Tag Archives: chicken

Home Made Egg Rolls

We were lucky enough to take a cooking class in Chiang Mai while on vacation in Thailand this fall where we learned to make the elusive Pad Thai my  man craves so much. <– Stay tuned for that recipe. Today we’re going to make a version of the spring rolls we learned to make during that class. I say “version,” because I couldn’t find any “spring roll” wrappers, only “egg roll,” so the filling will be the same, but the outside a little crunchier. Who cares?! I get to use my new deep fryer and that’s really what this is all about, so off we go!

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Garlic, Carrots, Scallions, Bean Sprouts, Tofu, Chicken, Glass Noodles.

Put the water on for the rice noodles to boil then get to chopping! Obviously one would do fine stuffing an egg roll with anything (I’m even thinking a banana-nutella egg roll might hit the spot), but in this case we were really trying to channel those authentic Thai flavors, so I followed the recipe. First heat the oil, then throw in the garlic for a minute, followed by the chicken and tofu for another minute or two. Then throw in the noodles (followed immediately by a tablespoon or two of water), then toss in the other veggies, give it a stir and BAM: easy as that.

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Add fresh cabbage.

Next heap a portion of the mixture into whatever wrapper you are able to find at the market and get to rolling. I added some fresh cabbage to mine for the pretty color 🙂

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Roll it up, paste with egg.

Wrapping these things takes a bit of finesse; I think it’s easiest to roll from the corners, then over roll a bit, tuck in the edges, paste with egg, then roll it on up and paste a little more. The package of wrappers said to use water to make it stick, so if anyone has done that and thinks that’s easier than egg, please let me know! And now for the fun part!

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And fry-eems up!

This Christmas, I requested a deep fryer and was thrilled to receive this amazing and super easy to use compact fryer that fits perfectly in my apartment. Gracias Fajah. I used plain veggie oil to fry as I’ve been told olive oil has too much of its own flavor to properly cook Thai food. I don’t want to brag, but these were pretty delicious:

pad thai, thai food, thai street food, bangkok, street food, spring rolls, egg rolls, recipe, cooking, thai cuisine

Am I right?



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A Taste of Home

This is the longest I’ve spent away from Austin at one time in more than two years, which means one thing: I’ve spent far too long away from good Tex-Mex. In a swift move to quench this thirst, I decided I would make chicken enchiladas with a queso sauce, two things I’ve never done before. I’ve made Texas style queso, Velveeta-and-Rotel-style, but that was a little too heavy for a topping on this dish, so I attempted to make a lighter cheese sauce to top off my enchiladas, which began like this:

You can make this with any type of meat or no meat at all!

You can do this is a regular pot if you have one big enough.

First, I threw two boneless, skinless chicken breasts into a skillet with butter and oil for about six minutes on each side (finish off in a 350 degree oven if necessary). Then, I sautéed chopped green and red peppers, onions, jalapeños, corn and garlic for about 10 minutes before added a can of crushed tomatoes and a can of chipotle peppers. Bring this up to a boil, then let it simmer on low for 20 minutes to give the flavor time to develop.

Not too full or they'll break!

It's a lot of food, but they keep well!

This next part can be a little tricky and a lot frustrating. To make it easier on yourself, take the corn tortillas, put them in a wet paper towel and microwave them for 30 seconds. This will help them from breaking in two while you roll up your enchiladas. After you’ve carefully rolled all of your enchiladas, sprinkle some shredded cheese over the top. Then into a 350 degree oven for 20 minutes.

Takes about 15 minutes.

Mmm.. Cheesy Goodness.

With the enchiladas baking away, it was time to make the sauce.  First, I sautéed onions and peppers before adding milk and butter. Then I slowly added cheese until it thickened. Once thick, add tomatoes and season to taste. Then pour generously over the top of the enchiladas.

Click here for the bean and guacamole recipes.

I served them with refried black beans and we enjoyed them with a cerveza. I don’t even have to click my heels together to know that there’s no place like home.

As for the rest of the enchilada filling? Tupperware that noise up and stay tuned, cause I’ve got a plan for the leftovers 🙂


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Fancy Food on the Cheap

For dinner last night, I continued with the Mediterranean theme for the sake of both my tastebuds and my pocketbook. Our market has chicken breasts two to a package and I used one for the skewers on Sunday so that left me with a second one, which I cut in half long-wise to make two portions, which I then stuffed with spinach and feta cheese. Serving this with the leftover chopped salad, also from Sunday, I’d say it’s one of the least expensive dinners I’ve made (and one of the fanciest)!

This entire process took less than an hour (including cooking time) and it’s a lovely and frugal way to serve yourself or guests!

I started by sautéing the spinach in olive oil, garlic and ginger until its wilted.

Then, after cutting the chicken and spreading a bit of olive paste on it, I mixed the spinach with the feta cheese and loaded up the breasts.

Then I wrapped-eems up and pinned them with a toothpick, rolled them in breadcrumbs and poured over 1/2 cup of butter. Then into the oven at 350 for 30 minutes!

Once it's brown and crispy (and the juices run clear!) just add some salad and enjoy!

Stuffing chicken is something I thought was super hard and is, in fact, super easy. What’s more is you can stuff chicken with anything! You want spicy? Stuff with beans and jalapeños. You want fresh? Stuff with veggies and some citrus. Such a versatile recipe, make your own version and let me know what you come up with!


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Summertime in Astoria

Don’t get me wrong, I appreciate the lack of sub-zero temperatures this winter and although a little snow would have been nice, an extra windy day this weekend sent any leftover, “I want snow,” feelings running for the hills. I’m so ready to put on jeans without tights and leave the house without gloves, I want 100 degrees and I want it NOW.

I apologize for that outburst. I understand that I cannot reasonably expect that level of heat in this part of the country during this time of the year. Until I come fully into my powers, at which time I will be able to control the weather, I will stick to the things I can control: my kitchen. For a summery Sunday supper, I decided that I would channel the flavors of the Mediterranean.

I started by making this chopped salad of red and green bell peppers, red onion, tomato, cucumber, and feta cheese. The dressing is a lemon and mint vinaigrette.

Then I marinated the chicken in olive oil, garlic, ginger, olives, juice and zest of 2 limes, cumin, salt and pepper. Then cover it and into the fridge for 3 hours.

I assembled these skewers with the chicken, peppers and onions. Then into a hot pan!

Once the chicken has some color, put them into a 350 degree oven for 30 minutes.

I also served the skewers and salad with pita and a dipping sauce made of red peppers, scallions and greek yogurt.

And since it was Sunday, here is a refreshing citrusy cocktail made with vodka, tequila, lemonade, OJ and lime juice.

Well, I suppose this is the best I can do until May, good thing my super keeps the heat on 80 all year round 🙂

What is your favorite summertime dish?

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Bleu Cheese Buffalo Chicken x 2

Last night I was on my own for dinner so I thought this would be an excellent opportunity to cook a two-fer. I think you know where I’m going here… It’s a meal that you can cook for dinner and then eat again the next day for lunch!

Mix the crumbled cheese with the bread crumbs.

Add a little extra sauce and some olive oil or butter.

What I really wanted was chicken wings, but what I had was a chicken breast. I also had buffalo sauce and salad so I decided to pick up some bleu cheese crumbles and do a spin off of this garlic cheddar chicken recipe I saw. The recipe calls for you to dip the breast in oil, and then roll in breadcrumbs and cheddar before baking. Instead, I decided to marinate the chicken in the buffalo sauce and then roll it in bleu cheese and breadcrumbs to bake.

Then bake at 350 for 30 minutes.

I also crumbled up some bleu cheese in my salad and in the dipping sauce for a decadently cheesy dinner! It was tender and spicy and I had the perfect amount left over for a sandwich today. What more could you want?

Served with salad and bleu cheese dipping sauce!

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Healthy Tex Mex!

No, this isn’t a list of oxymorons, this is the response to my latest very specific craving. I was dying for something in the Mexican category that wasn’t overly fried or cheesed. I had chicken, I had beans, I had avocados.

My mission was clear.


Click for refried black beans recipe!

Spice rub includes: cayenne, chili powder, onion powder, garlic powder, paprika, salt and pepper

First I got the beans going, which takes some time, but I think it’s worth it. Then I rubbed my boneless, skinless chicken breast with lime juice and coated it in the spice rub pictured above.

Make sure that skillet's hot with butter and oil! You only need a minute or two on each side.

Then into the oven on a bed of limes at 350 for 30 minutes (can cover chicken with limes too!)

While the chicken’s in the oven, I threw together some guacamole and a quick pico of tomatoes, onion and red bell pepper. I figured everything was spicy enough to do without fresh jalapeños on top.

Presentation makes regular food feel fancy!

Hiding food under food... very very sneaky.

There you have it! Lime chili chicken on a bed of refried beans with guacamole and pico de gallo!

Finished off here a little bit of sharp cheese and some tortilla strips!

I recommend enjoying with a Modelo Especial, but that's up to you :-

Mission accomplished. POP POP.

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