Tuesday, May 12, 2015

Chicken Crockpot Stew


Chicken Crockpot Stew






Crock-pots' meals are a very convenient way to have ready in time for dinner. Especially on a very hectic activities, no one has time to slave over a hot stove. Here is a recipe that's full of healthy satisfying flavors for the whole family.

This Chicken Crockpot recipe has a robust flavors and aroma of the kaffir lime leave and the lemon grass, just a little bit of an Asian flair that gives this stew a delicious twist of flavors. This post includes a video tutorial! 





INGREDIENTS:

  • Step 1



Click image for more information
  1. 1 Whole Chicken, *split in half is optional for smaller crockpot
  2. 1 1/2 teaspoon coriander seeds
  3. 6 Small Red Pearl onions
  4. 6-8 Kaffir lime leaves 
  5. 1 lemon grass stem cut into 4 
  6. 4 inch ginger, sliced 
  7. 4 cloves whole garlic
  8. 1- 16 oz Chicken stock
  9. 1 teaspoon of salt



Video Tutorial





Lay down The Whole Chicken or if the crockpot is small, you can split it in halves. Spread the coriander seeds, garlic, kaffir lime leaves, ginger slices and lemon grass.  Gradually, pour 16 ounce of chicken stock on to the Chicken, sprinkle the Salt on top of the chicken. Cook on high for about 5 to 6 hours. The Chicken will be falling apart with out having to cut it up. 




Garnish with *Cilantro leaves with a dash of salt and black pepper to taste.








Sunday, April 12, 2015

Banh xeo. Asian crepes



Asian Crepes,Banh Xeo 


Crepes, ground chickenSavory Asian delight.

A healthy but delicious recipe that your taste buds will enjoy. This dish goes well with that sweet and sour dip that's versatile to many foods.

To make this yummy dish you will need the following:

Filling:


  • 1 lb. of ground chicken
  • 1/2 ground pork
  • 1/2 lb. bean sprouts
  • 1/2 cup of minced shrimp
  • 1/2 cup of chopped green onions
  • 2-3 clovers of minced garlic
  • 1 teaspoon of salt
  • 2 teaspoons of ground black pepper
  • 2 teaspoons of MSG ( 2 table spoons of chicken granulated)
  • 1 sliced onion
  • 2 table spoons of olive oil


In a large pan add the olive oil, chicken, garlic, onions, stir occasionally, then add salt, black peppers and MSG (or alternative). Once the chicken is cooked turn off the heat, mix in the green onions and set a side. Also, the bean sprouts will be added in the crepes on top of the stir fry.







For the crepes:


  • 1 cup of soaked regular jasmine rice or Rice flour.
  • 2-3 teaspoons of turmeric powder
  • 2 table spoons of chopped green onions
  • 1 can of coconut milk
  • a pinch of salt
  • 1/2 cup of water
  • 3 table spoons of vegetable oil
  • 1 large bowl
  • 1 medium pan with lid
  • 1 ladle

Garnish with:
  • crushed roasted unsalted peanuts : *Buy raw peanuts and roast them in a pan over medium heat. Taste alot different.  
  • Any kinds of vegetables you like such as lettuce, cucumbers, mint leaves, or cilantros.
  • Sweet and sour sauce click here for recipe



Products: Click on the image for more information
Raw Peanuts
Rice flour that comes with Tumeric.








One of my favorite Coconut milk to cook with.

Direction: 

In a blender pour in about 1/2 a cup of water and add the soaked rice or rice flour. Blend until its smooth. Add coconut milk, pinch of salt, turmeric powder and blend well. Pour in a large bowl and stir in the chopped green onions.

On medium heat,  spread oil around the pan to prevent sticking. Add the liquid to the pan, make sure its not to thick or too thin, about a little over a half in a regular size ladle. 

Pour in a circular pattern and cover for about 15 second to let the crepe cook, add about 2 table spoons of the filling, top it off about half a handful of bean sprouts, and cover for 1-2 min until the bottom of the crepe turns golden brown. 

Fold the crepe and serve it with a side of your favorite veggies along side the sweet and sour dipping sauce. The sauce can be used as a vinaigrette, just place it in a bowl and add everything together. Top it off with roasted crushed peanuts and enjoy.

Tuesday, March 24, 2015

Honey Ginger Chicken Salad




Honey Ginger Chicken Salad





     
     Give life to your salad with this Honey Ginger Chicken Salad. A healthy and zesty alternative to that ordinary salad. Skip that artifical dressing from the store and try something thats will actually benifit your healthy life style.  



Ginger Chicken Salad

Ingredients
  • 4 chicken breasts, cubed
  • 3 tablespoons of Soysauce or the *gluten free option Kikkoman Gluten-free Soy Sauce 1.89 Liter (Pack of 2)  
  • 1 teaspoon of ground black pepper
  • 2 teaspoons of onion powder
  • 2 tablespoons of ground ginger
  • 2 minced garlic
  • 1 tablespoon of of water
  • 2 tablespoons of honey
  • 1 tablespoon of Toasted sesame seeds
  • 1 Teaspoon of red pepper flakes*
  • Tablespoons of Olive oil
Optional:
  • Green Leafy Salad
  • Steam Jasmine Rice

*Red pepper flakes are optional.

For the *gluten free option:


Directions:

     In a medium bowl, add in the soy sauce, water along with a teaspoon of black pepper. Stir in the onion powder, ground ginger. Mix in the honey, stir these ingredients well until honey is desolved. 


     In a large bowl, add your cubed chicken breast.
Drizzle on the marinade. Add in the garlic. Mix the cubed chicken and marinade well. Cover and let the chicken marinade for about an hour in the refridgerator. 

On medium-high heat, add in the Olive oil.
Once the pan is preheated, add in the chicken marinade. Quickly stir until it is half way cooked. Sprinkle on the toasted sesame seeds and *pepper flakes.

Serve on a bed of your favorite salad or simply serve as a side dish with white jasmine rice.