Monday, April 7, 2014

Thai Curry Chicken

Our household is not big on soup.  But I found a Thai-inspired recipe that is sure to change minds!

1.5-3 chicken breasts, depending on how much chicken you'd like in it
1 tbsp olive oil
3 tbsp of red curry paste
1/4 cup soy sauce
3 tbsp brown sugar
1 tbsp minced garlic
4 13.5 oz cans of coconut milk
2 peeled and sliced carrots
1 small onion, diced
6 medium Yukon Gold potatoes, cut up into small cubes
salt and pepper to taste

1. Cut the chicken into small cubes about 1"x1", cook them on the stove in olive oil until no longer pink in the middle.
2. Add all ingredients except olive oil (you've already used it), into a crock pot.  Let cook for 6 hours on low, stirring hourly at least.

I served with:
White Rice, cooked and then added it to the soup after completion as Les isn't eating rice at the moment.

I am not a soup fan.  But this...this I can get behind!  We had to add some Sriracha after the fact (the child was happy we didn't spice it up beforehand) so you may want to add some kick if you want that authentic Thai flavor.  You'll love it!  If you don't, I'll refund the money you paid to subscribe to this blog!

For more recipe ideas, and awesome Paleo/Gluten Free recipes I urge you to check out Leslie Livingstone's "Clean Eats" blog.

Happy cooking!

Sunday, September 22, 2013

Lime Chicken with Cilantro Couscous

Wait...I have a blog?  I'm supposed to update this thing?  Oh crap.  Well, I suppose I'll give you guys a recipe then...  I hope you like it as much as my family does!

1 tablespoon olive oil
1-3 lbs boneless, skinless chicken breasts, cut into small cubes
6 tablespoons soy sauce
6 tablespoons brown sugar
Sriracha/Red Pepper Flakes (to taste)
2 limes, zested and juice saved
2 cups vegetable broth
1 cup couscous
1/3 cup chopped cilantro
Lime wedges for finish

1. Heat oil in a large skillet over medium heat, add chicken and cook until the juices run clear and the chicken is no longer pink inside.  Remove from skillet onto a paper-towel lined plate and drain the pan.
2. Mix soy sauce, brown sugar, Sriracha/Pepper Flakes, lime juice, and lime zest in a bowl, stirring to dissolve the sugar.  Pour the sauce into the hot skillet, bring it to a boil, and reduce heat to low.  Simmer, stirring occasionally, until the sauce begins to reduce, about 4 minutes.  Return the cooked chicken to the pan and stir with the sauce until the chicken is evenly glazed and remove it from heat.
3. Bring the vegetable broth to a boil in a saucepan.  Remove it from heat and stir in the couscous, let set for 5 minutes, stirring occasionally.  After 5 minutes stir the cilantro into the couscous.
4. Arrange the couscous onto a plate, top with the chicken and sauce, and serve with lime wedges.  Squeeze lime wedges over couscous and chicken before eating.

I served with:

I have made this a couple of times now, and must say that it has become a favorite.  We have found that the flavor comes up a little better if we are heavier on the Sriracha, but I understand that heat is not for everyone.  This will be a staple in our house, and we hope in yours too!

For more recipe ideas, and awesome Paleo/Gluten Free recipes I urge you to check out Leslie Livingstone's "Clean Eats" blog.

Happy cooking!

Saturday, March 16, 2013

Chicken Satay with Thai Peanut Sauce

I know, I know.  It's been more than a week since my last update.  Well I have been cooking mostly old favorites, but also learning new recipes just to share them with you all!  And of course to eat...  So today I'm going to post one of my new favorites: Chicken Satay with Thai Peanut Sauce!


For Chicken Satay:
2 tablespoons natural peanut butter
1/2 cup soy sauce
1/2 cup lemon or lime juice
1 tablespoon brown sugar
2 cloves garlic, chopped
3 whole boneless/skinless chicken breasts
Hot pepper sauce (optional, to taste)

For Peanut Sauce:
One can (13.5 oz) of coconut milk
3/4 cup natural creamy peanut butter
1/2 tablespoon salt
3/4 cup sugar
2 tablespoons apple cider vinegar or white vinegar (no other vinegars will work!)
1/2 cup water
Hot pepper sauce (optional, to taste)

1. In a large bowl or gallon sealable freezer bag combine ingredients for chicken satay, slicing the chicken into long strips prior to marinating.  Let the chicken marinate at least 2 hours, but overnight is best.
2. Preheat grill to high heat.
3. Weave the chicken onto skewers and then grill 5-7 minutes per side.
4. Put everything for the peanut sauce into a medium pot and bring to a very gentle boil over medium heat, whisking constantly.
5. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
6. Take the pot off the heat, let the sauce cool down to room temperature or slightly warmer and serve sauce with the satay and/or save it for other dishes!

 I served with:
Brown rice and salad!

 Jess' Grade: A+ for either!

Love the versatile sauce, I have used it on wraps, chicken, rice, and other things and have yet to find something it's not good on.  I enjoy bringing this into work and driving people nuts with the good scents!

Tuesday, October 23, 2012

Bourbon Chicken

The recipe says it's Bourbon Chicken, but it does not have any bourbon in it (much to my disappointment) nor does it taste like the bourbon chicken I have grown accustomed to at Maki of Japan.  I quite enjoyed this version though, and added some cornstarch at the end to make a thicker sauce.

2 lbs boneless chicken breasts, cut into small pieces
2 tablespoons olive oil
1 clove crushed garlic
1/4 teaspoon grated ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

2 tablespoons cornstarch
1/3 cup water

1. Heat oil in a large skillet.  Add chicken pieces and cook until lightly browned, remove to a dish.
2. Add garlic, ginger, red pepper, apple juice, brown sugar, ketchup, vinegar, water, and soy sauce. Heat over medium heat until well mixed and dissolved.
3. Add chicken and bring to a boil, reduce heat to medium-low and simmer for 18 minutes.
4. Mix cornstarch with 1/3 cup water, once well mixed add to skillet.  Simmer additional 2 minutes.
5. Serve over rice

 I served with: Jasmine Brown Rice, Steamed carrots

 Jess' Grade: A+

Even the child didn't complain about how much to eat, and she asked to take the leftovers to school the next day!  Easier than it looks, and the red pepper can be omitted to keep the heat down for sensitive mouths.  I would love to hear from you!  Please send any comments, questions, or recipe suggestions to and you will receive full credit for any suggestions!

Bon appetit!

Saturday, October 6, 2012

Coconut Chicken Strips

This week we're exploring a tropical side of things...  Who says you can't have summer in the winter?  Bask in the warm glow of the kitchen light and dream of the sand when you're eating these baked chicken strips with my pineapple-ginger dipping sauce.  Aloha!

1 egg
1 7oz bag of sweetened coconut flakes
1 cup flour
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1.5 lbs chicken tenders (or slice breasts into strips)
1/2 cup butter, melted (or substitute 1/4 cup olive oil for 1/4 cup butter)
9 oz pineapple preserves
3 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 tablespoon sesame oil
2 tablespoons honey
2 tablespoons grated ginger (please don't attack redheads for this)

1. Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper or use a silicon baking mat.
2. Mix in a bowl the coconut, flour, garlic powder, salt, and pepper.  In a separate bowl, beat the egg.  Dip the chicken strips in the egg and then into the coconut mixture, pressing the coconut into the chicken lightly.  Place them on the covered baking sheet.
3. Once all of the strips are coated and on the sheet, evenly drizzle the butter over the chicken.  Bake for 30-40 minutes (keep an eye on that coconut, don't want it to burn) turning over after 15 minutes.
4. While the chicken bakes, add preserves, vinegar, soy sauce, sesame oil, honey, and ginger to a small pot. Heat over medium low until it is thin and mixes well.  I let is simmer for about 10 minutes stirring very often, and serve hot in small dipping dishes.

I served with:

Jess' Grade: A

This has become a staple in the house, because it's easy to cook and it reheats quite well the next day for work lunches.  The sauce is sweet, so be prepared for that.  It will make  your eyes roll back in your head though, it's that good!  Let me know what you think or give me some recipe ideas!  I can be reached at, I would love to hear from you.

Sunday, September 23, 2012

Turkey Chili

Welcome back to the blog!  I took the summer off to be with the kid, and now I'm back with some Autumn goodness.  Today we're going to explore the wonderful world of Chili, beginning with a low-fat and high-flavor option that will keep them filling their bowls!

1 1/4lb lean ground turkey
1 large onion, chopped
1 garlic clove, minced
1 can corn
2 bell peppers, 1 red 1 green
1 (28oz) can of crushed tomatoes
1 (8oz) can of tomato sauce
1 can of black beans, drained and rinsed
1 package of chili seasoning
Top with shredded cheese and diced red onion

Cook the turkey, chopped onion, and garlic in a large skillet over medium-high heat, stirring until the turkey crumbles and is no longer pink.  Drain and relocate to the crock pot.  Add the rest of the ingredients and stir until well mixed.  Cook on LOW for 6-8 hours or HIGH for 4-5 hours.

 I served with:
Cornbread.  Ain't nuthin' wrong with that!

 Jess' Grade: A+

You can't beat good chili on a cold night, and this recipe is sure to help you warm up from the inside out!  Spice it to your taste, it is pretty tame in it's completed form.  But the flavor is second to none, and sure to please your guests.  Feel free to send me suggestions or questions, I am always open to your emails!

Happy cooking!

Saturday, June 30, 2012

Creme Brulee

Greetings food lovers!  After a long break, I have compiled a few recipes that you're sure to enjoy.  You won't have to wait nearly as long for a new recipe anymore!  And what a better way to bring us back than to use the famous...  Creme Brulee!

2 cups heavy cream
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
6 egg yolks

You will need a little sugar left over for the topping, about 1 teaspoon per ramekin.

1. Heat cream slowly in a saucepan on medium and add vanilla extract.  If you desire, this is where you would also add a little additional flavoring.
2. Beat the egg yolks in a bowl until smooth and add the sugar.  Mix well.
3. Once the cream starts to steam, take a cup of the creme and quickly beat it into the egg/sugar mixture.  This will ensure nothing curdles.  Then pour the egg into the cream, removing from the heat.  Mix well.
4. Preheat the oven to 200 degrees F.  Pour the cream into 4 ramekins equally and place the ramekins in a glass baking dish.  Fill the baking dish with boiling water until it's halfway up the ramekins.  Bake for 60 minutes, checking to make sure the oven doesn't brown the tops.  Remove from the oven and set out to cool until room temperature.  Cover with plastic wrap and refrigerate overnight.
5. When ready to serve, sprinkle a teaspoon of sugar over the ramekin and spread evenly.  If you have a hand torch, hold it 4-5 inches from the sugar and move in smooth motions until the sugar is as melted as you'd like.  If you don't have a torch, put the ramekins in the oven with the broiler, keeping an eye on them so they don't burn (about 4-6 minutes).

 I served with:
Blackberries and a couple of leaves of mint

 Jess' Grade: A+

This has wow'd many people since I've started to cook this.  If you are patient enough to keep with the timing, it turns out superbly.  I will not share my tweaking of ingredients (I do still have to have the best, you know!) but you can make this dish your own with a little creativity.  Happy cooking!

Sunday, May 20, 2012

Cordon Bleu Chicken Rolls

Hello once again!  I have been making old favorites lately and haven't had the chance to cook something new.  But I knew I had to make an entry so I finally got to it!  I loved the sauce on this, and who doesn't like Chicken Cordon Bleu?

8 boneless chicken breasts
8 slices cooked ham
4 slices swiss cheese cut into 1 inch chunks
salt and pepper to taste
1 teaspoon dried thyme
1/4 cup melted butter
1/2 cup cornflakes crushed
1 (10.75oz) can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness.  Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste.  Roll up seasoned ham and cheese "jellyroll-style", then roll each chicken breast with ham and cheese inside.  Tuck in ends and fasten with toothpicks.
3. Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl.  Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly.  Place coated rolls in a lightly greased 9x13 inch baking dish.
4. Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear.  Serve with cordon bleu sauce, if desired.
5. To make Cordon Bleu sauce: in a small saucepan, mix together the soup, sour cream, and lemon juice.  Heat over low heat, stirring occasionally.  Serve hot over chicken rolls.  Makes about 2 cups; 8 servings of 1/4 cup each.

 I served with:
Garlic mashed Baby Red Potatoes

 Jess' Grade: B+

This was pretty good, I especially enjoyed the sauce.  The ham and the chicken make a wonderful combination!  Great to have on a cold night in; it warms you up inside!

Saturday, April 28, 2012

Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze

T'was the sauce on this weeks recipe that caught my attention.  A sweet BBQ sauce mixed with a generous helping of cilantro really adds a kick to this dish!

1-2 lb pork tenderloin, trimmed
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper

1 1/2 cups apricot preserves
1/2 cup BBQ sauce
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
1 tablespoon chopped cilantro
1 lime, juiced

1. Place chili powder, garlic powder, sugar, salt, and pepper in a jar; shake to blend.  Rub spice mixture onto pork tenderloin.  Cover tenderloin and refrigerate for 2-24 hours.
2. Prior to grilling, melt apricot preserves in a saucepan over medium heat.  Remove pan from the heat and stir in remaining glaze ingredients.  Place half of the glaze in a serving bowl and hold for service.
3. Prepare grill at medium-high heat.  Grill pork tenderloin for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F on an instant-read thermometer.
4. When approximately 4 minutes of cook time remains, brush the pork tenderloin with the apricot graze remaining in the pan.  Cook for 2 minutes, turn the tenderloin and brush glaze on the other side.  Cook for an additional 2 minutes.  Remove pork from the grill and let set for about 5 minutes before slicing.  Serve with reserved glaze.

I served with:
Garlic mashed red potatoes

Jess' Grade: A-

Great dish!  As with a lot of my recipes, this has a great sweet taste and doesn't overpower the rub on the pork, although I felt that the chili powder was a little strong for the rest of it, which is why I gave it the slightly lower grade.  But keep in mind that's opinion, you may love chili powder!  I would love to hear your opinions if you are trying any of these.

Tuesday, April 24, 2012

Almond Crusted Pork Tenderloin with Apple-Rosemary Sauce

After a small hiatus I'm back!  And with a recipe that's sure to put the "wow" into your dinner guests!  Make this when you want to impress the in-laws, and finish the night with Flambéed Pears.  Believe me, they will be impressed...

1 cup ground Almonds
1/3 cup heavy cream
2 tablespoons honey mustard
1/2 teaspoon ground dried Rosemary
Trimmed pork tenderloin (1-2 lbs.)
Salt and Pepper to taste

1 tablespoon butter
2 cloves minced garlic
1 onion, diced
1/4 teaspoon ground dried Rosemary
3 Granny Smith apples - skinned, cored, and diced small
1/2 cup apple cider
1 1/4 cups heavy cream

1. Preheat oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil in a 9x13" baking dish.
2. Stir together the almonds, 1/3 cup cream, honey mustard, and 1/2 teaspoon Rosemary in a small bowl; set aside. Season the tenderloin with salt and pepper to taste.  Spread the almond mixture evenly over the tenderloin and place it into the baking dish.
3. Bake until the almond crust is golden brown and the pork is no longer pink in the center, about 90 minutes.  An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Allow the pork to rest for 10 minutes before slicing.
4. While the pork is baking, prepare the apple-rosemary sauce by melting the butter in a saucepan over medium heat.  Stir in the garlic, onions, and 1/4 teaspoon of Rosemary; cook until the onions have softened and turned translucent (about 5 minutes).  Once the onions are tender, add the apples and apple cider.  Bring to a simmer over medium-high heat and cook for 5 minutes.  Pour in 1 1/4 cups of heavy cream, return to a simmer, then reduce heat to medium-low and simmer uncovered until the sauce has thickened slightly and is flavorful, about 5-10 minutes.  Season to taste with salt and pepper before serving with the pork.

I served with:
Steamed Broccoli

Jess' Grade: A

Not too difficult, but worth the effort!  Like I said, this will impress even the snootiest of dinner company.  Pair this with a Pear Flambé or a Crème Brule to really impress!  Keep your eye out for more great recipe ideas that will help you be the envy of your family!