25th August 2008

    Thai Chicken Burgers

    Thai Chicken Burgers

    This chicken burger recipe comes from Fitness Food. Ground chicken is mixed with breadcrumbs, cilantro, chili sauce, and spices, and formed into burger-size patties. It’s served with ribbons of cucumber and carrot, and a sweet cilantro-vinegar sauce.

    Chris says:

    I got bit by the time-bug on this recipe, too!

    Lisa says:

    What do you mean?

    Chris says:

    They would have been done 30 minutes earlier if I had remembered the “refrigerate” step.

    Lisa says:

    At least we had that beet salad to snack on!

    Chris says:

    True… anyway, I like these. Though I think next time I’ll form them a little thinner so they cook more quickly.

    Lisa says:

    Yeah these are monsters! What’s this sauce all about?

    Chris says:

    It’s just a sweet cilantro sauce to go on top… it was supposed to also have peanuts in it, but we were out.

    Lisa says:

    Other than being so giant, I like these burgers. Although now I’m really full. And…

    Chris says:

    …yeah?

    Lisa says:

    I know that when one of us cooks, the other does the dishes, but… how the heck did you use so many dishes tonight?

    Chris says:

    Hey!

    Lisa says:

    Just sayin’. I’m getting dishpan hands over here.

    Thai Chicken Burgers
    1 lb chicken breast
    1 cup breadcrumbs
    2 cloves garlic, crushed
    1 large handful cilantro, chopped, plus extra
    3 tbsp sweet chili sauce
    1 tsp ground coriander
    3 green onions, finely chopped
    1/4 cup sugar
    2 tbsp white vinegar
    2 tbsp finely chopped peanuts
    1 carrot
    1 cucumber
    lettuce
    tomato

    Cut the chicken into 1″-2″ cubes and place in a food processor, and pulse until minced. Remove to a bowl, and mix with the breadcrumbs, garlic, cilantro, chili sauce, ground coriander, and green onions. Mix together with your hands and form into four patties. Refrigerate, covered, for 30 minutes.
    To make the dressing, put the sugar, vinegar, and 3 tbsp water in a small saucepan and stir over low heat until the sugar dissolves. Simmer for 5 minutes or until slightly thickened. Cool and stir in the peanuts and extra cilantro.
    Peel strips of carrots and cucumber into ribbons.
    Heat a grill or grillpan and spray with oil. Cook the burgers for 4+ minutes on each side, or until an internal temperature of 165 degrees is reached. Serve on hamburger buns with the dressing, lettuce, tomato, carrot, and cucumber.

    4 Servings.

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    posted in Fitness Food, Main Dishes, Thai | 15 Comments

    22nd July 2008

    Grilled Mint Chicken

    Grilled Mint Chicken

    Holy crap mint grows fast.  We ran out of sugar and limes, so mojitos were no longer an option for using up the mint that’s been going nuts in the planter out front.  I found this easy grilled chicken recipe on the kitchn, and it helpfully uses almost an entire cup of mint in the marinade;  shallots and vermouth are also key players.  The longer you can marinate this the better… we let it sit for two hours, and thought it could easily go another.

    Chris says:

    I heart having mint so readily available.

    Lisa says:

    I know… I can’t believe how much they charge for those little packs at the store…

    Chris says:

    I like this… although now I want to add rum and lime to it and make it mojito chicken.

    Lisa says:

    Yum!

    Chris says:

    And hey, it’s like I don’t even have to brush my teeth, my breath is so minty fresh!

    Lisa says:

    Um… how about you still brush.

    Chris says:

    I’m just sayin’.

    Lisa says:

    Yeah. Me too.

    Grilled Mint Chicken
    2 large shallots
    3/4 cup chopped mint leaves
    3/4 cup dry vermouth
    1/4 cup rice vinegar
    2 tablespoons olive oil
    2 tablespoons white balsamic vinegar
    1 pound boneless skinless chicken thighs

    Mince the shallots and mint leaves. Crush or muddle the mint leaves and pour the liquid ingredients over. Whisk thoroughly. Pat the chicken thighs with salt and pepper then put in a bag or bowl and cover with marinade. Marinate for at least two hours. Grill, brushing with extra marinade, for 10-12 minutes over medium heat or until they are only faintly pink in the center.

    2 Servings

    Grill It!

    Sig suggested I submit this for Grill It!, this month’s Monthly Mingle event … sounds good to me!

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    posted in Blogging Event, Main Dishes | 11 Comments

    7th July 2008

    Vietnamese Lime & Mint Chicken

    Vietnamese Lime & Mint Chicken
    Lisa and I just got back from Atlanta, where we stuffed ourselves with cheese dip, Waffle House, BBQ, and various other gut-busting fare, so we’re looking to keep things light this week as we ease back into our routine. This chicken and noodle salad definitely fit the bill. The chicken has a wonderful citrusy glaze, and the mint and veggies add texture and crunch to the bean thread noodles. This recipe comes from Asian Flavors.

    Chris says:

    Hooray; our first recipe using our mint from the planter out front!

    Lisa says:

    Hooray; our first plant we haven’t managed to kill! Yet.

    Chris says:

    I think you’ll really like that chicken. The sugar in the marinade caramelizes a bit and makes a nice thick glaze.

    Lisa says:

    I do like the chicken — but the noodles need more sauce.

    Chris says:

    There isn’t any sauce.

    Lisa says:

    That would be why then.

    Chris says:

    Actually, if you mix it all up, the noodles soak up the glaze from the chicken and get a little saucy.

    Lisa says:

    Ooh, you’re right; good tip. Well, this definitely passes our “light” test.

    Chris says:

    I know — what’s for dessert?

    Vietnamese Lime & Mint Chicken
    1 lime
    2 1/2 tbsp fish sauce
    2 garlic cloves, peeled and crushed
    1 tbsp sugar
    1/4 tsp ground pepper
    1 large or two small chicken boneless chicken breasts
    1 tbsp peanut oil
    3.5 oz bean thread noodles
    1/4 cucumber, cut into sticks
    1/2 carrot, cut into sticks
    small handful of mint sprigs
    1/2 red jalapeño, seeded and finely chopped

    Peel 1/2 the zest from the lime and cut into fine shreds. Set aside, then squeeze all the juice from the lime and add to a bowl. Mix with the fish sauce, garlic, sugar, and ground pepper. Stir until the sugar dissolves, then add the chicken to the bowl, making sure it’s coated well, and marinate for 30 minutes.
    Heat the peanut oil in a large, heavy skillet over medium-high heat. Add the chicken skin-side down and cook for five minutes until the skin is browned. Set the heat at medium-low, turn the chicken over, and pour the rest of the marinade in. Cover the skillet and cook for 10 minutes, then uncover and cook until chicken is cooked through, another 5 minutes or so.
    Meanwhile, soak the noodles in hot water for 3-5 minutes or until softened. Drain, and mix with the carrot, cucumber, and mint leaves. Slice the chicken and arrange over the noodles. Garnish with the chopped jalapeño and lime zest.

    2 Servings


    Andrea from Andrea’s Recipes has a regular blogging event called Grow Your Own, and since we grew that mint, I’m going to go ahead and submit it for the round ending on the 15th!

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    posted in Asian Flavors, Blogging Event, Main Dishes, Salads and Light Soups, Vietnamese | 12 Comments

    19th June 2008

    Lemon-Pepper Chicken over Garlicky Spinach & Sauteed Marjoram Carrots

    Lemon-Pepper Chicken and Carrots
    We received our latest CSA shipment today, and an internet search returned a few promising recipes that would utilize our fresh veggies and wouldn’t require any trips to the grocery store. The Lemon-Pepper Chicken over Garlicky Spinach recipe is slightly modified from this one on RecipeZaar, and the carrot dish comes from Quick From Scratch Herbs & Spices. We really enjoyed this combo!

    Chris says:

    I love last-minute dinner ideas that don’t require me to go out!

    Lisa says:

    But you did have to go; we were out of lemons.

    Chris says:

    Shhhh! Don’t ruin the story! The point is we got to use all our fresh veggies. Anyway, these carrots rule.

    Lisa says:

    I know it — and I really like this spinach stuff.

    Chris says:

    I think it’s just a tad sweet… maybe needs a bit more lemon juice?

    Lisa says:

    Maybe you need to get back to the store?

    Chris says:

    Funny.

    Lemon-Pepper over Garlicky Spinach
    One large, or two small chicken breast(s) (about 12 oz)
    lemon-pepper seasoning
    8 ounces cremini mushrooms, sliced
    1 large shallot, chopped
    3 garlic cloves, thinly sliced
    2 small tomatoes, seeded and chopped
    1/2 cup white wine
    1/2 tablespoon lemon juice
    1 bunch spinach, washed
    salt & pepper

    Season chicken breast on both sides with lemon-pepper seasoning. Using a little olive oil or cooking spray, heat a skillet over medium heat. Saute the chicken until done (internal temp of about 165-170). Set aside and keep warm. In the same pan, saute mushrooms, shallot, garlic and tomatoes until softened, about 5 minutes. Add the wine, lemon juice, and 1/3 cup of water. Continue to cook until liquid is reduced to a thin sauce. Add in the spinach, folding in as it wilts. Season with salt and pepper. Place the spinach on a plate and top with the chicken.

    2 Servings

    Sauteed Carrots with Lemon and Marjoram
    1 1/2 tbsp olive oil
    1 large garlic clove, minced
    1 bunch carrots, cut diagonally into 1/2-inch slices
    1/2 tsp sugar
    1/4 tsp salt
    1/4 tsp ground black pepper
    1/2 tsp dried marjoram
    2 tbsp lemon juice

    In a medium nonstick frying pan, heat 1/2 the oil over moderately low heat. Add the garlic, carrots, sugar, 1/2 the salt, the pepper, and the dried marjoram. Cook, covered, stirring occasionally, for 5 minutes. Uncover the pan. Raise the heat to moderate and cook, stirring frequently, until the carrots are very tender and beginning to brown, about 8 minutes longer. Remove the pan from the heat. Stir in the remaining oil and the lemon juice.

    2 Servings

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    posted in Main Dishes, Quick from Scratch Herbs and Spices, Sides | 5 Comments

    8th June 2008

    Chicken & Shrimp Laksa

    Chicken & Shrimp Laksa

    Tonight Lisa made this Chicken & Shrimp Laksa, a curry laksa, adapted from a recipe in Asian Flavors. This Malaysian dish consists of wide rice noodles, chicken, and shrimp in a nicely seasoned coconut broth; stir-fried bean sprouts and snow peas add crunch, color, and texture to the soup.

    Lisa says:

    I think it needs just a little salt and a little bit of Sriracha.

    Chris says:

    Those noodles really soak up that broth; seems like it thickens as it sits. I like it.

    Lisa says:

    It would be really good with mushrooms and carrots… next time I’ll add those in.

    Chris says:

    Yum! And we’ll have to find shrimp paste; our anchovy-paste-and-fish-sauce substitute probably wasn’t quite as intense.

    Lisa says:

    Well there you go, now we have an excuse to make it again.

    Chicken and Shrimp Laksa
    2-3 tbsp peanut oil
    4 red shallots, peeled and thinly sliced
    2 garlic cloves, peeled and crushed
    1 tsp minced fresh lemon grass
    1/2 tsp shrimp paste
    1 red chili, seeded an finely chopped
    1 tbsp ground coriander
    2 1/2 cups chicken broth
    1 3/4 cups light coconut milk
    1 tbsp brown sugar
    1 boneless chicken breast, cut into bite-sized pieces
    16 oz shrimp, peeled and deveined
    9 oz flat rice noodles
    6 oz snow peas, sliced lengthwise
    4 oz bean sprouts
    scallions

    Soak the rice noodles until they are tender. Heat half the oil in a large saucepan and fry the shallots over low heat until softened. Add the garlic, lemon grass, shrimp paste, red chili, and coriander and continue to cook over low heat for two to three minutes. Stir in the chicken broth, coconut milk, and sugar and bring to a simmer. Add the chicken, shrimp, and noodles and leave over a low heat until the chicken is cooked through.
    Meanwhile, heat the rest of the oil in a wok and stir-fry the snow peas and bean sprouts for two minutes or until they start to soften.
    Spoon the laksa into serving dishes and stir in the snow peas and bean sprouts. Garnish with scallions, and extra chili peppers.

    4 Servings

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    posted in Asian, Asian Flavors, Main Dishes | 1 Comment


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