Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
pan seared salmon with creamy Sriracha sauce, broccoli
NX shrimp pasta, salad
CFA tortilla soup, quesadillas
weeknight spaghetti and meatballs, salad, soft garlic breadsticks
out at the UH game #GoCoogs
baked chicken fajitas, confetti rice
out in Vail

Monday, September 26, 2016

Thai Sweet Chili Shrimp


C was in London for a week for work, which meant it was seafood for dinner every night he was gone. I first became obsessed with Thai Sweet Chili sauce years ago at a sushi restaurant. They served it alongside their fried calamari appetizer. When we were in Vancouver, specifically China Town, we were looking for a spot to grab an early dinner. A man came out of a restaurant and raved to me about the Thai Sweet Chili Shrimp on the menu, he said it was a must order. And he was right! I have craved that dish for the longest time and really wanted to try and recreate it at home.  I adapted this recipe from Once Upon a Chef.
Thai Sweet Chili Shrimp

1 pound shrimp, peeled and deveined
2 tablespoons cornstarch
1 tablespoon vegetable oil
2 tablespoons bell pepper, finely chopped
2 teaspoons finely grated fresh ginger
2 cloves garlic, minced
1 tablespoon Thai Sweet Chili Sauce
¼ cup water
1 teaspoon soy sauce
¼ teaspoon Asian sesame oil
2 cups cooked white rice

Toss the shrimp with the cornstarch until lightly coated. Heat the oil in a large skillet over medium-high heat, add the oil. Add the shrimp and stir fry until starting to turn pink, about 2 minutes. Add the bell pepper, ginger, garlic and sweet chili sauce, sauté for 30 seconds. Add the water and soy sauce and cook 2 minutes more. Stir in the sesame oil and serve over rice.
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Thursday, September 22, 2016

Instant Pot Enchiladas Verdes


I am not a huge fan of enchiladas made with a red sauce, but enchiladas with a creamy green sauce? A total obsession.  In researching my new Instant Pot, I saw all the ways you could make shredded chicken.  When I read that you could make deliciously tender chicken with only a can of enchilada sauce, I was intrigued.    I used my favorite sour cream green enchilada recipe and adapted it for the Instant Pot.  It made things incredibly easy and the chicken was amazing.  Way better than my usual go to of poaching the chicken and shredding it.  This recipe is quite generous with the sauce, so be very careful when pouring over the enchiladas. 
Instant Pot Enchiladas Verdes

1 pound boneless skinless chicken breasts
1 can green enchilada sauce
12 corn tortillas
2 cups shredded Cheddar Jack cheese
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
½ cup tomatillo salsa (or your favorite salsa verde)

Add the chicken and enchilada sauce to the Instant Pot. Set to “Poultry” for 10 minutes if using fresh chicken or for 30 minutes if using frozen chicken breasts. When the pressure has released, shred the chicken with two forks and return it to the cooking liquid.

Preheat the oven to 350 degrees. Spray a 9x13 pan with cooking spray. Wrap the tortillas in a damp paper towel and microwave for 40 seconds. Mix the chicken with 1 cup of the cheese. Place a couple spoon fulls of the chicken mixture in each tortilla, roll up and place in the prepared pan.

In a sauce pan, melt the butter over medium heat. Whisk in the flour and cook for a minute or so, whisking the whole time. Whisk in the broth and cook 1 minute. Add broth and whisk until smooth, heat for 5 minutes until thick and bubbly. Remove from the heat and stir in the sour cream and salsa. Pour the sauce over the rolled tortillas and top with the remaining cheese. Bake for 20 minutes, then turn on the broiler and broil for 3 minutes or so to brown the cheese. Serve.
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Monday, September 19, 2016

Garlic Pull Apart Bread


I love baking bread, it is so much better than anything you can get at the store and I have perfected the timing of it all so that it doesn't take an entire day to produce one loaf of bread. C and Miss F devoured this loaf.  And they added additional butter, which wasn't necessary at all, but I couldn't convince them otherwise. I can't wait to try other flavors of pull apart bread, but one thing is certain, the next loaf will include cheese of some sort.  This recipe was inspired by Budget Bytes.
Garlic Pull Apart Bread

1/3 cup warm water
2 ¼ teaspoons dry active yeast
1 cup warm milk
3 tablespoons sugar
2 tablespoons butter, melted (I microwave it with the milk)
1 teaspoon salt
3 ½ cups flour
¼ cup butter, melted
2 teaspoons garlic salt

Add the water to the bowl of the stand mixer, sprinkle the yeast overtop and proof for 5 to 7 minutes, until frothy. Add the milk, sugar, butter, salt and flour, mix at low speed until combined. Swap out the mixer attachment for the dough hook and need for 8 minutes more. Transfer to a lightly oiled bowl and allow to rise in a warm place for 1 hour.

In a small bowl, combine the butter and garlic salt. Cut dough into 1 inch pieces; dip into butter mixture. Layer in a greased 9x5 inch loaf pan. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 30 minutes or until golden brown.
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