Delectable Arts

appreciating the tastier things in life


Leave a comment

Lemon pepper chicken (Oh, for the love of chicken! Part I)

I often avoid using things such as oil and butter when I cook. The good thing about chicken is that a lot of its natural oils come out when you start cooking it – especially when you’re cooking chicken thighs or wings.

I’ve been cooking chicken a lot lately. I find that it’s really hard to mess up chicken dishes even when you put in very little effort.

I was feeling lazy one evening and created this easy recipe below.

Lemon pepper chicken

(serves 2)

Ingredients:

  • 6 chicken drumsticks
  • 2 tbsp of lemon juice
  • 1 tsp basil
  • 1 tsp thyme
  • 1 tsp salt
  • 1 tsp fresh ground pepper
  • a bit of parsley (optional)

Instructions:

  1. Debone the chicken drumsticks and cut the chicken into strips.
  2. Marinate the chicken with salt, pepper, thyme and basil for about 30 minutes.
  3. On medium to medium-high heat, grill the chicken with lemon juice in a skillet for about 10 to 12 minutes. Keep stirring the chicken so it doesn’t burn.
  4. (Optional) Garnish with a bit of parsley.

I tried this recipe with chicken wings and it was really good too.

TIP: If you plan on using the oilier parts of chicken, such as thighs or wings, I highly recommend using a deep skillet so that you won’t get a lot of oil splattered on you.

And that’s all. 🙂

Advertisements


2 Comments

Korean style BBQ beef short ribs

Man, I ♥ Korean food..  I could probably eat it everyday and not get bored of it.

My mother came up with an amazing recipe for Korean style BBQ beef short ribs. And because I believe that good things are meant to be shared, I’m sharing this recipe here.

koreanBBQ

Korean style BBQ beef short ribs

Ingredients:

  • 3 to 4 lbs. beef short ribs
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1/2 tsp fresh ground pepper
  • 3/4 tbsp sesame oil
  • 1 tbsp white wine
  • 3 tbsp Korean BBQ sauce**
  • 2 tbsp light soy sauce**
  • 3/4 tbsp dark soy sauce** (a.k.a. “old soy sauce” as the Chinese call it)
  • (Optional ingredients: If you want more flavour and don’t mind having bad breath, you can also add 3 small cloves of garlic and 1 tsp of grated ginger.)

(** Note: You can find these ingredients at pretty much any Asian supermarket.)

Let’s get cookin’

  1. Mix all the ingredients together in a large bowl to marinate the short ribs for 30 minutes.
  2. In a large skillet, grill short ribs for about 1 to 1 1/2 minute on each side.


Leave a comment

Low fat pineapple orange cupcake recipe

I ♥ mini cupcakes. They’re just the right amount of sweetness and, well, don’t you think they’re cute?

Low fat pineapple orange cupcakes

(yields 24 mini cupcakes)

Cupcakes:

  • 2/3 cup flour
  • 2/3 cup brown sugar
  • 1 tsp baking powder
  • pinch of salt
  • 1 large egg
  • 1/3 cup milk
  • 1/3 cup canned pineapple – crushed and drained
  • 1/3 cup orange juice
  • 1 tbsp vanilla extract
  • 2 tbsp extra virgin olive oil

Icing:

  • 1/4 cup whipping cream
  • 3/4 cup icing sugar
  • 2 tbsp canned pineapple – also crushed and drained
  • 1 tsp orange zest

Let’s get baking:

  1. Preheat oven to 325°F. Line a mini cupcakes pan with two dozen mini cupcake liners.
  2. In a large bowl, mix all the dry ingredients together.
  3. In a medium bowl, whisk the egg first and then whisk in the other wet ingredients.
  4. Create a well in the dry ingredients, then slowly pour and stir the wet ingredients in. Mix well.
  5. Pour the mixture evenly into the cupcake liners.
  6. Bake cupcakes for about 10 minutes, rotate the pan and then bake for another 10 minutes. Test the cupcakes by inserting a toothpick in the center. The cupcakes are ready when the toothpick comes out clean. Remove cupcakes from the oven and allow them to cool in room temperature for about 20 minutes.

Preparing the icing:

  1. In a medium bowl, beat whipping cream until stiff peaks form.
  2. Stir crushed pineapple into the cream. (NOTE: Ensure that you’ve drained out the juice from the pineapple as much as possible.)
  3. Stir orange zest into the cream. (I like using a cheese grater to make orange zest, but there are other ways to do so.)
  4. Add icing sugar to the cream and mix well.
  5. Refrigerate the icing for about 30 minutes before adding on top of cupcakes.