Cilantro Lime Shredded Chicken

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I can never really seem to keep up with the holidays.

AKA if I actually write a holiday-themed post before said holiday actually occurs, I’m pretty on top of my game.

Unfortunately, that oftentimes does not happen, and I lay in bed drinking caffeinated tea on a Thursday night at 11:30 p.m. writing a post on chicken.  (In other words: Happy Cinco de Mayo).

Plus, it’s finals week(s).  Also known as the week where I actually think that my brain is going to shut down in a quite literal sense and I will have to spend the rest of my life lying in bed petting a dog.

But that remains to be seen…

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It’s weeks like this that make me have an actual mental breakdown including, but not limited to: crying, hyperventilation, having weird dreams about people, and panic attacks with symptoms that make me think I’m having a heart attack.

(And regardless of your age or health status, having a heart attack is a total logical solution when you’re in the midst of a stress-induced episode).

Really, it’s charming.

Luckily, I have been doing fairly well at keeping my shit together considering I always spend a good two weeks stressing about finals/studying until my eyes sting from exhaustion only to ace my exams and realize I could have slept at least twice as long as I did.

SOS.  Please tell me you all do this too.  (If you tell me you’re one of those people that can just pass a test without studying or trying, I’ll scream).

Anyways…

It’s these weeks where I really have to find my happiness in the little ways.  Luckily for me, I find very great joy in small things like good coffee, hearing an old song I haven’t heard in a long time, and coming home to a crockpot filled with cilantro lime shredded chicken (because let me tell you…it smells amazing).

I’ve made this chicken two weeks in a row, so you know it’s good.  I’ve used it for tacos and burrito bowls, but you could also do enchiladas, tostadas, nachos, etc.  Whatever shredded chicken treat your little heart desires <3

Ingredients:

1 lb. chicken breasts

1 1/2 c. chicken broth

Juice of 1 lime

1/4 c. cilantro, chopped

2 cloves garlic, minced

1/2 tsp. chili powder

1/2 tsp. onion powder

1/4 tsp. oregano

1 tsp. cumin

1/4 tsp. paprika

1/4 tsp. ceyenne pepper

Salt and pepper, to taste

Spray a crockpot with non-stick cooking spray or olive oil.  Place chicken breasts in crockpot.  Add remaining ingredients.  Stir to cover chicken with spices.  Cook for 7-8 hours on low or 3-4 hours on high.

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If you need me, I’ll be stuffing my face with chicken tacos to ease my worries.  So far, it has seemed to work.

Except for the weird dreams about people.  Those are (apparently) here to stay.  On a side note: many people get uncomfortable when you tell them the details of your strange dreams involving them.

So maybe that’s something I’ll work on next.

But probably not.

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Song of the Day: The Moon Song–Karen O and Ezra Koenig

(seriously though, best musical combo ever)

Chicken Saltimbocca

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I’m going to apologize now for keeping this recipe from you guys for approximately 2 months.

It’s really a crime and I’m so so so sorry.

The truth is that I thought I had blogged about it, and then looking into it realized that I never did.  The recipe is so good that I guess I just thought that I had already talked about it…?

Or something…?

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Anyways…..

This is an incredibly important recipe you should make very soon.  It’s the kind of recipe you make when you meet your boyfriend’s parents, or feel like listening to jazz music (I recommend Miles Davis, George Gershwin, and Ray Charles).  It also deserves a good Sauvignon Blanc if that’s your thing.

Just make this when you feel *fancy*.

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It has some of the best ingredients including prosciutto, mozzarella, lemons, and unreasonable amounts of butter.  Also it has some capers in it.  The other day, I was reading my Bon Appetit at my favorite coffee place (the usual) and they described capers as “tiny explosions of salty goodness”.  They’re totally right.

Bee Tee Dubbs, this is a very rustic meal that deserves to be served with an unpolished silver spoon fork thing spork.

Just kidding, I didn’t serve it with that.

But unpolished silver rocks (in my personal opinion).

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This recipe was inspired by the veal salimbocca at Buca di Beppo, and also the veal saltimbocca from Tomasso’s in San Francisco (which is one of the best restaurants in the world, in case you’re wondering).

So I basically just melded the two recipes together and played it by ear.  And it totally worked!

Which doesn’t always happen, so it’s super awesome when you totally nail a recipe on the first try!

Now it’s your turn….

Ingredients:

1 lb. chicken breasts, thinly sliced

1/2 c. flour

2 Tbs. dried sage

Zest of 1 lemon

Juice of 1 lemon

1/2 c. dry white wine

1/2 c. chicken broth

2 cloves garlic

2 drops Tobasco

3/4 c. heavy cream

1 stick butter

1/2 lb. prosciutto

Fresh Mozzarella, sliced

Salt and pepper, to taste

2 Tbs. capers

Olive oil

Rigatoni, butter, and parmesan, to serve

Combine flour, sage, salt, and pepper on a plate.  Coat chicken breasts in flour and wrap in prosciutto.  Heat some olive oil in a large frying pan, and sear prosciutto wrapped chicken breasts in olive oil until crispy, but not cooked through.  Set aside.

In the same pan, saute the garlic until fragrant.  Add white wine, chicken broth, lemon zest, lemon juice, Tobasco, heavy cream, butter, salt, and pepper.  Stir together.  Add prosciutto wrapped chicken back into the sauce.  Simmer until chicken chicken is cooked through, about 8 minutes.

The last 4 minutes, place sliced Mozzarella on top of the chicken.  Cover with a lid to melt.  Sprinkle with capers right before serving.  Serve over buttered rigatoni with parmesan.

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If you haven’t figured it out already, I’m pretty stoked about this recipe.

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So much that I completely devoted a post to this recipe alone.  No crazy Sara-antics for you today.

But maybe I’ll have an interesting/somewhat-funny/embarrassing story for you next post.

Just depends how this week goes.

SerendipitybySaraSig

*Song of the Day: Rhapsody in Blue–George Gershwin

Asian Chicken Lettuce Wraps

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I’m sure at some point within my food blogging career, somebody will finally tell me to stop making Asian food.  Considering that probably about 50% of my recipes so far are Asian, it is bound to happen at some point.  But up until then I will keep on bombarding you with Asian recipes until you just cannot stand it for one more second and throw a fit banning me from using even a teaspoon of soy sauce or a pinch of Chinese 5 Spice.

But for now just bear with me, people.

I swear, I swear, I swear that these are soooo worth making.  These are super killer.

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Plus this recipe is easily adjustable, so you can make it for 20 people, 2 people, or even a lonely 1 if you’re flying solo.  It takes about 30 minutes, and everyone loves lettuce wraps, so they’ll think you’re the bomb dot com.

For this recipe, I kept it simple and just did some iceberg, carrots, cilantro and peanuts for garnish, along with some extra sauce.  However, if you’re in to bean sprouts, water chestnuts, scallions, whatevs…this is a great recipe for adding and subtracting.  The best part of lettuce wraps is how easy it is to pull random ingredients out of your fridge and throw stuff together.

Which is exactly how this recipe was birthed.

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Ingredients:

1 lb. chicken breast, cubed

2 cloves garlic, minced

1 tsp. ginger, grated

1/4 c. Hoisin sauce

3 Tbs. reduced sodium soy sauce

1/2 tsp. rice wine vinegar

1/8 tsp. Sriracha

1/2 tsp. onion powder (or 1/4 c. minced onion)

Salt and pepper, to taste

Iceberg or butter lettuce

Toppings: carrots, cilantro, peanuts, water chestnuts, bean sprouts, green onions, sesame seeds, rice, Sriracha, Hoisin sauce, soy sauce, crunchy rice noodles, etc…..

In a skillet, heat 1 Tbs. of olive oil, or other cooking oil.  Add chicken and onion (if using).  Cook chicken until it is brown on all sides.  Add garlic and ginger, and saute for about 30 seconds, or until fragrant.

Add Hoisin sauce, soy sauce, rice wine vinegar, Sriracha, onion powder (if using), salt, and pepper.  Stir until chicken is cooked through.

Serve warm in lettuce cups with toppings of choice.

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Anyways, I don’t have much to talk about today (the lettuce wraps speak for themselves???).  This is my last day of spring break (boo), but I spent most of the week in Napa and San Francisco, so expect some great pics and restaurant recommendations coming up soon.  Also some pretty good stories.  Just know that the weekend included really great SF coffee roasteries, (multiple) amazing steaks, and some really high heels.  Also French themed stores.  Lots of French themed stores.

But for now, I’ll leave you this recipe while I watch Cinderella and prepare for work tomorrow.

Just keepin’ the party alive.

SerendipitybySaraSig

Song of the Day: Interference Fits–Perfect Pussy

Chicken Satay with Coconut Peanut Sauce

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What do you do when you don’t have any bamboo skewers in your BBQ drawer in your kitchen?

You just make chicken satay without the skewers is what you do.

The moral of this story is that nobody is perfect but you should do what you do anyways.

Like yesterday.  I went to the grocery store and got my groceries for the week.  I then proceeded to pay at the checkout line, smile at the bag boy, get in my car and drive home.  I walked through the door with my bags of groceries, put them away nicely in the fridge and pantry, and went to my bathroom to get a hair tie.  It was at that moment that I looked in the mirror and noticed that my (very cute) button down flannel was unbuttoned all the way to the bottom of my bra.  My boobs were hanging out.  You could see my whole bra.

How long did I walk around like this?  Good question.  I have NO idea.  None.  At all.

I like to think that maybe some nice lady at the grocery store would have told me about my fashion faux pas had the whole dilemma happened in the store (as opposed to the car or at home).

I also like to think that if somebody was not that nice, at least I made a few peoples’ days hopefully.

The mystery remains unsolved, but at least I always have chicken satay to make me feel better from embarrassing moments.

Because if coconut peanut sauce doesn’t make you feel better after a rough day, something might be wrong with you.

Or maybe not, but I do question your morality.

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Chicken (Serves 2):

1 chicken breast

1/2 c. low fat coconut milk

1/2 tsp. yellow curry powder

Salt and pepper, to taste

1 tsp. soy sauce

1/4 tsp. siracha

1 garlic clove, minced

1/4 tsp. ginger, grated

2 tsp. brown sugar

Sauce:

1/3 c. low fat coconut milk

3 Tbs. natural peanut butter*

1/2 tsp. soy sauce

Salt and pepper, to taste

1/2 Tbs. brown sugar

1/2 tsp. yellow curry powder

*Use natural peanut butter, like the stir kind with the natural oils.  The kind made without any sugar.  If you look in the ingredients, it will only list peanuts.  I promise, it tastes so much better (and it’s better for you!)

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Cut chicken into long strips.  You want them to be fairly thin.

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Place them in a bowl and season with salt and pepper.

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Pour coconut milk over chicken.

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Add curry powder, soy sauce, siracha, garlic, ginger, and brown sugar.

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Stir together.  Wrap with plastic and marinate for 1 hour to overnight.

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Once they’re nice and marinated, grill until juices run clear, about 2 minutes per side over medium heat.

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While the chicken cooks, combine sauce ingredients in a small saucepan and cook on medium heat until warmed through.

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Serve with brown rice, broccoli, green beans, or Thai marinated cucumbers.

I personally serve mine with tons of peanut sauce, because I’m practically obsessed!  I may or may not have eaten the leftover sauce with a spoon.  But that’s another unsolved mystery.

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Also, this would be great to serve to a crowd.  Super easy and super quick!  One of my favorite last minute meals.

XO Sara

Chipotle Spiced Chicken Tacos with Cilantro-Lime Crema

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Hi guys!

I’m writing this post late in the night purely because there’s a good chance I’ll be on a small hiatus for the next few weeks.

Why?

Because I’m moving!  Yep, the past week all I’ve been doing is packing away.  We even got a 26 foot trailer to pack it all in.  Crazy!

So, about these tacos.  I’ve been craving Mexican food so badly the past few weeks but have yet to get it.  And even though what I’m really craving is deep fried chips with salsa, and globs of gooey cheese over shredded beef, this was a pretty good sub for a healthy dinner.

And just in case you’re wondering, my brother (and I quote) said these were “the best tacos he ever had”.  A nice compliment if I do say so myself.

The best part?  They’re sooo easy!  They only took me about 1 hour to make from prep to dish-washing, and some of it can be made in advance if needed.

Keep reading for the best tacos ever 😉

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XOXO Sara Lynn

*Song of the day: Beach Demon by Wavves

 

Indian Butter Chicken (Crockpot Style)

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Hi guys!

I hope you guys had an amazing weekend like I did!  It was absolutely crazy, but definitely worth it.

On Saturday, I had a second Thanksgiving with my family.  Because we had a big family reunion, we didn’t get the traditional Thanksgiving we’re all used to and definitely needed a makeup.  So even though I’m still stuffed with food, I’m here with yet another recipe.

On Wednesday, I made an amazing dinner of butter chicken, brown rice, Guferati (Indian green beans), and naan.  All healthy (of course).

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Unfortunately, the naan did not work out.  Even though it looked good.  So I won’t give you that recipe.

But I do have an amazing butter chicken recipe that I made, paired with awesome guferati.  The recipe also calls for tandoori masala and garam masala which I have recipes for because they’re much cheaper than buying from any store.

Both recipes are by yours truly.

Butter Chicken

1 1/2 Tbs butter
2 Tbs canola oil
1 1/2 lbs. chicken breast, cut into bite sized chunks
1/2 white onion, large dice
2 large cloves garlic, chopped
3 tsp. yellow curry
3 Tbs. red curry paste
2 tsp. tandoori masala

1 tsp. garam masala
1/2 tsp. ginger
1/4 tsp. cumin

1/4 tsp. ceyenne pepper
1 1/2 tsp. ground cardamom (I found this really cheap at World Market. It was $10 at the grocery store)
1 Tbs. brown sugar
6 oz. tomato paste
1 can light coconut milk
1 regular sized container plain Greek yogurt
salt and pepper, to taste

Heat butter and canola oil and saute garlic, onion, and chicken for a few minutes. Add  yellow/red curry, tandoori masala, garam masala, cumin, ceyenne, ginger, brown sugar, cardamon, and tomato paste. Cook until the chicken starts to cook and the tomato paste is smooth.

Pour all of it into a crock pot. Mix in coconut milk, yogurt, and salt and pepper. Cook on high 4-6 hours or low 8-10. Serve with rice.

I made this in the crockpot, but if you cooked the chicken with the onion, you could probably make it in a pan and just simmer it with the coconut milk and yogurt.

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Garam Masala

1 Tbs. cumin
1 1/2 tsp coriander ground
1 1/2 tsp cardamom ground
1 1/4 tsp. pepper
3/4 tsp cinnamon
1/2 tsp. cloves ground
1/4 tsp. nutmeg ground

Combine all ingredients.

Tandoori Masala

1 Tbs. garam masala
1 Tbs. cumin
1/2 Tbs. coriander
2 tsp. paprika
1/4 tsp. dry mustard
pinch fennel seeds
1/4 tsp. ceyenne pepper
1/4 tsp. ginger

Combine all ingredients.

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I hope you love this recipe!  It is so good.  Tastes just like it came from an Indian restaurant!  Let me know what you think.

*Edit*: I made this recipe on the stove and it came out beautifully!  I just cubed the chicken, browned it, added all sauce ingredients like in the crockpot, and simmered it for about 10 minutes.  I also added 1 c. of chicken broth because it’s thicker on the stovetop than it in in a crockpot.  Enjoy!

XOXO Sara