, place the pork chops in the pan and cook for about 10 minutes per side. Drizzle in a touch more olive oil if the bottom of the pan gets dry. Check doneness by cutting into one of the chops. Serve!

MINTED SUGAR SNAP PEAS

Author: Pamela

Serves: 6

INGREDIENTS

• 1 pound sugar snap peas, trimmed

• ¾ teaspoon fine sea salt

• 1 Tablespoon unsalted butter or unrefined, cold-pressed extra-virgin olive oil

• 1 shallot, thinly sliced or 1 garlic clove, peeled and crushed

• 2 Tablespoons thinly sliced fresh mint

• 3-4 Tablespoons water

INSTRUCTIONS

1 In a medium saucepan, add all the ingredients. Bring the water to a boil, lower the heat, cover and simmer for 2-3 minutes or until crisp-tender.

2 Remove garlic if that’s what you used. Season to taste for salt. That's all there is to it. Transfer to a serving bowl and serve immediately.

Potato pancakes  Beth? I added an egg and used Idaho potato. 

4 gold potatoes, shredded and soaked in a bowl of salty water or frozen store-bought hash browns

2 finechopped green onions or your favorite herbs

fresh grated nutmeg 

salt and pepper to taste.  remember the water was salted

1 C. plain bread crumbs

Drain shredded potatoes, squeeze with paper towels if necessary

Combine all the ingredients

heat nonstick skillet with 1/2 inch oil

carefully spoon potato batter in the pan

cook about 5 minutes or until ti turns brown, flip over, cook another 5 minutes.

Chicken Scallopini

Using up the rest of the whole chicken I got yesterday.  I forgot to add parmesan cheese at the end. 

Chicken Scallopini with Lemon Butter Pasta

  

Prep time10 mins  Cook time30 mins  Total time 40 mins

Author: Namiko Chen    Serves: 2-3

Ingredients

• 6 chicken breast tenders

• Salt

• Freshly ground black pepper

• 2-3 servings spaghetti

• ½ large onion

• 3 cloves garlic

• 6 apple wood bacon slices

• 5 strings fresh thymes

• 6 mushrooms

• 10 cherry tomatoes

• 1 cup heavy whipping cream

• 2 Tbsp. butter

• Juice of ½ lemon

• Salt

• Freshly ground black pepper

 

1 Pound the chicken tenders with meat pounder to flatten them. Season them with salt and pepper. Diced onion and bacon into small pieces and slice garlic.

2 Start boiling water to cook pasta in a large pot. When the pasta is cooked, drain water but please remember to keep ½ cup of the water that was used to cook the pasta. Set aside if the pasta sauce is not cooked yet.

3 Meanwhile in a large frying pan, heat olive oil on medium heat. Fry the chicken on both sides until slightly browned. Transfer onto a plate and set aside.

 

4 In the same frying pan, sauté the onions and garlic for 1-2 minutes.

 

5 Add the bacon and cook until onions become translucent.

6 Add the thyme and mushrooms and sauté until mushrooms become soft.

 

7 Add the tomatoes, cream, butter, and lemon juice. Bring it to a simmer and season with salt and pepper to taste. If you add bacon, it’s already salty so be careful not to make it too salty (keep in mind the pasta will make the sauce more bland). Remove from heat.

8 By this time pasta is cooked already, so add the pasta in the pan and toss it in the creamy sauce. Slowly stir in the pasta water to loosen up and thin out the sauce.

9 Add the chicken to the pan and toss lightly so that chicken will warm up. Serve the pasta on the serving plates, top with the chicken and sauce. Garnish with arugula and sprinkle grated Parmesan cheese. Serve immediately.

Adapted from To Food With Love.s