Thursday, March 26, 2009

Chili Coconut Chicken



This recipe came from one of many "Quick and Easy" recipe books that I have acquired over the years. And it definitely was quick and easy...and very yummy! I got to enjoy this dish with my girlfriend Andrea who happened to be in my neighborhood this night...how convenient! She gave this recipe rave reviews...thanks Andrea!

Ingredients

2/3 cups chicken stock

1/2 cup coconut milk

1 Tb. vegetable oil

8 skinless, boneless chicken strips, cut into long, thin pieces

1 small red chili, thinly sliced

4 scallions, thinly sliced

1 red pepper, thinly sliced

1 yellow pepper

1 cup sugar snap peas

4 Tb. smooth or crunchy peanut butter

finely grated rind and juice of 1 lime

2 cups cooked rice

red pepper flakes, salt and pepper to taste

Directions

1. Heat oil in a large, heavy-bottom skillet or pre-heated wok. Season chicken with salt, pepper and red pepper flakes. Add chicken to skillet and cook, stirring, until golden.

2. Add red chili, peppers, and sugar snap peas and cook gently for few minutes.

3. Add warm chicken stock, coconut milk, peanut butter, lime rind and juice and simmer uncovered, stirring for 5 minutes.

4. Serve with rice and garnish with scallions.

G's Side notes:

The original recipe didn't call for any of the vegetables that I added. I love all these flavors in this recipe and I think you could add any veggies you have on hand. Next time, I think I will add pineapple too!

Monday, March 23, 2009

Fish Tacos with Chili Lime Cream



Fish tacos are one of my favs to order at a good Mexican restaurant. I did not have fresh fish on hand but I had frozen cod fillets in the freezer that I wanted to use. This was such a quick and easy recipe, not to mention a light and healthy dinner! It was ALMOST as good as any Mexican restaurant!

Ingredients

1 lb. fresh cod or any fresh white fish

1/2 tsp. chili powder

1 lime, halved

1/2 cup sour cream

1/2 tsp. garlic powder

8 6-inch corn tortillas

2 cups shredded cabbage mix

1 avocado, sliced

Dash of salt

Hot sauce (optional)

Directions

1. Preheat broiler. Sprinkle fish with 1/4 tsp of the chili powder and dash of salt.

2. For chili-lime cream, in bowl squeeze 2 tsp. juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder. Set aside.

3. Place fish on unheated greased broiler rack. Broil fish 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break into chunks.

4. Assemble tacos with chunks of fish, cabbage, chili-lime cream, avocado, pepper sauce, and squeeze of lime.

Monday, March 16, 2009

Sunday Dinner: Rigatoni in Creamy Mushroom Sauce



I got this recipe out of an Italian recipe book that I had, but have not used yet. I was craving a hearty pasta with lots of different tastes. This did the trick! The original recipe called for port, but I didn't have port, and I really don't care for it. So, substitute a fruitier red wine and added a little sugar.

Ingredients

4 Tb. butter
1 Tb. olive oil
6 shallots, sliced
1 lb button mushrooms, sliced
salt and pepper
1 tsp. all-purpose flour
2/3 cup heavy cream
2 Tb. red wine
1 Tb. white sugar
4 oz. sun-dried tomatoes in oil, drained, chopped
pinch of nutmeg
12 oz dried rigatoni
2 Tb. chopped fresh parsley

Directions
1. Melt butter with the olive oil in a large skillet. Add the shallots and cook over low heat, stirring occasionally, for 4-5 minutes, or until softened. Add mushrooms and cook over low heat for an additional 2 minutes. Season to taste with salt and pepper, sprinkle in the flour and cook, stirring for 1 minute.

2. Remove the skillet from the heat and gradually stir in the cream, red wine, and sugar.Return tot he heat, add the sun-dried tomatoes, and grated nutmeg, and cook over low heat, stirring occasionally, for 8 minutes.

3. Meanwhile, bring large pan of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until tender but still firm to the bite. Drain the pasta well, and add to mushroom sauce. Cook for 3 minutes. Sprinkle with parsley and Parmesan cheese (optional).

G's side notes:
I have probably mentioned before that I love a lot and extra sauce. Sometimes in cream sauces like this one, I reserve some pasta water and add it to the sauce. Not only does this extend the sauce, but adds another layer of flavor because of the starch and salt in the water.