Hiddy Ho Friends
How was your Valentines Weekend??
This past Valentines was the best one I’ve ever experienced. I put together a savory meal of food, then we jumped on a quick flight to LA to soak up some sun and relax.
For some reason whenever I plan big dinners something usually always falls through the cracks. This time it was the arugula salad.
After making another batch of almond biscotti for family members, tackling those red velvet cheesecake brownies, and carefully preparing a vegetable tart, I was pooped. I didn’t have the time or energy to fix a salad, and I still had to pull of sesame seed chicken.
Luckily my man is easy… ‘Like Sunday Morning’ and he didn’t care that the salad didn’t make the cut.
Enjoy the pictures and the recipes.
1 sheet puff pasty, 1 sheet tart dough, or 1 sheet pie dough unthawed (I used pie dough)
2 tbsp unsalted butter
2 large leeks (white and pale green parts only) coarsely chopped
1 tps dried thyme
bunch Swiss chard (I used kale instead) ribs removed, leaved chopped about 2-1/2 cups
1-1/4 cup whole milk
3 large eggs
2 large egg yolks
1 tsp salt
1/4 tsp ground black pepper
Roll out pastry dough on floured work surface
Transfer to 9 inch glass pie dish (I used a 9inch cast iron skillet instead)
Trim overhang to 1-inch , crimp edges, cover, chill
Melt butter in large non stick skillet over med-low heat
Add leeks and thyme, sprinkle with salt and pepper
Cover and cook until leeks are very tender but not brown, stirring often about 10 minutes
Add Chard sauté until wilted, about 2 minutes
Remove mixture from heat and let cool
Position rack in bottom of oven and preheat 425 degrees F
Whisk milk, 3 large eggs, 2 egg yolks, salt and pepper in large bowl
Mix in cooled leek mixture
Pour filling into crust
Bake tart 15 minutes
Reduce heat to 350 degrees F and bake until filling is puffed and set in the center, about 15 minutes longer
It took my over about 10 minutes longer
Transfer to rack
Cool for 10 minutes
1 large egg
2 tbsp corn starch
1 pinch salt and pepper
1 pound chicken breast tenders (or chicken thighs)
2 tbsp vegetable oil (for frying)
2 tbsp soy sauce (low sodium)
1 tbsp water
1/2 tbsp toasted sesame seed oil (I couldn’t find toasted so I used regular sesame seed oil)
1-1/2 tbsp brown sugar
1-1/2 tbsp rice vinegar
1 inch fresh grated ginger
1 clove minced garlic
2 tbsp sesame seeds
1 tbsp cornstarch
4 cups cooked white rice preferably jasmine or brown rice
2 whole green onions chopped
In large bowl mix together eggs, cornstarch, salt and pepper
Trim excess fat from chicken and cut them into small 1-inch pieces
Toss chicken in egg and cornstarch mixture and coat chicken
Let sit for 5 minutes
Heat large skillet with vegetable oil over med-high heat
When oil is very hot (it should look wavy on the surface) add chicken and all of the egg mixture
Let chicken cook with out stirring for 2-3 minutes ***you will want to stir it but fight the urge. This step is very important
After first 2-4 minutes stir chicken occasionally until golden brown and cooked through, about 7-10 minutes
Drain off access oil
While chicken is cooking prepare sauce
In same bowl stir together soy sauce, water, sesame seed oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds
Once chicken is cooked thoroughly and golden brown pour sauce over the chicken
Toss chicken to coat in the sauce
Sauce will began to thicken as soon as it hits the hot skillet
Once chicken is coated and sauce is thickened turn off heat it should take about 3-4 minutes depending on your stove
Serve chicken on bed of rice, sprinkle with green onions
Calories per serving 175.6!!! Fat 9.05g, sat fat 1.21g, protein 19g, sodium 176mg, carbs 5g, Chol 79 mg
I put some serous love into this meal and received a abundant amount of love in return.
I’ve never made a tart before, I’ve eaten tarts, and I always enjoy the texture, taste, and most of all, the crust. Being the fearless cook that I am, I wanted to make everything from starch. I’ve tackled pie dough before, it’s a little time consuming and a bit nerve racking. I decided to take the pressure off and go with a pre-made pie crust I found at trader joes for 4 bucks. That way I only had to concentrate on creating the delectable filling.
I had the hardest time trying to figure out what kind of chicken dish to make for my beau. I needed something scrumptious, fun and challenging. Since I don’t eat meat and I’m craving fish less and less, all the traditional Valentines Dinner options didn’t tickle my fancy.
After a lot of searching on Pinterest I ran across a recipe for Sesame Chicken. It seemed easy enough, I already had a most of the ingredients, and the boyfriend loves Chinese food, problem solved.
The tart was really something special. The crust was buttery and flaky, and the filling was creamy and succulent. I couldn’t believe I actually pulled off the tart. My cooking skills are elevating to the next level.
That’s all today friends
Since today is a holiday I moved Challenge Monday to Tuesday
Blessing my friends