Not So Tasty Chicken

Sure it was an easy recipe - but the chicken was not so tasty; perhaps because I'm not a huge fan of sesame to begin with. A redeeming factor was the bok choy recipe - very delicious. And I actually de-seeded the jalapeno this time.

Sesame Chicken With Gingery Bok Choy

Serves 4 Hands-On Time: 25m Total Time: 25m

Ingredients

• 2 large egg whites
• 1/4 cup sesame seeds
• 1/4 cup plus 1 teaspoon cornstarch
• kosher salt and black pepper
• 8 small chicken cutlets (1 1/4 pounds total)
• 4 tablespoons canola oil
• 1/4 cup low-sodium soy sauce
• 1 tablespoon grated fresh ginger
• 2 teaspoons sugar
• 6 heads baby bok choy (about 1 pound), quartered
• 1 jalapeno (preferably red), sliced (seeded for less heat, if desired)

Directions

1. In a bowl, whisk together the egg whites, sesame seeds, ¼ cup of the cornstarch, ½ teaspoon salt, and ¼ teaspoon pepper. Dip the chicken in the batter and shake off the excess.
2. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add half the chicken and cook until golden brown and cooked through, 2 to 3 minutes per side; transfer to a plate. Repeat with 1 tablespoon of the remaining oil and the remaining chicken.
3. In a small bowl, combine the soy sauce, ginger, sugar, 1 tablespoon water, and the remaining teaspoon of cornstarch.
4. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the bok choy and cook, turning, until just beginning to soften, 1 to 2 minutes. Add the soy sauce mixture and jalapeño and cook until the liquid has thickened slightly and the bok choy is tender, 3 to 4 minutes. Serve with the chicken.

 

Whoa Nelly We've Got A Hot One!

This is a great recipe - it's super fast and the flavors are great, especially if you like spicy. Just be sure to de-seed the pepper - and I would even stick to one. I was sweating and Linds couldn't even finish it. Sure I grabbed Serrano peppers instead of Jalapenos...

Recipe From: Real Simple
Serves 4

Hands-on Time: 15m
Total Time: 25m

Ingredients

* 1 pound spaghetti or fettuccine
* 3 tablespoons olive oil
* zest and juice of 2 lemons
* 3 garlic cloves, thinly sliced
* 2 jalapeno peppers, seeded and thinly sliced
* 1 1/2 cups frozen peas, thawed
* 1 teaspoon kosher salt
* 1/8 teaspoon freshly ground pepper
* 1/3 cup freshly grated Parmesan (optional)

Directions

1. Bring a pot of lightly salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.

2. Heat 2 tablespoons of the oil in a large sauté pan over medium-low heat. Add the lemon zest, garlic, and jalapeños and cook until lightly browned, 4 to 5 minutes. Add the pasta, lemon juice, peas, salt, pepper, and remaining oil and cook until heated through, 3 to 4 minutes. Add the Parmesan, if desired, toss well, and serve.

Tip

If you don't have fresh jalapeño peppers, you can use canned jalapeños, or substitute 1/2 teaspoon of red pepper flakes for every 2 jalapeños.

Dinner: Salmon with Dijon Dill

So for new years one of my strategies is to get back into cooking. I get so busy that I've sidelined one of my favorite hobbies for about a year - opting for the same Subway sandwich (Turkey on Honey Oat) or whatever I can slap together from the pantry and run, or worse - depend on the pub. Not that I have anything against the pub - their food is actually really good - but it's killing my waistline. So Linds and I are reinstating the menu board, the chalkboard in our kitchen where we list the weeks menu and take turns cooking. Who knows, maybe we'll even get back into our Sunday night traditional "hearth dinners!"

Last night for dinner I busted out one of my favorite recipes: Salmon with Dijon Dill Sauce over a bed of garlic sauteed spinach and a side of broccoli rice and for dessert Linds made Peach Jello Parfait. The recipe for the Salmon I got from Real Simple (below). The spinach is super easy, just saute raw spinach in a pan with a little garlic powder and extra virgin olive oil until its soft. And I cheated with the rice - it's from Target's knock off version of Rice-a-roni. But it was really good and I was short on time. Linds said she got the parfait recipe right off the jello box. The perk with that is it works out to be a whopping 40 calories and served in a little wine glass it was perfect. 

Salmon with Dijon Dill Sauce
Ingredients:

• 4 6-ounce salmon fillets, skin removed
  
• 1/2 teaspoon kosher salt
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter, cold
• 1 small shallot, finely chopped
• 1/2 cup white wine
• 1 tablespoon Dijon mustard
• 2 tablespoons roughly chopped fresh dill, plus more for garnishing
• 1/8 teaspoon black pepper

Directions:

1. Set broiler on high. Place the salmon on a foil-lined broiler pan and season with 1/4 teaspoon of the salt. Broil until the salmon is the same color throughout and flakes easily, 7 to 10 minutes, depending on thickness.
2. Meanwhile, in a medium saucepan, over medium-high heat, heat the oil and 1 tablespoon of the butter until it melts. Add the shallot and cook until softened, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Reduce heat to low and whisk in the mustard, dill, pepper, and the remaining salt. Remove from heat.
3. Cut the remaining butter into pieces, add to the sauce, and whisk until incorporated. Place the salmon on individual plates, spoon the sauce over the top, and sprinkle with additional dill.