Tag Archives: recipe[s]

Grilled Chicken Nachos for 1

February 4 09

nachos

I really wanted guacamole so I bought a pack of the guacamole salsa from trader joe’s.  It comes in two packs.  I ate one pack the night I wanted guacamole with some multigrain tortilla chips with sesame  & flax seeds.  Then I had another pack left because it comes in packs of two.  So I made nachos, in the microwave, with a bunch of canned stuff and grilled chicken.   They were awesome, simple, and fast.

Ingredients:

  • 10 whole tortilla chips (this is 1 serving of most and chip pieces won’t work)
  • 1/4 cup refried beans (I used trader joe’s refried black beans with jalapenos)
  • 1/4 cup shredded cheese blend (I used a cheddar jack blend)
  • 4 oz grilled chicken breast cut in to slivers (I seasoned mine with cumin, red pepper flakes, cayenne, habanero tabasco and smoked sea salt and threw them on the cast iron grill)
  • 1/4 cup guacamole
  • 1/4 cup salsa (I used Trader Joe’s Chipotle Salsa)

Method:
Take the chips and spread each one with some of the refried beans (a butter knife works best). After all the chips have beans, even sprinkle with cheese. Place in the microwave for 30 seconds to melt cheese. Spread chicken slivers evenly across the chips. Place in microwave for an additional 30 seconds or until cheese melts all the way. Spoon the guacamole and salsa evenly across the chips, and enjoy.

That’s it! Lazy and simple and delicious. It’s a big meal too, as you can see from the picture, and nice and balanced and filling.

By Jade Posted in quick post Also tagged Comments(1)

Jasmine Fried Rice w/ Thai Basil

January 24 09

I wanted fried rice but didn’t want to pay for it, so I made my own.  It is very simple to make and quite tasty, so I think I shouldn’t have to buy it ever again.  Plus, when I make it myself, I can control how salty it is, and I can add as much ginger as I want.

rice1

Ingredients:

  • 2 cups day old steamed jasmine rice
  • 1 grilled chicken breast (I marinated in sesame oil, soy sauce, and garlic chili sauce), chopped in to cubes
  • 2 eggs
  • 1 cup frozen pea/carrot mix
  • 1/2 cup fresh thai basil, chopped
  • 2 cloves garlic, minced
  • 2 tbs minced fresh ginger
  • 4 scallions, sliced
  • 5 tbs canola oil
  • 5 tbs soy sauce
  • Fresh Cracked Pepper

Beat the eggs with 1 tbs of soy sauce.  In a large sautee pan or wok, heat 1 tbs of oil over medium-high heat.  Add 1/2 tbs of garlic and 1/2 tbs of ginger to the oil.   Add in the egg.  Scramble and remove.   Place the remaining oil in the cooking pan.  Add the remaining garlic and ginger.  Add the frozen pea and carrots and stir fry for 3 minutes.  Add half of the scallions and continue to cook for 2 minutes.  Add rice and remaining soy sauce and toss all ingredients together.  When the rice has started to warm through (about 3 minutes), add thai basil and mix through.  Then add meat and eggs.  Cook together for about two minutes.  Season with fresh cracked black pepper, give it a final toss in the pan and serve.

By Jade Posted in quick post Comments(0)

Spicy Curry Chicken & Dumplings

January 16 09
[caption id="attachment_322" align="aligncenter" width="400" caption="Spicy Curry Chicken & Dumplings"]Spicy Curry Chicken Dumplings[/caption]

I was in the mood for chicken and dumplings but wanted something with more of a kick.  It also needed to be easy and made of stuff I would have sitting in the cupboards.  Since I still had a ton of curry powder, that won. It came out really, really tasty.

Dumplings (make these first):

  • 1 cup flour
  • 2 tsp banking powder
  • 1/4 tsp salt
  • 1 tbs butter
  • 1/2 cup whole milk

Mix the dry ingredients. Cut in the butter with a fork. Stir in the milk. The dough should more or less come together. Dust with a bit of flour if it is too sticky or add milk a table spoon at a time if it is too dry. Knead dough for about a minute. Cover in plastic wrap and place in the fridge.

For the rest of it:

  • 1 tbs canola oil
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1 tsp salt
  • 3 tbs curry powder
  • 4 cups vegetable broth
  • 1/2 tsp red pepper flakes
  • 1 thinly sliced chicken breast cut in to bite size pieces

Saute the onions in the oil until they start to turn brown. Add the garlic, curry powder and salt. Stir to coat. Add the vegetable broth and hot pepper flakes. Bring to a boil. Add the chicken and stir.

Remove dumpling dough from the fridge. Pull off teaspoon size pieces and roll once on your hand in to the pot to form in to little balls. Cover and reduce heat to medium/medium high. Let simmer for 15 minutes.

Makes 2-4 servings. Quite tasty. I had it with a side of spinach.

By Jade Posted in quick post Comments(0)

Curry Dipping Sauce

January 1 09

Yay! First recipe of the year. I have been craving curry stuff like crazy. Yesterday I made some yummy fries with the two potatoes I had left. I decided to make some more today, but with a curry dipping sauce.

Curry Dipping Sauce

Here are the ingredients (you can make more just keep the same ratios):

  • 1/4 mayonnaise (I used homeade, will explain below/give recipe)
  • 2 tbs ketchup (I used organic because High Fructose Corn Syrup has always given me a stomach ache)
  • 2 tbs curry powder (or more if you like)

Place all ingredients in a small mixing bowl and whisk together.  That’s it.  So simply and so yummy.  It even passed the 2 year old taste test.

Now on to the homeade mayo.  I hate mayonnaise.  I have since I was a kid.  Same with Miracle Whip.  My husband like Miracle Whip though, so we had some in the house.  I opened the jar, smelled it and thought I was going to be ill, so I decided I needed to make a small batch of mayo.  I like this better, because I can keep it as plain as I want to, making it a better base for the sauce.

Homeade Mayo Base Recipe

(again, you can make more just keep the ratios)

  • 1 egg yolk
  • 1.5 tbs apple cider vinegar (I love Braggs)
  • 1/8 tsp salt
  • 1/4 cup olive oil
  • 1tbs hot water

Whisk the egg yold, salt and vinegar until it is very light and very thick.  Continue whisking and add half of the olive oil slowly.  Whisk for about a minute then add the hot water.  Whisk for another 2 minute and add the rest of the olive oil and continue to whisk until your arm feels like it is going to fall off or if you are using an electric mixer until it is nice, thick and light.

That’s it.  As mentioned above, I used it for fries.  I also had chicken fingers that I dipped in it.  I bet a Quorn and Gryere cutlet would love having this slabbed all over it… and it would be good on caluiflower or on a burger of some type… maybe with some tripical fruit like… a grilled chicken sandwich with mango and curry sauce.  Maybe make a chunky mango salsa, with chili pepper, cilantro, salt and pepper tossed with some lime juice on top of a grilled chicken breast one a whole wheat bun slathered with the curry.  Mmmm… that sounds yummy actually.

Anyway, enjoy!

By Jade Posted in quick post Also tagged Comments(0)

Brunch for Two

September 1 08

Things have been busy so I’ve not had time to make a post, but, toay I made brunch for me and Tristan.

The menu:

  • Potatoes and Onions
  • Asparagus and Four Cheese Omelet
  • Champagne Grapes
  • Milk or Water

It was all quite simple.

Potatoes and Onions

  • 2 tbs Canola Oil
  • 1 tbs butter
  • 1 small onion
  • 3 small russett potatoes
  • Salt & Pepper to taste

Heat a large saute pan.  Add the caonla oil and butter.  Thinly slice the onion and add to the saute pan.   Cook until translucent.  Remove from pan.   Thinly slice potatoes in to rounds (the thinner the slice the faster they’ll cook).  Add to sautee pan.  Cook until they begin to get fork tender.  Add onions again.  Cook until everything is a nice brown.

Omelet:

  • 2 eggs
  • 1 cup of warm almost hot water
  • 2 tbs water
  • Canola oil spray
  • 1/4 cup favorite 4 cheese blend
  • 5 spears of asparagus, cooked and cut in half
  • Salt and Pepper to taste

Soak the eggs in 1 cup of warm water for at least 5 minutes (this only needs to be done if they are not room temperature).  Once they are room temperature, drain water and break eggs (I use the same cup they were soaking in).  Add a bit of salt and 2 tbs of water and beat with a fork until slightly fluffy.  Heat an omelet pan or small saute pan, medium high.  Spray with cooking spray.  Poor the egg mixture in in the pan.  When the bottom part is cooked pull half of it to one side of the pan and turn the pan so the raw egg goes to the empty part of the pan.  As the bottom begins to cook, even spread the cheese and asparagus on half the omelet and flip in half.  Cook until slightly brown then flip.  Cook other side till slightly brown and serve.

By Jade Posted in quick post Comments(0)