Jun 162010

Tonight was my mom’s birthday and she requested curry and cherry cobbler (I’ll get to that one too). Being the wonderful daughter I am I made them both for her! The got the curry recipe here.

the Ingredients

Lemon Grass

Curry w/ Chicken

Adding the Pineapple

On the Plate

Awesome Thai Chicken Coconut Curry

2 cloves garlic, minced
2 tablespoons vegetable oil
2 teaspoons fresh ginger, minced
2 teaspoons red curry paste  (2 to 4)
1 teaspoon curry powder
2 14 ounce cans canned coconut milk, not lite
2/3 cup water
2 teaspoons salt
2 stalks lemongrass, first outer layer removed cut in half
4 teaspoons fish sauce
2 teaspoons brown sugar
3 pounds boneless skinless chicken breast, cubed
2 8 ounce cans pineapple chunks in juice, drained
green onions, chopped optional

Heat the oil in a large wok, add the garlic, saute.

Add the curry, ginger and the thicker cream on top of the can of coconut milk to the wok, whisk.

Now add the rest of the coconut milk in along with everything but the chicken and pineapple, whisk.

Bring to a slow boil for 7 minutes, then discard the lemongrass Add the chicken and pineapple and cook till the chicken is no longer pink inside, about 7-9 minutes.

Serve over Jasmine rice and top with green onion.

I don’t ever put the green onions. Just not a fan. Sometimes I add crushed peppers to kick up the heat. This curry is very yummy!!!

Jun 152010

Longest title ever!!! Today we tried something new, the chicken, with a rice dish that I like. All in all it was okay. The chicken tasted like chicken but I liked it dipped in the sauce. Anyway I got the chicken recipe here.

Chicken Ingredients

Ready for the Oven

All Cooked

Prepping the Sauce

All Sauced Up!

the Rice Ingredients

Cooking the Rice

All Cooked

Plated and ready to EAT!!!

Chipotle-Lime Roasted Chicken with Tomatillo Sauce

Serves 4

1 4 pound roasting chicken
2 teaspoons butter, softened
1 teaspoon chipotle chile powder
1 teaspoon lime zest
3/4 teaspoon salt, divided
1/2 teaspoon ground cumin
4 cloves garlic, minced and divided
8 ounces tomatillos
1 whole onion, quartered
1/4 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
1 4.5 ounce can diced green chiles
fresh cilantro, chopped, optional

Preheat oven to 375°.

Remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine butter, chile powder, rind, 1/2 teaspoon salt, cumin, and 1 garlic clove in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a rack coated with cooking spray; place rack in roasting pan.

Discard husks and stems from tomatillos; cut into quarters. Arrange tomatillos and onion evenly around chicken. Bake at 375° for 40 minutes.

Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Remove chicken from pan; let stand 15 minutes.

Place tomatillos and onion in a food processor. Add remaining 1/4 teaspoon salt, remaining 3 garlic cloves, cilantro, juice, and chiles; process until smooth.

Remove skin from chicken; discard. Carve chicken, and serve with sauce. Sprinkle with cilantro, if desired.

Rice Acapulo

Serves 4

3/4 cup instant brown rice
1 tablespoon canola oil
2 cloves garlic, minced
1/4 cup onion, finely chopped
1 14 ounce can canned diced tomatoes
1 1/2 cups chicken broth
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 cup fresh cilantro

Cook rice in oil in skillet over medium heat until rice begins to brown. Mix in garlic, onion, tomatoes; saute2 to 3 minutes longer. Stir in broth and remaining ingredients, except cilantro; heat to a boil. Reduce heat and simmer, covered, 20 to 30 minutes or until rice is tender. Season to taste with salt and pepperr; stir in cilantro.


Jun 102010

This is one of my favorites!!! The original recipe can be found here. I love lime and pineapple so this is all good!!

The Ingredients


Grilled Pineapple

Pineapple Salsa

Grilling the Chicken


Lime Chicken with Grilled Pineapple

6 8 ounce boneless skinless chicken breast
1 teaspoon salt, divided
1 teaspoon pepper, divided
1 cup fresh lime juice, divided
6 whole jalapeño peppers, minced and divided (or as many as you like)
1/2 cup pineapple juice
2 cloves garlic, minced
1/2 cup tequila, optional
1 whole pineapple, peeled, cored, and cut horizontally in half
1/2 teaspoon lime zest

Place chicken between 2 sheets of plastic wrap, and flatten to a 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Whisk together remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 3/4 cup lime juice, 3 minced jalapeño pepper, pineapple juice, garlic, and tequila, if desired, in a medium bowl.

Place chicken and lime mixture in a shallow bowl or a large zip-top freezer bag. Cover or seal, and chill 2 hours. Drain chicken, discarding marinade.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Let stand 5 minutes before serving.

Grill pineapple 5 minutes on each side, watching to prevent burning; coarsely chop pineapple, and place in a medium bowl. Stir in remaining 1/4 cup lime juice, remaining 3 minced jalapeño, and lime rind. Serve with chicken.

So yummy!!!!!