Ponzu Chicken with Sesame Green Beans and Potatoes

Ponzu Chicken

Ponzu is a popular Oriental marinade made of soy and citrus. The salty sweet flavor pairs well with chicken and any citrus choice you like can be used for this, try changing it each time for a new flavor. The flour helps to thicken the sauce just right and no salt is needed with the soy sauce being used. Don't marinate longer than 2 hours total or the chicken will begin to 'cook' and turn mushy.

Sesame Green Beans and Potatoes

I like to serve the chicken with fresh green beans and red potatoes that make perfect partners when brought together with soy and sesame. Toasted sesame seeds can be bought or made. Tossing gently in a hot pan for a few seconds is all that's needed to bring out the nuttiness of the seeds and increase the flavor exponentially.

The sodium content between these two can be quite high, so a lower sodium soy is advised. I always use a good brewed soy sauce. The imitation soy is NOT the same in flavor and can actually make a good dish bad. Kikkoman is an excellent brand of soy and ponzu sauces.


Ponzu Chicken
Printable Recipe
Hands-On Time: 15 minutes
Ready In: 35-45 minutes
Serves: 4

Ingredients:

2 Tablespoons vegetable oil
2 (about 1 pound total) large boneless, skinless chicken breasts
1/4 cup flour
1 clove garlic - minced
1/2 cup soy sauce
3 tablespoons fresh citrus juice such as lime, lemon or orange
1 Tablespoon Mirin (sweetened rice wine) or 1 teaspoon granulated sugar

Directions:

1. Cut chicken breasts in half horizontally so you have 4 thin slices. Set aside.
2. Combine soy sauce, juice, garlic and Mirin or sugar in a large bowl. Stir until well combined and add chicken breasts. Marinate for 20 - 30 minutes.
3. Heat oil in a 10-inch skillet over medium heat. Dredge chicken in flour until each piece is evenly coated. Fry in oil for 3 minutes per side until golden.
4. Pour remaining marinade over chicken and cover with a lid. Cook for another 3 minutes. Serve with sauce over each piece.


Sesame Green Beans and Potatoes
Printable Recipe
Hands-On Time: 5 minutes
Ready In: 15 minutes
Serves: 4


Ingredients:

1/2 pound fresh green beans
4 medium red-skinned potatoes
2 Tablespoons vegetable oil
1 Tablespoon sesame oil
1 clove garlic, minced
2 Tablespoons soy sauce
2 tablespoons toasted sesame seeds

Directions:

1. Snap ends off green beans and set aside. Wash potatoes well and cut each into eight thin wedges.
2. Heat oils in a large skillet over medium heat. Add potatoes on the bottom, topped with green beans and followed by garlic. Do not put garlic directly into oil or it may burn.
3. Lid tighly and cook for 10 minutes, checking every 2 minutes to stir so vegetables cook evenly. Check to make sure potatoes are soft and green beans are crisp-tender. Cook for another 3 minutes if vegetables are not done.
4. Sprinkle vegetables with soy sauce and sesame seeds at the end of 10 minutes and toss well to coat.

Ready, Set, Cook! #25

It's Tuesday! Time for Ready, Set, Cook! If you haven't played yet, click the button above to see the Rules of Play then come back and take a look at the ingredients for this week's game:


green beans
veal cutlets
walnuts

Get your apron on, and get to it!

Sunday Dinner

Greek Meat Patties

2 pounds ground or minced Beef or Pork
2 white bread slices (soaked in water for 10 minutes)
1 egg
Lemon (To garnish)
1 tablespoon fresh mint, minced
1 medium Onion, minced or grated
1 tablespoon fresh minced oregano
1 bunch fresh parsley, chopped
Salt and pepper to taste
2 tablespoons fresh minced thyme

Squeeze excess moisture from the bread and discard
crusts. In a bowl, mix together all the ingredients by hand
or with a large wooden spoon. Allow to rest a half an hour
before working with it. Make the mixture into large flat
(thin) burgers and grill about 3 minutes on each side.
grill, approximately 3-5 minutes on each side til done,
but still moist. Don't let them dry out or become dark.
Serve on a platter with wedges of lemon.

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Greek Green Beans Braised With Mint and Potatoes
Serves 4

3 tb Olive oil & margarine, mixed
1 c Tomato juice or sauce
1 lb Fresh green beans- trimmed, cut
1 tb Chopped fresh parsley, opt.
2 md Potatoes; peeled
Salt & freshly ground pepper
Chopped fresh mint

Heat the fat in an enameled pan and mix in the tomato juice or sauce.
Add the green beans and parsley to the pan with enough water to
almost cover. Tuck the potato slices in between, partially cover the
pan, and simmer for 25 minutes, the stir and season with salt,
pepper, and 2 tablespoons chopped mint. Cook uncovered until the
beans and potatoes are fork tender, about 10 more minutes. If the
sauce has not thickened, pour it into a small pan, and boil down to
one cup, then combine with the beans and potatoes in a warm serving
bowl. Sprinkle with a little additional fresh mint and serve warm.

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Cucumber Buns

3-1/4 to 3-3/4 cups all-purpose flour
1 package active dry yeast
2 tablespoons snipped fresh chives or 1 tablespoon dried chives
1 medium cucumber, peeled and cut up (1-1/2 cups)
1 teaspoon snipped fresh dill or 1/2 teaspoon dried dillweed
1/2 cup dairy sour cream
1/4 cup water
1 tablespoon sugar
1 teaspoon salt

In a large mixing bowl combine 1-1/4 cups of the flour, yeast,
chives, and dill. In a food processor bowl, process cucumber until
smooth (there should be 3/4 cup).
In a saucepan heat and stir cucumber puree, sour cream, water, sugar,
and salt until warm (120 degree F. to 130 degree F--mixture will look curdled.)
Add to flour mixture.
Beat with an electric mixer on low to medium speed for 30 seconds,
scraping bowl. Beat on high speed for 3 minutes more.
Using a spoon, stir in as much of the remaining flour as you can.

Turn out onto a lightly floured surface. Knead in enough of the
remaining flour to make a moderately stiff dough that is smooth and
elastic (6 to 8 minutes). Shape into a ball. Place in a lightly greased
bowl; turn once to grease surface. Cover; let rise in a warm place
until double (about 45 minutes).

Punch dough down. Turn out onto a lightly floured surface.
Cover; let rest 10 minutes. Divide into 12 pieces.
Shape each piece into a ball; arrange in a greased 13x9x2-inch
baking pan, allowing space between each ball.
Cover; let rise in a warm place until nearly double (about 30 minutes).
Bake in a 350 degree F oven for 20 to 25 minutes or until light brown.
Serve warm or cool. Makes 12 rolls.

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Snow Dessert

1 (10 inch) angel food cake
1 (8 ounce) package cream cheese
1 c milk
1 (16 ounce) package frozen whipped topping, thawed
1 (21 ounce) can blueberry pie filling or other fruit filling or 2 c pudding-any flavor
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract

Break angel food cake into small pieces, and
spread into the bottom of a 9 x 13 inch baking
dish. Mix together confectioners' sugar, cream cheese,
vanilla, and milk until smooth. Fold in whipped
topping. Pour over cake pieces.
Pour blueberries, other fruit, or pudding
over all. Chill for 4 hours or overnight.

Sunday Dinner

Orange Chicken Breasts
Harvest Rice
Italian Seasoned Green Beans
Popovers
(Our family needs to double the chicken and popover recipes)

Orange Chicken Breasts

2 T margarine
4 boned and skinned chicken breasts
1/2 c chicken broth
1/4 c honey
1/4 c orange juice, frozen concentrate -- thawed
1 T lemon juice
1 T cornstarch
1 t curry powder
Salt and pepper -- to taste
6 orange slices
2 T toasted almonds

In skillet melt butter; brown chicken lightly on both sides; remove
and set aside. Mix together chicken stock, honey and orange juice
concentrate and lemon juice. Blend in cornstarch and curry powder.
Pour into skillet, bring to a boil, stir until thickened. Season to
taste with salt and pepper. Return chicken to skillet and finish
cooking for about 5 minutes. Do not overcook. Arrange chicken on
platter and garnish with orange slices and toasted almond slices.
Spoon sauce over. Serves 4.


Harvest Rice

2 T butter
1/4 c onion, minced
2 ribs celery, including tops-diced
1/2 lb mushrooms, sliced
1/4 t sage
1/4 t marjoram
1/4 t thyme
1 T red wine vinegar
1/4 c green onion tops, minced
3 c cooked long-grain rice
1/4 c chopped pecans
1/4 c parsley, chopped
1/4 c Parmesan

Heat butter in a large skillet. Saute onion and celery until soft. Add
mushrooms, sage, marjoram, thyme and vinegar. Simmer over low heat 10
minutes. Preheat oven to 350 degrees. Combine vegetable mixture with green
onions and rice. Stir in nuts. Spread in an ovenproof casserole. Sprinkle
with parsley and cheese. Bake 15 mins or until heated through. Serves 6-8.


Italian Seasoned Green Beans

1 lb fresh green beans, cleaned
2-3 T olive oil
1 t oregano
1 t basil
1 clove minced garlic
salt and pepper to taste
OR
1 T Mrs. Dash Garlic and Herb in place of garlic, oregano and basil

Heat large skillet over medium-high heat. Add olive oil and garlic (or Mrs. Dash) and green beans.

Saute until the beans are tender-crisp. Add oregano and basil and toss until combined well. Add salt and pepper and serve.


Popovers

1 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
1 T cooking oil
2 large eggs, lightly beaten

In mixing bowl, beat ingredients together until just smooth (batter
will be thin). Place a well-greased 3 1/2-inch muffin or popover pan
in a 450º F oven for 3 minutes, or until a drop of water sizzles
when dropped it is dropped in the pan. Remove pan from oven and fill
each cup half full with batter. Bake in a 450º F oven for 15
minutes. Reduce heat to 350º F and continue to bake 20 to 25 minutes
longer. A few minutes before removing them from the oven, prick each
popover with a fork to release steam. Serve immediately. Makes 6
popovers.