Recipe Review: Lime and Coconut Chicken

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Lime and Coconut Chicken

Recipe from Chaos in the Kitchen

Hey Mom, whatcha doin?

Hey Mom, whatcha doin?

I find it really challenging to consistently cook complete healthy meals on weeknights. With busy work schedules and everyday stressers it’s tempting to open up a bag of pre-cooked dumplings or call for take-out. But now, as I’m getting closer to my wedding date, I feel a renewed sense of dedication to cook a healthy weeknight meal. Chris is supportive of this, but, as I’ve stated before, he’s quite a picky eater. So not only should our weeknight meals be fast, simple, and healthy, but they also have to be “fiancée approved”.

All of the marinade ingredients

All of the marinade ingredients

One of my new favorites that has recieved Chris’s approval is lime and coconut chicken from the website Chaos in the Kitchen. It’s a great weeknight dish because it can be prepared in stages throughout the afternoon/evening. I can swing by the grocery store on my way home for chicken and whatever else I need, prep the meat and sauce in 20 minutes, let it marinate the 2 or 3 hours I’m teaching lessons, and then complete the whole dish in the time it takes me to boil some white rice. The flavors are also fantastic. It has sweetness from the coconut milk, a spicy nudge from the pepper and just the perfect tang from the limes.

The marinade before the chicken goes in

The marinade before the chicken goes in

All of the ingredients can be easily procured at any local grocery store. I use a generic curry powder and my very own homegrown cayenne peppers in the marinade. (Side note: Can I just take a second to say how awesome it is to grow your own ingredients? It makes you feel like you can accomplish anything!) The recipe doesn’t specify the kind of oil used for the marinade. I’ve made this successfully with both olive and vegetable oil, so I think it’s up to your preference and/or what’s on hand. I tweak the recipe by juicing the zested lime and tossing it into the marinade bag to add more citrus flavor, it’s a small thing but it really makes a difference.  I also don’t use cilantro….Chris is not a fan.

After 2-3 hours the little lime peak through the marinade, letting you know its done :-) (just kidding!)

After 2-3 hours the little lime peak through the marinade, letting you know its done 🙂 (just kidding!)

The smell of the marinade is one of the highlights of the meal. The curry, coconut, and lime are so deliciously fragrant; it gives me the urge to relax on a beach somewhere with one of those tropical umbrella drinks. I serve the chicken with white rice and a spoonful of reduced marinade on top of everything. The meal is gone within minutes of being put upon our dining room table. The leftovers are fabulous too; I make little rice bowls for lunch and pour any remaining sauce on top of dish before reheating.

The chicken cooking off in the skillet. Smells so good!

The chicken cooking off in the skillet. Smells so good!

In conclusion, this Lime and Coconut chicken is exotic, scrumptious, easy enough to do on a weeknight, and picky eater approved.

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Bacon and Spinach Quiche: A 2 Cats Recipe

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Bacon & Spinach Quiche

May turned out to be an insanely busy month. There was our annual spring ballet and all of the preparation, a new floor installed in the studio, my birthday, and finally an exciting unexpected delivery to our house.

My delivery was a upright piano!

My delivery was a upright piano!

Me playing my new baby. I am so excited about this!!

Me playing my new baby. I am so excited about this!!

I tried to keep up with everything: taking care of the kitties, keeping the house clean, occasionally interacting with my boyfriend, and blogging. I tried to cook and write posts, I really did….but I failed and was not able to finish anything. I’m pretty sure there was an entire week without cooking, AT ALL (Blasphemy for a food blogger). But summer is now underway and I can yet again attempt to settle back into a regular cooking and writing schedule.

Frying bacon, one of the prettier sights in our home

Frying bacon, one of the prettier sights in our home

When my schedule becomes that hectic, I try to fall back on cooking meals that are second nature and will last for several days. One of my favorites is quiche. I find it very versatile; it can be served at any temperature for any meal without feeling forced (like leftover pizza). It isn’t fussy and really only requires eggs, pie crust, and some sort of milk/cream. The filling is totally whatever you’re in the mood for (and/or what’s in the refrigerator).

The parts of the quiche are about to be assembled

The parts of the quiche are about to be assembled

I really like quiche for entertaining guests as well as for my personal enjoyment. I think over the past five years quiche is by far the most commonly served item we have company for breakfast/brunch. I know of at least one co-worker who is a huge fan. If I tell her I’m bringing in leftover quiche, she walks into work with fork in hand.

The bottom layer of the quiche. Spinach, bacon and cheddar...yum!

The bottom layer of the quiche. Spinach, bacon and cheddar…yum!

The quice pre-oven. Eggs and cheddar go over the bottom layer

The quice pre-oven. Eggs and cheddar go over the bottom layer

The quiche recipe takes about an hour from start to finish. As I’ve stated earlier, the filling possibilities are numerous and up to the cook. I have included my most often used filling for this recipe. I believe this is a classic combination. I think its Chris’s favorite combo as well (though I’m sure he’d be happy with no green stuff whatsoever). I am sure Roz and Tchai could join Chris and forgo the green ingredients.

The finished quiche

The finished quiche

Bacon and Spinach Quiche

Ingredients set up

Ingredients set up

Makes one 9-inch deep dish quiche

1 – 9 inch Deep Dish Pie Crust

3/4 Cup Heavy Cream

6 Eggs

4 Slices Bacon, cooked and crumbled

a Pinch of Salt

20 Grinds Black Pepper

1/8 teaspoon freshly ground nutmeg

4 Ounces Shredded Cheddar Cheese

1/2 Cup Frozen Spinach, defrosted and the Water squeezed out

 Pre-heat the oven to 400 Degrees. Place the pie crust in the pre-heated oven and partially bake for 7 minutes. While the crust is baking, whisk the eggs, cream, salt, pepper, and nutmeg together. Pull the pie crust from the oven and let cool for a minute or two. Layer the bacon, spinach, and half the cheese on the bottom of the crust. Pour egg mixture over bacon, spinach, and cheese mixture. Top the quiche with the remaining cheddar. Bake at 350 degrees for 35 – 45 minutes until the quiche is settled.