Spicy Thai Basil Chicken

During the warm weather seasons I find myself craving light dinners.  But I don’t want to sacrifice taste in order for it to be light.  (Just to note – this is probably why I’m in love with Cooking Light magazine.)  I don’t want funky, expensive ingredients.  I want real food.  Delicious food.  Spicy Thai Basil Chicken is 100% real and 100% delicious.  \

I didn’t change up this recipe much or make many substitutions but I did forget to grab a serrano chili so I ended up using some spicy chile garlic sauce.  It worked like a charm – Big Guy was sweating (he’s a light weight, so don’t be scared of the recipe).  You could honestly leave the heat out if you like milder dishes and it would simply be Thai Basil Chicken.  But don’t leave out the basil, please!!!  The freshness of the herb gives so much flavor and brightness to this spicy, salty dish.  And the lettuce wraps provide some crunch while also taming the heat.

spicy thai basil chicken

Don’t add in the basil too soon or let it remain on the heated stove top – that will make it wilt a little too much and it actually may brown from the heat.  Also, when purchasing ground chicken, be sure to look 93% lean or less.  If you’re not careful, ground chicken can be more fattening than ground beef.

lettuce wraps

Light, fresh, delicious and 100% real.  That’s the name of the game around here.

Pork and Sweet Pepper Kebabs

One word I can never spell right:  ”kebabs” – I always want to make it “keBOBS.”  Moving on…this dinner recipe from the most recent Cooking Light magazine is not only delicious and easy but it’s easy on the wallet, too. You probably have everything on hand except the pork tenderloin and bell peppers.  Or you may have it all tucked away in your fridge.  I’m sure you could substitute in any protein (beef or chicken) but I really loved the pork since it’s not something I eat and/or cook every week.

The pork was cut into 1-inch pieces about an an hour before I wanted to eat and marinated in a super delicious soy-based mixture.  Other ingredients:  lemon juice, ketchup, brown sugar, crushed red pepper and lots of garlic.  When I was ready to eat – we simply arranged the pork on skewers and threaded the veggies on separate skewers.  I used regular ole bell peppers – taste the same – and I added in some red onion that I needed to use.  I kept it simple with the veggies, just a sprinkling of salt.

kebabs

The pork was cooked perfectly (way to go, Big Guy!) and was perfectly paired with the grilled veggies on top of rice.  The rice soaked up the flavor of the pork – the bites with rice were my favorite.

Simple, healthy and delicious.  Can’t beat that!

Barbecue Turkey Meatballs

I’ve never made Big Guy meatballs (that I can recall).  But don’t think I made the traditional Italian meatballs.  That would be too predictable.  This dinner got chosen in the truck on the way back from a Easter weekend at the beach.  It’s a 20-minute recipe and you probably have most of the ingredients on hand.  A short grocery list was the goal on Sunday.

The barbecue turkey meatballs made the house smell like I’d been slaving in the kitchen all day long.  Such a comforting smell!  Instead of blending up the sauce in a blender, I used my food processor which worked like a charm.  I also used cinnamon instead of cloves.  I used the leanest turkey I could find which is why the meatballs were drier than I would have liked.  But I’m trying to watch our figures a little more carefully now that the wedding is months weeks away.  I also left out the breadcrumbs.

barbecue meatballs

Big Guy was struck with an okra craving while walking around the grocery store so that’s what went on the side.  Simply roasted with a drizzle of EVOO, salt and pepper.

Delicious Sunday dinner.  (We had our Easter ham, potato salad, asparagus and peas on Saturday with all of my family – so don’t think we’re not into the traditional Easter dinner.)

Black Bean, Hominy and Kale Stew

A hearty, vegetarian dinner that will please anyone eating dinner with you!  Don’t let the “vegetarian” part scare you away.  It’s full of flavor that is beyond whatever you’re thinking when you hear the word “vegetarian.”  I typically eat vegetarian 3 or more days a week.  Not necessarily on purpose but it just happens that way.  I will say, though, that I eat lots of beans, hummus, eggs and nut butter, all of which have protein.  Big Guy has never complained about eating a vegetarian meal.  But I make sure that it’s delicious and hearty enough to keep a grown man satisfied until breakfast.

This dinner does take a little preparation but once all the ingredients are prepped, the meal comes together in a flash.

The “meat” of this soup is the black beans, hominy and kale (hence the name, I suppose) but there’s also pureed tomatillos and roasted poblanos that add a huge depth of flavor.  Roasting poblanos is easy – simply place in the oven under broil and let them get nice and charred.  Once their charred, place in a plastic bag, seal and let them “sweat it out” for 10 or 15 minutes.  Remove the char and chop – that’s it.  There also some heat in this stew from a jalapeno (deseeded for us).

I’ve actually never cooked with tomatillos or hominy before so that was fun.  And yes, I find cooking with new ingredients to be fun.

 

I topped my comforting bowl of stew with cilantro, Greek yogurt (instead of sour cream) and white cheddar cheese.  Talk about an incredible flavor combination.  Even the texture of this stew is fantastic – lots of stuff going on in this bowl of goodness.

 

Celebrating 5!

As I mentioned last week, Friday was our 5-year “date-iversary.”  So of course we celebrated.

On Friday evening, we kept things low-key.  I chose to make a stir-fry because it’s one of Big Guy’s favorite dinners.  The Szechuan Chicken Stir-Fry was super easy to pull together once all the ingredients were prepped.  The fresh ginger is a must! So much flavor along with a little heat from the chile paste.  I served our chicken stir-fry over Jasmine rice – one of our favorite rice varieties.  On top of the stir-fry, I sprinkling of green onions and peanuts.  Love the salty crunch the peanuts add.  And for once, I didn’t change a thing in this recipe – well, I might have added a little less chile paste.  So delicious!

 

For dessert, we shared a Mini Cheesecake that I had picked up from The Fresh Market.  It was perfect with a glass of bubbles.

On Saturday, Big Guy took me out to dinner to celebrate.  Instead of trying a new restaurant (though we have a long, long list) we went with a tried and true place.  We knew that the food would be amazing and that the atmosphere was what we were looking for.

We were not disappointed.  I didn’t take any more pictures – in fact, as soon as this pic was posted on Instagram, I was banned from taking my phone out of my clutch the rest of the evening.  It was a lovely dinner with the best date I could ask for.

I cannot wait to see what the next 5 years has in store for us.

Happy Monday to you all!

 

Roasted Chicken Thighs with Mustard-Thyme Sauce

This dinner is worthy of a glass of wine.  So go ahead, pour yourself a glass of Pinot Grigio (or whatever you glass of choice may be for dinner) and prepare to have dinner on the table in 40 minutes.

I honestly think that chicken thighs are underused.  Personally I like to buy my chicken thighs at Trader Joe’s.  They don’t have too much fat on them and they’re the perfect size.

The roasted chicken thighs with mustard-thyme sauce starts by simply seasoning the thighs with salt and pepper and searing them on the stove top until lightly browned.  While the chicken thighs are cooking, prep the green beans.  Simply toss green beans with sliced garlic, salt and pepper.  Those will roast at 425 degrees.

Once the thighs are browned, place them in a oven-safe baking dish and place them in the oven with the green beans.  Now it’s time to make the sauce!  Add butter to the pan that you used for the chicken and saute the onions and thyme.  Instead of flour, I used cornstarch to thicken the chicken stock.  The stock is added to the sauteed onions – make sure to scrap off all the yummy “bits” on the bottom of the pan.  Allow this to cook until thickened.  Once the chicken and beans are finished – remove the sauce from the heat and add in the mustard.  Serve the sauce on top of the chicken thighs along with the green beans.

 

The chicken thighs were super tender but so flavorful from the onion and the thyme-mustard sauce.  The sauce was seriously better than I ever imagined.  And the green beans – you simply can’t go wrong with green beans roasted with garlic.

Super simple, super delicious and super healthy.

Monday Confessions.

1.  I wrote this post on Friday.  (The weekends are just too precious to be blogging, folks!)  So you’ll just have to wait until tomorrow to hear about my weekend…unless you follow me on Instagram.

2.  I made an Apple-Stuffed Strata weeks ago when my family was visiting.

 

3.  This breakfast bake is the perfect lazy Sunday breakfast because you make it the night before.

4.  I didn’t eat the breakfast bake because it had good ole bread in it.  But it did smell incredible in the oven.  Just what I wanted my guests to wake up to.

5.  I don’t normally make Big Guy breakfast in the mornings.

6.  He doesn’t really like breakfast.  Though he’s digging Chobani lately.

7.  Big Guy pronounces Chobani differently every time he says it.

8.  Don’t get him started on trying to pronounce Fage.

9.  According to Big Guy, Chobani > Fage.

10. It’s only Monday and I’m wishing it was Friday.

Fat Saturday

Last week was Mardi Gras but I didn’t get a chance to celebrate until Saturday.  Big Guy and I decided to have a Mardi Gras/Cajun-themed dinner Saturday and called it Fat Saturday.  Hey, better late than never, right?

 

We started off the celebration with a cocktail!  Fresh mango chunks, blood orange juice, lime juice and a little agave are muddled together and then combined with light and dark rum to make a Maelstrom.

For dinner, Cajun Crab Dip and Spicy New Orleans Barbecue Shrimp.   I was shocked when Big Guy suggested the crab dip since he’s not a seafood lover but I didn’t ask any questions because I was excited to make a new dip.  The crab dip was awesome!  Best served with veggies and bagel chips (gluten free – Glutino makes awesome ones).  The only change I made with the crab dip was leaving out the panko on top.

 

As for the spicy shrimp, prep them ahead of time.  They can even marinate over night – just make sure the marinade is cool before adding the shrimp or it will start to cook your shrimp.  The only change I made to the shrimp recipe was not using as much butter (ran out) and I used half the amount of liquid smoke the recipe called for.  I find that my taste buds are very sensitive to liquid smoke.  The shrimp are roasted in the oven until perfectly tender.  Finger lickin’ good!

 

The perfect Fat Tuesday Saturday!

Spicy Basil Chicken

This past weekend my family was in town visiting so that they could attend a party (more on the party Wednesday) on Saturday night.  My youngest brother and his girlfriend were able to arrive early enough on Friday night to eat dinner with us.  Living in a small town, you don’t really take out-of-town-guests out to dinner because there just isn’t a lot to offer.  So I cooked!  But cooking for these two is tricky…Jamie (Logan’s GF) is particular about food (Jamie knows I love her regardless).  She’s especially particular about beef – no pink.  Well, “no pink” in beef pains Big Guy.  So I went with chicken.  Because Big Guy doesn’t like pink chicken and neither does Jamie.  On the menu:  Spicy Basil Chicken over Sesame Brown Rice with a side of Sauteed Snow Peas and Peppers.

I only made a few changes to the recipes.  For the chicken, I omitted the fish sauce and used more tamari (gluten-free soy sauce).  And for the rice, I didn’t use brown rice, I used jasmine rice.

Talk about a flavorful dinner!  You can control the spiciness of the chicken by altering the amount of chile paste you add to the chicken.  And the basil adds so much freshness to the whole plate.  From the nuttiness of the sesame oil in the veggies to the brightness of the lime juice in the rice to the saltiness of the chicken.  It was perfection.  Jamie even thought it was a great dinner.  I think we all cleared our plate.

Savory and Southern

Pimiento cheese is totally a Southern thing.  Pimiento cheese is also something Big Guy is obsessed with.  Which makes sense, seeing as though he’s totally Southern and all.  Pimiento cheese is normally loaded with mayo and cheese which makes it a high-calorie food (which isn’t always a bad thing – moderation, people!).  However, this pimiento cheese sammie is totally weeknight approved.  And Big Guy approved.

Open-Faced Pimiento Cheese BLTs.  Oh yes, I combined Southern pimiento cheese and BACON!  The unexpected ingredient, however, is Parmesan cheese.  Totally not Southern.  But it  makes this sandwich spread rock.  I also really loved the splash of cider vinegar.  I used white cheddar because it’s what I had on hand and it’s wasn’t reduced-fat because I don’t believe in reduced-fat cheese.  It’s just my belief system.

 

I left the arugula off the sandwich and served roasted brussels on the side.  Big Guy ate his sandwich with a top.   And have y’all heard of “brown” tomatoes?  I picked them up at Trader Joe’s and they were fantastic!!!  They’re ugly but super sweet.  And the bacon just took it over the top.  Savory and Southern.  Just the way I like it.