Apple Chicken Quesadilla
I was charged with providing lunch for several kids (ages 4, 6, 7, and 9) a few days ago and prepared for them one of my favorite quickie lunches - chicken and apple quesadillas. The kids gobbled them up, and one of them, Teddy, exclaimed loudly after the first one, “Elise, you HAVE to put these on your website!” The others nodded in agreement, while busily chomping away. So for all you quesadilla-loving kids out there, here you go.
* 4 Flour tortillas (approximately 8-inches wide)
* 1 cup cooked, shredded or chopped, chicken meat
* 1/4 lb cheddar or Monterey jack cheese, sliced or grated
* 1 apple, sliced
* 1/4 cup salsa
See the whole recipe here
Thai Chicken Red Curry Pizza Recipe
Red curry sauce
Vegetable oil 1/2 T.
Thai red curry paste 1 T.
Coconut milk, canned 3 T.
Lime, juiced 1 T.
Cornstarch 1 t.
Pizza shell 14 in.
Olive oil 2 t.
Chicken Breast Strips w/Rib Meat, Garlic Flavor, thawed 8 oz.
Scallions, chopped 1/2 c.
Bean sprouts 1/2 c.
Mushroom, fresh, sliced 1/2 c.
Bell pepper, red, strips 1/2 c.
Mozzarella cheese, shredded 8 oz.
Cilantro leaves, fresh, chopped
could also add these if you like: bamboo shoots, pineapples, with fresh basil.
See the whole recipe here
Real Thai Chicken Satay
* 8-12 skinless chicken thighs, cut into thin strips
* 1 package wooden skewers
* SATAY MARINADE:
* 1/4 cup minced lemongrass , fresh or frozen
* 2 shallots OR 1 small onion, sliced
* 3 cloves garlic
* 1-2 fresh red chilies, sliced, OR 1/2 tsp. to 1 tsp. cayenne pepper, to taste
* 1 thumb-size piece galangal OR ginger, thinly sliced
* 1 tsp. minced fresh turmeric OR 1/2 tsp. dried turmeric
* 2 Tbsp. ground coriander
* 2 tsp. cumin
* 3 Tbsp. dark soy sauce (available at Asian food stores)
* 4 Tbsp. fish sauce
* 5-6 Tbsp. brown sugar
* 2 Tbsp. vegetable oil
See the whole recipe here
Thai Beef Salad
* 1/2 cup fresh lime juice
* 1/4 cup chopped fresh cilantro
* 2 tablespoons brown sugar
* 2 tablespoons Thai fish sauce
* 2 tablespoons chile paste with garlic
* 2 garlic cloves, minced
* 1 (1 1/2-pound) flank steak, trimmed
* Cooking spray
* 1 1/2 cups vertically sliced red onion
* 4 plum tomatoes, each cut into 6 wedges
* 6 cups torn romaine lettuce
* 1 1/4 cups thinly sliced English cucumber
* 2 tablespoons chopped fresh mint
See the whole recipe here
Open-Faced Tomato Sandwiches with Basil Mayonnaise and Bacon
This mouthwatering, overloaded bacon and tomato sandwich is built on a slice of sourdough bread spread with basil-and-lemon mayonnaise.
Servings: Serves 4
Ingredients
1/3 cup mayonnaise
1/2 cup basil leaves
Sea salt and freshly ground pepper , to taste
1/2 teaspoon fresh lemon juice
4 slices bacon
4 slices (1-inch-thick) sourdough bread
4 slices (3/4-inch-thick) beefsteak tomato
See the whole recipe here
Sugarcane Paste Shrimps
500 g Shrimps, peeled and deveined
1/2 teaspoon Salt
5 Spring onions (scallions), white portions only, chopped
1 teaspoon Sugar
1/2 teaspoon Ground white pepper
1/2 teaspoon Chicken seasoning powder
2 tablespoons Vegetable oil
12 sheets Vietnamese rice paper, sprinkled with water to soften
Garnishing
100 g Lettuce
25 g Mint leaves
150 g Pickled carrot and radish
1/2 Cucumber, julienned
50 g Rice vermicelli, julienned
250 ml Mixed fish sauce
6 Sugarcane sticks, 10 cm long, peeled
See the whole recipe here
Thai Pineapple Salad
This salad is drenched with the sweet-salty flavor for which Thailand is famous.
* Juice of 2 limes (about 14 cup)
* 2 teaspoons sugar
* 2 teaspoons chile paste, such as sambal oelek
* 2 teaspoons fish sauce
* 2 cups roasted peanuts or cashews, roughly chopped
* 23 cup roughly chopped fresh cilantro (leaves and stems)
* 12 Bibb lettuce leaves (about 1 head) or Romaine
* Half a medium fresh pineapple, peeled, cored, and cut into bite-size chunks (about 3 cups)
* Kosher salt
See the whole recipe here
Cat Fish with Green Mango Salad - Pla Dook Foo - Thai
Granny Smith apples, peeled and cut into matchsticks, works just fine for this recipe. In Thailand green, sour mango are used. Sour mangoes are available on a seasonal basis in the United States, grown in Puerto Rico.
For making this at home, use catfish for excellent results, but we like using local trout as in this recipe. We’ve also made this with canned tuna fish (drained well), which tastes great.
1 freshwater fish, medium sized (catfish or trout work great)
Oil for frying
Roasted peanuts
Sliced shallots
Sliced fresh Thai chile peppers
2 tablespoons sugar
2 tablespoons fish sauce
3 tablespoons lime juice
Shredded green sour mango (or Granny Smith apple)
See the whole recipe here
Spicy Clams with Tomatoes
The clams used in Sicily for this dish are tiny vongole veraci. American littleneck clams are too sandy and tough to use here, but the small ridged clams called cockles are perfect.
Pairing Suggestion
A light, crisp, aromatic white, such as a blend of Catarratto and Trebbiano, will tame the kick of the crushed red pepper.
1. 1/4 cup extra-virgin olive oil
2. 2 tablespoons finely chopped garlic
3. 1/2 teaspoon crushed red pepper
4. 2 medium plum tomatoes, peeled, seeded and coarsely chopped
5. 1/4 cup dry white wine
6. 2 pounds cockles, rinsed
7. 1/4 cup finely chopped parsley
See the whole recipe here
Honey Orange Chicken
1 lb. boneless, skinless chicken breasts, cut into 1/2” strips
3 Tbsp. butter, divided
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. black pepper
1 medium onion, sliced
1 Tbsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg (I use freshly grated nutmeg)
1 c. orange juice
1/4 c. honey
1/2 c. ripe pitted olives, halved (I used sliced ripe olives and eyeballed the amount)
Hot cooked linguine
See the whole recipe here
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