Lemongrass Garlic Chicken

Main, Poultry | January 10, 2016 | By

I use my cast iron skillet at least twice a week! This important kitchen staple will last a lifetime and can be passed on from generation to generation. I’m using my late-father’s cast iron pan that he used for his renowned and beloved potato latkes!  So please use your cast iron skillet when preparing this fabulous Asian chicken recipe! It will bring much flavor to the dish. The lemongrass, ginger and cilantro in this dish will make your palate very happy! The chicken thighs will be moist and tasty. Can’t wait for you to try it!

Lemongrass Garlic Chicken
 
Author:
Serves: 6
Ingredients
  • 5 lemongrass stalks, inner bulb only, pounded and finely chopped
  • 3 scallions, chopped
  • 2 large garlic cloves, minced
  • 1 large jalapeno or Thai chili pepper, seeded & chopped
  • Pinch of sugar
  • 1 teaspoon fresh ginger, grated
  • ¼ cup canola oil
  • Salt & pepper
  • 4 pounds skinless, boneless chicken thighs
  • Squeeze of lime juice
  • Chopped fresh cilantro
Instructions
  1. Preheat oven to 375 degrees.
  2. In a food processor, pulse the lemongrass until finely chopped. Add the scallions, garlic, jalapeno, ginger, and sugar and pulse until combined. With the machine on, add the ¼ cup oil in a steady stream and process to a fine paste. Season the paste with salt & pepper.
  3. Put chicken in a plastic baggie or shallow dish, pour marinade over chicken. Reserve part of marinade for sauce on top. Marinate chicken for 15 minutes at room temperature or refrigerate overnight.
  4. Season chicken with salt & pepper. In a heavy cast iron skillet or heavy oven-proof skillet put 1 tablespoon oil and heat on high. Sear the chicken until browned on both sides. Transfer skillet to oven and cook for 10-15 minutes max. Squeeze lime juice and extra sauce on top before serving. Garnish with cilantro.
Notes
Adapted from: Food & Wine

Vietnamese Pho Ga

Atlanta has some of the best little pho cafes in the Asian quarter. I’m crazy about this simple Vietnamese street food! The soup, pronounced “fuh,” warms my belly and nourishes my body. So I just had to make it myself! Our version is super easy! You can find the basics for the stock at the Asian markets, or online. Just add chicken stock, rice noodles and your choice of protein. The herb garnish toppings give it that nice crunch. You can round it out with as much heat your palate can tolerate!  This soup is “pho”nominal!

Use these toppings for an extra crunch and some heat!

PhoToppings

You can find these products at your local Asian market.

Vietnamese_Pho_Supplies

 

5.0 from 1 reviews
Vietnamese Pho Ga
 
Author:
Serves: 4
Ingredients
  • 8 cups chicken broth
  • 6 pints cold water
  • 2 cubes of PHO packet
  • 4 small onions quartered, skin on
  • 5 whole garlic cloves
  • 1 inch fresh ginger root
  • Handful fresh cilantro
  • ½ lemon w/ rind on
  • Chinese Spice Blend packet – 2 cinnamon sticks, 3 star anise, cloves, peppercorns, fennel seeds)
  • 3 skinless/boneless chicken breasts sliced very thinly
  • 8 oz. rice noodles
Toppings
  • Green onions, chopped
  • Torn sweet Thai basil leaves or regular basil leaves
  • Mung bean sprouts
  • Lime wedges
  • 2 jalapeños, thinly sliced
  • Chopped peanuts
  • Hoisin sauce
  • Sriracha hot sauce
Instructions
  1. In large heavy pot, add chicken broth, water, PHO cubes, onions, garlic cloves, ginger root, and lemon. Bring to a boil and lower to a simmer, partially covered for 2 hours. Meanwhile, put spices in a cheesecloth and tie with string. Add spice packet for last 20 minutes. Discard spices and strain the broth. Return broth to the pot and keep at low simmer.
  2. During last 30 minutes of cooking, soak the rice noodles in water for 20 minutes and strain. Bring a large pot of lightly salted water to a boil and add rice noodles. Cook noodles until just done, about 5 minutes (firm but not mushy). Remove soup from stove. Add in sliced chicken just before serving (chicken will cook very quickly in the hot broth).
  3. To assemble soup: Place some noodles at the bottom of the bowl. Ladle soup over noodles, including sliced chicken. Serve with veggie toppings and sauces.
Notes
The PHO packet and spice packet can be found at Asian markets and online. You can substitute the chicken for beef using beef broth and skirt steak.

Healthy Shrimp Fried Rice

Main, Seafood, Sides | January 7, 2016 | By

Whoa! Healthy fried rice, you ask? Yes! This healthier version of fried rice will keep you wondering why you were indulging on the “other” fried rice, which looks healthy but really isn’t! This is a cinch to make and will fill you up, as a side or main dish. You can add whatever protein you have on hand, like chicken or tofu. This version includes shrimp because it cooks so quickly. Prepare it with a variety of veggies from your fridge or freezer. I’ve made this fried rice with edamame, shaved brussels sprouts, whatever! Nothing traditional about this dish!

Healthy Shrimp Fried Rice
 
Author:
Serves: 4
Ingredients
  • ¼ cup reduced-sodium soy sauce
  • 1 tablespoons sesame oil
  • 1 tablespoon grated fresh ginger
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons canola oil
  • 2 eggs beaten
  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves crushed garlic
  • 1 onion, small diced
  • ½ head of broccoli, cut into small florets
  • 1 16 oz. package frozen mixed vegetables (corn, peas, carrots)
  • 3 cups cooked brown rice (preferably one-day old rice)
  • 3 green onions (scallions), sliced
Instructions
  1. In a small bowl, whisk together soy sauce, sesame oil, ginger powder, and red pepper flakes and set aside. Heat oil in a large skillet or wok over medium high heat. Add the egg and stir gently until the egg is just set. Remove to a plate and finely chop. Add shrimp to wok and cook until pink, about 2 minutes. Season with salt and pepper to taste and set aside.
  2. Add garlic and onion to the skillet and cook until onions have become translucent, about 3 to 4 minutes. Add broccoli florets and cook until crisp tender. Stir in frozen veggies and half of the green onions and cook until veggies are tender, about 3 to 4 minutes.
  3. Stir in cooked rice, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Stir in egg and shrimp. Toss in the remainder of the green onions and combine thoroughly. Serve immediately.