Spiced Chicken and Sweet Potato Stew

• 1 onion, chopped
• 1 inch piece ginger, minced
• 8 clove garlic
• 1 TBSP paprika
• 1 tsp cumin, coriander and tumeric
• 15 oz can diced tomatoes and juices
• 1/4 cup orange juice
• 2 cups chicken broth
• 14 oz coconut milk
• 2 pounds chicken, cut into 1 inch chunks
• 1 pound sweet potatoes, cut in 1 inch chunks
• 2-3 carrots, in chunks

Cook the onions till soft, then add the ginger and garlic. Cook until fragrant. Add the spices and allow to bloom

Add the OJ, broth and tomatoes. Add the sweet potatoes and carrot. Once the veggies are halfway cooked, add the chicken. Once the chicken is cooked, add coconut milk, then simmer until thickened.

Chicken, Coconut and Sweet Potato Stew

• 2.5 pounds bone-in chicken thighs, skinned (or a package of boneless, skinless)
• 1 onion, chopped
• 2 inches ginger, sliced
• 4-6 cloves garlic
• 1 TBSP paprika
• 1 TBSP curry powder or 1 tsp each of cumin, coriander, tumeric
• 15 oz diced tomatoes
• 1-8.5 ounce carton coconut milk
• 1 cup chicken broth
• 2 pounds sweet potatoes, cubed into big chunks
• Fish sauce to taste

1.  Brown chicken for 4-5 minutes.  Remove from pot.

2. Add more oil as needed and cook onions till soft.  Add ginger and cook for a bit, then stir in garlic.

3. Add spices and let bloom.

4. Stir in tomatoes, coconut milk and broth.  Season with fish sauce.

5. Re-introduce the chicken and its juices

6. Let simmer until thickened.

Slow Cooker Chicken Tacos

• 2 lbs. bone-in skinless chicken thighs or drumsticks (I used 3 chicken legs)
• 1 can diced tomato
• 1 TBSP ground cumin
• 2 tsp. chili powder
• 2 tsp. smoked paprika
• 1 tsp. garlic powder or 3 garlic cloves
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp. sea salt

1. Stir spices and tomato in the slow cooker. Add chicken and spoon sauce over chicken.
2. Cook on high for 5 hours, then shred chicken.
3. Serve with warmed tortilla, avocado, fresh salsa/tomato and cheese

Slow Cooker Orange Chicken Thighs

INGREDIENTS

• 6 boneless skinless chicken thighs
• 1 tablespoon oil for browning
• salt and pepper to taste
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 1/2 cup ketchup
• 2 TBSP soy sauce
• 1/2 cup honey
• 2 TBSP orange juice
• 1 TBSP orange zest
• 1 teaspoon toasted sesame oil
• 2 tablespoons cornstarch
• 1 tablespoon sesame seeds and chopped cilantro for garnish
• 2 tablespoons green onions sliced

INSTRUCTIONS

• Heat the oil in a pan over high heat. Season the chicken thighs generously with salt and pepper on both sides. 
• Cook the chicken for 4-5 minutes on each side until deep golden brown. 
• Add the chicken to the slow cooker.
• NOTE: you can skip the browning process if you prefer and simply season the thighs with salt and pepper then add them to the slow cooker.
• In a small bowl, whisk together the garlic, ketchup, soy sauce, honey and sesame oil. Pour the sauce over the chicken thighs.
• Cover the slow cooker and cook on LOW for 6 hours or HIGH for 3 hours.
• In a small bowl, mix the cornstarch with 1/4 cup cold water. Add the cornstarch mixture to the slow cooker.
• Cook for 1 more hour or until sauce has just thickened. Sprinkle with sesame seeds and green onions, then serve.

Thai Chicken Rice

One of my favorite dishes to get from the hawker stalls when I visited my family in Penang! I don’t know why it has taken me so long to try it at home! The sauce is slightly different than what they make in Penang, but I sadly can’t remember what it taste like. This sauce is Thai-inspired. I had trouble finding the right soybean paste, but the thick Chinese version I found was pretty close. It just needed to be thinned out a bit.

Chicken and stock:

• 1/2 uncut chicken. Trim the fatty pockets and some skin to render for the rice
• 1/2 onion
• few springs of cilantro
• enough water to submerge the chicken, you may also use a bit of chicken broth
• salt

Place the chicken into the cold water, bring the water to a boil, then let simmer till the chicken is done (20 minutes). Remove the chicken and allow the broth to cool. Season to taste. Should be just lightly salted.

Sauce:

• 1 scoop of Chinese soybean paste or a few TBSPs of Thai soybean paste (Chinese version is more concentrated and saltier)
• small amounts of dark soy sauce and regular soy sauce
• sugar and vinegar to taste
• 3 cloves of garlic, minced and pounded
• 1″ knob of ginger, minced and pounded
• Red chilies, finely minced
• water to meet the right consistency

1. Start with the soybean paste and add water to create a thin sauce consistency (like soy sauce)
2. Gradually add the soy sauce and dark soy sauce. Use a light hand
3. Add sugar and vinegar to taste to get a good balance of both sweet and sour
4. Stir in the ginger and garlic and chileis

Rice

• 3 cups of Jasmine Rice, rinsed well. Could use a bit of Glutinous rice to improve the texture. The sweet rice needs to soak overnight)
• 2 TBSP minced garlic
• 2 TBSP minced ginger
• 3 TBSP rendered chicken fat (Take the fat and put in a cold pan with a little oil. Turn to medium low, careful not to burn or smoke the oil)
• Enough chicken stock for the rice cooker

1. In a wide bottomed skillet, fry the ginger and garlic in the chicken fat on medium. Do not brown. Cook for about 2 minutes.
2. Add the rice, turn up the heat and fry for about 2 minutes.
3. Pop the rice into the rice cooker and fill with chicken stock up till the line for 3 cups of rice.

Serving:

Plate a bit of rice on a plate. Top the rice with sliced chicken. Serve the sauce on the side. Te left over stock can be served with the dish as well.

Crostini and Other Hand Held Appetizers

• Each of these make about 24 unless otherwise stated
• Crostini toasts: 2 loaves of baguette yields about 100 pieces
  • Slice into to 1/4 slices, brush with olive oil and bake at 350 degrees for 6-7 minutes.
  • May be made the morning of the party and stored in airtight container
• Gingered Peach Crostini with Ricotta and Peach Reduction
  • Stir in 1/4 tsp fresh ginger, sugar and salt into 1 cup ricotta cheese. Let chill.
  • Thinly slice fresh peaches and stir in fresh ginger, brown sugar and pinch of salt
  • Reduce about 2 cups of peach cocktail (from Trader Joe’s) with a few slices of ginger until it’s about 1/4 cup.  Take off the heat, and add 1 TBSP bourbon and 1 TBSP butter
  • Top toast with ricotta mixture, then top with peaches and drizzle the sauce
• Strawberry Basil Balsamic Crostini with Ricotta
  • Stir in lemon zest, sugar and salt into 1 cup ricotta cheese.  Let chill.
  • Reduce 3/4 c balsamic vinegar to about 1/4 cup.  Add brown sugar to taste
  • Top toast with ricotta, then thinly sliced strawberry, balsamic reduction and basil chiffonade
• Apple Brie Crostini with Honey
  • Place thin slice of brie onto each toast.  Bake at 350 till melted.
  • Top with sliced apple, honey and chopped walnuts.
    • If slicing apples ahead of time, toss well with lemon juice
  • Garnish with optional pomegranate or cubed pancetta
  • Can be left in warmer prior to serving
• Mushroom and Goat Cheese Crostini
  • Saute mixture of mushrooms with chopped rosemary.  I used crimini, trumpet and enoki.  Could also used a little bit of chopped bacon if desired
  • Mix equal parts herbed goat cheese and whipped cream cheese for the base.
  • Spread cheese mixture onto each toast and lay onto platter
  • Pile on the mushrooms and garnish with chopped parsley
  • Can be assembled ahead of time and kept warm
• Artichoke Red Pepper Crostini
  • Combine 1 can chopped artichoke, 1/2 jar roasted bell pepper, mayo, mozzarella, parmesan, green onion
  • Top crostini and bake at 350degrees until cheese is melted
  • Can be assembled an kept in warmer
• Chicken in Endive
  • Mince 3/4 pound chicken thighs and stir fry with 4 cloves minced garlic, 1/2 can chopped water chestnuts, finely chopped onion, oyster sauce and sweet soy sauce.
  • Spoon into endive leaves right before serving.
  • Garnish with cilantro and serve Siracha on the side
• Pizza Cups with Meatball and Siracha BBQ sauce (makes about 20)
  • Cut Pillsbury pizza dough into 3 inch rounds and form cup into the wells of a well-greased mini muffin tin.  Scraps re-roll with good results
  • Prick bottoms with a fork
  • Fill with cheese and a dab of TJ’s Siracha BBQ sauce
  • Parbake per package instructions for about 5 minutes
  • Place 1/4 Aidell’s chicken meatballs (from Costco), top with more sauce and mozarella
  • Bake until crust is light brown (if too dark, the edges get too crisp)
  • Garnish with parsley and hold in warmer till ready to serve
• Pig in a Blanket (aka hot dogs in a blankie per S)
  • Using 1 package of puff pastry and 1 pound package Aidell’s chicken sausage
  • Cut each sausage in half and cut puff pastry into thirds, then into thirds again
  • Roll sausages, seal seam with egg wash and slice into 1/2 inch pieces.
  • Brush puff pastry with egg wash and lay them flat.  Refrigerate
  • Bake at 400 degrees until light and puffy
• Brazilian Cheese Bread from Rasa Malaysia (Yields 36)
  • 1 egg, at room temperature
    1/3 cup olive oil
    2/3 cup milk
    1 1/2 cups (170 grams) tapioca flour (tapioca starch)
    1/2 cup packed (about 100 grams) grated cheese
    1 heaping teaspoon salt
  • Place all ingredients into food processor and blend till smooth (about 20 seconds)
  • Scoop into mini muffin tins, about 3/4 full
  • Bake at 400 degrees until light and puffy (about 17 minutes)
  • Let cool slightly, then remove before completely cooled

Sip and Swap v 2.0 – Recipes for cocktails, appetizers and mini desserts

Two years ago, I hosted one of the most fun parties.  It was a sip and swap where all the girls brought 5 items from their closets, with at least one being an accessory.  They would come to sip cocktails, nosh on hand held nibbles and take home new treasures to mix up their wardrobe.  I hosted another this past week with about 20 guests.  Everyone went home with something new, no matter what their size, shape or style!

For the first rounds, we took turns selecting our favorite item.  After that, everyone was free to choose anything they wanted to take home.

I made food small enough for just a few bites and ensured there was a good mix of items.  I also didn’t want to fuss with utensils since everyone would be standing with drink and plate in hand already.  It did take quite a bit of work and organization to ensure everything was done on time.

I learned few things along the way that will make entertaining in a sort of cocktail party style a little less stressful

• Make a mix of food that can be served cold/room temperature and hot food.  The cold food can be ready to go before guests arrive.  The hot food should be able to be prepared ahead of time and can be left in a warm oven until guests arrive.  I like having hot food to feel like you’ve had a real meal.
• Handheld food resting atop different bases (crackers, crostini, veggies, puff pastry, pizza dough) lends to variety in textures and flavors.  Possibilities are endless!
• Deviled eggs, although always popular, are a pain and take a lot of time considering the prep needed.  I don’t like peeling eggs!
• Have a simple house cocktail that you can batch and have ready to serve right when your guests arrive.  My friends need to be nudged a little before they partake in a cocktail, otherwise they won’t bother you with anything other than water.  I opened all the drinks and hand a drink in their hand right when they arrived.  It got the party started right away.  My house drink was a little strong (I think I just pour servings that were too big).
• Narrow cups work better than wider ones for cocktail parties.  A narrower cup can be rested on a dessert plate and leave more room for food.

Drink and Food for the party:  I made approximately 24 pieces per dish with plenty of leftover.  I actually ran out of table space and didn’t put one of the dishes out…I think next time, I will be sure to use smaller serving dishes and mix all of the different crostini together rather than separating them onto different plates.  Perhaps separate by sweet and savory or pair bites with complementing or contrasting colors.

DRINKS:

• 1/2 ounce Blackberry Rosemary syrup + 1/2 ounce Vodka or Gin + Prosecco
  • 2 1/2 cups blackberries + few sprigs rosemary, chopped + 1/3 c sugar + 2/3 cup water simmered for about 20 minutes, strained and chilled
  • Omission of vodka and sparkling lemonade or pomegranate could be substituted
  • The French 75 also adds lemon juice
• Sangria
  • Stella Rosa sparkling wine + 3 oz Brandy + 1 1/2 oz triple sec + apple + orange plus juice + lemon + apricot or other stone fruit
• Non-Alcoholic – it was warm and I should have had more.  I only had 1 L club soda, 1 L Perrier + 2 sparkling sodas.  2 more bottles would been have nice

Cold Appetizers

• Charcuterie board:  1 box water crackers + 3 cheeses (brie, cheddar, spicy jack) + grapes + strawberry + smoked almonds + dried apricot + pepper spread + olives
• Caprese on a stick: mozzarella, tomato and basil with TJ’s balsamic vinegar/honey thyme oil + salt
• Strawberry Crostini: Ricotta/Sugar/Lemon Zest + sliced strawberry + balsamic and brown sugar reduction (about 1/2 cup reduced by 2/3) + sliced basil
• Turkey Sandwich:  Ciabatta, Mayo+Cream Cheese,  bacon (put in cold oven till 400 degrees (about 17 minutes), avocado, turkey, spicy pepper spread, microgreens

Other make-ahead appetizers

• Brazilian cheese bread (Yields 36):
  • 1 1/2 c tapioca four
  • 1 egg
  • 1/3 c oil
  • 2/3 c milk
  • 1/2 c packed shredded mozzarella
  • pinch salt
  • Place everything in food processor and blend of about 20 seconds
  • Fill well greased mini muffin tins 3/4 full (1 TBSP)
  • Bake at 400 X 17 minutes till puffed and light brown (I over cooked these at 20 minutes)
  • Let cool a few minutes then remove onto rack.  I waited too long so a few got stuck onto the pan
• Deviled Eggs with herbs

Hot foods kept in the warmer till guests arrived

• Crostini + 50/50 whipped cream cheese and herbed goat cheese + sauteed mushrooms with rosemary
• Pigs in a blanket: Aidell’s chicken sausage (1pound) and puff pastry.  Refrigerate until ready to bake, brush puff pastry with egg wash, bake at 400 degrees till puffed and browned.  Baked lying flat-turns out light and flaky
• Artichoke dip crostini: Spoon onto crostini, bake at 375 till cheese melts
• Crostini+Brie+Thinly sliced apple+Cubed pancetta or pomegranate+walnut+honey
  • Melt cheese, then add apple.  Keep in warmer
• Minced Chicken+Water Chestnuts+Pine Nuts in Endive leafs
  • Keep chicken warm and spoon into endive last minute
• Meatball Cups (Yields 18):  Pillsbury pizza crust+mozarella+Sriracha BBQ sauce+chicken meatball
  • Cut 3 inch circles and place in greased mini muffin tins.  Spoon cheese and BBQ sauce and bake for 400 degrees for 6 minutes.  Place quarter meatball and top with sauce.  Tope with cheese and pop in oven till dough is brown and cheese is melted

Dessert

• Mini coconut banana cream pie with TJ’s salted caramel – filling made day ahead
• Nutella brownies
• Lemon Bundt cake made day ahead
• Mini Blueberry Pie topped with Whipped cream
  • 1 box pie crust makes 24-can be made day before
    • Use mini muffin tin, prick bottom with fork and freeze
    • Bake at 400 till light brown
  • Filling made day ahead
    • 2 cups fresh blueberries, rinsed and dried
    • 2 tablespoons cornstarch
    • 2 teaspoons finely grated lemon zest
    • 2 tablespoons fresh lemon juice
    • 2/3 cup sugar
    • Pinch of salt
      • Place half blueberries, sugar, zest and cornstarch, water in pot.  Bring to boil and simmer
      • Add remaining blueberries and heat through till sauce is thickened.
      • Take off heat and squeeze in fresh lemon juice

Chicken Pho

I was fighting a cold this weekend (the first of the season for me, despite someone else in the household being sick at any given time this winter), and was in the mood for a hot and steaming bowl of chicken noodle soup…

For the broth

• 1 picnic pack chicken (4 drumsticks and 2 breasts, bone-in)
• 2 whole onions, unpeeled
• 4 inch knob ginger, unpeeled
• 4 whole cloves, toasted
• 2 TBSP coriander seeds, toasted
• 4 star anise pods, toasted
• 1 bunch cilantro
• 4 cups chicken broth
• 2-3 TBSP fish sauce
• 1 TBSP palm sugar

Place the onions and ginger on a baking sheet and place under the broiler set on high.  The top of the onion should be about 3 inches from the heat source.  Broil for about 15 minutes when onions are soft and charred.  Once cool enough to handle, peel ginger with a spoon and onions.

Take the chicken and whack the bones open on 2-3 inch sections with a cleaver to expose the marrow.

While aromatics are in the oven, place chicken in a pot and cover with cold water.  Bring to a boil and parboil for 3 minutes.  Dump out the water and rinse the chicken in a colander.  Clean the pot and add the broth and more cold water, about 4 cups.

Add the onion, ginger (cut into 4 pieces), cilantro stems, toasted spices to the pot and bring to a boil, then immediately set to simmer until the chicken is cooked through.

Remove the chicken and cover the pot partially.  Continue to simmer.  Skim off impurities that float to the top every 20-30 minutes

Let chicken cool and remove meat from the bones.  Return bones to the pot.  Continue to simmer for 1.5 hours.  Add fish sauce and palm sugar to taste

Shred the chicken into bite sized pieces.

Place a serving of rice noodles in a bowl,  add the chicken and label the hot broth over the noodles.  Garnish with bean sprouts, Thai basil, chili pepper, lime wedge and cilantro.

Serve with ‘ginger scallion dipping sauce’ on the side.

Mom’s Weeknight Chicken Stir Fry

I don’t remember if this is how my mom would cook her chicken stir fry when I was little, but this is how she does it now. Really simple.  With only using chicken and no veggies, the flavor is concentrated, and there is no sauce.

• Chicken thighs, cut into big chunks
• Ginger, thinly sliced
• Garlic, minced
• Sweet Soy Sauce
• Soy Sauce
• Green onions, cut into 2 inch pieces (optional)

Heat a good amount of oil on medium heat.  Add the ginger and garlic and cook till fragrant but not browned

Add chicken and stir-fry till white on the outsides.

Add sweet soy sauce and regular soy sauce (about 1:1 to taste) and continue to stir-fry until fully cooked

Stir in green onions, then serve.

Chicken Lettuce Wraps

Tasty served warm or room temp, this is a great alternative to sandwiches for a picnic.  I made these for the summer concert in the park series.  The main flavors come from the garlic and oyster sauce.  The water chestnuts and pine nuts add a crunch.  This can be an appetizer if served without the rice.

Chicken Filling

• 3-4 boneless, skinless chicken thighs, minced
• 4 cloves minced garlic
• 1 can whole water chestnuts, drained and coarsely chopped
• 1 small zucchini, chopped
• 3 green onions, chopped
• oyster sauce to taste
• fish sauce to taste
• 3 tablespoons pine nuts
• cilantro, chopped

1. Heat pan and add a few swirls of oil.  Add garlic and cook till fragrant, but not browned.
2. Add chicken, oyster sauce and fish sauce until chicken is no longer pink on outside
3. Add zucchini and continue to cook till zucchini is tender
4. Add pine nuts, water chestnuts till warmed through
5. Take off heat and add green onions and cilantro

Serve with steamed white rice rolled in butter lettuce leaves