Pickled Daikon Recipe

I made this recipe a while ago when I got the Daikon Radishes in my Bountiful Basket.  I never took a final food photo so I wasn't going to post it..but decided it was a tasty dish and I might as well post it all the same.  This recipe has a very light pickled taste and is very mild and yummy.  I found myself snacking on it here and there and really enjoyed it.  I used a mason jar to try and keep the pickle smell to a minimum..but was still able to smell it in my fridge a bit.  I wouldn't use a plastic container to do this as the reviews indicated that the smell really comes out with that plastic.  You can find the original recipe here.

You will need a Daikon Radish, Black Pepper, Rice Vinegar, Sesame Oil, and Salt

Peel the Daikon and Cut into little chunks.  Then add the Daikon and Salt to a bowl and mix together well.

Cover and refrigerate until 1-2 TBSP of liquid is released.  About 30 minutes.  Here is a peek at my Daikon liquid.

Transfer Daikon to a colander and rinse very well.  You are trying to remove as much of the salt as possible.

Then transfer to a Paper Towel and pat dry.

Place the Daikon in a mason jar and add the Pepper, Rice Vinegar, and Sesame Oil.  Place the lid on and shake well to distribute the flavors and Refrigerate at least 8 hours.

I shook it every so often to ensure that the pickling liquid was moved around.  Then I tried it the next afternoon so it had sat for a little over 24 hours.  It was very nice and mild.  Enjoy!

 Pickled Daikon
Source:  All Recipes by MARBALET

1 Daikon Chopped into chunks
3/4 tsp Salt
1 TBSP Rice Vinegar
1/4 tsp Ground Black Pepper
1/4 teaspoon sesame oil
  
In a mixing bowl Add the chopped Daikon and the salt, mix well. Cover, and refrigerate until 1 to 2 tablespoons of liquid is released, about 30 minutes. 

Transfer the Daikon to a colander and rinse well removing as much salt as possible. Move to a paper towel and blot the water off. Move Daikon into a mason jar and add the rice vinegar, black pepper and, sesame oil. Top with the lid and ring and refrigerate at least 8 hours. 

Enjoy!


Approximate Nutritional info for whole batch


52 Calories
7 Carbs
1 Fat
0 Protein

Chicken Kiev Recipe

Saturday morning I woke up very early and drug my kids out of bed to do a 5k.  I'm not a runner so I walked it with the hopes of finishing within an hour.  I didn't get an official time but according to my phone it was just over an hour.  I'm doing another 5k this coming Saturday and I intend to beat my time by at least 5 minutes.  Eventually I would like to be able to run a 5k and beyond...but for now walking one in under and hour will be my goal.  I made this yummy Chicken Kiev for dinner last night and had fun using my meat club.  I don't remember where the recipe came from..

You'll need Softened Butter, Chives, Garlic, Boneless Skinless Chicken Breasts, Crushed Corn Flakes, Parsley, Paprika, and Buttermilk.

In a small bowl mix together very soft butter,  minced Garlic Clove, and finely minced Chives.  First time I've ever made a gourmet butter and it was fun.  I gave it a little taste and boy does it have a kick with the raw Garlic.

Using parchment or wax paper shape the butter into a 3 inch by 2 inch block.  Place the Butter block in the freezer for 30 minutes or until firm.

In a shallow bowl combine crushed corn flakes, Paprika, and Chopped Parsley.

In another shallow bowl add your Buttermilk.

Put your Chicken into a zip top bag so Chicken bits don't fly all over your kitchen also you will need to get your meat club out.  Pound the chicken until it is about 1/4 inch thickness.

Take your butter out of the freezer and separate it into 4 equal portions.

Place the butter into the middle of the flattened Chicken

Roll it up and secure with a Toothpick.

Dip the Chicken into the Buttermilk

Then evenly coat the chicken with the Corn Flakes mix

Place chicken in a 13x 9 baking dish that has been sprayed with cooking spray

Bake 425 Degrees 35-40 minutes until done

Enjoy!

 Chicken Kiev

2 TBSP Softened Butter
1 TBSP Minced Chives
1 Garlic Clove Minced
4 Boneless Chicken Breasts
3/4 C Crushed Cornflakes
2 TBSP Minced Fresh Parsley
1/2 tsp Paprika
1/3 C Buttermilk

In a small bowl combine Butter, Chives, and Garlic.  Shape into a 3 inch by 2 inch block, cover and freeze till firm about 30 minutes.

Flatten Chicken to 1/4 inch thickness.  Cut butter into 4 equal bits and place one in the center of each chicken breast.  Fold sides over and secure with a toothpick.

In a shallow bowl mix together Corn Flakes, Paprika, and Parsley.  In another shallow bowl add your buttermilk.  Dip your chicken into the buttermilk and then coat evenly with Corn Flake mixture.

Place chicken seam side down in a greased 13 x 9 in pan and bake uncovered 425 degrees 35-40 minutes or until chicken is done.  Discard Toothpicks.

Enjoy!

Approximately 4 servings

387 Calories
17 Carbs
9 Fat
56 Protein

Orange Sesame Chicken Recipe

I don't know about you, but I love me some Chinese takeout.  I love every aspect of Chinese supper including the Chinese tea.  I've never liked the flavor of tea's, but when I was a kid my Dad would order the tea and I would put loads of sugar in the cup and drink it.  Adding all the sugar made it so I could choke down the tea even though the flavor wasn't my favorite.  Kids are so crazy!  I've recently been trying to avoid Chinese food because it just encourages me to over eat.  I was watching $10 Dinners on food network and the chef Melissa d'Arabian was making what she called "Takeout Fakeout." She made an Orange Sesame recipe that made my mouth water.  I had to try it.  So I got the recipe and whipped up a batch.

You will need 3 chicken breast halves cut into cubes, Soy Sauce, Orange Marmalade, Mirin cooking wine, Crushed Red Pepper Flakes, Garlic cloves, Whole Wheat Flour, Sesame Seeds, and Butter.

Here I am using my handy dandy Garlic Twist to mince my garlic.

In a Large bowl combine the minced garlic cloves, Soy Sauce, Mirin cooking wine, Orange marmalade, and Crushed Red Pepper flakes.  Add the chicken, cover, and refrigerate at least 10 minutes.  I let mine sit about 2 hours.

Ah, here is the nicely marinated chicken looking happy and ready to go.

Next you will want to drain the liquid off the chicken. 

I followed this step from the recipe but wondered if it was necessary.  Using a paper towel blot off the excess liquid.  I think I will skip this step next time and see if the chicken is more flavorful.

In a bowl or baggie add the Flour and Sesame seeds and mix well.  Then add the chicken chunks and seal.  Give the bag to your kid and let them shake, shake, shake.

Shake off the excess flour from the chicken bits and place on a parchment lined baking sheet. 

Drizzle chicken with 3 TBSP melted Butter. 

No need to be fussy about the butter hitting all the chicken chunks.  It'll all work out in the end.  Bake 10 minutes.

Take out of the over and stir.  At this point I made sure to cover all of the floured chicken with butter.  Bake another 10 minutes.

Enjoy!  

Orange Sesame Chicken
Source:  Melissa d'Arabian Food Network

3 boneless, skinless chicken breast
2 TBSP soy sauce
2 Cloves Garlic, minced
2 TBSP orange marmalade
1 TBSP Mirin cooking wine
1/2 tsp crushed red pepper flakes
1/2 cup flour
2 TBSP sesame seeds
3 TBSP butter, melted


In a Large bowl mix together soy sauce, garlic, mirin, orange marmalade, and red pepper flakes.  Cut chicken into 1 inch cubes and add to the bowl.  Allow to marinate at least 10 minutes to a max of 8 hours.

In another bowl or plastic bag, mix together the flour and sesame seeds. Drain the chicken cubes and blot any excess liquid, and then toss in the flour to coat lightly. Spread the chicken cubes on the prepared baking sheet and drizzle with the melted butter. Bake until the chicken is crispy but not dry, about 20 minutes, turning the cubes halfway through

Approximately 4 servings

389 Calories
22 Carbs
13.5 Fat
44.5 Protein