Thai coconut shrimp

I have this little tiny thai cookbook straight from Thailand from my dear mother in law. Unfortunately it is still packed away in the basement with the rest of my books that NEED a home up stairs… I had a hankering for Thai and this is the closest and most authentic I can get without the PRO’S. By the by, it was friggen AHMAZING.

thaicoconutshrimp

 

This recipe perfectly serves 2, with a bit of left over rice for lunch the next day, or it can be pureed in to baby food for your little one!

Ingredients:

Rice:

-1.5c jasmine rice

-3c chicken stock, or water

Shrimp marinade:

-16-20 shrimps, shelled, deveined, tails removed (or you can leave them on.)

-3 tbsp soy sauce

-1 tsp chili flakes + 1/2 tsp garlic powder

Sauce:

-1 tbsp sesame oil

-2″ knob ginger, minced

-5 cloves garlic, minced

-1/2 large white onion, diced

-1/2 large red bell pepper, diced

-2 chili peppers, sliced. (remove the seeds and ribs for less heat.)

-1/4c tamari or soya sauce

-1 can (398 ML) coconut milk

-Juice of 2 small limes

-1 tbsp brown or white sugar

-1 heaping tbsp smooth peanut butter

-2 tbsp chopped fresh cilantro or parsley

 

Directions:

-The absolute best way to have a super quick and stress free dinner is to PREP before you start cooking. This way, everything is ready to just toss in the pan when you need to.

-First, marinate your shrimp. This only takes 10 minutes to 30 minutes depending on your time. it isn’t a huge deal if you can’t marinate it. So combine shrimp, soya sauce and chili flakes in a bowl, put in fridge and marinate.

-Second, cook your rice. Get that started first, as it takes the longest.

-Next, in a large pan or wok add your sesame oil. Put heat on medium. once the pan is hot, add your shrimp. Cook until they are pink. Once they are pretty pink, remove them from the heat, place on a paper towel.

-Next, add more oil if need be. Let the oil heat up for a minute. Add your onion and red pepper and chili peppers. Cook until the onions start to brown and the peppers get a little soft. Add your ginger and garlic. Saute for a minute or two or until fragrant.

-Now add in your tamari, your brown sugar, peanut butter and coconut milk. Stir to combine, and cook until slightly thickened. After about 5 minutes, you can add your lime juice and add your shrimp back to the pan. Heat the shrimp through, and remove the pan from heat immediately.

-Serve over your rice and garnish with your cilantro or parsley.

 

 


Chermoula Chicken with cucumber mint sauce

This is such a refreshing dish with fresh ingredients, and it is packed full of protein. This recipe serves 4.

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Ingredients:

For the chermoula:

-2 chili peppers, minced

-2 tsp cumin

-5 cloves garlic, crushed

-2 tsp parsley

-3 tsp smoked paprika

-1 tsp cayenne pepper

-juice of 1 lemon

-1/4c evoo

-1 tbsp rice wine vinegar

-salt and pepper, to taste

-2 – 8oz boneless skinless chicken breasts, cubed

1/2c cilantro, rough chopped

For the mint sauce:

-1/4c mint, rough chopped

-1 3″ piece cucumber, peeled and grated – reserve juices.

-juice of 1/2 a lemon

-1 tsp each sugar and salt

-1 1/2c plain greek yogurt

Mix all marinade ingredients together, including the chicken. Marinate at least 2 hours or over night.

Reserve marinade. Heat a large sauce pan over medium heat. Add a little evoo. Add your chicken. Cook through. Add 1 cup of the marinade. Bring to a boil, and then simmer.

For the mint sauce – combine all ingredients.

Serve the chicken over a bed of rice, and add the mint sauce on top. Add your cilantro. Mix, and enjoy!


Cashew Chicken Bowl

I have made it my mission to re-make all the recipes on my blog and make sure they are at their best – so when you make them, it tastes just as amazing as when I make it for myself. This one has been remade and changed up. I hope you enjoy!!!

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Ingredients:

-2 6oz chicken breasts, boneless and skinless cut into 1″ cubes

-1 tbsp each salt, pepper, chili powder, ground ginger and lemon grass divided

-1/2c flour

-3 shallots, diced

-4 cloves garlic, minced

-1″knob ginger, minced

-3 tbsp coconut oil

-3 tbsp rice wine vinegar

-4tbsp ketchup

-1 tsp sugar

-1/2c soy sauce

-1 tbsp sriracha

-1/2c raw cashews, crushed

-1/2 of a bunch of green onions, snipped

In a bowl, add your flour and 1/2 tbsp each of salt, pepper, chili powder, ground ginger and ground lemon grass. Mix together. Add in your cubed chicken and mix until all the chicken is nice and coated with flour. Shake off excess flour.

In a large skillet over med-high heat, add your coconut oil. Let melt and get hot. Add your chicken. Do NOT put it in the pan and immediately stir it around. Let it sit in the oil to get a nice crisp to it. Once you notice that it is browning nicely, you can toss the chicken to crisp up the other sides. Add in your shallots, ginger and garlic. Season with the remaining salt, pepper, chili powder, lemon grass and ground ginger.

In a separate bowl, mix together the rice wine vinegar, ketchup, sugar, sriracha and soy sauce. Whisk. (Feel free to double the sauce recipe if you prefer your noodle bowl to be extra saucy. The sauce really absorbs into the rice you serve it over.)

Add sauce to the skillet. Cook until heated through. Remove pan from heat. Throw in your green onions and cashews and serve over a hot bed of sushi rice. mmmmmmmm.

 


Chicken cutlets with brie and ham & a seedy mustard arugula salad

This is a delicious meal. The salad cuts through the heaviness of the chicken and brie. Perfect combo inspired by Chef Bobby Flay.I make this dish quite a bit!!

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Ingredients: serves 4                                                          Salad

-1.5c all purpose flour                                                        -4c baby arugula

-2c panko bread crumbs                                                   -salt+pepper to taste

-2 eggs                                                                               -2 tbsp red wine vinegar

-kosher salt, pepper, cajun, garlic powder                         -2 tbsp seedy mustard

-2 large 8oz chicken breasts – boneless/skinless               -2 tbsp bold and spicy dijon

-1/4c EVOO                                                                         -1/4c evoo + more if needed

-8 slices brie

-2 sliced black forest ham, quartered

Directions:

In a large bowl, whisk together all the salad ingredients except the evoo. Once those are mixed, start pouring evoo while whisking until evoo is emulsified. Set aside.

Cut your two chicken breasts in half – start as if you were butterflying the chicken and opening it like a book. But cut the whole way through to create 4 chicken cutlets. Pound down to the same thickness.

Add the flour to a bowl, egg to a bowl, and bread crumbs to a bowl. season all bowls with salt, pepper, cajun seasoning and garlic powder.

Dredge the chicken slices in the flour, then to the egg yolk and then into the panko crumbs. Repeat this with all 4 cutlets.

in a large sauce pan, heat evoo over med-high heat. Once the oil is HOT add your chicken breasts. if the oil is ready, you’;; hear the chicken cooking and sizzling. Heat for about 3-4 mins until browned on one side. Flip, and cook another 4-6 minutes or until chicken is fully cooked through. Add the brie cheese, throw a tight fitting lid over the pan and let the cheese melt.

In a separate pan over high heat, heat ham slices. Add on top of the brie.

Add arugula to the dressing, toss.

Serve the chicken with a bit of salad on top!