Flavorful Fridays : Chicken Chow Mein

  

This is my new favorite tv show on the Cooking Channel. Chinese Food Made Easy. One night (I catch it as I'm falling asleep) she was making this chow mein. I love noodle dishes! I had to make it. I was able to find the noodles, chili (paste) and Chinese five spice powder in the Asian section of the main grocery store. This meal took less than 30 minutes to do. Mr. LOVED this recipe! He even came in from working out in the garage to tell me so! I know this is a keeper. I doubled this for the 5 of us, 'cause leftovers are the best, right?

Chicken Chow Mein
as seen on tv from Ching-He Huang, host of Chinese Food Made Easy

5 ounces dried yellow Shi wheat flour noodles* or medium egg noodles (I used 7 oz soba, see pic)
1 teaspoon sesame oil, plus more as needed
11 ounces skinless chicken breasts, sliced into strips
Dash dark soy sauce
1 teaspoon Chinese five-spice powder
1 teaspoon chile sauce, optional (I used 1/4 tsp. chili paste)
1 tablespoon cornstarch
2 tablespoons groundnut oil (peanut) (I used canola)
1 red bell pepper, seeded and finely sliced
5 ounces bean sprouts
1 large spring onion (green), sliced lengthwise
2 tablespoons light soy sauce
Freshly ground black pepper, finely ground
*Can be found at specialty Asian markets

Cook the noodles for 3 minutes in a pan of boiling water until al dente, or as per the package instructions. Drain, then run them under cold running water, and drain again. Drizzle with a few splashes of sesame oil, and toss through to prevent them from sticking.
Season the chicken with a splash of dark soy sauce, the five-spice powder, and chile sauce, if using. Mix well. Coat the chicken breasts lightly with the cornstarch.

Heat a wok over a high heat (I used a large sautee pan), add the groundnut or peanut oil, and heat until smoking. Then, add the chicken, and stir-fry for 2 to 3 minutes, or until cooked through.

Add the red bell pepper, and stir-fry for 1 minute, then add the bean sprouts and green onion and stir-fry for less than 1 minute. Add the cooked noodles, and season with the light soy sauce, 1 teaspoon toasted sesame oil, and black pepper, to taste. Stir well and serve immediately.

<a href="http://mommyimhungry.blogspot.com/"><img border="0" src="http://img.photobucket.com/albums/v715/ldylvbgr/myfruitheader213FlavorfulFridays.jpg" /></a>

Let's keep this going! If you'd like to share a Flavorful dish, and I hope that you do, please use my button above on your post and link up below with the title of your dish and the URL (please link directly to the recipe). I look forward to seeing your recipes and perhaps finding something new to make for my family! = )

*OK, so the thumbnail linky list I was using is now pay per year, and I wish we could do that, but we can't right now (maybe if they accept Swag Bucks amazon cards, or maybe I can save up for paypal cards -but those cost more SB than the amazon gc-!). So for now here is the old fashion text linky to link up to.




~Follow my new recipe url so you can get all the latest goodies!~

enjoy,

Flavorful Fridays 2: Crockpot Pernil (Puerto Rican Pork)

  

I've been buying pork roasts from Costco a lot lately, they feed us well, are cheap (when you buy the big bag of like 5 roasts) and they can be done many ways. The day before I was going to roast one, I saw this recipe posted on Facebook. I ran in and put it together. This was going to be dinner instead! I love trying new recipes, and since this was really good, I've got to share it here. This is my Flavorful Friday post!


Skinny Slow Cooked Pernil (Puerto Rican Pork)
directions adapted from Gina's Skinny Recipes

3 lb pork shoulder blade roast, lean, all fat removed (I used pork loin roast)
4-5 cloves garlic, crushed
1 tbsp coarse salt
1/2 tsp oregano
1/2 tbsp cumin
1/4 tsp crushed black pepper
3 oranges, juice of (1/2 cup)
2 limes, juice of

Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic. Combine the remaining ingredients and pour over pork and place in a large zip lock bag, overnight in the refrigerator.
Add pork roast and contents of bag into the crock pot and cook on low, 8 hours.

After 8 hours, remove pork and shred using two forks. Remove liquid from crock pot and add pork back to crock. Add about 1 cup of the liquid back and adjust salt, pepper and cumin, if needed. Let it cook another 15-30 minutes.






<a href="http://mommyimhungry.blogspot.com/"><img border="0" src="http://img.photobucket.com/albums/v715/ldylvbgr/myfruitheader213FlavorfulFridays.jpg" /></a>

If you'd like to share a Flavorful dish, and I hope that you do, please use my button on your post and link up below (please link directly to the recipe). I look forward to seeing your recipes and perhaps finding something new to make for my family! = )



~Follow my new recipe url so you can get all the latest goodies!~

enjoy,

Flavorful Fridays 1! Share yours, Link Up!

  

Welcome to the first day of my blog meme, called Flavorful Fridays! I've always enjoyed participating in other food blog memes for the days of the week (see my side bar <---- ), so I thought why not create my own!

If you'd like to participate, go ahead and link up a flavorful recipe from your blog (please link directly to your recipe post) and be sure to add this button to your post and also your side bar so other's will find their way here. I look forward to seeing all the different recipes!

fla·vor·ful (-fəl)
adjective
full of flavor; having a pleasant flavor

add my button:


<a href="http://mommyimhungry.blogspot.com/"><img border="0" src="http://img.photobucket.com/albums/v715/ldylvbgr/myfruitheader213FlavorfulFridays.jpg" /></a>

This Flavorful Friday I will share with you a recipe I found in the new BHG Jan '11 issue. They call it New Year's Dumpling Soup, I call it Potsticker Soup with a side of Baby Bok Choy. I love potstickers and bok choy and so does one of the three of our kids. I made this for lunch for us so guess who got their leftovers! =)

Potsticker Soup with a side of Baby Bok Choy
adapted from BHG Jan. '11

1 -32 oz box of veggie broth
1 cup water
2 tsp grated fresh ginger
1 -10oz pkg frozen potstickers (I used veggie filled) + seasoning packet
1 cup shredded carrots, divided
1 small bunch green onions, sliced, divided

In a large pot combine the broth, water, ginger and seasoning packet from one package of potstickers (if none is provided use 2 tsp soy sauce + 1 tsp sesame oil). Bring to a boil. Add potstickers, most of the carrots and most of the green onions. Simmer and reduce heat, cover and let cook 8-10 minutes. Ladle soup into bowls, sprinkle with remaining carrots and green onions. Serves 4.

Baby Bok Choy
from Steamy Kitchen

1 1/2 pounds bok choy or baby bok choy
1 1/2 tablespoons canola, vegetable or peanut oil
1-2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
3 tablespoons broth or water (or 2 tablespoons broth/water + 1 tablespoon wine)
salt to taste
1/2 teaspoon sesame oil

For the cooking directions, click here!




~Follow my new recipe url so you can get all the latest goodies!~