Cooking From Memory ~ A Recipe Journal

Chinese Minced Chicken Wraps

Posted in Appetizers & Hors d'œuvres,Chicken by Paul Gauche on April 8, 2010

Saang Choy Bao

I’ve got dozens of past issues of the beautiful food magazine Saveur on a bookshelf dedicated to cookbooks in our home. In the spirit of reuse, renew and recycle, I decided to pull out an issue from last spring to see what sparked my imagination. In an article entitled “The Ice Queen: The rise, fall, and rise of America’s favorite lettuce, by Irene Sax, I stumbled upon this recipe for these lettuce wraps. For anyone who’s ever been to P.F. Chang’s and fell in love with their lettuce wraps, you know the hunt is on for that recipe. This one is real close. It’s delicious.  While at the grocery store–the one that’s carpeted throughout (you know which one!), I stood in the produce section with the regular lettuce in one hand and the organic lettuce in the other. The organic was about $1.50 more than the regular. I splurged, helped a farmer, and tasted the difference. Organic lettuce is the perfect choice for these wraps. So… I made this for dinner on Thursday night so that you could make it for dinner on Friday night.

  • 1 pound ground chicken
  • ½ cup cashews, roughly chopped
  • 1 – 1 ounce package dried Shiitake mushrooms, softened in hot water, stemmed and finely chopped
  • 3 green onions, finely chopped; the green part of 1 julienned onion for garnish
  • 4 teaspoons soy sauce
  • 1 Tablespoon oyster sauce
  • 1 Tablespoon rice wine or dry sherry
  • 1 teaspoon cornstarch
  • ½ teaspoon sugar
  • Kosher salt and freshly ground white pepper, to taste
  • 2 Tablespoons peanut oil
  • 3 cloves garlic, finely chopped
  • 16 iceberg lettuce leaves
  • Sweet Asian chile sauce

Put the chicken, cashews, mushrooms, and chopped green onions into a bowl.  Combine the soy sauce, oyster sauce, wine, cornstarch, sugar, salt, and pepper in a bowl. Pour over the chicken; toss. Let this marinate for 15 minutes.

Heat the peanut oil in a large skillet over high heat. Add the garlic; cook for 10 seconds. Add the chicken mixture and cook, stirring, until browned, about 5 minutes. Transfer the chicken to a bowl. To serve, spoon some of the chicken onto each lettuce leaf. Garnish with the julienned scallions and a small dollop of the chile sauce.

Serves 4

This recipe originated with Bee Yin Low, who writes the blog and appeared in the May 2009 issue of Saveur Magazine, Issue #120, page 81.


Holden Village Chicken Enchiladas

Posted in Chicken by Paul Gauche on July 5, 2009

Chicken Cinco_Enchiladas_lg

Ingredients ~

  • 2-3 Chicken breasts, cooked, shredded
  • 2 cups cheddar or Monterey Jack cheese, shredded
  • 8 flour tortillas
  • 1 onion, chopped
  • 1 cup black olives, chopped
  • 3 Tablespoons Chili Powder
  • 2 teaspoons cumin
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Garlic Powder

Method ~

Mix Chicken with spices. Place chicken, cheese, onions and black olives into flour tortillas. Roll tortillas and place seam side down in 9×13 pan.

Cover with Enchilada Sauce. 

Enchilada Sauce ~

  • 2 cup Tomato Sauce
  • 3 Tablespoons Tomato Paste
  • Chili Powder, to taste
  • cumin, to taste
  • Onion Powder, to taste
  • Garlic Powder, to taste
  • 2 cloves garlic, crushed

Bake uncovered 350° for 30-35 minutes.

Crock Pot Chicken

Posted in Chicken by Paul Gauche on July 5, 2009

Crockpot Chicken 

Ingredients ~

  • 1 package boneless, skinless chicken breasts
  • 1 can corn, drained
  • 1 can Black Beans, undrained
  • 1 – 15.5 ounce jar ‘medium’ Salsa
  • Sour Cream
  • Tortilla Chips

Method ~

Place all ingredients except the sour cream and the tortilla chips in the crock pot.  Set temperature to high.  Once it reaches the ‘high’ point, turn it to ‘low’ and let it go for four hours.  Serve in a bowl with cheeses, tortilla chips and a dollop of sour cream.  

~~With Thanks to Elena Gabor

Chicken Tacos with Refried Beans

Posted in Chicken by Paul Gauche on July 4, 2009

Chicken Taco 

Ingredients ~

  • 2-3 boneless, skinless chicken breasts
  • 1 Tablespoons oil
  • 1 package taco or fajita seasoning (follow directions on package)
  • 3 cups lettuce, chopped
  • 1-2 tomatoes, chopped
  • 1 onions , chopped
  • Corn and or Tortilla shells
  • Sour Cream
  • Chives
  • Salsa
  • Refried Beans

 Method ~

Brown chicken in 1 Tablespoon oil until light brown.  Add seasoning and simmer for 15 minutes.  Warm tortillas.  Serve with refried beans and all that other stuff like tomatoes, cheese, sour cream, and salsa.

Chicken Chili

Posted in Chicken by Paul Gauche on July 4, 2009

chicken  Chili 

Ingredients ~

  • 3-4 sautéed chicken breasts, diced
  • 2 Tablespoons butter or olive oil
  • 3 onions, diced
  • 1 green pepper, diced
  • 1 28-ounce can of diced tomatoes
  • 3-4 cans dark red kidney beans
  • 1 can white Northern Beans, drained
  • ¼ cup chili powder, to taste
  • 1 teaspoon unsweetened cocoa
  • Salt and Pepper
  • Cheddar Cheese, grated
  • Sour Cream

Method ~

Sauté the chicken in butter or olive oil until they begin to brown.  Add the onions and green pepper and continue to sauté until onions and peppers are softened and begin to caramelize.  Add the tomatoes and the kidney beans with their liquid.  Drain the Northern Beans and add beans.  Add the Chili powder, cocoa and salt and pepper.  Bring just to a boil, and then reduce heat to simmer.  Let this all just ‘get happy’ for an hour or more.  Adjust the seasonings as you go.  Serve with grated cheddar cheese, chopped green onions and sour cream.  Crackers are a must.

Curried Chicken and Broccoli

Posted in Casseroles, Gratins & Hotdishes,Chicken by Paul Gauche on July 4, 2009

Ingredients ~

  • 4 boneless, skinless chicken breasts
  • 2 – 10 ounce packages of broccoli spears
  • 2 – 10 ounce Cans Cream of Chicken Soup
  • 1 cup mayonnaise
  • 1 teaspoon lemon juice
  • 2 Tablespoon curry (or more—to taste)
  • ½ cup shredded sharp cheddar cheese
  • ¼ cup bread crumbs

Method ~

Boil the chicken in water for 20 minutes.  Defrost broccoli, if needed.  Place in the bottom of the casserole.  Arrange the chicken on top of the broccoli.  In a mixing bowl, blend together the Cream of Chicken Soup, mayonaise, lemon juice and curry.  Sprinkle the cheese over the top.  Sprinkle with bread crumbs.

Check your blood pressure, then bake uncovered. Bake at 350° for 25 minutes.