Vietnamese Chicken Salad

Vietnamese food is one of my all time favorite ethnic cuisines. I know that sounds like a bold statement, but I have never met a Vietnamese dish I didn't absolutely love. There is a certain lightness to Vietnamese dishes that, combined with intense flavors, makes for a tasty and guiltless meal. One signature dish that most people are familiary with is pho (pronounced fuh), which is a salty beef noodle soup. I love me some pho but I am really partial to this delicious cabbage salad, called goi ga. It combines lots of crunchy veggies with chicken and a salty, spicy dressing.

You can use plain boiled or grilled chicken for this salad, but I decided to dress it up a bit. I marinated some boneless, skinless chicken breast in a lemongrass marinade. The result was an intense flavor that added a lot to the simple salad. I made another recipe with the leftover chicken that I'll put up later this week.

In other news, we finally planted our garden this week after weeks of sprouting our plants. Right now I have planted tomatoes, basil, butternut squash, kale, cauliflower, brussels sprouts and watermelon. I've also got three different varieties of chili peppers and basil. It was a lot of work getting everything prepared and organized, but I am so thrilled with the result.

Have you entered my Cast Iron Skillet Giveaway? It ends on Friday at 5pm!

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Baked Coconut Chicken Fingers with Pineapple Sauce

So maybe it's the yucky rain we've been having lately or the fact that it has been a depressingly long time since I've had a vacation, but I've been in a really tropical mood! So I was excited for this tropical recipe suggestion, courtesy of my food muse, Craig - who requested coconut shrimp. Well I didn't have any shrimp but I did have chicken - so I created this recipe for baked coconut chicken fingers. I combined unsweetened coconut flakes with some breadcrumbs and curry powder for a crunchy, sweet and spicy treat.

Now you can't just dip these exotic chicken fingers in any old ketchup. I was trying to figure out a tasty sauce to compliment the coconut and Craig suggested pineapple sauce. I tried one batch my way - which was a complete disaster - so then I tried Craig's suggestion: fresh pineapple (canned will work), lime juice and some honey. The result was a chunky, sweet sauce that went sooo well with the crispy chicken fingers. We gobbled up the whole batch and I made another to last us a couple of days. It's not a Caribbean vacation, but it was definitely the dose of tropical I needed.

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Thai Chicken Pizza

I have had pizza on the brain lately. I was walking around the store on Saturday and randomly decided to make some kind of Thai pizza. I decided to use my peanut sauce as a base and incorporate some yummy fresh veggies. I have had variations of this at restaurants so I wanted to put my own spin on it while keeping it light and fresh.

I debated various Asian-inspired toppings, and settled on some chicken breast, with a little bit of mozzarella, carrots, green onions and cilantro. I topped it off with some crunch bean sprouts. I was so happy with the result. The peanut sauce is really flavorful and adds so much to the pizza. As always, I got my oven really really hot, 500 degrees, which allows you to get a really crispy crust. I spent some time with a rolling pin getting the crust uniform and super thin. The result was a tangy, crispy and filling treat that was pretty simple to make. I think I might try this again with different veggies, maybe pepper and snow peas.

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Chicken Soup with Meatballs and Farro

I have never made homemade chicken soup in my life. But today, I woke up with a cold and figured I'd give it a try. I wanted a really hearty and filling soup that would provide multiple meals. My mom and grandma have always made chicken soup with tiny meatballs, and since meatballs really improve everything, I knew I needed to add some. So I called my mom for some chicken soup advice and she recommended I find a stewing chicken instead of a roasting chicken. Apparently stewing chickens are smaller and have more fat, which makes for a more flavorful soup. She also recommended I puree the aromatic veggies to give it a nice yellow color.

It's traditional to add noodles or pasta to chicken soup, but I find that pasta in soup just doesn't last well. It starts to get really soggy and disintegrate after the first day, and since I knew this soup would make ample leftovers, I wanted something a little tougher. I used farro because it stands up well in soup and is packed with filling fiber. I also added kale to squeeze in some leafy greens.

So how did it turn out? I now know why people go to the trouble of making homemade chicken soup instead of just buying it. It was so good, and warming and comforting. The perfect thing for a cold, rainy day. The hot soup with a sprinkle of red pepper flakes helped to clear up my congestion right away.

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Spicy Thai Roast Chicken

Roast chicken is a delicious and economical meal. Whenever I find a sale on whole chickens at the grocery store, I get really excited to think up a new way to roast them. I particularly love cooking whole chickens because you can get so much mileage out of one. Yes, it takes a while to cook, but you get lots of leftovers that can be used to make a whole bunch of tasty  meals.

So, I decided that an Asian twist on traditional comfort food was in order. I decided to use some Thai flavorings to spice up traditional roast chicken and mashed potatoes.

This spicy Thai marinade is a recipe I developed a year ago and have been perfecting ever since. It is spicy and complex and whenever I use it, I get tons of compliments. I decided to try it with a whole chicken to see what happens. I am happy to report the results were fabulous. The meat was super juicy and flavorful and had the right amount of heat and tang.

Note: cooking roasts can be tricky, since you want everything to be cooked perfectly. In order to do so, I always use a digital meat thermometer. I got one for $19.99 at Bed, Bath and Beyond and it has paid for itself many times over. It has an alarm that lets you know when the meat has reached the desired temperature. I love it since I don't have a fancy stove with a roast probe, yet.

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Italian Chicken Meatball Sliders & Alexia Sweet Potato Fries

Here's a fact that will surprise no one: I LOVE french fries. I love all varieties, flavors, sizes and textures. I love fries made of random ingredients and the traditional ones as well. I am also not ashamed to admit that I regularly indulge in fries of the frozen variety. I have been a longtime fan of Alexia products, mostly the waffle fries (SO GOOD) so I was thrilled when, as a Foodbuzz Tastemaker, I was offered the chance to sample a new product for free.

In order to truly enjoy the french fry experience, I knew I had to whip up some kind of burger as well. I decided on some yummy Italian meatball sliders. I wanted to make healthier chicken meatballs that would hold up well as a slider, so I used one half white meat ground chicken and one half chicken sausage. The result was incredibly flavorful but light. I used whole wheat buns and topped the burgers with a little bit of provolone and a crispy prosciutto slice.

At the store, I let Craig pick which type of fries he wanted with the sliders. Of course, he goes for the Spicy Sweet Potato Fries. They turned out to be super delicious. The sweetness of the potato worked really well with spicy chipotle pepper. They were a great compliment to the sliders. I was also thrilled with the nutrition info. A serving of 30 fries has only 130 calories. This made me VERY happy.

So all and all, this burgers & fries indulgence turned into a really quick and light weeknight meal.

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Bok Choy Fried Rice

I love coming up with new versions of takeout-style dishes. One of my favorites is throwing together some random ingredients to make fried rice. In the early days of this blog, I featured one of my favorite quick dinner recipes, bok choy fried rice. You can see the original post here. I decided to make it again, with some updates and modifications.

I love this recipe for many reasons, but mostly because it is really quick. This recipe took me a total of 20  minutes to make, start to finish. It's packed with a ton of veggies, lean protein and fiber.

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Chicken Empanadas with Ancho Chili Sauce

For my one year anniversary and 200th post, I wanted to make something yummy and special, but I didn't want to have to run to the store to get all new ingredients. Craig has been begging me for months to make empanadas, he recently discovered them at our local Peruvian restaurant and fell in love, so I figured tonight was the night. Empanadas are small stuffed pastries or breads that can be baked and fried. They feature prominently in most Latin American cuisines and are a popular and delicious street food. You can stuff them with almost anything, but it is usually a combination of meat, potatoes and vegetables.

I decided to make a Mexican inspired healthy empanada, using some of the fantastic dried chillies I picked up in Texas this weekend. My awesome Grandpa Joe took me down to the Supermercado near his house and I stocked up on lots of exotic dried chilies and spices. It is so hard to find authentic Mexican ingredients up in Boston, so I was in heaven. Everything in the store looked and smelled sooo fantastic. So, to go with my empanadas, I decided to make a spicy ancho chili sauce.

These empanadas are certainly not traditional. I made a bunch of substitutions to make them healthier. I used whole wheat flour, cut way down on the traditional butter and lard, and filled them with lean chicken breast and fiber-filled pinto beans. Instead of deep frying them, I just baked them until they got nice and crispy.

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Braised Chicken with Kale and Beans

The week of kale continues! Today I decided to make an economical as well as healthy meal. I got some tasty chicken quarters and decided to braise them with healthy beans and kale to make a complete, one pot meal. I love to braise tougher, fattier cuts of meat, because the long cooking time and low temperature breaks down the collagen in the meat, making it unbelievably tender and flavorful. To add flavor without calories, the chicken is braised with fennel and garlic in red wine. Such simple combinations can lead to amazing flavors. When braised, fennel loses some of its bitterness and get a meaty, complex flavor. Make sure to eat this with some crusty bread because the sauce is so incredibly delicious you will want to drink it!

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Healthy Almond Chicken Fingers - Cooking for the Week

Like most people, I love crispy, salty and greasy chicken fingers. They taste delicious washed down with a beer at a ballpark. They are not, however, a healthy everyday choice. So I decided to develop a version that would be healthy, simple and have a nice crunch. This is the perfect make ahead recipe for the week because these chicken fingers will last 3-4 days in the fridge and can be used to make a whole bunch of different meals. I made a double batch, threw them in some tupperware and will be using them to top my salad for lunch tomorrow. I also make great wraps and sandwiches with these and 2 minutes in the microwave will heat them up for dinner. Taking around 30 minutes to make, these are filling, protein packed and super tasty. Once you've got a batch of these in the fridge, you don't have to worry about adding protein to your meals.

I recently discovered almond meal, in a failed attempt to make macarons (don't ask, it was a train wreck). Having bought a big bag, I was thinking through some different uses for it, aside from baking. Turns out, it is a protein rich, gluten free way to bread tasty chicken fingers! Now, I mixed it with whole wheat breadcrumbs and panko to add some texture, but you could coat these entirely with almond meal and be totally satisfied. I created a tangy spice mix to flavor the breading mixture and you can certainly add some additional spices if you like.

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Beer Braised Chicken with Bacon

Braising is such a simple and delicious preparation for various cuts of meat. It is also a great option for a party or larger get together, as you can use tougher, and therefore cheaper, cuts to meats to create the most amazing flavors. For my bacon and beer party, I wanted to use beer to braise some chicken thighs. The recipe came together as I figured out what I had on hand, bacon, onions, and some fresh thyme. I used a combination of chicken thighs and drumsticks, but just thighs will work well. This recipe could not be easier, after cooking the chicken, you just reduce the sauce and then serve! Easy, impressive and can easily (and cheaply) feed a crowd. I would recommend serving this with some quinoa or brown rice to add some fiber and soak up the sauce.

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Chicken and Dumplings

So this weekend I was talking to my Grandma Jackie on the phone and she suggested I make chicken and dumplings for the blog. I've never made this dish, I've never even tasted this dish, but I decided to accept her challenge. She's a Brooklyn girl, but for the last decade or so she's lived down in Texas, so she wanted me to whip up some Southern comfort food. I was initially wary about creating my own version of this dish. I wanted to find a way to make it comforting and delicious without a ton of added calories and sodium. I compromised by cutting out butter, using lean chicken breast and low sodium chicken broth, and substituting whole wheat flour instead of white. To add lots of delicious flavor, I used fresh herbs. I also flavored the dumplings themselves with rosemary and black pepper.

I was shocked by how incredibly tasty and filling this dish was. It was simple to make and really comforting. The only thing I would do differently is to try and keep the dumpling size uniform. The dough was so sticky I had trouble getting them the same size.

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Takeout Makeover: General Tso's Chicken

General Tso's Chicken is a popular Americanized Chinese take out dish that is super delicious and also super terrible for you. Battered and fried chunks of chicken thighs are tossed with a spicy and sweet sauce and usually served over white rice. I have always loved this tasty dish, but avoided it because of the high calorie, fat and sodium content. It seemed this was the perfect recipe for my next takeout makeover. Instead of deep frying dark meat, I baked some lean chicken breast and topped it with my own sauce, which is light on the sugar and sodium, while packing quite a spicy punch. I put this dish together in 20 minutes, so it's fast and easy for a weeknight. I apologize for the lack of step by step photos - my camera battery died while I was cooking this. The best part, one serving of this dish has only 236 calories! Pair it with some steamed broccoli and brown rice and you have a healthy and filling dinner.

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Mexican Chicken Soup

So, apparently it is already fall, which is sort of crazy, since last week it was still 80 degrees outside. Anyway, I have decided to celebrate the sudden chill with some hearty and filling soup. It is sort of a soup/stew hybrid really. This is a simple recipe that can be put together in 45 minutes. Shredded chicken, corn, black beans and brown rice create a filling soup that is packed with protein and fiber. Lime juice, chili peppers and cumin create some bold flavors without added calories. I found this to be such a satisfying, warming meal and as a bonus, I got a few days of lunch out of the leftovers.
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Chicken Satay

Chicken satay is one of my favorite take out foods. The blend of spices and creamy dipping sauce makes for a tasty appetizer or main course. Because it's served on sticks, it is also an easy finger food for any party or get together you throw. There are many different versions of this dish, but this is a Thai inspired one. It is marinated in a lemongrass ginger marinade and then grilled (you can also use a George Forman Grill if you like) and served with peanut sauce. It takes some time to put together, but overall it is quite simple and soooo delicious!

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Chicken Lo Mein

I decided to do another Takeout Makeover tonight using one of Craig's favorites: chicken lo mein. In Cantonese, lo mein means "stirred noodles," and this dish comes in many variations with all different combinations of meat and veggies. Traditionally, lo mein is a high calorie dish filled with sodium and fat. In this version, I used whole wheat spaghetti, lean skinless chicken breast, and lots of veggies. I also cut back the fat and sodium by using only one tablespoon of extra virgin olive oil and a small amount of low sodium soy sauce. Fresh garlic and ginger flavor this dish, which highlights lots of crisp fresh veggies. Next time you feel like reaching for a take out menu, try throwing this together instead.

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Kung Pao Chicken

Kung Pao is a classic dish in Sichuan cuisine, originating in the Sichuan province of Western China. This is a protein packed dish that has a robust, spicy flavor. At any western restaurant, this is a calorie bomb, but this version is very lean, packing only 276 calories per serving. Adjust the level of spice to your liking by using less sriracha sauce and chili oil. Ideally, you should use dried chilies for this recipe, but I have no clue where to buy those, so I made do with fresh. Serve over brown rice for a complete, 30 minute meal.

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Chicken Caesar Kale Wraps

I haven't put many sandwiches on the blog yet, so I figured I would start with my favorite. Chicken caesar wraps are delicious, quick and healthy. Unlike traditional caesar salad, which is packed with calories and fat, this version is lighter and filled with vitamins. The key is using a low calorie or light caesar dressing. I prefer Newman's Own, but Annie's makes a great version as well. This is a quick and easy dinner that can be put together in minutes. I have substituted kale for traditional romaine for a boost of Vitamin A, iron, calcium, B Vitamins and antioxidants. I also added some grated parmesan for flavor and ground flaxseed for the omega 3's. You can cook the chicken however you like, I prefer to season it with some black pepper, cayenne and garlic powder and grill it on my George Foreman.

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Chicken Tikka Masala

Chicken tikka masala is the most popular restaurant dish in Britain. Its orgins are disputed, some argue it was created in India, while others argue it began in London restaurants in the 70s. Regardless, this is an excellent dish to try if you are interested in experimenting with Indian-style cuisine but want something simple. Indian food is not my favorite, but I wanted to use Indian spices as inspiration for a healthy, spicy dish. The sauce is rich and flavorful, with notes of spice and sweet. Tender sweet potatoes and chickpeas compliment the complexity of the sauce. Full disclosure: this is not a traditional style recipe. This is just my interpretation of this dish that can be put together quickly for a tasty dinner. Don't be turned off by the long list of ingredients, this dinner can come together in 30 minutes and basically involves throwing ingredients into a pot.

Traditionally, this delicious dish is made with butter, cream and coconut milk and served over jasmine rice. I decided to create a leaner version that's packed with protein and filling fiber. In order to cut the heat and add a creamy texture, I added non fat plain Greek yogurt. Additionally, I added chickpeas and sweet potatoes and omitted the rice. You could also serve this over brown rice, quinoa or barley if you like. I bought some quinoa flax bread at Whole Foods and used that to scrape up all the tasty sauce.

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Chicken Chili with Black Beans

Since it's still March and it was 20 degrees when I left for work this morning, I thought some spicy chili would help me warm up a bit. This recipe is quick, simple and lean. Braising the chicken with the aromatics ensures a rich flavor without hours of cooking. I used a combination of dark and white meat chicken and two types of chili peppers. You can substitute any different type of pepper, depending on your heat tolerance. I like serrano chiles because they have a complex flavor, and habanero for heat. Just be careful when you handle them, the oils in the peppers have a tendency to get into everything. At only 323 calories per serving and packing over 40 grams of protein, this chili is a healthy, quick dinner that everyone can enjoy.


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