Big surprise right? I change my mind a lot, A L-O-T!
Point being, I used this recipe instead for fried cabbage. I didn't go exact, but it turned out really great anyway. I just used bacon bits instead (didn't want to use my reserved half pack of bacon) and only 2 tbsps of butter. I tossed in a little olive oil for good measure, a girl has to have some healthy fats to justify all that butter.
Source: sugarandspicewonderfullife.blogspot.com via Emily on Pinterest
Lime and Coconut Chicken
with Roasted Brussel Sprouts (not in the recipe)
Source: pinnedbydani.com via Emily on Pinterest
Here is the recipe from the website and my changes in pink:
serves 4, cook time 2 hours 25 minutes, adapted from Fine Cooking, Winter 2006.
Ingredients:
2 lbs boneless, skinless chicken breasts (using thighs bc that is what I have on hand)
3 tbsp oil (olive oil)
zest of 1 lime
1 tsp ground cumin
1 1/2 tsp ground coriander
2 tbsp soy sauce
1 1/2 tsp kosher salt
2 tbsp sugar
2 tsp curry powder
1/2 cup coconut milk (canned)
pinch cayenne
1 small fresh hot chili, such as Thai or Serrano, minced (jalapeno bc I have it on hand)
1/4 cup chopped fresh cilantro (omit because Jeremy hates cilantro *sad face)
Fresh limes, cut into wedges
2 lbs boneless, skinless chicken breasts (using thighs bc that is what I have on hand)
3 tbsp oil (olive oil)
zest of 1 lime
1 tsp ground cumin
1 1/2 tsp ground coriander
2 tbsp soy sauce
1 1/2 tsp kosher salt
2 tbsp sugar
2 tsp curry powder
1/2 cup coconut milk (canned)
pinch cayenne
1 small fresh hot chili, such as Thai or Serrano, minced (jalapeno bc I have it on hand)
1/4 cup chopped fresh cilantro (omit because Jeremy hates cilantro *sad face)
Fresh limes, cut into wedges
Preparation:
Trim fat from chicken breasts. Starting on thick side of the breasts slice the chicken breasts almost in half, then open each like a book.
Place each open breast between two pieces of plastic wrap, wax paper or inside a large, open, Ziploc bag.
Using a small heavy pan, bottle or smooth meat mallet lightly pound out each breast into even thickness. Mix all remaining ingredients except fresh cilantro and limes. Add chicken and marinade to a large bowl or ziploc bag and chill in the refrigerator for up to two hours. Once you are ready to cook the chicken, remove each breast from the marinade and set remaining marinade aside.In a heavy skillet or grill pan, heat a splash of oil over high heat. Cook the chicken in batches to prevent over crowding the pan. Place the breasts in the hot pan and cook without turning for a couple minutes. Flip the breasts over and cook until the other side is golden, it shouldn’t take long depending on the thickness of your chicken. Place cooked breasts on a plate in a warm oven or under foil while cooking the remaining chicken. Pour the marinade into a small saucepan and bring to a rolling boil. Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.
Trim fat from chicken breasts. Starting on thick side of the breasts slice the chicken breasts almost in half, then open each like a book.
Place each open breast between two pieces of plastic wrap, wax paper or inside a large, open, Ziploc bag.
Using a small heavy pan, bottle or smooth meat mallet lightly pound out each breast into even thickness. Mix all remaining ingredients except fresh cilantro and limes. Add chicken and marinade to a large bowl or ziploc bag and chill in the refrigerator for up to two hours. Once you are ready to cook the chicken, remove each breast from the marinade and set remaining marinade aside.In a heavy skillet or grill pan, heat a splash of oil over high heat. Cook the chicken in batches to prevent over crowding the pan. Place the breasts in the hot pan and cook without turning for a couple minutes. Flip the breasts over and cook until the other side is golden, it shouldn’t take long depending on the thickness of your chicken. Place cooked breasts on a plate in a warm oven or under foil while cooking the remaining chicken. Pour the marinade into a small saucepan and bring to a rolling boil. Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.
Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side.
Aside from the other changes I mentioned I am also halving the recipe since it is just the two of us and not making but enough chicken for one meal. I will keep the sauce the same because we are sauce people and serve it on the brussel sprouts too, or maybe even make Jeremy some rice to go with it.
Now I know this is totally off subject, but I can't get my mind off that cabbage. It was seriously that good. If you come over to eat and all I serve is cabbage do not be surprised...I love it that much!
Aside from the other changes I mentioned I am also halving the recipe since it is just the two of us and not making but enough chicken for one meal. I will keep the sauce the same because we are sauce people and serve it on the brussel sprouts too, or maybe even make Jeremy some rice to go with it.
What is your favorite way to cook chicken?
Now I know this is totally off subject, but I can't get my mind off that cabbage. It was seriously that good. If you come over to eat and all I serve is cabbage do not be surprised...I love it that much!
