Fake out – Take Out

We order in or eat out a lot. More than we probably should, but as a working mom, two girls who are involved in a lot of activities, sometimes a run through a drive thru is necessary. But then there are times when my girls just don’t want to go out for dinner, probably because they are out of the house a lot as it is. But some nights, I really would just like to eat a restaurant meal, so instead I fake out our dinner.

Tonight’s fake out was a cheater style spring rolls, breaded chicken, teriyaki vegetables, with a side of edamame all courtesy of Sandi Richard’s Dinner Fix. This was a hit in our house tonight, my littlest loved the edamame, and the cupcake really liked the chicken and the spring rolls.

If you’ve never checked out Sandi Richard’s books, you should. They are great for families, meals are easily prepared, some you prep the night before and finish when you are ready to eat. They come with easy to access ingredients, especially for Canadians, and provide the actual time it takes to prep and cook with a handy legend.

Tonight’s recipe was prepped and cooked in 45 minutes. The recipe does state to start it the night before, but I forgot so I did all the steps in one swoop.

For this recipe, you’re supposed to start it the night before. I’m not going to lie, the ingredients and number of steps looks daunting…but don’t worry, there are a lot of steps so it is fool-proof. Beginner cooks can master this recipe and look like a restaurant quality chef.

img_1346Cheater Spring Rolls, Sesame Ginger Chicken and Teriyaki Veg

Spring Rolls
1 tsp canola oil
1 chicken breast
¼ of an onion
1 Tbsp prepared ginger (from a jar)
2 tsp prepared garlic (from a jar)
1 bag coleslaw mix with carrots (1 lb / 16 oz) about 6 cups
1 Tbsp Epicure Sesame Ginger Dressing Mix
1 pinch Pinch of salt
8 twists of fresh pepper (1/2 tsp)
8 sheet sheets of phyllo pastry (I used PC brand)
V-H plum sauce (optional)

Sesame Chicken
4 chicken breasts
1 cup buttermilk
1/3 cup flour
2 Tbsp Sesame Ginger Dressing Mix
1 pinch Pinch of salt and pepper
1 Tbsp butter
2 Tbsp oil
¼ cup cup pineapple tidbits (optional)
½ cup cup cherry pie filling

Teriyaki Vegetables
1 tsp canola or peanut oil
5 cup stir-fry veggies (frozen or fresh)
2 Tbsp Teriyaki Spice
1 tsp soya sauce
OR: ¼ cup cup teriyaki stir-fry sauce (V-H is Sandi’s favourite)

1. Cut chicken into bite size pieces, place into soak in buttermilk. This can be done the night before and stored in the fridge. The acid in the buttermilk breaks down the tough fibers in the chicken allowing the chicken to remain moist and tender.
2. Heat oil in a large stove-top pot or wok at med-high heat.
3. Finely chop onion adding to pan as you chop.
4. Add ginger and garlic.
5. Add slaw mix and spice.
6. Stir to combine. This can also be made the night before and placed into the fridge until before dinner.
7. Preheat over to 375F.
8. Lay phyllo pastry on a dry surface, long side at bottom.
9. Brush top sheet of phyllo lightly with canola oil.
10. Form a log with four TBSP of the slaw mixture about 2” from bottom edge of the phyllo.
11. Pick up bottom edge and begin to make a roll.
12. Once roll is almost done, fold sides over at edges and roll to finish. Brush oil all over roll.
13. Set aside on cookie sheet, or if you have the Epicure Crisper I would highly suggest it because it will cut down time, and you can forgo brushing the phyllo with oil, making your spring rolls leaner. Repeat with remaining ingredients to form eight rolls.
14. Set timer for 20 min.
15. Combine flour, Parmesan cheese, parsley, salt and pepper in a measuring cup.
16. Pour onto a large piece of waxed paper.
17. Melt butter on a large jelly roll pan (a cookie sheet with sides) in hot oven.
18. Once melted, remove the pan and tilt back and forth to cover entire surface with butter.
19. Remove chicken pieces from buttermilk and drop, 2 or 3 at a time, onto flour mixture.
20. Pick up sides of waxed paper to coat and place the chicken onto pan of melted butter. Continue until all chicken is coated. Place in hot oven for 30 minutes.
21. Add pineapple to cherry sauce in a microwave safe dish or gravy boat. Once chicken is done, heat cherry sauce in microwave just before serving.
Heat oil in a large stove-top fry pan or wok at med-high. Place veggies in colander and rinse under cold water. Shake off moisture and add to pan. Add teriyaki stir-fry sauce. Toss until tender but crunchy.

img_1352I promise you, this seems like a lot…but it really isn’t. Give it a try. The plates around your table may end up looking just like this. In the words of the husband, “Our plates even look like we ate take out.”

For the full recipe without my modifications check out Food Network.