Quick and Easy BBQ Chicken

If time is not available, this recipe comes to the rescue. I have been making many BBQ sauces, but when time does not permit, buy a ready-made BBQ sauce that will make life much easier. With just a few ingredients, dinner can be served with a lot of compliments to the chef.

Ingredients:

2 chicken thighs

2 tsp spice mix

1/2 tsp salt

1 tbs olive oil

1/3 cup BBQ sauce

1 tsp mustard

Others:

1 small white onion, sliced

Directions:

Wash and dry the chicken thighs and use a knife to slit the meat a few times.

Sprinkle the spice mix and salt all over the chicken.

Place chicken on a baking sheet and add olive oil.

Scatter the sliced white onion around the chicken.

Bake in a preheated oven set to 350° for 15 minutes.

Brush chicken with your favorite BBQ sauce on both sides of the chicken after the 15 minutes of baking.

Bake for another 15 or 20 minutes or until the chicken is tender. 

Croissant Bread Pudding

Bread pudding is one of several fast breakfasts that I like to make. The traditional bread pudding is bread, milk, eggs, and sugar. Some other recipes add cream instead of milk and with butter. I think that if using a leftover croissant the butter can be omitted because a croissant already has a lot of butter. Also, I like to use coconut milk for this recipe. This is an easy bread pudding recipe with a lot of flavor. 

Ingredients;

6 cups of croissant cubes

2 cups coconut milk

4 eggs

1/2 cup raisins

1/2 cup sugar

1 tsp vanilla
1/2 tsp ground cinnamon
1/2 cup shredded coconut 

Directions;

In a mixing bowl, add eggs, sugar, and coconut milk and whisk well.

Add croissant cubes, raisins, cinnamon and vanilla. Stir well.

Pour the entire milk-egg-bread mixture into an 8” x 8” baking pan. Top with shredded coconut.

Bake in a preheated oven set to 350° for 40 minutes or until a toothpick inserted in the center comes out clean.

  Divide bread pudding as desired and serve.

Crockpot Chicken Drumsticks

I like this method of cooking for a lazy day. A Crockpot® is a gadget in the kitchen that can help to achieve a meal without a fuss. 

Ingredients;

2 lbs. chicken drumsticks

Spices:

6 garlic cloves, sliced

1 piece fresh ginger, sliced

1 lemongrass stalk, sliced

1 medium onion, sliced

2 tbs peanut oil

Stew sauce ingredients:

2 tbs soy sauce

2 tbs apple cider vinegar

2 tbs sesame oil

1 tsp honey

1 tsp blackstrap molasses

1/4 cup coconut water

Directions:

Wash and remove skin from the chicken drumsticks to make this dish less fattening.  Cut drumsticks in half.

Combine the stew sauce ingredients in a bowl and mix well.

I use an aroma rice cooker for this recipe instead of a regular crockpot because the aroma rice cooker has a sauté function.

Turn the sauté function on and heat the oil. Add all the spices except the onions. Stir until fragrant.

Add chicken and brown the chicken. Top with white onion and the stew sauce.

Close the lid and turn the slow cook function on. Set for 2 hours.

Open the lid after 2 hours and adjust seasoning with salt. 

 Cook unopened for another hour or until the sauce has reduced to your liking.

If you want to thicken the sauce, you can use 1 tbs cornstarch mix with 2 tbs water to stir in to the sauce.

Sprinkle with chopped cilantro or fresh basil when served.

Quick Stir-Fried Shrimp with Garlic, Ramen Noodles, and Vegetables

Asians are very familiar with Ramen noodles, also called "mi goi".  The reason for its popularity is simple because Ramen noodles are convenient and inexpensive.  I once felt that Ramen noodles were for homeless people, but the taste is very attractive.  According to advertising markets of Korea, Japan, and Taiwan, we cannot resist wanting a bowl of instant noodles right away. Young people living in universities are very regular customers of Ramen noodles, and I have often been a member of the Ramen club.  However, when I got older, even though Ramen noodles are delicious and handy, this is a food that I find very unhealthy. So, to improve upon the use of instant noodles, I would like to introduce a simple recipe that most of the ingredients young people in college will have on hand that can also change their appetites. This new method of preparing Ramen noodles will achieve good quality tolerance for the body.  In this dish, already-cooked shrimp can be used to save time to prepare. Do not overcook the boiled shrimp, if using.

Ingredients:

2 bags Ramen noodles

8 oz. shrimp, peeled and deveined

1 tbs coconut oil 

Vegetables:

l cup total of the following veggies: green, red, orange, and yellow peppers, julienned

Handful of bean sprouts

2 mushrooms, sliced

Others ingredients:

1/2 cup white onion, sliced

2 garlic cloves, minced

1/4 cup chopped cilantro

Stirfried sauce ingredients:

1/2 cup chicken broth

2 tbs soy sauce

1 tsp salt

2 tsp mirin

2 tsp sweet Thai chilli sauce

1 tsp sugar

Directions:

Cook Ramen noodles as per the the directions on the package; Drain and use 1 tsp coconut oil to mix into the noodles while still hot.

Mix the stirfried sauce ingredients and set aside.

Heat 1 tsp of oil in a wok. Stir in minced garlic until fragrant. Add shrimp in a single layer and cook, without stirring, until beginning to brown (about 1 minute). Stir        until no longer pink. Remove to a bowl.

Add the remaining oil to wok.  Add onions, bell peppers, and mushrooms; Cook the veggies until tender (about 5 minutes).

Add Ramen noodles, garlic-shrimp mixture, and the stir-fried sauce.  Stir gently until all well mixed. Add bean sprouts.

Make a quick stir and add cilantro. Serve.

Salmon Coconut Chowder

I have always believed that fame and money are not the most important things in life, but rather good health is.  If money is not a problem, then a good health insurance policy can be bought.  However, money cannot buy good health. Good health comes from discipline and the will to change bad eating habits. Recent studies have shown that coconut is a miracle food.  The fact is clearly evident around the world that those who consume and rely on coconut for food throughout their lives have a healthy heart and can cure most of their illnesses. Today, I will share an easy fish chowder recipe for a lazy weekend meal. This recipe is not just easy to prepare, but also provides a superior health food.  I hope this recipe will be a winner.

Ingredients:

2 salmon fillets, diced

1/2 white onion, chopped

2 garlic cloves, minced

1 tsp dried dill

1 cup tri-colored sweet bell peppers, diced

1 lb. red potatoes, peeled and diced

1 cup frozen corn

2 cups coconut milk or cream

1 cup fish stock or water

2 tbs coconut oil or avocado oil

Seasonings:

Salt and black pepper

Garnish with fresh chopped parsley

Directions:

Heat oil in a pot and stir in onions, garlic, and bell peppers.

Stir and cook for 5 minutes. Add dried dill.

Stir in potatoes and corn. Cook for another 3 minutes. Season with salt and pepper.

Add coconut milk and fish stock and bring to boil. Simmer for 15 minutes.

To thicken the chowder, remove about 1 cup of the chowder and blend in a Vitamix® or other blender. Add mixture back to the chowder with fish.

Bring to simmer and cook for another 5 to 7 minutes or until salmon is tender.

Serve.

Mackerel Stew with Pineapple and Tomatoes

Many Asians who live near or by the coastline their countries will be very familiar with the mackerel.  It is a good fish for producing Omega 3 fish oil that many doctors give advice to their patients who have high cholesterol.  It is not just a healthy fish, but also the price is very economical.  If a good quality dish is a goal for your family meal, I will now introduce a mackerel stew recipe with pineapple and tomato.  I will use the spices that we can buy in the US supermarkets without having to go to Asian markets. Of course, if this fish is brought from the ocean and then immediately stocked with fresh ingredients or spices right there, then the taste will be spectacular. However, since we live modern, fast-paced lives, an important standard for us to follow is improving our daily healthy eating habits by preparing good healthy meals. This recipe will prove that point.

Ingredients:

1 large mackerel

Marinade ingredients:

1 shallot, chopped

2 garlic cloves, minced

1 tbs fish sauce

1/2 tsp salt

1 scallion

1/2 tsp chili powder

1 tsp blackstrap molasses

Stew sauce ingredients:

1 can of coconut water

1 tbs honey

1 tsp salt

1 tbs soy sauce

1/2 tsp black pepper

Other ingredients:

2 cups pineapple (I use the frozen)

1 large tomato, cut into wedges

2 green onions

2 tbs oil

Directions:

Wash, clean, and cut fish into 4 parts. Place fish in a solution containing salt, vinegar, and water (soak fish for 1 hour).

 This method will clean out the strong odors from the mackerel.

Place the minced garlic, chopped shallot, and green onion in a mixing bowl with the fish and the rest of the marinade ingredients, and marinate fish for a few hours or overnight.

Combine the stew sauce ingredients and set aside.

In a medium cast-iron pot, heat oil and fry the fish until brown (reserve the marinade to add later to avoid burning).

 Place pineapples and tomatoes on top of fish. Pour the stew sauce over and bring to boil. Simmer for 1 hour.

 During this time adjust the seasoning with more fish sauce, sugar, or salt to suit your taste. Add the green onions in the last 5 minutes.

Serve with rice.

Easy Vietnamese Chicken Curry

Curry is a popular dish in the Asian cuisine.  I love curry, and I have posted a few recipes for making curry before. Vietnamese curry is unique and easier to make than Indian curry.  At least the ingredients used are less intimidating than Indian curry. The flavor of curry broth is almost the same with the main ingredient being coconut milk or cream. I think Vietnamese curry is light in taste and a little sweet from the coconut cream. Some authentic Vietnamese curry uses carrot and daikon to sweeter the broth.  I add some peanut butter while marinating the chicken or blending some peanuts with the spices. There are plenty of curry recipes, and each recipe has it owns unique taste.  I can't say which one I like the most.  It always depends on the ingredients that are available to me on that day.  I hope this recipe will be the one that my blog followers will enjoy making most often.

Ingredients:

2 lbs. chicken breasts, boned and skinless

2 lbs. sweet and baked potatoes 

14.5 oz can of coconut cream

2 cups coconut milk

1 cup chicken broth

2 tbsp peanut oil

Seasonings:

1 tbs sugar1 tsp salt, black pepper

Fish sauce

Marinade ingredients:

2 lemongrass stalks, chopped

3 garlic cloves
1 piece galangalor 1 tsp galangal powder *

1/2 white onion

1 tbs curry powder

1 tsp turmeric

1/4 cup peanuts

1 tsp salt

1tbs fish sauce

1/4 cup oil

1/2 chili flakes or cayenne

Directions:

Cut the chicken into big chunks and set aside.
Peel potatoes and cut into big chunks.

To make the marinade:

Combine all the marinade ingredients in a mini food processor and grind them into paste.

Put chicken in a large mixing bowl, add the ground the marinade ingredients and half of the oil. Mix well to combine. Cover and marinate for a few hours or overnight.

Heat half of the oil in a large pan and start to brown the chicken on all sides.

If using thick coconut cream, reserve about 1/2 cup of the thick cream to add before the curry is done.

Mix the rest of the cream, coconut milk, and chicken broth and add to the chicken.

  Stir well and bring to just boiling (simmer for 40 minutes). While the chicken is cooking, place the potatoes on a baking sheet, sprinkle with some salt, and drizzle with some oil.  Bake the potatoes in an oven set to 350° for 15 minutes.

 You also can brown the potatoes before the chicken (if you prefer to pan-fry the potatoes, you will need more oil).

Add baked potatoes 20 minutes before the chicken is tender. Adjust the seasonings after adding the potatoes.

 Stir occasionally. Add 1/2 cup reserved cream and turn the heat off.

Sprinkle with chopped cilantro and green scallions before serving.

Curry can be served with bread, rice, or noodles.

*If fresh galangal is not available, galanga powder is okay as a substitute.