CHINESE LEMON CHICKEN

CHINESE LEMON CHICKEN

Printed from COOKS.COM

---

2 boneless chicken breast
1 egg
Salt and pepper
1/4 c. flour
1/4 c. cornstarch
Peanut oil
Lemon sauce

Pull loin from breast (half chicken lengthwise) to make 4 pieces. Heat oil in deep pan. Dip chicken parts into mixture of beaten egg and salt and pepper. Mix together flour and cornstarch. Dip egg batter chicken to coat. Deep fry in hot oil until browned. Drain, place on heat proof platter, pour hot lemon sauce over. Serves with rice.

LEMON SAUCE:

1 c. sugar
2/3 c. water
2 tbsp. cornstarch
Zest from 1 lemon
Juice from same lemon
1/4 tsp. ginger
1/4 tsp. garlic powder
Dash white pepper
1/8 tsp. turmeric powder
Dash salt
1 tbsp. butter

In medium saucepan over low heat, mix everything together stirring constantly cook about 15 minutes or until mixture is clear and thicken. Pour over chicken. I make the sauce first and put a lid on it and set off the hot burner then cook the chicken while the rice is boiling.

Sour Cream Lemon Cake

I received 12 lemons at church this Sunday and decided to find some good recipes to cook.  We had lemon, garlic, basil marinated grilled chicken last night, Chinese Lemon Chicken tonight with this cake and fresh lemonade.  I still have 3 lemons left.  I shall see what the future of those lemons holds. 

Ingredients
2 cups flour
2 tsp. baking powder
1 tsp. salt
1 cup butter, room temperature
2 cups sugar
3 eggs
grated zest of one large lemon
1 cup sour cream

Lemon Glaze:
1/4 cup melted butter
2 Tablespoons fresh lemon juice
2 cups sifted confectioners' sugar

Directions
Preheat oven to 325 degrees.  Generously spray cake pan.
Into a bowl sift together flour, baking powder and salt; set aside




In a mixing bowl cream, 1 cup butter and sugar, beat at high speed until mixture is very light and fluffy, about 5 minutes.  Beat in eggs, one at at a time, beating well after each addition and scraping down side of bowl frequently.  Blend in lemon zest.  Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions.  Pour batter into prepared cake pan.  Bake for 55 to 65 minutes, or until a cake tester interted near the center comes out clean.  While it cools, combine the lemon glaze ingredients in a bowl, blending until smooth.  Drizzle evenly over cake.

Fresh Lemondade

1 cup fresh squeezed lemon juice
1 cup Splenda
4 cups water
1 cup frozen raspberries

Yummy!

Chipotle Turkey Meatball Soup

I got creative tonight and it worked, so I thought I had better blog about it.  I don't have any specific measurements here, just kind of winged it. 
First I made the meatballs..with ground turkey, an egg, rice, garlic & onion powder and chipotle  (about 3 tsp. of each if I had to guess at measurement)...I baked them at 350 for 30 minutes and they were perfect, not too dry...just right.

Then I put three large cans of chicken broth into a stock pot (had to skim some off, so it was a little more than I needed)...added 3 chopped carrots, a stalk of celery, a red bell pepper, 3 green onions and 3 ears of grilled corn cut from the cob.  Put the cooked meatballs in and boiled away.  Oh yea, I also added some onion powder, chipotle powder, dash of celery salt and garlic powder, salt and pepper.

It is almost done and is quite a flavorful broth.  Can't wait to eat it.

Lemon Stir Fry Sauce

This one was just shared with me by my sister who also made stir-fry tonight.

It's 1/4 cup lemon juice with lemonzest , 1/4 cup chicken stock, 1 tbl spoon soy sauce, 2 tbl spoon sugar

Brown Garlic Stir-Fry sauce

I found this recipe on All Recipes and loved it.  My more particular daughter said it is the first one she has really liked.  :)

 

Ingredients:

Servings:

4

• 2/3 cup soy sauce
• 1/2 cup chicken broth
• 1/3 cup rice wine
• 3 1/2 tablespoons sugar
• 1 tablespoon sesame oil
• 1/4 teaspoon white pepper
• 2 tablespoons cooking oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 2 tablespoons cornstarch
• 1/4 cup water

Directions:

Prep Time: 15 mins
Total Time: 20 mins

1. 1 In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.
2. 2 Dissolve the cornstarch in 1/4 cup water.
3. 3 Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
4. 4 Add the soy sauce mixture; bring to a boil.
5. 5 Reduce heat to medium and cook for 1 minute.
6. 6 Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

Quiche

I discovered the simplicity of quiche today.  Basically 5 eggs. 3 cups of any kind of cheese or a mixture, 1/4 tsp salt, 1/8 tsp. pepper together.  Then saute onion and spinach and any other veggies you want to add in olive oil or butter.  Stir veggies into cheese and egg mixture.  Spray a pie tin and pour into the pie tin and bake for 30 min. at 350 degrees.  Let stand for 10 before serving.  If you want to bake it in a pie crust, put the pie crust down first.  Haven't tried that way yet.