Love,Cook and Eat

This is a mild dish if you want more spicy add red chili pepper.This classic Thai curry dish is so quick and easy to make on weeknight. You can prep the previous night and just put together for a quick dinner.
Serve this with white basmati or jasmine rice.

Ingredients:
1 lb. chicken breasts cut in strips
1 green or red pepper or combination cut in strips
½ cup sliced onions
2 garlic cloves minced
½ tbsp. minced ginger
6 tsp. red curry paste
1 can unsweetened coconut milk 14 oz.
1 tbsp. fish sauce
4 tbsp. vegetable oil divided


Directions:In small bowl, whisk coconut milk, red curry paste and fish sauce.

Heat a large skillet until very hot, add 2 tbsp. vegetable oil and heat until almost smoking. Salt and pepper you chicken and add it to the skillet and cook over high heat until browned. Do not over crowd your skillet, if you don’t have skillet big enough cook you chicken in batches.

Transfer chicken to a plate. Heat the remaining 2 tbsp. oil over high heat and stir fry onions, peppers , then add garlic and ginger. Add Chicken and the add coconut curry mixture. Bring to boil and then reduce heat and simmer for 3 minutes.

Serves with hot white rice.

The chicken was so moist and tender and all the flavors was popping. The chicken is marinated soy sauce, peanut butter,garlic and lime. I used chicken breasts for this recipe but you can also use any other boneless cut you prefer. And if grilling is not your cooking method of choice you can broil it in the oven placed on a rack 4 inches away from heat source. You can serve with lime wedges or soy dipping sauce ( recipe below).

Ingredients:
serves 4

1 1/2 pound of boneless chicken cut in about 1 inch thickness
zest and juice of 1 lime
1 tbs peanut oil (vegetable or canola)
2 tbs minced garlic
2 tbs fresh chopped cilantro
1/4 tsp cayenne pepper ( you can add more if you like it more spicy)
2 tbs peanut butter
1 medium onion quartered

Directions:

Combine all ingredients except chicken and onions and mix well.
Add chicken and onions and massage the marinade on the chicken until all chicken is well coated.
Marinade for at least 4 hours.
Grill or broil on medium heat about 5 minutes on each side or until cooked.

Soy dipping sauce:

1/2 cup soy sauce
 2 tbs rice vinegar or sake (or a fruit white wine or a tbs of cider or white vinegar mixed with 1 tbs water)
2 tbs dark sesame oil
1 tbs sugar
2 large cloves garlic minced
1 tbs minced fresh ginger
1/4 cup minced scallions

Mix all ingredients until well combined and sugar is dissolved. Use immediately or refrigerate for 2 days.


Source:How to cook everything

Taquitos are rolled tortillas that are usually stuffed with some kind of filling made from beef or chicken. I"ve always seen these in the freezer section in the grocery store, but never really cared from them. I don't think food that have meat in it taste good when freezed. So when I read this recipe thought about giving it a try and they turned out to be really YUMMY, next time I will be trying these in beef. Traditionally Taquitos are fried but these ones are baked ,and believe me after you have these you won't even want to eat a fried Taquito. Although I never tasted one before but I can imagine it being so oily if fried. The baked version is really crisp without being oily and fattening what's better than that.


Ingredients:

Yields 8 Rolls

1/3 cups (3 oz) cream cheese
1/4 cup green salsa
1tbs fresh lime juice
1/2 tsp cumin
1/2 tsp chili powder ( more or less adjust to your taste)
1/2 tsp onion powder
1/4 tsp  garlic powder
3 tbs chopped cilantro
2 tbs sliced green onions
2 cups shredded cooked chicken  ( I made spanish Style grilled chicken - see recipe below)
1 cups grated pepperjack cheese
8 large flour or corn tortillas ( I used flour)
cooking spray


Directions:

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
Place 2-3 tbs of chicken mixture on the tortillas and roll.
Place in Baking sheet seam side down.
Spary with cooking spray and bake  for 15- 20 mins.

Source: OurBestBites






Spanish Style Grilled Chicken:

2 small Chicken Breasts ( makes about 1 cup of shredded chicken)
1 tbs lemon juice
1/4 tsp paprika
1/4 tsp onion powder
1/2 tsp cumin
1 minced garlic clove
pinch of cayene pepper
pinch of black pepper

Mix all ingredients except chicken combine well.  Place chicken in marinade and and marinate in fridge for at least 2 hours. Grill until well done.

This is a traditional dish in Lebanon and also in other Arabic countries. Usually it varies from country to country in the spices used. Some also add ground beef to the rice. This is an easy dish that you have to try if you hadn't yet.


Ingredients:

Serves 6

For Chicken:

1 lb Chicken Breasts trimmed
1/2 a medium onion ( cut in half)
4 Cinnamon sticks
4 whole nutmeg
5 bay leaves
10 whole cloves
10 whole cardamon
1/2 tsp all spice
1/4 cup white vinegar

For Rice:

2 cups Basmati Rice
2 Cinnamon sticks
2 Whole cloves
2 Bay leaves
6 whole Cardamon
2 tbs vegetable oil
1/4 almonds or pine nuts or a mixture of both that is roasted in a 1 tbs of vegetable oil until golden.

Directions:

Trim Chicken Breast and cut each breast in half. Sprinkle about 1/4 cup of  white vinegar and 1 tsp salt over chicken, Rub chicken well and then wash with water .
Put in a pot , cover with water and put over medium heat.
Before it comes to a boil , you should see a foam forming on the top, with a spoon collect this foam and disregard. After removing all foam put the whole spice , all spice and onion.
Cover Chicken and cook over medium heat  about 40 mins or  until chicken is tender and cooked.
Keep warm
** we will be using the water that we cooked the chicken in to cook the rice.
 
Wash the basmati rice with cold water until water that comes out is no longer foggy.
In a pot, over medium high heat, heat oil and stir in rice and saute for couple minutes. Add 4 cups of  the water we cooked the chicken in earlier, salt and the whole spices bring to boil. Cover pot cook on very low heat for about 20 minutes. Uncover and let it stand on the stove for couple minutes.

***If you don't have a pot that has a heavy lid that won't get the steam come out. Using your regular pot place a kitchen towel under the lid and securely close it. Make sure the towel doesn't touch the stove.

To assemble : Shred chicken over rice and top with the roasted nuts. Serve with salad and Greek yogurt.