Sweet Love and Ginger

Condiment

Double Crunch Sesame Chicken

By

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

 Oh Barry! Do you know what you have done? Created a monster!
A monster for Double Crunch Chicken. I believe you will recall that I made this recipe before, and loved it. There is something about the spice mixture in this recipe that sends me over the moon. Well the genius that came up with that recipe recently posted a similar recipe with an orange sauce instead (found here).
This got me thinking, what about other sauces? I have been thinking of trying to make a sesame chicken, because Chuck seems to love it so much from the Chinese food place down the road. That’s when I came up with this recipe; Double Crunch Sesame Chicken.
Can we talk about deliciousness? One of the things I love about this is the way the crust keeps the chicken moist, while also providing a strong base of flavor. I made the Double Crunch Chicken as per the directions, with one alteration, I swapped sage for garlic. As many of you know garlic is one of my favorite things in life. Then I made the sauce separately and served the chicken swimming in a pool of it, with a side of broccoli, also learning to tread sauce.
Could I have been happier? I don’t think so! I want to say I am a genius, but honestly I have to say it was all Barry. Thanks you!
I have to warn you, while I was making this I came up with another idea; Double Crunch Fried Shrimp anyone? Recipe for that coming soon.
Sesame Chicken Sauce
½ cup chicken broth
 ¼ – 1/8  cup vinegar
1 tbsp corn starch
½ cup honey
2 tbsp soy sauce
1 tbsp sesame oil
2 cloves garlic crushed
1 tbsp sesame seeds, garnish
Whisk together all ingredients (except sesame seeds) and bring to a boil. Boil until sauce thickens and turns clear, roughly 2 minutes. Reduce heat to low and serve warm.

Red Onion Rosemary Mayo

By

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This is a recipe for a quick and easy Red Onion  Rosemary Mayo. This mayo is a favorite accompaniment to burgers or as a dip for fries.
My Rosemary Plant, Thanks to Momma Chuck

 

 I don’t know about you but lately we have been eating a lot of burgers, A LOT. Its summer, they are quick, easy, ground beef is cheap, and they can easily feed a number of people. I feel like any time there is a party or a get together there are burgers somewhere to be had. So naturally I am looking for ways to “spice it up” and I think this recipe does the trick.
Red Onion Rosemary Mayo
The flavor is light and simple, and completely different from that of the typical ketchup and mustard. Last weekend I made it for a barbecue and it was a hit! Everyone was asking where I got it. So I definitely suggest giving it a try for your next summer party or get together.
Red Onion Rosemary Mayo

Single Brunch

By

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Food for the body is not enough. There must be food for the soul.  ~Dorothy Day
This morning I was feeling like I needed a boost. I didn’t sleep a wink and my morning run went horribly. Not to mention Ii had a very stressful week. I didn’t want to weigh myself down with heavy pancakes or sausages so I thought I’d go a little French; velvety scrambled eggs, and a fresh salad with maple vinaigrette. I don’t think I have made a wiser decision.
This breakfast was perfect! It as light and healthy and really helped to rejuvenate my mood. The leafy greens were bright and fresh, and when the vinaigrette ventured over to my eggs it added a little burst of flavor. The eggs alone were fabulous. They were light and fluffy, thanks to the cream cheese, but also full of flavor. Now  I’m going to sit back and enjoy my English Breakfast tea.

Have a wonderful day!
Velvety Scrambled Eggs:
3 eggs
Nonstick spray
Table spoon of Skim Milk
.5 teaspoon Marjoram
.5 teaspoon Thyme
Salt & Pepper to taste
.5 Tablespoon Non Fat Cream Cheese
In a bowl whisk together eggs, milk, marjoram, thyme, and cream cheese. The cheese may not mix well here so be sure to break it up during the next step. Pour mixture into a warm  pan coated in spray.  Use a spatula to gently stir the eggs continuously on low heat. Once they begin to firm, and look opaque remove from heat and add Salt and pepper.
Maple Vinaigrette
1 teaspoon Apple cider Vinegar
2 teaspoons maple syrup
1/5 teaspoon vanilla extract
pinch salt
whisk together all ingredients until well blended.