Chicken Teriyaki

Adapted from Willcookforsmiles....

Teriyaki Sauce:

1/2 cup soy sauce

4 garlic cloves, pressed

1/2 tsp grated fresh ginger

1/3 cup honey

1 Tbsp rice vinegar

1/2 cup chicken broth 

1 1/2 Tbsp cornstarch

Chicken Teriyaki

2 Tbsp canola oil

1.5 lbs boneless, skinless chicken breast

1 Tbsp cornstarch

salt

3 garlic cloves minced

1 tsp grated fresh ginger

1 head broccoli

1 medium carrot 

1/4 cup chopped scallions 

1/2 Tbsp sesame seeds

Instructions 

1. Chop and slice vegetables

2. Whisk all ingredients together for the sauce. Set aside.

3. Slice chicken meat into small pieces and combine it in a bowl with some salt and cornstarch. Make sure the cornstarch is spread evenly throughout. 

4. Preheat a large cooking pan over medium heat and add oil. Sauce chicken until almost done. Take chicken and juices out of pan and set aside.

5. Add oil if needed. Add minced garlic and ginger and sauté until fragrant. 

6. Add remaining vegetables to the pan. Stir fry until they start to soften. 

7. Add chicken back in and add sauce. 

8. Cook everything until sauce thickens. Top with sesame seeds/ 

9. Serve over steamed white rice. 

Mango Chicken and Coconut Rice

 This recipe is largely adapted from Willcookforsmiles.com

Ingredients

2 lbs boneless, skinless chicken breast

2 Tbsp cornstarch 

2-3 Tbsp canola oil 

Mango Sauce

2 Tbsp butter

1 ripe mango 

1/3 cup honey

1/4 cup low sodium soy sauce

1/4 cup chicken stock

3 garlic cloves pressed

1 lime - juice only

1 tsp fresh ginger chopped

Coconut Rice:

1 cup jasmine

1 cup chicken stock

5.46 oz can coconut milk

1/2 tsp white granulated sugar

salt to taste

Instructions

Rice: 

1. Set up rice to cook while you are cooking the chicken

2. In a cooking pot, over medium-high heat, combine coconut milk, chicken stock, sugar, and salt. Whisk it together and bring mixture to boil.

3. Add rice, stir just once, lower the heat to the lowest setting and close the pot with a lid. Do not open the lid. Cook rice for about 18-20 minutes. 

4. When rice is done, fluff it with a fork and set aside. 

Mango Chicken: 

1. Dice mango flesh into small pieces and set aside. In a small bowl, whisk together honey, soy sauce, chicken stock, lime juice, ginger, and garlic. Set it aside.

2. Cut chicken into bite size pieces. 

3. Put cut chicken in mixing bowl and add cornstarch. Mix chicken well until evenly coated. 

4. Preheat large cooking pan over med to med-high heat. Add oil. Sear chicken on all sides.

5. Lower heat to medium. Melt butter in pan. Stir and cook mango for a couple of minutes until softened.

6. Whisk sauce and pour in with mango. Gently stir and allow to simmer for a couple minutes

7. Add chicken back, stir and let cook for 2-3 minutes until chicken is completely done and sauce is thick. 

8. Serve mango over rice. 

Herb butter chicken and wild rice

 Adapted from this website: https://www.halfbakedharvest.com/herb-butter-chicken-and-wild-rice/

Ingredients 

1.5 cups brown wild rice blend (HT brown basmati wild rice blend)

1 small yellow onion, diced (in food processor) 

1 Tbsp dried parsley

2 carrots cut in 1 inch pieces

2 Tbsp extra virgin olive oil

Salt and Pepper

3 1/2 cup chicken broth

2 chicken breasts 

2 tsp dried thyme 

1 tsp dried rosemary

1 tsp paprika 

1/4 tsp cayenne pepper

6 cloves garlic, minced

4 Tbsp salted butter

8 leaves fresh sage, chopped

Directions

1. Preheat oven 425 

2. In a large dutch oven, combine 1 Tbsp olive oil, chicken, thyme, rosemary, paprika, and cayenne. Season with salt and pepper. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes add the butter, garlic, and sage. Allow the butter to brown. Remove everything from the pan to a plate. 

3. Add 1 Tbsp olive oil, rice, onion, carrots and dried parsley. Season well with salt and pepper. Cook 1-2 minutes, then pour over the broth. Bring to a boil. Cover and turn the heat to the lowest setting. Allow the rice to cook 15 minutes until most of the liquids have boiled off. 

4. Slide the chicken, garlic, and juices back into the pan. Bake uncovered 15 minutes. 

Enjoy!

Lemon Herb Sea Bass

 Ingredients 

2 fillets of sea bass (I used the wild sea bass from Costco)

1 good sized clove of garlic, chopped

1 Tbsp of chopped fresh rosemary

olive oil 

lemon juice (fresh would probably be better, but I used bottled)

salt and pepper to taste 

Directions

Preheat oven to 425 F. Thaw sea bass and place on aluminum metal sheet. Mix chopped garlic with olive oil. Spread over fillets. Sprinkle fresh rosemary over fillet. Grind salt and pepper to taste. Bake for 12 minutes. Enjoy!

Banana Muffins

 These muffins are delicious! In the words of my 1.5 yr old "more"!

Ingredients 

1.5 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp cloves

1/2 tsp salt

3 large ribe bananas, mashed

3/4 cups white sugar (consider reducing) 

1 egg 

1/3 cup butter, melted

1 tsp vanilla

chocolate chips (optional) 

Directions

Preheat oven to 350 degrees F. Use paper liners and coat with non-stick spray. Sift together flour, baking powder, baking soda, cinnamon, cloves, and salt, set aside. Combine bananas, sugar, eggs, vanilla, and melted butter in a large bowl. Fold in flour mixture and chocolate chips. Stir until combined. Scoop into muffin pans. Bake in preheated oven for 25 min. 

Thai Panang Red Curry

This curry is a little sweeter and has more of a lime flavor then other curries. My 1 1/2 year old ate two servings. This recipe is adapted from another blog to fit our tastes. 

Ingredients 

2 chicken breasts, cut into bite size pieces

1/2 small sweet onion, peeled and diced

2 cloves garlic, diced 

1 red bell pepper, sliced

1 carrot, cut like match sticks 

1 Tbsp coconut oil

1 can Panang red curry paste

1 Tbsp peanut butter

1 can coconut milk 

1.5 Tbsp fish sauce

Directions

1. Heat coconut oil over medium high heat. Caramelize the onion over medium high heat. Add garlic. Stir for an additional 5 minutes. Add curry paste and peanut butter. Stir until fragrant. Add chicken breast and sear in seasonings. Add coconut milk and fish sauce. Add red bell pepper and carrots. Simmer until chicken breast is fully cooked and vegetables are tender. Enjoy!

Chicken Tortilla Soup

 We love making large pots of soup during the winter and this one hit the spot! Adapted from a recipe in Allrecipes.

Ingredients

1/2 sweet onion, diced

3 cloves garlic, minced

1 Tbsp olive oil

2 tsp chili powder

1 tsp cumin 

1 tsp dried oregano 

1 (28 oz can) crushed tomatoes

2 (14 oz) cans chicken broth

2 cups frozen sweet corn

1 (4 oz) can chopped green chile peppers

1 (15 oz) can black beans, drained and rinsed

2 boneless skinless chick breast or thighs (roasted beforehand)

tortilla chips

avocado

shredded cheese

sour cream 

Directions 

Heat oil over medium heat. Sauce onion and garlic in oil until soft. Stir in chili powder, cumin, oregano, tomatoes, and broth. Bring to boil and simmer 15 minutes. Add corn, chiles, beans, and chicken. Simmer 1 hour. Garnish with tortilla chips, avocado, cheese and sour cream. Enjoy!