09 September

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September 1, 2012

Honey Orange Glazed Chicken

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Honey Orange Glazed Chicken

Honey Orange Glazed Chicken

September: National Honey Month and National Poultry/Chicken Month

Make a boring baked chicken better by glazing it with a “finger-licking good” honey-orange sauce. This is an extremely easy recipe that we used as newlyweds with limited culinary skills and kitchen tools. We still make this main dish when we do not have much energy to prepare an elaborate meal. Have some Honey Orange Glazed Chicken during National Honey Month and National Poultry/Chicken Month.

Recipe

(Adapted from Tasty Bird)

Ingredients

  • 2 chicken leg quarters, 4 thighs or 4 wings
  • Salt and pepper to taste
  • 2 teaspoons cornstarch
  • ¾ teaspoon dry mustard
  • 1 tablespoon soy sauce
  • ¼ cup honey
  • ¼ cup orange juice
  • thinly sliced oranges (optional)

Directions

Wash and pat dry the chicken parts. Season with salt and pepper. Place on a lightly foil-lined shallow baking pan, skin side up. Bake at 400 degrees F in a preheated oven or until partially cooked through and the skin is browned (about 20-30 minutes). Drain any juices. Meanwhile, make the honey orange glaze. In a small bowl, combine the cornstarch, mustard, soy sauce, honey and orange juice. Mix until well combined.

Honey Orange Glazed Chicken

Pour the glaze over the chicken. Continue baking for another 10 minutes until the glaze has thickened. Bake for another 10 minutes, spooning the glaze over the chicken. Remove from the oven. Garnish with a thin twist of an orange slice (optional) and serve hot.

Honey Orange Glazed Chicken

 

September 1, 2012

Spam Fried Rice

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Spam Fried Rice

Spam Fried Rice

September: National Rice Month

We blogged about Spam musubi before. Now we are posting our family recipe for fried rice which incorporates Hawaii’s favorite luncheon meat—Spam! Like most locals, leftover rice is made into another meal by frying it up with meat (Spam or sausages, such as lap cheung 臘腸, longganisa, Portuguese or Vienna sausage, etc.). Sometimes vegetables and a fried egg are added. But the concept/process is the same and it is onolicious! We garnished our Spam fried rice with omelet curls, just like Islander’s Daddy does to make it more fancy for his family and friends. Make National Rice Month special by making Spam fried rice!

Recipe

For the Spam fried rice

  • 2 cups leftover rice
  • 2 teaspoons oil
  • ¼ cup onion, chopped
  • 1 small can (7 ounces ) Spam, diced
  • 1-2 teaspooons garlic powder
  • 2-3 tablespoons soy sauce (we used Aloha Shoyu brand)

Directions

Loosen the rice with a little water so the grains are not sticky. Set aside. Chop the onions and dice the Spam. Heat the oil in a large skillet or wok and stir fry the onions until fragrant. Add the Spam and cook until lightly browned.

Spam Fried Rice

Mix in the rice. Season with garlic powder and stir well. Pour in the soy sauce and blend well. Prepare the omelet curls.

Spam Fried Rice

For the omelet curls (optional garnish)

  • 1 egg
  • oil or cooking spray for frying

Directions

In a small bowl, beat the egg well. In a skillet or wok, heat a little oil or cooking spray. Pour the beaten egg and spread it thinly over the bottom. Fry until lightly browned. Flip the omelet over and fry again. Transfer to a cutting board, blotting out excess grease with a paper towel.

Spam Fried Rice

While still hot, roll tightly. Press gently to set its shape. Cut into slices. Use to garnish the Spam fried rice.

Spam Fried Rice

Notes

  • Mix the Spam with some vegetables for a colorful medley. Stir fry ½ cup frozen peas and carrots before adding the rice in this recipe.
  • Sprinkle nori komi furikake for some sesame seaweed flavoring.
  • If feeling a little lazy to make the omelet curls, just crack an egg into the hot rice and keep stir frying until cooked and well blended.
  • Make musubi with Spam. Check out our blog post—in pidgin (Hawaiian creole)!
 

September 1, 2012

Bacon-Wrapped Water Chestnuts

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Bacon-Wrapped Water Chestnuts

Bacon-Wrapped Water Chestnuts

September (Saturday before U.S. Labor Day):  International Bacon Day

Everything is better with bacon—especially when wrapped around roasted water chestnuts and smothered in a sweet barbecue-style sauce! We serve these bite-sized bundles as appetizers and they are really popular at parties and potlucks.  They may be messy to make but they can be prepared ahead of time and then served later. Celebrate with a savory sampler at your next social gathering and on International Bacon Day—bake bacon-wrapped water chestnuts!

Recipe

(From Ingrid K.)

  • 1 pound bacon strips
  • 2 cans (8 ounces) whole roasted water chestnuts
  • 1 teaspoon Worcestershire sauce
  • ¾ cup ketchup
  • ¾ cup brown sugar (we used C&H brand)

Directions

Soak toothpicks in water to prevent them from burning in the oven. Cut bacon strips in half or thirds and peel apart. Drain the cans of chestnuts and pat dry. In a large bowl, mix the Worcestershire sauce with the ketchup and brown sugar until smooth.

Bacon-Wrapped Water Chestnuts

Stir in the chestnuts and bacon until well coated. Wrap a piece of bacon around a chestnut, rinse hands in a bowl of water and secure with a toothpick. Place each on a foil-lined baking sheet. Repeat for the remaining chestnuts and bacon.

Bacon-Wrapped Water Chestnuts

Spoon the extra sauce on the bacon-wrapped chestnuts. Bake in a preheated oven at 350 degrees F for 35 minutes, making sure the bacon is thoroughly cooked. Carefully remove each piece and serve on appetizer trays.

Bacon-Wrapped Water Chestnuts

Notes

  • Thanks to Ingrid K., Highlander’s former co-worker, for giving us this recipe at her retirement party.
  • Other Bacon Day dates include the first Saturday in January after the new year and February 19. In Manchester (United Kingdom), it is observed on January 14. A Facebook users group is promoting March 5 as National Bacon Day.
 

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