Chicken

Oriental Express 8010 Old Seward Hwy. $7-$10 per plate 11 a.m. to 10 p.m. Monday through Friday, noon to 10 p.m. Saturday (lobby closes at 8 p.m.), closed Sunday 907-344-9989 In my dining experience, I've come across two types of Chinese restaurants: full-bore, sit-down eateries like Panda or Ling and Louie's Asian Bar and Grill in Midtown, and places that serve what I call “simplified Chinese,” emphasizing fast service and a limited selection of dishes -- think of the Asian deli at New Sagaya.

Fukumaru Teriyaki 4505 Spenard Rd. $6-$10 per plate 10 a.m. to 9 p.m. Monday through Friday, 11 a.m. to 9 p.m. Saturday (closed Sunday) 907-222-6394 I live in Jewel Lake, and when I drive the southern reaches of Spenard Road near Ted Stevens Anchorage International Airport I can't help noticing the finite dining options for people staying in the airport-hotel belt along Spenard: a McDonald's, a Wendy's, a Village Inn, and a Subway tucked next...

Roasted Stuffed Chicken Breast *************** Serves (2) 2 ea Skin on chicken breast 2 T Olive oil Kosher Salt and White pepper to taste Stuffing ¼ cup Feta Cheese 1t Minced shallot 1T Dried cranberries 1T Chopped roasted Walnuts 1t Chopped Parsley Cranberry Orange Vinaigrette 2T Dried cranberries 1/4 cup OJ 1/8 Red wine vinegar 1/2t Minced garlic ½ t Minced shallot ...

Serves 2 Ingredients: 12 oz. - Grilled chicken breast, thinly sliced 4 oz. - Carrots, julienned 3 oz. - Celery, small dice 2.5 oz. - White onions, julienned 10 oz. - Green cabbage, sliced strips 3 oz. - Red bell pepper, julienned 1 Tbs. - Garlic, minced 1 Tbs. - Fresh ginger, minced 3 Tbs. - Fish Sauce 1.5 Tbs. - Soy Sauce 1.5 cups - Chicken Stock 6 oz. - Pancit rice noodles ...

Ingredients: 2 oz. - olive oil 1 medium onion, chopped 2 cloves minced garlic 1 tsp. - red chili flakes 32 oz. - rinsed canned great northern beans 4 C. - low sodium chicken broth 1 tomato, seeded and diced 2 C. - cooked chicken meat 1 lime, zested and juiced 1 ½ tsp. - chili powder 1 ½ tsp. - cumin kosher salt to taste white pepper to taste ¼ C. - thai basil ¼...

Marcus found his way to the theater showing “The Way Back,” starring Ed Harris and Colin Farrell. The PG-13-rated film is a story inspired by true events in a Soviet prison escape during World War II. Based on the book “The Long Walk,” “The Way Back” is the story of three men who not only escaped from a Soviet gulag in Siberia, but walked 4,000 miles to freedom in India. The prisoners range from politicians to thugs and murderers. There is one American, played by Harris, who goes by “Mr.

An Illinois firm is recalling it's canned chicken salad after receiving complaints of customers finding hard plastic in their products. The USDA's Food and Safety Inspection Service announced today that the recall from the Suter Company affects about 72,000 pounds of canned chicken salad products. Those products were distributed nationwide, and include: 8.2 oz. packages of Bumble Bee Lunch-on-the-Run Chicken Salad complete lunch kit with a best-by date of July 2011 and 3.5 oz. packages of Bumble Bee Chicken Salad with Crackers with a best-by date of January or February 2012.

Chef Al Levinsohn prepares a tasty fennel roast chicken that was not of his creation, but that he found to be a great dish for "What's Cookin'?" Ingredients: 4 Chicken breasts, 6-8 oz. 1/2 tsp. Ground cloves salt and black pepper to taste 1-1/2 Tbsp. Olive oil 1 Fennel bulb- trimmed, cored and sliced thin 2 Large carrots, sliced 1 Red bell pepper 1 tsp. Cumin 1 Orange, zested and juiced 1/2 C Chicken Stock Chopped parsley for garnish   Procedure: Heat olive oil in a large, non-stick skillet.

Chef Al shows you how to make a real Creole classic this week with chicken and sausage jambalaya. Ingredients: 1/2 Cup butter 1 lb diced raw chicken meat, 1-inch dice 2 red onions, chopped 5 green onions, chopped 1 large green bell pepper, chopped 4 garlic cloves, finely chopped 2 bay leaves 1 jalapeño chili, finely chopped with seeds 1 Tbsp. Creole Seasoning 1/2 tsp ground cayenne pepper 1/2 tsp dried oregano, crumbled 2 Tbsp tomato paste 1 lb Andouille sausage or hot Italian sausage, cut into 1/2-inch pieces 2-14 1/2-oz cans chicken broth 1-16-oz can plum tomatoes, diced, with liquid 3 Cups long-grain rice Procedure: 1.    Melt butter in heavy large Dutch oven over medium-high heat.