Monthly Archives: December 2015

Sweet Chilli Chicken

So I dug into another cookbook for inspiration on this recipe. This is a mains dish modified from a wings appetizer. This drumstick recipe was modified from a wing dish due to a wings shortage at Winco yesterday…shocking! That’s okay, personally I prefer drumsticks, more substance.

Anywho, the key to this dish is a long marinade, I made the marinade this morning, and then occasionally flipped the ziplock over to ensure good coverage (a perk of working from home, you could also start it marinading the night before, and then flip it over before work.) The meat turned out super moist and separated from the bone, a result of the long marinade time. Since it is a marinade and not super vital, I recommend just mixing in proportions you think you would like and then tasting the marinade (obviously before you put the raw chicken in.)

What I used:

  • chicken drumsticks (8)
  • soy sauce (1/4c)
  • sweet chilli sauce (1/4c)
  • honey (2T)
  • salt and pepper (More P than S)
  • rice vinegar (1T)
  • garlic (1tsp)
  • oil (1T)
  • fresh grated ginger (1 T)

IMG_0002.JPG

Sweet Chilli Chicken, D ate all three!

What I did:

  1. Mix together everything but the chicken, emulsify it together (AKA whisk it until nothing is separating out.)
  2. Add chicken and marinade to ziplock, refrigerate overnight/all day.
  3. Heat oven to 400F
  4. Bake chicken, turning and adding leftover marinate a couple times in the first 30 minutes. *
  5. Bake until done (approximately 40 minutes.)

*Remember the marinade contained raw chicken, so don’t use it toward the end of baking.

Turned out great, and super easy overall. Marinade was quick to make, the actually baking was super low maintenance.

Bon Appetit.

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Beef Goulash

gou·lash
ˈɡo͞oˌläSH,ˈɡo͞oˌlaSH/
noun
1. a highly seasoned Hungarian soup or stew of meat and vegetables, flavored with paprika.

After a ridiculously long absence, I am back on Morris Morsels. No I didn’t stop cooking for the past year, I just stopped blogging about it. Though those of you who know me FB-wise have continued to see occasional food posts. Anywho, over Christmas I showed some family the dormant blog, and they convinced me to start it back up again (thanks C, U.S. and D). So no promises on how often I will add here, but I will just continue to tell you sometimes what I make and how I made it, I hope to hear from you in the comments.

Tonight, I dug out a “one pot” cookbook I had been disappointed by in the past, and thought I would give their Hungarian inspired soup a shot. Beef Goulash Soup (we know, it’s a redundant title).

 

 

I upped the paprika a bit (because: Hungarian!) and instead of using a pasta added homemade spaetzle (because: Hungarian! plus, um spaetzle are awesome.) So here’s the low-down:

What I used:

  • A pound(ish) of ground beef
  • Half an onion diced
  • Diced garlic
  • Rice flour (can use regular of course)
  • Beef broth
  • A can of diced tomatoes
  • Roasted bell pepper
  • A carrot
  • Seasonings (paprika, S&P and oregano)
  • Spaetzle (don’t worry Colette there’s an easy alternative)
  • Sour cream

What I did:

  1. Brown the ground beef in a soup pot
  2. Add diced onion and garlic, cooked for a few minutes
  3. Add two tablespoons rice flour mix and cook a minute
  4. Add 4 cups or so of broth and scrape off bottom of pan
  5. Add diced tomato, diced up bell pepper, carrot, teaspoon of paprika, pinch of oregano, S&P to taste.
  6. Simmer for half hour or more
  7. Cook Spaetzle noodles into the soup, serve with a dollop of sour cream on top.*

*Note, I only added spaetzle cause it seemed like a perfect end to the Hungarian nature of the dish, you could use any sort of pasta, or even tortilla chips.

It turned out great, I really like the creaminess of the soup once the sour cream was mixed in, and other than the long simmering time, it was super easy/fast to make (I cheated and used jarred roasted bell pepper.) Will definitely make this again.