Tag: cilantro

Asian Dishes · Poultry

Basil Butter Chicken

cathysmahaLeave a comment

Basil Butter Chicken is a very flavorful dish. I chose the crockpot method on the high setting and it was tender and delicious. I will make this again but I will reduce the amount of garam masala to 1 tablespoons. Perhaps add or reduce according to your taste. While the dish is not hot in heat it has a bold flavor with all of the spices.

Basil Butter Chicken

INGREDIENTS:
  • 2 pounds boneless chicken breasts or thighs, cubed
  • 1/3 cup plain Greek yogurt
  • 2 tablespoons red curry paste
  • 4 cloves garlic, chopped
  • 1 tablespoon grated ginger
  • 2 tablespoons garam masala (I would recommend starting with 1T)
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon cayenne pepper
  • 1-2 teaspoons chili flakes (I did not add)
  • 1 yellow onion, chopped
  • 1 can (6 ounce) tomato paste
  • 1 can (14 ounce) coconut milk
  • 4 tablespoons salted butter
  • 2 zucchini, chopped
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh cilantro
DIRECTIONS:
  1.  Crockpot:
    • In the bowl of your crockpot, combine the chicken, yogurt, curry paste, garlic, ginger, garam masala, chili powder, cayenne, and 1 teaspoon salt.
    • Toss to coat the chicken. Let sit 10 minutes.
    • Add the onion, tomato paste, and coconut milk.
    • Cover and cook on low for 4-5 hours or on high for 2-3 hours.
    • During the last hour of cooking, mix in the butter and zucchini. Crank the heat to high. Stir in the basil and cilantro. Cook uncovered for 15 minutes until thickened.3.
    • Serve the chicken, zucchini, and sauce over bowls of rice with fresh basil and cilantro. Enjoy!
  2. Oven:
    • In a baking dish, toss together the chicken, yogurt, curry paste, garlic, ginger, garam masala, chili powder, cayenne, and 1 teaspoon of salt. Let sit for 5 minutes.
    • Preheat the oven to 400°F.3. To the chicken, stir in the onion, tomato paste, and coconut milk. Top with zucchini. Then add slices of butter.
    • Bake for 30-40 minutes, until the chicken is cooked through. Top with basil and cilantro.4.
    • Serve the chicken, zucchini, and sauce over bowls of rice with fresh basil and cilantro. Enjoy!

Recipe from HalfBakedHarvest

Mexican Dishes · Soups and Stews

Green Chile Enchilada Chicken Soup

cathysmahaLeave a comment

Green Chile Enchilada Chicken Soup is a quick recipe for busy families. My daughter, Megan, made this one night while I was visiting. Since the family has a love/hate relationship with beans and other ingredients, she served rice and beans separately as well as cheese, cilantro and chips. Each family member was in charge of their final bowl of soup and it was delicious!

Green Chile Enchilada Chicken Soup

INGREDIENTS:
  • 1 tbsp. olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1/2 to 1 can green enchilada sauce (we used 1/2 can to please younger kids)
  • 1/2-1 tsp. oregano
  • 2 boxes chicken broth
  • 2 cups water
  • 2-3 cups shredded, cooked chicken
  • 1.5-2 cups corn
  • salt and pepper
  • Serve with:
    • cooked white rice
    • chopped fresh cilantro
    • cooked great northern beans
    • shredded cheese
    • tortilla chips
DIRECTIONS:
  1. Saute the onion and bell pepper in olive oil until soft.
  2. Add green enchilada sauce, oregano, broth, and water. Bring to a soft boil
  3. Add chicken and corn and simmer for 10-15 minutes.
  4. Serve bowl of soup and add rice, fresh cilantro, beans, cheese and chips as desired.

Recipe by daughter, Megan

Appetizers · Mexican Dishes · Salads

Mexican Street Corn Salad

cathysmahaLeave a comment

What a delicious salad or dip! I’ve never had Mexican Street Corn but this is amazing! You can adjust the heat by adding more or less jalapeno. I enjoyed it as a dip as much as a salad. What a wonderful dish to share with friends and family!

Mexican Street Corn Salad

INGREDIENTS:

  • Dressing:
    • 3 tbps Greek yogurt
    • 3 tbps mayo
    • 1 large clove garlic, minced
    • 1 lime, half zested + fully juiced
    • 1/2 tsp chili powder (or Sriracha)
    • salt to taste
  • Salad:
    • 4 ears corn
    • 2 tbps butter
    • 1/2 large bell pepper, fine chop
    • 1 small jalapeño, fine chop
    • 1/2 cup cotija cheese, crumbled
    • 1/4 cup cilantro, chopped
DIRECTIONS:
  1. Grill your buttered corn on your BBQ to get those lovely black grill marks and smokey flavor.  You can also use frozen corn (heated through in some boiling water), roast in the oven or boil the ears.  Allow to cool and then slice off the kernels and add to a large bowl.
  2. In a small bowl, whisk together the Greek yogurt, mayo, garlic, lime juice, zest, chili powder + salt. Taste and adjust if needed. Sometimes I add 1/2 tsp sugar to compliment the spicy.
  3. Pour this mixture over the shaved corn and mix to combine.
  4. Note: You can substitute sour cream for Greek yogurt.

Recipe from HungryHappens

Asian Dishes · Salads

Thai Quinoa Salad with Peanut Dressing

cathysmahaLeave a comment

Thai flavors are so delightful that I can’t seem to get enough. This Thai Quinoa Salad with Peanut Dressing is so delicious and packed with protein. I used spinach and the salad kept well for a couple of days. You could optionally serve the dressing only at the time of serving to better preserve the lettuce or spinach. A delicious favorite of mine!

Thai Quinoa Salad with Peanut Dressing

INGREDIENTS:
  • For the Salad:
    • 1 cup cooked quinoa
    • 2 big handfuls mixed greens OR baby spinach
    • 1/2 red bell pepper, chopped or thinly sliced
    • 1/2 cup shredded carrot
    • 1/2 cup shelled edamame
    • 2 green onions, chopped
    • 3 tablespoons peanuts, minced
    • handful fresh cilantro, chopped
  • For the Peanut Dressing:
    • 1/4 cup peanut butter
    • 2 tablespoons honey
    • 1-1/2 Tablespoons gluten free Tamari
    • 1 tablespoon rice vinegar
    • 1 teaspoon toasted sesame seeds
    • 1 teaspoon sesame oil
    • heaping 1/4 teaspoon ground ginger
    • 1 large or 2 small cloves garlic, pressed or minced
    • juice of 1/2 lime (other half sliced into wedges)
    • 1/8 teaspoon salt
    • 1/8 teaspoon pepper
    • 2 Tablespoons hot water
DIRECTIONS:
  1. For the Peanut Dressing: Add all ingredients to a bowl or mason jar with a tight fitting lid then whisk or shake well to combine. Set aside.
  2. Divide remaining salad ingredients between two bowls then drizzle with dressing and serve with lime wedges.
  3. Optional: Cook quinoa in chicken stock for more flavor. You can also add chicken or another protein.

Recipe from Iowa Girl Eats

Poultry · Salads · Vegetables · Vegetarian

Southwest Shredded Chicken Salad

cathysmahaLeave a comment

Summer Salads are a favorite and this salad is full of protein and healthy vegetables. It is delicious for make-ahead meals. Another rotation in the summer salad schedule!

Southwest Shredded Chicken Salad

INGREDIENTS:
  • SOUTHWEST CHICKEN SALAD
    • 1-1.5 lbs. chicken tenderloin (I used rotisserie chicken)
    • ¾ cup black beans, rinsed, drained and dried
    • ¾ cup red bell pepper, diced
    • ¾ cup chickpeas, rinsed, drained and dried
    • ¾ cup whole kernel corn, rinsed, drained and dried
    • ¾ cup cucumber, cored and diced
    • ⅓ cup shallots, finely diced
    • ¼ cup jalapeno, finely diced (optional)
    • ¼ cup cilantro, chopped small
    • ¼ cup shredded cheddar cheese
    • kosher salt, to taste
    • cracked black pepper, to taste
  • CHILI LIME YOGURT DRESSING
    • ½ cup 0% Greek yogurt
    • 2 tablespoons lime juice, fresh squeezed
    • 2 tablespoons diced green chilis, mild, canned works best
    • ½ teaspoon cumin
    • ½ teaspoon chili powder
    • ½ teaspoon garlic powder
    • ¼ teaspoon kosher salt
    • 2 tablespoons warm water, add more or less based on your preferred thickness
  • OPTIONAL GARNISHES
    • 2 tablespoons green onion, chopped small
    • ½ avocado, thinly sliced
    • 1 lime, cut into wedges
    • tortilla chips
DIRECTIONS:
  1. Boil a pot of water and add the chicken tenderloin. Cook for 15-18 minutes or until the internal temperature reaches 165 degrees. Drain off the water and allow the chicken to cool. Then shred the chicken using two forks. (I used a cooked rotisserie chicken).
  2. Next, grab a small mixing bowl and combine the 0% Greek yogurt, fresh squeezed lime juice, mild canned diced green chilis (with the juice), garlic powder, cumin, chili powder, kosher salt and warm water. Whisk well and set aside. For a thicker dressing add less water, for a thinner dressing add more water. You can adjust based on your preference.
  3. Then, prep all the veggies and herbs. You’ll need, drained and rinsed black beans, drained and rinsed chickpeas, drained and dried whole kernel corn, diced cucumber (be sure to remove the core), diced red bell pepper, finely diced shallots, finely diced jalapeno (remove the veins and seeds).
  4. Add the shredded chicken, vegetables, shredded cheese and herbs to a large mixing bowl. Season with kosher salt and cracked black pepper. Taste and adjust accordingly. Then, pour as much or as little chili lime yogurt dressing as you desire. I used about half. Toss until everything is well coated.
  5. Extra dressing can be stored covered in the refrigerator for three to four days. Garnish with chopped green onions and sliced avocado. Serve with tortilla chips and lime wedges.

Recipe from HealthyishFoods

Asian Dishes · Salads

Special Rice Noodles

cathysmaha1 Comment

The official name of this dish is ‘My Brother’s Special Rice Noodles’, but since this wasn’t from MY brother I felt weird saying that. Ha! This is such a refreshing salad and I love the combination of flavors. I’m a big an of cilantro (and it doesn’t taste like soap to me) so I add a handful to the salad. You could easily add a protein to the salad, if you desire.

Special Rice Noodles

INGREDIENTS:
  • For the Noodles:
    • 1 tbsp. Avocado Oil
    • 3 cloves garlic, minced
    • 1/2 large yellow onion, sliced in strips
    • 6 small shitake mushrooms, sliced
    • 8 oz. pad Thai rice noodles
    • 1 cup red cabbage, sliced in thin strips
    • 1 cup cucumber, sliced in thin strips
    • 3 scallions, sliced
    • 2 tbsp. peanuts, chopped
    • fresh cilantro leaves for serving or in salad (optional)
    • sliced Fresno chili for serving (optional)
    • salt & pepper
  • For the Sauce:
    • 1 lime, juiced
    • 1 tbsp. white vinegar
    • 1 tbsp. Tamari or soy sauce
    • 1 tbsp. chili garlic sauce
    • 2 tbsp. sesame oil
    • 1 tbsp. maple syrup (I used agave)
DIRECTIONS:
  1. Bring a pot of salted water to boil for the noodles.
  2. Mix together the ingredients for the sauce and set aside.
  3. In a large pan over medium heat, sauté the garlic and onions in 1 tbsp. avocado oil with a sprinkle of salt and pepper until onions are mostly tender (3-4 minutes) then add the mushrooms and sauté until tender (3-4 minutes).
  4. Boil noodles according to package directions, then add to the pan with the veggies; mix together, then turn off the heat and mix in the cabbage, cucumber, scallions, peanuts and sauce.
  5. Garnish with cilantro and red Fresno chili slices and enjoy!

Recipe of My brother’s special noodles from MaxisKitchen

Asian Dishes · Fish

Spicy Shrimp Tacos

cathysmahaLeave a comment

Our family loves to cook together and this recipe was on our list. The flavor was delicious and the slaw was yummy enough to serve by itself. The rice paper shells were fun to watch crisp-up in the oil. The shells quickly get saturdated with the moisture from the slaw and the shrimp, so a fork and knife may be needed.

The next day I ate the leftover shrimp and slaw with rice and it was equally delicious.

Spicy Shrimp Tacos

INGREDIENTS:
  • 1/2 pound cooked shrimp, finely chopped
  • Spicy Mayo:
    • 3 tbsp. mayonnaise
    • 2 tsp. Green yogurt
    • 1-2 tbsp. Siracha (or to your taste)
    • 1 tbsp. honey
    • 1 tsp. soy sauce
    • 1/2 tsp sesame oil
  • Slaw:
    • 2 cups shredded purple cabbage
    • 3 tbsp. fresh chopped cilantro
    • 3 tbsp. rice vinegar
    • 1 tsp. sesame oil
    • 2 tsp. honey
  • Rice Paper Shells
  • Optional: chopped avocado, green onions, black sesame seed
DIRECTIONS:
  1. Cook shrimp. Cool. Chop as directed
  2. Mix together all ingredients of spicy mayo. Pour over cooled shrimp. Mix to combine. Refrigerate until ready to use.
  3. Shred purple cabbage (I used a food processor). Add chopped cilantro. Mix together rice vinegar, sesame oil and honey. Pour over cabbage and stir to mix. Refrigerate until ready to use.
  4. Heat enough oil (about 2″ deep) in a shallow pan until sizzling. Place a rice paper into the oil and press down in the middle. Quickly add a piece of nori and once it crisp up, fold it over and remove. Note: make sure the oil is really hot. The rice paper puffs up instantly so be prepared to do this quickly.
  5. Spoon slaw and shrimp into shell. Top with avocado and green onions if desired. Eat as soon as you make as the rice shell absorbs the juices. You could also just eat this in a flour tortilla.

Recipe slightly adapted from Caitlin Greene on Instagram

Vegetables · Vegetarian

Veggie Sweet Potato Boats

cathysmahaLeave a comment

Veggie Sweet Potato Boats are delicious, healthy and makes for delicious leftovers. As I get older, I tend to enjoy vegetable dishes more and more. The cabbage slaw as delicious by itself and, as suggested, would be great served on tacos.

Veggie Sweet Potato Boats

INGREDIENTS:
  • 2 medium sweet potatoes, cut in half
  • 1 tbsp. extra virgin olive oil
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. kosher salt
  • freshly ground black pepper
  • 1 cup shredded Monterey jack, pepper jack, or cheddar cheese
  • Salad:
    • 1/4 head red cabbage cored and thinly sliced
    • 1 red pepper, diced
    • 15 oz. can black beans, drained and rinsed
    • 1/3 cup chopped, fresh cilantro
    • 3 scallions, thinly sliced (white and green parts)
  • Dressing:
    • zest and juice of one lime and wedges for individual servings
    • 1 tbsp. extra virgin olive oil
    • 1/2 tsp. kosher salt
    • black pepper
  • 1 avocado, diced
  • Toasted pepitas and hot sauce, for serving (optional)
DIRECTIONS:
  1. Heat oven to 425 degrees.
  2. Whisk 1 tbsp. oil with the chili powder, cumin, salt and black pepper. Brush over the sweet potatoes. Place sweet potatoes cut side down on baking sheet and roast until tender, about 25-30 minutes.
  3. Meanwhile, make the slaw: Combine cabbage, red pepper, black beans, cilantro, and scallions in a bowl.
  4. Combine the lime zest and juice, 1 tbsp. olive oil, salt and pepper. Pour over the slaw. Stir to combine. Add more to salt and lime juice as needed.
  5. When sweet potatoes are tender, smash in the individual skins, top with cheese and return to the oven until the cheese is melted.
  6. Top sweet potato half with a generous serving of slaw, chopped avocado, pepitas, and hot sauce.
  7. Can use the extra slaw for tacos.

Recipe slightly adapted from GraceElkus

Asian Dishes · Poultry

Ginger Peanut Chicken with Coconut Rice

cathysmahaLeave a comment

What a delicious dish! Daughter, Megan, recommended this recipe since I love Thai dishes. I doubled the chicken part of the recipe and made a single of the coconut rice and still had a lot of leftover rice. In the future, I would make double the chicken and halve the rice recipe. Since I doubled the recipe, I used 1 cup of fresh sprinach and one cup of chopped bok choy. The leftovers were equally delicious. For the leftover meal, I served with balsamic roasted brussel sprouts and it paired well.

The coconut rice was a great idea. I never thought of adding coconut milk to the rice cooker but it adds another level of delicious to this dish.

Ginger Peanut Chicken with Coconut Rice

INGREDIENTS:
  • Ginger Peanut Chicken
    • 1 1/4 pounds chicken thighs, fat trimmed, cut into small bite-sized pieces
    • 1-inch piece of ginger, grated
    • 3 green onions, thinly sliced (white parts and green parts separated)
    • zest and juice of 1-2 limes
    • 2 tablespoons brown sugar
    • 1 1/2 teaspoons salt
    • 1 tablespoon olive oil or avocado oil
    • 2–3 cloves garlic, minced
    • 1/2 cup chopped roasted peanuts
    • 1/2 cup chopped cilantro
    • 1 cup spinach, bok choy, etc.
  • Coconut Rice
    • 2 cups white or jasmine rice
    • 1 1/2 cups water
    • 1 can coconut milk
    • a pinch of salt
DIRECTIONS:
  1. Marinate Chicken: In a stainless steel bowl, mix the chicken with the ginger, green onions (white parts), lime zest, brown sugar, salt, and oil. Marinate for 20 minutes-2 hours.
  2. Rice: Add the rice ingredients to an Instant Pot. Cook on high pressure for 3 minutes, followed by a natural pressure release for 10-15 minutes (it won’t be quite done yet after 3 minutes – it needs the rest time to finish cooking). Release the steam, fluff with a fork, and attempt not to eat the whole thing! (Don’t have an Instant Pot...use these instructions:
    • To cook the coconut rice on the stove or in a rice cooker: Cooking the rice in a rice cooker or just on the stove top should work well. To make it on the stove, you can add 2 cups of rice, 1.5 cups of water, and a 14-ounce can of coconut milk to a large pot and bring it to a boil. Once it’s boiling, you can reduce the heat to a simmer, cover the pot, and cook the rice for about 15-20 minutes. (Fork-Lore: I live at high altitude and had to add more water during the process so the rice didn’t stick or burn).
  3. Cook Chicken: Heat a large skillet (nonstick or cast iron work well) to medium-high heat. Add the marinated chicken to the pan, working in 1-2 batches depending on the size of your pan. Leave the chicken sitting undisturbed for several minutes to get a nice caramelization on the chicken.
  4. Adding Extras: When all the chicken is cooked, turn the heat down slightly and add the peanuts and garlic to the pan. Sauté for 3-5 minutes to get the peanuts roasty and the garlic nice and fragrant.
  5. Finish by adding in the cilantro, green onion, and spinach. Squeeze lime juice into the pan and season with more salt and pepper as needed.
  6. Serve over coconut rice! SO simple but so good.

Recipe from PinchofYum

Appetizers

Cranberry Salsa

cathysmahaLeave a comment

Cranberry Salsa is the perfect appetizer for the holidays. I am not a fan of too much spice but i jalapeno is just right for this dish. I served the Cranberry Salsa over softened cream cheese with crackers, tortilla chips, and cubes of sourdough bread. In addition I had very thinly sliced piecs of serrano ham. A piece of the bread with cream cheese, salsa and a bite of serrano ham…to die for!

After Thanksgiving, I made a turkey sandwich topped with the salsa and it was sooo good. Definitely worth making this holiday season!

Cranberry Salsa

INGREDIENTS:
  • 12 ounces fresh cranberries
  • 3/4 cup granulated sugar, (add more to taste)
  • 1 jalapeno, seeded and chopped coarsely (leave the seeds in if you like it spicy)
  • 1/2 cup cilantro
  • 4 green onions
  • 2 tablespoons lime juice
  • pinch of salt
  • 2 (8 ounce) blocks of cream cheese
  • Crackers or tortilla chips
DIRECTIONS:
  1. Place all of the ingredients in a food processor (EXCEPT CREAM CHEESE) and pulse until desired consistency. I like mine fairly fine. Chill in the fridge for a couple of hours (preferably overnight) to allow the salsa to macerate. Serve over cream cheese and with crackers.
  2. This makes enough to cover two blocks of cream cheese. Some people prefer to spread the cream cheese on a serving dish with the salsa on top. I prefer to just pour it on top of a block of cream cheese.
  3. Depending on how tart your cranberries are you may want to add more sugar. This last batch I added a total of 1 cup of sugar.
  4. NOTE: Wheat thins or triscuits are great for serving with this because they are sturdy and won’t break. I love it with Ritz crackers but they are too soft and will break with dipping. If you want to use them just make sure you have a spreader with the salsa. As with all salsa, the quantities are approximate and you can adjust to your own preferences. I have kept this in the fridge for up to 10 days and it was still good! I’m not a food safety expert but it does last for a while.

Recipe from Thegirlwhoateeverything.com