Saturday, November 21, 2009

Hoisin Chicken, Cucumber Salad, and Potato Skins

That's what I made for dinner tonight, and it was all yummy!
My newly-picky 7-yr-old hated all of it, but oh well. ;)
Here are the recipes.....

Hoisin Chicken and Cucumber Salad:

¾ cup hoisin sauce
3 scallions (green onions), coarsely chopped
5 cloves garlic
1 2-inch piece ginger, fresh, sliced
1 pepper, jalapeno, stemmed and halved (seeds removed)
zest & juice of 2 limes, plus lime wedges for garnish
2 tablespoons vinegar, rice
2 pounds skin-on chicken thighs & drumsticks
½ cup vinegar, rice
2 tablespoons sugar
1 cucumber, seedless, thinly sliced
½ onion, red, thinly sliced
1. Prepare the chicken: Preheat grill to medium on one side (or oven at 450F). Combine the hoisin sauce, scallions, garlic, ginger, jalapeno, lime juice and zest, vinegar, and salt and pepper to taste in a mini food processor or blender; process until almost smooth. Season the chicken with salt; toss with the hoisin mixture in a large bowl.

2. Make the salad: Bring the vinegar, sugar and 1 1/2 tsps of salt to a boil in a small saucepan, stirring. Remove from heat; stir in 1/4 cup ice cubes until melted. Toss the cucumber and red onion in a serving bowl with the vinegar mixture; place in the refrigerator.

3. Grill the chicken over direct heat until the skin is crisp, 5 minutes per side, basting with extra marinade. Transfer to the cooler side of the grill; cover and grill until cooked through, 10 to 15 more minutes.
If baking in the oven, bake for 30 minutes at 450F, then flip chicken over and bake another 15-20 minutes.

Serve with the cucumber salad and lime wedges.

Potato Skins:

4 medium potatoes, baking
1 teaspoon oil, olive, divided
olive oil cooking spray
¼ teaspoon garlic powder
1 pinch cayenne
1 pinch paprika
¼ teaspoon salt
4 slices turkey bacon, chopped
1 ½ ounces cheese, cheddar, finely shredded
3 tablespoons onion, green, finely chopped
¼ cup sour cream, low-fat, optional
1. Preheat oven to 425F.

2. Scrub potatoes well with vegetable brush. Poke each potato 5 times with a fork. Rub outside of each with 1/4 tsp. oil. Place potatoes directly on oven rack and back for 50 minutes to 1 hour. Let potatoes cool for 1 to 2 hours or refrigerate in plastic bag for up to 1 day.

3. Preheat oven to 425F.

4. Cut potatoes in half lengthwise. Using a spoon, carefully scrape out centres, leaving an even 1/2-inch-thick potato shell intact.

5. Spray a baking sheet with cooking spray. Arrange potato shells on baking sheet. Lightly mist tops with spray, then sprinkle evenly with garlic powder, cayenne, paprika and salt. Bake 10 minutes.

6. Meanwhile, cook bacon.

7. Sprinkle cheese, bacon, then onion evenly over baked shells. Bake 15 minutes more. Top with a dollop of sour cream, if desired. Serve immediately.

No comments: