Tag: Repeat

Chicken and Cilantro Pot Stickers

Chicken and Cilantro Pot Stickers

by Pam on April 3, 2014

We had friends over for dinner recently and my girlfriend brought some frozen chicken and cilantro pot stickers. My daughter loved them so much she kept asking my friend to make more. I decided to try my hand at making my own version of these pot stickers and I am so glad I did. These babies took some time to make but they were worth every minute! We all absolutely loved them and ate all but four which my husband took to work today. I served these pot stickers with homemade Pot Sticker Dipping Sauce[1] and an Asian Noodle Salad[2]. This meal was  big hit with the entire family and I know it will be a regular on our table from now on.

Make the pot sticker dipping sauce; set aside for flavors to mingle. Click here for the recipe.[3]

Boil the water and pour over the sliced cabbage to soften. Drain excess water from the cabbage and put into food processor. Add ground chicken, cilantro, green onions, garlic, sesame oil, soy sauce, rice vinegar, and fresh ginger. Pulse mixer until thoroughly combined.

Spread out the pot sticker wraps and scoop a small teaspoon full of filling onto the center of each wrap. Wet the top of each pot sticker wrap with a baster brush dipped in water.

Fold the pot sticker to make a moon shape and pinch shut with 4 to 5 pleats along the side. Really make sure they are sealed, so the filling doesn’t fall out.

Heat 1 tablespoon of olive oil in a pan. Once hot, pot stickers and cook until the bottoms are golden brown. Add 1/3 cup of water and cover with a lid. Steam for 4 minutes. Repeat with the remainder of pot stickers. Remove from heat and serve with a dipping sauce.



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Chicken and Cilantro Pot Stickers




Yield: 44 pot stickers

Prep Time: 30 minutes

Cook Time: 20 min.



Ingredients:

Pot Stickers:

3 cups of boiling water
1 1/2 cups napa cabbage, sliced finely
1 lb ground chicken breast
1/2 cup fresh cilantro, chopped
2 green onions, diced
2 clove of garlic, minced
1 tbsp sesame oil
2 tsp soy sauce
1 tsp rice vinegar
1/4 tsp fresh ginger, minced
Pot sticker wraps
2-3 tbsp olive oil (divided – 1 tbsp per batch in pan)

Directions:

Make the pot sticker dipping sauce; set aside for flavors to mingle. Click recipe link up above.

Boil the water and pour over the sliced cabbage to soften. Drain excess water from the cabbage and put into food processor. Add ground chicken, cilantro, green onions, garlic, sesame oil, soy sauce, rice vinegar, and fresh ginger. Pulse mixer until thoroughly combined.

Spread out the pot sticker wraps and scoop a small teaspoon full of filling onto the center of each wrap. Wet the top of each pot sticker wrap with a baster brush dipped in water.

Fold the pot sticker to make a moon shape and pinch shut with 4 to 5 pleats along the side. Really make sure they are sealed, so the filling doesn’t fall out.

Heat 1 tablespoon of olive oil in a pan. Once hot, pot stickers and cook until the bottoms are golden brown. Add 1/3 cup of water and cover with a lid. Steam for 4 minutes. Repeat with the remainder of pot stickers. Remove from heat and serve with a dipping sauce.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Pot Sticker Dipping Sauce (www.gordon-ramsay-recipe.com)
  2. ^ Asian Noodle Salad (www.gordon-ramsay-recipe.com)
  3. ^ Click here for the recipe. (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Crispy Baked Pork Chops with Tomato Jam and a HUGE GIVEAWAY!!!

Crispy Baked Pork Chops with Tomato Jam and a HUGE GIVEAWAY!!!

by Pam on April 11, 2013

I love being a food blogger for many reasons but I’ll be honest, one of the best reasons, is getting lots of kitchen gadgets from cool companies. I was recently sent a huge package of Pampered Chef’s[1] new products[2]. This box was filled with so many amazing goodies like, a ginger grater[3], barbecue corn & skewer rack[4], fruit & cheese cutter[5], bean slicer[6], fresh lasting lid system[7], garlic smash & paste[8], scoop and spread spoon[9], silicone prep bowls[10], tea infusion pitcher[11], microwave grips[12], boil over no more[13], single serving pan[14], sweet basil rub[15], and a cookbook[16]. How awesome is that?!? They also offered my readers a really HUGE GIVEAWAY! See details at the bottom of this recipe.

For this recipe I used the cookbook (so many quick & easy recipes), the scoop & spread spoon (which I LOVE, LOVE, LOVE), silicone prep bowls (really flexible and great sizes), sweet basil rub (tastes so good), garlic smash & paste (worked really well), and fresh lasting lid system for the leftovers (these were so great and fit my glass dishes perfectly). Everything was easy to use and very convenient. I am looking forward to trying out the rest of the products soon. Thank you Pampered Chef!!

I found a recipe in the new Pampered Chef’s Cookbook  that looked amazing. I adapted it to suit our  tastes and to work with what I had on hand. The crispy pork turned out moist, tender, flavorful, and crispy while the tomato jam turned out to be sweet, tangy, and super delicious.  We all ABSOLUTELY LOVED how well the pork paired with the tomato jam. I served this meal with the Cherry Tomato, Asparagus, and Avocado Salad Topped with Basil and Feta[17] along with some rice and it was healthy, flavorful, and delicious.

Place the olive oil into a small saucepan over medium heat. Add the onion and cook for 2 minutes, stirring occasionally; add the minced garlic and cook, stirring constantly  for 1 minute. Add the tomatoes, vinegar, brown sugar, and sea salt and freshly cracked pepper, to taste. Cook on medium low for 60 minutes, stirring often. Remove from the heat and blend it well using an immersion blender.

While the tomato jam is simmering, line a baking sheet with tin foil then place a wire rack on top.

Combine the panko crumbs with the Sweet Basil Rub and mix until well combined. Mix the egg with the milk and whisk until thoroughly combined. Dip the pork chops into the egg mixture then place into the panko mixture, making sure to cover the entire chop with the panko mixture. Place the pork chop on the wire rack. Repeat procedure with the remaining chops.

Place the baking sheet into the refrigerator for 30 minutes. Side Note: Don’t skip this step – it helps the panko adhere to the pork. Remove from the refrigerator and let them sit a room temperature while you preheat the oven to 400 degrees.

Place a meat thermometer into the thickest part of the pork chop. Place the baking sheet into the oven and bake for 25-30 minutes, or until the pork’s internal temperature reaches 145 degrees.

Turn the oven to broil and cook for a minute or two (watching very carefully) so the top crust gets golden brown.  Remove from the oven and let the meat rest for 5 minutes before serving.  Serve with the tomato jam. Enjoy.

Side Note: “I have been selected by The Pampered Chef to be an ambassador for their Spring Products. While I have received product in exchange for my post, my opinions are my own, and I have not been paid to post positive comments.”

 



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Crispy Baked Pork Chops with Tomato Jam




Yield: 4



Ingredients:

Tomato Jam:

1 tbsp olive oil
1/2 sweet yellow onion, diced
6 cloves of garlic, chopped
1 pint of cherry tomatoes, sliced in half
3 tbsp red wine vinegar
2 tbsp brown sugar
Sea salt and freshly cracked pepper, to taste

Crispy Baked Pork Chops:

1 cup of Italian seasoned panko crumbs
1 tbsp Sweet Basil Rub
3 boneless pork chops (about an inch thick)
Cooking spray

Directions:

Place the olive oil into a small saucepan over medium heat. Add the onion and cook for 2 minutes, stirring occasionally; add the minced garlic and cook, stirring constantly for 1 minute. Add the tomatoes, vinegar, brown sugar, and sea salt and freshly cracked pepper, to taste. Cook on medium low for 60 minutes, stirring often. Remove from the heat and blend it well using an immersion blender.

While the tomato jam is simmering, line a baking sheet with tin foil then place a wire rack on top.

Combine the panko crumbs with the Sweet Basil Rub and mix until well combined. Mix the egg with the milk and whisk until thoroughly combined. Dip the pork chops into the egg mixture then place into the panko mixture, making sure to cover the entire chop with the panko mixture. Place the pork chop on the wire rack. Repeat procedure with the remaining chops.

Place the baking sheet into the refrigerator for 30 minutes. Side Note: Don’t skip this step – it helps the panko adhere to the pork. Remove from the refrigerator and let them sit a room temperature while you preheat the oven to 400 degrees.

Place a meat thermometer into the thickest part of the pork chop. Place the baking sheet into the oven and bake for 25-30 minutes, or until the pork’s internal temperature reaches 145 degrees.

Turn the oven to broil and cook for a minute or two (watching very carefully) so the top crust gets golden brown. Remove from the oven and let the meat rest for 5 minutes before serving. Serve with the tomato jam. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe inspired by Pampered Chef’s 29 Minutes to Dinner

 

GIVEAWAY:

The generous people at Pampered Chef[20] are offering one of my readers a big box filled with some of their newest products[21] – valued at $265.00!  All you have to do to enter is leave a comment on this post.

Bonus Entries:

The giveaway is open until Sunday, April 14, 2013 @ 7:30 p.m. This giveaway is only open to USA residents only. Be sure to include an e-mail address with your comment(s). Winner will be chosen randomly and announced on Sunday night. I will email the winner and if the winner does not respond within 48 hours, a new winner will be chosen. Product will be shipped directly to the winner by Pampered Chef.

Good luck!!!

 

References

  1. ^ Pampered Chef’s (www.pamperedchef.com)
  2. ^ products (www.pamperedchef.com)
  3. ^ a ginger grater (www.pamperedchef.com)
  4. ^ barbecue corn & skewer rack (www.pamperedchef.com)
  5. ^ fruit & cheese cutter (www.pamperedchef.com)
  6. ^ bean slicer (www.pamperedchef.com)
  7. ^ fresh lasting lid system (www.pamperedchef.com)
  8. ^ garlic smash & paste (www.pamperedchef.com)
  9. ^ scoop and spread spoon (www.pamperedchef.com)
  10. ^ silicone prep bowls (www.pamperedchef.com)
  11. ^ tea infusion pitcher (www.pamperedchef.com)
  12. ^ microwave grips (www.pamperedchef.com)
  13. ^ boil over no more (www.pamperedchef.com)
  14. ^ single serving pan (www.pamperedchef.com)
  15. ^ sweet basil rub (www.pamperedchef.com)
  16. ^ cookbook (www.pamperedchef.com)
  17. ^ Cherry Tomato, Asparagus, and Avocado Salad Topped with Basil and Feta (www.gordon-ramsay-recipe.com)
  18. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  19. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
  20. ^ Pampered Chef (www.pamperedchef.com)
  21. ^ newest products (www.pamperedchef.com)

Chicken Cutlets with Tarragon-Mushroom Sauce

Chicken Cutlets with Tarragon-Mushroom Sauce

by Pam on June 24, 2013

I was looking for a quick and healthy chicken dish to make for dinner when I came across this Cooking Light[1] recipe. Luckily I had everything I needed on hand so dinner couldn’t have been easier. I loved the flavor of the sauce with the tender and juicy pieces of chicken. The onions and mushrooms made this tasty sauce extra special. My husband and I really loved this chicken and both of my kids liked it a lot too although they left the mushrooms on their plates.

Combine the chicken broth, carrot, celery, onion, bay leaf, and garlic together in a saucepan; bring to a boil. Cook 10 minutes or until reduced to 1 1/4 cups. Remove solids with a slotted spoon; discard.

Cut chicken breast halves in half horizontally to form 4 cutlets then cut them in half. Season both sides of the chicken pieces with sea salt and freshly cracked pepper, to taste. Place flour in a shallow dish; dredge chicken in flour. Heat a large skillet over medium-high heat. Add 1 tablespoon oil and 1 teaspoon butter to pan; swirl until butter melts. Add 4 cutlets to pan; cook 2-3 minutes on each side or until golden. Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil, 1 teaspoon butter, and 4 cutlets. Set the cutlets aside on a plate loosely covered by a tin foil tent.

Return skillet to medium-high heat. Add mushrooms and onions; cook 5 minutes or until browned, stirring occasionally. Add stock mixture; bring to a boil, scraping pan to loosen browned bits. Combine 1 tablespoon water and cornstarch in a small bowl. Stir cornstarch mixture into stock mixture; cook 1 minute or until sauce thickens. Taste and season with sea salt and freshly cracked pepper, to taste. Add the fresh tarragon mix until evenly combined. Place the chicken and it’s juices back into the pan and smother in the sauce.

Serve each piece of chicken with the sauce drizzled over the top. Enjoy.



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Chicken Cutlets with Tarragon-Mushroom Sauce




Yield: 4

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.



Ingredients:

2 cups chicken stock
1 small carrot, diced
1 celery stalk, diced
1/4 onion, diced
1 bay leaf
1 garlic clove, chopped
2 skinless, boneless chicken breast halves
Sea salt and freshly cracked pepper, to taste
3 tablespoons flour
2 tbsp olive oil, divided
2 tsp butter, divided
1 1/2 cups of mushrooms, quartered
1/2 sweet yellow onion, sliced
1 tablespoon water
2 1/2 tsp cornstarch
1 tbsp chopped fresh tarragon

Directions:

Combine the chicken broth, carrot, celery, onion, bay leaf, and garlic together in a saucepan; bring to a boil. Cook 10 minutes or until reduced to 1 1/4 cups. Remove solids with a slotted spoon; discard.

Cut chicken breast halves in half horizontally to form 4 cutlets then cut them in half. Season both sides of the chicken pieces with sea salt and freshly cracked pepper, to taste. Place flour in a shallow dish; dredge chicken in flour. Heat a large skillet over medium-high heat. Add 1 tablespoon oil and 1 teaspoon butter to pan; swirl until butter melts. Add 4 cutlets to pan; cook 2-3 minutes on each side or until golden. Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil, 1 teaspoon butter, and 4 cutlets. Set the cutlets aside on a plate loosely covered by a tin foil tent.

Return skillet to medium-high heat. Add mushrooms and onions; cook 5 minutes or until browned, stirring occasionally. Add stock mixture; bring to a boil, scraping pan to loosen browned bits. Combine 1 tablespoon water and cornstarch in a small bowl. Stir cornstarch mixture into stock mixture; cook 1 minute or until sauce thickens. Taste and season with sea salt and freshly cracked pepper, to taste. Add the fresh tarragon mix until evenly combined. Place the chicken and it’s juices back into the pan and smother in the sauce. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light

References

  1. ^ Cooking Light (www.myrecipes.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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