Cook: Thai Style Chicken Stir-Fry

I'm always looking for new ways to eat chicken breast.  Lately, I've just been marinating it in a combination of simple seasoning and pan frying or grilling it.  However, on this particular day I was craving a different way, just didn't know which way.  I sat through my cookbooks and browsed online, trying to find that perfect recipe that would tickle my taste buds.  As I was browsing through Thai & South-East Asian Cooking and Far Eastern Classics, I came across the Stir-Fried Chicken with Basil and Chili, and my eyes widened.  I adapted the recipe slightly to my taste buds and with what I had on hand.

Thai Style Chicken Breast [serves 4]

Prep Time: 15 mins    Cooke Time: 15 mins

• 3 tbsp vegetable, just enough to coat your pan
• 4 garlic cloves, thinly sliced
• 2 fresh thai chilis, finely chopped
• 1/4 of an onion, chopped
• 2 chicken breasts, cut into bite sized pieces
• 2 tbsp fish sauce
• 2 tsp light soy sauce
• 1 tsp granulated sugar
• 10 sweet basil leaves

1. Add oil, garlic, thai chilis, and onions to a pan on medium heat. Cook for 1-2 minutes until garlic has browned and onions are a little bit translucent.
2. Add chicken to pan and stir-fry until chicken starts to change color.  
3. Add fish sauce, soy sauce, and sugar.  Stir to make sure you're incorporating all the flavors.  Continue to stir-fry until the chicken is fully cooked, about 4-5 minutes.
4. Stir in the fresh basil, and give it a quick toss to incorporate it into your chicken.

I hope you enjoy this quick and easy meal as much as I did!

<3 Roe

Cook: Crab Salad

Just got back from Maui for a beautiful wedding a couple days ago.  When I got home all I wanted to do was sleep, but let's face it, this girl has got to eat.  I had to think of something quick and easy to make, and something that wouldn't require me to turn on a stove since the weather in San Jose has been HOT.  A refreshing salad was in order.  I already had 2 crabs of crab meat on hand, so I proceeded to throw in refreshing ingredients, grape tomatoes, chopped cucumbers, chopped avocados, corn, hearts of palm, jalapeños, red onions, and some olive oil, lime juice, and salt and pepper.

Summer Crab Salad [Serves 4-6 as meal]

• red onion
• 3 tsp olive oil
• juice of 4 limes
• 1 chopped avocado
• 24 oz lump crab meat, I used the crab meat from 2 whole crabs
• 1 large cucumber, skinned, and chopped
• 1 can of corn
• 1 can of hearts of palm
• 2 cups of grape tomatoes, sliced in half
• 1 jalapeño, deseeded and chopped

1. Mix your red onions with olive oil and lime juice.  Let it sit for about 5-10 minutes for the flavors to meld together.
2. Add the remainder of your ingredients, toss together.
3. Add salt & pepper to taste.
4. Enjoy!

You can plate this on top of a bed of salad, or eat with chips like salsa, or eat it as is.  I enjoyed it all three ways in one sitting.  What can I say, it was soooo refreshing!

I know many people don't like to eat the crab shell because it doesn't look appetizing, but the "guts" or better know as the crab "butter" is delicious!  I normally throw rice in there and mix it around, and eat it as is.  This time, I threw a little rice in there, and topped it with the crab salad.  If you haven't tried the crab "butter" I definitely encourage you to try it, and if you don't like it, no harm done.  Just enjoy that awesomely refreshing crab salad you just made.

Thanks for stopping by!!

<3 roe

Cook: Roasted Chicken & Brussel Sprouts

I love anything roasted. And chicken and brussel sprouts are perfect for roasting.

I don't roast chicken often, but when I do, I look to Martha Stewart to guide me.  I used her perfect roast chicken recipe. The only tweak I made was adding a couple sprigs of rosemary with the thyme.  Nothing beats the aroma of an herb roasted chicken.

For the brussel sprouts, I washed and halved them.  Mixed them with olive oil, a little bit of red wine vinegar, salt & pepper and roasted it right in the same oven with the chicken.  After I took it out, I mixed in some cooked turkey bacon.

it was a quick and easy meal to enjoy with my family. Bon appétit!

i hope you enjoy this comforting home cooked meal as much as i did!

<3 roe [flan remix]

Cook: Sriracha Lime Salmon

I was in need of a new way to cook salmon.  My trusty soy sauce, honey, and cayenne was getting a little played.  I turned to the web and stumbled over Creme de la Crumbs recipe for Sriracha Lime Salmon.

Sorry, had to take a moment to wipe that drool from my chin.

I followed Tiffany's recipe for this delicious salmon, and complemented it with lightly pan fried bok choy, and some pickled radish Court made for me.

Perfect easy meal to unwind the day.

Try out Tiffany's recipe, and tell me what you think!

<3 roe

pork tacos

i'm proud of these pork tacos. i just pulled the ingredients out, using what i had in the fridge and pantry, and didn't even look up a single recipe.  this is the kind of cook i hope to become one day.  a cook where i can just make use of what i have and not look up recipes for every meal.

Pork Tacos [Serves 4-6]

*note: marinate your pork loin steaks ahead of time

• 4 pork loin steaks
• grape seed oil to coat the pork (can use olive oil, i just had grape seed oil)
• salt & pepper
• cayenne
• 5 garlic cloves, smashed and chopped

1. coat the pork loin steaks with grape seed oil.
2. combine your salt, pepper, cayenne & garlic, and rub into the pork.  place in a ziplock bag and marinate 4-6 hours.  i did it overnight.

--------

• 1 tablespoon grape see oil
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1/2 small red onion, chopped
• 1/2 small white onion, chopped
• 1 can (approx 14.5oz) of diced fire roasted tomatoes
• tortillas
• salsa (your choice), i used chipotle salsa
• 1 can (15.25oz) of corn (optional)

sauté veggies // sear pork // simmer pork

1. pull your pork loin steaks out and set them aside. 
2. heat your pan to medium high, add 1 tablespoon of grape seed oil, add chopped veggies and sauté for about 5 minutes, or until tender.  
3. once tender, remove them from the heat and set aside.  
4. turn stove on medium high heat, i placed my pork loin steaks down and seared about 1 minute on each side.  then pour the can of fire roasted tomatoes into the pan, sprinkle about 1/2 tablespoon with salt & pepper, and a 1 teaspoon of cayenne (if you like less heat you can omit or adjust as necessary), turn to high heat and bring the sauce to just barely a boil (when you the sauce just starts popping)
5. Turn down to simmer.  let the pork loin steaks simmer for about 4-6 minutes, making sure to turn for even cooking.  the cooking times will vary depending on the thickness, i had pieces that were approximately 1inch thick more or less, as you can see it varied between the steaks.  
6. remove from heat, and remove the pork to a cutting board.  slice, and then place on a plate or in bowl and top with the fire roasted tomato sauce from the pan.
7. heat up your tortillas, you can microwave or heat them in a pan, your choice
8. to assemble: warm tortilla, layered with pork and tomato mixture, sautéed veggies, corn, salsa. eat. 
9. assemble. eat. repeat.

I hope you enjoy this! and if you make too much, don't worry.  it'll be just as delicious the next day with the pork swimming around in the fire roasted tomato sauce.

<3 roe [flan remix]