Chicken Stuffed Rolls

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This month for Pantry Party the theme is stuffed.  In March I did the breaded theme and got some great innovative takes on the theme. I decided that this month’s theme would once again go on the vague route, having stuffed be the theme. I feel like it could go in many different directions. So far there’s only one entry (besides my rolls). I’d love to see how else people decide to use their pantries to make something stuffed.

I decided to make bread and stuff them with curried chicken. I followed a recipe for the bread product and for the process of making the buns stuffed with meat. I don’t make yeast breads very often, but this is the perfect time of year foe me to make them because I can get the bread to rise perfectly. When it’s colder out my house just can’t get warm enough for the yeast to want to rise.

I should deem this the summer of breads and bar exam.

Chicken Stuffed Rolls
(source)

Ingredients

FOR THE BREAD:
1 packet active dry yeast
2 tbsp warm water
1/2 cup milk
salt, to taste
1/2 cup vegetable oil
2 1/4 cups all-purpose flour
2 tbsp sugar
1 egg, beaten
white sesame seeds, for sprinkling

FOR THE FILLING:
1 1/2 cups cooked chicken, shredded
1/2 tbsp olive oil
1 onion, finely chopped
1 tsp garlic chili paste
1 1/2 tsp ground coriander
2 garlic cloves, minced
pinch ground cumin

Directions

1. In a small bowl combine the yeast, warm water, 1/2 tbsp of sugar, and 1/2 tbsp flour. Let sit for 10 minutes, until foamy.

2. Boil the milk in a pot. Let cool down to room temperature. Add the oil, salt, and the remaining sugar. Mix well with a wooden spoon. Add a cup of flour and mix into a smooth paste.

3. Add the egg and the yeast to the flour paste. Mix well. Add the remaining flour and stir together until a soft dough forms.

4. Knead the dough for 10 minutes on a floured surface. Place in a lightly greased bowl and cover with a towel. Let sit in a warm place for an hour, letting the dough double in size.

5. While the dough is resting, prepare the filling. In a skillet over medium-high heat, heat the oil and saute the onions and garlic, until fragrant. Add the chicken, chili paste, and the remaining spices. Cook together for about 5 minutes.

6. After the dough has doubled, punch it down. Divide the dough into 12 equal sized pieces.

7. Flatten each portion with the palm of your hand. Place 1/12 of the chicken filling in the flat dough circle. Shape the dough into a ball, with the chicken filling in the middle.

8. Let sit on a baking sheet for 20 minutes. Meanwhile, preheat the oven to 400.

9. Bake the rolls 12 minutes.

smaller

* Besides Pantry Party, this dish is being shared with Mix It Up Monday & Mealtime Monday

Three Cup Chicken

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This week’s kitchen traveling adventure took me to Taiwan. If you love Chinese food, you will love Taiwanese food. Essentially the difference is that Taiwanese food adds some local Taiwanese flair using local ingredients.

In my International Law class last semester we actually talked quite a bit about Taiwan. Though I’m considering Taiwan its own country for purposes of my food travels, Taiwan actually is not considered a sovereign nation in international matters and instead is considered part of the People’s Republic of China (Taiwan is formally known as the Republic of China.) I’m sure the reason for the similar foods is due to these cultural identities and the international view of Taiwan’s and China’s relationship.

Now that I’ve given you a mini-lesson the big of the day is: I’m done with law school!!! Well, that’s hoping I passed everything.. But done for now!

And in other other news, I forgot to photograph this dish after the basil was added as garnish.

Three Cup Chicken
(source)

Ingredients
4 chicken drumsticks, skinned with the meat cut off and cut into chunks
3 slices ginger, peeled
3 garlic cloves, smashed
1 tbsp sesame oil
1 1/2 tbsp soy sauce
1 tbsp white wine
Thai basil, chopped
1/2 tbsp baking soda

Directions

1. Sprinkle the chicken with the baking soda. Set aside for 10 minutes. Once the 10 minutes has passed, wash the baking soda off the chicken, making sure to get it all off.

2. In a skillet (I used my cast iron) heat the sesame oil. Add the garlic and ginger and stir fry until fragrant. Add in the chicken and stir around a few times. Add the soy sauce and white wine and continue to stir-fry. Cover the chicken and on low bring the liquid to a boil. Simmer for 5 minutes. Add the basil and stir into the chicken. Serve over rice.

* serves 2
* shared with Tasteful Tuesday & Tempt My Tummy Tuesday

Kuku Paka

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As part of my Eating Around The World journey, I spun the globe and got Kenya. After googling around the web I found references to this dish, which demonstrates the melding of cultures. Quite literally, kuku paka translates to “chicken cat?” Paka must have another meaning that I can’t find, because this coconut chicken curry hardly has reference to felines. From what I’ve read, the etymology of paka in this context is unclear.

I have a love of curries. I don’t have a huge knowledge of African curries, but if this is what African curries are generally like – it was nice and I like it! Not only was it delicious, it was easy to make.

Now.. The next stop for the Around The World challenge looks like it will be Costa Rica!

Kuku Paka
(source)

Ingredients
2 chicken breasts, cut into chunks
2 cloves garlic, minced
1 inch ginger, minced
1 jalapeno, diced
1/2 tbsp lemon juice
salt, to taste
1/2 tbsp olive oil
1/2 onion, finely chopped
6 small red potatoes, cut into chunks
1 tomato, diced
1/4 tsp turmeric
2 cups water
2 cups coconut milk
cilantro, chopped for garnish

Directions

1. Place the chicken and the ginger, garlic, ginger, jalapeno, and lemon juice in a ziplock bag. Set aside.

2. In a cast iron skillet, heat the olive oil. Fry the onions until golden. Add the chicken mixture and mix, cooking for 10 minutes.

3. Add the tomatoes and mix in. Then add the potatoes and mix in, cooking for 5 minutes. Add the turmeric and cook for several more minutes.

4. Add the water and cook for 15 minutes.

5. Stir in the coconut milk and simmer for 10 minutes.

6. Garnish with cilantro.

* serves 2
* This recipe is being shared with Mix It Up Monday & Mealtime Monday

Coconut Chicken with East African Spices

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I don’t usually cook chicken with bones in it. I’m such a boneless, skinless chicken breast type of gal. But my grocery store has recently had chicken thighs with bones and skin on it for a super cheap price. I decided to get a pack just because it’s cheap.

This chicken was easy and flavorful. I love coconut milk generally and I especially like it in savory dishes. This chicken is best served over a bed of rice.

Coconut Chicken with East African Spices
(source)

Ingredients
1 tbsp vegetable oil
1/2 onion, sliced
2 garlic cloves, minced
1 tsp grated ginger
1 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp chili powder
1/2 tsp kosher salt
1/4 cup crushed tomatoes
2 chicken thighs, with the skin pulled off
1/2 jalapeno, deveined, seeded, and minced
1/2 cup coconut milk
1/4 cup cilantro, chopped

Directions

1. In a deep pot heat the oil. Add the onions and cook for 7 minutes, until browned. Add the garlic and ginger and cook, stirring, for 20 seconds. Add the coriander, cumin, turmeric, chili powder, and salt, and cook for 20 more seconds.

2. Add the tomatoes and chicken thigh. Cook, stirring, for 5 minutes.

3. Add the coconut milk and jalapeno. Stir to mix. Bring to a boil. Cover and lower heat and simmer for 30 minutes.

4. Let the chicken sit for several minutes. If any fat rises to the top, spoon it off.

5. Serve in a bowl over rice and garnish with cilantro.

* serves 2
* shared with Mix It Up Monday & Mealtime Monday

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Foodie Pen Pal Reveal: February

FPP-post

Once again I received another wonderful box in the mail full of food. I love participating in this program and foresee continuing in it so long as it exists.

This month I received a box from Alyson at Simply Nutricising. In the email I sent Alyson with my likes I told her I liked hazelnuts, chocolate, candy, and spices. I also told her that I rely on snacks during the week when I have my late night classes but that I love to cook. The box Alyson sent me hit the mark perfectly. I love everything in the box.

The box I sent this month was sent to Kiersten. I sent her some Annie’s Mac & Cheese, some jam, some herbal coffee, and some other things.

So if you haven’t heard about it already, I’m assuming now you’re wondering “WHAT IS FOODIE PEN PALS!?” I mean, when I first read a blog post about it that’s exactly what I thought. So here, let me tell you.

Foodie Pen Pals is a program that Lindsay at The Lean Green Bean put together, where she pairs people together to send boxes of food to each other, based on likes and dislikes.

  • On the 5th of the month you receive an email pairing you with information about who you’re paired with. You email that person to get information pertaining to allergies and dietary restriction.
  • By the 15th you put together a box of treats and mail them to your partner.
  • On the last day of the month you post a blog post about your box of treat

So.. What did I get this month?

IMG_8632I had opened my box so late on Tuesday night. I have class Tuesdays until almost 9:30 p.m. I got home and I shoved some food into my face and realized there was a box sitting on the counter that I hadn’t seen when I walked in. After shoving food into my face I tore the box open like a ravenous dog.

IMG_8637Among the food varieties packed in the box, Alyson sent me a super cute kitchen towel. I’m always in need of these, so this was excellent.

IMG_8638Whenever I get a FPP box I can’t resist but chowing down on something immediately. I obviously don’t eat everything in the box in one sitting, but I always have to have something. Considering I had just finished dinner Matt and I shared this ka-ka-o milk chocolate peanut butter bark. I have the biggest sweet tooth ever. And I have an even bigger love for chocolate. I probably should have made this bark last longer than the minute it took to eat it so I could have savored it a lot more than I did, but it was excellent and was a perfect way to start the February FPP box.

IMG_8639Speaking of chocolate, Alyson sent me a handful of chocolate hearts for Valentine’s Day. I did restrain myself a little bit – I haven’t eaten them all yet.

IMG_8640Alyson really listened when I said that there are some days when I could really use some snacks. She sent me multiple 100-calorie snack packs in three different varieties: chocolate pomegranate, dark chocolate roasted almonds, and dark chocolate blueberry. I’ve tried the almonds and the blueberries so far. I’m actually going to need to find these on my own because they are really satisfying when sitting in a class that feels like it’ll never end and your stomach is rumbling. On top of that, chocolate!

IMG_8641I haven’t had a Dum-Dum in forever. When I was in elementary school I recall having them a lot. I vaguely recall a teacher handing them out as rewards. I love the bouquet she created with the lollipops. They bring me right back to childhood!

IMG_8633Alyson also included this box of instant oatmeal called OatFit. I brought the box to work because when I get hungry after court it’s super easy to pop this in the microwave and have a big bowl of oatmeal. The coolest part about this is the convenience factor. The packet that the oatmeal comes in is also the measuring cup for water. Such a great product!

IMG_8635I’m feeling like this is the endless box of goodies! Alyson also sent me these flavored vinegars in calamansi (citrus) and cherry. Though I haven’t used them yet, I have found several ideas online for things I’m going to make with them. I plan on using the calamansi on roast salmon. Alyson also suggested using it in a salad dressing.

IMG_8636Last but not least, Alyson sent me two Penzey’s spices. One was in Bold Taco and the other is cinnamon. I love spices (and told Alyson that) so I was very excited for these. Also, I’ve been wanting to order Penzey’s for some time now, but I just hadn’t been able to justify the cost of their spices to myself plus shipping. But after trying the Bold Taco spice (I haven’t opened the cinnamon yet) I think I’m going to have to change that and start exclusively buying Penzey’s.

With the Bold Taco spice I made a pasta dish. It was delicious.

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Enchilada Pasta Casserole
(inspiration)

Ingredients
1 boneless skinless chicken breast, trimmed and cut into small pieces
1/2 tbsp Penzey’s Bold Taco spice
3 oz cream cheese
2 tbsp heavy cream
1/4 cup red enchilada sauce
1/2 cup cheddar cheese
1/2 cup monterey jack cheese
1/2 cup corn kernels
1/2 can diced green chiles
6 oz egg noodles

Directions

1. Preheat oven to 350 degrees. In a large pot boil water. Cook the egg noodles to the package directions. Drain and set aside.

2. In a large skillet, cook the chicken until no longer pink. Stir in the Bold Taco spice until the chicken is all covered.

3. Add in the cream cheese until melted.

4. In a large bowl combine the heavy cream, enchilada sauce, half of the cheddar, half of the monterey jack cheese, the corn, and the diced chiles.  Stir to combine. Pour the sauce over the chicken and simmer for 3 minutes.

5. Add the pasta to the chicken. Mix well until everything is coated in the sauce.

6. Pour the pasta into a casserole dish. Cover with the remaining cheese.

7. Bake for 15 minutes.

* serves 3

Chicken Broccoli Curry and Spiced Roasted Beets

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When I made the beet and potato salad I had intentionally roasted more beets than I needed for that dish. I had read somewhere that it was a good idea to roast the beets all at once, even if you didn’t intend to use them right away. Honestly, I have no idea if it made a difference, but it did make making this meal super easy since the beets were already roasted.

Yesterday was a very long, tiring day. I went on a prison tour with my class. It was about a 3 hour long tour of a local prison. While obviously touring prison isn’t as stressful as being in prison, the entire experience was exhausting. I’m so glad I got the opportunity to see it though, because with my future career path it’s crucial that I’m aware of everything. I’d like to go visit other prisons in the future.

But anyway, when I got home yesterday afternoon I was exhausted. I passed out for about 2 hours after it.

By the time dinner came around I wasn’t really feeling hungry (especially because I had a very late lunch after the tour,) but I wanted to make sure I ate dinner so I didn’t wake up at midnight with the gnawing in my stomach that would result in me chowing down on things in the kitchen which I shouldn’t be chowing on. For under 600 calories, this meal was better than cracking the Nutella at midnight. I mean, the Nutella would have tasted delicious.. But.. You know.

Chicken Broccoli Curry
(source)

Ingredients
1 boneless skinless chicken breast, cut into cubes
1/2 tbsp curry powder
1/2 tbsp peanut oil
1 head broccoli, cut into florets
1 clove garlic, minced
1/2 tbsp ginger, peeled and grated
1 cup coconut milk
1 1/2 tbsp red curry paste
3/4 tsp cornstarch mixed with 1 tbsp cold water

Directions

1. In a small bowl toss together the curry powder and the chicken breast cubes, making sure the chicken is well seasoned.

2. In a skillet heat the peanut oil. Add the chicken breast pieces into the skillet and cook until no longer pink. Remove from the skillet.

3. Add the broccoli, garlic, and ginger into the skillet. Cook for several minutes. Add the coconut milk and simmer for 7 minutes. Add the curry paste and stir to combine. Stir the chicken back into the skillet. Bring to a slight boil and add the cornstarch. Boil for a minute and then reduce the heat and simmer for 2 minutes.

* serves 2

Spiced Roasted Beets

Ingredients
2 beets, peeled and roasted and cut into cubes
1 tbsp olive oil
1/4 tsp ground mustard
1/4 tsp coriander seed
1/4 tsp cumin seed
1/4 tsp garlic powder
2 tbsp plain yogurt
1/2 tsp ground ginger
1 tbsp lime juice

Directions

1. Preheat oven to 350.

2. Toss together the roasted beets and the rest of the ingredients. Make sure the beets are evenly coated with the spices.

3. Place in a casserole dish and bake for 15 minutes. Though the beets are already roasted, getting them hot and baking them into spices makes them all the tastier.

* serves 2
* shared with Weekend Cooking

Chicken with Spicy Onions

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This is a different curry than I’ve ever tasted before. It was pretty easy also.

This dish was made for two reasons (or three actually):

1. I like curry.
2. I watched the Food ‘n Flix movie of the month, Today’s Special. This month the movie is being sponsored by Kahakai Kitchen. Today’s Special is a movie about a trained French chef who takes over his family’s Indian restaurant, Tandoori Palace.
3. The random cookbook I grabbed off my shelf this month for Random Recipes was Best Ever Indian Cookbook. I got it on sale at Border’s (back when they existed) and use it quite frequently. I hadn’t made this dish before, it was the recipe I randomly opened the book to. It’s one I definitely would make again.

Since I watched Today’s Special and picked my random cookbook on the same day, it seemed to make sense to use the recipe for two different food round-ups since it was an Indian recipe and I was going to make Indian food for the movie.

This recipe called for a lot of onion. I love onions, so that was not a problem. The sauce was delicious. It wasn’t quite the same flavor of curry I usually have. It was slightly sweeter.

In other news, I realized I forgot to participate in Food ‘n Flix last month. That makes me sad.

Chicken with Spicy Onions
(from Best Ever Indian Cookbook)

Ingredients
2 chicken thighs, bone in
1/4 tsp ground turmeric
1/4 tsp chili powder
pinch of salt
2 tbsp vegetable oil
2 small onions, finely chopped
3 cups cilantro, coarsely chopped
1 inch piece fresh ginger, shredded
1 jalapeno, finely chopped
2 1/2 tsp plain yogurt
2 1/2 tsp heavy cream
1/4 tsp cornstarch

Directions

1. Rub the chicken thighs with turmeric, chili powder, and salt. Heat the oil in a cast iron skillet and fry until both sides of the chicken are sealed. At this point you don’t need to cook the chicken all the way through. Remove and set on a plate.

2. In the remaining oil add 3/4 of the onions, most of the cilantro, half of the ginger, and half of the jalapeno. Fry until the onions are translucent.

3. Return the chicken to the skillet. Mix well and cover and cook over low heat for 15 minutes.

4. In a small dish stir together the yogurt, cream, and cornstarch. Stir the yogurt mixture into the chicken.

5. Cook on low heat for several minutes. Add the remaining onions, jalapeno, ginger, and cilantro. Cook for several more minutes.

6. Serve over rice if you desire.

* serves 2
* Besides Random Recipes and Food ‘n Flix, this dish is being shared with Weekend Cooking

Sesame-Crusted Fried Chicken

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I love Asian-inspired food. While I love going out and having Chinese, Japanese, Thai, etc. etc., I also really like making dishes that are vaguely Asian, but obviously not traditionally using the ingredients. This particular dinner made perfect use of my cast iron skillet which I received for my birthday back in December. I almost forgot I had it and I almost cooked the chicken in the stainless steal skillets I use, but I am so happy I remembered I owned cast iron. Seriously, I doubt my chicken could have gotten so crispy and brown while not sticking if I had made it in anything else.

What are your favorite ways to use your cast iron?
What recipes do you rely on your cast iron when making?

Sesame-Crusted Fried Chicken
(source)

Ingredients
1 egg white
1 tbsp sesame seeds
3/4 cup bread crumbs
1 lb chicken breasts, cut into strips
salt and pepper, to taste
3 tbsp sesame oil, divided
1/4 cup soy sauce
2 tbsp apple cider vinegar
1 clove garlic, minced
pinch of red pepper flakes
1/2 tsp ground ginger

Directions

1. Put the egg white in a shallow dish. In another shallow dish combine the sesame seeds with the bread crumbs.

2. Pat your chicken dry. Season with salt and pepper. Dip in the egg yolk and then dredge in the bread crumbs.

3. Heat 2 tbsp of sesame oil in a cast iron skillet. Once hot add the chicken and cook for 4 minutes per side.

4. Once the chicken is cooked, remove from the skillet and keep warm. Whisk together 1 tbsp sesame oil, soy sauce, vinegar, garlic, red pepper flakes, and ground ginger in a small bowl. Pour the sauce over the chicken pieces.

* serves 4
* shared with See Ya In The Gumbo

Cocoa and Curry Rubbed Chicken

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This month’s We Should Cocoa, sponsored by both Chocolate Teapot and Chocolate Log Blog, has a theme of SUGAR-FREE. The challenge is to make a dish using chocolate but leaving out the ever loved sugar as a sweetener.  Originally I had decided I was going to make a sweet dish (mousse actually.) I had bought some Stevia to use instead of sugar. I made the mousse and it turned out okay, but I was really put off by the aftertaste of the Stevia. I’ve used it as a sweetener before so I’m not sure why it bothered me so much this time. But I couldn’t stand it to the point that I threw all my mousse in the trash.

I reevaluated the cocoa challenge and decided I’d take a savory route instead. While it may seem like I copped out because I picked a dish which inherently doesn’t use sugar, this actually was a huge stretch for me as I’ve never used chocolate in a savory dish before.

The chicken was delicious and I served it with rice and vegetable pilaf.

I’m glad this We Should Cocoa challenge pushed me into a different track to try something new!

Cocoa and Curry Rubbed Chicken
(source)

Ingredients
1 tbsp ground cumin
1 tbsp curry powder
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tbsp unsweetened cocoa powder
2 chicken breasts, pounded thin and cut in half
1/2 tbsp vegetable oil

Directions

1. Preheat your oven to 350. In a small bowl combine the cumin, curry, salt, pepper, and cocoa powder.

2. Rub the chicken with canola oil. Sprinkle 1 heaping teaspoon of the spice mixture onto each breast. Rub in the spice mixture with your hands. Place the chicken on a greased baking dish.

3. Bake for 25 minutes or until the juices run clear.

* serves 2
* Besides We Should Cocoa, this dish is shared with Tasteful Tuesday Party, Tasty Tuesdays, & Tempt My Tummy

Jamaican Curry

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This month I’m participating in Cooking Around The World. This month the blog is traveling to the Caribbean and we were challenged to make a dish from any of the Caribbean islands.

I decided to go with Jamaica. I wish I could be in Jamaica right now for real. With this Sacramento-cold (which I know isn’t even that bad compared to a lot of the United States,) I could use a day of sunshine. I’ve been waking up and having to scrape ice from my car windows every morning. I’d rather have to worry about putting on sunscreen than standing outside in the cold shivering scraping my car windows.

Anyway, the recipe I found wasn’t exactly authentic. It’s Martha Stewart. It was delicious though. And it made me dream of the beach.

Jamaican Curry

Ingredients
2 tbsp vegetable oil
4 boneless skinless chicken breasts
1 onion, chopped
1 garlic clove, minced
1 tsp ground cumin
3 tbsp curry powder
1/2 tsp dried thyme
1 cup water, divided
salt, to taste
4 carrots, thinly sliced
1 can coconut milk
1 10-oz package frozen peas, thawed
Cooked rice, for serving

Directions

1. In a heavy pot, heat oil over medium-high heat. Season the chicken with salt and pepper. Working in two batches, brown chicken for 3 to 4 minutes per side. Transfer to a plate.

2. Reduce the heat to medium. Add the onion, garlic, cumin, curry powder, thyme, and 1/2 cup of water. Season with salt. Cook, stirring occasionally for 3 to 5 minutes, until the onion is soft.

3. Add carrots, coconut milk, 1/2 cup water, and chicken. Bring to a boil. Reduce to a simmer and cover, cooking until the carrots are tender, about 10 minutes. Remove from heat and stir in the peas.

4. Serve the curry over rice.

* serves 4

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