Chicken And Dumplings Are Simple And Delicious [RECIPE]

Chicken and Dumplings

Jathan Fink/Jadeworks Entertainment

I am always looking for recipes that taste good and are simple to make. This recipe for chicken and dumplings is not only easy to assemble, but will be on the table within an hour. Read more of this post

Roast Turkey Breast

Roast Turkey Breast

Prepare half a turkey breast any time of year, not just on special occasions.

Turkey is one of those menu items that many people only prepare for the holidays. But there’s no reason not to serve this delicious bird any time of year! By only cooking half a breast, you will have enough to serve sliced turkey for dinner (with pan gravy, biscuits, mashed potatoes and peas) or for lunch (diced in salads, shredded in wraps or layered in sandwiches). By preparing the bird yourself, you control the amount of salt used and deliver a fresher product than what you will likely buy at your grocer’s deli counter.

PREP: 10 minutes
COOK: 30—45 minutes + 15 minutes rest time

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 bone-in, skin-on turkey breast half (about 2 1/2 pounds)

DIRECTIONS

  1. Preheat oven to 400°F. Rinse turkey and pat dry with paper towels. Stir together oil, salt and pepper; brush over turkey.
  2. Roast turkey on a rimmed baking sheet until an instant-read thermometer inserted into the center reaches 140°F and climbing, about 30 minutes. Let rest for at least 15 minutes. Slice turkey as needed.

TIPS: If using a boneless turkey breast half, the cook time will increase by about 10 minutes. The pan drippings may be used in any number of ways, from making gravy, to drizzling over sandwich bread for turkey sandwiches, or used in a turkey-corn salad as an extra dollop of flavor.

YIELDS: 6 to 8 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Sesame Chicken

Sesame Chicken

Light and packed with veggies, our Sesame Chicken is a healthy and delicious alternative to Chinese takeout.

As much as we love Chinese food, many restaurants tend to make their dishes with too much oil and the result is a greasy meal that sits on our stomachs. To avoid that, we like making this lighter version of traditional Sesame Chicken at home and serving it over Basic White Rice. It is filling and easy to prepare, and the additional vegetables in this recipe provides added nutrition. Because preparing food in a wok happens very quickly due to high heat, be sure to have all ingredients cut and measured prior to cooking in order to avoid burning the meal.

PREP: 10 minutes + 15 minutes—8 hours to marinate
COOK: 6 minutes

INGREDIENTS

  • 1/4 cup soy sauce
  • 2 tablespoons cooking sherry
  • 2 teaspoons cornstarch
  • 1 teaspoon granulated sugar
  • 1 pound boneless, skinless chicken thighs, sliced 1/2-inch thick
  • 2 tablespoons safflower oil
  • 3 tablespoons ginger, minced
  • 1 teaspoon chili paste
  • 6 ounces snow peas, trimmed
  • 1 8-ounce can bamboo shoots, drained
  • 1 8-ounce can sliced water chestnuts, drained
  • 3 scallions, thinly sliced on the bias
  • 3 tablespoons sesame seeds, toasted
  • 2 teaspoons sesame oil

DIRECTIONS

  1. In a bowl, combine soy sauce, sherry, cornstarch, and sugar. Stir in chicken and marinate covered in the refrigerator for 15 minutes to overnight.
  2. Bring chicken to room temperature prior to cooking. Place wok over high heat. When wok smokes, add safflower oil. When oil shimmers, add garlic and ginger and cook for 10 seconds.
  3. Remove chicken from marinade. Reserve marinade and add chicken to wok. Cook, stirring occasionally, until chicken is browned in places and just cooked through, about 3 minutes.
  4. Stir in chili paste and snow peas and cook 2 minutes more, or until snow peas are shiny and bright green.
  5. Add reserved marinade back to pan. Stir in bamboo shoots and water chestnuts and continue cooking until they are heated through, about one minute.
  6. Remove from heat, stir in scallions, sesame seeds, and sesame oil and serve immediately.

TIPS: Sesame oil tends to turn rancid rather quickly. Be sure to taste it for freshness before adding it to the rest of the ingredients in step six.

YIELDS: 4 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Flat Roast Chicken

Flat Roast Chicken

Removing the backbone from a hen and roasting the bird flattened in a cast iron skillet reduces the typical cook time to about an hour.

We just love our cast-iron cookware. Versatile and easy to maintain, we use it for everything these days, including frying fish, baking cornbread or roasting veggies like carrots, cauliflower and potatoes. Then one day we had an epiphany! If we can whip up veggies in a cast-iron pan, why don’t we try poultry? Now we roast an entire chicken, minus the backbone, in about an hour and it is the simplest, juiciest, and tastiest roast bird that we’ve ever encountered. So what are you waiting for? Grab your biggest cast iron skillet and try it out!

PREP: 10 minutes
COOK: 50 to 60 minutes + 10 minutes rest time

INGREDIENTS

  • 1 roasting hen, 6 to 8 pounds, backbone removed
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon crushed red pepper flakes
  • 3 garlic cloves, smashed and peeled

DIRECTIONS

  1. Preheat the oven to 400°F. Using kitchen shears, cut along both sides of the backbone to remove. Save the backbone in a zip-top plastic bag in the freezer to use to make broth at a later time. Rinse the chicken, and then pat it dry with paper towels. Open the chicken’s legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten it. Salt and pepper generously on both sides.
  2. Heat a large cast iron skillet on high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter; swirl to coat the bottom of the pan. Add the chicken, skin side down. Allow to brown (without moving) for 3 minutes. Turn the chicken over, careful not to break the skin, and transfer to the oven.
  3. The chicken is done when it is golden brown and cooked through, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of the bird, not touching bone, should read 165°F. Remove the chicken from heat, place on a cutting board and allow it to rest for 10 minutes. Add 1 tablespoon of lemon juice and 1 tablespoon of butter to the pan drippings and swirl around, using a spatula to scrape any brown bits off the bottom of the pan.
  4. Meanwhile, whisk together the remaining 3 tablespoons of olive oil, 2 tablespoons lemon juice, red pepper flakes, garlic, and a pinch of salt. Cut the chicken into 10 pieces, drizzle with fresh lemon sauce and pan sauce, and serve immediately.

TIP: A fryer chicken, which is 3 to 4 pounds, may also be used. Directions are the same, except the cook time will be reduced to 40 to 45 minutes and the meal will serve 4 to 6 people. Also, if you don’t have cast iron cookware, any ovenproof skillet will work.

YIELDS: 6 to 8 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Kung Pao Chicken with Peanuts

Kung Pao Chicken with Peanuts

Make a favorite Chinese takeout dish at home! Our Kung Pao Chicken is tasty, spicy and filled with protein.

Ever since I was a kid in California, Asian cuisine was something to be shared, and whether I was eating at the Golden Dragon in Los Angeles, Lee’s in Texarkana, or Clifton’s King Wok, I have fond memories filled with laughter, friends and good food like egg rolls, fried rice and egg drop soup with fried noodles. But one of my favorite dishes has always been kung pao chicken with peanuts, a dish that is spicy and surprisingly simple to prepare. So make it at home for the people you love and serve it with steamed rice, celery salad and tea for a family-style meal that will become one of your family’s favorites. Oh, and don’t forget the fortune cookies!

PREP: 10 minutes + marinating time
COOK: 6 minutes

INGREDIENTS

  • 1/3 cup reduced-sodium soy sauce
  • 3 tablespoons dry sherry or vermouth
  • 1 tablespoon rice vinegar or white vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon toasted sesame oil
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 1/2 tablespoons peanut oil or vegetable oil
  • 3/4 cup unsalted dry-roasted peanuts or cashews
  • 2 whole scallions, thinly sliced
  • 4 whole dried Chinese red peppers
  • 3 garlic cloves, minced
  • 1 tablespoon cornstarch

DIRECTIONS

  1. In a bowl, whisk together the soy sauce, wine, vinegar, sugar, and sesame oil. Dice the chicken and toss it in the marinade. Cover and marinate for at least an hour to overnight in the refrigerator. Return chicken to room temperature prior to cooking.
  2. Heat a wok or skillet over high heat until very hot. Add the oil. Lightly fry the peanuts for about 1 minute and remove. Add the scallions, red peppers, and garlic. Stir-fry for about 20 seconds.
  3. Just before adding to the pan, coat the chicken in the cornstarch. Fry until the chicken is just cooked through, 3 to 4 minutes (depending on the pan and the heat). Return the peanuts to the pan and mix thoroughly to combine with the chicken. Serve immediately with white rice.

YIELDS: 2 to 4 servings

© 2011 Jadeworks Entertainment. All rights reserved.