Spicy Basil Cashew Chicken

            A few months ago, the husband and I celebrated our 2nd anniversary. He told me to keep the night clear, but said that I didn't have to dress up. I was both confused AND worried, thinking that a trip to McDonalds and the bowling alley was NOT how I wanted to spend our second anniversary together.
           However, to my delight, he had arranged for a local chef to come to our house for Thai Cooking Classes! Jed came to our house and taught us to cook a 5-course meal, which we got to eat along the way. It was amazing! The best part was that he left us with the recipes to make on our own.
           This spicy basil cashew chicken is absolutely phenomenal - and from my understanding, quite authentic. It was very easy to make when I tried on my own and tasted almost as good as Jed's. I served it with basmati rice. 


Don't be afraid to play around a bit with the ingredients - as Jed says, that is half the fun! 

Ingredients:

3 tbsp oil

1 tbsp minced ginger

1 tbsp minced garlic

1 pound chicken breast or thighs ,cut into cubes
1 sprig fresh basil
3 thai chilies, seeded & finely chopped
1 inch fresh ginger, thinly sliced and julienned
1 each red and green pepper, cubed
1 medium onion, cubed
1 medium carrot, cubed
1 cup fresh mushrooms, washed & siced
2 tbsp fish sauce
2 tbsp chili garlic sauce
1 tbsp corn starch in 1/3 cup cold water


Directions:
1. Heat oil over medium--high heat. Saute ginger and garlic. Add in basic leaves, nuts and chicken. Stir in chicken and stir-fry for 5 minutes.
2. Add all vegetable and stir well.
3. Add fish sauce and chili garlic sauce, stir well and cover for 3 minutes.
4. Add corn starch water mix to glaze, cook 1 minute and serve.

Chicken Cordon Bleu

          One of my favourite foods growing up was Chicken Cordon Bleu. We had it every Christmas in lieu of the time-consuming turkey and I enjoyed it just as much, if not more. I loved the combination of chicken, ham & cheese - what more could you ask in a meal?!
           I noticed a recipe from Weight Watchers for a ligher version of Chicken Cordon Bleu and decided to give it a go. Once again, it turned out fabulously - you couldn't even tell that it was healthier than most of the recipes out there. It also has 80% less salt than a popular store-bought version for those looking to reduce sodium intake.
           This recipe took about 20 minutes to prep; not unreasonable for the quality of a dish. Make sure the chicken breasts are either fresh or thawed completely for ease of preparation, and soak the toothpicks for a few minutes in water to avoid them drying or burning in the oven. The picture does not do this dish justice, like most of my mediocre photos!

Ingredients:
6 chicken breasts, fresh
2/3 cup Italian bread crumbs
1/3 cup flour
1 egg, beaten
1/3 cup dijon mustard
12 slices cooked ham
12 slices part-skim mozzarella or provolone
toothpicks


Directions:
1. Preheat oven to 375F.
2. Take chicken breasts, one at a time, and place between two pieces of wax paper. Pound each to about 1/2" thickness.
3. Place 2 slices of ham and 2 slices of cheese onto breast. Roll chicken, starting with smallest end, so that ham and cheese are in centre (like a pinwheel) and secure with toothpicks.
4. Put egg, flour, mustard and bread crumbs into four shallow bowls. Dip each chicken in egg, then flour, then mustard, then bread crumbs to coat well.
5. Bake in oven for 30-40 minutes, until chicken is cooked and juices run clear.


Nutritional Information:
Weight Watchers: 8 points
About 400 calories per serving using 6-oz chicken and light cheese. Serve with steamed vegetables to add no further calories or points to the meal!


Source: Adapted from Weight Watchers

Southwest Chicken Salad

           As you have noticed lately, I am big on 'meal salads.' It is all part of the preparation of being able to fit into a bikini on my pending trip to Mexico! To keep things interesting, I am constantly trying new dressings, combinations and toppings for salad so that I don't scarf down Kraft Dinner instead :)
          Last month I had a fabulous salad at the Cheesecake Factory in Florida. I wanted to re-create this combination while staying mindful of calories and fat. I am happy to report that I have succeeded! This Southwest Chicken Salad is fabulous!

Ingredients for 2 large servings:
4-6 cups torn romaine lettuce, washed & dried
1/2 red or orange pepper, sliced
1/2 green pepper, sliced
1 tomato, cut into chunks
1/2 cup black beans, rinsed & drained
1/4 cup shredded cheddar cheese
1/4 cup crispy fried onions
2 cups cooked chicken, shredded
3 tbsp calorie-wise ranch dressing
3 tbsp barbeque dressing

Directions:
1. In a small bowl, combine ranch & barbeque dressing. Mix well.
2. Combine dressing with lettuce and chicken, toss well.
3. Arrange lettuce and chicken on a plate. Top with peppers, tomatoes, black beans, and sprinkle cheese & fried onions on top.

Nutritional Information: About 300 calories per large serving. 5 Weight Watcher points.

Thai Mango Chicken Salad

My mother-in-law makes the BEST salads. She is the Queen of salad-making. So when she mentioned that she had a good recipe for a Thai Mango Chicken Salad, I knew we were in for a treat.
This is definitely a main-course salad. It stands on its own two feet without being some type of appetizer for another meal. I paired it with fresh bread and white wine and it was the perfect light meal.

Ingredients:

1/2 cup coarsely chopped peanuts

2 firm, but ripe mangoes 

1 large sweet red pepper (could also use yellow, orange, or combination)

2 carrots, coarsely grated

6 cups mixed greens torn (I like spring mix or “baby spinach”)

1/4 cup thinly sliced green onions

2 tbsp coarsely chopped fresh mint

4 cooked chicken breasts, chopped or shredded (could also use pork or shrimp)

Dressing Ingredients:

1/4 cup vegetable oil 

1 tsp grated lime rind

2 TBSP fresh squeezed lime juice

1 TBSP fish sauce or soy sauce

2 tsp granulated sugar

1 tsp minced hot pepper OR 1/4 tsp hot pepper sauce

1/4 tsp each salt and pepper

Directions:

1. In skillet toast peanuts over medium heat until fragrant and dark golden (about 8 minutes) and then set aside.
2. Peel, pit and thinly slice mangoes lengthwise. Seed, core and thinly slice red pepper
3. Mix together mangoes, red pepper, carrots, mixed greens, green onions and mint.
4. In a large bowl, wisk together oil, lime rind, lime juice, fish sauce, sugar, hot pepper, salt and pepper.

Toss the salad with dressing to taste, then sprinkle with toasted peanuts. This recipe serves 4 for a main course salad.

Poulet Endormi

       The temperature here today is supposed to be -10C. Minus TEN. If I can get away without leaving the house, I will. That is way, way too cold for me. 
        When it gets that cold outside, I am a huge fan of "comfort foods" - casseroles, stews, soups, and chilli. Meals that can be made in one-pot with little fuss. This recipe for "Poulet Endormi" (chicken on a bed of rice) is one of those recipes. It is easy to make, and uses ingredients that most of us would have in our fridge or cupboards on a regular basis. 
         I used frozen peas and canned tomatoes and everything was perfect. Feel free to modify one or two ingredients to suit personal taste.
          I don't have a photo for this because pictures of casseroles never do them justice - you will just have to trust me that I only blog recipes that are fabulous!!


Ingredients:
3-4 chicken breasts, boneless, cut into pieces
Fresh ground salt & pepper
Sprinkle of paprika
2 tbsp oil
2 tbsp butter
1 large onion, chopped
1 clove garlic, minced
2-4 cups chicken broth or bouillon
1 cup white wine (reduce broth accordingly)
3 cups tomatoes, canned or fresh
1 bay leaf
1/2 tsp thyme
1/2 tsp oregano
1 cup sliced celery
1 cup sliced carrot
1 cup peas (I used frozen)
1 cup rice, uncooked
1/4 cup chopped parsley


Directions:
1. Season chicken with salt, pepper and paprika. Heat oil and butter in skillet and brown the pieces of chicken on all sides. Remove and keep warm.
2. In the skillet put the onion and garlic and saute until onion is tender. Add 2 cups of chicken broth, wine, tomatoes, and bring to a boil. Add rest of ingredients except parsley and combine well. 
3. Scrape all ingredients into a baking dish,  put the chicken on top.
4. Cover tightly and bake at 325F for 1 hour. Check after 30 minutes - it may need up to 1 cup more of chicken broth (rice being the greedy ingredient that it is!) 
3. Sprinkle parsley on just before serving. Serves 4.


Don't forget to remove the bay leaf! I like to bake with it in the casserole instead of removing it before it goes into the oven.


Adapted from Edna Staebler - More Food That Really Schmecks

Jambalaya

I think I have mentioned before that the husband puts hot sauce on everything. He just loves things spicy; so I when I had some sausage & chicken I wanted to use, I knew that Jambalaya would be perfect.
This recipe was really easy, used minimal dishes, and came out fantastic. I have absolutely no idea how 'authentic' it is - I've never been to New Orleans, and I don't have any friends from the South to tell me. (Update - someone from New Orleans tells me that it is highly authentic! Yippee!!)
But I know it tasted divine, and was spicy without being too much. Enjoy!

Ingredients:

• 2 tablespoons canola oil
• 1 tablespoon Cajun seasoning
• 4 medium sausages, sliced into rounds
• 2-3 boneless skinless chicken breasts, cut into 1 inch pieces
• 1 onion, diced
• 1 small green bell pepper, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1 (16 ounce) can crushed Italian tomatoes OR 2 large fresh tomatoes + 1/2 cup water
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 2 teaspoons Worcestershire sauce
• 1 cup uncooked brown rice
• 2 1/2 cups chicken broth

Directions:

1. Preheat non-stick skillet over medium-high heat.

2. Add oil, sausage chicken and onion and cook until sausage and chicken are cooked, about 6 minutes.

3. Add green pepper, celery, garlic and cajun seasoning and cook another 3 minutes.

4. Add all remaining ingredients. Bring to a boil and then reduce heat to low, for a gentle simmer. Cook, covered, for 25 minutes until most liquid is absorbed and rice is cooked.

5. Remove from heat and let sit, still covered, for 3 minutes.

Fluff and serve!

Weight Watchers: 5 points per 1 1/2 cup serving.


Source: Adapted from www.allrecipes.com

Chicken Pad Thai

       One of the things I miss most about living in a larger city (aside from Starbucks!) is the variety of ethnic food available. In the Kitchener-Waterloo region, you can get Thai, Indian, Japanese, Korean, Mexican and about 6 other ethnic varieties in the same block. My sister is constantly calling me to tell me about a new restaurant she has found that has a three-course meal for $10. 

       In Woodstock, there is very little ethnic diversity, which translates into a fairly generic set of restaurants. There are only two places that I have found thus far with really good ethnic food: Banana Leaf (thai) and A taste of China (I think you can guess). Both of them are quite expensive compared to the ethnic places in Waterloo. So when I want a little kick to my dinner, I usually have to make it myself.

        This chicken pad thai turned out amazingly well - but I have to admit, I used a seasoning package. Its too hard & too expensive to find the various seasonings & sauces needed to make this dish from scratch where we live. But thats good for all of you out there who ALSO live in a small town! 

         It has a bit of a spicy kick, so if your palette isn't used to spice, have the meal with a glass of milk - or better yet - a beer. Both milk & beer will offset the spiciness of the meal. Whatever you do, don't drink water!! Water will actually make it seem hotter. Little tidbit that i learned from my days at Curry on Wellington. Also, I cooked the rice noodles whilst the chicken was browning, so that they were cooked in time to add near the end.

Ingredients:

4 boneless, skinless chicken breasts, cubed

1 each red, yellow & orange pepper, thinly sliced

1/2 cup green onions, sliced

1 small grated carrot

2 cups bean sprouts

2 tbsp oil

2 - 28g "Pad Thai" seasoning mix (I used Sun-Bird brand)

2 tbsp sesame oil

2 tbsp soy sauce

1 cup milk or light cream

3 tbsp peanut butter

4 cups cooked rice noodles

Directions:

1. In a large wok, heat 2tbsp oil and add chicken. Cook until chicken is no longer pink inside, about 8 minutes.
2. Add peppers, grated carrot and about 1/4 cup diced green onion. Cook another 2 minutes. Add bean sprouts & cook another 2 minutes.
3. Mix together seasoning mix, milk, sesame oil & soy sauce. Add peanut butter and add to chicken & veggie mix until peanut butter is blended in. Add cooked rice noodles & cook another 3-4 minutes, until sauce has thickened.
4. Plate & garnish with chopped peanuts & green onion.

Chicken Parmesan

     Have you ever eaten a meal in a restaurant only to feel like you have been cheated? This happens to me every single time I order a pasta dish somewhere, because I know that I can make it better, and for 1/3 of the price. My sister taught me how to make this Chicken Parmesan, which would rival the best Italian restaurant's dish.  Plus, you can control the calorie count and the cost :) It is great served with the classic bruschetta & simple summer salad on this blog.

Ingredients:

4 chicken breasts, pounded to 1/2" thick

1 box whole-wheat fettucine noodles

1-2 large cans Classico Garlic & Onion sauce (depends how much sauce you like)

1 egg

1 tbsp milk

1 cup Italian bread crumbs

1/2 cup Parmesan cheese + 1 tbsp for sprinkling

1 tsp basil

1 tsp oregano

1 tsp parsley

1/2 tsp rosemary

salt & pepper to taste

Mozzerella cheese, grated (about 1/2 cup)

Directions:

1. Preheat oven to 375 F

2. Place tbsp oil into saucepan and put onto medium-high heat. At the same time, fill a large pot with water and place on stove on high heat.

3. Whisk egg + 1 tbsp milk in a shallow dish 

4. Combine bread crumbs, parmesan cheese, parsley, basil, oregano, rosemary, salt & pepper in a medium-sized bowl.

4. Dip each chicken breast in egg mixture, then into bread crumb mixture to coat well. 

5. Brown chicken breast, coated, in frying pan for about 4 minutes per side. Be careful not to burn. You may find it helpful to add another 1 tbsp oil about halfway through.

6. Put pasta sauce into 8x8 cooking dish and place chicken breasts on top. Bake in oven for 15 minutes, then sprinkle mozzarella cheese onto each. Bake for another 6 minutes, until cheese has melted & chicken is fully cooked.

7. Meanwhile, cook fettucine noodles in pot of boiling, salted water. If you place the noodles into the pot     10 minutes before the chicken is cooked, the timing will be perfect.

8. Drain noodles, and top with sauce & 1 chicken breast. Sprinkle with parmesan & parsley for garnish. Serves 4.

  

Chicken Gyros

These gyros are my husband's new favourite food - he could seriously eat them every day. I recommend serving them with my lemon-dill rice & greek salad. You can substitute pork loin for chicken, if desired.

Chicken Marinade:

4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 heaping tbsp. plain yogurt
1 tbsp. dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breast cut into large bite-sized piece

Extras: Greek pitas, red onion, tzatziki sauce, diced tomatoes, wooden skewers

Directions: Soak wooden skewers in water. Combine all ingredients in a small bowl. Pour over chicken and let marinate for at least one hour, preferably 2-3. Remove chicken and thread onto wooden skewers. Broil in oven or bake at 350F for approximately 20 minutes, until chicken is no longer pink.

Source: Adapted from www.annies-eats.com - thank you to the ladies at the Nest for sharing!!