Search Results for: brown rice

Baked “Fried” Chicken

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Healthy Fried Chicken — is there even such a thing? 🙂

My recipe below is healthy, or at least it’s a less unhealthy version, and it does not skimp on flavor. Despite being baked, you still get that crispness we equate to delicious fried chicken. How, you ask? Well, let me tell you.

Use chicken WITH the skin on. The fat from the skin will crisp the chicken as it bakes.

I also marinate the chicken for several hours — up to a day. My marinade is very similar to what you’d use to make Karaage Chicken. Don’t skip the marinade — it takes it to a whole other level, let me tell you!

This is also a gluten-free recipe since I dredge the chicken in corn starch instead of flour. Be sure to look on the corn starch label to ensure it’s gluten-free (not all brands are). I use Argo brand cornstarch, one of the few that is gluten-free.

Give my recipe a try. I think you’ll like it. 🙂

Baked “Fried” Chicken

Ingredients:

  • 5 pounds chicken wings (or your favorite chicken pieces, skin on)
  • 3 cups cornstarch, for dredging the chicken pieces in
  • 1 tablespoon garlic powder
  • 1/2 teaspoon black pepper

 

Marinade Ingredients:

  • 2-inch piece of ginger
  • 3 tablespoons sherry cooking wine
  • 3 tablespoons rice vinegar
  • 3/4 cup soy sauce
  • 2 tablespoons chopped garlic
  • 4 tablespoons sugar

Directions:

1. Prepare the marinade.

In a small bowl, mix all of the marinade ingredients together.

Grate the ginger into the bowl.  Add the sherry cooking wine, rice vinegar, and soy sauce.

 
 
 

Add the garlic and sugar.

 

Stir to combine. Set the marinade aside for now.

2. Marinate the chicken.

Rinse and clean the chicken pieces. Place into a large ziplock bag.

Pour the marinade into the bag.

Make sure to get all the garlic and ginger out!

Squeeze any excess air out of the bag before sealing. Marinate the chicken for a few hours or up to a day. Keep the bag refrigerated while the chicken marinates.

3. Bake the chicken.

Pour the chicken out into a colander to drain out the marinade.

Prepare the cornstarch mixture. Mix together the cornstarch, garlic powder and black pepper.

Dredge the chicken pieces in the cornstarch mixture.

 

Place the chicken (skin side up) onto a baking pan lined with parchment paper.

Note: In the photo below, the pan is not lined with parchment paper (I forgot to do it). DO NOT forget like I did or the chicken skin will stick to the pan as it bakes…especially metal pans. I also baked half of the chicken on a stoneware pan; the chicken baked up better on the stoneware pan without being lined with parchment paper (most of the wings didn’t stick but some still did).

Bake the chicken at 400 degrees for a total of 45 minutes.

After baking for 15 minutes, turn the chicken over. Bake for another 15 minutes, skin side down.

After 30 minutes of baking, turn the chicken over, making it skin side up again. Bake for the final 15 minutes.

Serve immediately and ENJOY! 🙂

This goes great with red rice. Click here for my recipes for Red Rice and Red Rice using Brown Rice.

 

Posted in Chicken, HEALTHY ALTERNATIVES, Healthy Alternatives ~ Recipes, MEAT

Hoisin Honey Glazed Salmon

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One of my favorite ways to prepare salmon is to bake it with some sort of savory sauce.  The sauce keeps the salmon moist (adds tons of flavor too), and it bakes up in just minutes so you can have dinner on the table in no time.

This sauce is super delicious; if you like sauce (like I do), you might want to double the recipe so you have enough to drizzle over your rice. 🙂

Give my daughter’s recipe a try.  I think you’ll like it.

Hoisin Honey Glazed Salmon

 

Ingredients:

  • 4 medium salmon filets
  • 5 tablespoons hoisin sauce
  • 4 tablespoons low sodium soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon honey

Directions:

1.  Clean and debone the salmon filets.  Place in a 9X13 pan.  Set aside.

2.  In a small mixing bowl, place the hoisin sauce, soy sauce, sesame oil and honey.  Stir to combine.

3.  Pour the sauce over the salmon filets.  Bake at 400 degrees for 15 minutes.

4.  Serve with my Kicked Up Brown Rice and my daughter’s Sesame Garlic Green Beans and ENJOY! 🙂

Posted in SEAFOOD

Teriyaki Salmon

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Hafa Adai Everyone!

My teriyaki salmon is one of my go-to dinners since it’s so simple to make. This savory dish is definitely a classic with the light salmon and savory, umami, teriyaki sauce. My family likes to eat this with the extra sauce and some rice, but you can also serve this as onigiri with some spicy mayo!

We have this at least every other week since we almost always have the ingredients on hand, and if you make my recipes often then so will you 😉 .

 

Teriyaki Salmon
 
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Give my quick and easy salmon recipe a try!
Author:
Recipe type: Dinner
Serves: 4 Servings
Ingredients
  • 2 - 3 salmon filets
  • ½ cup brown sugar
  • ⅔ cup soy sauce
  • ¼ cup rice vinegar
  • 2 tablespoons mirin
  • 1 tablespoon ginger
  • 1 tablespoon garlic
  • 1 tablespoon sesame oil
  • 1 small chopped onion
  • 1 tablespoon cornstarch
  • 2 tablespoons water
Instructions
  1. Preheat oven to 375.
  2. Mix the brown sugar, soy sauce, rice vinegar, mirin, ginger, garlic, and sesame oil together.
  3. Set aside ⅓ cup of the sauce. Pour the rest of the sauce on the salmon.
  4. Bake covered with foil for 15 minutes.
  5. After 15 minutes, remove the foil and bake for another 10 minutes.
  6. Heat the reserved sauce on low until it begins to simmer.
  7. Mix together the cornstarch and water.
  8. Add the cornstarch mixture to the pan and stir until thick.
  9. Pour sauce onto cooked salmon, serve with rice and enjoy!

 

 

Posted in Dinner, Hannah's Recipes, SEAFOOD, Uncategorized

Chicken Stir Fry with Noodles

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If you’re looking for a weeknight meal that’s delicious and quick to prepare, look no further.  My Chicken Stir Fry with Noodles takes approximately 30 minutes to prepare, letting you get dinner on the table quickly!

In fact, it went so quickly that I didn’t get a chance to take any step-by-step photos. You see, my husband was testing out my recipe, so he was the cook and I was “directing”. 😄 Before I knew it, he had it all cooked and was setting the table before I could grab my camera. So I guess you can say this recipe is foolproof! Haha! {Not that my hubby is a fool by any means. He’s just the type of cook who needs precise instructions.}

Normally I’d wait to post a recipe until I have step-by-step photos, but this recipe is so good that I had to share it right away.

Give it a try. I think you’ll like it. 🙂

Chicken Stir Fry with Noodles
 
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Stir fried chicken and vegetables with noodles in a savory sauce.
Author:
Serves: Serves 4
Ingredients
  • ½ Box spaghetti noodles
  • 6 boneless skinless chicken thighs, cut into small strips
  • 2 tablespoons vegetable oil
Veggies: (use what you like; I used these)
  • 1 red or orange bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 zucchini or yellow squash, cut into ¼” slices
  • 1 small yellow onion, sliced
  • Mushrooms, sliced
  • Sugar snap peas
  • 1 carrot, julienned
Sauce:
  • ½ cup soy sauce
  • 6 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 6 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 2 tablespoons cornstarch
  • 1 cup water
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons garlic chili sauce or chili oil
    (This is the chili oil I used.)
Instructions
  1. Cook the spaghetti noodles according to package directions. Drain and set aside.
  2. Cook the chicken and 2 tablespoons vegetable oil in a large pan over medium high heat, about 2 minutes.
  3. Add all the vegetables to the pan; cook for about 2 minutes (they should still be slightly crisp).
  4. Stir the sauce to dissolve the cornstarch. Add the sauce and noodles to the pan. Stir to combine all the ingredients. Cook for a minute, or just until the sauce begins to thicken then remove from the heat.
Serve and enjoy!

 

 

Posted in Chicken, Dinner, Lunch, MEALS, MEAT, NOODLES, ONE DISH MEALS tagged with , , ,

Miso Salmon with Sake Butter Sauce

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I love salmon, and this is one of my favorite ways to prepare it.  I first had this dish at a popular chain restaurant.  I wanted to recreate it at home, and luckily the basic recipe could be found all over the internet (I’m not sure who the original source is).

Give it a try.  I think you’ll like it. 🙂

Miso Salmon with Sake Butter Sauce

 

 

 

In a shallow baking pan, place the salmon filets, skin side down.

In a small bowl, whisk together the ingredients for the miso sauce.  Pour the sauce over the salmon filets, covering each filet entirely.  Bake at 475 degrees for 12-15 minutes.

 

In a small saucepan over medium high heat, saute the ginger and shallots in two tablespoons of butter.  Cook for about two minutes.

Add one cup of sake; bring to a boil and cook until the sake has reduced by about half.

 

Add the heavy cream to the reduced sake mixture.  Bring to a boil and cook for two minutes.

Whisk in the remaining pieces of butter, one piece at a time.  Once all of the butter has been incorporated, whisk in the remaining sake, lime juice, and honey.  Add salt to taste.

Optional:  Use an immersion blender to puree the bits of shallots and ginger for a smooth sauce.

 

Spoon some sake butter sauce into a shallow dish.

Using a small bowl as a mold, fill with cooked rice.  Unmold the rice on top of the sake butter sauce.

Place one salmon filet on top of the rice.  Sprinkle chopped chives on top of the salmon.

Serve and enjoy!

 

Miso Salmon with Sake Butter Sauce
 
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Author:
Ingredients
Miso Salmon:
  • 8 salmon filets, about one inch thick
  • Cooked (steamed) white rice
  • 2 tablespoons chives, sliced
Miso Sauce
  • ½ cup brown sugar
  • 4 tablespoons soy sauce
  • 4 tablespoons hot water
  • 4 tablespoons miso paste
Sake Butter Sauce
  • 1 one-inch piece ginger, peeled and julienned
  • 2 tablespoons minced shallots
  • 2 tablespoons butter for sauteing
  • 1 cup plus 1 tablespoon sake
  • ¼ cup heavy cream
  • 8 tablespoons cold butter, cut into pieces
  • 1 teaspoon lime juice
  • 2 tablespoons honey
  • Salt, to taste
Instructions
Bake the Miso Salmon:
  1. In a shallow baking pan, place the salmon filets, skin side down.
  2. In a small bowl, whisk together the ingredients for the miso sauce. Pour the sauce over the salmon filets, covering each filet entirely. Bake at 475 degrees for 12-15 minutes.
  3. Set aside.
Make the Sake Butter Sauce:
  1. In a small saucepan over medium high heat, saute the ginger and shallots in two tablespoons of butter. Cook for about two minutes.
  2. Add one cup of sake; bring to a boil and cook until the sake has reduced by about half.
  3. Add the heavy cream to the reduced sake mixture. Bring to a boil and cook for two minutes.
  4. Whisk in the remaining pieces of butter, one piece at a time. Once all of the butter has been incorporated, whisk in the remaining sake, lime juice, and honey. Add salt to taste.
  5. Optional: Use an immersion blender to puree the bits of shallots and ginger for a smooth sauce.
Assemble the dish:
  1. Spoon some sake butter sauce into a shallow dish.
  2. Using a small bowl as a mold, fill with cooked rice.  Unmold the rice on top of the sake butter sauce.
  3. Place one salmon filet on top of the rice.  Sprinkle chopped chives on top of the salmon.
  4. Serve and enjoy!

 

Posted in Dinner, Lunch, SEAFOOD
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