Spicy Korean Chicken and Potatoes

2 lbs boneless, skinless chicken thighs and breasts, fat trimmed & cut into small pieces
3 potatoes, cut into large chunks
2 large carrots, cut into large chunks
1 large onion, cut into large chunks

Sauce
3 Tbs Korean chili flakes
2 Tbs Korean chili paste
4 Tbs low-sodium soy sauce
2 Tbs mirin
2 Tbs honey or corn syrup
1 Tbs sesame oil
4 garlic cloves, minced

Garnish
sesame seeds
green onion, chopped

In a small bowl, combine all the sauce ingredients and mix well.

Add prepared chicken and vegetables to crockpot. Stir in sauce and mix well until evenly incorporated.

Cover and cook for 4 hours on low or 2 hours on high until the chicken is fully cooked. Once done, stir in chopped green onion. Top with sesame seeds and serve with rice.

Chicken Stir-Fry with Japchae Sauce

It doesn't get dark til 8pm here and dinner has gone from 6pm to now past 8! I've been craving for Japchae for awhile now and the Korean market is a good 20+ minute drive away so instead, I used whatever ingredients I had on hand. Japchae means a mixture of vegetables and traditionally you use sweet potato noodles (dangmyeon), but I used Vermicelli (bean threads) instead. The flavor of the sauce is the right balance of saltiness and sweetness.

So, I started to follow this recipe, but I messed up and ended up kind stir-frying everything together and tossing in the sauce. It's almost like Japchae, but not? I recommend rinsing the vermecelli after you drain so keep from sticking. It was a huge mess. Overall, it was delicious and I wish I made more!



Chicken Stir-Fry with Japchae Sauce
Recipe adapted from Korean Bapsang

3 bundles of vermecelli
1 small carrot, cut into matchsticks
1/2 sweet onion, diced
1 scallion, diced
1/4 cucumber, sliced
1 chicken thigh, cut in bite-size chunks
vegetable oil for stir frying
salt and pepper

Sauce:
3 tablespoons soy sauce
2 1/2 tablespoons sugar
2 tablespoons sesame oil
2 teaspoons minced garlic
2 teaspoons sesame seeds

Combine all sauce ingredients in a small bowl and mix well until the sugar is dissolved.

Soak vermecelli noodles for 15 minutes in hot water. Drain and rinse with cold water. Cut the noodles with kitchen shears and set aside.

Cook the chicken thigh with 1 TBsp of the sauce and 1 TBsp oil til fully cooked. Set aside.

Stir-fry the vegetables with 2 TBsp of the sauce.

Mix in your noodles, chicken and the rest of the sauce. Cook til heated through.

Chicken Roulades with Mustard Sauce

The thing with me, is that i like to try new recipes (we barely have repeats) and i like to test the waters of certain recipes. I think this one let me step out of my comfort zone a bit. I mean, sure we love chicken and how can you go wrong with something breaded? The sauce was properly what threw me off a bit. I enjoy yogurt in smoothies and fruit parfaits, but I don't think i've ever had it as a condiment for savory dishes. The chicken itself was delicious and moist and next time i will add more basil. The sauce was refreshing with a bit of the yogurt tang you expect and the mild spiciness of the mustard. Overall I think i would put this on our "make again" list.

Chicken Roulades with Mustard Sauce
Recipe from The Williams-Sonoma Cookbook
The essential recipe collection for today's home cook

1/2 C. plus 1/3 C. low-fat plain yogurt
1 TBsp plus 1 tsp Dijon Mustard
2 tsp chopped fresh chives
2 TBsp unsalted butter, melted
2 TBbsp chopped fresh basil
4 skinless, boneless chicken breat halves, about 6 oz each, pounded to 3/8 (1 cm) thickness
Salt & freshly ground pepper
1 C. fine fresh bread crumbs (i used the store bought kind)
1/2 C. grated Parmesan


To make the sauce, stir together the 1/2 cup yogurt, 1 TBsp mustard and the chives in a small bowl. Let the sauce stand at room temperature to lose its chill while the chicken breats bake.

Preheat the oven to 400F. Light brush a baking sheet (i just lined mine with aluminium foil and sprayed cooking spray) with some of the melted butter.

Sprinkle 1 1/2 tsp of the basil in the center of 1 chicken breast and season with salt and pepper. Fold in the short ends of the breast about 1/2 inch. Starting at a long side, roll up the breats, enclosing the basil. Repeat with the remaining breasts.

In a shallow bowl, stir together the 1/3 cup yogurt and remaining 1 tsp mustard. In a shallow dish, stir together the bread crumbs and cheese. Roll each chicken breast in the yogurt mixture and then coast the the crumb mixture. Place on the prepared baking sheet and drizzle with the remaining melted butter. Bake until the coating is golden brown and the chicken shows no sign of pink when cut in the center, about 30 minutes. Serve hot, with a dollop of the sauce on the side.

Roast Chicken with Potatoes in Creme Fraiche Chive Sauce

The chicken was seasoned with salt and pepper than rubbed down with softened butter mixed with thyme and garlic paste. I stuffed the cavity with half a onion, lemon slices, thyme and 2 garlic cloves.

The potatoes in Creme Fraiche Chive sauce was so good!! I misread the recipe and added a whole container of creme fraiche instead of 1/4 cup. Overall, still delicious and it went fabulously with the chicken.

Creme Fraiche Chive Sauce
Original recipe from Mycookinghut

1 lb. petite idaho potatoes
1 cup crème fraîche
1/2 fresh lemon juice
1/4 tsp finely grated lemon zest
2 tbsp olive oil
2 tbsp minced chives
salt & pepper to taste


Method:

1. Put the potatoes in a large saucepan, add cold water to cover by about an inch. Bring to a boil, lower the heat, and simmer gently until potatoes are tender, anywhere from 10 to 20 minutes depending on their size (test doneness with a fork).

2. When the potatoes are done, drain all the water and let them sit in the pot for five minutes to steam and dry.

3. Whisk together the crème fraîche, lemon juice, lemon zest, olive oil and chives in a small bowl until combined. Add salt and pepper to taste.

4. Halve or quarter the potatoes, if large and toss with the crème fraiche mixture.

Roast Chicken with Lemon-Garlic Green Beans

After coming home from leave, we're trying to get our life back into a routine and getting back into cooking. I was definitely spoiled this trip, eating delicious food all day every day. It was nice not having to plan out meals and cooking for awhile.



I came across this roast chicken recipe and best of all, it was simple quick and it was one in one pan! Perfect for a quick weeknight meal or a Sunday meal. I used chicken thighs since they were on sale last week at Safeway. Bone-in and skin will help keep chicken moist, but you can also choose skinless boneless option.

Roast Chicken with Lemon-Garlic Green Beans
Original recipe from Real Simple

6 tablespoons evoo
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
4 red potatoes, quartered
3 chicken thighs

Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender.

Mexican Chicken and Rice Casserole

Now and days I'm feeling too lazy to slave away in the kitchen, so any quick and simple meals are a plus in my book! I found this recipe over at The Creative MaMa and have been wanting to try it for quite some time now. There's only 3 ingredients used with a knife, 1 ingredient used with a can opener, 1 pot, 1 baking sheet, 1 casserole dish and arm strength. Easy peasy! The ending result is yummy in your tummy!

Mexican Chicken and Rice Casserole
Original recipe from The Creative MaMa

2 cups cooked rice (white or brown)
3 chicken thighs, cooked (i baked salt & peppered mine and baked at 375F for about 30 minutes)
1 cup frozen corn, thawed
2 green onions, sliced
1 can black beans, drained and rinsed
1 cup salsa
1 teaspoon chipotle chili powder
1 teaspoon oregano
salt and pepper
juice of 1 lime
2 cups shredded cheddar and Monterey Jack cheese
cilantro
sour cream

1) Cut up chicken into bite size pieces. Chop cilantro, slice green onions.
2) In a large bowl, combine rice, beans, corn, chipotle powder, oregano, salt and pepper.
3) Add the chicken, salsa, cilantro, green onions, and about half of the cheese. You want to save some for the top.
4) Mix Mix Mix and taste to see if you need more seasoning.
5) Press it into a casserole dish that you have sprayed with cooking spray.
6) Cover with remaining cheese.
7) Bake in a 375 degree oven for about 25 to 30 minutes.

Quick and Simple Chicken Adobo for One

Was in need of a quick dinner and was wanting something quick, but not fast food or from the freezer. Chicken adobo is one of the easiest and quickest recipes to make which is always a plus on a busy weekday. Not that I'm so busy. It only take 6 ingredients and about 30 minutes of your time and then dinner is ready to be served!



Quick & Simple Chicken Adobo for One
2 chicken thighs*, cut into bite-size pieces (you can use chicken breast or pork)
1 cup soysauce
1 cup vinegar (or apple cider vinegar)
2 bayleaves
2-3 garlic cloves, smashed
Pinch of black peppercorns (or black pepper)

*Note: You can brown chicken beforehand, but not neccessary
Also, I forgot to add that you can add a cup of water OR pineapple juice. My MIL likes to add potatoes and raisins to her adobo.

Put everything in a saucepan and bring it to a boil. Turn down heat to medium-low, cover and simmer for 30 minutes. Serve with rice.

Baked Basil Balsamic Chicken

Where do I begin about this chicken?! It was AMAZING good! Sweet from the honey and basil, a little tart from the balsamic and I honestly have to say, one of the best chicken dinner I've made thus far!! Best of all, NO SALT ADDED! You must, must I tell you, to try this recipe. Everything should already be in your pantry, so there's really no reason not to. If you don't like it, add some salt, but I personally think its not needed. The original recipe calls to grill it, but I baked it instead.

Baked Basil Balsamic Chicken

1 tsp evoo

1/4 cup balsamic vinegar

1 TBsp honey

3 TBsp basil, roughly chopped (definitely use fresh!)

3 medium garlic cloves, minced

4 boneless skinless chicken breasts (i only used 2)

1) In a large bowl or ziplock bag, add all the ingredients and marinate in fridge 15-30 minutes.

2) Preheat oven to 350F

3) Put marinaded chicken on baking sheet lined with foil and pour leftover marinade over chicken breasts.

4) Bake for 30-35 minutes til cooked through.