CHICKEN SPRING ROLLS

Delicious Spring Rolls can be made with just about anything like Chicken, Pork, Beef, Shrimp or all Veg.  The key to a delicious Spring Roll is to use flavorful ingredients like Chinese 5 Spice (found in most Markets these days) which is a blend of aromatic and spicy flavors like no other.  Fresh Ginger is also important because it provides an Amazing background flavor that is unmistakable in Spring Rolls.  The secret ingredient in my Chicken Spring Rolls is creamy Peanut Butter.  Yes, Peanut Butter.  It gives a flavor component that compliments all of the Spices and Veg perfectly without tasting like Peanut Butter.  Your guest may ask what is that unique flavor.  When you are Cooking The Amazing a secret ingredient will make your Chicken Spring Rolls the best you've ever eaten.


Here is the recipe.


25  Spring Roll Wraps, Thawed
6 c  Finely Shredded Green Cabbage
1/2 c  Finely Diced Carrot
1/2 c  Finely Diced Green Onion
1/2 c  Finely Chopped Fresh Cilantro
2  Finely Chopped Cloves Of Garlic
3 T  Soy Sauce
3 T  Grated Fresh Ginger
1 T  Chinese Five Spice
1/2 c  Creamy Peanut Butter
1 lb  Ground Chicken
2 T  Olive Oil
1 t  Fresh Ground Black Pepper
Vegetable Oil For Frying
Water For Sealing Spring Roll Wraps

Makes about 12 Spring Rolls


1.  Thaw out your frozen Spring Roll wraps , if frozen, in the refrigerator.  Finely grate the fresh Ginger after peeling it first.  Prep and chop/dice all of your Veg, Herbs and measure all of your Spices, Peanut Butter and Soy before touching the Chicken to avoid contamination.  Set all prep aside.

2.  Over medium high heat put 2 T Olive Oil in a large pan.  Once the Olive Oil is hot add the Ground Chicken and cook all the way through using a spoon to break it up into small pieces.  This takes about 7-9 minutes.

3.  Once cooked, reduced the heat to medium and add everything but the Cabbage and Spring Roll wraps.  Stir well cooking for 3 minutes distributing the Spices, Peanut Butter, Ginger, Veg and Herbs together with the Chicken.

4.  Add all the Cabbage and incorporate with the Chicken and Veg mixture and stir constantly for 5 minutes while the Cabbage cooks down.  The Cabbage should still have some crispness to it.

5.  Taste and correct for seasoning adding Salt or more Spices to suit your tastes.   Set aside to cool some.

6.   Use 2 Spring Roll Wraps for each Roll because 1 is too thin and not strong enough.  Lay 2 Wraps stacked on each other flat on a board or the counter.  Have a small dish of cold Water next to where you are working.  Dip your fingers into the Water and run it along the entire outer edge of the Wrap.  Moisten about a 1 inch border all the way around.

7.  Spoon about 1/2 c of the cooled (but still warm) Chicken and Cabbage mixture onto the lower 1/2 of the Wrap leaving about 3 inches from the lower edge.

8.  Roll up the lower 1/3 rd of the Wrap over the mixture holding it in place with your fingers.

9.  Fold in both sides about 2 inches toward the middle of the roll and hold them in place.  Moisten underneath the folded sides with Water so the sides will stick to the roll.

10.  Tightly roll towards the top of the Wrap.  Use your fingers and dip them into the Water and apply a small amount of Water to the top of the Roll that will meet the end of the Wrap to help form a seal.

11.  Complete by rolling to the edge and place sealed edge down on a platter or plate and continue to roll the rest of your Spring Rolls.

12.  Add enough Vegetable Oil to come 3/4 way up the sides of your Spring Rolls to a deep pot or deep fryer.  Preheat the Oil to 375 degrees.  Be sure your oil is hot before adding Spring Rolls or they will soak up Oil and be greasy not crispy when done.  Fry for 3 minutes on one side then flip and fry the other side for 3 minutes more.  Don't over crowd the pan or this will reduce the temperature of the Oil.  Fry in 2-3 batches depending on the size of your pot or fryer.

13.  Remove the cooked Spring Rolls and drain on paper towels and allow to cool just a little before eating. 

COPYRIGHT (c) 2012

CHICKEN STOCK

We have all used canned Chicken Broth and have had great successes in our cooking.  I use the boxes of Broth and can turn out delicious results, but when I use homemade Chicken Stock it elevates the flavors dramatically of whatever I am cooking.  Soups with homemade Stock are incredible when you make the effort.  Like my Roasted Butternut Squash Soup.  The truth is Chicken Stock is easy to make, but it is time consuming regardless of what the cookbooks say.  Prep time is not much, maybe 20 minutes, but you will be baby sitting the Chicken Stock for 5 hours as it simmers.  It's best to make it in the morning of a day you will be home all day.  It is all worth it in the end when you are Cooking The Amazing and make everything taste so much better.




Here is the recipe.





8 Quarts Cold Filtered Water
4 1/2 lbs.  Chicken Parts With Bones
2 Large Onions, Quartered
4 Medium Carrots, Peeled and Large Chopped
4 Stalks Celery, Large Chopped
3 Whole Cloves Garlic Peeled
1/2 t  Whole Black Pepper Corns
2 Bay Leaves
2 t Fine Grain Sea Salt
2 t  Dried Thyme
10 Fresh Flat Leaf Parsley Sprigs
2 Roma Tomatoes Quartered


1.  Prep all of your Vegetables before you touch the raw Chicken to keep from spreading bacteria.  Peel the Carrots, Onions and Garlic.  Rough chop the Carrots and Celery in 3 inch pieces.  Cut the Carrot pieces in half.  Quarter the peeled Onions and peel the Garlic leaving the Cloves whole.  Cut the Tomatoes in quarters leaving skin on.  Set aside with all the other ingredients except the Chicken.

2.  Use a very large Stock pot.  I use a 12 quart.  Fill it with 8 quarts of cold filtered Water.  Bad tasting Water gives you an odd tasting Stock.  Starting your Stock in cold Water is important to develop the collagen (the jelly stuff in good Stock) which provides body to the Stock.

3.  Wash your Raw Chicken well under cold Water in the sink.  I use chopped Chicken parts from the butcher or prepackaged cut up whole Chickens in the Meat section of the market.  Be sure you have bone in and skin on Chicken.  Legs, thighs, backs, and wings are the best parts to use.  Don't use giblets.  Once washed place the Chicken parts in the cold Water in the Stock pot.

4.  Add all the prepped Veg and Black Pepper Corns, Bay Leaves, Sea Salt, Thyme and Parsley to the Stock pot and make sure all is covered in Water.  Turn the burner to high and bring to a rolling simmer.  Do not boil.  Once at a rolling simmer reduce heat to low medium to a gentle slow simmer.  Do not cover and allow to simmer for 5 hours.  Every hour use a skimmer and remove any floating white-gray scum and discard it.  Do not stir the Stock as it simmers but keep all the ingredients submerged as much as possible.

5.  After 5 hours, turn off the heat.  Skim any scum off the top and discard.  Remove all the Meat and Veg as much as possible with tongs or a big slotted spoon and strain what is left through a fine mesh strainer or Cheese cloth for the clearest, purest Stock.  I use only a fine mesh strainer for my style of rustic home cooking.  Your Chicken Stock is now ready to use.  Or if you want to freeze it or use it tomorrow allow the Chicken Stock to sit for 1 hour at room temperature and then refrigerate.   Store in air tight freezer containers.  Freeze for up to 3 months in a sealed container or refrigerate and use over the next 2 days.  If I am making Chicken Noodle Soup or a Cream Soup like Cream of Potato I use it right after straining.  I don't remove the fat.  A lot of flavor is in that fat.  This Chicken Stock is purposefully under seasoned with Salt because when you use it in your final recipe you will adjust the Salt for that particular recipe.  This yields 6-7 quarts of prepared Chicken Stock.

*Try this delicious Chicken Stock in my recipe for Roasted Butternut Squash Soup.

COPYRIGHT (c) 2011

ROAST TURKEY CASSEROLE

ROAST  TURKEY  CASSEROLE

It's the day after Thanksgiving or that big Christmas dinner and you have a lot of Roast Turkey left over that is just too good to put between two pieces of White Bread and eat as a Sandwich.  You can preserve that succulent Roast Turkey experience by combining sauteed Vegetables and a simple White Sauce with Parmesan Cheese to make an amazing Casserole.  You may have extra Vegetables that you did not use and Bread that is begging to be put to good use.  This recipe will recycle them all into a delicious creamy Casserole.  Thanksgiving may be over but when you are Cooking The Amazing you'll be thankful for leftovers.





Here is the recipe.




3 c  Cooked Egg Noodles
3 c  Cooked Roast Turkey, 1 inch cubed
6 T  Butter
1 T  Olive Oil
1 c  White Mushrooms, sliced
1 1/2 c  Yellow Onion, medium diced
1 1/2 c  Celery, sliced thin
3/4 c  Carrots, medium diced
2  Cloves of Garlic, finely minced
1 t   Sea Salt, fine grain
1 t  Black Ground Pepper
1 t  Dried Thyme
1 t  Poultry Seasoning
1 t  Old Bay Seasoning
1/4 c  All Purpose Flour
4 c  Whole Milk
1 T  Chicken Base
1 1/2 c  Parmesan Cheese, shredded
2 c  Sour Dough Bread, 1 inch cubed
1/2 c  Grated Parmesan Cheese




1.  Preheat oven to 350 degrees.  Place a large Dutch oven or deep casserole on a large cookie sheet for easy transfer to and from the oven. 

2.  Cook large sized Egg Noodles until just soft and drain well and reserve 3 cups.  Place the cooked Egg Noodles in the bottom of the Dutch oven.

3.  Pull large chunks of cooked Roast Turkey, both white and dark Meat from the bird and dice into large 1 inch pieces.  Place the diced Turkey in the baking dish with the Egg Noodles.

3.  In a large pan over medium heat saute the sliced Mushrooms in 6T Butter and 1 T Olive Oil until browned and crispy on edges.  This takes about about 8 minutes.  Remove the Mushrooms from the pan and add them to the baking dish with the other cooked ingredients.

4.  In the same pan over medium heat saute the Onions, Celery and Carrots, adding more Olive Oil if needed to the pan, until the Onions are cooked and the Carrots and Celery are soft.  Then add the minced Garlic and saute 1 minute.

5.  Add the Sea Salt, Black pepper, Thyme, Poultry Seasoning and Old Bay and stir in the sauteed vegetables well.  Then add the 1/4 c of AP Flour and mix in well.  The Pan will look dry, the Vegetables will look cakey and the bottom of the pan will get a dry coating.  Cook the Flour, stirring constantly, for 2 minutes.

5.  Add the Milk and 1 T of Chicken Base (see note) and turn up the heat to medium high stirring constantly and bring to a boil.  Boil for 2 minutes continuing to stir rapidly and being sure to scrape the bottom of the pan well.  The sauce will thicken quickly.

 6.  After 2 minutes of boiling remove from the heat and add the 1 1/2 c shredded Parmesan Cheese.  Stir in well allowing to melt.

 7.  Taste for seasoning now.  Add more Salt or Pepper as needed and stir in well.  Add this sauce to the baking dish and fold gently into the other cooked ingredients until well combined.  Then top with 2 c Sour Dough Bread cubes (or Italian or French style Bread) then sprinkle 1/2 c of grated Parmesan Cheese over top and bake for 45 mins at 350 degrees in center of your oven uncovered.

8.  Allow to sit for 10 minutes once cooked before serving so the sauce can come together and it cools down.  It is like lava when just out of the oven.

TIP:  Chicken Base is a concentrated Chicken Stock used in restaurants to boost flavor of food.  It is used similarly to how you would use a Bouillon cube but is made from Meat and is natural.  I use Organic Better Than Bouillon brand.  Find it at the market near the Bouillon Cubes. 

COPYRIGHT (c) 2010

HOMEMADE GRAVY

I must confess that I would drink Gravy with a straw if I thought no one was looking.   And if the Gravy was really good I may not even care if someone was looking.  Sad, I know.  Seriously, can you imagine Mashed Potatoes without Gravy!  I mashed creamy Yukon Gold Potatoes in the photo above and ladled silky rich Turkey Gravy over them for dinner tonight.  Homemade Gravy has such a completely different taste than any powdered mix or stuff in a jar.  It has a depth of flavor and richness that does not compare.
To make homemade Gravy you need the roasting drippings or juice from roasted Chicken, Turkey, Pork or Beef.  For a flavorful and amazing tasting Gravy the roasted Meat should be roasted in a way that brings out it's true flavor.   So if you roast meat add cut up Carrots, Garlic, Herbs like Thyme, Celery and Onions to the bottom of the roasting pan before you roast to flavor the drippings.  Strain all of the cooked Vegetables out before making your gravy.  So break out those straws and start Cooking The Amazing because it is Gravy time!


Here is the recipe.



1  1/2 c  Roasted Meat Juices
1 c  Stock (Beef or Chicken) to deglaze
4 T  Butter
4 T  All Purpose Flour
3/4 t  Sea Salt, fine grain
3/4 t  Black Pepper, fresh ground
1 c  Stock (Chicken or Beef)
1/2 c  Milk, whole (optional)
1 t  Fresh Thyme


1.  PLAN AHEAD:  This recipe uses Meat drippings from roasted Meat like Beef, Turkey, Chicken or Pork.  Follow your recipe to roast the Meat but be sure to add chopped Veg like Carrots, Onion, Garlic and Celery under the Meat as it roasts to add a lot of flavor to your Gravy.  After roasting Meat, remove the Meat and allowing the Meat to rest.  Remove all Veg leaving the fat and liquid in the pan.  Strain all the fat and juices into a large measuring cup or clear bowl.  Allow to sit for 3 minutes as the fat rises to the top then spoon as much fat off as you can reserving the juices.  In the pan that had the roasted Meat there will be cooked on bits stuck to the pan.   This is full of flavor.  Put your roasting pan over the burners of your stove (make sure it is flame proof) on high and add 1 c of Stock (Beef or Chicken depending on what your roasted Meat is.)  Use a wooden spoon and scrape up the cooked on Meat bits and dissolve them in the Stock.  This is deglazing.  And it also helps clean the pan.  Pour all the pan deglazing liquid into the same cup of the defatted Meat juices.

2.  In a large pan over medium heat melt the Butter.  When the Butter has melted whisk in the Flour until well incorporated and cook until bubbly for 2 minutes.  Add the Sea Salt and Pepper and whisk in well.

3.  Add in the reserved Drippings of roasting Juices mixed with the deglazing liquid and then add 1 cup of Stock and whisk bringing back to the boil for 2 minutes.   It will begin to thicken quickly.  Do not stop whisking so that it does not burn on the bottom of the pan.  Reduce the heat to low and simmer, whisking often, for 4-5 minutes.  Taste for seasonings and add Salt or Pepper as needed.  Just before serving add 1 t fresh Thyme.  You may add 1/2 c Milk at the end of the simmering stage for a creamy Gravy.
Serve Gravy immediately.

For the perfect Mashed Potato Recipe to go with this Amazing homemade Gravy click HERE.

COPYRIGHT (c) 2010

ROASTED TURKEY

I can close my eyes and smell that wonderful aroma that comes out of the kitchen only on special holidays like Thanksgiving and Christmas when a Turkey is being roasted.   All the familiar cozy memories that are attached to that incredible smell flood your mind when you think of Roasted Turkey.  And sometimes those memories of dry tasteless slabs of Turkey are mixed in.   Roasting a Turkey does not require 8 hours in the oven and being suffocated by a plastic bag or waiting for that white and red timer pop-up thing to tell you when dinner is served.  If you follow a few simple steps you can serve a hot and juicy Turkey roasted to perfection during the holidays and even on a regular day when you are hungry for Roasted Turkey.  Always use a fresh natural Turkey if you have access to one.  Avoid those Salt and chemical injected Turkeys that I am sure would glow in the dark if given the chance.  If you can only find a frozen Turkey, be sure it is thawed completely by roasting day.   Plan ahead and brine the Turkey for at least 8 hours in a Salt and Sugar brine the night before for the juiciest Turkey.  When your family is sitting around the table with a succulent Roasted Turkey center stage they will all be thankful that you were Cooking The Amazing.





Here is the recipe.

1  Fresh Turkey
1 c  Sugar
1 c  Salt
1 Gallon Water
3  Celery Stalks, rough chopped
3  Carrots, rough chopped
1  Yellow Onion, cut into 8 pieces
3  Garlic Cloves, rough chopped
1/2 t  Sea Salt, fine grain
1/2 t  Black Pepper, fresh ground
2 T  Thyme, dried
2 T  Oregano, dried
1 t Paprika
1 1/2 t  Black Pepper, fresh ground
1 1/2 t  Sea Salt, fine grain
1 Lemon, quartered
1 Yellow Onion, large, quartered
3 Bay Leaves
1 T  Olive Oil
6 T Butter, no salt, softened



*  PREPARE AHEAD: Brine your fresh or thawed Turkey for at least 8 hours (or over night is best) in 1 c Sugar and 1 c Salt dissolved in 1 gallon of Water for the juiciest Turkey.  If you need more brine solution use the same ratio of 1 c each Salt and Sugar to 1 gallon Water.  Be sure to dissolve the Salt and Sugar before adding the Turkey.  You can do this the night before in a cooler with lots of ice on top or in the refrigerator in a large container (stock pot, new bucket, giant ziploc bags) if you have the room.  Remove your turkey and rinse well under cold Water and pat dry with paper towel.

1.  Preheat your oven to 350 degrees.

2.  Before touching the Turkey have all of your ingredients prepped and ready so you do not risk contaminating them with bacteria from raw Turkey.

3.  Use a sturdy jelly roll sheet pan with sides to assist with safe transfer of the Turkey in the roasting pan to and from the oven.  I use foil roasting pans from the market so I do not have to worry about yet another pan to wash after a big meal.  Place the foil roasting pan on the jelly roll sheet pan.

4.  Roughly chop the 3 Stalks of Celery, 3 Carrots, 1 large Yellow Onion and 3 Cloves of Garlic and place them on the bottom of the roasting pan.  Sprinkle the 1/2 t Sea Salt and 1/2 t Pepper over top.  This will season the juices that come from the Turkey as it cooks and can be used for a flavorful Gravy.  Set this near your kitchen sink so you can transfer the washed Turkey into it easily.

5.  Mix in a small bowl the Paprika, Thyme, Oregano, 1 1/2 t Sea Salt and 1 1/2 t Pepper together well and set aside.  

6.  Chop the other Onion and quarter it and the Lemon to be used to stuff the Turkey cavity for flavor later.  Have Bay Leaves ready.  Set all aside. 

7.  Have the softened Butter on a small plate ready to use.  1 T Olive Oil near the Butter.

8.  Have several paper towels torn from the roll and next to the sink to dry the Turkey after you wash it.

9.  Place your Turkey into a dry kitchen sink or in another large foil pan then place the pan and Turkey in a dry kitchen sink.  Run very cold water over the entire bird including the cavity and rinse it well.  Remove any neck or giblets before washing from the cavity.  Pat the entire surface of the washed bird dry with the paper towel and drain any water from the cavity.  Pick up the Turkey and place it in foil pan that you will roast it in breast side up.

10.  Wash your hands very well. 

11. Tuck the tip of the wing back behind the neck cavity and shoulder of the bird to keep the Turkey tight to roast more even.

12.  Using your fingers, separate the skin from the breast gently, being careful not to tear the skin.  This will create a space to rub with butter later.

13.  Spread 1/3 rd of the softened Butter with your hands as evenly as you can beneath the skin in the pocket you created and then pull the skin back in place.

13.  Rub the entire outside with 1 T Olive Oil with your fingers then spread the remaining softened Butter on the entire outside skin surface of the bird evenly.

14.  Sprinkle the Herbs and Sea Salt and Pepper mixture evenly over the entire bird.

15.  Stuff the cavity with the Lemon and Onion quarters and Bay Leaves and wash your hands very well.

16.  Roast the Turkey in the lower third of your oven at 350 degrees until the juices run clear and the internal temperature reaches 165 degrees in the thickest part of the breast and thigh.  Check your Turkey at the time frame below to see if it is cooked.
During the roasting process do not baste and do not open the oven door until you check the temperature.

Approximate times to roast your Turkey and when to check the temperature and check for clear running juices:

11-13 lb. bird roast for    2 hrs. 30 mins.
14-16 lb. bird roast for   2 hrs. 45 mins.
17-20 lb. bird roast for   3 hrs. 15 mins.
21-24 lb. bird roast for   3 hrs. 30 mins.

*This is a guide only and you should rely on the internal temperature and the visual inspection of clear juices running from the meat and no pinkness.

17.  When the Turkey is cooked to 165 degrees and juices run clear, remove form the oven and cover with a tent of aluminum foil and allow to rest 20 mins. so the juices will redistribute into the meat.  Carving too soon will result in dry Meat where the juices run out as it is carved.  Serve immediately after carved spooning some of the drippings from the pan over the carved meat.  If you plan to make Homemade Gravy reserve the rest of the drippings.  And don't forget the Sage Sausage Stuffing!

For a delicious Sage Sausage Stuffing recipe click HERE.

For a delicious Homemade Gravy Recipe click HERE.


COPYRIGHT (c) 2010