Chef Lisa » ginger

Bowl of Bones

Lisa Hartjes — Wed, 05 Jan 2011 20:05:10 +0000

The kids and I love chicken wings, so I make them when I can (usually when they’re on sale). I don’t like really spicy wings, and I don’t want to have to fry them, so I stick to recipes where the wings are baked. I got this recipe from Taste of Home, and it’s delicious. It doubles well, though it’s a bit labor intensive for my liking, but I’m willing to do it once in a while. The name’s great too – because that’s all you’re left with when you serve them.

Bowl of Bones

Ingredients

1/2 cup soy sauce
1/2 cup lime juice, divided
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot, divided
2 pounds chicken wingettes and drumettes
1/2 cup apricot jam
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
Dash onion powder

Directions

In a large resealable plastic bag, combine the soy sauce, 1/4 cup lime juice, garlic and 1 teaspoon ginger; add the chicken. Seal bag and turn to coat. Refrigerate overnight, turning occasionally.

Drain and discard marinade. Place chicken on a greased rack in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 15 minutes.

While the wings are baking, combine the jam, salt, cayenne, garlic powder, onion powder, and remaining lime juice and ginger in a small saucepan. Bring to a boil, then reduce the heat and simmer, uncovered, for 2 minutes. Brush over wings.

Bake for 40 minutes longer or until juices run clear, basting and turning every 10 minutes.

Yield: 1-1/2 dozen (approx.)

From Taste of Home.

Crispy Chinese Lemon Chicken with Lemon Rice

Lisa Hartjes — Wed, 11 Feb 2009 17:16:32 +0000

Ari loves chicken. It was the first meat we could get her to eat, followed closely by hot dogs. She can be a very picky eater – it’s not taste that’s the problem, though, but texture. Because of this, I’m always on the lookout for new recipes for chicken.

This week, I thought I’d try Rachael Ray’s Crispy Chinese Lemony Chicken. It’s from her Budget Meal section, but it sure doesn’t taste like a budget meal. I made a few changes to the recipe to better fit what I wanted to do. The original recipe calls for plain white rice and a dipping sauce. I think plain white rice is a sin, and we generally don’t do dipping sauces (Ari won’t dip anything, not even fries in ketchup), but I wanted to make sure we had all the flavors. What I did was put all the ingredients for the dip into the rice.

It turned out really well, and Ari said that if I made it again she’d eat it. That’s a winner to me!

Crispy Chinese Lemon Chicken with Lemon Rice

3/4 c rice
juice of half a lemon plus enough chicken stock to make 1 1/2 cups of liquid
2 tbsp soy sauce
1 tbsp honey
4 tbsp vegetable oil
1/2 cup unflavored breadcrumbs
Zest 1 lemon
1 tbsp (about a 1-inch piece) fresh ginger, finely grated
1 tbsp (a palmful) sesame seeds
Salt and freshly ground black pepper
2 boneless, skinless chicken breasts, cut into strips
1 scallion, thinly sliced

Place a medium saucepan over medium-high heat with the rice, soy sauce, honey and lemon juice/stock mixture. Bring the liquid to a boil then cover the pan and reduce the heat to low. Simmer until all the water has been absorbed and the rice is tender, about 15 minutes. Turn off the heat and set aside.

While the rice is cooking, put a large skillet over medium-high heat with 4 tablepsoon of vegetable. In a large, re-sealable plastic bag, mix together the breadcrumbs, lemon zest, ginger, sesame seeds, some salt and pepper. Add the chicken to the bag and toss well to evenly coat the chicken (give each piece a good press with the crumbs to make sure the coating sticks).

Put the chicken pieces in the hot skillet and cook until golden brown and cooked through, 7-8 minutes. Cook the chicken in batches if you need to – place the cooked chicken on a paper-towel lined plate and cover them with aluminum foil to keep them warm.

When all the chicken is cooked, fluff the rice with a fork and stir in the scallions. Serve the chicken with the rice, and a nice salad.

Ginger Butternut Squash Soup

Lisa Hartjes — Fri, 12 Sep 2008 00:43:00 +0000

I love butternut squash soup. The color is wonderful, and the taste is fantastic. Unfortunately, I’m the only one in my family who likes it. However, it’s been a while since the kids have tried it. Perhaps their tastes have changed.

This particular recipe is based on a Paula Deen recipe from foodnetwork.com. I made it yesterday, and for some reason it didn’t taste quite right. The depth of flavor that normally there wasn’t there this time. I thought about what I could do to fix it, and ginger popped into my head. I figure ginger goes well with pumpkin and carrots, so why not try it with this soup. I think it turned out great.

Ginger Butternut Squash Soup

2 lbs butternut squash, halved, peeled, seeded and cut into 1″ pieces
1 1/2 c. diced onion
2 carrots, peeled and diced
5 1/2 cups chicken broth
1/2 tsp salt
1/2 c. heavy cream or half and half
1/2 tsp dried ground ginger
1 tbsp fresh ginger (frozen, grated with a microplane)

In a medium saucepan, combine broth, squash, onions, carrots and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup.

Whisk cream, ground ginger and fresh ginger into soup. Serve immediately.