Easy Cashew Chicken
https://ift.tt/2ZpQ8Y9 Skip the Chinese takeout and make this Cashew Chicken at home! Marinate the chicken in peanut oil, chili powder, honey, and tamari, and then cook with onions and mushrooms. Photography Credit: Elise Bauer This cashew chicken recipe is one of my favorites on the site, and not just because it hails from my friend Marc. Marc loves sharing stories of his famous cashew chicken, his trademark dish, tested and perfected over decades of crashing at the homes of old and new friends in exchange for his cooking. What is Cashew Chicken?Cashew Chicken is a takeout standby that you can easily make at home. The chicken is marinated in a sauce with peanut oil, tamari (or soy sauce, if you can’t find tamari), honey, and chili powder. It’s cooked with mushrooms, onions, and, of course, cashews. How to Make Cashew ChickenThe chicken marinates for at least a half hour while you toast cashews in a skillet. Then, the cashews cool and you cook the chicken, remove it from the pan, and then cook the onions and mushrooms together. Then, everything gets combined in the pan. It’s great served with rice. Ways to Adapt this Cashew ChickenOne of the things I like so much about this cashew chicken is that it is a good base recipe from which one can easily expand. Several people suggested the addition of some ginger and onion greens, which I agree works well and I’ve added in this updated version as an option. I’ve also enjoyed it with some fresh chopped pineapple thrown in, giving it some sweetness. Others have added vegetables such as broccoli or snow peas. Note that the amounts specified in the recipe are all approximate. But with these ingredients, in approximately the right proportions, it’s hard to go wrong. Steps to Make this Cashew Chicken AheadYou can marinate the chicken the night before you are going to make it if you would like, or at least a few hours ahead of time. The minimum it needs is a half an hour. MORE TAKEOUT FAVES TO MAKE AT HOME!Updated August 26, 2019 : We spiffed up this post to make it sparkle. No changes to the original recipe. Easy Cashew Chicken RecipeYou can whip this up pretty quickly if you first start with the marinade, then chop the vegetables and cook the cashews while the chicken is marinating. IngredientsFor the chicken:
For garnish, optional:
Method1 Marinate the chicken: Place the cubed chicken in a medium bowl. Add the oil. Add the tamari until the marinade turns dark brown (about 2 tablespoons per breast). Sprinkle the chili powder over the chicken pieces while stirring, so that each piece of chicken gets well coated with the chili powder and marinade. Stir in the honey, about 2 tablespoons for each breast. Add chopped ginger if using. Marinate for 1/2 hour to several hours, the longer the better. 2 Toast the cashews: Heat a skillet on medium high heat. Spread the cashews in a single layer over the bottom of the pan. Stir until lightly browned, remove from heat. 3 Sauté the chicken: Heat a large skillet on medium high heat. Working in batches if needed so you don't crowd the pan, use tongs to remove the chicken pieces from the marinade and place them in the pan, reserving the extra marinade. Sauté the chicken pieces until just cooked through, remove from the pan and set aside. Place any extra marinade back in the pan and simmer for several minutes (to kill any bacteria). Pour off all but 1 tablespoon of the marinade into a separate bowl and reserve. 4 Sauté onions and mushrooms: In the same pan, sauté the onions on medium high to high heat for several minutes. Add mushrooms and continue to sauté until onions are translucent and mushrooms are cooked, several minutes more. Add some reserved marinade to the pan if necessary. 5 Combine all the ingredients. Add the chicken and cashews back to the pan with the mushrooms and onions. Stir to combine. 6 Serve: Stir in onion greens (if using) right before serving. Serve over rice. This will keep for about 5 days in the refrigerator, covered. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you! This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Elise Bauer Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California. Recipes via Simply Recipes https://ift.tt/2F9fkDA August 26, 2019 at 04:09PM
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Houston’s Veggie Burger
https://ift.tt/343JrJY This is a veggie burger that even hearty meat-eaters will love! Made with beans, oats, brown rice, beets and a whole lot of spices, this veggie burger is a real crowd pleaser.
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Grilled Peach & Walnut Crumble |
Almond Peach Cake |
Vanilla Peach Pops |
Wine-ey Peaches & Cream |
Peach Crisp |
Coconut Cream |
The post Easy Peach Cobbler appeared first on Love and Lemons.
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August 25, 2019 at 08:37AM
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If food transformed into foam and served on porcelain plates is a stronghold of modern haute cuisine, then fish tacos are the best beach party you’ve ever been to.
They are eaten out of hand, assembled at the table, and can turn any gathering of respectable people into a party full of unruly friends and riotous laughter. There’s no pretense here. Just kick off your shoes, grab yourself a drink, and let’s have a good time!
I mean, really, what’s not to love about fish tacos? A crispy breading, loaded with chili and citrus, encasing tender, flaky white fish? Nope, it’s perfect.
And the crunchy tang of lime-honey coleslaw that balances the heaviness of fried food? All I can say is, “I’ll take more of that, please!” And the cumin, garlic, and citrus crema that adds a little creaminess to every bite? I love it all, and I want you to love it, too.
BATTER VS. BREADING
There is a difference between battered fish tacos and breaded fish tacos.
- Batter is liquid based—often beer. You quickly dip fish in a beer flour bath, then fry it.
- Breading is when you dip the fish in a liquid, usually milk or buttermilk, then press it into a dry coating of panko, bread crumbs, or a flour mixture.
Baja-style fish tacos are usually made with a batter. I tried that with this recipe, and I just preferred the texture and crunch of the breaded fish better. I also found the breading stayed on the fish better than the batter did.
TIPS FOR BETTER FRIED FISH
For this recipe, I coat the fish in milk, bread it, then fry it. I like to bread all of the fish before I start to fry it. I do this for two reasons:
- Letting the breading sit on the fish for a few minutes before frying it helps the breading adhere better to the fish.
- Breading gets your fingers messy. It’s easier to bread all the fish, clean up my mess, then fry it.
WHAT IS THE BEST FISH FOR FISH TACOS?
Firm-fleshed white fish is usually the best choice for breaded fish tacos. They are mild in flavor, and the they hold up well to frying. Two of my favorites are cod and walleye.
When testing this recipe, I used two different brands of frozen fish that I thawed at home. I noticed a pretty significant difference in the quality of the fish between the brands. I used the store brand from both my regional grocery and a Whole Foods in the area.
The cod from my regional grocer wasn’t as thick or firm; it kind of smooshed apart when I pressed on it, and it didn’t stick together well when I fried it. The 365 brand Wild Caught Cod Fillets from Whole Foods was firm, held its shape when gently pressed, and held up to frying.
If you’ve made battered or breaded fish in the past, and it didn’t turn out the way you thought it should, it might have been the brand. Try sourcing from a different company next time, and you might be pleasantly surprised.
HOW TO PREPARE THE FISH
I like to cut the fish portions on the bias (a diagonal cut). This cut provides longer strips that fit well in the taco shell. Make each cut about an inch thick, and you’ll have the perfect piece every time.
WHAT IS THE BEST OIL FOR FRYING?
High heat oil is best for frying food. Good choices are canola, safflower, and sunflower oil.
WHAT TO SERVE WITH FISH TACOS?
Honestly, two to three tacos are pretty filling even for big eaters, but if you like to present your friends and family with a feast, then serve these tacos alongside any of these tasty sides.
Don’t forget the drinks! I often serve festive non-alcoholic drinks at parties, but I always provide a selection of spirits such as vodka, gin, or tequila alongside those drinks. That way my non-alcohol-consuming friends can enjoy a zero-proof cocktail and still feel like they are part of the celebration, and those who want to add a little booze to their drink can imbibe to their liking! I’m only making one drink, and everyone has options. It’s a win-win.
However, if you’re all booze all the time, then try any of these tasty concoctions.
CAN I MAKE FISH TACOS AHEAD OF TIME?
Let’s say you want to throw a party, and fish tacos are on the menu. You can make almost every component at least two to three days ahead of time, then do the final bread and fry just before serving.
For the crema, mix it all together, and store it in a covered container in the fridge for up to three days. Some of the liquid may separate during that time, but don’t worry. You can just give it a quick stir.
For the taco slaw, I prefer to chop everything up and keep the fresh ingredients in one container, then make the dressing and store it in another. This is because the color from the purple cabbage will bleed into the other ingredients. Do this up to two days before the party. Then, just before serving, give the dressing a good shake and toss it together with all of the vegetables and herbs.
For the fish, thaw and slice it to size 24 hours before the party, and make the flour mixture up to a week in advance. Half an hour before you want to serve the tacos, bread and fry them. Dinner’s ready!
NEED MORE TACOS IN YOUR LIFE?
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August 25, 2019 at 06:15AM
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Simply Recipes 2019 Meal Plan: August Week 4
Take a culinary trip around the world with this week's meal plan! Indulge in Indian saag tofu, spice up your burger with a little chipotle, or head to France to enjoy pan bagnat. Round out the week with Greek chicken skewers, and arrive stateside for some lobster!
This week, please welcome Rachel Knecht and her meal plans! Rachel is a recipe tester here on Simply Recipes and the blogger behind Baking with Rachel.
Before diving in, we wanted to highlight the ultimate way to save time in your week: having your groceries delivered right to your door. Click on the red “Add to Shopping List” button at the bottom of any recipe (or meal plan) and check it out! We call this feature “Relish” and we’re into it because, really, dinner can be simpler.
For me, summer is a time to carve out space for new experiences. Some experiences are close to home. Last summer my son and I went to an Asian grocery store for the first time. He picked out different snacks to try and we came home and ate them all. Other experiences take us further away.
This summer we are taking an international vacation to London and Paris. While munching on croissants and sipping tea, I know that these meals eaten away from home will stay with us long after we are back in our own beds. Whether close to home or far away, I hope that this week’s meal plan can be part of your summer of experiences as well.
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August 24, 2019 at 09:08AM
The Flat Belly Fix
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