Sunday, July 15, 2018

Singapore Curried Chicken Noodles

Inspired by a variety of singapore noodle recipes. I didn't have shrimp or pork, but this marinade made the chicken taste amazing....

2 chicken breasts, cubed
3 Tbsp sweet soy sauce + 1 1/2 Tbsp sweet soy sauce
1/2 tsp five spice powder
2 tsp hot madras curry powder + 1 tsp hot madras curry powder
sesame oil
1 cup sliced red peppers
1 cup julienned carrots
2 green onions, sliced
1 package frozen edamame, shelled
1 10 oz package lo mein noodles

For the marinade, mix 3 Tbsp sweet soy sauce, 1/2 tsp five spice powder, 2 tsp madras curry powder and place over the cubed chicken breasts. Allow to marinade at least 2 hours.

Prepare noodles by boiling water and following directions on the package. Two minutes before the noodles are cooked, add frozen edamame and bring to boil. Drain noodles and edamame. Rinse with cold water.

Heat sesame oil and stir fry vegetables (red peppers, carrots and 1 green onion) for 4 minutes in a large dutch oven pan or wok. Remove from pan. Add chicken and cook over medium low heat until chicken is fully cooked. Remove chicken from the pan. Add remaining 1.5 Tbsp sweet soy sauce and 1 tsp curry powder to pan. Add noodle mixture and stir to coat. Add chicken and vegetable mixture. Cook for 2-3 minutes until fully coated and heated thoroughly. Serve garnished with green fresh green onion.

Saturday, July 14, 2018

Chicken and Queso Dip

Credit to Wes Robinson for the recipe

2 chicken breasts, cubed
1 lb white american cheese (we purchased this from the deli)
1/2 large onion, thinly sliced and broken into individual pieces
olive oil
taco seasoning
salt and pepper to taste

Heat olive oil in skillet. Caramelize onions. Remove onions from skillet and set aside. Add more olive oil and chicken. Season chicken with salt, pepper and some taco seasoning. Cook chicken until brown. Add back in the onions. Place american cheese on top and stir until melted. Serve warm with tortilla chips. We ate this, Mexican rice and a salad as a complete meal!

Sunday, March 11, 2018

Chicken and Shrimp Gumbo

This takes a little extra work but makes a ton of gumbo for weekday leftovers!

2 Tbsp butter
3 cloves garlic
1 cup onion
1 cup celery
1 lb okra, chopped (I use frozen but I'm sure fresh is good!)
1/4 cup butter
1/2 cup all-purpose flour
1/2 lb cubed chicken breast
4 cups chicken stock (I use homemade)
1 (14.5 oz) diced tomatoes
1 tsp thyme
2 bay leaves
pinch salt
1/2 tsp ground cayenne pepper
pinch around black pepper
1 lb andouille sausage cut into bite sized pieces (I use chicken andouille from Costco)
1 lb jumbo shrimp, peeled and deveined
1 tsp hot pepper sauce
1/8 cup Worcestershire sauce

1. Chop garlic, onion, celery in a food processor. Meanwhile, melt butter in a large skillet over medium heat. Cook garlic, onion, and celery and stir in okra. Stir occasionally until fragrant. Set aside.

2. In a large dutch oven, over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown.

Stir in the chicken breasts. Add thyme, bay leaves, salt, cayenne pepper, and black pepper. Cook, until the chicken breasts are seared. Add the vegetable mixture and stir in chicken stock and diced tomatoes. Bring to boil, reduce heat, and simmer for 2 1/2 hours.

3. Add shrimp and andouille sausage. Stir in hot pepper sauce and Worcestershire sauce. Simmer an additional 10 minutes. Serve - I've always eaten this over rice!

Monday, March 5, 2018

Spanish chicken and rice

One pot meals are the best - especially, when they are flavorful and chicken and rice are involved! Adapted from check out this rendition of latin/spanish chicken and rice:

4 chicken thighs (bone-in)
dash of olive oil
1 cup uncooked rice (I use jasmine)
2 1/4 cups chicken stock preferably homemade
juice of 1/2 a lemon
3/4 cup chopped red and yellow peppers
1 1/2 tsp minced garlic

Spice mixture
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1 tsp ground cumin
1 tsp chili powder
1 tsp coriander
1/2 tsp Italian seasoning
dash of crushed red pepper
ground black pepper to taste

In a small bowl, whisk together the ingredients to the spice mixture. Place chicken in a bowl. Drizzle with olive oil and 1/2 of spice mixture. Set aside. In a dutch oven, add olive oil and bring to medium heat. Sear chicken and transfer to plate. Add rice and remaining seasoning. Stir for a minute until fragrant. Add peppers and stir for 2 minutes. Then add chicken stock and juice from 1/2 lemon. Bring to a boil. Return chicken to a pan and cook for 20-25 minutes. Preheat oven to 300 degrees. Cook for an additional 15 minutes until chicken is fully cooked.

Thursday, January 4, 2018

Chicken spinach and wild rice soup

Baby it's cold outside! What's better then a bowl of soup in freezing, snowy temperatures? Check out this chicken wild rice soup with tons of veggies - great way to use leftover roasted chicken:

1 clove garlic minced
1 cup sliced carrots
1 cup sliced celery
1 tsp kosher salt (to taste)
1/2 tsp ground pepper
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
2 cups roasted leftover chicken
6 cups chicken stock (I use homemade chicken stock)
1 cup uncooked wild rice mix (I used Royal Blend texmati brown and red rice)

Add garlic, carrots, celery, salt, pepper, basil, oregano, thyme, stock, chicken, and wild rice to dutch oven. Bring to boil. Simmer for 1.5-2 hour or until rice is soft. Enjoy!

Tuesday, December 12, 2017

Ham and bean soup

Winter days call for soup. In this case, we bought a ham and I decided to make ham and bean soup. Enjoy!

1 ham bone
1.5 lbs sliced ham
3 cans great northern beans
2 32 oz packages chicken broth 
3 cups sliced carrots
2 cups sliced celery 
1/2 head sweet onion
3 cloves garlic
1/2 a head cabbage 

In a dutch oven, saute chopped sweet onion and garlic until tender. Add carrots and celery. Sprinkle with a dash of thyme, salt and pepper - set aside. Add chicken broth and ham bone to the dutch oven. Boil for 2 hours to allow the ham bone to meld with the broth. Add beans, sliced ham and vegetable mixture. Cook for 15 minutes. Meanwhile, slice cabbage into thin wedges. Place on stoneware, cover with olive oil, salt and pepper. Roast in a oven preheated to 400 degrees for 30 minutes. Combine roasted cabbage with soup - serve!

Sunday, October 8, 2017

Soba peanut noodles with salmon

This recipe is adapted and modified (Audrey-style) from the cookbook Run Fast. Eat Slow. 


Peanut Sauce

1 Tbsp virgin coconut oil
1 sweet onion, small
3 cloves garlic, fresh
1 can unsweetened coconut milk
1/2 cup peanut butter
1 Tbsp soy sauce
1 Tbsp sugar (may try honey in the future)
1 tsp crushed red pepper
1 Tbsp fresh lime juice
1/2 cup chopped peanuts

Add all ingredients to a food processor and blend until smooth and creamy. You may choose to then add to a sauce pan and boil to thicken the sauce - I did not do this time around.

Soba noodle salad

1 package (8 to 9.5 oz) soba noodles (buckwheat noodles)
1 Tbsp sesame oil
1 Tbsp soy sauce
1 red or yellow bell pepper, quartered and seeded
1 carrot, julienned
1/2 small purple cabbage
5-6 scallions, roots trimmed, white and green parts sliced

Bring a large pot of water to boil and cook the noodles according to the package directions. Drain, run under cold water, drawing again thoroughly, and transfer to a salad bowl. Toss the noodles with the sesame oil and soy sauce.

Thinly slice the cabbage, bell pepper, and carrots. Arrange the vegetables on a large platter along with the noodles. Warm the peanut sauce and place on platter. Allow everyone to create their own soba noodle salads and top with a generous amount of peanut sauce.


2 portions wild salmon (I use Kirkland - Costco brand)
sesame oil
soy sauce

Preheat an oven to broil. Coat salmon pieces with sesame oil (rub in), soy sauce, Siracha (all rub in). Broil for 11 minutes until the salmon pieces are flaky. Enjoy on top of the soba noodle salad.