Braised Chicken in Coconut Milk

I swear that I took more than just these pictures of this dish. I promise I really thought I did. However, this seems to be it. Did I delete them? Maybe. Did one of my 4 kids? Possibly. Regardless, just in case I don't get around to making it, or taking a picture of this the next time I make it I am posting the recipe. I admit I am not the most avid blogger (slight understatement) so this is the best I can do for now.

This recipe is spicy. It has a definite kick, but not to overwhelming. It is not sweet, but very flavorful. You are cooking it with these fantastic spices with beautiful warm colors, and a wonderful smell. The spicy is just the right amount where you notice it, admire it, but don't have to wash it down. You can still taste the food and you definitely want the next bite.

The first time I made this I did not add in the spinach, but just served it over rice. It just looked kind of boring. The second time right when it was done cooking I pulled it off the heat and threw in some spinach leaves and was really happy about it. They wilted down just perfect and added a great color to the dish. Now I only cook it this way.

Braised chicken in coconut milk

2 boneless skinless chicken breasts cut into tenders
2 C fresh spinach leaves
2 t ground coriander
1 t ground cumin
1/2 t cayenne pepper
1/4 t turmeric
2 T white wine vinegar (or any white wine you prefer cooking with)
1 t vegetable oil
1 C sliced onion
1 T minced ginger
2 T minced garlic
1 can coconut milk (a light version is fine)
salt and pepper to taste

1. In a small bowl mix coriander, cumin, cayenne, turmeric, and vinegar until smooth
2. Rub mixture over chicken
3. Heat oil in 12 inch pan over high heat, add chicken to brown and then remove.
4. Add the onion, garlic, and ginger to the pan stirring for 2-3 minutes.
5. Add the coconut milk, and stir until it boils
6. Add the chicken, salt and pepper and simmer until it is done (10-12 minutes)
7. Remove from heat add in the spinach and stir for 2-3 more minutes.

Serve over rice, or thin egg noodles.

Shish Kabob

Its almost here! Really, right around the corner you can feel summer lurking. The warm air in the breeze, the flowers in bloom everywhere and yes that familiar smell of the Barbecue. I love almost anything cooked on the grill. Seriously, don't you? We have been enjoying some fantastic weather this past week so it was time for something a little sweet, spicy, and tangy all-in-one...Shish Kabobs.
One of my favorite reasons for grilling is the almost instant gratification. It just cooks so fast, you get that fantastic smell, that great smoky flavor and then its finished and you can eat. A wondefrul thing happens in our house with these...everyone (all 4 of my kids and my husband) love them. I'm happy, their happy, its like the whole world is happy for a few precious moments. Hmmmm it makes me wonder why I don't make them every night?
Today I threw together these fruit and vegetable Kabobs, and these tasty chicken Kabobs.

Vegetable Kabobs
-Yellow Bell Peppers
-Orange Bell Peppers
-Large yellow onion
-Pineapple Chunks
-Small white Potatoes (blanched)
-Fresh mint leaves
-Lime juice
-Salt and pepper

I cut everything as proportional as I can and place on a soaked wooden skewer. The small white potatoes are blanched. Arrange them on a cookie sheet, sprinkle lime juice and salt and pepper, rotate, and do it again. Cook on medium heat on your grill, they will cook in 5 minutes easily so watch them and turn them as needed so they don't burn.

Chicken Kabobs
My husbands work recently had a catered picnic where they had these tasty chicken kabobs I could not stop eating. This is my attempt to recreate them.

-4 boneless skinless chicken breasts cut into long strips
-3/4 C Soy sauce
- 1/4 C Sugar
-1/4 C brown sugar
- 2 T olive oil
-1 T sesame oil
-1 or 2 garlic clove minced
-salt and pepper to taste
-1/4 C sesame seeds
-1 t onion powder
-1 t ginger powder

This is the list of all the ingredients I threw together to make my marinade. The measurements are my best guess.

Slide the chicken onto the soaked wooden skewers so that they won't fall off. Marinade in the above mixture for at least an hour before hand. Place on your grill with it on medium high. These will cook in 7-10 minutes. Make sure you rotate them frequently.

Lemon Layer Cake with Lemon Curd and Mascarpone Recipe at Epicurious.com

I really enjoyed this cake. It has a nice lemon flavor, but not to overdone. The marscapone frosting is really good. It was time consuming to make, but the lemon curd was much better than the 2 store brand jars I bought to compare it with. I followed the recipe exactly and it turned out perfect. I would defnitely make this again.

Honey Chicken (with Curry)

This is another staple recipe in our house. 5 of the 6 of us like it, which constitutes a major success when 4 of the critics are under the age of 10. I first had this chicken at my wonderful friend Leslie's house when we both still lived in San Francisco. I seriously think I stalked her until she gave me the recipe. The sauce is so, so simple, yet it yields a terrific flavor. The curry gives it a nice spice as well as color, but the dijon and honey give it this interesting mix of sweet, and sour. It is easy to make for a large group of people, and it has a great color so it plates well too. I often use asparagus as my side dish. I have a thing about color, and so I love the bright green with the tangy yellow of this dish.

2 boneless skinless chicken breasts cut into tenders

1/2 cup butter

1/2 cup honey

2 T dijon mustard

2 tsp curry powder

Heat the butter, honey in a small saucepan until well blended. Add the mustard, and curry powder and bring to a low simmer. Simmer for 3-5 minutes stirring often. Pour a small amount into a baking dish (if you are using just the 2 chicken breasts then an 8x8 inch pan will work. I often double this recipe and use closer to a 9x13 inch pan.) Place the chicken into the dish. Pour the sauce over the top, place in the oven. Flip the chicken 1/2 way through cooking.

Cook at 350 degrees for approx. 45 minutes, or until the chicken is done. I serve it over rice...every time.

For the asparagus just wash then snip or break off the ends. Place on a jelly roll pan/cookie sheet. Drizzle olive oil across the top. Sprinkle Kosher salt generously across the asparagus, then bake at 400 degrees for 12-15 minutes for the thinner asparagus, for thicker asparagus 18-20 minutes. Just until you can pierce a fork through it.

Chocolate Chip Cookies

Everyone thinks they have the BEST chocolate chip cookie recipe ever. There is just something about chocolate chip cookies isn't there. Its not just the taste, however scrumptious they are. Its not just how enticing they look. It may however be the result of the incredible aroma that encompasses your entire home when you bake them. My mom makes excellent chocolate chip cookies, or at least she used to when I was growing up. I couldn't keep my hands out of the dough, I couldn't help eating them right out of the oven, even when they were so hot the melted chocolate would burn the tip of my tongue. I mean seriously how could you wait after smelling them bake for 10-12 minutes. It makes my mouth water just thinking about it.

Well I am no exception. I too think my recipe is The Best Chocolate Chip Cookie recipe EVER. If I have a favorite treat, a favorite thing to bake, if I was ever forced to pick 1 thing these cookies may very well be it.

I will add this though for all of you who are shaking your head thinking, whatever. I think we all think our recipe is the best because they really can come out so incredibly different even though they really are quite a simple treat. Sometimes they are thin and crispy, sometimes thick and chewy, sometimes crisp on the outside and soft in the center. Whatever your fancy is this recipe is worth trying out.

2/3 Cup sugar

2/3 Cup brown sugar

1/2 Cup Vegetable Oil

1 tsp vanilla

3 egg whites (or 2 eggs)

1 tsp salt

1 tsp baking soda

2 1/2 Cups flour

2 Cups chocolate chips

Mix the top 3 ingredients, then add the vanilla and eggs and mix. Slowly add the flour, salt, and baking soda. Mix well, then add in your favorite chips. I do a blend of Ghiradelli semi-sweet, and dark chips. If you have a thing for milk chocolate chips, hands down the Guittard brand is the best. Let chill for about 15-20 minutes.

Bake at 350 degrees for 10-12 minutes.

I always, always double this recipe. I have to have plenty of cookie dough to eat. It is the best chocolate chip cookie dough ever :)

Black Bottom Cupcake from The Sweet Life Patisserie

Have you been to The Sweet Life?


Tonight my 9 year old daughter and I had a date. We did a little shopping, got a little dinner, and then ended the evening with dessert. Sure we could have gone anywhere for a tasty little something or other, but we went out for "Dessert". We went to this great little pastry shop and got a fantastic Bittersweet Chocolate Torte, and a slice of chocolate cream pie. For my husband I thought I would bring him home this Black Bottom Cupcake. I didn't mean to...really, but when I got home from a movie much later in the evening (1AM) I found 1/2 of it still sitting on the counter. It was delicious. If you live in Eugene and you haven't gone to The Sweet Life, then go. It is worth the wait in line, because there is always a line, and there is a perfectly good reason why. Its fantastic.

The Perfect Sandwich?

Now I am not necessarily saying that THIS sandwich is the "perfect" sandwich, however, today during lunch it definitely felt that way. I love a good sandwich. Really who doesn't? One of my favorite things is great Panini Press I received for my birthday from my kids (with some subtle hints from me). Its hard not to make an incredible sandwich when it is perfectly toasted.



This is a grilled Turkey with pesto and roasted red peppers. I also put on dijon mustard, provolone cheese, and then top it off with fresh avocado. I use a cracked wheat sourdough. With the panini press on medium heat it only takes about 3 minutes to toast. My kids love it when I make their grilled cheese sandwich on the press, because they love the grill marks. Its been a worthy purchase.