Fried

Spicy Ginger Green Beans

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A week ago we decided to go out for a dinner and  a new item on the menu caught our eye. They were spicy green beans and they were delicious! Ever since then I have wanted to try my hand at making these. Last night as we were leaving from the vet, my father-in-law drove past us and my husband quickly gave him a call to let him know he was spotted. Earlier that morning I had put in a ridiculous amount of pork into the slow cooker so I figured why not invite him over for dinner. However, all we had at home was just that, pork. Now I also had some of my recently pickled onions but my father-in-law flat out refuses to eat onions so those were off the table for him. (The recipe for those amazing things will be posted soon along with the pork) Alright back to the beans. I had recently picked up some lovely looking green beans at the market for the purpose of attempting to recreate the spicy beans from the dinner. So last night was the night I gave it a shot, I have to say for something so easy and quick, they were delicious! If my father-in-law hadn’t shown up soon after I made them I think me and my husband would have easily polished them off as an appetizer.

Ingredients:

  • 1 Pack of Green Beans
  • 2 Small Garlic Cloves (minced)
  • 1 Tbsp Fresh Ginger (grated)
  • 1 Tbsp Sesame Seeds
  • 2 Tbsp Soy Sauce
  • 1 ½ Tbsp Sesame Oil
  • 1 ½ Tbsp Chili Flakes
  • 1 ½ Tbsp Rice Wine Vinegar
  • Fresh Pepper to taste

How To:

  1. Rinse your green beans and cut off the tips a bit for freshness. Set aside.
  2. Mix all the other ingredients in a small bowl.
  3. Heat up your wok and pour a little bit of water mixed with some olive oil into the bottom.
  4. Once the water is bubbling, throw in your beans and sauté them until they are bright and starting to get a bit golden (approx. 5 minutes)
  5. Pour in your sauce and cover the beans. Saute them for about a minute more.
  6. Remove and serve right away.

Coconut Breaded Chicken with Mustard Cream Sauce

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This perfectly simple and delicious breaded chicken recipe has been altered from my moms original. The sauce on the other hand is something I whipped up to compliment the chicken.

The trick to not having dry and burnt chicken is cooking it slowly. Meaning, do not do the typical “fried” food and cook it on high heat. All you need is a bit more time on a lower temperature.

I make this when I am looking for a bit of comfort food. Hope you enjoy it as well.

Ingredients for the Chicken:

  • 4 Chicken Breasts (thinly cut and tenderized a bit)
  • 1/2 Cup Fresh Bread Crumbs
  • 1 Cup Unsweetened shredded coconut
  • 1 Tbsp Garlic Powder
  • 1/2 Tbsp Cayenne Pepper
  • 1/2 Tbsp Paprika
  • 2 Eggs (beaten)
  • 2 Tbsp Coconut Oil
  • 2 Tbsp Olive Oil

How To:

  1. Tenderize your chicken slices and set them aside.
  2. In a shallow bowl combine the bread crumbs, coconut and spices and mix.
  3. In another shallow bowl beat your eggs.
  4. Bread your chicken by dredging it through the egg followed by the breading and set aside.
  5. In a large frying pan heat up your coconut and olive oil on high heat. (make sure the bottom of the pan is covered with at least a millimeter of oil, you may need to add more of each oil depending on the pan size)
  6. Once the oil is hot gently place your chicken into the pan and reduce the heat to medium. Cook the first side until you see it turn white around the edges. Turn to the other side using a fork and cook until each side is nicely golden. (approximately 3 mins per side depending how thick your chicken is)
  7. Take the chicken off the heat and place on a paper towel lined plate.
  8. Repeat the frying process for as many batches as you need. Mine usually takes 2-3 batches.

* TIP: Only flip the chicken once. This way it doesn’t dry out. If you are unsure of when to flip lift an edge to see if it is golden. If it is golden with white around the edges it is ready to be flipped.

Ingredients for the Sauce:

  • 5 Tbsp Finely chopped Leeks
  • 1 Small finely chopped Shallot
  • 3 Tbsp chopped Chives
  • 2 Large cloves Garlic (minced)
  • 4 Tbsp Spicy Brown Mustard
  • 6 Tbsp Cream
  • 3 Tbsp Water
  • 1 Tbsp Olive Oil

How To:

  1. In a small sauce pan heat up your olive oil.
  2. Toss in your leeks and shallots and cook for about 3 minutes or until they become soft.
  3. Deglaze the pot with the water and add in the mustard. Stir well to combine everything. Reduce heat to low.
  4. Add in your garlic followed by the cream and stir.
  5. Bring everything to a boil and reduce heat again to simmer.
  6. Cook for about 3 minutes allowing everything to combine.
  7. Toss in your chives and stir.
  8. Serve over your chicken.

 

The No Mayo Coleslaw I paired this chicken with will be be my post tomorrow so check back 🙂