Friday, May 27, 2011

Somewhat Asian Chicken

Another super easy chicken recipe. Now that Colin and I have a freezer again, I've been stockpiling chicken recipes to match the stockpile of frozen chicken we keep on hand. Not sure how authentically "Asian" this one is, but it's tasty and I've made it four or five times this year. It does take a little bit of planning, since you have to let the chicken marinate for a bit. But after that step, it's easy peasy. Plus, I bet you have all the ingredients in your kitchen right this second.

Thai Honey Peanut Chicken
from Tasty Kitchen

1 lb chicken, cut into bite-size pieces
¼ cups soy sauce
2 tbsp honey
1 tbsp lime juice
1 tsp garlic (minced)
1 tbsp peanut butter (or go crazy and put in two or three)
½ tsp curry powder
1 tsp hot sauce (optional)

1. Mix ingredients and marinate chicken for 2-3 hours. I just toss everything in a gallon ziploc bag and put it in the fridge.
2. Pour the whole thing into a pan and cook it, over medium-high heat for 7-8 minutes or until chicken is done.

Wednesday, May 25, 2011

Lazy Chicken

This is one of the easiest dishes I have ever made. All you need is chicken (you don't even have to thaw it!) and whatever spices you have in your kitchen. Prep time is practically nil, and then you just let the chicken hang out in the oven for an hour.

It's the same idea as jerk chicken. Mix a bunch of spices together, apply like a dry rub, and bake. 

Lazy Chicken

2 pounds chicken (frozen, thawed, fresh, what-have-you)
6 tbsp assorted spices and/or herbs (I used chili powder, garlic powder, lemon-garlic chicken seasoning, ground ginger, oregano, salt, pepper... and probably a few other things)

1. Preheat oven to 350 degrees.
2. Line broiler pan with aluminum foil, and cut slits to allow fat to drain.
3. Place chicken on pan, and top with spices and/or herbs. Pat it down like a dry rub.
4. Bake for an hour, until cooked. THAT'S IT!

Sunday, March 27, 2011

Pineapple Habanero Birthday Sorbet

You may have noticed the radio silence around here for the past three months. That is because, until yesterday, we had no refrigerator.

Right before Christmas, we woke up to room-temperature milk and OJ. The fridge was on, but not cold. We were getting ready to go out of town for ten days, and our budget was already blown on travel and Christmas presents, so we said "Screw it, we don't need a new fridge until January." The weekend after our trip, we did a little online window shopping and decided to get a new stove as well; it'd be nice to be able to cook something without the smoke detectors going off. The cost of a new stove and a new fridge meant we had to save up a bit before we could buy, because we didn't want to put it on credit. It was about 15 degrees outside, so we just put our milk, eggs, OJ, and beer in a cooler and put it out on the fire escape.

All was well and good, until it started getting up to 30, then 45 degrees. On the first day it actually hit 60, we knew it was seriously time to go get the fridge. After four weeks of back-order purgatory, our new appliances arrived!

Here they are, already broken-in with finger smudges, magnets, and bacon-grease.

The first thing I made in the new oven? My birthday cake! The first thing I made with the help of the fridge? Pineapple Habanero Sorbet.

Pineapple Habanero Sorbet

3 cups fresh pineapple, chopped
1/2 habanero pepper, de-seeded and roughly chopped
1/3 cups water
1/3 cups light rum
3/4 cups sugar

Blend all ingredients until smooth. Put in the ice cream maker your boyfriend's mom gave you for Christmas, but that you haven't been able to use for three months because you didn't have a freezer. Let sit for four hours.

Yields 1 quart.

Recipe from Thursday Night Smackdown.