Wrapup Wednesday


The week has been crazy-busy — even more than anticipated — so I’m going to combine all the cooking updates I should have been doing into one, longer update.  Pardon the lack of photos, but my camera is MIA, and the batteries on DH’s are quite dead.

We deviated from our menu for the week a bit in terms of what order we tried the new recipes.

Monday, we went with the Shrimp and Spinach Noodle Bowls from Bella’s Bistro.  Because I am apparently incapable of reading a recipe and following the directions, I screwed it up.  You see, special me read “2 TBSP of Oriental seasoning” and then saw the recipe for the Oriental seasoning and forgot to distinguish between the two.  So I added the whole dang amount of seasoning.  Not the wisest decision I’ve made recently.  It certainly skewed the results!

I’ll have to give this one another try down the line, hopefully once I’ve mastered reading comprehension.  😛

Tuesday I went with a more tried-and-true dinner: turkey burgers, cheddar and broccoli rice and salad.

Burger recipe: Combine 1 lb ground turkey, 1 egg, breadcrumbs to texture, Worchestershire sauce, salt, pepper and steak seasoning, all to taste.  Mix thoroughly and pat into patties — I ended up with five, but could have pared down the burger size a bit to squeeze out six.  Toss on the griddle/George Foreman/grill and cook until juices run clear.  Cooking times will vary depending on cooking surface.  The ones we did on the griddle turned out fine, but the ones we did on our grill/waffle maker/sandwich maker combo, not so much.  I have not been impressed with it at all.

Salad was spinach leaves, chopped tomato, cucumber, and chopped green pepper with a Mediterranean vinaigrette with feta and sun-dried tomatoes.  The rice just came out of a pouch — it was something we had leftover in the pantry that sounded tasty.

Tonight was more adventurous: Crispy ginger honey chicken from Stephanie Cooks andbaked oven fries from Annie’s Eats (I had sweet potato fries, while Southern Honey had russet fries).  Both turned out tasty, although my fries needed to bake longer to get good and crisp.

Once again I was plagued by an inability to read the directions.  I think that all the reading I have to do for work makes me incapable of comprehending what I read after hours!  Here’s the ingredient list for the chicken:

2 cups Lowfat Buttermilk
¼ cups Honey, Plus More For Drizzling
2 Tablespoons Ground Ginger, Divided
2 teaspoons Garlic Powder, Divided
1 pound Boneless Chicken Tenders
2 cups Panko Bread Crumbs
1 teaspoon Seasoned Salt
¼ cups Whole Wheat Flour

Here’s what I put in the chicken:

2 cups Lowfat Buttermilk
¼ cups Honey, Plus More For Drizzling
2 Tablespoons Ground Ginger, Divided
2 teaspoons Garlic Powder, Divided
1 pound Boneless Chicken Tenders
2 cups Panko Bread Crumbs
1 teaspoon Seasoned Salt

Yep, somehow I managed to leave off the whole wheat flour — which I bought specifically FOR this recipe.  The really sad thing?  I just now figured out that I did this.  *rolls eyes*  Despite that, these turned out rather yummy.

Cut the chicken tenders in halves or thirds.  Combine the first four ingredients (using one TBSP of ginger and one tsp of garlic powder) in a bowl and add the chicken.  Marinate for two hours or overnight.

Preheat oven to 450*.

Combine the panko, the remaining ginger and garlic powder, the seasoning salt and the flour in a bowl.  Coat the chicken pieces in the mixture and lay on a wire rack on a baking pan; spray with Pam or another cooking spray.  Cooking the chicken on the rack helps achieve the nice, crispy crust.

Bake at 450* for 10-15 minutes, then flip and spray with cooking spray again.  Bake for another 10-15 minutes.

When finished, drizzle the chicken with honey.

And the oven fries.  Another case of reading comprehension FAIL.  I asked Southern Honey to cut up the potatoes for me without specifying how they should be cut, so they ended up more like shoestrings than wedges.  I suspect that affected the cooking time and everything.

3 russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges — I used two russets and 1 sweet potato
5 tbsp. vegetable, canola or peanut oil, divided
¾ tsp. kosher salt, plus more to taste
¼ tsp. freshly ground black pepper, plus more to taste

Preheat the oven to 475*.  Cut the potatoes and place them in a bowl filled with hot water.  Soak for 10-30 minutes.  Remove from bowl and dry both the potatoes and the bowl.  Then put the potatoes back in the bowl and toss with 1 TBSP of oil.

Use the remaining 4 TBSP to coat your baking pan, then season pan with salt and pepper.  Layer the potatoes evenly on the pan and cover tightly with aluminum foil.  Bake for 5 minutes, then remove the foil and bake for 15-20 minutes, rotating after 10 minutes.  Flip the potatoes and bake until golden-brown, another 5-15 minutes, rotating as needed.

Once the fries are baked, transfer to a paper towel-lined plate to drain.  Season with additional salt and pepper to taste.  Then serve!

Despite being unable to keep track of which of these dishes needed to cook longer, they both turned out fairly tasty.

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About SouthernSugar

A Southern girl who's used to small town life, I found myself moving to Washington, DC, in 2008 for a new job, and living there was an eye-o
This entry was posted in Poultry, Seafood, Starch Sides and tagged . Bookmark the permalink.

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