It’s Tuesday night, I’m wiped out and so is my grocery budget!  What do I make for dinner?  Bet you’ve encountered this dilemma and if you haven’t, I’m jealous.  I rummaged around in the fridge, vegetabled drawer, pantry and freezer and whipped up a tasty chicken stir fry.  Considering I prepared this meal on the fly, I’m reciting it to you in much the same way…..cuz I have to go to the store!!!

So, here’s what I had hanging around and here’s what I did with it.  I wouldn’t even consider tossing out a roasted chicken carcass, but wasn’t interested in Chicken Soup either.  However, the asian flavor profiles I used for a quick stock added tons of zip to my steamed rice and helped to flavor the base for my stir fry.  You could add all sorts of whatever you’ve got lying around…chiles, dried fruits, lemon grass – get jiggy with it!!!

For the Stock:

• Left over roasted Chicken carcass – picked clean
• 1/2 Onion – halved
• 1 Carrot
• 2 Stalks Celery
• 2 Sprigs Parsley
• 4 Sprigs Cilantro
• 1 in fresh ginger – peeled and smashed
• 2 garlic cloves – peeled and smashed
• 1/2 Cup Frozen Corn (adds a little sweetness)
• Salt and Fresh Ground Pepper

Put all the ingredients into a large sauce pan and just cover with cold water.  Bring to a boil and reduce heat – let simmer for an hour or so.

I only got about 2 1/2 Cups of liquid – use 2 Cups to steam your rice (2 parts water, 1 part rice) and save the rest to flavor your stir fry.

For the Stir Fry:

• Left over roasted chicken – torn or cut into bit size pieces, about 2 Cups
• 1/2 C. Oyster Sauce
• 2 T. Vegetable Oil
• 1/2 Onion – thinly sliced
• 2 Cloves garlic, sliced
• 1 zucchini – halved and sliced
• 1/2 pound fresh mushrooms, quartered
• 2 T. Soy Sauce (low sodium)
• 2 t. freshly sliced ginger (or 1 T. dry)
• 1/2 Cup Stock

Cut up the chicken and put in a bowl.  Pour oyster sauce over it and mix well, set aside.  Since the chicken is already cooked, you will add it to the wok in the final steps.

Heat a wok to medium high and add the oil, onions and garlic and cook for about a minute until fragrant.  Add the mushrooms, zucchini and ginger, stir constantly.  Put the chicken in the pan and reduce the heat, add the 1/2 Cup of stock and soy sauce (taste to make sure it isn’t too salty – don’t add the soy if it is).  You shouldn’t need to make a slurry (corn starch and water) to thicken this as the oyster sauce does a good job of that. 

Serve chicken over rice and garnish with fresh cilantro.  Goes very nicely with a Sauvignon Blanc….Oh ~ I never run out of wine…..

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I suppose this is technically not a ‘sweet’ recipe, but the smell of fresh bread (English muffins in this case!) makes me think of cooler weather so I thought it would be appropriate for the ITS audience. Homemade English muffins are definitely worth your time and effort. These muffins are baked versus cooked on a griddle, giving you time to contemplate yummy toppings… butter, honey, jam, peanut butter, butter (did we mention butter?)… endless possibilities!

Homemade English Muffins  

Makes 12 muffins  

Ingredients:

• 6 oz all-purpose flour
• 5-3/4 oz white whole wheat flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon cinnamon*
• 2 tablespoons sugar
• 2 teaspoons instant yeast
• 9 oz (1 cup + 2 tablespoons) lukewarm milk
• 1 oz (2 tablespoons) melted butter
• 2 teaspoons cider vinegar,
• cornmeal to coat the muffins

*Note: if you want to make ‘plain’ English muffins, just omit the cinnamon!

1. Mix all the ingredients except the semolina or cornmeal. Beat for 1 minute at high speed of an electric mixer; the dough will become somewhat smooth.
2. Scrape the dough into the center of the bowl, cover, and allow it to rise for about 60 minutes or until  quite puffy.
3. Line a large (18″ x 13″) baking sheet with parchment. Grease twelve 3-3/4″ English muffin rings** and place them on the baking sheet. Sprinkle cornmeal into each ring.
4. Turn the dough onto a lightly greased or floured work surface. Cut it into 12 equal pieces; (each will weigh a scant approximately 2 ounces). Shape the dough into balls. Place each ball into a ring, pressing it down to flatten somewhat. Sprinkle with a bit more cornmeal. Place a sheet of parchement on top of the rings and then another baking sheet. The second baking sheet should be resting on top of the rings.
5. Let the muffins rise for about 60 to 90 minutes, until they’ve puffed up noticeably. While the dough is rising, preheat the oven to 400 deg F.
6. Bake the risen muffins for 10 minutes. Flip the pans over (be careful!) and bake for 5 more minutes. Remove the top pan, and bake for an additional 3 to 5 minutes, until the muffins are a light golden brown (the interior of a muffin should register about 200 deg F on an instant-read thermometer if you want to be very technical).
7. Remove the muffins from the oven and transfer them to a rack to cool. Remove the rings as soon as possible (the metal rings will be hot so wait a few minutes). When completely cool, store muffins in a plastic bag. Freeze, if desired.

**If you don’t have English muffin rings, shape the dough into balls, flatten and place on the baking sheet without the rings. Follow the rest of the directions (muffins might be a little thinner than those baked in the rings but they will still taste great!).

**Recipe adapted from King Arthur Flour, ‘Baked English Muffins’

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I poached this recipe from my friend John Sarich and his latest book Chef in the Vineyard.  Even though I haven’t tested this myself, I know you can’t go wrong with anything this guy creates!  Oh, and while avocados and oranges may not be appealing to those in our colder climes, here in AZ it’s a balmy 91 degrees on Halloween….refreshing be good!!

Chef John Sarich’ Avacado and Orange Salad

For Dressing:

• 1/4 Cup Olive Oil

• Juice of 1/2 lemon

• Juice of 1 lime

• 2 cloves garlic, smashed

• 1/2 t. dry mustard

• 1/4 t. chili powder

• 1/4 t. honey

• Pinch Salt

• Pinch Black Pepper

For Salad:

• 2 heads Bibb lettuce

• 1 large avocado, cut into thin wedges

• 2 tomatoes, cut into wedges

• 1 to 2 oranges, peeled and cut into segments

• 1 red onion, cut into thin slices

• 1 T. chopped fresh cilantro for garnish

Prepare dressing by putting all ingredients into a jar and shake well, or blend in a blender until smooth.

Place the lettuce on a plate.  Arrange the prepared avocado, tomatoes, oranges, and onion on top of the lettuce.  Garnich with cilantro and drizzle the salad with dressing just before serving.

John recommends these wines for pairing…Conn Creek Sauvignon Blanc, Napa Valley; or Stag’s Leap Wine Cellars Arcadia Vineyard, Chardonnay, Napa Valley