Olympic chili coco chicken
We didn’t get to see the opening ceremonies of the Beijing Olympics live on August 8. We would have missed it forever if it weren’t for a replay last Saturday morning. I didn’t even know there was a scheduled replay until about 30 minutes before it started. I had to decide about lunch in those 30 minutes and I knew that to enjoy the opening ceremonies of the Olympics to the fullest, I’d have to cook a dish that would require minimum supervision. A slow-cooked dish was the solution.
It was a sure winner. The combination of chicken and coconut cream never fails to please my family, especially my girls…
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Stuffed zucchini
Last Friday, the girls had chicken burgers for their packed school lunches. I used the leftover chicken burger mix to cooked these baked stuffed zucchinis.
One thing I like about zucchinis is how little preparation they require. They don’t have to be peeled, for starters. And stuffing them is a breeze because even uncooked the flesh is soft enough to scoop out with a spoon. All the zucchini needs is a flavorful filling — and topping — and about 12 minutes of baking.
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Chicken and mangoes in yogurt
Cooking meat in milk is not new. There was a pork cooked in milk recipe in a 1970s something cookbook that came with our SEB pressure cooker when I was a little girl. I tried it, liked it, and I’ve cooked it many times before. Jamie Oliver has a chicken in milk recipe which has been tried and enjoyed by a mom in Kuwait. I saw a photo from her entry in Food Gawker yesterday and decided I would do my own version. With a twist, naturally. Yogurt instead of milk and with cubes of fresh ripe mangoes.
How did it turn out? Can I brag just this one time?
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Chicken, squash and zucchini saute
…the launching of the breakfast blog will commence in a few hours. The templates need a few more tweaks then the links from this blog will be installed.
Now, the recipe for the chicken and vegetable dish that you see in the photo above. That’s what went into the kids’ school lunch boxes yesterday. What was left became our lunch. What’s in it? Strips of chicken thigh fillets, cubed squash and zucchini. With spices and herbs too, naturally.
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A different kind of chicken casserole
… a creamy chicken casserole with a bread topping sprinkled with shredded cheese. “Confetti” describes the just-melted shredded cheese on top. I kinda overmelted the cheese on mine so the “confetti” became a “melt-y.” The difference in looks notwithstanding, the result was wonderful. It has the feel of home-cooking written all over it. And the bread topping? It’s oil-free.
To make this baked chicken dish, I had to make some substitutions in deference to the low-fat diet that we’re trying to maintain at home. Yogurt for cream of chicken soup; low-fat milk for regular milk.
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Capsicum halves stuffed with chicken, cheese and vegetables
This is my second attempt at making stuffed capsicum (or bell peppers, if you prefer to call them that) and I finally did it right. The first time, I stuffed the peppers with raw ground meat mixed with raw vegetables. The juices from the meat and vegetables soaked the peppers during baking, making it very soggy. This time, I cooked the filling first, stirred in lots of grated Parmesan and stuffed the sticky gooey mixture into the cavities of the halved peppers. I baked them only long enough to brown the tops and to cook the bell peppers just until they were tender-crisp.
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Cooking for Father’s Day? Here’s an idea.
Many families gather together and eat out as a group on Father’s Day. Others hold mini reunions at home and potluck lunches or dinners are a popular way of celebrating Father’s Day. If you’re having one of those potluck lunches and wondering what you can cook in bulk without too much work, roast chicken is a good idea. The trick is to marinate the chicken for at least 24 hours prior to roasting to allow the seasonings to penetrate the thickest parts of the meat.
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Chicken and potatoes in yogurt
You know that baked creamy chicken and potatoes that so many readers have tried and enjoyed? Okay, if you’re new here, check out this link and note that the baked creamy chicken and potatoes entry consists of three pages. So, it’s become quite popular. My kids love it and many of you say the same. Now, I wanted something similar that will be just as kid-friendly and, at the same time, a dish that adults — especially those who carefully monitor their fat intake — won’t be scared to have a second helping of. Enter this chicken and potatoes in yogurt recipe.
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