A great general tso recipe I stumbled upon

I know I posted my version of this awesome dish but check and try this recipe out as well.



http://www.seriouseats.com/recipes/2014/04/the-best-general-tsos-chicken-food-lab-chinese-recipe.html

Mexican Rice

I love Mexican rice but this time I used basmati rice, you can use regular medium or long grain white rice if you wish. 

Makes: 6-8 Servings

Ingredients:

2 cups basmati rice or white rice

3 cups chicken broth

1/2 cup salsa

1/2 tsp salt

1 tsp black pepper

3 tsp. Cumin

1 tsp garlic powder

1 tsp chili powder

1 tsp paprika

1 tbsp sriracha

Directions:

In a pot add the rice, chicken broth sriracha and spices along with the hot over medium high heat. Give everything a stir.

Stir in the salsa and bring mixture to a full boil once it starts to boil simmer on low for 20 minutes. Once 20 minutes is up remove from heat but keep lid on for 5 more minutes to steam.

All liquid should be absorbed at this point and not soup. Fluff rice with a fork and serve. Cover left overs and store in refrigerator. 

This is great for burrito bowls or a nice side dish. I like to top my rice with taco sauce sour cream and cheese.

You can also add peas and carrots as you cook it

General Tso's Chicken Recipe

General Tso's Chicken is a favorite takeout classic so heres my version for you to try out. Let me know what you guys think.

About 6 Servings

Sauce Ingredients:

1/2 cup white sugar

1/2 tsp. ground ginger OR 1 tsp. fresh minced ginger

4 Tbsps. water

1 Tbsp rice vinegar

1/4 cup soy sauce

2 cloves fresh minced garlic

2 tsps. crushed red pepper flakes or dried red chilis

1 Tbsp sriracha for extra SPICY

2 Tbsps orange juice (OPTIONAL)

3-4 tsps cornstarch

Chicken Marinade + Batter

Oil for frying like vegetable oil or canola

1 egg beaten

1 1/2 pounds boneless skinless chicken breasts or thighs cubed 1 inch

1 tsp. sugar

1 tsp. garlic salt

1 tsp. white pepper

1 cup cornstarch

Garnish Ingredients:

White Sesame Seeds

Other Optional Ingredients:

Steamed broccoli

Rice already made

Directions:

Set oil to 375 F

In a bowl beat the egg then add in the cubed bite size chicken along with the garlic salt, sugar and pepper. Mix in the 1 cup or cornstarch slowly until all chicken is coated and everything is mixed well and set aside.

Fry battered chicken in oil for about 5 minutes until golden brown and done. Drain chicken on plates lined with a paper towel.

In another bowl add in all the sauce ingredients including the cornstarch and mix until the sugar and cornstarch is fully dissolved and set aside.

In a wok or large frying pan add in 1 Tbsp of oil over med high heat and add in the broccoli, stir fry for about 2 minutes then stir the sauce one more time and add it in the wok. Bring the sauce to a full boil then simmer it for about 5 minutes until the sauce thickens to the thickness you prefer it to be. Once sauce is cooked add in the chicken and toss until all pieces are coated well. 

Serve on rice and garnish with white sesame seeds and or green scallions.

Enjoy

Banana Bread Muffins

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Makes 18 Muffins

Cook Time: 30 minutes

Prep: 15 Minutes

Ready In: 45 Minutes

This bread is dense and rich but really moist and delicious. 

Ingredients:

1 cup all-purpose flour

1/2 tsp salt

1 tsp. baking soda

1/2 cup melted butter or margarine

1 cup white sugar

2 eggs

3 overripe mashed bananas

Directions:

Preheat oven to 350 degrees F (175 degrees C)

Sift the flour, salt and baking soda into a large bowl. In a separate bowl mix together the butter and sugar until smooth. Stir in the bananas, eggs until well blended. Add the wet ingredients into the dry and mix together until everything is well combined.

Line a muffin or cupcake tin and add in ice cream scoops at a time into each muffin liner. Bake for 25-30 minutes. You can check with a toothpick, if it comes out dry then they are done. You can wrap these in foil and place in the fridge for 2 hours until serving or you can eat them hot with melted butter.

Enjoy.

Black Bean Corn Burgers

I was always afraid to try a black bean burger but once I did I was hooked thanks to my girlfriend. These burgers have an awesome crust and go great with chipotle mayonnaise. In this recipe I'll show you how to make the patties.

4 Servings

Prep: 15 minutes

Cook Time: 15 minutes

Ready In: 30 minutes

1 Tbsp oilive oil

1 small onion diced

3 cloves garlic minced

1/2 red or green red bell pepper diced

1 cup whole corn drained

1 15 oz black beans drained

1/2 cup bread crumbs

4 tsps chili powder

1 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1/2 cup flour or as needed

1 Tbsp olive oil or as needed

Heat 1 Tbsp of oil in a skillet over medium heat and stir onion, corn, garlic and bell pepper until onions are translucent, 8 to 10 minutes. 

Mash only half the black beans in a large bowl and add in the rest of black beans whole to give the burger more texture. Stir in the vegetable mixture, bread crumbs, chili powder, salt, pepper, cumin, onion powder and garlic powder into the bean mixture.

 Divide mixture into 4 patties and coat both sides of each patty very lightly with flour to form a nice crust.

Heat 1 Tbsp olive oil in a skillet over medium heat; cook patties until browned 5 to 8 minutes on each side.

Serve once patties are done and have a nice golden brown crust. You can serve on whole wheat buns with your favorite toppings or eat just the patty.

Homemade Buffalo Wing Pizza

I love wings plus pizza so buffalo wing pizza to me is one of the best things out there and many people would agree with me. In this recipe I'll show you a homemade dough or you can buy your own. I only used half the dough for one large pizza for this recipe but you can store the other half or double the ingredients for two pizzas.

Tip: Sometimes I will bake the dough for 3 minutes and then add the toppings and bake the pizza.

Servings: Makes 2 large pizzas or 16 slices

Ingredients:

Dough 

(this dough makes two pizzas. Only use half for this recipe or if you want just one)

2 tsps sugar

1 Tbsp active dry yeast

2 Tbsps olive oil

1 tsp fine sea salt

2 1/2 cups all-purpose flur plus more for dusting

For The Pizza

1 boneless skinless chicken breast thinly sliced to bite size pieces

1 tsp black pepper

1 tsp salt

1 Tbsp olive oil

1 tsp garlic powder

1/2 tsp cayenne pepper

1 tsp paprika

1/2 bottle of Blue cheese dressing or ranch (about 3/4 cup)

1 1/2  cups mozzarella shredded cheese 

3/4 cup wing sauce (Recipe below)

For The Wing Sauce

1/2 cup Franks hot sauce

4 Tbsp butter

1 tsp apple cider vinegar or regular

1 tsp cayenne pepper (DONT add this i you dont want it really hot)

1 tsp garlic powder

1 tsp onion powder

1 tsp black pepper

1/2 tbsp cornstarch

1 tbsp water

Directions:

Crust

First step is the crust, if you bought pizza dough or crust from the store then follow those directions on the package unless you are making this dough.

Heat oven to 475

In the bowl dissolve the sugar in 1 cup warm water (110 degrees F to 115 degrees F). Sprinkle the yeast on top and let stand 10 minutes, or until foamy. Add the olive oil and salt, then use the dough hook to mix in the flour until the dough starts to come together. Allow the machine to knead the dough until smooth. (If you don't have a stand mixer, you can pulse the dough in a food processor until it is smooth and elastic. Or combine by hand in a large bowl.)

Turn out the dough onto a floured board and knead 2 to 3 minutes. Place the dough in an oiled bowl and turn to coat the surface. Cover the bowl with plastic wrap and let stand in a warm place until the dough has doubled in size, about 1 hour.

Turn out the dough onto a lightly floured surface and divide it in half for 2 large pizzas, or into 4 pieces for small individual pizzas. Form into smooth, tight balls, cover loosely with plastic wrap or a well-floured kitchen towel and set in a warm place to rise again, 30 to 45 minutes. (If you're not using the dough right away, wrap tightly in plastic wrap and refrigerate up to 2 days or freeze up to 1 month.)

Set a pizza stone in the oven and sprinkle a pizza peel lightly with flour. (If you don't have a stone, you can bake your pizza on a pizza pan or baking sheet sprinkled with flour.

Press the dough with your fingers until it's as flat as possible, then drape it over both of your fists and gently pull the edges outward while rotating the crust. When the circle has reached the desired size and thickness.

Preparing The Buffalo Chicken Mixture

Add sliced cut chicken into a medium bowl and add in the salt, black pepper, cayenne, paprika, onion powder and garlic powder. Add in the oil and mix until the chicken is well coated.

In a frying pan set heat to medium and add in the chicken. Cook until chicken is white and done. Turn to medium high and keep cooking chicken for about 4 to 6 minutes. Once chicken is done set aside.

In a pot over medium heat melt the 4 tbsps of butter then add in the hot sauce and vinegar and spices and whisk but dont add in the water and cornstarch yet. Bring sauce to a boil and make sure all spices are added and turn heat to low.

In a small bowl add the cornstarch to water and mix until cornstarch dissolves and then add to sauce and keep mixing. Raise heat to medium high until sauce starts to slightly get thicker then add wing sauce to chicken and mix and set aside.

Putting it all together

Make sure your pizza dough is rolled out to desired size and thickness on a pizza stone or round pizza pan. I grease my pizza pan or add flour on the bottom.

Spread 1/2 bottle of blue cheese dressing or ranch all over pizza crust/dough but not going over the edge.

Spoon the buffalo chicken mixture evenly over the crust.

Once chicken is on the dough  start sprinkling the cheese on the dough starting from the edge of the crust and working your way in. This creates a nice golden brown color for the pizza when the very edge of the crust gets a little less cheese.

After cheese is on its optional to sprinkle with red pepper flakes. Transfer pizza to 475 F oven and bake 8 - 15 minutes depending on the thickness of your crust or until the crust is golden brown and crisp.

Enjoy guys

Beer Battered Fish Fry

I love this batter for fish plus it works great for fish tacos, shrimp or mushrooms. On another note if you don't have a deep fryer you can fry in a frying pan thats deep enough just keep it at a medium high heat and be careful. Using a thermometer works best.

Servings: 4-8

Prep: 15 min

Cook Time: 7 min

Ready In: 22 min

Ingredients

Vegetable/Corn oil for frying

8 tilapia or haddock fish fillets

1/2 cup flour for dredging fish

1 lemon sliced into wedges for granish

malt vinegar (optional)

Batter:

1 1/4 cup all-purpose flour

2 tsp baking powder

1 tsp salt

12 oz of your favorite ale or lager beer (colder the better)

1 tsp hot sauce for color

1 egg

Easy Tarter Sauce:

1/2 cup Mayonnaise

1/2 cup sweet pickle relish

1 tsp lemon juice

salt and pepper to taste 

Directions:

Get deep fryer ready and heated up to 375 F.

Thaw out fish and pat dry then dredge each piece of fish in flour both sides this way the batter sticks evenly to the fish and doesn't slip off, very important.

Mix tarter sauce ingredients and cover with wrap and chill until fish is ready.

In a medium bowl whisk the flour, salt and baking powder together then beat in the 1 egg and add the hot sauce and beer. Its important to add the beer a little bit at a time because you want the thickness to be of wet paint that's nice and smooth but not too thin or clumpy.

Dredge fish in batter and let any excess drip off and fry for about 5 - 8 minutes until golden brown. Depending on the thickness of your fish you may have to fry longer. Turn fish as it frys.  Fish should be flaky when fully cooked.

Drain fish on paper towels and serve with salt and lemon if desired. I also like mine with fries or baked potato.