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Tag Archives | Chicken

Chicken Pot Pie

Chicken Pot Pie with chicken, vegetables and scratch gravy encircled in a savory pie pastry.

The Sauce: Chicken Gravy – Scratch gravy seasoned with spices reminiscent of Thanksgiving stuffing; sage and poultry seasoning plus a surprise, nutmeg.

‘Great Sauces Transform Good Food into Gourmet’ 

Secret savory pastry

Carla Shirtz and I met over thirty years ago at Plattsburgh AFB in New York. She and her husband Ron became instant friends. Sharing frequent get-togethers and outings increased the sting of parting. My family was subsequently assigned to Kadena AFB, Okinawa, Japan…so far away. Carla prepared and delivered a fabulous chicken pot pie

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for our dinner the day before we left.

Chicken Pot PieOne taste and I knew it was special. I called Carla and asked her how she made the dish a clear notch above any other scratch pot pie I’d made or tasted. She said, “It’s all in the pastry crust. You start with a savory chicken pie filling, but it’s the pastry crust that has the secret ingredient, a dash of poultry seasoning.” So you be the judge. Maybe you’ll be like me and love that it has a bottom and top crust enveloping the tender chicken and vegetable filling.

You may also enjoy Meyer Lemon Thyme Roast Chicken, Cinchy Chicken Fricassee, Chicken with Apple Cider and Bacon, Chicken Fried Chicken, Chicken Provence, Chicken Alfredo Campanelle, Chicken Fajitas, Creamy Chicken with Green Chilies, Perfect Pie Pastry and Corn Muffins.

2012 AniversaRecipe – Parmesan Gougeres
2011 AniversaRecipe – Ciabatta and Mushroom Dressing

Recipe: Chicken Pot

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Prep Time: 35 Minutes | Inactive Time: 10 Minutes | Cook Time: 45 Minutes | Yield: 6-8 Servings | Level: Moderate

pastry doughChicken Pie Pastry
2 cups flour
1 tsp salt
1/2 tsp poultry seasoning
1/2 cup shortening
4 Tbsp cold butter
1/4 cup cold water
1 egg yolk
1/2 Tbsp vinegar
1 egg white
1/2 Tbsp milk

Chicken Pie Filling
chicken and veggies2 boneless chicken breasts
freshly ground black pepper
2 Tbsp canola oil
1/2 medium onion, finely diced
1 medium carrot, diced
2 Tbsp butter
3 Tbsp flour
1/4 tsp poultry seasoning
1/4 tsp freshly grated nutmeg
1/2 tsp freshly ground black pepper
2 cups chicken stock
1 cup frozen peas

Special Equipment – medium, 9-inch pie dish and large skillet

Chicken Pie Pastry
1 Combine flour, salt and 1/2 teaspoon poultry seasoning in a medium bowl with a pastry blender or a fork. Cut in the shortening and cold butter.

2 In small bowl combine cold water, egg yolk and vinegar. Add to the flour mixture and stir just until it comes together. Don’t over mix.

3 Divide dough in half and place each half on a piece of plastic and wrap forming both into disks. Place in the fridge to chill while making the filling.

Slice Chicken HorizontallyChicken Pie Filling
4 Slice chicken breasts horizontally, then season with salt and pepper.

5 Place canola oil in a large skillet on medium high heat. Brown chicken for 3 minutes on each side, then remove to a plate.

6 Reduce heat to medium and add onion and carrot to the pan. Cook for 6-8 minutes until onion is transparent and beginning to become golden and carrots are almost tender. Remove onion and carrot to the plate with the chicken.

add chicken and vegetables7 Meanwhile adjust bottom rack of the oven to the lowest position and preheat to 400 degrees. Take the peas out of the freezer.

8 With the skillet back on the heat, melt butter. Add flour, 1/4 teaspoon poultry seasoning, nutmeg and black pepper stirring into a roux. Cook for 1 minute. Remove the pan from the heat and slowly whisk in the chicken stock. Place back on the heat and cook until it boils and thickens. Turn off the heat.

add filling9 Cut the chicken into bite size pieces and stir into the sauce along with the peas, onion and carrots.

10 Roll out one disk of pastry dough and line a 9-inch pie dish. Pour the chicken filling into the crust. Roll out the other dough disk and place over the top of the pie. Trim, crimp the edges and cut venting slits in the dough. Combine the egg white, milk and brush lightly over the dough.

Slice of chicken pot pie11 Bake pie for 45 minutes on the bottom rack until golden. Place on a cooling rack for 10 minutes before serving. Cut in wedges.

Make this richer by exchanging 1/2 cup chicken stock for half & half or cream.

Use 2- 2 1/2 cups rotisserie or leftover chicken in place of the chicken breasts or use leftover turkey.

Baking the pie on the lowest oven shelf browns the bottom pastry and helps prevents a doughy crust.

This is a family style chicken pot pie. You can also bake it in 3-4 single serving dishes such as ramekins or oven proof bakeware or mugs. Increase the pie pastry by half again or double depending on the size of the bakeware.

I love sautéing chicken breasts because they caramelize when browned and add more flavor to the filling. You could even use chicken thighs.

If you have leftover chicken, this pie is a gourmet way to repurpose it and a wonderful way to serve Thanksgiving turkey leftovers.

Dish Designer

  • Exchange chicken breasts for 2 1/2 cups rotisserie or leftover chicken or turkey.
  • Exchange 1/2 cup chicken stock for 1/2 cup half & half or cream for a richer pie filling.

golden pie crustInspiration – Carla Shirtz
Cook with Sauces
Chicken Pot Pie
Written by
Photography and Styling by Helen Horton

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Creamy Chicken and Green Chilies

Creamy Chicken and Green Chilies has a thickened scratch chicken sauce with a little green chile heat.

The Sauce: White Chicken Gravy – Made with milk rather than chicken stock, this is a creamy chicken gravy. It’s the base sauce used to build Chicken with Green Chilies.

‘Great Sauces Transform Good Food into Gourmet’

I broke up with Cambell’s

Cambell’s Soup Company garnered product loyalty from me years ago. With a busy family of four young children, I made this dish many times with a can of Cream of Chicken Soup. Looking back I wish I’d made it from scratch because it only takes 5 more minutes and you guessed it, worth it. Now Campbell’s and me, we’re just acquaintances.

Creamy Chicken with Green ChiliesThis dish is pure comfort food with a mild kick from the green chilies. Love that green chile flavor.

I recently came across a new, well new to me, spice called New Mexican Green Chile Powder. It’s made from 100% dried, ground green chile peppers. You can’t easily find it in stores, at least where I live so I ordered it online from Oaktown Spice Shop. It just arrived earlier this week and the moment I unscrewed the jar that green chile fragrance wafted into the room. It’s going to be fun to experiment with in sauces and dishes. Maybe I’ll try it with some sour cream and mayo drizzled on fish tacos.

You might also enjoy Taco Salad with Creamy Tomatillo Sauce, Taco Salad Kit MealRecipe, Jabberwocky Burritos, Fiesta Bean Salad, Lime and Tomato Tajicos, Jalapeño Bean Dip, Gazpacho, Dulce de Leche, Tres Leche Cupcakes and Fish Tacos with Pink Adobo Sauce.

2012 AniversaRecipe – Salt and Vinegar Oven Fries
2011 AniversaRecipe – Shrimp and Pork with Spicy Lime Dipping Sauce and Zuppa Toscana

MealRecipe Recipe for a MealAsian Asparagus Chicken 32 minute meal $5
Click here to purchase with 50% promo coupon = cook expires September 30, 2013
Includes Menu, Grocery List, Integrated Execution Steps and Meal Map (color coded timeline)
On a busy day, don’t walk into the kitchen without a clue about what’s for dinner and where to start. Make meal prep enjoyable, dinner delicious. Focus on your favorite people and passions.

Recipe: Creamy Chicken and Green Chilies

Prep Time: 5 Minutes | Cook Time: 20 Minutes | Yield: 4-5 Servings | Level: Easy


  • 2 large boneless chicken breasts halves
  • salt
  • freshly ground pepper
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 2 tsp chicken soup base
  • 3 Tbsp flour
  • 1 1/2 cups milk
  • 1 cup sour cream
  • 1 4-oz can diced roasted green chilies
  • 1 cup grated cheddar cheese, 4 oz
  • 1/2 tsp white pepper
  • steamed rice

Special Equipment – large skillet

Slice Chicken Horizontally1 Slice the chicken horizontally then season with salt and pepper.

2 Heat a large skillet with olive oil and butter on medium heat. Cook the chicken for 3-4 minutes on each side until cooked through. Remove to a plate.
Browning Chicken
White Chicken Gravy3 Combine chicken base with oil, butter and brown bits. Whisk in flour. Cook for 1 minute, then take off the heat.

4 Slowly whisk in milk until the sauce is smooth. Place back on the heat and stir until it comes to a boil and thickens.

Stir in Cheese5 Stir in sour cream, green chilies, cheese and pepper. Cut chicken in bite-size chunks and add to the sauce. Cook until the cheese melts. Season with salt as needed.

6 Serve over steamed rice.

Use 2 cups of chicken breast meat from a rotisserie chicken.

When you cook the chicken breasts in the skillet you add more flavor to the dish.

Place the milk in the microwave for 30-45 seconds to take the chill off while the chicken is cooking. This will shorten the time it takes to thicken the sauce.

Reduce the fat in this dish by making it with skim milk and reduced fat sour cream.

Place the rice in the rice cooker to steam while you cook Creamy Chicken with Green Chilies.

Serve this dish over noodles, pasta or brown rice.

Dish Designer

  • Exchange chicken soup base paste for chicken bouillon granules.
  • Exchange chicken for turkey.
  • Exchange white pepper for 1/4 tsp of black pepper.
  • Exchange cheddar for Monterey Jack or Colby.

Inspiration – Helen Horton
Cook with Sauces
Chicken and Green Chilies
Written by
Photography and Styling by Helen Horton
Updated: September 17, 2013

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Chicken Tortilla Soup

Hearty Mexican chicken soup with tortilla chips, tomatoes, peppers, spices, beans and corn.

‘Great Sauces Transform Good Food into Gourmet’ 

Olvera Street

Not about to mess with ‘Grama’ Aurora Guerrero’s famous Taquito recipe, I’m celebrating my upbringing in Los Angeles by offering Chicken Tortilla Soup for Cinco de Mayo. I can’t revel in the Olvera Street dancing ladies with ‘yards of fabric’ skirts and fast strumming guitarists. I’ll miss browsing through wide-brimmed Chicken Tortilla Soup with Limesombreros, huarache leather sandals and brightly striped serapes. But I’m not passing up a ‘south of the border’ soup topped with a squeeze of fresh lime, grated cheddar, chopped cilantro, fresh sour cream and diced avocado. Add some crunchy multi-grain tortilla chips and we’re eating with ‘the angels’.

Olvera Street is located in the oldest part of downtown Los Angeles adjacent to Union Station. In 1930 it was converted into a festive Mexican marketplace. While growing up in the ‘burbs’ of greater LA, occasionally Dad and Mom took us to visit Great Aunt Thelma who lived near there. While in the core of the city we always walked down Olvera enjoying the colorful market wares, spirited mariachi music and fragrant food vendors.

On one trip my brother, Sterling, bought a plate of Beef Taquitos from the famous Cielito Lindo’s, operating since 1934. Generously, he shared them with me. I believe that was my first introduction to avocados. I loved the crunchy corn tortillas rolled tightly around thinly sliced beef drenched in Avocado Sauce. Yum! If you can’t celebrate Cinco de Mayo on Olvera Street, enjoy this easy crockpot Chicken Tortilla Soup with your friends and family.

You might also enjoy Mexican Hat Black Bean Soup, Baja Pico de Gallo, Cantina Salsa, Fetamole, Lime and Tomato Tajicos, Chicken Fajitas, Taco Salad with Creamy Tomatillo Sauce and Jalapeno Bean Dip, Jaberwocky Burritos, Black Bean Breakfast Burritos and Taco Salad Kit.

2012 AniversaRecipe – Tres Leches Cupcakes with Dulce de Leche Whipped Cream
2011 AniversaRecipe – Country Sausage

Recipe: Chicken Tortilla Soup

Prep Time: 10 Minutes | Cook Time: 6 Hours | Yield: 16-18 Cups | Level: Easy

Chicken Tortilla Soup
Anaheim and jalapeño peppers, onion, garlic

  • 3 cups cooked chicken, bite-size broken pieces or diced
  • 1 small onion, diced, about 2/3 to 3/4 cup
  • 2 Anaheim peppers, finely diced
  • 1 jalapeño pepper, finely diced
  • 2 cloves garlic, finely minced
  • 2 Tbsp chopped cilantro
  • 1 can black beans, drained
  • 2 cups frozen corn
  • 2 28-oz cans peeled whole tomatoes, broken in pieces
  • 1 6-oz can tomato pasteadd chili powder, cumin, salt and pepper
  • 6 cups chicken stock
  • 1 Tbsp chili powder
  • 2 tsp cumin
  • 2 tsp Chipotle Tabasco hot sauce
  • 2 tsp freshly ground black pepper
  • 1 tsp salt

add corn, beans and chicken Garnishes

  • lime wedges
  • shredded cheddar
  • diced avocado
  • sour cream
  • chopped cilantro
  • tortilla chips

Special Equipment – 5 quart crockpot or large pot

1 Combine all the soup ingredients in a 5-quart crockpot. Set on high and slow cook for 6 hours.
all ingredients in the crockpot
2 Serve in bowls with a squeeze of lime, dollop of sour cream, grated cheese, chopped cilantro, diced avocado and crunchy tortilla chips.

Cooked Chicken – Rotisserie chicken is easy to find in the deli department of most supermarkets. Another option is to roast bone-in chicken breasts. Line a baking sheet with foil, brush each breast with olive oil and season with salt and pepper. Bake until juices run clear, about 45 minutes, depending on the size.

When garden or field ripened tomatoes are available in season, exchange 1 28-oz can of tomatoes for 4 large or 6 medium fresh tomatoes diced. During the off season, canned tomatoes have more flavor than fresh tomatoes grown in greenhouses or ripened in route to the supermarket. Diced tomatoes can be used but whole tomatoes have superior quality.

This soup freezes well.

chicken tortilla soup simmer in a potInstructions for stove top – Heat 2 tablespoons vegetable oil on medium heat in a large pot. Add the onions, Anaheim peppers, jalapeño pepper, garlic and sauté for 8-10 minutes until soft with brown edges. Add 1 cup of chicken stock and deglaze the pan by loosening browned bits from the pan. Add the remaining 5 cups chicken broth plus the rest of the soup ingredients. Bring to a boil then reduce heat and simmer for 60-90 minutes, stirring occasionally. Consider adding 1-2 teaspoons of chicken soup base or bouillon to improve the flavor layers since it won’t be simmered as long as the crockpot version. As a result it will also be a little more spicy.

Serve as a starter with Lime and Tomato Tajicos, Chicken Fajitas, Taco Salad with Creamy Tomatillo Sauce or Jaberwocky Burritos.

Hearty enough for a main dish. Serve with Corn Muffins and one or more dips or salsas such as Fetamole, Cantina Salsa, Baja Pico de Gallo or Jalapeno Bean Dip and multi-grain tortilla chips.

Dish Designer

  • Exchange whole peeled for diced tomatoes.
  • Exchange cilantro for parsley or omit.
  • Exchange Chipotle Tabasco for regular Tabasco or other hot sauce of choice.
  • Increase or decrease the heat by adjusting the amount of Anaheim peppers or discard the veins and seeds from the jalapeño. The chili powder or hot sauce could also be adjusted.
  • Exchange Cheddar for Monterey Jack, Queso Blanco or Queso Fresco. Or try a Mexican blend with Asadero and Queso Quesadilla.

Inspiration – Jo Ann Seely
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 5, 2013

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Chicken Alfredo Campanelle

A light cream and butter sauce with sautéed chicken and campanelle pasta.

The Sauce: Alfredo Sauce – Light cream and butter sauce with Parmigiano-Reggiano cheese, garlic and parsley plus chicken stock.

‘Great Sauces Transform Good Food into Gourmet’ 

Alfredo Di Lelio

Alfredo is a rich cream and butter sauce made famous a century ago by Roman restauranteur, Alfredo Di Lelio. Traditionally served with fettuccini, a long flat pasta, this version is made with frilly campanelle pasta which captures the cream and butter sauce inside the ruffly horns.

These days it’s often served with a thickened sauce. This wispy one is barely densified with the addition of Parmigiana-Reggiano as is the original. What I also love about this version is it only has 1/2 cup cream rather than 2 cups, employing chicken broth as the base. That translates into a lighter cream sauce which still has enough richness for a full-bodied, fabulous sauce. It’s delicious without the chicken, too.

Chicken Alfredo Campanelle with grate Parmigiana and parsleyCompany worthy, it’s easy and fast enough for a busy weeknight supper. I love to serve this with a fork and spoon so diners can enjoy the pasta and chicken but capture every drop of sauce. It’s that good.

You might also enjoy Spaghetti alla Carbonara, Bramwell Spaghetti Sauce, Italian Spaghetti Ragu, Florentine Lasagna Rolls, Amatriciana, Andrew’s Pizza and Gnocchi with White Beans and Spinach.

2012 AniversaRecipe – Cheesy Biscuits
2011 AniversaRecipe – Dulce de Leche

Recipe: Chicken Alfredo Campanelle

Prep Time: 5 Minutes | Cook Time: 22 Minutes | Yield: 4 Servings | Level: Easy

cream, garlic, parsley, Parmigiana-Reggiano

  • 8 oz campanelle pasta
  • salt
  • 2 Tbsp butter
  • 3-4 chicken tenders
  • freshly ground black pepper
  • 1 small clove garlic, minced
  • 2 cups chicken broth
  • 1/2 cup skim milk
  • 1/2 cup cream
  • 1 cup grated Parmigiana-Reggiano cheese, divided
  • dash freshly grated nutmeg
  • 1 Tbsp minced fresh parsley

Special Equipment – large pot and large skillet

campanelle pasta1 Bring 2 quarts of water and 1/2 tablespoon of salt to boil. Add the pasta and cook until al dente, stirring occasionally. Drain and set aside.

2 Meanwhile, heat a large skillet on medium and melt the butter.

3 Season the chicken with salt and pepper. Add to the skillet and brown on both sides until cooked through, about 3 minutes on each side. Remove from the pan and allow to stand for 5 minutes.

cream and butter sauce4 Add the garlic and stir for 15 seconds. Add the chicken broth and deglaze the pan by loosening the browned bits on the bottom of the pan. Add the milk and cream. Bring to a simmer and continue cooking for 6-8 minutes.

5 Meanwhile, slice the chicken into chunks or short strips.

6 Stir 3/4 cup parmigianna-regiano cheese and nutmeg into the cream sauce. Cook for 1 minute to melt the cheese. Add the pasta and stir to coat with the sauce. Add the chicken and toss. Season with salt and pepper to taste.
add pastaadd chicken


Chicken Alfredo Campanelle7 Garnish with remaining cheese and a sprinkle of parsley. Serve with a fork and spoon.

Use a microplane to finely grate the garlic.

Make this dish without the chicken.

Serve with garlic bread or toasted baguette and Feta Bruschetta.

Omit the chicken for a no-meat dish.

Dish Designer

  • Exchange campanelle for other small pasta such as rotini, wagon wheels, penne or even elbows.
  • Exchange chicken tenders for a large chicken breast half.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: April 27, 2013

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Chicken Provence

Fragrant boneless chicken breasts with easy French herbes de Provence pan sauce.

The Sauce: Herbes de Provence Sauce – A fragrant combination of dried rosemary, marjoram, thyme, basil and lavender, this pan sauce is simple yet elegant. It has a touch of butter for silkiness and dash of fresh lemon for brightness.

‘Great Sauces Transform Good Food into Gourmet’ 

South of France

With all due respect for Julia Child, French food can be very easy to cook. Take this fast but fragrant chicken dish that leverages the cornucopia of herbs mixed in one jar of Herbes de Provence. Typical of the Provence region in southwestern France it contains the customary rosemary, marjoram, thyme, basil and lavender. Some versions include one or more of fennel, parsley, tarragon, sage or savory. I love to drink in the aroma of this herb blend when I unscrew the lid.

A few shakes into a heated sauté pan and the aroma of the South of France wafts throughout the kitchen. Once you
Chicken-Provencereduce the pan sauce, add a small pat of butter for richness and silky texture plus fresh lemon juice for brightness. These are the finishing touches of a French restaurant chef. Pour the fragrant pan sauce over the chicken. Voila!

You may also want to try French Beef Stew.

2012 AniversaRecipe – Ham and Split Pea Soup
2011 AniversaRecipe – Meyer Lemon Thyme Roast Chicken

Recipe: Chicken Provence

Prep Time: 4 Minutes | Cook Time: 15 Minutes | Yield: 4 Servings | Level: Easy


  • 2 large boneless chicken breast halves, about 10-12 oz each
  • salt
  • freshly ground pepper
  • 2 Tbsp olive oil
  • 1 clove garlic, minced
  • 1 cup chicken broth
  • 1 1/2 tsp herbes de Provence
  • 1 tsp buttergrated-garlic
  • 1 tsp fresh lemon juice
  • sprig of thyme for garnish
  • Special Equipment – large skillet

    slice-boneless-chicken-in-half1 Place the chicken breasts on a cutting board. With your hand lightly pressing down, slice the breast in half through the equator to create two 1/2-inch cutlets. Season with salt and pepper.

    chicken-breasts-browning2 In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook on both sides until cooked through, about 5-6 minutes per side. Remove from the pan onto a plate and cover with foil to keep warm.

    3 Add the garlic to the pan and cook until it starts to smell, about 10-15 seconds taking care not to brown or scorch. Add the chicken broth, herbes de Provence and stir to loosen the brown bits from the bottom of the pan. Cook for 3 minutes or until the sauce has reduced by half, to about 1/2 cup.

    add-butter-and-lemon-juice4 Remove from the heat and add the butter and lemon juice. Pour the pan sauce over the chicken and garnish with a sprig of thyme.

    Chicken breasts can also be pounded to 1/2-inch cutlets by placing each breast between two sheets of plastic wrap and pounding with a meat mallet or rolling pin. Slicing retains the chicken breast shape and is faster than pounding. Chicken tenders don’t require cutting or pounding.

    To ensure the garlic does not burn, place the cup of chicken broth next to the stove so it’s ready to splash into the pan.

    Serve with polenta, rice pilaf, or mashed potatoes.

    Cook a couple extra pieces of chicken for a main dish salad. Dice the chicken, add salad greens and vegetables, a few crisp bacon pieces and a sliced hard boiled egg. For the dressing, combine 1 Tbsp Dijon mustard, 1 Tbsp honey and 4 Tbsp white vinegar, slowly whisk and add 4 Tbsp olive oil then season with salt and pepper. Add some of the leftover pan sauce. Drizzle over the salad.

    Dish Designer

    • Exchange large chicken breasts for 4 small chicken breasts or 1 1/2 pounds chicken tenders.
    • Exchange herbes de Provence for 3/4 tsp dried basil, 1/2 tsp dried rosemary and 1/4 tsp dried thyme.
    • Exchange thyme for a rosemary sprig.

    Inspiration – Cooking Light
    Cook with Sauces
    Written by
    Photographs by Helen Horton
    Updated: January 17, 2013

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Pork Chao Mian

Part 2 of 3 part series ”Chinese Restaurant at Home”. Click here for Part 1 Pecan Chicken

Crispy noodles with pork and crisp tender vegetables in a wok glaze.

The Sauce: Wok Glaze – A light glaze made from chicken broth and a little bit of cornstarch, it’s added to the wok right at the end. The mixtures ramps up the flavor of the dish and makes the vegetables glisten. When dished over crispy noodles, it drips down into the crevices.


Noodle pancake

Rice, not noodles, is my weapon of choice when I serve Chinese dishes. My rice cooker hisses and bubbles away while I prepare the ingredients, marinated meat and hand cut vegetables. But, sometimes I have a hankering for Chao Mein, fried noodles. American supermarkets sell cans of crispy Vegetables-prepped-readyfried noodles. This recipe features authentic chao mein made into a large pan-sized noodle pancake that’s golden and crispy on the outside and tender and soft on the inside. Spoon the wok cooked meat and vegetables over the noodles and let the glaze drip down through the crunchy noodle labyrinth for sauce in every bite. Once in a while I knock out a batch of homemade noodles for this recipe; double good.

2011 AniversaRecipe – Sweet and Sour Fish and Gazpacho

Recipe: Pork Chao Mian

Prep Time: 25 Minutes | Cook Time: 15 Minutes | Yield: 4 Servings | Level: Easy

  • 1/2 lb pork, sliced in 2-inch thin strips
  • 5 tsp soy sauce, dividedCabbage
  • 1 tsp plus 1 Tbsp cornstarch, divided
  • 3/4 cup chicken broth
  • 12 ounces fettucinni, cooked al dente, drained
  • 4 Tbsp canola oil
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1/3 cup sliced onion
  • 1/3 cup sliced carrots
  • 1/3 cup snow peas, cut in half
  • 1 cup cabbage, hand torn in 2-inch pieces
  • 1/3 cup sliced bamboo shootsBamboo-Shoot-Tips
  • 1/3 cup sliced mushrooms
  • 1/2 tsp salt
  • 1/2 tsp sugar

Special Equipment – wok

1 Combine the pork, 4 teaspoons soy sauce and 1 teaspoon cornstarch in a small bowl. Set aside to marinate for 15-20 minutes.

2 In another small bowl combine the chicken broth and 1 tablespoon of cornstarch for the glaze.

3 Meanwhile, heat a wok or large skillet on high heat. Add 4 tablespoons of oil, heat and roll around the sides of the wok. Place the noodles in the wok and spread evenly in a large thick pancake. Let it cook for 3-4 minutes until the bottom is golden and crispy. Do not stir.
With two spatulas, flip the noodles over and cook for 3-4 minutes until the other side is golden and crispy.
Remove to a large platter.

4 Add the pork mixture to the wok and cook for 1-2 minutes until it’s no longer pink, stirring to keep the meat moving. Remove back to the bowl. Scrap the bits off the bottom of the pan and discard.

5 Add the ginger and garlic to the wok and stir just long enough for the aroma to start, about 10-15 seconds. Stirring and moving the vegetables in the wok continuously, add the onions and cook for 30 seconds. Add the carrots and cook for 30 seconds.
Add the peas and cook for 30 seconds. Add the cabbage and cook for 30-60 seconds. Add 1 teaspoon soy sauce, salt and sugar and stir to combine.
Add the bamboo shoots and mushrooms and cook for 30 seconds.

6 Add the pork mixture back to the wok and stir to combine. Push the mixture to the sides leaving a space in the center. Slowly add the glaze to the center, stirring as it thickens. Then stir the meat and vegetables in. Adjust for salt and pour over the crispy noodles. Serve immediately.
Secrets to great Chinese Wok Cooking – 1) Prep the meat mixture, vegetables, sauces, glazes, batters, etc. before beginning to cook. 2) Cut the vegetables in similar sizes so ingredients cook evenly and the presentation looks more pleasing. 3) Use fresh colorful vegetables. 4) A rule of thumb; start cooking with aromatics (garlic, ginger or onions), then add the vegetables beginning with the hardest first and ending with the softest last so everything is evenly cooked.
Ginger and Garlic – They can be finely grated on a microplane grater.

Cabbage – Use the outer, dark green leaves of a head of cabbage as they are milder and add lots of rich color.

To make serving easier, use a pair of kitchen scissors to cut the crispy noodles in 3 or 4 places.

Dish Designer

  • Exchange pork for chicken.
  • Exchange fetticinni for any long pasta such as spaghetti, linguini or vermicelli.
  • Exchange snow peas for small fresh green beans or sugar snap peas.
  • Exchange bamboo shoots for water chestnuts.

Pork-cut-for-wok-cookingInspiration – Ying Ling Liu
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: September 22, 2012

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Pecan Chicken

Chicken with vegetables, pecans and a wok glaze.

The Sauce: Wok Glaze – This sauce is a light glaze made from chicken broth and a touch of cornstarch. It’s added to the wok right at the end of the cooking process. The transparent light glaze enhances flavor and results in glistening crisp tender vegetables.


Pecans always available

Pecans have an assigned ‘parking place’ in my kitchen. An essential ingredient, they find their way into savory and sweet dishes. They have a more bitter taste than the softer, milder cashew conventionally used in this dish. They’re feistier, crunchier and a standout feature.

Most pecans are grown in Georgia, a shout out to a place I love and lived in twice. They haven’t been widely used in China until the past decade. Now more prevalent in Chinese kitchens, they’re often roasted. In this recipe, the nuts are pan roasted in the wok for a few seconds to enhance their flavor. Crunchy pecans, crisp tender vegetables and juicy chicken make this a dish you can frequently serve. It’s healthy and fresh.

2011 AniversaRecipe – Shrimp and Pork Balls with Spicy Lime Dipping Sauce and Golden Coin Steak

Recipe: Pecan Chicken

Prep Time: 20 Minutes | Cook Time: 10 Minutes | Yield: 4 Servings | Level: Easy


  • 4 dry shitake mushrooms
  • 1 lb boneless chicken breast, cut in 2/3-inch chunks
  • 1 tsp minced ginger
  • 3 Tbsp soy sauce, divided
  • 1 Tbsp egg white
  • 3 tsp cornstarch, divided
  • 1/3 cup chicken broth
  • 1/2 cup pecans
  • 3 tablespoons canola oil, divided
  • 1 cup red pepper, cut in small pieces
  • 1 clove garlic, smashed
  • 1 cup bamboo shoots, 2/3-inch cubed
  • 1/2 cup sugar snap peas, cut in half on the diagonal
  • 1 tsp sugar
  • 1/4 tsp salt
  • steamed rice

Shitake-mushrooms-soaking-with-a-small-plate-over-them-batter-glaze-pecans1 Place the shitake mushrooms in small bowl and cover with luke warm water. Place a small cup or plate on top to hold the mushrooms underwater. When they are dry they float. Set aside to reconstitute, 5-10 minutes. Once soft, cut the stem off and discard. Cut the cap in small chunks.

2 Combine chicken, ginger and 2 tablespoons soy sauce in a medium bowl. Set aside to marinate for 15-20 minutes while preparing the vegetables.

3 Meanwhile, mix egg white and 1 tablespoon cornstarch in a small bowl to make a thin batter. Set aside.

4 Mix the chicken stock and 1 teaspoon of cornstarch in another small bowl for the glaze. Set aside.

5 Heat a wok or large skillet on high heat. Pour in 2 tablespoons of oil, heat and roll around the sides of the wok to coat. Add the pecans and cook for 15-20 seconds stirring then remove with a spider or slotted spoon.

6 Pour the batter into the chicken mixture and stir to coat the chicken pieces. Add the chicken to the wok and cook for 2-3 minutes until it’s light brown, stirring to keep the meat moving. Remove back to the bowl. Scrap the bits off the bottom of the pan and discard.

7 Add 1 tablespoon of oil to the wok and briefly heat, rolling around to coat the sides of the walk. Add the red pepper and cook and stir for 1 minute.
Add the garlic and sugar snap peas and continue cooking and stirring for 1 minute.
Add the bamboo shoots and mushrooms, 1 tablespoon soy sauce, sugar and salt. Cook and stir for 30 seconds.


8 Add the chicken, pecans and stir to combine. Push the mixture to the sides leaving a space in the center. Slowly add the chicken glaze mixture to the center, stirring as it thickens. Then stir the chicken and vegetables in. Adjust for salt and serve immediately over steamed rice.

Secrets to great Chinese Wok Cooking – 1) Prep the meat mixture, vegetables, sauces, glazes, batters, etc. before beginning to cook. 2) Cut the vegetables in similar sizes so ingredients cook evenly and the presentation looks more pleasing, i.e chunks, dice or shred. 3) Use fresh colorful vegetables. 4) A rule of thumb; start cooking with aromatics (garlic, ginger or onions), then add the vegetables beginning with the hardest first (carrot or broccoli) and ending with the softest last (mushrooms or bamboo shoots) so everything is evenly cooked. 5) When cooking in a wok,

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the meat mixture causes browned bits on the bottom of the wok. Once you remove the meat from the wok, use your wok spatula to scrap the bits off the pan then wipe them off the spatula onto a paper towel so they are mostly removed. If you continue cooking the vegetables the bits become darker and may even burn.

Ginger – Rather than mincing the ginger, grate it against a microplane grater.

Egg – Save the yolk and the rest of the white for a scramble.

Pecan-HalvesPecans – Store pecans in the freezer to lengthen their shelf life. For this dish they can be used right out of the freezer. Select unbroken pecan halves to create a beautiful presentation.

Bamboo Shoots – Bamboo shoot tips can be purchased in an Asian grocer. They’re more tender than those on the Asian aisle in the supermarket and can be cut in cubes. Sliced bamboo shoots could be used in this recipe.

Mushrooms – Dry Shitake mushrooms can be purchased at an Asian grocer. They keep on the shelf for a long time, a Cooking-the-glaze-in-the-wellyear or more. Rich in flavor and slightly chewy, they’re a very authentic Chinese ingredient. Or, substitute fresh crimini mushrooms cut in chunks.

Creating a well in the center of the pan speeds cooking the glaze and prevents the vegetables from becoming limp and over cooked.

Dish Designer

  • Exchange pecans for cashews or walnuts.
  • Exchange chicken breast for thigh meat.
  • Exchange red for yellow or orange peppers.
  • Exchange bamboo shoots for sliced water chestnuts.
  • Exchange sugar snap peas for snow peas.

Inspiration – Ying Ling Liu
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: September 21, 2012

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Chicken Thighs with Smoky Sweet Dry Rub

Part 2 of 3 part series ”Sizzling BBQ Sauce”. Part 1 Sirloin Steak with Pepper Vinegar BBQ Sauce. Part 3 Pork Tenderloin with Oriental Express Sauce.

Juicy barbecued chicken thighs with smoky brown sugar dry rub.

Family roots in the Lone Star state

Dry rub style BBQ hails from

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Central Texas. This brown sugar based application grills up with crispy skin. The brown sugar caramelizes to a deep golden brown then chars wherever the meat has contact with the grill. This process holds in the meat juices for succulent, tender BBQ’ed chicken.

Chicken-Thighs-with-Dry-Rub-PlatedMy son Dallin and his family spent a few years in San Antonio. My sisters Sharon (Austin) and Holly (Houston) also lived in Texas. And my sister Jo Ann’s son Joseph currently lives in Austin. Okay, it’s a big state but I’ve certainly been exposed to some celebrated Texan BBQ. You don’t have to reside in the Lone Star state to bring the dry rub style BBQ right to your kitchen. Serve traditional sides like baked beans, coleslaw and potato salad. If corn on the cob is in season, a roasted or grilled ear rounds out the meal. You can also bake this dish if you don’t have a grill pan. See the information section below for instructions.

Chick here for more information about BBQ sauces.

2011 AniversaRecipe – Maple Coconut Granola

Recipe: Chicken Thighs with Smoky Sweet Dry Rub

Prep Time: 5 Minutes | Cook Time: 30 Minutes | Yield: 8 Servings | Level: Easy


  • 8 chicken thighs

Smoky Sweet Dry Rub

  • 1/2 cup dark brown sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1 ½ tsp smoked paprika
  • 1/2 tsp salt
  • dash fresh ground black pepper

Special Equipment – grill pan or grill

Chicken-Thighs-with-Dry-Rub1 Dry the chicken pieces with paper towels.

2 Mix the brown sugar, garlic powder, cayenne, paprika, salt and black pepper in the bottom of a large bowl. Add the thighs and toss to thoroughly coat.

3 Heat a grill pan or cast iron grill to medium heat. Grill the thighs for about 15 minutes on each side or until cooked through.

This dry rub stores well. Make a double or triple batch and store the extra in an air tight jar or container in the cupboard.

To bake the chicken thighs, place on a baking sheet lined with non-stick foil or parchment. Arrange the thighs so they aren’t touching. Bake on 375 degrees for 40-45 minutes turning once half way through.

This dry rub is also tempting on wings. Click here for information on how make with wings.

Dish Designer

  • Exchange chicken thighs for breasts, wings or mixed pieces.
  • Exchange dark for light brown sugar.

Chicken-Thighs-with-Dry-Rub-Charred-and-SpicyInspiration – Greg Rempe of BBQ Central Show
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: July 22, 2012

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Chicken with Tomatoes and Peppers

Red pasta sauce with chicken on fettuccine

Chicken over pasta

Try this chicken dish simmered in a tomato-ey Italian sauce. The thighs soak up the seasonings and are capped with melty cheese. It’s the yellow peppers that make the sauce special by adding sweetness. Chicken bouillon intensifies and deepens the taste of the tomato sauce. Here’s one dish meal you can serve with some crispy garlic bread and be done.  If you are a ‘red sauce’ lover, try Italian Spaghetti and Amatriciano.

2011 AniversaRecipe—Quick Quiche

Recipe: Chicken with Tomatoes and Peppers

Prep Time: 10 Minutes | Cook Time: 40 Minutes | Yield: 4 Servings | Level: Easy

Chicken with Tomatoes and PeppersIngredients
The Sauce
3 Tbsp Olive Oil, divided
1/2 medium Yellow Pepper, diced
1 medium Onion, diced
3 cloves Garlic, minced
1 29-oz can diced Tomatoes
1 tsp dried crushed Oregano
1 tsp Chicken Bouillon Paste or Cube ;)
Salt and Pepper

The Rest
4 boneless Chicken Thighs
1/4 cup grated Monterrey Jack Cheese
2 Tbsp grated Parmesan Cheese
1 lb Fettuccini, cooked

Chicken with Tomatoes and PeppersInstructions
1 Place 2 tablespoons of oil in a skillet on medium high heat. Add yellow pepper, onion, garlic and sauté until it becomes slightly browned, about 4-6 minutes. Remove to a plate and set aside.

2 Add the remaining 1 tablespoon of oil to the skillet. Lightly salt and pepper both sides of the chicken then place in the pan and brown both sides, about 3 minutes per side. Remove and set aside.

3 Add the tomatoes, oregano and chicken bouillon to the skillet. Add salt and pepper to taste and bring to a boil. Then reduce heat and simmer for 5-7 minutes.

4 Add back the sautéed vegetables and mix in. Place the chicken pieces into the sauce and simmer for about 15 minutes or until the chicken is cooked through.

5 Sprinkle the one fourth of the jack cheese and Parmesan on the top of each chicken thigh. Put a lid on the skillet and continue cooking until the cheese melts, about 2-3 minutes.

6 Serve over fettuccini.

;) Chicken Bouillon Paste—Use Better Than Bouillon chicken paste. It comes in a jar and is easier to combine into a dish than bouillon cubes.

Dish Designer
• Exchange yellow pepper for green, orange or red pepper.
• Exchange chicken thighs for breasts.
• Exchange fettuccini for other long pasta such as spaghetti, vermicelli or linguine.

Chicken with Tomatoes and Peppers
Inspiration—Saucy Cuisine Kitchen
sauces over under and through

Written by Helen Horton
Photographs by Helen Horton

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Fresh Cranberry Salsa

Part 2 of 3 part series “Fresh Cranberry Sauces”. Click here for Part 1, click here for Part 3.

My nephew Chris is a food enthusiast. He’s a great cook and loves to experiment in the kitchen. Some years ago he and his family joined us for Thanksgiving. It just happened to be the first year I served Fresh Cranberry Salsa in my mini Cranberry Buffet. His ‘first bite’ reaction revealed, “On a scale of one to ten, this salsa is an eleven.”

Not only is this salsa easy to make, the flavor is unexpectedly unique. In a recent poll, albeit random and unscientific , it was the unanimous favorite. My Visiting Teachers, two women from my congregation assigned to visit and watch over me, stopped by and were given a taste of all three cranberry sauces in this series. They loved all of them but had never tasted a cranberry salsa before. Very distinctive, they thought it the perfect compliment for roast turkey. The lovely thing about it is you don’t cook it, just a little food processing and an overnight stay in the fridge to let the flavors marry. You control how much snap it has—more seeds and veins, more heat. Less jalapeno, less heat. Halleluia! One more do-ahead dish.

For more information about yield and serving suggestions, click here.


Fresh Cranberry Salsa
Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 1 cup, about 5 servings | Difficulty: Easy

The Sauce
1 ½ cups (6 oz) fresh Cranberries ;)
6 Tbsp Sugar
1/2 medium Jalapeno
1/2 Green Onion Stalk
1/2 tsp fresh Cilantro
1/8 tsp Ground Cumin
1/4 tsp Salt

Preparation Instructions
1.  Place all ingredients in a food processor and process until coarsely chopped.

2.  Chill overnight to marry flavors.

3.  Garnish with a slice of jalapeno and serve with roast turkey, chicken or pork or serve with tortilla chips.

;) Cranberries—Wash and sort cranberries discarding any that are soft.


Dish Designer
• For more heat add the veins and seeds of the jalapeno or reduce heat by using 1/4 jalapeno.
• Exchange jalapeno for Anaheim or other medium to hot pepper.
• Exchange green onion for shallots.

Inspiration—Ocean Spray
sauces over under and through

Continue Reading · 5

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