Recipes Chicken and Cashews

Recipes Chicken and Cashews - Top tender chicken with an inspired Asian sauce


Ingredients

  • 3 tablespoons low-sodium soy sauce, divided
  • 2 tablespoons dry sherry
  • 4 teaspoons cornstarch, divided
  • 1 pound skinless, boneless chicken breast, cut into bite-sized pieces $
  • 1/2 cup fat-free, less-sodium chicken broth $
  • 2 tablespoons oyster sauce
  • 1 tablespoon honey
  • 2 teaspoons sesame oil, divided
  • 3/4 cup chopped onion $
  • 1/2 cup chopped celery
  • 1/2 cup chopped red bell pepper $
  • 1 tablespoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 1/2 cup chopped green onions (about 3 green onions)
  • 1/4 cup chopped unsalted dry-roasted cashews $

Preparation

  1. 1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
  2. 2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.
  3. Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.

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Belmont Breeze United States

Drinks of the Triple Crown
The Belmont Breeze comes from an old colonial recipe that calls for "one of sour, two of sweet, three of strong and four of weak". It is the signature drink of the Belmont Stakes, the final jewel in the Triple Crown. This drink dates back to 1997 when it was invented by mixologist Dan DeGroff.

The Belmont Breeze received a not so favorable review from the New York Times that said it was like an elegant version of "Trash Can Punch". I tried making it this week and I have to tell you that it's not a bad drink and I would take it any day over a mint julep.
Belmont Breeze


One side note - I found it interesting that it calls for Harvey's Bristol Cream. When I think of this spirit, I think of their cheesy commercials from the early '80s. But actually, Harvey's is a type of Sherry (an Anglicization of the word Jerez, the town in Spain from which this spirit originates).

Ingredients:
1 ½ shots Kentucky Bourbon whiskey:
¾ shot Harvey’s Bristol Cream Sherry
½ shot Fresh Lemon Juice
1 shot Simple Syrup
1 ½ shot Fresh Orange juice
1 ½ shot Cranberry juice
7-up
club soda

Recommended Equipment:
shaker

Preparation:
  1. Shake the Bourbon, Harvey's Bristol Cream, lemon juice, syrup, orange juice, and cranberry juice with ice.
  2. Top with half 7UP and half soda.
  3. Garnish with fresh strawberry and a lemon slice.

Pavlova Recipe Australia


This favorite dessert of Australia was named after the Russian ballerina Anna Pavlova by a chef who wanted to create something "as light and ethereal as the dancer herself."  He achieved his goal with this meringue crust topped with whipped cream and an assortment of fresh fruit.
Pavlova
Ingredients:
Meringue:
1 1/2 cups sugar
2 tspn cornstarch
6 large egg whites
1 tspn distilled white vinegar
1/4 cup boiling water
1 1/2 tspn pure vanilla extract

Whipped Cream:
2 cups heavy cream
2 tbsp sugar
1/2 tspn pure vanilla extract
1/2 tspn pure almond extract

4 cups mixed fresh fruit, such as blueberries, blackberries, red currants, gooseberries, strawberries and/or raspberries

Preparation:
For the Meringue:
  1. Position an oven rack in the center of the oven.  Preheat the oven to 350 degrees Fahrenheit.  Line a baking sheet with parchment paper and trace a 12-inch round on the paper with a pencil.
  2. In a medium bowl, combine the sugar and cornstarch.  Stir with a whisk until smooth.  In a stand mixer fitted with the whisk attachment, beat the egg whites on high speed until they begin to froth and turn opaque.  Decrease mixer speed to low, and add the sugar mixture in 1/2 cup increments, immediately followed by the vinegar.  Continue to beat on high speed for at least 2 minutes, until the whites form stiff peaks.  Increase the mixer speed to high and pour the boiling water into the egg whites all at once.  The egg whites will swell up considerably.  Beat the egg whites until the water is totally incorporated, stopping once to scrape down the sides of the bowl.  Add the vanilla and continue to beat for 3 to 5 minutes, or until the egg whites form stiff, glossy peaks.
  3. With a rubber spatula, take some of the meringue and carefully fill in the base of the traced circle.  Continue to add meringue to make a thick cake.
  4. Bake for 10 minutes, then reduce the oven temperature to 200 degrees Fahrenheit and bake for 40 minutes, or until set.
  5. Remove from the oven and let cool completely on the pan on a wire rack.  Gently remove the parchment paper by rolling it out from under the meringue; take care, as the meringue will be very delicate.

For the Whipped Cream:
  1. In a deep bowl, beat the cream until it begin to hold its shape.  Add the sugar and the vanilla and almond extract.  Beat until soft peaks form.
  2. Carefully spread the whipped cream over the top of the meringue and top with the mixed fresh fruit.  Serve at once, cut into wedges.

The baked meringue can be refrigerated and lightly covered for up to 2 days.

Recipe courtesy of Blackbird Bakery Gluten-Free by Karen Morgan



Fresh Broccoli Salad recipes


Ingredients

2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar

food recipes

Directions


  1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
  2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
  3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Reine De Saba (Chocolate Almond Cake) Recipe France

In a slight departure from the usual recipes and reviews posted on the International Recipe Syndicate, today we are featuring a recipe from one of the original, modern culinary masters, Julia Child. On August 15th of this year, she would have turned 100 years old!!  In celebration of her life, many food bloggers are participating in JC100 as a tribute.  As such, we were asked to submit one of Child's recipes so we chose Reine de Saba (Chocolate Almond Cake).

Not since we made a delicious cup of cafe noir a few years ago, have we attempted such a nostalgic recipe.   While preparing this amazing, creamy chocolate classic, one cannot help but imagine a time before food processors, stand mixers and other modern conveniences that we take for granted today.  Even without these conveniences, Julia Child was able to make traditional French cooking accessible and interesting to a contemporary audience.  In doing so, she has influenced generations of both professional and amateur cooks and lifted the culinary world to new heights. 

Here is Julia's Recipe...

This extremely good chocolate cake is baked so that its center remains slightly underdone; overcooked, the cake loses its special creamy quality. It is covered with a chocolate-butter icing, and decorated with almonds. Because of its creamy center it needs no filling. It can be made by starting out with a beating of egg yolks and sugar, then proceeding with the rest of the ingredients. But because the chocolate and the almonds make a batter so stiff it is difficult to fold in the egg whites, we have chosen another method, that of creaming together the butter and sugar, and then incorporating the remaining items.

Julia Child
The chocolate icing is butter beaten into melted chocolate, and forms a tender coating over the chocolate cake.

Recommended Equipment: 
A round cake pan 8 inches in diameter and 1 1/2 inches deep.
A 3 quart mixing bowl
A wooden spoon or an electric beater
A rubber spatula
A cake rack

Ingredients:  
For the cake:
4 ounces or squares semi-sweet chocolate melted with 2 tbsp rum or coffee
1/4 pound or 1 stick softened butter
2/3 cup granulated sugar
reine de saba3 egg yolks
3 egg whites
Pinch of salt
1 tbsp granulated sugar
1/3 cup pulverized almonds
1/4 tspn almond extract
1/2 cup cake flour (scooped and leveled) turned into a sifter

For the icing:
2 ounces or squares semi-sweet baking chocolate
2 tbsp rum or coffee
5 to 6 tbsp unsalted butter

Preparation: 
For the cake:
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Butter and flour the cake pan.
  3. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe.  Measure out the rest of the ingredients.
  4. Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture.















  5. Beat in the egg yolks until well blended.
  6. Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed.
  7. With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract.  Immediately stir in one fourth of the beaten egg whites to lighten the batter.  Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding.  Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.
  8. Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula.  Bake in middle level of preheated oven for about 25 minutes.  Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.
  9. Allow the cake to cool in the pan for 10 minutes.  Run a knife around the edge of the pan, and reverse cake on the rack.  Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.

For the icing:
  1. Place the chocolate and rum or coffee in a small pan, cover, and set in a larger pan of almost simmering water.
  2. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth.  Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time.
  3. Then beat over a bowl with a tray of ice cubes and water until chocolate mixture has cooled to spreading consistency.  At once spread it over your cake with spatula or knife.

To serve, use the butter icing and press a design of almonds over the icing.

Recipe courtesy of Mastering the Art of French Cooking by Julia Child

Copyright 1961 by Alfred A. Knopf.  Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

Greek Eggplant Pie (Melitzanopita)


 

This is a very filling and delicious Greek pie - which vegetarians will also love! The recipe calls for Greek anthotiro cheese, but if this is unavailable where you live, then ricotta can also be used.

Ingredients

For Filling
7 globe eggplants
5 long sweet red peppers
3 tomatoes with skin, seeds and liquid removed, finely chopped
1 chilli pepper finely chopped
2 onions finely chopped
3 cloves garlic crushed
300g anthotiro (or ricotta)
1 bunch fresh basil roughly chopped
Juice from ½ lemon
4 tbsp olive oil (for frying)
100 ml olive oil
Salt and freshly ground pepper to taste

For the dough
300g all purpose flour
40 ml olive oil
1 tablespoon ouzo
Salt
Lukewarm water – enough to make a pliable dough


Preparation

Dough
Place all the dough ingredients in a bowl and knead well for 10 minutes.

Divide the dough into 6 balls of equal size.

Cover them with cling film and let them rest on a lightly floured surface for 1 hour.

Meanwhile, prepare the filling.

Filling
Remove the stalks from the eggplants and pierce lightly with a fork. Place them along with the red peppers on a grill and put in a preheated oven at 250 degrees Celsius with a tray underneath to catch the liquids that will drip from them. Put the peppers at the front.

Check the peppers after approx. 30 minutes and if the skin has blackened patches, then remove them and set aside to cool.

Leave the eggplants in for a total of approx. 75 minutes. If the skin cracks when you tap them lightly with your fingers, then they are ready. Set them aside on a tray to cool.

Once the peppers have cooled, remove the skin and seeds, roughly chop them and put in a colander to drain.

Spoon out the flesh of the eggplants, put it on a tray and remove any especially hard seeds.

Roughly chop the eggplant flesh, add salt and the lemon juice and put in a colander to drain for approx. 30 minutes.

Put the 4 tbsp olive oil in a pan and heat the onions and garlic in it, stirring until they are golden brown.

In a mixing bowl put the red peppers, eggplants, chilli, basil, crumbled anthotiro (or ricotta), tomatoes along with the onions, garlic and the oil you have fried them in. Mix lightly with your hands.

Add salt and freshly ground pepper.

Dough
When the 1 hour has passed take 3 of the balls and, using a wooden rolling pin, open them into flat circles 15 cm in diameter.

Lightly brush the first ‘filo’ with olive oil and place the second one on top of it.

Lightly brush this one with olive oil and then place the third filo on top.

Sprinkle flour on top.

With a rolling pin open out the dough with the 3 filos until you have a large circle enough to fill a round oven dish 35cm in diameter and cover the edge.


Brush the oven dish with olive oil and place the circle of dough in it, covering the edge.

Take another ball of dough and with a little flour and the use of the rolling pin, open it out into a circle which is the same size as the oven dish, but not including the edge.

Place this in the oven dish on top of the first layer.

Now spread the filling evenly on top of these layers.

Take another ball of dough and again open it out to the size of the oven dish.

Place it on top of the filling and brush with olive oil.

Take the final ball of dough and open it out to the size of the oven dish plus enough to cover the edge.

Place it on top of the others and join the extra at the edge with the edge from the bottom layer, using olive oil so that the edge of the whole pie is nicely sealed.

Brush the top of the pie with olive oil.

Score – without going too deep – the pie into portions (see photo at bottom).

Place in a preheated oven at 180 degrees Celsius for approx. 45 – 60 minutes, until it has turned a nice golden brown.



Eat and Enjoy!
 

Torta all Alancia (Orange Cake) Recipe Italy

Torta all Alancia (Orange Cake)
From Grace's Sweet Life by Grace Massa Langlois......

This light, moist, citrusy cake is one of my favorites.  It rises nice and high and it's very easy to make.  I especially enjoy serving it at coffee time.  When I was working, I would get a call from my sister almost every day in the late afternoon and she would ask, "Coffee time?"  My answer was always yes!  We would go to our mother's house, where we were always greeted with the most amazing aroma of freshly percolated coffee, pizzelle, or cakes just like this one.  And we never left empty-handed.  My mother would send us on our way with freshly made sugo di pomodoro (tomato sauce), lasagne, cannelloni, or fresh bread.  I look forward to these types of rituals, not because of all the goodies, but because it's time to catch up and spend quality time with my family.  I believe it's one of the reasons our large family remains so close.


Ingredients:
Cake:
6 large eggs
2 cups all-purpose flour
4 tspn baking powder
1/2 tspn salt
1/2 cup vegetable oil
1 tspn pure vanilla extract
1 cup + 2 tbsp superfine sugar, divided
grated zest of 2 oranges
1 cup freshly squeezed orange juice
1/4 tspn cream of tartar

Syrup:
1 1/2 cups freshly squeezed orange juice
1/2 cup superfine sugar
zest of 1 orange in large strips (with no pith attached)
1/2 vanilla bean, split and seeded
2 to 3 tbsp Cointreau or other orange liqueur

Preparation:
Cake:
  1. Separate the cold eggs.  Place the yolks in a large bowl and the whites in a stand mixer.  Cover each bowl with plastic wrap and allow the eggs to come to room temperature, about 30 minutes.
  2. Preheat the oven to 350 degrees Fahrenheit.  Very lightly coat with butter the bottom and sides of a 10-inch tube pan with feet and removable bottom.
  3. Using a fine-mesh sieve, sift together the flour, baking powder, and salt into a medium bowl.  Whisk to combine well.
  4. Use a handheld mixer to beat the egg yolks, oil, vanilla, and 1 cup sugar on medium speed until light and fluffy, about 2 minutes.
  5. Beat in the orange zest and juice.
  6. Reduce the mixer speed to low and gradually add the flour mixture, beating to just combine.
  7. In a stand mixer fitted with the whip attachment, beat the egg whites to stiff peaks, beginning at low speed and gradually increasing to medium-high.  When the whites are foamy, add the cream of tartar.  At the soft peak stage, add the remaining 2 tbsp sugar.
  8. Using a large flexible spatula, fold one-third of the egg whites into the egg yolk mixture to lighten the batter, then carefully fold in the remaining egg whites until just combined.
  9. Pour the batter into the prepared pan, spreading it evenly with an offset spatula.
  10. Bake until golden and a cake tester inserted into the center comes out clean, 50 to 60 minutes.
  11. Remove from the oven and immediately invert the pan onto a wire rack.  Let the cake cool completely in the pan upside down on the rack.
  12. While the cake bakes, prepare the orange syrup.

Orange Syrup:
  1. In a small saucepan over medium heat, bring the orange juice, sugar, orange zest, and the vanilla bean and seeds to a simmer, stirring until the sugar dissolves, about 5 minutes.
  2. Reduce the heat to low, add the liqueur, and continue to simmer until the syrup reduces  and thickens slightly, about 5 minutes.
  3. Remove from the heat and strain the syrup through a fine-mesh sieve into a pourable container.  Allow the syrup to cool slightly.

  1. Flip the cake over, carefully run a thin knife around the edges of the pan, and turn the cake out onto a serving plate or cake stand.
  2. To serve, place the cake on dessert plates and serve with warm orange syrup.

Recipe courtesy of Grace's Sweet Life by Grace Massa Langlois



Greek Chickpeas with Spinach (Revithia me Spanaki)



A really nutritious and tasty dish, also suitable for vegetarians and vegans. This is especially popular in the northern regions of Greece, where they often eat dishes with chickpeas and vegetables. It's also very simple and quick to prepare - the only time-consuming part is soaking the chickpeas overnight. Do try it - you'll be pleasantly surprised!

Ingredients

250g chickpeas
1 kg fresh spinach roughly chopped
1 onion whole
1 large red pepper diced
2 chilli peppers finely chopped
2 tomatoes skinned and diced
1 bunch spring onions finely chopped
4 tbsp wild fennel finely chopped
2 tbsp chopped parsley
1 tsp cumin powder
1 tsp paprika
1 tbsp lemon juice
120 ml olive oil
Salt and pepper to taste


Preparation

Soak the chickpeas overnight.

Boil the chickpeas along with the whole onion. During the first 15 minutes, remove the foam that forms at the top and then replace the water with fresh boiling water.

Continue boiling until the chickpeas are tender – this will probably take over an hour.

Drain and set aside.

Put the oil in a pan, add the spring onions, red pepper and chilli peppers and sauté for approx. 2-3 minutes.

Add the cumin and paprika, stir and then add the tomatoes.

Simmer for 5 minutes and add the spinach, chickpeas and fennel.

Stir, add salt and simmer for another 10 minutes with the pan uncovered to allow the liquid – mainly from the spinach – to evaporate.

Add parsley, lemon juice and pepper and remove from the heat.



Eat and Enjoy!
 

Créme de Papaya Recipe Brasil

Creme de Papaya is a classic dessert that can be found on the menus of many restaurants in Brazil.  In the states, your best bet is looking for it at one of the many churrascaria chains here such as Fogo de Chao, Texas de Brazil, or Boi Na Braza.  However, as you can see in this recipe, you don't need to go to a restaurant to enjoy this great tasting dessert as it is so easy to make!  The biggest challenge is getting your hands on a bottle of créme de cassis.  But fortunately, you can find it at most liquor stores.  Then all you need is a papaya and some vanilla ice cream and you are in business!  Give this recipe a try the next time that you are looking for a quick, easy, and delicious dessert.

Recommended Equipment:
blender

Ingredients:
1/2 papaya
2 - 3 scoops vanilla ice cream
créme de cassis
creme de casis

Preparation:
  1. Cut the papaya in half.  Scoop the ripe flesh out and put it into the blender.
  2. Add 3 generous scoops of ice cream to the blender.
  3. Mix the ice cream and papaya in the blender until they form a smooth, thick cream.
  4. Distribute the mixture evenly between 2 to 3 decorative glasses (we used martini glasses).
  5. Pour a shot of créme de cassis into each glass and then swirl the créme de cassis into the papaya mixture using a spoon.
  6. Serve immediately. 



Restaurant-Grade Salsa Recipe Mexico

spicy restaurant grade salsa
We learned how to make this recipe at our friend Kacie's going away party that took place a few weeks ago.  We've already made this recipe twice since then so we decided to share it with our readers.  This recipe actually belongs to Kacie's Mother-in-Law, Griselda who grew up in Monterrey, Mexico.  So be sure to give her full credit if you ever decide to use it or else!!

We have tried to make salsa in the past using the freshest ingredients possible with only average results.  We tried a few recipes from one of the best known masters of Mexican cuisine here in the Midwest, Rick Bayless.  These recipes required alot of effort and still fell short of the type of salsa that we have come to love - the kind that is served in simple Mexican restaurants that are ubiquitous here in the 'States.

The key to making this simple recipe is to use canned whole tomatoes, no onions, and only a small amount of garlic.  The canned tomatoes are better preserved than fresh ones, taste just as good, and keep their flavor longer so your salsa will last up to 3 weeks in the refrigerator.  Give this recipe a try this weekend along with some Magaritas.

Recommended Equipment:
food processor or blender

Ingredients:
2  28oz. cans whole, skinned tomatoes
1 clove diced garlic
5 to 6 serrano or jalapeno peppers + 1 dried red chile pepper
1 handful of finely chopped cilantro, stems removed
salt and pepper to taste

Preparation:
  1. Add two cans of whole, skinned tomatoes to a food processor.  Be sure to remove the hard tops of the tomatoes where the stem was attached as you add them to the food processor.
  2. Add the remaining ingredients to the food processor.
  3. Pulse the ingredients until they are well combined and form the desired consistency.
  4. Serve with your favorite tortilla chips.