Re-calibration

Like fine instruments or pieces of machinery, humans need periodic re-calibration. Like cars, we need regular tune-ups to make sure everything’s running properly – checking the spark plugs, replacing the fuel filters, changing the oil, etc. For humans, I think this comes in the form of personal and external constructive criticism, followed by making the necessary improvements. For me, it requires taking a hard, honest look in the mirror or perhaps a self-revelatory conversation with someone I trust, followed by an equally honest and hard discussion with myself. Yes, I have deep conversations with myself. I have a friend who is a master of such introspection, of finding that courage to have honest and productive discussions with yourself. You can find her here at Freckled Brilliance.

The last few weeks since I’ve started working full-time from my comfy home office, I have had plenty of time to introspect. Work life is really different. Being a student is practically a 24-hour experience. Once classes are over, I come home and do homework. On weekends and late nights, I have to study for impending exams or slave over papers and projects. Between all that, I am socializing with other students by (essentially) complaining about school. It’s really time consuming and super exhausting. But now as a working adult, I find I have a ridiculous amount of free time, that I am almost uncomfortable with. I’ve picked up some old hobbies (PostCrossing, volunteering, reading) and even some bad habits – TV watching, Plants v. Zombies playing, etc. But it all still doesn’t seem to pass the time quickly enough. What to do?

Honey Mustard Chicken Wraps
As promised, I will slowly put up good “party foods” in anticipation of the upcoming Superbowl and other events where large crowds of people are likely to gather and eat (Lunar New Year is on Monday!). For big sporting events or even just to hang out with friends over good food and a Sharks game, David and I often frequent Stanley’s, a lodge-like bar situated over the 4 indoor ice rinks at Sharks Ice in San Jose. It’s cozy and conveniently located, and has some really delicious bar food. One of our favorites is their Honey Mustard Chicken Wrap, which I have attempted to recreate here. The chicken can be grilled or battered/fried, then snugly rolled up with a mess of vegetables. Easy, delicious, and probably a lot healthier than the other bar alternatives. The recipe below makes 1 serving.

Ingredients
Salad:
1 split chicken breast
1 c shredded romaine lettuce
1/4 c tomatoes, diced
1/2 small onion, diced
1 slice of bacon, fried and cut into 2″ pieces
1/8 c shredded cheddar cheese
1 12″ flour/wholewheat/spinach/etc tortilla
salt, pepper
dash of cayenne and paprika, to taste

Dressing:
1/4 c mayonnaise
1 tbs mustard
2 tbs honey
1/2 tbs cider vinegar or lemon juice [to taste really]

Directions
Liberally season each side of the chicken breast with salt, pepper, and a tiny bit of cayenne and paprika. Heat a skillet or pan on medium-high heat, and coat with a thin layer of olive oil. Once hot, place the chicken breast flat on the pan, and brown for 5-6 minutes and until golden brown, before flipping over and allowing the other side to brown as well. The total cook time should not exceed 10 minutes – try not to over cook chicken breast, as it is drier and less forgiving than dark meat. You can use a meat thermometer to check for done-ness, but typically when the juices run clear is a good sign. Remove breast from pan, and allow to cool enough to handle before continuing.

In the meantime, whisk together the ingredients for the dressing until combined. Adjust to taste with salt, sugar, lemon, etc as needed. Set aside. With a sharp knife, slice the breast meat against the grain into 1/3″ slices. This will make rolling the chicken wrap much more manageable.

To make the wrap, go ahead and spread on a thick layer of honey mustard dressing right onto a warmed (microwave ok) tortilla. Throw in the lettuce, tomatoes, onions, bacon, shredded cheese, and chicken strips, and tightly roll together (instructional video), making sure to tuck in the ends. Secure with a toothpick as needed. Eat as is, or cut in half to enjoy.

Most days, I am too lazy to even roll the wrap up, so I eat a deconstructed version with all the same ingredients, and call it a salad. Also delicious.

Up next, I’ll be sharing with you a delicious crowd favorite – particularly when decorated in the RED & GOLD of the SF 49ers. But that’ll be for next time. Until then, take care and stay warm!

AnhD

Delayed Winter

Hello friends! Hope your new year is off to a great start. The last few weeks, it’s been difficult getting kitchen inspiration when everyone just seems so caught up on new year’s dieting and healthy resolutions. I momentarily also considered adjusting my diet, but who am I kidding? I love food too much. I am very fond of Robert Mondavi’s philosophy: “All things in moderation, with a few gloorious exceptions.” Definitely wise words to live by.

Today is game day – and I have been prepping the perfect game day menu, complete with spicy chicken wings (a la NhiBee), honey mustard chicken wraps, and some hearty beefy ragout. Top it off with a tasty French yogurt cake and berry coulis, pair it with a crisp hard cider, and it’s an elevated game meal – familiar yet so much more sophisticated than the typical affair (not that I’m against that either – depends on my mood). But as wonted, I’ll start with dessert first if you don’t mind

French Yogurt Cake
Source: theKitchn
French yogurt cake is simple and quick to prepare. It requires 1 bowl and an electric mixer is optional. The rich yogurt batter yields a tight-crumbed yet fluffy cake, with intense flavor from the olive oil and vanilla. The cake is easily adaptable and can be flavored with citrus extract and zest, or even almond oil. There is a gentle residual tang from the yogurt, and it pairs perfectly with fresh berries, berry coulis, a simple glaze, or even freshly whipped cream. Berries are hard to come by in the dead of winter, so feel free to use frozen berries in making a coulis or syrup for the cake. Either way, this cake can be an easy weeknight dessert or quickly dressed up for a dinner crowd.

Ingredients
1 1/2 c full-fat plain yogurt
2/3 c olive oil
1 1/4 c granulated sugar
3 eggs
1 vanilla pod, seeds removed [1 tsp vanilla extract]
2 1/2 c all-purpose flour
2 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt [1/2 tsp fleur de sel]

Directions
Preheat oven to 350 degrees Fahrenheit. Grease a 9″ or 10″ cake pan, preferably springform for easier removal.
In a mixing bowl, whisk yogurt, olive oil, sugar, eggs and vanilla seeds. Make sure to whisk hard enough to distribute the vanilla seeds throughout the batter. To the same bowl, add flour, baking powder and soda, and salt, and combine until the the flour is incorporated and no lumps remain.

Pour the cake batter into prepared pan, and bake for 45-50 minutes, covering with foil as needed to prevent top from browning too quickly. Cake is done when tester comes out clean. Allow cake to cool prior to removing from pan. Top with berries, whipped cream, frosting, glaze, marmalade, or jam as desired. Enjoy.

The rest of the meal will be posted shortly, most likely after the Saints & Niners game, when we are all full and satisfied, and (hopefully) pleased with the game’s final score.

What are you doing this game day?
<3 AnhD

L’Orange

Despite the withering sunlight and shorter days, citrus fruits thrive in the California winters. The icy mornings lend themselves to warm and sunny days, glorious in sunshine. Nourished by a touch of dew and handful of sunshine, California oranges, in particular, make you forget it’s the dead of a barren winter. As such, today I wanted to share an Orange Chiffon Cake recipe that would be an easy and delicious addition to your Christmas or New Year’s spread this year. This cake celebrates the orange, utilizing the tangy juice, fragrant zest, and even a bit of orange oil to bring it over the top. I’ve made this for Thanksgiving dinner, and most recently as holiday gifts to family friends, and have received high praise for it. Many thanks to Aileen for sharing this with me

Orange Chiffon Cake
Source: Slightly modified from Real Baking with Rose of The Cake Bible fame

Ingredients
2 1/4 c cake flour, sifted [corn starch + AP flour OK]
1 1/2 c granulated sugar, fine [briefly blitz in food processor]
2 tsp baking powder
1/2 tsp salt
1/2 c vegetable oil
9 eggs, separated
2 tbs orange zest
3/4 c freshly squeezed orange juice
1 tsp vanilla extract
1/2 tsp orange oil
1 1/4 tsp cream of tartar

Directions
Preheat oven to 325*F. Grease a 10″ bundt pan and set aside.

In a large bowl, combine the flower, all but 2 tablespoons of the sugar, baking powder and salt. To the dry ingredients, add the vegetable oil, egg yolks, orange juice, orange zest, vanilla extracts, and orange oil, and beat until smooth. This can be done with a handheld electric mixer.

In another bowl (or with a stand mixer), whisk the egg whites until foamy. Add cream of tartar and remaining 2 tbs of sugar and beat until stiff peaks form.

Fold the egg whites into the batter with a large spatula, being careful to only minimally deflate the egg whites. Pour the batter into the prepared pan (batter will come 1″ from top), and bake for 50-55 minutes, or until a tester inserted in the center comes out clean.

To remove the cake, allow to cool completely in the pan, before using a knife to dislodge the sides and inverting the cake onto a plate. Serve with powdered sugar or freshly whipped cream [I like to add orange oil to this] and fruits.

Thank you for stopping by Confessions during your busy holiday season. Wishing you and yours a wonderful holiday, full of love, peace, and cheer, as well as a blessed and festive New Year. Take care and until next time.

Falalalalalalala,
AnhD