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Thai Coconut Chicken and Rice

This easy Thai Coconut Chicken and Rice dinner has just the right amount of spice from jalapeño and ginger to flavor this creamy coconut sauce for a simple all-in-on meal.

Thai Comfort Food: Thai Coconut Chicken and Rice

“Make it with extra sauce!” my husband always says.

Those are the words I hear ringing in my ears every time I cook any of my Thai recipes made with coconut milk like Shrimp in Thai Coconut Sauce or Slow Cooker Thai Chicken Soup. He’s a saucy kind of guy and simply can’t get enough of the Thai flavor-infused coconut flavors. And since every month those two recipes are in the top 10 recipes readers make from my site, it’s obvious you love them too.

The sauce is one reason why this creamy ginger and coconut chicken recipe has been a favorite of ours literally for years. I originally tore it out of a 2006 issue of Real Simple magazine, and like any magazine addict who also has a penchant for ~~saving~~ hoarding, I’ve kept it all these years.

The recipe page is now a little kitchen war-torn and splattered so it was high time to add it to the blog so I could refer to it more easily. See, this blog isn’t just a place for me to make recipes for you, it’s a place for me to keep track of my many favorites.

And hopefully like this Thai chicken recipe, you’ll love ’em and make them all as much too.continue to the recipe… about Thai Coconut Chicken and Rice

The Best Steak Marinade in 30 Minutes

This easy Asian master sauce marinade is the key to tenderizing and adding loads of flavor to create a steak that takes only 30 minutes up to overnight to marinate, making it a favorite for fast weeknight dinners.

Steak dinners come in many sizes and even more price points, making it feel like a tasty steak dinner as a midweek meal is way out of reach.

But turning an average Wednesday “hump day dinner” into “stunning steak night” is a whole lot easier than you may think.

The keys are to choose the right cut of steak and then marinade it in my Asian master sauce marinade that’s ready to do its job at a moment’s notice.

Okay, make that 30 moments of notice, but that’s quick enough and close enough for me. And soon enough, for you too.

continue to the recipe… about The Best Steak Marinade in 30 Minutes

Asian Marinade Master Sauce

Whether it’s used as an Asian marinade for beef, chicken, pork, tofu or fish, or as a dressing for vegetables, salads, or pastas, or even as a flavoring for rice, quinoa, or any number of grains, this is the ultimate Asian master sauce and is the secret to making meal prep easier than ever before.

Healthy and delicious food doesn’t have to be complex. In fact, when your cooking method centers around meal prep and batch cooking, the most basic of ingredients can easily be transformed into craveable dishes everyone will want and come back asking for more.

The secret is in the master sauce, and it’s the whole idea behind batch cooking.

This strategy is the centerpiece of our Nourished Planner Batch Cooking Basics meal prep guide, where we share the strategy and recipes for preparing five basic master recipes as the interchangeable base to build just one meal, or even a whole week’s worth.

This Asian master sauce recipe is a multi-layer tool that isn’t limited to just being a seasoning added to a dish at the end. With a simple shake of a mason jar, this master sauce can become a marinade, a salad dressing, added to the cooking water for a more flavorful grain or sautéed or tossed with vegetables for even more infused flavor within reach of your garlic-scented fingertips.

continue to the recipe… about Asian Marinade Master Sauce

Sesame Shrimp With Asian Greens Rice Bowl

This sesame shrimp stir fry with Swiss chard, edamame, and spinach, and served over brown rice for a quick, easy, and healthy recipe for a weeknight dinner!

You’re right there with me, aren’t you? Please say yes.

All the new year resolutions are in full swing. Exercise more. Be kind. Take 10,000 steps. Drink less wine. Drink more water. Get organized. Have better life balance. And of course, eat better—and healthier.

But will those (re)solutions turn into actual habits? Yes. Yes they can.

Let’s do this together, okay?

continue to the recipe… about Sesame Shrimp With Asian Greens Rice Bowl

Immune Booster Sweet Green Smoothie

This healthy and creamy immune-boosting green smoothie made with Almondmilk, is naturally sweetened with frozen fruit and packed with vitamins and antioxidants to help keep colds at bay.

I’m happy to share that I’m partnering with Blue Diamond Almond Breeze to share healthful recipes made with almond milk, like this immune booster solution that’ll keep everyone in tip top form.

Because every year, like clockwork, it’s the same dang thing.

The weather warms up. The trees send out their leafy starts and flowering buds. We shed our coats too quickly because, hey! It’s sunny out. Summer is practically here (even if it is only 43 degrees.)

And every year, as the seasons change, that’s when the whole family comes down with one ailment or another. Whhhhhyyy now? We made it through the whole winter with nary a chill. Now we have sneezing. Aches. And pains. And heads that just might explode if one were to lift their gaze just a little too quickly. Just let me lay in bed and bring me another blanket please?

This year I’m sick and tired of everyone else being sick and tired. So this sheriff is enforcing some new rules in this here neck of the woods.

And it starts with nourishing and protecting from the inside out. It starts with this immune boosting green smoothie made with Almond Breeze for some good old fashioned preventive medicine.

continue to the recipe… about Immune Booster Sweet Green Smoothie

Asian Glazed Orange Chicken

This sticky sweet and spicy orange sauce with ginger and garlic dresses up juicy chicken thighs for a fast and easy dinner.

In the world of family cooking, unless you’re a vege/pesca/non-chicken-eating/atarian, you can never have too many easy chicken recipes in your recipe rolodex.

Do they even make rolodexes anymore? Apparently, yes!

This family favorite chicken dinner recipe combines the classic Asian ying and yang of spicy and sweet.

Spicy and sweet, just like me. Or maybe that’s just how I see myself in my own mind? It’s quite possible. I’ll ask my husband. Wait. Scratch that. I’ll just keep the visions to myself.

Orange chicken. The thought of it brings childhood memories of takeout boxes filled with chunks of chicken glazed in a sweet orange sauce that left me craving more. A memory to be dashed by my adult realization that those chicken particles were most often barely distinguishable mini poultry pieces overtaken by clumpy, fried nuggets in a too sweet, what’s-in-the-mystery sauce?

continue to the recipe… about Asian Glazed Orange Chicken

Ginger Carrot Soup

This healthy and tasty soup with blended carrots and ginger has a velvety smooth texture thanks to the addition of some creamy Greek yogurt.

I’m more of a chunky fan.

I like my peanut butter with chunks of nut. I prefer my ice cream with bites of chocolate, crunch, toffee or whatever finds its way into it’s frozen chocolate goodness. I even like my orange juice with extra pulp.

I guess you could say I like the bite. Or, TO bite.

So when it comes to soup, I generally lean toward soups with pasta, chunks of vegetables, balls of matzo and of course, chili beans.

But with spring fever sneaking its way into every crevasse of my being, my cravings steer to cleaner eats, foods that are lighter, in the pursuit that I will be lighter, too. And look at that, SMOOTH! Maybe it’s time to lose the chunk?! In more ways than one.

Knowing that this recipe is made with Greek yogurt as the thickener, that it features carrots that are chock full of beta carotene and is spiked with ginger that has been shown to help with nausea and inflammation, this soup is just one more step to take to achieve your health goals no matter what they are.

continue to the recipe… about Ginger Carrot Soup

Baked Chicken Wings with Thai Peanut Sauce

These chicken wings may be skinless but they still bake up nice and crispy in the oven, and are served with a creamy Thai peanut sauce that’s to die for.

I had a hunch chicken wings might fill the bill.

A hunch that these skinless, baked wings (say what? healthy-ish even?) might fit right into a round of lounging about with friends and family who are perfectly positioned with beverage in hand while the big game rambles on in the background because we’re all ignoring the commentators and waiting for the commercials anyway.

The commercials. And the food. It’s all about the food.

I say I had a hunch, but I really wanted to know, so I asked you what you craved on Facebook and here’s what you had to say.

This is a recipe that begs for the reach-in. Where there will be no penalties or unfair, uncalled for whistles, except for that holy-cow-show-me-more-low-slow-whistle that you only hear on construction sites when a hot chick ambles by.

Woot-twoo. Whistle away. These Baked Chicken Wings with Thai Peanut Sauce deserve every pursed lip.continue to the recipe… about Baked Chicken Wings with Thai Peanut Sauce

Slow Cooker Thai Chicken Soup

Here’s the thing about cooking with slow cookers. It’s convenient. But only if you’re creating a recipe where you don’t have to dirty more than the slow cooker. Like this Slow Cooker Thai Chicken Soup.

I’m all about time management. I eat breakfast while I do the dishes, I brush my teeth while I tie on my running shoes. In other words, I’m a multi-tasker who isn’t terribly efficient at getting much of any of my laundry list of daily to-dos completed because my mind thinks I have to do more than six things at at time. Why? Oh why?

So these days, unless its a lazy day weekend, my to do list doesn’t always necessitate spending an hour and a half making dinner. I don’t mean letting it cook, I mean MAKING dinner.

Enter the genius invention that has been on every wedding registry since 1973. The slow cooker. And this Slow Cooker Thai Chicken Soup. continue to the recipe… about Slow Cooker Thai Chicken Soup

Things Aren’t Always What They Seem to Be: Sticky Glazed Asian Ham

As I was driving home from teaching class one of the past Tuesday nights of one of the past months since last September, my mind wandered as I zoned in and out, listening to my favorite part of my Tuesday night teaching gig—Tuesday Night Takeover with Karamea, her songlist is “the jam” as the kids say these days.

Per usual, my thoughts drifted to and fro about blogging. Not necessarily my blog, or even food blogs, but blogs in general.

And I had an epiphanie. Or a comparison, rather, about what blogs are like.

Some of you may be single, looking for that new special somebody. What does a girl or guy have to do these days to meet somebody new?

Date someone from work? Not always the best idea. If things go south you either need to find a new job or walk past one another with eyes averted as you secretly spy on the flirting going on with the new temp.

At a bar? The classic hook up, but unless you’re under 25, what you remember as a cute and flirty scene quickly devolves to desperation.

Which has led many singles to online dating sites. Match, e-Harmony, etc., we’ve all heard encouraging stories of relationships that have blossomed from screen time to snuggle time.

But first there’s that suffering vetting process. Screening through candidates and their life stories of roses and unicorns. Why yes of course he’s 6’3” with a chiseled jaw, a great job and no baggage, why wouldn’t he be single? Look at that perfectly poised photo and read those disarmingly witty texts he sends. And then you meet in real life, only to discover what really lies at the belly of the beast isn’t nearly as engaging or real as his onscreen persona.

And that’s where I found the comparison. Blogs are a lot like dating sites.continue to the recipe… about Things Aren’t Always What They Seem to Be: Sticky Glazed Asian Ham

Baked Salmon with Spicy Plum Preserves and a GIVEAWAY

You’ve been there, we all have in one form or another. You’ve invited friends over for a weeknight bite and a sip, but the bossman says, “You know that campaign you were working on for Friday? Guess what? Times change and you will too. It’s due tomorrow.” Sucks to be you is what you’re thinking and then you realize, oh wait, he’s got his coat and his cute little lunchbox his wife packed for him and HE’S the one walking out the door.

But wait! I have friends coming over and I still need to stop by the grocery store for the main dishalish. I still need to grab some vino at the wine store and vacuum the top layer of dog hair off the floor.

What’s a hostess to do?

continue to the recipe… about Baked Salmon with Spicy Plum Preserves and a GIVEAWAY

Bacon and Jam Mini Monkey Bread Recipe Madness

Who doesn’t like thing small and cute? Add sweet to that descriptive and you have a home run.

Small children at their cuddliest peak are always adorable, the ability to wear clothes in smaller sizes is enviable (read: small does not mean so short you need a ruffle) and small bites are all the rage.

Enter Mini Monkey Breads.

continue to the recipe… about Bacon and Jam Mini Monkey Bread Recipe Madness

Garlic Soba Noodles with Grilled Shrimp

Wow, what a week its been. And before I can even think of digging into one of my favorite recipes, I have to say thanks. Thank you, thank you, thank you.

This week Maria and I launched Cookie Cravings, Two Peas and Their Pod’s first foray into the cookbook arena and another publishing adventure for me. We both agree its been such a rewarding project to create and finally share with our readers.

So again, thank you, thank you, thank you for all of you for your amazing feedback and support; I can finally uncross my fingers and toes thanks to the digital delivery process going off without a hitch. If you haven’t already, visit my cookbook page for all of the cookie details.

continue to the recipe… about Garlic Soba Noodles with Grilled Shrimp

Crushing On Bee Yinn Low of Rasa Malaysia and a Gyoza Recipe

As a big fan of Asian cooking—and certainly eating it—the super popular blog Rasa Malaysia was one of the first blogs my husband and I were converted to following. It’s easy and approachable take on what could be complex recipes, drill down to the basics. And to super flavor bursts of Asian delights.

As the petite powerhouse behind Rasa Malaysia, Bee Yin Low grew up in a family of great cooks and in a culture where food is a big celebration. She was born and raised in Penang, Malaysia–the food mecca of Malaysia—where Chinese food, Nyonya dishes, Indian curries, Malay sambal and Thai spices all became favorites and have influenced the Asian specialties she creates today.

Bee is a favorite among food bloggers and considers many of them her friends. She’s a driven lady, juggling between being a young mother, a blogging entrepreneur and adding new projects along the way.

And now Bee’s authored the cookbook Easy Chinese Recipes, Family Favorites from Dim Sum to Kung Pao, featuring over 80 Chinese recipes perfect for the novice cook and anyone that doesn’t have a Chinese restaurant right next door. Her years of preparing these dishes at home helped her narrow down her vast recipe collection, like the super easy—and yes, I will tell you that you WILL need nimble fingers—Gyoza recipe. Little purses of heaven I tell you. Just watch Bee and her busy fingers in the video below.

Oh, and she may call this her “blooper reel” but I think it shows off her real personality, and her love for that little bucket of chunk baby of hers!

Thanks Bee for being our foodie crush!

1. Describe your blog in 3 words:
Easy Asian Recipes.

2. If you could be one food blogger other than yourself, who would you be?
Robyn Eckhardt of Eating Asia.

3. Which 3 blogs do you follow/are obsessed with/can’t live a day without?
Not really blogs, but Foodgawker, Tastespotting, and Tasteologie because they allow me to discover new and amazing food blogs.

4. What is the one kitchen tool you could never give up?
My wok.

5. What dish are you obsessed with mastering that you just can’t get quite right?
It was probably egg tarts, which I shared the recipe in the cookbook. My egg tart custard was sinking after removing from the oven, but I finally perfected the “no-sink” egg tart recipe.

6. What did you have for dinner last night?
Fried shrimp fritters with sweet chili sauce, chicken with star anise and dried chilies in clay pot and a pot of nourishing watercress soup. With steamed jasmine rice.

7. What’s one secret talent outside of the kitchen nobody knows about you:
I am multi-lingual and speak five languages.

8. You’re happiest when cooking/eating:
Eating.

9. You signed the deal to create your first cookbook two years ago, and then created the recipes and photographs while you were pregnant. What was your biggest challenge during the process and your number one tip for aspiring cookbook authors?
The biggest challenge I had was the lack of props. Great photography starts with great and relevant props, that’s the reason why professional stylists bring suitcases of props when they work. Once you have a beautiful setting with nice props, food photography becomes relatively easy.

Unfortunately, I didn’t have many props to play with. Also, I was limited by my pregnancy belly. I couldn’t take the photographs at certain angles, for examples, ones that required me to stoop down, climb up on a chair for a top-down shot, etc.

My number tip of aspiring cookbook authors is that content is KING, create great and unique unique and great things will happen.

10. The one secret ingredient to your success is:
I am driven.

To celebrate the launch of her cookbook, Bee is pulling an Oprah and making her readers oh so giddy. Head over to her site to enter her Zojirushi rice steamer giveaway , signed cookbook giveaway and a ManPans stir fry wok giveaway. Contest ends Oct. 16, 2011.

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Pho Ga Vietnamese Chicken Noodle Soup

While the rest of the U.S. is checking out cherry blossoms or putting their spring seedlings in the ground, in my neck of the woods the groundhog lost his GPS and failed to alert the weatherman that spring is supposed to be sprung.

Hello 8 inches of snow.

And so back to cocooning I go, and that to me means one thing. Chicken soup. And to my husband that means another thing. Spicy chicken soup, or more specifically, Pho Ga.

We’ve both been a fan of Pho for a long time, since haunting spots in L.A. with names like Pho 69 or Pho 87 (so what’s with the numbers anyway?) But when we moved away it took a while to discover a new fav Pho spot.

In the interim, G tried his hand at mastering Beef Pho or Bo Pho, a complicated broth that’s all about patience as you roast bones and veggies and then put the broth to simmer for hours upon end while practicing infinite restraint from tasting the piping hot broth. The broth that one evening nearly set our house on fire. But that’s a story for another day.

photo > Steamy Kitchen

But since moving from an area where ethnic foodie obsessions are easily remedied, we often rely on Jaden‘s recipes at Steamy Kitchen and are big fans of her Pho Ga or Vietnamese Chicken Noodle Soup, especially whenever we get the hankering for a simple but totally tasty broth that has just the right balance of chicken and spice thanks to the coriander, clove and star anise combo.

Get the Vietnamese Chicken Noodle Soup recipe here.

A big plus for Pho Ga versus Pho Bo is that the hours-long simmering process is shortened and now we get to slurp our soup in under 2 hours.

photo > eat drink and be merry

And since I’m a sucker for gorgeous photos, this Pho Ga recipe from eat drink and be merry makes me think it must smell as amazing as it looks.

photo > momofukufor2

And another gorg pic from momofukufor2 with the recipe here

Thanks for reading. If you liked this post, please subscribe to foodiecrush and follow me on twitter.

Thai Coconut Chicken and Rice

Thai Comfort Food: Thai Coconut Chicken and Rice

The Best Steak Marinade in 30 Minutes

Asian Marinade Master Sauce

Sesame Shrimp With Asian Greens Rice Bowl

Immune Booster Sweet Green Smoothie

Asian Glazed Orange Chicken

Ginger Carrot Soup

Baked Chicken Wings with Thai Peanut Sauce

Slow Cooker Thai Chicken Soup

Things Aren’t Always What They Seem to Be: Sticky Glazed Asian Ham

Baked Salmon with Spicy Plum Preserves and a GIVEAWAY

Bacon and Jam Mini Monkey Bread Recipe Madness

Garlic Soba Noodles with Grilled Shrimp

Crushing On Bee Yinn Low of Rasa Malaysia and a Gyoza Recipe

Pho Ga Vietnamese Chicken Noodle Soup

How to Make the Best Potato Salad

How to Make Classic Macaroni Salad

How to Make the Best Grilled Salmon

The Best Greek Chicken Marinade

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Thai Comfort Food: Thai Coconut Chicken and Rice

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