BOURBON CHICKEN
4 Chicken breasts or equivalence in other parts(see note)
4 ounces soy sauce
½ cup brown sugar
½ tsp. garlic powder
1 tsp. powdered ginger
2 Tbsp. dried onion flakes
2 Tbsp. orange juice concentrate
3/8 cup bourbon
Mix all marinade ingredients and pour over the chicken.
Marinate overnight.
Bake at 325, basting frequently, for 1 ½ hours or until well browned.
If you double the recipe, make sure the chicken is baked in a single layer.
I prefer legs and thighs over white meat.
PORK CHOPS WITH POTATOES ONIONS @ PARMESAN CHEESE
INGREDIENTS:
2 tablespoons vegetable oil
4 pork chops (1/2 inch thick), trimmed
2 tablespoons all-purpose flour
1/3 cup grated Parmesan cheese
1/2 teaspoon salt —— 1/4 teaspoon pepper
4 Yukon Gold potatoes, thinly sliced
2 medium onions, sliced
3 cubes beef bouillon
3/4 cup hot water
1 tablespoon lemon juice
DIRECTIONS:
1. Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.
2. In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
3. In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
4. Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 160 degrees F .
10 ounces turkey breast (one piece)
1 tsp. canola oil
2 tart apples
3 Tbsp. apple brandy (or Applejack – or undiluted apple juice concentrate)
¼ cup low-fat sour cream
Pepper to taste
Parsley for garnish
1. Wash and dry turkey breast and slice on the diagonal into ¼ inch thick slices.
2. Heat oil in non-stick skillet until medium hot.
3. Saute breast slices until brown on both sides.
4. Meanwhile, wash, quarter and core the apples and cut each quarter into thin slices.
5. Add apples and brandy to the turkey, cover and cook for 3 minutes, until the apples are tender.
6. Stir in the sour cream and cook just until the cream is heated.
7. Sprinkle with the parsley.
380 calories / 6 gms. Fat / 130 MILLIGRAMS cholesterol / 95 mg. sodium / 45 gms. Protein / 25 gms. Carbs.
This is the actual recipe as found in the NYTimes, food section. I have used concentrated frozen apple juice, undiluted , in place of the apple brandy.
I often use thin sliced chicken fillets, leaving them in serving size pieces.
I also use a marinade for either the chicken or turkey slices. It coats the meat, leaving in the juices, and makes the meat tender and juicy. To a pound of thin slices, mix in 1 egg (Egg Beaters) 1 Tbsp. cornstarch, and 1 Tbsp sherry, if you wish, but you can leave it out. I Pam the top of the slices before I turn them when they are being browned. The meat can sit in the marinade for a few minutes or best up to 20 minutes.
MONGOLIAN STEAK
Ingredients:
1 pound flank steak (or other tender steak)
Marinade:
1 egg
½ tsp. salt (opt)
¼ tsp. black pepper
2 Tbsp. cornstarch
1 tsp. sugar
1 Tbsp. oil
Seasons:
1 whole scallion, minced
1 tsp. grated garlic
1 tsp. grated ginger
Sauce:
1 Tbsp. hoisin sauce
3 Tbsp. sherry
2 Tbsp. soy sauce
3 Tbsp. water
Other:
4 Tbsp. oil
2 Tbsp. oil
8 scallions cut into 2-inch lengths, diagonally
few drops sesame oil
Preparation:
—Slice the steak into thin slices or bite sized strips. (1/2 by 11/2 by 2 inches)—Mix marinade. Add steak and let sit uncovered 20 minutes. (or covered up to 24 hours, refrigerated)—Combine the scallions, garlic, and ginger seasoning.—Combine the sauce mix.—Have remainder ingredients at hand.
Cooking:
—Heat a wok over high heat.
—When wok is hot, add the 4 Tbsp. oil and heat.
—When oil is hot, add the meat along with the marinade, and flatten out in the wok to sear one side.
—Turn the meat, like a pancake, and sear the other side.
—(the meat does not have to be completely cooked – just till most of the pink is gone.)
—Remove the meat from the wok and set nearby.
—Add the remaining 2 Tbsp. oil to the wok, and heat.
—Add the seasonings and heat just till aromatic.
—Stir the sauce mix. Add to the wok and stir in with the seasonings.
—Stir in the scallions.
—Return the meat to the wok, stir in and heat till bubbly.
—Ad the sesame oil and serve.
STEAK SLICES WITH ONION
INGREDIENTS:
1 pound flank steak sliced in thin bite sized slices.
1 Tbsp. dry sherry -— or cooking wine
3 Tbsp oyster sauce (try hoisin sauce for a different flavor)
1 Tbsp, cornstarch
3 to 4 sliced onions
¼ cup vegetable oil
1 tsp. sugar (or Splenda)
Salt to taste
PREPARATION:
Marinate the steak in the wine, oyster or hoisin sauce, and cornstarch.
PROCEDURE:
Heat 1 Tbsp of oil in a wok or pan until hot. Add onions and stir/fry for about 3 minutes, or until wilted. Add sugar and salt and mix in. Remove from the pan.
Heat remaining oil in the same pan until hot. Add the steak and flatten in the oil, pressing to make good heat contact – about 2 minutes. When brown on one side, turn and press the other side into the heat for about 2 minutes. The meat doesn’t have to be completely cooked – just seared well.
Return the onions to the pan and mix well. Serve.
NOTES: This is a bland looking dish. A few sprinkles of chopped scallion helps.
You can sub less expensive cuts of meat, but some may be a bit tough. Whatever cut you use, cut along the grain for a more tender slice.
This is a berry basic recipe. You can add ginger and/or garlic to the onions for extra flavor.
Celery can be added with the onions -— or a good mix would be the addition of green peppers for both color and flavor.
Ingredients:
1 pound boneless sirloin or flank steak
Marinade: 1 Tb. soy sauce
1 Tb. cornstarch
1 Tb. oil
1 egg beaten (substitute Egg Beaters)
2 +1/2 Tb. oil
6-8 dried chili peppers
2 pieces dried tangerine peel about 2x2
Sauce: 2 Tb. frozen orange juice concentrate
2 Tb. soy sauce
¼ cup sugar
1 Tb. ketchup
¼ cup water
Thickener: 1 Tbsp. cornstarch mixed with 1 Tb. water
Preparation:
1—Slice the beef into bite-sized pieces -—2 long x ½ wide x ¼ thick. (easy if half frozen.)
2—Mix the ingredients for the marinade. Add the steak and mix well. Let sit 20 minutes or up to 24 hours in the
refrigerator, covered.
3—Count out chili peppers – keeping hands from eyes!
4—Soak the dried peel, in warm water to cover, until softened – about 15 minutes. Drain well. Thinly slice into shreds and place in a bowl.
5—Mix the sauce ingredients.
6—Mix the cornstarch with water for the thickener.
Cooking:
—Heat a wok, add ½ Tb. oil, and when hot but not smoking. Add chili peppers. Cook until the chili peppers turn brown, about 10 seconds. Remove with a strainer.
— Reheat wok and add 1 Tb. oil. When oil is hot, place ½ of the marinated beef in the wok, spread it around so that the surfaces are exposed to the wok and oil. Press down with the back of the spatula for better contact with the heat. When bottom is browned, turn the pieces over and press the other side to brown. Remove the steak.
-—Add 1 Tb. oil to the wok and repeat with the other ½ pound. Remove. (The beef can have some pink)
—Add the peel to the remaining oil in the wok and stir to color a bit.
—Stir the sauce well, add to the peel in the wok and stir to boiling.
—Re-stir the thickener and add to the wok, stirring until sauce thickens.
—Return the steak, chili peppers to the wok and heat through.
Notes: —You can add water chestnuts and/or par cooked snow peas for added color and texture.
— ½ tsp. chili paste can be used instead of the dried chili peppers.
— If the chilis are charred they release an oil that can cause an irritating cough!!!
I don’t know your tastes — Chinese wise. Hot? Access to A Chinese store for interesting ingredients? The above Chinese recipes are pretty tame.
Here’s a very easy and delicious chicken dish:
White Chicken Chili
* boneless skinless chicken breasts (cubed)
* large sour cream
* 2 small cans of chopped green chilies
* 2 cans of Great Northern Beans
* 1 bag of shredded cheddar cheese (use about 3/4 in pot reserve the rest)
* 1 large box of chicken broth
* 1 can cream of chicken soup
* bag of frozen corn
* small chopped onion
* cumin
* garlic powder
* salt
* pepper
Mix together in a large crockpot or large Dutch oven and simmer away! Serve with the extra cheese sprinkled on top.
I love Orange Beef can’t wait to try your recipe. THANKS!
I made the pork chops last night, I had all the ingredients in the house and served them with steamed broccoli. It was a very delicious and hearty meal. Thanks.