Thai Chicken with Coconut Rice

Ingredients:

Marinade :
1    large lemon
1    1inch piece fresh ginger root, peeled
1    can coconut milk, divided
1    cup loosely packed fresh cilantro
1/3 cup Thai red curry paste
4    garlic cloves, peeled
3    tbsp brown sugar
1 1/2    tbsp lemon grass paste
1/2  tsp salt
4   chicken breast halves, cubed in 1inch pieces
10  mini bell peppers

 Rice:
1 1/4   cups water
1    cup coconut milk, reserved from marinade
1    cup uncooked jasmine rice, rinsed
1/2  tsp salt
1/2  tsp sugar


Directions:

In a medium sized bowl juice lemon to measure 3 tbsp.  Grate ginger with a microplane.  Combine lemon juice, ginger, 3/4 cup coconut milk, curry paste, garlic, brown sugar, lemon grass paste and salt. Combine well using a whisk.  Finley chop cilantro and add to curry mixture.  Mix well. 

Set aside 1/3-1/2 cup marinade. 

Add chicken and marinade for 30 minutes (or overnight for more flavor).  Prepare grill set to medium-high heat.  Thread chicken unto medal or wooden skewers, set aside.  Discard remaining marinade.  Thread peppers onto skewer.  Grill chicken and pepper, covered, for 10-12 minutes or until chicken is no longer pink, turning half way through. Baste with remaining marinade.  Remove from grill and set aside until rice is ready. 

While chicken cooks, combine water, reserved coconut milk, rinsed rice, salt and sugar into a microwave safe bowl.  Microwave, covered, on HIGH for 5 minutes.  Reduce power to 50%, microwave an additional 7minutes.  Check rice for done-ness, cook covered for additional 5-8 minutes as needed.  Carefully remove rice from microwave and let rise stand for 5 minutes.  Fluff rice and garnish with fresh basil, if desired.

Serve chicken over rice with a side of grilled peppers. ENJOY!


Source: This recipe was adapted from Pampered Chef Grilling Recipes.
Notes:  This recipe calls for chicken thighs.  I used chicken breast to reduce the fat.  It also calls for green onions, which I omitted.   

Lemon Cupcakes

Ingredients:

2         cups all-purpose flour
1 1/2   cups granulated sugar
2         tsp baking powder
1         tsp salt
3/4      cup butter, softened
3/4      cup milk
1 1/2   tsp vanilla extract
1         tbsp grated fresh lemon peel
3         large eggs
1/2      cup sour cream 

Directions:

Preheat oven to 350*.  Line twenty-four 2 1/2 inch muffin-pan with fluted paper liners.

In a large bowl, with mixer at low speed (with whisk attachment; so cupcakes rise properly).  Mix flour, sugar, baking powder and salt until combined.  Add butter, milk, vanilla, lemon peel, eggs, and sour cream and beat just until blended.  Increase speed to high; beat 1-2 minutes or until creamy, occasionally scraping the bowl. 

Scoop batter into muffin-pan using a medium sized ice cream scooper (about a scant 1/4 of a cup).  Bake 20-25 minutes or until cupcakes are golden brown and toothpick inserted in the center comes out clean.  Immediately remove cupcakes from pans onto cooling rack.  Cool completely. 

FROSTING

1      package (32oz) confectioners sugar
1      cup butter, softened
3      tsp vanilla extract
4      tbsp milk
4      tbsp lemon juice

Directions:

In a large bowl, combine all ingredients, at medium speed.  When all ingredients are incorporated increase speed to high and beat until fluffy. 

Pour frosting into a large zip bag and snip one corner, about 1/2 inch from corner.  Carefully pipe a dollop of frosting on cupcake. 

source: Good Housekeeping Perfect Desserts Recipe Cards 
notes:  these cupcakes are deliciously refreshing!!!! The frosting is tart and creamy.  These cupcakes do not last one day in our house. 

Lemon Greek Chicken

Ingredients:

2     lemons, divided
1/4  cup olive oil
4     large garlic cloves, pressed
2-3  dried oregano leaves
3/4  tsp salt
1/2  tsp freshly ground black pepper
4     split chicken breast halves
8     petite red potatoes
1     medium red bell pepper or 7 small peppers
1     medium red onion, cut into 1-inch wedges

Directions:

Preheat oven to 400.  Zest one lemon to measure 1 1/2 tbsp zest.  Juice lemon to measure 2 tbsps juice.  In a stainless mixing bowl, combine lemon zest, juice, oil, pressed garlic, oregano, salt and black pepper and mix well

Place chicken on center of Stoneware Bar Pan (or large glass dish).  Using a Pastry Brush, brush chicken with a portion of the lemon juice mixture.

Cut potatoes in half.  Cut bell pepper into 1-inch strips.  Cut onion into 1-inch wedges.  Thinly slice remaining lemon.  Combine potatoes, bell pepper, onion and lemon slices with remaining lemon juice mixture in mixing bowl; toss to coat.

Arrange vegetables around chicken.  Bake 1 hour or until chicken is not longer pink in the center, brushing chicken and vegetables with pan juices after 30 minutes. 

Yeilds: 4 servings

Source: The Pampered Chef Stoneware Inspirations 
Notes: This recipe calls for mushrooms as well.  Our family doesn't like mushroom so we omitted them.