Tag Archives: extra virgin olive oil

Thai Chicken, Marianna Style

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Submitted by Happy13
Serves 4-6

Paste Ingredients

1 tsp fresh ground pepper 1 tsp ground cumin
1 tsp ground coriander ½ tsp ground ginger
5 cloves garlic, peeled& chopped ½ tsp anchovy paste
1 tbsp extra virgin olive oil 1 tsp salt
2 tsp Thai chili pepper paste t tbsp smooth peanut butter

Main Ingredients

2-3 lbs boneless, skinless chicken breast cut 14-16 oz coconut milk
into bite sized pieces, rubbed with paste 1 tbsp Asian fish sauce
1 tsp granulated sugar the zest of 1 lime

Directions

  1. Place all paste ingredients into food processor & process into a paste consistency.
  2. In a separate 2½ qt heavy bottom sauce pan, pour the coconut milk. Add the chicken, any remaining paste, & the remaining ingredients & stir to mix.
  3. Bring everything to a boil. Reduce the heat to low, cover saucepan & simmer for 45 minutes or until the chicken is no longer pink in the middle.
  4. Stir occasionally to make sure the chicken is evenly & thoroughly cooked. Service or jasmine or basmati rice. Also good over couscous or quinoa.

Chef’s Note: This recipe is even better the next day! It’s actually very easy to make & is a good 1 pot meal. It sticks to your ribs. I sometimes serve it with a fresh spring green salad with olive oil & balsamic vinegar.

Honey Lemon Chicken

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Submitted by randilicious
Serves 4

Sauce Ingredients

1 c. water ½ c. sugar
1/3 c. distilled white vinegar 1½ tbsp corn starch
½ c. honey 1 c. orange juice
1 lemon

Chicken Ingredients

1 lb. chicken cut into 1½” strips 3 tbsp all-purpose flour
3 tbsp corn starch

Other Ingredients

2 cloves garlic, minced 10 sticks asparagus, cut into 2″ strips
3 tbsp extra virgin olive oil 1½ c. steamed white rice

Sauce Directions

  1. In a medium sauce pan over medium heat, mix water & corn starch until well blended. 
  2. Stir in sugar, vinegar, orange juice, & honey. Squeeze in 1 lemon. 
  3. Heat over medium heat for approximately 15 minutes, stirring occasionally, until it reaches a syrup consistency. 
  4. Set sauce aside.

Directions

  1. Mix together 3 tbsp flour & 3 tbsp corn starch. 
  2. Dredge chicken strips in flour/corn starch mixture until each chicken strip is well coated. Set aside chicken.
  3. Prepare rice in rice cooker, & set aside.
  4. In a wok or saucepan, heat olive oil. When oil is hot, toss in garlic. Add chicken & fry in garlic & oil.
  5. Stir in asparagus & hear with chicken for 2 minutes. Drain oil.
  6. Pour sauce over chicken & asparagus. Serve over bed of steamed white rice.

Biscuits & Gravy

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Submitted by randilicious
Serves 6-8
Chef’s Note: I recommend Aidell’s Chicken & Apple or Portobello Mushroom sausage.

Ingredients

1 pkg (4 links) breakfast sausage, chopped 2 tbsp butter
4 tbsp flour 4 c. milk
2 tbsp extra virgin olive oil 1 pkg/roll of biscuits (e.g. Pillsbury, Grands.)
Salt & Pepper

Directions

  1. Heat oil in a large skillet.
  2. Over medium high heat, saute the sausage until browned & cooked thoroughly.
  3. Stir in butter until well blended.
  4. Stir in flour until mixture is thick & pasty.
  5. Reduce heat to medium low & slowly add the milk, stirring constantly, until mixture is thick & bubbly. Continue stirring until desired consistency.
  6. Add salt & pepper to taste.
  7. As gravy simmers & thickens, prepare biscuits as indicated on the package.
  8. For each serving, slice biscuit in half & pour gravy over open-faced biscuits.