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! 

Happy Cinco De Mayo: Easy Shrimp Tacos with Homemade Chips and Guacamole

Easy Shrimp Tacos with Homemade Chips and Guacamole

I made this post on Saturday and forgot to post it!  Here is to Cinco De Mayo - A few days late. 
If you're still looking for something quick to make for dinner tonight or to celebrate Mexican Independence these easy little tacos will hit the spot. Today is the best excuse to eat Mexican food.  ( Not that I even need an excuse to cook/eat and talk about Mexican food)

There are 3 recipes in this quick little meal so let me know if you have any questions.

Ingredient List:
preheat oven to 400 
Serves 4 

Shrimp Tacos:
1 Box Gordon's Popcorn Shrimp
1 bag of shredded Mexican cheese
1 bag shredded cabbage ( i used a coleslaw mix)
1/4 C house ranch sauce
1/4 C sour cream
2 jalapenos chopped and seeded ( optional)
4 tbls white vinegar
1 package small - hand made corn tortillas ( I used Pace Corn/Wheat blend)
2 chopped tomatoes
1 red onion ( 1/2 chopped 1/2 sliced)
Cilantro
Salt

Guacamole:
2 avocados - smashed
1 tsp salt
1 chopped jalapeno
1 tsp garlic powder
2 tbls chopped cilantro
1 lime


Homemade Tortillas:
3-4 10 or 12 inch soft tortillas ( you can use anything you have on hand)
2 tbls canola oil
1/2 juice of a limes
1 tsp chili powder
1 tsp cayenne powder
salt


Directions and Picture Tutorial:

1.  Preheat oven to 400 and put full box of frozen shrimp into the oven.  ( 25-30 mins until crisp)

 2. meanwhile start to make your taco fixings.
Bowl 1: Mix ranch, sour cream and 2 tbls of white vinegar and one jalapenos together in a small bowl set aside. ( add more vinegar if you're looking to thin out the taco sauce) 


Bowl 2: In another bowl mix chopped tomatoes, chopped onions, chopped cilantro, 1 chopped jalapeno, 2 tbls white vinegar, salt to taste and set aside. 


3. Now prepare your guacamole.
Mix avocados, salt, jalapeno, cilantro, garlic powder, juice of one lime. 

4. Now you have your sauces made make we are going to make tortilla chips. Cut your soft tortillas into 6 pieces or 8.  

Then mix oil, lime juice, chili powder, salt, cayenne ( together) 

Spread out on cookie sheet :  Bake in 400 degree oven for 10 mins - flip 1/2 way through.  

finished tortillas 

5. Put your tortillas and guacamole together on a plate. 

6. Pull your cooked shrimp out of the oven - check to make sure 

add cheese to the shrimps on tortillas  and broil for 3-4 mins 

7. Plate and sever - Dress with cabbage and red onion - serve hot and enjoy!

 

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  

Pepperoni and Cheese Stuffed Pretzel Bites

I found this recipe on Sweet Pea's Kitchen  blog and I have always loved her ideas and inspirations. She inspired me to make these because I love pretzels, all kinds of pretzels from Rold Gold to Auntie Ann's. Whenever they are at a party my hand is always in the bowl.   I had not made pretzels since 7th grade in Ms. Strayer's HomeEc class....that was 15 years ago. I also remember the pretzels looking very anemic and tasting like salted pizza dough.....This pretzel challenge changed my mind-Yes I can make real looking and great tasting pretzels! I will be repeating this recipe again in the future. I want to try stuffing with cheese, sausage, maybe even chocolate.  Here is how mine turned out. 

Recipe: 

Dough: 

1 1/2 cups warm water

1 pkg dry yeast 

2 Tbls brown sugar 

3 Tbls melted butter 

2 1/2 tsps salt

4-5 cups flour ( depending on stickiness of dough) 

( olive oil) 

Stuffing:

1 package sliced pepperoni 

1 bag shredded mozzarella

Topping:

1 egg beaten

1/2 cup water 

rock salt 

pizza sauce

Other:

1 large pot boiling water 

1 cup baking soda

Directions:  

1. Place warm water, yeast sugar and butter in mixing bowl and use your dough hook. Let rest for 5 mins. 

2. Add flour and salt until dough sticks to your dough hook. ( 2-3 mins) if needed add more flour 1 Tbls at a time.  

 3.  Remove and dough and place in a well oiled bowl and turn to coat. Cover and place in warm draft free spot in your house for 1 hour until dough doubles in size.  

4. Turn dough onto an floured surface. kneed until not sticky and divide into 8 equal parts. 

5. 

Roll each part into a long rope about 18-24 inches long.  Then cut each rope into 3 inch pieces. 

roll each piece into a flat round ( see below) 

6.  Fill each flattened round with mozzarella and pepperoni and fold into a little round/oval ball. 

7. Preheat your oven to 425.  Now here is where it gets weird.  Take  large pot of water ( I used this 7 qt cast iron pan) filled it with about 6 cups of water and 1 cup baking soda. The water will be milky. Once water starts to boil put your stuffed bites into the water.  Boil for about 30-40 seconds until they puff up and float to the top.  This seals the pretzel and make the pretzel have that chewy outside ( the missing step from my 7th grade ) 

8. drain bites with slotted spoon and brush with egg wash

9. bake on a cookie sheet for 15-20 mins. Remove when golden brown. 

10. Serve warm with warm pizza sauce.  These are amazing. Totally worth the prep and effort.  Well received by everyone. 

**Note** These are pretty time consuming. I made the dough at 7 and after the dough is risen ( about 8:30)  the prep time for 4-5 dz pretzel bites is about 2-2 1/2 hrs.  I was not done with my last batch until almost 11 on a weeknight.** 

Steak Gorgonzola Alfredo - Olive Garden Copy Cat Recipe

Once again here I am working to copy cat a Steak Gorgonzola Alfredo pasta recipe from the Olive Garden.  I have a always loved to re-create dishes and the chain restaurants always do a good job of putting uncommon elements together.  I find it challenging and fun with no recipe just trail and error. Then I can share it with you!   I was inspired to make this after I entered the giveaway from The Girl Who Ate Everything's blog for $100 to Olive Garden.   I entered last week and I keep thinking about how I'd love the $100 - There is only today left so click on the link and enter! 


Steak Gorgonzola Alfredo- Olive Garden Copy Cat Recipe 

Here is my Recipe and my Tutorial 


Servings:4  Prep time:45 mins. 


Ingredients:


1 package fettuccine pasta 
1 hanger steak (about 1.5lbs) or any kind of steak
1 cup chopped fresh spinach
1/2 cup Gorgonzola
1/3 cup chopped sun dried tomatoes in oil  


Balsamic Glaze:
1/2 cup Balsamic Vinegar  
1 Tbls sugar
1 Tbls balsamic vinegar 


Alfredo Sauce:
1 pint half and half 
1 cup Kraft processed parmesan cheese
4 Tbls butter
3 oz cream cheese 
1 Tbls garlic powder
salt and pepper to taste


Tutorial:
Balsamic Glaze (can be made up to 1 week in advance) 
1. Warm saucepan to high heat add 1/2 cup balsamic vinegar and reduce to 2 tablspoons this will take about 15 mins on high heat - stir and watch.  If you're not watching the vinegar will evaporate into nothing.  

Add in 1 Tbls sugar (this is optional because the balsamic becomes sweet as it cooks) 

Transfer to a container with a pour spout ant add 1 Tbls vinegar to thin. 

 Should Stick to spoon (maple syrup consistency) 

Set aside 

2.  Alfredo Sauce- Mix half&half, butter, cream cheese and garlic powder  in a saucepan together on medium heat until mixtures blends together and bubbles.  Add in cheese and simmer for 15 mins stirring occasionally. Should be smooth and creamy. Salt and pepper to taste.  

  

3. Prepare Steaks (Start water to boil pasta here) 
I used my inside Cuisinart grill press but you can pan fry the steaks or gill them on a outdoor grill.  used a 1 1/2 lb hanger stake and cut into 1 in wide pieces. 

 cut with salt and pepper on them (bring to room temperature) 

Pound steaks until all are about 1/2 thick and drizzle with olive oil.  

Grill:About 10 mins for medium rare and let rest 

4.  Assemble:


Mix 1 cup chopped spinach into your Alfredo sauce and turn heat off. Drain pasta and toss with 2 tablespoons olive oil.  

Plate with pasta first, then spinach Alfredo sauce,  sprinkle with sun dried tomatoes. Finish with your steak ( sliced or whole) 2 pieces per pate, add Gorgonzola and balsamic glaze and enjoy! 


*If you're Alfredo is too thick add a little olive oil and or more 1/2 and 1/2*

Enjoy!  (Let me know how it compares to the Olive Garden)