Red Curry Chicken with Vegetables Over Rice

Red Curry Chicken With Vegetables

4 teaspoons canola oil, divided
1 lbs boneless chicken breast or thighs cut into 1″ cubes or 14-ounce package extra-firm tofu, rinsed, patted dry and cut into 1-inch cubes
1 pound sweet potato, cut into 1-inch cubes
1 14-ounce can lite coconut milk
1/2 cup vegetable broth or reduced-sodium chicken broth
1-2 teaspoons red Thai curry paste
1/2 pound green beans, trimmed and cut into 1-inch pieces
1 tablespoon brown sugar
2 teaspoons lime juice
1/2 teaspoon salt
1/3 cup chopped fresh cilantro
1 lime, quartered

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken or tofu and cook, stirring every 2 or 3 minutes, until browned, 6 to 8 minutes total. Transfer to a plate.

Heat the remaining 2 teaspoons oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes. Add coconut milk, broth and curry paste to taste. Bring to a boil; reduce to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, about 4 minutes. Add the tofu, green beans and brown sugar; return to a simmer and cook, covered, stirring occasionally, until the green beans are tender-crisp, 2 to 4 minutes. Stir in lime juice and salt. Sprinkle with cilantro and serve with lime wedges.

Tonight, I’m serving this Thai dish in bowls over some Jasmine rice, a side salad with ginger dressing (see recipe below) and fresh fruit compote.

Big Papi’s Ginger Dressing
1⁄4 cup oil
2 tablespoons rice vinegar
1 teaspoon lemon juice or 1 teaspoon lime juice
1 tablespoon celery, chopped roughly
1 tablespoon gingerroot, chopped roughly
1⁄4 cup onion, chopped roughly
1 tablespoon soy sauce or Miran
1 1⁄2-2 teaspoons tomato paste
1 1⁄2-2 teaspoons sugar
1⁄2 teaspoon salt
pepper, to taste

In a blender or food proessor, blend for 45 seconds.

Beer-Battered Shrimp Tacos with Tomato & Avocado Salsa

Beer-Battered Shrimp Tacos with Tomato & Avocado Salsa

1 large tomato, diced
1/4 cup diced red onion
1/2 jalapeno, minced
2-3 tablespoons lime juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/2 avocado, diced
1/4 cup chopped fresh cilantro
Pinch of cayenne, if desired
3 tablespoons all-purpose flour
1/8 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon cayenne pepper, or to taste
1/3 cup beer
8 ounces Shrimp, peeled& deveined cut crosswise into 1/2-inch wide pieces
2 teaspoons canola oil
4 corn tortillas, warmed

To prepare salsa: Combine tomato, onion, jalapeno, lime juice to taste, kosher salt and pepper in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using).

To prepare tacos: Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.

Coat shrimp pieces in the batter. Heat oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the shrimp to the pan; cook until crispy and golden, 2 to 4 minutes per side. Serve the shrimp with tortillas and the salsa.

Tonight, I’m serving these shrimp tacos with a black bean mango salad and fresh fruit compote

Korean-Style Steak & Lettuce Wraps

Korean-Style Steak & Lettuce Wraps

1 pound flank steak
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup diced peeled cucumber
6 cherry tomatoes, halved
1/4 cup thinly sliced shallot
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh cilantro
1 tablespoon brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons lime juice
1/2 teaspoon crushed red pepper
1 head Bibb lettuce, leaves separated

Preheat grill to medium-high.

Sprinkle steak with salt and pepper. Oil the grill rack (see Tip). Grill the steak for 6 to 8 minutes per side for medium. Transfer to a cutting board and let rest for 5 minutes. Cut across the grain into thin slices.

Combine the sliced steak, cucumber, tomatoes, shallot, mint, basil and cilantro in a large bowl. Mix sugar, soy sauce, lime juice and crushed red pepper in a small bowl. Drizzle over the steak mixture; toss well to coat. To serve, spoon a portion of the steak mixture into a lettuce leaf and roll into a “wrap.”


To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.

Tonight, I am serving with shelled edamame beans, fresh fruit compote

Grilled Sweet-and-Sticky Chicken Thighs

1/4 cup EVOO – Extra Virgin Olive Oil
3 tablespoons Tamarin (dark soy sauce) or liquid amino
3 tablespoons aged balsamic vinegar
2 tablespoons honey or agave
4 cloves garlic, chopped
1 teaspoon fennel seeds
1 teaspoon crushed red pepper
1 lemon, zested and juiced
8 – 12 skinless, boneless chicken thighs (about 1 3/4 lbs.)
1 pound medium to large asparagus, ends trimmed or peeled
Scallions, very thinly sliced on an angle
Harissa thinned with olive oil, or sriracha, for drizzling

In a large bowl, whisk together the EVOO, Tamarin (or liquid amino), balsamic, honey (or agave), garlic, fennel seeds, red pepper, lemon zest and juice. Preheat an outdoor grill or indoor grill pan to medium-high. Place the chicken in the bowl with the sauce and let marinate for 10 minutes, turning occasionally.

In a large, deep skillet, bring 1 inch water to a boil and cook the asparagus for 2 minutes. Shock the asparagus in ice water and drain well.

Grill the chicken for 12 minutes, turning occasionally; transfer to a plate and tent with foil. Grill the asparagus to mark evenly, 3 to 5 minutes. Slice the chicken and layer with the asparagus. Top with the scallions and drizzle with harissa sauce (or sriracha).

Tonight I’m cutting out the Carbs by not serving with the traditional rice, instead I am platting this MYOTO dinner with a garden salad with a ginger sesame dressing and fruit compote.

Sweet and Spicy Pork Tenderloin

Sweet and Spicy Pork Tenderloin
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/8 teaspoon garlic powder
1/8 teaspoon ground chipotle Chile pepper
1 pork tenderloin, 11⁄4 pounds; trimmed of visible fat
1 teaspoon extra-virgin olive oil
2 tablespoons honey
1 tablespoon garlic, minced
1 1/2 teaspoons hot-pepper sauce

Preheat the oven to 350°F.

Lightly mist a small roasting pan or ovenproof skillet with olive oil spray. Set aside.

In a small bowl, combine the cumin, cinnamon, salt, black pepper, allspice, garlic powder, and chipotle pepper.

Rub the pork evenly with the olive oil. Then rub evenly with the spice mixture until coated. Cover loosely with plastic wrap. Refrigerate for 15 minutes.

Meanwhile, in a small bowl, combine the honey, garlic, and hot-pepper sauce. Whisk to mix. Set aside.

Set a large nonstick skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to lightly mist with olive oil spray. Place the pork in the pan. Cook for 1 minute per side, or until browned on all sides.

Transfer to the prepared pan. With a basting brush, evenly coat the pork with the reserved honey mixture. Roast the tenderloin in the oven for 16 to 18 minutes, or until a thermometer inserted in the center reaches 160°F and the juices run clear.

Remove from the oven. Cover the pork loosely with aluminum foil. Let stand for 10 minutes. Transfer the pork to a cutting board. Holding a knife at a 45° angle, cut into thin slices. Serve immediately.

Tonight, I am serving with Green Beans wrapped in Applewood smoked bacon, Jasmine rice, garden salad and fruit compote.

Chicken Marsala with Pancetta and Cream

Chicken Marsala with Pancetta and Cream

1 Tbsp olive oil
2 oz pancetta (about one 1/4-inch thick slice), cut into 1/4 inch cubes
1/2 cup finely diced onion (or shallots)
1/2 cup flour for dredging
1 lb of skinless, boneless chicken breasts, cut or pounded into thin cutlets
Kosher salt
Freshly ground black pepper
3/4 cup dry Marsala wine
6 Tbsp heavy cream
Minced fresh Cilantro

Heat olive oil in a large skillet on medium high heat. Add the diced pancetta and cook until lightly browned and crisp. Use a slotted spoon to remove the pancetta, leaving the rendered fat in the pan. Add the onions or shallots and cook until translucent and lightly browned (5 to 10 minutes for onions, if using shallots lower the heat to medium and cook a minute or two). Remove the onions from the pan, leaving the fat in the pan. Add the onions to the cooked pancetta and set aside.

Put flour on a shallow plate for dredging. Pat the chicken cutlets dry and sprinkle both sides with salt and pepper. Heat the skillet on medium high heat. You should have about 2 tablespoons of fat in the pan from the pancetta, if not add more olive oil to the pan.

When the fat in the pan is hot (test it to make sure by sprinkling a tiny bit of flour in the pan, it should sizzle), dredge a chicken cutlet in the flour on both sides, shake off the excess and place in the hot pan. Continue with as many cutlets as can fit in the pan without crowding.

Sauté until just browned, on both sides. It should only take a minute or two. Cook all of the cutlets in the same way, adding more olive oil to the pan if necessary. Remove the cooked cutlets to a plate.

Pour off any excess fat. Add the Marsala to the hot pan to deglaze it, scraping up any browned bits. Let the Marsala boil away until it reduces by a quarter or a half and stir in the cream. Let boil until the sauce thickens.

Return the chicken cutlets, the pancetta and onions to the pan and turn to coat with the creamy Marsala sauce. Reheat for 1/2 a minute.

Serve the cutlets with the sauce and a little freshly chopped Cilantro.

Tonight, I’,m serving with a little pasta, garden salad and fresh fruit compote.

Chilaquiles Casserole

Chilaquiles Casserole

1 tablespoon canola oil
1 lb ground meat (turkey, chicken or beef)
1 medium onion, diced
1 medium zucchini, grated
1 19-ounce can black beans, rinsed
1 14-ounce can diced tomatoes, drained
1 14-ounce can white beans, rinsed
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas, quartered
1 19-ounce can mild red or green enchilada sauce
1 1/4 cups reduced-fat Cheddar cheese, shredded

Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.

Heat oil in a large nonstick skillet over medium-high heat. Brown ground meat, onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.

Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.

Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Tonight, I’m serving with a fresh garden salad and fresh fruit compote.


1/3 c. freshly squeezed lime juice
1/4 c. oil
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. ground coriander
1/4 tsp. cayenne pepper
2 sm. onions
4 boneless pork loin chops, 3/4 inch thick
Combine lime juice, oil, garlic, salt, coriander and cayenne pepper in small bowl. Set aside.
Peel onions and slice 1/2 inch thick. Arrange onions in large shallow baking dish and place pork chops over onions. Pour lime mixture over all.
Cover and marinate 30 minutes at room temperature or overnight in refrigerator. Remove chops and onions from marinade and grill over medium hot coals about 15 minutes, brushing with some of the marinade. Serves 4.
Tonight, I’m serving with Oven roasted potatoes, lima beans, garden salad and fresh fruit compote.