Happy Berfday Adriane



Happy 33 Adriane.  We love you!



Coconut Curry Soup

This is the other Thai soup we tried:

2 tablespoons olive oil
1 1/2 pounds chicken breasts, (about 3), cut into 1-inch pieces
Salt and pepper for seasoning
1/2 cup chopped yellow onion (about 1/2 medium onion)
1 red bell pepper, finely chopped
2 cups low-sodium chicken broth
1 can (14-ounces) unsweetened light coconut milk
1 tablespoon fish sauce
1/8 teaspoon cayenne pepper or more to taste
1 tablespoon brown sugar
½ tablespoon curry powder
1 tablespoon fresh lime juice (about 1 medium lime)
¼ cup fresh cilantro
3-4 cups hot, cooked rice for serving

In a large pot, heat the oil over medium heat until it is hot and shimmering. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 1-2 minutes, stirring occasionally. Add the onions and red pepper. Cook for 2-3 minutes, until the onions and peppers are slightly softened. The chicken and vegetables don’t have to be fully cooked as they will simmer and cook further in the next step.
Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir to combine. Bring the soup to a simmer and cook, gently, for 10-15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste.
Serve a ladle or two of the soup over a scoop of rice and garnish with more cilantro, if desired.

Chicken Fajitas

Marinade:
¼ cup fresh lime juice (about 3-4 limes)
1/3 cup water
2 tablespoons vegetable oil
2 large cloves garlic, minced
1 teaspoon salt
3 teaspoons apple cider or red wine vinegar
2 teaspoons soy sauce
½ teaspoons chili powder
½ teaspoon cayenne pepper½ teaspoon liquid smoke
¼ teaspoon black pepper
1/8 teaspoon onion powder
in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.

Fajitas:
1 1/2 pounds chicken breasts (about 3 large chicken breasts)1 yellow onion, cut into thin strips
1 green pepper, cut into thin strips
1 red (or orange) pepper, cut into thin strips
8 ounces fresh mushrooms, quartered ( I left these out)
1 teaspoon soy sauce
2 tablespoons water
½ teaspoon fresh lime juice (a quick squeeze of a cut lime)
dash of salt and pepper

Combine all marinade ingredients
After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken 5-7 minutes per side . Remove from grill or pan and tent with foil to keep warm.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet.

We ate these on flour tortillas, but homie don't play that game, so maybe try corn.

Ground Beef Tacos

*Serves 4
2 tablespoons canola oil
3/4 cup chopped onion
1 pound ground beef or ground turkey
1 to 3 garlic cloves
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
1/2 teaspoon pepper
1 (8-ounce) can tomato sauce
1 jalapeno, seeded and minced fine (alternately, you can add hot pepper sauce to taste or canned jalapenos)
Taco shells
Additional taco garnishes

In a large skillet over medium heat, add the oil and chopped onion. Cook, stirring often, until the onion is softened, about 4-5 minutes. Add the ground beef and cook, breaking up the meat into smaller chunks, until it is cooked through, about 5 minutes. Off the heat, drain the grease from the meat.
Return the skillet to the heat and stir in the garlic, chili powder, cumin, coriander, salt and pepper. Cook for about 30 seconds and then add the tomato sauce and jalapeno. Turn the heat to low and simmer the meat mixture for about 10 minutes, stirring occasionally. Serve in taco shells with your choice of toppings.

Lime Cilantro Rice with Pineapple

1 cup dry white rice, cooked in 2 cups water

2 T real butter
Juice from 1 large lime or two smaller ones

1 small can crushed pineapple, drained.

½ – ¾ C chopped fresh cilantro
Salt and pepper to taste

Cook rice.As soon as it’s done, toss in the butter and stir to melt.Add lime juice, pineapple, and cilantro.Stir to combine, and then add salt and pepper to taste. Serve immediately.

* You’ll want to serve this right away, if you don’t, the flavors tend to mellow a bit and you’ll probably need to add more lime juice because the rice kind of sucks it up.If you’re not quite ready to eat when your rice finishes cooking, just toss in the butter and keep a lid on it so it stays warm.Then right before you serve it, toss it all together.

Spicy Honey Chicken Salad

Salad: 
One recipe Spicy Honey Chicken, sliced
1-2 heads Romaine or Red Leaf Lettuce
2 ripe but firm mangoes, chilled
2-3 ripe but firm avocados
optional:  thinly sliced red onions, I think I opted out

Honey Citrus Vinaigrette:
1 garlic clove, minced
1/2 T grated onion1/3 C fresh orange juice3T fresh lime juice
2T honey
3/4 t cumin
1/2 t salt
1/4 t ground black pepper
1/2 C vegetable oil

Place all ingredients in a tightly sealed jar and shake your bootie (and the jar) vigorously. Store in the fridge, and shake before dressing salad.