CHICKEN À LA KING

The origin of Chicken à la King has been disputed over the years. One claim is that it was created at Delmonico's Restaurant in New York City. Another version claims it was created at the Claridge's Hotel in London. Another account is that it first appeared in the Bellevue Hotel in Philadelphia, and yet another is it was created at the Brighton Beach Hotel in Brooklyn, New York. We do know for sure is that it was created in the late 1800s. I prefer my version without green bell peppers and pimentos. 

You can also shred the chicken into smaller pieces and serve it inside crêpes instead of over rice, noodles, toast triangles, or puff pastry shells.

4 T unsalted butter

8 oz mushrooms, your favorite, wiped clean and sliced

1 medium yellow onion, diced

1 clove garlic, minced or pressed

¼ cup all-purpose flour

½ t sea salt

½ t freshly ground black pepper

1 t paprika

1 t dried thyme

2 ½ cups chicken broth                                                 

3 boneless chicken breast halves, cut into bite size pieces

1 cup heavy cream or half-and-half

¼ cup dry sherry (optional)    

½ cup frozen peas (optional)                                                  

2 T snipped fresh chives or parsley

                                                            

In a large skillet, melt butter over medium heat and add mushrooms and onion, sauté for 5 minutes. 

Add garlic and sauté one more minute.

Sprinkle flour over, stir and sauté another minute.

Stir in salt, pepper, paprika, and thyme.

Add chicken broth and chicken.

Bring to a boil, while stirring.

Lower heat and simmer a couple of minutes.

Stir in cream or half-and-half, sherry, and peas, if using.

Cover and slowly simmer for 15 minutes.

Sprinkle with chives or parsley, for garnish

Serves 4 to 5

POW POW SHRIMP

Pow Pow Shrimp is one of our favorite appetizers at a local restaurant.  I made my own version of this. . .it took a couple times, but my husband loves and asks when can we have Pow Pow Shrimp again.  I made fried rice and served with frozen pot stickers.  Cheaper than a Chinese restaurant and no MSG.

Sauce

¼ cup mayonnaise

¼ cup sweet chili sauce

2 T hot sauce, Sriracha or your favorite (you can use less, if desired)

1 t rice vinegar

1 small clove garlic, pressed or minced

Breading

½ cup cornstarch

1 large egg, whisked with 1 T water

½ cup all-purpose flour

½ cup plain or panko breadcrumbs

¾ t sea salt

½ t ground black pepper

¼ t onion powder

Peanut or avocado oil, for frying

12 to 16 large to medium shrimp, peeled and deveined

Shredded romaine or cabbage for the bottom of each bowl

2 green onions, sliced, for garnish

In a small bowl, whisk together the sauce ingredients and set aside.

In the 1st shallow bowl, add the cornstarch.

In a 2nd shallow bowl, add the whisked egg.

In a 3rd shallow bowl, add the flour, breadcrumbs, salt, pepper, and onion powder.

Dip the shrimp in the cornstarch, then dip into the whisked eggs, and finally into the flour-breadcrumb mixture, covering completely.

Set aside on a platter and refrigerate for 20 to 30 minutes.

Meanwhile, in a wok, add 2 inches of oil and heat until about 350 degrees F.

You can also test with the end of a wooden spoon to see if bubbles develop around it.

Fry the shrimp in 2 batches until golden, about 3 to 4 minutes.

Remove with a slotted spoon or a spider spoon and drain on a paper towel lined platter..

Keep warm in a 250 degree oven while frying the final batch.

Line 2 bowls with shredded lettuce or cabbage.

Evenly divide the shrimp between the 2 bowls, generously drizzle with the sauce, and garnish with scallions.

Serves 2

RETRO ICEBOX CAKE

This was a favorite with my children when they were growing up. The recipe is on the box of chocolate cookies, but I changed it slightly.

1 pint heavy whipping cream

¼ cup confectioners' sugar

2 t pure vanilla extract

1 box (9 oz) chocolate wafer cookies

Chocolate bar, slightly more than room temperature.

In the bowl of an electric mixer fitted with a whisk, whip the cream until medium peaks form.

Add the sugar and vanilla and whip until firm peaks form.

Using a spatula, scoop about 1 tablespoon of whipped cream onto one side of each cookie.

Stack them on their sides and line them up on a platter. You should have 5 to six per row.

Now start spreading the whipped cream on the sides and then the top of the cookies.

Cover gently with plastic wrap and refrigerate for at least 6 hours. This gives the cookies time to soften to a cake-like texture.

Remove from refrigerator and using a potato peeler, peel a little chocolate for the top of the cake.

Slice cake diagonally and enjoy!

HUSH PUPPIES

When you're in a restaurant in the south and you order fried fish or BBQ, you usually get a side order of hush puppies. They are so easy to make at home. Ideally you need a deep fryer but you can make them in a cast-iron pot with about 3 inches of peanut oil. You can omit the minced jalapeño pepper but It adds an extra kick to the little puppies!

1 cup finely ground yellow cornmeal

¾ cup corn flour
1 t baking powder

½ t baking soda

½ t sea salt

½ t finely ground black pepper

2 T granulated sugar

1 large egg, beaten

1 cup buttermilk

1 T unsalted butter, melted
¼ cup minced onion

1 small jalapeño pepper, seeds removed and minced (optional)

Peanut oil, for frying

Mix dry ingredients together in a large bowl.

Mix egg, buttermilk, melted butter, and minced onion in a smaller bowl, then pour into the dry ingredients.

Mix together with a wooden spoon.

Cover and place in refrigerator for 15 minutes while heating the oil.

Heat about 3 inches of oil in a deep cast iron skillet or fill a deep-fryer with oil and heat oil to about 365 degrees F.

Drop batter into hot oil with a small ice cream scoop, which works perfectly or with a generous teaspoon full.

Cook in batches until they are medium golden brown, usually about 3 to 4 minutes. 
Don't overcrowd the pot or they will stick together.

Place on a paper towel lined baking sheet or a rack fitted in the baking sheet and keep warm in a 225 degree F oven while cooking the rest of the hush puppies.

Serve them hot and as soon as possible.

SUPER BOWL-STYLE CHILI

Chili freezes well and if you don't have a crowd for the Super Bowl game or other football games, make this amount of chili and freeze the rest for another time. Use your favorite ground chile powder, but the combination of ancho, chipotle, and New Mexico gives this chili a wonderful smoky flavor.

Lee's Kitchen Tips:
There is a difference between chili powder and chile powder. Chili powder (ending with an "i") is a blend of ground chile pods and other spices. Chile powder (ending with an "e") is pure ground chile pods with no additives. 

1 T avocado oil, divided

1 medium yellow onion, finely diced   
1 large green bell pepper, finely diced  
1 small Jalapeño chile pepper, seeded and minced  
1 poblano pepper, seeded and minced (optional)  

1 T garlic powder

3 lbs ground sirloin or chuck

2 (14-oz) cans fire roasted tomatoes, lightly blended (see below)
1 (6-oz) can tomato paste

4 T chile powder (your favorite)
3 T brown sugar    

1 T smoked paprika                                                

1 T ground cumin

1 T ground coriander

1 T freeze-dried or dried oregano

1 bottle of your favorite beer
2 cups beef broth
2 (14-oz) cans chili (pinto) beans in a mild chili sauce (I use Bush

Salt and freshly ground black pepper to taste

2 T masa or corn flour

Add 1 tablespoon of oil and add the onion and peppers.
Sauté for 10 minutes.

Spoon into a large bowl and set aside.

Add the other tablespoon of oil to the Dutch oven and brown the beef in two batches while breaking up with a wooden spoon. 

Spoon the browned beef into the bowl with the onion mixture.
Brown the second batch of beef and when brown, return the onion-beef mixture to the Dutch oven. 

Pour the tomatoes into a bowl and puree lightly, with a hand held emersion blender, or you can do this quickly in a blender.  Do not blend until completely smooth.

Add the rest of the ingredients, except the corn flour, and stir to combine.

Simmer partially covered for 1½ hours, stirring often.

Mix the masa or corn flour with a tablespoon of beef broth and add to the chili.

Stir to combine and simmer another 10 minutes.

Suggested condiments for toppings:
Shredded cheddar or pepper-jack cheese
Sliced black olives  

Scallions, thinly sliced

Cilantro leaves
Lime wedges

Serve with cornbread and a green salad.

EASY GENERAL TSO'S CHICKEN

General Tso's Chicken is so popular in North American Chinese restaurants.  General Tso was famous in the Hunan Province of China.  The dish was created in the 1950s by a famous Chinese cook, Peng Chang-kuei, and brought it with him to the states in 1973.  The proper way to pronounce this dish is "General Sow", the T is silent...just like Tsunami "su-nami" and Tsawwassen "sah-wassen" Ferry terminal near Vancouver, British Columbia, Canada.

Sauce

¼ cup soy sauce

¼ cup rice vinegar

¼ cup hoisin sauce

½ cup chicken broth 

1 t sesame oil
1-inch piece of ginger, grated

2 cloves garlic, minced

1 t Sriracha sauce

4 dried chile peppers, left whole or ½ t red pepper flakes

1 T tomato paste

3 T honey

2 T cornstarch

1 lb boneless, skinless breasts or thighs, cut into ½-inch cubes
¼ cup cornstarch
2 T avocado or coconut oil, divided

1 T toasted sesame seeds, for garnish

2 scallions, thinly sliced, for garnish

To Make the Sauce

In a 2 cup measuring pitcher, add the above sauce ingredients and whisk to combine.

Set aside while cooking chicken.

In a medium bowl, combine the chicken and cornstarch.

Toss to combine and set aside.

Heat a large skillet or wok over medium-high heat half of the oil and add the chicken pieces.

Cook half of chicken for 3 to 4 minutes.  

Flip chicken over and cook an additional 3 to 4 minutes.

Transfer chicken to a bowl and add the remaining oil to skillet or wok and cook the second batch of chicken.

Transfer chicken to the bowl with the rest of the chicken.

Pour sauce into the skillet or wok and and bring to a boil.  

Let simmer about 2 minutes to thicken.

Add the chicken and heat through.

Remove chile peppers, if desired.

Sprinkle with the green scallions and sesame seeds.

Serve with cooked rice.

Serves 4