Dali Chicken (courtesy P.F Chang's)

I just loved this dish at Chang's but unfortunately they took it off the menu. It was really hot and spicy and I decided to try and make my version of it at home. I found this recipe online from another fan of the dish.I tweaked the recipe for my taste a bit but the results were great---try this dish--it's hot, yummy and oh so easy to make.

Ingredients:
2 yukon gold potatoes
3 chicken breast fillets
6-8 dry red chillies
1tsp of corn starch
3 tbsp of hot sauce
3 tsp soy sauce
1 tsp garlic powder
1 tsp onion powder
Salt to taste.

Method:

Cut the 2 yukon gold potatoes cut up in thin slices then cut in half (so they looked like half moons.)
Saute them in a pan with some sesame oil and vegetable oil and some dried red chillies. Cook them in two batches and until they are somewhat browned. Drain them on paper towels and salt to taste.
Cut up 3 chicken breasts into cubes and season with salt, garlic powder, and onion powder to taste.
Saute the chicken quickly on high heat until just cooked. Lower heat to medium and add the chili paste mixture (recipe below) or the Sriracha hot sauce if you can find it at the store. Add the soy sauce and a tsp of corn starch mixed into it. Throw the potatoes back in the pan and toss the mixture until nicely coated.Take it off when the potatoes and the chicken are done, approx. 6-8minutes.

Recipe for Red Hot Chili sauce:
* 1 3/4 pounds red jalapeño peppers, stems removed and halved lengthwise
* 3 cloves garlic
* 2 tablespoons garlic powder, plus more as needed
* 2 tablespoons granulated sugar, plus more as needed
* 1 tablespoon kosher salt, plus more as needed
* 1 tablespoon light brown sugar
* 1/2 cup distilled white vinegar, plus more as needed
* Water, as needed

Procedure:
In the bowl of a food processor, combine the peppers, garlic, garlic powder, granulated sugar, salt, and brown sugar. Pulse until a coarse puree forms. Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily.
After 1 week, pour the chili mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. Let the mixture cool, then puree in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, feel free to adjust the consistency with a small amount of water.
Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you’ve been waiting a week to get. Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste. Transfer to a glass jar, seal, and store in the refrigerator for up to 6 months.

Toasted Sesame Bread Sticks

Ingredients

1 teaspoon honey
1 cup warm water (105 F to 115 F)
1 envelope active dry yeast
1-1/2 cups bread flour
1-1/2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1/4 cup sesame seeds, toasted
2 tablespoons dark Asian sesame seeds


Topping:
1 egg white, lightly beaten
1 teaspoon salt
1 tablespoon sesame seeds, toasted


Method:
1. Stir honey into 1/4 cup warm water in small bowl. Sprinkle with yeast. Let stand until foamy, 5 to 10 minutes.
2. Combine bread and all-purpose flours, sugar, salt and 1/4 cup toasted sesame seeds in large bowl. Stir in yeast mixture, remaining 3/4 cup warm water and sesame oil. Stir until dough pulls away from sides of bowl.
3. Turn dough out onto lightly floured surface. Knead dough until smooth and elastic, 8 to 10 minutes, adding more flour as needed to prevent dough from sticking. Place dough in greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume, 45 minutes to 1 hour.
4. Punch dough down. Let rest 5 minutes. On lightly floured surface, roll dough into 16 x 9-inch rectangle. Using a pizza cutter or sharp knife and beginning at a long side, cut dough into sixteen 1-inch-wide strips. Dust 2 baking sheets with cornmeal. Transfer breadsticks to pans.
5. Topping: Brush sticks with egg white. Sprinkle with salt and sesame seeds. Cover with clean dish towel. Let rise until doubled in volume, 45 minutes to 1 hour.
6. Heat oven to 425 degrees F. Bake breadsticks for 12 to 15 minutes or until golden and hard on outside. Serve warm.

Spicy Chicken and Shrimp Noodles

Ingredients

* 1 packet of Chinese egg noodles(cooked and drained)
* 1/4 cup, plus 2 tablespoons peanut/sesame oil
* 2 tsp Kosher salt
* 3 tbsp oyster sauce
* 1 tbsp dark soy sauce
* 2 tsp cornstarch
* 1 boneless, skinless chicken breast (about 6 ounces), cut into thin 2-inch-long strips
* 1/2 lb 30-41 ct shrimp
* 1 teaspoon dark Asian sesame oil
* 1 heaping tablespoon minced peeled fresh ginger
* 3 cloves garlic, minced
* 1 scallion, white and green minced
* Freshly ground black pepper
* 1/2 medium yellow onion, thinly sliced
* 1 stalk celery, thinly sliced on the diagonal
* 10 dried shittake mushrooms, rehydrated, drained, and thinly sliced
* 1/3 cup thinly sliced canned water chestnuts
* 6 ounces fresh mung bean sprouts
* 3 cups cooked white rice, hot

Method:

Heat 1/4 cup of the peanut oil in a large seasoned or non-stick skillet over high heat. Stir fry the shrimp and season with salt to taste. Set aside. Discard any excess oil and wipe out the pan.

Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Stir fry the chicken with the dark sesame oil, salt, and pepper, and set aside.

Heat the skillet over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the onion, celery, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Add the water chestnuts and spread the ingredients to the outside of the pan to form a well in the center. Stir in the shrimp, chicken,bean sprouts and finally the noodles. Make sure all the ingredients are blended well. Remove from the heat. Serve hot.

Table Settings

Whether it's a laid-back picnic or lively dinner party, forget about setting a serious table. After all, it's summer and that's the perfect excuse to dish out a table that's drenched with color and wild with pattern. Since we have only a few months of reliable warm weather each year, why not make the most of them and create a special place in your kitchen for summertime dining and entertaining? With a little imagination, even the daily mundane stuff can make an interesting table setting. A plate of green artichokes as the centerpiece; three colored jars filled with water and floating tea-candles; a antique lamp/lantern; some twigs from a tree on a nice tablecloth---all add the touch of the unexpected. Bon Appetit!

Lamb "Kofta"

Kofta's are simply balls of minced or ground meat — usually beef or turkey — mixed with spices and/or onions. Today I made lamb kofta for a bit of change to the usual recipe.

Ingredients:

* 1 lb minced lamb
* 5 onions chopped very fine
* 2 tbsps garlic paste
* 1 tbsp ginger paste
* 2 tbsps garam masala (for the Koftas)
* 3 tbsps tomato ketchup
* 1/2 cup coriander leaves chopped fine
* Salt to taste
* 3 tbsps vegetable/canola/sunflower cooking oil
* 1 tbsp ginger paste
* 2 tbsps garlic paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp turmeric powder
* 1 tsp chilli powder
* 1 tsp garam masala (for the gravy)
* 4 large tomatoes cubed

Method:

* Put the minced lam, 2 of the chopped onions, 2 tbsps garlic paste, 1 tbsp ginger paste, 2 tbsps garam masala, tomato ketchup and coriander leaves in a large bowl and mix well.
* Form the mixture into equal sized balls and keep on a plate.
* Heat the oil in a pan and add the remaining onions. Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute.
* Add all the powdered spices - coriander, cumin, red chilli powder, 1 tsp garam masala, turmeric - and fry for 2-3 minutes.
* Add the tomatoes and mix well. Fry the masala till the oil begins to separate from it.
* Add 2 cups of warm water to the masala and season with salt to taste. Gently add the meatballs now. Do not stir for at least the next 5 minutes.
* Stir gently so as not to break the meatballs.
* Cook uncovered till the lamb meatballs are done. The gravy can be as thick as you like so add or dry up the water as required.

Berry and Chocolate filled Crescent Rolls

This recipe can be done with both homemade or store bought crescent rolls. Honestly I first tried the rolls with store bought dough but the next time after some effort, I made the rolls from scratch and they were simply amazing. You can make these rolls both sweet or savory. I tried them with berry and chocolate filling for a nice dessert for some friends and they were a sure hit!


Homemade Crescent Rolls
2 1/4 tsp active dry yeast
1/4 cup water, warm
1/2 cup milk, warm (100-110F)
1 tbsp sugar
2 cups bread flour
1/2 tsp salt
4 tbsp butter, room temperature

Take a large bowl and combine yeast, water, milk and sugar. Let stand for 5 minutes, until foamy. Add in bread flour and salt and mix well. Cut the softened butter into three or flour pieces and drop them into the dough and blend them in. Knead the dough(with a mixer or by hand) for about 2 minutes. Cover the bowl and let rise for 45 minutes in a warm place.
Turn risen dough out onto a lightly floured surface. Press it out into a circle with your hands, then use a rolling pin to roll it out into an even, 10-inch circle.
Use a pizza cutter or a sharp knife to divide the circle into 12 triangles (just like slicing a pizza).

Preheat oven to 400F.

Put some jelly in the middle of each triangle and place rasperries/ blueberries or any other fruit filling you would like.Cover with a few pieces of cholate and roll the dough to tie both ends in a crescent shape.

Bake till the rolls are golden brown (approx. 10-12 minutes)

Penne Pasta with Shrimp and Parsley

A complete comfort food that is ready within a few minutes. A perfect weeknight dinner.
Ingredients:
•1 packet of penne pasta
•2 tb butter
•2 tb olive oil
•2 garlic cloves, minced
•10 med shrimp - cleaned
•pinch salt
•pinch pepper
•1 1/2 tb chopped parsley
•1 tb Parmesan cheese


Method:
Cook the pasta as per package directions. Meanwhile, heat butter and olive oil over medium heat. Add garlic, cook until golden. Pat dry the shrimp and add it with salt, pepper, and chopped parsley. Cook over medium heat until shrimp turn pink. Remove saucepan from heat. Toss with drained pasta, parmesan and remaining parsley. Serve immediately.

Yummy Chocolate Cookies

Ingredients:
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (105 grams) light brown sugar
1/4 cup (50 grams) white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup (130 grams) all purpose flour
1/4 cup (30 grams) cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1 1/2 cups (260 grams)chocolate chips or chopped walnuts.

Method:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. First sift together the cocoa powder, flour, baking powder, and salt and then add to the butter and egg mixture. Mix just until incorporated. Fold in the the chocolate chips.

Using a small ice cream scoop or two spoons, place about 1 1/2 tablespoons of batter on the prepared baking sheet, spacing about 2 inches apart.

Bake for approximately 10-12 minutes or until the the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely.

Makes about 24 cookies.

Chicken Enchiladas

Ingredients
4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon ground black pepper
1/2 cup of corn kernels
1/2 teaspoon salt
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
3/4 cup shredded Cheddar cheese


Method:
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese,corn kernels, parsley, and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
3.Roll 1/2 the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with the rest of the mixture on top and sprinkle some cheddar cheese. Bake uncovered in the preheated oven 20 minutes.

The 2 minute Mini-Dessert!

Ok, here's the deal: we all love dessert and this recipe is a perfect 2 minute solution to that sudden craving for something sweet and sinful. It's fast, easy and you get to eat a fruit too!:)

Ingredients:
6 strawberries
2 tbsp of chocolate syrup/ melted chocolate
1 tbsp of finley-chopped walnuts/ pecans

Method:
Slice a knife midway through each strawberry and gently pour the melted chocolate into the mid-section. Top with chopped nuts. Repeat with the rest of the strawberries.
You mini-dessert is ready!