Sweet and Zesty Sesame Chicken

If you aren't familiar with the website epicurious.com yet, you should take this moment to go explore.  They are part of publishing groups like Gourmet, Bon Appetit, and more. So, they draw from lots of great, vetted recipe sources. The inspiration for this recipe came from their "inspiration" email "Not Your Mother's Chicken Skewers."  Of course, I couldn't actually follow their recipe... of course.  Kebabs sounded really interesting, but it was so blazing hot outsize, I couldn't touch the grill with bare hands.  Nix that.  Wok in the comfort of my air-conditioned kitchen! Win!

I started 2 cups of rice in the steamer...

Sweet and Zesty Sesame Chicken



2 lbs chicken, cut into bite size pieces
2 T oil for wok, I used coconut - olive is my other go-to

In small bowl, combine and set aside:
  1 T corn starch
  3 T cool water

Sauce:
Stir together in bowl or measuring cup and set aside.
  1/2 c dark brown sugar
  1/2 c cooking wine (sweet but dry)
  1/2 c light soy sauce
  1/4 c rice vinegar

Sprinkle:
Mix together and set aside (refrigerate any unused since it's not completely dry).
  4 T roasted sesame seeds (you can find these in large quantity, pre-roasted at your local asian foods
  market - much better value than the supermarket)
  2 T parsley, chopped fine
  Zest of 1 medium lemon, about 2 tsp.
  1/2 t red pepper flakes, I used the ones Stan keeps on hand for pizza and picked out the seeds
Mix together and set aside (refrigerate any unused since it's not completely dry).

Heat oil in wok over high heat. When hot, add chicken all at once and toss to coat in oil.  A bamboo spatula with a long handle is really nice about now.  Stir again every minute or two for 10 minutes, you might see a little color on a few pieces. Add sauce and let simmer to finish cooking chicken, about 5 minutes.  Stir in corn starch mixture, return to boil, then reduce heat to low.

Serve over rice, sprinkle with sesame mix. We had a simple green salad to round out the meal.

For the kids plates, I used wooden skewers to pick up 6-8 pieces of chicken to serve.  It was a big hit.  They both cleaned their plates and wanted more!


 Inspired by: http://www.epicurious.com/recipes/food/views/soy-sauce-chicken-kebabs-with-sesame-lemon-sprinkle

Coconut Lime Rice Pudding

I love rice, and I love creaminess (that's a word, right), and I have a serious sweet tooth - so I love rice pudding (when it doesn't involve raisins... eew...)  Me, and my husband, and my kids... we all love this rice pudding.  And not just in the winter, oh no, it's super yummy cold in the summer!

You'll want coconut milk from the can, sometimes also labeled coconut cream - but not the coconut cream you find next to the mixed drink stuff.  You're hunting in the "ethnic foods" aisle.  I use Botan Calrose rice.  It's delicate and slightly sweet and I love it.  I buy it in 10lb bags from Amazon Prime. I'm serious about my rice.  Sugar is easy - use whatever you like.  Granulated, brown... I've even catered to a diabetic and made it with Splenda (that's love).  It's a seriously easy and very forgiving recipe, so don't feel like you have to have every single last thing done perfectly.  Just don't scorch the bottom... that I can't help you with. (sigh)  I hope that you'll make it the first time as written, and then start experimenting.  It's perfect for when you have rice leftover from the night before (even if you have to guess how much milk you need).  You don't have all the milk in coconut? Ok, substitute dairy, rice, almond milk (it's really good all almond milk too, just increase vanilla to a full tsp and omit the lime).  Not a fan of lime? Try adding dried cranberries, blueberries and golden raisins instead.  Or, just sprinkle cinnamon or nutmeg over the top. Dig around in the pantry and get creative!

But, I mean, really... "You put the lime in the coconut..." they didn't write a song about it because it's icky. Right? Right!

Bonus points... This also fits the bill when you're in need of a dessert that's dairy and gluten free (and nut and corn, BTW)! Tootle on over to my Microwave Peanut Brittle for another dairy-free dessert option. 

Maybe now you're beginning to see why I love this recipe so.  I hope it becomes one of your go-to treats as well!

Coconut Lime Rice Pudding

1-1/3 cups rice, cooked according to package directions (I use an electric rice steamer.)
3 cans (about 5 cups) coconut milk/cream
1/2 c sugar
1/2 tsp vanilla
3 drops lime essential oil
zest of one lime, finely grated

Combine cooked rice, milk and sugar in a heavy-bottom medium pot.  Cook over medium heat, uncovered, for about 30 minutes.   I try to give it a stir every 5 minutes when cooking at medium heat, stirring constantly the last couple minutes.  You can drop the temp to medium-low and stir less often, it'll just take longer.  You'll know that it's done when it gets to "molten lava" stage.  Remove from heat, stir in vanilla, lime essential oil, and lime zest.  We add these after it's off the heat so the flavor doesn't just evaporate.

You can then pour it into individual cups, or stow it in one big covered bowl. Either way, you'll want to cover the surface with plastic wrap or parchment paper cut to fit the top surface (this keeps it from getting that icky skin).  And let it cool a while on the counter top before sliding it into the fridge.

Serve warm or cold.  Get fancy and use an ice cream scoop to serve in individual dishes with another sprinkle of lime zest and some whipped cream.  Or less fancy- in a plain bowl, curled up on the couch watching NCIS reruns with my hubs... Or is that just me?

*** Giveaway ***
And, because I love it so much (and I love you so much) I'm giving away a bottle of my favorite lime essential oil.  Tell me how you use essential oils when you cook.  Just comment on this blog post to enter. I'll draw a winner after noon CST on Wednesday, Sept. 30th.  Y'all, this is my first giveaway and I'm pretty stinking excited about it!  So please, share this with your friends.
http://www.mydoterra.com/tracynice/#/

Blueberry Picking!

Have you ever been to a pick-your-own blueberry patch?  Neither had we until 2 weekends ago when I ventured out with a friend.  Packed up the kiddos and made the short drive just outside of town, about 35 minutes.

We were greeted by a friendly gal, later introduced as a neighbor who helps out when they're short handed, who gave us instructions:  You'll walk out to these markers.  The farther back you go in the row, the better the picking gets.  When you pick, pull up, not down on the plant.  And, pick only the bluest of blueberries; not green, not crimson, blue with a little white haze on them.  That's how you know they're good.  And if you need to taste a few to make sure you're on the right track -wink-wink- that's allowed.

Well, the 2 year old with us took that tasting part to heart - we are quite sure he ate half his weight in berries while the rest of us picked.  Thankfully they know that's going to happen and had no problem with his berry-stained paws!  All our fellow pickers were really friendly too.

Have you ever tasted a blueberry right off the bush?  It's the most amazing thing. Ever.  We will be doing this every year.  A tradition that starts now.

After we had enough in our buckets, and the kids were beginning to complain about thirst and heat we went up to the little store and enjoyed popsicles and cold drinks and were regaled with a whole host of blueberry items - blueberry honey, preserves, lemonade, muffins (of course).  I picked just over 2 pounds and my friend just under - and we walked away for a total, get this, under $13.  Even the snacks only came up to about $5!  How can you beat that for an inexpensive, delicious, get the kids out in nature, outing!?  She was making a pie.  I made blueberry pancakes the next morning.  And we've been enjoying and sharing our prize pickings.  Such a treat.

Thanks so much for the hospitality of The Berry Patch, we will never look at blueberries the same way again!

Sneaky Chocolate Chocolate-Chip Muffins

What's that you ask? Oh, just a grated zucchini... Yup. Zucchini.
I use Aldi's Baker's Choice mix for Chocolate Chocolate-Chip muffins ($1.99), prepared according to directions, adding a shredded medium zucchini (3 for $1.79).

Alex enjoys them in mini-muffin form best. No matter the size, they're always really yummy and really moist, thanks to the zucchini.
.