Curry Coconut Lime Chicken with Rice

I found this recipe on Pinterest about two months ago - Chaos In The Kitchen . We have made this dish twice since "pinning" it.  It's easy, the first time we used the grill and the second time I used my "inside grill"..... I planned tonight to grill the chicken on the grill. It's sunny and gorgeous outside, Bill went to fire up the grill and poof, we are out of gas.  Realizing this last minute and not wanting my house to smell like curry you'll enjoy the "inside grill" Bill rigged up. 

Curry Coconut Lime Chicken with Rice 

Adapted from:  Chaos In the Kitchen. 
Serves 4, Prep time 10 mins - at least 2 hr marinating chicken, Cook time 20 mins 

Ingredients List: 

• 2 lbs boneless, skinless chicken breasts - each breast butterflied and pounded thin 
• 3 tbsp oil
• zest and juice of 2 limes  
• 2 tsp ground cumin
• 2 tsp ground coriander
• 4 tbsp soy sauce
• 1 1/2 tsp kosher salt
• 4 tbsp sugar
• 4 tsp curry powder
• I can cup coconut milk
• pinch cayenne 
• 2 small fresh hot chili, such as Thai or Serrano, minced (optional)
• 1/4 cup chopped fresh cilantro
• Fresh limes, cut into wedges
• cooked rice 

How To: 

1. Trim fat from chicken breasts.  Starting on thick side, slice the breasts almost in half, then open each like a book.

Place each open breast between two pieces of plastic wrap or wax paper.  Using a small heavy pan, bottle or smooth meat mallet lightly pound out each breast into even thickness.

2. Mix all remaining ingredients except fresh cilantro and limes.

3. Add chicken and marinade to a large bowl and chill in the refrigerator for up to two hours.

Once you are ready to cook the chicken, remove each breast from the marinade.

4. Pour the marinade into a small saucepan and bring to a rolling boil.  Boil continuously for at least 2 minutes, stirring occasionally so it doesn't burn.

5. Warm up your grill here - Chicken will cook quickly! - I hope you love my rigged up grill method to keep the curry smell out of the house.  

Cook the chicken in batches to prevent over crowding the pan.

Chicken will cook about 4-5 mins tops 

6. Place cooked breasts on a plate in a warm oven or under foil while cooking the remaining chicken.

Looks who also thinks Chicken Curry is for them! 

7. Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side or on top.  Plate and serve hot! 

If you typically have these ingredients on hand this is a quick, cheap main dish to throw together.  It would be delicious on the grill or as kabobs and whole pieces of chicken. P.S. Use the Trader Joe's Coconut milk that is only .99 cents! 

Baked Chicken Taquitos

I am pretty excited about this post.  Taquitos have always been something I seek out on a menu regardless if it's a Mexican restaurant or a bar appetizer. I will also admit when I'm shopping at Costco and hungry, I sneak in a box of frozen taquitos into the cart.  I love taquitos! When I saw this recipe on The Girl Who Ate Everything's blog I thought about it for a week before I made it.  ( I am still thinking about them)  This recipe was fun, versatile and not fried! Delicious results, creamy, flavorful and easy! I made these with 20 flour tortillas and a few of  corn ( gluten free option, but the flour was better :) 

Baked Chicken Taquitos 

Recipe and Tutorial 
Make 20 Taquitos 
Prep time 30 mins 
bake time 
1 package cream cheese ( I used reduced fat) 
1 cup salsa ( green or red)  
1  fresh lime juice
1 teaspoon cumin
2 teaspoon chili powder
1 1/2 teaspoon onion powder
1 teaspoon garlic powder
1/4 cup chopped cilantro
1/2 cup Tablespoons sliced green onions
3 cups shredded cooked chicken ( about 3 cooked chicken breast or 1 rotisserie chicken) 
2 cup grated pepperjack cheese ( or cheddar) 
1 small can fire roasted jalapenos peppers 
about 24 small corn or flour tortillas (we liked flour better)
kosher salt
cooking spray

1. Preheat oven to 425. Line baking dishes or cookie sheets with Pam or a silpat. Start by mixing cream cheese, salsa, lime, cumin, chili powder, onion powder, garlic powder together in your mixer. 

** I used red salsa**

2. Add in cilantro, onions, chicken and cheese - until mixed 

** Do not over-mix**

3.  Next put tortillas in microwave for 20 sections with a wet paper-towel over them to make them easy to work with ( Work in batches of 5-6). Spray Pam on one side of tortilla then place 4 tbls mixture on one side and tightly roll. 

Roll then place in baking dish ( Do not let them touch) Place seam side down.   Pam side will be on the outside. 

4. Bake in oven until golden brown at 425 for about 25 - 30 mins ( check after 20mins) Some mixture will fall out but you can easily stuff back in. 

let cool on cooling rack. 

5. Plate and serve!  Or store in fridge and warm for 10 mins in oven to reheat. These also freeze beautifully too! 

Serve with salsa, sour cream and guacamole!  Enjoy. 

Love Lydia  

Spicy Orange Chicken with Rice

I love Asian food and so does Bill (and Hannah).   This is a repeat for sure and hopefully you can add it to your list. I first saw this recipe on Pinterest last week and I have made this recipe twice.  Modified from Sweet Pea's Kitchen Blog  I added green beans the first time and red bell pepper the second.  

Recipe and Tutorial 

Cook time: 30 mins   Prep Time:20 mins  Marinate time:40-60 mins

Ingredients:

3/4 cup low-sodium chicken broth

3/4 cup freshly squeezed orange juice

2 tablespoons finely grated orange zest
6 tablespoons white vinegar

1/3 cup soy sauce
1/2 cup  brown sugar

3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon cayenne pepper

1 1/2 pounds boneless chicken breasts ( I used 3 breasts)

1 tablespoon plus 2 teaspoon cornstarch

2 tablespoon cold water

8 small whole dried red chiles (optional)

8 thin strips orange peel
1 tablespoon any kind of oil
Optional : 1 thinly sliced red bell pepper or 2 cup fresh green beans 

Directions:

1.                   Place the chicken in a 1-gallon zipper-lock bag; set aside. In a large bowl, whisk together the chicken broth, orange juice, grated zest, vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne until the sugar is fully dissolved. Measure out 3/4 cup of the mixture and pour into the bag with the chicken. Refrigerate 60 minutes. 

I doubled the recipe and froze one but made
two bags like above

2.                  While the chicken is marinading, in a large saucepan, bring the remaining orange juice mixture to a boil over high heat. In a small bowl, stir together the cornstarch and water until combined and add to the sauce. Reduce heat and simmer, stirring occasionally, until thick and translucent, about 1 minute. Remove from heat and stir in the orange peel and chiles; set aside.  This takes about 20 mins on high to reduce. I started in my dutch oven but it my fry pan got hotter so I would suggest using a fry pa

Reduction (not effective)

Reduction Effective - 20-25 mins on high heat should be thick 

I added in the vegetable here to the sauce after i turned the heat off. 

3.                 

3. Heat  oil in a wok or large heavy skillet over medium-high heat. Saute chicken until browned and cooked through; remove from heat and set aside. Reheat the sauce over medium heat until simmer, about 2 minutes. Add the chicken and gently toss until evenly coated and heated through. Serve over rice.

Prior to cooking 

Dinner last night with red bell peppers

Dinner last week with green beans

Enjoy!

Modified from: I have been in love with http://sweetpeaskitchen.com  blog and that is where I found this recipe. I found her on Pinterest and have been obsessed with the fun recipe she cooks and finds.  This recipe I modified for 

The Best Chicken Fried Steak with Spicy Milk Gravy

This was my first attempt to make chicken fried steak.  I love chicken fried steak but I had always been afraid to make it at home. Let me rephrase, I was not afraid but more but hesitant because so many restaurants make good chicken fried steak then so many make terrible chicken fried steak.  Last weekend I watched one of my favorite celebrity chefs Kelsey Nixon on the Cooking Channel. She made it look easy and I could smell and taste her Chicken Fried Steak with Spicy Milk Gravy through the TV.  So here is my rendition of Kelsey's -Chicken Friend Steak .  It turned out amazing and Kelsey is to thank.  I used spinach and mashed red potatoes for sides. 

Chicken Fried Steak with Spicy Milk Gravy 
( Sides cooked fresh spinach and red mashed potatoes) 


Total Prep Time:  45 mins
Total Marinade time: 2hrs - overnight
Serves: 4 people 


Steak Marinade  


4 - 3-4 once steaks pounded to 1/4 inch thick * I used pre-tenderized steaks from Safeway*
1 1/2 cups buttermilk


Chicken Fried Steak Flour 


2 cups flour 
2 tsp garlic powder
2 tsp salt 
1 tsp cracked black pepper
1 tsp baking soda
1 tsp cayenne pepper 
1 tsp onion powder 


1-2 cups oil for frying 


Spicy Milk Gravy 


3 tbls butter
3 tbls flour 
1 cup chicken broth
1 cup milk
1 tsp cayenne pepper
2 dashes hot pepper sauce
2 dashes Worcestershire sauce
1 tsp salt 
dash black pepper






Tutorial: 


1. Pound steak if not already pound to 1/4 in thick.  Put 1 1/2 cups buttermilk into a nonreactive dish with steaks. Let marinade overnight if you can but 2 hrs is minimum. 


Remove from fridge and make flour mixture - mix flour and all spices and baking soda in a shallow baking dish.  

2.  Coat steak in flour mixture set aside. 

3. Double coat in flour mixture and put in fridge for 20 mins to chill and allow steaks to rest. 

4.  Heat oil in cast iron fry pan - (Med-High heat) Oil should be hot.  Fry steaks, each steak should take about 3-4 mins on each side. Turn when golden brown. 

Flip side: 

 Remove from pan and warm uncovered in preheated oven 250 while cooking the rest of the steak. 


5. While steaks warm in oven - start gravy.  Melt butter in saucepan and add flour.  Make a rue but do not let the flour or butter start to brown. Once flour and butter make a paste add in broth and milk little by little until thickens.  Then add in hot pepper sauce and Worcestershire sauce, salt and peppers.  Taste if needed add more salt and pepper should be creamy and ( pancake batter consistency) 

6. Plate - Put a little gravy on the bottom of the plate then add your sides - I made mashed potatoes and steamed spinach. 

Finish with gravy on top and devour ! 

Amzing dish! I can't wait to make this again.  

Dan Dan Noodles - Thank you Zao Noodle Bar

Some of you know where Zao Noodle Bar once was in Seattle's University Village.... 

It closed Summer 2011 and Abby, Hannah and I were devastated.  Where were we going to get Dan Dan Noodles?  This was the only thing the 3 of us ever got from here, everything else on the menu always fell second to this luscious number.  

• Dan Dan Noodles With Chicken
• • $9.50
• chicken breast sauteed with spicy peanut sauce, shanghai noodles and broccoli, green beans, carrots, squash and zucchini. Garnished with sprouts, cucumber and sesame seeds.

So here it is:  I have tried 3 times to recreate it and here it is, I think It comes pretty close.  Maybe even better. 

Servings: 4

Total Time: 60 mins

Ingredients: 

2 boneless chicken breasts - Sliced and pounded thin 

2 packages Udon Noodles ( produce/refrigerator section by the mushrooms) 

2 Tbls chopped fresh ginger
2 tbls vegetable 

Sauce

4 chopped cloves garlic

3/4 Chicken Stock 

2 Tbls rice vinegar or Chinese black vinegar 

2 Tbls Chili Oil ( or chili to taste) 

2 Tbls Sesame Oil 

1/2 cup plum sauce 

1/3 cup tahini paste ( Sesame Paste) 

3-4 Tbls Soy Sauce

2 Tbls Dark Brown Sugar 

1 Tbls Sambal Oelek ( ground fresh chili paste)

1/2 juice lime

Add ins: 
1-1 1/2 c sliced mushrooms

1 small cucumber or zucchini whatever you prefer

1 small bunch scallions

1/2 cup chopped peanuts 

1. Place Wok on stove med-high heat with 2 Tbls oil - heat until smokes ( 4-5 mins). Add sliced and pounded thin chicken to wok.  ( to pound chicken  - I use a meat mallet and plastic over chicken)  Cook 10 mins. 

Stir every 2 mins letting chicken brown and cook

After chicken is 90% cooked add in 2 Tbls fresh chopped ginger, fully cook chicken. Should be slightly brown and not dry. 

3.  Remove chicken and ginger form wok.  Keep any drippings in wok and this will be the foundation for your sauce. Turn to medium heat - add in garlic, broth, vinegar, hot and sesame oil, plum sauce, tahini paste,  sambal oelek (ground fresh chili paste), soy sauce, brown sugar - should be smooth and spicy and salty with a nutty taste. You want this a sauce consistency, if its too thick add broth, too thin add tahini paste. 

add salt and lime juice to taste 

Taste Test: 

4. Add chicken back into sauce and add in 1 cup or more raw mushrooms and bring back up to simmer. 

 5.  Take noodles out of package - cook as package directs ( I just cover noodles in bowl with water and microwave for 4-5 mins) 

6. Drain and add 2 packages of noodles into wok.  Toss and allow flavors to blend and heat.  

add in julienne cut cucumber and chopped scallions 

7. Plate ! 

Add Peanuts! 

Serve - Enjoy