Coconut Brothy Rice

 

Coconut Brothy Rice

We use Bang Bang Chicken (see other recipe) but you can use any chicken you like.

Broth 

1 onion

Red Pepper flakes (amount depends on preferred spiciness) 

1 Tbsp Avocado Oil

2 Tbsp Chicken Bouillon 

4 cups Water

1 can Coconut Milk

1 tsp Chili Powder

1 tsp thyme

1 tsp garlic powder

1 Tbsp Tomato paste

(As always, measure with your heart)

Sauté onion and red pepper flakes in avocado oil. When the onion is translucent add 4 cups of water and 2 Tbsp of chicken bouillon.  Add one can of coconut milk. Add chili powder, thyme, garlic powder, parsley, and tomato paste.  Simmer for 30 minutes or so.

Veggies

We use bok choy and snow peas -  sautéed with avocado oil, and seasoned with minced garlic, garlic powder, onion powder, salt and pepper.

We use Jasmine rice, add chicken, veggies, and pour the broth over it.  We also like sriracha aioli with this.

Bang Bang Chicken Thighs

 

Bang Bang Chicken Thighs

(Seasoning amounts are estimated- measure with your heart)

6-8 Chicken thighs

1/4 cup Avocado oil

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

Sake and pepper to taste

Bang bang mixture

2 Tbsp Kewpie Mayo

2 Tbsp Sriracha 

2 Tbsp Sweet Chili sauce

Marinate chicken thighs in avocado oil, garlic powder, onion powder, paprika, salt and pepper. I usually do it over night.  

Grill the chicken thighs then coat in a mixture of kewpie mayo, sriracha and sweet chili sauce and put back on the grill for a bit.

We like to eat it with rice, broccoli, and sriracha aioli.  Yum!

Spanish Rice

 

Spanish Rice
(Seasoning amounts are estimated - measure with your heart)

 2 cups - Rice ( I use Jasmine)

1/4 cup Avocado Oil

1 packet Sazon Seasoning

1 Tbsp Tomato Bouillon

1 Tbsp Chicken Bouillon

1 Tbsp Onion Powder

1 Tbsp Garlic powder

4 cups Water

Heat avocado oil in a large pan.  Add rice - sauté until rice starts to brown.  Add all seasoning and water.  Bring to a boil.  Reduce heat to a simmer and cover with a lid for 15 minutes.  (No peeking) Once the 15 minute timer is up turn off heat.  DO NOT remove the lid.  Let sit for 10-15 minutes.  Once the rice has had time to sit-  fluff it with a fork and enjoy!!  

Creamy Green Enchiladas

Creamy Green Enchilada Sauce

Sauce:

4- Poblano peppers  

15- tomatillos

2- jalapeños

2 - yellow onion

6- cloves of garlic

1- whole bunch of cilantro

1/2 cup - chicken broth

1 Tbsp - chicken bouillon 

1 tsp - Cumin

1 Tbsp - garlic powder

1 Tbsp - onion powder

Squeeze of lime

1 1/2 cup - Heavy cream

Avocado oil

Char the poblano peppers - Place whole peppers directly on gas burner grates over medium-high heat. Use tongs to turn them frequently until the skin is blistered and black on all sides, about 2-3 minutes per side.  Place inside foil or ziplock bag and let sweat for 15 minutes.  Peel off the skin, remove the stem and the seeds.

In a medium pot boil tomatillos, 1 onion, jalapeños, and garlic until soft.  Drain and place tomatillos, boiled onion, jalapeños, garlic and poblanos and washed cilantro (stems and all) in the blender.  Add chicken broth, chicken bouillon, cumin, garlic powder, and onion powder.  Blend until smooth.

Dice the remaining (not boiled onion) Add to avocado oil to a pan and sauté until translucent.  Once onion is finished add the blender mixture-  bring to a simmer.  Next add squeeze of lime and heavy cream.  Mix really well and simmer for a few minutes.

Lemon Meringue Pie

 https://sallysbakingaddiction.com/lemon-meringue-pie/

Ingredients

• Homemade Pie Crust*
• 5 large egg yolks (use the whites in the meringue below)
• 1 and 1/3 cups (320ml) water
• 1 cup (200g) granulated sugar
• 1/3 cup (38g) cornstarch
• 1/4 teaspoon salt
• 1/2 cup (120ml) fresh lemon juice
• 1 Tablespoon lemon zest
• 2 Tablespoons (28g) unsalted butter, softened to room temperature

Meringue

• 5 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 1/2 cup (100g) granulated sugar
• 1/8 teaspoon salt

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Instructions

1. Pie crust: I like to make sure my pie dough is prepared before I begin making lemon meringue pie. I always make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
2. Preheat oven to 375°F (190°C) and adjust your oven rack to the lowest position. Partially blind bake pie crust in a 9-inch pie dish. (Follow blind baking instructions through step 9. Be sure to crimp or flute the pie crust edges, too.) Tip: You can get started on the lemon meringue pie filling steps while your crust is blind baking. But making the filling is time sensitive because you will temper the egg yolks, so if multi-tasking isn’t your thing, just wait until your crust is done blind baking before beginning the filling.
3. Reduce oven temperature to 350°F (177°C).
4. Watch the video below to see how I work through each of the following steps.
5. Make the filling: Whisk the egg yolks together in a medium bowl or liquid measuring cup. Set aside. Whisk the water, granulated sugar, cornstarch, salt, lemon juice, and lemon zest together in a medium saucepan over medium heat. The mixture will be thin and cloudy, then eventually begin thickening and bubbling after about 6 minutes. Once thickened, give it a whisk and reduce heat to low.
6. Temper the egg yolks: Very slowly stream a few large spoonfuls of warm lemon mixture into the beaten egg yolks. Then, also in a very slow stream, whisk the egg yolk mixture into the saucepan. Turn heat back up to medium. Cook until the mixture is thick and big bubbles begin bursting at the surface. Remove the pan from heat and whisk in the butter. Spread filling into the warm partially baked crust. Set aside as you prepare the meringue. (Don’t let the filling cool down too much as you want a warm filling when you top with the meringue in step 7. The warm filling helps seal the two layers together, preventing separation.)
7. Make the meringue: With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on medium speed for 1 minute, then increase to high speed until soft peaks form, about 4 more minutes. Add the sugar and salt, then continue beating on high speed until glossy stiff peaks form, about 2 more minutes. Spread meringue on top of filling. (I like to make decorative peaks with the back of a large spoon.) Make sure you spread the meringue all the way to the edges so that it touches the crust. This helps prevent the meringue from weeping.
8. Bake pie on the lowest oven rack for 20-25 minutes. (If the meringue is browning too quickly, tent a piece of foil over it as best you can without the foil touching the meringue.) When pie is done, remove from the oven, place on a wire rack, and allow to cool at room temperature for 1 hour before placing in the refrigerator to chill. Chill for 4 hours before slicing and serving.
9. Cover any leftovers and store in the refrigerator. Lemon meringue pie tastes best on day 1 because it doesn’t keep very well. No matter how hard you try to prevent it, the meringue will wilt and separate over time. Best to enjoy right away.

Notes

Make Ahead Instructions: The pie crust can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. You can also blind bake the crust ahead of time, see how to blind bake pie crust for details. Lemon meringue pie is not the best pie to freeze. The filling and meringue’s texture are never quite the same.

1. Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | 9-inch Pie Dish | Rolling Pin | Pie Weights | Glass Mixing Bowls | Citrus Zester | Saucepan| Whisk | Cooling Rack
2. Pie Crust: My homemade pie crust recipe makes 2 pie crusts. If you use my “dough strip” method explained in my how to blind bake pie crust tutorial, you will need 1 and 1/2 pie crusts. Or you can skip that little trick and just use 1 pie crust.
3. Prepare Ahead of Time: Prep all of your ingredients before you begin, including grating the lemon zest and separating the eggs. Don’t multitask unless you’re confident! The filling is time sensitive and you want to make sure everything is ready when you need to add it. Prep all of the meringue ingredients as well. You want them on hand, especially the sugar and salt, the very moment you need them. Don’t walk away from the bowl of egg whites as they whip. Meringue can beat into stiff peaks quite quickly.