Posts Tagged ‘chicken’

Quick. Healthy. Loved by toddlers and tweens. A delicious leftover meal. You can’t go wrong with a curry like this one! If you’re scared to try it because you’re afraid your kids (or your “meat and potatoes” hubby) won’t like it, I encourage you to do so! The veggies I used in this one can be replaced with any veggie your family likes – green beans, snap or frozen peas, sweet potatoes, etc. Same goes for the meat. You can substitute shrimp, pork, beef, or tofu for the chicken. And once you buy the Thai red curry paste and fish sauce, you’ll have enough to make it at least 3-4 more times! It may even become a weekly staple. 🙂  Enjoy!


Weeknight Chicken Curry

Serves 3-4



2 Limes

1 lb boneless, skinless chicken breasts, sliced into thin strips

3 tbsp Peanut or olive oil for pan (or any cooking oil, really)

1/2 c shredded carrots

1 red bell pepper, cored, seeded, and cut into bite-sized chunks

3/4 c shelled edamame

2 tbsp Thai red curry paste

1-8 oz can unsweetened coconut milk

1/3 c chicken broth (if you don’t have any, water will do)

1 tbsp fish sauce

Salt and pepper, to taste

Cilantro, for garnish (or basil)

Steamed white rice, for serving (see how to make perfectly cooked rice here)



Grate zest from both limes and squeeze 1/4 cup juice. Set aside.

In a large frying pan or wok, if you are fortunate enough to own one, warm your oil of choice. Add the chicken strips and cook, stirring frequently, over medium heat until cooked through, about 4-5 minutes. Transfer to a plate and set aside. Add your veggies to the pan and cook until tender. Transfer to plate with chicken.

To prepare the sauce, stir curry paste into the pan over medium-high heat. Add coconut milk, chicken broth, and fish sauce. Bring to a simmer while stirring occasionally. Add in reserved lime zest and juice.

Return chicken and veggies to the pan and give it a good stir to combine with the sauce. Season to taste with salt and pepper.

Serve atop steamed rice and garnish with fresh cilantro.

Weeknight Chicken Curry







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Asian Sticky Wings

I made these tasty morsels for the 2014 Rose Bowl (woop, woop MSU!). Hubby loved them and so did I!

Asian Sticky Wings

Yield: Approximately 4 servings

For the marinade:

1 lb chicken wings

1/2 c soy sauce

1/2 T fresh grated ginger

1 T fresh cilantro, chopped

1 garlic clove, minced

1/2 lemon, juiced

Salt and pepper

For the cooking sauce:


1 T butter

1/4 c honey

Sesame seeds and fresh cilantro leaves for garnish


Place wings in a shallow dish or gallon Ziploc bag and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat. Marinate, refrigerated, for 2 hours or overnight.Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds. Transfer to a platter, sprinkle with cilantro leaves and serve.
Asian Sticky Wings

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This is a delicious, quick, easy, dressed-up version of the Manwich method. 🙂

Homemade Sloppy Joes

Serves: 6

1 T grapeseed oil

1 yellow onion, diced

1 celery stalk, diced

1/2 large green bell pepper, finely diced

1 1/2 lbs ground beef, chicken, or turkey

1 c tomato sauce

1/2 c ketchup

1 t chili powder

1 T Worcestershire sauce

1 T dijon mustard

1 T cider vinegar

1 T brown sugar

6 sandwich buns


Heat oil in large sauté pan over medium heat.  Cook onion, celery, and pepper until softened.  Add ground meat and increase heat to medium-high.  Cook until no longer pink.  Stir in ¼ c water, tomato sauce, ketchup, chili powder, Worcestershire sauce, mustard, vinegar, and sugar and bring to a simmer. Reduce heat to low and simmer, stirring frequently, for about 10 minutes.

*Our family fave: Serve on toasted buns with shredded cheddar cheese sprinkled on top, dill pickle slices, and mustard.



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Baby #2 was craving this last night, and it worked out perfectly because I treated myself to a brand new food processor yesterday. She is a beauty! Plus, I got a $50 Williams-Sonoma gift card with her purchase! Bliss. 🙂

Chicken Panzanella with Basil Vinaigrette

Prep Time: 40 minutes

Serves 4-6


½ c loosely packed basil

¼ c loosely packed parsley

1 T fresh lemon juice

1 T red wine vinegar

1 small garlic clove, minced

1/3 c EVOO

S&P to taste

3 medium summer squash/zucchini, cut lengthwise and then into ½” slices

½ baguette, cut into 1” bias slices



2 boneless, skinless chicken breasts, cooked, cut into 1” cubes (I like to grill mine)

1 lb tomatoes, cored and cut into ½” cubes

½ c crumbled feta cheese


In bowl of food processor, combine basil, parsley, lemon juice, vinegar, and garlic. Turn on and slowly add olive oil. Add S&P to taste. Transfer to small bowl and set aside.

Heat a drizzle of EVOO in sauté pan. Cook squash slices until caramelized and tender, about 8 minutes. Transfer to prep bowl and set aside. Wipe pan with paper towel. Brush or drizzle baguette slices with EVOO, then season with S&P. On high heat, place bread slices in pan. Toast on each side until lightly browned and crispy. Transfer to cutting board and cut or tear into 1” cubes and set aside.

In a large bowl, combine chicken, squash, tomatoes, and feta. Drizzle vinaigrette over and mix well. Serve immediately, as bread will get soggy if it sits too long.

*I like to drizzle Meyer lemon olive oil around the plate to give it a little more of a citrus kick. 🙂

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