Shoyu Chicken

Shoyu Chicken is local recipe found in Hawaii where chicken is simmered together with shoyu and sugar, and a variety of flavorings that are most commonly ginger, garlic, and chiles. The dish is named after shoyu, which is the Japanese style of soy sauce that is rounder and sweeter than the Chinese style and made with a mix of soy and wheat. It must be said that Shoyu Chicken is not Teriyaki Chicken. They are indeed very similar seeing as they both have soy sauce and sugar but they are different. Where Teri Chicken often adds in sake or mirin, is often grilled or broiled, and has the sauce reduced to a glaze. Shoyu Chicken doesn’t have alcohol, adds in ginger, garlic, and chiles, is simmered, and the sauce is spoonable and not a glaze. It’s a subtle but distinct difference. Bottom line, if you want more charred soy flavor, go for Teriyaki Chicken.  For more slow-cooked flavor, go for Shoyu Chicken.

Ingredients:

• 2 cups low-sodium chicken broth
• 1 1/2 cups low-sodium soy sauce
• 1 cup packed brown sugar
• 1 medium head garlic top cut off
• 1 (3 inch) piece fresh ginger, sliced
• 1 medium jalapeño pepper, sliced
• 1 medium sweet onion, sliced
• 4 pounds skinless, boneless chicken thighs
• thinly sliced green onions for garnish
• toasted sesame seeds for garnish
• Cooked white or brown rice for serving

Instructions:

1. Combine broth and soy sauce with the sugar in a large pot, bring to a boil over high heat. 
2. Add the garlic, ginger, jalapeno, onion and chicken then reduce to low. 
3. Simmer, turning occasionally, until chicken is fork tender and garlic cloves pop out, about 45 minutes.
4. Remove chicken to a serving platter. 
5. Remove ginger, garlic, jalapenos, and onions and set aside. 
6. Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes. 
7. Remove from heat, add chicken and other ingredients back to the sauce and turn to coat. 
8. Serve chicken over rice with a spoonful of sauce, any of the garlic, jalapeno, or onions you’d like.
9. Top with sliced green onions and sesame seeds.

Risotto With Mascarpone and Prosciutto

I just love a rich creamy risotto! There are really easy to make, and quite relaxing as you stir slowly and let the Arborio rice absorb the liquid. Afterwards, you can add whatever you like. This version is especially good paired with a nice juicy steak. Yum!

Ingredients:

• 3 cups low-sodium chicken broth
• 4 ounces prosciutto, thinly sliced
• 4 tablespoons unsalted butter
• 1/2 cup finely chopped shallots
• 1 cup arborio rice
• 1/3 cup dry white wine
• 3 tablespoons minced fresh parsley
• 3 tablespoons minced fresh chives
• 1 1/2 teaspoons minced fresh thyme
• 1 cup grated gruyere cheese
• 1/3 cup mascarpone cheese

Instructions:

1. Preheat the oven to 400 degrees F. 
2. Bring the chicken broth and 2 1/2 cups water to a simmer in a saucepan over medium heat. 
3. Cover and keep warm. 
4. Meanwhile, arrange the prosciutto in a single layer on a foil-lined baking sheet. 
5. Bake until crisp, 8 to 10 minutes; set aside. 
6. Heat 2 tablespoons butter in a large saucepan over medium heat. 
7. Add the shallots and cook, stirring with a wooden spoon, until soft. 
8. Add the rice and cook, stirring, 2 more minutes. 
9. Add the wine and cook, stirring, until evaporated, about 2 minutes. 
10. Add 1/2 cup warm broth and stir constantly until absorbed. 
11. Repeat, adding the broth in 1/2-cup increments and stirring constantly.
12. Repeat until the liquid is absorbed and the rice is just tender and creamy, about 30 minutes. 
13. Remove from the heat. 
14. Combine the parsley, chives and marjoram in a bowl. 
15. Add all but 1 tablespoon of the herbs to the risotto.
16. Add the gruyere, mascarpone and the remaining 2 tablespoons butter. 
17. Stir vigorously until creamy, about 1 minute. 
18. Break the prosciutto into pieces. 
19. Divide the risotto among bowls and top with the prosciutto and reserved herbs.  

King Ranch Chicken Casserole

King Ranch chicken is a popular Tex-Mex casserole. Its name comes from the King Ranch, one of the largest ranches in the United States, although the actual history of the dish is unknown and there is no direct connection between the dish and the ranch. Recipes vary, but generally it has a sauce made of canned diced tomatoes (commonly the Ro-Tel brand) with green chiles, cream of mushroom soup, cream of chicken soup, diced bell pepper, onion, and chunks or shreds of chicken. The bottom of the casserole is lined with corn tortillas or tortilla chips, then layered with sauce and topped with cheese. OK, there is no way I am using a can of cream of anything, so I just make a roux after cooking the onions and bell pepper. I then added some sour cream for the creaminess and added some shredded cheese to help it stay together. You can used cheddar, Monterey jack, both mixed, or some pepper jack cheese. Whatever you like. Be sure to let it cool for at least 5 minutes before you cut it out of the dish, or it will just ooze all over the place.

Ingredients:

• 1 lb. boneless, skinless chicken breast, cut into one inch pieces.
• 3 Tbsp chili powder 
• 2 tsp cumin
• ½ tsp ancho chili powder
• Salt & pepper
• 1 Tbsp cooking oil 
• 2 Tbsp butter 
• 1 yellow onion, medium dice
• 1 green bell pepper , medium dice
• 1 jalapeño, minced
• 2 Tbsp all-purpose flour 
• 1 cup chicken broth 
• 1 10oz. can diced tomatoes with green chiles (Rotel) 
• 1/2 cup sour cream 
• 8 oz. cheddar cheese, shredded 
• 5 cups tortilla chip strips
• 2 green onions 
• Handful of fresh cilantro

Instructions:

1. Heat the cooking oil in a large skillet over medium.
2. Season the chicken breasts with chili powder, cumin, ancho, salt & pepper.
3. Toss to coat.
4. Once hot, swirl the oil to coat the surface of the skillet, then add the seasoned chicken breast. 
5. Cook the chicken until browned on each side and cooked through, about 5 minutes each side. 
6. Remove the chicken to a plate to cool.
7. Begin to preheat the oven to 375ºF.
8. After removing the chicken from the skillet, add the butter, onion, and bell pepper, and jalapeño.
9. Sauté the onion and peppers in the butter until the onions are soft and translucent.
10. Add the flour to the skillet with the onion and peppers.
11. Continue to sauté until the flour coats the bottom of the skillet and turns golden brown.
12. Add the chicken broth to the skillet.
13. Stir to dissolve the flour and any browned bits of chicken from the skillet. 
14. Allow the broth to simmer, at which point it will thicken to a gravy. 
15. Drain the can of diced tomatoes with green chiles well.
16. Stir the chicken and tomatoes into the gravy.
17. Add the sour cream and 1/2 cup of the shredded cheddar, and stir until combined.
18. Taste and adjust salt, pepper, and chili powder for your taste.
19. Layer half of the tortilla chip strips into the bottom of a 9×13-inch or 3 quart casserole dish. 
20. Spoon half of the chicken mixture on top of the chips. 
21. Layer more tortilla chip strips on top, then spoon the remaining chicken mixture on top. 
22. Finally, add the remaining shredded cheddar.
23. Bake the casserole in the preheated 375ºF oven for 15 minutes.
24. Cheese should be melted and the casserole is bubbling around the edges. 
25. Sprinkle sliced green onions on top after baking.
26. Let sit for 5-10 minutes before cutting.

Sheet Pan Teriyaki Chicken Thighs and Sesame Vegetables

I was intrigued by making an Asian dish with my new favorite method of cooking, the sheet pan dinner. While this turned out flavorful, and quick to pull together, the vegetables were not as crispy as I was expecting. I think I will modify this recipe for making it as a stir fry. I think the results will be more what I was expecting. However, this is an excellent sheet pan dinner. Give it a try.

Ingredients:

• 6 bone-in chicken thighs, trimmed
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced into ¼-inch-wide strips
• 1 medium sweet onion, sliced thin
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 6 ounces snap peas, strings removed
• 5 tablespoons mirin
• 5 tablespoons soy sauce
• ¼ cup water
• 3 tablespoons sugar
• 2 teaspoons cornstarch
• ⅛ teaspoon red pepper flakes
• 1 tablespoon toasted sesame oil
• 1 tablespoon toasted sesame seeds
• ½ teaspoon salt

Instructions:

1. Adjust oven rack to middle position and heat oven to 450 degrees. 
2. Line a sheet pan with aluminum foil. 
3. Make 3 diagonal slashes through skin of each thigh with sharp knife (do not cut into meat). 
4. Brush chicken with 1 tablespoon vegetable oil. 
5. Lay chicken, skin side up, on half of prepared rack and roast for 20 minutes.
6. Toss bell pepper and onions in bowl with remaining 1 tablespoon vegetable oil, half of garlic, and half of ginger.
7. Spread vegetables over empty side of rack and continue to roast for 10 minutes. 
8. Sprinkle snap peas over vegetables.
9. Continue to roast until chicken registers 165 degrees and vegetables start to brown, about 10 minutes.
10. Remove sheet from oven. 
11. Broil chicken and vegetables until well browned and registers 175 degrees, 3 to 5 minutes.
12. Combine mirin, soy sauce, water, sugar, cornstarch, pepper flakes, remaining garlic and ginger in a bowl.
13. Microwave, whisking occasionally, until thickened, 3 to 5 minutes.
14. Remove sheet from oven, brush chicken with 3 tablespoons of sauce, and let rest for 5 minutes. 
15. Transfer vegetables to clean bowl, toss with sesame oil, sesame seeds, and salt. 
16. Serve vegetables and chicken with remaining sauce.

Chai White Russian

I always make the Chai Tea Simple Syrup in the winter so I can have this drink. Even though the drink is served cold and on the rocks, to me it is a winter drink. I guess it is the flavor of chai spices combined with coffee liqueur that makes me think of snow fall. Anyway, it is a lovely cocktail.

Ingredients:

• 2 ounces vodka
• 1 1/2 ounces Kahlua or other coffee liqueur
• 2 ounces chai tea syrup
• 2 ounces heavy cream
• cinnamon sticks, fresh grated nutmeg, and star anise for garnish

Instructions:

1. Fill an old fashioned glass with ice. 
2. Add the vodka, Kahlua, and chai tea syrup. 
3. Stir gently. 
4. Add the heavy cream and stir to combine. 
5. Garnish with a cinnamon stick and star anise
6. Grate nutmeg over the glass.

Chai Tea Simple Syrup

Ingredients:

• 4 chai tea bags
• 1/3 cup honey
• 1 teaspoon vanilla extract

Instructions:

1. In a medium pot, bring 1 cup water to a boil. 
2. Remove from the heat, add the chai tea bags, cover and steep 10-15 minutes. 
3. Remove the tea bags and add the honey. 
4. Stir in the vanilla. 
5. Let cool, and keep in the fridge for up to 2 weeks.

 

Cheese Ravioli with Rosemary Butter Mushrooms

Here’s a quick dish you can have ready in under 30 minutes. Or you can go the homemade route for the cheese ravioli and breadcrumbs and be a kitchen god/goddess. It’s up to you. But seriously, this is a lovely earthy dish and can be on the table quickly without a lot of fuss. Or go crazy with your pasta skills.

Ingredients:

• 2 tablespoons extra virgin olive oil
• 3 cups baby bella or cremini mushrooms, sliced
• 6 tablespoons salted butter
• 3 cloves garlic, minced
• kosher salt and fresh ground black pepper
• 1 tablespoon chopped fresh rosemary, plus 2 rosemary sprigs
• 1/2 cup dry white wine
• 1 cup low sodium vegetable or chicken broth
• 1 pound cheese ravioli, homemade ( good for you!) or store bought
• Italian breadcrumbs, or make your own you crazy person. OK not crazy, because homemade breadcrumbs are so much better. Depends on how quickly you want dinner on the table.

Instructions: 

1. Bring a large pot of salted water to a boil. 
2. Cook the ravioli according to package directions until al dente. 
3. Drain the ravioli and set aside.
4. Or go crazy and make your own, you know what you are getting into.
5. Meanwhile, heat the olive oil in a large skillet over medium-high heat. 
6. When the oil shimmers, add the mushrooms. 
7. Cook undisturbed for 5 minutes or until browned. 
8. Toss and cook the other side some too.
9. Add the butter, garlic, rosemary, a pinch of crushed red pepper flakes, salt, and pepper. 
10. Cook 4-5 minutes, until fragrant. 
11. Pour in the wine and broth and bring to a boil. 
12. Season with salt and pepper. 
13. Cook 5 minutes or until the sauce has reduced.
14. Drop the ravioli into the sauce, gently toss to combine. 
15. Divide the ravioli and sauce between plates. 
16. Top with breadcrumbs and some fresh shredded cheese. 

Fuji Apple Chicken Salad

This salad is based on the Panera Bread salad of the same name. However, I replaced Gorgonzola with Feta cheese. Also, I added some dried cranberries which I did not even list in the recipe below. I also added peppadew  peppers to my bowl and picked out the tomatoes. Basically, customize at will for whatever you like. But try the dried Fuji apples and make them yourself. You will be pleased with the result.

Ingredients:

• 2 fuji apples, thinly sliced
• 1 cup pecans
• 1 tablespoon brown sugar
• pickled onions, for serving
• 2 cups cubed or shredded chicken breast
• 3 cups spring greens
• 3 cups baby spinach
• ½ cup sliced grape tomatoes
• 1 cup crumbled feta cheese
• salt and pepper

Creamy Champagne Vinaigrette

• ¼ cup champagne vinegar
• 1 garlic clove, minced
• 1 tablespoon heavy cream
• 2 teaspoons dijon mustard
• 2 teaspoons honey
• pinch of salt and pepper
• ½ cup extra virgin olive oil

Instructions:

Creamy Champagne Vinaigrette

1. Whisk together the vinegar, garlic, cream, mustard, honey and a pinch of salt and pepper. 
2. Stream in the olive oil while whisking until emulsified. 
3. Serve with your favorite salad! 

Salad

1. To make the apple chips, preheat the oven to 225 degrees F. 
2. Thinly slice the fuji apples and place the slices in a single layer on the sheet.
3. Bake for 1 hour, then flip the slices and bake for 1 more hour. 
4. You can do this head of time and store them at room temp in a bag or container.
5. To toast the pecans: heat the pecans in a nonstick pan over medium heat. 
6. Add in the brown sugar. 
7. Toss and stir constantly, as the pecans toast and the sugar melts. 
8. Cook for 2 to 3 minutes until toasty. 
9. Remove and spread on a piece of parchment paper to cool. 
10. You can leave these whole or chop them.
11. To assemble the salad, toss the greens with a big pinch of salt and pepper. 
12. Top with the chopped chicken. 
13. Then add apple chips, toasted pecans, chicken, feta, tomatoes, and dressing. 
14. Toss well with vinaigrette and serve!

 

Slow Cooker Ginger, Sweet Tea, and Whiskey Short Ribs

I love a slow cooker in the winter. Tasty comport food that warms your insides that you can fix it and forget it. This one is for beef short ribs with some unusual additions to the cooking liquid.

Ingredients:

• 4-6 bone-in beef short ribs, trimmed
• Fresh ground black pepper
• kosher salt, divided
• 2 tablespoons canola oil
• 3 medium-size yellow onions, sliced
• 4 garlic cloves, sliced
• 1 3 inch piece fresh ginger, sliced
• 1 cup, plus ¼ cup rye whisky, divided
• 1 cup sweet tea
• 1 cup beef broth
• 1 tablespoon sherry vinegar
• 1 tablespoon cornstarch
• 1 tablespoon warm water
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped scallions (about 4 scallions)
• Lemon zest and fresh juice from about 2 lemons 
• 1 teaspoon extra-virgin olive oil

Instructions:

1. Sprinkle short ribs with pepper and salt. 
2. Heat canola oil in a large iron skillet over medium-high. 
3. Add ribs, and cook until well browned, about 10 minutes, turning once. 
4. Transfer to a  slow cooker.
5. Add onions, garlic, ginger, and salt to the skillet. 
6. Cook over medium-high, stirring often, until onions are very tender, 8 to 10 minutes. 
7. Add 1 cup of the whiskey, and cook 1 minute. 
8. Stir in tea and broth, and bring to a simmer, about 3 minutes. 
9. Pour onion mixture over ribs in a slow cooker. 
10. Cover and cook on LOW until meat is very tender and falling off the bone, about 8 hours.
11. Remove ribs, and set aside. 
12. Pour mixture from the slow cooker through a fine wire-mesh strainer into a medium saucepan.
13. Discard solids. 
14. Cook liquid in a pan over medium-high until reduced by half (about 1 1/2 cups), 10 to 12 minutes. 
15. Add sherry vinegar, 1/2 teaspoon of the salt, and remaining 1 tablespoon whiskey. 
16. Stir together cornstarch and warm water; stir into mixture in pan, and bring to a simmer, 2 to 3 minutes. 
17. Remove from heat.
18. Combine parsley, scallions, lemon zest, lemon juice, olive oil, and salt in a small bowl. 
19. Serve ribs in whiskey sauce topped with parsley mixture.