Potato Fritters

Subrich di Patate ~ This is a recipe for potato croquettes, Italian style, that can be used on an antipasto platter, or as a tasty side dish with the main course. This is a great recipe for leftover potatoes, but it is so delicious you won’t mind cooking potatoes specifically to make these fritters. I serve this potato dish with everything from sausages to roasted chicken.
Buon Appetito!

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Roasted Potatoes, Zucchini, Onions & Pancetta

I am always looking for new, unique vegetable side dishes to go with roasted or grilled meats. When meat is on my menu, I often include oven roasted potatoes of some sort, then add another side such as sautéed leafy greens. When you stick to the same things time and time again, although delicious, it can get a tad boring. This easy vegetable side includes potatoes, zucchini, onions, garlic, and pancetta which are seasoned with fresh thyme and parsley. I love oven roasting vegetables because there is so little effort required once they are prepped and popped into the oven. An occasional toss and check, and you let the oven do the work. The only hitch in this recipe is that potatoes take much longer to cook than zucchini, but all you need to do is add the zucchini during the last 15 minutes or so.
For best results, use a waxy potato that will hold its shape and not break apart in the oven. I used a red Colfiorito potato found here in Umbria that is extremely hard for the dish in these photographs, so my cooking time was longer than usual. I usually use Yukon Gold potatoes however and find the cooking time will be shorter. Your cooking time may vary depending on your choice of potato, so just check the potatoes for doneness after 30 minutes. For recipes such as this that use pancetta, I prefer buying a slab of pancetta and cutting it into dice. If pancetta is difficult for you to find locally, you could substitute bacon.

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Instagram Cake Recipe

Ann Riordan, who runs a food blog called How To Cook That, shows us how to make a cake which takes on the shape of Instagram’s famous logo. Riordan shows how each part of the logo can be made using rainbow jelly, chocolate glaze, coke glaze and chocolate mousse, giving us detailed instructions on how to make each component.



Although it is time consuming and tedious, this baker extraordinaire makes it look easy with her instructional video below.

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Sicilian Tomato & Onion Salad

Ingredients

 

3 -4 large ripe Tomatoes
1/2-1 medium sweet onion, depending on how much onion you like (Vidallia is my favorite)
1/4 cup extra virgin olive oil
1 tablespoon dried oregano
1/4 teaspoon garlic salt
1/8 teaspoon fresh cracked black pepper
4 -6 leaves fresh basil, chopped to garnish (depending on how much Basil you like)

Directions:

1
Cut tomatoes into bite size pieces.
2
Sprinkle with garlic salt and pepper.
3
Peel a cut onion in half vertically.
4
Along edge of open side, “sliver” cut onion and add to tomatoes.
5
Add the rest of ingredients and toss lightly.
6
Marinate for at least an hour.
7
Serve with Italian bread, provolone cheese and hard salami (or other Italian meats.).

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Stovetop Thai-Inspired Clamboil

Ingredients

4 cups chicken stock or canned low-sodium chicken broth
4 stalks fresh lemongrass, tough outer leaves discarded, cut into 2-inch lengths and lightly bruised
4-inch piece fresh ginger, sliced
2 lemons, halved
1 small red onion, roughly chopped
2 large red potatoes, sliced
3 ears corn, cut in 1/2
1 pound andouille sausage, sliced
2 teaspoons garlic, chopped
6 pounds littleneck or cherrystone clams, well scrubbed
2 tablespoons chopped cilantro leaves, for garnish

Directions

In a large soup pot or small stockpot, combine the chicken stock, lemongrass and ginger and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Squeeze lemon halves, then add with red onion, potatoes, corn, andouille, and garlic. Simmer broth about 8 to 10 minutes.

Increase the heat so that the mixture comes to a boil and add the clams. Cover and cook, stirring occasionally, until the mixture returns to a boil and the clams open and just cooked through, 4 to 6 minutes. Serve the clams in shallow bowls, paying attention to remove any lemongrass or ginger pieces, with some of the cooking broth ladled over the clams. Garnish with the chopped cilantro.

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Thai Pizza

Ingredients

Vegetable oil, to saute
1 boneless, skinless chicken breast
Salt and freshly ground pepper
1 (6-ounce) jar ready-made Thai peanut sauce
1 (16-ounce) can coconut milk
2 tablespoons cornstarch
2 tablespoons water
1 (12-ounce) ready-made pizza crust
1 cup unsalted peanuts, chopped
5 scallions, chopped
2 cups bean sprouts
2 cups mozzarella, shredded

Directions

Preheat oven to 375 degrees F.

Heat a small frying pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan. Season the chicken breast with salt and pepper and cook until cooked through, about 5 minutes per side. Cut into small cubes.

Warm peanut sauce and coconut milk in medium saucepan. Whisk together the cornstarch and water and then add to the peanut sauce. Bring to a boil to thicken and then remove from the heat and cool.

Roll out the pizza dough and press into a 10-inch pizza pan.

Spread the peanut sauce over the pizza dough. Put peanuts, half of scallions, chicken and 1 cup of bean sprouts on crust. Sprinkle cheese, remaining scallions, and bean sprouts on top. Bake until cheese is melted and crust is browned, about 15 to 20 minutes.
* Guest Recipe

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.

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Chicken Satay Salad Sammies

Ingredients

1 1/2 pounds thin cut chicken breast meat (cutlets)
2 tablespoons vegetable oil
Grill seasoning (recommended: Grill Mates Montreal Steak Seasoning by McCormick) or coarse salt and pepper
3 rounded tablespoons chunky peanut butter
3 tablespoons dark soy sauce, Tamari, eyeball it
1/4 cup apple juice, eyeball it
2 teaspoons hot sauce, eyeball it
1 lime, juiced
1/4 seedless cucumber, thinly sliced lengthwise then cut into sticks
1 cup shredded carrots
2 cups shredded lettuce, iceberg or hearts of romaine
4 crusty rolls, keisers or subs, split

Directions

Heat a grill pan or large nonstick skillet to medium high to high heat. Coat chicken in oil and grill seasoning and cook 3 minutes on each side in 2 batches. Pile up meat and shred it with a sharp knife.

Place peanut butter in a medium, microwave safe bowl and soften in the microwave on high for 20 seconds. Whisk soy, apple juice, hot sauce and lime juice into peanut butter. Toss chicken with satay sauce. Combine shredded veggies. Place 1/4 of veggies on sandwich bottoms and top with 1/4 satay chicken mixture. Set the bun tops in place and serve or wrap for travel.

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Fried Chicken Wings with a Thai-Inspired Chili Dipping Sauce

Ingredients

5 pounds chicken wings, separated at joints, and wing tips reserved for stock
1 1/2 cups lemon juice
1 cup water
1 tablespoon kosher salt
1 cup Bloody Mary Mix
1/2 cup pepper vodka
Vegetable oil, for frying
2 cups all-purpose flour
1 cup rice flour
1 recipe Thai-Inspired Chili Dipping Sauce

Directions

Place the chicken in a 1-gallon re-sealable plastic food storage bag. In a medium bowl, combine the lemon juice, water, kosher salt, Bloody Mary Mix, and pepper vodka. Mix well to combine and pour over the chicken in the bag. Seal the bag and refrigerate for at least 2 and up to 4 hours, turning the bag occasionally to ensure even marinating.

Preheat the oven to 200 degrees F.

Set a large, 6-quart cast iron Dutch oven over medium-high heat with 3-quarts of vegetable oil. Heat the oil to 350 degrees F using a frying thermometer to gauge the temperature of the oil. Remove the chicken from the refrigerator, drain through a colander, and set aside until ready to fry.

Place both flours in a 1-gallon re-sealable plastic food storage bag and place the chicken, 8 pieces at a time, in the flour and shake to coat. Lay the coated chicken on a wire rack set over a sheet pan to rest for 10 minutes before frying. Continue with the remaining chicken pieces until all of the chicken has been coated. Fry the chicken in batches of 12 pieces. The temperature of the oil should drop to around 300 degrees F. The chicken should fry at 300 degrees F until they are golden brown and begin to float, 7 to 9 minutes. Place the fried chicken on a paper-lined sheet pan and place in the oven to keep warm as you fry the rest of the chicken. Be sure to allow the oil to return to 350 degrees F or so before adding more chicken to the hot oil. Serve hot with Thai-Inspired Chili Dipping Sauce.
Spicy Bloody Mary Mix:

3 cups tomato juice

1/4 cup plus 2 tablespoons fresh lime juice

1/4 cup fresh lemon juice

1 tablespoon finely chopped fresh horseradish (or 1 tablespoon prepared horseradish)

2 tablespoons finely grated fresh ginger

2 teaspoons minced garlic

1 tablespoon Worcestershire sauce, or to taste

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

11/2 cups pepper vodka, recipe follows

Pickled okra, for garnish

Celery stalks, for garnish

In a blender, combine the tomato juice, lime juice, lemon juice, horseradish, ginger and garlic and blend until smooth. Season the mixture, to taste, with the Worcestershire sauce, salt and pepper. Store the mixture in a non-reactive container. Refrigerate the mixture for at least 6 hours and up to 3 days before serving.
To serve:

Fill 6 large (16-ounces) tumblers with ice, divide the tomato juice mix among the glasses, and divide the vodka evenly among the glasses. Garnish with the pickled okra and celery stalks and serve.
Pepper Vodka:

2 cups vodka

4 dried chili peppers

Combine the vodka and peppers in a glass jar with a lid and cover tightly. Let sit for 12 to 24 hours, strain and discard peppers, and serve.

Yield: 2 cups
Thai-Inspired Chili Dipping Sauce:

3/4 cup fresh lime juice

6 tablespoons hot chili sauce (recommended: Srirachi)

3 1/2 tablespoons granulated sugar

2 tablespoons Thai fish sauce

1 tablespoon freshly chopped cilantro leaves

1 tablespoon lime zest

2 teaspoons tamarind paste

2 teaspoons minced garlic

1 1/2 teaspoons finely grated fresh ginger

In a medium bowl, combine all of the ingredients and whisk until the sugar is dissolved and the sauce is well blended. Set aside at room temperature until ready to use.

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Chicken Sate with Spicy Peanut Dipping Sauce

Ingredients

1/2 cup low-sodium chicken stock
1/2 cup lite coconut milk
2 tablespoons low-sodium soy sauce
1 shallot, sliced thin
1 clove garlic, minced
1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce)
1 tablespoon brown sugar
1/2 teaspoon lime zest
1 tablespoon minced fresh ginger
1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips

Directions

8 (8-inch) bamboo skewers, soaked for 20 minutes

3/4 cup Spicy Peanut Dipping Sauce, recipe below
2 tablespoons minced fresh basil or cilantro leaves
1/4 cup chopped toasted peanuts

In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.

Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.

Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.

Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)
Spicy Peanut Dipping Sauce:

1/2 cup natural creamy peanut butter
1/4 cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced fresh ginger
2 tablespoons lime juice
1 teaspoon minced garlic
1/2 teaspoon chili flakes
1 teaspoon red curry paste
1 shallot, peeled and roughly chopped

Place all ingredients in blender and blend until smooth.

Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

Yield: about 1 1/4 cups

Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/chicken-sate-with-spicy-peanut-dipping-sauce-recipe/index.html?oc=linkback

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MYOTO - Make Your Own Take Out: Thai Chicken Noodle Soup

Ingredients

2 tablespoons vegetable oil, 2 turns of the pan
1 medium size yellow onion, peeled, quartered and thinly sliced
3 garlic cloves, peeled and finely chopped
2 poblano or anaheim peppers, seeded and thinly sliced
Salt and freshly ground black pepper
1 cup shredded carrots, available in pouches in the produce department
6 cups, 1 1/2 quarts, chicken broth
1 1/2 pound chicken tenders cut into bite size chunks, 2 packages
2 small bundles from a 3.75 ounce package of bean thread noodles, there is usually 3 bundles in one package (recommended: Kame)
3 tablespoons cilantro leaves, chopped
15 fresh basil leaves, roughly chopped
1 lime

Directions

Heat a large heavy-bottomed soup pot with vegetable oil, 2 turns of the pan, over high heat. Once you see the oil ripple, add the sliced onion, chopped garlic and sliced peppers. Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes. Add 1 cup shredded carrot and 6 cups chicken stock or broth. Cover with a lid and bring up to a simmer. Once simmering, add the chicken simmer 5 minutes then add noodles and simmer 5 minutes more. Remove the soup from the heat and add the cilantro, basil and the juice of 1 lime.

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Thai Chicken Salad with Peanuts and Lime

Ingredients

2 cooked chicken breast halves
4 cups chopped romaine lettuce
1 cup diced cucumber
1 cup diced tomato
1/2 cup chopped scallions
1 cup reduced-sodium chicken broth
2 tablespoons smooth peanut butter
1 tablespoon reduced-sodium soy sauce
2 tablespoon fresh lime juice
2 teaspoons sesame oil
1/4 cup dry roasted peanuts

Directions

Using a fork, pull chicken meat from bone in shreds.

Place lettuce in a large bowl (or divide onto individual dishes). Top lettuce with chicken, cucumber, tomato, and scallions.

In a small bowl, whisk together broth, peanut butter, soy sauce, lime juice, and sesame oil. Pour mixture over salad. Top with peanuts just before serving.

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Thai Chicken Pizza

Ingredients

1 pizza dough, any brand
1/2 cup duck sauce or plum sauce
1/2 teaspoon crushed red pepper flakes
1 package (2 cups) shredded provolone or Monterey Jack cheese
1/2 red bell pepper, thinly sliced
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 rounded tablespoonful peanut butter
2 teaspoons hot sauce
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) eyeball it
4 chicken breast cutlets, 1/2 pound
2 tablespoons honey
2 tablespoons rice wine vinegar or cider vinegar
1/4 seedless cucumber, peeled and cut into matchsticks
4 scallions, chopped
1 cup bean spouts, a couple of handfuls
Palm full cilantro leaves, chopped
1/4 cup chopped peanuts, 2 ounces

Directions

Preheat oven to 425 degrees F.

Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15 to 17 minutes.

Preheat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips.

While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly.

Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 8 wedges and serve.

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Chicken Satay with Rice

Ingredients

2 cup quick-cooking brown rice, cooked according to package directions
1 pound boneless, skinless chicken breasts, cut into thin strips
Salt and ground black pepper
1 tablespoon peanut or olive oil
1 cup peanut sauce
2 tablespoons hoisin sauce
1 teaspoon hot sauce or to taste

Directions

Prepare rice according to manufacturers instructions.

Skewer strips of chicken on bamboo or metal skewers. Season with salt and pepper. Heat oil in a large skillet or grill pan over medium heat. Add chicken skewers and cook 5 to 7 minutes, until golden brown and cooked through, turning frequently.

Meanwhile, in a small saucepan, combine peanut sauce, hoisin sauce, and hot sauce. Set pan over medium-high heat and bring to a simmer. Simmer 5 to 7 minutes, until sauce reduces slightly.

Serve chicken with peanut sauce on the side for dipping and brown rice.

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Thai Ribs and Legs

Ingredients
Ribs and Legs:

1 cup fresh cilantro leaves and tender stems
1/2 cup packed light brown sugar
1/4 cup honey
About 1/4 cup low-sodium soy sauce
About 2 tablespoons fish sauce
4 cloves garlic, cracked from skin
2 serrano chile peppers, seeded and chopped
1 Fresno chile pepper, sliced
One 2-inch piece fresh ginger, peeled and grated
2 pounds pork loin ribs, cut into single bones
8 chicken drummers (drumsticks), skinned
1 stalk lemongrass, white part chopped
1 lime, sliced

Sweet and Sour Chili Sauce:

1/3 cup superfine sugar
One 1-inch piece fresh ginger, peeled and thinly sliced
About 3 tablespoons rice vinegar
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons Sriracha
1 tablespoon fish sauce
1 Fresno chile, finely chopped
Juice of 1 lime
1/2 cup dry-roasted cashews or peanuts, finely chopped
1 bunch scallion tops, thinly sliced (reserve the whites for the Thai Cucumbers, recipe follows)
Jasmine rice, for serving
Thai Cucumbers, recipe follows, for serving

Directions

For the ribs and legs: Combine the cilantro, brown sugar, honey, soy sauce, fish sauce, garlic, chile peppers, ginger and the white part of the lemongrass in a blender or food processor. Puree until a fairly smooth, thick sauce forms.

Put the pork ribs and chicken drummers in a large resealable plastic bag or shallow plastic storage container and slather the marinade over the meat. Add the lime slices and the top part of the lemongrass to the bag and refrigerate for 1 to 4 hours.

For the sweet and sour sauce: Combine 1/2 cup water, the sugar and ginger in a small pot. Bring to a simmer, stirring to dissolve the sugar, then simmer for a couple of minutes to infuse the syrup with the ginger. Pour the syrup into a small bowl and let cool. Remove the ginger, then stir in the vinegar, cilantro, mint, Sriracha, fish sauce, chile pepper and lime juice.

Preheat the oven to 350 degrees F.

Arrange the ribs in an even layer in a baking dish, and add the marinade and lime slices. Cover tightly with foil and bake for 1 hour. Remove the baking dish from the oven and add the drumsticks. Cover and bake for 30 more minutes.

Raise the oven temperature to 425 degrees F. Uncover the baking dish and bake until the ribs and drumsticks are deeply browned, 20 to 25 minutes. Transfer to a serving platter and drizzle with about half the sweet and sour sauce. Top with the nuts and scallions. Serve with rice and Thai Cucumbers. Pass the remaining sweet and sour sauce at the table.
Thai Cucumbers:

2 tablespoons rice vinegar
2 teaspoons superfine sugar
1 teaspoon fine sea salt
Juice of 1 lime
1 carrot, grated
1 seedless cucumber, peeled and thinly sliced
1 bunch scallion whites, finely chopped
1/4 cup fresh mint leaves
1 Fresno chile pepper, seeded and finely chopped

Whisk together the vinegar, sugar, sea salt and lime juice in a bowl until the sugar and salt have dissolved. Add the carrots, cucumbers and scallions, and toss to combine. Transfer the mixture to a plastic food storage container and refrigerate until ready to serve. Add the mint and chile pepper just before serving, and toss to combine.

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9 Time Pro-Roller - Chicken Spring Rolls

Ingredients

4 stalks lemon grass, chopped
3 tablespoons fish sauce
2 tablespoons sugar
4 cloves garlic
1 lemon, zested
2 tablespoons grated ginger
4 chicken breasts skinless and boneless and butterflied
1 cucumber
1 carrot
1 bunch shiso leaves
1 bunch mint leaves
1 bunch Thai basil leaves
1 bunch cilantro, leaves only
1 package vermicelli noodles

Peanut Sauce:

2 tablespoons ginger - fresh and grated
2 cloves garlic, chopped
1 tablespoon hot chili sauce (recommended: Sriracha)
1 lime, juiced
2 to 3 tablespoons brown sugar
1/2 to 2/3 cup smooth peanut butter - (recommended: CB (Seattle))
3 tablespoons dark soy sauce
1 tablespoon fish sauce
4 to 6 tablespoons hot water
1 package rice paper wrappers

Directions

Marinade: Add the lemon grass, fish sauce, sugar, garlic, lemon zest and ginger to a food processor and pulse until blended. Add the chicken to a medium bowl and rub it with the marinade. Cover and refrigerate overnight.

Preheat a grill to medium heat.

Grill the chicken until cooked through, about 4 minutes per side. Then slice.

Julienne the cucumber and carrot and pick or tear the shiso, mint and basil and add them to a small bowl along with the cilantro leaves.

Bring a large pot of water to a boil over medium heat. Add the vermicelli noodles and cook for 3 to 5 minutes. Drain and put them into ice bath to cool.

Peanut Sauce:

Add all of the sauce ingredients to a blender and blend until smooth. Pour it into a small bowl and set aside.

Soak 1 rice wrapper in a bowl of water, pull out when pliable, and put it on a flat surface. Add some cooled vermicelli noodles, some cucumber mixture and some chicken. Roll up and repeat with remaining ingredients. Arrange the rolls on a serving platter and serve with spicy peanut sauce.

Read more at: http://www.foodnetwork.com/recipes/9-time-pro-roller-chicken-spring-rolls-recipe/index.html?oc=linkback

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Coconut Soup

Ingredients

4 cups chicken broth
1 lemongrass stalk, cut into 1-inch pieces and crushed
4 fresh kaffir lime leaves, torn in 1/2
1 (3-inch) piece fresh ginger, thinly sliced
1 pound, boneless, skinless chicken, cut into thin strips
1 (8-ounce) can straw mushrooms, drained and rinsed
4 small green Thai chiles, sliced very thin
4 tablespoons fish sauce
2 tablespoons sugar
1 (13-ounce) can coconut milk
1/4 cup freshly squeezed lime juice
1/4 cup fresh chopped cilantro leaves
Salt and freshly ground black pepper

Directions

In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves and ginger. Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor. Strain the infused broth, discard the aromatics and return the broth to the pot. Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through. Finally season the soup with salt and pepper. Ladle into serving bowls and top each bowl with some cilantro leaves. Serve immediately.

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Thai Green Chile Stir Fry on Bed of Shredded lettuce

Ingredients

1 stalk lemongrass
1 cup chicken stock
2 jalapeno chilies, seeded and coarsely chopped
1 Fresno chile, chopped
1 large shallot, chopped
4 cloves garlic, peeled
1-inch piece ginger, grated or minced
1 tablespoon dark brown sugar
A handful fresh cilantro leaves
A handful fresh mint leaves
1 teaspoon ground cumin, 1/3 palmful
1 teaspoon ground coriander, 1/3 palmful
2 tablespoons tamari or 1 tablespoon fish sauce
Freshly ground black pepper
2 limes, juiced
Kosher salt (if not using fish sauce)
2 tablespoons high-temperature cooking oil
1 1/2 pounds thinly sliced chicken
1 sweet red bell pepper, thinly sliced
1 sweet yellow onion, thinly sliced
1 large head iceberg lettuce, well chilled, cored, quartered, and very thinly shredded

Directions

Peel the tough outer layers of the lemongrass to expose the inner pale yellow layer. Trim 2-inches from the bottom, cutting away the bulb. Slice until the tops become tough. Add the pieces to a small pot over medium heat and add the stock and 1/2 cup water. Bring to a simmer and allow to reduce by half. Strain, reserving liquid.

Into a food processor add the cooked lemongrass, chilies, shallot, garlic, ginger, sugar, cilantro, mint, cumin, coriander, tamari, pepper, lime juice, and salt (if not using the fish sauce). Process into a paste.

Heat the oil in a wok or large saute pan over high heat; add the chicken and brown. Remove to a plate. Add a drizzle more oil and stir-fry the bell peppers and onions for 2 minutes. Stir in the paste for 1 minute, and then add the reserved liquid and stir. Return the chicken to the pan. Serve stir-fry on a bed of shredded lettuce.

SERVES 4; Calories: 494; Total Fat 22 grams; Saturated Fat: 4 grams; Protein: 19 grams; Total carbohydrates: 19 grams; Sugar: 10 grams; Fiber 4 grams; Cholesterol: 155 milligrams; Sodium: 884 milligrams

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Thai Chicken

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 teaspoons Thai seasoning
Olive oil cooking spray
1 cup yellow onion, diced
1 teaspoon crushed garlic
1/2 (8-ounce) package fresh sliced white mushrooms
1 (16-ounce) package frozen cut green beans, thawed (recommended: Birds Eye)
1/4 cup low-sodium chicken broth chicken stock
1 (14-ounce) can lite coconut milk (recommended: A Taste of Thai)
1 lemon, zested
Freshly chopped cilantro leaves, for garnish

Directions

Season chicken breast pieces with Thai seasoning; set aside.

Spray a large nonstick skillet with olive oil cooking spray and heat over medium-high heat. Add seasoned chicken, onion, garlic and mushrooms. Saute until chicken is just cooked, about 8 to 10 minutes. Add the green beans, chicken stock, coconut milk and lemon zest. Bring to a boil, then reduce heat and simmer until the beans are cooked al dente, about 8 minutes, stirring occasionally. Transfer to a serving bowl and serve hot garnished with cilantro.

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Basil Chicken

Ingredients

3 cups white rice
1 (4-pound) whole chicken, cut into parts
2 tablespoons canola oil
1 medium onion, sliced
1 green bell pepper, sliced
1 small serrano chile pepper, sliced in half
1 tablespoon chopped garlic
2 teaspoons brown sugar
2 teaspoons low-sodium soy sauce
2 teaspoons fish sauce
1 cup fresh basil leaves
1 lime, zested and juiced, (zest reserved for Rice Pudding with Coconut Milk recipe)

Directions

Put the rice into a medium pot and pour in 6 cups cold water. Put the pot over medium-high heat, cover, and bring to a boil. Reduce the heat to a simmer and cook until the water is absorbed, 20 to 30 minutes. (Reserve 2 cups cooked rice for Rice Pudding with Coconut Milk recipe.)

Remove the chicken breasts from the bone and slice into thin strips. (Reserve the bones and the legs, thighs, and wings for Round 2 Recipe Coconut Chicken Soup.) In a large wok or skillet over high heat, add the oil. When the oil is hot, add the chicken and stir-fry until it is almost completely cooked through, 3 to 4 minutes. Add the onions and peppers and cook until slightly softened but still crisp, about 3 minutes. Add the chile and garlic and cook 1 minute.

To a bowl, add 2 tablespoons water, sugar, soy sauce, and fish sauce. Stir and pour over the chicken and onions and cook for another minute. Add the basil and remove from the heat once it has wilted. Add the lime juice into the chicken mixture and stir. Serve hot over rice.

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Thai BBQ Chicken

Ingredients

10 cloves garlic, minced
1 tablespoon black peppercorns
1 tablespoon coriander
1 stalk lemongrass, trimmed and cut into small segments
2 red or green Thai chiles
1/2 fresh chicken, quartered
2 tablespoons fish sauce
2 tablespoons yellow curry powder
1/2 can coconut milk
2 tablespoons brown sugar
Dipping Sauce, recipe follows

Directions

Heat a grill to medium.

Using a mortar and pestle, crush garlic cloves, peppercorns, coriander, lemongrass, and Thai chiles into a chucky paste. Using a large spoon, transfer the paste to a large mixing bowl. Add the chicken and the remaining ingredients and mix well. Cover and refrigerate for at least 2 hours or up to overnight.

Put the chicken on the grill, skin side down, and brush with the marinade. Grill for about 15 minutes then flip the chicken over and brush with the marinade. Grill the second side for about 15 minutes. Discard the marinade. When the chicken is cooked and tender transfer it to a serving platter and serve with warm dipping sauce.
Dipping Sauce:

1/2 cup rice vinegar
1/3 cup brown sugar
2 large garlic cloves or 4 small, minced
2 teaspoons Thai red chili sauce or Sriracha
1 tablespoon fish sauce

Put all ingredients in a saucepan and put on the grill. Stir and bring to a boil. Move the pan to a cooler part of the grill and let the sauce simmer for 10 to 15 minutes, stirring occasionally. The sauce will reduce and become thick. Serve warm with chicken.

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