Crock Pot Thai Chicken

I have been holding onto this recipe for some time as it calls for a Trader Joe's ingredient, Spicy Peanut Vinaigrette.  And since we don't have a TJ's in Chattanooga, I had to wait for a trip to Nashville.

So worth the wait and the trip!!!  Now the recipe calls for this vinaigrette (or something similar), but I didn't know of any good substitutions (I will look at our local Earth Fare, Whole Foods, and Fresh Market to see if I can find another brand) so I opted to wait.

Three ingredients in the chicken recipe and it goes in the crock pot!!!  You can't get any easier.  I definitely wouldn't substitute a different rice recipe as these two go together like carrots & peas!

CROCK POT THAI CHICKEN (4 servings)

1 1/2 lbs chicken breasts

1 (14 oz) can light coconut milk, divided

3/4 cup Trader Joe's Spicy Peanut Vinaigrette (or something similar)

Note to Self:  I used 1/2# chicken tenders and 1/4 cup each of milk & vinaigrette

Coconut Rice:

1 Tbsp coconut oil (or vegetable oil)

1 green onion, chopped

1 garlic clove, minced

1/2 tsp fresh thyme, chopped (or 1/4 tsp dried thyme)

1 cup water

1/2 tsp salt

1 cup long-grain white rice

chopped salted peanuts, optional

Cut chicken breasts in half then lay in the bottom of a 5.5-6 qt crock pot.  Add 3/4 cup coconut milk and 3/4 cup of the vinaigrette on top of the chicken and then left them to get liquid underneath.  Cover and cook on high for 3 hours or low for 6 hours, or until very tender.

NOTE TO SELF:  This is a "sticky" rice.  This time around (5/18) I didn't care for it so much.  I would look for either another coconut rice recipe, or just serve the chicken over jasmine rice.

When chicken has 20 minutes left, make Coconut Rice.  Heat coconut oil in a medium-sized saucepan over medium heat.  Add green onion, garlic, and thyme then saute until tender, 2 minutes.  Add remaining coconut milk (1 cup), water, and salt then bring to a boil.  Add rice, place a lid on top, then turn heat down to medium-low and simmer until rice is tender, 15-20 minutes.

Scoop rice onto plates then top with chicken and drizzle cooking liquid on top.  Sprinkle with chopped peanuts, if using, then serve.

Recipe Source: http://iowagirleats.com/2013/10/07/crock-pot-thai-chicken/

Vegetable Sushi Roll in a Bowl

I knew when I saw this on Kristin's blog it would be something I would love.  So much easier (though maybe not quite as fun) as rolling your own sushi. 

This makes two good servings.  I added some roasted shrimp (and on this batch I forgot the avocado which would have made it even better!)

VEGETABLE SUSHI ROLL in a BOWL (2 servings)

1 cup short grain sushi rice

1 1/4 cups water

1 1/2 Tbsp rice vinegar

heavy pinch of salt

1 avocado, sliced

1 pickling (salad) cucumber, peeled and cut into matchsticks

1 carrot, cut into matchsticks

.17 oz package nori/seaweed snacks, use scissor to cut into strips

Tamari or soy sauce

sesame seeds, for garnish

roasted shrimp, optional

Add rice to a fine mesh sieve or a bowl then rinse with water until the water runs clear.  Add rice to a small saucepan with water then bring to a boil.  Stir rice then place a lid on top, turn heat down to low, and simmer for 10 minutes.  Remove pot from heat then let side with the lid on for 5 minutes.

Meanwhile combine rice vinegar, sugar, and salt in a small bowl then microwave for 15-20 seconds, or until the sugar dissolves once stirred.  Pour into cooked rice then stir to combine and set aside to cool.

Once ricer has cooled, scoop into two bowls then top with half of the avocado, cucumber, carrot, nori, and shrimp (is using).  Drizzle with Tamari or soy then sprinkle with sesame seeds and serve.

Recipe Source:  http://iowagirleats.com/2016/07/25/vegetable-sushi-roll-in-a-bowl/

House Painting

We're in the middle of having the interior house painted this week.  I have a list of recipes to post and will be back in a few days.

Cream Cheese Chicken and Vegetable Soup

I have a file of soup recipes I'd been waiting to try once the dreadful summer we had last year had passed.  Last week we finally had some freezing weather (back to 70 degrees today.....are we ever going to get winter weather that will stick around longer than a weekend?!!!!) and I got to pull one of them out to try.

Oh! this one is so good!!!  Silky and creamy with a deep chicken flavor.  I used reduced-fat cream cheese and it came out perfectly, actually much better than using half-and-half or cream.  I won't be saving this one just for cold weather.

CREAM CHEESE CHICKEN and VEGETABLE SOUP  (4 servings)

2 Tbsp butter
1 onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots (about 2 regular carrots or a handful of baby carrots)
3 cups chicken broth see note below
3-4 smallish red or Yukon gold potatoes (I like to leave the peels on)
1 cup milk
4 Tbsp flour
1 (8 oz package) regular or light cream cheese
about 1 lb boneless, skinless chicken breasts, cooked and diced (I used a rotisserie chicken and just added enough meat until it suited my tastes)

In a large pot, melt the butter and add the onion, garlic, celery, and carrots.  Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent.  Add the chicken broth and potatoes.  Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes.

In a liquid measuring cup, vigorously whisk the flour and milk together until smooth.  Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly.  Stir often to ensure the soup doesn't burn.

Soften the cream cheese in the microwave until it is soft and melty (microwave for about 1 minutes at 30% power to avoid having cream cheese lumps).  Add the cream cheese to the soup in small tablespoon-size pieces.  Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts.  Add the cooked chicken and heat through.  Season with S&P.  Serve.

Recipe source:  http://www.melskitchencafe.com/cream-cheese-chicken-and-vegetable-soup/

NOTE:  When a recipe calls for chicken stock/broth, I use a broth mix made by Knorr.  I first found this mix when I worked at a restaurant in Minnesota.  The owner would use this to make soup.  Personally, I found this product to produce a really clean flavor.  And, of course, you can add as much or as little as you like to get the flavor you like.

Thing is, it's not easy to find.  After I quit the restaurant, I couldn't find it anywhere.  Then I just happened across it at a big Asian market in Minneapolis.  We were going to be moving and I asked if they could ship more to me when I ran out.  They did.  So for several years, that was my source.

Since then, I have found it at an Asian market here in Chattanooga and I can find it (sporadically) at my local Aldi's.  It comes in a 35.2 oz tin and stays good until the very bottom.  This tastes different than the Knorr chicken bouillon cubes you can find in the local supermarket soup aisle.  It's nice to have an easy go-to for chicken stock/broth that are required in so many recipes I use.  Photo below:

Lighter Beef and Broccoli

It's not often that I have a craving for beef, but once or twice a year I do and my choice is often Broccoli and Beef.

This is a really quick and easy recipe, especially if you prep the sauce, beef, and vegetables ahead of time.  It's also easily adjustable.  Next time, I'll add more garlic, ginger, and crushed red pepper.  Also, I think I'll add some grated fresh ginger.

See the link below for step-by-step instructions and her beautiful photography.  Also, her recipe is gluten-free.

LIGHTER BEEF and BROCCOLI (4 servings)

1 - 1 1/4 pound flank or sirloin steak, or something similar, cut very thin against the grain (for easier slicing, leave in the freezer for 15-20 minutes)
1/2 cup + 2 Tbsp soy sauce, divided
2 1/2 Tbsp flour, divided
3/4 cup low-sodium chicken broth
1/4 cup brown sugar
1 Tbsp rice vinegar
1 tsp sesame oil
3 cloves minced garlic (or more to taste)
1/2 tsp ground ginger (or more to taste)
1/4 tsp crushed red pepper (more or less to taste)
1/4 cup + 2 Tbsp water, divided
4 cups broccoli florets
2 Tbsp high-heat cooking oil (vegetable, grapeseed, etc.)
cooked rice, for servings
chopped green onions, dark part only, for garnish

Add sliced beef, 2 Tbsp soy sauce, and 1 Tbsp flour to a ziplock bag; zeal and squish to evenly coat.  Place the bag in the fridge to marinate while preparing sauce.

Add remaining 1/2 cup soy, 1 1/2 Tbsp flour, chicken broth, brown sugar, 2 Tbsp water, rice vinegar, sesame oil, garlic, ground ginger, fresh ginger (if using), and red chili pepper flakes to a bowl, then whisk to combine.

Heat a large wok or non-stick skillet over medium-high to high heat then add remaining 1/4 cup water.  Once simmering, add broccoli then stir fry until crisp-tender, 2-3 minutes( don't overcook or you get ugly dark green instead of bright green).  Remove to a plate.

Heat 1 Tbsp oil in wok then, once hot, add 1/2 the marinated beef in one layer.  Let sit undisturbed until seared, 30 seconds, then stir fry until just barely cooked through (some pink showing is best).  Remove to plate with broccoli.  Heat remaining Tbsp of oil, then stir fry remaining beef and add to plate.

Add sauce to wok then simmer until slightly thickened, 2-3 minutes.  Add cooked broccoli and beef back into the wok and then simmer until everything is heated through, about 1 minute.  Serve over cooked rice and garnish with chopped green onions.

Recipe Source:  http://iowagirleats.com/2016/10/17/broccoli-beef-recipe/

Azalea Icicles

We had a few days are bitter (for us) cold.  I happened to notice that as it began to thaw, water dripping from the eaves fell onto this azalea bush and it was covered in icicles.  It was so pretty.

Potsticker Noodles Bowls

I am so bad about thinking outside of the box.  Thank goodness for blogs.  One of my favorites is IowaGirlEats.  She has celiac disease and hers is an all gluten-free blog.  But you can certainly use regular gluten foods.  For example, she had to give up potstickers because the skins contain gluten so she substituted rice noodles.  GENIUS!!!  These have the same flavor/texture as regular potstickers. 

Also, she used ground pork but I had ground turkey on hand so I used that.  Perfect.  An added plus, these reheat wonderfully (a great breakfast for those of us who aren't fond of traditional breakfast foods).

See link below for (as usual) better photos and step-by-step instructions.

POTSTICKER NOODLES BOWLS (4-5 servings)

8 oz wide rice noodles

1/2 cup + 3 Tbsp low-sodium soy sauce

1/4 cup low-sodium chicken broth

2 tsp rice vinegar

1/2 tsp freshly grated ginger (I liked more)

pinch crushed red pepper

2 eggs

1 Tbsp high-temp oil (canola, grapeseed, vegetable, etc)

1 pound ground pork (I used ground turkey)

white pepper

14 oz coleslaw mix

7 green onions, green parts chopped into 2" pieces and light green/white parts cut into 1/2" pieces)

2 tsp minced garlic

Soak rice noodles according to package directions.  Meanwhile, whisk together 1/2 cup + 2 Tbsp soy, chicken broth, rice vinegar, ginger, and crushed red pepper in a small bowl and then set aside.  Whisk together eggs and then set aside in a small bowl.  Mix ground meat with remaining tablespoon in a bowl and then set aside.

When noodles have 5 minutes left to soak, heat oil in a large 12" non-stick skillet (or wok) over high heat.  Add ground meat then white pepper and stir-fry until cooked through, breaking it up as it cooks.  Add cole slaw mix and green onions then stir fry until the cole slaw begins to wilt, 2-3 minutes, add garlic and stir fry for 30 seconds.

Make a well in the center of the skillet or wok then add eggs and scramble, and then toss stir fry together to mix.

Drain noodles and add to wok and cook for 1 minute.  Add sauce and stir fry until noodles are tender, 3-4 minutes, turning heat down slightly if sauce begins to evaporate before noodles soften.  Taste then add a splash of water or broth if noodles are too salty.  Scoop onto plates or bowls to serve.

Recipe Source:  http://iowagirleats.com/2016/08/17/potsticker-noodle-bowls/