Thai Chili Basil Chicken

...And we're back.  I'm about 15 recipes behind schedule, but better late than never. It has been one BUSY summer (and early fall!).  Let's get back on task with a new stir-fry.

INGREDIENTS

2 chicken breasts, cut into small strips
1/2 onion, sliced

2 cups chopped veggies of choice- I used peppers and zucchini
4 cloves garlic, chopped (or about 2 TBS)
2 tablespoons soy sauce 

4 tablespoon Thai Chili sauce
1/3 cup water
1/2 cup fresh basil
3 fresh chili peppers, seeded and diced (I didn't have fresh- I used one of the dried chili peppers still hanging and drying from last year's garden)
2 tablespoons vegetable oil
1 cup cashews
1 cup uncooked white or brown rice

DIRECTIONS

Cook rice according to package directions. If you don't have a rice cooker yet... buy one!  Best invention EVER.  Perfect rice every time!

In a Wok or large skillet, heat oil over medium-high heat.  When the oil is hot, add garlic.  Reduce heat to medium and let the garlic cook for about 1 minute (be careful not to let the garlic burn).

Stir in the chicken strips and let cook for about 5 minutes or until the chicken is cooked through.  Add onion, chopped veggies, soy sauce and Thai Chili sauce to your Wok or skillet.  Mix well.  Add water and stir for about 2 minutes. 

Add chili peppers and basil.  Mix well.  Stir-fry for an additional minute. 

Serve over rice and garnish with cashews and fresh basil.  Enjoy!

VERDICT

This was a great twist on stir-fry.  We love stir-fry because it combines everything in one dish, and the kids even like it.  The chili basil sauce was a new flavor for us.  And I was excited to finally use some of the basil I grew in pots on the patio this summer!

Zucchini Fries

 

As I mentioned in the previous post with the Zucchini Cheddar Hush Puppies, I had two zucchinis grow in my garden this year.  With one left, I decided to make up a batch of zucchini fries.  No real recipe needed, just an egg mixture to coat them and some breading to make them crunchy.  What really made these was the spicy siracha dip.

Best of all... the entire tray of fries was about 200 calories.  And no one eats and entire cookie tray.  Well, probably not.

INGREDIENTS

1 large zucchini, cut into 3-inch sticks

1 egg

1/2 cup milk

1 cup panko bread crumbs

1/2 cup Italian seasoned bread crumbs

DIRECTIONS

Preheat oven to 375.

Cut up the zucchini and let them rest in a colander for 5-10 minutes.  Give them a rinse and then add them in small batches to the egg-milk mixture to coat.  Carefully (without dripping globs of egg) transfer to the breadcrumb bowl and toss gently to coat.

 

I hate when the crumbs stop sticking halfway through.  I'll have half of the zucchini still to go and the crumbs just don't stick!  This is because I've gotten the crumbs too wet with the first half and ruined it for the rest.  Because I'm so sloppy I usually make the bread crumbs half a batch at a time, adding fresh bread crumbs halfway through the process so that all the zucchini is coated properly.

Layer the zucchini onto a cookie sheet and cook for 15-20 minutes, carefully flipping once when they start to brown on the bottom.  

VERDICT

 

Pretty quick and easy, and they are delicious with the dip.  But make sure you cook them enough to get crunchy.  Soggy zucchini is not the goal here!

For the dip:  Greek plain yogurt mixed with siracha sauce.   Spicy AND low-calorie!

Zucchini Jalapeno Cheddar Hush Puppies

 Unlike most gardeners, I can't grow zucchini to save my life.  The vegetable weed that takes over most other gardens by mid-August never even polinates in mine.  Until this year.  I got two.  Two little zucchinis.  I've never been prouder.  I also had to get creative on how to use them up.

This recipe has been in my stack for a while now.  And since I have some delicious hot red peppers to use too, I threw them into the mix.  Like garlic, peppers make everything tastier!

  

INGREDIENTS

·         1 qt. vegetable oil, for frying

·         1 egg

·         1 cup milk

·         2 cups of white cornmeal mix

·         3 T self rising flour

·         ¼ c. finely minced onion

·         1 medium zucchini or summer squash, diced

·         ½ c. shredded cheddar cheese

- jalapeno pepper, red pepper, or red pepper flakes- optional

DIRECTIONS

 In a deep fryer or heavy skillet heat 3 inches of oil to 350 degrees over medium heat. 

Meanwhile in a large bowl beat together the egg and milk, set aside. In a medium bowl, stir together the cornmeal mix, flour, zucchini, cheese, and onion. Add the flour mix to the egg mixture and stir until well combined. Let it sit for a few minutes before frying.

 Using a melon baller or a tablespoon, drop spoonfuls of batter into the hot oil a few at a time. Make sure not to crowd the pan. Fry for 3-5 minutes, turning halfway through, until dark golden brown. Remove from oil and drain on paper towels. Continue with the remaining batter.

VERDICT

These suckers were greasy.  And not round at all, but kind of flat.  I may have not used the proper flour (ok, I used regular flour, but what the heck is self-rising flour anyway?) which may have made the difference.

But aside from the greasiness... these were really tasty!