Thai Red Curry Chicken

I have always had a thing for Thai food. The dishes are always colorful, delicious, and have a really interesting combination of flavors. Thai curries tend to be identified rather simply by their color, the common trio being the yellow, green, and (one of my favorites) red. The backbone of the red curry is coconut milk and red curry paste (doesn’t that seem a little circular?), which gives a creamy, but spicy, tomatoey, chili flavor. All of the vegetables you can add to this makes it feel like you’re eating something really healthy, but unfortunately, the coconut milk is kind of an important component that will rain on your healthy-eating parade.

Thai Red Curry Chicken

Either way, when you’re in the mood for Asian flavors, if your first impulse is to order Chinese take-out, try this out instead. This dish isn’t quite authentic, but the flavors are still distinctly Thai and this has long been a household favorite. And it’s also my… click to read more…


Chicken Mole Poblano

Mole is a Spanish/Mexican sauce (pronounced MOH-leh) and what a sauce it is! It has a tawny red color with a really complex taste. Its hard to pick apart the flavors–kind of spicy, kind of savory, kind of toasty, and just…dark. The flavor is just really interesting, and perhaps most interesting of all (if you’ve never heard of it before) is that one of the key ingredients to this sauce is dark, bittersweet chocolate.

Chicken mole poblano with saffron rice

Yup, chocolate in a savory sauce…for meat. I know! What amazes me with this sauce is how well every single component meshed together as many of these ingredients don’t seem like traditional matches made in heaven (e.g. when’s the last time you had chocolate and garlic? yum?). This sauce is balanced and will not leave you picking out any one flavor after the fact. I encourage you to taste lots of your ingredients as you progress through this recipe to just try to taste… click to read more…


Apple Pie with Walnut Streusel

I wish I could think of a wittier intro than “a blog post as American as apple pie,” but hey, there you have it.

Slice of warm apple pie

This is the first pie recipe I ever made and is what got me on my one-pie-a-week kick (not sure how I’m not 500 lbs yet). I’ll let my mom and my younger brother decide who gets the credit for this recipe, but since my mom is a regular reader here, the credit is tilting in her favor. 😉 The recipe has changed a little bit from how I first encountered it, but this is a favorite of mine and its about that time of year when this is an appropriate dessert to be making. The crust is light and flaky, the filling is sweet and spiced (not tart), and the topping is nutty and crunchy. In short, this is not your mother’s apple pie (since it’s my mom’s *rimshot* This is the corny… click to read more…


Smoked drumsticks in Tarragon Citrus Honey Mustard sauce

Sure we’re kind of late into summer, but sloppy fingerfood fresh off the grill is always welcome in my book. This dish is about dark chicken meat, smoke, and most importantly, a complicated mustard sauce with a complicated name to match (tarragon citrus honey mustard…maybe it wasn’t that complicated). This zesty sauce is my entry in “Weekend Herb Blogging,” hosted this week by Thyme for Cooking.

Drumsticks, sauced and plated (overhead shot)

  • Grill-friendly pieces of chicken. I use drumsticks, roughly 3-4 per person
  • Extra virgin olive oil
  • Creole seasoning
  • A handful of wood chips for smoking (apple-wood is ideal, but I had none and used mesquite)
  • Sauce:
    • Leaves from 4-5 sprigs of tarragon
    • 5 or so sage leaves
    • 5 basil leaves
    • 1 cup Dijon mustard
    • 1/2 cup of white wine
    • 1/2 cup apple cider vinegar
    • 1/2 cup orange juice
    • 1/4 cup of honey
    • 1 tsp of soy sauce
    • juice from one lemon
    • black pepper
    • celery

click to read more…


Macadamia-encrusted Mahi-Mahi

Mahi-Mahi, macadamia nuts, and pineapple–this is a dish that just screams Hawaii. Even if you’re not a big fish person (like me), this dish should be pretty inviting to you because who could turn down those Polynesian flavors? (The correct answer, for those keeping score at home, is nobody 😉 ) You take a delicate, flaky fish like Mahi-Mahi, bread it using the distinct, rich flavor of macadamia nuts, and top it off with a creamy, tropical-flavored sauce. This will either have you feeling like you’re somewhere tropical or leave you nostalgic/jealous, wishing that you actually were somewhere tropical…

Catching a Mahi mahiMe, fishing rod in hand
So let’s get started:

  • Roughly 1 lb of Mahi-Mahi
  • Extra virgin olive oil
  • Butter
  • Breading:
    • 3/4 cup of bread crumbs (Panko breadcrumbs [these are Japanese style] are ideal, but not necessary)
    • 1/2 cup macadamia nuts
    • 1 tsp ginger powder
    • black pepper
    • salt
  • Sauce:
    • 1/2 cup of white wine
    • 1/2 cup of chicken stock
    • 1/2 cup of

click to read more…

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Cilantro Pineapple Rice

This rice has flavors that reminiscent of Asian dishes. You take the delicate, sweet aromatics and flavors of Jasmine rice cooked with citrus and chunks of pineapple, countered by the sharp flavors of cilantro and shallots. Plus, you can throw this together very quickly, giving you time to focus on whatever your main course might be.

  • 1 cup of jasmine rice
  • 1.25 cups of water
  • 1 cup of pineapple juice and chunks (if you have fresh pineapple, I’d recommend that. Canned works fine, too)
  • 1/2 cup of orange juice
  • handful of cilantro leaves
  • 3 or 4 shallots (the greens, not the bulb)
  • juice of 1 lime
  • garlic powder, to taste
  • dried oregano, to taste

Pineapple rice prep work

First, chop up the cilantro leaves and the shallots. Then chunk the pineapple into 1/2 inch cubes if you went the fresh route (or just open the can, like I did 😉 ).

Pineapple rice, plated

I have a rice cooker, an appliance which I… click to read more…

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