Grilled Jerk Chicken Kabobs with Mango and Avocado Salsa

About two months ago my mother and I attended the annual Eat! Vancouver festival that took place downtown. Unfortunately it feels like from year to year the number of booths and vendors has decreased but still we had a good time. At the end of the day we received a "goody bag" which included a bottle of Jerk flavored marinade.

Earlier this week I decided to try out the marinade by making some grilled chicken kabobs with pinapple and red pepper. The kabobs turned out well, though I did need some help managing the barbeque. However the real star of the show was the mango and avacado salsa that I made to accompany the chicken. It was bright and fresh and perfect for a summer barbeque. In fact my mom liked it so much that I made some more that we just ate on its own with some tortilla chips. I can definitely see myself repeating this meal again, especially since I have another bottle of the marinade at home.

Grilled Jerk Chicken Kabobs with Mango and Avocado Salsa

For the chicken kabobs:

• 1 bottle (270 mL) Jerk marinade
• 1 pinapple, cut into chunks,
• 1 bell pepper, cut into large pieces
• 2 lbs chicken, breast or thighs 
• Bamboo skewers

1. Cut the chicken into bite sized pieces. Pour the marinade overtop the chicken and make sure it is evenly coated. Refrigerate for at least four hours, preferably overnight.
2. Once ready to grill, prepare the kabobs by soaking the bamboo sticks for a few minutes then skewering the chicken pieces as well as pineapple and pepper. I made mine with the pattern of 3 chicken pieces, 1 pineapple, 2 chicken, 1 pepper, 2-3 chicken, 1 pineapple, and 1-2 chicken.
3. While getting the kabobs ready, preheat the barbeque on medium-high heat. Once ready to grill, rub the cut side of an onion on the grates to prevent the chicken from sticking.
4. Place the kabobs on the grill and turn every 2-3 minutes until the chicken is fully cooked through and no pink remains.

For the mango and avocado salsa:

• 1 mango, peeled and cut into bite sized pieces
• 1 avocado, cut into bite sized pieces
• 1 small cucumber, peeled and sliced
• ¼ red onion, finely chopped
• Handful fresh cilantro, chopped
• 1 lime, juiced
• 1-2 tbsp hot sauce (I like to use Frank's Chili and Lime flavor)
• Olive oil
• Salt

1. Combine the mango, cucumber, red onion, and cilantro. 
2. Pour the lime juice and hot sauce on top and drizzle with some olive oil. Mix well.
3. Add the avocado and gently stir in, trying not to mash it too much. Season to taste with salt.

Peanut Chicken Stir-Fry

Ever since I started a new job at the beginning of the year I have been working non stop! Between my shifts at my old job and my orientation at the new job it seems like all I have done for the past month is go to work. Although tiring, I am definitely enjoying my new job and the challenges that come with learning a new area of nursing.

One of the drawbacks to working so much is that I have not had any time to bake or cook recently. However last week my mother approached me about preparing some chicken for dinner. She specifically asked that I make something geared toward my brother's tastes and to try and use coconut milk if possible because we had some leftover in the fridge from a previous use.

I immediately decided to prepare the chicken using "Thai-style" flavors as coconut milk is prominent in Thai cuisine. Looking through the fridge and pantry, and based on my prior knowledge of Thai flavors, I quickly made up a marinade on the spot. I also decided to use a trick of coating the chicken in corn starch prior to sauteing it in order to give it a more crispy texture without having to fry it, something I picked up when making general tsaos chicken.

In the end I was quite proud of myself for two reasons. Firstly, my brother confirmed that he enjoyed the chicken and it was just the right amount of crispiness, heat, and peanut flavor. Secondly, I think it speaks to my growing cooking repertoire that I am able to think on my feet and create recognizable dishes without any recipe.

Peanut Chicken Stir-Fry

• 2 lbs boneless, skinless chicken breasts or thighs, cut into strips
• 2 egg whites
• 6 tbsp corn starch
• 1 cup coconut milk
• 3 tbsp peanut butter
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tsp red curry paste
• 1 medium onion, chopped
• 1 large bell pepper, cut into strips
• 1 large zucchini, cut in half and then sliced
• 1 cup baby carrots, cut in half lengthwise
• 2-3 cloves garlic, finely chopped
• 2 tbsp freshly grated ginger
• Olive oil
• Salt and pepper 

1. Whisk together the egg whites and cornstarch. Toss the cut pieces of chicken in the mixture, making sure to coat well.
2. Saute the chicken pieces in a large pan over medium-high heat for about 3-4 minutes on all sides, or until cooked through. Remove from the pan and set aside.
3. While the chicken is cooking, combine the coconut milk, peanut butter, soy sauce, oyster sauce, and red curry paste. Mix well and set aside.
4. Using the same pan, saute the chopped onion over medium heat for 3-5 minutes, or until translucent. Add the garlic and ginger and continue to saute for another minute or until the garlic becomes fragrant.
5. Add the cut pepper, zucchini, and carrots and continue to saute until the vegetables soften a little, about 3-5 minutes.
6. Add the cooked chicken back to the pan and pour the marinade in. Mix well to ensure the chicken and vegetables are evenly coated with the peanut sauce. Reduce the heat to low and allow the mixture to simmer for a few minutes so that it may thicken. 

General Tsao's Chicken

Last week I made Mongolian chicken with broccoli one night for dinner, though I had originally intended to make general Tsao's chicken. I had seen the recipe on my now favorite morning talk show The Chew and wanted to try it out but my mom thought my brother wouldn't like it because of its sweetness. However he later informed me that he is not as picky about sweet flavored meats anymore and was willing to try it.

I'm glad that my brother's taste buds have changed and that he has expanded his appetite because the chicken tasted great and I would have never made it had he not given me the "okay". The cornstarch provides a relatively thick coating which holds on to the sticky sweet sauce. At the same time, this recipe is a lighter version of the traditional dish as there is no deep-frying involved. Together with some fried rice this chicken is sure to hit the sweet spot for Chinese food at home.

General Tsao's Chicken

• 2 lbs boneless, skinless chicken breasts (cut into 1 1/2-inch pieces)
• 2 egg whites
• 6 tbsp cornstarch
• ¼ cup soy sauce
• 2 tbsp sambal
• 2 tbsp honey
• 2 tbsp orange juice
• 1 tbsp sesame oil
• 2 garlic cloves (sliced)
• 2 tbsp grated ginger
• Olive oil 
• Salt and pepper

1. Whisk together the egg whites and cornstarch. Toss the cut pieces of chicken in the mixture, making sure to coat well.
2. Saute the chicken pieces in a large pan over medium-high heat for about 3-4 minutes on all sides, or until cooked through. Remove from the pan and set aside.
3. While the chicken is cooking, combine the soy sauce, sambal, honey, orange juice, and sesame oil. Mix well and set aside.
4. Saute the garlic and ginger for about a minute or until fragrant.
5. Pour the soy sauce mixture into the pan and continue to heat until boiling. Add the chicken pieces to the pan and mix well to coat evenly with the sauce. Season with salt and pepper.

Mongolian Chicken with Broccoli

When it comes to food, Mondays in our household can go either one of two ways: we either have a lot of food leftover from things we cooked on the weekend or we ate everything over the weekend and the fridge is relatively empty. As it happened, this week we fell into the latter category and my mom and I knew we had to cook some food for everyone to eat for dinner/take to work for lunch.

We decided that we would prepare something with chicken, as my parents had recently purchased about a month's supply from Costco, and I suggested something Asian. As my family loves Asian food I wasn't too concerned about needing to go to the store for anything as our pantry is well-stocked with various Asian ingredients.

At first I suggested general tsao chicken, a slightly sticky and sweet Chinese recipe. However my mom pointed out that my brother is not a big fan of sweet in his meat (though he does have the biggest sweet tooth I've ever known...go figure) so instead we went with a Mongolian recipe.

Although the ingredient list is long, the recipe itself is actually quite easy and came together quickly. Of course there were two of us preparing it together so that made the entire process even faster. The original recipe did not include the broccoli but since we had it on hand, and because I love stir-frys with broccoli, we threw it in. My brother of course picked the broccoli out of his portion but I happily ate it (though I did make him eat a few). I also made my asian quinoa slaw as a side and watched my mom happily sneak spoonfuls out of the pan while we cooked the chicken.

Mongolian Chicken with Broccoli

• 1 lb boneless, skinless breasts or thighs, cut into strips
• 1 large broccoli head, cut into pieces
• 1 medium onion, chopped
• 2-3 cloves garlic, finely minced
• 2 tbsp freshly grated ginger (can substitute with 1 tsp ground ginger)
• ¼-½ tsp red chili flakes
• 2 tbsp oyster sauce
• 1 tsp sugar, divided (½ + ½)
• 3 tsp cornstarch, divided (1 +2)
• 4 tsp hoisin sauce
• 1 tbsp soy sauce
• 2 tsp red wine vinegar
• 2 tbsp + 4 tsp water
• Olive oil 

1. Mix together the oyster sauce, ½ teaspoon of sugar, and 1 teaspoon of cornstarch to create a marinade. Pour over the chicken and mix well to ensure chicken pieces are completely coated. Set aside for 15 minutes.
2. While the chicken is marinating, prepare the sauce by combining the hoisin sauce, soy sauce, red wine vinegar, ½ teaspoon of sugar, 2 tablespoons of water, and ground ginger is using. Stir well and set aside.
3. Separately combine the remaining 2 teaspoon of cornstarch with the 4 teaspoons of water. Mix well to dissolve the cornstarch and set aside.
4. In a large skillet, heat the olive oil over medium-high heat and then saute the onions until golden brown. Add the garlic, red chili flakes, and fresh ginger (if using) and cook for another minute until the garlic becomes fragrant. Set aside.
5. Using the same pan, add the chicken and saute until cooked through and the pieces start to brown. Drain any excess liquid from the pan and then add the cooked onion mixture back in.
6. Create a space in the center of the pan and pour in the prepared sauce. Briefly re-stir the cornstarch water mixture then add it to the sauce.
7. Stir the sauce until it starts to thicken then mix it into the chicken. 
8. Reduce the heat to low and add the broccoli. Mix well to make sure the broccoli is well coated with the sauce. Continue to cook for a few more minutes to allow the broccoli to soften slightly.

Optional: The chicken can be garnished with some chopped green onions and sesame seeds.

Chipotle Lime Grilled Chicken

Last week I was feeling inspired by our gorgeous Vancouver weather to prepare chicken outside on the grill. Up until that point my experience with the grill was limited and consisted of about three sporadic attempts made over the last two years. However after watching so many shows on TV promising me that grilling is actually quite easy, and seeing a family friend grill with no problems I decided to give it a go.

Well let me just say that grilling may come easily to all of those people but it surely doesn't for me. I think the problem was that I didn't know how to properly position the chicken pieces on the grill and while some turned out fine, others stuck to the grates and in the process of flipping the pieces I managed to rip them to shreds. There was also the problem that some became overcooked and dry while others were moist and juicy.

My saving grace became the chimichurri sauce I prepared to spoon on top. It was quite strong tasting, composed of cilantro, parsley, red chili flakes, and garlic, and managed to mask some of the drier pieces. The marinade itself also tasted good, at least on the juicy pieces that weren't overcooked, and had a pleasant balance between the smokey chipotle and fresh lime juice. In the future, I think I may just pan-fry or bake the chicken rather than grill it...or find someone who knows how to use the grill better than me.

Chipotle Lime Grilled Chicken
Note: Due to my lack of grilling experience, I adapted the recipe for chicken skewers as those seemed to turn out better than directly grilling the chicken.

• 2 large boneless, skinless chicken breasts or 15 thighs, cut into pieces
• 1 cup sour cream or yogurt
• 2 limes, juiced and zested
• 2 tbsp Frank's Red Hot Chile 'n Lime sauce
• 1 tbsp Chipotle sauce
• 2 tsp salt

For the chimichurri sauce:
Note: This sauce is very versatile and can be served alongside steak, chicken, or fish.

• ½ bunch cilantro
• ½ bunch Italian flat-leaf parsley
• 5-6 cloves garlic
• ¼-½ tsp red chili flakes
• ¼ cup red wine vinegar
• ¼ cup olive oil
• Salt and pepper to taste 

1. Combine the yogurt/sour cream, lime juice and zest, hot sauce, chipotle sauce, and salt and mix well to create the marinade.
2. Add the chicken pieces. Cover and refrigerate for at least 2-3 hours, though preferably overnight to allow the chicken to absorb more flavor.
3. Once ready to grill, skewer the chicken pieces onto slightly damp bamboo skewers. Place chicken on pre-heated grill over medium-high heat. Make sure to leave some space between the skewers so as not to overcrowd the chicken. Grill for about 15-20 minutes, making sure to rotate the skewers so that all sides are consistently cooked. The chicken will be done once no longer pink inside or the internal temperature has reached 165 degrees Fahrenheit.
4. Meanwhile, combine all of the ingredients for the chimichurri sauce in a food processor and blend until smooth. Adjust to taste with salt and pepper.

Vietnamese Spring Rolls

Apart from making pizza when my friends came over, I have kind of been on somewhat of an Asian food kick lately. My brother was the one who pointed this out to me, citing the various stir-frys I made over the course of the week and an attempt at a Malaysian soup called Laksa (delicious result but not quite successful as a soup). When I stopped to think about why I was feeling so Asian I realized it was because I had gotten into the habit of watching Jamie Oliver's 15 minute meals every morning on Food Network while eating breakfast. As it happens, Jamie Oliver has a big thing for Asian food and every episode would feature at least one Asian dish. I guess after seeing him cook the meals it inspired me to do the same.

Last Friday my brother and I spent the evening together making dinner and then watching a movie. It was fun to be in the kitchen together and I tried to hang back as much as I could and allow him to be really involved, rather than just watching me do things. We made shrimp tacos and also these Vietnamese spring rolls, which had been on my list of things to make for quite some time.

The spring rolls were actually very easy and the most time consuming part was cutting up all of the vegetables into even pieces in order to have them ready for the rolls. I thought it might be difficult to work with the rice paper, as I had heard that it can get quite sticky, but I followed some instructions I had read online and it was no problem.

I found out from my brother that he had actually made spring rolls a few weeks ago in his foods class at school so in this situation he was actually the one showing me how to do it. The beauty of these spring rolls is that you can put anything you want in them. Because we were already making shrimp for the tacos, we used them in our spring rolls as well. But theoretically we could have used chicken or made them completely vegetarian.

I think that what truly makes the difference is the dipping sauce. I had found two different recipes and I put my brother in charge of making the sauces while I cut up all of the vegetables. The first sauce turned out disastrous...way too salty! I tried to salvage it with some sugar and also thin it out with water but there was no hope so we trashed it. The second sauce, however, was nice with a good balance between the salty soy sauce and lime and the sweet brown sugar.

In the end, I had a great time making dinner with my brother and I enjoyed his quirky commentary in the kitchen. The next morning we continued the experience by making breakfast burritos together with the leftover tortillas from the shrimp tacos. It was truly fun and I hope we repeat it again soon.

Vietnamese Spring Rolls
Note: The spring rolls can be tailored to fit individual preferences. The ingredients below are possible suggestions. The most important thing is to have everything cut into even pieces, lengthwise and laid out for easy assembly.

• Rice paper
• Vermicelli rice noodles, cooked
• Cucumber, sliced
• Carrots, sliced
• Cilantro, chopped
• Basil, chopped
• Spinach/lettuce leaves
• Red onion, thinly sliced
• Bean Sprouts
• Shrimp, cooked
• Chicken, cooked

To Assemble:

1. Fill a shallow dish with warm water. Dip the rice paper into the water and submerge completely for 10 seconds on each side. Remove and place on a flat surface.
2. Layer the ingredients onto the bottom third of the rice paper and then fold the bottom over. 
3. Fold in each of the sides and continue to roll from the bottom up, being careful not to rip the rice paper. The sheet should stick to itself.

For the dipping sauce:

• 6 tbsp soy sauce
• 4 tbsp sesame oil
• 2 tsp brown sugar
• Juice of one lime
• 2 green onions, chopped

Combine the soy sauce, sesame oil, brown sugar, and lime and stir until sugar completely dissolves. Add the chopped green onions and adjust with extra soy sauce or sugar if necessary.

Thai Chicken Enchiladas

I had an intense craving this weekend to get in back into the kitchen after being away for so long! I have been so busy this month I have had hardly any time to cook or bake anything. Even though I had a lot of things to do this weekend as well I decided to take some time for myself and de-stress by making dinner on Sunday night.

To say that I have been wanting to make these enchiladas for a while is an understatement. I think I found the recipe sometime in the summer but by now I can't remember. All I know is that 1) I love Thai food and 2) I love enchiladas. Therefore using simple logic one would be able to conclude that this recipe would be perfect for me to make.

I was quite pleased with how the enchiladas turned out and I'm glad to be able to add them to my arsenal of enchilada recipes. After describing them to my friend the next day she asked if she could look it up on my blog but I had yet to post it. However since it was fresh in my mind I typed it out for her on her iPhone while we were shopping. Hopefully she will find it just as easy to make and delicious as well!

Thai Chicken Enchiladas
Note: Due to the size of my pans I always come out with eleven enchiladas. The filling can probably be stretched to twelve or condensed to ten, depending on how much you stuff the enchiladas.

• 1 can (400 mL) coconut milk
• 2 cups shredded cooked chicken 
• ½ cup shredded carrots
• 1 cup shredded cabbage 
• ½ cup sweet chili sauce
• 1 large onion, chopped
• 3-4 green onions chopped
• 3-4garlic cloves chopped
• ¼-½ cup cilantro, chopped + extra for garnish
• ½ cup peanuts, chopped + extra for garnish
• Tortillas
• Olive oil
• Salt and pepper

1. Sauté the chopped onion over medium heat until translucent, about 3-5 minutes.
2. Add minced garlic and sauté for another 30 seconds to 1 minute or until fragrant.
3. Add shredded carrots and cabbage and cook until softened, another 3-5 minutes.
4. Add shredded chicken, chopped green onions, cilantro, and peanuts. Mix thoroughly and season lightly with salt and pepper.
5. Mix 1 cup coconut milk with ¼ cup sweet chili sauce. Add to the pan and mix thoroughly. Season to taste with additional salt and pepper if necessary.
6. Transfer chicken mixture to a separate bowl with a fine mesh seive over top. Press down on the mixture to remove excess liquids.
7. Mix remaining ¼ cup sweet chili sauce with remaining coconut milk. Combine with liquid strained from chicken mixture. Pour some of the liquid into the bottom of a large baking pan, just enough to cover the bottom.
8. Heat the tortillas for 30 seconds in the microwave to make them soft. One at a time place 2-3 big spoonfuls of chicken mixture along the bottom third of the tortilla. Roll up into a tight log and put in the pan.
9. Repeat with the remaining tortillas and filling. Place them tightly in the pan so that they are touching and slightly squished.
10. Pour the remaining chili/coconut milk mixture over the top and spread around to make sure all of the enchiladas are covered.
11. Cover with aluminum foil and bake for 20 min at 350 degrees Fahrenheit. At fifteen minutes remove the aluminum foil and put sprinkle some extra chopped peanuts and cilantro on top.

Chipotle-Peach Barbecue Chicken with Cilantro Chimichurri

This barbequed chicken is yummy I promise! Unfortunately none of my pictures seemed to do it justice and I was too eager to eat it to concentrate on taking a lot of photos, but the taste was well worth it! I found the recipe not too long ago and decided to make it while summer fruit are still around. The original recipe actually called for mango but I couldn't find any at the grocery store and we already had peaches at home so that's what I used.

I decided to use the grill pan that I bought way back in February in order to cook the chicken. I hate to admit it but I have actually only used it twice since buying it, once on the grill side for grilled chicken satays with a peanut sauce and once on the griddle side for making pancakes. The problem with using the grill is that it takes so long to clean afterward! Not only are you left with little pieces of chicken on the grill but, as I've just found out, you are not supposed to use soap on cast iron as it ruins the finish. What the heck! To top it off, you are not supposed to scrub too hard either otherwise that can ruin the finish as well. It seems my mom may have been wise when she warned me of the inconvenience of my purchase.

Regardless of my cleaning difficulties, I don't regret using the grill to cook the chicken because it turned out delicious. It was juicy and moist and the flavor was amazing. The kick from the chipotle balanced perfectly with the sweetness of the peaches and the cilantro added extra freshness. After eating the chicken my mom asked if I could just make the sauce on its own and use it for dips or other dishes. I agreed and will probably make another batch to try with a vegetable stir-fry.

Chipotle-Peach Barbeque Chicken with Cilantro Chimichurri

• 1½ cups peaches, chopped in large pieces
• ¾ cup (about ½ bunch) cilantro, roughly chopped
• 2 chipotle peppers in adobo + 1 tbsp adobo sauce (can use less if not wanting it to be too spicy)
• 2 tbsp rice wine vinegar
• 4 cloves garlic
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 2 tsp salt
• 1 tsp pepper
• 2 lbs chicken (breast, thighs, or drumsticks)

1. Combine the peach, cilantro, chipotle, rice wine vinegar, garlic, lemon juice, oil, salt, and pepper in a food processor and puree until smooth. Adjust the seasonings to taste.
2. Set aside half of the mixture into a small container for a sauce. Coat the chicken with the other half of the mixture and cover and refrigerate for at least 4-6 hours, though preferably overnight to allow the chicken to absorb more flavor.
3. Once ready to cook, grill the chicken on a grill or grill pan pre-heated over medium-high heat. Turn and reposition the chicken pieces about every 5 minutes for 20-25 minutes or until the chicken is cooked through and is no longer pink inside.
4. While the chicken is cooking, put the reserved mixture into a small saucepan and simmer over low heat until thickened, about 15 minutes. Serve the sauce alongside the grilled chicken.

Thai Chicken Pizza

Ever since I returned from my cooking vacation in Italy my brother has been begging me to make something that I learned. Last night I finally fulfilled his request by making two different pizzas.  Since my family loves Thai food I made one Thai chicken pizza and the other I made with BBQ sauce because that's my brother's favorite.

During my cooking vacation we would have daily cooking lessons from a professional culinary trained chef named Dino. We spent the week making various things, many of which I hope to make again in the near future, and finished off with a pizza party on the last day. Although I have made pizza before, like the roasted vegetable and goat cheese pizza I made right before my trip to Peru last summer, I picked up some new tricks and tips in Italy.

According to chef Dino it is best to use a plastic or glass bowl when mixing the dough. I don't remember the reason he gave for not using metal but it had something to do with the yeast not liking the metal and the dough not properly rising. Also, after kneading the dough we "stressed" the yeast by banging the dough on the table a few times. It was rather fun when we did it and definitely added to the party atmosphere. His last piece of advice was to leave the dough to rise for an ample period of time, not just an hour or two but several hours.

Since I wasn't in a rush I decided that I would use all of chef Dino's suggestions and take the time to make my dough by hand, without my Kitchen Aid. I don't know whether it was because I followed his instructions or because yesterday was nice and warm...but whatever the reason my dough turned out amazing! I left it out on the counter for about eight hours and when I returned it had risen above the top of the bowl and kind of bubbled over, creating somewhat of a mushroom effect. Once baked the crust was crispy on the bottom, thanks to my pizza stone, yet airy inside. It was perfect and I was so proud to show it off to my family!

As for the flavor of the pizza the Thai chicken was a big hit. I found a recipe online for a peanut sauce and used it in place of a traditional tomato sauce. At first when I whipped up the sauce it was super salty and I got a little freaked out. I continued to tweak it by adding some more ingredients and then I achieved the perfect peanut flavor I was looking for. Coupled with some carrots, bell peppers, and cilantro the overall effect was definitely Thai. Considering my success with both the pizza dough and sauce I think that this pizza will be making a repeat showing sometime soon.

Thai Chicken Pizza

For the pizza dough:
Note: This makes enough dough for two 12" or four 6" pizzas.

• 700 mL warm water
• 1 package active dry yeast
• 4 cups (2 lbs) flour
• 2 tbsp extra virgin olive oil
• ½ tbsp salt
• ¼ tsp sugar

1. Combine the water, yeast and half the flour in a large bowl. Mix together and add the oil, salt, and sugar.
2. Work the ingredients until a dough starts to form and keep adding the last half of the flour gradually. You may find that you need more or less than the four cups so add just enough until the dough holds its shape.
3. Place the dough on a lightly floured surface and knead it for about five minutes, or until it is smooth and elastic. Take the dough and bang it on the counter a few times, kneading it in between, to "stress" it.
4. Transfer the dough to a lightly oiled plastic or glass bowl and cover with a towel. Allow it to rest for several hours or until is has doubled in size.

For the peanut sauce:
Note: This recipe reflects the adaptations I made and makes more than enough sauce for one pizza. It can also be used as a dipping sauce or stir-fry sauce.

• ½ cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp water
• 2¼ tsp rice vinegar
• 1 tbsp brown sugar
• ½ tsp ground ginger
• ¼ cup sweet chili sauce
• ¼ tsp chili garlic sauce

Combine all of the ingredients in a blender or food processor and puree until smooth.

For the assembly:

• Pizza dough
• Peanut sauce
• 1 carrot, cut into match sticks
• ½ bell pepper, cut into thin strips
• 1 cup cooked chicken
• 1 cup shredded cheese
• ¼-½ cup cilantro, chopped

1. If using a pizza stone, put it in the oven and allow it to preheat with the oven at 500 degrees Fahrenheit for about 30 minutes before transferring the pizza to it.  
2. Punch down the dough and then separate into two equal pieces. Shape each piece into a smooth, round ball and allow it to sit on a lightly floured surface for 10 minutes (this will make it easier to roll/stretch).
3. Proceed to roll/stretch out the dough until it is of the desired size then brush the edges with olive oil.
4. Top with the peanut sauce, then chicken, then vegetables, and finish with the cheese.
5. Transfer the pizza to the oven and bake at 500 degrees for 15-18 minutes, or until the crust is golden and the cheese is bubbling. If not using a pizza stone the baking time may be greater, around 18-20 minutes. Once out of the oven top the pizza with the chopped cilantro.

Roasted Tomatillo Enchiladas

Yeeeeeeeeeeeessss! I finally made roasted tomatillo enchiladas. I can't even describe how excited I am to be sharing this recipe. For a while now I have been making chicken enchiladas which my family absolutely loves. They're very easy to make, taste delicious, and reheat well. But after a while of making the same version over and over I wanted to try something different. In the past I had seen enchiladas with a green sauce instead of a red one and I became curious how to create it. After some research I found out that the green sauce is made from tomatillos, small green tomatoes that are part of the nightshade family and related to eggplants. They basically look like green tomatoes but they have a husk covering them and have a meatier, tangy flavor.

Once I browsed through a few recipes I found one that I liked and wanted to try. Unfortunately, tomatillos, common in Mexican cuisine, are extremely difficult to find in Vancouver. The regular grocery stores do not stock them and there are not many Mexican grocers. I really wanted to find some fresh tomatillos to create the sauce and didn't want to resort to buying canned ones. For months I thought about where I could go to buy some but ultimately I was lost.

Then one day I was describing my problem to my friend and she told me that she had just seen tomatillos at one of our local farm markets. I suddenly became so excited and I couldn't wait to go and buy them; in fact I don't know how I even managed to wait until the next day to do so.

Fast forward three days and I finally made the sauce and the enchiladas to go with it. I'm not going to lie and say it's the best dish I've ever made but I'm so happy to have checked it off my list. The tangy taste of the tomatillos combined with the cilantro made the sauce very unique and I could easily see it as being great for dips as well.

Because I cooked the chicken a couple days prior in some chicken stock I didn't realize until I opened the pot that my brothers had actually eaten the majority of the chicken. They both claimed that it was one of the most flavorful broths I had made, probably because I added some garlic cloves to it. I was glad that they enjoyed it but that left me scrambling for extra ingredients to add to the filling. I kept the filling simple with the remaining chicken, corn, red pepper, red onion, cilantro, and shredded cheese. Ultimately I think any filling would work well with the sauce including beef or vegetarian.

Roasted Tomatillo Enchiladas

• 8-10 tomatillos, husks removed and washed
• 5-7 cloves garlic
• 1 bunch cilantro, chopped
• 3-4 cooked skinless chicken breasts (can use chicken thighs instead)
• 1 large onion, chopped
• 1 bell pepper, chopped
• 1 cup whole corn kernels
• 2 cups shredded Mexican blend cheese
• 12 fajita-sized tortillas
• Olive oil
• Salt and pepper

1. To prepare the sauce, arrange the tomatillos and garlic on an aluminum foil-lined roasting pan sprayed with nonstick spray. Roast in the oven at 450 degrees Fahrenheit for 35-40 minutes, flipping over once halfway through.
2. Add the roasted tomatillos and garlic to a food processor along with half of the cilantro. Process until smooth. You may add some water through the spout to thin the sauce if desired but I like it thick so I left it as is.
3. Meanwhile, saute the onion and pepper over medium heat until softened. Season with salt and pepper.
4. To make the filling, shred the chicken and combine with the cooked onion and pepper, corn, remaining half of the cilantro, and one cup of shredded cheese. Add about 1/4 cup of the tomatillo sauce and mix well to combine.
5. Microwave the tortillas for 30-60 seconds so that they are soft and pliable. Working with one tortilla at a time, spread about 1/3 cup of the chicken mixture in a line evenly along the bottom third of the tortilla. Roll up tightly and lay, seam-side down, in a baking dish with just enough sauce spread to lightly coat the bottom.
6. Repeat with the remaining tortillas and lay each one so that it is touching its neighbors. Pour the rest of the sauce over the enchiladas and top with the remaining cup of shredded cheese.
7. Cover with aluminum foil and bake at 400 degrees Fahrenheit for 20 minutes. Uncover and bake for 5 more minutes or until the cheese browns a little. Remove from the oven and let stand for about 10 minutes before serving.

Cajun Jambalaya

Wow this recipe has been sitting on my computer for so long I can't even remember when I first came across it! I've never actually had jambalaya before but every time I have heard of it, it sounded so delicious: chicken, shrimp, sausage, rice, and veggies all mixed together in a large pot and then seasoned with flavorful Cajun spices...what's not to love. So obviously when I found a recipe for this wonderful creation by none other than Emeril Lagasse I thought to try it out, especially after reading rave reviews.

The jambalaya turned out mouth-wateringly delicious with the perfect amount of heat that was present, but not overwhelming. I didn't exactly follow the directions to a T, improvising a little here and there, but I was extremely pleased with the results. Although the recipe provided instructions on how to make your own creole seasoning I decided to just go and buy some from the store...much easier and certain reviews complained that it was a little too salty. Also, I inadvertently chopped up a bunch of carrots before realizing that they weren't called for in the recipe, but since I had already made the effort I dumped them into the pot. Lastly, I couldn't find Andouille sausage at the grocery store so I used Chorizo instead. Even though I didn't make "Emeril's Jambalaya" in the end I think I hit all of the necessary notes and produced a result that my family really enjoyed.

Cajun Jambalaya
Note: This is the original recipe with a few of my additions and some changes to cooking directions.

• 400 grams (about 30) pre-cooked shrimp
• 6 boneless, skinless chicken thighs, cut into pieces
• 4 medium sized Andouille or Chorizo sausage
• 1 large onion, chopped
• 2-3 stalks celery, chopped
• 2-3 cloves garlic, finely chopped
• 1 large bell pepper, chopped
• 2-3 carrots, chopped
• 1 14 oz can diced tomatoes
• 3-4 bay leaves
• 3 tbsp Cajun seasoning (plus some extra if you want in the end)
• 2 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1 1/2 cup rice
• 3-4 cups chicken stock (depending on if using white rice or brown)
• Olive oil
• Salt and pepper

1. Combine the chicken with two tablespoons of the Cajun seasoning and work in the seasoning so that the chicken is evenly coated.
2. In a large pot over high heat, heat up some olive oil and then put in the sausage. Cook the sausage until the outside has browned, about 2-3 minutes, making sure to flip it so that all sides are even. The sausage doesn't have to cook through, just brown.
3. Remove the sausage from the pot and cook the chicken pieces, also making sure to brown them but don't worry about cooking them through. Once browned, remove from the pot.
4. Drain the oil and any excess fat from the pot and return it to high heat with some more olive oil. Saute the onions until translucent, about 3-5 minutes, then add the celery, carrots, and bell pepper, stirring well to completely mix them in.
5. Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces and mix through.
6. Stir in the rice and slowly add the chicken broth. If using white rice, start with 2 1/2 cups. If using brown rice, start with 3 1/2 cups. 
7. Reduce the heat to medium-low and cook the rice for 20-25 minutes, allowing the rice to absorb the liquid. Stir occasionally and, if needed, add more liquid if the rice has not become tender.
8. Meanwhile, in a separate skillet heat the shrimp on high heat for about 1-2 minutes, making sure all of the excess water drains from them. Using a slotted spoon, transfer the shrimp to a small bowl and mix with the remaining tablespoon of Cajun seasoning.
9. While the rice is cooking, finish preparing the sausage by slicing it into rounds.
10. Once the rice is just tender, add all of the chicken, shrimp, and sausage to the pot and mix in thoroughly. Continue to cook until the meat is done, about 8-10 minutes. Season to taste with salt, pepper, and Cajun seasoning.

Grilled Chicken Satays with Peanut Dipping Sauce

 

I have been begging my mom for a grill/griddle pan for the longest time. Normally these pans are really expensive because they are big, made of cast iron, and dual purpose with a grill on one side and flat top griddle on the other. So of course when I was in the States a couple of weeks ago and saw one on sale for only $20 I jumped at my chance. When I brought it back home my mom was less than thrilled because she thinks that they're too messy and doesn't support the idea of indoor grilling. She claims that I should just use the barbeque but there's no way that I'm going to stand outside in the cold for half and hour...no recipe is worth that in my opinion.

Having already bought the pan I was determined to prepare something that would make my mother see the error of her ways and be as thrilled as I was by the new acquisition. I wanted the first recipe I tried out to be something not too complicated since I actually don't have too much grilling experience...indoor or out. I settled on this recipe for chicken satays because it sounded tasty and not too difficult. The recipe called for chicken breasts but since I had thighs in the fridge I used what was on hand. In hindsight, I think it would have been easier to use the breasts in terms of grilling but the thighs worked too, just a little extra effort was involved in making sure the chicken was consistently cooked through with each piece.

I'm not going to lie...the grilling was messy. There was a lot of smoke involved during the actual cooking and afterward my arm got a good workout scrubbing the excess grease and oil off of the pan. Luckily my house has a "wok kitchen", typical of many houses in this neighborhood with its Asian influence, so I was able to close the door, open the window, turn the fan on and keep the smoke contained to my little kitchen. 

Although it took me a little while to get the hang of the grill, I was pretty good at it by the third batch of skewers that I laid down. As for the recipe itself...it got rave reviews! The marinate made the chicken very flavorful and the peanut dipping sauce complemented it extremely well. I can definitely see myself repeating this dish, perhaps even on the barbeque outside once warmer weather hits. I think I also proved to my mom that it is very feasible to indoor grill within our house and the results can be delicious. Now I'm looking forward to trying out the griddle side with some sort of pancake recipe.

Grilled Chicken Satays with Peanut Dipping Sauce

Note: This recipe makes about 15-20 satays, depending on how you cut and skewer the chicken. 

For the satays:

• 2 large boneless, skinless chicken breasts or 15 thighs, cut into strips
• 1 cup coconut milk
• 1/2 lime, juiced
• 2 tsp red curry paste
• 1/2 tsp sesame oil
• 1/2 tsp fish or oyster sauce

For the peanut dipping sauce:

• 1/2 cup coconut milk
• 1/2 lime, juiced
• 1/2 cup peanut butter
• 2 tbsp sweet chili sauce
• 2 tsp soy sauce

1. Combine all of the ingredients for the marinate ingredients for the satays then add the chicken pieces. Cover and refrigerate for at least 2-3 hours, though preferably overnight to allow the chicken to absorb more flavor.
2. Once ready to grill, skewer the chicken pieces onto bamboo skewers. Place chicken on pre-heated grill over medium-high heat. Make sure to leave some space between the skewers so as not to overcrowd the chicken. Grill for about 15-20 minutes, making sure to rotate the skewers so that all sides are consistently cooked. The satays will be done once no longer pink inside or the internal temperature has reached 165 degrees Fahrenheit.
3. Meanwhile, combine all of the ingredients for the peanut sauce and set aside. Once the chicken satays are ready, serve alongside with the sauce.

Lemon and Rosemary Chicken

I made this chicken dish for dinner a couple of nights ago and it was one of the most successful dinners I have cooked in a while. That's not to say that my family doesn't enjoy my cooking but lately many of the items I have prepared have either been repeat recipes or new ones that were only "okay". However the enthusiasm my family showed with this chicken blew me away and made me very proud. In fact, I was sitting one night and eating it and said something along the lines of "Hmm, this actually tastes quite good", to which my brother immediately replied "Of course it tastes good, you're surprised?" That comment definitely made my night!

Equally well received as the chicken was the Israeli couscous I prepared alongside it. I've had Israeli couscous in the past but I never realized that it's actually just pasta in the shape of tiny little balls, reminiscent of pearl barley. I prepared it using chicken stock and then added fresh Italian flat leaf parsley and pine nuts. It wasn't anything too special but everyone loved it so much that it was finished within a day and I had to make more the next day. The overall meal turned out so well I think it won't be long before my family asks me to prepare it again.

Lemon and Rosemary Chicken

• 8 boneless, skinless chicken thighs (cut into bite-sized pieces)
• 1 large onion, chopped
• 3-4 cloves garlic, minced
• 2 zucchinis, cut in half lengthwise then sliced
• 1 lemon (cut three slices then juice the rest)
• 2-3 small branches of Rosemary
• 2 cups chicken stock
• Salt and pepper
• Olive oil

1. In a large pot, warm up some olive oil over medium heat then add the chicken and cook until nicely browned. Remove the chicken from the pot and set aside (the chicken doesn't have to cook all the way through).
2. Drain the fat from the pot and heat a little more olive oil over medium heat. Saute the onion until translucent, about 3 minutes, then add the garlic, zucchini, lemon slices, and rosemary. Stir everything together and continue to cook until the zucchini softens, about 3-5 minutes.
3. Return the chicken to the pot and add the chicken stock and lemon juice. Mix everything to incorporate all of the ingredients then turn the heat down and simmer for 30 minutes, stirring occasionally. Season to taste with salt and pepper.

Chicken Enchiladas

I know a dish is good when my family asks me to make it again immediately after they eat it the first time; this was the case when I made these chicken enchiladas. I found the recipe a while back but hadn't gotten around to making it until just last week. The recipe didn't sound too complicated and I didn't think it would take me long to prepare everything but I was clearly mistaken. Not only did I cut myself in the process, but I also managed to get a little bit of jalapeno pepper under my fingernail and was left with a burning sensation in my thumb for many hours.

I was quite frustrated with both myself and the recipe because it required so much effort and time, something I hadn't anticipated. I know there are things that I cook or bake which can be time consuming, but usually I am aware of that fact going in and therefore I mentally prepare myself for the time and effort required to produce the dish. However this time I was convinced that this recipe would be a breeze and so, I was caught off guard when it came time to making the enchiladas. I was completely ready to write off the enchiladas as a fail but then I saw my family's enthusiastic response and I became determined to recreate the recipe in an easier way. I kept the ingredients the same but tweaked a couple of steps, like using pre-cooked chicken instead of cooking the chicken from scratch, and put the new version to the test this past weekend.

I'm happy to report that my tweaking was a success! I managed to keep the same great flavor that my family had originally fallen in love with but shortened the preparation time by half an hour. The dish came together exactly how I wanted and everyone was left satisfied. The best part about these enchiladas is that they taste good fresh from the oven but they also reheat well. The first time I made them I didn't eat it right away. The next day, everyone in my family took one or two with them for lunch and by the time I came home from school to try it there was only one enchilada left. I was so glad to see how my family enjoyed it, both last time and this time, and I know I will be making it again sometime in the near future.

Chicken Enchiladas

• 3-4 cooked skinless chicken breasts (depending on the size; I used 4 medium sized)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1/4-1/2 tsp red chili flakes (depending on how spicy you want it)
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp sugar
• 1 28 oz (392 mL) can crushed tomatoes
• 2 cups shredded Mexican blend cheese
• 1/2 cup (about 1/2 bunch) cilantro, chopped
• 12 fajita-size flour tortillas
• Salsa (any variety will work; just enough to cover the top)
• Olive oil
• Salt and pepper

1. In a large saucepan heat the oil on high heat until hot then add the onions and cook until translucent, about 3-5 minutes. Stir in the garlic and cook for another 30 seconds.
2. Add the crushed tomatoes, chili flakes, chili powder, cumin, and sugar and stir to combine. Bring the mixture to a boil then reduce the heat to low and allow it to simmer and thicken for about 20 minutes.
3. Meanwhile, shred the chicken into a bowl and combine with the cilantro and one cup of the shredded cheese.
4. Once the sauce has slightly thickened, pour it through a strainer. Make sure to press down onto the onion mixture to extract as much of the liquid as possible. Reserve the liquid and add the onion mixture to the chicken. Mix well to combine.
5. Microwave the tortillas for 30-60 seconds so that they are soft and pliable. Working with one tortilla at a time, spread about 1/3 cup of the chicken mixture in a line evenly along the bottom third of the tortilla. Tightly roll the tortilla and lay, seam-side down, in a greased 9" x 13" pan.
6. Repeat with the remaining tortillas and lay each one so that it is touching its neighbors. Pour the liquid sauce and salsa evenly over the enchiladas and top with the remaining cup of shredded cheese.
7. Cover with aluminum foil and bake at 400 degrees Fahrenheit for 20 minutes. Uncover and bake for 5 more minutes or until the cheese browns a little. Remove from the oven and let stand for about 10 minutes before serving.

Note: The enchiladas can be reheated the next day either in the oven or the microwave, either way is good though the oven will keep the edges a little crispier.

Baked Chicken Parmesan

Almost a year ago I presented my mom with a birthday gift for the two of us to take a cooking class together. Due to various circumstances, we didn't have a chance to book and attend a class until this past week. We went to the Italian Cooking Class hosted at Meinhardt foods here in Vancouver. The class was so much fun and I had a great time with my mom.

When I told my aunt about our upcoming class she questioned my need and desire to go to such classes, citing my vast skills and noting that my cooking/baking repertoire was already so full. What, she asked me, could I possibly gain from the class when I'm so good at recreating recipes that I come across on my own. I explained to her that although I gather most of my recipes online and try out various new techniques it's nice to be able to see something being done in front of you rather than reading steps or looking at pictures. The interactive element helps to establish the technique and also allows you to ask questions along the way. This cooking class was no different; although the recipes we prepared were quite simple and I could have prepared them on my own, I learned a new way to dice onions and tomatoes quickly and efficiently. Things like that, and the actual fun of attending the class with other food enthusiasts, makes me seek out these experiences and treasure them.

The Chicken Parmesan we made during the class tasted great and the instructor let me take home the extra breading mixture that was left over. My family celebrated Canadian Thanksgiving this weekend by having a nice big lunch together, though not with the traditional turkey. Instead, I prepared my Thai Curry Mussels and Mussels in White Wine and Tomato Broth along with this chicken. It was very well received and tasted just as good as the one we made during the cooking class.

Baked Chicken Parmesan
Note: We didn't actually measure out how much breading we used and the specific amount of herbs but these are the amounts I suspect should be enough.

• 6-8 boneless, skinless chicken thighs (can also use chicken breasts sliced in half)
• 2 cups Panko bread crumbs
• 2-3 tbsp each thyme, parsley, basil (you can pretty much use any herbs you have on hand)
• 1 lemon, zested
• 2-3 eggs, lightly beaten
• 1 1/2 cups Parmesan cheese
• Salt and pepper
• Olive oil

1. Wash and pat down all of the chicken thighs and set aside.
2. In one bowl, mix together the bread crumbs, herbs, lemon zest, a little salt and pepper, and half of the Parmesan cheese.
3. In a separate bowl lightly beat the eggs and set next to the first bowl.
4. Prepare a large baking tray with parchment paper and pour a generous amount of olive oil onto it.
5. One at a time, dredge the chicken thigh first in the egg mixture and then into the breadcrumb topping, making sure to fully coat both sides. Coat both sides of the chicken with the olive oil from the tray (spread it around a little) and repeat with the remaining pieces. Arrange the pieces evenly on the tray so that they are not touching.
6. Top the chicken thighs with the remaining Parmesan cheese and put in the oven to bake for 10 minutes at 400 degrees Fahrenheit.
7. Reduce the temperature to 375 degrees (350 if the thighs are quite thick or using chicken breast) and bake for an additional 25-30 minutes, or until there is no more pink on the inside when sliced through.
8. Serve the chicken with some fresh lemon wedges or marinara sauce. 

Note: Any extra breading can be sealed in a ziploc back and frozen for up to two months...just make sure to label it and use it only for chicken. Also, the chicken can be reheated the next day in the oven at a high temperature (400 degrees Fahrenheit) for about five minutes.

Chicken Taquitos

When I was younger, and did not know how to cook as I do now, I used to come home after school and prepare snacks for myself and my brother to tide us over until our mom came home for dinner. Usually this involved rooting around in the freezer for some pre-made item that I could stick in the oven and enjoy within twenty minutes. I remember one of my favorite things to make was chicken taquitos and I would often have three or four at a time.

Just the other day I prepared chicken stock for a soup I was making and I used chicken breasts in the process. Of course once I used the stock I was left with two chicken breasts and I wanted to use them up in a fun and creative way. At first I thought to make chicken enchiladas but then I came across a recipe for taquitos and I knew right away that I wanted to try it out. Best of all, I was going to stop by the grocery store to buy tortillas but my dad had spontaneously decided to purchase some only an hour prior while at Costco...obviously this recipe was calling my name.

I made the taquitos for dinner for myself and my brothers. Unfortunately I was a little too anxious and hungry while preparing the filling and this resulted in improper measurements. I wanted to use both of my chicken breasts, which actually came out to more than the two cups called for in the recipe, but I was too lazy to figure out exactly how much I was using. I guessed that it was three cups, so I used one and a half times the rest of the called for ingredients. In reality, I think I should have doubled the rest of the recipe because after tasting the taquitos I wish they had been more cheesy. Another problem I encountered was the fact that the tortillas I had were very large; obviously it allowed for more filling in each but it also meant extra rolling. This made the exterior wall quite bulky around the middle because it had about three layers of tortilla at its thickest point.

In the end, I still enjoyed the taquitos and so did my brothers. Because they were so large I could only manage to eat one, but I saved the rest to reheat the next day for lunch. The great thing about this recipe is that it can also be prepared ahead of time and then frozen; that way the taquitos become an easy meal option just like the ones sold in the freezer section of the grocery store.

Chicken Taquitos

• 4 oz (1/2 cup) cream cheese, softened
• 1/2 cup salsa
• 1 lime
• 1 tsp salt
• 1 tsp ground cumin
• 1 1/2 tsp chili powder
• 1/2 tsp onion powder
• 2-3 cloves garlic, minced
• 3 tbsp cilantro, chopped (about 1/4 of a bunch)
• 2-3 tbsp green onion, chopped (about 1 stem)
• 2 cups shredded chicken
• 1 cup shredded cheese
• Small tortillas, wheat or corn

1. Mix the cream cheese, salsa, and spices in a large bowl.
2. Stir in the cilantro and green onion.
3. Add the chicken and cheese and mix thoroughly.
4. Place the tortillas on a plate and in the microwave for 20-25 seconds so that they become soft enough to roll.
5. Spoon 2-3 tablespoons of the chicken filling onto the lower third of the tortilla and then roll the tortilla up as tightly as possible. Place on a baking sheet, covered with aluminum foil or parchment  paper, rolled-side down. Repeat with the remaining tortillas until all of the filling is used up.
6. Spray the tops of the taquitos lightly with cooking spray and then bake for 15-20 minutes at 425 degrees Fahrenheit or until the edges are crisp.

Note: If you want to freeze the taquitos, roll them up and then place on a baking sheet and stick in the refrigerator until cool. Once cooled, wrap each one individually in plastic wrap and then put all of them in a freezer bag and freeze. The taquitos can be baked straight from the freezer, don't unthaw, for 20 minutes at 425 degrees Fahrenheit.

Tom Kah Gai

After my previous success with the thai curry mussels, I decided to challenge myself and recreate one of my favorite Thai soups: Tom Kah Gai, also known as chicken and coconut soup. The subtle flavors of lemongrass and ginger complement the coconut and red curry paste. I always love to order the soup whenever I go to Thai restaurants and I was encouraged by my family to try making it at home.

Traditionally, the soup actually calls for galanga instead of ginger and kaffir lime leaves however, despite living in an extremely Asian influenced city, I had difficulty finding all of the ingredients so I substituted fresh ginger root and lime zest instead. I don't think my soup suffered because of it and I definitely did not have the energy to go searching the city for two ingredients.

The actual preparation of the soup was not at all difficult and the whole thing was ready within half an hour. Personally, I found the hardest part to be properly cleaning and preparing the unfamiliar ingredients before tossing them into the soup. Luckily I was wise enough to ask the shop clerks how to handle the lemongrass and ginger and was very grateful to them for their explanations, including how big to cut the pieces.

Once I made the soup the whole family was eager to try it and I was curious to see if they thought it actually tasted like the real thing. The verdict: total success! Apart from my little brother, for whom the soup was too spicy, everyone had seconds and the soup was completely consumed down to the very last drop. Funny enough, my older brother did not see one of the Thai bird chiles floating around in the broth and he ate it whole, seeds and everything. My mom claimed she could see the steam coming out of his ears as we sat there and watched him turn bright red and start sweating. Fortunately he ate some watermelon and that seemed to help cool off the heat and he was able to resume eating the soup. At the end of the night, I was quite pleased with myself not only for making the soup but also for having the confidence to venture into unknown territory. Who knows what else I can do now...I guess only time will tell.

Tom Kah Gai

• 1 stalk lemongrass
• 1 medium onion, chopped finely
• 2 cloves garlic, minced
• 2 tbsp vegetable or olive oil
• 1 tbsp Thai red curry paste
• 6 slices fresh ginger, cut 1/4" thick
• 6 Thai bird chiles
• 2 limes, juiced + zest of one lime
• 4 cups chicken stock
• 1 400 mL can coconut milk
• 2 skinless chicken breasts, cut into chunks
• 2 cups oyster mushrooms, stems removed and caps quartered
• 2 tbsp fish sauce

1. Prepare the lemongrass by peeling the outermost layer and cutting the stalk into 2" long pieces. Whack the pieces with the flat side of the knife to crush them slightly.
2. Peel the ginger and cut into disks about 1/4" thick. For a hotter tasting soup, cut up the Thai bird chiles, otherwise simply cut a slit down the side of each one.
3. Heat the oil in a large pot over medium-high heat until hot then add the chopped onions. Saute until the onions are translucent, about 2-3 minutes, then add in the garlic and saute for one more minute.
4. Add the lemongrass, curry paste, ginger, lime zest, and Thai bird chiles and continue to cook over medium heat for another 2-3 minutes.
5. Add the chicken stock and bring the broth to a boil then reduce the heat to low and continue to simmer for 15 minutes.
6. Add the coconut milk, chicken pieces, and mushroom caps and continue to cook for another five minutes or until the chicken is just cooked through.
7. Add the lime juice and fish sauce and stir through. You might find that after tasting the soup it could use a little bit more lime juice or fish sauce, it depends on your own preferences.
8. Garnish with some chopped cilantro and green onions.

Chicken Tortilla Soup

This past week has been especially difficult for my family and me as we suffered the loss of my grandfather. I know I speak for my family when I write that we truly appreciate all of the heartfelt support and compassion from everyone around us as go through this time. Despite this sadness, I know my grandpa would have wanted us to continue to enjoy our lives and live them to the fullest. Personally, these sentiments encourage me because I saw how much my grandfather liked and appreciated my food and upheld my passion for cooking and baking.

I had been wanting to make chicken tortilla soup for months but for several reasons I hadn't been able to find the time. Finally I researched some recipes and gauged a basic understanding of the ingredients I needed. Unfortunately, most of the recipes called for specialty Mexican ingredients and I had no idea where to get them. Instead I went to the Mexican aisle of my local grocery store and stared at all of the items until I found something I thought to be suitable, canned chipotle peppers.

Once I started to make the soup, I decided to combine the canned peppers with a can of plum tomatoes in the food processor and then add it as part of the liquid component of the soup. Although the peppers were spicy, I thought that the large can of plum tomatoes would "outweigh" the spiciness of the peppers....I was wrong, really, really wrong. I tried a little bit and my mouth was on fire. Apparently I had inadvertently created a spicy salsa rather than a nice, tomato based sauce. Luckily I had another can of tomatoes and added those to the soup with a couple of spoonfuls of my salsa mixture.

In the end, I was extremely pleased with the result. My soup actually tasted like an authentic Mexican-style soup and everyone in the family loved it. I served it alongside some avocado slices, corn tortilla chips, and sour cream. I also served the salsa which allowed each person the option of making their portion a little spicier if they wanted. My brother especially liked the salsa and saved the rest in a container now sitting in our fridge.

Chicken Tortilla Soup
Note: I left the chipotle peppers out of this recipe because of the spice factor. Instead, I think one or two small diced jalapeno peppers would provide enough spice and authentic Mexican flavor without going overboard.

• 1 large onion, chopped
• 4-5 garlic cloves, finely chopped
• 2 bell peppers, chopped (I used one green and one yellow)
• 1-2 jalapeno peppers, finely chopped
• 1 28 oz. can plum or diced tomatoes
• 1 12 oz. can corn kernels
• 2 tsp cumin
• 2 tsp chili powder
• 3 cooked chicken breasts, shredded
• Corn tortilla chips
• 6 cups (2 L) chicken stock
• Olive oil
• Salt and pepper to taste

1. In a large pot, heat some olive oil over high heat then add the onion, garlic, and bell peppers. Reduce the heat to medium and saute the vegetables for 5-7 minutes or until they become soft.
2. Stir in the cumin and chili powder to the vegetables and continue to cook for another minute.
3. Add the chicken stock and tomatoes, with all their juices, along with the diced jalapeno peppers and mix thoroughly. Bring the mixture to a boil then reduce the heat and continue to simmer for 15 minutes.
4. Add the shredded chicken and a handful of tortilla chips and stir well to incorporate. Continue to simmer for 15-20 minutes. stirring occasionally to help breakdown the tortilla chips. 
5. In the last 5 minutes, add the canned corn kernels to the soup and season with salt and pepper. Serve alongside garnishes such as avocado, cilantro, sour cream, and tortilla chips.

Apricot Dijon Mustard Chicken

A couple of nights ago I was looking back through my blog posts and I noticed one of the posts from the summer when I made grilled chicken breast. I remember that the marinade on the chicken was delicious and had a lot of flavor. I had been told by my mom that we had chicken breasts in the freezer but all I could find were chicken thighs so I marinated them overnight and baked them the next day.

After eating the thighs, my mom pointed out where the chicken breasts were and agreed to let me prepare them the next day since the thighs were eaten up so quickly. Rather than use my go to ingredients, herbs, garlic, and cheese of some sort, I decided to try something completely different. I know that it is common to pair chicken with a sweet glaze, such as mandarin or orange, so I decided to try and use apricots. Previously, I had made an apricot mustard dipping sauce for my baked crab wontons which went over really well so I decided to make it again, but this time use it as a glaze and cooking medium for the chicken.

The glaze turned out nicely and provided an overall sweet flavor to the chicken, accompanied by a kick from the mustard. We paired the chicken with a salad dressed with balsamic vinegar, and I noticed that the acidity of the vinegar helped to balance the sweetness of the chicken as well. I was pleasantly surprised that even my brother liked it, as he normally is not a fan of sweet meats and marinades such as teriyaki or orange chicken. One of the benefits of this recipe is that it was really quick; it didn't require any pre-soaking in the marinade and was ready in 30 minutes. I did notice however that the chicken breasts were moist only when eaten fresh...my dad took one with him to work the next day and said that it had tasted a little dry. I suppose that's one of the disadvantages of white meat; it's easy to overcook and can dry up when reheated. The solution: make it and eat it right away!

Apricot Dijon Mustard Chicken

• 4 boneless, skinless chicken breasts
• 1 12 oz (336 mL) bottle apricot preserves
• 3 tbsp Dijon mustard
• 1/2 cup dried apricots, sliced in half lengthwise

1. Mix the apricot preserves together with the Dijon mustard and pour into skillet large enough to hold all four chicken breasts. Heat until it starts to boil.
2. Add the chicken breasts, "skin" side down, and sprinkle dried apricots around. 
3. Cover and reduce the heat to low. Simmer each side for 10-15 minutes, depending on how thick the cut. The chicken is ready when there is no more pink visible when cut through the thickest part and the juices run clear.
4. Remove the chicken and bring the leftover liquid to boil then continue to heat for about 5-10 minutes until the glaze has thickened and reduces to about 1 cup.
5. Pour the glaze over the chicken and serve.

Tomato Chicken Stew

Last week my mother asked me if I wanted to prepare something for dinner using the chicken thighs we had sitting in the fridge. She knows that I am always looking for opportunities to bake and cook more, especially cook since I am trying to learn more about it. I decided to use a recipe that I had tried previously with chicken breasts.

The original recipe did not make the chicken into a stew, however I added so much liquid in my adaptation that the final product became quite soup/stew like. I actually enjoyed the way it turned out as opposed to my previous version because it was very flavorful and the broth was excellent for dipping some bread into. Unfortunately I did not exactly measure out how much I was using of each ingredient...I eyeballed most of it. On the one hand that makes it difficult to repeat the recipe; on the other it makes me happy because it means my cooking skills are growing, and so is my confidence in coming up with new recipes and adaptations.

Tomato Chicken Stew

• 1 lb chicken, cut into chunks
• 1 large onion, chopped
• 1/2 lb mushrooms, roughly quartered
• 5 cloves garlic, sliced
• 2 tsp dried thyme
• 1/2 tsp dried oregano
• 1  28 oz. can plum tomatoes
• 1/2 tsp mustard
• Salt and pepper to taste
• Chopped dill and cilantro

1. In a large pan, fry onions over high heat until soft and yellow.
2. Reduce heat to medium, add mushrooms and fry until mushrooms are nice and brown.
3. Add sliced garlic and stir-fry for 30 seconds.
4. Return heat to high and add the chicken, seasoning with salt and pepper. Continue to cook until all of the chicken turns white and no pink is visible.
5. Using your fingers, gently crush the tomatoes and then add the tomatoes, together with all their juices, to the pan. At this point, you may want to transfer the mixture to a large pot because there will be a lot of liquid. 
6. Add all of the herbs and mustard and stir through. 
7. Boil the stew for 15 minutes. In the last minute, add the chopped dill and cilantro and stir through.