Indonesian Chicken

This was a week of recipe testing.   I found this one over at A Year of Slow Cooking . I tweaked the recipe a little and it turned out delicious!

Indonesian Chicken

Ingredients:

        3-4 lbs Chicken

        2 Tbs Soy Sauce (La Choy and Tamari wheat-free are GF)

        2 cloves Garlic, chopped

        2 Tbs Sugar

        1 1/2 tsp Sesame Oil

        1/3 cup Peanut Butter

        1/2 tsp Ground Ginger

        1/4 tsp Cayenne Pepper
        Red chili flakes, sprinkles

        Sesame seeds and lime wedges, for garnish (optional)

Directions.

1. Put the peanut butter into your crockpot and turn it to high so it can begin to melt.
2. Add the remaining sauce ingredients.
3. Stir to mix.
4. Add the chicken.
5. Cover and cook on low for 6-8 hours, or on high for 4-5 hours. This is done when the chicken is cooked through and has reached desired tenderness. The longer you cook it, the more tender it will become, but it may fall off the bone if you cook too long.

Tip:
    If your crockpot isn't at least 2/3 full, keep an eye on it so the peanut butter doesn't burn.        You may need to stir a few times.

Enjoy!

            Ingrid

Traditional Schweineschnitzel

Today is my Mom's birthday. Can you believe she would have been 93  Wow! Yes, I was an afterthought. In honour of my German Mom's day I thought I would post this recipe for Schweineschnitzel. We made it a couple of days ago for Octoberfest. No beer, sorry. Too many minors. 

Most of you are familiar with weinerschnitzel (breaded veal cutlet) but I'm not a fan of veal so I decided on this pork variation.

I turned out delicious!

Schweinschnitzel

Ingredients:

        4 Boneless Pork Chops

        1/2 c. Olive Oil (enough oil for meat to "swim")

          1/2 cup Flour, combined

        1 tsp Salt

        3/4 c. Plain Bread Crumbs

        2 Eggs

        Salt & Pepper, to taste

        2 Lemons

Directions:

1. Heat the oil in a large skillet at medium high heat.
2. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4" - 3/8").
3. Lightly season both sides with salt and freshly ground black pepper.
4. Combine flour with 1/2 tsp of salt in a shallow bowl.
5. Beat the two eggs in a second shallow bowl.
6. Put the bread crumbs into a third shallow dish.
7. Season each cutlet with salt and pepper.
8. Dip both sides of each cutlet into flour mixture to coat.
9. Dip both sides of meat into eggs to coat.
10. Repeat with the bread crumbs, coating both sides. Be careful not to press the breadcrumbs into the meat.
11. Gently shake off excess breadcrumbs.
12. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.
13. Place in hot oil (about 330 degrees) and cook on both sides until golden brown, about 2-3 minutes on each side.
14. Transfer briefly to a plate lined with paper towels.
15. Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce.
16. Serve with German spaetzle, buttered egg noodles, French fries, or German potato salad, and with a fresh leafy green salad.

Serves 4

Enjoy!

            Ingrid