Sunday, February 3, 2013

Our Real Good Superbowl Spread

I had some leftover chicken thighs and decided to make boneless buffalo wings.  Found this great recipe and modified it:

    Boneless Wings:
  • 2 lbs chicken thighs, grilled and cut into thin slices
  • Sauce:
  • The hardened cream from one can of coconut milk (discard the water)
  • 1/4 cup unfiltered apple cider vinegar
  • 1/4 cup honey
  • 1/4 cup olive oil
  • 1/2 tablespoon dry mustard
  • 1/2 tablespoon hot madras curry powder
  • 1/4 tablespoon chipotle powder 
  • 1/4 tablespoon chili powder
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon ginger powder
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
    Prepare the Wings: 
  1. Preheat oven on broil setting.In a skillet add the coconut milk cream, olive oil, honey, vinegar, mustard, hot madras powder, chili powder, ginger, garlic powder salt, and black pepper. Mix well over medium heat and add chicken thighs.
  3. Pour the chicken and sauce in a cookie sheet. Broil chicken wings 4 to 5 inches from the heat for about 9 minutes.  Serve hot with celery and carrots.

Thai Curry Chicken and Shrimp soup

1/2 chopped sweet onion
2 bell peppers chopped (I used a red and yellow pepper)
1/2 pound chopped chicken tenders
1 pound medium cooked shrimp, thawed and tails pulled off
1 can coconut milk
6 cups chicken stock
2 Tablespoons red curry paste
2 Tablespoons  olive oil
juice from one lime
1/4 c. chopped cilantro

In large pot saute onion and bell peppers in olive oil until onions become translucent.  Add chicken tenders.  Saute until chicken is cooked through.  Add red curry paste.  Continue cooking for a couple minutes.  Add chicken stock and coconut milk.  Over medium heat bring to a slow boil.  Add shrimp, lime juice and cilantro and serve.

The rest is Terra Sweet Potato and Vegetable Chips with home made salsa and guacamole

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