What's for Dinner: Sticky Chicken Wings

I love when my kids surprise me. I made these Sticky Chicken Wings from Everyday Food for my husband and myself. For the kids, I made chicken nuggets. The reasoning was simple:  the recipe had too many kid strikes against it. First, the wings themselves. Visible bones are generally a huge turn off with my kids. Next, the "sticky" factor. It's borderline odd how much they dislike getting dirty while they eat. And anything that looks like it could get them dirty seems to be a deterrent for them. And then there are the ingredients - a jalapeno pepper? Fish sauce? I shudder to think of the reaction should they ask what was in the sauce.

So, I was quite pleased with myself that I had the foresight to make them something I knew they would approve of, while my husband and I enjoyed something I figured we would like. I set the plates down, and everyone started eating. My daughter was the first one to notice something was amiss.

Daughter: "What are you eating?"
Me: "Chicken wings."
Daughter: "They look good."
Me: "They are. Do you want to try one?"
Daughter: "Ok....(taking a tentative bite). Mmmm!" (stealing the wing from my hand)
Son: "I try one too!"
Me (eyeing the dwindling number of wings on my plate): "Oh... sure."
Son: "Mmm! Yummy!"
Daughter: "Why didn't you make us these?"

And so it goes. The chicken nuggets were no match for the sweet and salty wings. As an aside, I have never had wings turn out this well from my kitchen. They always seem to get watered down and rubbery. These came out of the oven with a truly crispy exterior and a rich glaze. I made it a dinner by serving them with brown rice and shelled edamame, but this would be a perfect snack for a game or party. I'll definitely be making these again - this time, for everybody.


Sticky Chicken Wings
from Everyday Food
3/4 cup packed light-brown sugar
1/4 cup fish sauce
1/4 cup fresh lemon juice (from 2 lemons)
2 tablespoons soy sauce
1-inch piece fresh ginger, smashed and peeled
1 serrano or jalapeno pepper, halved lengthwise
2 pounds chicken wings, cut in half at joint (wing tips removed)

1. Preheat oven to 300. In a 9-by-13-inch baking dish, whisk together brown sugar, fish sauce, lemon juice, and soy sauce until sugar dissolves, 2 minutes. Add ginger, pepper and chicken wings; toss to coat. Arrange wings in a single layer.
2. Bake wings 1 hour. Increase heat to 450 and bake until sauce is reduced and wings are glazed, 30 to 35 minutes more, turning wings occasionally. Serve with additional sliced jalapeno, if desired.

What's for Dinner: Greek Quinoa Burgers

Quinoa. I feel so pretentious just saying it. Keen wah. Keen wah. Fun. Oh well - it's a tasty and versatile protein. So there. I've been wanting to make more with quinoa for a while now, ever since I tried and loved this quinoa and walnut stuffed red pepper recipe, which I subsequently lost. (On a side note, I'd love to make that recipe again, so if anyone knows of something that sounds like it or close to it - it had parmesan cheese as well, I think? - please let me know!)

I really have no idea how I came across this recipe, but when I saw it was a vegetarian burger with some Greek influence, I knew I wanted to try it. My husband and I thought it was fantastic. The kids liked it to a certain extent as well, but were much more enthused about the pita that came with it.

A note about the recipe: It calls for a sauce to go on top made with Greek yogurt. I didn't make it. One of the benefits of having a Mediterranean grocery story in your neighborhood (Pitaland, for those in the area), in addition to amazing pita made on site - is an equally delicious prepared gyro sauce. I took full advantage. If you do go with the sauce in the recipe below, I'd add some dried oregano to it, perhaps in place of the scallions - I think it would really add to the taste.

Greek-Style Quinoa Burgers
from wholeliving.com

1/2 cup rinsed quinoa
1 medium carrot, cut in large chunks
3-6 scallions, thinly sliced

15 ounces great northern beans, drained and rinsed

1/4 cup plain dried breadcrumbs

1 large egg, lightly beaten

1 tablespoon ground cumin

Coarse salt

Ground pepper

2 tablespoons olive oil

1/2 cup plain nonfat Greek yogurt

1 tablespoon fresh lemon juice

4 pitas (each 6 inches)

1 cucumber, thinly sliced diagonally

1.  In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
2. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
3. Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
4. Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

What's for Dinner: Baked Maryland Lump Crab Cakes

This was probably the sixth or seventh crab cake recipe I've tried out - partly because I'm always looking for the perfect crab cake recipe, and partly because I forget which ones I've tried. The first time I tried making crab cakes, I hadn't really read through the recipe thoroughly. And I had no idea what all went into crab cakes. But I followed the directions diligently, and was whisking egg yolks and adding oil as I whisked away.... then it dawned on me that the recipe was having me make my own mayonnaise. Needless to say, that recipe was not used again (and I think I took much joy of shredding it into my garbage can).
This recipe isn't by any means the best recipe, but I liked that I was baking the crab cakes instead of frying them. Kind of makes the neon orange macaroni and cheese nestled beside the crab cakes not so terrible (ok, not really).

Baked Maryland Lump Crab Cakes
adapted slightly from Allrecipes.com


1/4 cup bread crumbs
1 teaspoon baking powder
1 teaspoon dried parsley
1 teaspoon mustard powder
1/8 teaspoon black pepper
2 teaspoons Old Bay™
1 tablespoon mayonnaise
2 tablespoons butter, melted
1 teaspoon Worcestershire sauce
3 eggs, slightly beaten
1 pound lump crab meat

1. Preheat oven to 375 degrees. Grease a baking sheet.
2. Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
3. Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
4. Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

What's for Dinner: Honey Pecan Crusted Chicken

 

Pecans, honey and chicken. My goodness, what a good combination. I've tried this recipe before using the original recipe, which calls for tilapia, but after a season of  fish frys, we were feeling a little fished out. The  chicken worked really well with it, with only a few modifications (a little time in the oven was necessary to make sure the chicken was cooked through). I served it with couscous and roasted carrots, but I think this recipe is really flexible - I imagine it would be just as tasty with pasta or on top of a salad.

Honey Pecan Crusted Chicken

adapted from Steamy Kitchen

 

6 to 8 chicken cutlets

3 tablespoons honey

1 cup panko breadcrumbs
1/2 cup crushed pecans
salt & pepper
3 eggs, beaten in bowl

 

Honey Glaze:
3 tablespoons honey mixed with 2 tablespoons hot water
3 tablespoons olive oil, for frying

1. Preheat oven to 375 degrees. Pat chicken cutlets dry. Using a brush, brush both sides of chicken with honey. Generously salt and pepper both sides of the cutlet.
2. Combine the panko and crushed pecans. Lay out your ingredients in this order: chicken, egg mixture, panko/pecan breading. Dip the chicken in the egg, coat with panko/pecan breading on both sides, set aside. Repeat with all cutlets.
3. Heat a large fry pan over medium heat. Add olive oil. Once the oil is hot, turn down to medium low. Add the chicken to the pan, make sure the cutlets don’t touch each other. You may have to do this in separate batches. Fry for 2 minutes until the underside is golden brown. Turn. Fry another 2 minutes. Transfer cutlets to a parchment lined pan and put in the oven until cooked through.
4. Pour the honey glaze over the chicken.

What's for Dinner: Lighter General Tso's Chicken

We recently discovered, to our delight, that my formerly incredibly picky daughter has developed a taste for Asian food. This is indeed wonderful news for my husband and I, who have a serious appetite for it. I've been experimenting with more recipes as a result, and this one was a big hit.

The sauce, made with fresh ginger, was a standout. You can adjust the heat level to your taste - I kept it pretty mild for the kids. While it's not exactly like what you might get at a Chinese restaurant, this General Tso's has enough of the flavors to make it a passable substitute for the real - and much unhealthier - thing.

Lighter General Tso's Chicken

from Everyday Food  

1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons fresh ginger, grated and peeled
3 tablespoons light-brown sugar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes (more or less, depending on your taste)
2 large egg whites
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil, such as safflower

1. In a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

What's for Dinner: Ziti with Asparagus, Smoked Mozzerella and Prosciutto

I love asparagus. I love mozzarella. I love prosciutto. So when you combine the three of them together? Perfection. This recipe, from Giada De Laurentiis' Everyday Italian, is my absolute favorite recipe from her books. It is wickedly easy to prepare, with minimal ingredients and minimal clean up. The asparagus cooks with the pasta, and then it's all tossed together with prosciutto and fresh basil. Smoked mozzarella (yes, did I mention this is smoked mozzarella? One word: scrumtrulescent) and some of the pasta water combine to create a wonderfully silky sauce.

It is a perfect weeknight meal. Fast, simple and delicious. You need to make this. Now.

Ziti with Asparagus, Smoked Mozzarella and Prosciutto
from Everyday Italian

Salt
8 ounces dried ziti or other tubular pasta (I used penne)
1 pound asparagus, trimmed and cut diagonally into 1-inch pieces
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon freshly ground black pepper, plus more to taste
3 ounces smoked mozzarella cheese, diced (about 1/2 cup)
3 ounces thinly sliced prosciutto, cut crosswise into strips
3 tablespoons thinly sliced fresh basil

1.  Bring a large pot of salted water to a boil. Add the ziti and cook for 5 minutes, stirring often. Add the asparagus and cook until the pasta is tender but still firm to the bite, and the asparagus is crisp-tender, about 2 minutes. Drain the pasta and asparagus, reserving 1 cup of the cooking liquid.
2. In a large, heavy skillet, heat the oil over a medium flame. Add the garlic and saute until fragrant, about 20 seconds. Add the pasta, asparagus, 1/2 teaspoon each of salt and pepper, and the 1 cup of reserved cooking liquid, and toss to coat. Remove the skillet from the heat. Add the mozzarella, prosciutto, and basil and toss to combine. Season with more salt and pepper to taste. Transfer the pasta to shallow bowls and serve. (Serves 4.)

What's for Dinner: Pad Thai with Grilled Chicken

I love Thai food, so I generally jump at the chance to enjoy it whenever I can, even if it means making it myself. When I came across this recipe for Vegetable Pad Thai in Everyday Food, I knew I'd have to try it out. The magazine paired it with an Asian Beef Salad, but we're not huge beef eaters. Grilled chicken seemed like a good alternative.

I'm happy to say that everyone loved it. The recipe was really easy, and very flexible. I omitted the scramble eggs, and next time, I think I'll add some carrots, mushrooms and peppers to the noodles.

Vegetable Pad Thai
from Everyday Food

8 ounces dried, wide, and flat rice noodles
2 tablespoons dark-brown sugar
2 tablespoons fresh lime juice, plus wedges for serving
3 tablespoons soy sauce
2 teaspoons vegetable oil
3 scallions, white and green parts separated and thinly sliced
1 garlic clove, minced
2 large eggs (optional), lightly beaten
1/2 cup fresh cilantro
1/4 cup chopped roasted, salted peanuts

1. Soak noodles according to package instructions. Drain. In a small bowl, whisk together brown sugar, lime juice, and soy sauce.
2. In a large nonstick skillet, heat oil over medium-high. Add scallion whites and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add eggs (if using) and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate. Add noodles and soy-sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add egg mixture and toss to coat, breaking eggs up gently. Serve noodles with lime wedges, topped with scallion greens, cilantro, and peanuts.

What's for Dinner: Fish Tacos

Last week was my birthday, so my goal was to cook as little as possible. I was actually quite successful in that endeavor, but it doesn't make for a lot to post about. I did have a few meals I prepared-- starting with this recipe. It's not really a full on recipe per say. It starts with already prepared panko breaded tilapia. I get mine at Costco -I love having them on hand. I added a creamy lime sauce from Everyday Food, some shredded cabbage and prepared ranchero sauce.

On the side, I have Mexican rice, based loosely on this recipe from Allrecipes.com. After making this, I will never go back to a box of Mexican or Spanish rice again.

Fish Tacos with Creamy Lime Sauce
4 panko breaded tilapia fillets, cut in half diagonally
8 corn tortillas
1/4 head of green or red cabbage, shredded
1/4 cup sour cream
1 lime, half finely zested and juiced, half cut into wedges
Hot sauce, such as Tabasco
Prepared salsa or ranchero sauce

1. To make the lime sauce, combine sour cream, lime zest and juice, and a few dashes hot sauce. Season with salt and pepper.
2. To prepare the tacos, warm corn tortillas one at a time in a nonstick skillet set at high heat, until they are soft and flexible. Fill with 1 tilapia piece, and top with cabbage, lime sauce and salsa. Serve with lime wedges, if desired.

 Mexican Rice
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon cumin (can go less on this, depending on your love of cumin)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

1/2 cup tomato sauce
2 chicken bouillon cubes 

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with spices and salt. 
2. Stir in tomato sauce, 2 cups of water and bouillon cubes; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

What's for Dinner: Cashew Chicken

I have tried at least a half dozen versions of Cashew Chicken,  both from recipes and thrown together based on what I had on hand. This time around, I opted to dust off a cookbook I've rarely used - Rachel Ray's 30-Minute Meals - and try out her version.

As a rule, I do not like Rachael Ray recipes. I will admit that I have enjoyed food produced from Rachael Ray recipes, but not enough to really try a lot of her recipes out. I tend to like a lot of order to my recipes. I am not one for pouring a couple of glugs of anything into a recipe. My glug might be different than your glug. Give me tablespoons. Give me cups. Don't give me glugs. I need exactness.

Still, when I first received the book and thumbed through it, I made a note that she had her own version of Cashew Chicken -- the name so cutsie, I refuse to post it here. Not into cutsie in my cooking (baking excluded - give me a bunny shaped cake anytime). Yet another strike against her.

But you know what? It turned out great - definitely one of the better Cashew Chicken recipes I've made at home. I'll admit that I was a little heavy handed with the Sriracha on my portion, but it was a decent recipe that actually took about a half hour altogether, even with the chopping involved (I haven't been so lucky with the few other recipes I've tried - a two hour "30 Minute" Chicken and Dumpling recipe springs to mind). As a bonus, the kids loved it too. I'll be holding onto this one. Here's the recipe - glugs removed.

Cashew Chicken
(adapted slightly from Rachael Ray's 30-Minute Meals)

1 cup jasmine Rice
1 pound boneless, skinless chicken breast, diced
1 tablespoon sesame oil
2 cloves garlic, minced & mashed
2 tablespoons rice wine, rice vinegar or dry sherry (I used rice vinegar)
2 pinches crushed red pepper (more or less to suit your taste)

Fresh ground black pepper, to taste

 

1 tablespoon oil (recipe called for sesame oil, but I've always read that it's more of a flavoring oil, not a cooking one)
1 large carrot, peeled and diced into small cubes
1 red bell pepper, seeded and diced
1 can (7 oz) sliced water chestnuts, drained and coarsely chopped
3 heaping tablespoons hoisin sauce
A couple of handfuls unsalted cashews
3 green onions, thinly sliced on an angle 

1. Cook the rice according to package directions.
2. In a large bowl, combine chicken with 1 tablespoon sesame oil, garlic, rice wine, crushed red pepper and black pepper. Set aside and let it hang out.
3. Heat 1 tablespoon oil in wok or large nonstick skillet over high heat until it smokes. Add carrot and stir-fry for 2 or 3 minutes. Add the coated chicken and cook another 3 or 4 minutes. Toss in the bell pepper and water chestnuts. Heat through for 1 minute. Add the hoisin and a handful of the cashews and toss to coat evenly. Place chicken on a bed of jasmine rice and top with additional cashews and green onions.

 

What's for Dinner: Shells with Roasted Cauliflower, Chickpeas and Ricotta

I had this recipe from a recent edition of Everday Food. I love chickpeas, and roasting them gave them a great slightly crunchy, nutty quality. I was a huge fan, but my famiy did not seem to agree, as most of the chickpeas on their plates stayed there. We've had -- and loved -- roasted cauliflower before, and I know there's a recipe for some type of pasta with roasted cauliflower that I've tried that was enjoyed more than this one. Lots of leftovers too - I have a feeling I'll be the only one enjoying them.

Shells with Roasted Cauliflower, Chickpeas and Ricotta
(from Everyday Food)

1/4 cup extra-virgin olive oil, plus more for serving
1 head cauliflower (about 2 pounds), cut into florets
1 can (15.5 ounces) chickpeas, rinsed and drained
Coarse salt and ground pepper
5 ounces crusty bread, cut into 1/2-inch pieces (2 cups)
1 pound medium shells
3 tablespoons chopped fresh parsley
1/2 cup fresh ricotta

Directions

1. Preheat oven to 425 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss together 2 tablespoons oil, cauliflower, and chickpeas; season with salt and pepper. Arrange cauliflower and chickpeas in a single layer and roast until cauliflower is tender and chickpeas are crunchy, 25 minutes. On another rimmed baking sheet, arrange bread in a single layer and toast until golden and crisp, 10 minutes.
2. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Drain pasta and return to pot. Add cauliflower mixture, 2 tablespoons oil, and parsley. Season with salt and pepper and toss to combine. To serve, top with croutons and ricotta, then drizzle with oil.

Refocusing... a little

The other day I was scrambling to come up with a shopping list for the grocery store. Again. I do it every week, but somehow I always struggle with it. There are the basics I pick up every week - bread, milk, yogurt, juice - but when it comes time to plan out what I'll need for dinners that week, I struggle. In general the first thing I reach for when I'm putting together my list isn't my recipe box - it's the new food magazine or cookbook I've picked up. I'd much rather make a new recipe that's right in front of me than track down a recipe that I've used before.

That sounds really odd. But it's easier for me -- for some reason my mind suffers from memory loss when I think about those past dinners. There are some recipes that I've kept in mind, but many others I just can't remember. I've tried dozens and dozens of recipes and I have no clue where they came from, whether the kids liked them, or even if I wanted to make them again. I'll just have a vague recollection of a chicken recipe I liked, but nothing more. So I'll try out a new recipe for chicken, and then forget about that one too. I'll bet I've tried at least a dozen different recipes for macaroni and cheese, all from different sources, likely all bookmarked on my iPod or computer, but I have no clue which ones we really liked, which ones were not worth the effort, etc.

I was thinking about this last night and starting thing how helpful it would be to have a place to catalog the recipes I've tried, with a link or text of the recipe itself along with a few notes about the recipe, whether we liked it, if it was easy, if the kids enjoyed it. I was thinking I could start a new blog focusing on dinner and other recipes I'm trying, which would mostly be for me, but others might find use for too.

And then I thought, why not use this blog? My knitting and crochet projects aren't as frequent as I would like, certainly not often enough to  have a regular posts about them. I'm making dinner just about every night though, so it seems like it would be a good fit.

So I'll be adding something new to the blog, called What's for Dinner (I know... creative, right?). It will likely be every couple of days, with photos, a few notes and the recipe. Maybe you'll find some new recipes you'd like to try too.