Life, Love and my passion for cooking

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Carson City, NV, United States
I grew up in Illinois in a small town. I moved to California in May of 2000.In that time I have experienced life, love and my passion for cooking. We now live in Nevada. I hope to take my passion for cooking to a new level.

gourmetpompey

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Monday, November 26, 2012

Asian Tacos

 
 
Sriracha chicken cut into cubes- I always have some left over from my crispy sriracha chicken recipe.

1 package Guerrero corn tortillas

1 pan of white rice- I use Jasmine rice from Trader Joes

Bok choy- rinsed and thinly sliced

Nori seasoning

Wasabi sauce

Sriracha


Start by making your rice according to the instructions on the bag. While the rice is cooking chop up your chicken into cubes. Next chop up your bok choy. When the rice is done it is time to assemble your tacos.

I take my tortilla and toast it over the flame on the stove. Then I add my rice, nori seasoning, chicken, bok choy and then my wasabi sauce and sriracha. Thats it! now enjoy.

Stuffing

 
Thanksgiving Stuffing
serves 8
 
1 pan of skillet cornbread cut into large cubes
 
l loaf sourdough bread cut into large cubes
 
1 loaf beer bread cut into large cubes
 
1 stick of butter
 
1 large sweet onion chopped
 
3 cups celery chopped
 
4 cups chicken broth
 
1 tsp Fresh chopped sage
 
1/4 cup Fresh chopped parsley
 
1 teaspoon Dried chopped rosemary
 
1 tespoon Dried Thyme
 
salt and pepper to taste
 
I use three loafs of bread. I like to use my beer bread recipe and skillet cornbread from The Pioneer Woman. Any other bread will do just fine. French bread or sourdough bread works well also.
 
If you have time cut the bread into cubes and let it dry out on cookie sheets over night. If you are baking the stuffing the same day just use less chicken broth. While I stir everything together I decide how moist I want the stuffing.
 
Preheat the oven to 400.
 
Cut the bread into large cubes and place them in a large pan so you can easily stir everything together.
 
heat up a large skillet add butter. Then onion and celery. Then add herbs. Cook until onion and celery are soft. Add all of this to the pan with the cubes of bread. Then start to laddle the chicken broth into the mixture. Stir carefully so that you don't break up the bread too much. Make sure it is nice and soft, but not soggy.

Transfer the stuffing to a 9x13 pan. Place into the preheated oven for 30 minutes covered. Then take the foil or oven safe lid off and baked for 25 more minutes or until golden brown on top.
 
 
 
 
 
 I have added a few suggestions below:
 
If you want to make the two breads I added to my stuffing:
the skillet cornbread can be found at http://thepioneerwoman.com/ just search for it in her recipes. My beer bread is located on my blog. If you have the time it really makes a difference using fresh baked bread.
 
 
 

 

Wednesday, November 14, 2012

Sriracha Chicken

Crispy Sriracha Chicken
 
 
 
 
 
1 package chicken pieces bone in skin on.
 
3 tablespoons Sriracha
 
2 tablespoons soy sauce
 
2 tablespoons toasted sesame oil
 
1 tablespoon rice vinegar
 
2 tablespoons sake
 
2 cloves of garlic pressed
 
1 tablespoon dried rosemary minced
 
1/4 cup low fat buttermilk
 
2 gallon size Ziploc bags
 
 
When I buy chicken I like to buy Empire kosher chicken from Trader Joes. The package has 2 thighs, 2 wings, 2 breasts and 2 legs.

Take the chicken out of the package. I place one of each piece of chicken in each Ziploc.

I then add all the ingredients in a bowl and whisk it well. Then pour half the marinade into one bag with the chicken and the rest in the other bag of chicken.
 
Seal the bags well and place them into the refrigerator for
4-6 hours. While the chicken is marinating make sure you turn the bags over a few times in the hours it marinades so the chicken is coated evenly.
 
When the chicken is done marinating preheat your oven to 400 degrees. Place the chicken into a 9x13 pan. Take each piece out of the bag and arrange it into the pan. I use tongs to do this so it doesn't get messy! There will be marinade left in each bag. Pour it over the chicken. Then place the pan into the oven uncovered for 40 min. The internal temperature should reach 165 or the juices should run clear when it is done.
 
 
 
I serve my chicken with White Jasmine rice and sauted bok choy. I chop the bok choy very thin and small and toss it in a cast iron pan with a little toasted sesame oil. I like to sprinkle it with nori seasoning and top it with wasabi sauce and or sriracha.