Mango Chicken with Cashews

I am OBSESSED with this dish.   Like, eat it for 3 meals straight and then call all of your friends and family to tell them about it, obsessed (sorry Mom).  I might even go as far as saying it tastes better than any mango dish I have had in a Thai restaurant, and way better than most take out food.  I made this last week, and have plans to make it again this evening it is that good!

Fresh mango is the base of this dish.  Mango is sweet, delicious, prevents cancer and is loaded with vitamin A and C.  For this dish you simply add mango to a few other asian kitchen staples, and process in a food processor.  I couldn't believe how easy it is to make such a tasty sauce.  Next the sauce is heated stove top with chicken and red/yellow bell peppers.  Cashews top this dish and really take it to the next level.  Trust me.   

Mango Fun Facts & Trivia

• Mangos are distantly related to a few plants that you'd probably never guess: the cashew and pistachio. 
• More fresh mangos are eaten every day than any other fruit in the world.
• India grows more mangos than all other fruits combined and is the largest producer in the world.
• A mango tree can get as tall as 100ft.
• Monkeys choose to eat the seed from the green mango. Ayurvedic healers suggest that it is the seed that gives the monkey its energy and powerful strength to jump in the tress {pretty cool}.
• According to Indian folklore, Buddha was given a mango orchard by a faithful follower so that he could rest in its cool shade. Many believe that Buddha meditated under a mango tree!  {of course he did!  I would too}

If you're now craving a mango or looking for new ways to cook up chicken, give this a shot!

Ingredients

2 ripe mangos (peeled, seeded)
1 tbsp sweet chili sauce
1 tbsp rice vinegar
3 tbsp light soy sauce
2 tbsp fish sauce
1/2 lime (juiced)
1 tbsp brown sugar
1 thumb length of fresh ginger (peeled and grated)
3 cloves garlic (chopped)
1 handful cilantro (chopped)
1 tablespoon peanut oil
1 pound chicken breast (sliced into bite sized pieces)
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 handful cashews

Method

Mix the mangos, chili sauce, vinegar, soy sauce, fish sauce, lime juice, brown sugar, ginger, garlic and cilantro in a food processor.  If you don't have one, invest in one, ask for one for your birthday, etc.  They make cooking so easy!

Taste the mango sauce and make sure that there is a balance of sweet, sour, spicy and salty.  Heat oil in a pan.  Add the chicken and saute until cooked.  Add the mango sauce and peppers and simmer until the peppers are tender.  Remove from heat and serve on brown rice topped with cashews.  Bon Appétit!

Mango Fun Facts from http://www.mango.org/

Seared Bean Sprouts with Orange Zest, Chicken and Bok Choy

Bean sprouts are crazy good for you.  Did you know that?  Bean sprouts have all types of vitamins (A, B, C, D, E and K), folic acid, and a good amount of fiber.    In this dish they are complemented with a few of my favorite veggies and a light sauce that comes alive with oj, soy sauce and orange zest.  A pinch of crushed red pepper is added at the end to give it some subtle heat.  (I've been doing that a lot lately, why not?)

Bean sprouts aka mung beans are also a terrific source of vegetable based protein.  Which makes them perfect for the Food Matters Project.  This is my second contribution to the Food Matters Project, and I am really excited about it.  How cool is it to be apart of something like this?  Forgive me, I have turned into a huge healthy food nerd :)  Anyways, this recipe was selected from Mark Bittman's cookbook by Dominca at WineFoodLove.   Check out other food bloggers take on this recipe here!


Ingredients 

2 cups bean sprouts
2 tbsp peanut oil
8 oz chicken breast
2 tsp light soy sauce
1/4 cup fresh orange juice
2 tsp orange zest
1 tbsp honey
1 cup baby bok choy
1 cup slicked mushrooms
1 bunch of green onions
1/4 cup thinly sliced carrot sticks
1 cup brown rice
2 tsp fresh ginger, grated
few pinches of crushed red pepper

Method

Heat peanut oil in a large saute pan over high heat.  Add chicken breast, season with salt and pepper and saute over medium heat until inside is no longer pink.  Remove fully cooked chicken breast from the pan and place on a cutting board.  I find it easier to now cut the chicken into thin strips.

Add the other tablespoon of peanut oil to the pan and heat on medium high heat.  Add bean sprouts, green onions, bok choy, carrots and mushrooms.  Cook for 2-3 minutes.  Combine orange juice, honey, chia seeds, soy sauce, ginger and orange zest in a small bowl and add to pan.  Add chicken breast.  Stir together and cook for another 4-5 minutes.  Taste and add a few pinches of crushed red pepper for an extra zing!  Serve over brown rice and enjoy!

Lemongrass Chicken Soup

It's been a cold (for Charlotte) and very dreary Saturday.  I hate the days when the sun doesn't shine.  And when it rains.  And not to mention when the rain makes my puppy's paws very muddy.  I now have little puppy paw prints all over my floor.  They're kind of cute though....

Rainy days, however, are good for making soup.  This recipe was inspired by an Asian stand at our farmers market which periodically has fresh lemongrass on sale.  I bought some before and it just sat in my fridge.  But for a dollar, I can't resist purchasing it in hopes I'll make something wonderful.  This time, I decided to use the lemongrass to create a soup, and it's wonderful.  Lemongrass has to be one of the best natural scents in the world.  I'll let you in on a little secret - it makes your entire kitchen smell like a luxurious spa...

This flavorful lemongrass soup gives you a taste of an authentic Thai or Vietnamese recipe, but without using all the hard-to-find ingredients.  If I could get my hands on some kaffir lime leaves... that would be a different story.  So, instead I used ingredients already common to your kitchen. The fresh Asian flavors of lemongrass, lime, fish sauce, and soy sauce pull this dish together.   Chicken stock and coconut milk are the base for shredded chicken breast and brown rice.  Long noodles also could be substituted, but again, I wanted to keep it simple and used what I had on hand.   To learn how to chop lemongrass, check out these tips.  In the end, I added a Thai red chili to the soup, which really gave it some heat (and is great for boosting your metabolism).  My husband says that words don't give justice to the tastiness of this dish.  Overall, this soup is comforting, healthy and packed with flavor... such a treat on a dreary day!

Ingredients

2 stalks of lemon grass, chopped
1 inch piece of fresh ginger, finely chopped
1 tsp garlic, minced
4 cups of chicken broth (I used organic 99% fat free)
1 large chicken breast or two smaller chicken breasts
2 cups of brown rice
1 cup of broccoli florets
1/2 cup of sugar snap peas
1 1/2 cups of mushrooms (I used baby bellas)
2 tbsp fish sauce
2 tbsp light soy sauce
1/2 can of lite coconut milk
1 red thai chilli
 juice of 1 lime, plus additional lime pieces for garnish
fresh basil for garnish

Method

Prepare rice according to package instructions.  In a food processor, combine lemongrass and ginger and process till finely chopped.  In a large sauce pan, heat chicken broth on high until it boils.  Reduce heat, add lemongrass, ginger and your chicken breast.  Cook for 6-8 minutes on medium heat until chicken is done.  Remove chicken and shred with two forks on a cutting board.  Add shredded chicken back to the pot.

Next, add all of your veggies, including the Thai chili.  Slowly add the coconut milk and reduce heat.  Add the fish sauce, soy sauce and lime juice.  Let simmer for 20-30 minutes.  Top with fresh basil and additional lime.  Enjoy!

Bundled Chicken with Goat Cheese and Fresh Thyme

This recipe was sent to me by one of my readers and closest friends, Adelina.  Adelina is the type of friend who seems like she was born in the kitchen and has long been the culinary go-to in our group of friends.  When we were in college, Adelina would be whipping up scrumptious eggplant parmesean while the rest of us would pat ourselves on the back for making a box of mac and cheese.  I once had the privilege of eating Thanksgiving dinner with her Italian family - it was an incredible foodie experience. She and her family simply know how to cook.  So when she sent me a message saying you gotta try this recipe, I knew immediately it would be good!  And, in her own words, it is absolutely AMAZING!

This is an excellent meal to serve to guests or when you really want to wow someone.  Little bundles of chicken are tied up with kitchen twine and stuffed with a fresh herb and savory goat cheese mixture.   The combination of shallots and vidalia onions add a hint of sweetness while a reduced white wine sauce finishes the dish.  As Adelina has taught me, fresh herbs are a must.  No dried substitutions, you won't get the same result.  Tip:  There is a trick to getting thyme leaves easily off the stem.  Hold the top of the stems and run your fingers down the stem to the base.  The leaves will come off easily in your fingers!

Ingredients
Serves 4

1 1/2 teaspoons olive oil
1 1/3 cups thinly sliced shallots and vidalia onions (About 4 large shallots and 1/2 vidalia onion)
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
4 ounces crumbled goat cheese
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon fat-free milk
2 teaspoons chopped fresh thyme
2 skinless, boneless chicken breast halves (Cut them in half lengthwise and pound them out to make 4 pieces)
Salt and pepper to taste
Cooking spray
1/2 cup dry white wine
1 cup fat-free, less-sodium chicken broth

Method

Heat oil in a large skillet over medium heat. Add onions, 1/4 teaspoon salt and pepper to pan; cook 12 minutes, stirring frequently. Cover, reduce heat, and cook another 8 minutes, stirring occasionally. Uncover and cook 5 minutes or until golden. Cool slightly. Combine onion mixture, 1/4 teaspoon salt, cheese, parsley, milk, and thyme in a small bowl, stirring with a fork.

Cut chicken breasts in half lengthwise, and pound out until thin.  Place a spoonful of goat cheese mixture in the middle of each chicken piece.  Roll up and secure with kitchen twine.  (I use twine a lot in the kitchen, but it definitely takes some practice!!!) Sprinkle chicken bundles evenly with salt and pepper.

Return pan to medium-high heat. Coat pan with cooking spray. Add chicken to pan and sauté for 5 minutes. Turn chicken and cover.  Reduce heat, and cook 10 minutes or until chicken is done.

Remove chicken from pan and let stand 10 minutes.  Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced by half (about 2 minutes). Add broth, and cook until reduced to 1/4 cup (about 9 minutes). Serve with chicken.  Enjoy!

Do you have a favorite recipe you want to share?  Let me know!

Spaghetti Squash with Chicken, Lemon & Basil

It had been raining non-stop for several days in Charlotte, and I think I was wishing for sunshine the other day as this recipe uses a lot of yellow ingredients.  I think it worked, because after I started cooking, the sun came out!  (I swear).   Anyways, I hadn't made spaghetti squash in long time, and was craving it after picking up a pretty little yellow thing at the farmers market for under a dollar.  I wanted to pair it with something other than marinara sauce though.  So after surveying the kitchen and thinking sunny thoughts, I came up with this!

Spaghetti Squash can be a fun and healthy alternative to eating pasta.  In this dish chicken breast is thinly pounded out, breaded and then baked with lemon slices as the squash roasts.  The "spaghetti" and breaded chicken breast are tossed together and finished off with a zested lemon cream sauce topped with basil.  The cream sauce is made healthy by using chicken broth and a just two tablespoons of light cream.  Simple fresh chopped basil compliment the bright lemon flavor.

Ingredients
serves 4

1 medium squash
1 lb of chicken breast, evenly pounded out
1 cup of whole wheat bread crumbs
1 lemon
1 tablespoon butter
1/2 cup chicken stock
2 tbsp light cream
1/2 cup grated parmesan cheese
1/2 tsp minced garlic
1 bunch of basil leaves
salt and pepper to taste

Method

Pre heat oven to 375 degrees.  With a fork, poke a few holes into the squash and bake for 1 hour.  (Be careful not to overcook squash since it will become too soft and soggy.)  While the squash in baking, pound out each chicken breast to about 3/4" thick.  Dip each chicken breast into an egg white and cover with bread crumbs.  Cover each piece of chicken breast with slice of lemon and place in glass baking dish.  Bake for 30-35 minutes until cooked through.  Discard the lemons and slice into smaller pieces. 

Transfer the baked squash to a large plate and set aside until cool enough to handle.  Cut the squash in half lengthwise.  Remove seeds, and then using a fork, scrape squash out of rinds and transfer to a large bowl.

To make the sauce:  In 1 teaspoon of butter, saute 1/2 a teaspoon of garlic and lemon zest over medium heat.  Add 1/2 cup of chicken stock, the juice of half of  a lemon and cook for 2-3 minutes and then lower heat.  Add the light cream and parmesan cheese.  Let simmer for 5 minutes until sauce is blended and slightly thickened.

Serve chicken over the spaghetti squash and top with the lemon cream sauce.  Season with salt and pepper and top with fresh basil.  Enjoy!

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Old Bay Grilled Chicken Wings

These are soooooooooo good, and perfect for watching football on a Sunday.  Chris and I, being from Maryland, practically grew up on Old Bay.  We have added it to many things, but when Chris threw some Old Bay on some chicken wings, my love for him grew even deeper.  Just kidding, but these are good, finger licking good as they say in the south.

I love the idea of grilling them because it is a much healthier alternative to frying them.  The key to grilling them is you have to watch how strong of a flame you are using.  The fat tends to drip down and cause flare ups as it liquifies.  

Even if you are not from Maryland you should still have a canister of Old Bay as one of your kitchen staples.  And then, when you are watching football and grilling on a beautiful fall day, throw some of it on your chicken wings and enjoy! 

Ingredients
serves 2

12 chicken wings
1/4 cup Old Bay seasoning

Method

Pre-heat grill.  Pat dry chicken wings with a paper towel.  Liberally cover wings with Old Bay.  Marinade the wings for at least 30 minutes.  Throw the wings on the grill at medium heat for 2 minutes on each side so skin gets crispy.  Reduce heat to low and grill for another 10-15 minutes. 

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Sun-Dried Tomato & Goat Cheese Chicken Roulade

I am always on a look out for new chicken recipes.  Chicken is healthy and easily available.  In fact, we usually buy a couple of large trays of chicken breast and store a couple of portions in a freezer bag.  That way it is super easy to pull out chicken the morning of, or the night before.  The problem then is what to do with it.  Unfortunately it is too easy to end up with a sub-par chicken dish that works because your hungry, but does little to entice you to eat any leftovers the next day!

This recipe is not only extremely tasty, you will fight your spouse for the leftovers!  Typically a roulade is a European dish consisting of a slice of meat rolled around a filling, such as cheese, vegetables or other meats.  By pounding out the chicken, it allows you to roll up several ingredients, essentially baking a sauce into the dish.  Here sun-dried tomatoes are perfectly complimented by sweet basil and melted goat cheese. 

Ingredients
Serves 4

4 medium sized boneless skinless chicken breasts, fat trimmed
1/3 cup whole wheat  breadcrumbs
2 egg whites
4 oz goat cheese
2 tbsp extra virgin olive oil
1 1/2 tsp garlic powder
12-16 basil leaves
4 large sun-dried tomatoes
1/2 tsp salt
1/2 tsp pepper
1/2 tsp parmesan cheese for topping

Method

Pre-heat over to 350 degrees.  Pound each chicken breast with a meat mallet until 1/4" thick

 

In a food processor, combine the sun-dried tomatoes, olive oil, basil leaves, and goat cheese.  Spread evenly on each chicken breast and roll.  Secure with 2-3 tooth picks. 

Dip each roulade into egg whites, and then into a breadcrumb and garlic powder mixture.  Bake in a glass casserole dish for 40-50 minutes.  Sprinkle with parmesan cheese and serve with a spinach salad! 

Bon appétit! Follow me on Twitter @CheesePlease531

Almond Crusted Chicken with a Strawberry Balsamic Sauce

Almonds have to be one of the easiest snacks you can have to satisfy hunger in a pinch.  They are loaded with good fats that keep you full longer and bursting with vitamin E, an antioxidant that bolsters the immune system.  We always have almonds around the house.  Last week Chris went to Costco and bought them in bulk.  He also bought several pounds of chicken breast and strawberries.  I threw together all of these ingredients and ended up with a surprisingly wonderful dinner!

The combination of the crunchy almond crust combined with a savory strawberry sauce is definitely a winner.  The hint of balsamic vinegar adds a nice extra layer of flavor.

Ingredients

Serves 4

4 Boneless Skinless Chicken Breasts
1/2 cup of Almonds
1 Egg White
1 cup of Fresh Strawberries, rinsed and stems removed
1 tbsp of Sugar
1 tbsp of Balsamic Vinegar
1 tbsp of Corn Starch
1/8 cup of Chicken Broth (potentially more if sauce requires)
1 tbsp of Fresh Rosemary finely chopped (2 sprigs of fresh rosemary)

Method

Preheat the over to 350.  In a food processor, process almonds for 1-2 minutes to a chunky bread crumb consistency.  Set aside.

Lightly pound chicken breast into 1/2" - 1" pieces.  The easiest way to do this is to cover the chicken breast with saran wrap using the smooth side of a kitchen mallet.

Dip chicken into a bowl containing the egg white, followed by dipping the chicken into the almond mixture.  Coat each chicken breast with almond crumbs on each side.  Place is a glass baking dish. Cover and bake for 30-35 minutes until chicken is browned and tender.

For the strawberry sauce, combine the strawberries, sugar, and balsamic in a food processor.  Place strawberry mixture in a stove top pan and add chicken broth, cornstarch and rosemary.  Bring to a low boil and then reduce heat.  Simmer for 5 minutes.

Top tender chicken breasts with the strawberry balsamic sauce and garnish with extra fresh rosemary.  Bon Appetit!

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Viet Grilled Chicken

This recipe is absolutely delicious, and should be included in everyone's marinade files. We have tried baking chicken coated with this marinade before, but I advise to grill the chicken - the direct heat really brings out the flavor. (Recipe source: The Washington Post, July 07)

Ingredients

1/4 teaspoon sugar
1/2 teaspoon salt
1 1/2 teaspoons black pepper
1 tablespoon fish sauce
1 tablespoon fresh lime juice
2 tablespoons Canola or other neutral oil (I used vegatable oil this time)
2 pounds of chicken

In a bowl large enough to accommodate the chicken, combine all ingredients except the chicken and mix well. Add chicken and use your fingers to massage marinade into the meat, distributing the seasonings as evenly as possible. Marinate at room temperature for at least 30 minutes, or cover with plastic wrap and refrigerate for 2 hours.

Place chicken on grill rack and cook, turning every five minutes, until browned on both sides. Enjoy!!!

Just for fun, here is a picture of me eating my first spring roll in Vietnam, which would taste absolutely delicious with the chicken!