Basil Chicken with Coconut Curry Sauce

Curry, hands down, is one of my favorite flavors. So when I first saw this recipe (via the talented Mel at melskitchencafe), I knew I needed to give it a try. My hubby and I loved it but I thought there were a few flavor/texture adjustments that could take this recipe from an 8 to a 10. I started by adjusting the spices to enhance the flavor, added some more veggies for texture and color and finished it with fresh basil. We absolutely love and it has been a hit with dinner guests as well.

Basil Chicken with Coconut Curry Sauce
Serves 4 to 6, recipe adapted from MelsKitchenCafe

3 boneless skinless chicken breasts
2 1/2 teaspoons yellow curry powder (Trader Joes is my favorite)
1 teaspoon salt, plus extra to taste
1/2 teaspoon pepper
1/4 teaspoon chili powder
1 medium red onion, chopped (any variety will do but the red adds a nice flavor)
1 red, orange or yellow bell pepper, chopped ( I like to use 1/2 of 2 colors- looks nice)
5 cloves garlic, minced
2 small to medium jalapeno peppers, seeded and finely chopped (make sure you seed them unless you want it quite hot)
2 tablespoons olive oil
1 14 ounce can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
2 teaspoons grated fresh ginger
1/2 cup finely chopped fresh basil
3 cups hot cooked jasmine rice

Directions- Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.

Heat 2 tablespoons in a large nonstick frying pan, stir in onion, basil, garlic and peppers over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and cook for 5-6 minutes until no longer pink. Make sure your pan is

Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger and fresh basil. Cook and stir for another minute. Taste, add more salt if necessary, serve over hot rice.

Napa Thai Chicken Salad

Light, flavorful, crisp and delicious. Tonight was the first time that I have made this salad and I absolutely love it, it will definitely be one of my go- to recipes this summer. I served it as the main course for dinner, but it would also be a great side for an Asian inspired dinner or a fun dish to bring to a summer BBQ or pot luck- sure to be a hit with everyone. It would also be great for a luncheon or shower menu. I found the recipe (and adapted of course) from Cat Cora's cookbook, Cooking From the Hip- lots of fun recipes to inspire light and easy cooking this summer. With a baby due in about 8 weeks, moving into a new home next week, and our first hot, muggy Midwest summer, you can bet that light and easy are a top priority. I can't wait to make this again! PS- for my kids, I just served everything deconstructed and omitted the dressing.

Napa Thai Chicken Salad
Serves 4 main course or 8 as a side. Adapted from recipe by Cat Cora.

Dressing
1/4 cup rice vinegar
1/3 cup olive oil
2 teaspoons sesame oil
2 tablespoons store bought Thai peanut sauce
2 tablespoons sugar
1 tablespoon black sesame seeds (or regular sesame seeds if you don't have black)

Salad
2 Boneless skinless chicken breasts
1 tablespoon extra virgin olive oil for searing the chicken
1/2 to 1 head Napa Cabbage (about 8-9 cups), thinly sliced
1 cup shredded carrots
1/2 cup thinly sliced celery
1 cup roughly chopped cilantro
6 green onions, thinly sliced, (don't get too deep into the white- stick with the green and light green for this dish)
1/2 to 1 cup peanuts for sprinkling on individual plates (optional)
Sea salt and freshly ground black pepper to taste

FOR THE DRESSING: In a medium bowl/Tupperware that has a lid that fits tightly, mix all ingredients together, secure lid, shake for 30 seconds, set aside.

PAN-SEAR THE CHICKEN: Preheat the oven to 375. Pour the olive oil into an ovenproof skillet over medium high heat. Sprinkle chicken breasts generously with coarse salt and freshly ground black pepper. Using tongs, place the chicken breasts into hot pan and sear for about 1 minute on each side. Place the pan into hot oven and roast the chicken for 5 minutes. Lower the oven temperature to 350 and cook for another 20 minutes. Remove chicken from oven and set aside to cool. The longer you wait to shred the chicken, the more moist it will be (just like the tin-foil chicken method). Shred the chicken with 2 forks once cool.

FOR THE SALAD: While the chicken is cooking, prepare vegetables accordingly and toss them all together

TO ASSEMBLE: Toss cabbage, carrots, celery, cilantro and green onions together. Toss in the chicken. Pour dressing over salad and lightly toss all together making sure the dressing is coated evenly. Taste, add salt and pepper as desired. Garnish each plate with roasted salted peanuts or serve on the side

** Great make ahead meal** I made the dressing, seared the chicken and cut the vegetables around noon. At 6 when dinnertime arrived, all I had to do was toss everything together- so quick and easy. You can do this process up to 24 hours in advance.

BLT with Peppered Turkey Bacon, Avacado and White Cheddar

We are currently enjoying life in Corporate housing for another 10 days and their "fully equipped" kitchen has the making of about 1 saucepan and a random slotted spoon, so my cooking has been pretty basic. That being said, this sammy is quick and easy to make and well, it rocks! BLTs are great, but, as always, I love to kick things up a notch and put a gourmet twist on it. With a little white cheddar, avocado and yummy BBQ sauce the job is done. Also, don't forget the quick and easy homemade peppered turkey bacon (or just peppered bacon if you just can't go there with turkey bacon) to put the icing on the cake. I made this a complete dinner by serving it with homemade sweet potato fries and a simple green salad. PS- if BLTs aren't your thing- use the peppered turkey bacon for something else- so simple but darn tasty!

BLT with Avocado, Peppered Turkey Bacon and White Cheddar
Serves 2, expand recipe as needed.

4 slices of toasted good quality wheat bread
10 pieces of Peppered Turkey Bacon (see recipe bellow, or use regular bacon if preferred)
4 slices white cheddar cheese
1/2 avocado, mashed
Crisp romaine lettuce
Fresh tomatoes
Favorite BBQ sauce (mine is Sweet Baby Rays Original)

Directions
1. Make the Peppered Turkey Bacon (see recipe bellow), set aside
2. Place slices of bread on baking sheet with slices of cheese on 1 side, toast in oven or toaster oven until cheese is melted and bread is toasted. Remove from oven
3. Spread 1/4 of avocado on toast without cheese
4. Assemble the rest of the sandwich with bacon, lettuce, tomato and BBQ sauce.
5. Serve immediately.

Peppered Turkey Bacon (or use regular bacon if preferred)
Preheat oven to 400
Spray baking sheet with cooking spray and place 10 slices in a single layer on sheet.
Sprinkle bacon with freshly cracked black pepper.
Bake for 10 to 12 minutes until bacon is slightly crispy.