Tag Archives: rice

5 Ingredient Coconut Curry Chicken

Well Sunday, here you are again… really, already?!

How does that always happen so fast?

At least Fanatic Mom and I had a fabulous time shopping yesterday, from our favorite wine store to a specialty tea shop to the European market to consignment shops galore, it was definitely a much needed girls day out 🙂

Check out this fabulous find from the tea shop too!

Consider my tastebuds seduced. 

After tasting this blueberry tea in the store I just had to pick up some to take home.  It tasted like a warm blueberry muffin with each and every sip.  Wowza!

We’ve only been to Umami a handful of times, however I really need to change that.  Such a quality product and seriously mouth watering-ly delicious. 

After shopping I arrived home to a completely cleaned house, holiday decorations (finally) put away and all.  Yep, sometimes they surprise ya 😉

So since The Man earned some major points from that lil’ task, I decided we should make it an afternoon at the movies seeing a film that he’s been talking about for weeks:

Tron 2 – in 3D.

I have to say that I wasn’t too excited about this one going into it.  However I was pleasantly surprised and really enjoyed it!  The Man said it was because they played so much techno-type music (my fave!) – he could tell I was “really into it” haha 😛

We got out of the movie just around dinner time and in lieu of eating out decided to scrounge around the last of the groceries (shopping trip on the agenda today!) for a tasty home cooked meal.

Enter these guys:

5 Ingredient Coconut Chicken Curry

  • (1) 2 whole chicken legs (1 lb)
  • (2) 1 onion, chopped
  • (3) 1 can lite coconut milk
  • (4) 1.5 tsp Muchi curry
  • (5) 1/2 tsp red pepper flakes
  • 1 tblsp coconut oil
  • sea salt & black pepper to taste
  • white rice to serve

This recipe is very similar to the Shrimp Curry in a Hurry that I’ve made before – see, curry at home can be so easy!

The only chicken we had on hand was in the freezer too… and whole chicken legs.  But I was determined to make it work.

So I poached the chicken in some boiling water until done, then removed from the bone and cut into medium size pieces.

Then, in a hot pan, I added the coconut oil and onion – cooking over medium for about 5 minutes until soft.  Then I added in the chicken plus some salt and pepper.

See how glossy the coconut oil makes everything?

And if you’ve never used coconut oil in the kitchen you should definitely give it a try!  Tonight I used this Spectrum unrefined organic coconut oil:

It lends a really great flavor to a dish like this and also is full of great health benefits (check them out!)

In fact, I add it to my morning oats every single day 😀

After another few minutes I added the spices until they were warm and fragrant.

Then the coconut milk.

Luscious.

Served atop a bed of plump white rice, this dinner was not to disappoint!

I mean, what’s not to like about a warm & creamy sweet coconut curry sauce with a punch of red pepper spice?!

Not much friends.  Not much at all 🙂

Definitely give this a try if you are looking for a super simple dish that packs some serious flavor!

Well I guess I better get to the grocery store and then get myself in football mode – this Packers house is crossing their fingers for a big win today! 😛

 

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She’s At It Again…

More Mexican food – yes please!

Oh yea, you know it, she’s at it again…

I promised The Man I’d make something other than Mexican tomorrow 😉

But until then, check out my version of this fabulous recipe from (guess what book):  Oaxaca al Gusto!

Arroz Guisado – CookinFanatic version

Tonight I put guajillo chiles, cinnamon, cloves & allspice to work.

Such warm & comforting flavors, no?

Combined with chicken cooked in flavors of garlic and onion.

Have you ever cooked with chicken legs before?  This was a first for me…

 

But definitely not a last!  The meat on these after cooking was falling off the bone and oh so juicy.  How have I neglected these all my culinary life?!?!

There was also some tomatoes and brown rice, which weren’t the classic fresh ingredients the recipe called for but they were what I had on hand 🙂

Toasty basmati rice.

Then in goes the most amazing blend of chicken broth, onion, garlic, cloves, allspice, cinnamon, Mexican oregano and tomatoes.

The smells from this were incredible!

More chicken broth into the rice as well as the guajillo chiles and the mostly cooked chicken, covered and cooked until the rice is done.

Dinner is served!

The chicken was so moist and tender and flavorful.  Holy wow.

This dish was a classic comfort food if you ask me.  I topped mine with some of the chile de arbol sauce from yesterday’s kitchen adventures.

I savored each bite – the chicken had the most amazing flavor and the rice had soaked up every bit of delicious too! 

Served with a crsip & fresh side salad…

We were some happy eaters tonight 😀

Now off to search for something other than Mexican to cook tomorrow… *sigh*

I’m thinking Italian since we have classic American flavors to look forward to later this week?

Any suggestions??? 😀

New Kitchen Gadget!

Where has she been..?!

Well that’s a great question friends, and so sorry for bailing on ya’ll for the start of this week…

But unfortunately, I’ve been a bit under the weather 😦

And as such, the eats around here have consisted of gourmet items such as chicken soup, ice cream, cereal?… you know, the typical “sick foods” 😉

But before things took a turn for the worse, I did have a chance to whip up a decent meal using a fun new kitchen gadget I won a few weeks back from my girl Erica!

I present to you:  the Tofu Press

This thing is a dream in the kitchen, I couldn’t believe how much easier it made my tofu cooking experience! 

And if you’ve ever cooked with tofu before, perhaps you can relate to the “2 plate pressing method” I may or may not be referring to 😉

Check out how much liquid this sucker pressed out in just a half hour’s time in the fridge!

Then I used the same container to marinate the ‘fu — it comes with a perfect lil’ lid for doing so.

I simply cubed the pressed tofu and let marinate in the following mixture:

  • 1 tblsp coconut oil
  • 2 tblsp soy sauce
  • 1 tsp grated ginger

This is a recipe “theme” that I use often on tofu, but tweak depending on my mood / what I have on hand (check out the original tofu adventure here!)

Once it had marinated for about a half hour, I simply placed it on a baking sheet and put into a 400F oven for 30 minutes – flipping halfway through.

Perfection.

Every time 😀

Served simply with brown rice topped w/ buttah and steamed broccoli, this was the last “normal” meal I have had in the recent past 😛

But it sure was a good one!

Now I’m out, there’s lots of sleeping & resting to be done so I can get back to work tomorrow… and perhaps some more ice cream eating since breakfast and lunch may have not been enough?! 😉

Make ahead dinner makes its debut!

I just loved hearing about what all of you were happy for today… nothing spreads a smile like a good happy fest!!  So thanks to ya’ll I was wearing my smile all day long 🙂

So this afternoon I gave this guy a whirl…

Blueberry 0% Greek Yogurt

… whole chunks of blueberries & the most delicious blueberry flavor, yes please!  Chobani strikes again, another winner of a yogurt, myyyyy goodness 🙂  So far the list of faves goes a lil’ something like this:

  1. Pineapple
  2. Raspberry
  3. Blueberry
  4. Pomegranate

I can’t believe Pom is slipping in the ranks, but I gotta go with my gut! (literally?) 😛

So uhhhh, how abouts we get into that make-ahead dinner?!  

It all started this past weekend with an unanticipated trip to Tom Leonard’s, a small family owned market that I’m obsessed with and frequent often  with quality meats (& reasonable prices).  It was there that I stumbled across some ground pork and decided to give it a go!

See, I’ve never cooked with the stuff before but in typical fanatic fashion thought why not?  You know I love me a good experiment in the kitchen 🙂

I also just happened to stumble across a Mexican inspired recipe that I knew may fancy our taste (shocking, I know, I never cook Mexican food 😉 )

Pork & Green Chiles Casserole

Here were the stars of the show, a few modifications to the recipe as usual:

  • ground pork (approx. 1 lb)
  • 1/2 onion, chopped
  • cooking spray
  • S&P
  • 1 can black beans
  • 1 can cream of chicken soup
  • 1.5 cups salsa
  • 1 can chopped green chilis
  • 1 cup rice (uncooked)
  • 1/2 cup water
  • cumin
  • shredded cheese

Last night the prep went as follows: 

I gave the chopped onion a good saute in a large pan using cooking spray, just a few minutes, before adding the ground pork and browning.

The directions said to drain the fat, but to be honest this must have been some quality lean ground pork (just as I suspected Tom!) bc all I had to do was dab up some minimal grease using a paper towel – TL’s knows what’s up!

Then I dumped in the rest of the ingredients (except the shredded cheese) and let it come up to a ‘bubble.’

At this point it was time to transfer to a baking dish and pop in the oven for 30 minutes at 375F

Since I was making this ahead of time, this is where I stopped last night…. covered & put it in the fridge and patted my own back since I just did myself a pretty darn nice favor 😉

When I got home tonight all I had to do was let it warm back up in a 375F oven for 35 minutes, adding a splash of water on top midway through to make sure it didn’t get dry.  Then topped with the shredded cheese and cooked until bubbly!

Cheese overload for The Man, Cheese “minimalism” for The Fanatic

Served with a dallop of plain Chobani (this stuff is sneaking into my diet everywhereeeeeeeee 😉 ) + Mr. Frank and voila!

Plus some steamed veggies on the side, but we’ve all seen those before waa waaaaa 😛

This combo was delicious!  I will definitely be trying ground pork again and this make ahead meal couldn’t have been any better 🙂  I seriously didn’t know what to do with myself after work once my ExerciseTV session with Stephanie V. was over (btw, 6 round slimdown is superb!) since all I had to do was warm this sucker up, it was lovely 🙂

Alright, I think we’ve been sucked into some American Idol watching tonight… plus The Man has a serious cold that we’re tryin’ to take care of (Dr. Steph took him to CVS earlier, don’t worry!)

Who’s excited for Thursday?!  Me me me!!!  The weekend is near… 😛 

Have a lovely evening friends!

We got a winner!

Hey hey friends 🙂  Happy Friday to you all!!

So here’s how the weekend began, a post-work Slider Eating contest featuring 2 long-time eating rivals!

  • female, approx 5’2″, 105lbs
  • male, approx 6’2″, 190lbs

So who can eat the most slider burgers in 1 hour?

burger1  burger2

How’d it play out?

  • homegirl ate 11 sliders
  • homeboy ate 13 sliders

Ummm yea, impressive right?!

I wish I could post the pics of their faces as they hit the end of this eating race…. they were priceless haha.  It was pretty fantabulous to say the least.

After work shannigans I stopped at World Market & TL’s (Tom Leonards peeps 😉 ) for some goods

winebeer

Hey, it’s the weekend!

veg

Biggest. bbq. sauce. ever.  And some dark chocolate with sea salt, which I found my way into and it’s to die for!   

Plus eggplant & brussel sprouts for roastin’ tonight thanks to some inspiration from my fave Iowa lady 🙂 

Once I got home and got settled in I had plans to marinade some thin pork chops in a homemade marinade.  However, plans were thwarted midway through once I opened the meat and it did not smell good at all wtf? 😦  So I went with my gut instinct to trash it, and back to the store I went.  Chicken it is!

So back to the marinade, which I made out of these guys plus a few additions that came to mind as I was a’mixin!

marinade

  • 1 clove minced garlic
  • 1/2 tblsp chopped ginger
  • 2 tblsp lite soy sauce
  • 2 tblsp SF apricot spread
  • 3 tblsp chicken stock
  • 1 tblsp EVOO
  • 1 tsp honey
  • 1 tsp agave
  • black pepper

marinadebowl

Put the chicken in marinade for about an hour (all I had left after that fiasco!)  Then cooked it up in a large skillet (medium heat to start, then medium low covered with foil to ensure tenderness!)….. removing once done and allowing the sauce to thicken up before serving.

sauce

Served up

chick

I also had some plans to roast some veggies 🙂

  • eggplant
  • brussel sprouts
  • tomato

I sliced up the eggplant and layed out on a pan covered with cooking spray.  I then added some sea salt, pepper, oregano & fresh chopped garlic on top.  Roasted at 350F for about 40 minutes

 

eggplant

and voila!  This was absolutely scrump-dilly-ump-tious 🙂 !!

eggplant2

Then I got the brussel sprouts ready for roastin’ (which I haven’t had since I was oh, 10 years old prob?) by slicing off the core and cutting in half, then tossing in some EVOO, minced garlic, salt & pepper.  

I also cut up a tomato, topped with some sea salt and added to the pan for roastin’ 🙂

brussels

 Roasted these at 400F for 30 minutes, flipping midway through

brussels2

And then plated them up all together 🙂  H-O-L-Y   Y-U-M!!!

vegplate

And also made up some basmati rice to go alongside using the rest of that chicken stock, so much flava!

 

rice 

Then all plated up!!! 🙂

stephplate

Ummm can I just way that this was probably one of my favorite dinners EVER?!?!  Why you ask?

1) The chicken was amazing — check out the fantastic way the marinade coated the outside, almost making a soft crust!  This marinade WILL be made again, no doubt.

chickenbite

2) Roasted eggplant with garlic and spices ROCKS.  Period.

3) Roasted tomatoes take on a completely different flavor, so sweet and almost like candy.  Look for more of these to come very very soon!

4) Roasted brussels are really very deelish, lovely texture and flavor — mmmm hmmmm!

So that was a happy wonderful dinner, and look what The Man accomplished while I did all this cookin’ 😉

pump

He did a superfab job eh friends?! 😛  love it!

Alright, time for some dessert and tv watching….. can’t wait for my friends to get here tomorrow and don’t you know that I’ll be back for some fun blogpost recaps!

Have a great night peeps 🙂