Thai Red Curry Chicken October 16, 2022 by Jill Foucre Leave a Comment Thai Red Curry Chicken 2022-10-17 02:43:50 Serves 2 Print Ingredients 1 T vegetable oil 1 small yellow onion, sliced 1 small red bell pepper, seeded, deribbed and thinly sliced 2 T thinly sliced lemon grass 2 t brown sugar 2 t fish sauce 1 T Thai red curry paste, plus more if needed One 14-oz can unsweetened coconut milk 2 cups broccoli florets 4 boneless, skinless chicken thighs, cut into bite size pieces 1 lime, ½ reserved for juice, ½ cut into wedges Salt and freshly ground black pepper Rice for serving 2 t minced fresh cilantro for serving Instructions Heat a 12-inch skillet over medium-high heat and add the vegetable oil. When the oil shimmers, add the onion, bell pepper, and lemongrass. Sauté until the vegetables begin to soften, about 2 minutes. Stir in the brown sugar, fish sauce, curry paste, and coconut milk and bring to a simmer, then reduce the heat to low and cook until the sauce reduces a little and thickens, about 5 minutes. Add the broccoli and chicken and rase the heat to a simmer. Stir to mix everything up. Reduce the heat again to low, cover and gook gently until the chicken and broccoli are tender and the flavors have blended, about 5 minutes longer. Squeeze the juice from the lime half into the curry. Taste and fine-tune the seasoning by adding salt and pepper and/or more red curry paste or lime juice. Serve over rice, sprinkle with cilantro, and garnish with lime wedges. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Tex Mex Migas October 16, 2022 by Jill Foucre Leave a Comment Tex Mex Migas 2022-10-17 02:41:16 Migas comes from the word "Migajas" in Spanish. This translates into "Crumbs" in English. Often this dish is made from leftover tortilla chips. Print Ingredients 8 Eggs 2 oz Pepper Jack cheese, shredded 1/4 tsp salt and 1/4 tsp pepper 4 oz Chorizo sausage crumbled 2 T oil 3 T Pickled Jalapenos 1 Ripe Tomato, chopped 1 C Tortilla Chip, slightly crushed Instructions Additional toppings can include: Cilantro, Avocado, more shredded cheese, salsa Whisk the eggs until foamy. Add in the shredded pepper jack cheese, salt and pepper. Set aside. Next cook the chorizo in a non-stick skillet with the oil. Cook for about 2 mins and then add pickled jalapenos and chopped tomato. Cook for about 5 more mins until the chorizo is browned. Add the egg mixture to the skillet and cook until the eggs are mostly set. Add in the tortillas to the skillet and gently fold in until combined. Cook for another minute to warm. Serve with more cheese and additional toppings. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Sweet Potato Quinoa Patties October 16, 2022 by Jill Foucre Leave a Comment Sweet Potato Quinoa Patties 2022-10-17 02:38:52 Print Ingredients 2 1/4 cups cooked and cooled quinoa 1 cup baked and mashed sweet potatoes 4 scallions (white & light green parts), chopped plus more for garnish 1/4 cup chopped cilantro or parsley 1/2 tsp kosher salt, plus more to taste 1/2 tsp freshly ground black pepper 2 T extra virgin olive oil Instructions Romaine or butter lettuce leaves, for serving Avocado for serving Sriracha Aioli from Terrapin Ridge for serving In a large bowl, combine the quinoa, sweet potato, scallions, cilantro, salt and pepper. Stir together until thoroughly combined. Taste for salt, you may want to add a pinch more. Divide the mixture evenly into 9 portions for small patties or 4 portions for large ones. Form into ¾-inch thick patties, pressing together tightly so they hold their shape. In a large nonstick skillet, heat the 2 tablespoons oil over medium-high heat. Add the patties and cook for 3 to 4 minutes per side, until both sides are golden brown and crispy. (You may need to add a little more oil.) Serve the patties in lettuce leaves and top with Sriracha Aioli and avocado and sprinkle with scallions and pepper. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Seared Spinach & Chickpeas with Lemon October 16, 2022 by Jill Foucre Leave a Comment Seared Spinach & Chickpeas with Lemon 2022-10-17 02:36:21 Print Ingredients 3 Tbsp extra virgin olive oil 1 medium yellow onion chopped 4 medium garlic cloves chopped 1/4 tsp each salt & pepper 3 scallions sliced, whites and greens separated 1 Tbsp tomato paste 1 tsp ground cumin 1/2 tsp ground allspice 15.5 oz can chickpeas, juices reserved 1 Tbsp lemon zest, 2 Tbsp lemon juice 10oz bunch spinach, bottom inch trimmed, roughly chopped 2 radishes halved and thinly sliced Instructions In a 12-inch skillet over medium high heat, heat olive oil until shimmering. Add onion, garlic, salt and pepper. Stir occasionally until lightly browned 4-6 minutes. Add scallion whites, tomato paste, cumin, allspice, and continue to cook 2 minutes until mixture is well browned Stir in the chickpeas and reserved liquid along with lemon zest, scraping up brown bits. Add spinach a large handful at a time, stirring to help it wilt, adding more as space allows. Reduce to medium, stir occasionally until spinach is tender and mixture is stewy, approximately 10 minutes Stir in lemon juice, season with salt & pepper if desired. Transfer to serving dish and top with radishes, scallion greens and an additional drizzle of oil Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Lebanese-Style Spicy Potatoes with Lemon & Cilantro October 16, 2022 by Jill Foucre Leave a Comment Lebanese-Style Spicy Potatoes with Lemon & Cilantro 2022-10-17 02:32:44 Print Ingredients 2 ½ pounds Yukon Gold potatoes, unpeeled, cut into 1-inch chunks Kosher salt 1⁄4 cup extra-virgin olive oil 3 medium garlic cloves, minced 1 tablespoon Aleppo pepper, plus more to serve 1⁄2 teaspoon hot paprika or 1⁄2 teaspoon sweet paprika plus 1/8 teaspoon cayenne pepper 1⁄2 cup lightly packed fresh cilantro, chopped 2 tablespoons lemon juice Instructions In a 12-inch nonstick skillet, combine the potatoes, 3 cups water and 2 teaspoons salt. Bring to a simmer over medium-high, then cover and cook until a skewer inserted into the potatoes meets no resistance, 10 to 12 minutes. Drain the potatoes in a colander; wipe out the skillet. Distribute the potatoes on a clean kitchen towel or a doubled layer of paper towels and thoroughly pat dry. In the same skillet over medium-high, heat the oil until shimmering. Add the potatoes and cook, stirring occasionally, until well browned all over, 8 to 10 minutes. Add the garlic and cook, stirring, until the garlic is lightly browned, 1 to 2 minutes. Add the Aleppo pepper and paprika; cook, stirring, until fragrant, 30 to 60 seconds. Remove the pan from the heat and stir in half the cilantro and the lemon juice. Taste and season with salt, additional sprinkle of Aleppo pepper, then transfer to a serving dish. Top with the remaining cilantro and an additional sprinkle of Aleppo pepper. By Christopher Kimball Adapted from Milk Street: The World in a Skillet Adapted from Milk Street: The World in a Skillet Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/