So I know I’ve been away for the past few months but I have an excuse. For realz this time. I started a new job and have been really really busy for the past 2 months getting adjusted and settled in. I’ve not only abandoned this blog but my cute tiny kitchen overall. The contents of my fridge until just recently only contained water and batteries (yes I believe that they last longer in there). As for now, enjoy this amazing Mexican Chicken recipe from Baked Bree.
Ingredients: 6 chicken breasts (I cut three big chicken breasts into two thin breasts), 1 cup yellow cornmeal, 1 cup flour, 1 packet taco seasoning, 2 eggs, 1/4 cup oil, 3 tablespoons butter, 1 cubed avocado, 1 bunch chopped green onions (I didn’t have any), Monterey Jack cheese (I used the shredded kind), sour cream, salsa, cilantro, salt and pepper to season
Preheat oven to 350. Begin by setting out two bowls. In one combine the cornmeal, flour and taco seasoning
In another bowl, whisk the egg with the salt and pepper. Dip the chicken breasts into the egg mixture
Coat the chicken in the dry ingredients mixture
To a skillet on medium heat, add butter and oil. Add the chicken breasts and cook until the breasts become golden brown
Top the chicken with avocado (and green onions if you have some)
Sprinkle with cheese and bake until the cheese melts. Top with sour cream, salsa and cilantro. Enjoy.
I’ve been recently craving Pad Thai. And even though there is no lack of Thai food in the area that I live in, I decided to conquer yet another Oriental dish. Some of the best recipes that you will ever find, will be on box packages. This recipe I got from the package of Pad Thai noodles. A fun fact: Pad Thai is not actually Thai. It was brought by Vietnamese traders and it became a common dish in Thailand in the 30s as part of a movement to reduce rice consumption.
Ingredients: 8 oz dried Pad Thai noodles, 3/4 lb thinly sliced chicken (substitute with shrimp or tofu if you wish), 2 tablespoons vegetable oil, 2 cloves minced garlic, 2 eggs slightly beaten, 4 sliced green onions, 10 oz fresh bean sprouts, 3/4 cup peanuts, 1/2 lime
Sauce: 1/4 cup fish sauce, 1/4 cup sugar, 1/4 cup rice vinegar, 2 tablespoons hoisin sauce
Cook the noodles according to the package instructions. I just needed to add mine to boiling water for a few minutes.
Add oil to a wok or skillet on medium heat. Add garlic and cook for 2 minutes. Add the chicken.
Cook for 5 to 7 minutes. Add the meat and garlic, along with the oil remains, to the noodles. Pour the beaten eggs.
Scramble the eggs with the noodles until the eggs are cooked through. Mix fish sauce, sugar, vinegar, and hoisin sauce for the sauce. Add the sauce, green onions, bean sprouts and peanuts. Cook for 1-2 minutes. Squeeze fresh lemon juice over the top and serve hot. Enjoy.
I know this looks a little bit like poop but I promise this is delicious. I again had a craving for something middle eastern so I decided to make kebabs which are no harder to make than regular meatballs or burgers. The trick is to use a lot of spices and fresh herbs. My grocery store does not carry ground lamb (which is what traditional kebabs are made of) so I had to use ground beef. Both are good but in my opinion lamb is more juicier and tender for grilling. You can use any other meat if you prefer it to beef or lamb and serve the kebabs on skewers or wrapped in pitas.
Ingredients: 1 onion roughly chopped,3 pressed garlic cloves, fresh bunches of mint, french bunches of parsley, 1 lb ground lamb or beef, 1/2 tablespoon cumin, 1/2 tablespoon paprika, 1 teaspoon salt, 1 teaspoon pepper
Begin by adding the chopped onion and pressed garlic to a food processor or, in my case, blender
Add mint to the blender
Add fresh parsley. Blend until combined together. Add olive oil if needed.
Add ground meat to a bowl. Add cumin, paprika, salt and pepper.
Top with the mint/parsley mixture. Mix together
Form into rounded kebabs and lay on a baking sheet (if baking like me) or place a skewer through (if grilling).
Bake or grill until cooked. Served with rice or any other side or in a pita with hummus. Enjoy hot.
I never thought that I could make something like this. When I first saw the long list of recipe, I was like petrified but reassured by Baked Bree‘s post, I decided to try it. Oh my god it’s amazing. Absolutely delicious and tasted authentically Indian. A must try for those who like Indian food or chicken tikka masala. For some unknown to me reason, my huge grocery store did not have any cardamon even though there are like 6 spice brands. The only cardamom I found was like $20 and I was not about to spend that on a spice. Is there another name for cardamom? Or is it usually rare and expensive? Since Baked Bree’s photographs are so amazing, I did not even try to photograph all the steps. You should look at her post to see all the step by step photos. I am kind of embarrassed of mine after comparing.
Ingredients: 1 onion chopped, 2 tablespoons freshly grated ginger, 2 cloves minced garlic, 1 jalapeno, seeded and minced, 1 tablespoon olive oil, 2 teaspoons garam masala, 1 teaspoon chili powder, 1 teaspoon ground cardamom (like I mentioned above I did not have many), 1/2 teaspoon ground coriander, 1 (6-ounce) can tomato paste, 2 1/2 cups chicken broth, 1/2 cup heavy cream, 2 bay leaves, 1 1/2 pounds boneless, skinless chicken breast cut into small cubes, 1/2 teaspoon freshly grated pepper, 1 teaspoon salt, 1/4 cup butter, lime wedges (I did not use any), chopped cilantro, cooked Basmati rice
Saute the onion, ginger, jalapeno and garlic in olive oil in a pan on medium heat. Cook for 5 minutes or until slightly browned/golden. Add the garam masala, chili powder and cardamon and stir together. Cook for a few minutes. Add the contents of the pan into a food processor or blender. Top with tomato paste and chicken broth and process until smooth. Pour the sauce back into the pan and add bay leaves and cream. Stir together and let come the mixture to a boil. Simmer until sauce reduces to about 3 cups. Pour the mixture into a bowl and leave aside. Season chicken with salt and pepper. Add 1 tablespoon of butter and chicken to a pan and cook until the chicken becomes opaque. Add the sauce back to the pan and cook until the chicken is cooked through. Add the remaining butter and allow to melt. Spoon the chicken over the rice and garnish with cilantro and lime.
All good things come to an end. After a good 3 weeks of traveling around, I am back in Boston. With jetlag forcing me awake at 5 am, inches and inches of snow falling down and eventually turning into slush and dirty puddles, I decided to to pseudo prolong the vacation with breakfast composed of bubbly and caviar (I got some from the Duty Free Shop in Moscow’s airport) blinis to spoil the roomate and the boyfriend.”Wicked fishy” was the boyfriend’s first reaction to the caviar blinis. Hope everyone’s first day at school went by well!
Ingredients: 2 eggs, 1 cup milk (use more than 2% milk), 2 cups flour, 1 teaspoon baking soda,1 cup hot water, 1 tablespoon sugar, 1/2 teaspoon salt, butter for frying the blinis
Add eggs, milk and sugar to a bowl
Slightly whisk together. Add the water, flour, salt and baking soda.
Whisk together until smooth
Refrigerate the mixture for an hour. Heat a crepe pan and add a small piece of butter. Once the butter melts, pour 1/4 cup of batter into the pan and spread evenly.
Cook the blini until the bottom browns and then and cook the other side for same browning. Repeat until the batter finishes. Let the blinis cool for at least 10 minutes before stuffing with caviar (or any other more modest stuffing) and rolling.
So I apparently I have lied about posting something last week. Not apparently. I have and I feel really bad. Have I told you that these two weeks have been the worst 2 weeks of my life? Me and Anna have literally been living of leftovers of the freezer’s past (like past of the last 2 years) and candy that has expired in May 2009. It’s fine. We are not the ones to complain. This recipe has been scraped from the very few ingredients that I had in the house. It is nevertheless delicious.
Ingredients: 1 lb boneless chicken thighs (I only had chicken breasts so that worked too) cut into desirable chunks, 1/2 chopped small red chili pepper, 1 diced green bell pepper, 1 diced shallot, 1 can of drained baby corn, 8oz Thai coconut milk lite, 1 tablespoon of minced garlic, 1 tablespoon curry, 1 tablespoon turmeric, 2 tablespoons vegetable or olive oil, salt and pepper to season
Begin by heating oil in a heavy bottom pan. Add the onions and red chili pepper. Saute until the shallots golden for about 5 minutes and then add the garlic.
Cook for another 2 minutes and add the chicken.
Cook until the chicken browns and is fully cooked. Add the green pepper and cook for a few minutes until it begins to just slightly soften. Pour in the coconut milk.
Add the spices, salt and pepper. Add more turmeric and curry powder if desired. I think I added an extra tablespoon of each.
Mix together and simmer the curry for 30 minutes. Drop in the baby corn and cook for another 2 before serving.
Serve hot with rice
I always find myself scraping the remains of my fridge near the end of the week. Usually I give up (on a good week, my fridge is only a quarter full) and go downstairs to the grocery store. Today though, I found some frozen chicken breasts in the freezer and made a fake chicken curry. Even though, I used a wok to cook the chicken, you can skewer it and then either grill or bake it.
Ingredients: 2 chicken breasts roughly cut into chunks, 3 tablespoons mayonnaise, 1 tablespoon curry powder, teaspoon salt, 1/2 tablespoon oil
Mix mayonnaise, curry powder and salt. Add the chicken and mix together. Marinate for one hour. Heat oil in a wok, and add the chicken. Cook until the chicken browns. Serve with rice.