Something Tasty

Chicken with Coconut Ginger Rice

I got the inspiration for this dish from a baby and toddler cookbook. I thought i should give it a shot, but of course with all things i make, i had to add some of my own creativity. I think its pretty delicious and something different from the weekly meal routine.

(serves 4-6 people)

What you’ll need:

2 cups Panko Crumbs
2 eggs, beaten
4 Tablespoons coconut oil
4 boneless, skinless chicken breasts
1 yellow onion finely chopped
3 Tablespoons finely minced fresh ginger root
1 can of coconut milk
3 1/2 cups chicken stock
2 cups of jasmine rice
1/2 cup coconut flakes
2 Tablespoons fresh cilantro
1 lime
Salt and pepper

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Onions always make me cry…actually, more like WEEP! Those glasses in the picture really are my onion goggles. I will never cut another onion without them.

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This is ginger root. (in case you’ve never seen one!)  A little goes a long way. I think this piece is about the size of my thumb!

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Put 2 Tablespoons of coconut oil, all the onions and ginger into a medium size pot. Cook them for about 3-5. Look for the onions to turn translucent.

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Then you are going to add the coconut milk, chicken stock and rice. Cook that for about 5-7 minutes or until most of the liquid is absorbed. The rice will not be fully cooked yet. Set it aside.

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Slice your chicken breasts into smaller portions as close in size as possible, so they will cook evenly.  Season the chicken with salt and pepper.

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First dunk the chicken in the egg and then roll it in the panko crumbs.
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Heat the coconut oil to med/high heat in a pan. Place the chicken in the pan and brown for about 3 minutes on each side. Don’t flip the chicken too much or else the panko crumbs will fall off and the chicken will loose its juices.

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Now its time to put everything together!
Taste the rice and add salt and pepper if needed. Spread the creamy coconut ginger rice into a large baking dish. (I think i used a 9/13 in. )
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Place the chicken snugly on top of the rice, sprinkle with coconut flakes and bake at 400 degrees for 20-25 minutes.

When its done i like to sprinkle some lime juice and cilantro on top. The flavors in this dish are amazing and the rice is so creamy and comforting. I hope you enjoy it as much as we did!

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A Healthy Version of fettuccine Alfredo

I LOVE pasta…and bread. Which can sometimes get me in trouble if i’m not practicing self control! So here is a recipe that my sister passed to me and i love it! Its homemade Alfredo sauce, and instead of regular fettuccine noodles we will use zucchini and a vegetable peeler.

Ingredients:
6 zucchini (if you are doing this as a side dish, its roughly one per person.)
1 Tablespoon olive oil
3 cloves garlic minced
1 tablesoon butter
1 1/2 cups heavy cream
1/2 cup shredded Parmesan
1/2 salt
1/2 pepper

Cut off both ends of the zucchini.

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Take off the peel with your vegetable peeler, and discard the peel.  Then start making long ribbons from top to bottom. I like to use the entire zucchini.

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Now for the sauce (my favorite part).
Melt the butter in a sauce pan and add the garlic. After that browns for a minute, pour in the heavy cream.
Let it come to a boil for a couple minutes, then turn the heat down and let it simmer for about 10 minutes. The cream should thicken.

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When it looks about right, add the Parmesan. Stir it until the cheese melts, then add the salt and pepper to taste. Oh, this sauce is so delicious!

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Ok, back to those noodles. Put the olive oil in a pan  and heat to medium. Add the noodles and saute just until tender. Its usually about 2-3 minutes.

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Once the noodles are cooked, drain any liquid that may be in the pan. Stir in the sauce and dinner is served!
I usually serve this alongside grilled chicken.
I hope you enjoy!

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Thai red coconut curry

After i graduated i spent 5 weeks in Thailand on a missions trip. The food there was by far my favorite international food i have tried so far. I have tried to replicate several dishes…but its never as good!
The only exception is this coconut curry. It  is a wonderful recipe that my sister passed to me. Its quick, easy and delicious!

What you will need:
2 large Boneless chicken breasts. Thawed and cubed
2 cans of coconut milk
1 cup Chicken Stock
About 1/2 a jar of red curry paste (in the Asian section of the grocery store)
2 tablespoons butter
coconut oil

Veggies (you can pretty much use anything you have in your fridge)
carrots
1/2 onion
1 zucchini
cauliflower
lime

I usually serve this curry over rice, but you can eat it plain too!

First, you’ll want to chop all your veggies.

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In a pot melt the butter and then toss in all the vegetables except the zucchini, that will go in later. Cook for  about 5 minutes.
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Now you can add the zucchini. Cook 5 more minutes or until tender.

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Add the coconut milk, chicken stock and curry paste. You might need to adjust the amount of curry paste based on how spicy you like it. Let that simmer on low heat.

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I don’t have a recipe to marinade the chicken, but i like to put it in a bag with:  salt, pepper, oyster sauce and soy sauce.
Let me know if you come up with any good ideas!

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Heat the coconut oil in a pan. Toss in the chicken and cook a couple minutes without stirring. Then flip it and cook a couple more minutes till you don’t see any pink.

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Add the chicken to the rest of the pot and its good to go!
I like to squeeze some lime juice to finish.

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I hope you enjoy!

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This is one of Brandon’s favorite things that i make. Despite its fancy name,  this is just a delicious baked chicken dish.  It’s a lot easier than you may think!

Cordon Bleu- Ana’s version

Serves 4

Ingredients:
4 boneless, skinless chicken breasts. (defrosted)
Sliced deli Ham
Sliced Jack cheese
About 8 Slices of bacon
Salt and pepper
(you’ll need some tooth picks)

So, first you want to slice the chicken breasts in half- longways.

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Like this:

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Then you are going to put the chicken into a large plastic bag and pound it out with a hammer. Now is the time to let out all your stress from the day!

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Now they should look pretty even in thickness.

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Sprinkle with salt and pepper.

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Lay a slice of ham and cheese on the chicken.

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Then roll it up!

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Wrap a slice or two of bacon around the chicken and tooth pick it.

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Place the rolled chicken in a glass baking dish and cook at 350 for 25 -30 minutes. I always cut into one and if the juices run clear its usually done.

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Here’s the finished result! I topped it with a little crispy sage and served roasted green beans and risotto on the side.
I hope you enjoy!

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Ok, so here’s a soup recipe before the weather gets too warm! I have made several variations of this soup using the same ingredients. Its fun to play around and experiment. Its a very quick and easy soup to serve with a good sandwich or salad.

Green Chile potato chowder
About 4 servings

Ingredients:

2 large potatoes
Roasted green Chile (i would use about 1/2 cup…just depends on how spicy the batch of chiles are)
1/2 an onion
2 cloves garlic
1 zucchini
1 cup of corn (thawed if frozen)
1 Tablespoon butter
2 Cups Chicken broth
1 cup milk  (more or less depending on the thickness)

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 Chop onion, garlic and potatoes.  Throw them in a pot with the butter. Let them brown on medium heat until the onions become tender.

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In a pan with a little butter, saute the corn and sliced zucchini. Season with salt and pepper. Sometimes i throw in some Cajun seasoning. Get creative! Let that cook about 5-7 minutes. Don’t let the zucchini get mushy!

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Now back to the pot:
Add the chicken stock, put the lid on and let that simmer for about 10 minutes or until the potatoes are tender.

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Finely chop that green chile. Beware- some batches are extremely spicy. I like some spice, but i do not like the feeling of my mouth on fire. I usually take out all the seeds and then rinse the chile.

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Toss the chile into the pan with the corn and zucchini. You can just set this aside for now.

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Once this has cooked down it will look something like this.

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Poor all the contents of the pot into a blender. Blend until completely smooth. (i’m not sure why the corn is in the blender. Must have been one of my experiments)

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Combine everything in the pot. That means: the potato mixture, corn, zucchini, green chile and milk.
Let all that cook together for a few minutes. Taste and see if it needs salt or pepper.

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And there you have it! You can top it with toasted bread or bacon crumbles if you like. If it came out too spicy, try adding a dollop of sour cream.

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Try making this soup with a delicious stuffed sandwich.
Message me if you had a successful experiment!

Hope you enjoy!

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Here’s one of my new found favorites. Someone even quoted it “The best sandwich in the world.”    Is it? I don’t know, but it is easy and delicious!

The nice thing is you can change it however you like. But I would suggest trying something new at least once, sometimes its way better than you expect. This meal is fast! I can usually have everything ready in under 30 minutes if I am focused.

Stuffed turkey sandwich with a cilantro-lime mayo.
I usually serve this alongside a soup. Today I made green chili potato chowder. (Recipe coming soon)

For the sandwich you will need:
A round loaf of bread. (I used an Italian Ciabatta)
Sliced deli Turkey (or experiment with other deli meats)
Sliced Cheese (I used cheddar for this one)
bacon
Toppings:
tomato
olives
cucumbers
spinach

For the cilantro-lime mayo:
½ cup chopped cilantro
juice from ½ a lime
½ cup finely chopped red onion
½ cup regular mayonnaise.
Salt and pepper

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Here’s the round loaf. I’ve also done it with a regular french bread. 
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Slice off the top of the bread and then scoop out the inside. The more hallow you can make it, the more you can stuff it. Toast everything in a 350 oven for about 5 minutes.

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Fry up that bacon!

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Slice those veggies!

Time to make the Cilantro-lime mayo
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Finely chop the red onion and cilantro. Then mix with the mayo, lime, salt and pepper.
I know the pictures aren’t exactly appetizing, but you must try this!

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Spread the Mayo all around the top and inside.

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Start that layering. Going from the heaviest to the lightest ingredients.

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And Just like that you have “The best Sandwich in the world”
Green Chile potato chowder coming soon!
Enjoy:)

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