Posts in Food
Thai Chicken With Crunchy Green Beans & Cashews

I don't know about you guys but we LOVE Thai food at our house. I constantly repeat the same recipes, so I was determined to try to cook something different-and something I already love. Cooking Thai food seems intimidating at first but all you really have to do is trust your palette. Tasting the food is the only way to know if it's under seasoned!

Thai Chicken

Here's what you'll need:

For the sauce

  • 1 1/2 tablespoons of soy sauce
  • 2/3 cup of coconut milk for marinade
  • 4 tablespoons brown sugar
  • 2 tablespoons of fish sauce
  • 1 1/2 teaspoons red chili flakes

Mix this up first, scoop out 1/4 cup into another bowl and place the chicken in this marinade.

Stir Fry

1 lb organic chicken breasts (cut diagonally into the breast for thin pieces)

2 handfuls of green beans (cut and washed)

6 oz (7-8) sliced mushrooms

1 red pepper (sliced thinly)

2 thumb size pieces of ginger (peeled and cut into match sized slices)

2 tablespoons of sesame oil

1 red or purple onion (cut into fine pieces)

2 cloves of garlic (minced or pressed)

1 oz. of fresh basil leaves (thinly chopped)

3 tablespoons of pureed ginger (bought in tube from grocery store)

3 stalks of chopped scallion (green onion)

4 oz. roasted cashews (optional but loses flavor)

1-2 handfuls of washed bean sprouts (optional)

cooked white rice for serving

Here we go!

1. Pre-heat a large sauce pan to hot, if you have a wok- that's even better! Throw the sesame oil in first, once that's hot, add the red onion, pressed garlic, and matchbox ginger strips into the pan. Toss that around.

2. Add the marinaded sliced chicken into the pan and cook thoroughly, turn the burner down to medium-high. Toss throughly with the minced garlic/onion sesame oil mixture. Add in the red pepper and mushrooms. Add the rest of the marinade mixture. (If you like your beans softer, add them in now with the peppers/mushrooms, if not keep reading)

3. Season with salt and pepper to taste. Mix in about 1/4 cup of the coconut milk 'water' into the pan. Add in the pureed ginger into the pan and let it all cook up together for 3-4 minutes. Add in the green beans and bean sprouts.

4. Add in any last minute seasonings to taste- (brown sugar, soy sauce, red pepper flakes, salt or pepper) Turn the burner down to medium and simmer everything together. 

5. Grab a plate, scoop a serving of the white rice. Scoop all that goodness overtop. Be generous and use a spoon to add more sauce. Garnish with basil, green onion slices, and finely chopped roasted cashews. SOSO good!

 

Prosecco-Braised Beef

Anniversary night deserves a special, 'I slaved over dinner for you type of meal'. Cooking for me is one way I show my man and my daughter how much they mean to me. This meal screams special occasion. Even though there's not a ton of prep, it takes about 4 full hours to cook the meat until tender!!!

Here's what you'll need

  • 1- 2 lb. Top blade roast
  • 6 pieces of thick cut or center cut bacon, chopped into bits
  • 2 medium onions, sliced thinly
  • 6 garlic cloves, sliced thinly
  • 1 1/2 tablespoons of olive oil
  • 2 tablespoons of all purpose flour
  • 2 fresh sprigs of Rosemary
  • 1 1/2 cups of organic beef stock
  • 12 ounces of Prosecco
  • 1 teaspoon of salt (divided)
  • 1/2 teaspoon of pepper

Let's go!

1. Add bacon bits to large Dutch oven or shallow pot, heat for 4 minutes stir often. Add onion and garlic, cook for 8 minutes and then, set it aside in large bowl.

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2. Crank up the heat until medium-high, add 1 1/2 tablespoon of oil and swirl the pan around to coat it. Prep the meat. Sprinkle 1 tablespoon of flour all over the beef, use 1/2 teaspoon of salt to season the beef and the 1/2 teaspoon of pepper.

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3. Add beef to pan and cook for 10 minutes. Make sure to brown all the sides including the edges. Add Prosecco, turn the burner to simmer. Scrape the pan to get all the brown pieces integrated with the sauce.

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4. Add the onion mix back to the pot, add the remaining 1/2 teaspoon of salt, and 2 sprigs of rosemary, continue to simmer and cover the top with a fitted lid. Simmer for 2 hours.

5. Turn beef over, cover and continue to cook for 2 hours. Take the beef out to slice it.

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6. Take rosemary out of the pan and toss it in the trash. Use the liquid as a sauce.

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7. Cut beef across the grain into thin sliced and serve with sauce while HOT!

8. Andddd we get this!

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FoodA. ColeComment
Doggone Easy Quesadillas

Disclaimer for the title of this post, our youngest pit-child, Sage hopped on the table to gobble up 1 out of the 2 quesadillas I made for lunch. Apparently she liked them too (enough to bust down the baby gate and hop on the table to get it) The good news is I had enough chicken and veggies to build 2 more quesadillas.

Here's what you'll need

  • 1/2 Medium White Onion, chopped 
  • 2 assorted colored peppers (I chose green and yellow) Sliced thinly
  • 1 lb. organic chicken tenderloins, chopped on a bias or diagonally
  • 1 pack of organic flour tortillas
  • Whatever cheese you have in the house! I love Cheddar, we only had Mozzarella
  • The Grand Trinity of Seasoning (Salt, Pepper, Garlic Powder)

Let's go!

1. Fire up that trusty grill pan. I've had mine for almost 3 years it's from Calphalon and it was definitely worth the investment. Use spray oil to coat the pan and lay all your sliced vegetables down on a screaming hot grill pan. Grill on Medium-high for about 8 minutes to soften and get char-marks. Sprinkle generously with salt, pepper, and garlic powder. Stir.

2. Transfer the veggies to a wax paper lined baking sheet so the veggies can rest while the chicken cooks. Cook chicken tenderloins in tact, sprinkle both sides with salt and pepper. Cook until you see the pink almost gone.

3. In the ingredient instructions I mentioned cutting the chicken at a bias. This is the best cut option for the quesadilla so it can be as flat as possible with chunks in every bite!

4. Lay the tortilla on a plate and on half of it, lay down about a 1/2 cup of chicken all over, then sprinkle a handful of cheese over it, and then top it off with the pepper/onion combo.

5. Brown the quesadilla and let the cheese melt. I even use a heavy pot to place on top to get defined and crispy grill marks.

6. Exhibit crispy grill marks.

7. Transfer quesadilla to clean cutting board or plate to cut.

 

8. Serve to tiny people with tiny hands! Be warned if you leave them on the living room table, even with baby gates your dogs will be extremely tempted to steal a bite or two because it's so doggone good.

FoodA. Cole
Gettin' Fancy on a Thursday with Chicken Cordon Bleu

Chicken Cordon Bleu is one of the most well known-fanciest sounding dishes you've probably heard of. I've been eating it since I was a kid when my Nana introduced it to me. Now as an adult, I've made some adjustments to her recipe but believe me, it's still delicious and it's kid-approved!

Just because it sounds fancy doesn't mean it has to be! You can make this recipe using deli ham in lieu of the Prosciutto that I use. Prosciutto is a little pricier and only comes in a pack of 5-6 very thin slices but it tastes like bacon and it's absolutely worth it.

The key to this dish is making sure you use thin layers of chicken, cheese, and prosciutto so all of the pieces cook and brown evenly.

Here's what you'll need

  • WINE- not for the recipe, for yourself mama.
  • 2 packages of organic thin cut chicken breasts
  • 1 pack of prosciutto (deli or cheese aisle)
  • 1 pack of thinly sliced swiss cheese
  • 1 cup of italian breadcrumbs
  • 1 stick of butter or margarine
  • 2 eggs whisked together
  • 1/2 tsp minced garlic
  • Garlic powder, salt, pepper for seasoning
  • Wooden toothpicks
  • You'll also need spray oil, aluminum foil, and wax or parchment paper
Ingredients
  1. Melt 1/2 stick of butter in a microwave safe bowl.
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2. Preheat your oven to 400 degrees. Take out 2 bowls, in one of the bowls, whisk 2 eggs and set aside. In the second bowl pour the cup of breadcrumbs and the melted butter together and mix thoroughly.

3.  Preheat a large pan and line a baking sheet with aluminum foil. 

4. Lay out a sheet of parchment paper on the countertop to the right of the egg wash, and breadcrumb bowl to create an assembly line.

5. Use the garlic powder and generously season all of the chicken. Do the same with salt and pepper on that side. Flip chicken breasts over this time only season with pepper. This recipe doesn't need a lot of added salt because we're using swiss and prosciutto which has added saltiness.

 

6. On top of the chicken lay 1 layer of prosciutto, then a layer of swiss cheese over top.

7. Roll up the chicken and use a wooden toothpick to secure it.

8. Submerge each rollup in the egg wash, then place each roll up into the breadcrumbs and use a spoon to spoon the crumbs to coat the entire roll. Set aside each rollup.

9. Drop the remaining 1/2 stick of butter into the pan. Place all 6 roll ups into the pan. Use tongs to flip them over they only need about 1-1 1/2 minutes per side. The outside should be a golden brown. The oven will finish cooking them.

10. Use the tongs to place the cordon bleu roll ups on the baking sheet and bake for about 15 minutes. Voila!