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Shoyu chicken

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Ingredients
5 1/2 to 6 pounds chicken thighs

5 cups low-sodium chicken broth

2 cups low-sodium soy sauce

1 cup packed light brown sugar

8 medium garlic cloves, smashed and peeled

4-inch piece ginger, sliced 1/2-inch thick and smashed

1 teaspoon freshly ground black pepper

5 tablespoons cornstarch dissolved in 5 tablespoons water

Thinly sliced green onions, for garnish

DirectionsCombine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat. Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes more.
Remove chicken to a serving platter. Remove garlic and ginger and discard. Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes. Whisk in cornstarch mixture and bring to a boil. Remove from heat, add chicken, turn to coat, and serve chicken with sauce and sliced green onions.

Poppy seed chicken casserole

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Ingredients for Poppy Seed Chicken
Classic Poppy Seed Chicken is made with cream of chicken soup, sour cream, LOTS of butter and Ritz crackers and is served over rice. This version starts by making homemade cream of chicken–don’t worry it only takes a takes a few minutes to make and the difference in quality is tremendous! And instead of the plain rice on the side, I chose to mix the rice right into the creamy sauce–that way this casserole is more hearty and the rice has so much more flavor!

To make this casserole you will need:



Leftover Chicken–Use Rotisserie Chicken, Instant Pot Roasted Chicken, Instant Pot Chicken Breasts, or Oven Roasted Chicken Breasts
Cooked Rice–Both brown rice or white rice work. In fact, even quinoa works well.
Homemade Cream of Chicken Soup–which just requires butter, flour, chicken stock, and a few seasonings.
Butter Crackers–Ritz crackers are standard, but I like to purchase organic butter crackers that are free from hydrogenated oils.
Poppy Seeds
Chia Seeds–I …

Peach jam recipe

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Ingredients Needed for this No Pectin Peach Jam Recipe
Want to try your hand ot this peach jam recipe? Make sure you have the following ingredients on hand:
3 1/2 pounds peaches ( 1 lb = 3 to 4 medium peaches)
2 1/2 cup s sugar
Juice from one lemon (Lemon juice is naturally high in pectin and helps the jam set.) How to Make Peach Jam
You’ll love how easy this jam recipe is to make (very similar to my strawberry jam recipe.)

To make the recipe, you basically combine the peaches, sugar and a bit of lemon juice in a saucepan saucepan. Crush the peaches with your spatula, boil for about 15 to 25 minutes and let cool.

Our peaches were super ripe and very sweet, so I was able to get away with using a bit less sugar. If your peaches are the same, I recommend starting out with 1/4 cup less sugar. Give the peaches a little taste test, and add more sugar if needed.

You do have to be careful with the amount of sugar though, there is a fine line between too much sugar and not enough sugar since the…

Pierogi casserole

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Cheesy Pierogi Casserole
Ingredients
1 package (16 oz) frozen potato and cheese pierogies
7 oz kielbasa sausage, sliced (chicken sausage also tastes yummy)
2 cup shredded Cheddar cheese, divided
4 oz cream cheese, soften
1/2 cup sour cream
1/3 cup chicken broth
1/8 teaspoon black pepper
1/4 teaspoon garlic salt
optional topping: fresh parsley

Directions:

1 Heat oven to 375°F Prepare a 2-quart baking dish with cooking spray. Place frozen pierogies evenly in casserole. Top with sausage.


2. In medium bowl, mix together 1 cup of shredded cheese, cream cheese, sour cream, pepper and garlic salt.


3. Spread cream cheese mixture evenly over sausage and pierogies and pour in broth. Cover and bake for bake 30-35 minutes.
4. Uncover, and top with remaining cheese. Continue baking for 3 to 5 minutes, until cheese is melted.

Sous vide egg

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Ingredients

1-16 large eggs
Salt and pepper
Directions

1. Using sous vide circulator, bring 4-inches water to 167°F/75°C in 7-quart Dutch oven or Lexan container. Using slotted spoon, gently lower eggs into prepared water bath, cover, and cook for 12 minutes.

2. Meanwhile, fill large bowl halfway with ice and water. Using slotted spoon, transfer eggs to ice bath and let sit until cool enough to handle, about 1 minute. To serve, crack eggs into individual bowls and season with salt and pepper.

Shortbread crust

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Only 7 Ingredients in these Lemon Bars
Butter: Melted butter is the base of the shortbread crust.
Sugar: Sugar sweetens the crust and lemon curd filling layers. Not only this, it works with the eggs to set up the lemon filling. If reduced, the filling will be too wet.
Flour: Flour is also used in both layers. Like sugar, it gives structure to the lemon filling. These days, I add slightly more flour to the shortbread crust compared to my cookbook version. You can get away with 2 cups, but an extra 2 Tablespoons really helps solidify the foundation of the lemon bars.
Vanilla Extract: I use 2 teaspoons of vanilla extract in the shortbread crust. Not many lemon bar recipes call for vanilla extract and I promise you it’s my best kept secret.
Salt: Without salt, the crust would be too sweet.
Eggs: Eggs are most of the structure. Without them, you have lemon soup!
Lemon Juice: I highly recommend using lemon juice squeezed from fresh lemons. You can also use another citrus like blood orange, grapef…

Peking duck recipe

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Method
Place all the honey syrup ingredients in a large pan with 1.2 litres water and bring to the boil. Turn the heat to low and simmer for about 20 mins.

Meanwhile, rinse the duck well, blot it completely dry with kitchen paper, then put it on a rack in a roasting tin. Using a ladle, pour the syrup over the duck several times until the skin is completely coated on all sides. Leave the duck to dry out, uncovered, in the fridge overnight. When the duck has dried, the skin should feel like parchment paper.

Heat oven to 240C/220C fan/gas 9. Sit the duck breast-side up on the rack in the roasting tin. Add 150ml water to the tin to prevent the fat from spattering, then roast in the oven for 15 mins. Reduce the heat to 180C/160C fan/gas 4 and continue to roast for 1 hr 10 mins.

Remove the duck from the oven and let it sit for at least 10 mins before you carve it. Using a cleaver or a sharp knife, cut the skin and meat into pieces and arrange them on a warm serving platter. Or, if you pref…