Thai Peanut Chicken

That warm feeling in your stomach resulting from the consumption of a brillantly spiced and flavored Thai dish. LOVE. Thai cuisine can easily be replicated at home.  If you have never tried Thai food, you are missing out on something amazing.  Give it a try.  If the spice level frightens you just tone it down.  If the exotic aromas and spices scare you, live a little. Try something new. You never know...

Thai Peanut Chicken is a simple Thai dish that is prepared in about 30 minutes and is a great introduction into Thai cuisine.  The use of curry paste, peanuts, and coconut milk provide a rich, creamy, flavorful bite into a country on the opposite side of the world.

 

Preparing the ingredients in advance makes a huge difference in the effeciency of the cooking process and makes cleanup a breeze.

Thai Peanut Chicken

Ingredients:
1 T EVOO
1 Onion (minced)
1 Green Bell Pepper
1 Clove Garlic (minced)
1 T Ginger (minced)
3-4 Chicken Breasts (sliced)
Salt and Pepper
2 T Fish Sauce
2 T Brown Sugar
3 T Peanut Butter
2 T Chicken Stock
1/4 C Coconut Milk (light is OK)
2 T Red Curry Paste (adjust according to heat preference)
1 t Smoked Paprika
Cilantro
Crushed Peanuts (Optional)

Directions:
1) In a medium pan, saute the onion in the EVOO for about 10 minutes.
2) Add the bell pepper, cook 5 minutes.
3) Add the garlic and ginger, cook additional 5 minutes.
4) Add the sliced chicken, salt, and pepper to taste. Cook 5 minutes stirring frequently.
5) In a small bowl, combine fish sauce, brown sugar, peanut butter, chicken stock, coconut milk, curry paste, and paprika.
6) Add the peanut sauce mixture and cook about 5 more minutes.
7) Serve with fresh cilantro and crushed peanuts.

Cranberry Chipotle Chicken Salad

I wanted to create a chicken salad recipe that was different from anything I have seen before.  A little sweet, a little spicy, a little crunchy. I had a can of chipotle peppers in adobo sauce opened in my fridge so I decided to give them a try in chicken salad. And the chipotles did not disappoint! I just used about 1 teaspoon of the adobo sauce which added a subtle kick without being overpowering.  The smokiness that the adobo creates in something I have never experienced in a chicken salad before, but loved it! The cranberries add the perfect amount of sweetness and the cilantro give a light freshness to the meal. This is great on a sandwich, with crackers, or just by itself! Easy and satisfying.

I start by mixing greek yogurt, light mayo, apple cider vinegar, adobo sauce, salt, and pepper in a small bowl.

Next I combine shredded chicken, almonds, cranberries, green onion, cilantro, with the wet mixture.

Then I finish it off with some parmesan cheese and a little paprika for a nice color and a little smokey heat.

Cranberry Chipotle Chicken Salad
Ingredients:
2 C Shredded Chicken (I boil for about 40 minutes)
1/4 C Fat Free Greek Yogurt
2 T Light Mayo
2 T Apple Cider Vinegar
1 t Adobo Sauce
1 t Salt
1/2 t Pepper
1/4 C Slivered Almonds
1/4 C Dried Cranberries
1 Green Onion (minced)
2 T Fresh Cilantro
1/4 C Parmesan Cheese (grated)
1 t Paprika

Directions:
1) Boil and shred 2-3 chicken breasts. Allow chicken to cool.
2) Mix the yogurt, mayo, vinegar, adobo, salt, and pepper in a small bowl and set aside.
3) In a large bowl, combine the chicken, almonds, cranberries, green onion, cilantro, parmesan cheese, and paprika.
4) Lightly stir to combine.
5) Adjust salt and pepper to taste.
6) Can be eaten immediately, but is better refrigerated overnight.

Nutrition:
(4 Servings)
Cals-250, Fat-9g, Protein-16g

Chipotle Quinoa

Quinoa made manly! I wanted to try something different with quinoa. So after rummaging through my fridge for several minutes, I surfaced with green bell peppers, garlic, green onions, chipotle peppers in adobo, and cilantro. I knew my mind was on to a south-of-the-border version of quinoa, which I personally believe is rather bland and needs a lot of beefing up. So, Chipotle Quinoa was born! I added 1 large chipotle pepper and a few teaspoons of adobo. However the heat level was pretty high and I will probably add a small pepper next time. Adjust according to your preference. Just remember, it is easy to add more heat but hard to take it away!

I start by sauteing the green bell pepper, green onion, chipotle pepper, and garlic in a little extra virgin olive oil.

Next I add the quinoa, chicken stock, salt, and italian seasoning.  Boil for 5 minutes, cover, and remove from heat.  After 15 minutes, fluff quinoa and top with cilantro. Enjoy!

Chipotle Quinoa
Ingredients:
1 T EVOO
1 Green Bell Pepper (diced)
1 Green Onion (diced)
1 Chipotle Pepper in Adobo (adjust to desired heat)
1 Garlic Clove (minced)
1 C Quinoa
2 C Chicken Stock (or water but stock makes a big difference)
1 t Salt
2 t Italian Seasoning
Cilantro

Directions:
1) In a medium pot, saute the green bell pepper, green onion, chipotle pepper, and garlic in the olive oil for about 5 minutes.
2) Add the quinoa, chicken stock, salt, and italian seasoning.
3) Bring to a boil and stir occasionally for 5 minutes.
4) Cover and remove from heat.
5) Let stand, covered, for 15 minutes.
6) Fluff with a fork and serve.
7) Garnish with fresh cilantro.

Nutrition:
(Serves 4)
Cals-230, Fat-5g, Protein-7g)

Whole Wheat Honey Bread

Ok..so bread baking is not very manly...at all...but this bread is delicious! It is dense and hearty and easy to make. A thick yet delicate crust is formed on top and the inside and fluffy and tender.  A perfect bread for any time of the year and goes well with any meal (especially steak)!

Whole Wheat Honey Bread
Ingredients:
1 Package of Dry Yeast
1/4 C Lukewarm Water
1 1/4 C Hot Water
1/4 C Honey
2 T Shortening (or Butter)
1 1/2 t Salt
2 1/2 C Whole Wheat Flour (divided)
2 C All Purpose Bread Flour (divided)
1 t Cinnamon
1/4 C Brown Sugar

Directions:
1) Sprinkle yeast over lukewarm water.  Let sit for about 10 minutes or until the top becomes foamy.
2) In a large bowl, combine hot water, honey, shortening, and salt.  Stir mixture until honey and shortening are dissolved.
3) Let cool to lukewarm and add the yeast water to the honey water.
4) Slowly sift 1 1/2 C of the whole wheat flour and 1 C of the bread flour into the water mixture, stirring constantly.
5) Add the remaining flour as needed until the dough comes together.
6) Incorporate the cinnamon and brown sugar into the dough.
7) Turn the dough out onto a well-floured surface and knead for 10 minutes.
8) Transfer dough to a well-greased bowl and turn to coat the dough. Cover and let the dough rise for 1 1/2 hours.
9) Punch the dough down and form into a ball. Cover and let the dough sit for 10 minutes.
10) Shape the dough into a greased loaf pan and allow the dough to rise for 45 minutes.
11) Preheat oven to 375F.
12) Bake for 40-45 minutes.  Remove loaf and allow the bread to cool for at least 30 minutes.

Nutrition:
(12 Slices)
Cals-210, Fat-2g, Protein-5g

Sweet and Smokey Ribs

Smokey...fall-off-the-bone...sweet...messy...RIBS!! Who doesn't love getting face deep in a primely smoked rack of ribs?! (besides my mom...) NO ONE! Many people, however, are used to the famous baby back ribs...But I challenge you today to try your hand at pork spare ribs, which offer a meatier, juicier experience in rib heaven.

The key to a perfect rack of ribs is maintaining a low and slow smoke.  I follow the 3-2-1 (mostly) method.  3 hours directly on the smoker, 2 hours wrapped in foil on the smoker, and 1 hour directly back on the smoker. I keep my temperature between 225F-250F. I bast with BBQ Sauce several times during the last hour of cooking.  Yum, yum, yum!

Sweet and Smokey Ribs
Ingredients:
1 Rack of Pork Spare Ribs
2 T Yellow Mustard
Dry Rub
Apple Juice
BBQ Sauce

-Dry Rub
2 t Salt
2 t Pepper
2 t Brown Sugar
1 t Chili Powder
2 t Paprika
1 t Cumin
1 t Garlic Powder
1 t Onion Powder

Directions:
1) Remove membrane from the back of the ribs.
2) Rub mustard over the top of the ribs.
3) Apply a generous amount of the dry rub to the ribs.
4) Wrap in plastic wrap and refridgerate overnight.
5) Preheat smoker to 225F-250F and take ribs out of fridge.
6) Apply a light dusting of dry rub to ribs and place on smoker for 3 hours.
7) Remove the ribs from the smoker and wrap in foil with 1/4 C apple juice.
8) Place back on smoker for 1.5-2 hours.
9) Remove foil and smoke additional hour.
10) Apply BBQ Sauce every 15 minutes for the last hour.

Nutrition:
(You don't want to know)

Smoked BBQ Meatloaf

Is there anything more comforting than Grandma's meatloaf and mashed potatoes?? Well, this isn't Grandma's meatloaf.  But it sure does make my mouth water just thinking about it.  When meatloaf is smoked, it takes it to a whole new level of epicness (real word?)! The smoke ring created from the natural wood (I prefer apple or hickory) gives a visual appeal to an otherwise ordinary looking meatloaf.

I smoke my meatloaf for 3-4 hours at 250F or until a thermometer reads 160F. I form the meatloaf in a disposible baking tray so it is easy to take off the smoker. Enjoy this with mashed potatoes, corn bread, and maybe even an apple pie!

Smoked BBQ Meatloaf
Ingredients:
2lbs Ground Beef (90/10)
1 Egg
1 Onion (diced)
1 Green Bell Pepper (diced)
3 Cloves Garlic (minced)
1 C Bread Crumbs
1 1/2 C Milk
1/4 C Parmesan Cheese (grated)
1 T Worcestershire Sauce
1/4 C Ketchup
1 t Salt
1/2 C BBQ Sauce

Directions:
1) Preheat smoker to 250F.
2) In a large bowl, combine the beef, egg, onion, green bell pepper, garlic, milk, parmesan, worcestershire, ketsup, and salt.
3) Transfer mixture to a greasted disposible baking pan and form into a loaf.
4) Top with the BBQ Sauce.
5) Smoke for 3-4 or until the internal temperature reaches 250F.
6) Let the meatloaf rest in the pan for 10 minutes before serving.

Nutrition:
(Serves 6)
Cals-450, Fat-15g, Protein-37g

Citrus Grilled Mahi-Mahi

Mahi-Mahi, like most fish, is a healthy meat packed full of protein, low in fat, and a great source of omega-3's and vitamins.  It takes on almost any flavors and spices. I enjoy grilling fresh fish in the summertime.  This mahi-mahi starts by marinating in a mixture of citrus and spices and is finished off on the grill.

Citrus Grilled Mahi-Mahi
Ingredients:
(2) Mahi-Mahi Fillets
1 T EVOO
1 t Salt
1 t Pepper
1 Lime
2 Garlic Cloves (minced)
1 t Cayenne Pepper
2 T Fresh Rosemary

Directions:
1) Combine the EVOO, salt, pepper, the juice and zest of the lime, garlic, cayenne, and rosemary in a bowl.
2) Pour the mixture over the mahi-mahi and allow the fish to marinate for at least 30 minutes.
3) In the meantime, preheat a grill or oven to 350F.
4) Grill for about 5 minutes per side, or bake for 10-15 minutes.

Nutrition:
(Serves 4)
Cals-210, Fat-5g, Protein-38g