Chicken Cacciatore

One day when I was looking for a new recipe for chicken I stumbled at an Italian recipe. So I tried it to see if it is really good as the owner of this recipe says. It turned out to be good and it was a hit in my house the first time I made it. So, when we are craving for this dish, I just make some. I serve it with either steamed rice or corn bread.


Ingredients:

• 4 chicken thighs
• 2 chicken breasts with skin and backbone, halved crosswise
• 2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1/2 cup all purpose flour, for dredging
• 3 tablespoons olive oil
• 1 large red bell pepper, chopped
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 3/4 cup dry white wine
• 1 ( 28-ounce) can diced tomatoes with juice
• 3/4 cup reduced-sodium chicken broth
• 3 tablespoons drained capers
• 1 1/2 teaspoons dried oregano leaves
• 1/4 cup coarsely chopped fresh basil leaves

Directions:

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Chowking Braised Beef

A Filipino dish I love so much. Braised beef Chowking style and it is oh so good! It is serve in  fastfood chain called "Chowking". You should tr it because i is really good. It taste exactly as the one they serve at that restaurant. During my visit of my in-laws here this week, I made this for our dinner serve with corn bread. They love it. My mother in laws even asked for a recipe.

Ingredients:

1/2 kg beef brisket

4 cups of water, add more if needed and 1/4 cup for cornstarch

2 tbsp Kikoman soy sauce

2 tbsp soy sauce

2 star anise

2 tbsp onion, minced

1-2 tbsp sugar

1 tsp cornstarch

ground pepper to taste

1 carrot, cut diagonally 

spring onions to garnish

Procedure:

1. In a saucepan, combine all the ingredients except the carrots and the spring onions. Boil the beef until tender.

2. Add the carrots.

3. Dilute the cornstarch to 1/4 cup water and add to the beef to thicken the sauce.

4. Put on top of a steamy rice and garnish with spring onions.

Bufallo Wings (baked)

Ingredients:

• 3/4 cup all-purpose flour
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 20 chicken wings
• 1/2 cup melted butter
• 1/2 cup hot pepper sauce (such as Frank's RedHot®)

Directions:

1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Hawaiian Banana Nut Bread

Ingredients:

• 3 cups all-purpose flour
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 2 cups white sugar
• 1 teaspoon ground cinnamon
• 1 cup chopped walnuts
• 3 eggs, beaten
• 1 cup vegetable oil
• 2 cups mashed very ripe banana
• 1 (8 ounce) can crushed pineapple, drained
• 2 teaspoons vanilla extract
• 1 cup flaked coconut
• 1 cup maraschino cherries, diced

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
2. In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Garlic, Dill and Lemon Chicken

Ingredients:

    6 tablespoons olive oil
    2 lemons, 1 thinly sliced, 1 juiced
    4 cloves garlic, minced
    1 tbsp. of dill weeds
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1 cup of baby carrots
    8 small red potatoes, quartered
    4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions:

Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the carrots the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes and carrots along the inside edge of the dish or skillet. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.