Eggplant Pita (prep 25, cook 20, ready 45)
(If making in Japan, refer to the bottom)
Lactose Intolerant: Leave off the cheese and the ranch dressing. It should still be good.
INGREDIENTS*
• 1 small eggplant, diced
• 1/4 cup fresh sliced mushrooms
• 1 green bell pepper, chopped
• 1/2 onion, chopped
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil
• 4 pitas, halved*
• 1 cup shredded mozzarella cheese
• 1/2 cup ranch-style salad dressing (optional)
DIRECTIONS
1. Combine eggplant, mushrooms, green bell pepper, onion, garlic powder and olive oil in a skillet and fry until vegetables are gently brown and softened.**
2. Stuff hot vegetable mixture into pita bread pockets. Sprinkle Mozzarella cheese into the pockets. Top the entire sandwich with ranch dressing if you wish.
Notes:
* Overall, I mostly double this recipe. That’s probably the long and short.
** There is a fine line when cooking this and it’s don’t cook it too long – especially the eggplant. If you’re a garlic lover, add just a bit extra too.
Japan Note:
I couldn't find pitas there. So, I made tortillas (which you can buy for a large sum – so putting in the work to make them is better).
Showing posts with label Japan Friendly. Show all posts
Showing posts with label Japan Friendly. Show all posts
Saturday, November 17, 2018
Wednesday, October 6, 2010
Penne with Braised Squash and Greens
Had this last night, and it was quite good. I couldn't find any smoked tofu and didn't get any other kind - which was a bad choice. I think this recipe would've been great with it. Also, I couldn't find Swiss Chard so I subbed in spinach instead - which was quite tasty.
For this recipe, you either need tofu of some kind (try a more firm tofu, soft tofu will be useless and just become a pasty coating from my experience) or some chicken or something. You could probably bolster up the butternut amount some to help if you don't have tofu, but really, this would be way good with it.
A note to those having to sub chard with spinach (or kale). First, spinach is not quite as thick so it takes less time to cook. Second, when I put my 3/4 bunch of spinach in I thought, "Holy cow, that's a ton! It'll drown out everything else." How silly of me. I should've remember that spinach cooks down... way down. Go with a full bunch. If you love spinach, try a bunch and a half. It adds a great taste.
Lactose Intolerant and Japan: I think you can leave out the Parmesan and still be happy. I will tell you that I noticed the cheese taste and it was a great flavor in the mix. However, I think it will still be good even without it.
Japan eaters will you let me know if butternut squash can be located over there? I never tried to look for it, so I have no idea if it's available or not. If not, let me know and I will remove this label. Thanks.
Penne with Braised Squash and Greens
2 teaspoon(s) extra-virgin olive oil
4 ounce(s) cubed smoked tofu
1 medium onion, chopped
3 clove(s) garlic, minced
crushed red pepper, to taste
1 1/2 cup(s) vegetable broth
1 pound(s) butternut squash, peeled and cut into 3/4-inch cubes (3 cups)
1 bunch(es) Swiss chard, stems removed, leaves cut into 1-inch pieces
8 ounce(s) whole-wheat penne, rigatoni or fusilli
1/2 cup(s) freshly grated Parmesan cheese
1/4 teaspoon(s) salt, or to taste
Freshly ground pepper, to taste
Directions:
1. Put a large pot of water on to boil for cooking pasta.
2. Heat oil in a large nonstick skillet over medium heat. Add tofu and cook, stirring, until lightly browned, 3 to 5 minutes. Transfer to a plate.
3. Add onion to the pan; cook, stirring often, until softened and golden, 2 to 3 minutes.
4. Add garlic and crushed red pepper; cook, stirring, for 30 seconds.
5. Return the tofu to the pan, add broth and squash; bring to a simmer. Cover and cook for 10 minutes.
6. Start cooking the pasta until just tender, according to package directions. Drain and return to the pot.
7. Add chard to squash mixture and stir to immerse. Cover and cook until the squash and chard are tender, about 5 minutes.
8. Add the squash mixture, Parmesan, salt and pepper to the pot of drained noodles. Toss to coat.
For this recipe, you either need tofu of some kind (try a more firm tofu, soft tofu will be useless and just become a pasty coating from my experience) or some chicken or something. You could probably bolster up the butternut amount some to help if you don't have tofu, but really, this would be way good with it.
A note to those having to sub chard with spinach (or kale). First, spinach is not quite as thick so it takes less time to cook. Second, when I put my 3/4 bunch of spinach in I thought, "Holy cow, that's a ton! It'll drown out everything else." How silly of me. I should've remember that spinach cooks down... way down. Go with a full bunch. If you love spinach, try a bunch and a half. It adds a great taste.
Lactose Intolerant and Japan: I think you can leave out the Parmesan and still be happy. I will tell you that I noticed the cheese taste and it was a great flavor in the mix. However, I think it will still be good even without it.
Japan eaters will you let me know if butternut squash can be located over there? I never tried to look for it, so I have no idea if it's available or not. If not, let me know and I will remove this label. Thanks.
Penne with Braised Squash and Greens
2 teaspoon(s) extra-virgin olive oil
4 ounce(s) cubed smoked tofu
1 medium onion, chopped
3 clove(s) garlic, minced
crushed red pepper, to taste
1 1/2 cup(s) vegetable broth
1 pound(s) butternut squash, peeled and cut into 3/4-inch cubes (3 cups)
1 bunch(es) Swiss chard, stems removed, leaves cut into 1-inch pieces
8 ounce(s) whole-wheat penne, rigatoni or fusilli
1/2 cup(s) freshly grated Parmesan cheese
1/4 teaspoon(s) salt, or to taste
Freshly ground pepper, to taste
Directions:
1. Put a large pot of water on to boil for cooking pasta.
2. Heat oil in a large nonstick skillet over medium heat. Add tofu and cook, stirring, until lightly browned, 3 to 5 minutes. Transfer to a plate.
3. Add onion to the pan; cook, stirring often, until softened and golden, 2 to 3 minutes.
4. Add garlic and crushed red pepper; cook, stirring, for 30 seconds.
5. Return the tofu to the pan, add broth and squash; bring to a simmer. Cover and cook for 10 minutes.
6. Start cooking the pasta until just tender, according to package directions. Drain and return to the pot.
7. Add chard to squash mixture and stir to immerse. Cover and cook until the squash and chard are tender, about 5 minutes.
8. Add the squash mixture, Parmesan, salt and pepper to the pot of drained noodles. Toss to coat.
Sunday, October 3, 2010
Salsa
This is an excellent recipe. Very tasty and fresh. Salsa from the store has become rather pale in comparison to the salsa made from our garden. Thank you to my friend for sharing this wonderful recipe (and your backyard!) with me . All of the comments in this recipe are from her as she explained what to do. She's amazing at eyeballing and improvising food. Her big thing with the salsa was variety.
You can add cumin to this. My friend and I were visiting one of her friends who had done this. It was described as having a bit of a smokey flavor. I didn't love it as much as this recipe, but it wasn't bad either. So, if you have a thing for cumin, you might want to try adding it in.
For my Japan friends: If you don't have banana peppers, don't worry. Just use some shishitos. Jalapenos were harder to find if I remember, so research some hot Japanese or chinese peppers. You could probably use shishitos in lieu of jalapenos, but then you won't have any kick whatsoever. I believe the name of the store I got my bottled jalapenos at was Pu-ro. They have some really good prices there and I think that's where I got my cheap shredded mozarella. Good memories.
Anyway, if you can find a fresh, hot version of an Asian pepper, that'll probably be best. Also, I can't for the life of me remember if cilantro is available to you. If it is, you can make this without too much trouble. If not, then please post and let me know so I remove the tag. Thanks.
Salsa o' Doom
* If you decide you want it hotter, keep the seeds.
** Japan friends, use yellow. They're sweeter, and I noticed my Japan green bell peppers were different from the States.
You can add cumin to this. My friend and I were visiting one of her friends who had done this. It was described as having a bit of a smokey flavor. I didn't love it as much as this recipe, but it wasn't bad either. So, if you have a thing for cumin, you might want to try adding it in.
For my Japan friends: If you don't have banana peppers, don't worry. Just use some shishitos. Jalapenos were harder to find if I remember, so research some hot Japanese or chinese peppers. You could probably use shishitos in lieu of jalapenos, but then you won't have any kick whatsoever. I believe the name of the store I got my bottled jalapenos at was Pu-ro. They have some really good prices there and I think that's where I got my cheap shredded mozarella. Good memories.
Anyway, if you can find a fresh, hot version of an Asian pepper, that'll probably be best. Also, I can't for the life of me remember if cilantro is available to you. If it is, you can make this without too much trouble. If not, then please post and let me know so I remove the tag. Thanks.
Salsa o' Doom
8 tomatoes (I used a combination of Beefsteak, Roma, and Celebrities I believe, but any will do)
6 jalapenos. Half with the seeds, half without*
1 banana pepper (no seeds)
1 bell pepper (no seeds) (I used green but I prefer yellow for the color)**
1 medium onion
2 cloves garlic
2 tablespoons chopped cilantro
Juice from 2 limes
Salt to taste (this baby is loaded with sodium)
Directions:
1. Dice 5 tomatoes.
2. Dice the onion and cilantro.
3. Everything else including 3 tomatoes were chopped in my mini food processor but can be hand chopped.
4. Mix all ingredients and add salt to taste.
1. Dice 5 tomatoes.
2. Dice the onion and cilantro.
3. Everything else including 3 tomatoes were chopped in my mini food processor but can be hand chopped.
4. Mix all ingredients and add salt to taste.
* If you decide you want it hotter, keep the seeds.
** Japan friends, use yellow. They're sweeter, and I noticed my Japan green bell peppers were different from the States.
Eggplant Curry
Oishi desu!
I got this recipe from a wonderful friend in Japan. What I'm relaying is totally from memory as I can't locate the recipe she wrote for us. It's sad because she has beautiful writing and her pictures are great! It's probably the reason I can remember anything. If it doesn't taste great, you'll probably have to blame it on my faulty memory. I still look for that recipe from time to time.
The key to this is getting a hold of Japanese curry. I don't have a recipe for making it from scratch. When we learned our Japanese recipes, curry was so cheap to get no one bothered to give us recipes for making it. If you go to buy some, I would recommend House brand and then S&B, but that's just me.
The packages we have are two parts of four to six squares each. We use half of one of these packages. If you get a small package with only four or six squares, use the whole thing for this recipe. For the friends with a double package like ours, remember to cut the water in half.
Eggplant Curry
150 grams of hamburger (1/3 lb)
3 - 4 cloves of garlic, minced*
3 medium onions
3-4 eggplants, chopped**
Japanese curry
1 square from a Hershey bar**
Directions:
1. However you make rice, work on getting that set up.
2. Cook the hamburger. Drain off the fat. Keep off to the side.
3. Cook the onions and garlic.
4. Add the amount of water specified by the curry. Then put in the eggplant and cook until barely softened.
5. Add the hamburger and curry. Stir and heat until simmering. When the eggplant is soft and the curry dissolved, add the chocolate.
6. Remove from heat and serve over rice.
* We tend to like a lot of garlic, so we go with 4 - 6 minced cloves.
** Yes, it really is that little, but it makes all the difference in the world, so don't forget it. just one little part of a full bar.
I got this recipe from a wonderful friend in Japan. What I'm relaying is totally from memory as I can't locate the recipe she wrote for us. It's sad because she has beautiful writing and her pictures are great! It's probably the reason I can remember anything. If it doesn't taste great, you'll probably have to blame it on my faulty memory. I still look for that recipe from time to time.
The key to this is getting a hold of Japanese curry. I don't have a recipe for making it from scratch. When we learned our Japanese recipes, curry was so cheap to get no one bothered to give us recipes for making it. If you go to buy some, I would recommend House brand and then S&B, but that's just me.
The packages we have are two parts of four to six squares each. We use half of one of these packages. If you get a small package with only four or six squares, use the whole thing for this recipe. For the friends with a double package like ours, remember to cut the water in half.
Eggplant Curry
150 grams of hamburger (1/3 lb)
3 - 4 cloves of garlic, minced*
3 medium onions
3-4 eggplants, chopped**
Japanese curry
1 square from a Hershey bar**
Directions:
1. However you make rice, work on getting that set up.
2. Cook the hamburger. Drain off the fat. Keep off to the side.
3. Cook the onions and garlic.
4. Add the amount of water specified by the curry. Then put in the eggplant and cook until barely softened.
5. Add the hamburger and curry. Stir and heat until simmering. When the eggplant is soft and the curry dissolved, add the chocolate.
6. Remove from heat and serve over rice.
* We tend to like a lot of garlic, so we go with 4 - 6 minced cloves.
** Yes, it really is that little, but it makes all the difference in the world, so don't forget it. just one little part of a full bar.
Asian Pork Wraps
Very tasty. It's been a long time since we ate this, but I do remember we enjoyed it. This is saying something as my spouse is not a fan of pork. Also, it makes a lot of food. I would imagine this would be quite good with the Lime Cilantro rice.
It should be pretty easy for those that are in Japan to utilize this recipe, assuming you can discern the labels in the stores. I might recommend trying to mix this with rice in lieu of tortillas. My other suggestion is to make them.
Asian Pork Wraps
Meat:
2.5 - 3 lbs boneless pork loin roast
2/3 c. hoisin sauce
2 tsp. Minced garlic
1 tsp. Ground ginger
½ tsp. Chinese five spice powder
Wrap:
10 – 16 tortillas
Sliced green onion
Mandarin oranges
Toasted, slivered almonds
Shredded Lettuce
1. Grease crock pot.
2. Place roast in 3.5 – 5 quart slow cooker.
3. Mix remaining ingredients in a bowl and spread over top.
4. Cover and cook on low heat 6 – 8 hours.
5. Shred roast with two forks.
6. Serve on warm whole tortillas with sliced green onion, mandarin oranges, toasted slivered almonds, and shredded lettuce.
It should be pretty easy for those that are in Japan to utilize this recipe, assuming you can discern the labels in the stores. I might recommend trying to mix this with rice in lieu of tortillas. My other suggestion is to make them.
Asian Pork Wraps
Meat:
2.5 - 3 lbs boneless pork loin roast
2/3 c. hoisin sauce
2 tsp. Minced garlic
1 tsp. Ground ginger
½ tsp. Chinese five spice powder
Wrap:
10 – 16 tortillas
Sliced green onion
Mandarin oranges
Toasted, slivered almonds
Shredded Lettuce
1. Grease crock pot.
2. Place roast in 3.5 – 5 quart slow cooker.
3. Mix remaining ingredients in a bowl and spread over top.
4. Cover and cook on low heat 6 – 8 hours.
5. Shred roast with two forks.
6. Serve on warm whole tortillas with sliced green onion, mandarin oranges, toasted slivered almonds, and shredded lettuce.
Tuesday, August 31, 2010
Infallible Rice
So a while back we had terrible stomach issues. I called my mother for suggestions on what we could eat that wouldn't make our innards feel like we'd swallowed nails. This was the rice she suggested and we love it! Very simple, very tasty. It's an excellent side whether your stomach is unhappy or not.
Infallible Rice
*I medium onion, minced
2 T butter
1 c long grain white rice, **uncooked
2 c chicken broth
Saute onion in butter. Combine with rice and hot broth. Bring to boil. Put in casserole dish, cover with foil, and bake at 325 for 20 minutes.
Variation: Add peas - as many as you'd like. We did about a cup.
*For IBS, you might want to use onion powder instead of the onions.
**We used left over rice and just warmed it up in the chicken broth - which I believe I reduced to about 1.75 or 1.5 cups of water with two bullion cubes. The rice became very soft and a little pasty, but it was still very tasty.
Infallible Rice
*I medium onion, minced
2 T butter
1 c long grain white rice, **uncooked
2 c chicken broth
Saute onion in butter. Combine with rice and hot broth. Bring to boil. Put in casserole dish, cover with foil, and bake at 325 for 20 minutes.
Variation: Add peas - as many as you'd like. We did about a cup.
*For IBS, you might want to use onion powder instead of the onions.
**We used left over rice and just warmed it up in the chicken broth - which I believe I reduced to about 1.75 or 1.5 cups of water with two bullion cubes. The rice became very soft and a little pasty, but it was still very tasty.
Lime Cilantro Rice
This is a great side dish. It goes very nicely with the Pork Roast that makes Sweet Pork Burritos. I forget how easy it is to find cilantro in Japan. If it's difficult, let me know and I'll remove the "Japan Friendly" label.
Lime Cilantro Rice
4 cups water
2 cups white rice (not instant)
4 T. lime juice
4 t chicken bouillon (or 4-5 bouillon cubes)
1/2 onion
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
1/2 t. cumin
Directions:
In a blender, combine onion, garlic, cilantro and green chiles. In a large pot, bring water, lime juice, bouillon, salt, butter and cumin to a boil. Sir in rice and blended cilantro mixture. Simmer covered for 30 minutes.
Goes well with green sauce and sweet pork burritos.
Lime Cilantro Rice
4 cups water
2 cups white rice (not instant)
4 T. lime juice
4 t chicken bouillon (or 4-5 bouillon cubes)
1/2 onion
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
1/2 t. cumin
Directions:
In a blender, combine onion, garlic, cilantro and green chiles. In a large pot, bring water, lime juice, bouillon, salt, butter and cumin to a boil. Sir in rice and blended cilantro mixture. Simmer covered for 30 minutes.
Goes well with green sauce and sweet pork burritos.
Tuesday, April 6, 2010
Beef Fajitas - Crock Pot
Okay, so this and the next post are based on mostly my spouse's preferences. I was not functioning in the olfactory region very well at the time.
What I will tell you about these Beef Fajitas is that they do not taste like Chili's or Applebee's fajitas. They are good - but if that's the taste you were shooting for, this isn't the recipe.
Japan: You might have to search for jalapenos. Try Pu-ro if you have one. As for cilantro, I can't remember if you all have cilantro there. Let me know if you don't, and I'll remove the label.
Beef Fajitas
1 1/2 lbs. beef flank steak
1 lg. onion, chopped (1 cup)
1 med. green sweet pepper, cut into 1/2-inch pieces
1 or 2 jalapeño peppers, chopped
1 Tbsp. snipped fresh cilantro
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. bottled minced garlic
1/4 tsp. salt
1 can stewed tomatoes (8 oz.)
12 flour tortillas (7-onch.)
2 tsp. lime juice (up to 3 tsp.) (optional)
Shredded Colby and Monterey Jack cheese (optional)
Guacamole (optional)
Sour Cream (optional)
Salsa (optional)
Directions:
1. Trim fat from steak. Cut steak into 6 portions. Combine steak, onion, green sweet pepper, jalapeño peppers, cilantro, chili powder, cumin, coriander, garlic, and salt in Crockery Pot. Add undrained tomatoes.
2. Cover; cook on low for 8 to 10 hours. (Or cook on high for 4 to 5 hours.)
3. Set oven to 350°. To heat tortillas, wrap them in foil and bake for 10 to 15 minutes or until softened. remove steak from cooker and shred. return steak to cooker. stir in lime juice, if desired.
4. To serve, use a slotted spoon to spoon steak mixture onto warm tortillas. Top with cheese, guacamole, sour cream, and salsa, if desired. Roll up tortillas.
Makes 6 servings.
What I will tell you about these Beef Fajitas is that they do not taste like Chili's or Applebee's fajitas. They are good - but if that's the taste you were shooting for, this isn't the recipe.
Japan: You might have to search for jalapenos. Try Pu-ro if you have one. As for cilantro, I can't remember if you all have cilantro there. Let me know if you don't, and I'll remove the label.
Beef Fajitas
1 1/2 lbs. beef flank steak
1 lg. onion, chopped (1 cup)
1 med. green sweet pepper, cut into 1/2-inch pieces
1 or 2 jalapeño peppers, chopped
1 Tbsp. snipped fresh cilantro
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. bottled minced garlic
1/4 tsp. salt
1 can stewed tomatoes (8 oz.)
12 flour tortillas (7-onch.)
2 tsp. lime juice (up to 3 tsp.) (optional)
Shredded Colby and Monterey Jack cheese (optional)
Guacamole (optional)
Sour Cream (optional)
Salsa (optional)
Directions:
1. Trim fat from steak. Cut steak into 6 portions. Combine steak, onion, green sweet pepper, jalapeño peppers, cilantro, chili powder, cumin, coriander, garlic, and salt in Crockery Pot. Add undrained tomatoes.
2. Cover; cook on low for 8 to 10 hours. (Or cook on high for 4 to 5 hours.)
3. Set oven to 350°. To heat tortillas, wrap them in foil and bake for 10 to 15 minutes or until softened. remove steak from cooker and shred. return steak to cooker. stir in lime juice, if desired.
4. To serve, use a slotted spoon to spoon steak mixture onto warm tortillas. Top with cheese, guacamole, sour cream, and salsa, if desired. Roll up tortillas.
Makes 6 servings.
Saturday, December 26, 2009
Udon Soup
This recipe was started by a wonderful friend. I have since changed it - rather a lot. This is because I'm not a fish fan; my spouse doesn't like mushrooms; and we decided to take daikon out (I think this was to emphasize the udon - which is amazing in Japan).
I'll be honest, the udon we've found so far is no comparison to Japan and so if you want, add the same amount of daikon as you do carrot.
Also, this is an approximation of ingredients that I toss in together. It's a "to taste" kind of recipe.
Udon Soup
1 chicken breast (keep any skin it came with)
Approx. 3 T of dry chicken bullion (it's probably 3 chicken bullion cubes)
Approx 2 T soy sauce
3 garlic cloves minced/diced/pressed
1 pkg of udon (Japanese noodle)
¾ - 1 bunch of green onions
1 carrot
Directions:
1. Either have two pots going or get the udon cooked first. Note that sometimes it is wrapped with paper and you don’t want it to go in too.
2. To feed 3-4 people go with 6 c of water in a pot. Add enough chicken bullion to compliment that amount (I think it’s about 3 – 3.5 T of the chicken bullion powder sold in Japan - 2 chicken bullion cubes). You will add around 2 T soy sauce, ½ a handful of green onions, ¼ handful of carrots, and 1 minced garlic clove. If the breast came with skin, toss it in to the water too.
3. While the water is working on boiling, cut the chicken into 3 or 4 large pieces. Put about 1 c of water in a skillet, add ¼ handful of green onions, 1-2 tsp of chicken bullion powder (1 chicken bullion cube), a tsp of soy sauce, a pinch or two of shredded carrot, 1-2 pinches of garlic clove and the chicken pieces. Cook the chicken. Feel free to cut it down as you go.
4. Remove the chicken when cooked. Let the pieces cool and shred it. Add chicken and remaining contents of skillet to the soup pot.
5. Let it cook a bit and toss in the cooked udon for the last minute or two.
I'll be honest, the udon we've found so far is no comparison to Japan and so if you want, add the same amount of daikon as you do carrot.
Also, this is an approximation of ingredients that I toss in together. It's a "to taste" kind of recipe.
Udon Soup
1 chicken breast (keep any skin it came with)
Approx. 3 T of dry chicken bullion (it's probably 3 chicken bullion cubes)
Approx 2 T soy sauce
3 garlic cloves minced/diced/pressed
1 pkg of udon (Japanese noodle)
¾ - 1 bunch of green onions
1 carrot
Directions:
1. Either have two pots going or get the udon cooked first. Note that sometimes it is wrapped with paper and you don’t want it to go in too.
2. To feed 3-4 people go with 6 c of water in a pot. Add enough chicken bullion to compliment that amount (I think it’s about 3 – 3.5 T of the chicken bullion powder sold in Japan - 2 chicken bullion cubes). You will add around 2 T soy sauce, ½ a handful of green onions, ¼ handful of carrots, and 1 minced garlic clove. If the breast came with skin, toss it in to the water too.
3. While the water is working on boiling, cut the chicken into 3 or 4 large pieces. Put about 1 c of water in a skillet, add ¼ handful of green onions, 1-2 tsp of chicken bullion powder (1 chicken bullion cube), a tsp of soy sauce, a pinch or two of shredded carrot, 1-2 pinches of garlic clove and the chicken pieces. Cook the chicken. Feel free to cut it down as you go.
4. Remove the chicken when cooked. Let the pieces cool and shred it. Add chicken and remaining contents of skillet to the soup pot.
5. Let it cook a bit and toss in the cooked udon for the last minute or two.
Cajun Chicken Pasta - Crock Pot
We served this over bow tie noodles and enjoyed it quite a bit. I would suggest adjusting the number of tenders by family size. We use less because we are only two.
Cajun Chicken Pasta
1 lb chicken tenders
1 can (15 oz) crushed tomatoes, with liquid*
1 can (6 oz) tomato paste
½ c. chopped red bell pepper
½ c. chopped onion**
3 tsp minced garlic
1.5 tsp Cajun seasoning
¼ tsp crushed bay leaves
Combine all ingredients in greased 3.5 – 5 quart slow cooker. Cover and cook on low heat 6 – 8 hours. Makes 6 – 8 servings.
Serve over hot cooked pasta of your choice.
*If you're not a fan of tomatoes, cut back on them a little.
**1/4 cup dried minced onion can be substituted
Cajun Chicken Pasta
1 lb chicken tenders
1 can (15 oz) crushed tomatoes, with liquid*
1 can (6 oz) tomato paste
½ c. chopped red bell pepper
½ c. chopped onion**
3 tsp minced garlic
1.5 tsp Cajun seasoning
¼ tsp crushed bay leaves
Combine all ingredients in greased 3.5 – 5 quart slow cooker. Cover and cook on low heat 6 – 8 hours. Makes 6 – 8 servings.
Serve over hot cooked pasta of your choice.
*If you're not a fan of tomatoes, cut back on them a little.
**1/4 cup dried minced onion can be substituted
Chicken Curry
A teacher in Japan gave me this recipe and it's great! This is Japan friendly!
Chicken Curry
1/4 C butter
1/4 C minced onion
1 T curry powder
1/3 C plus 2 T flour
1 1/2 tsp. salt
1 1/2 tsp. sugar
1/4 tsp ginger (I like to use twice this)
2 C chicken bullion
2 C milk**
4 C cooked chicken, cut up
1 tsp lemon juice
cayenne pepper and/or crushed chili peppers (to add the "heat" factor)
Rice - cooked
Directions:
Get rice cooking! Melt butter in sauce pan. Saute onion and curry powder. Blend in flour and seasonings. Cook over low heat until smooth and bubbly (will be thick). Remove from heat. Stir in broth and milk. Bring to a boil, stirring constantly. Boil 1 minute. Add chicken and lemon juice. Spice with cayenne. Heat. Serve over rice. Serves 8
Relishes: roasted almonds, pineapple, crumbled bacon, raisins, coconut, mandarin oranges, etc.
** My marvelous sister-in-law cooked this tonight with coconut milk. She used 2.5 cups of chicken broth and more or less 1.5 coconut milk in lieu of milk. Delicious!!!! Gives it a wonderfully sweet flavor (if you like sweet, it's great). So, I will add a lactose intolerant friendly label.
Chicken Curry
1/4 C butter
1/4 C minced onion
1 T curry powder
1/3 C plus 2 T flour
1 1/2 tsp. salt
1 1/2 tsp. sugar
1/4 tsp ginger (I like to use twice this)
2 C chicken bullion
2 C milk**
4 C cooked chicken, cut up
1 tsp lemon juice
cayenne pepper and/or crushed chili peppers (to add the "heat" factor)
Rice - cooked
Directions:
Get rice cooking! Melt butter in sauce pan. Saute onion and curry powder. Blend in flour and seasonings. Cook over low heat until smooth and bubbly (will be thick). Remove from heat. Stir in broth and milk. Bring to a boil, stirring constantly. Boil 1 minute. Add chicken and lemon juice. Spice with cayenne. Heat. Serve over rice. Serves 8
Relishes: roasted almonds, pineapple, crumbled bacon, raisins, coconut, mandarin oranges, etc.
** My marvelous sister-in-law cooked this tonight with coconut milk. She used 2.5 cups of chicken broth and more or less 1.5 coconut milk in lieu of milk. Delicious!!!! Gives it a wonderfully sweet flavor (if you like sweet, it's great). So, I will add a lactose intolerant friendly label.
Eggplant/Veggie Casserole - Vegetarian
This is a good recipe, but for us, we need to double it. The one caution is that when increasing this recipe, be careful how much onion you use. If you double, do 1.5 times the onion, not two. In a tripled recipe, I tripled the onions and it was too powerful and hurt the taste.
Eggplant/Veggie Casserole (prep 10, cook 40, ready 50)
1 eggplant, diced
1 yellow squash, peeled and diced*
1 cup chopped onions
1 cup dry bread crumbs
1 tablespoon butter
1/8 cup canned sliced green chiles*
1/3 cup crushed buttery round crackers
1/2 cup shredded mozzarella cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to a boil. Add eggplant and squash and cook until tender but still firm, about 10 minutes. Drain and cool.
3. In a 2 quart casserole dish combine eggplant, squash, onions, bread crumbs, butter and chiles. Sprinkle crushed crackers and cheese over the top.
4. Bake in preheated oven for 30 minutes.
Notes:
- I had to double this recipe to feed the two of us. So, use that to gauge what you cook.
Japan Notes:
- You can’t make this in winter unless you’ve managed to find an unknown source for zucchini. I had trouble finding it in the summer, and now I can’t find it at all.
- Instead of chiles, I used shishito peppers. If you can find Anaheims, go for it, otherwise, shishitos are very good.
Eggplant/Veggie Casserole (prep 10, cook 40, ready 50)
1 eggplant, diced
1 yellow squash, peeled and diced*
1 cup chopped onions
1 cup dry bread crumbs
1 tablespoon butter
1/8 cup canned sliced green chiles*
1/3 cup crushed buttery round crackers
1/2 cup shredded mozzarella cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to a boil. Add eggplant and squash and cook until tender but still firm, about 10 minutes. Drain and cool.
3. In a 2 quart casserole dish combine eggplant, squash, onions, bread crumbs, butter and chiles. Sprinkle crushed crackers and cheese over the top.
4. Bake in preheated oven for 30 minutes.
Notes:
- I had to double this recipe to feed the two of us. So, use that to gauge what you cook.
Japan Notes:
- You can’t make this in winter unless you’ve managed to find an unknown source for zucchini. I had trouble finding it in the summer, and now I can’t find it at all.
- Instead of chiles, I used shishito peppers. If you can find Anaheims, go for it, otherwise, shishitos are very good.
Chicken and Dumplings - Crock Pot
I got this recipe from online at (http://familycrockpotrecipes.com/ChickenandDumplingsCrockPotRecipe.html). It's great and we really, really liked it.
Warning: This involves a whole chicken cut up. Because the chicken cooks so long the meat falls right off, but you have to watch for bones (rib bone particularly). For those with young children, I would suggest you use an equivalent of legs as the bones are larger. You could also do it with boneless chicken, but really, the bones add flavor.
Chicken and Dumplings Crock Pot Recipe
1 (3 lb.) chicken, cut up
1/2 cup chicken bouillon broth
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
3 stalks celery, cut in 1 inch pieces
3 small carrots cut into 1 inch pieces
2 cups packaged biscuit mix
3/4 cup milk
1 tsp. parsley flakes
Directions:
- Wash chicken pieces; cut away excess fat.
- Place raw chicken pieces in a crock with largest bony pieces on the bottom.
- Add bouillon broth; sprinkle chicken with salt, pepper, poultry seasoning. Add celery and carrots on top.
- Cover.
- Place crock into outer shell; cook. Cook on Low setting, 8 to 10 hours or High setting 4 to 4-1/2 hours.
- Combine biscuit mix, milk, parsley flakes; stir until just moistened.
30 minutes before ready to eat:
- Drop dumpling mixture by spoonfuls (about 8) over steaming chicken; cover, cook on High setting 30 minutes in 3-1/2 quart; 15 to 20 minutes in 5-1/2 quart. Serve immediately.
Warning: This involves a whole chicken cut up. Because the chicken cooks so long the meat falls right off, but you have to watch for bones (rib bone particularly). For those with young children, I would suggest you use an equivalent of legs as the bones are larger. You could also do it with boneless chicken, but really, the bones add flavor.
Chicken and Dumplings Crock Pot Recipe
1 (3 lb.) chicken, cut up
1/2 cup chicken bouillon broth
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
3 stalks celery, cut in 1 inch pieces
3 small carrots cut into 1 inch pieces
2 cups packaged biscuit mix
3/4 cup milk
1 tsp. parsley flakes
Directions:
- Wash chicken pieces; cut away excess fat.
- Place raw chicken pieces in a crock with largest bony pieces on the bottom.
- Add bouillon broth; sprinkle chicken with salt, pepper, poultry seasoning. Add celery and carrots on top.
- Cover.
- Place crock into outer shell; cook. Cook on Low setting, 8 to 10 hours or High setting 4 to 4-1/2 hours.
- Combine biscuit mix, milk, parsley flakes; stir until just moistened.
30 minutes before ready to eat:
- Drop dumpling mixture by spoonfuls (about 8) over steaming chicken; cover, cook on High setting 30 minutes in 3-1/2 quart; 15 to 20 minutes in 5-1/2 quart. Serve immediately.
Fried Rice - (Vegetarian - Optional)
This is a variation on an America's Test Kitchen recipe. We use it as the main dish, not as a side. Also, you can leave out the chicken without a substitute or you could replace it with tofu.
Fried Rice:
1/4 c. oyster sauce (spicy if you can find it)
1 Tbsp. soy sauce
3 Tbsp. oil
2 large eggs (we use 4 eggs)
1 c. frozen peas, thawed (we use about 2 cups)
2 medium garlic cloves (we use at least 4)
6 c. cold cooked white rice, lrg clumps broken up with fingers (recently cooked is okay)
1 c. bean sprouts (or whatever looks like a good blend, we may use 2 cups)
5 medium green onions, white and green parts sliced thin (we use more ‘cause we love green onions – look for a good mix ratio)
Chicken (optional):
- 1 chicken breast cut in cubes – NOT cooked
- Honey
- Soy sauce
- Garlic powder
Directions:
1. Combine the oyster sauce and soy sauce (4:1 ratio) in a small bowl; set aside.
2. **
3. Heat a 12 inch nonstick skillet over medium heat until hot; add 1.5 teaspoons of the oil and swirl to coat the pan bottom. Make scrambled eggs. Transfer the eggs to a small bowl and set aside.
4. Heat up the skillet and add the remaining 2.5 tablespoons oil and coat the pan. Add the peas and cook for about 30 seconds and then add the garlic and cook for 30 more (you should smell it). Add the rice and the oyster sauce mix and cook it up until warm the whole way through (break up clumps).
5. Add the chicken and stir in thoroughly. Add eggs, bean sprouts, and green onions. Cook for about another minute until good and heated. Eat.
** You need to cook the chicken as follows and you’ll want to do it at the same time that you’re doing the rice. You pick when and how.
- Put the uncooked chicken into a small sauce pan. Pour some soy sauce on it (something like 1/2 - 3/4 cups). Pour some honey on it (around a 1/4 cup). Sprinkle/shake on some garlic powder (I do a thin layer over the cubes). Cook it.
Fried Rice:
1/4 c. oyster sauce (spicy if you can find it)
1 Tbsp. soy sauce
3 Tbsp. oil
2 large eggs (we use 4 eggs)
1 c. frozen peas, thawed (we use about 2 cups)
2 medium garlic cloves (we use at least 4)
6 c. cold cooked white rice, lrg clumps broken up with fingers (recently cooked is okay)
1 c. bean sprouts (or whatever looks like a good blend, we may use 2 cups)
5 medium green onions, white and green parts sliced thin (we use more ‘cause we love green onions – look for a good mix ratio)
Chicken (optional):
- 1 chicken breast cut in cubes – NOT cooked
- Honey
- Soy sauce
- Garlic powder
Directions:
1. Combine the oyster sauce and soy sauce (4:1 ratio) in a small bowl; set aside.
2. **
3. Heat a 12 inch nonstick skillet over medium heat until hot; add 1.5 teaspoons of the oil and swirl to coat the pan bottom. Make scrambled eggs. Transfer the eggs to a small bowl and set aside.
4. Heat up the skillet and add the remaining 2.5 tablespoons oil and coat the pan. Add the peas and cook for about 30 seconds and then add the garlic and cook for 30 more (you should smell it). Add the rice and the oyster sauce mix and cook it up until warm the whole way through (break up clumps).
5. Add the chicken and stir in thoroughly. Add eggs, bean sprouts, and green onions. Cook for about another minute until good and heated. Eat.
** You need to cook the chicken as follows and you’ll want to do it at the same time that you’re doing the rice. You pick when and how.
- Put the uncooked chicken into a small sauce pan. Pour some soy sauce on it (something like 1/2 - 3/4 cups). Pour some honey on it (around a 1/4 cup). Sprinkle/shake on some garlic powder (I do a thin layer over the cubes). Cook it.
Tortillas - Vegetarian
This takes time. So, buying them may be better for convenience's sake, but for those in Japan in particular, this is cheaper (monetarily, not time wise) and very good tasting.
Tortillas (makes 18)
- 4 c. all purpose flour
- 1 ¼ tsp salt
- 6 Tbsp vegetable shortening (or soft margarine)
- 2 c. water (boiling)
Directions:
1. Stir flour and salt together.
2. Add butter and mix it together. I start with a fork sometimes, but ultimately, use your hands. Mix until it is like coarse meal.
3. Add *boiling water (1.25 – 1.5 c) so the dough will hold together. Initially mix it in with a spoon or something, but use your hands at the end to more or less “knead” it together. In all seriousness, using your hands is the best way to really mix and mash this stuff. Every time I've dodged using my hands, I add too much water. **Be sure to not add too much water - this is a stiff dough.
4. Work the dough until smooth, form it into a ball, cover it with plastic wrap and let it rest for 30 mins.
5. Set skillet over medium heat.
6. Cut dough into 6 wedges and then cut each wedge into three pieces for a total of 18 pieces of dough. Roll each piece into a thin circle (I think around 6-8 inches in diameter).
7. When skillet is hot but not smoking, cook the tortilla until it is lightly browned/puffed (20 – 30 sec). Flip and repeat. Allow them to cool.
Notes:
* Use BOILING water. I tried using the super hot water from my faucet that practically scalds – it wasn’t hot enough to satisfy this recipe. Use boiling or the consistency won’t come out right.
**If the dough is still a little crumbly after adding water and as you are kneading it with your hands, add a little more water.
The ball of dough can be stored at slightly cooler than room temp for a day, maybe two.
The cooked tortillas have been good for us 3-4 days later if cooled, sealed in a ziplock and kept at cooler temperatures (yes, the fridge is fine or your Japanese kitchen if it’s super cold – like ours was).
Tortillas (makes 18)
- 4 c. all purpose flour
- 1 ¼ tsp salt
- 6 Tbsp vegetable shortening (or soft margarine)
- 2 c. water (boiling)
Directions:
1. Stir flour and salt together.
2. Add butter and mix it together. I start with a fork sometimes, but ultimately, use your hands. Mix until it is like coarse meal.
3. Add *boiling water (1.25 – 1.5 c) so the dough will hold together. Initially mix it in with a spoon or something, but use your hands at the end to more or less “knead” it together. In all seriousness, using your hands is the best way to really mix and mash this stuff. Every time I've dodged using my hands, I add too much water. **Be sure to not add too much water - this is a stiff dough.
4. Work the dough until smooth, form it into a ball, cover it with plastic wrap and let it rest for 30 mins.
5. Set skillet over medium heat.
6. Cut dough into 6 wedges and then cut each wedge into three pieces for a total of 18 pieces of dough. Roll each piece into a thin circle (I think around 6-8 inches in diameter).
7. When skillet is hot but not smoking, cook the tortilla until it is lightly browned/puffed (20 – 30 sec). Flip and repeat. Allow them to cool.
Notes:
* Use BOILING water. I tried using the super hot water from my faucet that practically scalds – it wasn’t hot enough to satisfy this recipe. Use boiling or the consistency won’t come out right.
**If the dough is still a little crumbly after adding water and as you are kneading it with your hands, add a little more water.
The ball of dough can be stored at slightly cooler than room temp for a day, maybe two.
The cooked tortillas have been good for us 3-4 days later if cooled, sealed in a ziplock and kept at cooler temperatures (yes, the fridge is fine or your Japanese kitchen if it’s super cold – like ours was).
Taco Seasoning - Vegetarian
Though I don't particularly think that people need instruction on Burritos, I do think that good taco seasoning recipes might be hard to come by. I pulled this one off-line and it turned out great!
Taco Seasoning
INGREDIENTS
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder*
• 1/4 teaspoon crushed red pepper flakes**
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper
Directions:
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper.
Store in an airtight container.
Notes:
- Use 2.5 – 3 Tbsp to equal the average packet amount (which calls for 1 lb of beef)
- Use sea salt!
- Cook with 1/2 - 2/3 c water and then boil down
- 2 tsp flour or cornstarch to help it cling to the meat (I’ve not tried this; I didn’t have problems with sticking).
Notes:
* Use chopped onion with the meat in lieu of onion powder - particularly if you're in Japan without onion powder.
** For Japan: Use a sprinkle of habenero pepper to make up for not having crushed red pepper flakes.
Taco Seasoning
INGREDIENTS
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder*
• 1/4 teaspoon crushed red pepper flakes**
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper
Directions:
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper.
Store in an airtight container.
Notes:
- Use 2.5 – 3 Tbsp to equal the average packet amount (which calls for 1 lb of beef)
- Use sea salt!
- Cook with 1/2 - 2/3 c water and then boil down
- 2 tsp flour or cornstarch to help it cling to the meat (I’ve not tried this; I didn’t have problems with sticking).
Notes:
* Use chopped onion with the meat in lieu of onion powder - particularly if you're in Japan without onion powder.
** For Japan: Use a sprinkle of habenero pepper to make up for not having crushed red pepper flakes.
Chicken Wraps
Chicken Wraps: (should make 8)
(feeds a myself and my spouse with two left over, except on really hungry days)
Crescent Rolls (either half a recipe or 2 packages)
1.5 broccoli heads - cooked *
2 chicken breasts – cubed and cooked **
Directions:
If using a package of crescent rolls from the store, you will want to pull the rolls out by twos so that they make rectangles, not triangles. Make sure they are stuck together well.
Divide the chicken and broccoli in eight ways between all the of the crescent roll rectangles. Fold the crescent rolls in half over the broccoli and chicken. Seal the edges. For homemade dough: Place on a pan and cook at 210 degrees Celsius (around 410 – 420 F) for 10.5 – 11.5 minutes. For store bought: Cook according to directions.
Remove the wraps and slather ‘em with cheese sauce. Enjoy.
Notes:
* I use a chicken seasoning or something else that is appealing to cook my chicken with. Just season it as you wish. You don’t have to add anything at all if you don’t want.
** I am cheap, so I tend to use one, maybe one and a half chicken breasts. I find that more than 1.5 heads of broccoli (I use the stem entirely, mind you) is overkill.
(feeds a myself and my spouse with two left over, except on really hungry days)
Crescent Rolls (either half a recipe or 2 packages)
1.5 broccoli heads - cooked *
2 chicken breasts – cubed and cooked **
Directions:
If using a package of crescent rolls from the store, you will want to pull the rolls out by twos so that they make rectangles, not triangles. Make sure they are stuck together well.
Divide the chicken and broccoli in eight ways between all the of the crescent roll rectangles. Fold the crescent rolls in half over the broccoli and chicken. Seal the edges. For homemade dough: Place on a pan and cook at 210 degrees Celsius (around 410 – 420 F) for 10.5 – 11.5 minutes. For store bought: Cook according to directions.
Remove the wraps and slather ‘em with cheese sauce. Enjoy.
Notes:
* I use a chicken seasoning or something else that is appealing to cook my chicken with. Just season it as you wish. You don’t have to add anything at all if you don’t want.
** I am cheap, so I tend to use one, maybe one and a half chicken breasts. I find that more than 1.5 heads of broccoli (I use the stem entirely, mind you) is overkill.
Cheese Sauce - Vegetarian
This is a great cheese sauce that can be used with many things. In particular, Chicken Wraps, which is my next post. You may also use a can of cheddar soup in lieu of this.
Cheese sauce:
Option 1: Melt 2 Tbsp butter, remove from heat, stir in 2 Tbsp regular flour, add 1 cup milk. Put back on heat, stir till thick. Add slices of Velveeta or other cheese to taste.
Option 2: 1 can of cheddar cheese soup
Cheese sauce:
Option 1: Melt 2 Tbsp butter, remove from heat, stir in 2 Tbsp regular flour, add 1 cup milk. Put back on heat, stir till thick. Add slices of Velveeta or other cheese to taste.
Option 2: 1 can of cheddar cheese soup
Crescent Rolls - Vegetarian
This recipe comes from America's Test Kitchen. The recipe describes how to use it for making Chicken Wraps. If you are interested in how to use it to make rolls, please let me know and I will post the roll version of the recipe.
Crescent Rolls: Makes 16 wrap shells (we typically use a 1/2 recipe)
3/4 c skim milk
16 T (2 sticks) unsalted butter cut into tablespoon chunks
1/4 c (1 3/4 oz) sugar
3 large eggs
4 cups (20 oz) flour
1 tsp instant yeast
1 1/2 tsp salt
egg wash: 1 egg white, 1 tsp water
Japan*
Directions:
Heat milk, butter and sugar till butter is mostly melted. Whisk to dissolve sugar. Beat eggs in medium bowl. Add about a third of warm milk mixture to the eggs, whisking away until the bowl warms up. Add remaining milk and whisk some more.
Combine flour and yeast. Mix to blend. With mixer mixing slowly, add warm milk mixture in slow (but steady) stream. Make mixer go faster. Add salt slowly. Mix some more. Transfer dough to large lightly oiled bowl. Cover with plastic wrap and let rise about 3 hours.
Form dough into rectangle (or approximation thereof). Cover with plastic wrap and refrigerate overnight (I put it on a plastic wrap covered cookie sheet and then thoroughly covered it with more plastic wrap.
The next day or up to three days later, pull it out, cut it in half lengthwise, and store the other half back in the fridge. The unused part can be made into rolls or for more wraps. I haven’t frozen the dough, but it might work.
Divide the half into four rectangles. Divide each of the rectangles in half. Now roll out each piece. This is the “pocket.” After rolling the dough out (fairly thin), you will fill the piece with the mix from chicken wraps.
For the wraps bake at 210 degrees Celsius for 10.5 – 11.5 minutes or 410-420 Fahrenheit for the same time . This will vary by oven, by how big it is (mine in Japan could only hold three at a time as it was the size of a microwave).
* Oil. You may have to oil this dough as you work with it. I didn’t have this issue in the States, but I did in Japan, so keep the rolling pin lightly oiled and probably your table surface. I would imagine you could also use flour too.
Crescent Rolls: Makes 16 wrap shells (we typically use a 1/2 recipe)
3/4 c skim milk
16 T (2 sticks) unsalted butter cut into tablespoon chunks
1/4 c (1 3/4 oz) sugar
3 large eggs
4 cups (20 oz) flour
1 tsp instant yeast
1 1/2 tsp salt
egg wash: 1 egg white, 1 tsp water
Japan*
Directions:
Heat milk, butter and sugar till butter is mostly melted. Whisk to dissolve sugar. Beat eggs in medium bowl. Add about a third of warm milk mixture to the eggs, whisking away until the bowl warms up. Add remaining milk and whisk some more.
Combine flour and yeast. Mix to blend. With mixer mixing slowly, add warm milk mixture in slow (but steady) stream. Make mixer go faster. Add salt slowly. Mix some more. Transfer dough to large lightly oiled bowl. Cover with plastic wrap and let rise about 3 hours.
Form dough into rectangle (or approximation thereof). Cover with plastic wrap and refrigerate overnight (I put it on a plastic wrap covered cookie sheet and then thoroughly covered it with more plastic wrap.
The next day or up to three days later, pull it out, cut it in half lengthwise, and store the other half back in the fridge. The unused part can be made into rolls or for more wraps. I haven’t frozen the dough, but it might work.
Divide the half into four rectangles. Divide each of the rectangles in half. Now roll out each piece. This is the “pocket.” After rolling the dough out (fairly thin), you will fill the piece with the mix from chicken wraps.
For the wraps bake at 210 degrees Celsius for 10.5 – 11.5 minutes or 410-420 Fahrenheit for the same time . This will vary by oven, by how big it is (mine in Japan could only hold three at a time as it was the size of a microwave).
* Oil. You may have to oil this dough as you work with it. I didn’t have this issue in the States, but I did in Japan, so keep the rolling pin lightly oiled and probably your table surface. I would imagine you could also use flour too.
Cheesy Chicken
This goes really well with corn, peas, fried squash, rolls, and/or mashed potatoes. Also, sorry, this is kind of wordy.
Cheesy Chicken (plan about 1.75 – 2 hrs for first time, 1.5 – 1.75 thereafter)
Ingredients:
4 – 6 skinless, boneless chicken breasts*
2 – 5 garlic cloves, minced (this depends purely on your garlic preferences)
½ c. butter
1 c. bread crumbs
¼ c. parmesan cheese (the powdered kind)
½ tsp. salt
1/8 tsp. pepper
½ c. sharp cheddar cheese (shredded)
Directions:
On low heat, melt butter. Add garlic. Cook for a little at low heat.
Take off heat and let sit for 30 mins.
Pre-heat oven to 350.
Get out a 9 x 13 pan (or roughly that size)
Put into large ziplock bag: bread crumbs, parmesan cheese, salt, and pepper.
Chicken breasts: Trim the fat. Now, the big thing with this is to get a good coating of the bread crumb stuff – this is pretty messy. Make sure the breasts are as wide open on the underneath as you can get and then coat both sides with the butter/garlic. Let the excess drain for a minute and then put the breast in the ziplock bag. Shake the bag.
Get all of it covered with the crumb mixture. Pull the chicken breast out and with the “top” (meaning the smooth part of the breast) in your palm, place some grated cheddar cheese and more topping (maybe a... 1 tsp) on the center line of the underneath. Now, “wrap” the chicken around this center line so the cheese and crumb topping are enclosed. Place it into the pan. Repeat this for each chicken breast. Supplies may get low, but should last you for five breasts.
If there is excess crumb mix and/or butter. Just pour it onto the breasts in the pan.
Put a thin layer of shredded cheddar cheese on it. Now slide it in the oven for about... 30-40 minutes. The more crammed the chicken breasts are in the pan, the longer it will take, so the big pan should give sufficient room to allow for a low cooking time.
*We have adjusted this recipe to make chicken nuggets! So, we cut down the chicken breast to nugget sized pieces - you decide what that means for you - and then coat them with the garlic butter and crumb mix. (You might need to double the butter/garlic amount if you're like me and love the stuff.)
Toss the pieces into one or two casserole dishes for cooking and drizzle them with the extra garlic butter and crumb mixtures. You can sprinkle the cheddar cheese on the nuggets from the get go or about 20 minutes into the cooking if you have any concerns about the cheese getting a bit too crispy.
Just a fun change up that works well, makes the cooking time a bit more even as full chicken breasts can vary a lot in size, and kids enjoy the smaller size. Also, let's be honest, more surface area of that yummy garlic, bread crumb taste is a definite win!
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