Friday, April 20, 2018

Potatoes with Ancho Pepper (Papas Anchos)

These rustic Mexican Scalloped Potatoes, Papas Anchos, are filled with cheese and crushed ancho chilies. Great with any grilled foods including burgers, these also are perfect with roast chicken!

These rustic Mexican Scalloped Potatoes, Papas Anchos, are filled with cheese and crushed ancho chilies. Great with any grilled foods including burgers, these also are perfect with roast chicken! #potatoes #mexicanfood #chilies

If you've read any of my blogs you know I love potatoes. Growing up I think my mother only made boiled or baked so my love affair with potatoes really happened when I left home. Not that I don't like a good baked potato, but my mother thought microwaving a potato was the same as baking one. They were always wrapped in wax paper and really weren't my fave. It wasn't until I had a real baked potato with a well roasted skin that I decided baked potatoes were OK. Or maybe it was the sour cream, bacon and chives that were the part I fell in love with. In any case, growing up I missed out on hash brown and scalloped potatoes. We did have frozen French fries and maybe a tater tot or two. We did have potato salad but usually it was store bought. I can't ever remember oven roasted potatoes. Woe is me.

Well, I'm always on the lookout for a good potato recipe. I've never seen too many Mexican potato recipes. And I never knew there were Chinese potato recipes. But there are both! Potato recipes are everywhere! I haven't seen too many traditional Mexican potato dishes but there are a few from New Mexico and that is good enough for me. I love potatoes in Mexican dishes and stuffing potatoes into burritos and then I found this recipe. It isn't quite scalloped potatoes but it does have a Mexican name and contains ancho peppers. Sold!

These rustic Mexican Scalloped Potatoes, Papas Anchos, are filled with cheese and crushed ancho chilies. Great with any grilled foods including burgers, these also are perfect with roast chicken! #potatoes #mexicanfood #chilies

These rustic scalloped potatoes are easily made. Slice into wedges and toss with cheese, onions, olive oil and cream. Throw in a few crunched up ancho chilies. If you are anything like me, I have a lot of dried chilies on hand and some always need a home. Mine were so dried out that I crushed them in my hand and threw them in. I think they give a better flavor than using chile powder. That's about it.

Perfect with any grilled dish or a roast chicken these cheesy chile wedges were superb with burgers and  a welcome change from French fries. Papas Anchos are much less fussy than scalloped potatoes. And sometimes less fussy is just what I need.

These rustic Mexican Scalloped Potatoes, Papas Anchos, are filled with cheese and crushed ancho chilies. Great with any grilled foods including burgers, these also are perfect with roast chicken! #potatoes #mexicanfood #chilies

A Few More Potato Ideas:
Taco Stuffed Baked Potatoes from Boulder Locavore
Mexican Hash Brown Stack from A Beautiful Plate
Mexican Skillet Potatoes from Dinners, Dishes and Desserts


Plus a Few More:




scalloped potatoes



Don't Lose This Recipe!
Please Pin and Share!

These rustic Mexican Scalloped Potatoes, Papas Anchos, are filled with cheese and crushed ancho chilies. Great with any grilled foods including burgers, these also are perfect with roast chicken! #potatoes #mexicanfood #chilies



Yield: 6 Servings

Ancho Potatoes (Papas Anchos)

These rustic Mexican Scalloped Potatoes, Papas Anchos, are filled with cheese and crushed ancho chilies. Great with any grilled foods including burgers, these also are perfect with roast chicken!
prep time: 15 MINScook time: 60 MINStotal time: 75 mins

ingredients:


  • 2-3 lbs boiling potatoes (unpeeled and quartered, or if your potatoes are big, make a few more wedges)
  • 4 oz feta cheese
  • 4 oz Asadero cheese or any good melting cheese like Monterey Jack or Mozzarella, shredded
  • 1/2 medium onion, sliced thin
  • 2 T olive oil
  • 1/2 t garlic powder
  • 1 t coarse salt
  • 1/2 t oregano
  • 2 dried ancho chilies, stemmed and seeded, crushed or sliced into thin ribbons
  • 1/2 c heavy cream
  • 1/2 c Asadero cheese shredded for topping
  • 2 green onions, chopped for garnish

instructions


  1. Preheat oven to 350.
  2. In a large bowl combine all of the ingredients except the scallions and cheese for topping. Toss well.
  3. Transfer to an oven proof casserole that will hold your potatoes in one layer. Cover with lid or foil and bake for about 1 hour or until potatoes are tender. 
  4. Remove foil and top with reserved shredded cheese. Place under a preheated broiler and broil until cheese melts. Remove from oven and top with scallions.

notes

Adapted from Two Hot Tamales
Created using The Recipes Generator

Tuesday, April 17, 2018

Mexican Pepper Shrimp

This quick and easy, ready in 20 minutes, Mexican pepper shrimp is made with onions, garlic, fresh green chilies and lots of black pepper. You may think this is over the top spicy, but the onion and garlic mellow it out! Add this to your repertoire!

This quick and easy, ready in 20 minutes, Mexican pepper shrimp is made with onions, garlic, fresh green chilies and lots of black pepper. You may think this is over the top spicy, but the onion and garlic mellow it out! #shrimp #Mexicanrecipes #QuickDinners www.thisishowicook.com

Manservant is so happy! With Cinco de Mayo around the corner that means lots of Mexican food in the casa. To think that growing up the only kind of Mexican food I knew of was something that came in a crisp taco shell, sold packaged in the grocery. Needless to say it did nothing to whet my appetite, though when I went off to college in Arizona, I quickly became a fan of cheese crisps and chimichangas. After meeting Manservant I was introduced to real TexMex and life has never been the same since. But then my shape hasn't either!

I have a great collection of Mexican cookbooks and one I always refer to is Zarela's VeraCruz. Lots of seafood in this one, but lots of other traditional dishes too. A few days ago I spotted some good looking shrimp and wanted to try something new. So I perused her other shrimp recipes and I found this one. Wanting something that came together fast, I can say I certainly chose right. I love Zarela's lime and garlic shrimp that I posted many moons ago. I really need to rephotograph it, because it is truly a great recipe. The funny thing is that I felt this recipe has Chinese overtones with the pepper and the addition of mayonnaise at the end. Trust me. You want the mayonnaise. It helps blend the flavors together and if you aren't a mayonnaise person I can honestly say you will never know it is there, but you will think it's too spicy if it isn't. Mayonnaise, because it has egg in it also has a way of binding this sauce together.

 This quick and easy, ready in 20 minutes, Mexican pepper shrimp is made with onions, garlic, fresh green chilies and lots of black pepper. You may think this is over the top spicy, but the onion and garlic mellow it out! #shrimp #Mexicanrecipes #QuickDinners www.thisishowicook.com

This quick and easy, ready in 20 minutes, Mexican pepper shrimp is made with onions, garlic, fresh green chilies and lots of black pepper. You may think this is over the top spicy, but the onion and garlic mellow it out! #shrimp #Mexicanrecipes #QuickDinners www.thisishowicook.com

If you are worried about spice you may also want to remove the seeds and veins from your peppers. Another tip is that you can always smell the spicy ones. They give off an aroma in ways that you just know that one will be spicy. So watch out. You should probably wear gloves when slicing fresh chilies but I don't. Just don't touch your eyes because whatever is on your hands will make your eyes burn and yes, it does manage to stay on a contact lens until you rinse them!

I have lots of new Mexican recipes coming up which I can't wait to share. With spring truly in full swing and May coming up quick, it's great to have a recipe that's made fast. I remember when the kids were in school, April and May were overwhelming with things to do. Hope this helps! The thing I enjoy though is that when dinner can be put together fast, it usually leaves more time to enjoy dinner. AND that's a good thing!

This quick and easy, ready in 20 minutes, Mexican pepper shrimp is made with onions, garlic, fresh green chilies and lots of black pepper. You may think this is over the top spicy, but the onion and garlic mellow it out! #shrimp #Mexicanrecipes #QuickDinners www.thisishowicook.com

And a Few More Shrimp Recipes:
One Pot Shrimp Diablo from Lemons For Lulu
Coconut Shrimp Tacos  from Taste and Tell
Skillet Chipotle Shrimp from The Cookie Rookie

And Even More:



shrimp, grits, jalapeno


Pickapeppa Shrimp. If you have a bottle in your fridge this is the easiest and most delicious way to use it! Makes one fast dinner! #shrimp #pickapeppa sauce #seafood www.thisishowicook.com

Now Don't Lose This Recipe!
Please Pin and Share:

This quick and easy, ready in 20 minutes, Mexican pepper shrimp is made with onions, garlic, fresh green chilies and lots of black pepper. You may think this is over the top spicy, but the onion and garlic mellow it out! #shrimp #Mexicanrecipes #QuickDinners www.thisishowicook.com




Yield: 2 - 4 Servings

Mexican Pepper Shrimp

This quick and easy, ready in 20 minutes, Mexican pepper shrimp is made with onions, garlic, fresh green chilies and lots of black pepper. You may think this is over the top spicy, but the onion and garlic mellow it out! Add this to your repertoire!
prep time: 10 MINScook time: 10 MINStotal time: 20 mins

ingredients:


  • 1/2 c olive oil
  • 1 large onion, sliced thin
  • 5 garlic cloves, slivered
  • 4 jalapenos or serrano chilies, seeded if desired, and sliced thin
  • 1 lb large shrimp, peeled and deveined
  • 1 t coarse salt
  • 1 T fresh ground black pepper
  • 2 T mayonnaise
  • 1/2 c green peas (I use frozen green peas, that I defrost by running under water.) They are optional but I think gives this dish some needed color.
  • Sliced radishes and cilantro for garnish

instructions


  1. In a large skillet, heat the olive oil over medium heat until rippling. Add the onion and garlic, stirring occasionally until the onion is translucent and wilted but not browned for about 3-5 minutes.
  2. Add chilies and cook for another 5 minutes, or until softened.
  3. Add shrimp, salt and pepper and cook for about 3 minutes or until shrimp are just cooked through. Swirl in the mayonnaise. Toss in the peas. Serve immediately. Garnish as desired.
Created using The Recipes Generator

Friday, April 13, 2018

Roast Chicken with Bread Salad (Judy Rodgers Style)

 This crispy roast chicken is simple and divine. Roasted over artisan bread cubes that become crispy while baking and then tossed with salad, this one dish meal is fabulous!

 This crispy roast chicken is simple and divine. Roasted over artisan bread cubes that become crispy while baking and then tossed with salad, this one dish meal is fabulous!

 I first wrote about this chicken in 2011. It was one of the first posts I did and frankly, I can't believe I've been writing that long. But that's beside the point...The point is I love this chicken and I remember when I posted the recipe a friend said to me that it really took her a long time and though she loved the chicken she felt it was a lot of work. Well no more my friends! I had planned on redoing this chicken with new photos because I love it so much when lo and behold Cook's Illustrated just came out with a brand new version. This version is no less delicious than the original but takes so much less time and we all know time is one thing we never seem to have enough of.

 This crispy roast chicken is simple and divine. Roasted over artisan bread cubes that become crispy while baking and then tossed with salad, this one dish meal is fabulous!

Well...this chicken...Of course I was too hungry and didn't even think to take photos of this lovely bird resting in the cast iron skillet surrounded by lovely crunchy golden cubes of bread drenched in the golden broth of this beautiful bird. Combining those with the arugula dressed with a tangy vinegar mustard vinaigrette is pure heaven. And did I mention how the sweetness of the currants plays off with the saltiness of the chicken? This chicken is glorious and I don't say those words lightly. It has always been a favorite and now with this super simplified method I do believe this might become a regular in my kitchen!

I do want to mention that to get the most out of this chicken it does require planning ahead. But then again all great dates require planning and this bird is one great date! It really is pretty simple and involves something so easily done as spatchcocking a chicken. In other words, one must cut the backbone out of the chicken which is easily done if you own a great pair of kitchen shears. Which you should. They are one of my favorite tools! After that it is a matter of salting this baby and resting her on a rack in the fridge overnight.This technique not only flavors this girl perfectly, it also allows the skin to air dry which makes for a super crisp chicken when she emerges from the oven.

This is a perfect weekend dish. And with any luck you may even have enough for a second date! Oh...the possibilities!

 This crispy roast chicken is simple and divine. Roasted over artisan bread cubes that become crispy while baking and then tossed with salad, this one dish meal is fabulous!

These other chicken dishes sound pretty good too! Check out this lemon sheet pan chicken from Erin at Well Plated.  And this chicken with bacon herb butter from Lori at Recipe Girl.

And then because one can never have too much chicken:






Honey Glazed Chicken with Lemon and Olives is filled with flavor and perfect for a family meal. Glazed with a bit of honey and the zest of lemon this is on regular rotation at our house. www.thisishowicook.com #chicken #recipes

Don't Lose This Recipe!
Please Pin and Share! 

 This crispy roast chicken is simple and divine. Roasted over artisan bread cubes that become crispy while baking and then tossed with salad, this one dish meal is fabulous! #chicken #roastchicken #breadsalad #recipes www.thisishowicook





Yield: 4 Servings

Roast Chicken with Bread Salad

This crispy roast chicken is simple and divine. Roasted over artisan bread cubes that become crispy while baking and then tossed with salad, this one dish meal is fabulous!
prep time: 40 MINScook time: 50 MINStotal time: 90 mins

ingredients:


  • 1 4 lb whole chicken
  • Morton Kosher Salt and Fresh Ground Pepper
  • 8 ounces country style artisan bread, bottom crust removed, cut into 1" pieces (You should have about 5 cups)
  • 1/4 c chicken broth
  • 6 T plus 2 t extra virgin olive oil
  • 2 T champagne vinegar
  • 1 t Dijon mustard
  • 4 scallions, sliced thin
  • 2 T dried currants
  • 5 c baby arugula or baby lettuce

instructions


  1. Place chicken, breast side down on cutting board. Cut out the backbone of the chicken. Discard. Flip chicken over and press on breastbone to flatten.
  2. Using your fingers, carefully loosen skin covering breasts and legs. Rub 1/2 t salt under skin of each breast and 1/2 t salt under skin of each leg. Rub 1/2 t of salt into the cavity of the bird. Tuck wings behind back and turn legs so drumsticks face toward breasts. Place chicken on wire rack which has been placed on a rimmed baking sheet and refrigerate uncovered for 24 hours.
  3. Adjust oven rack to middle position and heat oven to 475. Spray a 12" cast iron skillet with cooking spray. Toss bread with broth and 2 T oil until pieces are evenly moist. Arrange bread in skillet in single layer, with majority of crusted pieces near center, crust side up.
  4. Place chicken, skin side up, on top of bread. Brush with 2 t of oil and sprinkle with 1/4 t salt and 1/4 t pepper. Roast until chicken skin is deep golden brown. This should take about 45-50 minutes and you should rotate the skillet halfway through roasting. If your chicken is larger, please use a meat thermometer to check for doneness. The thickest part of the breast should register 160 and the thighs at 175.
  5. While chicken roasts, whisk vinegar, mustard, 1/4 t salt and 1/4 t pepper together in a small mixing cup. Whisk in remaining 1/4 c olive oil. Stir in scallions and currants and set aside. 
  6. Transfer chicken to carving board and let rest uncovered for 15 minutes. Run a metal spatula under bread in skillet. You should have a nice mixture of soft and golden brown crispy pieces. Add salad to the skillet. Carve chicken and whisk any juices into the vinaigrette. Add vinaigrette to salad and toss to evenly coat salad and bread. Transfer salad to platter and serve with chicken.

notes

Prep Time does not include the 24 hour resting time in the fridge!
Thanks Judy Rodgers and Cooks Illustrated!
Created using The Recipes Generator

Tuesday, April 10, 2018

Asian Poached Chicken Salad with Pineapple

This Asian Chicken Salad with crushed pineapple has a simple Vietnamese style dressing and can be served in lettuce cups or as a salad. The sweetness of the pineapple is subtle and is a great way to use up leftover crushed pineapple!

This Asian Chicken Salad with crushed pineapple has a simple Vietnamese style dressing and can be served in lettuce cups or as a salad. Perfect as a light dinner or an appetizer! #poachedchicken #chicken #salad #Asianrecipes www.thisishowicook.com

I love chicken salads. They are a great use for any leftover chicken and though I started from scratch by poaching my chicken breasts, this can easily be made with a store bought roast chicken. Poaching chicken breasts is so easy and achieves a juicier and less salty chicken, than buying a rotisserie chicken. You will notice the difference I promise. The chicken was hand shredded. meaning I tore it into shreds before blending it with the dressing. Sounds weird but I like the size of the pieces much better than if I had chopped them.

Canned crushed pineapple was also used in this salad. I had some in the fridge and hating to waste anything, I decided to toss it in. Fresh pineapple or mango can also be used but I did love the way the crushed pineapple blended right in. Slices of coconut or shredded coconut would work well in this too.

This Asian Chicken Salad with crushed pineapple has a simple Vietnamese style dressing and can be served in lettuce cups or as a salad. Perfect as a light dinner or an appetizer! #poachedchicken #chicken #salad #Asianrecipes www.thisishowicook.com

You may have tried my Ultimate Very Favorite Chicken Salad - Goi Ga- and though this is similar they are not the same. This one is sweeter and being served in a lettuce cup is different than being served on a shrimp chip. I did make up a small cabbage salad to mix with this. We took our lettuce cups and some of the cabbage salad and combined them on our plate. A few extra slices of pineapple would have worked well too! These lettuce cups would be a wonderful appetizer but they also make a great light meal.

Learn how to poach chicken easily and you will find many ways to use it. I poached mine in chicken broth and depending on what you are making feel free to add herbs and spices that work with the recipe you will be using them in. And if you have tried both chicken salads I'd love to hear which you liked more!

This Asian Chicken Salad with crushed pineapple has a simple Vietnamese style dressing and can be served in lettuce cups or as a salad. Perfect as a light dinner or an appetizer! #poachedchicken #chicken #salad #Asianrecipes www.thisishowicook.com

And a Few More Chicken Salads:
Shredded Chicken Salad with Green Olives, Celery and Green Onion from Kalyn's Kitchen
Southern Style Chicken Salad from Melissa's Southern Style Kitchen
Curry Chicken Salad Sandwiches from Valerie's Kitchen



And Even More:



tacos al pastor, pineapple salsa


A great guacamole with dried pineapple, chipotle and tequila. Jazz up your avocados. You will love this new twist! #guacamole #dips #appetizers #MexicanFood www.thisishowicook.com

Don't Lose This Recipe! 
Please Pin and Share:

This Asian Chicken Salad with crushed pineapple has a simple Vietnamese style dressing and can be served in lettuce cups or as a salad. Perfect as a light dinner or an appetizer! #poachedchicken #chicken #salad #Asianrecipes www.thisishowicook.com



Yield: 2 Servings

Asian Poached Chicken Salad with Pineapple

This Asian Chicken Salad with crushed pineapple has a simple Vietnamese style dressing and can be served in lettuce cups or as a salad. The sweetness of the pineapple is subtle and is a great way to use up leftover crushed pineapple!
prep time: 20 MINScook time: 20 MINStotal time: 40 mins

ingredients:


  • 1 lb boneless  and skinless chicken breasts
  • Chicken broth or water to cover
  • 3 heaping Tablespoons of crushed pineapple, drained or 1 mango
  • 1/2 c chopped fresh mint
  • 1/2 c chopped cilantro
  • 1/2 c torn Thai Basil leaves (yes there is a difference between Italian basil and Thai basil)
  • 2 Thai or Jalapeno chilies, sliced thin
  • 1 head Boston lettuce, leaves separated
  • 3 c chopped cabbage
  • 1 T mayonnaise
  • Chopped Peanuts and Fried Onions or Shallots for Garnish
Dressing
  • 3 T fresh squeezed lime juice (about 2 limes)
  • 1 minced shallot
  • 2 T fish sauce
  • 1 1/2 T packed brown sugar
  • 1 minced garlic clove
  • 1/4 to 1/2 t red pepper flakes

instructions


  1. Begin by poaching the chicken breasts. Place chicken breasts that have been slightly pounded in a  pot. Cover with chicken broth or water and herbs and spices of your choice.
  2. Bring to a boil, then reduce heat to low so that the water is at a bare simmer. Partly cover and gently simmer for 10 minutes. Turn off heat and allow the chicken to remain in hot liquid for 15 to 20 minutes. That is it! Now slice or shred for your recipe!
  3. Make dressing by whisking all ingredients together in a large bowl.
  4. Remove 2 T dressing and add 1 T mayonnaise and whisk well. Toss with the 3 c of shredded cabbage and set aside.
  5. Add chicken, crushed pineapple, mint, cilantro, basil and chilies and toss to coat in the large bowl with the dressing. Spoon into lettuce cups. On a large platter, place cabbage salad in the middle and arrange lettuce cups around it. Garnish with fried onions or shallots and some chopped peanuts.
Created using The Recipes Generator


Friday, April 6, 2018

Wacky Chocolate Cake with Marshmallow Frosting (Non Dairy)

 If you feel the need for cake and forgot the butter and eggs, this chocolate cake with a sponge like texture is good. Add the simple marshmallow frosting and it becomes great!

 If you feel the need for cake and forgot the butter and eggs, this chocolate cake with a sponge like texture is good. Add the simple marshmallow frosting and it becomes great! #cake #chocolatecake #dessert #marshmallowfrosting #nondairyrecipe www.thisishowicook.com

This one bowl chocolate cake is a wacky wonder. Wacky because it rises from the combination of baking soda and vinegar and contains no eggs or butter. Since necessity is the mother of invention and we all know that we need cake...well this cake came about during the depression and the need for war rationing coupons. With butter and eggs being limited this darling cocoa cake was a hit during wartime and I dare say it still is.

In my case I had a guest coming for dinner who can't have dairy products. Aiming to please I found this simple recipe that still hits the mark. Lately it is so complicated when folks come to dinner. With gluten free diets and vegans vs. vegetarians and paleo and keto and lactose free and well about a hundred others sometimes it is hard to have folks to dinner! Luckily in this case it was pretty simple. IF you don't count explaining this to Manservant. Somehow he can't quite comprehend a dairy free meal or he's never bothered to think about it. He kept thinking I was making a flourless chocolate cake and I explained several times that gluten free is different than dairy free. Well, he's got more important things to think about!

 If you feel the need for cake and forgot the butter and eggs, this chocolate cake with a sponge like texture is good. Add the simple marshmallow frosting and it becomes great! #cake #chocolatecake #dessert #marshmallowfrosting #nondairyrecipe www.thisishowicook.com

The marshmallow like frosting was another wonder. Yes, it does require two egg whites and boiling some corn syrup but this was so simple it became amazing. This icing does lack gelatin so this isn't a marshmallow but for those who love marshmallows please take note. You will love this! Don't get me wrong this spongey cocoa cake is just fine without icing, would be perfect with just a glaze or a sprinkle of powdered sugar or topped with ice cream, but I love frosting. So keeping with the concept of no butter I thought this would be fun to try. I couldn't believe how easy it was to make and how fun it was to eat!

Think of this as a welcome to Spring cake. It's coming. I can just feel it. And this cake is a great way to celebrate its arrival! Just don't forget the sprinkles!

 If you feel the need for cake and forgot the butter and eggs, this chocolate cake with a sponge like texture is good. Add the simple marshmallow frosting and it becomes great! #cake #chocolatecake #dessert #marshmallowfrosting #nondairyrecipe www.thisishowicook.com

Just in case you NEED MORE CAKE here are a few good recipes:

Don't Lose My Recipe! Please Pin and Share!
 If you feel the need for cake and forgot the butter and eggs, this chocolate cake with a sponge like texture is good. Add the simple marshmallow frosting and it becomes great! #cake #chocolatecake #dessert #marshmallowfrosting #nondairyrecipe www.thisishowicook.com

And a Few More:






Chocolate Cake

And the Recipe Please:



Yield: 6-8 Servings

Wacky Chocolate Cake

If you feel the need for cake and forgot the butter and eggs, this chocolate cake with a sponge like texture is good. Add the simple marshmallow frosting and it becomes great!
prep time: 25 MINScook time: 30 MINStotal time: 55 mins

ingredients:


  • 1 1/2 c flour
  • 1 c sugar
  • 3 T unsweetened cocoa
  • 1 t baking soda
  • 1/2 t salt
  • 1 t vanilla
  • 1 t white vinegar
  • 5 T canola oil
  • 1 c cold coffee
Marshmallow Frosting
  • 2 egg whites, at room temperature
  • 1/4 t salt
  • 1/4 c sugar
  • 3/4 c light corn syrup
  • 1 t vanilla extract

instructions


  1. Grease and flour (but I use cocoa instead of flour) an 8" square or round cake pan. Preheat oven to 350.
  2. In a large mixing bowl, combine flour, sugar, cocoa, soda and salt. Whisk to combine.
  3. Make three holes in the flour mixture. Put vanilla in one, vinegar in another, and oil in the third. Pour coffee over mixture and stir until combined and moist.
  4. Scrape batter into prepared pan and bake for 25-30 minutes or until cake pulls away from sides and springs back when touched lightly.
  5. Frost with marshmallow icing or your favorite kind!
Marshmallow Icing
  1. Use a stand mixer for best results. In a clean grease free bowl, beat egg whites and salt on high speed until foamy.
  2. With mixer still running, slowly add sugar. Beat mixture until soft peaks form. They should bend a bit when you pull beater out.
  3. Bring corn syrup to a boil over medium heat in a small saucepan. When it comes to a boil, remove from heat. Slowly drizzle the hot corn syrup over egg white mixture while mixer is set on high. Beat for about 5 minutes or until stiff peaks form. Add vanilla and mix to combine.

notes

Thanks to Bless This Mess Please for the frosting!

You will probably have too much frosting. It doesn't store well. Leave the iced cake uncovered. Add sprinkles right away because this frosting does develop a slight crust and sprinkles may not stick if you wait. 

My cake did sink in the middle. This could be due to Denver's altitude. In any case this did not affect the flavor and made it perfect to hold the marshmallow frosting!
Created using The Recipes Generator

Tuesday, April 3, 2018

Vietnamese Chicken with Vinegar and Lemongrass

Vietnamese Chicken with Vinegar and Lemongrass is quickly stir fried and can be served over rice, in a bowl or with lettuce. This peppery, tangy garlic chicken is so good I wouldn't be surprised if it ended up in your regular rotation!

Vietnamese Chicken with Vinegar and Lemongrass is quickly stir fried and can be served over rice, in a bowl or with lettuce. This peppery, tangy garlic chicken is so good! #vietnamesefood #vietnameserecipes #vietnamesechicken #chicken www.thisishowicook.com

Passover still has a few days to go but I'm already thinking ahead. I think we've had enough matzo recipes, don't you? Well this Vietnamese chicken is not only quick to make, it is full of flavor and can be served in a lettuce wrap, on rice, or in a bowl. For that matter one could also use this to fill a tortilla and create some Asian fusion! This stir fried chicken almost tastes like it has butter in it which is due to stir frying and steaming. Yes, you do need a lid to cook this chicken and adding in a cornstarch slurry gives it a velvety texture. I like to add a lot of fresh pepper, but that is up to you.

I love this chicken and I love that one can make it with ground meat of any variety or chicken thighs or skinless boneless breast meat diced into pieces. It works every which way so choose whatever you have on hand. Lemongrass always seems to be the hardest item to find but my Kroger has been stocking it on a regular basis. To be on the safe side though I always keep a tube of lemongrass paste in my fridge which can be used interchangeably and can be found in the refrigerated produce section.

As you can see I served this over rice noodles with Bibb lettuce leaves on the side. That way you can roll it all up if you'd like. I also made some quick Vietnamese Pickles and also served this with nuoc cham, a Vietnamese dipping sauce. If you serve this over rice, I don't think it is necessary. Either way you choose I know you will love this chicken!

Vietnamese Chicken with Vinegar and Lemongrass is quickly stir fried and can be served over rice, in a bowl or with lettuce. This peppery, tangy garlic chicken is so good! #vietnamesefood #vietnameserecipes #vietnamesechicken #chicken www.thisishowicook.com

I had a great time with Zoe and as usual, am sorry to see her go. Unfortunately Geordie is too! He gets extra attention when she is around! In the span of a week we attended a wedding in Texas, ate lots of seafood, came back to Denver and made the rounds of the latest food halls, attended a Passover Seder, watched several movies and somehow she still skied with her dad.





I'm now playing catch up and figuring out what to cook this month. Any suggestions would be great! My brain is kind of fried! But in a good way!

Vietnamese Chicken with Vinegar and Lemongrass is quickly stir fried and can be served over rice, in a bowl or with lettuce. This peppery, tangy garlic chicken is so good! #vietnamesefood #vietnameserecipes #vietnamesechicken #chicken www.thisishowicook.com

If I can't think of anything to cook feel free to try some of these from my friends. I'm sure I'll think of something but just in case!

Slow Cooker Vietnamese Pork from Foodie with Family
How To Make a Hot Pot from FoodieCrush
Vietnamese Beef with Garlic, Pepper and Lime from The Noble Pig

A Few Of My Favorite Vietnamese Recipes:






This beer batter makes a perfectly crunchy and light crust on these Vietnamese soft shell crabs. I love this recipe and use it every time I can get my hands on these! #softshellcrabs #seafood #Vietnameserecipes www.thisishowicook.com



Now don't lose this recipe! Please Pin and Share!

Vietnamese Chicken with Vinegar and Lemongrass is quickly stir fried and can be served over rice, in a bowl or with lettuce. This peppery, tangy garlic chicken is so good! #vietnamesefood #vietnameserecipes #vietnamesechicken #chicken www.thisishowicook.com







Yield: 4 Servings

Vietnamese Chicken with Vinegar and Lemongrass

Vietnamese Chicken with Vinegar and Lemongrass is quickly stir fried and can be served over rice, in a bowl or with lettuce. This peppery, tangy garlic chicken is so good!
prep time: 10 MINScook time: 15 MINStotal time: 25 mins

ingredients:


  • 1 T lemongrass paste or 1 stalk chopped
  • 2 T ginger paste or peeled, shredded fresh ginger
  • 2 T white vinegar
  • 3 chicken thighs, 1 lb ground chicken OR 1 lb diced skinless, boneless chicken breast
  • 2 T fish sauce
  • Ground Black Pepper (I use this liberally over the top of the mix and mix it in)
  • 1 t cornstarch
  • 6 T water
  • 1/2 t sugar
  • 1 T canola oil
  • 3 cloves chopped garlic
  • 1 onion sliced into wedges and seperated
  • 3 scallions, cut diagonally into large pieces

instructions


  1. Cover the ginger with 2 T vinegar and set aside.
  2. Season chicken with 1 T fish sauce and sprinkle well with pepper. Stir in the lemon grass.
  3. Mix cornstarch, water, 1 T fish sauce and sugar together.
  4. Heat oil over medium high heat and fry the garlic until lightly colored. Add onion and stir briefly, then add chicken and scallions. Fry, stirring constantly, for about 5 minutes, then cover and cook over medium heat for about 5 minutes. Uncover and add the vinegar and ginger, and the cornstarch mixture. Stir well. Cover again and cook for about 5 minutes or until done.
  5. Serve with rice or rice noodles. 
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