Three Cup Chicken

Named after the three main ingredients in the sauce:  1.  Soy Sauce  2.  Alcohol (Sake in my recipe)  3.  Sesame Oil

Definitely not a traditional recipe, but I like it!  Some would argue that there isn’t enough sesame flavor since I am using so little sesame oil.  But it’s more economical to cook with regular cooking oil then drizzle the sesame oil at the last minute.

Ingredients:

• 3 boneless chicken thighs, cut into small bite-sized pieces
• 4 slices fresh ginger
• 4 cloves garlic, smashed
• 2 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 2-3 tablespoons (a small pour around the pan) sake
• small spoon of sugar (optional)
• 1 tablespoon sesame oil
• large handful of fresh basil, torn in to large pieces

1. Heat your pan with cooking oil, then add ginger and garlic.  Cook until fragrant.
2. Add chicken and cook for about a minute
3. Add the soy sauce, oyster sauce and stir still coated
4. Add the sake, stir, then allow the sauce to thicken and chicken to cook through
5. Add sugar, then stir in the basil.  Cook until the basil is cooked through
6. Take off the heat and drizzle sesame oil. Stir to combine
7. Serve with lots of white rice

Strawberry Mousse (Cook’sIllustrated)

Strawberry Mousse (this recipe is from Cook’s Illustrated)

1 1/2 pounds strawberries, plus extra to garnish

1 3/4 tsp gelatin

4 oz cream cheese

1/2 c heavy cream

1/2 c sugar, divided

1 tsp lemon zest

1/2 c heavy cream and powdered sugar to taste for whipped cream topping

1. Pulse strawberries in food processor until they are about 1/4-1/2 inch pieces. Transfer to a medium bowl.

2. Add 1/4 cup sugar, pinch of salt and zest and let stand for about 45 minutes to extract the juices.

3. Strain the strawberries, collecting the juice in a small saucepan. Take out about 3TBSP of juice and mix with gelatin. Set aside as you reduce the remaining juice to about 3 TBSP.

4. Take the strawberry solids and run it though the food processor again for make a puree. Put the puree through a strainer to remove the seeds. You should have about 1 2/3 cups puree.

5. Once the juice is at the desired volume, take off the heat and stir in the gelatin till dissolved. Whisk in the cream cheese, then add the cream cheese to the strawberry puree

6. Beat 1/2 cup heavy cream with 1/4 cup sugar (sugar does not need to dissolve) till it forms soft peaks.

7. Gently fold the heavy cream into the strawberry mixture till there are no streaks.

8. Spoon into serving cups. Chill for several hours, up to 4 days ahead. Top with whipped cream topping and strawberry garnish.

9. Top with sweetened whipped cream

This made 12 little servings

Mini Apricot Cakes (from Bon Appetit, June 2013)

I served these at my Sip and Swap.  They were such a hit, I didn’t even get to try one for myself!

Ingredients

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• good pinch of salt
• 6 tablespoons unsalted butter, softened
• 1/3 cup sugar
• 1 egg
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1/3 cup milk
• 2 small apricots, cut into 1/4-inch slices
• 4 tablespoons slivered almonds
• 4 tablespoons raw sugar

Preparation

• Whisk together flour, baking powder, and salt.
• In a separate bowl, beat butter and sugar until fluffy, about 2 minutes. Add egg, lemon zest, and vanilla and beat until combined.
• With mixer on low speed, add the dry ingredients, a third at a time, alternating with the milk, ending with dry ingredients.  Divide batter among muffin cups (cups will be only 1/3 full) and smooth tops. Top with apricot slices, almonds, and sprinkle with raw sugar.
• Bake at 350 degrees until cakes are golden and a tester inserted into the centers comes out clean, 20–25 minutes.
• DO AHEAD: Cakes can be made 1 day ahead.

BBQ Pulled Pork in the Crock Pot

• 4 pound Pork Shoulder or Butt
• 1 bottle BBQ sauce (Bullseye)
• 2 can rootbeer
• 1 onion, halved
• paprika and salt

1. Sprinkle pork with generous amounts of salt and paprika.  Place in slow cooker
2. Add the remaining ingredients.  The pork should be immersed about 3/4 of the way
3. Cook on low for 9 hours
4. Remove the pork and onion.  Skim off excess grease.
5. Reduce the sauce on the stove top
6. Shred the pork and dice the onion.  Return to the sauce once it is reduced

Peach Crostini

• Stir in 1/4 teaspoon of fresh ginger, a bit a sugar and salt into 1 cup ricotta cheese. Let chill
• Thinly slice fresh peaches and stir in fresh ginger, brown sugar and pinch of salt
• Reduce about 2 cups of peach cocktail (from Trader Joe’s) with a few slices of ginger until it’s about 1/4 cup.  Take off the heat, and add 1 TBSP bourbon and 1 TBSP butter
• Toast thin slices of bread brushed with oil in 350 degree oven for 7-10 minutes

Take a slice of bread, spread on the ricotta mixture, top with peaches and drizzle the sauce

Strawberry Basil Crostini with Balsamic Glaze

Strawberry Crostini

• Mix 1 c ricotta with 1 tsp lemon zest, a bit of sugar and salt to taste.  Place in a serving bowl and chill
• In another bowl, add sliced strawberries, sugar, minced basil and salt to taste.  Let chill
• Make a balsamic reduction using about 1 cup balsamic vinegar boiled down to about 14 cup.  Add brown sugar while it’s still hot to taste.  Let cool to room temp.
• Toast thin slices of bread brushed with a bit of oil in 350 degree oven for 7-10 minutes till crisp

To assemble

Spread ricotta onto the bread, spoon on strawberries and top with the balsamic glaze

Sip & Swap

It was a successful first Sip & Swap where my friends of all sizes brought their gently used clothes and accessories to swap for something new (to them)!  Tried some new recipes including:

• Strawberry Mousse
• Pea and Edamame Spread
• Apricot Cakes
• Artichoke Pepper Spread
• Pulled Pork Sliders with Broccoli Slaw
• Strawberry Crostini
• Peach Crostini
• White Bean Crostini
• Red Wine Sangria
• White Wine Sangria
• Ginger Punch

I also included my trusty Nutella brownies and Pigs in a blanket

Recipes for my new dishes to follow!