Wish Upon A Dish

January 15, 2017

Appetizer Glazed Chicken Meatballs ♥ Sodium Saving, Flavor Raising Recipes with #sponsored Kikkoman

This time of year, a great recipe for party foods is always good to have in your repertoire.
These meatballs are the best I have made to date, and at 30yrs of hosting Super Bowl parties, that says "TOUCHDOWN!!"

"I received a free sample of Kikkoman soy sauce mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Kikkoman and am eligible to win prizes associated with this contest. I was not compensated for my time."

Easy to make, all the ingredients can be found in your local supermarket plus, by using Kikkoman soy sauce instead of salt reduced the sodium by up to 50% without sacrificing any flavor.
Pump up bland chicken with a marinade featuring Kikkoman Soy Sauce and you will always have a winner.

I took an extra step and coated these meatballs with a soy glaze, also another Kikkoman product.
Could not have been easier and the flavors just popped!!

Along with the regular favorites that Kikkoman produces, they also offer a variety of less sodium products: Less Sodium Soy Sauce, 50% Less Sodium Gluten-Free Tamari Soy Sauce, Less Sodium Teriyaki Marinade & Sauce, and 50% Less Sodium Gluten-Free Teriyaki Marinade & Sauce.

A mouthful in many ways!! Yum..........

Kikkoman has been around for 300 years and a family business to this day. 

Soy sauce is often associated with being high in sodium but it is rich in umami, a savory taste that helps round out the overall flavor of a dish so you are actually using less sodium by adding more flavor to your favorite dishes.

Another win-win in my book.

So the next time you reach for that salt shaker, think about grabbing the bottle instead and make Kikkoman a part of your everyday eats.

Philippine Chicken Meatballs
makes 2 dozen 2" meatballs

For the chicken:
* 6-8 large chicken thighs, boned & skinned (about 2 lbs), or 2 pounds ground chicken
* 1/4 cup Kikkoman soy sauce
* 1 tablespoon ground pepper (yes, 1 tablespoon)
* 2 tablespoons lemon juice
* 5 cloves fresh garlic, minced
* 2 tablespoons brown sugar
* 2 teaspoons salt
* 1 1/2 teaspoons onion powder
* 1/2 teaspoon allspice
* 1 teaspoon ground ginger
* 1 tablespoon rum (optional)
* 1 teaspoon turmeric

For the meatballs:
* 1 cup bread crumbs
* 2 eggs

To finish:
* 1/4 cup Kikkoman Soy Glaze

 Preheat oven to 425°

1. Place all ingredients (up to turmeric) into a large plastic bag and marinate overnight or at least 8 hours.
2. Remove chicken from bag, discard marinade. (If using whole thighs, cut into 1-1/2"chunks and pulse to grind in a food processor).
3. In a large bowl add ground chicken, bread crumbs & eggs. Mix well and form chicken mixture into small balls. Bake for 30-35 minutes on a large sheet pan lined with parchment paper.
Remove and cool.
4. In a large bowl pour the Kikkoman Soy Glaze over the cooled meatballs and stir to coat.

5. Serve on a platter with toothpicks, topped with a slice of pickled jalapeno.

Meatballs can be frozen, sans the glaze in a large zippy bag for up to 3 months.
To eat, heat, toss with the glaze and serve with toothpicks or small appetizer forks.


January 13, 2017

Cobbled Cookies ♥ Sodium Saving, Flavor Raising Recipes with #sponsored Kikkoman

It is often stated that a good percentage of successful dishes were born out of mistakes.
Such is the tale of these cookies.

"I received a free sample of Kikkoman soy sauce mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Kikkoman and am eligible to win prizes associated with this contest. I was not compensated for my time."

While creating what I thought would be an excellent recipe using the main protagonist, Kikkoman soy sauce, I ended up with extra leftovers than needed.
The frugal in me simply refuses to loosen it's grip and I did what any good girl would do if she found herself in the same situation....I made cookies out of the remaining dough.
I had no idea how they would turn out.

I thought they were good but I never rely solely on my tongue. To make sure this was something worth repeating, I put the 6 samples on the table, turned my back to clear the dinner dishes and when I sat down again, the cookies were gone!

That pretty much sealed the deal.

Did you know that by making an equal swap of 1/2 tsp of Kikkoman soy sauce for 1/2 tsp table salt, the sodium content of the recipe is cut by 18000mg or 18g?
Confused? I was until I figured the amount of savings to be 1 tablespoon of table salt. That is huge!

You may think soy sauce a strange ingredient to add to a sweet but it is the sodium that elevates all the other flavors making this a perfect blend, plus this batter could not have been easier to work with.
One bowl, one scoop, one shape.....one winner!
Easy to bake, store and eat. No special equipment needed and the dough can keep for up to a week in the refrigerator, 6 months in the deep freeze.

Simply portion off as much as you need.
One recipe makes 4 dozen, I baked off 2 dozen to start.
I will save the last for when the Nudge is back from a business trip.
A nice treat for him.

These cookies are addictive. Perfect for a tea or coffee break. The inside is sightly soft with a crisp exterior.
In this house we are not big on overly sickly sugary sweets.
This is a perfect combination of ingredients.

I imagine these would not suffer one bit if finely chopped nuts made an appearance and wouldn't be upset if instead of a dusting of powdered sugar, they found themselves with a sprinkle of demerara sugar.
Extremely adaptable and easy enough for the kids to help.

I tried a glaze drizzle, thought about dipping them in chocolate, but in the end I went with powdered sugar. Simple is always the best.

Now I think I will make a cup of coffee and dip a few of my new favorite cookies.
Care to join me?

Cobbled Cookies
makes 2 dozen cookies

* 1/4 cup Kikkoman  soy sauce
* 6 tablespoons (3/4 stick) unsalted butter, room temperature
* 2 large eggs
* 2 cups all purpose flour
* 1 1/3 cups sugar
* 1 teaspoon baking powder
* 1 teaspoon cinnamon
* 1/2 teaspoon dried ginger
* 1 cup old fashioned oats

1. Whisk butter, eggs and Kikkoman soy sauce in medium bowl until smooth. (can use an electric beater or stand mixer)
2. In another bowl, combine flour, sugar, baking powder, cinnamon and ginger.
3. Form well in center of flour and add Kikkoman soy sauce mixture.
4. Mix together until smooth and then add the oats. Refrigerate for 30 minutes while you preheat the oven to 350°.
5. Spoon a 1" ball of batter in the palm of your hand and roll like a meatball. Place on a cookie sheet.
Continue to roll enough batter until you reach desired amount of cookies.  Refrigerate the remaining batter for up to 1 week or freeze up to 6 months.
6. Roll each ball into a baton about 3" in length and place on parchment or silpat lined sheet pan leaving 1/2" space between.
7. Bake for 20 minutes. Remove, and when cooled, sift with powdered sugar.


December 21, 2016

Cast Iron Skillet Double Crust Chicken Pot Pie ♥ #theRecipeReDux Monthly Challenge - December 2016

I have had a on-line digital subscription to Cook's Illustrated website for years. A few years ago I added the digital magazine of Cook's Country to the mix.
Each one is as different as night and day, Cook's Country being more for people interested in home-style cooking.
When I saw this dish on the cover of last month's magazine, I knew I had to make this ASAP.
The Nudge is a huge lover of pot pies and if it has a double crust he could eat the whole thing himself.

Lately I have been scaling favorite recipes down to two servings and this was one of the more successful ones. Successful because the crust was spectacular!
If one was to have a favorite family pot pie recipe they are not interested in updating, I do suggest the next time you make your pot pie you give this crust recipe a try.

I have to admit  the reason I do not make pot pies all that often is because I am 'homemade crust' impaired.
When I choose a ATK recipe, I mentally agree to make them as is. No substitutions and in this instance, included not only a double crust but a homemade double crust at that.

This month's Recipe ReDux monthly challenge was to celebrate the end of 2016 by cooking a recipe from one of our favorite cookbook's that was on any page that contained a "2" "0" "1'' "6" or a combination of that.

My digital magazine does not have their pages numbered but when I counted the pages starting at the index, this recipe is was on their virtual page "6".

I say that's destiny.
It was time I started using my 9" cast iron skillet to cooking something besides egg dishes.
While I did make a few adjustments to use ingredients I already had in the fridge, I followed the preparation and baking instructions.

This was the perfect recipe for a cast iron skillet.
There can sometimes be trouble with a double crust not baking correctly in that the bottom ends up raw.
Now you know why I stay away from pot pies with homemade double crusts. I never could get the bottom to cook correctly. Either too well done (prebaking can do that) or just not enough.

Not anymore.
I plan on putting this on rotation during the colder months and I know The Nudge will be happy about that.

This was so good, he took the last piece to work and it reheated perfectly.

So to celebrate the end of 2016 with a kaboom, I give you this recipe that is easy and fail-proof.

You will need a 9" cast iron skillet (or 9" deep dish pie plate)
A day to rest the dough in the refrigerator
Food processor

Double Crust Chicken Pot Pie
makes 4 servings
Adapted from Cook's Country magazine

1/2 cup light sour cream
1 large egg, lightly beaten
2 1/2 cups (12 oz) AP flour
1 1/2 tsp salt
12 tablespoons unsalted butter, cut into1/2" cubes & chilled

4 tablespoons unsalted butter
1 onion, finely chopped
2 carrots, peeled and cut into 1/4" dice (about 2/3c)
2 celery ribs, cut same size carrots (about 1/2c)
1/2 teaspoon salt & pepper
6 tablespoons AP flour
2 cups chicken stock
1/2 cup fat-free half & half

1 small russet potato (6 oz), peeled and cut into 1/4" dice
1 teaspoon fresh thyme or 1/2 teaspoon dried
1 rotisserie chicken, skinned & boned and shredded (about 3c)
3/4 cup frozen peas
1 large egg, lightly beaten
Sea salt & crushed pepper for crust (optional but worth it)

For the crust:
1. Combine sour cream ad egg in a bowl. Process flour and salt in food processor until combined, about 3 seconds.
Add butter and pulse until pea-sized pieces remain, about 10 pulses. Add half the sour cream and pulse until combined, about 5 pulses. Add remaining sour cream and pulse until dough begins to form, about 10 more pulses.
2. Transfer mixture to lightly floured counter or board and knead until dough comes together.
Divide dough in half and form into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour (I did mine overnight).
3. Let chilled dough come to room temperature about 10 minutes before rolling.
Roll 1 disk into a round at least 1"larger than the circumference or the baking vessel.
Loosely roll dough around rolling pin and gently unroll in onto a 9" baking dish (I used my cast iron skillet).
Ease dough over baking dish and gently press the dough down.
Roll other disk into 12" circle and place on a peice of parchment paper. Refrigerate both for 30 minutes whole you prepare the filling.

For the filling:
1. Preheat over to 450° and place rack to lowest position.
2. Melt butter in a large skillet and add onions, carrots, celery, salt & pepper and cook until tender, about 6 minutes. Add flour and cook, stirring constantly until golden, 1-2 minutes.Slowly stir in stock and half & half and bring to a boil over med-hi heat.
3. Stir in potato and thyme. Reduce heat to medium and simmer until sauce is thickened and potato is tender, about 8 minutes. Off heat, stir in chicken and peas.
4. Transfer the filling to dough-lined baking pan. Loosely roll remaining dough round around pin and gently unroll over filling. Trim overhanging to 1/2" beyond lip of pan. Tuck overhang under itself and crimp with a fork or use your fingers.
Cut 4 - 2" slits in top of crust.
5. Brush crust with egg wash and sprinkle the sea salt & pepper if using.
Place pie on rimmed sheet pan and bake for 18-20 minutes. Reduce heat to 375°, rotate pie and back until crust is golden brown, about 12-15 minutes more.
Let pie cool at least 45 minutes.