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Garlicky Snow Pea and Shiitake Sauté

Garlicky Snow Pea and Shiitake Sauté

by Pam on October 1, 2014

One of my favorite flavor combinations is soy sauce with melted butter – it’s excellent on most any sautéed veggie or potato. I’ve been using this combination of vegetables since I was in college and I never get sick of it. I did a quick sauté of some shiitake mushrooms, snow peas, and garlic in a little bit of oil then right when they were finished I added some butter and soy sauce to the pan and mixed them until the butter was melted and the veggies were evenly coated with the soy/butter sauce. The veggies turned out flavorful and so amazing! My kids actually really liked these veggies and gobbled them right up. This recipe paired nicely with the Teriyaki Glazed Chicken Hindquarters[1] and Chow Mein[2].

Heat the olive oil in a sauté pan over medium heat. Add the shiitake mushrooms and cook, stirring occasionally, for 2-3 minutes. Add the snow peas and cook, stirring occasionally, for 3 minutes. Add the minced garlic and cook, stirring constantly for 1 minute. Add the butter and soy sauce and cook until melted and veggies are evenly coated with sauce. Add freshly cracked black pepper, to taste. Serve immediately. Enjoy.



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Garlicky Snow Pea and Shiitake Sauté




Yield: 4

Cook Time: 8 minutes



Ingredients:

1 tsp olive oil
8 oz shiitake mushrooms, stems removed and sliced
6 oz snow peas
2 cloves of garlic, minced
1 tbsp butter
2 tbsp soy sauce
Freshly ground black pepper, to taste

Directions:

Heat the olive oil in a sauté pan over medium heat. Add the shiitake mushrooms and cook, stirring occasionally, for 2-3 minutes. Add the snow peas and cook, stirring occasionally, for 3 minutes. Add the minced garlic and cook, stirring constantly for 1 minute. Add the butter and soy sauce and cook until melted and veggies are evenly coated with sauce. Add freshly cracked black pepper, to taste. Serve immediately. Enjoy.



References

  1. ^ Teriyaki Glazed Chicken Hindquarters (www.gordon-ramsay-recipe.com)
  2. ^ Chow Mein (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Teriyaki Glazed Chicken Hindquarters

Teriyaki Glazed Chicken Hindquarters

by Pam on September 30, 2014

I wanted to make some teriyaki chicken thighs for dinner but my local grocery was completely out so I grabbed these hindquarters. I decided to season them simply then pan sear them before baking them in the oven. I slathered some teriyaki sauce over them a few minutes before they were finished baking. They turned out excellent! My kids gobbled up the drumsticks and my husband and I each got a thigh. The meat was tender and juicy. Since I didn’t marinate the meat I served extra sauce on the side so we could pour some over the cooked chicken if we wanted. This chicken paired nicely with the Chow Mein[1].

Preheat the oven to 400 degrees.

Heat the olive oil in an OVEN PROOF pan over medium high heat. Season both sides of the chicken hindquarters with sea salt, freshly cracked pepper, and garlic powder, to taste.

Place into the HOT pan and cook, until golden brown, about 3 minutes. Flip the chicken over and place into the oven for 30 minutes. After 30 minutes, slather both sides of the chicken with teriyaki sauce then place back into the oven for 5 minutes, or until chicken is cooked through. Remove from the oven and let the meat rest for 5 minutes prior to cutting. Serve with extra teriyaki on the side if desired.



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Teriyaki Glazed Chicken Hindquarters




Yield: 4

Cook Time: 40 min.



Ingredients:

2 tsp canola oil
2 chicken hindquarters
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Teriyaki sauce

Directions:

Preheat the oven to 400 degrees.

Heat the olive oil in an OVEN PROOF pan over medium high heat. Season both sides of the chicken hindquarters with sea salt, freshly cracked pepper, and garlic powder, to taste.

Place into the HOT pan and cook, until golden brown, about 3 minutes. Flip the chicken over and place into the oven for 30 minutes. After 30 minutes, slather both sides of the chicken with teriyaki sauce then place back into the oven for 5 minutes, or until chicken is cooked through. Remove from the oven and let the meat rest for 5 minutes prior to cutting. Serve with extra teriyaki on the side if desired.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Chow Mein (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Spicy Chicken Lettuce Wraps – Not Exactly Like P.F. Chang’s, But Close Enough for the Internet

I don’t do a lot of copycat recipes; mostly because I don’t eat at the restaurants people are requesting the recipes from. I mean, unless they’re going to throw in a couple bottles of wine, I’m not going to Olive Garden to figure out how they do their breadsticks. These chicken lettuce wraps, however, are a delicious exception.


When I go back to visit my mom, we usually make it to P.F. Chang’s at least once, and always start the meal with their very popular chicken lettuce wraps. Off the record, they do a good job with most of the dishes I’ve had, but the wraps are clearly my favorite.

There’s an addictive quality to the contrasting combination of flavors and textures, and since this recipe has been requested many times, I decided I’d give it a go. Fair warning, I did almost no serious corporate espionage to find out what’s actually in these, but regardless, I loved how this came out, and it seems close enough.


One key here is to use a very large, non-stick pan, so the braising liquid/glaze sticks to the bits of food, rather than the bottom of the pan. Other than that, the technique is pretty simple, and not a lot can go wrong…unless you try and use chicken breast. Even if you think you don’t like them, use thighs, because in this you will. I really hope you give this a try soon. Enjoy!


Ingredients for about 8 large or 16 smaller lettuce wraps:
Chicken mixture:
2 tbsp vegetable oil
1 1/2 pound boneless, skinless chicken thighs, chopped
1/2 cup yellow onion, minced
1/3 cup green onion
1 can (8-oz ) water chestnuts, drained, minced
1 cup diced shiitake mushrooms
1/2 tsp red chili flakes
1 tbsp soy sauce
2 tsp brown sugar

For the glaze:
1/4 cup chicken stock
1/2 tsp mustard powder
2 tsp toasted sesame oil
1/4 cup rice wine vinegar
2 tsp brown sugar
1 tbsp ketchup
1 tbsp soy sauce
4 garlic cloves, minced
about 1/4 cup chopped cilantro, basil leaves, and green onions to finish

iceberg lettuce leaves as needed