General Tso's Chicken {using ground chicken}

Although I do it a lot, I'm not the hugest fan of cutting up raw chicken. So when I saw a recipe that used ground chicken for a famous Chinese dish, General Tso's, I knew I wanted to try it. 

This is a great way to get all that flavor PLUS all the ease of using ground meat instead of cutting up and then having to saute chicken breasts. It was so quick!! In fact, you better get your rice cooking before you start cooking the chicken, or you'll be wildly out of sync. 

Get your rice cooking, cook the meat, then after you add the sauce, let that simmer away while you steam some green veggies. Faster than take out and way better for you. Weeknight dinner is solved!

General Tso's Chicken 

1 pound ground chicken

1 Tbsp. sesame oil

1 Tbsp. minced garlic

3 Tbsp. rice vinegar

1/2 cup soy sauce

1/2 cup chicken broth

1 Tbsp. cornstarch

1 Tbsp. hoisin sauce

3 Tbsp. brown sugar

1 tsp. red pepper flakes

1/2 tsp. garlic powder

1/2 tsp. onion powder

Green onions and sesame seeds for garnish

In a skillet over medium heat, heat the sesame oil until hot. Add the ground chicken and garlic, and cook, breaking up the meat with a wooden spoon. Cook and stir until the meat is completely cooked through. If there is some fat or water accumulated in the pan, soak it up with a paper towel or drain it out.

In a measuring cup or bowl, combine the rice vinegar, soy sauce, chicken broth, hoisin, brown sugar, garlic and onion powders, and cornstarch. Whisk until the cornstarch is completely dissolved. Add to the meat and simmer until the sauce is thickened. Serve over rice and garnish with sliced green onions and sesame seeds.

 

Chocolate Panna Cotta {GF & DF}

Have you ever made panna cotta? Panna cotta, meaning "cooked cream" in Italian, is a dessert made from sweetened cream thickened with gelatin and often times, molded, by pouring the mixture into ramekins. In this version, it's chocolate (hooray!) and just chilled in a serving dish - no need to "mold" individual servings.

This is a lovely, no-bake dessert that is perfect with summertime berries. It would really be perfect any time of year because it's so easy to make, and so delicious. It's also BOTH gluten and dairy free, which is helpful if you have friends or relatives with allergies or restrictions. 

You should be able to find coconut cream in either the ethnic or the "drinks" section of the supermarket -- this is not coconut milk, but rather a much thicker, creamier version that can be used in various cocktails and desserts. Sometimes it's called cream of coconut. (My local Target has it as well.) 

All it takes to make this impressive dessert is a little time with a saucepan on the stovetop, and vigorous whisking using your good arm muscles! The vigorous whisking is important because you don't want the gelatin to turn lumpy in the hot coconut milk/cream. 

Enjoy!

Chocolate Panna Cotta

1 cup honey
1 - 13.5 oz. can coconut milk
1 - 13.5 oz. can coconut cream
1 cup unsweetened cocoa powder
2 Tbsp. unflavored gelatin
1 tsp. vanilla

In a medium saucepan over medium to low heat, whisk the coconut milk, coconut cream, honey and cocoa powder together. Cook and stir until it is hot but not boiling.

Slowly sprinkle the gelatin over the heated mixture. Whisk until completely combined. 

Once the gelatin has dissolved, remove from the heat and stir in the vanilla. 

Pour into a casserole or glass serving dish. Refrigerate for four hours, or overnight. 

Garnish with whipped cream (or non dairy topping), and fresh fruit, and chocolate shavings or powdered sugar.