Chicken and Bok Choy Stir Fry

Chicken and Bok Choy Stir Fry

My husband created this recipe and our kids love it. Print Chicken and Bok Choy Stir Fry Author: Kristin Recipe type: Main Cuisine: Asian Prep time:  5 mins Cook time:  12 mins Total time:  17 mins Serves: 4-6   Ingredients Stir Fry 1 tablespoon light sesame oil 1 lb. boneless chicken thighs cut into ½ inch strips 7-10 baby bok choy quartered 2 large carrots peeled in strips approx. 3 inch long 5-6 green onions diced 1 cup mushrooms (if desired) ½ cup chopped cilantro (if desired) Sauce 3 tablespoons honey 1 teaspoon grated ginger 3 cloves garlic grated or minced 3 tablespoons reduced sodium soy sauce 1 ½ tablespoons rice wine vinegar Instructions Stir together all ingredients for the sauce and set aside. Heat sesame oil in a large wok or skillet over medium-high heat. Add chicken and cook 5-7 minutes. Add bok choy, carrots, green onions, and mushrooms (if desired). Stir continuously for 3 minutes and then add sauce. Continue cooking until sauce has coated vegetables and chicken and heated through. (Make sure chicken is fully cooked). Serve over rice and sprinkle with cilantro (if desired). 3.5.3229...
Paella

Paella

Paella is a Spanish rice dish originally from Valencia. Paella is one of the best-known dishes in the Spanish cuisine. My grandmother always made this in a giant cast iron skillet on a Weber grill. It was delicious. Print Paella Author: Kristin Recipe type: Main Cuisine: Spanish Prep time:  30 mins Cook time:  2 hours Total time:  2 hours 30 mins Serves: 4-6   Ingredients 1 tablespoon sweet or smoked paprika 2 teaspoons oregano 1 (3 pound) frying chicken, cut into 10 pieces ¼ cup extra-virgin olive oil 2 Spanish chorizo sausages, thickly sliced Kosher salt and freshly ground pepper 1 Spanish onion, diced 4 garlic cloves, crushed Bunch flat-leaf parsley leaves, chopped, reserve some for garnish 1 (15-ounce) can whole tomatoes, drained and hand-crushed 4 cups short grain Spanish rice 6 cups water, warm Generous pinch saffron threads 1 dozen littleneck clams, scrubbed 2 pounds jumbo shrimp, peeled and de-veined ½ cup sweet peas, frozen and thawed Lemon wedges, for serving Instructions Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator. Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve. In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and...
Prosciutto Roasted Chicken Piccata

Prosciutto Roasted Chicken Piccata

My husband found this recipe by Laura Vitale on the Rachael Ray show.  It is delicious! Print Prosciutto Roasted Chicken Piccata Author: Kristin Recipe type: Main Cuisine: Italian Prep time:  10 mins Cook time:  25 mins Total time:  35 mins Serves: 4   Ingredients 1½ pounds boneless, skinless chicken thighs (4-6) 4 slices prosciutto 1 tablespoon olive oil ½ teaspoon granulated garlic ½ teaspoon Italian seasoning ¼ cup white wine ½ cup chicken stock 1 tablespoon unsalted butter 2 tablespoons capers Juice of ½ lemon 2 cloves garlic 1 tablespoon freshly chopped parsley Instructions Preheat your oven to 400°F. In an oven-safe skillet with high sides, add the oil and preheat it over medium-high heat. Wrap a slice of prosciutto around each piece of chicken and secure it with a toothpick. Add each piece of wrapped chicken to the hot skillet (top-side down) and cook for one minute. Flip each piece and season the tops with the granulated garlic and Italian seasoning; sear about a minute on each side. Add the wine, stock, butter, capers, lemon juice and garlic to the pan then pop the whole thing into the oven and roast for about 25 minutes or until the chicken is fully cooked through and the sauce has thickened and reduced by half. Scatter parsley over the top and serve. 3.4.3177...
Chicken Tikka Masala

Chicken Tikka Masala

I was a little nervous about serving this to my kids but they loved it and asked to have leftovers the next day. Print Chicken Tikka Masala Author: Kristin Recipe type: Main Cuisine: Indian Prep time:  10 mins Cook time:  45 mins Total time:  55 mins Serves: 4   Ingredients 1½ pounds boneless, skinless chicken breasts ¼ cup plain Greek-style yogurt 2 tablespoons canola oil 2 teaspoons fresh lime juice 1 large clove garlic, minced 1 tablespoon ground coriander 1½ teaspoons ground cumin ½ teaspoon ground cardamom ½ teaspoon ground nutmeg 1½ teaspoons paprika ½ teaspoon cayenne pepper 1 tablespoon grated peeled fresh ginger 4 tablespoons unsalted butter 1 large white onion, finely chopped 1½ cups canned tomato purée ¾ cup water ½ cup heavy cream 1¼ teaspoons kosher salt ½ teaspoon freshly ground black pepper ½ cup chopped fresh cilantro Naan, Basmati rice, and raita Instructions Use a fork to prick the chicken breasts all over on both sides. In a small bowl, whisk together the yogurt, 1 tablespoon canola oil, lime juice, and garlic. Add the chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce. In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger. In a heavy pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. Reduce the heat to moderate then stir in the spice and ginger mixture. Add the tomato purée, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to...
Dilled Lemon Chicken

Dilled Lemon Chicken

A friend’s mother made this for us on a hot summer night and I found it deliciously light and refreshing. I doubled the sauce in my version as my family loves it. Print Dilled Lemon Chicken Author: Kristin Recipe type: Main Cuisine: American Prep time:  5 mins Cook time:  35 mins Total time:  40 mins Serves: 6   Ingredients 6 small boneless, skinless chicken breast halves ½ cup butter 1 cup dry white wine 2 tablespoons lemon juice ½ teaspoon salt ¼ teaspoon dried or 1 teaspoon fresh dill 1 lemon, sliced 2 green onions with tops, sliced Instructions Cook chicken in butter in large skillet until lightly browned (about 8 minutes per side). Mix wine, lemon juice, salt, and dill; pour over chicken after it is browned. Place lemon slices on chicken. Heat to boiling; reduce heat, cover and simmer chicken until done (about 15 minutes). Remove chicken and keep warm. Heat wine mixture to boiling; cook until reduced to about half (about 3 minutes). Pour sauce over chicken and sprinkle with onions. 3.4.3177...
Panang Curry with Chicken

Panang Curry with Chicken

Delicious Panang curry adapted from Hot Thai Kitchen. Print Panang Curry with Chicken Author: Kristin Recipe type: Main Cuisine: Thai Prep time:  10 mins Cook time:  1 hour Total time:  1 hour 10 mins Serves: 4   Ingredients 2-3 pounds of chicken, cut into cubes 1 13-ounce can coconut milk ¼ cup Panang curry 1 tablespoon peanut butter (optional) 6-7 fresh kaffir lime leaves, julienned 1-2 Thai chilies, whole ¼ cup fish sauce 1 tablespoon palm sugar (or brown sugar), chopped Instructions In a saucepan or wok over medium high heat, heat the coconut milk solids with curry paste, stirring constantly. When the mixture starts bubbling around the edges and the coconut cream starts to separate, stop stirring and let it boil gently. Increase heat and add chicken. Stir to coat chicken with curry sauce. Add the rest of the coconut milk and just enough water to cover the chicken. Add the fish sauce and palm sugar and bring to a boil. Turn heat down and simmer 45-60 minutes. Stir in peanut butter and half of kaffir lime leaves and chilies. Serve with jasmine rice and garnish with more kaffir lime leaves. 3.4.3177...