Maybe some Thai? I think "exotic" foods are the one I crave the most. When I was a kid, Thai, Chinese, or Indian cuisine was not available in Poland, so I did not grow up with those flavors. So you know what, I'm compensating for all those years right now! Usually we just go out to a Thai restaurant (I always order Pad Thai) or we get Chinese take out, but today I decided to make my own "exotic" food inspired by a delicious cuisine of Thailand.
First thing that comes to my mind (besides already mentioned Pad Thai) is coconut milk and curry chicken, so I kind of mixed all the ingredients that seemed to be made for each other and here is what I got! What you need is: * 1 large chicken breast (cut into cubes) * 1 large onion (chopped) * 1 red bell pepper (chopped) * 1 can coconut milk * lemon zest * lemon juice (from one lemon) * 1 tsp grated fresh ginger * 2 tbsp curry powder * 1 tbsp turmeric * 2 tbsp ketchup * 1 cup chopped cilantro * 1 tbsp olive oil * salt 1. Enjoy. Robust Bell Pepper Salad for a Salad Social Party at TidyMom. My friend Cheryl certainly likes to throw a good party. You know Cheryl from her awesome blog, TidyMom, but probably also recognize her as my partner in crime for SoupaPalooza. This spring, Cheryl has traded in her soup bowls for salad tongs and is hosting a one of a kind event – The Salad Social! I love a good salad almost as much as I love a big bowl of soup, so I can’t wait to see all the recipes that will be linked up to her salad party.
If you have a recipe to share, make sure to head over to Cheryl’s blog and check out the details, including some great prizes. The salad I’m sharing isn’t your typical lettuce salad, but it is so darn good. I’ve never been a huge fan of potato salad or coleslaw – and you know, those are just about the most popular salads brought to summer events. Do you have a favorite salad? Recipe: Robust Bell Pepper Salad A simple and delicious bell pepper salad is a great salad to bring to your next picnic or barbecue! Ingredients Instructions. Asparagus and Goat Cheese Risotto. I love when asparagus is in season. Because that means spring and sunshine (occasionally) and sweatshirts and my last chance to make hearty winter dishes before full-on summer hits and all I can think about eating are cold salads and frozen fruits and grilled meats.
So as one (of many, I’m sure) last hurrahs, here’s a hearty and delicious risotto that celebrates asparagus…and my affinity for all things goat cheese. Asparagus and Goat Cheese Risotto (serves 6 as a side) 1 T butter (I use unsalted but either would work)1/2 onion, diced2 cloves garlic, minced1 1/2 C arborio rice5-6 C chicken broth (I used 4 C broth and 2 C water to manage the salt a little)2-3 oz goat cheese1 bunch asparagus Start off by roasting the asparagus.
Snap off the bottom of each stalk where it naturally wants to separate (just bend it until the tough part pops off) and place them on a baking sheet lightly sprayed with olive oil. The goat cheese definitely took this to the next level. Healthy Chicken Pot Stickers with Minted Soy Sauce. Monday night I had dinner all planned out according to my craving. The kids and I were going to make pillowy soft gnocchi. Well, my darling daughter had something else in mind. While at the store getting fixin’s for the gnocchi she spotted some veggies and begged me to make pot stickers. No clue how she made the jump from veggies to pot stickers, and I’ve never made them from scratch (we usually buy the frozen ones from Trader Joes) but how hard could it be? Turns out not at all. I bought a bag of shredded rainbow coleslaw (cabbage, broccoli, carrots, cauliflower,) and a package of wonton wraps and voila!
Nggallery id=’119831′ Brushing with water My amazing folding technique! Healthy Chicken Pot Stickers with Minted Soy Sauce Recipe 1 lb ground chicken breast 1 bag shredded broccoli, cabbage, carrots, and cauliflower (if you can’t find this just use shredded cabbage) 1 red onion finely chopped 2 minced garlic cloves ¼ teaspoon ground ginger or 2 slices minced fresh ginger canola oil sesame oil. March Madness Day 13: Mushroom Tarragon Chicken. Makes 6 servings 6 boneless, skinless chicken thighs1 1/2 cups chopped fresh mushrooms2 Tbsp canola oil1 small onion, diced1/2 tsp dried thyme (or 1/2 Tbsp fresh)1/4 tsp salt4 garlic cloves, minced1/4 cup flour2 Tbsp white wine vinegar1 1/2 cups chicken broth2 Tbsp soy sauce2 bay leaves1 Tbsp quick cooking tapioca1 1/2 tsp dried tarragon (or 3 1/2 Tbsp fresh tarragon)1/2 cup heavy cream (I used evaporated milk that I had on hand) Trim the chicken of excess fat. Pat dry and season with salt and pepper.
Place in the bottom of the slow cooker. Place mushrooms, oil, onion, thyme, salt, garlic and flour in microwave-safe bowl. Microwave for 3 minutes, stirring every 1 minute. Review: The chicken thighs cook so well in the slow cooker. Malaysian Mango Chicken. Growing up in Malaysia, I was very much spoiled by all the exotic tropical fruit varieties. From the seasonal Durian ‘King of Fruits’ and Mangosteen, the mighty Queen, to mangoes that are amongst the royal fruits you will see everywhere throughout the year. Fruits are abundantly available, so much so that restaurants are always coming up with fresh new ideas to incorporate fruits into the local dishes, eg.
Durian with sticky rice and fried fish with Dragon fruit sauce, just to name a few. Ripe mangoes are used to cook dishes like Mango Chicken, whereas fresh, unripened mangoes are used in most fruit salads, eg. Rojak. Ripe green mangoes impart a distinct sweet and tangy flavor to any chicken or shrimp dish, especially when rendered spicy. Out of the three mango varieties that I am fond of, two were grown in our family garden. One of the most popular uses of mango in Malaysian cooking is in making Mango Chicken.
Unlike other sweet-sauced chicken dishes, eg. Swapna's Cuisine: Butter Chicken / Murgh Makhani Recipe. My mom taught me to make two chicken curries before my wedding; one was this Butter Chicken and another was Kashmiri Chicken…. Even after all these years these two curries are my favorite… whenever we have guests I make either one of these if I am serving an Indian course…. This is not the authentic way of making butter chicken, but a version which is a lot easier and healthier… Usually when I make this I only add 2 tbsp butter in total instead of ¼ cup… … This recipe goes really well with Indian breads or rice…. Butter Chicken / Murgh Makhani (Adapted from Mrs.
B. Ingredients: Chicken pieces- 1kg (I use boneless chicken) Tomatoes - 250gm Salt -1 tsp Soya sauce – 1 tbsp Lime juice -1 tbsp Salted butter -1/4 Cup + 1 tbsp Sugar-3/4 Teaspoon Garlic- 2 tbsp Ginger- 2tbsp Chilly powder- 2 tbsp Method: Grind together garlic, ginger and chilly powder using soya sauce. Enter your email ID below to get more such recipes in your inbox. Tandoori chicken wraps. No-Butter Chicken. Do you ever have those days where you just want something with tons of flavor? You're not even entirely sure what that flavor is; you're not so concerned with that.
You just want something that packs a big punch. I know I do. When I get that way I'm usually craving something spicy, smoky, and hearty. Those are the days I go to chili, pulled pork, or chipotle anything. I immediately went to my World Kitchen cookbook from Williams-Sonoma. I'd watched her put a healthier spin on an Indian classic, butter chicken, and thought it looked delicious. No-Butter Chicken from Bal Arneson Ingredients: 2 TBSP grapeseed or olive oil 1 small red onion, chopped 2 TBSP chopped garlic 1 TBSP chopped ginger 2 TBSP tomato paste 1 TBSP brown sugar (I used dark) 1 TBSP cumin seeds 1 TBSP garam masala 1 tsp. red chile flakes 1 tsp. turmeric 1 tsp. salt 1 lb. boneless, skinless chicken breasts, cut into cubes 1/4 c. low-fat plain yogurt 1/2 c. water rice or roti, for serving cilantro, for garnish (my addition) Directions: 1. 2.
Chicken and Broccoli Noodle Casserole. Shredded chicken breast and broccoli cooked with noodles in a light creamy sauce topped with toasted breadcrumbs. A simple dish the whole family will love, even the little ones! This is an inexpensive dish, you can make this ahead, then top it with the breadcrumbs and put it in the oven 20 minutes before you are ready for dinner.
I have a great tip I've talked about before but if you are new here you will love this! I buy chicken breast in bulk because it's less expensive. Chicken and Broccoli Noodle CasseroleSkinnytaste.comServings: 6 • Serving Size: 1/6th • Old Points: 6 pts • Points+: 8 ptsCalories: 313 • Fat: 9.9 g • Protein: 27.2 g • Carb: 31.2 g • Fiber: 4.4 g • Sugar: 2.6 gSodium: 256.7 mg (without salt) Ingredients: Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Heat oil in a large skillet. Preheat the oven to 375°. In a large pot, heat butter over medium-low heat, when melted add the shallot and cook until soft, 2-3 minutes. Crock Pot Honey Sesame Chicken — very culinary. My friend Nicole hates to cook; it’s a complete chore to her. I think she’d rather pick up poop from her pet sitting business or scrub her bathroom floors than make dinner. But I love Nicole. So I’ve made it my mission in life to find delicious crock pot meals that she can easily throw together.
Are you reading Nicole? I AM SO THERE FOR YOU. Problem is, most crock pot meals are just. not. good. But I keep trying. And guess what? This one first. For starters, you don’t need to saute the chicken before transferring it to the crock. The red pepper flakes and sesame seeds, along with chopped scallions that I added, balanced out some of the sweetness.
This was SO good, and not at all one dimensional like I was expecting. Really excited about this. Crock Pot Honey Sesame Chicken Serves 4 Prep time: 10 minutes Cook time: 4 hours on low Directions Lightly season both sides of chicken with salt and pepper, put into crock pot. Remove chicken from crock pot, leave sauce. Chicken Lettuce Wrap recipe. Hi All! So today we have some pretty chicken lettuce wraps for you. We’re trying to keep things a little lighter this week (okay, so chicken lettuce wraps might not be the most healthy thing, but since its wrapped in cups of lettuce, it’s pretty much considered healthy to me). Anyway, back to trying to be healthy…we’re doing this for one reason…because next week we’re jumping into a deep fry fest of sorts to prep for the big game…and lets be serious, game day is ALL about the food and booze!
Again, these lettuce cups are great. Don’t let the long list of ingredients intimidate you. Chicken Lettuce Wraps Serves 4 to 6 Directions: 1. Asian Chicken Lettuce Wraps. Sautéed ground chicken thighs, shiitake mushrooms and water chestnuts seasoned with Asian spices are served in a crispy cold lettuce leaf with a spicy hoisin dipping sauce. I can't think of a more playful appetizer to celebrate the Year of The Dragon! Some of you probably know how much I love using lettuce leaves as a wrap for everything from Turkey Taco Lettuce Wraps to BLT Lettuce wraps.
They are the perfect low-carb solution and don't interfere with the flavors of the filling. This recipe is no exception, you can taste all the Asian goodness... pure delight in every bite! This recipe was ever so slightly adapted from my friend Bee, of Rasa Malaysia's first cookbook, Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao. And speaking of Chinese New Year, I have a new cookbook giveaway this week!
Oh and one more thing I want to mention, if you want to turn this into a main dish, make some steamed rice and serve each wrap with rice and chicken, it's very good! Ingredients: Chicken florentine puffs. Did you catch the crock pot rotisserie-style chicken I posted about Monday? It was truly a game-changer. I’ll be using that method over and over. With the leftovers, I decided to try something new. I had some puff pastry in the freezer and decided to cobble together a recipe for a chicken and spinach puff. Oh, dolly, did I hit the big time. I loved all the flavors going on here–the basil, spinach, roasted pepper, gruyere. I also think they’d make a great appetizer.
A few notes: You can use 1/3 less fat/Neufchatel cream cheese for this recipe, but you do NOT want to use fat-free cream cheese. Chicken Florentine Puffs 2 sheets puff pastry, thawed and rolled out2 cups cooked chicken, cubed or shredded1 (10oz) pkg. frozen chopped spinach, thawed and liquid squeezed out1 roasted red pepper, diced4oz cream cheese, softened1c gruyere, grated2-3 Tbsp fresh basil (or 2 tsp dried)¼ tsp garlic powder¼ tsp salt¼ tsp pepper1 egg1 Tbsp waterparmesan cheese (optional, for garnish) Honey Dijon Glazed Boneless Wings. Honey Dijon Glazed Boneless Wings Love wings? Find many more great wing recipes, both oven baked or fried by We served these at a little gathering of friends to celebrate my birthday last weekend and they were a bit hit.
These would be an ideal finger food for cocktail parties around the Holiday season. I actually pre-fried these in the afternoon, warmed them up in the oven later and then tossed them on the honey dijon glaze just before serving. These would also make a great better-than-take-out dinner along with some home fries. Honey Dijon Glazed Boneless Wings Recipe by Barry C. Easy, sweet and tangy "boneless" wings made from chicken breast that are quick to cook and less messy and much easier to eat than traditional wings.
Deconstructed Chicken Kiev.