INDIAN SPICED CHICKEN PITAS
INGREDIENTS
1 pound boneless, skinless chicken breasts, trimmed
1 1/2 teaspoons garam masala , (see Tip), divided
3/4 teaspoon kosher salt, divided
1 cup thinly sliced seeded cucumber
3/4 cup nonfat plain yogurt
1 tablespoon chopped fresh cilantro , or mint
2 teaspoons lemon juice
Freshly ground pepper , to taste
4 6-inch whole-wheat pitas, warmed
1 cup shredded romaine lettuce
2 small or 1 large tomato, sliced
1/4 cup thinly sliced red onion
PREPARATION
Preheat grill to medium-high or position rack in upper third of oven and preheat broiler. If grilling, oil the grill rack (see Tip). If broiling, coat a broiler pan with cooking spray.
Sprinkle chicken with 1 teaspoon garam masala and 1/2 teaspoon salt. Place the chicken on the grill rack or prepared pan and cook until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side, depending on the size of the breast. Transfer the chicken to a clean cutting board and let rest for 5 minutes.
Meanwhile, combine cucumber, yogurt, cilantro (or mint), lemon juice, the remaining 1/2 teaspoon garam masala and 1/4 teaspoon salt and pepper in a small bowl. Thinly slice the chicken. Split open the warm pitas and fill with the chicken, yogurt sauce, lettuce, tomato and onion.
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Tuesday, October 12, 2010
Wednesday, July 7, 2010
Spanish Rice and Taco Seasoning
1 1/2 tablespoons vegetable oil
1 cup uncooked long-grain rice
2-3 tsp taco seasoning
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth
Directions
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden.
Stir in onions and cook until tender. Stir in tomato sauce, seasoning and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
Here is a delicious taco seasoning recipe I use:
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Directions
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
1 cup uncooked long-grain rice
2-3 tsp taco seasoning
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth
Directions
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden.
Stir in onions and cook until tender. Stir in tomato sauce, seasoning and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
Here is a delicious taco seasoning recipe I use:
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Directions
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
Thursday, June 17, 2010
Simple Orange Chicken
Simple Orange Chicken with Broccoli
Printable Version with Picture
Printable Version
*Serves 4
1 tablespoon canola oil
1 tablespoon minced or grated fresh ginger
2 garlic cloves, finely minced
1 pound boneless, skinless chicken breasts, cut into 1/2-inch strips
Salt and peper
2 cups fresh broccoli florets
1/4 cup water
1/2 cup low-sodium chicken broth
1/4 cup orange juice
3 tablespoons low-sodium soy sauce
1 teaspoon sugar
1-2 teaspoons freshly grated orange zest
2 teaspoons cornstarch, dissolved in 1 tablespoon water
In a medium nonstick skillet, heat the oil over medium heat. Add the ginger and garlic, stirring constantly, until fragrant, about 1 minute. Season the chicken with salt and pepper and add to the skillet. Saute until cooked through, about 5-6 minutes. Transfer the chicken to a plate and set aside. In the same skillet, combine the broccoli florets and the water, stirring to scrape up any browned bits on the bottom of the pan. Cover the skillet and cook until the broccoli is crisp-tender, about 2 minutes. Return the chicken to the pan and stir in the broth, orange juice, soy sauce, sugar and orange zest. Add the dissolved cornstarch mixture and cook, stirring frequently, until the sauce boils and thickens slightly. Serve over hot, cooked brown or white rice.
Printable Version with Picture
Printable Version
*Serves 4
1 tablespoon canola oil
1 tablespoon minced or grated fresh ginger
2 garlic cloves, finely minced
1 pound boneless, skinless chicken breasts, cut into 1/2-inch strips
Salt and peper
2 cups fresh broccoli florets
1/4 cup water
1/2 cup low-sodium chicken broth
1/4 cup orange juice
3 tablespoons low-sodium soy sauce
1 teaspoon sugar
1-2 teaspoons freshly grated orange zest
2 teaspoons cornstarch, dissolved in 1 tablespoon water
In a medium nonstick skillet, heat the oil over medium heat. Add the ginger and garlic, stirring constantly, until fragrant, about 1 minute. Season the chicken with salt and pepper and add to the skillet. Saute until cooked through, about 5-6 minutes. Transfer the chicken to a plate and set aside. In the same skillet, combine the broccoli florets and the water, stirring to scrape up any browned bits on the bottom of the pan. Cover the skillet and cook until the broccoli is crisp-tender, about 2 minutes. Return the chicken to the pan and stir in the broth, orange juice, soy sauce, sugar and orange zest. Add the dissolved cornstarch mixture and cook, stirring frequently, until the sauce boils and thickens slightly. Serve over hot, cooked brown or white rice.
Broiled Tilapia (or Chicken) with Thai Coconut Curry Sauce with Basmati Basil Rice
1 teaspoon dark sesame oil, divided
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
4 (6-ounce) tilapia fillets
Cooking spray
3 cups hot cooked basmati rice (recipe below)
4 lime wedges
Preheat broiler.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.
Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork.
Rice Recipe, start before sauce
1 cup basmati rice
2 teaspoons vegetable oil
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
2 1/4 cups fat-free, less-sodium chicken broth
1 tablespoon chopped fresh basil
1/4 teaspoon freshly ground black pepper
Preheat oven to 350°.
Place rice in a fine-mesh strainer. Rinse with cold water; drain.
Heat oil in a large saucepan over medium-high heat. Add ginger and garlic; cook 30 seconds, stirring constantly. Stir in rice; cook 1 minute, stirring constantly. Add remaining ingredients, stirring to combine; bring to a boil. Cover; wrap handle of pan with foil. Bake at 350° for 25 minutes, stirring once. Remove rice from oven; fluff rice with a fork.
Serve fish with sauce, rice, and lime wedges.
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
4 (6-ounce) tilapia fillets
Cooking spray
3 cups hot cooked basmati rice (recipe below)
4 lime wedges
Preheat broiler.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.
Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork.
Rice Recipe, start before sauce
1 cup basmati rice
2 teaspoons vegetable oil
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
2 1/4 cups fat-free, less-sodium chicken broth
1 tablespoon chopped fresh basil
1/4 teaspoon freshly ground black pepper
Preheat oven to 350°.
Place rice in a fine-mesh strainer. Rinse with cold water; drain.
Heat oil in a large saucepan over medium-high heat. Add ginger and garlic; cook 30 seconds, stirring constantly. Stir in rice; cook 1 minute, stirring constantly. Add remaining ingredients, stirring to combine; bring to a boil. Cover; wrap handle of pan with foil. Bake at 350° for 25 minutes, stirring once. Remove rice from oven; fluff rice with a fork.
Serve fish with sauce, rice, and lime wedges.
Friday, June 11, 2010
Feta Sun-Dried Tomato Turkey Burger Sliders
2 Tablespoons extra virgin olive oil
1 lb ground turkey
1/2 Cup crumbled feta cheese
1/4 Cup sun-dried tomatoes, jarred in olive oil
1/2 Cup fresh baby spinach leaves, chopped
Pinch of Kosher salt, fresh cracked pepper and Lawry’s Garlic Salt with Parsley
Sun-Dried Tomato Mayonnaise
1 Cup mayonnaise
2 Tablespoons sun-dried tomatoes, packed in olive oil, drained
Baby hamburger buns or dinner rolls, split and warmed
2 Cups fresh baby spinach leaves
1. Heat oil into a large skillet over medium heat. Place turkey, feta, sun dried tomato, spinach and seasonings into a mixing bowl. Mix until just combined. Form 1/4 Cup little patty’s and place onto a cookie sheet. Once all are formed, place batches in hot skillet. Cook for 3-4 minutes per side or until golden brown and cooked through.
2. Place mayonnaise and tomatoes into a bowl; mix to combine. Spread over insides of warm rolls. Layer bottom roll with spinach and the burger. Close with top roll and eat
1 lb ground turkey
1/2 Cup crumbled feta cheese
1/4 Cup sun-dried tomatoes, jarred in olive oil
1/2 Cup fresh baby spinach leaves, chopped
Pinch of Kosher salt, fresh cracked pepper and Lawry’s Garlic Salt with Parsley
Sun-Dried Tomato Mayonnaise
1 Cup mayonnaise
2 Tablespoons sun-dried tomatoes, packed in olive oil, drained
Baby hamburger buns or dinner rolls, split and warmed
2 Cups fresh baby spinach leaves
1. Heat oil into a large skillet over medium heat. Place turkey, feta, sun dried tomato, spinach and seasonings into a mixing bowl. Mix until just combined. Form 1/4 Cup little patty’s and place onto a cookie sheet. Once all are formed, place batches in hot skillet. Cook for 3-4 minutes per side or until golden brown and cooked through.
2. Place mayonnaise and tomatoes into a bowl; mix to combine. Spread over insides of warm rolls. Layer bottom roll with spinach and the burger. Close with top roll and eat
Olive Garden Fettuccine Alfredo
Ingredients
1/2 cup butter
2 tablespoons cream cheese
1 pint heavy cream
1 teaspoon garlic powder
salt
black pepper
2/3 cup grated parmesan cheese (preferably fresh)
1 lb fettuccine, prepared as directed
Directions
In a medium saucepan, melt butter.
When butter is melted, add cream cheese.
When the cream cheese is softened, add heavy cream.
Season with garlic powder, salt, and pepper.
Simmer for 15-20 minutes over low heat, stirring constantly.
Remove from heat and stir in parmesan.
Serve over hot fettucine noodles.
1/2 cup butter
2 tablespoons cream cheese
1 pint heavy cream
1 teaspoon garlic powder
salt
black pepper
2/3 cup grated parmesan cheese (preferably fresh)
1 lb fettuccine, prepared as directed
Directions
In a medium saucepan, melt butter.
When butter is melted, add cream cheese.
When the cream cheese is softened, add heavy cream.
Season with garlic powder, salt, and pepper.
Simmer for 15-20 minutes over low heat, stirring constantly.
Remove from heat and stir in parmesan.
Serve over hot fettucine noodles.
Tuesday, May 18, 2010
Ground Chicken Recipes
Sloppy Hot Wing Joes
Rachael Ray's Big Orange Book Copyright 2008
2 tablespoons extra-virgin olive oil
2 pounds ground chicken
2 carrots, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce I used Crystal
1 cup tomato sauce
1 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup blue cheese crumbles
2 large dill pickles, chopped
Heat the EVOO in a large skillet over medium-high heat. Add the meat and cook for 5-6 minutes, breaking it up with a wooden spoon as it cooks. Add the carrots, celery, onions and garlic, season with salt and pepper, and cook for 7 to 8 minutes more. Combine the vinegar, brown sugar, Worcestershire, hot sauce, tomato sauce, and stock in a mixing cup and pour over the contents of the pan. Mix thoroughly, and simmer for a few minutes more.
Split the rolls and toast under the broiler or in a toaster oven. Pile the sloppy Buffalo-style filling onto buns and top with blue cheese crumbles and chopped pickles.
Chicken and Sun-Dried-Tomato Meatballs
Food & Wine An Entire Year of Recipes 2004 Copyright 2004
4 oil-packed sun-dried tomato halves, drained and blotted dry
2 garlic cloves
1 large jalapeño—halved, seeded and coarsely chopped
Kosher salt and freshly ground pepper
1/4 cup fine dry bread crumbs
1 pound ground chicken breast
1 large egg, lightly beaten
1 tablespoon fat-free milk
1/4 cup all-purpose flour, for dusting
One 14 1/2-ounce can peeled whole tomatoes with their juices
1/2 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
1 tablespoon chopped flat-leaf parsley
In a food processor, pulse the sun-dried tomatoes, 1 garlic clove, half of the jalapeño, 1/2 teaspoon of salt and 1/8 teaspoon of pepper until finely chopped. Add the bread crumbs and pulse to combine. Transfer the mixture to a large bowl and stir in the chicken, egg and milk. Using lightly moistened hands, roll the mixture into 20 meatballs, a scant 1 1/2 tablespoons each. (Mine were larger.) Dust the meatballs lightly with flour, tapping off any excess.
Wipe out the food processor and add the remaining garlic clove and jalapeño half; pulse until chopped. Add the tomatoes and their juices and the oregano and process until smooth.
In a 9-inch cast-iron skillet, heat the olive oil until shimmering. Add the meatballs and cook over moderate heat, turning, until golden but not quite cooked through, 5 to 6 minutes. Transfer to a plate. Add the tomato sauce to the skillet and simmer until slightly thickened, about 2 minutes.
Return the meatballs to the skillet and simmer, turning, until just cooked through, about 2 minutes longer. Transfer to a bowl, sprinkle with the parsley and serve.
SERVE WITH: Pasta or crusty bread.
Rachael Ray's Big Orange Book Copyright 2008
2 tablespoons extra-virgin olive oil
2 pounds ground chicken
2 carrots, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce I used Crystal
1 cup tomato sauce
1 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup blue cheese crumbles
2 large dill pickles, chopped
Heat the EVOO in a large skillet over medium-high heat. Add the meat and cook for 5-6 minutes, breaking it up with a wooden spoon as it cooks. Add the carrots, celery, onions and garlic, season with salt and pepper, and cook for 7 to 8 minutes more. Combine the vinegar, brown sugar, Worcestershire, hot sauce, tomato sauce, and stock in a mixing cup and pour over the contents of the pan. Mix thoroughly, and simmer for a few minutes more.
Split the rolls and toast under the broiler or in a toaster oven. Pile the sloppy Buffalo-style filling onto buns and top with blue cheese crumbles and chopped pickles.
Chicken and Sun-Dried-Tomato Meatballs
Food & Wine An Entire Year of Recipes 2004 Copyright 2004
4 oil-packed sun-dried tomato halves, drained and blotted dry
2 garlic cloves
1 large jalapeño—halved, seeded and coarsely chopped
Kosher salt and freshly ground pepper
1/4 cup fine dry bread crumbs
1 pound ground chicken breast
1 large egg, lightly beaten
1 tablespoon fat-free milk
1/4 cup all-purpose flour, for dusting
One 14 1/2-ounce can peeled whole tomatoes with their juices
1/2 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
1 tablespoon chopped flat-leaf parsley
In a food processor, pulse the sun-dried tomatoes, 1 garlic clove, half of the jalapeño, 1/2 teaspoon of salt and 1/8 teaspoon of pepper until finely chopped. Add the bread crumbs and pulse to combine. Transfer the mixture to a large bowl and stir in the chicken, egg and milk. Using lightly moistened hands, roll the mixture into 20 meatballs, a scant 1 1/2 tablespoons each. (Mine were larger.) Dust the meatballs lightly with flour, tapping off any excess.
Wipe out the food processor and add the remaining garlic clove and jalapeño half; pulse until chopped. Add the tomatoes and their juices and the oregano and process until smooth.
In a 9-inch cast-iron skillet, heat the olive oil until shimmering. Add the meatballs and cook over moderate heat, turning, until golden but not quite cooked through, 5 to 6 minutes. Transfer to a plate. Add the tomato sauce to the skillet and simmer until slightly thickened, about 2 minutes.
Return the meatballs to the skillet and simmer, turning, until just cooked through, about 2 minutes longer. Transfer to a bowl, sprinkle with the parsley and serve.
SERVE WITH: Pasta or crusty bread.
Grilled Island Chicken
*Serves 2-4, depending on how many chicken breasts are marinaded
1/3 cup vegetable oil
3 tablespoons freshly squeezed lemon juice (from about 1-2 lemons)
1 ½ tablespoons soy sauce
1 clove garlic, finely minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2-4 chicken breasts
1/3 cup vegetable oil
3 tablespoons freshly squeezed lemon juice (from about 1-2 lemons)
1 ½ tablespoons soy sauce
1 clove garlic, finely minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2-4 chicken breasts
Stir Fry Basil Chicken
*Serves 4
1 tablespoon canola oil
3 garlic cloves, finely minced
1/4 teaspoon – 1/2 teaspoon red pepper flakes (depending on how spicy you like it – I used 1/4 teaspoon and it perfectly warm but not too spicy)
1 yellow (or other sweet) onion, cut in half and sliced in thin half moon strips
2 boneless, skinless chicken breasts (about 1 1/2 pound), cut into bite-size pieces
1/4 cup oyster sauce
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon sugar
1 bunch fresh basil (about 1/2 cup), torn into pieces
2 large tomatoes, chopped
Heat the oil in a large non-stick skillet over medium heat. Add the garlic and red pepper flakes. Stir constantly and cook for 30 seconds to one minute, until fragrant (don’t let the garlic burn!). Add the sliced onions. Cook until translucent, stirring every now and then, about five minutes. Add the chicken and cook for 3-5 minutes, until browned and cooked through.
Add the oyster sauce, hoisin sauce, soy sauce, and sugar and stir until everything is well coated. Reduce the heat to medium low and sprinkle the tomatoes over the top of the mixture. Tear the basil by hand and sprinkle it over the tomatoes. Over medium heat, let the tomatoes and basil sit, without stirring, for about 5-7 minutes. Stir the mixture until everything is well combined and heated through.
Serve immediately over rice.
Recipe Source: adapted (according to what I had on hand) from Emily, a MKC reader
1 tablespoon canola oil
3 garlic cloves, finely minced
1/4 teaspoon – 1/2 teaspoon red pepper flakes (depending on how spicy you like it – I used 1/4 teaspoon and it perfectly warm but not too spicy)
1 yellow (or other sweet) onion, cut in half and sliced in thin half moon strips
2 boneless, skinless chicken breasts (about 1 1/2 pound), cut into bite-size pieces
1/4 cup oyster sauce
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon sugar
1 bunch fresh basil (about 1/2 cup), torn into pieces
2 large tomatoes, chopped
Heat the oil in a large non-stick skillet over medium heat. Add the garlic and red pepper flakes. Stir constantly and cook for 30 seconds to one minute, until fragrant (don’t let the garlic burn!). Add the sliced onions. Cook until translucent, stirring every now and then, about five minutes. Add the chicken and cook for 3-5 minutes, until browned and cooked through.
Add the oyster sauce, hoisin sauce, soy sauce, and sugar and stir until everything is well coated. Reduce the heat to medium low and sprinkle the tomatoes over the top of the mixture. Tear the basil by hand and sprinkle it over the tomatoes. Over medium heat, let the tomatoes and basil sit, without stirring, for about 5-7 minutes. Stir the mixture until everything is well combined and heated through.
Serve immediately over rice.
Recipe Source: adapted (according to what I had on hand) from Emily, a MKC reader
Tuesday, April 13, 2010
Coconut Banana Bread with Lime Glaze
adapted by Our Best Bites from Cooking Light
2 C flour
3/4 tsp baking soda
1/2 tsp salt
1 C sugar
1/4 C (4 Tbs) real butter, softened
2 large eggs
1 1/2 C mashed ripe bananas (about 4 large bananas)
1/4 C sour cream or plain yogurt
3 Tbs apple juice or milk*
1 tsp vanilla extract
1/2 C coconut
Topping: 2 Tbs additional coconut
Glaze: 1/2 C powdered sugar whisked with 1 1/2 Tbs fresh lime juice
*as in: don't go buy apple juice just for this recipe. If you don't already have some, just use milk!
Preheat oven to 350 degrees.
Whisk flour, baking soda, and salt together and set aside.
In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream or yogurt, apple juice (or milk), and vanilla. Beat until blended.
Add flour mixture and beat at a low speed until just combined. Stir in 1/2 C coconut.
Pour batter into a 9x5" loaf pan that has been sprayed with non-stick spray. Sprinkle additional 2 Tbs coconut on top.
Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil. Continue baking until done.
When done, remove pan from oven. Let cool on a cooling rack for about 10 minutes and then carefully remove from pan. Whisk powdered sugar and lime juice together for the glaze and then drizzle over top. Cool for another 15 minutes before slicing.
Thursday, April 1, 2010
Panda Express Chicken with String Beans
PANDA EXPRESS GARLIC CHICKEN BREAST WITH STRING BEANS
1 lb. boneless, skinless chicken breast halves
2 tbsp. soy sauce
2 tsp. rice wine
1 tsp. toasted sesame oil
2 tsp. cornstarch
1 tsp. sugar
2 tbsp. vegetable oil
1 cup onion, peeled, cut in 1/2-in. wedges
2 tbsp. garlic, minced
1 tsp. black-bean sauce
12 oz. green beans, trimmed, cut in 3-in. pieces
1 cup red bell pepper, large dice
hot cooked rice or noodles (for serving)
Slice chicken breasts into 1/4-in. strips; place in medium bowl.
Combine soy sauce, wine, sesame oil, cornstarch and sugar in small bowl; pour over chicken breast; toss to coat. Cover; refrigerate 20 minutes or until ready to cook.
Heat vegetable oil in wok (or large nonstick skillet) over high heat until quite hot. Add chicken; cook, stirring constantly, 3 minutes or until chicken begins to brown and is cooked through. Remove with slotted spoon to serving dish.
Return wok or skillet to high heat; add onion, garlic and black-bean sauce. Quickly stir in green beans and bell pepper. Add 1/4 cup water, cover, and cook 3 minutes or until vegetables are tender-crisp.
Return chicken to wok; stir; toss over high heat until well mixed and heated through; about 2 minutes.
Place in serving dish; serve immediately with rice or noodles.
Servings 4
From: Panda Express, Rosemead, Calif.
Source: Restaurants & Institutions Magazine
1 lb. boneless, skinless chicken breast halves
2 tbsp. soy sauce
2 tsp. rice wine
1 tsp. toasted sesame oil
2 tsp. cornstarch
1 tsp. sugar
2 tbsp. vegetable oil
1 cup onion, peeled, cut in 1/2-in. wedges
2 tbsp. garlic, minced
1 tsp. black-bean sauce
12 oz. green beans, trimmed, cut in 3-in. pieces
1 cup red bell pepper, large dice
hot cooked rice or noodles (for serving)
Slice chicken breasts into 1/4-in. strips; place in medium bowl.
Combine soy sauce, wine, sesame oil, cornstarch and sugar in small bowl; pour over chicken breast; toss to coat. Cover; refrigerate 20 minutes or until ready to cook.
Heat vegetable oil in wok (or large nonstick skillet) over high heat until quite hot. Add chicken; cook, stirring constantly, 3 minutes or until chicken begins to brown and is cooked through. Remove with slotted spoon to serving dish.
Return wok or skillet to high heat; add onion, garlic and black-bean sauce. Quickly stir in green beans and bell pepper. Add 1/4 cup water, cover, and cook 3 minutes or until vegetables are tender-crisp.
Return chicken to wok; stir; toss over high heat until well mixed and heated through; about 2 minutes.
Place in serving dish; serve immediately with rice or noodles.
Servings 4
From: Panda Express, Rosemead, Calif.
Source: Restaurants & Institutions Magazine
Thursday, March 25, 2010
salmon
Oven-Roasted Salmon, Asparagus and New Potatoes Recipe
INGREDIENTS
1 pound small new potatoes, scrubbed clean and halved
2 Tbsp olive oil
1/2 pound medium asparagus, trimmed and sliced on the diagonal, 1-inch long pieces
1 Tbsp chopped fresh dill
1 strip of lemon zest
1 small garlic clove, coarsely chopped
1/2 teaspoon salt
Freshly ground pepper
2 salmon steaks (10 oz each), cut about 1-inch thick
1 lemon, cut into large wedges
METHOD
1 Preheat oven to 400°F. In a large, shallow baking dish (10x14 inch) coat the potatoes with olive oil. Arrange the potatoes, cut side down, in the baking dish and roast for 10-12 minutes, until the potatoes begin to brown on the bottom. Turn the potatoes over and roast another 10 minutes until browned on top. Remove the baking dish from the oven.
2 In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, salt and season with pepper to taste. Add the asparagus mixture to the potatoes and stir to combine.
3 Push the vegetables to the side of the dish to make room for the salmon steaks. Return the baking dish to the oven and roast the salmon and asparagus for 10-12 minutes, or until the fish is just cooked through.
If you want, remove the skin and center bones, and arrange on individual plates before serving. Garnish with fresh dill and lemon wedges.
Serves 4.
INGREDIENTS
1 pound small new potatoes, scrubbed clean and halved
2 Tbsp olive oil
1/2 pound medium asparagus, trimmed and sliced on the diagonal, 1-inch long pieces
1 Tbsp chopped fresh dill
1 strip of lemon zest
1 small garlic clove, coarsely chopped
1/2 teaspoon salt
Freshly ground pepper
2 salmon steaks (10 oz each), cut about 1-inch thick
1 lemon, cut into large wedges
METHOD
1 Preheat oven to 400°F. In a large, shallow baking dish (10x14 inch) coat the potatoes with olive oil. Arrange the potatoes, cut side down, in the baking dish and roast for 10-12 minutes, until the potatoes begin to brown on the bottom. Turn the potatoes over and roast another 10 minutes until browned on top. Remove the baking dish from the oven.
2 In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, salt and season with pepper to taste. Add the asparagus mixture to the potatoes and stir to combine.
3 Push the vegetables to the side of the dish to make room for the salmon steaks. Return the baking dish to the oven and roast the salmon and asparagus for 10-12 minutes, or until the fish is just cooked through.
If you want, remove the skin and center bones, and arrange on individual plates before serving. Garnish with fresh dill and lemon wedges.
Serves 4.
Sunday, March 21, 2010
Gobi Matar Sabzi
Original recipe from my veggie world
- 1 big onion ground to a fine paste
- 1 big tomato pureed
- 1 tsp ground ginger
- 1 tsp garlic powder (or minced fresh garlic, 1-2 cloves)
- 1 tsp green chili paste
- 1/2 tsp cumin
- 1 cup fresh or frozen green peas
- 1 cup cleaned cauliflower florets
- salt to taste (between 1 tsp and 1 TBSP)
- pinch of turmeric
- 1/4 tsp red chili powder
- 3 tsp garam masala powder
- 1 tsp coriander powder
- 1 tbsp oil
- chopped fresh cilantro
- Jane note: this dish would be good with more kick, as well – I liked it mild, but I want to experiment with making it spicier some time
Directions:
In a large skillet, heat oil (mediumish heat). Add onion paste and fry till cooked or until raw smell disappears. Add ginger, garlic (if using fresh), green chili paste and saute for one minute. Add tomato puree and cook till paste is thick. Add powdered spices and salt. Stir then add vegetables. Cover and simmer over medium heat until cauliflower is tender. Add chopped fresh cilantro prior to serving.
Serve with basmati rice, with fresh cilantro added to the rice just prior to serving.
- 1 big onion ground to a fine paste
- 1 big tomato pureed
- 1 tsp ground ginger
- 1 tsp garlic powder (or minced fresh garlic, 1-2 cloves)
- 1 tsp green chili paste
- 1/2 tsp cumin
- 1 cup fresh or frozen green peas
- 1 cup cleaned cauliflower florets
- salt to taste (between 1 tsp and 1 TBSP)
- pinch of turmeric
- 1/4 tsp red chili powder
- 3 tsp garam masala powder
- 1 tsp coriander powder
- 1 tbsp oil
- chopped fresh cilantro
- Jane note: this dish would be good with more kick, as well – I liked it mild, but I want to experiment with making it spicier some time
Directions:
In a large skillet, heat oil (mediumish heat). Add onion paste and fry till cooked or until raw smell disappears. Add ginger, garlic (if using fresh), green chili paste and saute for one minute. Add tomato puree and cook till paste is thick. Add powdered spices and salt. Stir then add vegetables. Cover and simmer over medium heat until cauliflower is tender. Add chopped fresh cilantro prior to serving.
Serve with basmati rice, with fresh cilantro added to the rice just prior to serving.
Kiwi-Lime Bars with Macadamia Nut Crust
CRUST
1 c macadamia nuts
1/4 c sugar
1 1/4 c all purpose flour
1/4 tsp salt
13 Tbs chilled unsalted butter, cut into 1/2-inch cubes
FILLING
2 c plus 2 Tbs sugar
5 large eggs
1/4 c fresh lime juice
1/2 c kiwi puree (about 2 good sized kiwi)
1/3 c all purpose flour
1 Tbs lime zest
3/4 c (packed) sweetened flaked coconut (about 3 ounces)
Position rack in center of oven and preheat to 350°F. Blend nuts and sugar in processor until nuts are finely ground. Add flour and salt; blend 5 seconds. Add butter and process until well blended. Press dough evenly onto bottom of 13x9x2-inch metal baking pan. Bake crust until golden brown, about 28 minutes; cool completely in pan on rack. Maintain oven temperature.
Whisk sugar and eggs in large bowl until well blended, scraping down sides of bowl occasionally. Whisk in lime juice, kiwi, then flour and lime peel. Pour filling over crust in pan.
Bake lime bars 25 minutes (filling will not be fully set). Sprinkle coconut evenly over. Bake until filling is completely set, about 10 minutes longer.
Cool bars in pan on rack. Chill uncovered until cold, at least 2 hours. Can be made 1 day ahead. Cover and keep chilled. Cut around pan sides to loosen bars; cut into 24 pieces. Using small spatula, transfer bars to platter; serve chilled.
1 c macadamia nuts
1/4 c sugar
1 1/4 c all purpose flour
1/4 tsp salt
13 Tbs chilled unsalted butter, cut into 1/2-inch cubes
FILLING
2 c plus 2 Tbs sugar
5 large eggs
1/4 c fresh lime juice
1/2 c kiwi puree (about 2 good sized kiwi)
1/3 c all purpose flour
1 Tbs lime zest
3/4 c (packed) sweetened flaked coconut (about 3 ounces)
Position rack in center of oven and preheat to 350°F. Blend nuts and sugar in processor until nuts are finely ground. Add flour and salt; blend 5 seconds. Add butter and process until well blended. Press dough evenly onto bottom of 13x9x2-inch metal baking pan. Bake crust until golden brown, about 28 minutes; cool completely in pan on rack. Maintain oven temperature.
Whisk sugar and eggs in large bowl until well blended, scraping down sides of bowl occasionally. Whisk in lime juice, kiwi, then flour and lime peel. Pour filling over crust in pan.
Bake lime bars 25 minutes (filling will not be fully set). Sprinkle coconut evenly over. Bake until filling is completely set, about 10 minutes longer.
Cool bars in pan on rack. Chill uncovered until cold, at least 2 hours. Can be made 1 day ahead. Cover and keep chilled. Cut around pan sides to loosen bars; cut into 24 pieces. Using small spatula, transfer bars to platter; serve chilled.
White Chocolate Lemon Cookies with Toasted Coconut
a goodLife {eats} creation
1 c white sugar
1/2 c brown sugar
3/4 c butter, softened
1 egg
1/4 tsp vanilla
juice of 1/2 a lemon
2 1/4 c flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
zest of 2 lemons
1 c shredded coconut
6 - 1 oz. white baking chocolate squares, coarsely chopped
1/2 c shredded coconut, in a bowl
Preheat oven to 350 degrees F. Spread coconut out on a baking sheet and toast in the oven for 3-5 minutes. Keep an eye on it; it toasts quickly. Set toasted coconut aside. Coarsely chop the white chocolate; set aside.
Beat butter with sugars until thoroughly combined and fluffy, scraping the sides with a spatula as necessary. Beat in the eggs, lemon juice, and vanilla until combined. Combine flour through salt. Stir. Add dry ingredients to butter mixture beating at low speed until just combined, again scrapping the sides as necessary. Stir in the lemon zest, coconut, and white chocolate.
Roll cookies (about 2 Tbs dough per cookie). Dip each formed ball in coconut. Place prepared balls on a parchment paper lined cookie sheet. Bake at 350 degrees F for 10-13 minutes. Let cool 2 minutes on cookie sheet before transferring to a wire cooling rack.
1 c white sugar
1/2 c brown sugar
3/4 c butter, softened
1 egg
1/4 tsp vanilla
juice of 1/2 a lemon
2 1/4 c flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
zest of 2 lemons
1 c shredded coconut
6 - 1 oz. white baking chocolate squares, coarsely chopped
1/2 c shredded coconut, in a bowl
Preheat oven to 350 degrees F. Spread coconut out on a baking sheet and toast in the oven for 3-5 minutes. Keep an eye on it; it toasts quickly. Set toasted coconut aside. Coarsely chop the white chocolate; set aside.
Beat butter with sugars until thoroughly combined and fluffy, scraping the sides with a spatula as necessary. Beat in the eggs, lemon juice, and vanilla until combined. Combine flour through salt. Stir. Add dry ingredients to butter mixture beating at low speed until just combined, again scrapping the sides as necessary. Stir in the lemon zest, coconut, and white chocolate.
Roll cookies (about 2 Tbs dough per cookie). Dip each formed ball in coconut. Place prepared balls on a parchment paper lined cookie sheet. Bake at 350 degrees F for 10-13 minutes. Let cool 2 minutes on cookie sheet before transferring to a wire cooling rack.
Friday, March 12, 2010
Crock Pot Lemon Chicken
4 boneless, skinless chicken breasts, cut in strips
1/2 cup flour
1 Tbsp salt
1/4 tsp pepper
6oz frozen lemonade concentrate (just use half of a 12oz can)
3 Tbsp brown sugar
1 tsp balsamic vinegar
3 Tbsp ketchup
1/4 tsp red pepper flakes
Mix flour, salt, and pepper in shallow container. Dip chicken in flour mixture and brown in a small amount of oil. (You don’t need to cook the chicken all the way, just brown it up.) Place chicken in crock pot. Combine remaining ingredients and pour over chicken. Cook on High for 4 hours or Low for 6-8. I cooked mine on high for 1 hour, then turned it to low for about 4 hours and it worked perfectly. Serve over rice.
4 boneless, skinless chicken breasts, cut in strips
1/2 cup flour
1 Tbsp salt
1/4 tsp pepper
6oz frozen lemonade concentrate (just use half of a 12oz can)
3 Tbsp brown sugar
1 tsp balsamic vinegar
3 Tbsp ketchup
1/4 tsp red pepper flakes
Mix flour, salt, and pepper in shallow container. Dip chicken in flour mixture and brown in a small amount of oil. (You don’t need to cook the chicken all the way, just brown it up.) Place chicken in crock pot. Combine remaining ingredients and pour over chicken. Cook on High for 4 hours or Low for 6-8. I cooked mine on high for 1 hour, then turned it to low for about 4 hours and it worked perfectly. Serve over rice.
Poppy Seed Chicken
Poppy Seed Chicken
2-3 chicken breasts, cooked and cubed
1 can cream of chicken soup
1-2 cups fat free sour cream
2-3 green onions, sliced
1/3 cup grated swiss cheese
3 cups cooked rice
1/2- 1 full sleeve of Ritz crackers (or similar cracker), crushed
2 Tbsp melted butter
2-3 tsp poppy seeds
Mix chicken, soup, sour cream, and onions in a saucepan; heat through. Spread rice in a greased square pan or casserole dish. Pour chicken mixture over the top and spread evenly. Sprinkle with cheese. Mix crushed crackers, butter, and poppy seeds and sprinkle on top. Bake at 350 for about 25-30 minutes or till bubbly.
Notes:
-The original recipe calls for regular sour cream and 1/4 cup butter in the topping. I lightened it up a bit, but if you like to live on the edge, go ahead and use the full fat version. Just don't sue me if you happen to have a heart attack or gain 5 pounds overnight. :)
-Sometimes I add a little milk to the sauce, just to make the dish. . . well, saucier. Is that a word?
2-3 chicken breasts, cooked and cubed
1 can cream of chicken soup
1-2 cups fat free sour cream
2-3 green onions, sliced
1/3 cup grated swiss cheese
3 cups cooked rice
1/2- 1 full sleeve of Ritz crackers (or similar cracker), crushed
2 Tbsp melted butter
2-3 tsp poppy seeds
Mix chicken, soup, sour cream, and onions in a saucepan; heat through. Spread rice in a greased square pan or casserole dish. Pour chicken mixture over the top and spread evenly. Sprinkle with cheese. Mix crushed crackers, butter, and poppy seeds and sprinkle on top. Bake at 350 for about 25-30 minutes or till bubbly.
Notes:
-The original recipe calls for regular sour cream and 1/4 cup butter in the topping. I lightened it up a bit, but if you like to live on the edge, go ahead and use the full fat version. Just don't sue me if you happen to have a heart attack or gain 5 pounds overnight. :)
-Sometimes I add a little milk to the sauce, just to make the dish. . . well, saucier. Is that a word?
White Chicken Chili
White Chicken Chili
2 or 3 boneless skinless chicken breasts, cubed
1 onion, chopped
2 garlic cloves, minced (or 1 1/2 tsp garlic powder)
2-3 15oz cans northern beans, drained (I use 3)
2 1/2 cups chicken broth (I use 2-3 tsp chicken bouillon and 2 1/2 cups water)
2 4oz cans diced green chilies
1 tsp salt
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
1/2 cup whipping cream (I leave this out)
1/2 cup sour cream (I use fat free)
Saute chicken, onion, and garlic till chicken is no longer pink. Add remaining ingredients
except cream and sour cream. Bring to a boil. Lower heat and simmer for 30 minutes.
Add cream if desired. At this point I serve the chili and let people add sour cream if they
want it. You can just stir the sour cream into the chili.
2 or 3 boneless skinless chicken breasts, cubed
1 onion, chopped
2 garlic cloves, minced (or 1 1/2 tsp garlic powder)
2-3 15oz cans northern beans, drained (I use 3)
2 1/2 cups chicken broth (I use 2-3 tsp chicken bouillon and 2 1/2 cups water)
2 4oz cans diced green chilies
1 tsp salt
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
1/2 cup whipping cream (I leave this out)
1/2 cup sour cream (I use fat free)
Saute chicken, onion, and garlic till chicken is no longer pink. Add remaining ingredients
except cream and sour cream. Bring to a boil. Lower heat and simmer for 30 minutes.
Add cream if desired. At this point I serve the chili and let people add sour cream if they
want it. You can just stir the sour cream into the chili.
Honey Glazed Chicken
Honey Glazed Chicken
3-4 Tbsp butter, melted
1 cup flour
2 tsp salt
1 tsp cayenne pepper
6 boneless, skinless chicken breasts, cut in strips
1/2 cup brown sugar
1/2 cup honey
1/2 cup lemon juice
2 Tbsp soy sauce
1 tsp curry powder
Pour melted butter into a 9x13" pan. Mix flour, salt, and cayenne pepper in a shallow dish. Coat chicken in flour. Dip chicken into butter and turn over to coat other side. Bake, uncovered, at 350° for about 20 minutes. Mix remaining ingredients in a saucepan and heat till sugar is dissolved. Pour over chicken. Continue baking for 30-45 minutes, basting every 15 minutes.
Notes:
-The original recipe called for 1 cup of butter. I cut it down significantly and I still think it is plenty.
Crock Pot Lemon Garlic Chicken
Crock Pot Lemon Garlic Chicken
1 tsp oregano
1/2 tsp seasoning salt
1/4 tsp pepper
4 chicken breasts
2 Tbsp butter
1/4 cup water
1/4 cup lemon juice
2 cloves garlic, minced
1 tsp chicken bouillon
Combine oregano, salt, and pepper. Rub onto chicken. Brown chicken in butter
on both sides. Place in crock pot. Combine remaining ingredients and pour over.
Cool on LOW for about 4 hours. (Mine was done in 3 hours.)
1 tsp oregano
1/2 tsp seasoning salt
1/4 tsp pepper
4 chicken breasts
2 Tbsp butter
1/4 cup water
1/4 cup lemon juice
2 cloves garlic, minced
1 tsp chicken bouillon
Combine oregano, salt, and pepper. Rub onto chicken. Brown chicken in butter
on both sides. Place in crock pot. Combine remaining ingredients and pour over.
Cool on LOW for about 4 hours. (Mine was done in 3 hours.)
Garlic Chicken Pasta with Spinach
Garlic Chicken Pasta with Spinach
6 Tbsp olive oil
6 cloves garlic, minced
1/4 tsp red pepper flakes
3 chicken breasts, cubed
Salt and pepper
1# penne pasta
5 oz fresh spinach (I used a bit less)
1 Tbsp dried basil, or 1/2 cup fresh
6 Tbsp fresh lemon juice
1 cup parmesan cheese
Heat olive oil, garlic, and red pepper in a small glass bowl in the microwave for about 1 minute to blend flavors. Pour about 1 Tbsp of the flavored oil in a skillet. Salt and pepper chicken and cook in the oil over medium high heat till browned and juices run clear. Cook pasta in salted water, drain well. Add cooked chicken and all remaining ingredients to the pasta. Stir in the rest of the flavored olive oil. Toss lightly till all ingredients are well combined. Serve immediately.
6 Tbsp olive oil
6 cloves garlic, minced
1/4 tsp red pepper flakes
3 chicken breasts, cubed
Salt and pepper
1# penne pasta
5 oz fresh spinach (I used a bit less)
1 Tbsp dried basil, or 1/2 cup fresh
6 Tbsp fresh lemon juice
1 cup parmesan cheese
Heat olive oil, garlic, and red pepper in a small glass bowl in the microwave for about 1 minute to blend flavors. Pour about 1 Tbsp of the flavored oil in a skillet. Salt and pepper chicken and cook in the oil over medium high heat till browned and juices run clear. Cook pasta in salted water, drain well. Add cooked chicken and all remaining ingredients to the pasta. Stir in the rest of the flavored olive oil. Toss lightly till all ingredients are well combined. Serve immediately.
Shredded Bajio Chicken
Shredded Bajio Chicken
serves our family of 4 + some leftovers
2 chicken breasts
1/4 cup regular mild salsa
2 tsp of cumin
1/4 cup brown sugar
1 can of diced chiles
1/3 can of 7 up
Combine everything in a crockpot. This can either cook on high for 4 hours or cook on low for 5-6. In this instance I cooked on high because, well I procrastinated and didn't have it ready in time to do the long cooking time.
Remove chicken and shred and then put back into the pot for an hour on low.
Serve with warm tortillas, cheese, lettuce, black beans (we didn't have these on hand), and sour cream.
serves our family of 4 + some leftovers
2 chicken breasts
1/4 cup regular mild salsa
2 tsp of cumin
1/4 cup brown sugar
1 can of diced chiles
1/3 can of 7 up
Combine everything in a crockpot. This can either cook on high for 4 hours or cook on low for 5-6. In this instance I cooked on high because, well I procrastinated and didn't have it ready in time to do the long cooking time.
Remove chicken and shred and then put back into the pot for an hour on low.
Serve with warm tortillas, cheese, lettuce, black beans (we didn't have these on hand), and sour cream.
Macadamia Crusted Chicken with Mango Salsa
Macadamia Crusted Chicken with Mango Salsa
adapted from The Complete Cookbook
12 chicken tenderloins (14 oz.), larger ones cut in half (chicken breasts cut into thin slices would work great, too)
1 cup flour, seasoned generously with salt and pepper
2 eggs, lightly beaten
8 oz. macadamia nuts, finely chopped
2 cups breadcrumbs
oil, for deep-frying
Salt for seasoning
Mango Salsa
1 medium mango, finely diced
3 tablespoons finely diced red onion
2 tablespoons roughly chopped cilantro
1 fresh jalapeno, seeded and finely chopped
Juice from 1 lime
Cut the chicken into strips, Dust the chicken strips with the flour, then dip them in the egg and, finally, coat them generously in the combined nuts and breadcrumbs. Chill for at least 30 minutes to firm up.
To make the salsa, combine all the ingredients in a small bowl and season to taste with salt and black pepper. Set aside.
Fill a large, heavy-based saucepan (I used my electric frypan) one-third full of oil and heat to 350 degrees, or until a cube of bread dropped in the oil browns in 15 seconds. Cook the chicken strips in batches for 4-5 minutes, or until golden brown all over, taking care not to burn the nuts. Drain on crumpled paper towels (brilliant!). Serve the chicken strips warm with the salsa.
adapted from The Complete Cookbook
12 chicken tenderloins (14 oz.), larger ones cut in half (chicken breasts cut into thin slices would work great, too)
1 cup flour, seasoned generously with salt and pepper
2 eggs, lightly beaten
8 oz. macadamia nuts, finely chopped
2 cups breadcrumbs
oil, for deep-frying
Salt for seasoning
Mango Salsa
1 medium mango, finely diced
3 tablespoons finely diced red onion
2 tablespoons roughly chopped cilantro
1 fresh jalapeno, seeded and finely chopped
Juice from 1 lime
Cut the chicken into strips, Dust the chicken strips with the flour, then dip them in the egg and, finally, coat them generously in the combined nuts and breadcrumbs. Chill for at least 30 minutes to firm up.
To make the salsa, combine all the ingredients in a small bowl and season to taste with salt and black pepper. Set aside.
Fill a large, heavy-based saucepan (I used my electric frypan) one-third full of oil and heat to 350 degrees, or until a cube of bread dropped in the oil browns in 15 seconds. Cook the chicken strips in batches for 4-5 minutes, or until golden brown all over, taking care not to burn the nuts. Drain on crumpled paper towels (brilliant!). Serve the chicken strips warm with the salsa.
Chicken and White Bean Stew
Chicken and White Bean Stew
Ingredients:
4 slices bacon, finely chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
1 pound red potatoes, cut into cubes
One 32-ounce container (4 cups) chicken broth
1 whole rotisserie chicken
Two 15.5-ounce cans small white beans, rinsed
4 cups fresh spinach leaves, stems removed and torn into smaller pieces
Salt and pepper
Directions:In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked but not crisp, about 5 minutes. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the potatoes and chicken broth and simmer until the potatoes are tender, about 15 minutes.
Meanwhile, pull the meat off the rotisserie chicken; discard the skin and bones. Add the chicken and white beans to the stew and cook until heated through. Just before serving, stir in the spinach and season to taste with salt and pepper.
Source: Rachael Ray - http://www.foodnetwork.com/
Ingredients:
4 slices bacon, finely chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
1 pound red potatoes, cut into cubes
One 32-ounce container (4 cups) chicken broth
1 whole rotisserie chicken
Two 15.5-ounce cans small white beans, rinsed
4 cups fresh spinach leaves, stems removed and torn into smaller pieces
Salt and pepper
Directions:In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked but not crisp, about 5 minutes. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the potatoes and chicken broth and simmer until the potatoes are tender, about 15 minutes.
Meanwhile, pull the meat off the rotisserie chicken; discard the skin and bones. Add the chicken and white beans to the stew and cook until heated through. Just before serving, stir in the spinach and season to taste with salt and pepper.
Source: Rachael Ray - http://www.foodnetwork.com/
Honey Lime Chicken Enchiladas
Trade Secrets: I followed Brittany's recipe closely, the only modifications being the addition of sour cream to the remaining enchilada sauce to add a bit of depth and creaminess. Since the chicken was cooked while marinating, I also poured the leftover marinade into the enchilada sauce and cream to blend all the flavors together. And finally, I added a bit more lime juice than the original recipe because that's what my lime produced! Next time (because there WILL be a next time), I might saute some onions and garlic and add that to the chicken mixture.
Honey Lime Chicken Enchiladas
from Brittany at The Sisters' Cafe
This was good, but even better as leftovers!
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.
Honey Lime Chicken Enchiladas
from Brittany at The Sisters' Cafe
This was good, but even better as leftovers!
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.
Sticky Coconut Chicken
This is delicious!
6-8 boneless, skinless chicken thighs
1 can canned coconut milk
2 Tbsp. minced fresh ginger
2 tsp. fresh ground pepper
2 tsp. red pepper flakes
Marinade chicken in about half the coconut milk, ginger, pepper and red pepper flake mixture for at least one hour (I let mine marinade for about four to five hours. The longer the better.) Grill on barbecue.
Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes
Right before grilling chicken, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.
Sidenote: I used the extra coconut milk mixture as part of the liquid in my rice and it was unbelievable! It was very mildly sweet and paired so well with the chicken. Yum!
6-8 boneless, skinless chicken thighs
1 can canned coconut milk
2 Tbsp. minced fresh ginger
2 tsp. fresh ground pepper
2 tsp. red pepper flakes
Marinade chicken in about half the coconut milk, ginger, pepper and red pepper flake mixture for at least one hour (I let mine marinade for about four to five hours. The longer the better.) Grill on barbecue.
Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes
Right before grilling chicken, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.
Sidenote: I used the extra coconut milk mixture as part of the liquid in my rice and it was unbelievable! It was very mildly sweet and paired so well with the chicken. Yum!
Mushroom Chicken with Zucchinis
Mushroom Chicken with Zucchinis
delicious from Blog Chef
Ingredients:
1lb boneless skinless chicken breasts
cornstarch (for dusting)
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 garlic cloves (minced)
1 teaspoon ground ginger
1 package fresh button mushrooms
4 small zucchini
Cooking Instructions:
Step 1: Cut chicken and zucchini into 1” chunks. Lightly dust chicken with a little bit of cornstarch until lightly coated.
Step 2: Add vegetable and sesame oil to the wok (or large skillet) and fry chicken pieces until golden brown. Remove and drain on paper towels.
Step 3: Add zucchini and mushrooms to the wok and stir fry for a few minutes. Add soy sauce, balsamic vinegar, minced fresh garlic, and ground ginger to the wok stirring to coat and stir fry until mushrooms and zucchini are fully cooked.
Step 4: Return chicken pieces to the wok and coat with sauce, heat thoroughly and serve over hot rice.
delicious from Blog Chef
Ingredients:
1lb boneless skinless chicken breasts
cornstarch (for dusting)
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 garlic cloves (minced)
1 teaspoon ground ginger
1 package fresh button mushrooms
4 small zucchini
Cooking Instructions:
Step 1: Cut chicken and zucchini into 1” chunks. Lightly dust chicken with a little bit of cornstarch until lightly coated.
Step 2: Add vegetable and sesame oil to the wok (or large skillet) and fry chicken pieces until golden brown. Remove and drain on paper towels.
Step 3: Add zucchini and mushrooms to the wok and stir fry for a few minutes. Add soy sauce, balsamic vinegar, minced fresh garlic, and ground ginger to the wok stirring to coat and stir fry until mushrooms and zucchini are fully cooked.
Step 4: Return chicken pieces to the wok and coat with sauce, heat thoroughly and serve over hot rice.
Chicken Tikka Masala
Chicken Tikka Masala
from mykitchencafe.blogspot.com
1 cup plain yogurt
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper (Kylie substitutes paprika for the cayenne - next time I'll do that or cut it down to 1/2 teaspoon)
2 teaspoons black pepper
1 tablespoons minced fresh ginger (I didn't have this on hand so I left it out)
1 teaspoon salt
3 boneless, skinless chicken breasts
Combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour. Grill or cook chicken in frying pan. Discard marinade
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1 8-oz can tomato sauce
1 cup cream
1/4 cup chopped cilantro
Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.
from mykitchencafe.blogspot.com
1 cup plain yogurt
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper (Kylie substitutes paprika for the cayenne - next time I'll do that or cut it down to 1/2 teaspoon)
2 teaspoons black pepper
1 tablespoons minced fresh ginger (I didn't have this on hand so I left it out)
1 teaspoon salt
3 boneless, skinless chicken breasts
Combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour. Grill or cook chicken in frying pan. Discard marinade
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1 8-oz can tomato sauce
1 cup cream
1/4 cup chopped cilantro
Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.
Bourbon Chicken
Bourbon Chicken
adapted from Blog Chef
This is one of our families favorites!
Ingredients:
2lb boneless skinless chicken breasts
4 tablespoons oil (for pan-frying)
cornstarch (for dusting, optional)
Sauce:
1 garlic clove (minced)
¼ teaspoon ginger (I used ground ginger)
1/2 teaspoon crushed red pepper flakes
¼ cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
1/3 cup soy sauce
Cut chicken breasts into bite-sized pieces, and if you choose lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.
In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes
adapted from Blog Chef
This is one of our families favorites!
Ingredients:
2lb boneless skinless chicken breasts
4 tablespoons oil (for pan-frying)
cornstarch (for dusting, optional)
Sauce:
1 garlic clove (minced)
¼ teaspoon ginger (I used ground ginger)
1/2 teaspoon crushed red pepper flakes
¼ cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
1/3 cup soy sauce
Cut chicken breasts into bite-sized pieces, and if you choose lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.
In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes
Lemon and Garlic Grilled Chicken
Lemon and Garlic Grilled Chicken
from mykitchencafe.blogspot.com
Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)
Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I'll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.
Often, I will double the marinade and chicken and grill it all up and freeze the extras to use later.
from mykitchencafe.blogspot.com
Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)
Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I'll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.
Often, I will double the marinade and chicken and grill it all up and freeze the extras to use later.
Beach Street Lemon Chicken Linguini
Beach Street Lemon Chicken Linguini
adapted slightly from My Food Storage Deals
**This recipe requires marinating the chicken for 3-12 hours so plan ahead!**
1 lb. linguine
2 tablespoons olive oil
Zest from one lemon
Juice from one lemon
3 green onions, chopped (white and green parts)
¼ cup chopped fresh parsley
Salt and freshly ground pepper
1/2 cup grated Parmesan cheese
Marinade:
½ cup olive oil
2 cloves garlic, crushed (smashed with the back of a large knife or saucepan)
1 tablespoon Cajun seasoning (cut this down to 1 1/2 teaspoons if you want less heat but don't omit entirely or you will lose great flavor)
Juice of one lemon
2 tablespoons minced fresh parsley
2 tablespoons brown sugar
2 tablespoons soy sauce
2 chicken breasts, sliced
Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Pat chicken dry and toss in marinade to coat. Refrigerate 3-12 hours.
When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.
Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.
While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm.
adapted slightly from My Food Storage Deals
**This recipe requires marinating the chicken for 3-12 hours so plan ahead!**
1 lb. linguine
2 tablespoons olive oil
Zest from one lemon
Juice from one lemon
3 green onions, chopped (white and green parts)
¼ cup chopped fresh parsley
Salt and freshly ground pepper
1/2 cup grated Parmesan cheese
Marinade:
½ cup olive oil
2 cloves garlic, crushed (smashed with the back of a large knife or saucepan)
1 tablespoon Cajun seasoning (cut this down to 1 1/2 teaspoons if you want less heat but don't omit entirely or you will lose great flavor)
Juice of one lemon
2 tablespoons minced fresh parsley
2 tablespoons brown sugar
2 tablespoons soy sauce
2 chicken breasts, sliced
Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Pat chicken dry and toss in marinade to coat. Refrigerate 3-12 hours.
When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.
Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.
While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm.
Spinach Chicken and Pasta with Teriyaki Vinaigrette
Spinach Chicken & Pasta Salad with Teriyaki Vinaigrette
From Mykitchencafe.blogspot.com
*Plan Ahead: the pasta needs to marinate in the dressing for at least an hour.*
Dressing:
1 cup canola oil
1/3 - 2/3 cup bottled teriyaki sauce (I used 1/3 cup but you may want to add more depending on your taste)
1/3 cup rice vinegar
1/3 cup cider vinegar
6 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Salad:
16 oz. bow tie pasta, cooked al dente, drained and cooled
1 bag fresh spinach (9 - 10 oz)
6 oz. craisins
2 (11 oz.) cans mandarin oranges, drained
1 (8 oz.) can water chestnuts, drained and slivered
1/2 cup chopped fresh parsley
4 green onions, thinly sliced (white and green parts)
1/4 cup sesame seeds, toasted
6 oz. honey roasted peanuts
2 cups cooked chicken, tossed with 2-3 tablespoons teriyaki sauce
In a blender, combine all the dressing ingredients and blend until well combined and smooth. Mix about 1 cup of the dressing with the cooked pasta in a large bowl and marinate for at least one hour (Judy has left this step out many times with still great results). Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.
From Mykitchencafe.blogspot.com
*Plan Ahead: the pasta needs to marinate in the dressing for at least an hour.*
Dressing:
1 cup canola oil
1/3 - 2/3 cup bottled teriyaki sauce (I used 1/3 cup but you may want to add more depending on your taste)
1/3 cup rice vinegar
1/3 cup cider vinegar
6 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Salad:
16 oz. bow tie pasta, cooked al dente, drained and cooled
1 bag fresh spinach (9 - 10 oz)
6 oz. craisins
2 (11 oz.) cans mandarin oranges, drained
1 (8 oz.) can water chestnuts, drained and slivered
1/2 cup chopped fresh parsley
4 green onions, thinly sliced (white and green parts)
1/4 cup sesame seeds, toasted
6 oz. honey roasted peanuts
2 cups cooked chicken, tossed with 2-3 tablespoons teriyaki sauce
In a blender, combine all the dressing ingredients and blend until well combined and smooth. Mix about 1 cup of the dressing with the cooked pasta in a large bowl and marinate for at least one hour (Judy has left this step out many times with still great results). Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.
Balsamic Chicken Noodle Bowl
Balsamic Chicken Noodle Bowl
from mykitchencafe.blogspot.com
*Serves 6-8
*Note: I tweaked this recipe to have a high noodle ratio since I love me a lot of noodles, but if you like a bit less noodles, simply cut down the amount to 12 ounces.*
1 pound linguine
1 red pepper, cut into thin strips
4 Tablespoons balsamic vinegar
5 garlic cloves, finely minced
½ teaspoons salt
¼ teaspoons ground black pepper
1/2 cup extra virgin olive oil
1 1/2 tablespoons dried basil (can substitute 1 cup fresh basil)
2 cups cooked, shredded chicken
1 1/2 cups shredded or cubed mozzarella cheese
½ cup feta cheese
Heat a large pot of water to a boil. Add the linguine and cook until just tender according to package directions. Drain.
In a small bowl, whisk together vinegar, garlic, basil, salt and pepper. When combined, slowly whisk in the olive oil until the dressing is completely combined.
While the pasta is boiling, heat 1 teaspoon olive oil in a 12-inch non-stick skillet over medium heat and add the bell pepper. Cook briefly until crisp-tender. Add the cooked chicken and cook for 1-2 more minutes, until the chicken is heated through.
When the noodles have been drained, add the hot noodles to the skillet with the red pepper and chicken and toss. Add the shredded or cubed mozzarella and toss quickly to combine before the cheese melts. Pour the dressing over the top and toss with tongs to coat all the ingredients with the dressing. Serve warm or at room temperature.
from mykitchencafe.blogspot.com
*Serves 6-8
*Note: I tweaked this recipe to have a high noodle ratio since I love me a lot of noodles, but if you like a bit less noodles, simply cut down the amount to 12 ounces.*
1 pound linguine
1 red pepper, cut into thin strips
4 Tablespoons balsamic vinegar
5 garlic cloves, finely minced
½ teaspoons salt
¼ teaspoons ground black pepper
1/2 cup extra virgin olive oil
1 1/2 tablespoons dried basil (can substitute 1 cup fresh basil)
2 cups cooked, shredded chicken
1 1/2 cups shredded or cubed mozzarella cheese
½ cup feta cheese
Heat a large pot of water to a boil. Add the linguine and cook until just tender according to package directions. Drain.
In a small bowl, whisk together vinegar, garlic, basil, salt and pepper. When combined, slowly whisk in the olive oil until the dressing is completely combined.
While the pasta is boiling, heat 1 teaspoon olive oil in a 12-inch non-stick skillet over medium heat and add the bell pepper. Cook briefly until crisp-tender. Add the cooked chicken and cook for 1-2 more minutes, until the chicken is heated through.
When the noodles have been drained, add the hot noodles to the skillet with the red pepper and chicken and toss. Add the shredded or cubed mozzarella and toss quickly to combine before the cheese melts. Pour the dressing over the top and toss with tongs to coat all the ingredients with the dressing. Serve warm or at room temperature.
Chicken Spiedie Sandwiches
Chicken Spiedie Sandwiches
from mykitchencafe.blogspot.com
I used the marinade from this recipe but didn't make the sandwiches. The chicken turned out good.
1/2 cup olive oil
2 garlic cloves, finely minced
1/2 tablespoon dried basil (or 2 tablespoons fresh basil, finely chopped)
1/2 teaspoon dried oregano
2 teaspoons grated zest plus 1 tablespoon juice from one lemon
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
3 tablespoons mayonnaise
1 tablespoon red wine vinegar
4 boneless, skinless chicken breasts about 1 1/2 pounds
6 6-inch sub rolls, slit partially open lengthwise
Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and pepper flakes in a large bowl. Transfer 2 tablespoons oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate. Sauce can be refrigerated, covered for 2 days.
Prick chicken breasts all over with fork, cut into 1 1/4 inch chunks, and transfer to bowl with remaining oil mixture. Refrigerate, covered, for 30 minutes or up to 3 hours.
Remove chicken from marinade and thread onto skewers, about 5 pieces per skewer. You can use either metal or wood skewers, but if you are using wood, soak them in water for 15-20 minutes before using on an outdoor grill to avoid burning. I used wood skewers on my indoor grill pan without soaking and it worked just fine. Grill chicken until browned and cooked through, 10 to 15 minutes, turning once or twice. You can use an outdoor grill (either gas or charcoal), your oven broiler or an indoor grill pan to do the job. Transfer the chicken to sub rolls or bread, remove skewers, and drizzle with mayonnaise mixture.
from mykitchencafe.blogspot.com
I used the marinade from this recipe but didn't make the sandwiches. The chicken turned out good.
1/2 cup olive oil
2 garlic cloves, finely minced
1/2 tablespoon dried basil (or 2 tablespoons fresh basil, finely chopped)
1/2 teaspoon dried oregano
2 teaspoons grated zest plus 1 tablespoon juice from one lemon
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
3 tablespoons mayonnaise
1 tablespoon red wine vinegar
4 boneless, skinless chicken breasts about 1 1/2 pounds
6 6-inch sub rolls, slit partially open lengthwise
Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and pepper flakes in a large bowl. Transfer 2 tablespoons oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate. Sauce can be refrigerated, covered for 2 days.
Prick chicken breasts all over with fork, cut into 1 1/4 inch chunks, and transfer to bowl with remaining oil mixture. Refrigerate, covered, for 30 minutes or up to 3 hours.
Remove chicken from marinade and thread onto skewers, about 5 pieces per skewer. You can use either metal or wood skewers, but if you are using wood, soak them in water for 15-20 minutes before using on an outdoor grill to avoid burning. I used wood skewers on my indoor grill pan without soaking and it worked just fine. Grill chicken until browned and cooked through, 10 to 15 minutes, turning once or twice. You can use an outdoor grill (either gas or charcoal), your oven broiler or an indoor grill pan to do the job. Transfer the chicken to sub rolls or bread, remove skewers, and drizzle with mayonnaise mixture.
Tuesday, March 9, 2010
Banana Nut Bread
This is my grandma's recipe. It is delicious every time.
1 c sugar
½ c butter
2 eggs
1 ½ c mashed bananas
1 tbsp lemon juice
2 c flour
3 tsp baking powder
½ tsp salt
1 c walnuts
For whole grain muffins or bread, substitute 2c flour for 1c oats and 1c fresh ground whole wheat. You may also reduce sugar to 3/4c.
Cream together sugar and butter. Add eggs beating hard after each. Stir in bananas and lemon juice. Add flour, baking powder and salt. Mix together quickly. Stir in walnuts. Bake for 1 hour at 375. Makes one large loaf.
Muffins: bake at 400 for about 16 minutes.
1 c sugar
½ c butter
2 eggs
1 ½ c mashed bananas
1 tbsp lemon juice
2 c flour
3 tsp baking powder
½ tsp salt
1 c walnuts
For whole grain muffins or bread, substitute 2c flour for 1c oats and 1c fresh ground whole wheat. You may also reduce sugar to 3/4c.
Cream together sugar and butter. Add eggs beating hard after each. Stir in bananas and lemon juice. Add flour, baking powder and salt. Mix together quickly. Stir in walnuts. Bake for 1 hour at 375. Makes one large loaf.
Muffins: bake at 400 for about 16 minutes.
Saffron-Spiked Moroccan Stew
This is a recipe from "The Vegan Table" cookbook. It was really good as a side dish, but served over cous-cous like the recipe suggested was too dry and weird. I made it without saffron and it was still good. Someday in the distant future when we're not poor students I'll buy some saffron.
Saffron-Spiked Moroccan Stew
1 1/2 cups (350 ml) plus 3 tablespoons (45 ml) water or vegetable stock, divided
1 large-size yellow onion, finely chopped
2 large red bell peppers, seeded and chopped
2 or 3 garlic cloves, minced
2 teaspoons (10 g) light brown sugar
1 teaspoon (2 g) ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne
1 teaspoon (2 g) grated or minced fresh ginger
1/2 teaspoon saffron threads
2 medium sized sweet potatoes or garnet or jewel yams, peeled and cut into 1/2 inch cubes
1 can (15 ounces, or 420 g) diced tomatoes, undrained
2 cups (480 g) cooked chickpeas or 1 can (15 ounces, or 420 g) chickpeas drained and rinsed
salt and pepper to taste
HEat 3 tablespoons water in a soup pot over medium meat. Add onion, peppers, and garlic, and cook until the onions are translucent, 5 to 7 minutes. If the water begins to evaporate, add a little more.
Stir in brown sugar, coriander, cinnamon, cumin, cayenne, ginger, and saffron, and cook for 60 seconds, stirring constantly. Add sweet potatoes, and stir to coat. Stir in tomatoes, remaining 1 1/2 cups water and chickpeas. Bring to a boil, then reduce heat to low. Simmer until sweet potatoes are tender but not over-cooked, about 30 minutes. Season with salt and pepper then serve.
Saffron-Spiked Moroccan Stew
1 1/2 cups (350 ml) plus 3 tablespoons (45 ml) water or vegetable stock, divided
1 large-size yellow onion, finely chopped
2 large red bell peppers, seeded and chopped
2 or 3 garlic cloves, minced
2 teaspoons (10 g) light brown sugar
1 teaspoon (2 g) ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne
1 teaspoon (2 g) grated or minced fresh ginger
1/2 teaspoon saffron threads
2 medium sized sweet potatoes or garnet or jewel yams, peeled and cut into 1/2 inch cubes
1 can (15 ounces, or 420 g) diced tomatoes, undrained
2 cups (480 g) cooked chickpeas or 1 can (15 ounces, or 420 g) chickpeas drained and rinsed
salt and pepper to taste
HEat 3 tablespoons water in a soup pot over medium meat. Add onion, peppers, and garlic, and cook until the onions are translucent, 5 to 7 minutes. If the water begins to evaporate, add a little more.
Stir in brown sugar, coriander, cinnamon, cumin, cayenne, ginger, and saffron, and cook for 60 seconds, stirring constantly. Add sweet potatoes, and stir to coat. Stir in tomatoes, remaining 1 1/2 cups water and chickpeas. Bring to a boil, then reduce heat to low. Simmer until sweet potatoes are tender but not over-cooked, about 30 minutes. Season with salt and pepper then serve.
Friday, March 5, 2010
Hawaiian Sauce
This can be used as a sauce for homemade meatballs, stir-fry, or pretty much anything. I made some stir fry with it. It didn't turn out great, but the sauce was really good so I will use it again for a marinade.
Hawaiian Sauce
1/2 cup brown sugar
1/3 cup rice wine vinegar (regular works too)
1 T soy sauce
3/4 cups pineapple juice
2 T cornstarch
Hawaiian Sauce
1/2 cup brown sugar
1/3 cup rice wine vinegar (regular works too)
1 T soy sauce
3/4 cups pineapple juice
2 T cornstarch
Ranchy Chicken Kabobs
Ranchy Chicken Kabobs
Ingredients
* 1/2 cup olive oil
* 1/2 cup ranch dressing
* 3 tablespoons Worcestershire sauce
* 1 tablespoon minced fresh rosemary
* 2 teaspoons salt
* 1 teaspoon lemon juice
* 1 teaspoon white vinegar
* 1/4 teaspoon ground black pepper, or to taste
* 1 tablespoon white sugar, or to taste (optional)
* 5 skinless, boneless chicken breast halves - cut into 1 inch cubes
Directions
1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
Ingredients
* 1/2 cup olive oil
* 1/2 cup ranch dressing
* 3 tablespoons Worcestershire sauce
* 1 tablespoon minced fresh rosemary
* 2 teaspoons salt
* 1 teaspoon lemon juice
* 1 teaspoon white vinegar
* 1/4 teaspoon ground black pepper, or to taste
* 1 tablespoon white sugar, or to taste (optional)
* 5 skinless, boneless chicken breast halves - cut into 1 inch cubes
Directions
1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
Lemon-Lime Chicken Marinade
This was a good marinade. It wasn't my favorite but it was good enough to use again.
Chicken marinade
Ingredients
* 1/4 cup cider vinegar
* 3 tablespoons prepared coarse-ground mustard
* 3 cloves garlic, peeled and minced
* 1 lime, juiced
* 1/2 lemon, juiced
* 1/2 cup brown sugar
* 1 1/2 teaspoons salt
* ground black pepper to taste
* 6 tablespoons olive oil
* 6 skinless, boneless chicken breast halves
Directions
1. In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
2. Preheat an outdoor grill for high heat.
3. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.
Chicken marinade
Ingredients
* 1/4 cup cider vinegar
* 3 tablespoons prepared coarse-ground mustard
* 3 cloves garlic, peeled and minced
* 1 lime, juiced
* 1/2 lemon, juiced
* 1/2 cup brown sugar
* 1 1/2 teaspoons salt
* ground black pepper to taste
* 6 tablespoons olive oil
* 6 skinless, boneless chicken breast halves
Directions
1. In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
2. Preheat an outdoor grill for high heat.
3. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.
Honey Chicken Kabobs
I used this recipe to marinate some chicken and then grilled it on the stove. It smelled like I was grilling outside on the grill made me long for summer weather. I will definitely use this recipe again for Kabobs or just an easy chicken marinade.
Yummy Honey Chicken Kabobs
Ingredients
* 1/4 cup vegetable oil
* 1/3 cup honey
* 1/3 cup soy sauce
* 1/4 teaspoon ground black pepper
* 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
* 2 cloves garlic
* 5 small onions, cut into 2 inch pieces
* 2 red bell peppers, cut into 2 inch pieces
* skewers
Directions
1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
Yummy Honey Chicken Kabobs
Ingredients
* 1/4 cup vegetable oil
* 1/3 cup honey
* 1/3 cup soy sauce
* 1/4 teaspoon ground black pepper
* 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
* 2 cloves garlic
* 5 small onions, cut into 2 inch pieces
* 2 red bell peppers, cut into 2 inch pieces
* skewers
Directions
1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
Sesame Chicken with Ginger & Snow Peas
Sesame Chicken with Ginger & Snow Peas
Ingredients
1 to 1-1/4 pounds boneless, skinless chicken breasts (2 to 3), very thinly sliced on the diagonal
2 tablespoons soy sauce
1 tablespoon Asian sesame oil
1 tablespoon plus 1 teaspoon rice vinegar
2 tablespoons ketchup
8 scallions
6 ounces snow peas, trimmed (about 1-1/2 cups)
2 tablespoons minced fresh ginger
3 tablespoons canola oil
2 tablespoons lightly toasted sesame seeds
Directions
1. In a large bowl, toss the chicken with 1 tablespoon of the soy sauce, 1-1/2 teaspoon of the sesame oil, and 1 teaspoon of the rice vinegar.
2. In a 1-cup liquid measuring cup or another bowl, combine 1/4 cup water with the ketchup and the remaining 1 tablespoon soy sauce, 1 tablespoon vinegar, and 1-1/2 teaspoon sesame oil.
3. Trim the scallions and separate the dark-green tops from the light-green and white bottoms. Slice the tops into 2-inch pieces and the bottoms into thin rounds. Combine both in a medium bowl with the snow peas and ginger.
4. Heat 1-1/2 tablespoons of the oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the chicken and cook, stirring occasionally, until it loses most of its raw appearance, 1 to 2 minutes. Transfer to a large plate.
5. Add the remaining 1-1/2 tablespoons oil and the scallions, snow peas, and ginger, and cook, stirring occasionally, until the ginger and scallions start to brown, about 2 minutes.
6. Return the chicken to the pan and add the ketchup mixture and half of the sesame seeds. Cook, stirring, until the chicken is cooked through and the snow peas are crisp-tender, 2 to 3 minutes. Transfer to a platter, sprinkle with the remaining sesame seeds, and serve.
Ingredients
1 to 1-1/4 pounds boneless, skinless chicken breasts (2 to 3), very thinly sliced on the diagonal
2 tablespoons soy sauce
1 tablespoon Asian sesame oil
1 tablespoon plus 1 teaspoon rice vinegar
2 tablespoons ketchup
8 scallions
6 ounces snow peas, trimmed (about 1-1/2 cups)
2 tablespoons minced fresh ginger
3 tablespoons canola oil
2 tablespoons lightly toasted sesame seeds
Directions
1. In a large bowl, toss the chicken with 1 tablespoon of the soy sauce, 1-1/2 teaspoon of the sesame oil, and 1 teaspoon of the rice vinegar.
2. In a 1-cup liquid measuring cup or another bowl, combine 1/4 cup water with the ketchup and the remaining 1 tablespoon soy sauce, 1 tablespoon vinegar, and 1-1/2 teaspoon sesame oil.
3. Trim the scallions and separate the dark-green tops from the light-green and white bottoms. Slice the tops into 2-inch pieces and the bottoms into thin rounds. Combine both in a medium bowl with the snow peas and ginger.
4. Heat 1-1/2 tablespoons of the oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the chicken and cook, stirring occasionally, until it loses most of its raw appearance, 1 to 2 minutes. Transfer to a large plate.
5. Add the remaining 1-1/2 tablespoons oil and the scallions, snow peas, and ginger, and cook, stirring occasionally, until the ginger and scallions start to brown, about 2 minutes.
6. Return the chicken to the pan and add the ketchup mixture and half of the sesame seeds. Cook, stirring, until the chicken is cooked through and the snow peas are crisp-tender, 2 to 3 minutes. Transfer to a platter, sprinkle with the remaining sesame seeds, and serve.
Sweet Potatoes
Sweet Potatoes
2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
1/3 cup pure maple syrup
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt
Freshly ground pepper, to taste
boil and reduce heat to low. Simmer for 30-40 minutes. Season with kosher salt and pepper as desired.
Preparation
1. Preheat oven to 400°F.
2. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
3. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.
2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
1/3 cup pure maple syrup
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt
Freshly ground pepper, to taste
boil and reduce heat to low. Simmer for 30-40 minutes. Season with kosher salt and pepper as desired.
Preparation
1. Preheat oven to 400°F.
2. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
3. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.
Vegetable Minestrone
Vegetable Minestrone
2 Tbsp olive oil
3 cloves garlic, minced
1 small onion, chopped
2-3 ribs of celery, chopped
3 medium sized carrots, sliced
1 cup corn
4 c vegetable broth
1 can (14.5 oz) diced tomatoes
1 can kidney beans, drained
1 cup baby spinach, chopped
1 medium russet potatoes, diced
1 tsp dried oregano
2 Tbsp dried basil
1/2 tsp crushed red pepper
salt and pepper to taste
In a large stock pot, over medium-low heat, heat olive oil and add onions and garlic. Saute until onions are translucent. Add celery and carrots (add corn at this step if using frozen), saute for 2-3 minutes to soften veggies. Add broth, diced tomatoes with juice, drained kidney beans, corn, spinach, potatoes, oregano, basil and crushed red pepper. Bring to a
2 Tbsp olive oil
3 cloves garlic, minced
1 small onion, chopped
2-3 ribs of celery, chopped
3 medium sized carrots, sliced
1 cup corn
4 c vegetable broth
1 can (14.5 oz) diced tomatoes
1 can kidney beans, drained
1 cup baby spinach, chopped
1 medium russet potatoes, diced
1 tsp dried oregano
2 Tbsp dried basil
1/2 tsp crushed red pepper
salt and pepper to taste
In a large stock pot, over medium-low heat, heat olive oil and add onions and garlic. Saute until onions are translucent. Add celery and carrots (add corn at this step if using frozen), saute for 2-3 minutes to soften veggies. Add broth, diced tomatoes with juice, drained kidney beans, corn, spinach, potatoes, oregano, basil and crushed red pepper. Bring to a
Coconut Chicken Curry with Red Potatoes
This is a hearty dish perfect for the winter time.
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable or canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 red potatoes, cut into chunks
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Jasmine rice (cooked)
Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, then add coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired.
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable or canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 red potatoes, cut into chunks
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Jasmine rice (cooked)
Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, then add coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired.
Basil Chicken in Coconut Curry Sauce
Another coconut and curry recipe to try
Basil Chicken in Coconut Curry Sauce
3 skinless, boneless chicken breast halves
2 teaspoons curry powder
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
1 tablespoon olive oil
1 14-ounce can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
1 teaspoon grated fresh ginger
3 cups hot cooked rice
Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and cook for 5-6 minutes until no longer pink.
Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.
Recipe Source: adapted from Better Homes and Gardens
Basil Chicken in Coconut Curry Sauce
3 skinless, boneless chicken breast halves
2 teaspoons curry powder
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
1 tablespoon olive oil
1 14-ounce can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
1 teaspoon grated fresh ginger
3 cups hot cooked rice
Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and cook for 5-6 minutes until no longer pink.
Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.
Recipe Source: adapted from Better Homes and Gardens
Chicken with Green Curry Sauce
I am a sucker for anything with coconut milk or curry powder. I made this today for dinner and it was delicious.
Chicken with Green Curry Sauce
taken from mykitchencafe.blogspot.com
2-3 boneless skinless chicken breast halves, sliced into 1/2-inch strips
Salt and freshly ground black pepper
1 tablespoon olive oil
1 (14-ounce) can coconut milk
1 (4-ounce) can diced green chilies
1 teaspoon curry powder
1 teaspoon Garam masala
1 teaspoon ground cumin
1 cup couscous, cooked according to package directions
2 tablespoons freshly chopped cilantro leaves
Season both sides of chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook 2 minutes per side until golden brown.
In a medium bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin. Add mixture to chicken and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce reduces slightly. The sauce will be quite runny. To thicken it up a bit, I mixed one teaspoon cornstarch with 2 tablespoons cold water and added it to the sauce and let it simmer for a few minutes to thicken. Serve chicken and green curry sauce over couscous and garnish with cilantro.
Chicken with Green Curry Sauce
taken from mykitchencafe.blogspot.com
2-3 boneless skinless chicken breast halves, sliced into 1/2-inch strips
Salt and freshly ground black pepper
1 tablespoon olive oil
1 (14-ounce) can coconut milk
1 (4-ounce) can diced green chilies
1 teaspoon curry powder
1 teaspoon Garam masala
1 teaspoon ground cumin
1 cup couscous, cooked according to package directions
2 tablespoons freshly chopped cilantro leaves
Season both sides of chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook 2 minutes per side until golden brown.
In a medium bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin. Add mixture to chicken and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce reduces slightly. The sauce will be quite runny. To thicken it up a bit, I mixed one teaspoon cornstarch with 2 tablespoons cold water and added it to the sauce and let it simmer for a few minutes to thicken. Serve chicken and green curry sauce over couscous and garnish with cilantro.
Orange Chicken
My husband loves orange chicken, so someday I want to make this recipe instead of heading to panda express.
Orange Chicken
adapted from Blog Chef
2 pounds boneless, skinless chicken breasts, cut into 2" cubes
1/2 cup flour
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons oil or butter
1 1/2 cups water
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon finely minced ginger
1 teaspoon minced garlic
2 tablespoons green onion
3 tablespoons cornstarch
1/4 cup water
Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.
Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.
Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.
After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.
Serve chicken over rice with extra sauce on the side.
Orange Chicken
adapted from Blog Chef
2 pounds boneless, skinless chicken breasts, cut into 2" cubes
1/2 cup flour
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons oil or butter
1 1/2 cups water
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon finely minced ginger
1 teaspoon minced garlic
2 tablespoons green onion
3 tablespoons cornstarch
1/4 cup water
Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.
Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.
Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.
After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.
Serve chicken over rice with extra sauce on the side.
Chicken and Corn Chowder with Sweet Potatoes
serves 6-8
3 cups whole milk
1 cup yellow corn muffin mix (Jiffy brand was recommended in the original recipe but I used a Betty Crocker mix and it worked just fine)
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 " cubes
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2" pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley
salt and pepper, to taste
Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.
Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serve.
3 cups whole milk
1 cup yellow corn muffin mix (Jiffy brand was recommended in the original recipe but I used a Betty Crocker mix and it worked just fine)
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 " cubes
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2" pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley
salt and pepper, to taste
Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.
Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serve.
Pistachio-crusted Chicken with Coconut-Ginger-Chili Sauce
I cook for my job. I work for a couple, the wife doesn't cook anymore due to health issues, and the husband doesn't cook. They don't eat red meat or dairy, so I am always looking for new and exciting recipes with chicken. One day there were a lot of pistachios in the house, so i was searching for a pistachio-chicken recipe and came across this one. Apparently it is one of Oprah's favorites, invented just for her by her former personal chef, Art Smith. I haven't made it yet, mostly because I don't have half of the ingredients on hand, but I am going to make it someday because it sounds incredible delicious. I never found a pistachio chicken recipe that I had all the ingredients for, so I kind of made one up. I highly recommend encrusting chicken with pistachios...incredible.
Pistachio-crusted chicken with coconut-ginger-chili sauce
Art Smith
INGREDIENTS
Coconut-chili-ginger sauce
• 1 tablespoon unsalted butter
• 2 shallots, minced
• 2 blades lemongrass, chopped
• 3 (1/2-inch) pieces fresh ginger, thinly sliced
• 1 cup sweet white wine
• 2 cups chicken broth
• 2 tablespoons Thai red curry paste
• 2 tablespoons Chinese black bean chili sauce
• 1 (8-ounce) can coconut milk
• 1/2 cup (1stick) unsalted butter, softened and cut into pieces
• Salt and freshly ground black pepper to taste
Pistachio-crusted chicken
• 4 boneless chicken breasts
• 1 quart buttermilk
• 1 pound salted pistachios, shelled and toasted
• 1 cup grated Parmesan cheese
• 1/4 cup fresh thyme
• 1/3 cup chopped fresh rosemary
• 1/4 cup chopped fresh parsley
• 2 cups all-purpose flour
• Salt and freshly ground black pepper to taste
• Grapeseed oil to taste
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DIRECTIONS
For the sauce:
In a medium saucepan over medium-high heat, add the tablespoon of butter, the shallots, lemongrass, ginger slices and wine. Reduce to half. Add the broth, red curry paste and Chinese black bean chili sauce and reduce to half again. Add the coconut milk and reduce to half a third time. Remove from the heat and whisk the bits of butter into the sauce until all the butter has been incorporated. Season with salt and pepper. If you reheat, do not allow the sauce to boil or the butter will separate.
For the chicken:
Cut the chicken breasts in half. With a meat mallet, pound until 1/4-inch thick and place in a nonreactive bowl. Pour the buttermilk over the chicken, cover, and let sit for at least 1 hour in the refrigerator.
In a food processor, place half of the pistachios, half of the Parmesan cheese, and half of the herbs. Pulse 5 or 6 times until the mixture is finely chopped. Transfer to a bowl. Repeat this step with the rest of the pistachios and combine with the other pistachio mixture.
Preheat the oven to 250 degrees.
Place the flour in another bowl and season it with salt and pepper. Remove the chicken from the refrigerator and prepare it for assembly. Preheat a large nonstick sauté pan over medium-low heat with a thin coating of grapeseed oil. Remove one breast, shake off any excess buttermilk and dust the breast with flour on each side. Dip only one side of the chicken back in the buttermilk and press pistachios onto that side. Repeat that step with all of the chicken. Place the chicken in the sauté pan, pistachio side down, and cook for 2-3 minutes. Turn and cook the other side for 2 to 3 minutes. Place in the oven to finish cooking for 8 to 10 minutes. Remove, let rest for 5 minutes and then slice to serve with the coconut-chili-ginger sauce.
Pistachio-crusted chicken with coconut-ginger-chili sauce
Art Smith
INGREDIENTS
Coconut-chili-ginger sauce
• 1 tablespoon unsalted butter
• 2 shallots, minced
• 2 blades lemongrass, chopped
• 3 (1/2-inch) pieces fresh ginger, thinly sliced
• 1 cup sweet white wine
• 2 cups chicken broth
• 2 tablespoons Thai red curry paste
• 2 tablespoons Chinese black bean chili sauce
• 1 (8-ounce) can coconut milk
• 1/2 cup (1stick) unsalted butter, softened and cut into pieces
• Salt and freshly ground black pepper to taste
Pistachio-crusted chicken
• 4 boneless chicken breasts
• 1 quart buttermilk
• 1 pound salted pistachios, shelled and toasted
• 1 cup grated Parmesan cheese
• 1/4 cup fresh thyme
• 1/3 cup chopped fresh rosemary
• 1/4 cup chopped fresh parsley
• 2 cups all-purpose flour
• Salt and freshly ground black pepper to taste
• Grapeseed oil to taste
Recipe continues below ↓ advertisement
DIRECTIONS
For the sauce:
In a medium saucepan over medium-high heat, add the tablespoon of butter, the shallots, lemongrass, ginger slices and wine. Reduce to half. Add the broth, red curry paste and Chinese black bean chili sauce and reduce to half again. Add the coconut milk and reduce to half a third time. Remove from the heat and whisk the bits of butter into the sauce until all the butter has been incorporated. Season with salt and pepper. If you reheat, do not allow the sauce to boil or the butter will separate.
For the chicken:
Cut the chicken breasts in half. With a meat mallet, pound until 1/4-inch thick and place in a nonreactive bowl. Pour the buttermilk over the chicken, cover, and let sit for at least 1 hour in the refrigerator.
In a food processor, place half of the pistachios, half of the Parmesan cheese, and half of the herbs. Pulse 5 or 6 times until the mixture is finely chopped. Transfer to a bowl. Repeat this step with the rest of the pistachios and combine with the other pistachio mixture.
Preheat the oven to 250 degrees.
Place the flour in another bowl and season it with salt and pepper. Remove the chicken from the refrigerator and prepare it for assembly. Preheat a large nonstick sauté pan over medium-low heat with a thin coating of grapeseed oil. Remove one breast, shake off any excess buttermilk and dust the breast with flour on each side. Dip only one side of the chicken back in the buttermilk and press pistachios onto that side. Repeat that step with all of the chicken. Place the chicken in the sauté pan, pistachio side down, and cook for 2-3 minutes. Turn and cook the other side for 2 to 3 minutes. Place in the oven to finish cooking for 8 to 10 minutes. Remove, let rest for 5 minutes and then slice to serve with the coconut-chili-ginger sauce.
Chicken and Rice with Coconut Milk and Pistachios
This was good. The flavors were a little strong for my husband but I liked it.
Chicken and Rice with Coconut Milk and Pistachios
adapted from The Best Skillet Recipes, taken from mykitchencafe.blogspot.com
*Be sure to use chicken breasts that are about the same size to make sure the chicken cooks evenly.
4 (5 to 6-ounce) boneless, skinless chicken breasts
1/2 cup all-purpose flour
3 tablespoons vegetable oil
1 medium onion, minced
1 1/2 teaspoon garam masala (an Indian spice blend found in most supermarkets)
1 1/2 cups long-grain white rice
3 medium garlic cloves, minced
2 3/4 cups low-sodium chicken broth
1 (13.5 ounce) can coconut milk
1 cup frozen peas
1/2 cup chopped pistachios, lightly toasted
1/4 cup minced fresh cilantro leaves
Pound each chicken breast between two sheets of plastic wrap to a uniform 1/2-inch thickness. Place the flour in a shallow dish and pat the chicken breasts dry with a paper towel, then season with salt and pepper. Dredge each chicken breast in the flour, shaking off excess.
Heat 2 tablespoons of oil in a 12-inch nonstick skillet over medium heat until the oil is rippling. Carefully lay the chicken breasts in the skillet and cook until lightly browned on both sides, 6 to 8 minutes. Transfer the chicken to a plate.
Add the remaining 1 tablespoon oil to the skillet and return to medium heat until rippling. Add the onion, garam masala, and 1/2 teaspoon salt and cook until the onion is softened, about 5 minutes. Stir in the rice and garlic and cook until fragrant, about 30 seconds.
Stir in the chicken broth and coconut milk, scraping up any browned bits. Nestle the chicken into the rice and bring to a simmer. Cover, reduce the heat to medium-low and cook until the chicken is done, about 10 minutes.
Transfer the chicken to a clean plate, brushing off any rice back into the skillet. Tent the chicken loosely with foil to stay warm. Cover the skllet and continue to cook the rice over medium-low heat, stirring occasionally, until the liquid has been absorbed and the rice is tender, about 10 minutes.
Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes. Add the pistachios and cilantro and gently fold into the rice. Season with salt and pepper to taste and serve with the chicken.
Chicken and Rice with Coconut Milk and Pistachios
adapted from The Best Skillet Recipes, taken from mykitchencafe.blogspot.com
*Be sure to use chicken breasts that are about the same size to make sure the chicken cooks evenly.
4 (5 to 6-ounce) boneless, skinless chicken breasts
1/2 cup all-purpose flour
3 tablespoons vegetable oil
1 medium onion, minced
1 1/2 teaspoon garam masala (an Indian spice blend found in most supermarkets)
1 1/2 cups long-grain white rice
3 medium garlic cloves, minced
2 3/4 cups low-sodium chicken broth
1 (13.5 ounce) can coconut milk
1 cup frozen peas
1/2 cup chopped pistachios, lightly toasted
1/4 cup minced fresh cilantro leaves
Pound each chicken breast between two sheets of plastic wrap to a uniform 1/2-inch thickness. Place the flour in a shallow dish and pat the chicken breasts dry with a paper towel, then season with salt and pepper. Dredge each chicken breast in the flour, shaking off excess.
Heat 2 tablespoons of oil in a 12-inch nonstick skillet over medium heat until the oil is rippling. Carefully lay the chicken breasts in the skillet and cook until lightly browned on both sides, 6 to 8 minutes. Transfer the chicken to a plate.
Add the remaining 1 tablespoon oil to the skillet and return to medium heat until rippling. Add the onion, garam masala, and 1/2 teaspoon salt and cook until the onion is softened, about 5 minutes. Stir in the rice and garlic and cook until fragrant, about 30 seconds.
Stir in the chicken broth and coconut milk, scraping up any browned bits. Nestle the chicken into the rice and bring to a simmer. Cover, reduce the heat to medium-low and cook until the chicken is done, about 10 minutes.
Transfer the chicken to a clean plate, brushing off any rice back into the skillet. Tent the chicken loosely with foil to stay warm. Cover the skllet and continue to cook the rice over medium-low heat, stirring occasionally, until the liquid has been absorbed and the rice is tender, about 10 minutes.
Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes. Add the pistachios and cilantro and gently fold into the rice. Season with salt and pepper to taste and serve with the chicken.
Honey-Dijon Curry Chicken
Some friends invited us over for dinner and we ate this. It is delicious and I usually make it in the crock pot on low for 2-4 hours depending on how much I make. You can just put in whole chicken breastes and then shred it right before serving. YUM.
Honey-Dijon Curry Chicken
5-6 chicken breasts
1/4 C. butter
2/3 C. honey
1/2 C. dijon mustard
4 tsp. curry powder
1 tsp. salt
2 cloves garlic, minced
Cut up the chicken into bite size pieces. Mix the remaining ingredients and pour over chicken. Bake at 350 degrees for 1 hour. Serve over rice or couscous.
Honey-Dijon Curry Chicken
5-6 chicken breasts
1/4 C. butter
2/3 C. honey
1/2 C. dijon mustard
4 tsp. curry powder
1 tsp. salt
2 cloves garlic, minced
Cut up the chicken into bite size pieces. Mix the remaining ingredients and pour over chicken. Bake at 350 degrees for 1 hour. Serve over rice or couscous.
Zangy Tilapia
I found this recipe on Allrecipes.com or somewhere, but I named it Zangy Tilapia because that is how I would describe it. The combination of spices in also good rubbed on chicken! I also have used fresh lemon juice instead of lemon pepper with great success! I just squeezed some on top of the fish or chicken periodically while it was cooking.
Zangy Tilapia
1 1/2 lbs tilapia fillets
2 tsp low-sodium cajun seasoning
1/2 tsp lemon pepper
1 tsp dried parsley
1/4 tsp crushed red pepper flakes
1/2 tsp garlic powder
1/2 tsp onion powder
1 Tbsp butter or olive oil*
Combine cajun seasoning, lemon pepper, dried parsley, crushed red pepper, garlic and onion powder. Evenly season fish on both sides. Melt butter (or heat olive oil) in large skillet over medium heat. Add fish. Brown each side approximately 3-4 minutes per side (tilapia cooks quickly). Adjust cooking temperature if needed. Serve hot.
Zangy Tilapia
1 1/2 lbs tilapia fillets
2 tsp low-sodium cajun seasoning
1/2 tsp lemon pepper
1 tsp dried parsley
1/4 tsp crushed red pepper flakes
1/2 tsp garlic powder
1/2 tsp onion powder
1 Tbsp butter or olive oil*
Combine cajun seasoning, lemon pepper, dried parsley, crushed red pepper, garlic and onion powder. Evenly season fish on both sides. Melt butter (or heat olive oil) in large skillet over medium heat. Add fish. Brown each side approximately 3-4 minutes per side (tilapia cooks quickly). Adjust cooking temperature if needed. Serve hot.
Coco-Mango Chicken
i found this recipe on a blog about a month ago and have already made it 3 times. It is very tasty.
4 chicken breasts
cumin to taste
lemon pepper to taste
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa (I use Costco's)
1 T butter
1 T brown sugar
1 t sea salt or 1/2 t table salt
2 cups Jasmine rice
1 1/2 cups coconut milk (shake can well before using)
1/1/2 cups water
Put chicken in crock pot and add spices. Cover and cook until chicken is shreddable, a couple hours on high will do the trick. Remove chicken and shred. Remove any juices that might have cooked out of chicken, reserve. Put chicken back into crock pot and add corn, beans, and salsa. Mix well. If it seems too dry you can add reserved juices back in. Let it remain in crock pot turned on low until ready to serve with rice.
RICE:
Heat butter in a deep skillet or a medium saucepan, over med heat. When butter is melted, add brown sugar and salt. Stir until dissolved. Turn heat to high, add rice and stir until each grain is coated evenly. Add coconut milk and water. Stir. Bring to boil then immediately cover with tight fitting lid and turn heat to low and simmer undisturbed for 20 minutes. Remove pot from heat but DO NOT OPEN LID and let set for another 10 minutes.
When rice is ready to serve, stir and fluff. Then serve the chicken topping over the rice and sprinkle with toatsed coconut.
4 chicken breasts
cumin to taste
lemon pepper to taste
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa (I use Costco's)
1 T butter
1 T brown sugar
1 t sea salt or 1/2 t table salt
2 cups Jasmine rice
1 1/2 cups coconut milk (shake can well before using)
1/1/2 cups water
Put chicken in crock pot and add spices. Cover and cook until chicken is shreddable, a couple hours on high will do the trick. Remove chicken and shred. Remove any juices that might have cooked out of chicken, reserve. Put chicken back into crock pot and add corn, beans, and salsa. Mix well. If it seems too dry you can add reserved juices back in. Let it remain in crock pot turned on low until ready to serve with rice.
RICE:
Heat butter in a deep skillet or a medium saucepan, over med heat. When butter is melted, add brown sugar and salt. Stir until dissolved. Turn heat to high, add rice and stir until each grain is coated evenly. Add coconut milk and water. Stir. Bring to boil then immediately cover with tight fitting lid and turn heat to low and simmer undisturbed for 20 minutes. Remove pot from heat but DO NOT OPEN LID and let set for another 10 minutes.
When rice is ready to serve, stir and fluff. Then serve the chicken topping over the rice and sprinkle with toatsed coconut.
Mary's Buttermilk Syrup
We had this syrup this morning on pancakes. Delicious, but not very nutritious....oh well.
½ cup butter
1 c buttermilk
1 c sugar
½ t baking soda
2T light corn syrup
1 t vanilla
½ cup butter
1 c buttermilk
1 c sugar
½ t baking soda
2T light corn syrup
1 t vanilla
Mary's Berry Bran Muffins
I am in Rochester for a PA school interview at RIT, and to visit my brother and his family. Mary made these delicious muffins my first morning here.
Mary’s Cranberry Bran Muffins
2 Cups flour
1 ½ cups wheat bran
¾ t fine salt
1 ½ t baking powder
¼ t baking soda
1 ½ cups dark brown sugar
1 ¼ cups plus 2 tablespoons buttermilk
11 tablespons unsalted butter melted and cooled
2 large eggs
1 T finely grated orange zest
2 t vanilla extract
1 ½ cups fresh or frozen cranberries or raspberries
1. preheat overn to 350. Line muffin pans with paper liners; set aside
2. place flour, bran, baking powder, salt, and baking soda in a medium bowl. Stir in sugar and set aside
3. whisk together buttermilk, eggs, orange zest, and vanilla in a large bowl
4. add flour mixture; stir until just combined. Gently stir in berries.
5. Divide batter among lined muffin cups. Bake until cooked through and golden brown, about 30 minutes
Mary’s Cranberry Bran Muffins
2 Cups flour
1 ½ cups wheat bran
¾ t fine salt
1 ½ t baking powder
¼ t baking soda
1 ½ cups dark brown sugar
1 ¼ cups plus 2 tablespoons buttermilk
11 tablespons unsalted butter melted and cooled
2 large eggs
1 T finely grated orange zest
2 t vanilla extract
1 ½ cups fresh or frozen cranberries or raspberries
1. preheat overn to 350. Line muffin pans with paper liners; set aside
2. place flour, bran, baking powder, salt, and baking soda in a medium bowl. Stir in sugar and set aside
3. whisk together buttermilk, eggs, orange zest, and vanilla in a large bowl
4. add flour mixture; stir until just combined. Gently stir in berries.
5. Divide batter among lined muffin cups. Bake until cooked through and golden brown, about 30 minutes
For Storage
I have a word document that I keep copying and pasting recipes that I like or want to try on. The document is getting pretty long and it is getting more difficult to find what I am looking for. I am cooking more now since I am no longer in school and have to cook meals for my job, so a blog will be the perfect way for me to store my recipes, be able to access them easily, and let others see what I have made.
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