Coconut Lemongrass Chicken

Last time I was at the Market I watched while

a women carefully picked out several stalks of lemongrass.

Hmm, I thought that looks interesting.

So without having a recipe,

without knowing how much,

or even how to select lemongrass

I put a few stalks into a bag.

Surely I can make something with Lemongrass .

And I did make something and it was good!

Coconut Lemongrass Chicken
2 tablespoons butter

1 large onion, halved and sliced

3 cloves garlic, chopped

1 teasblespoon kosher salt, optional

2 teaspoons freshly ground black pepper

1 tablespoon sugar

1 1/2 tablespoons minced fresh ginger

3 pounds boneless chicken (thighs or breasts), diced

1 tablespoon minced fresh hot red chili peppers

4 stalks lemongrass, green tops removed then pale ends finely chopped*

2 tablespoons curry powder

3 tablespoons soy sauce

4 tablespoons fish sauce

4 ounces unsweetened coconut milk

Melt the butter in a medium skillet over medium heat.

Add the half the onion and all the garlic and cook,

stirring frequently, until both begin to soften, about 7 minutes.

Add the salt (if using), black pepper, sugar, chopped ginger and chicken.

Cook over medium-high heat until the sugar melts and the onion mixture

and chicken begin to brown, about 15 minutes.
Add the remaining onion, the chili peppers,

lemon grass, curry powder, soy sauce, fish sauce and coconut milk.

Stir, reduce the heat to medium-low,

cover, and cook until the chicken is no longer pink at the center,

about 10 minutes.

Remove the lid and simmer (adjusting the heat if necessary)

until the sauce thickens and the chicken is tender, about 10 minutes more.

This turned out excellent!!!

I served the chicken over rice.

Yuuummmy!

Chicken with Snap Peas

I hope everyone had a wonderful Thanksgiving.

We spent a few days in Charleston, South Carolina.

It was absolutely beautiful.

No turkey dinner but.....

we had great food, awesome weather and lots of fun things to do!

Now that we have returned I really need to try

and get back to a regular blogging schedule.

Made this recipe back in September but I

used green beans.

This time I went for the real thing!

Chicken with Snap Peas.

The flavor is not robust but very delightful.

1 cup reduced-sodium chicken broth

1 teaspoon Dijon mustard

1/2 teaspoon salt

Freshly ground pepper to taste

2 teaspoons plus 1 tablespoon flour,

divided1 pound thin-sliced chicken breast cutlets

1 tablespoon extra-virgin olive oil

8 ounces sugar snap peas, cut in half (2 cups)

1 14-ounce can quartered artichoke hearts, rinsed

3 tablespoons minced fresh herbs, such as chives, tarragon or dill

2 teaspoons champagne vinegar or white-wine vinegar

1. Whisk broth, mustard, salt, pepper and2 teaspoons flour in a small bowl until smooth.

2. Sprinkle both sides of the chicken with the remaining 1 tablespoon flour. Heat oil in a large nonstick skillet over medium-high heat.

Transfer the chicken to a plate; tent with foil to keep warm.

3. Increase heat to high; stir the broth mixture and add to the skillet along with snap peas, artichoke hearts and sprouted beans. Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, about 3 minutes.

4. Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through,

1 to 2 minutes. Remove from heat; stir in herbs and vinegar.

Thanksgiving

Wishing everyone a Happy Thanksgiving.

We have so much to be thankful for!!

Hope you enjoy time with your family and friends!

The Braid

I believe it was my friend C who introduced me to “The Braid”.

I think it is a wonderful dinner option

because you can put almost anything in the crescent rolls and it turns out great.

I have made the braid with chicken, broccoli and cheddar.

I have also made it with peppers, eggplant and Gouda cheese.

This time I decided to go with barbeque chicken and caramelized onions.

I love an easy dinner!

The finished product - very good!

New York City

Wow! a whirlwind of a weekend in the Big Apple for the New York City Marathon.

The day we arrived we dropped off luggage at the apartment

(that is a story in itself)

and then were off to pick up Jim's passes and race ticket.

Once we had the vital documents in hand we could relax for a few minutes.

(None of the above could have happened without the fearless driving
of my wonderful Aunt Ann Marie and sister - THANKS)!!

Then there was the pre-marathon dinner.

(Thanks Bob, Kit and Kathy for a great dinner)!

Dinner was Excellent!

and the dessert was great, too!

Then a little rest and a 5:00 AM wake up call for the runner.

My husband did an amazing job in the Marathon!!!

He ran the Marathon in 4 hours and 1 minute alongside 38,000
other runners.

We ( my parents and sister) stood for three hours at a viewing area around

mile 16 in hopes of seeing my husband and cheering him on, but sadly we did not.

We did manage to cheer for thousands of other runners, though.

Then it truly was a race to the finish line as we tried desperately to get

to the finish line to see our runner avoiding all the barricades and police officers directing us away from our destination.

We missed him there too! !

UGHH!!

but once again we loudly cheered for other people's loved ones.

I guess that chip that he had attached to his sneaker

that was communicating with our cell phones ( cool)

was about 20 minutes delayed come to find out.

Luckily my husband said people also cheered for him!!

Thanks Everyone !!!

My husband after the Marathon.

He looks pretty good!

Finish line the next day - memories!

We did have a little while on Monday to walk around the city before our flight back home.
I don’t know about New York being the city where dreams come true but it is definitely the city where good food is everywhere.

Look at all these wonderful desserts!!!

These are all truffles!

If you like cheese you won't be disappointed in NY

we came across several cheese shops.

Well, that was our weekend in New York.