Category: Recipes

Posted on » by Dana & Nancy » Theme:

Korean Fried Chicken Tacos with Sweet Slaw and Queso Fresco

Korean Fried Chicken Tacos

Check recipe link for the original recipe.  I have posted my adapted recipe.

Korean Fried Chicken Tacos with Sweet Slaw and Queso Fresco
Recipe adapted from Half Baked Harvest

Ingredients:

Korean Fried Chicken
2 cloves garlic, finely minced or grated
3 tablespoons soy sauce
3 tablespoons gojujang (Korean chile paste)
1 1/2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey
2/3 cup flour
1 tablespoon cornstarch
1 pound chicken breast or thighs, cut into bite size pieces

Sweet Crunchy Asian Slaw
bag cole slaw mix
1 jalapeno, seeded and diced
1 clove garlic, minced or grated
1 tablespoon soy sauce
1-2 tablespoons honey
2 tablespoon rice vinegar
1 teaspoon sesame oil
1 lime, juiced
black pepper, to taste

Topping
4-8 warmed corn or flour tortillas or hard shell tacos
queso fresco
fresh cilantro

Directions:

To make the slaw:
In a medium bowl mix together cole slaw mix, pepper, garlic, soy sauce, honey, rice vinegar, sesame oil, lime juice and black pepper. Toss well to combine and place in the fridge until ready to use, but no longer than a few hours or the cabbage will get soggy.

Make the Chicken:
In a large bowl mix together minced or grated garlic, soy sauce, gojujang, rice vinegar, sesame oil and honey. Set aside.

Heat a few inches of oil in a heavy bottom high sided skillet or pot to 350 degrees F.

Whisk flour, cornstarch, and 2/3 cup water in another bowl. Add chicken chunks and toss. Working in batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350 degrees F. Fry chicken a second time until crisp, 6–8 minutes more. Drain on paper towels. Add the chicken to the bowl with the sauce and toss well.

To Assemble:
Divide the chicken among the warmed taco shells. Top with slaw. Add the cilantro and queso fresco.

 

 

 

Posted on » by Michael » Theme:

Fauxreos (Oreo Clones)

I was very happy with how this came out. In my opinion they were pretty similar to Oreo’s and they were maybe a little better.

This is a mix of 2 recipes. I tripled the cookie recipe and doubled the filling recipe and I think that worked out just about perfectly. (may have been the other way around). Anyway in my opinion I over-stuffed a bunch of them (like double or triple stuffed Oreo’s). I think I used ½ inch round cookie cutter for this.

Makes about 24 cookies.

Ingredients

1 3/4 C (9 oz) all-purpose flour

1/2 C and 2 T (2 oz) brut or natural unsweetened cocoa powder. (I used Double Dutch Cocoa Blend which is apparently a dark blend of Dutch-process and black cocoas)

1/4 t Kosher salt

2 sticks (8 oz) room temperature unsalted butter

1/2 C granulated sugar 2 T light brown sugar 3 T honey

For the filling:

2 ounces shortening or unsalted butter at room temperature

5 ounces powdered sugar, sifted

1 teaspoon vanilla extract

1/8 teaspoon salt

To make the cookies

Whisk the flour, cocoa, and salt together in a bowl. In the bowl of a stand mixer, using the paddle attachment, beat the butter, sugars, and honey together until fluffy, about four minutes. Add the flour mixture to the butter mixture in three parts, beating each until just combined. Wrap the dough in plastic wrap and refrigerate for at least a half an hour and up to two days. The dough can also be made ahead and frozen for up to two months. Preheat the oven to 350 degrees and line a baking sheet with parchment. Remove the dough from the refrigerator, and working quickly, roll out the dough on a lightly (rolled in cocoa instead of flour) surface to 1/4 inch thickness. I roll the dough out on a piece of wax paper, and then flip it over onto another piece of wax paper and peel off the piece that is now on the top. This makes it easier to pick up the cookies intact to place them on the cookie sheet.

Gather up the scraps, roll them out, and make more cookies. You might have to put the scraps back into the fridge if it’s warm in your kitchen. Bake each sheet of cookies for 15-18 minutes, until the cookies are firm. Transfer them to a wire rack and let cool completely.

  1. To make the filling: With a hand or stand mixer, cream together shortening/butter, powdered sugar, vanilla, and salt. Cream on medium speed for five minutes; use a rubber spatula to scrape the bowl down periodically. The long mixing time aerates the filling, making it especially white and less gritty.

Using a spatula, transfer the filling to a pastry bag fitted with a plain tip. Alternately, portion with a melon-baller sized ice cream scoop, or by using Ziploc bag with the corner snipped off as a makeshift pastry bag.

  1. To assemble the cookies: Flip half the wafers upside down. Onto each, pipe or scoop 1 teaspoon of filling (specifically: 1/4 oz for Double Stuf, 1/8 ounce for regular) directly into the center. To finish, top with remaining wafers and press down with your fingers, applying very even pressure so the filling will spread uniformly across the cookie.

Transfer cookies to an airtight container and refrigerate for several hours. This is crucial. After whipping the filling, it will be quite soft. Refrigerating it (especially if you’re using butter) will solidify the filling, restoring its proper texture, and bonding it with the wafers. Serve.

Posted on » by Ashley » Theme:

Maple Roasted Butternut Squash Pizza with Brussels Sprouts, Bacon + Pomegranate

Maple Roasted Butternut Squash Pizza with Brussels Sprouts, Bacon + Pomegranate
Big Flavors from a Tiny Kitchen – Ashley Covelli

1 pound butternut squash, peeled, seeded and cut into 1/2-inch cubes
2 tablespoons olive oil (plus more for brushing dough)
2 tablespoons pure maple syrup
1/2 teaspoon kosher salt
1/4 teaspoons freshly cracked black pepper
3 slices bacon, cut into 1-inch pieces (I used hickory smoked, uncured)
1 pound refrigerated pizza dough (store-bought or homemade), brought to room temperature
1-2 tablespoons of cornmeal
2 cups Brussels sprouts, trimmed, halved then thinly shredded
Freshly shaved Parmesan cheese, for garnish
Pomegranate arils, for garnish
Aged balsamic, for garnish

Preheat oven to 400°F. If you have a pizza stone, you can place this on a rack in the upper portion of the oven while it’s preheating.

In a medium bowl, place squash, 2 tablespoons of oil, syrup, salt and pepper and toss well to combine. Spread out in a single layer on a baking sheet and bake in preheated oven for 15 minutes, stir, and return to the oven to bake for another 5 minutes or until tender. Set aside and raise the oven temperature to 550°F.

Meanwhile, place the bacon in a single layer in a medium-sized non-stick skillet. Cook over medium heat, flipping occasionally, until brown and crispy. Remove bacon to a paper towel-lined plate to drain off excess grease.

Once the oven has been at 550°F for 30 minutes, stretch out your pizza dough and place on a pizza peel or thin cutting board that has been sprinkled with cornmeal (this helps prevent the dough from sticking). If you don’t have a pizza peel and stone, you can do this directly on a baking sheet. Brush a thin layer of olive oil onto dough, leaving about an inch around the outer perimeter of the dough. Scatter roasted squash, shredded Brussels sprouts and bacon evenly over the oiled dough.

If using a pizza stone, carefully slide the dough off the pizza peel onto the stone and let bake for 10-15 minutes, until the the crust is golden brown all over. If using a baking sheet, just place the whole thing in the oven and cook until golden, rotating the sheet halfway through if you notice it’s browning unevenly.

Once the pizza is done, use the pizza peel to remove it from the stone. Place the cooked pizza on a cutting board. Sprinkle with shaved Parmesan and pomegranate arils and drizzle with aged balsamic. Slice and enjoy!