Chicken Katsu & Homemade Tonkatsu Sauce

Anytime we go out for sushi, my son always orders Chicken Katsu. I figured, why not make it at home? It's so easy, delish and something our entire family loves to eat for dinner. The sauce is so delicious too. Perfect for one of those days were you don't want to really cook a big meal and take out isn't an option. You can by Panko crumbs by the breadcrumbs at your local grocery store but I recommend using one from a local Asian store. Either way, it's still very good.

• Ingredients:
• 
  
• 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
• salt and pepper to taste
• 1/2 cup of all-purpose flour
• 1 egg, beaten
• 1 cup panko bread crumbs
• 1 cup oil for frying, or as needed

Directions:

Season the chicken breasts on both sides with salt and pepper. Place the flour, beaten egg and panko crumbs into seperate shallow dishes. Coat the chicken in the flour then dip in egg, coat well and then dip into the pank crumbs and press so crumbs cover every part of the chicken breast. Place chicken into a pan that has hot oil in it and cook for 3 to 4 minutes on each side. Chicken will turn golden brown.

Tonkatsu Sauce Ingredients:

1 cup of ketchup

4 teaspoons of dry mustard powder

1 1/2 teaspoons of garlic powder

1 1/2 teaspoons of black pepper

3 T of worcestershire sauce

Add all ingredients into a bowl and mix well, refrigerate for at least an hour for all flavor to blend well.

Chicken Shawarma (Middle Eastern)

Chicken Shawarma is a Middle Eastern dish that is so easy to make and has tons of flavors. My husband and I love to go to a little hole in the wall called Aladdins Kitchen for their Chicken Shawarma wraps. Because we love the meal so much, I decided to give it a try at home and boy was it worth it. The flavors are so fresh. You can't go wrong with this dish, it really is so easy.

Because I was in the spirit of making this from scratch, I make my own naan (recipe already posted) but you can use store bought naan/pitas though I highly suggest you make your own.

Ingredients:

1 1/2 pounds of chicken breast, cubed

lemon juice

1/2 teaspoon of cumin (you can always add more if you desire)

1 T of olive oil

pinch or two of paprika

1/2 teaspoon of salt

1 garlic clove (diced)

1/2 teaspoon of curry (optional) - I love curry so I added it in the dish

Toppings:

1 purple onion (cut into thin slices)

crumbled feta cheese

garlic sauce (I posted the recipe to roasted garlic, just mash roasted garlic and add a tablespoon of olive oil to it and mix well for the sauce)

1 diced tomato (small cubes)

baba ganoush (optional)

Combine all ingredients in a bowl and mix well to blend all flavors and place back in refrigerator for at least 45 mins or more to let the ingredients blend. Once you're ready to cook, add chicken and juices into a large pan and cook until the chicken is done, set aside.

When you're ready to serve, in your pita, add your garlic sauce first, chicken mix, feta, onions and tomato inside the pita. I serve it with a side of baby gadoush as well as a dollop of the garlic sauce to dip the pita sandwich in.

PF Chang's Chicken Lettuce Wraps

If you've ever dined at P.F. Changs, you most likely have tried this. I've always been a fan of this dish and decided to make it at home. It's simple, easy, low carb and a MUST TRY. It's delish. The sauce is out of this world and we loved eating it! 

Ingredients:

2 T of sesame seed oil 

2 chicken breasts, cooked and chopped up well (I used my Cuisinart)

1 cup of water chestnuts

2/3 cup of mushrooms (use canned mushrooms)

3 T of chopped onions

1 teaspoon minced garlic

**********

Special Sauce:

1/4  cup of sugar (I used 6 packets of Splenda to cut down the calories)

1/2 cup of water

2 T soy sauce

2 T of rice wine vinegar

2 T ketchup

1 T lemon juice

1 teaspoon of sesame seed oil

1 T of hot mustard

2 teaspoons of water

1-2 T of garlic and red chili paste (use more if you like heat)

******

Stir Fry Sauce

2 T soy sauce

2 T light brown sugar

1 teaspoon of rice wine vinegar

Make the special sauce and place in refrigerator until you are ready to use. Make stir fry sauce and set aside. Cook chicken and let cool. Once chicken is cool, dice it up finely (use the processor if you have one) Dice up the mushrooms and water chestnuts (I used the food processor, saves LOTS of time).  Once the mushrooms and water chestnuts are diced up, it's time to start cooking. In a large pan, place sesame seed oil until hot and then add chicken, mushrooms and water chestnuts. Add chopped onions and garlic. Add stir fry sauce to the mix and cook on medium low heat for about 8 minutes.  Once the mix is nice and hot it's time to assembly. Add mix to a lettuce cup and then add your special sauce, top with rice noodles or crispy Asian noodles if you want extra crunch. - Enjoy!

Steam Fresh Bag Recipes...GREAT IDEA!!!

Yesterday on Facebook one of my friends, Sheridan's status read "Just made 20 Steam Fresh Bags"...so of course, this peeked my curiosity so I commented "what in the world are those?". She wrote me back and said they are bags of uncooked food she makes ahead of time and then throws them in the freezer. She said it has been working out awesome because it's total portion control and her husband has lost 6 lbs in 2 weeks eating these. I told her I wanted to learn more and to send me info. She sent me recipes and pictures of the finished product right out of her freezer.

I'm going to post them here for you guys because I'm giddy excited about this. I haven't tried it yet but I'm going to the store today to buy one of the recipe ingredients and the Steam Fresh Bags. I will make it and do an update. But for now check out this idea...very cool for the moms that work, men that don't cook, or just the all around busy busy person.

Here's her recipes and all the info she sent me:

The intention is to fill the bags with more veggies than carbs. I always make a big salad before with whatever dressing, fat or no fat, and then one of the bags. Daniel is doing really well with these. I just take one hour and make a ton of them and freeze them. I mix up and add or take away so each bag is different. I add full sugar/fat sauces. But you can add spices so that there is barely any additional fat or sugar added. Get creative in the spice section, salt/pepper, curry, lemon/pepper, chili pepper, cinnamon, taco seasoning, you name it. Replace veggies with ones you like if you don't prefer the ones I put. Add nuts too! Each box of medium steam fresh bags have ten each in them (you can find them by the ziploc bags)

Sweet and Sour Chicken:

divide chicken and veggies into 4 portions and put into each bag seperately

1 pound skinless/boneless chicken strips diced
1 can pineapple1 red or green bell pepper diced
1 white onion diced
1 jar of sweet and sour sauce (just put 1 to 2 tablespoons in each bag)
1 bag of Uncles Bens 90 second rice

Teriyaki Chicken and Asparagus:

1 pound skinless/boneless chicken strips diced
1 stalk of asparagus
1 carton of mushrooms
1 onion diced
1 can water chestnuts
Garlic (1-2 cloves per bag)
1 jar of teriyaki sauce (1 to 2 tablespoons in each bag)
1 bag of Uncle Bens 90 second rice

Curry Lamb:

4 lamb steaks (cheap at Bashas,like $2 a piece)
1 small bushel fresh mint (put 3-4 leaves in each bag)
1 tablespoon curry spice
1 Garlic (1-2 cloves per bag)
1 carton of portobello mushrooms
1 zuchinni sliced
1 onion diced
1 bag of Uncle Bens Basmati 90 second rice

Steak and Asparagus:

4 medium sized steaks
1 Garlic (1-2 cloves per bag)
1 onion diced
1 carton mushrooms
1 stalk of asparagus
2 white potatoes diced
1 bag baby carrots
salt/pepper to taste

Buffalo Chicken:

1 pound diced chicken
1 bottle buffalo marinade (1 to 2 tablespoons per bag)
one onion diced
2 white potatoes cubed

Fajitas Fun:

1 pound stir fry beef
1 onion sliced in circles
1 red or green bell pepper
1 jalepeno (if your brave enough)
one pack taco seasonings
one 90 second bag of spanish rice
with or without a pack of tortillas you have fajitas

Honey Mustard Salmon:

1 large salmon sliced into fours
Honey Mustard (1-2 tablespoons to bag)
1 scallion diced
1 garlic (1-2 cloves per pack)
1 yellow squash sliced
1 carton white mushrooms
one pack gnochi

Beef and Broccoli:

1 pound stir-fry beef sliced
1 onion
1 garlic minced
1 stalk broccoli
1 can water chestnuts
1 bag baby carrots
teriyaki or soy sauce to taste
one bag 90 second brown rice

Chicken Tortellini:

1 pound chicken strips
1 onion
1 garlic
1 can spaghetti sauce (2-3 ts per bag)
1 carton portobello mushrooms
1 bag shredded cheese(put a small handful in the bag, or after you cook it)
1 zuchinni diced
1 medium bag frozen cheese tortellini or ravioli

Each Bag States on the front how long each piece takes. I do between 5-7 minutes for each one. You have to live and learn, depending on how your microwave is, your portions sizes ect. If it isnt cooked, put it back in for 2 minutes and you are golden.

Sheridan with her son Carter

Thanks Sheridan...great idea!!!

Chicken and Mushroom Marsala Casserole

I subscribe to the Rachael Ray Magazine and I LOVE it! I gotta be honest, sometimes that woman gets on my nerves with all her little EVOO's and her funny little laughs but I have made several dishes from this magazine and we have loved every single one of them. This was not only extremely easy to make but it was delicious and everyone in my family loved it. She's growing on me I guess.

Chicken Mushroom Marsala Casserole

2 tablespoons butter
10 ounces sliced mushrooms (I used Baby Bellas)
1 1/2 tablespoons flour
1/2 cup marsala wine
1/2 cup heavy cream
2 tablespoons chopped flat-leaf parsley
Salt and pepper
1 cup long-grain rice (I used brown long grain)
2 packed cups coarsely chopped rotisserie chicken
2 tablespoons grated parmesan cheese

1. Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.

2. In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

Orange Chicken with Fried Crispy Basil

We love anything Asian around here, I'm half Filipina so I grew up with some pretty tasty meals at the dinner table (thanks mom). One dish we love to get whenever we order Chinese food to go (which is seldom - I'd rather make it at home) is Orange Chicken. Any dish with citrus in it is one of our favorites, that is how we roll in our home.

Crispy chicken, delicious sauce, steamed white rice and crispy basil topping? You can't go wrong. We love making this dish - hope you have a chance to try it.



Look at that fried basil! It's like eating potato chips, you can't have just one! (WARNING: If you have never fried basil, you MUST, I repeat you MUST have an oil splatter shield as it does make the oil pop. I use tongs to place basil in oil and then put a shield over the pan until basil is done cooking). Be forewarned, Jaime will tell you it hurts if you don't use basil protection!

What you need:

1 1/2 cups of water

2 T orange juice

1/4 cup lemon juice

1/3 cup of rice vinegar

2 1/2 T soy sauce

1 T of orange zest

1 cup of packed light brown sugar

1/2 teaspoon minced fresh ginger root

1/2 teaspoon of minced garlic

2 T chopped green onion

1/2 teaspoon red pepper flakes

****

3 T of cornstarch

2 T of water

****

4 boneless chicken breasts, cut into bite-sized cubes

1 to 2 cups of flour

1 to 2 eggs

1 1/2 cup of oil

Directions:

Pour 1 1/2 cups of water, orange juice, lemon juice, rice vinegar and soy sauce into a saucepan and set over medium to high heat. Stir in the orange zest, brown sugar, ginger, garlic, green onion and red pepper flakes. Bring to a boil. Remove from heat and let simmer on low heat for 30 minutes prior to pouring over cooked chicken. **BEFORE** you pour this sauce over your cooked chicken, in a small bowl add 3T of corn startch and 2T of water, mix well and pour into sauce and stir until sauce thickens.

***

Take your chicken cubes, add egg, stir until all pieces are coated well with egg. Place chicken in flour and coat well. Place in a hot fryer or pan with oil and cook until golden brown.

***

Once your chicken is done cooking, pour orange sauce over chicken and garnish with sliced green onions and crispy fried basil. Serve with white rice.

Black Bean, Chipotle, Turkey Chili with Avocado Salsa

I got this recipe from a blog that I check often. It's Kalyn's blog. It's full of South Beach Friendly recipes. This black bean chili is hands down my favorite chili I have ever tasted. It's unique and spicy and with the avocado salsa, it's just amazing. The salsa helps to cool down the spicy flavor and makes the chili so creamy. You have to try this. I promise you will LOVE it! I did not use her exact recipe but here is my variation on it.

Black Bean, Chipotle and Turkey Chili

3 cans black beans

1 can (14.5 oz.) diced tomatoes

1 diced Chipotle chili pepper, from a can of Chipotles in Adobo Sauce

1 lb. very lean ground turkey

2 T Olive Oil
1/2 large onion, chopped (I use a yellow onion)

1 T or more Ancho chile powder

1 T New Mexico chili powder

Pinch ground Chipotle chile powder (optional)

2 tsps Cumin

2 cups chicken stock

1 T tomato paste

Avocado Salsa

1/4 cup fresh lime juice (about 2 limes)

1/2 red onion chopped

1 bunch cilantro, chopped

2 avocados, finely diced

Salt and Pepper to taste

Drain 2 cans black beans into colander and rinse until all the foam disappears. While beans drain, use a food processor to puree the third can of undrained beans, diced tomatoes, and chipotle chili pepper. Pulse the mixture until it's smooth. In bottom of heavy soup pot, heat 2 tsp. olive oil and brown turkey, using the back of the turner to break it into small pieces. Remove turkey and place on a paper towl to soak up excess grease. Then add a bit more olive oil and the onions. Lower heat a little and cook onions until they are tender. Add all the chile powders and cumin and saute about 30 seconds. Add stock, browned ground turkey, pureed bean mixture, drained beans from colander and tomato paste and simmer, uncovered, 30 minutes or longer.

While Chili simmers, mix together your salsa. Either keep the pit of the avocado in the bowl or sprinkle the lime juice over the avocado before placing in the fridge so as not to have the avocado brown.

Right before you serve your chili, be sure to taste and season with salt and black pepper if desired. Serve Chili hot, with a generous scoop of avocado salsa on top of each serving.

Paella

So here is my version of Paella (pronounced PIE-A-UH). This dish was very easy to make, the only thing I needed to purchased was Saffron and boy is it worth it! I know this isn't the "normal" when it comes to Paella but it's well worth making it. My boys LOVED it. Because I'm still on my diet, I didn't try this dish but was told it was really good. Can I just say one thing, DIETS SUCK! Seriously, I hate the fact that I put on so much weight while pregnant but when I look at my sweet little Gillian, it obviously was WORTH EVERY BITE!

I will be listing ingredients per cooking instructions.

Marinade for the chicken:

2 T of Olive Oil

1 T of paprika

2 teaspoons of dried oregano

salt and pepper

2 pounds of skinless, boneless chicken breast cut into 2 inch pieces

Mix together and put in refrigerator for about an hour.

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Ingredients for the rice:

2 T of olive oil

3 cloves of garlic

1 teaspoon of crushed red pepper flakes

2 cups of uncooked short grain white rice

1 pinch of saffron threads

1 bay leaf

1/2 bunch of Italian flat leaf parsley, chopped

1 quart of chicken stock (do not use chicken broth!)

2 lemons, zested

Heat 2 tablespoons of olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes and rice. Cook, stirring to coat rice with oil for about 3 minutes. Stir in Saffron threads, bay leaf and parsley.

Now add chicken stock and lemon zest to the rice and bring to a boil. Cover and reduce heat to medium low. Simmer for 20 minutes or until rice is cooked.

Take chicken and your diced onions and add to a pan and cook on medium high heat. Stir in your chorizo sausage (because my husband doesn't like chorizo, I did not add it).

This is what your chicken will look like a few minutes after you start cooking it.

Now add your diced red bell pepper and cook for another 5 minutes.

Add your shrimp on top and cover. Cook until all your shrimp is pink.

Meanwhile, your rice should be cooked. Look at how the Saffron turned the rice this beautiful yellow! It smelled SO good.

Now that the shrimp is pink and the chicken is done, it's time to plate up. Serve meat mix and a spoonful or two of broth in the middle of your rice. Enjoy!

P.S. I added hot sauce to the mix as my husband was wanting MORE spice to it.

Chicken Ricotta Parmesan

I made a fabulous eggplant parmesan which I already blogged about so yesterday I decided to make chicken parmesan with a twist, adding ricotta. I couldn't believe how ridiculously easy this recipe was and how tasty it was to boot. Easy, all protein and delish, just like I like it. Next time you need something yummy, easy and inexpensive to make, consider this dish!

3 half chicken breasts
1/4 cup parmesan cheese
1/2 cup of mozzarella cheese
1/3 pound of mozzarella cheese purchased at the meat/cheese counter
1 small skim ricotta cheese
1 egg
1 jar of red sauce
salt and pepper
1/4 cup of flour
olive oil

First thing is first, fillet your chicken, instead of pounding flat a chicken breast, make it easy and cut it thin! So, 3 chicken breasts will turn into 6 for this dish.

Season your chicken with sea salt, pepper and garlic powder, both side. Lightly dust the chicken breast in flour.

Drizzle olive oil over the chicken before adding it into a preheated oven at 400 degrees for 30 minutes.

While the chicken is cooking, mix your ricotta cheese with half a cup of mozzarella cheese, 1/4 cup of parmesan cheese, one egg and a pinch of salt. Mix well and refrigerate until the chicken is done.

This is what the chicken looks like after baking for 30 minutes.

Add your ricotta cheese mix over each chicken breast.

Add a big slice of mozzarella cheese over the ricotta now.

Add your red sauce over the chicken.

Top with more parmesan cheese. Bake for 20 minutes at 350 degrees.

Finished dish! Cheesy and delish! Serve with a small Caesar salad.