General Tso’s Chicken, Chinese Version

Are you looking for the Americanized General Tso chicken that is very sweet or a dish originally created by Peng Chang-kuei, a Hunanese chef exiled from Taiwan? I found two American versions of this popular Chinese dish I liked online and two recipes from my Chinese cookbooks. Fuchsia Dunlop, “Revolutionary Chinese Cooking” and Kian Lam Kho, “Phoenix Claws and … Continue reading

Dublin Coddle

You know how words can grab your attention. Well, that’s what happened with this recipe; “Dublin Coddle” sounded like something I would enjoy making. According to Cook’s Country “This old-school derivative of Irish stew layers pork sausage, bacon, onions, potatoes, and stock to “coddle”, or slowly simmer.” Not only the name but the ingredients tweaked my interest. Besides … Continue reading

Kung Pao Chicken

Kung Pao “anything” is a favorite Chinese dish. When we lived in the country there was a little Chinese restaurant in a neighboring village and we would sometimes go there for a quick meal and I always ordered this.  Authentic, definitely not, but it was good and our choices were very limited unless I cooked. Our village … Continue reading

Best Chicken Fingers

Chicken fingers are a great recipe to serve your family or friends. They are easy to make (especially if you buy chicken tenderloins) and always a crowd pleaser from children to adults. I would even go so far as to call them “comfort” food. As I have been helping to care for a special sister who just had serious … Continue reading

Hunan Beef with Broccoli and Chilies

While reorganizing all my cookbooks  I found this one “Martin Yan’s Feast: The Best of Yan Can Cook“. Does anyone remember “If Yan Can Cook, You Can Too”? In 1978 he first started teaching Chinese cooking in Calgary on a Canadian talk show. Beginning in 1982 he hosted over 1,500 episodes of the PBS cooking … Continue reading

Roasted Cauliflower Stir-Fry

Cauliflower is a favorite vegetable and when I read “roasted” and “stir-fry” I knew this would be a great recipe. I have adapted this from: http://thewoksoflife.com/2014/05/easy-roasted-cauliflower-stir-fry/ I am sharing this recipe with Angie, Antonia and Sandhya over at Fiesta Friday #139.   Can you see the steam flowing out of the cauliflower dish in two of … Continue reading

Black Bean Chicken (Dou Chi Ji Ding)

The original recipe from Liuyang, China was deep fried but the author chose to stir-fry the chicken instead in this cookbook. I agree even though I love fried food and the crispy chicken would add a nice contrast with the vegetables and sauce. I enjoyed Fuchsia Dunlop’s first cookbook a lot so I bought the other … Continue reading

Tomahawk Ribeye Steaks with Whiskey Barbecue Sauce

Do you want to impress your guests at your next barbecue? Then grill these tomahawk steaks, fireman’s axes, cowboy steaks or the “Fred Flinstones” of steaks; they all mean the same thing. These steaks are a sight to behold with their long rib bones attached. They are an on-the bone Rib Steak, cut from the … Continue reading