Category Archives: main dish

tangy orange sesame chicken

Posted on May 1, 2014 | 6 comments

A favorite dish of mine, involving crisp, fried chicken bites smothered in a wonderfully sweet and tangy orange sauce.

It’s an easy recipe, served in less than 30 minutes.

Ingredients:

2 large eggwhites
1/4 cup cornstarch
1/4 cup sesame seeds
1 tsp salt
500g chicken breast cut in cubes
1/4 cup vegetable oil
4 scallion trimmed and sliced
1 cup fresh orange
1 tbsp sugar
2 tbsp soya sauce

In a large bowl, whisk together egg whites, cornstarch, sesame seeds and salt until you get frothy and fluffy batter.

Using egg whites instead of whole eggs (or yolks) in the batter creates a crispier coating.

Add the chicken and toss to coat.

Heat 1/4 cup vegetable oil in a large nonstick pan over medium-high heat.

Cook chicken until golden and crisp, 2 to 3 minutes per side. Work in several batches, you don’t want your chicken to be cluttered.

Transfer to a paper towel-lined plate to drain excess oil.

Wipe the pan with a paper towel. Add orange juice, soy sauce, and sugar. Boil over high heat until a bit thick about 4 to 5 minutes.

Put chicken in sauce and add scallions.

Cook until heated through and coated with sauce, about 1 minute.

You can serve it like this or pair it with steamed rice.

Damn it’s so delicious! the sauce has so much flavor.

I am a fan of asian cuisine and my husband prefers the italian one, i felt flattered when he said, “this is a very delicious dish you have to make it more often, thumbs up”!

6 Comments

Posted in main dish

Tagged asian food, blog, chicken, citrus, cooking, jaymmy, less than 30 minutes meal, marmite et ponpon, orange, orange sesame chicken, recipe, sesame, tangy

How to add fresh fruits to your green salad – 4 succulent combinations

Posted on April 24, 2014 | Leave a comment

Introducing a fresh fruit to your simple leafy salad transforms it to a delicious and non ordinary dish.

Pomegranates, apples, oranges or strawberries pair well with cheese and nuts. Add any type of fruit you like, a handful nut of your choice or cheese and expect an interesting sweetness, that will go beautifully with the crunchiness of the vegetables.

it’s not just the delicious taste that will invite you to dig in but also the beautiful colors.

Here are 4 of my favorite salads that I prepare frequently:

Goat cheese and pomegranate salad

Mix greens (rucola, frisée, boston)
Goat cheese
Pomegranate
Walnut

Apple chevrette salad

Lettuce
Red apple
Chevrette cheese
Walnut

Goat cheese and strawberries salad

Mix greens (rucola, frisée, red romain)
Goat cheese
Strawberry
Walnut

Tangy crab salad

Iceberg and romaine lettuce
Shredded crab
Avocado
orange
grapefruit

These pretty salads could be served with balsamic or lemon mayo.

It’s a pleasure to the palate and the eye. Enjoy!

ooey gooey goodness! mac n cheese

Posted on April 23, 2014 | 2 comments

Indulge in my favorite comfort food, the creamy gooey mac n cheese. Super rich, you can’t get enough of it, but prepare yourself for 2 days fasting after that 🙂

Saying it’s the best mac n cheese, has no exaggeration! Try my no fail recipe!

Ingredients:

400g elbow macaroni
500ml milk
250 ml heavy cream
2 tbsp flour
2 tbsp butter
150g shredded cheddar cheese
150g shredded mozarella
150g shredded gruyere
1/2 tsp garlic powder
1 tsp salt
a dash of nutmeg (optional)

Cook the pasta 3 minutes less than the written directions. Different brands of macaroni cook at different rates; be sure to read the instructions. You don’t want it mushy, it will absorb from the milk and cream in the oven.

In a pot combine milk, cream, garlic powder, salt, nutmeg and flower and then bring it to heat, this way you don’t get lumps.

Whisk it until they start to get viscous then add the butter to melt. Remove the pot from the heat and add the cheese.

Set the cheese sauce aside for 6-7 minutes then add the macaroni.

Heat the oven to 350ºC.

Pour the mixture into the prepared casserole dish. Scatter breadcrumbs over the top. Bake until browned, about 25 minutes.

It serves 4 people for main dish and 8 for a side one. You can easily cut in half the ingredients. But trust me you don’t want to. Thinking of leftovers for dinner or next day lunch will make you feel better.

A small tip: you can choose any cheese you like, but make sure you always put gruyere or sharp cheddar for a deep flavor.

Bon appetit!

2 Comments

Posted in main dish

Tagged blog, cheddar, cheese, comfort food, cooking, gruyere, how to do, jaymmy, mac n cheese, macaroni, marmite et ponpon, mozarella, pasta, recipe

Easter eggs leftover – deviled eggs a la libanaise – بيض وبطاطا

Posted on April 22, 2014 | 6 comments

Not sure what to do with all Easter eggs leftover? As many of you, I don’t like to throw food, and it’s time to do something with the remaining decorated eggs before they spoil.

When it comes to deviled eggs, there are hundred variations, i will show u how to do the Lebanese version, it’s a very common dish called eggs and potatoes بيض وبطاطا

Deviled eggs a la Libanaise:

5 hard boiled eggs
2 medium boiled potato
1 tsp salt
2 tbsp olive oil
sweet pepper and olives for garnishing.

First start by emptying the eggs.

Then mash together, egg yolk, potatoes, salt and olive oil. Place them in a plastic bag to fill the whites.

Fill all the whites you have. And keep the remaining to eat them with lebanese bread.

Jazz it up with a sprinkle of sweet pepper and olives!

It tastes delicious!

6 Comments

Posted in appetizers & salads, main dish

Tagged appetizers, blog, cooking, deviled eggs, easter eggs leftover, eggs, hard boiled eggs recipes, jaymmy, main dish, marmite et ponpon, recipe, what to do with hard boiled eggs

syadye (fish with rice) – how to do- step by step

Posted on April 15, 2014 | 5 comments

As mentioned before, my parents are here for the holidays. There was no way not to savour my mom’s cooking!

Today, i am having the chance to be her sous-chef 🙂

She is making syadyeh (rice with fish), a tasty lebanese dish with deep flavours and lots of yumms and mmmms!

How does she make it:

Use one kilo of deboned fish (she is using hamour), seasoned with 1 tsp salt, 1 tsp caraway, 1/2 tsp cumin, and then fry it with oil. Keep aside and don’t throw the oil you will use it later.

Cut 5 medium onions a la julienne and fry until dark gold brown. Add 8 cups of water, 1 tsp salt, 1 tsp caraway and 1/2 tsp cumin and bring to boil and simmer for 10 mns then take out the onions aside.

Meanwhile in a medium casserole add 3 cups of rice (washed and drained) and half of the oil that we put aside from frying the fish and fry it for 3 minutes. Add 5 cups of the onion water and let it simmer until the rice is cooked for almost 15 minutes on a low flame.

Use 1 tbsp of butter, the remaining fish oil and 3 tbsp of flour and , mix on medium heat until light gold then add the remaining 3 cups of the onion water and keep stirring on low heat until the mix is thick, to obtain the gravy.