Dak Bokkeum (Korean Stewed Chicken)

 

 

A good Korean recipe is a sure win in my kitchen.  When Cooking Light featured an article in which a Korean woman shared some of her recipes, I was thrilled.  Then I made this, and I was even more thrilled.  This is true Korean food that's made with a healthy dose of gochujang (Korean chile paste), and it's delicious!  Do you enjoy ethnic food?  Are you attending an international potluck soon?  Are you seeking to woo a special Korean man?  Make this.

 

Dak Bokkeum (Korean Stewed Chicken)

chefjennylyn.com

 

1/3 cup gochujang (Korean chile paste)

1 cup sliced green onions

2 1/2 tbsp. lower-sodium soy sauce

2 tbsp. minced fresh garlic

2 tbsp. minced peeled ginger

2 tbsp. dark sesame oil

1 tbsp. brown sugar

3/4 tsp. crushed red pepper

 

2 lb. boneless, skinless chicken thighs, sliced into strips

1/3 cup water

 

Rice or Asian noodles to serve

 

Combine the first 8 ingredients in a large bowl.  Stir in chicken.  Cover and marinate 30 minutes.

 

Bring 1/3 cup water to a boil in a 4-qt. pot.  Add chicken mixture, and bring to a simmer.  Cover, reduce heat, and simmer 20 minutes.  Uncover, and simmer 10 minutes or until thickened, stirring occasionally.  Serve over rice or Asian noodles.

 



 

When you're talking about slicing a cup worth of green onions, it's nice to have a good knife.  Enter: 5" Santoku Knife from the Forged Cutlery Collection.  It's my favorite, as you probably already know if you've ever read one of my posts.

All of my prepped ingredients are on the Large Cutting Board.  I've got Adjustable Measuring Spoons, the Easy Read Measuring Cups, an Easy Read Mini Measuring Cup, standard Measuring Spoons, a Kitchen Scraper, and a Vegetable Peeler working hard.

The Measure-All Cup is a Pampered Chef staple.  This thing is amazing!  Load it with a sticky ingredient, pop it out, and scrape it off.  I'm using the Skinny Scraper and the Classic Batter Bowl on this mixture.

Stir all of those beautiful ingredients together, and add the chicken.  This is one of those times I'm really glad the Batter Bowl includes a lid!

Don't skip the 30 minutes to marinate the chicken.  Trust me on this - totally worth the wait!

I'm using the 4-Qt. from the Executive Cookware Collection.  Also, I'm assuming you know this, but put the lid on when you want to bring water to a boil.  It significantly reduces the wait!

 

Notice how the Classic Scraper gets all of that marinade off the sides of the bowl.  Love my scrapers! I can almost taste this through the computer screen...

 

Let me make a couple of quick notes about this recipe.  One: It's spicy.  Two: It doesn't make enough to serve a crowd, so double the recipe if you're inviting company for dinner.  Three: Tell me if you make this!  Four: Enjoy.

 

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Lighter Philly Cheesesteaks

 

I have a weakness for hot sandwiches, especially when it's cold outside.  There's something so comforting about bread, meat, cheese, vegetables, and more cheese.  When I found this recipe for lightened up cheesesteaks, I knew it was a must-try.  Sure enough, the sandwiches were great, and I knew I'd be making them again.  I promised myself that when I did, I'd take pictures to share with you!  If you're looking for warm comfort food that doesn't leave you feeling heavy and gross, here you go.  Happy cold weather, everyone!

 

Lighter Philly Cheesesteaks

chefjennylyn.com

 

1 flank steak, trimmed (12 oz.)

1/4 tsp. kosher salt

1/4 tsp. freshly ground pepper

8 oz. sliced mushrooms

2 tsp. olive oil, divided

1 cup thinly sliced onion

1 1/2 cups thinly sliced green bell pepper

2 garlic cloves, pressed

1/2 tsp. Worcestershire sauce

1/2 tsp. lower-sodium soy sauce

4 hoagie rolls

Reduced-fat Provolone cheese slices

 

Thinly slice beef across the grain.  Sprinkle with salt and pepper.

Heat a large nonstick skillet over medium-high heat.  Add 1 tsp. olive oil to pan, and sauté beef 2 minutes or until it loses its pink color, stirring constantly.

Remove beef from pan, and cover to keep warm.

Add remaining 1 tsp. oil to pan.  Add onion, and sauté 3 minutes.  Add mushrooms, bell pepper, and garlic.  Sauté 6 minutes.

Return beef to pan with vegetables, and sauté until everything is thoroughly heated, and vegetables are tender.  Remove from heat, and stir in Worcestershire and soy sauces. 

Hollow out the top and bottom halves of bread, leaving a 1/2-inch-thick shell.  Fill with a serving of beef mixture, and top with cheese.  Place under oven broiler until cheese melts.

 

The onion slicing method: Half whole onion.  Cut off bottom, but keep the fuzzy end.  Slice onion vertically.  Cut off the fuzzy end.  Hello, beautiful slices you didn't chase all over the cutting board.  Speaking of that, this is my Large Cutting Board, and that's my 5" Santoku Knife from the Forged Cutlery Collection.  Power team, if you will.

When I've got ingredients going in a recipe at the same time, I like having them in the same bowl.  I rinsed my mushrooms in the smallest of my Stainless Colanders, and I put that in the 2-Qt. Stainless Mixing Bowl.  Then I added my bell peppers once they were sliced, and I'm pressing my garlic directly on top.  No peeling with the Pampered Chef Garlic Press!

To make slicing the beef easier, place in in the freezer fifteen minutes before you're ready for it.  Just stick it in there before you get your other ingredients out and prepped, and you'll be ready for it at the perfect time.  Those few minutes will make a big difference when you're trying to get thin slices.  Again, Large Cutting Board and 5" Santoku Knife.

Last step: Sauces.  The Pinch Bowls are so great for things like this because they've got little pour spouts on them.  (Rabbit chase: The lids for these bowls are just so cute with their little beak looking things that fit around the pour spouts!)  I'm using a spoon from the Measuring Spoon Set, and I'm putting both sauces together at the same time since they'll be added in one step.

Everything is prepped and ready to go, so this is going to be super simple to cook.  Beef is on the Large Cutting Board, sauces are in a Pinch Bowl, mushrooms, peppers, and garlic are in the Small Stainless Colander, onion is in a 2-Cup Prep Bowl, and olive oil is in the Dripless Oil Bottle.

I love the Dripless Oil Bottle because it truly is impossible to drip with it.  The pour is manageable, so you don't have to worry about accidentally dumping 1/4 of oil in your pan when you were aiming for a teaspoon.  This is the 10" Skillet from the Executive Cookware Collection, and it's my go-to pan for most things.  The size is awesome, and the sides are tall enough to keep things from flying when I get crazy stirring.

Bamboo Pepper Grinder!  Freshly ground salt and pepper will make a huge difference in the flavor of your food, and I love these grinders because you can see exactly how much you have left.  Notice I really need to refill this one...

Get those onions in there after the beef, and let them sweat a few minutes before adding peppers and mushrooms.

It just makes me happy to have a skillet full of beautiful vegetables with very little oil.  That's another benefit of the Executive Cookware, one that directly impacts your health.  Less oil and butter because you're not using it to keep your food from sticking to the pan.

Alright - here we go!  I'm slicing a hoagie roll on the Cutting Board (not my favorite large since it just had beef on it), and I'm using the Bread Knife from the Forged Cutlery Collection.  Let me just tell you that you don't know what you're missing by not having a bread knife until you get one.  Then it's kind of like, "Wow - I don't mind slicing loaves of French bread anymore!"  Once you've sliced almost but not all the way through your bread, hollow it out.  Trust me - lots of calories saved here!  (Put the inside bread in the freezer for bread crumbs. Pulse frozen bread through your food processor, and stop buying bread crumbs at the store.)

This is on the Medium Bar Pan, and it's about to become crazy delicious!  About a minute under the broiler, and I've got a sandwich that looks and tastes like $7.00.

One thing I really like about this recipe is that you can just make one sandwich at a time.  Since I work from home, it's nice to have things in my arsenal that are simple, delicious, and produce leftovers for another day.  Score!

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E-mail me: chefjennylyn[at]gmail.com

Call me up: (205) 585-2464

Bacon and Goat Cheese-Stuffed Chicken Breasts

The term "stuffed" can be intimidating, but let me assure you there's no need to fear in this case. Cooking Light has done it again - great recipe with low calories. I first made this with my friend Forest, and he and I were blown away by the simple method yet delicious result. Then I made it for my friend Collin and his roommate Chris, and they were blown away by the fact that it was cooked in their kitchen. I guess what I'm trying to say is that this chicken can please at least three guys I know. Ok, so here it is:

Bacon and Goat Cheese-Stuffed Chicken Breasts

www.chefjennylyn.com

4 boneless, skinless chicken breasts

3 ounces goat cheese

2 slices cooked, crumbled bacon

1/2 tsp. salt

1/4 tsp. pepper

1 tbsp. canola oil

Preheat oven to 350 degrees.

Combine goat cheese and bacon.

Cut chicken breasts starting at the thick end, but do not cut all the way through. You're just forming a pocket, so don't get crazy. Divide the cheese mixture among the breasts, and secure with toothpicks. Sprinkle chicken with 1/2 tsp. salt and 1/4 tsp. pepper.

Heat a large, ovenproof skillet over medium-high heat. Add 1 tbsp. canola oil. Add chicken to pan; saute 4 minutes. Turn chicken over, and place pan in oven. Bake at 350 12 minutes.

Let stand 5 minutes.

It's not pretty to photograph, but I cook my bacon in the oven on Stoneware. A host told me about the oven and bacon, and I'm forever indebted to her! I had no idea what a great trick it was, but oh, my! 425 degrees for 15 minutes or more, depending on how you like yours. No more splattering all over the stove!

I've got my bacon and goat cheese in the Small Batter Bowl, and I'm about to stir it up using the All-Purpose Spreader. Let me say something about the All-Purpose Spreader... It truly is all-purpose. I use this thing constantly, especially if anything involves spreading. Are you using a butter knife for peanut butter and jelly sandwiches? Don't.

A quick tip here: Notice I have my goat cheese separated into portions that are ready to go in the chicken. Working with raw meat means you have to be careful not to cross-contaminate your kitchen, so do whatever you can before you start touching everything. Since I have my cheese mixture divided out and ready to go, I don't have to dig all over the bowl with chicken hands. I'm using the 5" Santoku Knife to cut the chicken breasts, and you can see how cleanly it does the job. This is my favorite knife in the entire Collection because it fits the most things. That's the Large Grooved Cutting Board, and it's sitting across my sink to give me extra counter space.

Shove some toothpicks along the seam, and sprinke the chicken with Salt and Pepper. In a recipe like this, where that's the only seasoning the meat gets, quality matters. I always use the Pampered Pantry seasoning, and I can tell a huge difference. Plus, the Bamboo Salt and Pepper Grinders are just fun!

After cooking the chicken for four minutes, flip it over, and stick it in the oven. I'm using the 10" Skillet from the Executive Cookware Collection, and it is hands down my favorite piece of cookware. It's versatile, and it cleans up easily. You can see from the way the oil is beaded up that this cookware can be wiped clean in no time.

You can save a lot of a meat's juice by checking doneness with a meat thermometer. I love that the Digital Pocket Thermometer has a cheat sheet for a case.  This method for stuffing chicken can be used for any filling you want, so start experimenting, and get ready to be blown away!

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E-mail me: chefjennylyn[at]gmail.com

Call me up: (205) 585-2464