RUMS #31/14

Heute ist RUMStag!

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SWEET AND STICKY CHICKEN

This recipe is one of picky-picky husbands all time favorites. There are several steps, but none of them are hard and the end result is oh so tasty!!

Yes, it IS very sweet (after all it is called "Sweet and Sticky Chicken"), but it is a real crowd pleaser and any leftovers are excellent for lunch on day two!!

You can use white or dark meat chicken, but we LOVE it made with boneless and skinless chicken thighs (and we don't usually eat dark chicken), but the thigh meat in this recipe stays very moist and flavorful (and some times, chicken breast meat, cooked like this, can be a little dry.

Cut 4 boneless skinless chicken thighs into 1" cubes. Marinate the cubes in the following mixture:

2 tablespoons cooking sherry (see substitution note below)
1 teaspoon powdered chicken bullion (or one cube crushed)
1/8 teaspoon black pepper
1  1/2  teaspoons sugar
1/2 teaspoon sesame oil

Toss cubed chicken in the above mixture and chill for about an hour.


Now, to bread the chicken:

In bowl #1, put:
1 cup flour

In bowl #2, mix
2 large eggs

In bowl #3, put
1 cup cornstarch


Toss the cubed and marinated chicken in bowl #1. Toss them around until well covered.

Shake off all excess flour mixture and put the meat into bowl #2. Stir them around until well moistened, then but them into the cornstarch in bowl #3, toss to coat well. 

Shake off excess cornstarch and fry in 1" vegetable oil (I use my electric skillet for this step).  Fry until lightly golden and well done. Drain on paper towels.

While the chicken is frying....make the sauce:

1/3 cup honey
1/4 cup sugar
1/4 cup ketchup
2 tablespoons white vinegar
1 tablespoon soy sauce
1 tablespoon of sweet chili sauce (see note below)

Put the sauce ingredients into a saucepan and simmer GENTLY for about a minute or two (don't boil hard or it will turn into candy).

Drizzle the sweet sauce over the cooked chicken. Toss to coat well.  Keep hot till serving time.

We like this served over rice.



NOTE:  We are very shy when it comes to spicy foods, so I  use one tablespoon of Sun Luck brand sweet chili sauce in this recipe and the final sauce has next to NO heat, but its a great addition to the flavor.  If you like spicy, then I'd suggest you use something with more heat.

 

 

NOTE:  I never seem to have cooking sherry around, so in this recipe I used 1 teaspoon of vanilla + enough water to make 2 tablespoons. Sounds weird I know, but trust me, it works well in this recipe.



RUMS #30/14

Heute ist RUMStag!

In aller Kürze:

Gezeigt werden darf alles, was DU für DICH SELBER genäht, gestickt, gestrickt, gehäkelt, gebastelt, geklöppelt oder sonstwie gehandarbeitet hast. 

Du darfst dabei Werbung machen, auf Verlosungen hinweisen, Handstand machen oder ein Tanzvideo einstellen - nur Du solltest etwas zeigen, was DU ganz persönlich FÜR DICH selbstgemacht hast.

Du schreibst für diese Sache am Donnerstag (NICHT schon 10 Minuten VOR Donnerstag) einen Post, in dem Du zu RUMS verlinkst - und das alsLINK und nicht als Text! Nur mit einem Backlink funktioniert die Verlinkung hier unter dem Post.

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NO WEEP MERINGUE

We love lemon meringue pie, but since we are "empty nesters" it takes us several days to eat the pie, and by then my meringue starts to "weep" a clear liquid that makes everything.......well, we throw it away when that happens.

Recently, I found a recipe online for a "No Weep Meringue" and it truly is, just that, it doesn't weep!! Not only does it taste excellent, but the pie has been in the fridge for three days now and not a DROP of liquid has appeared!! 

For the life of me I can't remember where I found this recipe, so I apologize to the original author. Where has this recipe been all my life!?!?!?

 

NO WEEP MERINGUE

1 tablespoon cornstarch
1/2 cup + 2 tablespoons cold water

Bring this to a boil (whisking all the time) and cook until it gets very thick.  Remove from heat and set aside to cool to lukewarm.

In a large glass or stainless steel bowl (NO PLASTIC) beat three egg whites until they are thick and foamy (they shouldn't hold a peak yet).

With mixer on high, add 6 tablespoons sugar (one tablespoon at a time) beating well in between each addition. Add 1 teaspoon vanilla extract + a pinch of salt and beat until stiff and glossy.

With mixer running, add the lukewarm cornstarch mixture and beat on HIGH for 3-4 minutes.

Spread on filled and cooled 9" lemon pie.  Bake at 350° for about 10 minutes or until meringue peaks begin to turn golden.

Keep finished pie in fridge.

RUMS #29/14

Heute ist RUMStag!

In aller Kürze:

Gezeigt werden darf alles, was DU für DICH SELBER genäht, gestickt, gestrickt, gehäkelt, gebastelt, geklöppelt oder sonstwie gehandarbeitet hast. 

Du darfst dabei Werbung machen, auf Verlosungen hinweisen, Handstand machen oder ein Tanzvideo einstellen - nur Du solltest etwas zeigen, was DU ganz persönlich FÜR DICH selbstgemacht hast.

Du schreibst für diese Sache am Donnerstag (NICHT schon 10 Minuten VOR Donnerstag) einen Post, in dem Du zu RUMS verlinkst - und das alsLINK und nicht als Text! Nur mit einem Backlink funktioniert die Verlinkung hier unter dem Post.

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SUPER EASY-PERFECT FROSTING

I've decorated cakes for decades and I've tried a ton of basic vanilla frosting recipes. Today's frosting is BY FAR the fastest, easiest and tastiest vanilla frosting I've ever used. It is light, fluffy, super easy to work with and it TASTES REALLY GOOD!!

BASIC VANILLA FROSTING
1 1/2 cups powdered sugar
1/2 cup UNSALTED butter (see important note below)
2 teaspoons vanilla extract (not imitation vanilla)
1/4 teaspoon almond extract (optional)
1-4 tablespoons cream  (milk will work in a pinch)

IMPORTANT NOTE: This frosting will taste terrible if you use regular salted butter; well, maybe that is a little misleading. Let's just say I DISLIKE this frosting when regular salted butter is used (it just tastes weird). So, use UNSALTED BUTTER !!

With an electric mixer (I like my stand mixer with the whisk attachment for this), beat the ROOM TEMPERATURE unsalted butter + sugar + extracts + 1 tablespoon of the cream until well mixed. If it seems dry, add another 1-3 more tablespoons of cream (1 tablespoon at a time) and  once you get the spreading consistency you want...beat it for a couple of minutes more, or until light and fluffy.

That's it!! It's so easy and pipes well through a bag and tip or spreads well with a knife. Sounds too simple, but try it, you'll love it.
 

ENJOY !!

RUMS #28/14

Heute ist RUMStag!

In aller Kürze:

Gezeigt werden darf alles, was DU für DICH SELBER genäht, gestickt, gestrickt, gehäkelt, gebastelt, geklöppelt oder sonstwie gehandarbeitet hast. 

Du darfst dabei Werbung machen, auf Verlosungen hinweisen, Handstand machen oder ein Tanzvideo einstellen - nur Du solltest etwas zeigen, was DU ganz persönlich FÜR DICH selbstgemacht hast.

Du schreibst für diese Sache am Donnerstag (NICHT schon 10 Minuten VOR Donnerstag) einen Post, in dem Du zu RUMS verlinkst - und das alsLINK und nicht als Text! Nur mit einem Backlink funktioniert die Verlinkung hier unter dem Post.

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SWEET BABY RAYS BARBECUE SAUCE CLONE

We love thick and sweet barbecue sauce, and our favorite (for years) has been Sweet Baby Ray's brand.  Recently, I did an panic-internet search for something similar to SBR barbecue sauce because I had one of those "I forgot my grocery list on the kitchen counter again" days at the market and dinner was planned around grilling.

Well, I found this recipe on a ton of web sites, all crediting www.halfbakedharvest.com, so I thought I would give it a try and we were thrilled with the results.  I hope you like it too.



Bacon wrapped Shrimp coated with

BBQ Sauce and Baked

 

 

1  1/4 cups regular ketchup
1  cup dark brown sugar (gives much better flavor than light brown)
1/4  cup molasses
1/4  cup pineapple juice
2  teaspoons hickory liquid smoke
2  1/2 teaspoons ground dry mustard
2 teaspoons paprika
1/2  teaspoon garlic powder (not salt)
pinch of cayenne pepper
1  1/2 teaspoons kosher salt (not fine table salt)
1 teaspoon black pepper

Put everything into a saucepan and whisk it together. Bring to a boil, then reduce heat to slow simmer and simmer 5 to 15 minutes, depending on how thick you want it to be.

You can use this immediately or store in fridge for a week or so or portion it out and freeze it for future use. 

NOTE: If you don't have kosher salt, you can use regular table salt, just use LESS, since kosher salt and table salt measure very differently.





 Happy Grilling!!

RUMS #27/14

Heute ist RUMStag!

In aller Kürze:

Gezeigt werden darf alles, was DU für DICH SELBER genäht, gestickt, gestrickt, gehäkelt, gebastelt, geklöppelt oder sonstwie gehandarbeitet hast. 

Du darfst dabei Werbung machen, auf Verlosungen hinweisen, Handstand machen oder ein Tanzvideo einstellen - nur Du solltest etwas zeigen, was DU ganz persönlich FÜR DICH selbstgemacht hast.

Du schreibst für diese Sache am Donnerstag (NICHT schon 10 Minuten VOR Donnerstag) einen Post, in dem Du zu RUMS verlinkst - und das alsLINK und nicht als Text! Nur mit einem Backlink funktioniert die Verlinkung hier unter dem Post.

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