Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 26 Jun 2015 12:53:12 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Indian Spiced Black Bean & Tofu Burgers http://steamykitchen.com/28772-indian-spiced-black-bean-and-tofu-burgers-recipe-video.html http://steamykitchen.com/28772-indian-spiced-black-bean-and-tofu-burgers-recipe-video.html#comments Fri, 18 Oct 2013 15:15:19 +0000 http://www.steamykitchen.com/?p=28772 Hi! Here’s another way to incorporate more tofu in your life! I create delicious tofu recipes for Mori-Nu Tofu, made right here in the USA. Enjoy! Jaden Y’all know I’m a true omnivore, given a choice between a vegetarian taco and a pulled pork taco, you know which one I’d choose. The closest I had ever gotten to a vegetarian burger ...

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Indian Spiced Black Bean and Tofu Burgers

Hi! Here’s another way to incorporate more tofu in your life! I create delicious tofu recipes for Mori-Nu Tofu, made right here in the USA. Enjoy! Jaden

Y’all know I’m a true omnivore, given a choice between a vegetarian taco and a pulled pork taco, you know which one I’d choose. The closest I had ever gotten to a vegetarian burger was once I was accidentally given a Gardenburger at a restaurant instead of my order of a fancy $18 grass-fed, local, organic, massaged and manicured burger (the Gardenburger was for the other table).

Indian Spiced Black Bean and Tofu Burgers

But when you go to a mostly vegan/vegetarian cafe like Simon’s Cafe in Sarasota, Florida, the burger of the day is a lentil burger. It came highly recommended from the waitress when I asked, “What do you recommend??”

Indian Spiced Black Bean and Tofu Burgers

I love hearing what the waiters and waitresses recommend – but then I sort of feel obligated to order what they recommend. I guess I feel rude for asking them to take their time to rattle off their menu favorites and then totally disregard what they just said!

 

Indian Spiced Black Bean and Tofu Burgers

The burger was nothing like I had imagined (While waiting for my meal, I was dreadfully thinking that the lentil burger would be dry, chalky, lentil-y, NOT MEAT….and then pissed off at myself for ordering it…..then pissed off that the waitress had recommended it.)

Indian Spiced Black Bean and Tofu Burgers

All that huffing and puffing was totally unnecessary, and energy wasted. The vegetarian burger turned out to be everything that a meat burger WAS NOT…and in the most delicious way. It was seasoned generously with a blend of inviting, warm Indian spices and made of finely minced bell peppers, mushrooms, lentils, oats and other grains. The goat cheese was a perfect match – creamy yet assertive (a little goes a long ways) with a tangy punch.

Indian Spiced Black Bean and Tofu Burgers

At the Steamy Kitchen kitchens, we’ve been testing different variations of bean burgers and came up with one that is just as fabulous as Simon’s – and maybe just slightly even better since these are very simple to make and really a 3-step recipe!

Throw vegetables and canned black beans in food processor. Mix in silken tofu (acts like a healthy, low-calorie, protein rice binder) and panko bread crumbs. If you have any leftover grains (rice, quinoa, wild rice, couscous) you can add that too. Form into patties and fry both sides. Of course, I couldn’t leave out the goat cheese!

Indian Spiced Black Bean and Tofu Burgers

Indian Spiced Black Bean & Tofu Burgers Recipe Video

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Indian Spiced Black Bean and Tofu Burgers

Servings: 6 (makes 6 burgers) Prep Time: 5 minutes Cook Time: 10 minutes
tofu blackbean sliders featured-0052

This recipe is also great for using leftover rice, brown rice wild rice, couscous, farro or quinoa. You can substitute up to 1/2 cup of bread crumbs with any of these items. So, if you have 1/2 cup leftover rice, you can use that + 1/2 cup panko bread crumbs. In the video and photos, I used 1/2 cup quinoa + 1/2 cup panko bread crumbs. You can make Black Bean and Tofu Sliders instead - just make 12 small patties and use slider buns.

Ingredients:

1/4 red onion
1 bell pepper, cored
6 ounces fresh mushroom of your choice
One 16-ounce can black beans, rinsed and drained
2 teaspoons garam masala seasoning
1/2 teaspoon kosher or sea salt
6 ounces soft silken tofu (I prefer Mori-nu brand)
1 cup panko bread crumbs
2 teaspoons cooking oil
12 burger buns
mayonnaise (or soy mayonnaise)
2 cups fresh arugula
6 ounces goat cheese (or soy cheese)

Directions:

Roughly chop the onion and bell pepper (it makes it easier for the food processor). In a food processor, add the first 6 ingredients. Pulse until the mixture becomes finely minced.

Drain the tofu and pat dry. With a large spoon, mix the tofu and the panko bread crumbs into the patty mixture. You can taste the mixture and add additional garam masala seasoning or salt, if needed. Refrigerate the patty mixture for at least 20 minutes (or up to overnight). The mixture should be moist, but just firm enough to hold a patty shape - if it is too wet, mix in 1/4 additional bread crumbs. Shape the mixture into 6-8 patties.

When ready to cook, heat a frying pan over medium heat and swirl in the cooking oil. When hot, carefully add as many patties that can fit without touching. Fry each side until it is golden brown, about 2-3 minutes per side. Assemble the patties onto each bun with mayonnaise, arugula and cheese.

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Leftover Turkey Recipe: Halal Cart Style Turkey and Rice with White Sauce http://steamykitchen.com/19511-leftover-turkey-recipe-halal-cart-style-turkey-and-rice-with-white-sauce.html http://steamykitchen.com/19511-leftover-turkey-recipe-halal-cart-style-turkey-and-rice-with-white-sauce.html#comments Mon, 21 Nov 2011 18:39:51 +0000 http://steamykitchen.com/?p=19511 A recipe just like the Chicken and Rice served on Halal Carts in Midtown Manhattan, but using leftover turkey instead!

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My parents will be visiting for a week, they arrive a little later this afternoon. This morning, I headed over to the supermarket to stock up on breakfast items, snacks and stuff for dinner tonight. As I was walking up and down the aisles, I thought, “hmmm, wouldn’t it be a fun idea to buy all the stuff that Mom and Dad *wouldn’t* let us buy when we were kids!???”

Ho-Ho’s!
Ding Dongs!
Spongy white bread!
Doritos NOT on sale!
Brand-name cereals!
4 different kinds of ice cream, NOT on sale!
Choco-Tacos!

My shopping cart was like the mecca of junk food and the hottie bag-boy was like, “You having a party?! Who’s comin’ over!?”

“Uh, my parents.”

Yeah, that’s hot.

I didn’t realize until I got home that my parents aren’t going to touch this junk food (I did end up buying Grape Nuts and nonfat plain yogurt for their breakfast); and I certainly won’t be able to eat all this junk food by myself.

Which means, my BOYS will be eating all that nasty sugar.

But wait….that goes against my house rules and all the hard work training the boys not to buy things not on sale or brand-name cereal because the generic ones in the bag are just the same.

Oh.

***

Those of you here just for the recipe, I’m sorry you had to read through my self-therapy just now :-)

If you’ve visited Midtown Manhattan, you must have seen the food carts featuring Halal-style chicken and rice. Moist, savory chicken pieces are cooked right on the cart griddle, deftly chopped with the side edge of the long, wide metal spatula. The edges of the chicken near that crunchy-crispy-fried stage and then tossed with a white, tangy sauce. This is served over golden-colored and cumin-spiced rice with a side of salad and wedge of flatbread.

The lines at lunch can be excrutiatingly long, as the delicious smell of the chicken being grilled can travel far and wide.

A recipe for Halal Chicken and Rice with White Sauce comes from Serious Eats’ brand new book, Serious Eats A Comprehensive Guide to Making & Eating Delicious Food Wherever You Are. (whew…that was a long title)

But I’m not going to give you *that* recipe just yet – today is about hacking this recipe to use your leftover Thanksgiving turkey – because we all know that next week you’ll quickly tire of turkey sandwiches.

 

Ground Turmeric may be an ingredient you’re not familiar with –

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Halal Cart Style Turkey and Rice with White Sauce Recipe

Servings: 4-6 Prep Time: 10 minutes Cook Time: 30 minutes
Halal Cart Style Turkey with Rice and White Sauce Recipe

Adapted from Serious Eats Cookbook

-If turkey's not your thing, try this with cooked rotisserie style chicken.
-If you can't find Harissa-style hot sauce, regular ol' Tabasco will sub just fine. Serious Eats suggests to toaste the pita or flatbread, but I prefer my flatbread soft and warmed through via the microwave instead. To keep the bread steaming hot (i.e. not dried out), I wrap them in a barely damp towel and then put them in the microwave.
-For Gluten-Free, substitute with GF flatbread of your choice.
-For a healthier version, substitute light olive oil for the butter and use non-fat Greek yogurt and low-fat mayonnaise (or skip the mayo altogether and use Greek yogurt only)

Ingredients:

FOR THE RICE
2 tablespoons butter
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 1/2 cups long grain or Basmati rice
2 1/2 cups chicken broth
salt and pepper
FOR THE WHITE SAUCE
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 tablespoon sugar
2 tablespoons white vinegar
1 teaspoon lemon juice
1/4 cup chopped fresh parsley
salt and pepper
FOR THE TURKEY
2 tablespoons butter
1/2 onion, thinly sliced
1/2 cup turkey drippings (or chicken broth)
2 pounds cooked, leftover turkey, shredded
TO SERVE
1/2 head iceberg lettuce, shredded
1 large tomato, cut into wedges
1/2 red onion, thinly sliced
flatbread or pita bread, cut into wedges
Harissa-style hot sauce (or hot sauce of your choice, like Tabasco)

Directions:

1. To cook the Rice: Melt the butter over medium heat in a large pot. Add the turmeric and cumin and cook 1 minute. Add the rice and stir to coat. Cook, stirring freqently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth, season to taste with salt and pepper. Raise the heat to high and bring to boil. Cover, reduce to simmer and cook for 15 minutes without disturbing. Remove from heat, keeping the cover on, and let rest for 5 minutes.

2. For the White Sauce, combine all the ingredients together.

3. For the Turkey, heat a large saute pan or frying pan over medium-high heat with the butter. When bubbling, add in the onion and cook for 5 minutes. Pour in the turkey drippings (or chicken broth) and bring to simmer. Add in the leftover turkey and cook for 1 minute just to warm through. Remove from heat, stir in 1/2 of the White Sauce.

4. Wrap the stack of pita bread or flatbread in damp towel. Microwave on medium for 60 seconds to soften and heat through.

5. To serve, divide the lettice, tomato and red onion amongst each plate. Spoon rice onto each plate and top with the turkey. Add a spoonful of the remaining White Sauce onto each plate (you can use this as salad dressing for the salad or just spoon on top of the turkey). Serve with Harissa-style hot sauce.

About Serious Eats book:

(from back cover)

“Ed Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate, discerning authority on all things delicious since its inception in 2006.

Are you a Serious Eater?

1. Do you plan your day around what you might eat?
2. When you are heading somewhere, anywhere, will you go out of your way to eat something delicious?
3. When you daydream, do you often find yourself thinking about food?
4. Do you live to eat, rather than eat to live?
5. Have you strained relationships with friends or family by dictating the food itinerary—changing everyone’s plans to try a potentially special burger or piece of pie?

Ed Levine, whom Ruth Reichl calls the “missionary of the delicious,” and his SeriousEats.com editors present their unique take on iconic foods made and served around the country. From house-cured, hand-cut corned beef sandwiches at Jake’s in Milwaukee to fried-to-order doughnuts at Shipley’s Do-Nuts in Houston; from fresh clam pizza at Zuppardi’s Pizzeria in West Haven, Connecticut, to Green Eggs and Ham at Huckleberry Bakery and Café in Los Angeles, Serious Eats is a veritable map of some of the best food they have eaten nationwide.

Covering fast food, family-run restaurants, food trucks, and four-star dining establishments, all with zero snobbery, there is plenty here for every food lover, from coast to coast and everywhere in between. Featuring 400 of the Serious Eats team’s greatest food finds and 50 all-new recipes, this is your must-read manual for the pursuit of a tasty life.

You’ll learn not only where to go for the best grub, but also how to make the food you crave right in your own kitchen, with original recipes including Neapolitan Pizza (and dough), the Ultimate Sliders (which were invented in Kansas), Caramel Sticky Buns, Southern Fried Chicken, the classic Reuben, and Triple-Chocolate Adult Brownies. You’ll also hone your Serious Eater skills with tips that include signs of deliciousness, regional style guides (think pizza or barbecue), and Ed’s hypotheses—ranging from the Cuban sandwich theory to the Pizza Cognition Theory—on what makes a perfect bite.”

Buy Serious Eats book on Amazon for $18.15

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Baked Crab Rangoon http://steamykitchen.com/15326-baked-crab-rangoon.html http://steamykitchen.com/15326-baked-crab-rangoon.html#comments Mon, 02 May 2011 14:39:08 +0000 http://steamykitchen.com/?p=15326 Simple and healthier version of Chinese Baked Crab Rangoon.

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I was a-browsin’ for crab rangoon recipes when I came across Philadelphia Cream Cheese’s version that included baking the wonton wrapper into a cup-like shapes in a muffin pan instead of deep frying. What a fab idea! I had to give it a shot, the presentation was just too pretty.

The key to making the wonton skin crisp is to spray both sides of the wonton skin with cooking spray before putting them into a muffin pan. Just a light spritz is all you need on both sides.

This is a sponsored review
by BlogHer and Kraft.

I LOVE crab, but the problem with most crab rangoon that I have at Chinese-American restaurants is too much cream, not enough crab. So my version is loaded with crab meat with just enough creaminess and kick of flavor.

I season the crab with a good squeeze of lemon (any canned seafood can use a little lemon to fresh its flavor), salt, pepper and Worcestershire sauce. Of course add in Philadelphia Cream Cheese and a spoonful of mayo. You can use either canned crabmeat or fresh crabmeat if you’re up for doing a little work.

How to make Baked Crab Rangoon

The ingredients are simple and easily customizable – I’ve used canned crab but you can substitute any type of cooked seafood like scallops or shrimp. Add sriracha hot chili sauce for a spicy version.

The wonton skins are baked in the oven until the edges are golden brown. They turn into crisp little cups. Add in the crab meat filling, return to the oven for a few minutes and it’s done.

For  an even easier version, you can use Athens pre-made fillo mini shells found in the freezer section. It’s perfect for Crab Rangoon.

 

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Baked Crab Rangoon Recipe

Servings: 8 (makes 24 Crab Rangoons) Prep Time: 10 minutes Cook Time: 10 minutes
Baked Crab Rangoon Recipe

Recipe adapted from Kraft. Feel free to experiment with this recipe - I also like adding a spoonful of sriracha for a spicy version. For an even easier version, you can use Athens pre-made fillo mini shells found in the freezer section. It's perfect for Crab Rangoon.

Ingredients:

1 package refrigerated wonton skins (24 skins)
Cooking spray
8 ounces cooked crab meat, canned or fresh
1 teaspoon fresh lemon juice (about 1/2 lemon)
salt and freshly ground black pepper
1/4 cup Philadelphia Cream Cheese 1/3 Less Fat, softened to room temperature
1 tablespoon reduced fat mayonnaise
2 teaspoons Worcestershire sauce
1 stalk green onion, thinly sliced for garnishOptional: Mild Chili Threads for garnish

Directions:

1. Preheat oven to 375F. Spray both sides of the wonton wrapper with cooking spray and place snugly into muffin pan. Bake for 7-8 minutes until the edges are beginning to get golden brown and crisp. If you are having trouble getting the edges to brown, use tongs to remove the wonton cups and place them directly on the oven rack to bake for 1-2 minutes. They should crisp up nicely.

2. While the wonton skins are baking, in a large bowl, add the crab meat and mix gently with the lemon juice, salt and pepper. Delicately mix in the cream cheese, mayonnaise and Worcestershire sauce. Taste and add additional salt or Worcestershire sauce if needed.

3. Spoon about 1 tablespoon of filling into each wonton cup. Return to the oven and bake for an additional 4 minutes (or you may serve as-is, just a little chilled). Garnish with green onion slivers or Mild Chili Threads.

$25,000 Real Women of Philadelphia Contest

Want to win $25,000? Paula Deen and Philadelphia Cream Cheese are looking for the next big cooking stars, and this season of Real Women of Philadelphia is going to be bigger and better than ever! Join the Real Women of Philadelphia Community and check out details on how you can enter to win $25,000 or become a cooking star.

See other bloggers recipe on BlogHer’s round up page.

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Bobby Flay’s Grilled Steak Sandwich with Steak Sauce Mayo http://steamykitchen.com/9691-bobby-flays-grilled-steak-sandwich-with-steak-sauce-mayonnaise.html http://steamykitchen.com/9691-bobby-flays-grilled-steak-sandwich-with-steak-sauce-mayonnaise.html#comments Wed, 02 Jun 2010 08:54:55 +0000 http://steamykitchen.com/?p=9691 Do you know who I love? This man, right here, B.Flay. I used to watch him on Food Network religiously, especially his grilling shows. I want his backyard. I want his kitchen! Wait, don’t tell me it was just a designed studio set! Well, I had a chance to ask Bobby Flay a few questions, courtesy of The Real Food ...

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Do you know who I love? This man, right here, B.Flay. I used to watch him on Food Network religiously, especially his grilling shows.

I want his backyard. I want his kitchen! Wait, don’t tell me it was just a designed studio set!

Well, I had a chance to ask Bobby Flay a few questions, courtesy of The Real Food Project, and gave a shoutout on Twitter to source the questions.

Bobby’s team answered them, so I have no idea if he really answered them or what….but heck, who cares….I’m 2 degrees away from B.Flay! 😉

For Bobby Flay’s Grilled Steak Sandwich Recipe and to read the questions/answers, head on over to Steamy Kitchen on TLC!

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BLT Salad with Buttermilk Dressing http://steamykitchen.com/7573-blt-salad-with-buttermilk-dressing.html http://steamykitchen.com/7573-blt-salad-with-buttermilk-dressing.html#comments Mon, 01 Mar 2010 17:40:28 +0000 http://steamykitchen.com/?p=7573 If you know me,  and I hope by now you do, I’m never one to even waste precious chewing energy on a boring salad. I have friends who will enjoy even the most plain salad consisting of one variety of lettuce and a glop of salad dressing from a gallon sized vessel bought at a warehouse store, meant for school ...

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BLT Salad Recipe

If you know me,  and I hope by now you do, I’m never one to even waste precious chewing energy on a boring salad. I have friends who will enjoy even the most plain salad consisting of one variety of lettuce and a glop of salad dressing from a gallon sized vessel bought at a warehouse store, meant for school cafeteria use.

But this BLT salad, with joyful bacon confetti, is one that I could probably eat several times a week. If you don’t make the homemade  buttermilk dressing yourself, there are only really five ingredients:  lettuce, bacon, tomatoes, bread and dressing.

Oh, and another great thing (as if you needed another) – the bacon and the croutons bake together in harmony on the same baking sheet.

Secretly, I could have gone even without a dressing — a secret drizzle of bacon drippings all over the salad and a  a squeeze of lemon would have been just fine. But the homemade buttermilk dressing, which came together in less than 15 seconds, really made this salad over the top.

BLT Salad Recipe

 

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BLT Salad with Buttermilk Dressing Recipe

Servings: Prep Time: Cook Time:
BLT-Salad-Recipe-7148

from Fresh Flavors Fast Cookbook from Martha Stewart Everyday Food

Ingredients:

8 slices bacon
half baguette (8 ounces), sliced into 3/4 inch cubes about 4 cups
2 tablespoons olive oil
salt and freshly ground black pepper
1/3 cup buttermilk
3 tablespoons mayonnaise
2 tablespoons apple cider vinegar
1 green onion, trimmed and thinly sliced
1 pound romaine hearts, coarsely chopped (or other salad greens)
1 pint cherry tomatoes, halved

Directions:

1. Preheat oven to 375°. Arrange bacon in a single layer on 1/2 of a rimmed baking sheet. On the other side of the baking sheet, add the bread cubes and toss with the olive oil. Bake for 15 minutes, tossing the bread cubes halfway through. The bacon should be crisp and the bread cubes are toasted. Crumble the bacon into large pieces.

2. In a large bowl, whisk together buttermilk, mayonnaise, vinegar, and green onions. Season with salt and pepper. Add in lettuce, tomatoes bacon and croutons; toss to coat with dressing. Serve immediately.

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Chinese Chicken Salad http://steamykitchen.com/1471-chinese-chicken-salad.html http://steamykitchen.com/1471-chinese-chicken-salad.html#comments Mon, 22 Sep 2008 04:05:26 +0000 http://steamykitchen.com/blog/?p=1471 (click on photo for shot-by-shot food styling and photography analysis of some of the photos that led up to the “money shot”) Chinese restaurants in China don’t really have Chinese Chicken Salad on their menus, it’s a creation of Chinese-American restaurants! According to Cecilia Chiang, author of The Seventh Daughter: My Culinary Journey from Beijing to San Francisco(one of my ...

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chinese_chicken_salad

(click on photo for shot-by-shot food styling and photography analysis of some of the photos that led up to the “money shot”)

Chinese restaurants in China don’t really have Chinese Chicken Salad on their menus, it’s a creation of Chinese-American restaurants! According to Cecilia Chiang, author of The Seventh Daughter: My Culinary Journey from Beijing to San Francisco(one of my all time favorite Chinese American cookbooks), lettuce was rare and imported in China, and “salads” referred to pickled items. But, I still love a good Chinese Chicken Salad, especially if it’s got a tangy, sweet sauce and crunchy bits of fried wonton strips.

But please, Applebee’s restaurant, can we rename your “Oriental Chicken Salad” to something more hip? Asian Chicken Salad or Chinese Chicken Salad would be much better. Oriental is such a dated word…so..19th century!*

Recipe for Chinese Chicken Salad is below.

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Food Styling and Photography

Many of you requested that I continue posting my shot-by-shot analysis of all the failed photos that led up to this one that I like…my “money shot.” I also show you my photo setup – which really doesn’t change too much during the “NOT-winter” season. I use natural light as much as I can, and when dreary winter comes along, I switch to using my Lowel EGO lights.

Vegan Yum Yum just posted a fabulous write up on food photography – make sure you check it out.

For more food photography posts, I have a whole category called “Food Photography/Blog Tips.”

Updated Steamy Kitchen Web Design

Do you like the new look? Cleaner, brighter and much faster. I’m still working on it, but I think this is a lighter design that fits my personality more.

Guess what? Now I have a print functionality!!! If you want to print out a recipe without the sidebars and ads and stuff, there is a little print icon right next to each post’s header text. Click on that and you’ll get a nice, clean version that you can print out.

This Chinese Chicken Salad recipe makes a really quick light meal if you use store-bought roasted chicken and pre-fried crispy noodles (found in a bag or canister in the Asian section of supermarket.) I like to get a whole rotisserie chicken, use the breasts for the salad and the remaining meat for paninis the next day. The bones? I throw them in a pot, add water carrots, celery and make a very flavorful soup. Don’t waste the bones of a roasted chicken!

You can also throw in a handful of almonds too. The dressing for this Chinese Chicken Salad is one of my husband’s favorites – a copycat version of Applebee’s Oriental Chicken Salad dressing which is a tangy and sweet.

Chinese Chicken Salad Recipe

serves 4-6

15 wonton skins, cut into strips (or if you don’t want to fry: 1 cup fried crispy chow mein noodles)
oil for frying
1 head lettuce, leaves shredded or torn
2 cooked chicken breasts, meat shredded with your fingers
1 cucumber, sliced
handful snow peas, sliced on diagonal
11 ounce can mandarin oranges, drained

For the dressing
a la Applebee’s Oriental Chicken Salad Dressing

makes scant 1 cup (use half for the salad and store the rest in refrigerator)

6 tablespoons honey
1/2 cup mayonnaise
2 teaspoon Dijon mustard
1/2 teaspoon sesame oil
3 tablespoons rice wine vinegar

To make the salad dressing, whisk together the honey, mayonnaise, mustard until very smooth. Then whisk in the oil and vinegar.

To fry the wonton skin strips, heat 1 inch of oil until 375F. If you don’t have a thermometer, just slide one wonton strip into the oil – it should sizzle immediately and turn light golden brown in about 30 seconds. Fry the wonton strips in several batches and drain on a rack or layers of paper towels. Each batch should take about 30 seconds to 1 minute to fry.

Assemble Chinese Chicken Salad with lettuce, chicken, cucumber, snow peas, mandarin oranges. Drizzle on salad dressing and sprinkle with wonton strips.

How to poach chicken breasts

If you have uncooked chicken breasts, you can poach the chicken breasts. In a medium pot, add the chicken breasts and fill with water or broth 1 inch above the chicken. Add 1 teaspoon of kosher or sea salt to the water. Bring the pot to a boil and immediately turn the heat to low, simmering for 2 minutes. Remove the pot from the heat and cover. Let sit for 20 minutes. Save the poaching liquid for cooking or for soup. There you go…perfectly poached chicken breasts!

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Classy Is My Middle Name

The winner of the cookbook, Dave’s Dinners signed by Dave Lieberman is Lynn, the Half Asian. Part of the fun was to have each of you guess what my pickup line to Dave Lieberman was, when I first met him. Though your answers had nothing to do with winning – it was just for shits and giggles.

Here’s what Lynn thought I said:

“I don’t have to show my husband the film…”

Funny! Even though that’s not what I said, Lynn is the random winner that  was chosen by the Psychic Science random number generator. Congrats! Email me at jaden@steamykitchen.com with your address.

So, what was my pickup line to Dave Lieberman?

Dave Lieberman

“Ohmygod. I have lens envy!”

Clearly, his was big.

imabigdork. Yes, that’s exactly what I said to him the moment I saw Dave Lieberman. And he was sooo sweet, offering me use of his big lens. But after further inspection of his big lens, we discovered his big lens didn’t fit into my camera.** Just wasn’t a good fit, which was just too bad. We tried, but it didn’t work out.***

Sigh.

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*The word “Oriental” is not offensive at all to me (very few things actually offend annoying people like me) It’s like the word “Chinaman” – not offensive, it’s just a dated word that people don’t use anymore. Funky seeing the word “Oriental” on a big chain’s menu!

**My camera is very capable of handling big lenses, just not Dave’s big lens. Seems like wrong type. (ahem)

***But if you must know, his big lens fits his Canon Rebel XT but isn’t compatible with my Canon 40D.

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