Tuesday, January 5, 2010

Chicken and Cornbread

This was one of those random accidentle recipes. I really don't have a better name for it other then Chicken and Cornbread, but I am open to suggestions!

The Chicken Part
*The chicken recipe is adapted from a recipe by Rachel Ray for Ginger-Soy Chicken

3 TBSP vegtable oil
1 1/4 lbs of chicken breast cutlest cut into one inch pieces
black pepper
1 tsp ground ginger
6 large galirc cloves, minced
1 tsp red pepper flakes (or more if you like spicy)
6 green oinions chopped
1/2 c tamari (this is like soy sauce, but better. You can find it right next to the soy sauce. We don't even use soy sauce anymore. Tamari has a richer, deeper flavor)
6 tbsp honey

Heat skillet over high heat. Add vegetable oil and let is smoke up a bit. Add chicken and season with black pepper (do not add salt, with the tamari sauce it will be salty enough). Stir fry for 1 minute. Add ginger, garlic and red pepper flakes and cook for two minutes. Add the green onions, cook for 1 minute, then add tamari and honey to form a sauce. Let cook for about 3 minutes to let sauce thicken a little. Now this is where you may get a little skeptical. You serve the chicken and the sauce over the cornbread. It is so delicious, the saltiness of the chicken and ginger soy sauce mixes so well with the sweetness of the cornbread. I know you will love it.

And the corn bread...

 I love my mother-in-laws corn bread recipe, and so I asked for the recipe. I just got a laugh and she showed me the bag of Marie Calendars corn bread mix. You can find it at Costco and it is a good price. It is so good, there is no point in making it from scratch. However, I did make it from scratch tonight. It was easy and tasted just about as good as the Marie Calendars mix. Unfortunately, I failed to do the toothpick test after it was done baking, and the whole middle was uncooked... like runny uncooked. Luckily the edges were cooked perfectly so we just ate the edges and they were really good. It is hard to be in a high altitude sometimes because it really does mess with baking temperatures and times.

Cornbread from My Kitchen Cafe

½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center.  Stir until just mixed.  Bake in an 8” square pan at 350 degrees for 35 minutes.

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