Easy Thai Chicken with Peanut Sauce

 

Winner Winner Chicken Dinner

Are you tired of the same old chicken dinner week after week? Do you find chicken breasts to be dry and flavorless? I have an easy recipe that will wake up your tired taste buds. This easy-to-fix chicken meal checks all the boxes:

• Ready to eat in about 30 minutes
• Packed full of flavor
• Tender chicken thighs are moist, never dry

Ingredients (Serves 4)

• 1 tablespoon olive oil
• 4 bone-in chicken thighs, skin removed
• 1 14-ounce can coconut milk
• 3/4 cup creamy peanut butter
• 3 cloves minced garlic
• 2 teaspoons fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons red curry paste
• 1 1/2 tablespoons brown sugar
• 2 tablespoons lime juice
• fresh cilantro or basil leaves for garnish (optional)
• chopped unsalted peanuts for garnish (optional)

Instructions

1. Heat the olive oil in a large (12-inch) saute pan over medium heat until it begins to shimmer.
2. Add the chicken thighs, reduce the heat to low, and cook for about 15 minutes or until golden on one side. Flip and continue to cook for about 10 minutes more until golden on the other side.
3. Remove the chicken to a plate and set aside. At this point, I removed the bones from the thighs but you can leave them in—your choice.
4. In the same pan add the coconut milk, peanut butter, garlic, fish sauce, soy sauce, red curry paste, and brown sugar. Bring to a simmer over medium heat and cook for 2 minutes to blend the flavors.
5. Return the chicken to the pan and simmer, uncovered, until the chicken is cooked through and the sauce has reduced a bit (about 5 minutes). Test the chicken with an instant-read thermometer. It must read 165 degrees F. (75 degrees C).
6. Garnish the chicken with fresh cilantro and/or chopped peanuts if desired.

I served our chicken with steamed green beans and couscous. Yes, I know that couscous is not a traditional side dish, but it's super quick (5 minutes), and full of whole-grain goodness.

A salad with fresh vegetables (broccoli florets, red bell pepper, shredded carrot, snow peas, and cucumber are just a few examples) would also be a healthy accompaniment.

Tex-Mex Chicken Thighs and Rice

 

It Began With Half an Avocado

In my corner of the world, avocados are ridiculously, outrageously expensive. And, if you've been reading my articles for a while, you know that thrifty is my middle name. Waste nothing ... not even half of an avocado.

I was faced with that dilemma a few days ago. Half an avocado in need of a good home/recipe. Salad is the obvious (easy) choice, but I don't do easy. Here's what I came up with.

Tex-Mex Chicken Thighs and Rice

Ingredients

• 6 skinless chicken thighs, bone-in
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 2 cloves garlic, chopped
• 1/2 onion, diced (about 1/2 cup)
• 1 1/3 cups uncooked long-grain rice
• 1 cup salsa (mild or medium, depending on how spicy you like it)
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 1/4 cup black olives, optional
• 1/4 cup fresh cilantro, chopped
• sour cream and avocado to garnish (optional)

Instructions

1. Season the chicken with salt and pepper. Heat the oil in a large, deep cast iron skillet/or pan (over 30 cm or 12-inches) over medium-high heat. Add the chicken and as soon as it begins to sizzle, turn the heat down to low and cook uncovered. We're going to cook these thighs low and slow, creating browning which equals flavor. After 10 minutes the thighs should be golden on one side.
2. Increase the heat to medium-high once again. Turn each thigh and when you hear the sizzle, reduce the heat to low once again. Continue to cook until the 2nd side of the chicken is golden. Transfer the chicken to a warm plate.
3. Add the onion to the pan and increase the heat to medium; fry for about 3 minutes or until the onion is translucent. Next, add the garlic to the pan; stir and cook for 30 seconds. Stir in the rice, salsa, chicken broth, cumin, and olives if using.
4. Place chicken thighs on top of the rice. Bring to a boil; rotate the chicken in the salsa sauce to coat. Reduce the heat to low and cover with a lid. Cook for 20 minutes or until the rice is tender and the liquid is absorbed. Add an extra 1/4 cup of water only if needed (if the rice hasn't cooked fully).
5. Garnish with cilantro, sour cream, and avocado if desired.

An Italian Twist to Chicken and Rice

 

Ingredients

• 4 boneless, skinless chicken thighs
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons olive oil
• 1 cup minced white or yellow onion
• 1 cup finely diced red bell pepper
• 1/3 cup oil-packed sundried tomatoes, diced
• 4 boneless, skinless chicken thighs
• 1 1/2 cups orzo (rice-shaped wheat pasta)
• 1 15-ounce can tomatoes, crushed
• 1 3/4 cups chicken broth
• 1/4 cup basil pesto
• 1/2 of a small lemon
• Flat leaf parsley for garnish (optional)

Instructions

1. Heat the olive oil in a large saute pan over medium-high heat until shimmering. Season the chicken thighs with salt and pepper. Carefully add the chicken to the pan (there will be some sputtering) and lower the heat to medium-low.
2. Slowly cook the thighs until golden brown on one side, about 5 minutes. Flip the chicken and cook on the other side for an additional 5 minutes or so until golden. Remove from the pan and set aside. (Note, the chicken will not be done; it will continue to cook in the pan with the other ingredients in a few minutes.)

Chicken is golden but not completely cooked. Waiting to go back into the pan

3. In the same pan add the onion, bell pepper, and oil-packed sundried tomato. Cook over medium heat, stirring frequently, until the vegetables have softened.

4. Add the orzo to the pan and stir to coat with the oil from the tomatoes and cooking fat from the chicken. Cook for several minutes, stirring often, to toast the orzo.

Orzo is golden

5. Increase the heat to high; add the tomatoes, broth, and pesto and stir. Return the chicken to the pan and nestle it in with the orzo and broth. Reduce the heat to low; cover and simmer until the orzo is done, about 15–20 minutes.

6. Remove the lid; stir the orzo and take a spoonful to be sure that it is cooked. Taste for seasoning and adjust as needed. A squeeze of lemon juice will make the flavors pop and might be the only other seasoning you need. Garnish with parsley and serve with a tossed green salad.

French Onion Chicken and Pasta

 

The Weather Outside Is Frightful

I live in the United States—you'll find me in the upper left-hand corner of the map, the Pacific Northwest, specifically Washington. Washington, the "Evergreen State." Evergreen because, as you've heard, it rains here ... a lot.

As I write it's the dead of winter. The sun goes down at 4:00 p.m. and sunrise isn't until about 8:00 in the morning. I'm beginning to forget what the sun looks like, and we are all desperately in need of comfort food. Soups and stews are on the menu rotation along with this dish I created for dinner last night—French onion chicken and pasta.

Ingredients

• 4 skinless, bone-in chicken thighs, medium size
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 3 cups yellow onions, sliced vertically (see note)
• 1/4 cup dry sherry
• 1 tablespoon all-purpose flour
• 4 cups beef stock
• 8 ounces dry pasta, orecchiette or other shell-shaped pasta
• 1/2 cup Gruyere cheese, shredded, for garnish

Instructions

1. Heat olive oil in a large saute pan over medium heat. Pat the chicken thighs dry with paper towels and then season both sides with salt and pepper. Reduce the heat to low and slowly saute the thighs until richly browned on one side, about 10 minutes.
2. Flip the chicken thighs over and cook on the other side until brown, about 10 minutes more. This low and slow cooking makes the thighs meltingly fork tender and creates fond in the bottom of the pan (I'll explain that in Step 3). Remove the chicken from the pan and set aside.
3. The bottom of the pan contains yummy bits from cooking that chicken; this is called "fond" and is an important part of the success of this dish. Fond equals flavor.
4. Increase the heat to medium; add the butter to the pan and once it melts add all of the onions. Yes, it looks like a lot of onions, but keep in mind that onions are about 89 percent water. As soon as you hear the onions begin to sizzle, turn the heat back down to low. Cook the onions, stirring occasionally, until they are a luscious golden brown. This will take at least 30 minutes. You might be tempted to increase the heat to hurry the process; please don't. If cooked with higher heat the onions will burn and become bitter tasting. Your patience will be rewarded. (By the way, slicing the onions pole to pole means that you cut them from stem end to bottom, not horizontally.)
5. When the onions are golden increase the heat to high. Add the sherry and stir until the sherry evaporates. Add the flour and stir to coat the onions. Add the broth and stir to mix everything together.
6. When the mixture is boiling add the pasta all at once. Stir to combine and then turn the heat down so that the mixture just barely simmers. Cook, stirring occasionally, until the pasta is tender (the orecchiette I used took about 15 minutes to cook.) Several things happen in this step; the pasta absorbs the flavors in the broth, the broth reduces slightly, and the pasta releases its starch into the broth to help thicken and create a sauce.
7. While the pasta is cooking, remove the cooked chicken meat from the bone. You can omit this step if you wish, but deboning the chicken makes this dish a little easier to eat. When the pasta is tender, nestle the cooked chicken back into the pan and toss to coat with the sauce. Serve, and garnish with cheese. I served this meal with sauteed kale.

Photo Guide

Richly browned chicken thighs

Source: Linda Lum

Butter and fond in the saute pan

Source: Linda Lum

3 cups of onions sliced pole to pole

Source: Linda Lum

Golden brown cooked onions

Source: Linda Lum

Beef broth added to the pan

Source: Linda Lum

Pasta is cooked and the chicken is nestled back into the pan, ready to serve

Greek Meatballs

This will be a quick post. We have a bountiful ceramic pot full of mint, a container of feta cheese begging to be used up, and I'm in the mood for something Greek. 

Ingredients

• 1 pound ground turkey
• 1/4 cup finely minced yellow onion
• 1 tablespoon minced garlic
• 2 teaspoons dried (not fresh) oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 large egg
• 1/2 cup Italian-style breadcrumbs
• 1 tablespoon minced fresh mint
• 1/2 cup chicken broth

Instructions

1. Combine all ingredients except the broth in a large mixing bowl. Form into golf-ball sized meatballs.
2. Add two tablespoons of olive oil to a large saute pan with lid. 
3. Saute the meatballs over medium-low heat, until the bottom is browned. 
4. Gently turn the meatballs so that the browned side is facing up. 
5. Reduce the heat to low.
6. Pour in the broth and continue cooking with the lid on until the meatballs are done (about 5 minutes). They should register 165 degrees on an instant-read thermometer.
7. Serve with feta cheese (optional but really tasty).

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Thanksgiving Recipes - The Main Event

 

It's time to plan for the main course of the Thanksgiving Day meal (because I'm the Carb Diva, T-day is my favorite holiday). Obviously, this year will be different. We won't be gathering a dozen or more people under our roof (unless you already all live together). 

But we still have much to be thankful for. Let's plan on creating sweet memories from the kitchen and creating loving memories around the dining table. 
Here are a few of my favorite recipes from my recipe file for the main course.

Despite the fact that we will have only five gathered at our table, I am roasting a 24-pound turkey (Mr. Carb LOVES turkey leftovers). My slow-roasted turkey takes quite some time (half-a day at least, depending on the size of the bird) so because time is short (and you probably aren't planning on feeding a crowd, I'll share that recipe another time. 

Here are some of my favorite smaller-scale main dishes--a few of them are vegetarian.

Cider-Braised Turkey Thighs or Drumsticks (Serves 4)

Chicken with Tarragon Cream Sauce

Make Your Own Deli-Style Roast Chicken

Rosemary-Roasted Chicken

Gingered Pork Tenderloin with Peanut Sauce

Caramelized Onion Tart

Butternut Squash Lasagna with Fennel and Gorgonzola

 

Easy Peasy Lemon Squeezy Chicken Piccata

I love the taste of lemon. It's such a clean, bright flavor and is a great salt substitute. (If you use a squeeze of lemon, you'll put away the salt shaker, I promise).

Lemon makes me think of summer--lemonade, lemon meringue pie, lemon bar cookies, lemon in salads and sauces. And lemon with chicken; specifically chicken piccata. 

Is this a "carb"? Technically, I'm not sure, but with the lemons in there (fruit) am I stretching the paradigm a bit too much to share this with you today?

Here's the link to my recipe as featured on Delishably.

Photo courtesy https://www.cookipedia.com.uk_wiki

A healthy breakfast sausage

In an effort to eat more healthily (...you're laughing, aren't you?) our family usually opts for poultry and seafood rather than beef or pork. But one item that has been difficult to do without is breakfast sausage. On Monday through Friday, we dutifully toast whole-grain bread and/or pour skim milk on whole-grain cereals. And truthfully, we're always in a hurry so toast or cereal works for us. But on the weekend, we would like to eat a more leisurely breakfast. In the past, we would enjoy eggs and potatoes with bacon or sausage, but we recognize that those aren't really healthy options. (Sigh!).

I can forgo the fried potatoes (although unwillingly). And actually, eggs are not a bad dietary choice. But what about the "meat"? OK, bacon is out. We occasionally cook "turkey bacon", but honestly, it's not even CLOSE to being bacon, is it?

So what about sausage? Full of fat and guilt. But I think we can change that.

Here is a recipe for homemade Turkey Breakfast Sausage that has found a place in our diets, and we hope that you will like it too:

Turkey Breakfast Sausage

Ingredients

• 1 cup quick oats
• 3/4 cup spicy V-8 (or you could use Bloody Mary mix)
• 1 pound ground turkey
• 1 1/2 teaspoon ground sage
• 1 teaspoon  ground black pepper
• 3/4 teaspoon  salt
• 1/2 teaspoon  ground ginger
• 1/4 teaspoon dried thyme

Instructions

1. Soak oats in juice for 15 minutes in a large bowl. Add remaining ingredients and mix until very well blended. Form the mixture into a 12-inch log. Wrap and freeze until firm enough to slice, about 1.5 to 2 hours. (Do NOT freeze solid).
2. Cut into 32 slices (about 3/8 inch thick). Place on a cookie sheet and freeze until firm. Remove from cookie sheet and store in a zip-lock bag for up to 3 months.
3. To cook, pan fry for 8-10 minutes--no need to thaw.

Copycat Recipes - Olive Garden's Cheese-Filled Soffatelli

First, let me state that I do not have a fear of dining in restaurants. 

My family has (finally) grown accustomed to my desire to create everything and anything related to food in our kitchen. While others watch an advertisement for a local restaurant and say "Mmmm, that sounds good. Let's go there to eat", I always say "Mmmm, that sounds good. I'll bet I can make that."

Such is the case with a 2011 television commercial for Olive Garden's cheese-filled soffatelli. I have no problem with the folks who operate Olive Garden. I've eaten there many times and have enjoyed every meal. But..... I also enjoy cooking, enjoy finding ways of making new things, and enjoy Italian food. So, why not try to replicate a recipe from a place I hold dear in my heart?

Well, I never tasted the soffatelli at Olive Garden. And it is no longer on the menu. So, I'm exercising a tremendous amount of ego to offer this recipe, and, if you use it, you are taking a giant leap of faith in my culinary skills. Let's jump off that cliff together, OK?

Olive Garden's Cheese-Filled Soffatelli

Ingredients

• 1 17.3 oz package puff pastry sheet, thawed
• 1 package Stouffer's Spinach Souffle (see note below)
• cooking spray
• One 8-oz packageSargento Fancy Shredded 6 Cheese Italian Cheese
• 2 whole fresh lemons
• 1 bunch of fresh flat-leaf parsley
• 2 teaspoons minced garlic
• 2 tablespoons butter, softened
• 4 tablespoons olive oil
• salt and pepper, to taste

Instructions

1. Preheat oven to 400 degrees F.
2. Puff pastry sheets are typically found in the frozen food section at your grocers. Unwrap and let sit at room temperature for 30 minutes to thaw. There are two sheets in each package. Unfold them, and cut each into 4 pieces, to make 8 squares total.
3. Remove the spinach souffle from its package. Lift one corner of the plastic wrap to vent; cook on full power in the microwave for 5 minutes. Remove, stir and return to the microwave. Cook for another 2 minutes. The mixture will be almost firm but not fully cooked. Allow it to sit for 5 minutes to cool slightly.
4. Divide the spinach souffle mixture into 8 equal pieces. Place one piece on each puff pastry square. Top each spinach souffle mound with 1 tablespoon of Italian cheese.
5. Bring the corners of each puff pastry up to the center—pinch together and seal the sides to form square "envelopes".
6. Lightly coat a large cookie sheet with cooking spray. Place spinach/cheese-filled puff pastry envelopes on a cookie sheet and bake at 400 degrees F. for about 20 minutes, or until well-browned and puffed.
7. While the puffs are baking, prepare the sauce.
8. Using a zester, remove the yellow portion only of the lemon rind (don't cut into the white pith--it's bitter) and set aside. Mince the parsley until you have about 3/4 cup.
9. Heat the butter and olive oil over low heat. Add the minced garlic and lemon rind; cook until the garlic and lemon are fragrant and then remove from heat. Stir in the minced parsley. Add salt and pepper to taste.
10. Divide the sauce among 8 serving plates and place one baked soffatelli on top of each.

NOTE: What if you don't have/can't find Stouffer's spinach souffle? You can make your own. Here's the recipe:

Substitution for Stouffers Spinach Souffle

• 9 cups fresh spinach, lightly packed
• 2 large eggs
• 1/4 cup all-purpose flour
• 2 cloves garlic, minced
• 1 tsp. grated lemon peel

Wash spinach leaves. Place in a large (5-6 quart) pan. Cover and cook, stirring several times, until leaves are wilted. Pour leaves into a colander set in a bowl; let drain. When cool to the touch, squeeze excess liquid from the spinach with your hands. Reserve liquid.

In a food processor or blender, puree spinach with 3 tablespoons of the reserved liquid, eggs, flour, garlic, and lemon peel. Add salt to taste.

Comfort Food - Easy Chicken and Gravy

If you're anything like me, when the weather is cold and dreary or when disappointment knocks on your door, you seek comfort. 

Sometimes that comfort comes in the form of a good book and warm slippers by a cozy fireplace. Perhaps the beauty of music soothes your soul. For others, writing or painting are a welcome escape from woes and worries.

And sometimes, we need something rich and satisfying to comfort us inside as well as out. That's when a recipe like this one comes to the rescue.

The card on which this recipe is written is worn and stained (it's been called upon a lot). I'm not even sure where the original recipe comes from—perhaps the back label of a can of evaporated milk. I will be the first to caution that this is not diet food—sodium and fat levels are probably way off-scale, but there are some days that I simply DON'T CARE! 

This is one of those days, and I'm going to make my baked chicken, which makes its own amazing gravy right in the baking pan.

Baked Chicken and Gravy

Ingredients

• 3 to 3 1/2 pounds chicken thighs, bone-in
• 1/4 cup flour
• 1/4 cup melted butter
• 1/4 cup sliced mushrooms
• 1 large yellow onion, diced
• 2/3 cup evaporated milk
• 1 can (10.5 ounces) cream of mushroom soup
• 1 cup grated American cheese (not imitation)
• 1/8 teaspoon black pepper

Instructions

1. Preheat oven to 425 degrees F.
2. Coat the chicken with flour, shaking off excess. 
3. Drizzle melted butter into a 13x9-inch baking pan; arrange the chicken in the pan in a single layer.
4. Bake, uncovered, for 30 minutes.
5. Turn chicken pieces over, and bake 15 to 20 minutes more or until tender and browned. Remove from the oven.
6. Reduce heat to 325 degrees F. 
7. Pour off excess fat from the pan.
8. Stir together mushrooms, onions, milk, soup, and cheese. Pour over the chicken. 
9. Cover with foil; bake for 15 to 20 minutes. Serve over mashed potatoes, rice, or noodles.

Gorgonzola Chicken

When did I first make this meal? I have no idea. Was there a special occasion? Maybe. 

What I do know is that I posted this on my other website where my alter-ego lives. It was one of the first recipes that I recorded there. Since then, I've found my voice on that web place, and it isn't merely posting recipes. I explore individual food ingredients, delve into their history, and then find interesting ways to use that specific ingredient. 

So, those "early postings" I will move here. One at a time. This one is (in my humble opinion) pretty good. I hope you enjoy it.

Chicken Gorgonzola with Marsala Mushrooms

Ingredients

• 6 medium boneless, skinless chicken thighs
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 strips of bacon or turkey bacon
• 1/2 small onion, minced (about 1/2 cup)
• 2 cups white button mushrooms, sliced
• 1/3 cup marsala wine
• 1 cup half and half
• 1/2 cup Gorgonzola cheese, crumbled
• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry

Instructions

1. Preheat oven to 375 degrees F.
2. Season the chicken thighs with salt and pepper. Add the olive oil to an oven-safe  medium sauté pan and heat to medium-high. Place the thighs in the pan and reduce the heat to low. Saute until the underside is beautifully golden, about 7-8 minutes. Turn the thighs over. Transer the saute pan to the preheated oven and roast the thighs until the internal temperature reaches 165 degrees F, about 5 minutes. Remove the thighs to a plate, cover with foil, and set aside.
3. Next, in the same saute pan cook the bacon, onion, and mushrooms over medium-high heat. Be careful! The handle of that pan is extremely hot! Cook, stirring frequently, until the bacon is crisped and the mushrooms and onions are golden. 
4. Add the Marsala wine. Cook until Marsala reduces a bit then add the half and half. Cook for a few minutes, until the half and half reduced a bit and has a sauce-like consistency. Stir in the Gorgonzola. When it is melted, taste the sauce for seasoning. (The cheese and bacon are salty so you probably won't need any additional salt).
5. Add the spinach and then nestle the chicken thighs into the pan. 
6. When chicken is ready, remove from oven; place one cooked chicken breast on each serving plate and top with mushroom-Marsala-Gorgonzola sauce. Reduce the heat to a simmer and cook for a few minutes, until everything is heated.
7. Serve immediately over rice, linguine, or whipped potatoes.

What Makes This Recipe Work?

• Boneless, skinless chicken thigh is a healthy, no-waste protein.
• Frozen chopped spinach is convenient, inexpensive, and nutritious; and again, no waste.
• Bacon or turkey bacon lends a smokey, savory note.
• Sauteing the onion removes its hot bite and makes it sweet.
• You deserve the mushrooms; they make any dish "fancy", don't they?
• Marsala wine, half and half, and Gorgonzola marry to make a creamy, sweet, tangy sauce that unites all of the flavors of the dish and makes it rich and luxurious.