Thai Chicken Enchiladas

I did so many important things this weekend! And now, unfortunately, I’m going to tell you about them.

Somebody that I live with was in Vegas. I was all alone. This is how I live!

I poached four eggs. Not at once.

I ate asparagus for BREAKFAST. I know. What.the.heck. This is so unlike me. I’ll explain later. And no, I am not with child.

I made the executive decision to THROW away that freaking magic bullet blender that I loathe. My feelings came to a head after it took 18 (yes… seriously 18) minutes to blend the ice in my smoothie, and in my first gulp I got a piece of some disgusting, chewy scum that was hiding underneath a blade or something and lived through multiple hand washers and dishwasher cycles.

Ugggh. My skin is crawling just thinking about it. So I went out and bought a new blender, then slammed that piece of junk right into the trash. Hard.

I did a laundry load of towels. This? Huge deal. It’s often a stand off to see who will cave first and throw them in the wash. Actually, that’s totally a lie. There is no stand off because my husband knows that I surely won’t ever do them. He so kindly takes care of it.

I became addicted to yogurt pretzels. Really, this addiction started while I was in Florida… but now they are all I can think about. I mean… allllll I can think about. I bought some at Trader Joe’s on Friday and ate like, half the bag on my ride home. Then I curiously decided to take a peek at what a serving is of these so called “yogurt” pretzels… and it’s eight freaking pretzels! I ate eight pretzels in one HANDFUL. Whatever. We all know this whole yogurt business is just code for deliciously addicting white chocolate.

I killed about six thousand ants, four spiders and three stinkbugs. Then I went to Target to buy bug spray, spent $150 and left without bug spray. Oh but I did buy four pink bowls. That’s like the same thing.

So… phew. Monday is here and I’m spent.

The only other thing I did was make this gourmet food recipe, Thai chicken enchiladas because I thought I would win the wife-of-the-year award (this should include shoes)… but then I ate them all. I pretty much survived on enchiladas for breakfast, lunch and dinner… leaving nothing for my tired and heavily hungover husband when he returned home. Except a few yogurt pretzel crumbs. And well, that was like four hours ago so now? Yeah. There is really no food for him.

But let’s talk enchiladas. Swimming in coconut milk and red chili sauce, these are packed with chicken, shredded cabbage, carrots and onions, and a hefty handful of crushed peanuts and cilantro. I think the whole addition of peanuts is one of my favorite things about Thai food, and they take these to the next level. Feel free to add in any other favorite flavors of your choice, but these are packed with a sweet, tangy and slightly spicy punch. Clearly I liked them a little too much.

Thai Chicken Enchiladas

serves 2-4

8 flour tortillas

2 boneless, skinless chicken breasts, cooked and shredded

1 tablespoons canola oil

1/2 sweet onion, chopped

1/3 cup chopped/shredded carrots

1/2 cup chopped/shredded cabbage

4 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon pepper

4 green onions, sliced

1/3 cup chopped + crushed peanuts + more for garnish

1/4 cup chopped fresh cilantro + more for garnish

2 1/2 cups light coconut milk

1/3 cup + 1/2 cup sweet chili sauce

Preheat oven to 350 degrees F.

Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.

Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it’s coated.

Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas. Additionally this can be done halfway through cooking too.

Notes: I use Trader Joe’s sweet chili sauce, but you should be able to find it in the international aisle of most grocery stores – I believe the most common brand is Thai Kitchen. I do suggest tasting the sauce first and adjusting accordingly from there so the dish works with your desired spice level. If you an unsure of what to do with your leftover coconut milk, make pancakes, hummus or brussels sprouts!

Source: www.

Meat Appetizers

Meat Appetizers 

When it comes to appetizers, it always means light eating before the main course is served. However, it doesn’t have to always be “light” when you can offer meat appetizers, especially when the occasion calls for it, such as Christmas, Super Bowl Sundays, three course meals, long dinner parties, and large banquets.

ground meatMeat appetizers help satiate guests especially if the event is held for a long period. To maximize and offer variety, alternate cold and hot meat appetizers when you serve them. Cold appetizers or the antipasti platter include cold cuts like salami, ham, pepperoni, sausages, bologna and chorizos. Serve them on a huge platter with cubed or sliced cheeses as well as ripe pitted olives. The platter can be arranged in the morning or the day before, wrapped securely and chilled in the refrigerator.

Hot appetizers require sautéing, grilling, baking and roasting the meat. An example of this is includes miniature stuffed filet mignon and a platter of meatballs pierced with toothpicks. Imagine a whole range of meatballs you can create—from Swedish to Italian to Asian as well as the dips you can offer. Mustard, horseradish, catsup, pickle relish and gravy make good dips for meatballs.

Barbecue skewers also offer variety—you can have it in chicken, pork, beef and turkey. Marinate them well or use Asian-style satay sauces for that wonderful flavor. Likewise, you can also make sausage and onions in a skewer by grilling or baking them. Partnering the meats with vegetables add flavor as well as texture and nutrition to the meat appetizer. Last in this skewered list are fruited ham balls, using apricots or pineapples to give a tart and sweet note to the meat appetizer.

Several types of pig in a blanket can be made into a meat appetizer. Encase them in dough, with both ends of the sausage peeking out, before baking. It’s almost like a sausage roll. Likewise, cut up the sausages into two and fill a pita bread with half a sausage, put in pickles, mustard and other fillings and then roll securely. Like a blanket indeed.

Make meat as an element in the appetizer as well, by doing a roast beef dip, stuffing vegetables with chopped sausages, or wrapping food in bacon. Bacon is a favorite appetizer ingredient because anything you wrap with crisp bacon becomes an instant, gratifying favorite such as the bacon-wrapped scallops in the collection. Don’t forget to add a vegetable appetizer to break the monotony of meats.


White Meat Recipes

White Meat Recipes

White meat is a classification of meat that pertains to the quantity of the white muscles. These muscle fibers are called fast-twitch muscles, which the animal uses “for quick bursts of activity,” as described in Exploratorium, a website devoted to the science of cooking and sponsored by the National Science Foundation in the United States. “White meat has a translucent “glassy” quality when it is raw. When it’s cooked, the proteins denature and recombine, or coagulate, and the meat becomes opaque and whitish,” according to Exploratorium.

So technically, sources of white meats are those that turn white or lighter when cooked, such as chicken, turkey, quail, and pheasant. Pork has been marketed as “the other white meat” although the United States Department of Agriculture (USDA) classify pork as a red meat. It’s a matter of semantics, as the Wikipedia entry states, since nutritionists “consider all meat from mammals to be red meat.”

The Food Safety and Inspection Service (FSIS), a public health agency within the USDA, recommends that when cooking white meat (poultry), especially whole chickens, it’s safe to keep its internal temperature at 165 °F on your meat thermometer. The Exploratorium lists an internal temperature of 180° F for chicken, a bit higher than the FSIS recommendation.

With regards to roasting white meat recipes, the USDA-FSIS recommends roasting chicken at 350° F, the length of time depending on the weight and type of chicken. Whole roasting hens at 5 to 7 lbs. should be roasted for 2 to 2 ¼ hours, while it can be grilled for 18-25 minutes for every pound. For chicken breast fillet halves, it’s 20 to 30 minutes for the boneless and grilling at 6 to 8 minutes per side. For drumsticks, roast for 35 to 45 minutes and grill for 8 to 12 minutes per side.

In terms of nutrition, a cup of roasted white meat chicken has 242 calories, 6 grams of total fat and 119 mg of cholesterol, according to the Livestrong website. In contrast, a grilled beef round has 420 calories, 13.1 grams of total fat and 190 mg of cholesterol, according to a nutritional analysis from the Self Magazine online Nutrition Data.

There are numerous recipes for white meat, from roasted chickens to casseroles, stews, and stir-fries. Just type in any of the white meats such as chicken, turkey or quail, and see how versatile white meats are in cooking.

How to slow cook chicken

Slow Cooker Chicken 

Slow cooking and chicken are two of the most compatible words in the busy cook’s cooking dictionary. It’s music to her ears. Slow cooking involves the preparation of hot dishes in advance. Just put the ingredients on the slow cooker, season, turn it on and return to it for dinner. Preparation of dishes in a slow cooker should be fuss-free and quick.

Slow Cooker Chicken 2

Although some recipes need sautéing of ingredients before putting into the pot, the effort required, if at all, would be worth the depth of flavors you’ll get from that. Like the slow cooker, chicken requires minimal preparation and just the right bit of attention and you get yourself a nice, hearty meal at the end of the day.

The gift of the slow cooker chicken is a hot meal to share with the family, without having to slave on it for hours. Since it’s slow cooked, all the flavors are intensified inside the pot. The chicken is moist and tender and so will the vegetables. The sauce or broth that results in slow cooker chicken is as delicious as the meal you’re making. Just remember to season it well with salt and pepper as well as your favorite herbs and spices.

Slow cooker chicken can also make use of noodles for a hearty noodle soup. The chicken is shredded and returned to the pot before the final hour of cooking. Noodles like whole wheat or regular ones are added after the long hours of slow cooking so it doesn’t disintegrate. The broth will lend its flavor to the dish and would taste as if you’ve done a Herculean task in cooking it. But in reality, slow cooker chicken recipes are simple and delicious, without you working too much.

Pheasant recipes


When you have access to the pheasant, wild or farm-raised, it would be a pleasant addition to the dinner table. Pheasant is a game bird that resembles chicken, though leaner. It is a galliforme, from the order of other game birds like turkey, quail, guinea fowl and the like. The pheasant, according to the United States Department of Agriculture, (USDA), is a native from Asia but it’s now raised in most parts of the world. In these parts, you’re sure to find local pheasant recipes adapting to the spices, herbs and seasonings available in the country.

pheasant recipes 2

There are even organizations devoted to the conservation, habitat improvements and public awareness of this game bird, like The World Pheasant Association based in the United Kingdom and the Pheasants Forever, a charitable organization in the United States.

When purchasing pheasant meat, make sure you get it from reputable gourmet food suppliers and farm-growers. Quality and safely packaged pheasant meats ensure that you get the best ingredient for your pheasant recipes. “The female of this medium-size game bird (weighing about 3 pounds) has more tender, plump, and juicy meat than the male, which weighs about 5 pounds,” says the USDA. Pheasant has a pinkish white meat and a delicate flavor. The wild pheasant, on the other hand, has a rich gamy flavor.

Since most wild game like pheasant tend to be leaner than domesticated and farm-raised chicken or cattle, agreeable methods of cooking include braising, basting, and “larding or barding (inserting slivers of fat or wrapping in bacon) to help keep the meat tender during cooking.” For smaller cuts of pheasant meat like tenderloin medallions or rib chops, the USDA recommends “fast searing over high heat.”

So remember most of these moist heat cooking methods when developing your pheasant recipes. Moist heat is also essential for older birds while young birds may be roasted, grilled, fried or smoked. Smoked pheasant breasts are available as a specialty product in gourmet stores—debone, dice and put them in a wild rice salad for something hearty and healthy.

As an example, pheasant au vin, is cooked like the French coq au vin. The whole pheasants are marinated in red wine, cloves, onion, bay leaf and sage then it is browned with butter on a skillet before roasting in an oven for an hour and a half.

Wild or farm raised pheasant meat may benefit also from slow cooking. It’s a moist heat form of cooking where the heat is low and friendly for the tender meal.