Slow-Cooked Oven Roast Citrus Chicken

It is citrus season in Arizona! The lemons are heavy and dropping from the tree in such number its hard to keep up with.

Today's weather was really cool in the Valley of the Sun, and our heater decided that today (of all days) it was going to be "testy", and act up. Trying to keep the house warm, I made a peach crisp in the oven, and then very slow-baked this dish. The results were marvelous.

I had a packet of chicken legs in the freezer, a head of cabbage in the fridge, and I was itching to try the red rice I had recently percured.

BTW red rice is very healthy for you. It's known to invigorate the body, aids digestion, removes blood blockages in the body, and is often used to lower cholesterol.

Red rice is a good source of thiamin (vitamin B1), riboflavin (vitamin B2), fibre, iron and calcium. The flavor of cooked red cargo rice is generally more sweet and nutty, and the rice is more chewy than standard white polished rice. It does take longer to cook, but it is definitely worth it.

Tonights dinner was absolutely delicious, with a hint of citrus that just gave it a "clean" and "fresh" taste. The red rice was awesome, and I think I've found my new fave grain.

You're definitely going to want to give this a try!

Happy Cooking, Happy Eating!


Ingredients:

6 chicken legs
1 tsp fresh ground black pepper
1 tsp kosher salt
1 tsp Middle Eastern 7-Spices
Juice from 1/2 lemon
1/2 red onion, sliced
1/2 head of cabbage, leaves kept whole
1/4 tsp chicken powder

3 cups hot water
1 TBSP butter
2 tsp salt
1 1/2 cups red rice

1. In an oven proof bowl, use the cabbage to line the bowl. Add the red onion over top, sprinkle with chicken powder.
2. In a separate bowl, mix the chicken legs with pepper, salt, 7-Spices and lemon juice. Place the chicken over top of the cabbage and onions.
3. Bake at 300*F for 2 hours, then reduce heat to 250* for a further 30 minutes while rice is cooking.

4. In a cooking pot, add hot water butter and salt and bring to a boil, add red rice.
5. Bring the water to a boil again, reduce heat to very low and let simmer (stirring occasionally) for 30-40 minutes (or to desired texture of rice).
6. Drain any remaining liquid from rice before serving.

NB: You can substitute the chicken legs with a whole chicken

Potato Lamb Pie

Last night I was met with a terrible burden... I was planning to make roast chicken legs for dinner, but the chicken I had bought a couple of days ago had gone off! GREAT!

Now I had a mega dilemma, what to make?

I had ground lamb in the fridge and as I rattled my brains to come up with something fast, I developed an "idea". How it turned out, one would not know.

Oh boy, it was time for prayer again!

I was really tired last night and so did not want to spend hours in the kitchen, and it was cold last night and I thought it was definitely an "oven" night.

"Oven" night is often a one-pot dish cooked in the oven which helps heat the house. Its quick to whip together and is really hearty.

That in mind, I knew exactly what I was going to do.

Popping the ground lamb into a bowl, I whipped up something quickly in the Magic Bullet for flavour, and peeled and washed potatoes and grabbed the peas out of the freezer. Everything set.

The pie took shape and the oven did a great job warming the house as we waited and the aroma was a perfect air freshner for the house. As our bellies began to sing a familiar tune, the beeper on the oven went just in time, dinner was ready.

We dug in and Ben loved it! He told me that this really had to be up on the blog and be shared. So, as an "obedient wife" (I say that rather tongue-in-cheek") here I am writing this blog and sharing the recipe.

Without further adieu, here is the recipe. Enjoy!

Happy Cooking, Happy Eating!


Ingredients:

1 1/2 lbs ground lamb (you can substitute ground beef, ground chicken, or ground turkey also for a different flavour)
6 potatoes, peeled and sliced thinly
1 TBSP lemon juice
6 cloves garlic
1 onion, quartered
2 TBSP oil (olive oil will add a great flavour, alternatively use vegetable oil)
1/4 tsp Middle Eastern 7-Spices
1 tsp salt (or to taste)
1 tsp ground black pepper
1 tsp ground cumin
1 cup frozen peas
1 tsp salt (or to taste)
2 tsp garlic powder

1. Heat oven to 395*F
2. Line the bottom of a deep pie dish (or pan) with 3 of the sliced potatoes
3. In a bowl, place the ground lamb.
4. In the Magic Bullet (or blender) grind together the lemon juice, garlic, onion, oil, 7-Spices, salt, black pepper, and cumin until it looks like a smoothie. Add to the lamb and mix together very well. Add the lamb to the layer of potatoes and press down and smoothe out.
5. Add the peas on top of the lamb and spread out over the lamb.
6. Spread the rest of the potatoes to the top of the peas making sure that everything is covered.
7. Sprinkle the salt and garlic powder over the top of the potatoes.
8. Cover the pan with aluminium foil (or a lid) and pop into the oven. Cook at 395*F for 45mins to 1 hr.

Spicy Lemon Chicken

The lemon tree in our yard is so heavy laden this year that some of the branches are near touching the ground. So what is a person to do with such a tree? Create lots of dishes with the fresh and delicious yellow fruit!

I don't know about you, but for me, when I have a dish that has just enough lemon in it, it gives the entire dish a sense of freshness. Maybe its that fact that lemons are a great cleaning agent, and so my senses feel the "cleanliness" in the dish, or maybe it is something entirely different, but I love cooking with lemon; and in Arizona, that means cooking with it more often in our wintertime when the citrus are in season.

Last night, I grabbed some chicken legs out of the fridge and upon deciding to roast them, thought back to the many meals my Middle Eastern friends would make, many of the dishes would contain the juice of lemon. And maybe this dish isn't so "spicy" as it is aromatic.

On the BBQ, lemon juice infused meat reacts to create an incredible taste that is quite unique, but it works well in the oven also. I thought to give it a whirl and add a bit of lemon juice to the chicken and see what it created. Well, it could only go one of two ways... great or awful. No "grey area" here.


As most of my cooking is experimentation, the results of this experiment turned out brilliant, and my "taste-tester" hubby insisting that I should get the recipe up on here fast. So, without any further adieu, here is the recipe.

Happy Cooking, Happy Eating!

Our lemon tree. It is so heavy laden this year.

Ingredients:
8 chicken legs
2 tsp ground cumin
2 tsp ground coriander
4 tbsp garlic powder
1 tsp seven spices
2 tsp paprika
juice of 1/2 - 1 lemon
salt to taste


8 red-skinned potatoes
salt to taste
1/2 cup vegetable oil


8 cups baby carrots
2 tbsp butter
2 tbsp water
salt to taste


Heat oven to 375*F

1. Rinse and pat dry chicken legs (remove any excess fat). Place in a baking dish, skin side up.

2. Sprinkle the spices and salt evenly over the legs.

3. "Drizzle" the lemon juice over the legs, making sure you don't "wash" the spices off the chicken legs. Set aside.

4. Wash potatoes and cut in half, toss in salt lightly.

5. Pour oil into a separate baking dish and then lay the potatoes, exposed flesh side down in to the oil.

Bake chicken and potatoes for 45 mins - 1 hr, or until chicken skin is well roasted (and crisp) and chicken and potatoes are cooked through. Remove from heat and let sit 5-8 minutes before plating.

6. Pour carrots into a microwave safe dish, season with a little salt. Dab the butter on top of the carrots, and add the water down the sides of the dish. Microwave on HIGH for 7-8 minutes until cooked through but not over-cooked. Once cooked, give a quick toss to coat all the carrots with butter, and serve immediately.


Serves 4-6

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Pumpkin, Barley, Lentil, Turkey Stew

It's cold in Arizona. Well, at least cold for Arizona. So what better way to warm up than to eat a stew that is going to stick to your bones, but is packed full of healthy benefits?

Growing up, Mum often made barley stew... or at least stews with barley. I love it and it is so incredibly healthy for you. Barley water made into a refreshing drink is also very healthy for you, but that is for another post. The other oft-eaten legume in our home, was lentil. So these are two items that I have in my freezer at all times.

As I pondered what to pair these this grain and legume with, I came across a large can of pureed pumpkin in my cupboard and a can of turkey chunks.

Many people buy cans of pumpkin around the holiday time to make pies and soup with. I use it throughout the year in soups, curries, and even pumpkin muffins and loaves. It is a great and handy item to have in your pantry, and I suggest everyone keep a few cans in your pantry for as fast and healthy addition to what you are cooking.

This dish is so easy to make and it does not take too long either. You can also add carrots, diced mushrooms, and baby spinach to the stew. If you add mushrooms and baby spinach, do so right towards the end before you turn off the heat so that the vegetables doesn't get overcooked.

Ingredients:
1 cup barley, washed
1/2 red lentils, washed
1 (heaped) tsp ground cumin
1 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp paprika
1/2 tsp turmeric
2 tsp chicken bouillon powder
2 TBSP butter
1/2 can puree pumpkin, large can
1 can turkey chunks, liquid included
6 cups water, or as needed
Salt (to taste)

Melt butter in a pot and add the barley and lentils, stir well and add the spices, mix very well and then add the pumpkin puree and enough water to make puree smooth. Now add the can of turkey, including the liquid. Separate the turkey meat and bring to boil. Stirring often. Add more water as needed. When stew comes to a boil, reduce heat to very low and keep an eye on the stew, stir often to prevent it from sticking to the bottom and burning. Throughout the cooking process, add more water as it is needed until all six cups are used and the barley is cooked through. It should be very thick by this time. Taste it and if you need to add salt, do so now.

** If you are vegetarian, you can omit the chicken powder and use vegetable bouillon powder/cube instead (or omit altogether), as well as the meat. You can substitute the meat with firm tofu or more vegetables.


                        Pumpkin, Barley, Lentil, Turkey Stew
                       
                   

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Olive Garden Round Table

I have long known that the best ingredient to any meal is that of happiness and love. Tonight my husband and I went out to Olive Garden with a group of very dear friends, who are truly family to us. While the chef may not know of the enjoyment we all had as we sat around the table, and he (or she) may not have placed into the dishes that special and most time honoured secret ingredient, but the dear men who served us seemed to share in the exuberance of working tonight. Dear AJ (from Guam) and Stu (who's sister lived in Hong Kong for 5 years) helped place a portion of that special ingredient in the delicious foods that consumed our palates, the real added ingredients filtered on to our plates in the energy of love that came from those of us seated around the table.

But all that mushy stuff aside, I want to give you the roundup of the amazing meal we enjoyed tonight. And while that special ingredient may had added a little something to our food, the food itself held its own to begin with.

One of the things I love about Olive Garden is their never ending salad bowls and, of course, their garlic bread sticks. These fresh-made sticks of yummy goodness are as addicting as peanuts, as my dear husband learned the hard way tonight. The only downside to this generosity is that one can easily fill themselves on bread sticks without realising it.

On tonight's menu, I ordered a starter of calamari which is served with a side of marinara sauce and a cream sauce. I am not quite partial to the creamy sauce as it tends to make the calamari too rich, but the marinara sauce is amazing. Dip the breadsticks into the marinara sauce and you've got an absolute winner.

Olive Garden's calamari is so incredibly tender with just enough crispy batter to give it an amazing taste without drowning it in dough. I have had calamari in many different places around the world, and to be honest, the ones at OG's are one of the best I have ever had.


I've been seeing this commercial for the past two weeks advertising Olive Garden's chicken scallopini and it has really been tickling my taste buds to try; so tonight I ordered this as my main course. Let me just say that if you have not tried this dish yet and have been wondering what to order on your next trip out to OG's, you simply must try their Limincello Chicken Scallopini. It comes with cheese stuffed tortellinis.

When they placed the uber hot plate of golden chicken and cheese tortellini with cream sauce topping in front of me, I thought that the heavens had opened and an angel had personally placed this dish in front of me. Eager to tuck in, I had to wait while our dear server AJ unloaded a half a block of Parmesan cheese over the pasta.

The first bite was delectable. It was a perfect marriage of chicken, cream sauce, cheese, with a slight undertone hint of lemon. I was in heaven. Noise around me disappeared as my very being became encompassed in the tastes that were literally exploding in my mouth. My taste buds literally felt like they were doing the "happy dance" and my body wanted to follow suit.

Our good friend, Chandria, works at OG and was working tonight, although we were not seated in her section. Instead we had two lovely young men take care of us, and they truly gave their all when it came down to waiting on us hand and foot. AJ is originally from Guam and is working his way back there to open up his own business, I truly wish him the best of luck and truly hopes that he will achieve his dreams. He referred to me as "the young lady" several times, and when a young man 10 years my junior calls me such, it truly does make my night. And what a chivalrous young man he was also. Definitely worth a trip to be served by AJ again.


Stu was our other server, and when learning that I was from Hong Kong, immediately came to reminisce his memories of trips over during the five-years his sister and brother-in-law lived there. He truly stepped up when, upon cries from all of us for more chocolate at the end of the meal, he came out with the entire bucket and ladled them on the table; what a man!


Olive Garden has long been a favourite of mine since my first visit in 2003 about a year after arriving in America. I have been to several different locations (we actually have one right around the corner from where we live), and tonight's experience was one of the best by far. Was it the exuberance of AJ and Stu, or the meal itself, the company, or that secret ingredient that seemed to filter in to every aspect of our visit tonight? I don't know. But what I do know is that after tonight, I have an even greater renewed love for OG.

The Olive Garden we visited is located at 1261 Southern Avenue Mesa, AZ 85202.

** Remember to enter for your chance to win my Kick Off To The New Year Give Away!!!**

Best Hong Kong Dining in Review

On a cold and raining night in the Valley of the Sun, what does one do? Head over to Best Hong Kong Dining in Mesa and enjoy a piping hot bowl of chicken congee (porridge).

Best Hong Kong Dining is one of our favourite haunts and the place definitely deserves to have a featured review.

Not a fancy restaurant by any means, it is a typical Hong Kong-style noodle house. There are two tell-tale signs of a "good" and authentic Chinese restaurant; the first is that it is packed with Chinese people. Those of us who are Chinese, lived for any extended time in Asia (especially Hong Kong), or are part Asian, have extremely distinct tastes and we know when Chinese food is authentic or what we consider to be "gweilo" (exactly translated "white devil"), therefore when we find a Chinese restaurant that is filled with Chinese, we know that the food is authentic and tasty.

The second tell-tale sign of an authentic Chinese restaurant are the hanging roast ducks and roast chickens in the window.

When I first arrived in Arizona, it was important for me to find a good Chinese restaurant. My dear husband tried his best to take me to the places he had grown to love and the "Chinese" food he felt were authentic. I have no idea what some of the food that went into my mouth was, but it was definitely not Chinese. So began my search...

After several depressing months, one evening we spotted an Asian supermarket tucked far in a corner of a strip-mall. Needing to stock up on ingredients for Chinese food (if I wasn't going to find a restaurant that served the good stuff, I'd have to make it myself), we pulled into the parking lot. Suddenly a familiar scent wafted into my nose and every part of me felt the tug on my heart as memories of Hong Kong flooded my emotions. I had to follow my nose and find the source this delectable memory. I did not have to search far as suddenly a group of very happy Chinese people emerged from what had to be the source. I found myself pulling my husband to the place these very happy people had just emerged from. In a moment that was reminiscent of the heavens opening and a choir of angels singing "Hallelujah", I found an oasis that comprised of, what could only be where the entire population of Chinese in Arizona hang out. This was the place!

As I entered the doors that first time, reveling in the atmosphere of loud Cantonese banter, cutlery clanking on the table, couples spending a typical family meal together where both parents were reading the newspaper while the kids ate noisily, my eyes drifted over to what was the pot at the end of the rainbow, rows of ducks and chickens hanging behind a window.

After that first visit, BHKD became our place. Soon we were considered regulars. Today, we walk in and Mei greets us and asks immediately if we want "diet coke - one with ice, one with out". When we have not been there for a while, we are met with questions of where we have been and why we have not been there "for so long time". It feels like family, and that is what Best Hong Kong Dining truly is, a family restaurant. It is a place where families come to be themselves with no airs or graces of more formal restaurants. Where, when you go often enough, they will remember your name, and your favourite dish. Where you feel comfortable enough to help yourself to more napkins if you need them, and where the servers treat you as a part of their extended family.

And the food, the food is completely authentic with a good mix of food that many local people will enjoy and without it being "too exotic" that may dissuade more delicate palates.

If you have spent any time in Hong Kong, you will surely have had Won Ton soup, or more specific Won Ton Mein (won ton noodle soup). BHKD has, bar none the best, and most authentic, won ton's in the Valley. Although, I can no longer eat it as it contains pork, the flavour is one which I remember from my days when I had no problems eating pork.

Tonight I had one of my other favourite foods, one which is a total comfort food, and that is chicken congee (Chicken Porridge on the menu). I always ask for a little dish of their special-made ginger sauce that is more commonly served with their steamed white chicken. Added to the congee, and it is heaven in a bowl.

For those who do enjoy eating pork, their char siu is truly amazing. It is something I have tried elsewhere in the Valley before, and no place else compares.

Their roast duck and 5-spice chicken (also known in HK circles as "crispy" skin chicken) is amazing.

Their menu is extensive and has something for everyone. Their prices are extremely reasonable - a full meal can be less than what you would pay for several items at a fast food restaurant, and healthier for you too. A large bowl of chicken congee (enough for several smaller bowls) is only $4.25 and a bowl of Hong Kong Won Ton Mein $5.65. They have specials at lunch time that are less than $6 and full family dinners that can run you from $25.99 on up. If you want a meal for yourself, try one of their rice plates which are from $5.65 on up to $8.25. On average, their dishes run from $4.25 (for appetizers) to less than $15 on average with a few exceptions like Peking Duck which is $24.95.

If you have problems with MSG, make sure that you tell them to not add any MSG otherwise, in true HK fashion, they'll enhance the flavour of all dishes with it.

If you are in the Valley, I absolutely recommend you stopping in and enjoying a good meal. Best Hong Kong Dining is located at 1116 S. Dobson Rd #123, Mesa AZ 85202. It's on the NW corner of Dobson and Southern in the strip mall behind Oregano's Pizza Restaurant.

Hearty Beef Stew

A couple of years ago, I made a purchase of a crock pot. It was probably one of the best purchases I had ever made!

To say I love my crock pot is an understatement! I ADORE my crock pot! I love to prepare a meal by throwing everything into the crock pot (often the night before), popping the pot into the fridge, and in the morning, putting it on the warmer element, turning it on, and leaving it to cook - no fuss, no muss.

In the Fall and winter time, it has long been a tradition in many homes to eat stew. Since I have moved to Arizona, we don't generally experience a Fall as we did when I lived in Canada, nor a winter where snow falls. While winters here are delectable for many, over the past few years, I have started to miss the change of scenery in the flora, the cold, warm woolie sweaters, boots, and all that comes with the winter season.

One thing I miss most is cosying up on a cold Fall or Winter's afternoon with a hot cup of hearty stew.

Before I got my crock pot, I would make it on the stove, which added even more heat to the house.

So now, when I am in the mood for stew like this, I crank the air conditioner way up and get the house nice and cool. Then I'll change my desktop to a Fall (or Winter) scene, pop on my woolies, and eagerly wait for the stew to cook. By mid-afternoon, the smell of "home" and "warmth" and "comfort" fill the house, and I'll grab a small bowl and wrap an Afghan around me, and "test the brew".

Here is one of my most favourite ways to make beef stew, and is sure to invoke memories of home, comfort, and those beautiful Fall days right after a light rain, when the air smells just a little bit fresher, and the overcast day just seems to brighten up those red and yellow leaves. It'll invoke memories of walking through crunchy leaves that have fallen, and anticipation of the coming snow, and the upcoming holiday season.


Hearty Beef Stew

1 lb stewing beef
4-5 celery stalks chopped
5 carrots chopped
4-6 potatoes cut in 1/4s (length way) then chopped three times to make big chunks
1/2 small cabbage sliced in larger width (approx 1/2") - cut out hard part
1 large onion, large diced
8 cloves garlic, large dice
1 pkt brown gravy mix
3 cups cold water
Salt/Pepper - to taste


1. Turn on the crock pot, add the onions, garlic, beef
2. Mix the brown gravy with 1 cup water - whisk until powder dissolved, add 1 cup water and mix nicely. Add to crock pot, add 1 cup water mix well.
3. Add rest of the veggies, stir well to ensure everything has been covered by the gravy mix.
4. Set to high, and cook 5 hrs. Stirring occasionally.

Serve with fresh bread and butter. VERY tasty.

NB: You can also add to this, zucchini (although will probably near dissolve), turnip, pumpkin (FRESH - NOT can and NOT puree), tomatoes, green beans, peas, corn. If you want to add dry beans, best to soak over night and cook with a bay leaf/ginger (to cut the gas effect) until par cooked, drained and then add to the stew - otherwise will take too long to cook.