from Monday-to-Friday ChickenPotato salad is a grand dish I always look forward to once cookouts are in full swing. I jumped the seasonal gun a little bit with this Chicken Dill Potato Salad, which adds a punch of protein and garners main entree status with the addition of chicken.
Aside from the cook book, it can be found on Fresh Direct’s website.
from Cooking LightWhen I was a kid I used to love to eat yakitori at a place called… Yakitori! They’d serve the skewers in a red car-shaped plate to kids who ate in-house and it was there that I had my very first taste of sushi at a very young age (octopus).
I even have a bottle of their custom yakitori sauce (the place is still going strong in my home town) so I was hesitant to try my own hand at the dish. This Cooking Light recipe (do I cook from anyplace else lately) was not a disappointment. It’s quick, easy, not too heavy or fatty and full of flavor.
from Cooking LightIt seems that 40 Garlic Clove Chicken is a modern day classic: so many of my cooking friends have already made it and recommended it in one form or another. Perhaps it has to do with what a gourmet, straight-out-of-a-restaurant taste you get from relatively little effort. Sure, it takes a bit of time to prep all the cloves (and yes, it truly calls for forty cloves if you make the full recipe) but the results are more than worth it.
I really can’t express how tender and flavorful this is, and with so few ingredients! If you’re enjoying a romantic night in with someone you love, don’t hesitate to make this – after all, if you love each other, who cares if both of you have garlic breath?
from Simple FoodieSpicy ground meat Asian dishes are officially my new specialty and this superb Pad Krapow recipe, which I found at Simple Foodie (who also gave us some incredible fried cow) is going to be added to my roster. FYI: Pad Krapow is a Thai recipe that many restaurants refer to as Basil Chicken.
National Dish of Saudi ArabiaOne of the benefits, and believe me there are many, to having a generous friend who loves to cook is that you’ll get emails like this:
Subject: Kabsa Anyone?
“Ok, so it’s almost “Souper Sunday” time of year, but before it gets too cold out, I’ve been meaning to make a giant serving of Kabsa. What’s Kabsa you ask? Why its the national dish of Saudi Arabia of course. I came across it last week doing a wikipedia search on Mecca since it was in the news. And let me tell you, it looks delicious. Its chicken, rice, raisins (i get this awesome Persian kind of this place near my work that taste like no raisin you’ve had) some nuts and maybe some other stuff, I’m searching the internet for the best recipe. So anyone down for some this Sunday afternoon/evening (perhaps around 5 or 6)? Let me know if anyone is up for it, so I know how much I need to make.”
As a usual non-lover of raisin foods, I have to say I was a believer after eating this. Super delicious.
Click here for the rest of Kabsa
Some things (sadly) are just meant to be fried. While someone somewhere I'm sure has been able to achieve the golden crispness that I always see in photos of baked 'fried' chicken recipes, it won't be with this particular recipe.
I made this for friends, and while the chicken itself was moist (the only complimentary thing that could be said), it looked like I had found some paste and half-heartedly tried to spread it across a plain, bland chicken breast with my finger. The guests were polite, and I've since redeemed myself with some awesome chili.
Okay, so there's nothing scary about this wonderful Chicken Chili with Black Beans (in fact, it's so good it even convinced a friend who claimed to hate chili to ask for seconds), but it's so warming and perfect for after a night of trick or treating or a Halloween party that I thought I'd include it this week.
Plus, you could easily call it brain soup or something to make it more festive. Just be sure to add chipotle peppers in adobo sauce – that's the magical extra ingredient.
With my recent work days stretching heart-wrenchingly late into the evening, it's lovely to come home to some chicken tacos, a meal Jim prepared with a little help from Ortega (he likes the crispy shells and ketchup-like sauce) and this tangy lemon/limey recipe from Allrecipes (though he claims he didn't use any measuring devices and eyeballed the whole thing).
If you ever need to make a quick meal of cheap ingredients that's sure to give you left overs, this hearty Japanese Rice Bowl is for you. Found on?the Unconfidental Cook, it's a healthy and tasty dish, but one that Jim and I, who boast pretty hefty appetites, could only finish a portion of.
How empowering, to be able to make one of my favorite restaurant dishes at home and have it actually taste delicious! Larb Gai is a ground chicken salad with a uniquely limey, slightly spicy and sweet taste that I was first introduced to at Sawaddee in Providence while in college. It was love at first bite. I was too lazy to toast my rice this time, but the crunch is probably worth the minimal effort. Pair with white rice and a crisp beer ideally.