Chicken & Black Rice Bowls

chicken & black rice bowls (38) chicken & black rice bowls (36)

These rice bowls were really tasty – black rice has an amazing taste, it’s really similar to a wild rice.  Be sure to marinade the chicken overnight for an extra yummy taste.

 

serves 4

marinade the chicken at least 4 hours, or overnight

chicken & black rice bowls (18)

Ingredients:

for the marinade – marinade the chicken at least 4 hours, or overnight

2 1/2 boneless & skinless chicken breasts
1 1/2 cups orange juice
3/4 cups balsamic vinegar
1/4 cups honey
1/2 canned chiles in adobo sauce, chopped
1/2 teaspoon cumin
a pinch of salt and pepper
chicken & black rice bowls (1)
black rice
2 cups dry black rice
3 cups water or chicken broth
pinch of salt
cook on the stove or in a rice cooker (this is my preferred method)
for the veggies
1 ripe avocado, sliced
handful of cherry tomatoes, sliced
cilantro, diced
green onions, sliced
handful of cashews
handful of dried cranberries
handful of crumbled feta cheese – we used Bulgarian feta which is really creamy
Directions:
1.Cook the rice per the instructions on the package.
2. Remove the chicken from the marinade, pouring the marinade into a pan and heating on medium-low heat and placing the chicken into a medium-high skillet coated with peanut oil.  Cook the chicken until no longer pink.
3. In the meantime slice all of the veggies.
4. Once the chicken is cooked and the sauce has come to a rapid boil scoop out the rice, sprinkle the veggies, cranberries, cashews, and feta on top and spoon the sauce over the rice and veggies.
5. Serve and eat.
chicken & black rice bowls (4)

Coconut Cream Pie

coconut cream pie (11) WM

Happy Pi Day!!!  In honor of 3.14 I thought I’d post a recipe for a pie, and an amazing pie: coconut cream pie.  This can be made two ways 1) for those of you who like a lot of coconut in every bite 2) for those of you who don’t dig as much coconut (like me).  The custard is amazing, out of this world delicious.  I seriously think I am just going to make a batch to eat as pudding.

Ingredients:

1 pie crust

1/2 cup coconut for toasting -  half goes between custard and whipped cream if you don’t like as much coconut

for the coconut custard:

1 1/2 cups coconut milk (not canned)

1 1/2 cups half and half

5 egg yokes

1 cup sugar

4 tablespoons corn starch

1 tablespoon butter

1/4 teaspoon salt

3/4 cups flaked sweetened coconut flakes – only if you like a lot of coconut

2 teaspoon vanilla

for the whipped topping:

1 small container of heavy whipping cream

1/4 cup sugar

1 teaspoon vanilla

coconut cream pie (6) WM

Directions:

1. Roll out pie crust and place in pie dish.  Bake until golden brown in pre-heated 400 degree oven, I always place beans on top of tin foil to weigh the dough down and then remove for the last 10 minutes of baking.

for the toasted coconut flakes

2. Spread the 1/2 cup of coconut flakes out on a large baking dish – you only want want one layer – and bake in a pre-heated oven for 8-10 minutes stirring every few minutes.  You want the coconut flakes to be golden brown.  Remove from the oven and set aside.

for the coconut custard

3. Pour the coconut milk and half & half into a small bowl and stir together.  Add the egg yokes and whisk together.  Set aside.

4. Add the sugar and cornstarch to a heavy bottom pan and stir together.  Turn the heat to medium-low.  Whisk in the milk and egg mixture.  Continue to whisk constantly.

5. Bring the custard mixture to a boil, whisking constantly.  You don’t want the custard to burn.  Continue to boil until the custard has thickened up, which will be about 2-4 minutes.

6. Remove the custard from the heat and add the butter, vanilla, salt and coconut (if you are adding the coconut to the custard mixture).

7. Pour the custard into the baked pie crust and spread until smooth and even.  Cover with plastic wrap and cool in the refrigerator for about one hour.

8. If you are adding less coconut to the pie, once the custard has cooled spread half of the toasted coconut over the custard.

for the whipped topping

9. Whisk the heavy whipping cream in a bowl just until small peaks form.  Stir in the sugar and vanilla.

10. Scope out on top of the custard.  Refrigerate until ready to serve.

11. When ready to serve the pie, sprinkle the remaining toasted coconut on top of the whipped topping.

Enjoy!

coconut cream pie (2) WM

coconut cream pie (1) WM

BBQ’d Hoisin Glazed Pork Ribs

Hoisin Glazed (65) WM

This is a multi-step process that needs to be started overnight.  BBQ’ing of the spare ribs also takes awhile – don’t expect to eat right away…but it’s well worth it!! I adapted this from the http://www.theravenouscouple.com, they used a whole rack of pork ribs and oven baked the ribs, other than that the ingredients are the same.

Meat

6 pork spare ribs

Marinade

1/2 cup hoisin sauce

6 ounces pineapple juice

1 tablespoon sambal chili sauce

Mix the marinade ingredients together, and then place in a ziplock bag with the raw pork spare ribs and “massage” the marinade into the spare ribs.  Place in your refrigerator over night.

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Dry Rub

2 tablespoons kosher salt

1/2 teaspoon Chinese 5-spice powder

1 tablespoon brown sugar

pinch of cayenne pepper

2 tablespoons peppercorns, pan roasted and then crushed in mortar & pestle

Pat the both sides of the ribs with the dry rub and let sit for about 20 minutes before placing the glaze on the ribs.

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Glaze

1/2 cup ketchup

1/4 seasoned rice vinegar

1 tablespoon soy sauce

1 tablespoon fish sauce

2 tablespoons hoisin sauce

1. Mix all of the glaze ingredients in small bowl and brush on the ribs.

2. Heat the coals of your BBQ, once hot place the ribs on the grill.  Keep an eye on the ribs turning so that they don’t burn.  Brush both sides of the ribs every 20 minutes. Repeat this for about 1 hour until they are tender and falling off the bone.

Hoisin Glazed (32) WM

 

Thin & Crispy Coconut Cookies

coconut crisp cookies (66) WM

I am pretty sure that these are the best cookies that I have had in a really long time.  I’m not one for thick, cake-type cookies and these fit the bill.  They were thin, had just the right amount of crisp to them, but were still soft enough that you weren’t going to break a tooth.  They were oh so flavor-full.  Everyone loved them and they were gone in no time.

coconut crisp cookies (1) WM

Ingredients:

  • 3/4 cup butter, softened
  • 1 1/4 cups all-purpose flour
  • 1/2 cup white granulated  sugar
  • 3/4 cup light brown sugar
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

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Directions:

  1. Stir together the flour, salt and baking soda in a medium bowl and set aside.
  2. In another larger bowl cream together the butter and sugar until fluffy.
  3. Add the egg to the butter and sugar mixture and mix on low until combined.  Add the vanilla extract and coconut and mix until combined.
  4. Stir in a scoop of the flour mixture at a time and mix until combined.  Scrape the sides and the bottom of the bowl so that all of the ingredients are mixed together.
  5. Cover the bowl with plastic wrap and refrigerate for one hour.
  6. After an hour preheat your oven to 325F.
  7. Using a 1/4 teaspoon measuring spoon, spoon out the cookie mixture.  Roll into a ball in your hands quickly as you don’t want the dough to get too warm.  Once you have a nicely formed ball flatten between your hands and then lay on a cookie sheet.  Continue this process leaving a little bit of room between each cookie to allow them to spread. Bake the trays of cookies for 10-12 minutes until golden brown.  After the cookies have cooled slightly transfer each cookie to a cooling rack.  Place the bowl of dough back into the refrigerator between bakings so that the dough stays cold.

coconut crisp cookies (61) WMcoconut crisp cookies (35) WM

Soba Noodles with Chicken & Ginger Sauce

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This is the first time that I have had soba noodles – I found them in the freezer section of the Asian market in town.  They are buckwheat noodles that are about the diameter of spaghetti noodles.  I will definitely be using them in another recipe, it’s great to use another noodle that is just slightly different that the norm (for me at least).  I really liked this recipe, and as usual made some modifications from the original…it’s not truly my recipe until I do that :)

serves 4

marinate for several hours, overnight if possible

soba noodles (3) WM

chicken marinade

1 tablespoon chili garlic sauce

1 tablespoon soy sauce

1 tablespoon Golden Mountain Sauce

sweet ginger sauce

1 tablespoon sriracha

4 tablespoons sesame oil

2 tablespoons soy sauce

2 tablespoons Golden Mountain sauce

2 tablespoons rice wine vinegar

2 tablespoons honey

thumb size of ginger, minced

1 lime, squeezed

for garnish

green onions, diced

cilantro, chopped

cucumber, julienne

sesame seeds

Directions:

  1. Mix all the ingredients for the chicken marinade and let sit for a few hours, over night if possible.
  2. 10 -15 minutes before you are ready to start preparing the chicken & soba noodles mix all of the ingredients for the sweet ginger sauce.  Set aside.
  3. Slice all of the vegetables.
  4. Boil the soba noodles per the instructions on the package.  If they finish cooking before the chicken drain and cover.
  5. Remove the chicken from the marinade and cook until no longer pink.
  6. In a large skillet add the sauce, cooked chicken, and soba noodles and toss well.  Serve onto individual dishes and sprinkle with the vegetables and sesame seeds.

soba noodles (1) WM

Pasta Rosa Verta

Pasta Rosa Verde (1) WM

This was a really simple meal to make, and took maybe about half an hour to make.  I really need to get better at timing how long my meals take so that I can tell you.  I really liked the flavors of the standard diced tomato sauce with the arugula, pine nuts and blue cheese – I will certainly be making this dish again!  I hope you enjoy it as much as I did!  If you make it let me know what you think – I love comments!

Pasta Rosa Verde (15) WM

serves 4

Ingredients

1 box penne pasta

4 hot Italian sausage links

olive oil

1 onion, thinly sliced

2 garlic cloves, minced

1 can diced tomatoes

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon crushed red pepper

3 cups arugula, watercress, or spinach (I used arugula)

1/4 cup toasted pine nuts

2 tablespoons crumbled Gorgonzola or other blue cheese

Directions

1. Cook the pasta according to package directions.  Drain and cover to keep warm.

2. Boil the sausage links for about 12 minutes, drain the water and slice into bite sized pieces.

3. Heat the olive oil in a large skillet over medium heat. throw in the the onion and garlic and saute until the onion is tender.  Stir in the canned tomatoes, salt, pepper, and red pepper, add more to taste.  Add the cooked sliced Italian sausage.  Continue to cook for about 5 minutes.

4. While the tomato & sausage mixture is heating, toast the pine nuts until lightly browned.

Pasta Rosa Verde (2) WM

5. Mix in the arugula, watercress, or spinach into the tomato & sausage mixture and heat until just wilted.

6. Spoon the pasta onto individual dishes and top with the tomato mixture.  Sprinkle with the toasted pine nuts and crumbled cheese.

Pasta Rosa Verde (10) WM

Gnocchi with Roasted Cauliflower with Curry-Coconut Crème Fraîche Sauce

Gnocchi with Roasted Cauliflower (98) WM

This dish was amazing.  The favors were out of this world.  I typically have curry in Indian dishes, and never with creme fraiche, cauliflower or gnocchi. Wowzers.

serves 4

For the roasted cauliflower:
1 head of cauliflower, cut into florets
2 tbsp olive oil
1 tsp kosher salt

Preheat your oven to 450°.  Toss the cauliflower with olive oil and salt in a glass baking dish.  Roast for about 30 minutes stirring occasionally until the cauliflower is lightly browned – you will be pan cooking so you don’t want the cauliflower to be too brown.

Gnocchi with Roasted Cauliflower (14) WM

For the sauce:
1 can coconut milk
1 container crème fraîche
Roughly 6 tablespoons panang curry paste (Mae Ploy brand – it is moist, not dry)
Minced cilantro

Combine the can of coconut milk, crème fraîche, and panang curry paste in a small saucepan.  Heat over medium-low heat, whisking to remove any lumps in the coconut milk and curry paste.  Whisk constantly, and when warm, turn to low heat, and continue to whisk.  At the very end stir in cilantro.  I’m not exactly sure how much curry paste I added, the curry paste has amazing flavor and isn’t terribly spicy – just add enough to satisfy your taste buds.

Gnocchi with Roasted Cauliflower (109) WM

For the dish:
all of the above

4 cloves of garlic, minced

2 tbsp butter

2 packages of gnocchi

Bring a pot of salted water to a boil.  Add the gnocchi and let cook until puffy and floating (around 5 minutes if using fresh gnocchi, around 8–10 minutes if frozen).

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While gnocchi is boiling, warm the butter in a skillet or saucepan over medium heat.  When sizzling, add the garlic, roasted cauliflower then add the cooked and drained gnocchi.  Saute everything until the gnocchi are nicely browned.

Serve with the roasted cauliflower and cover with the curry-coconut crème fraîche sauce.  Garnish with extra minced cilantro.

Gnocchi with Roasted Cauliflower (106) WM

Gnocchi with Roasted Cauliflower (104) WM

more recipes coming!!!

I have many, many recipes that I need to publish!!  I need to sort through the photos that I have taken and type of the ingredients and step-by-steps instructions.  I promise that they will be mouth watering delicious!!  In the meantime, try some of the recipes that I have already posted and let me know what you think of them!  I’d love to see more comments on the recipes that I post :)

Some of the recipes are:

Coconut cookies

Chicken with Honey Chipotle Sauce

Soba Noodles with Chicken & Ginger Sauce

Coconut Cream Pie

Taiwanese Pork & Homemade Noodles

Sweet Chili & Ginger Pork Stir Fry

Cashew Chicken with Bok Choy

 

Are you noticing a theme…my husband and I LOVE Asian recipes!!

 

Fall Galette

fall galette (44) WM

I kind of got creative here.  And, thankfully this dish turned out wonderfully.  I used what I had on hand, and what is in season: potatoes, kale, apples, cranberries, brussels sprouts and turned it into a galette (a fancy word for a pie/pizza).

Ingredients:

2 red potatoes

a few kale leaves

a handful of brussels sprouts

1 apple (granny smith, or fuji – something crisp)

dried & sweetened cranberries

Parmesan cheese

salt

pepper

garlic powder

onion powder

fresh garlic

pie crust

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Directions:

1) boil the potatoes until you can pierce them with a fork, let cool.

2) thinly slice all of the vegetables and the apple.  Slice large-ish pieces of the Parmesan cheese with a vegetable peeler.

3) in a skillet, heat up some olive oil and once hot throw in the brussels, kale leaves, and crushed garlic – lightly season with salt, pepper, garlic & onion powder.  Remove from pan and set aside.

4) add more olive oil to the hot skillet.  Throw in the sliced potatoes in, lightly season with salt, pepper, garlic & onion powder.

5) on a floured surface roll out your pie crust then pace on a baking dish.  Spread the cooked & seasoned veggies on top of the pie crust.  Arrange the sliced apples on top, and then the slices of cheese on top of the apples.

6) Bake in a pre-heated 350 degree oven for about 30-45 minutes until the crust is golden brown.  After the galette has cooked sprinkle the cranberries on top and serve hot.

fall galette (14) WM

fall galette (57) WM

Brie & Blackberry Puffs

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Brie cheese and blackberry jam are amazing together.  Add light, fluffy and buttery puff pastry, and you have yourself a quick heavenly appetizer.  I decided to be bold and try blue cheese.  Yep.  Blue cheese and blackberry jam do not go together.  Please ignore the block of blue cheese in all of these pictures.  I didn’t have much brie cheese left, and I hadn’t tasted the blue cheese and blackberry jam puff pastry yet, so I didn’t know that I wouldn’t be recommending not paring the two together.  So, maybe just put your finger over the blue cheese in the pictures and just pretend it’s not there.  Yep. That’ll be good.

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Ok.  So, this appetizer is utterly easy to prepare.  You need like 3 ingredients and your two hands.  Oh, and an oven and baking sheet.

Ingredients:

1 box puff pastry, just thawed enough but not overly thawed

1 block brie cheese

1 jar blackberry jam (with seeds, it’s better)

Directions:

Since I always overthaw my puff pastry I end up with this gooey mess of two sheets of puff pastry that don’t want to come apart even though the cardboard between the two sheets is supposed to prevent this.  SO. Don’t thaw your puff pastry for too long.  And, since mine is always overthawed (yep, just made another word up) I have to roll the sheets out and make a big mess.  Try to avoid this too.

1) Cut little blocks of the brie cheese.  Cut little squares of the puff pastry.  Place the little block of brie cheese in the middle of the little square of the puff pastry.  Smear a small spoonful of blackberry jam over the little block of cheese.

2) Pull the edges of the puff pastry over the cheese and jam.

3) Place on a greased baking sheet.

4) Do with remaining puff pastry.

5) Bake at 350 degrees for about 20 minutes or until golden brown.  Serve immediately.

brie cheese puff pastries (12)

brie cheese puff pastries (19)

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