Tag Archives: cilantro

Thai Chicken Coconut Quinoa Bowls

16 Aug

This was pretty yummy!  it had a good mixture of flavors – spinach, mango, coconut, chicken 🙂   I’m a rebel i never rinse my quinoa and i think it comes out fine 😉

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Thai Chicken Coconut Quinoa Bowls

adapted from fabtasticeats

Ingredients

Marinade:
    • 1/2 cup light coconut milk
    • 1 Tablespoon + 1/2 teaspoon lime juice
    • 1/4 cup chili sauce
    • 1/8 cup spicy peanut sauce
    • 3 Tablespoons agave nectar
    • 1 Tablespoon sesame oil
    • 1/4 teaspoon ground ginger
    • 1 1/2 pounds Chicken breast (2 Large), sliced
For the Quinoa
    • 1/2 cup quinoa, rinsed
    • 1 cup light coconut milk
    • 1 Tablespoon lime juice
The Salad
  • 1 cup fresh spinach
  • 1 mango, chopped
  • 1/2 cup fresh cilantro
  • 1 teaspoon coconut oil

Directions

  1. In a large bowl, or gallon sized ziplock bag, combine all the ingredients for the marinade, except for the chicken and mix well.
  2. Add the chicken and marinate in the fridge for 30-60 minutes.
  3. While the chicken is marinating, you can cook the quinoa.  add it to a medium-sized saucepan, followed by the coconut milk, over medium-high heat.
  4. Bring the mixture to a boil, then reduce the heat to Low, cover and cook for 15 minutes.
  5. After 15 minutes, turn off the heat, remove from burner and allow it to sit for 5 more minutes.
  6. Remove cover, fluff it up, squeeze in the lime juice, toss to coat and set aside.
  7. Heat a large skillet over medium-high heat and melt 1 teaspoon of coconut oil. Add the chicken strips, reserve the marinade, and cook them 3-4 minutes on each side. Remove from the pan and set aside.
  8. In a small saucepan over medium high heat, add the reserved marinade. You’re going to cook out the chicken and reduce it down to a glaze by bringing it to a rolling boil, stirring occasionally, until the liquid reduces to about 1/4 cup and is thick and shiny.
  9. Add spinach, mango, cooked chicken, and the coconut quinoa. Sprinkle on some fresh cilantro, and drizzle the desired amount of glaze over the top. Divide onto plates (or bowls!) and serve!

Tandoori Chicken Drumsticks with Cilantro-Shallot Relish

8 Jul

even though drumsticks are high-maintenance these were really good… the cilantro relish really made this dish! do not leave it out!

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Tandoori Chicken Drumsticks with Cilantro-Shallot Relish

adapted from foodandwine

INGREDIENTS

1 tablespoon sweet paprika
1 tablespoon garam masala
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon ground turmeric
1 tablespoon finely grated peeled fresh ginger
4 garlic cloves, minced
1/4 cup fat-free Greek yogurt
1 tablespoon fresh lemon juice
1/2 cup canola oil
Kosher salt
Freshly ground pepper
12 chicken drumsticks (about 4 1/4 pounds)
3/4 cup coarsely chopped cilantro
1 small shallot, minced
3 tablespoons distilled white vinegar

  1.  Preheat the oven to 450°. Set a rack on each of 2 large baking sheets. In a small skillet, toast the paprika, garam masala, cumin, coriander and turmeric over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer the spices to a medium bowl and cool slightly. Stir in the ginger, garlic, yogurt, lemon juice and 2 tablespoons of the oil and season with salt and pepper.
  2.  Make 2 or 3 slashes in each drumstick. In a large bowl, toss the chicken with 2 tablespoons of the canola oil and season with salt and pepper. Add the spiced yogurt and rub it onto the chicken. Arrange the chicken on the racks, leaving 2 inches between the pieces. Roast for 45 minutes, turning occasionally, until the chicken is golden brown and cooked through. Light the broiler and broil the chicken 6 inches from the heat for about 5 minutes, until lightly charred and crisp.
  3.  In a small bowl, stir the cilantro, shallot, vinegar and the remaining 1/4 cup of oil; season with salt. Serve with the chicken.

Cilantro lime shrimp

14 Jul

The shrimp was yummy this way. Served over farro…btw munchkin #1 asks for farro all the time!

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cilantro lime shrimp
adapted from skinnytaste

ingredients
1 1/2 pounds peeled and deveined jumbo shrimp
1/4 teaspoon plus 1/8 teaspoon ground cumin
Kosher Salt and freshly ground black pepper
2 teaspoons extra-virgin olive oil
5 garlic cloves, crushed
2 tablespoons lime juice (from 1 medium lime)
3 to 4 tablespoons chopped fresh cilantro

Directions:

Season the shrimp with cumin, and salt and pepper to taste.

Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon of the oil to the pan, then add half of the shrimp. Cook them undisturbed for about 2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute. Transfer to a plate.

Add the remaining 1 teaspoon oil and the remaining shrimp to the pan and cook, undisturbed, for about 2 minutes. Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout, about 1 minute. Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat.

Squeeze the lime juice over all the shrimp. Add the cilantro, toss well, and serve.

Shrimp Stew with Coconut Milk, Tomatoes & Cilantro

19 Feb

We hadn’t had shrimp in awhile and I had nothing else planned. I had all the ingredients for this so that’s what I made :). This was just ok. Nothing great or special!

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Shrimp Stew with Coconut Milk, Tomatoes & Cilantro
adapted from finecooking

1-2lb shrimp, peeled and deveined
Kosher salt
2 Tbs. extra-virgin olive oil
1 large red bell pepper, sliced into very thin 1-1/2-inch-long strips
4 scallions, thinly sliced (white and green parts kept separate)
1/2 cup chopped fresh cilantro
4 large cloves garlic, finely chopped
1 tsp. crushed red pepper flakes
14.5-oz. can petite-diced tomatoes, drained
13.5- or 14-oz. can light coconut milk
2 Tbs. fresh lime juice

In a large bowl, sprinkle the shrimp with 1 tsp. salt; toss to coat, and set aside.

Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat. Add the bell pepper and cook, stirring, until almost tender, about 4 minutes. Add the scallion whites, 1/4 cup of the cilantro, the garlic, and the pepper flakes. Continue to cook, stirring, until fragrant, 30 to 60 seconds.

Add the tomatoes and coconut milk and bring to a simmer. Reduce the heat to medium and simmer to blend the flavors and thicken the sauce slightly, about 5 minutes.

Add the shrimp and continue to cook, partially covered and stirring frequently, until the shrimp are just cooked through, about 5 minutes more. Add the lime juice and season to taste with salt. Serve sprinkled with the scallion greens and remaining 1/4 cup cilantro.

Turkey Sloppy Joes with Hoisin and Cilantro

30 Jan

We’re big fans (well I’m a big fan) of ground meats. They’re quick to cook and super versatile! These sloppy joes were no exception! Yum!

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Turkey Sloppy Joes with Hoisin and Cilantro
adapted from fine cooking

1 Tbs. vegetable oil
1 medium red onion, halved and thinly sliced
1 medium clove garlic, crushed
1/4 tsp. kosher salt
3/4 tsp. finely grated fresh ginger
1/8 tsp. cayenne
1 lb. ground turkey
1 8-oz. can tomato sauce
1/4 cup hoisin sauce
3/4 cup fresh cilantro leaves
2 Tbs. fresh lime juice; more to taste
4 hamburger buns, toasted

Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently with a wooden spatula, until softened, about 5 minutes. Reduce the heat to medium, add the garlic, ginger, and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Add the turkey and cook, stirring constantly and breaking it up into small pieces, until it no longer looks raw, about 4 minutes.

Stir in the tomato sauce and hoisin sauce, increase the heat to medium high, and cook, stirring often, until thickened, 5 to 7 minutes. Remove from the heat and stir in the cilantro and lime juice, adding more lime juice to taste. Serve in the buns.

Asian chicken meatballs

26 Jul

These came together quick and tasted great yum! The dipping sauce is a must! I served these with tj’s confetti rice.

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Asian chicken Meatballs With Lime Sesame Dipping Sauce
adapted from skinnytaste

1/4 cup panko crumbs
1-1/4 lbs ground chicken
1 egg
1 tbsp ginger, minced
1 clove garlic, minced
1/2 tsp salt
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tbsp low sodium soy sauce
2 tsp sesame oil

Dipping Sauce
4 tbsp low sodium soy sauce
2 tsp sesame oil
2 tbsp fresh lime juice
2 tbsp water
1 chopped fresh scallion

Preheat oven to 500°F.
Mix ground chicken, panko, egg, salt, scallions, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.

For the dipping sauce mix together lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add scallions.

Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce.

Serve meatballs with remaining sauce.

Cilantro lime shrimp with coconut rice

5 Jul

Go make this shrimp now

Cilantro lime shrimp

8 Jun

Posted some extra delicious shrimp over at the other blog

shrimp tacos with mango slaw

28 Feb

these tacos were delicious!  go make them now!   i might use slightly less coleslaw mix, more Sriracha, and MORE shrimp 🙂 next time but otherwise it was delicious!!

 

Shrimp Tacos With Mango Slaw

adapted from foodnetwork

Ingredients

  • 3 tablespoons reduced-fat mayonnaise
  • 1 1/2 teaspoons Sriracha, plus more for serving
  • 2 limes (1 juiced, 1 cut into wedges)
  • 1/2 teaspoon sugar
  • 3/4 cup fresh cilantro
  • 3/4 pound medium shrimp, peeled, deveined and halved crosswise
  • 1 14-ounce package coleslaw mix
  • 1 mango, peeled and sliced into thin strips
  • 1/2 small red onion, thinly sliced
  • Kosher salt
  • 2 teaspoons evoo
  • 4 hard taco shells

Directions

Make the dressing: Pulse the mayonnaise, Sriracha, lime juice, sugar, 1/4 cup cilantro and 1 tablespoon water in a mini food processor until smooth. (Or finely chop the cilantro and mix with the rest of the ingredients in a bowl.) Place the shrimp in a bowl and toss with 2 tablespoons of the dressing; set aside.

Roughly chop the remaining 1/2 cup cilantro. Toss with the coleslaw mix, mango, red onion and the remaining dressing. Season with salt.

Heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Transfer the shrimp to a plate.

Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with the lime wedges and more Sriracha.