Tuesday, July 22, 2014

Lime Coconut Chicken

Make this. You won't be sorry. Original recipe found here.

2 lbs boneless, skinless chicken breasts or tenders
1/2 C coconut milk
zest of 1 lime
juice of 1/2 lime
2 Tb oil
1 1/2 tsp ground coriander
2 Tb soy sauce
2 Tb sugar
2 tsp curry powder
1 1/2 tsp kosher salt
pinch cayenne pepper
1 Serrano chili, minced (I removed the seeds)
1/4 C chopped fresh cilantro
fresh lime wedges

1. If using breasts, slice the breast into 2 pieces by slicing it down the length of the breast. If using tenders, do not cut down any smaller.
2. Combine the remaining ingredients except for the fresh cilantro and lime wedges. Mix the marinade together with the chicken and allow it to marinate in the fridge for 2 hours.
3. Heat your grill or grill pan to medium-high. Once the grill is hot, cook the chicken for 3-4 minutes on each side. Pour the marinade into a small saucepan and boil for 3 minutes.
4. Serve the chicken over rice (I used jasmine rice), pour over some of the cooked marinade and add a squeeze of lime and cilantro on top.

Sunday, July 6, 2014

Black Bean Enchiladas

A yummy recipe from my friend, Janee:

1/2 c. minced onion
1 clove garlic
1 can black beans, rinsed and drained
1 T. cilantro, chopped
1 t. cumin
1 t. chili powder
1/2 t. salt
1 can mild enchilada sauce (red or green)
12 corn tortillas
1 1/2 c. shredded cheese

Saute first two ingredients, then stir in beans.  Add spices and remove from heat.  Heat tortillas to make them easier to work with.  Spread beans and cheese onto tortillas; roll and put seam side down in shallow pan.  Pour sauce over all and top with remaining cheese.  Cover and bake at 350 for 20 minutes.