Thai Basil Chicken

(this was the most delicious dish of the whole cooking course - yummy!)

Thai Basil Chicken

Sauce:
1 can (15 oz) coconut milk
1 C. packed fresh Thai bail leaves
2 T. Thai fish sauce
1 T. red chili sauce with garlic (Rooster in the Farm brand)

Combine the basil, fish sauce, and chili sauce in a food processor. Pulse until the basil is coarsely chopped. Add the remaining coconut milk and process just until blended. Set aside for later use. 

1 T. sesame oil
4 cloves garlic, minced
1 large sweet onion, chopped
1 1/2 lb boneless skinless chicken breasts, cut into 3/4" cubes
2 red bell pepper, seeded and cut into bite size pieces
1 t. salt
1/2 t. freshly ground pepper

Heat the wok over medium heat, warm the sesame oil and swirl to coat the bottom of the pan. Add the garlic and cook until light tan. Add the onion - cook until it is golden brown. Add the chicken and cook about 3 minutes until chicken nearly cooked through. Add the bell peppers and coconut sauce, reduce the heat to low, cover and bring to gentle simmer for about 15 minutes. Uncover and cook 2 more minutes. Add the salt and pepper - stir well, then remove from heat. Serve immediately with steamed rice. **Adding potatoes and carrots are great with this dish!

Spring Roll-ups

Spring Roll-ups:
Chicken Breasts (each chicken breast will make 2 roll-ups)
Sliced Ham (1 slice for each roll-up)
Sliced Provolone (1 slice for each roll-up)
Asparagus (3 spears for each roll-up)

Directions:
1. Halve chicken horizontally (similar to filleting) and pound flat. Season chicken with salt and pepper (on both sides).
2. Heat skillet with extra virgin olive oil (medium/low heat).
3. Take chicken, slice of ham, slice of provolone and 3 spears of asparagus and roll tightly together. Place chicken roll-up seam-side down in skillet.
4. Let the chicken cook on the seam-side down for about 5-7 minutes, or until the bottom is browned and sealed together.
5. Flip the chicken to allow it to cook on the top side for 5-7 minutes. If the chicken starts to unroll, I usually stick a toothpick in the roll-up to make it stay closed until it is finished cooking.
(If you feel like the pan is too hot and the chicken is burning, add a little water to the skillet)
6. (optional) Top the roll-up with a hollandise sauce or a light gravy. I chose not to do that this time to save on calories.
Enjoy!

(Each roll-up is 8 w.w. points)

Chicken Crescent Wreath

A good little spin off something that I have been making for a long time. We like this recipe a lot better and it looks pretty (well it would look prettier if my pan was prettier).

Ingredients:

2 tubes (8oz each) refrigerated crescent rolls

1 cup shredded co-Jack cheese

1 can cream of chicken soup

1/2 cup chopped fresh broccoli

1/2 cup chopped sweet red peppers

1 cup cubed cooked chicken

Arrange crescent rolls on a 12 inch pizza pan forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). Bake at 375 for 20-25 minutes or until golden brown.

Yield: 6-8 serving

My kids loved this and Tyler loved the broccoli and red peppers. I made a hollandaise sauce to go over it since my husband loves sauces, but I ate it without the sauce to save on calories and it is DELICIOUS!!! I also didn't have a round pizza pan so I made it on my jelly roll pan and I had to watch the time. It cooks faster than on a pizza pan.

Sweet and Sour Chicken

This is my kids favorite meal. I make this sauce for chicken as well as meatballs, but you could use it for any sweet and sour dish.

Sauce:
1 1/2 cup Chicken broth
3/4 cup ketchup
3/4 cup white vinegar
2 cups sugar
3 T. soy sauce
3 T corn starch (I don't use all the corn starch if my chicken or meat is breaded. I cut it in half)

I buy breaded chicken from the deli and place in a cooking dish. Pour as much sauce as you like over it and bake on 350 until done (usually 1 hour to 1 1/2 hours.) Serve over rice or ham fried rice.

If you don't have breaded chicken, you can bread your own by cutting up your chicken and dipping in egg then flour. Fry in a small amount of oil until golden brown.
Enjoy!!!
Sorry I didn't take a photo last night when we made it. I will add one next time I make it.