Never Have I Ever Made ~ #2 … Spam® Katsu

I saw this idea on Pinterest and it really struck a cord for me. Being from Hawaii, we do love our Spam® and I thought that we’d try it a different way.

 

Auntie Doni’s Spam® Katsu

serves 3-4

1 can Spam®, cut into 6 slices
1 Egg, beaten well
1/2 C. Flour (I used Rice Flour, just `cuz)
1/2 – 1 C. Panko Crumbs
Approx. 2 C. Vegetable Oil

Set up a “breading station” as you would for any other recipe:
2 plates, one for the Flour and 1 for the Panko (I use paper plates here);
a shallow bowl for the beaten Egg.
Bread as usual, Flour-Egg-Crumbs, I like to really press the Panko into the Spam® for a super crunch. Set a-side on a rimmed baking sheet with a rack inserted into it to firm up the crust.
Heat a large Fry Pan over medium-high heat (about 350°) with the Oil in it.
Set a-side another rimmed baking sheet with a rack inserted to drain the cooked Spam® Katsu.
Shallow fry each Spam® cutlet until GBD (golden brown and delicious ); place the finished product on that clean rack.

I served our Spam® Katsu along side some Fried Saimin and  since I had that pan of hot Oil, some Chicken Katsu as well.

If you want to, a final flourish of chopped Green Onions makes for a pretty presentation.

Some folks like to put a Katsu Sauce over their cutlets, we like ours naked
But if you like, try this …

Easy Katsu Sauce

makes about 1/2 Cup

1/4 C. Ketchup
1/4 C. Worcestershire Sauce
2 tsp. Soy Sauce
1 tsp. Sugar

Combine well and refrigerate in a covered container, like a Mason Jar. There’s so many ways to make this Sauce, you choose.

Remember, a recipe is simply someone else’s idea, take it and make it your own.

Cook for your Family!

 

… and if you could, hit that like button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!

Chicken Broccoli

I’m sure that you’ve all heard of and/or eaten Beef Broccoli, but what about using Chicken instead?
(I may have mentioned once or twice that DH and I “cluck”, since we eat so much Chicken )

Here was a game changer for me, as I am not the biggest fan of Broccoli. I mean, don’t get me wrong, I’ll eat it, but it’s not my first choice for a veg. DH loves the stuff, so I’ve been looking for a way that it would be more palatable for me. Peel the stalk first!   Really! I was watching a video and the gal was peeling the Broccoli stalk and I thought, I gotta try this!

 

Chicken Broccoli

serves 2

1 B/S Chicken Thigh, diced
1/2 lb. fresh Broccoli
2 Garlic Cloves, minced
1/2 C. White Onion, diced
1 Tb. Peanut Oil (or whatever you have)
pinch of White Pepper

Easy Stir Fry Sauce

makes about a cup

1/4 C. Chicken Broth
1/2 Tb. Shaoxing Wine or Dry Sherry
1 Tb. Soy Sauce (and you know I only use Aloha Brand Shoyu!)
1 Tb. Oyster Sauce
1/2 Tb. Sesame Oil
1 Garlic Clove, minced
1/8 tsp. White Pepper
1/2 Tb. Corn Starch

Add all of the sauce ingredients into a jar and shake well before each use. This sauce will keep in the `fridge for a week.

Wash and peel the Broccoli stalk, up to the crown.
Slice the stalk thinly; slice the florets into bite sized pieces.
Heat a large pan over medium-high add the Broccoli stalk “coins” along with about 1/4 – 1/2 cup of water, cover and steam until very crisp-tender, about 2 minutes. Add in the florets and steam as well to your liking.  Once done, set aside on a plate.
Wipe out that pan and bring it back to heat with the Oil.
Stir fry the Chicken until just done; add in the Onion and Garlic and cook until soft.
Add back in the Broccoli and stir fry to re-heat.
At this point add as much Sauce as you like and bring to a simmer to thicken, stirring all the while.

Serve warm over steamed Rice or Noodles, or just by it’s self.

*Cook’s Note: Here’s another eye opener for me. By using Peanut Oil, White Pepper and Shaoxing Wine in my Chinese-Inspired dishes, I think, they taste more like they really should.

Remember, a recipe is simply someone else’s idea,
take it and make it your own. 

Cook for your Family!

Smothered Chicken, Round Two

I don’t know why, but I have been thinking about that Smothered Chicken dish that I made awhiles back …

SO!

Round two

I went back to re-read that post and took my own advice, I added some

well browned sliced Crimini Mushrooms,

YUM!

Now, DH and I aren’t always the biggest fans of Boneless-Skinless Chicken Breast, but that was awesome!  This recipe is a real keeper, for sure and that’s what I do from time to time when I’m stumped as to what to make for dinner… I refer to my previous blog posts, go to the Media Library and drool over some of my photos.

Cook for your family!

The Best Chicken Cutlets I’ve Ever Made!

No really! As we ate this dinner the other night, I just kept telling myself, I gotta write this one down, it’s so delicious.

I don’t fry very many dishes for DH and I, you know, trying to watch what we eat and all. But sometimes a girl needs something decadent, ya know.
This was it for me, at least it was the other night.

Auntie Doni’s Chicken Milanese

serves 2

2 boneless-skinless Chicken Breasts, 1/4 inch thick *
1/2 C. All Purpose Flour
1 Egg, beaten
2 C. Bread Crumbs (homemade is best, of course)
1/2 Tbsp. Dried Oregano
1/2 Tbsp. Dried Parsley
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
2-3 Tbsp. Grated Parmesan Cheese
Salt & Pepper to taste
Vegetable Oil, 1/4 inch up the side of your Fry Pan.

In a small bowl, combine the Bread Crumbs, dried Herbs and Powders. **
Season the Chicken on both sides with the S&P.
Set up a ” breading station”, I use paper plates for the dry and a dinner plate for the wet, that makes clean up easy.
Very lightly coat each side of the breasts with Flour, then dip into the Egg and lastly into the Seasoned Bread Crumbs, pressing that into each side well.
Transfer to a rack in a rimmed baking pan; allow to rest for at least 5 minutes. This ensures that the Breading stays on the Meat while cooking.
Heat your Oil to about 340° (I like to use an Electric Skillet for this).

My new kitchen toy, I’ve never had an Electric Skillet

Shallow fry the Cutlets until golden brown; transfer to a clean rack in a rimmed baking sheet to drain.
Sprinkle to tops of each Cutlet with the Cheese and serve.

We like our Chicken Milanese served up with Cheese Tortellini and a Salad

* Chicken Breasts now-a-days are HUGE ! What I do is split them horizontally in two, place them between 2 sheets of Plastic wrap and pound them out to the desired thickness. In this case, I go for about 1/4 inch. Now you could buy Chicken Scaloppini, but compare the price and you’ll see why I do this step.

** Now, you just made your own Italian Seasoned Bread Crumbs by utilizing leftover Bread that you ground to crumbs yourself and added the spice profile of your choosing. Or, you could simply buy the stuff in the Blue Can!

Cook for your family!

What’s For Dinner?

*** I’ve been thinking alot about what each dish I serve costs us per serving.  I’ve re-reading, again, alot of my older posts.  This particular one is from February 2, 2013 — WOW!  Over SEVEN years ago!  What I’ve done here, again, is to add the cost of items and then the total per serving in RED. ***

 

How often in your lifetime have you heard that question? DH has been watching very carefully what he’s been eating, I think I said that already, but it bears repeating. I not only plan and cook meals that are low in calories, but shop for them too. My method is to seek and conquer. I go to 4 different places to do my food shopping and it’s a blast! Since I’m retired, I have all the time in the world to just meander through and see what I see. It’s kind of like being on a scavenger hunt in a way. What to make, what to make?

Last week I was in Wal-Mart and normally I don’t buy produce there, I go to a green grocery down the road a piece more. This Wal-Mart Super Store is set up so that as you come in the half of the building with the food goods, you have to go past the fruits and vegetables. At the end of the aisle, for some odd reason, something caught my eye, Broccoli Slaw in a bag.

 

It’s just julienne broccoli stems, carrots and some cabbage. HHMMMM! That would make a great stir fry, DING DING DING, did you hear that? As I sat down to share this idea with the class and was perusing the Internet, I found several brands that put out this same thing, why have I never seen this before. Chicken, Pork, Beef, Shrimp, Tofu, leftover whatever anything will make for a scrumptious stir fry.  When I told my husband how many calories were on his plate, he didn’t believe me; I didn’t give him any noodles.  This was my plate.

Chicken-Broccoli Slaw Stir Fry

3 boneless-skinless Chicken thighs, sliced into thin strips   $2.99/lb — I used about 1/2 pound so $1.50

1 tsp. Cornstarch

1 Tbsp. Soy Sauce (we’ve talk about this, look for Aloha Shoyu)

1 tsp Mirin

1/2 tsp. Sesame oil    Approx. 50¢ for the remaining ingredients above

Combine all of the above in a bowl and set aside for about 10-15 minutes.

Meanwhile, in a small bowl mix:

1/2 C. Chicken broth    Approx. 38¢

2Tbsp. Soy Sauce

1tsp. Mirin

1/2 tsp. Sesame Oil

1/2 tsp Corn starch

Mince up 2 Garlic cloves and 1Tbsp. fresh Ginger    Approx. 50¢ for the remaining ingredients above

Set aside 1 bag of Broccoli Slaw    $1.99

____________________________________________________________________________________

Total $4.87 ÷ 2 servings (not including any starch) = $2.43/plate

 

Over medium-high, heat a non-stick skillet with a scant tablespoon of canola oil. Toss in the marinated chicken and spread it out in a single layer in the pan, now, DON’T TOUCH IT!   Once the edges of the chicken starts to turn white, give a good stir with a wooden spoon (you don’t want to scratch that non-stick pan, do you?). When the chicken is almost done (and nicely caramelized), clear a small spot in the pan and add a little oil to heat and add the garlic and ginger; once you can smell it, stir everything up again. Dump in the entire bag of slaw, toss that around, just for a minute. Add the broth mixture, it’ll bubble and thicken up; stir everything together and serve. In our house we have this with either steamed white rice or Asian noodles.

Add or delete what you and your family like. Try some more veg in there like onions or peppers, mushrooms; make that protein stretch farther.  I was going for an easy dinner and really, all I did was cut up the chicken, garlic and ginger.  How much easier could a fresh, home cooked meal be?

Remember, a recipe is just someone else’s idea, you take it and make it your own.

Chicken Marsala, My Way

I’m doing another re-post from March 12, 2017 this time.

I made this recipe last night for Sunday Supper (I like to have Pasta on Sundays 😉 ) and I realized something about this recipe… the ‘sauce’ part it it is so dang delicious, I am going to say that we need MORE!  So please see some adjustments to this recipe if you’ve already printed this one out and tried it at home.

 

Chicken Marsala is one of my favorite dishes not only to make but to eat as well.  I’ve tried several different recipes and have mashed together my own version.

 

Auntie Doni’s Chicken Marsala

serves 2 very hungry people

 

2 boneless-skinless Chicken Thighs (or Breasts), diced into bite sized pieces

1/4 C. Flour

1/2 tsp. Salt

1 tsp. Pepper

2 Tbsp. Olive Oil

10 oz. Crimini Mushrooms (Baby Bellas), diced

1/2 of small White Onion, diced fine

1 Garlic Clove, mined

3/4 C. Dry Marsala Wine

1 1/4 C. Chicken Broth

2 Tbsp. Butter, cold

In a large pan, heat the oil; sauté the Mushrooms until nicely brown, remove to a bowl.  Add more oil, if needed and sweat the White Onions until translucent; add the Garlic and sauté until fragrant, transfer to the bowl with the Mushrooms and set aside.

Toss the Chicken in the flour, salt and pepper, shake off any excess.  Add more oil to the pan if needed and brown the Chicken, about 3-5 minutes per side; transfer to a plate and set that aside as well.  Add the Wine to the pan and scrape up the nice brown bits in the pan and bring to a bubble.  Pour in the broth, add back in the Mushrooms, Onions and Garlic, stir well and simmer for a few minutes; add back in the Chicken, stir to combine it all and continue simmering until the sauce starts to thicken, about 5 minutes.  Add that cold Butter and swirl the pan around to melt and incorporate it into the sauce.   The sauce will thicken further, but don’t let it reduce too far.

Serve over Pasta, Rice, Polenta or even mashed Potatoes.  Garnish with some chopped Parsley and grated Cheese.

ENJOY!

 

Save Those Bones!

Talking about Soup … In my last post, I talked about making your own Stock.  This makes a wonderful base for many dishes, not just Soup.

 

 

Ever since the World fell off it’s axis and went bonkers, I have had a hard time finding Boneless-Skinless Chicken that I keep in my Deep Freeze.  No problem!  I found a 12 pound package of Bone-In/Skin-On fresh Chicken at Costco.  It’s honestly not that difficult to de-bone that bag of Yardbird, but please, please, PLEASE save those bones, oh and the skin too 😉

Get yourself a half sheet rimmed baking sheet, filled with those salvaged bones along with whatever Veggies you have that aren’t quite pretty enough for a meal.  I used limp Carrots, Celery and Onions from the Veg Bin. Toss the lot with some Olive Oil and S&P.  Pop that all into a hot oven, 450°, for about 30-40 minutes or until everything turns a lovely golden brown.

Next, break out a large Stock Pot, fill it with 8-12 cups of cool water.  Chuck in the contents of that sheet pan, along with about 2-3 Garlic Cloves-smashed (you don’t need to bother peeling them either), 2-3 tablespoons of whole Black Pepper Corns, 2-3 Bay Leaves and some leftover Parsley Stems, yes stems, they give the Stock and better taste than using the Leaves.

Bring this all to a gentle boil; reduce the heat to a simmer and skim off that “foam” that collects on the surface.  I like to cook this for about 4 hours or until any of that meat from the Bones falls off and the Veg Matter is quite soft.

 

 

Strain off the solids and reserve as much of the beautiful Stock as you can possibly squeeze out through a mesh strainer.  Now you can discard those Bones, they’ve given up all they can.

 

Save your cooled Homemade Stock however you like.  I’ll freeze some of it in an Ice Cube tray for recipes that call for a coupla tablespoons of Stock or Broth.

You just made about 2-3 quarts of lovely goodness that is low in sodium, fat and cost you NOTHING! 

Chicken and Mushroom Hot Dish

My husband and I have been in the SIP Mode now for just about TEN WEEKS! And it’s getting harder and harder to dream up dinner ideas. 

I stand there in front of the open `fridge or stare at the Deep Freeze Inventory Dry Erase Board and try to think of interesting, tasty, not-what-we-ate-last-night dishes.

I had de-frosted two boneless-skinless Chicken Thighs, had a handful of fresh Cremini Mushrooms that needed to get used up, 2 or 3 cups of Homemade Chicken Stock that should really go into the freezer, the ever present pot of steamed White Rice and of course my well stocked pantry with Onions and Garlic

Let’s throw this all together and call it a Hot Dish!

Chicken & Mushroom Hot Dish
Serves Two

2 B/S Chicken Thighs (or Breast Meat, whatever you have), diced
1 C. fresh Mushrooms, diced (Button, Cremini, even canned if you must, just heat those through)
1/2 C. Sweet White Onion, diced
1 Garlic Clove, finely minced
2 Tbsp. Oil (Olive, Vegetable, Canola, what’s in your pantry)
1 Tbsp. fresh Flat Leaf Parsley, minced or 1 tsp. dried Parsley
2 C. Chicken Gravy **
S&P to taste

In a large skillet, heat 1 tablespoon of the Oil over medium-high, once you see wisps of smoke, add the Mushrooms and sauté them to light golden.
Next add the Onion and cook til translucent; stir in the Garlic until it’s just fragrant. Transfer everything to a plate and set aside.
Add another tablespoon of Oil to the pan and heat until it shimmers; sauté the Chicken until cooked through, set aside with the Mushroom mixture.

** At this point, you can make your own Gravy in a snap.
Add 1 1/2 cups of Chicken Broth/Stock and scrape up any bits that got stuck to the bottom of the pan; bring to a boil, then reduce to a medium heat.
In a small bowl, mix 1/2 cup of Broth/Stock with 1/4 cup of Flour, whisk until there’s no more lumps. Slowly whisk this into the hot Broth/Stock and simmer until thickened. Taste of S&P.

OR

Add just a little water to the pan to de-glaze it, scraping up those lovely bits and add in a store bought Gravy and bring it to a simmer.

Either way, now we add back into the pan that Chicken and Mushroom mixture, give it a really good stir and bring it all to a simmer. Add in the Parsley and check for seasoning.

Serve warm over cooked Rice or Noodles.

And remember now, a recipe is simply someone else’s idea, you take it and make it your own.

Char Siu or Chinese Bar-B-Que Chicken

Since moving to the ‘Middle Of The Desert’, I have been looking for ways to make dishes and/or ingredients that I use in dishes inspired by Hawaii.  One dish or ingredient that I’ve been experimenting with is Char Siu or Chinese Bar-B-Que. I’ve made mention that I’ve tried acoupla different sauces or dry mixes that season the meat to achieve the desired flavor.

[photo credit to Walmart.com]

On this go `round, I tried Lee Kum Kee Char Siu Sauce.

My favorite Green Grocer had lovely little Organic Chickens on sale and you know me already, a light bulb went off over my head  💡 … let’s try Char Siu Chicken.  I was going to make it Huli Huli Style but the Monsoon storms finally started and they can be very unpredictable, so I  tossed the birdie in the oven in stead.

I marinated the deconstructed whole Chicken in a half jar of the Lee Kum Kee sauce for three days and then roasted it off at 375° until the breast meat reached 165° and the dark meat got to 175° … DONE!  I mean come on man, how ONO  (delicious in Hawaiian 😉 ) does that look?!

Looks pretty, but the taste isn’t quite there, for me nor DH anyways.  So, what to do with all of this Chicken you ask?

Fried Rice! 

Mise en place or everything in place before you start is always a good bet.

HEH!  What happened to the photograph of our finished product?

OOPS!  Sorry, I got so excited, I forgot that part of this story, but you know how it all goes, right?

WHOA! That’s alot of Fried Rice

[File Photo]

I packed up some of our trial run Char Siu Chicken Fried Rice to share with the gals in our Community’s Office and then we had the rest for our lunch.  DH wasn’t all that thrilled with this version, “I like Char Siu Pork!  Stick with tradition!” 😀

 

 

 

Aloha Shoyu Brand Guava Pineapple Teriyaki Glaze

I had seen this new-ish product put out by my most favorite Soy Sauce Company from Hawaii; it took me awhile to find it, but I did when we were in Peoria at Lee Lee’s.

I also stocked up on my favorite Shoyu or Soy Sauce as you may call it, YEAH!!!

So let’s get cookin’ …

I marinated Boneless-Skinless Chicken Thighs in the Glaze for a good 24 hours, and then grilled the meat.

I had bought a fresh Pineapple and chunked it for snacking on, and thought that It would make a tasty side to the Guava Pineapple Teriyaki Chicken.

Never have I ever  made Grilled Pineapple before, really!  It was ONO!

I served it all up with some Fried Rice and called it

DELICIOUS!

If you can’t find Aloha Shoyu Brand Guava Pineapple Teriyaki Glaze in your market, try here:

Guava Pineapple Teriyaki Glaze – 20 oz

ENJOY!