Before I hit February I really wanted to get a recipe in January for all of you. I know my cookie recipe is still due but that will be the next one. These are extremely delicious and simple to make. Once I start I can’t stop eating them. I bet you won’t be able to either.
INGREDIENTS
- Wonton wrappers – 12
- Cooked chicken breast, shredded – 1
- Cream cheese, room temp – 2 ounces
- Butter, melted – 1 Tbs
- Cholula Hot Sauce – 1/8 cup
- Crumbled blue cheese – 1/4 cup
- Green onion, chopped – 1
DIRECTIONS
- Preheat oven to 375 degrees F.
- Spray muffin pan with Pam Vegetable Spray.
- Press wontons wrappers into muffin pan.
- Bake in the oven for 5 minutes, when done, set aside.
- In a bowl, whip cream cheese with a hand mixer for 1 minute, until creamy.
- Add butter and hot sauce to the cream cheese, stir together with a spatula.
- Add chicken and blue cheese, mix until combined.
- Drop 1-2 tablespoons of mixture into wonton cup. Use fingers to spread mixture inside of wonton.
- Place muffin pan in the oven, bake for 8 minutes until wontons are crisp.
- Remove from oven.
- Sprinkle chopped onions over wonton bites.
- Serve warm.
Blue Cheese and Buffalo Chicken Wonton Bites #SundaySupper
Raw Drumsticks
Marinated Drumsticks
Frying Drumsticks
Chicken fry from my mom’s recipe
There are a few things that I know from just watching and being around my mom while she cooked. I never really tried to learn cooking from her. But when it came time to do it on my own. I relied on my memory for things that she would make and the rest sort of just happened. This is one of those recipes that I can do with my eyes closed. Her famous Asian inspired chicken fry. She only ever makes this with drumsticks and thighs but you can use whatever you want. You can adjust all these ingredients to your taste. My mom doesn’t have an exact measurement for all the ingredients. But just to give you an idea this is more or less what is required to make it.
P.S. I love you Ammu! Thank you for being you.
INGREDIENTS
- Chicken Drumsticks – 12 pieces
- Flour – 2 cups
- Eggs – 2
- Soy Sauce – 1 cup
- Onions (Finely Chopped) – 2 cups
- Green Chillies – 1 Tbs
- Corn Starch – 1 Tbs
- Salt – 1 Tbs
- Vinegar – 1 Tbs
- Ginger Paste – 1 tsp
- Ground White Pepper – ½ tsp
- Oil for deep frying
DIRECTIONS
- Make sure you wash the Chicken first and let it dry. Prick holes in it with a fork.
- Mix all the ingredients together in a huge bowl except for the oil.
- For best results, it is suggested to keep this mixture in a fridge overnight. The flavor develops increasingly if you let it marinate for a longer time. If you are in a hurry then you can marinate it for an hour and that should also be good enough.
- Take it out and fry it well in oil under medium-high heat. Make sure to thoroughly cook it well on all sides. 2-3 minutes on each side before turning it.
- Serve it while it’s hot.
Sometimes you don’t realize how little you can live with and be happy with till you lose everything. I’ve come to that realization now. Sure, we all have things that we want, desire and lust over. But are those really the things that we need all the time? Happiness seems temporarily at hand for all of us with the achievement of little to big things. But to create happiness for our own self is quiet the challenge. I am struggling to fulfil that part of my life and YES I do accept the challenge. 😀 I always wanted to bake chicken and here I am creating my happiness for today by giving it a go. It is as simple as it can get. I substituted the sherry with normal red wine and a little bit of brown sugar. I used coriander leaves instead of parsley and omitted olives since I did not have any at the time.
INGREDIENTS :
- Chicken breast fillets, trimmed – 4
- Plain flour – 1/3 cup
- Butter chopped – 50 grams
- Medium brown onion, finely chopped – 1
- Dry sherry – ½ cup
- Canned diced tomatoes – 400 grams
- Kalamata Olives – ¼ cup
- Chopped fresh flat – leaf parsley leaves – 2 tbs
INSTRUCTIONS :
- Preheat oven to 180°C/160°C fan-forced. Place flour in a snap-lock bag. Season with salt and pepper. Add chicken breasts, 2 at a time, shaking to coat. Shake off excess. Place on a plate.
- Melt butter in a frying pan over medium-high heat. Add chicken. Cook for 2 to 3 minutes each side or until golden. Transfer to a 5cm-deep, 20cm x 30cm (base) baking dish.
- Reduce heat to medium-low. Add onion to pan. Cook, stirring occasionally, for 5 minutes or until softened. Increase heat to medium-high. Add sherry. Bring to the boil. Boil for 1 minute. Add tomatoes. Cook, stirring occasionally, for 5 to 6 minutes or until boiling. Spoon tomato mixture over chicken. Cover.
- Bake for 30 minutes or until chicken is cooked through, adding olives for the last 5 minutes. Sprinkle with parsley. Serve with potatoes and broccolini.
http://www.taste.com.au/recipes/23414/chicken+provencale
