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about 1 pound chicken breast (we used boneless, skinless) cut into 16 (3-inch) strips
2 tablespoons fresh lemon juice
1 teaspoon curry powder
2 teaspoons extra virgin olive oil + 2 tablespoons olive oil for the skillet
3/4 teaspoon salt
1/2 teaspoon ground cumin
3 garlic cloves, minced (or more)
2-3 tablespoons Greek yogurt
1/2 cup plain 2% reduced-fat Greek yogurt
2 tablespoons tahini
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 garlic clove, minced
We made the sauce first so we could use the left over Greek yogurt in the chicken marinade. Combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk. To prepare chicken, combine first 6 ingredients in a a zip top bag. Add chicken. Toss well to coat. Let stand at room temperature or at least 20 minutes. Heat a skillet to medium-high heat. Dump the chicken strips into the skillet. Cook about 10 minutes until cooked through. Serve immediately on a homemade pita with lettuce, tomato slices, red onion and sauce.
Two of these sandwiches is more than enough for an adult. It’s filling and tasty and I always wish there were even more leftovers for lunch the next day.
Homesick Texan doesn’t disappoint. This recipe makes both J and I miss Texas sweet 1015 onions terribly. Vidalia onions are good substitutes, but don’t quite have the flavor. Since we can’t find the onions in Mid-Missouri, we had to make a few changes to the recipe, but it still turned out quite well.
2 tablespoons unsalted butter
2 pounds of your favorite sweet yellow onions if you can’t find Texas sweet 1015 onions. Vidalia onions are a pretty good substitute.
3 cups cooked rice (we used long grain white)
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
Pinch of cayenne (just about 1/4 teaspoon. The heat int he dish comes from the chipotles in adobo)
2 cloves garlic, minced (or a bit more, we often err on the side of more garlic)
2 chipotle chiles in adobo, diced (the original recipe calls for one or two. One just doesn’t seem to get properly dispersed through the dish. We like every bite to have some chipotle chile flavor)
2 cups sour cream
2 cups shredded Gruyere (8 ounces), divided
Salt to taste
Chopped fresh cilantro for garnish (optional, but so worth it if you have it)
In a large skillet (the original recipe called for cast iron, sadly, ours is a bit too small, so we use the largest skillet we have and then a casserole pan) on low heat melt the butter. Add the chopped onion and while occasionally stirring cook for 10 minutes until soft. Don’t try to caramelize. Stir together the cooked rice, cumin, allspice, cayenne, garlic, chipotle chile, sour cream and 1/2 cup of the Gruyere cheese. Taste and adjust seasonings (we usually add more), then add salt to taste. Original recipe says to add the rice mixture to the skillet and stir until onions are mixed well with the rice, but since our skillet isn’t big enough we combine everything in the casserole dish. Top with the rest of the Gruyere cheese and bake for 30 minutes uncovered or until brown and bubbling. Serve topped with cilantro, it’s worth it.
It’s no secret I don’t love sour cream. It’s a mouth feel thing. But in this dish, it combines wonderfully with the chipotle chiles and cheese. Plus, this dish freezes well and is perfect for a night when neither J or I want to cook.
We’ve been on a shrimp kick again. Only this time, we’re eating more than just the sriracha shrimp. J bookmarked this recipe on a wonderful recipe finding site, Big Oven. So far almost every thing we’ve made from the site has been delicious. While at first glance this dish may seem time and labor intensive, it isn’t. The key to making it a weeknight meal is to have the ingredients ready to go.
2 pounds jumbo shrimp shelled
5 stalks scallions finely chopped (more works too!)
8 cloves garlic, minced
5 slices ginger root finely chopped (we grated it, it was easier)
2-3 pods dried red chile peppers crushed (in a pinch you can use red pepper flakes)
1/2 cup Ketchup
1 Tbsp cooking sherry (this is a bit salty in my opinion, we usually use regular sherry)
1 Tbsp vinegar
1 tsp sugar
1 tsp soy sauce
1/2 tsp salt (if using cooking sherry, omit this!)
4 tablespoons cooking oil (you might need more or less depending on the oil you use. We found with sesame oil, it absorbs fast, but tastes the best!)
cornstarch about 2/3 of a cup should be enough
Out the cornstarch in a zip top gallon sized bag. Dry the shrimp with paper towels and put into the cornstarch bag. Shake. Pour about an inch of cooking oil in the bottom of a wok. Deep fry shrimp in batches until pink and slightly golden. Remove shrimp to a separate plate covered in paper towels. Ladle a bit of oil from the wok to a non-stick skillet. Heat and add scallions, garlic, ginger, and chile pepper mix in the oil until fragrant, about one minute. Pour sauce ingredients into the skillet, stir until bubbly. Return shrimp into the skillet, mix well. Serve over a bed of rice.
This dish is perfect for a hot summer night. It’s delicious and sweet and spicy and a touch sour. We’ve added a diced onion into the scallion mixture and it was wonderful. We’ve added broccoli into the sauce and it was fantastic. This might just be in my top five favorite meals. So good!