Posts Tagged ‘chicken’
Just because dinner needs to be quick doesn’t mean it shouldn’t also be delicious and easy. This week, Amy Kim of Kimchi Mom is hosting our SundaySupper with One Pot Recipes theme. One Pot Recipes, One Pot Meals, One Stop Dinners, whatever you call it, as long as they come out from stove to table or from oven to table in a single pot. They really are busy cook’s buddies! Once every blue moon, I often make one stop meals at home. It’s easy, quick, and most importantly… easy to clean. I normally use my rice cooker and make a single pot Hainanese Chicken Rice, Claypot Rice or even Duck Rice.
Today I’m sharing something different, something new, but still delicious. It’s a spicy coconut chicken casserole, a delicious one-pot meal with a touch of red curry. I made this last week while waiting for Breaking Bad season finale. It was awesome – both this dish and Breaking Bad. Now who says dinner can’t be fast and delicious?
Spicy Coconut Chicken Casserole
- 1 tablespoon olive oil
- 1 boneless chicken breast, cut into pieces
- Coarse salt and ground pepper
- 2 tbs coconut milk
- 1 1/2 cups canned reduced-sodium chicken broth
- 1 to 2 teaspoons Thai red curry paste
- 1 cup jasmine rice
- 1 yellow bell peppers (ribs and seeds removed), cubed
- 8 ounces green beans (stem ends removed), cut into 1-inch lengths
- 1/2 lemon, cut into wedges, for serving
- In a heavy pot, heat oil over medium-high. Season chicken with salt and pepper, then cook chicken until browned. Transfer to a plate.
- To pot, add curry paste and cook for 2 minutes, then add coconut milk, broth, 1/2 cup water; bring to a boil, and stir in rice.
- Add chicken (with any juices), arranging pieces in a single layer. Cover, and reduce heat to medium-low. Cook, without stirring, until rice is almost tender, 15 minutes.
- Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender, 8 to 10 minutes. Serve with lemon wedges on the side.
The Urban Mrs http://theurbanmrs.com/
This week each participant of Sunday Supper is sharing one of their one pot recipes with you! Take a look at the list below. There are enough recipes to get you through this Fall and Winter!
“Take the chill off” Chilis, Soups, and Starters
“Put meat on your bones” Stews
“Make room for seconds” Main Dishes
“Can’t say no” Desserts
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here? Sunday Supper Movement.
Chinese Chicken Salad is a flavorful mix of sweet and savory ingredients with a wide range of textures.
Cooking for two can be a hassle sometimes, especially since I’m used to cook for a family of four or more. There are days where instead of cooking, I just grab something quick, like a rotisserie chicken. Now, what happens if we have leftover chicken? Simply add some vegetables to the leftover meat to create this Chinese Chicken Salad. The salad was not originated from China, but this became a very popular dish in the U.S. The dish contain some common Chinese-style ingredients and it comes in many variations. The one I often make uses lettuce, chicken, sesame oil and Mandarin orange slices. The result… an easy and friendly recipe.
Chinese Chicken Salad
- 2 medium-size cooked chicken breast halves, skinned, boned and shredded
- 1 iceberg lettuce, torn into small pieces, washed and drained
- 2 green onions, sliced
- 2 stalks celery, sliced thin
- 1 tablespoons sesame seeds, toasted
- 1 can mandarin orange
- 6 tbs seasoned rice vinegar
- 3 tbs white sugar
- 1 tsp salt
- 1/2 cup olive oil
- 1 tbs sesame oil
- In a large salad bowl combine the chicken, lettuce, green onion, celery, and seeds. Mix all together. Set aside.
- To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vinegar before adding oil. Shake/beat well.
- Add dressing to salad and toss to coat. Serve and enjoy!
- You can also use leftover chicken for this salad.
The Urban Mrs http://theurbanmrs.com/
During my school days, my mom always prepared my lunchbox. Now it seems like a long time ago and I couldn’t remember the last time I enjoy my mom’s lunchbox. Anyway, as I always eat home-cooked meal at school, I rarely ate school cafetaria’s food. Maybe only once in a while, when I could not hold my hunger and desperately wanting to eat. The school system in the U.S. and Indonesia are totally different. In Indonesia, school started at 7am; and on some days it even started as early as 6.30am. We have two recess time, the first 15-minute recess was around 9am and the next one was around 11am. So, during that 15-minute recess time, we always rushed ourselves to get out of the class and grab something to eat, while also do our last minute studies for a pop quiz, or even completed the last bit of our homework. It was an adrenaline rush. Hence; my mom always packed me something light and easy, just to calm my stomach during the day, as I already had breakfast in the morning and the time provided was so short. Luckily, my parents owned a store that’s not too far from my school, so I could rush home and had my lunch immediately after school.
Speaking of lunchbox, I’ve always dreamed of making a bento box. Don’t you think it’s fun and appetizing to have your meals prepared that way? Twice I tried to make it for Frederick, but he was not a big fan of a cute bento box plus I can’t handle the pressure of making a double portion bento box for him. So, the only time I could make it was for my nephew’s birthday party and also for a friend’s birthday. He’s Japanese so Frederick and I thought it would be special and memorable to make a bento box for his birthday. It was very thoughtful, indeed, especially since he is living by himself as his family is far away in Japan.
Frederick and I always bring lunch from home, except on some occasions. It’s healthier, fresher, and more affordable. I normally pack a combination of all kinds of foods, including fruits. This time, I will showcase the recipe I had created before and combine them into a bento box.
Popcorn Chicken Bento:
Sandwiches, Wraps and Entrees:
Munchies, Salads and Sides:
And remember that we have a #SundaySupper chat at 7 PM each on Sunday evening. We’ll tweet throughout the day using the hashtag #SundaySupper, then we all gather to share ideas, recipes and answer questions from 7-8 PM ET. Check out our #SundaySupper Pinterest Board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? You can sign up here: Sunday Supper Movement
TOUCHDOWN!!!! That’s what I’ve been screaming ever since the 49ers won the NFC Championship and went on their way to win the Super Bowl. Don’t get me wrong – I’m not into sports and far from being sporty. For me, it was a major relief each year to be able to pass my PE class without red marks. However, I always look forward to SuperBowl Sundays because of the commercials …and foods! Ow yeah, it’s an excuse for me to try new recipes while celebrate the victory, right? So this time, I came up with this recipe: chicken coated in passion fruit crunch.
The dish is a combination of salty, fruity, and spicy flavors. It’s definitely a perfect statement for ‘the more, the merrier’. Plus, the potato chips will add some extra crunchiness. Try to use lightly salted potato chips as the passion fruit salt is salty enough.
Chicken in Passion Fruit Crunch
- ½ cup of cubed chicken breasts
- 1 small bag of your favorite potato chips
- ½ tsp ancho chili
- 1 tbs passion fruit chili pepper
- ½ tsp oregano
- ½ cup grated parmesan cheese
- ½ tsp lime zest
- 1 egg
- 2 tbs (or more) panko breadcrumbs
- 2 tbs all purpose flour
- Oil to fry
- Horseradish cream
- Wash and dry chicken strips.
- Mix breadcrumbs, flour, ancho chili, passion fruit chili pepper, oregano, and lime zest in a bowl.
- Dip chicken in breadcrumb mixture, then in egg, and then back in breadcrumbs.
- Place in frying pan with heated oil and fry at medium high temperature until golden. Remove and drain chicken.
- Dip the chicken breasts in bow2, then press into the seasoned bread crumbs.
- To serve: place the chicken on potato chip, and add a dollop of horseradish cream.
And of course, a party won’t be complete without drinks. Why not pair it up with something boozy to jazz up your party. Ow yeah, Sunday Boozy Party – bring it on! I used calamansi instead of lemons. Calamansi is very popular in South East Asia, especially in the Philippines, and they use it a lot in cooking. Calamansi is also a member of the citrus family, in fact it’s a hybrid between a species in the genus Citrus and an unknown species in the wild. And of course, like other citrus, the fruit has a high content of vitamin C.
The taste is very refreshing, lemony, with a bit of sweetness. Definitely something that you will always look forward to, especially in Summer time.
Pear Calamansi (with Vodka)
- 12 oz. calamansi concentrate
- 1 tsp sugar
- 4 oz vodka
- 8 oz water
- 1/3 cup pear, sliced
- Optional: Blueberries for garnish and ice cube
- Combine all ingredients and mix well. Serve cold.
…but WAIT! If you need more ideas for your boozy party, check it out here! I’m so gonna try the Toblerone drinks that comes with Toblerone chocolate shavings, hazelnut liqueur, Kahlua, and Irish Bailey Cream. So, are you ready to rumble?
#SundaySupper Super Bowl Appetizers & Snacks:
#SundaySupper Super Bowl Main Dishes:
#SundaySupper Super Bowl Desserts:
#SundaySupper Super Bowl Tablescape: 10 Tips For A Winning Superbowl Buffet Table fromAn Appealing Plan
Join the #SundaySupper conversation on Twitter on Sunday, February 3rd to talk all about our Super Bowl Recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!
For the past 2 weeks, things have gone chaotic. Frederick is now in his busy season and that means our schedule now starts at 5 in the morning and continues ’til the clock strikes midnight. We used to go to work at 7.30am but it’s now changed to 6am. Plus, my office is moving to another building and we have to vacate the old office within 2 weeks. Luckily, the new building is still within walking distance. Not only that, I’ve been working on my final project, The Thesis, that is due on Monday noon. Yes, that’s tomorrow… and I’m still half-way done. To top it off, I’ve been having a cold all week. I don’t blame myself for not getting enough rest. So, when we got home the other night (late night, I must say), I just could not think of anything better than a warm and comforting soup.
Do you know that chicken noodle soup helps cure the common cold? Chicken soup nourishes the body, thus strengthening your imune system to aid in fighting off the cold or the flu virus. With a sore throat, it is easier for me to swallow liquid food rather than anything solid. Anyway, here’s to something soothing and comforting – our family version of chicken noodle soup aka sausage macaroni soup. It is definitely comforting and often, I replace the sausage with spam. Slurp.
Sausage & Macaroni Soup
Serves: 2-4 people
- 3 cups water + more to boil the macaroni
- ½ cup chicken bones (or replace with ½ block of chicken stock)
- ½ cup macaroni
- 1 cup diced carrot
- 1 cup chicken sausage/ spam, cubed
- 1 egg
- Salt & black pepper to taste
- Blanch chicken bone and drumsticks in a pot of boiling water. Rinse and drain; set aside.
- In a pot of boiling salted water, cook the macaroni al dente. Drain and set aside.
- In a soup pot filled with water, add the chicken bone and sausage. Cook for about 10 mins or until the carrot gets tender. Reduce the heat and add the sausage, cook for another 5 minutes, then add the macaroni. Season to taste with salt and pepper.
- Make sure your soup is slightly simmering. Pour in the egg slowly while stirring the soup in the same direction. Break the yolk, let it spread. Turn off the heat and serve immediately.
I always look forward to weekend. Not only my chance to sleep 1 hour longer, but also to our ‘almost weekly’ ritual. For the past three months, we’ve been snacking on this every Sunday. We used to have this once in a while before; however looks like we’re addicted to it now and I have to stop this. Couple reasons – well, this is a simple snack that we all can make and it’s, of course, less expensive if we make it our own.
So, like the title said, popcorn chicken is deep-fried popcorn chicken nuggets with a thin, non-existent crispy skin tossed in white pepper and Chinese five-spice powder. I like adding basil and garlic for extra crunchiness and really brings out the flavors. They’re super delicious and very addictive.
Taiwanese Popcorn Chicken
- 1 boneless chicken thigh/ breast, but into 1-inch pieces
- ½ tsp salt
- 1 tbs soy sauce
- ½ tbd rice wine
- ½ tsp garlic powder
- ¼-½ cup corn starch
- 1 tbs sesame oil
- 1 cup sweet potato starch
- ¼ tsp grated ginger
- Black pepper
- Pinch of granulated white sugar
- Thai basil leaves
- Thinly sliced garlic
- ½ tsp chinese 5-spice powder
- ½ tsp paprika
- In a large bowl, combine salt, soy sauce, rice wine, garlic, sesame oil, and ginger. Marinate the chicken over night.
- The next day, marinate the corn starch with chicken.
- In a bowl, add the sweet potato cornstarch and coat the chicken. Let it sit for about 5 mins before frying so the starch has time to stick onto the chicken.
- Heat oil in a frying pot over medium high heat, then deep fry the chicken in batches until golden brown.
- Remove from the oil and drain on a cooling rack. Turn the heat to high, and deep fry the chicken for a second time for about 10 seconds to make it extra crispy.
- Add basil and garlic for less than 10 seconds and let them rest on a cooling rack.
- Sprinkling: Combine the ingredients and coat the popcorn chicken.
- For Sriracha aoli: combine 1 tsp mayonnaise with 1 tbs sriracha and serve with popcorn chicken.
Call me lame, but I normally don’t dress up for Halloween until few years ago when we had costume contest in the office. The first year, we did not do group category, rather went on our own. I was a little
bumble queen bee. The funny part was everyone tried to make it as a surprise, hence that year we had 14 people dressed up as nuns. The winner was someone who dressed up as Miss Universe – it’s special because he (yes, he) sew the ribbon himself, complete with our company’s logo. And he showed up in 14-inch heels and gorgeous wig and makeup looks. Everyone was thrilled to see her him.
So, the following year, I dressed up better and became Wilma from head to toe, complete with her sandals. My friends came as Thor, Lara Croft, Jersey Shore, and so much more, including Lady Gaga with her meat dress. It was awesome because she worked with a fashion designer and made the dress out of latex. We’re all in awe. But, the cutest was Snow White and seven dwarfs sang Heigh-Ho!
Since then, we decided to dress up as a group. It’s so much easier to pick costumes and plan together. Last year we were X-Men with Wolverine, Storm, Rogue (me), Professor Xavier, Dark Phoenix, and Cyclops. This year…well, it’s still too early to reveal that. So in the meantime, let’s enjoy this wicked bao. It’s so wicked that you can’t miss it on Halloween.
- 1 shallot, thinly sliced
- 1lb ground beef or chicken
- 4 cloves of garlic, roughly chopped
- 5 (or more) fresh Thai chili
- 2 tbs roughly chopped mint leaves
- 2 tbs roughly chopped basil leaves
- 1 tbs sliced scallion
- 1 tbs Shaoxing rice wine
- ¼ tsp sugar
- 1 tsp dark soy sauce
- 2 tbs plum sauce
- 2 tbs fish sauce
- Juice of 1 lime
- Sesame oil
- 1 cucumber, sliced
- Jalapeno, thinly sliced
- 1 handful of cilantro, torn
- 1 package of frozen bao, steamed (about 6 baos/ package)
- Vietnamese Pickles with carrot and daikon radish (Do Chua)
- Optional: roasted peanut, roughly chopped
- Mix ground beef with lime juice and 2 tsp sesame oil. Let it marinade for 10-15 minutes.
- Steam your buns according to the directions in the package. When buns are done steaming, take them out of the steamer and cover with a towel to keep them warm.
- In a heated wok, add 2 tsp sesame oil, followed by garlic and shallot. Add the beef mixture and stirring constantly to break up any lumps.
- Add the rice wine and continue stirring. Then, add the dark soy sauce, fish sauce, plum sugar, and sugar. You can adjust the seasonings by adding more fish sauce.
- Add the mint leaves, basil leaves, scallion, and Thai chilies. Transfer to a bowl.
- To plate: open the bun (slice into two), add cucumber as your first layer. Spoon some of the minced meat, add the Vietnamese pickles, jalapeno, cilantro, and roasted peanut (if using). Topped with top layer of bun.
For printed recipe, please click here.
Halloween Sunday Supper
Please be sure you join us on Twitter throughout the day, Sunday (October 28th) during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about all things Halloween. All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat.
We’d also love to feature your favorite Halloween recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.