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Fast & Fabulous: Red Curry Chicken Stir Fry!

In the constant quest for healthy, weeknight meals that require a minimal amount of time and effort, here's another Fast & Fabulous recipe I'd like to share with you: Red Curry Chicken Stir Fry!

This recipe was inspired by some of my favorite Asian flavors including spicy red curry, creamy coconut milk, and fresh ginger. The shiitake mushrooms, chopped peanuts and dark meat chicken also add delicious texture to the dish that really keeps you coming back for more - Steve will happily vouch for that!If you're in the mood for wine (c'mon, you know you are!), a white wine with a hint of sweetness like a Pinot Gris or Riesling will work nicely to complement the flavors and keep the spicy heat in check. If you're in the mood for red, however, give a light, fruity Beaujolais a try.I hope you enjoy this delicious dish and to browse even more of our Fast & Fabulous recipes, please click here!Bon appétit,  "Fast & Fabulous: Red Curry Chicken Stir Fry" Recipe Type: Main Course Author: Stephanie Miskew | The Glamorous Gourmet Serves: 4 Ingredients

• 3 Tbs. peanut oil
• 1 carrot peeled and thinly sliced
• 8 ounces green beans, trimmed and cut into bite size pieces
• 2 Tbs. plus 1/4 cup chicken stock
• 2 garlic cloves, minced
• 1 Tbs. peeled and grated fresh ginger
• 2 Fresno chiles, sliced
• 2 Tbs. prepared red curry paste
• 6 boneless, skinless chicken thighs cut into 1/2 inch pieces
• 1/2 cup coconut milk
• 8-10 shiitake mushrooms, sliced
• 2 scallions sliced, green and white parts separated
• 1 Tbsp. fish sauce
• Salt and pepper
• 1/4 cup cilantro, for garnish
• 1/2 cup chopped peanuts, for garnish

Instructions

1. Heat 1 Tbsp. peanut oil in skillet over high heat. When oil starts to smoke, add green beans and carrots and stir fry for 1 minute. Add 2 Tbsp. chicken stock to facilitate cooking and stir fry for another minute. Transfer to plate and set aside.
2. Wipe out the pan and return to heat. Add the remaining 2 Tbs. peanut oil and heat over med-hi heat. Add the garlic, ginger and half the chiles and stir fry for about a minute - be very careful not to burn the garlic!
3. Add the red curry paste and stir fry for 1-2 minutes. Add the chicken and stir fry until chicken is browned, 3-4 minutes. Add the coconut milk and cook for an additional minute.
4. Stir in the remaining 1/4 cup chicken stock, shiitake mushrooms, light parts of the scallion, and fish sauce and cook until the chicken is cooked through, 1-2 minutes more. Add the green beans and carrots back to the pan and season with salt and pepper to taste.
5. Transfer to a serving plate and garnish with the chopped cilantro, green parts of the scallion, remaining chiles and chopped peanuts. Serve over white or brown rice.

3.5.3208

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Fast & Fabulous: Red Curry Chicken Stir Fry!

In the constant quest for healthy, weeknight meals that require a minimal amount of time and effort, here’s another Fast & Fabulous recipe I’d like to share with you!

This Red Curry Chicken Stir Fry was inspired by some of my favorite Asian flavors including spicy red curry; rich, creamy coconut milk; and freshly grated ginger. The shiitake mushrooms, chopped peanuts and dark meat chicken also add delicious texture to the dish that really keeps you coming back for more (Steve will happily vouch for that).

If you’re in the mood for wine (c’mon, you know you are), a white wine with a hint of sweetness like a Pinot Gris or Riesling will work nicely to complement the flavors as well as keep the heat in check. If you’re in the mood for red, however, give a light, fruity Beaujolais a try.

I hope you enjoy this dish and stay tuned for more  Fast & Fabulous recipes!

Cheers,

 

 

Red Curry Chicken Stir Fry

Serves 2-4

3 Tbs. peanut oil
1 carrot peeled and thinly sliced
8 ounces green beans, trimmed and cut into bite size pieces
2 Tbs. plus 1/4 cup chicken stock
2 garlic cloves, minced
1 Tbs. peeled and grated fresh ginger
2 Fresno chiles, sliced
2 Tbs. prepared red curry paste
6 boneless, skinless chicken thighs cut into 1/2 inch pieces
1/2 cup coconut milk
8-10 shiitake mushrooms, sliced
2 scallions sliced, green and white parts separated
1 Tbsp. fish sauce
Salt and pepper
1/4 cup cilantro, for garnish
1/2 cup chopped peanuts, for garnish

Directions:
Heat 1 Tbsp. peanut oil in skillet over high heat. When oil starts to smoke, add green beans and carrots and stir fry for 1 minute. Add 2 Tbsp. chicken stock to facilitate cooking and stir fry for another minute. Transfer to plate and set aside.

Wipe out the pan and return to heat. Add the remaining 2 Tbs. peanut oil and heat over med-hi heat. Add the garlic, ginger and half the chiles and stir fry for about a minute. Add the red curry paste and stir fry for 1-2 minutes. Add the chicken and stir fry until chicken is browned, 3-4 minutes. Add the coconut milk and cook for an additional minute. Stir in the remaining 1/4 cup chicken stock, shiitake mushrooms, light parts of the scallion, and fish sauce and cook until the chicken is cooked through, 1-2 minutes more. Add the green beans and carrots back to the pan and season with salt and pepper to taste. Transfer to a serving plate and garnish with the chopped cilantro, green parts of the scallion, remaining chiles and chopped peanuts. Serve over white or brown rice.

Fast & Fabulous: Braised Escarole with Seared Bay Scallops & a Loire Valley White!

Looking for something deliciously quick to make for dinner tonight? Give this recipe for Braised Escarole with Seared Bay Scallops a try! I came across this gem in the Wall Street Journal in a feature on Chef Anita Lo of New York City's Annisa. Chef Lo is known for weaving multicultural flavors with classic French technique and draws inspiration from her extensive world travels. This recipe combines the delicious flavors of plump, sweet bay scallops with the slightly bitter flavor of escarole and lemon and a hint of red pepper flake. The result is a deliciously flavorful, yet healthy dish. Oh, and did I mention it takes under thirty minutes to make? Yay!I started by purchasing beautiful, fresh scallops from Captain Clay's Fish Market here in Delray Beach. When selecting scallops, be sure they are translucent and firm with no milky fluid surrounding them which can indicate they have been "soaked" and treated with chemicals. When preparing the dish, be sure to taste your escarole when it's done to adjust the seasoning and make sure the pan you're cooking the scallops in is very hot before adding them to give those beauties a nice, good sear. In the article, Chef Lo recommends shaving bottarga di muggine over the finished dish. Bottarga is the roe pouch of a tuna or grey mullet that's been dried and cured in sea salt for a few weeks resulting in a dry hard slab. The final product can then be thinly sliced or grated but let me assure you, this dish is perfectly delicious without it. Also, although the recipe claims it serves four, I'm afraid it's more like 2-3 for a main course - well for 2 very hungry people anyway!Pair this dish with a bright, citrusy wine like the Michel Redde Sancerre 'Les Tuilieres' 2009. This 100% Sauvignon Blanc from France's Loire Valley has flavors of lemon and green apple, a lovely minerality and zippy acidity that complemented the flavors of this dish beautifully. This wine is fermented entirely in stainless steel to preserve its crisp, fresh fruit flavors, making it a fabulous pairing for a variety of Spring and Summer fare. It's like adding a squeeze of lemon and is a natural match for seafood and shellfish.I hope you enjoy this "Fast & Fabulous" dish as much as we did and I'd love to hear what you think if you decide to make it.  Also, what source(s) do you find you go to most often for new everyday recipes (cookbook, magazines, website)? I'd love to know. Thanks for stopping by and have a delicious day!Cheers,  Braised Escarole with Seared Bay ScallopsServes 44 tablespoons olive oil1 pinch red pepper flakes2 large garlic cloves, sliced4 thin rounds of lemon, cut 1/8-inch thick, each slice cut into 6 triangles2½ tablespoons butter2 medium heads escarole (about 1 pound 6 ounces), washed and cut into 2-inch bands1 teaspoon sugarSalt and pepper1 pound Bay scallops, cleaned1. Set a large casserole over high heat. Add 2 tablespoons olive oil. Stir in pepper flakes, garlic and lemon slices. Cook until lemons are limp and sizzling, about 2 minutes.2. Stir in escarole, butter, sugar and salt. Cover the pot and lower the heat to medium. Stir occasionally and cook until wilted, about 6 minutes. Remove lid, turn the heat up to medium-high and continue to cook until the water evaporates, about 3 minutes. Taste and adjust seasoning. 3. While the escarole finishes cooking, prepare scallops. Set a large sauté pan over high heat and season scallops on both sides with salt and pepper.

4. Swirl 2 tablespoons olive oil into the pan. Once oil is almost smoking, add scallops. If need be, cook scallops in batches so as not to overcrowd the pan.

5. Cook scallops on high until golden brown, about 2 minutes. Turn and finish cooking the other side, about 1 additional minute.

6. Divide escarole onto four plates. Arrange scallops on top and spritz with extra lemon juice, if desired.

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Fast & Fabulous: Braised Escarole with Seared Bay Scallops & a Loire Valley White!

Looking for something deliciously quick to make for dinner tonight? Give this recipe for Braised Escarole with Seared Bay Scallops a try! I came across this gem in the Wall Street Journal in a feature on Chef Anita Lo of New York City’s Annisa. Chef Lo is known for weaving multicultural flavors with classic French technique and draws inspiration from her extensive world travels. This recipe combines the delicious flavors of plump, sweet bay scallops with the slightly bitter flavor of escarole and lemon and a hint of red pepper flake. The result is a deliciously flavorful, yet healthy dish. Oh, and did I mention it takes under thirty minutes to make? Yay!

I started by purchasing beautiful, fresh scallops from Captain Clay’s Fish Market here in Delray Beach. When selecting scallops, be sure they are translucent and firm with no milky fluid surrounding them which can indicate they have been “soaked” and treated with chemicals. When preparing the dish, be sure to taste your escarole when it’s done to adjust the seasoning and make sure the pan you’re cooking the scallops in is very hot before adding them to give those beauties a nice, good sear. In the article, Chef Lo recommends shaving bottarga di muggine over the finished dish. Bottarga is the roe pouch of a tuna or grey mullet that’s been dried and cured in sea salt for a few weeks resulting in a dry hard slab. The final product can then be thinly sliced or grated but let me assure you, this dish is perfectly delicious without it. Also, although the recipe claims it serves four, I’m afraid it’s more like 2-3 for a main course – well for 2 very hungry people anyway!

Pair this dish with a bright, citrusy wine like the Michel Redde Sancerre ‘Les Tuilieres’ 2009. This 100% Sauvignon Blanc from France’s Loire Valley has flavors of lemon and green apple, a lovely minerality and zippy acidity that complemented the flavors of this dish beautifully. This wine is fermented entirely in stainless steel to preserve its crisp, fresh fruit flavors, making it a fabulous pairing for a variety of Spring and Summer fare. It’s like adding a squeeze of lemon and is a natural match for seafood and shellfish.

I hope you enjoy this “Fast & Fabulous” dish as much as we did and I’d love to hear what you think if you decide to make it.  Also, what source(s) do you find you go to most often for new everyday recipes (cookbook, magazines, website)? I’d love to know. Thanks for stopping by and have a delicious day!

Cheers,

 

 

Braised Escarole with Seared Bay Scallops

Serves 4

4 tablespoons olive oil
1 pinch red pepper flakes
2 large garlic cloves, sliced
4 thin rounds of lemon, cut 1/8-inch thick, each slice cut into 6 triangles
2½ tablespoons butter
2 medium heads escarole (about 1 pound 6 ounces), washed and cut into 2-inch bands
1 teaspoon sugar
Salt and pepper
1 pound Bay scallops, cleaned

1. Set a large casserole over high heat. Add 2 tablespoons olive oil. Stir in pepper flakes, garlic and lemon slices. Cook until lemons are limp and sizzling, about 2 minutes.

2. Stir in escarole, butter, sugar and salt. Cover the pot and lower the heat to medium. Stir occasionally and cook until wilted, about 6 minutes. Remove lid, turn the heat up to medium-high and continue to cook until the water evaporates, about 3 minutes. Taste and adjust seasoning.

Fast & Fabulous: Chicken with Artichoke Olive Sauce & Greek Wine Pairing

While I do love recipes for entertaining, another passion of mine is finding dishes that can be prepared in a minimum of time and don't skimp on flavor. These are real gems indeed, and that's what the "Fast & Fabulous" segment is all about! For all you fans of Mediterranean cuisine, this delightful recipe for Chicken Breasts in Artichoke Olive Sauce delivers all those mouth-watering flavors in thirty minutes or less!This recipe is from Philadelphia Chef Marcie Turney and was featured in the September issue of Food & Wine Magazine. Turney and her business partner own three restaurants, each inspired by a different country including Mexico, the Mediterranean and India. The magazine featured recipes based on each and while I do love Mexican and Indian food, my love of Mediterranean-inspired cuisine prevailed and I had to give this dish a try.While I love the proportions set forth in the recipe, feel free to take artistic license with it, adding more or less of whichever ingredient you prefer. The delicious artichoke olive sauce features freshly squeezed lemon juice, garlic, fresh oregano and chopped kalamata olives complemented by the salty tang of Feta cheese and texture of artichoke hearts. The mixture is then spooned over roasted chicken breasts for a healthy and flavorful meal. Although my husband, Steve is not the biggest fan of olives, I have been determined to convert him and I think this recipe did the trick!For an added treat, serve this dish with a crisp, racy white wine like a Greek Moschofilero (mo-sko-FEEL-ero). This is a white worth trying if you haven't had the chance already. It's characterized by a vibrant acidity, notes of citrus and spice with a hint of tropical fruit on the finish. Food & Wine recommends the 2010 Domaine Skouras Moschofilero but for those of you who reside in Palm Beach County, the 2010 Boutari Moschofilero Mantinia is readily available at many local wine stores.I hope you enjoy this recipe for Chicken Breasts in Artichoke Olive Sauce as much as we did! It's healthy, flavorful and very easy to make and I am definitely adding it to my regular rotation.Cheers, "Fast & Fabulous: Chicken with Artichoke-Olive Sauce & Greek Wine Pairing" Recipe Type: Main course Author: Stephanie Miskew | The Glamorous Gourmet Cook time: 30 mins Total time: 30 mins Serves: 2-4 Ingredients

• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 4 6-ounce skinless, boneless chicken breasts
• 3 teaspoons finely grated lemon zest
• 4 Tablespoons freshly squeezed lemon juice
• 3 garlic cloves, minced
• 1 Tablespoon chopped fresh oregano
• 1 10-ounce box frozen artichoke hearts, thawed and patted dry
• 1/4 cup kalamata olives, pitted & halved
• 1/2 cup coarsely crumbled feta cheese
• Kosher salt & freshly ground black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. ) Preheat oven to 400 degrees. In a bowl, whisk 1/4 cup of the oil, lemon juice, zest , garlic and oregano. Fold in the artichokes, olives and feta; season to taste with salt and pepper.
2. ) Season the chicken with salt and pepper. In an ovenproof skillet, heat the remaining 1 tablespoon of oil. Add the chicken, skinned side down, and cook over moderately high heat until browned, 3 minutes; turn and transfer the chicken in the skillet to the oven. Roast the chicken for 10 minutes or until thoroughly cooked.
3. ) Transfer the chicken to plates and spoon the sauce on top. Garnish with the parsley and serve.

Notes Serve with a crisp, dry Greek white wine like the Boutari Moschofilero Mantinia! 3.5.3208

Continue Reading >

Fast & Fabulous: Chicken with Artichoke-Olive Sauce & Greek Wine Pairing

While I do love my recipes for entertaining, another passion of mine is finding dishes that can be prepared in a minimum of time and don’t skimp on flavor. These are real gems indeed, and that’s what the Fast & Fabulous segment is all about.

For all you fans of Mediterranean cuisine, here is a delightful recipe that delivers all those mouth-watering flavors in thirty minutes or less.

I came across this recipe for Chicken Breasts in Artichoke-Olive Sauce from Philadelphia Chef Marcie Turney in the September issue of Food & Wine Magazine. Turney and her business partner own three restaurants, each inspired by a different country including Mexico, the Mediterranean and India. The magazine featured recipes based on each and while I do love Mexican and Indian food, my love of Mediterranean-inspired cuisine prevailed and I just had to give this dish a try.

One thing I love about this recipe is you can take a bit of artistic license and add more or less of whatever ingredient you prefer without any major consequences – hello, feta! Envision the aromas of freshly squeezed lemon juice, minced garlic, fresh oregano and chopped kalamata olives along with the salty tang of Feta cheese and the delicious flavor of artichoke hearts being prepared in your very own kitchen! Although my husband, Steve is not the biggest fan of olives, I have been determined to convert him. It worked with capers, after all and I think I finally might have succeeded!

Serve this dish with a crisp, racy white wine like a Greek Moschofilero (mo-sko-FEEL-ero). This is a white worth trying if you haven’t had the chance already. It’s characterized by a vibrant acidity, notes of citrus and spice with a hint of tropical fruit on the finish. Food & Wine recommends the 2010 Domaine Skouras Moschofilero but for those of you who reside in Palm Beach County, the 2010 Boutari Moschofilero Mantinia is readily available at many local wine stores.

I hope you enjoy this recipe for Chicken Breasts in Artichoke-Olive Sauce as much as we did! It’s healthy, flavorful and very easy to make and I am definitely adding it to my regular rotation. I would love to hear what you think of it!

Cheers,

 

 

Chicken Breasts with Artichoke-Olive Sauce

Total: 20 minutes – 4 Servings

1/4 cup plus 1 tablespoon extra-virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons finely grated lemon zest
3 garlic cloves, minced
1 tablespoon chopped oregano
One 10 ounce box frozen artichoke hearts, thawed and patted dry
8 pitted kalamata olives, halved
1/2 cup coarsely crumbled feta cheese
Salt and freshly ground pepper
Four 6-ounce skinless, boneless chicken breast halves
2 tablespoons chopped parsley

Preheat the oven to 400 degrees. In a bowl, whisk 1/4 cup of the oil, lemon juice, zest , garlic and oregano. Fold in the artichokes, olives and feta; season the sauce with salt and pepper.

Season the chicken with salt and pepper. In an ovenproof skillet, heat the remaining 1 tablespoon of oil. Add the chicken, skinned side down, and cook over moderately high heat until browned, 3 minutes; turn and transfer the chicken in the skillet to the oven. Roast the chicken for 10 minutes until white throughout. Transfer the chicken to plates and spoon the sauce on top. Garnish with the parsley and serve.