Asian-Fusion Chicken Tacos

I thought it appropriate, considering the fact that today is Cinco de Mayo (and my brother-in-law's birthday), that I post this particular recipe.  I call it "Asian-Fusion Chicken Tacos" since it has asian flavors in a traditional Mexican package.

When I developed this recipe, I was looking for a new twist on a recipe that (here in our house at least) seems to be typically taken for granted.  I've gotten a bit tired of the packaged taco seasoning mixed with browned ground beef, so this definitely "fills the bill"...and the stomach!  I grill the chicken breasts on a charcoal grill, but if you don't have one, either a grill pan or electric grill will do.  You can also roast them in the oven, at 350 degrees for about 30 minutes.  I've included my recipe for Asian Slaw as a condiment, but you can also serve the usual toppings that you would put on any taco.

Chicken Marinade:

1 1/2 to 2 lbs. boneless, skinless chicken breasts or chicken thighs
1/2 cup canola (or other flavorless) oil
1/2 cup orange juice
1/2 tsp. toasted sesame oil
1 T. steak seasoning (Montreal or similar)
2 T. teryaki or dark soy sauce

Combine all marinade ingredients in a resealable bag (which I use) or other leak-proof vessel for at least 2 hours or overnight.

Grill chicken over medium coals until cooked through, 7 to 9 minutes per side.  Place on a plate or platter and cover with foil.  Set aside.

Asian Slaw:

2 T. low sodium soy sauce
1 tsp. toasted sesame oil
1 tsp. mirin
1/2 tsp. sambal oelek (if you are serving this to little ones, you can add less or omit, since it's a bit on the spicy side)
1 clove garlic, grated
1 tsp. fresh ginger, grated
Salt and pepper, to taste
1/2 head Napa or Savoy cabbage, thinly sliced
1/2 small red onion, thinly sliced
1 cup broccoli slaw

Add soy sauce, sesame oil, mirin, sambal oelek (if using), garlic, ginger and salt and pepper to a large bowl and whisk to combine.  Add remaining ingredients and toss.  Place in a covered container and chill for at least 2 hours, shaking bowl every once in a while to marry ingredients.

For tacos:

10 to 12 flour or corn tortillas
Asian slaw
Guacamole
Mango salsa
Sliced black olives
Chopped tomato
Sour cream
Shredded lettuce
Tomato salsa
Sliced pickled jalapeno peppers
Shredded cheese (whatever you like)

Warm tortillas, wrapped in foil, in a 300 degree oven for about ten minutes.

When ready to assemble tacos, slice chicken breasts thinly, place a few slices on each tortilla and top with desired condiments.  Enjoy!

My Super Easy Homemade Marinara Sauce

I came up with this recipe because I started reading the labels on the jars of marinara I was buying at the grocery store and realized just how much sodium they contained.  This recipe is super easy and the bonus is you can control the amount of salt you use.  Not only that, but there are almost a limitless amount of things you can do with it.  Since I eyeball most of my seasonings, you can tailor this recipe according to your own taste.  If you don't want (or have the time) to let it simmer for an hour and a half or so, you can reduce the amount of stock so it comes out thicker.  This sauce also freezes very well.

2 tsp. olive oil
1 medium onion, diced
3 or 4 cloves of garlic, minced
2 T. tomato paste
1 28 oz. can crushed tomatoes
2 14.5 oz. cans diced tomatoes
1 to 1 1/2 cups low sodium chicken or beef stock
1/2 cup red wine (optional)
Salt and freshly ground black pepper
1 tsp. dried oregano
1 tsp. dried basil
2 tsp. italian seasoning

Heat the olive oil in a dutch oven over medium heat.  Add the onions and garlic with salt and pepper (to taste) and saute until onions are translucent.  Add the tomato paste and stir to combine.  Add crushed tomatoes, diced tomatoes, 1 cup chicken or beef stock and wine (if using) to pot.  Stir in oregano, basil and italian seasoning and bring to a boil.  Reduce to a simmer and cook, stirring occasionally, until sauce is slightly reduced, 1 to 2 hours, adding more chicken or beef stock if needed.  Adjust salt and pepper.  Serve over pasta, sprinkled with parmesan cheese or however you enjoy your marinara.  A green garden salad with an olive oil and vinegar dressing goes well with this sauce.

Enjoy!

My (Almost) World-Famous Chicken Wing Recipe

It took me almost 10 years of trial and error to get this recipe to the point that it's at now.  Believe me....I've never had one single complaint!  I bake my wings, as opposed to frying them, since frying can be REALLY messy (and I never knew how to dispose of the used oil) and baking them adds a lot less calories and fat.  The seasoning measurements are approximate (I pretty much eyeball everything) so add or reduce as much as you like.  Also, the cornstarch addition may sound a little strange, but it definitely makes for a very crispy texture, especially when they're baked.  It's also a good idea to switch the pans between oven racks and turn them around mid-way during the baking process to insure even baking.

1 1/2 to 2 cups all purpose flour
1/3 cup cornstarch
2 T chili powder
1 T garlic powder
1 T steak seasoning (I use Montreal or the equivalent)
2 tsp smoked paprika
2 tsp ground cumin
1 tsp curry powder
2 tsp poultry seasoning
1 tsp cayenne powder
3 tsp salt
1 tsp black pepper
6 to 8 lbs chicken wings, split and wing tips removed and discarded
Your favorite wing sauce (I use Frank's Red Hot or Texas Pete's)

Preheat oven to 400 degrees F.  Prepare two 1/4 sheet pans by covering with aluminum foil and coating well with non-stick cooking spray.

Place all dry ingredients in a 1 gallon resealable bag.  Drop wing pieces, in batches, into the dry mix, seal bag and shake until chicken pieces are completely coated.  Place wing pieces on sheet pans, making sure to space evenly.  Place wings in oven and bake for 20 to 25 minutes.  Remove pans from oven and carefully turn wing pieces.  Bake an additional 20 minutes or so, until crispy on both sides.  Remove from the oven and place in a large bowl (one pan at a time) and coat with wing sauce.  Serve with blue cheese dressing and fresh celery.  Enjoy!  (We always do...)

Another pretty great cooking tip

Growing up, our family wasn't completely impoverished, but I know my parents pinched some pennies.  My mom is a "Southern cook", so we ate a lot of fried chicken, potato salad and the like, since the ingredients were so inexpensive.  When my mom fried chicken, she put a few sheets of folded newspaper lined on top with a few sheets of paper towels to place the chicken on when it came out of the oil.  This works for anything you cook in oil, and I believe it helps drain off more oil than just placing paper towels on a plate.  PLUS, it's one less dish to wash!  I use this technique all the time, especially for bacon, since that particular meat can be very greasy!

Hope this tip helps you in YOUR kitchen!  Enjoy!

Really yummy garlic bread

I make this almost exclusively when I'm serving a pasta dish...my family loves it!

If you're using frozen garlic bread, omit the olive oil, salt, pepper and fresh garlic.

4 slices fresh italian or cuban bakery bread
1 clove fresh garlic, peeled
Salt and freshly ground black pepper, to taste
Olive oil, for drizzling
8 slices fresh tomato
4 slices fresh mozzarella

If using frozen garlic bread, cook according to package directions.

If using fresh bread, drizzle a bit of olive oil on each slice and sprinkle with salt and freshly ground black pepper.  Place under your broiler until each slice is toasted.  Remove from the oven and rub each slice with the fresh garlic clove.  Top with the fresh tomato slices and mozzarella and return to the oven, until cheese is melted.

That's it!  Enjoy!

Here's a pretty good cooking tip...

If you're like me, when you make a pasta or casserole dish, you have LOTS of leftovers (which usually freeze really well, by the way).  The way I reheat them is in the oven in a glass casserole dish and I like to cover my dish with aluminum foil (to retain moisture, so your food doesn't dry out).  The best way to keep your foil from sticking to the top of your food (especially if you're topping it with cheese) is to spray the foil first with non-stick cooking spray.  When you pull the foil off, your topping will stay with your dish!  Works every time for me.

Enjoy!

Roasted Brussels Sprouts with Bacon

This is a recipe I've been making for years (at my family's request) for Thanksgiving, although I do make it year-round, especially when fresh brussels sprouts are in season.  You can certainly use frozen, but make sure you thaw them completely first.

2 lbs of brussels sprouts, outer leaves removed, large ones halved, small ones left whole
3/4 lb. of bacon, thinly sliced crosswise
olive oil
1 T chopped fresh rosemary
Salt and freshly ground black pepper, to taste

Mix all ingredients in a bowl and spread on a shallow baking sheet. Roast in a 375 degree oven for about 20 minutes, then give everything a stir and redistribute into an even layer. Return to oven and cook for another 20 minutes or so, until brussels sprouts are caramelized and bacon is cooked.
Enjoy!