While this is usually served as an appetizer in Thai restaurants, we like to give it center stage and serve it as a main course. It is easily one of Julia’s top 2 favorite meals.
Thin strips of chicken are marinated in a pungent blend of spices, and then glazed with a peanut sauce during the final minutes of cooking.
Traditionally, the chicken is threaded onto bamboo skewers before cooking. However, in the interest of time and ease, I usually skip the skewers.
These are great grilled outside, but can also be cooked quickly under a broiler.
Serve with cooked rice and additional peanut sauce for dipping.
We have an abundance of Thai basil growing in planters in our back yard. Due to a plethora of rabbits, we have been unsuccessful at growing vegetables, so I have switched to herbs and flowers. Unfortunately, I may need to switch to all herbs next year…
But at least my Thai Basil is going strong, and is not a preferred bunny snack.
I love seared tuna steaks, because they are quick and easy to cook, and if not overcooked, are tender and delicious, without tasting “fishy”. A screaming hot cast iron skillet is the best way to cook them, searing for no more that 1 minute on each side. After searing, I add a small amount of the sauce into the skillet and cook for 15 seconds on each side to give a nice glaze to the fish.
Serve immediately, sliced across the grain, with additional sauce for dipping.
RECIPE: Continue reading
This is a quick one-skillet meal that can be made in less than 30 minutes. Chicken and fresh green beans in a slightly spicy lemon sauce.
It can be served as is, or over rice or noodles.
Souvlaki chicken is a flavorful Mediterranean dish. The chicken is marinated overnight in a mixture of Greek yogurt, lemon juice, garlic, and Greek herbs. During summer months I love to add fresh lemon thyme from my garden to the marinade and as a garnish on the cooked kabobs.
If you don’t want to prepare kabobs, you can also marinate the chicken thighs or breasts whole, and grill or roast the whole pieces of chicken until cooked through.
We like to serve these kabobs with roasted zucchini or asparagus, and with hummus and tzatziki dips. You can also serve these kabobs with warm pita bread, if desired.
Tzatziki, recipe below
I love to cook fish in a cast iron skillet. The filets get a nice sear, cook very quickly, and don’t stick. Deglazing the pan with an easy lemon butter sauce makes a quick and delicious meal.
I used fresh lemon thyme from my garden instead of parsley when I made it this time. If I didn’t have fresh thyme, I would have just used the parsley.
Want to try something a little different for St. Patrick’s Day this year? This low carb casserole has all of the flavors of a classic Reuben sandwich, in a hot delicious main dish casserole.
Layers of cooked cabbage, corned beef, sliced dill pickles, and sauerkraut are covered in melted Swiss cheese, then topped with a creamy Russian dressing. (The pickles are optional, but I love the extra tangy-ness and crunch.)
Bake in a large casserole dish or 9×13” pan for a delicious low carb meal.
Serve hot and drizzle with homemade creamy Russian dressing to serve. I like to kick up the spiciness of the dressing by adding extra Sriracha.
I cook my corned beef in an Instant Pot (70 minutes on high pressure), until tender enough to shred. You can also use leftover cooked corned beef and reduced amounts of the other ingredients to make a smaller sized casserole.