Thursday, February 28, 2013

French Bread Rolls

I had a whole, nice, detailed post typed up about these rolls.  Then, something really strange happened.  I must have clicked some kind of button or link, because my whole post was gone and it was replaced by another post?  WEIRD?  Undo wouldn't do anything, so I was S.O.L.

Now, all I feel like saying is these rolls are delicious.  The inside is super soft and the outside is slightly chewy.  Serve them plain, smothered in butter or use as a bun for sandwiches.  They didn't necessarily "scream" French Bread to me, only because the crust was slightly different.  Nonetheless, the flavor was outstanding and I will make them again. 
French Bread Rolls
adapted from: Mel's Kitchen Cafe

1 1/2 c. warm water
3/4 Tbl. instant yeast
2 Tbl. sugar
2 Tbl. canola oil
1 tsp. salt
4 c. all-purpose flour, more or less

In the bowl of a stand mixer, combine the warm water, yeast, sugar, canola oil and salt.  Mix in 2 cups of flour.  With mixer on, gradually add remaining flour, as much as needed, until the dough has pulled away from the side of the bowl.  It should be soft and smooth and slightly tacky to the touch.  Knead the dough until very smooth and elastic, about 5 minutes.  Cover and let rise until doubled, about 1 hour.  

Punch down dough and turn out onto a lightly greased counter.  Divide into 12 equal portions and form into balls.  Place on a baking sheet and cover.  Let rise until doubled, about 45 minutes.  Preheat oven to 400 degrees.  Bake for 12-14 minutes or until lightly browned and cooked through.  

Jenn's Notes: I baked my rolls for 16-17 minutes and they were perfect.  I brushed the tops with a little butter right when they came out of the oven.  

Monday, February 25, 2013

Pistachio Cake Mix Cookies for St. Patrick's Day

A few more weeks until St. Patrick's Day and you can never start making green treats too soon, can you?  Don't answer that.   

I got the idea for these at around 10:00 last Friday night.  I went into the kitchen to make them and "oh no" I didn't have any pistachio pudding.  I pulled on my boots and headed to the store.  I thought it would be a quiet and peaceful trip, but surprisingly the store was still packed with people.  Late shoppers. 
20 minutes later . . .  I was home making these amazing cookies.  Then, by that time, it seemed too late to eat cookies, so I made the dough and refrigerated overnight.  

They are soft and chewy and have a perfect pistachio and almond flavor.  Creamy white chocolate chips are a perfect addition.  I was thinking marshmallows might be delicious too!  These were a hit in my house.  
Pistachio Cake Mix Cookies
1 white cake mix
1 small box instant pistachio pudding mix
2 eggs
1/2 c. vegetable oil
3/4 tsp. almond extract, opt.
a few drops green food coloring, opt
1 1/2 c. white chocolate chips

Preheat oven to 350 degrees.  Combine cake mix and pudding mix.  Add the eggs, oil, almond extract and green food coloring.  Mix the best you can using a hand mixer.  If batter is too stiff, finish mixing with a wooden spoon.  Stir in 1 cup of the white chocolate chips.  Roll dough into 1'' - 1 1/2'' balls and place on a lightly greased baking sheet.  Press 2 or 3 white chocolate chips into the top of each cookie.  Bake for 10-12 minutes.  Tops will be cracked and outside will be very slightly browned.  Yield: about 2 1/2 dozen cookies.  

Jenn's Notes:  The dough is pretty greasy, but it tastes perfect once baked.  I added four drops of green food coloring.  I refrigerated my dough overnight and my cookies were done at 12-13 minutes.    

Saturday, February 23, 2013

South of the Border Mexican Rice

If you guys like the type of Mexican rice that is "dry", then you will really enjoy this recipe.  My Father-In-Law made some delicious Mexican rice a few months ago that was more dry and crumbly than sticky and wet.  He said it was a pretty involved recipe and I know he used jasmine rice.  I wanted to find a similar recipe, but that was much easier and used ingredients I always have on hand.  

That is where this recipe comes in and it turned out great.  I think it tastes yummy "as is", but I also think it is a great base recipe to add whatever you like, such as some chopped bell pepper and onion or maybe some diced tomatoes and Feta.

Serve as a side dish or inside some burritos or taco salad.  Delicious.
South of the Border Mexican Rice
2 Tbl. olive oil
2 c. long-grain white rice, uncooked
1 c. salsa or tomato sauce
1 tsp. garlic, minced
1 tsp. chili powder
1 tsp. ground cumin
salt and pepper, to taste
4 c. water

In a large saucepan, heat oil over medium heat.  Add the rice; cook and stir until lightly golden.  Stir in the remaining ingredients; reduce heat to low.  Cover and cook for about 20 minutes or until rice is done.  Serves: 8

Jenn's Notes:  I made half a batch and I think it could easily serve 4 people.  I used homemade salsa instead of tomato sauce and it turned out fabulous.  I even used the leftovers for taco salads later in the week and it still tasted great.

adapted from: Gooseberry Patch's Weeknight Dinners, submitted by Nichole Martelli, as seen on A Well Seasoned Life

Thursday, February 21, 2013

Slow Cooker Fiesta Chicken

I am usually NOT a leftover person.

I LOVE soups and chili leftover, but that is only because I feel like they get better overnight.

Other than that, if I am going to eat something leftover, it means that I really really liked it.

I ate this Fiesta Chicken FOUR days in a row.

Oh yeah, I really did.

I guess you could say I liked it.  You think :)

The only thing left to say is, IT IS DELICIOUS . . . . make it tomorrow!

Slow Cooker Fiesta Chicken
(Printable Recipe) or (Printable with Picture)

2 large chicken breasts
1 can black beans, rinsed and drained
1 can corn, drained
2 cups salsa (I used homemade)
3/4 tsp. cumin
3/4 tsp. chili powder
1/2 c. chicken broth, opt.
1 (8 oz.) pkg. cream cheese
cooked rice, for serving
chopped cilantro, for garnish

Place chicken breasts in slow cooker.  Add the beans, corn, salsa, cumin, chili powder and chicken broth.  If you want it to be super thick, then omit the chicken broth.  I like mine to be slightly saucier, so I add the broth. Cover and cook on low for 4-5 hours or until chicken is cooked through.  Shred chicken using two forks.  Then, add the cream cheese, cover and cook on low for 30 more minutes or until softened.  Stir together and serve over cooked rice.  Garnish with chopped cilantro.  Serves: 4-6

Jenn's Notes: I used homemade salsa and served over brown rice.  You could serve over white, brown or Mexican Green Rice and I think any would be amazing.  This is a new favorite dish. 

very slightly adapted from:

Monday, February 18, 2013

Rocky Road Pudding Mousse

I can't stop eating this pudding mousse.

I'm not even joking, this stuff is sooooo good.

This is one of the easiest desserts I have ever made.  
This recipe comes from the self-proclaimed "Pudding Mousse Queen", Ashton.

I faithfully give her that title, because this stuff is AMAZING!

I love all the textures.  The light and fluffy like a cloud pudding and chewy marshmallows with the crunchy chocolate chips and almonds.  It's like a party in your mouth.
Rocky Road Pudding Mousse
1 (3.4 oz.) box instant chocolate pudding mix
1 1/4 c. low-fat milk
1 (8 oz.) carton light Cool Whip
1 tsp. vanilla extract, opt.
1/2 c. mini chocolate chips
1/2 c. mini marshmallows 
1/4 c. sliced almonds

Whisk together pudding mix and milk until it starts to thicken.  Whisk in half of the Cool Whip and the vanilla extract.  Using a rubber spatula, fold in the remaining Cool Whip.  Fold in the chocolate chips, marshmallows and almonds.  Cover and refrigerate for about 20 minutes or until thickened.  Serves: 4-6

* You can use sugar free pudding mix, sugar free Cool Whip and sugar free chocolate chips to make this a low-sugar dessert.

Jenn's Notes: The only thing I did differently is I added way more marshmallows.  I love marshmallows!  This stuff is amazing. 

Saturday, February 16, 2013

Slow Cooker Tomatillo Chicken Tacos

This taco filling recipe came out of my 365 Days of Slow Cooking Cookbook.  It was stamped one of the "Cook's Favorites" and was the first things that caught my eye.

I thought it turned out really good.  It has a nice flavor and the sauce helped keep the chicken moist.  I didn't think it was spicy and I think your kids might even like it, which is always a plus.

Slow Cooker Tomatillo Chicken Tacos
2 chicken breast halves
3 boneless, skinless chicken thighs, trimmed of fat
8-10 medium tomatillos, husks removed,
    rinsed well and halved
1 onion, diced
1 jalapeno, stemmed, seeded & coarsely chopped
1 poblano chile, stemmed, seeded & coarsely chopped 
3 garlic cloves, minced
1/2 tsp. dried oregano
1/2 tsp. ground cumin, plus more if needed
2 Tbl. canola or vegetable oil
salt and pepper
juice of 1/2 a lime
tortillas, for serving

Season chicken with salt and pepper.  Place in slow cooker along with the tomatillos.  Combine the onion, jalapeno, poblano, garlic, 1/2 teaspoon oregano, 1/2 teaspoon cumin and oil in microwave-safe bowl.  Microwave for 4-5 minutes or until onion is soft.  Transfer to slow cooker.  Cover and cook on low for 4-6 hours.  Remove chicken and shred with 2 forks.  Strain the liquid in the slow cooker into a bowl.  Puree the strained solids in a blender and add to the shredded chicken.  Add more cumin, salt and pepper to taste and fresh lime juice.  If needed, add in some of the strained liquid.  Serve the filling wrapped up in tortillas with desired toppings (sour cream, chopped cilantro, lettuce, cheese, tomatoes, etc. . . ).  Serves: 4-5  

Jenn's Notes:  I cut the recipe in half and used one large chicken breast.  I did not add the chicken thighs.  I used 5 tomatillos and I used an anaheim pepper instead of the poblano, since that is what my grocery store had.  I didn't have much liquid at the end, so I just pureed the solids and liquid all together and added it back to my shredded chicken.   

Thursday, February 14, 2013

Billie's Italian Cream Cake

Happy Valentine's Day!  While most people will go for something chocolatey today, I am always good with anything that is smothered in frosting. 

I can't even tell you how long I have had this recipe saved for.  It feels so good to finally check it off the list.  This is Pioneer Woman's favorite Italian Cream Cake recipe.  I, on the otherhand, had never tried an Italian Cream Cake.

The flavor of the cake reminded me of a yellow cake.  The cake only has one cup of sugar in it, but with the coconut and frosting, it ends up really sweet.  Make sure to add the pecans to help cut through some of that sweetness.  I might even add more pecans next time.

The cake stays moist and soft even after being refrigerated and tastes delicious.
Billie's Italian Cream Cake
adapted from: The Pioneer Woman

1 stick unsalted butter, softened
1 c. vegetable oil
1 c. sugar + 3 Tbl., divided
5 whole eggs, separated
3 tsp. vanilla extract
1 c. shredded coconut
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 c. buttermilk

4 oz. cream cheese, softened
2 sticks unsalted butter, softened
pinch of salt
3 tsp. vanilla extract
5-6 c. powdered sugar
milk, only if needed
1 c. sweetened, flaked coconut, toasted
1 c. chopped pecans or walnuts

Preheat oven to 350 degrees.  Grease and flour 3 (9-inch) round cake pans; set aside.  Cream together butter, oil and 1 cup sugar until fluffy.  Mix in the egg yolks and vanilla.  Mix in the coconut.  In a separate bowl, combine the flour, baking soda, baking powder and salt.  Add dry ingredients alternately with the buttermilk to the batter.  In a separate bowl, beat egg whites until soft peaks form and fold into the cake batter.  Divide batter between the three cake pans.  Sprinkle the top of each cake with one Tablespoon of sugar.  Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool in the pans for 15 minutes.  Invert cakes to a wire rack and cool completely.

For the frosting: Beat together butter and cream cheese until smooth.  Add the salt and vanilla and beat until combined.  Add powdered sugar, one cup at a time, beating after each addition.  Add a little milk, only if needed, to reach desired consistency.  Spread between layers of cooled cake and on the top and outside of cake.  Press toasted coconut into the outer layer of cake.  Sprinkle chopped nuts over the top.  Slice and serve.  Store any leftover cake in the refrigerator.    

Jenn's Notes: I think the chopped pecans are a must.  They help cut through some of the sweetness of the other ingredients.  Yummy cake.

Sunday, February 10, 2013

Perfect Pot Roast

I have been making this recipe for a few years and it turns out perfect every time.  It is extremely tender and juicy and is actually the only pot roast recipe I have ever made.  Serve with mashed potatoes and homemade rolls on the side.  

The leftovers work great for nachos, taquitos, quesadillas, french dip sandwiches, shepherds pie and anything else you can think of.
Perfect Pot Roast
adapted from: The Pioneer Woman
(Printable Recipe) or (Printable with Picture)

3 Tbl. olive oil
kosher salt
3-5 Lbs. chuck roast
2 onions
6-8 carrots
2 - 2 1/2 c. low sodium beef broth
3-4 fresh rosemary sprigs
2-3 fresh thyme sprigs
mashed potatoes, for serving

Preheat oven to 275 degrees.  Heat a large dutch oven over medium-high heat.  Add one Tablespoon of olive oil and let it get really hot.  Meanwhile, generously salt and pepper the chuck roast on both sides; set aside.  Cut a couple of onions in half from root to tip, then cut off the tops and bottoms and peel off the skin.  When the pot is very hot, place the onions in the oil and brown on both sides, about one minute per side.  Remove the onions to a plate.  Add another Tablespoon of olive oil to the pot.  

Next, thoroughly wash, but don't peel the carrots.  Cut them roughly into 2-inch slices.  Throw the carrots into the same very hot pot.  Toss them around until slightly brown, about a minute or so.  The point here is to get a nice color started on the vegetables, not to cook them.  Remove the carrots from the pot and allow the pot to get really hot again.  

Add another Tablespoon of oil to the pot.  Place the meat in the pot and sear it, a few minutes per side.  Remove to a plate.  Now, deglaze the pot by adding one cup of the beef broth, whisking constantly to get all the burned bits off the bottom.  Place the meat back in.  Followed by the carrots and onions.  Pour enough beef broth into the pot to cover the meat halfway.  Put in the fresh rosemary and thyme sprigs.  Tuck them into the juice to ensure the flavors are distributed throughout the pot.

Cover the pot and roast in the oven for 3-5 hours (around one hour per pound of meat).  Don't disrupt the roast during the cooking process.  When the cooking time is over, check the roast for doneness; a fork should go in easily and the meat should be very tender.  If it does not easily shred, cook a little longer.  Remove the meat to cutting board and shred against the grain.  Serve with the cooked carrots and some mashed potatoes.  Spoon plenty of pan juices over the top. 

Jenn's Notes: I have used both a chuck roast and rump roast and both taste great.  I have also used fresh herbs and dry herbs and both taste great.  Lately, I use dry herbs.  Use whichever you prefer.  This time, I strained the liquid from the pot and cooked it with a little tapioca flour to thicken it and make a creamy gravy.         

Friday, February 8, 2013

My Go-To Vanilla Cupcakes with Vanilla Bean Frosting

I have posted this recipe before, but as coconut cupcakes.  Ever since then, I have been leaving out the coconut and using this as my go-to vanilla cupcake recipe.  They are more light and fluffy than dense, but they aren't so light that they fall apart.   

This recipe is honestly the best I have found so far (according to my taste).  The best part is that I think these taste better the 2nd day.  Have you ever made a vanilla cupcake that just gets better and better?  I think NOT.  Most cupcakes are best the first day, then they are slightly dry the next day and so on and so on, but not these.  For me, that makes these stress-free, because I know I can make them the day before a party or an event and they will be AMAZING.  No stress the day of.  
The flavor is amazing - thanks to the almond extract.  Almond extract is what makes these not just an ordinary vanilla cupcake.  I recently picked up a giant 16 oz. bottle of it and I know I will have no problem using it up. 

I have not tried this recipe as a cake yet, only regular and mini cupcakes.  When I do get around to making a cake, I will come-back and update.  

Vanilla Cupcakes
3 sticks unsalted butter, room temperature
2 c. sugar
5 eggs
1 1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 c. buttermilk

Preheat oven to 325 degrees.  Cream butter and sugar until very light and fluffy; about 5 minutes.  Add the eggs, one at a time, beating after each.  Scrape down the bowl.  Add the vanilla extract and almond extract and mix well.  In a separate bowl, sift together the flour, baking powder, baking soda and salt.  In 3 parts, alternately add the dry ingredients and buttermilk to the batter, beginning and ending with the dry.  Mix until just combined.  Line a muffin tin with paper liners and spray with cooking spray.  Fill liners 2/3 full.  For regular cupcakes: Bake 24-25 minutes and yields: 28-30 cupcakes.  For mini cupcakes: Use 1 Tablespoon of batter per muffin cup, bake 10-11 minutes and yields: 100 mini cupcakes. Cool completely and top with frosting.   

Jenn's Notes: These taste good the first day and great the second day.  After that, they slowly start to get a little more dry each day.  

Jenn's Vanilla Bean Buttercream
From: Jenn@eatcakefordinner
2 1/2 sticks unsalted butter, softened
pinch of salt
2 tsp. vanilla extract
1/2 - 1 Tbl. vanilla bean paste
3 c. powdered sugar
vanilla coffee creamer or milk, only if needed

Beat butter until fluffy.  Add the salt, vanilla extract and vanilla bean paste and mix well.  Gradually add the powdered sugar, one cup at a time, beating well after each.  Beat for several minutes or until very light and fluffy.  Add a little vanilla coffee creamer or milk, if needed, to reach desired consistency.  Yields: about 3 cups.

Jenn's Notes: If you want to pipe a big swirl on top of each cupcake, like I did, you might want to make 1 1/2 batches of frosting.  

Tuesday, February 5, 2013

White Chocolate Raspberry Swirled Cake

The blog that I found this recipe on raved and raved about this cake and even said it was the most delicious cake she had ever tasted.  Reading her post about how amazing this cake is and how everyone loves it was more than enough to convince me to make it.   

After mixing up the raspberry batter, I had to sneak a taste and it was incredible.  The flavor was so fresh.  After it was baked, some of the raspberry flavor was lost and it wasn't quite as strong.  If you want a super strong raspberry flavor, you could always add a little raspberry extract.  

This cake is very dense and moist and I figured a light whipped topping would be perfect to top it with, rather than cream cheese frosting.  Honestly, I think this cake is great on its own and doesn't even need a topping.  

 "The Mr." tasted it and said it tasted like a raspberry muffin, and after he said that, I realized yeah, it kind of did.    I think this would be a perfect snack cake to pack in lunches (without any icing).  The slices hold their shape perfectly and you can easily hold it and eat it without it falling apart on you.  Overall, I thought this was yummy, but I wouldn't go as far as saying it was the best cake I have ever eaten.  Good, yes . . . best ever, no.
White Chocolate Raspberry Swirled Cake
adapted from: All Things Thrifty
(Printable Recipe) or (Printable with Picture)

1 white cake mix (plus ingredients to make cake)
1/2 c. applesauce
1 small box instant vanilla pudding
1 tsp. almond extract, opt.
1 c. white chocolate chips, melted & slightly cooled
1 c. frozen raspberries, thawed
1 Tbl. all-purpose flour

Cream Cheese Frosting (Optional)
1/2 c. unsalted butter, softened
8 oz. cream cheese
2 tsp. vanilla extract
4 1/2 c. powdered sugar
red food coloring

OR top with fresh whipped cream

Preheat oven to 350 degrees.  Grease and flour a bundt pan.  Make sure every single crease is well greased and floured.  Combine white cake mix plus all ingredients listed on the back of the box, along with the applesauce and vanilla pudding mix.  Pour about 1/3 of the batter into another bowl; set aside.  To the remaining 2/3 of batter, mix in the almond extract and melted white chocolate chips; set aside.  Pour thawed raspberries (and any juice) onto a plate and mash with a fork.  Once nicely mashed, sprinkle one Tablespoon of flour over the top and toss to combine; add to the bowl with the 1/3 of the batter and mix well.  

Pour 1/2 of the white chocolate batter into the bottom of the bundt pan.  Then, add dollops of the raspberry batter on top.  Last, top with the remaining white chocolate batter.  Spread out evenly.  Take a skewer or knife and swirl an "s" pattern around the cake, being careful to not touch the bottom of the pan.  Place in preheated oven and bake for 45-60 minutes or until a toothpick comes out clean.  Cool in pan for 10 minutes and then invert to a wire rack.  Cool completely and top with cream cheese frosting or fresh whipped cream and serve.

For the frosting: beat butter and cream cheese until smooth.  Mix in the vanilla extract.  Add powdered sugar, one cup at a time, beating well after each addition.  Add a few drops of red food coloring until reaches desired color.  Beat for another minute or so until frosting is light and fluffy.  

Jenn's Notes: I added a few drops of red food coloring to the raspberry batter, because I wanted to make sure the swirl would stand out.  This cake is very dense and moist and I opted to go with a whipped topping instead of cream cheese frosting.  Add whichever you prefer.    

Sunday, February 3, 2013

Green Chile and Corn Ranch Dip

This is my last minute dip for the Big Game.  It is a little different than the usual corn dip.  The twist is adding ranch dressing mix instead of taco seasoning.   

I'm snacking on it right now and it is delicious.
Are you excited to see Beyonce perform?  Is Destiny's Child going to surprise us? 

Who's going to win??????

Anyway, I gotta go.
Green Chile and Corn Ranch Dip
adapted from: Zu Haus at Home

2 (8 oz.) pkgs. cream cheese, room temperature
1/2 pkg. ranch dressing mix, or to taste
1 red bell pepper, finely chopped
1 (15.25 oz.) can whole kernel corn, drained
1 (4 oz.) can diced green chiles
2 Tbl. green onions, chopped
Fritos, tortilla chips or crackers, for serving

Stir together cream cheese and ranch dressing mix until smooth and fully combined.  Add the chopped bell pepper, corn, diced green chiles and chopped green onions and stir until well mixed.  Cover and refrigerate until ready to serve.  Serve with Fritos, tortilla chips or crackers.  

Jenn's Notes: I used 1/3 less fat cream cheese.  I cut the above recipe in half and it is perfect for two people. 

Friday, February 1, 2013

Sesame Chicken

This chicken is yummy.  The sauce is amazing and I think it would be delicious on many other dishes.  I served it alongside Copycat Panda Express Chow Mein and it was one amazing meal.  Luckily, I had a helper in the kitchen.  One of us cooked the noodles while the other one fried the chicken.  If you attempt all of this by yourself, plan plenty of time, because it is quite a bit of work.  

This Sesame Chicken really reminded me of something I would get at a Chinese restaurant.  The texture and flavor was just right.  If you are feeling like sesame chicken, but want something a lot easier and something that doesn't require frying, I highly suggest trying this Slow Cooker Honey Sesame Chicken, because it is fabulous and one of my favorite meals.

By the way, the cookbook I got this recipe out of is amazing and if you are looking for a great cookbook for yourself or a friend, I highly recommend this one!
I found the chili paste in the produce section at the grocery store.
Sesame Chicken
3 Tbl. all-purpose flour
2 Tbl. cornstarch
1/4 tsp. baking soda
1/4 tsp. baking powder
2 Tbl. soy sauce
3 Tbl. water
1 tsp. vegetable oil
1 dash sesame oil
1 Lb. chicken, cubed

1 c. low-sodium chicken broth
1/2 c. brown sugar
2 Tbl. rice vinegar
2 Tbl. soy sauce
1 dash sesame oil
1-2 tsp. chili paste (depending on how spicy you want it)
1 clove garlic, grated
1/2 tsp. fresh ginger, grated
1/4 c. cornstarch
1/2 c. cold water

vegetable oil, for frying
1 c. all-purpose flour
sesame seeds, for garnish
noodles or rice, for serving

Combine all marinade ingredients until smooth and pour over cubed chicken.  Cover and refrigerate for at least one hour.  When ready to start cooking, heat a medium saucepan over medium heat.  Add the chicken broth, brown sugar, rice vinegar, soy sauce, sesame oil, chili paste, garlic and ginger to saucepan and stir until smooth; bring to a boil.  Dissolve cornstarch in water and stir into boiling sauce.  Simmer until the sauce thickens, about 2 minutes.  Reduce heat to low and keep warm.  

In a deep fryer or saucepan, heat oil to a temperature of 375 degrees.  Coat individual chicken pieces in flour and drop battered pieces into the hot oil, a few at a time.  Fry until they turn golden brown and float to the top of the oil, 3-4 minutes.  Drain on a paper towel lined plate.  Repeat until all chicken is cooked*.  To serve, pour the sauce over the fried chicken pieces and toss together until all pieces are coated.  Sprinkle with sesame seeds and serve immediately with noodles, stir-fried vegetables or rice.  Serves: 3-4  

*Keep cooked chicken pieces warm by placing them in a warm oven while you finish cooking all of the remaining pieces.  

Jenn's Notes: Instead of deep-frying my chicken, I added a little oil to a skillet and pan-fried them, a few minutes per side.  I found the chili paste in the refrigerated part of the produce section at the grocery store.  

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