cookin with g...

Garrett has been trying all sorts of scrumptious new recipes. We tend to "wing-it" a bit in the kitchen with measurements and spices and we quite enjoy trying new things! Fortunately, everything we have tried is a success and usually meets our high expectations.

Here are Garrett's chinese recipes - we ranked them as a 10... up with PF Chang's... but try them out for yourself...

Sesame Chicken

Total Prep + Cook Time: 1 Hour

Make batter first

Batter:

1 cup flour

1 cup cold water

1/4 cup cornstarch

1 egg

1 tsp salt

1 tsp baking powder

Beat until smooth, let it rest for 45 minutes-1 hour to get all the air out

1 lb. chicken breast - cut into pieces

1 head of broccoli (or can use frozen)

1 tsp ginger powder or fresh

Sauce

1 cup chicken broth

2 tbsp sugar

2 tbsp vinegar

1 tbsp hoisin sauce (find at Dillons)

1-2 tbsp dark soy sauce

1 tbsp sesame oil

2 tsp cornstarch

Once batter is ready add chicken and cover fully. Deep fry in wok with oil 375*-380* about 15 minutes. Place crispy chicken onto a paper towel covered plate to drain excess oil. Empty wok.

Add a little oil back to the wok, add ginger - stir. Add broccoli and sauce. Cook until sauce thickens. Once sauce is thick add chicken and stir until mixed together. Sprinkle sesame seeds on top and enjoy!

This recipe and how-to video found here... we figured if he couldn't speak great english it had to be a good recipe and it is!

Chicken Fried Rice

Total Prep + Cook Time: 30 Minutes

2 cups cooked white rice (can use instant)

1/2-1 lb. chicken, cut in pieces

3 tbsp soy sauce

2 eggs

1-1.5 cups mixed vegetables (carrots, peas, broccoli, mushrooms anything you want to add and as much as you like)

pinch of minced garlic

pinch of ginger (optional)

2 tsp garlic salt

1 tbsp sugar

Cook rice, set aside. Cook chicken in a little oil in wok and add 1 tbsp soy sauce and a little minced garlic and pinch of ginger. Set aside. Add more oil to wok if needed, scramble 2 eggs in wok then add veggies, cook until almost done. Add chicken and rice back into the wok. Then add 2 tbsp soy sauce, sugar, and garlic salt and stir - mixing all ingredients together and allow soy sauce to cook down. Allow rice to brown a bit. Add soy sauce to taste. Enjoy!

Here are two more recipes we tried this

week and love...

Italian Style Chicken

Total Prep + Cook Time: 25 Minutes

From: Garrett K

1 lb chicken tenderloins

1/2 cup parmesan cheese

2 eggs

1/2 italian bread crumbs

First roll tenderloins in parmesan cheese to coat throughly, then roll gently in egg and then into italian bread crumbs. Fry in skillet with a little oil until done! Delicious!

These are to die for! Thanks Jen!

Doughnut Muffins

Makes 12-16

From: Jennifer Unruh

6 oz butter, softened, plus extra for greasing

1 cup sugar

2 lg eggs, lightly beaten

generous 2 1/2 cups all-purpose flour

3/4 tbsp baking powder

1/4 tsp baking soda

pinch of salt

1/2 tsp freshly grated nutmeg

generous 1 cup milk

Topping

1/2 cup sugar

1 tsp ground cinnamon

2 tbsp butter

Grease a deep 12-cup muffin pan. In a large bowl, beat the butter and sugar together until light and creamy. Add the eggs, a little at a time, beating well between additions.

Sift the flour, baking powder, baking soda, salt, and nutmeg together. Add half to the creamed mixture with half of the milk. Gently fold the ingredients together before incorporating the remaining flour and milk. Spoon the mixture into the prepared muffin pan, filling each hole to about two-thirds full.

Bake in a preheated oven, 350 degrees for 15-20 minutes or until the muffins are lightly brown and firm to the touch.

For the topping, mix the sugar and cinnamon together. While the muffins are still warm from the oven, brush lightly with melted butter, and sprinkle over the cinnamon and sugar mixture. Eat warm or cold.

Feel free to leave comments if you tried any of these recipes or substituted anything... that's half the fun of cooking!