Thursday Treats: Taste the Heat: Jalapeno Chinese Chicken {Pinterest Inspired}

I don't know what it is about packing, but I always wonder why I ever bought all the "stuff". I suppose at the time it seems like a good thing and perhaps even useful...but, when you're downsizing, the only thing you can think is, "Why?!?!". Ah...becoming a college student once more has its benefits and negatives :D

I'm going to have a roomate, and one of the deals was I had to get groceries/cook. I think this will force me to quit living like a bachelor[ette] all the time eating cereal and chocolate milk--to making nutritious, full meals {a lot more often than I did the last year :D}.

A dish that I recently tried, Jalapeno Chinese Chicken will definitely be on rotation.

Jalapeno Chinese Chicken

Pinterest Inspired

[Original Recipe]

1 lb. boneless, skinless chicken breast, cut into cubes

1/4 cup cornstarch

4 cups vegetable oil

2 tsp sesame oil

1/2 tsp chopped garlic or 1 tsp garlic powder

1 tsp rice wine {have also used regular vinegar}

2 tsp soy sauce

2 jalapeno peppers, sliced {I put in 4-6 depending on how much heat I want that day :D}

2 Tblsp sugar

1. In a seal-able plastic bag, combine the chicken pieces and cornstarch. Shake until the chicken is coated and then let rest for about 5 minutes.

2. Heat the 4 cups of oil in a deep fryer or deep pot until 375 degrees. Drop chicken in batches until all of it has been cooked. Drain on paper towel.

3. In a wok, or large skillet, heat the sesame oil and then add the garlic and jalapenos and fry for 1 minute. Add the rice wine/vinegar and soy sauce and let cook for another minute. Add sugar and cook till thickened.

4. Enjoy on a bed of rice, or just eat as is {I do!}.

Now, the first time I made this, I did not have very much liquid at all and saw no need to put the sugar in. However, the sugar helps to thicken as well as even out the heat from the jalapenos, so I added about 1/4--1/2 cup water/soy sauce mixture before adding the sugar. Worked for me :D As always when cooking, I say go by what you see, taste, and smell. A little bit of this, and a little bit of that. A recipe is just a base for you to jumpstart your creativity!

Thursday Treats: French Lemon-Poppy Pound Cake {Flour}

This loaf was not for me. What I mean, is, I don't care for anything "poppy". And, as much as I love Joanne, this recipe didn't do much for me.

But that's ok.

I made this loaf for my friend, who adores lemon-poppy anything. She was having a bad day, and I wanted to show her some love. And, she loved it [as did her 3 year old!]. Joanne came through, yet again.

I also didn't mind making it because it is pretty. And, if a dish looks good, I almost always want to try it out!

French Lemon-Poppy Pound Cake

Flour

Joanne Chang

2 cups cake flour

3/4 tsp baking powder

1/2 tsp salt

1/2 cup + 3 Tblsp butter, melted and cooled to slightly warm

1/4 cup heavy cream, at room temperature

3 Tblsp grated lemon zest [about 2 lemons]

1 Tblsp fresh lemon juice [about 1/2 a lemon]

3 Tblsp poppy seeds

4 eggs

1+1/4 cups sugar

Lemon Glaze

1/2 cup icing sugar

1-2 Tblsps fresh lemon juice [1/2-1 lemon]

1. Heat the oven to 350 F. Butter and flour a 9x5in loaf pan.

2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

3. In a large bowl, whisk together the butter, cream, lemon zest, lemon juice, and poppy seeds. The mixture should have the consistency of a thick liquid. If the butter hardens into little lumps, heat the mixture gently until the butter melts again. Set aside.

4. Using a stand mixer fitted with the whip attachment, beat together the eggs and sugar on medium speed for 4-5 minutes, or until light and fluffy and lemon coloured.

5. Using a rubber spatula, gently fold the flour mixture into the egg mixture just until combined. Fold about one-fourth of the egg/flour mixture into the butter/cream mixture to lighten it. Then fold in the remaining egg/flour mixture just until thoroughly combined. Pour the batter into the prepared pan.

6. Bake for 1 hour to 1 hour and 10 minutes, or until the top of the cake is golden brown and toothpick inserted in the center comes clean. Let cool in the pan on a wire rack for at least 30 minutes.

7. To make the lemon glaze: While the cake is cooling, in a small bowl, whisk together the icing sugar and enough of the lemon juice to make an easily spreadable, smooth glaze.

8. When the cake has cooled for at least 30 minutes, pop it out of the pan and place on the rack. Spread or spoon the glaze over the top of the still warm cake, letting the glaze dribble down the sides.

9. Enjoy! Or, share with a friend :D



In other news, I made this Jalapeno Chinese Chicken, and it was fabulously delicious. My new, favourite supper--and way to eat chicken!!

Yum!!