July 24, 2013 § 1 Comment
Indian cuisine is something that I haven’t really explored. I think I’ve been hesitant due to the spice and the flavor of curry, something I’m just now getting a taste for.
But then I had this amazing dish – Chicken Makhani (Indian Butter Chicken) a few weeks ago at my friends’ house, and loved it! I decided to try it for myself, and read several different recipes online before settling on this one. The flavors are mild, and you can easily adjust the spiciness to your liking.
I might add that this dish was officially Boyfriend Approved. Enjoy!
What you need:
- 2 pounds boneless skinless chicken breasts
- 1 yellow onion, sliced
- 6 garlic cloves, minced
- 4 T butter
- 1 tsp. curry
- ½ tsp. cayenne pepper
- ½ tsp. minced ginger
- 1 can light coconut milk
- 1 6 oz. can tomato paste
- 2 T lemon juice
- 1 C low-fat plain Greek yogurt
- Handful of washed and dried spinach, sautéed in olive oil
What to do:
In your slow cooker, place the chicken, onion, and garlic, and cover with all of your dry spices. Then, drop in the butter and tomato paste. Pour in your coconut milk and lemon juice. Cook on low for 8 hours (or high for 4), until chicken shreds easily. Before you serve, stir in your yogurt. I also seasoned with salt, black pepper, and a generous drizzle of honey, for added sweetness. Then, I stirred in my sautéed spinach. Serve over brown rice.
July 20, 2013 § Leave a comment
I returned from vacation craving this Mexican street corn I had at Taco Boy in Folly Beach – a spicy, flavorful ear of singed corn with a decadent creamy sauce. Then, I was reading one of my favorite blogs, Love and Lemons, and saw a recipe for Mexican Street Corn Salad. I decided to do my own take on this dish, and served it to my parents, sister, and her fiancé – my Dad remarked that it (along with some yummy pork carnitas – a post for another time) was the best meal he’d ever had at my apartment. That’s some high praise for what is truly a simple dish.
This was my take on Mexican street corn.
What you need (this is what I used):
- 1 large bag of frozen sweet corn, thawed
- 1 cup (more or less) of feta cheese
- 1/2 cup of green onions, thinly sliced
- 2 tablespoons of mayo (I used Hellman’s light)
- 1 tablespoon of chopped cilantro
- 2 garlic cloves, whole
- 2 limes
- Smoked paprika
What to do:
Heat a drizzle or two of olive oil in a non-stick skillet. Wait for the skillet to get HOT and then add your corn and garlic cloves. Sprinkle corn with salt and pepper. Once corn is browning, lower the heat. Add your sliced green onions, mayo, and lime juice. Cook for a couple more minutes, then remove from heat. Once corn is in serving bowl, top with cilantro, smoked paprika, and your feta cheese.
July 3, 2013 § Leave a comment
My family and I just returned from our third vacation in Folly Beach, South Carolina, a laid back surfing beach just a short drive from historic downtown Charleston. While we are there, we enjoy a week of fabulous cuisine. My absolute favorite restaurant? Poogan’s Porch on Queen Street, a beautiful home that even has its own ghost story. I’m kind of obsessed. We ate there twice, the bookends to a great week.
Here’s a sampling of our delicious eats:
biscuits. Each meal at Poogan’s begins with the arrival of fresh baked biscuits with butter. Lots of butter. And guess what? If you ask for more biscuits, they bring you more.
fried green tomatoes with pecan encrusted goat cheese and peach chutney.
pimiento cheese fritters with green tomato jam.
I mean, look at this cheesy goodness! Going to try to replicate this.
plantation fried chicken, stuffed with smoked gouda, spicy collards, and country ham. served with mashed potatoes and some greens!
shrimp and grits. served with tri-colored peppers, vidalia onions, spicy sausage, Tasso ham and blue crab gravy.
calabash style seafood combination platter. this is my dish! i substitute more oysters and shrimp in place of flounder. lightly dusted, super fresh, tender, and flavorful.
pimiento cheese slaw. the perfect accompaniment to the seafood platter, along with housemade kettle chips.
chef isaac’s she-crab soup. with a spicy kick of chive oil!
macaroni and cheese. a generous serving for a side dish. pretty much perfection.
I will look forward to my next meal at Poogan’s!