street cart grilled chicken

Excellent chicken!  It was a part of a recipe for street cart salad but honestly the chicken was the very best part.  I wasn't crazy about the dressing part of the recipe but definitely want to make the chicken again and again.  It would be great in a salad with your favorite dressing or in naan with hummus and tzatziki sauce and veggies.  I made pickled onions as part of our meal and those are great with this chicken in a salad or in naan.

street cart grilled chicken (adapted from skinnytaste)

6 boneless, skinless chicken thighs, fat trimmed

juice of 1/2 lemon

2 cloves garlic, minced

1 1/4 teaspoons ground cumin

1 teaspoon olive oil

1 teaspoon kosher salt

1 teaspoon oregano

3/4 teaspoon sweet paprika

1/2 teaspoon turmeric

Season the chicken with lemon juice, garlic, cumin, oil, salt and spices.  Set aside at least 15 minutes or as long as over night.

Grill to perfection and enjoy!

asian chicken meatballs

 

These are awesome!  My son could sit and eat the whole pan.

asian chicken meatballs (skinnytaste)

1 pound ground chicken

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

1/4 teaspoon red pepper flakes

1/2 tablespoon soy sauce

1 teaspoon sesame oil

3 scallions, finely chopped

1 large egg

1/3 cup panko

for the sauce

1/4 cup soy sauce

1 teaspoon corn starch

1 tablespoon honey

1 teaspoon garlic chili sauce

1 clove fresh garlic, minced

1 teaspoon fresh ginger

1 teaspoon sesame oil

sesame seeds and fresh green onions for garnish

Preheat the oven to 400 degrees and adjust the oven rack to the middle position.  Line a large, rimmed baking sheet with parchment paper and set aside.

Place all off the meatball ingredients in a medium bowl.  Use your hands to combine them well, but no need to over-mix.  Shape the mixture into approximately 16 meatballs.

Arrange the meatballs on the prepared baking sheet.  Bake them until they are cooked through, about 12-15 minutes.  

When the meatballs are done, prepare the sauce.  Combine all the sauce ingredients in a small bowl and whisk well.  Pour the sauce into a large skillet over low heat, whisking until it begins to boil then cook 30-60 seconds, until the sauce thickens.

Turn the heat off immediately and gently toss in the meatballs and coat well, or pour over the top.

Sprinkle with fresh green onions and sesame seeds.

marinated shrimp salad

 

This salad was really good!  This recipe came with a homemade dressing but it wasn't my favorite so I grabbed some dressing from the fridge.  Excellent shrimp marinade.

marinated shrimp salad (BH&G, June 2022)

12 ounces frozen shrimp, thawed

1 tablespoon lemon juice

1 tablespoon chopped fresh dill

1/2 tablespoon olive oil

2 heads butterhead lettuce

1 1/2 c ups thinly sliced English cucumber

1 1/4 cups thinly sliced radishes

1 cup cherry tomatoes, halved

1 avocado, halved, peeled and diced

In a medium bowl toss together shrimp, lemon juice, dill and olive oil.  Season with salt and ground black pepper.  Cover and refrigerate 30 minutes.

On a large platter arrange lettuce and veggies and avocado.  Add shrimp.  Serve with salad dressing.

flourless chocolate cake

 

THE BEST.  This cake is no joke.  It's perfect.

flourless chocolate cake (New York Times Cooking, 2004 Calendar)

3/4 cup unsalted butter, softened

1 cup semisweet chocolate chips

1/2 cup granulated sugar

4 large eggs

1 teaspoon pure vanilla extract

whipped cream or ice cream for serving, optional

Heat oven to 350 degrees.  Generously butter the bottom and sides of an 8-inch springform pan, or press a large sheet of foil into the bottom and up the sides of an 8-inch round cake pan, smoothing the sides, and generously butter the foil.

Bring a few inches of water in a large saucepan to a simmer over medium heat.  Set a large heatproof bowl over the sauce pan and add the chocolate.  When the chips look soft and melty, stir gently untl smooth.  Turn off the heat and add the butter to the bowl.  Stir gently until melted and smooth.  Add the cocoa powder and stir until smooth then take the bowl off the saucepan.

Stir in the granulated sugar until incorporated, then add the eggs, one at a time, and beat well after each addition.  Stir in the vanilla then scrape the batter into the prepared pan and smooth the top.

Bake until crackly and dry on top, and a toothpick inserted 2 inches from the edge comes out clean, 40 to 50 minutes.  

Cool in the pan on a rack, then remove the sides of the springform pan or lift the cake out of the cake pan using the foil overhang.  You can slice and serve warm or at room temperature.  

The cake can be wrapped and kept at room temperature for 3 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month.

shrimp and tofu green curry

 

This dish was a hit.  The original recipe called for tofu only but I added some shrimp which was delicious.

shrimp and tofu green curry (adapted from skinnytaste)

14 ounces extra firm tofu

1 pound shrimp (without skins and tails)

2 teaspoons oil, divided

1 medium onion, chopped

1 tablespoon fresh ginger, grated or ginger paste

4-6 tablespoons green curry paste, to your taste

1 teaspoon kosher salt

veggies:  I used 1 cup diced zucchini, 1 cup peeled and sliced carrots, 1 cup sliced sugar snap peas

1 tablespoon fish sauce

juice of 1 lime

1 (14 ounce) can light coconut milk

1/4 cup fresh cilantro for garnish

Press and pat tofu with paper towels, cut into bite-sized cubes and set aside.

Heat 1 teaspoon of oil in a large skillet or wok over medium-high heat.  Add tofu cubes and cook for 6 to 8 minutes, turning occasionally, until golden on all sides.  Transfer tofu to a plate and set aside.

In the same skillet, add the remaining 1 teaspoon of oil.  Add onion and saute for 2-3 minutes until softened.  Stir in ginger, green curry paste and salt.  Cook for 1-2 minutes, stirring constantly, until fragrant.

Stir in veggies and shrimp and cook several minutes.

Add fish sauce, lime juice and coconut milk.  Stir well to combine.

Reduce heat to medium-low and let the curry simmer for 4-6 minutes, until the vegetables are tender but not mushy.  Return tofu to the skillet and gently stir to coat in the curry sauce.  Stir in cilantro before serving.

Serve hot over steamed jasmine rice or rice noodles.  Garnish with extra cilantro or a lime wedge if desired.