Orange Chic... Sweet and Sour Chicke... OK, basic breaded Chinese Restaurant Style Chicken

OK, so this recipe came out of necessity.  We were craving Chinese food.  But as is true with a lot of the households out here, the economy had hit the home budget hard.  I could get on the political soapbox here, but that's more appropriate on about 527,043 other political blogs out there.

So we wanted to feed 4 people Chinese food but if you go to a restaurant, by the time you have four meals plus drinks plus tax plus tip or delivery charge, we're talking around $36.00.  Hate to say it, but there have been times a few days before a paycheck that $36.00 is just too much.  So it was off to the laboratory to see what I could create.

Our family really likes Orange Chicken and Sweet and Sour Chicken.  And even though the colors of some of the sauces are not colors that normally occur in nature, I'm a believer in using the bottled sauces.  I'm trying out a few recipes to see if I can make a yummy and inexpensive way of doing it, but until then, I really like using the bottled Panda Express Sauce.  It's not an exact match of what is served there, but it's pretty darn close.  Find one you like and go with it.

Now we need to have a batter for the chicken.  I was able to distill a few batter recipes down to something really simple.  It creates a thin tempura-like coating that really holds onto the sauce well.  It's not the thick battering that entombs the meat in about a pound of breading.  And it's really easy to make.  It's 1/2 cup water to 1/2 cup flour or cornstarch to 1 egg.  This amount covers about a pound of chicken bits so double, triple or quadruple it depending how large of a batch you want to make.

Orange or Sweet and Sour Chicken

Serves 4
1 cup water
1 cup cornstarch or flour
2 eggs
2 lbs chicken breasts or tenders
Bottle of Calona, Vegetable or other type of oil
Bottle of Orange, Sweet and Sour or your favorite sauce

Pour the oil into a saucepan or a large saute pan so the oil is at least two inches deep (or use a deep fryer if you have it).  Heat the oil to 325 degrees. While the oil is heating, cut the chicken into small, slightly less than bite size pieces.  Add the water, cornstarch/flour and eggs into a bowl and stir continually until well blended. Place about a 1/2 pound of the chicken into the batter and stir it around.  When the oil has reached the right temperature, start adding the chicken piece by piece.  Using a fork or tongs, pick up a piece of chicken, dip it into the oil and swirl it around for 2-3 seconds.  This will set the outside of the batter so it won't stick to the other pieces or bottom.  Add enough so that the pieces won't crowd each other as they are floating on the top.  Once all the pieces are added that will fit, cook for an additional 4 minutes.

After cooking, remove with a slotted spoon so the oil will drain off.  Place the pieces on a cooling rack while you cook the rest of the chicken.  When ready to serve, pour about a 1/4 cup of the sauce in a large bowl.  Warm up the sauce in the microwave if you want for about 20 seconds.  Place about 1/4 of the cooked chicken in the bowl and stir or spin the bowl until the pieces are glazed with the sauce.  Place on a serving plate while you coat the rest.

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It's a good little meal, and while you're frying, you could also make the Ham Fried Rice recipe to round out the dinner.  As you get to the last few batches, cook each component of the rice and finish it up during the last batch of chicken fries away. So how does the cost of these ingredients compare to the Restaurant price?

Bottle of Sauce:                          $3.50
2 lbs of Chicken Breast:              $4.50
Ingredients for fry coating:           $0.12
Rice:                                           $0.25
Soy Sauce:                                 $0.10
Frozen Carrots and Peas:            $0.25
Ham:                                           $1.20
Eggs:                                           $0.25
Oil:                                              $2.00

Total:                                         $12.02

And even if you want to do half orange chicken and half sweet and sour chicken, that's one extra bottle of sauce, which still keeps the price under $16.  Compared to eating out, that's still about a $20 savings.  And if you do buy two sauces, it means you have leftover sauce to make this another batch another day for even cheaper.  So make this at home, rent a couple of Redbox movies (you can get free promo codes at www.insideredbox.com) and have a cheap dinner and movie night at home.

Fried Rice and visits to Teppanyaki restaurants

In Salt Lake City, we're seeing a surge of new teppanyaki-style restaurants.  Sure, Benihana has been around for years, but now it seems that every major shopping center has one.  There's Last Samurai, Tepanyaki, T-Koyo, Katana, and on and on and on.  And most of the ones I've tried are pretty good... but it all depends on the chefs.  Half of a Japanese steak house's success is based on their showmanship.

They've got to do all the standards... light the oil on the grill so the fireball makes you touch your eyebrows, just to make sure they're still there.   They have to spin the spatula and knife around the air like a circus juggler.  They've got to spin the egg on the grill, then bounce it into the air and bring it down  on the edge of the spatula, cracking it open in one fail swoop.  Then there's the Onion Volcano and the Shrimp Flip.  For some reason, most of them think I need more than one shrimp thrown at me.  I guess having a few extra pounds is good for something.  And for some reason, I'm pretty good at catching them.  Maybe it's because I get more practice because I get more shrimp because I have a few extra pounds.  And then by getting more shrimp, I get even a few more pounds and then am forced to catch more shrimp, therefore getting more practice...  It's a vicious circle...

Anyway, the theatrics are great, but at the end of the day, the food has to be prepared well.

And one thing I've noticed about the good ones is that every aspect is good.  The soup is flavorful and not just water with a few onions and mushrooms.  The salad is refreshing.  And the fried rice is great.  Now have you paid attention how long it takes to make it?  And how few ingredients there are?  It's just rice, egg, sometimes a few veggies and some soy sauce.  In 5 minutes, they can create a really great side dish on one open grill.

Now we don't have a 4' x 6' grill in our houses with multiple seats around it (and if you do, please invite me over), so we have to deal with it on our little stovetops.  And we can make fried rice that's just as good.  The prep can take a little time, but the actual cook time is relatively short.  To make it a main dish, you can add a little more protein and be fine.  I like to add some ham.  I'll go to the deli counter at the grocery store and ask them to cut an 1/8 inch slab off of the deli ham, then dice it up to the size I want.  But you can use any ham you have access to.  As for the rice, the rice won't be as sticky if you can cook it a day ahead of time, put it in the fridge and pull it out right before you cook the rest of the ingredients.  If not, no worries, cook it right before you prepare the other ingredients and have it cool in a bowl while you cook everything else. This recipe cooks quickly and over high heat, so make sure you have everything prepped and ready to go before you start.

The best part:  This all cooks in one pan.  So beside the little bowls for each component, there are very few dishes.

Ham Fried Rice

Serves 4-6

2 eggs beaten

1/2 cup frozen peas and carrots

1/8 cup water

1 tablespoon oil

1/2 to 1 cup diced ham (your preference)

2 more tablespoons oil
3 cups cooked rice
2 tablespoons soy sauce

Put the ham, veggies, eggs and rice into separate bowls.  Have a bowl or plate for the finished dish ready as well.  Make sure you beat the eggs before you start cooking.  Place a large saute pan or a wok over medium high heat.  Once it's fully heated, spray it with non-stick spray and immediately add the beaten eggs.  Spin the pan around the burner so the eggs come up the side a little bit.  Then start scraping them off the sides and keep them moving until they are cooked, which should only take 30 seconds. Dump them out of the cooking vessel and into the finished meal bowl.  Next pour the water into the pan and add the frozen peas and carrots.  The water will steam, helping the veggies to cook as well.  After about two minutes, the water will steam off and help the veggies warm up.  Dump the carrots and peas onto the finished plate.  Next add the single tablespoon of oil, then the ham to the pan and cook for about a minute an a half.  It's long enough to warm the ham and leave some of that ham juice in the container for the next step.  Move the ham onto the finished plate.  Now add the two tablespoons of oil to the pan and let it warm in for a minute or so.  Add the rice and continually stir it so the rice warms up.  Add the soy sauce after a minute or two of cooking and stir the rice until it is an even color.  Finally, add the egg, veggies and ham back in with the rice.  Combine until it's thoroughly mixed together.  Move everything back to the finished meal dish and serve.

You can use any type of meat for this recipe; shrimp, chicken, beef, pork.  Just make sure that you cut it into small enough pieces and that they are fully cooked during the process.

If you're looking for a main dish to go along with the rice, I have an Orange Chicken or Sweet and Sour Chicken Recipe that should be searchable on the site.

Fettuccini Alfredo for an unusually cold day

Back on March 7^th, it was snowing…  March FREAKIN’ 7^th and there were flakes the size of quarters falling from the sky.  And the other morning, there was a layer of ice over everything.  My car was frozen shut.

It’s just wrong.  Everyone around here says, “well, you know…  it can snow all the way to May and there’s even a few times it’s snowed in the mountains in June.  It’s just something you have to live wi…”

NO!!  No, I don’t have to just live with it!  I will create my own weather machine and correct nature’s errors!  I shall confine the snow to November,  December, and maybe early January.  Want a white Christmas?  DONE!  Need a little moisture for your garden or to get you out of going to an outdoor party for that annoying uncle that’s just a little too creepy for your taste?  Done and DONE!  You don’t want rain on your wedding day because it’d be too ironic?  Well it’s really not ironic, just unfortunate…come to think of it, most of that song isn’t really ironic…  anyway… NO Problem! 

OK, maybe the technology isn’t available (yet), but it should not snow after President’s Day, plain and simple.  The only good thing about snowy days like this is that I get in the mood for some really warm, thick, and creamy food.

So it’s the perfect day for some Fettuccini Alfredo.  This recipe tastes great and it only takes 15-20 minutes start to finish!  You boil the noodles, make the sauce while the noodles cook and combine them at the end.  Done!  Clap your hands, show them to the players at the table and walk away like a Las Vegas blackjack dealer.

Fettuccini Alfredo

Serves 4

1 pound fettuccini noodles

6 tablespoons butter

1 cup whipping or heavy cream

2 cloves garlic, chopped fine

1 teaspoon freshly ground pepper

1 cup grated parmesan cheese

In a large stock pot, bring 4-6 quarts of water to a boil.  Add the fettuccini noodles and let them cook for 10-12 minutes until they are al dente.

During that time, you can make the alfredo sauce.  Cut the butter in small pieces so it melts faster and toss it into a skillet or saucepan over medium heat.  Once the butter melts and starts to bubble, toss the chopped garlic into the butter and let it sauté for about a minute.   Next, add the cream and bring the whole concoction to a simmer, just below boiling.  Add the pepper so it can simmer in for the last few minutes.  One minute before the noodles are done, add the cheese and stir until it’s melted into the sauce.  Strain the noodles and shake out any excess moisture.  Portion the noodles onto separate plates and pour the sauce over the top.  Serve with garlic bread and/or salad and top with more parmesan cheese.

It’ll comfortably sit like a large, warm lump in the middle of your stomach and make you want to take a long winter’s nap, even if it’s FREAKIN’ MARCH!!!

Stuffed Chicken Parmesan... or How I Convinced My Wife to Marry Me

So we just passed the 7th anniversary of my third date with Liz.   Why do I remember this date so well?  It's the first time I cooked for her.  And it was a milestone in our relationship, which I will explain later.

So on our first two dates, Liz and I shut down two different restaurants.  We became those annoying people who would just sit at a table and talk and talk and talk until the waiters started turning out lights.  Sorry, but when you're having that good of a conversation and you become absolutely captivated by every word she says, you lose track of time.  I was definitely into this girl.  How could I tell?  I had the following conversation with my brother in law, no lie...

B-I-L: So it she pretty?

Me:  She's gorgeous!

B-I-L: So does she have big boobs?

Me: She... um... I have no idea.

Yes, she was so intriguing I did not check her out.  Someone that interesting deserved a third date and instead of inflicting another one-tip night upon another waiter, I offered to cook for her at my house.   She agreed, but I found out later that her mother asked Liz to give her my name, address and phone number, just in case she had to come looking for the serial killer who had her missing daughter.

So I prepared this meal.  Took my time because I wanted to have everything right.  I had made just a basic Chicken Parmesan before, but decided to stuff it with cheeses and use a homemade marinara sauce.  As sides, I did a basic salad with homemade Italian dressing, and french bread with a roasted garlic butter spread.  And of course, did the whole spread.  Candles, tablecloth (well, the somewhat old and out of style one I had), and a couple dozen roses.

(slight diversion here) And NOT red roses.  Two tips to all men out there:  First, red roses are for amateurs.  Everyone gives red roses because they "symbolize love" and the florists can and will charge more for them, especially around Valentine's Day. Well, unless your lady really likes the color red, it would behoove you to find out what she likes and buy those colors instead.  Nowadays, there are multiple shades and flowers with blended colors.  Some of Liz's favorites are Circus Roses, that go from almost a fire red petal tip to deep orange to a yellow-orange center.  Take the time to find out what she likes, it'll show you put more thought into the gift.

Second, don't buy them at a florist.  If you work a little harder, you can make flowers mean a lot more.  Buy your flowers at one of the warehouse stores.  Now hear me out... Liz and I ran a flower business for a few years so we have some experience here.  Costco receives a good deal of their flowers directly from the growers instead of going through a middle man, so they are fresher and, therefore, will last longer.  You never know how long flowers have been sitting in a cooler at a flower shop.  And you'll get more flowers for the same amount of money.  When you get her flowers for the first time, buy a nice vase.  Not a cheap plain vase, something crystal, porcelain, etc., something that is out of the ordinary.  It can be anything that looks nice, just don't let it be the $3.00 plastic variety.  Fill it half full with water and add/mix in the flower food they supply.  Then use a pair of scissors to trim off the bottom inch of each of the stems while you hold them underwater.  The flowers will now absorb the water quickly and they will live for 2-3 weeks.  Give her the flowers and vase, bathe in the appreciation, then collect the vase when the flowers eventually die.  Make that vase meaningful by always giving her flowers in it over and over again.  Do it on her birthday, anniversary, Valentine's Day, Mother's Day (when that becomes appropriate) and at least three times a year just for the hell of it. Trust me, it'll mean a great deal to her.

Anyway, I had the entire scene set for her arrival with the chicken coming out of the oven just as she arrived and for once, one of my romantic plans worked out perfectly.  Not only did the food turn out just right (no burning, YAY!) but everything happened just as it should.  Well almost everything... At one point, Dudley, my little "special needs" kitty jumped onto the table, flicked his tail through the candle's flame and promptly singed the hair off the tip.  Luckily, he didn't become a flaming ball of fur running through the house, but after putting the flame out with a napkin, we both had a good laugh.

Now how was this night a milestone?  Why was this night momentous?  Well, as we were preparing for our wedding, someone asked us how we met and to tell some of our stories.  Liz related the stories of this evening and how she was absolutely amazed at my cooking and romantic nature.  She said, "From that night forward, I knew that I would marry this man."  Yes, I scored a wife with my cooking... Her mother verified this.  She related how Liz called her Mom on the way home and how she said she was completely insane to have this thought after a third date.  Well, I met Cindy a few days after the date, allayed her fears and we all lived happily blah, blah, blah...  

So here is the recipe I used on that fateful night, except for the pepperoni.  Liz recommended I add that and it really added some flavor.  I'd highly recommend going for the larger deli-sliced pepperoni.  It makes the stuffing much easier to do and usually it's cheaper to buy 4 slices from the deli than buying a whole package of small slices.  I happen to like the deli pepperoni's taste more as well.

Stuffed Chicken Parmesan

Serves 4

4 skinless boneless chicken breasts

1/2 cup ricotta cheese

1/2 cup parmesan cheese 

1/2 cup mix of Italian cheeses of your choice

1/2 tsp Italian seasoning

1 tsp basil

4 large deli slices of pepperoni or 16 pizza slices

Bottle of either olive or canola oil
5 tablespoons corn starch
2 eggs
1 cup milk
2 cups Italian style bread crumbs
8 ounces mozzarella
Favorite marinara sauce (use my recipe if you want)

In a mixing bowl, mix together the ricotta, parmesan, Italian cheeses, Italian seasoning, and basil until combined.

Using a meat mallet, hammer, can of tomatoes, or whatever weapon you may have, take your frustrations out on the chicken breasts, pounding them down until they are about 1/2 thick.  Take a sharp knife and cut into the breast from one side, creating a pocket inside.

If you have the large deli pepperoni, take a portion of the cheese and spice mixture  that would fit into the chicken breast's pocket and wrap the large pepperoni slice around it like a taco.  Insert the pepperoni and cheese into the pocket of chicken breast, open taco side first. this will help keep the cheese inside while cooking.  If you have the smaller pepperoni, line the pocket with the pepperoni and then stuff the cheese inside.  Seal the chicken breasts one of two ways: use toothpicks and remember to remove them after frying, or use a long piece of spaghetti like a long toothpick to knit it closed.  Leave the extra spaghetti sticking out so it's easier to remove later.

Next the fry prep.  Gather three bowls and a cooling rack.  Place the cornstarch in the first bowl.  Combine the eggs and milk in the second bowl.  Place the breadcrumbs in the third bowl and place the cooling rack next to it.  Do the following one chicken breast at a time.  Roll the chicken in the cornstarch until a light layer sticks to the breast.  Next, completely dredge the breast through the egg/milk mixture so it is covered, then lay it in the third bowl with the breadcrumbs.  Scoop the breadcrumbs over the breast.  Make sure the entire surface is covered in the breadcrumbs, then place it on the cooling rack.  Repeat with all the chicken breasts and let them sit for 10 minutes so the breading sets.  This will prevent the breading from flaking off in the oil.

While waiting, fill a large saute pan with enough oil to come 1/4 - 3/8 inch up the sides and heat it to 325-340 degrees.  Also preheat your oven to 350 degrees.  Using tongs so you don't burn your fingers, place two of the chicken breasts in the oil.  Cook for 5 minutes per side, making sure every so often that the side doesn't burn.  When removing the breasts, place them on a cooling rack lined with paper towels so the extra oil can drip off.  Remove your toothpicks or break off your spaghetti (whatever stays in the breast willbecome extremely soft and presents no chance of impalement).  After letting them rest for 5 minutes after cooking, lay slices of mozzerella  and shredded parmesan over the top of the breasts and then place them in an oven safe dish.  Put the dish in the oven for 15 minutes to thoroughly melt the cheeses (and to give you time to work on the other accent dishes, like thin spaghetti, salad, veggies, garlic bread, etc).  Finally, remove them from the oven, place them on a plate and cover in marinara sauce (see my earlier recipes for a great homemade sauce) and grated cheese for decoration.  You can use any combination of parmesan, italian and mozzerella you choose.

When you have a special occasion and some time to prepare, try this recipe out and see if it inspires promises of eternal love.  It did for me. :-)