Chicken Satay aka chicken on a stick

I tend to frequent chinese all you can eat buffets and one of my favs has always been chicken satay or chicken on a stick (on a steeeeek). This is my version of chicken on a stick (on a steeeeek) with a few...changes...enjoy!!!

Ingredients:

1 cup whole milk
1 tablespoon sugar
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon tumeric
dash of black pepper
dash of cajun spice
2-3 lbs of boneless skinless chicken breast (you can also use beef, like chuck roast, rib eye, etc)
12 bamboo skewers

Marinade (optional)
1 part soy sauce
1 part olive oil
1 part rice cooking wine
1 part sesame oil

Directions:

In a small bowl combine all ingredients. Whisk until sugar is dissolved. Dice your meats into small cubes and then place into the bowl, making sure they're completely covered. Refridgerate for 2 hours. Pull out and place on skewers. Place on a grill or on a stove top griddle at med. temp. Turn every 1 to 2 minutes to keep from burning. Baste with marinade every turn, if you choose. Serve with Thai peanut sauce for dipping.

General Tso's Chicken with broccoli

I love chinese food. I love doing stir fries. I could easily eat stir fry every night of the week. I also love me some General Tso's chicken. This is my version of this great classic recipe! Enjoy!!

Ingredients:

1 large egg white
3 tablespoons cornstarch
3 tablespoons Chinese cooking wine, or dry sherry
3 tablespoons soy sauce
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
1/4 cup chicken stock
2 teaspoons white vinegar
2 teaspoons sugar
Vegetable oil, for frying
12 dry red chile peppers
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon red pepper flakes
1/2 cup sliced green onions
1/2 cup roughly chopped lightly toasted cashews
Green onions, sliced on the bias, garnish
Hot steamed white rice, accompaniment

In a bowl, whisk together the egg white, 2 tablespoons of the cornstarch,
2 tablespoons of the wine, and 1 tablespoon of soy sauce. Add the chicken
and toss to coat. Cover and marinate in the refrigerator for up to 2
hours.

To make the sauce, in another bowl, whisk remaining 1 tablespoon
cornstarch with 1 tablespoon of the chicken stock until smooth. Add the
remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy
sauce, the vinegar, and sugar and whisk to combine. Set aside until ready
to finish the dish.

In a large wok or pot, heat enough oil to come 3 inches up the sides to
350 degrees F.

Remove the chicken from the marinade and carefully slide into the hot oil.
Fry, turning, until golden brown and cooked through, about 2 minutes.
Remove and drain on paper towels.

Discard all but about 1 tablespoon of the oil from the wok.
(Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over
medium-high heat.) Add the chile peppers and stir-fry until nearly black.
Add the garlic, ginger, red pepper flakes and 1/2 cup green onions.
Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce,
bring to a boil, and cook, stirring, until the sauce thickens, about 1
minute. Remove from the heat.

Arrange the chicken on a platter and pour the sauce over it. Garnish with
the cashews and additional green onions. Serve with hot rice.

Monster Burgers and Fresh Cut French Fries

One of my best signature meals. Quick, easy and very tasty!!!

Ingredients:

2-lbs of ground beef
1/3 lb yellow american cheese, cheddar or horseradish cheese
seasoned salt
black pepper
garlic powder
cajun seasoning

Directions:

Coat frying pan with non-stick spray. Form ground beef into 1/3 lb patties. Place in frying pan and cook on medium heat. Season to taste. Cook for about 15 to 20 mins until burgers are done to your personal preference. Turn off heat and place cheese on burgers. Allow to melt. Place on burger buns, granish and add condiments to taste.