Category Archives: peas

White Wine Braised Chicken


Last night was the first night that we have had the kids over for dinner since we moved. They have been getting settled into their new place and we have been getting settled into ours. It was nice to have a bit of family time so we could all relax and take a deep breath after all the craziness (moving sucks…just saying). So I really wanted to make a nice hearty home cooked meal for them. Plus I had gotten a phone call from my son saying, “Mom I really miss your food!”. Tasty dinner coming right up!!
I have been making sandwiches, and fast food knock offs all week. I decided I wanted a meal that was balanced, filling, and full of good stuff. I mean we know what kids eat when they are on their own right? Protein, veggies, and some nice crusty bread seamed like a wonderful choice. I really do miss cooking for the whole family. It is nice for Kevin and I to have our own space but I’m seriously going through the empty nest thing here!!

I made this with skin on bone in chicken thighs because, well I just love the flavor and juiciness of thighs. But you could do this just as easily with breasts if you prefer. I would use skin on bone in breast though if you want that nice golden brown crust on the meat. I wish I had browned mine just a tad bit longer.
This one of my meals that I call a “kitchen sink” meal. I threw a tons of stuff in the that was on hand. Beans, veggies, herbs, you name it. That is the beauty of a recipe like this. Once you  have the meat and braising liquid you can go crazy and make it your own! 
Everyone loved it and it just ended up being a nice tummy filling comfort food kind of dinner to share with my family! I hope you give it a try!!
White Wine Braised Chicken
  • 1 Tbs. olive oil
  • 8 bone-in, skin-on chicken thighs
  • 2 large leeks, white and light green portions, halved lengthwise and thinly sliced crosswise, rinsed clean of grit
  • 1 large red bell pepper, seeded and diced
  • 2 large garlic cloves, minced
  • 1/2 cup white wine
  • 3 cups chicken stock
  • 1 19-ounce can of Cannelinni beans, drained
  • 2 cups fresh corn kernels (2 ears of corn)
  • 8-ounces frozen peas
  • 1/4 cup chopped fresh chives
  • 2 Tablespoons. fresh lemon juice
  • Kosher salt 
  • Freshly ground pepper
  • 1 loaf of crusty bread, opptional

Heat the olive oil in a dutch oven over medium-high heat. Season the chicken thighs with salt and pepper on both sides and, working in batches if necessary, brown the chicken on both sides, about 8 minutes total per batch. Remove to a plate.

Reduce the heat to medium and add the leeks and red pepper to the pan and cook, stirring occasionally, for about 8 minutes or until the vegetables are soft and wilted and absorbed most of the chicken fat. Add the garlic and cook an additional minute. 

Increase the heat to medium-high and add the wine using a wooden spoon to scrape up and browned bits that are on the bottom of the pan. Bring to a simmer and cook for a minute or so to cook off the alcohol. Add the chicken stock to the pan and bring back to a simmer. Season with salt and pepper to taste.

Return the chicken to the pan and reduce the heat to medium-low. Cover the pan and allow to cook for 45 minutes. Transfer the chicken to a plate and cover with tin foil to keep it warm.

Add the beans and corn to the pan and turn the heat up to medium. Continue to cook while stirring occasionally, for about 5 to 7 minutes, or until the corn kernels have softened. Add the peas, chives, and lemon juice and cook for an additional few minutes to heat up the peas. Remove from heat and adjust seasoning.

Ladle the broth and veggies into a bowl and top with 2 chicken thighs. Serve with crusty bread.


Bobbi on a Budget – Chicken with Snap Peas

I have been all about peas lately. The lovely little green pods call out to me when I am in the produce section. “Pick me…pick me”!! Oops did I say that out loud? OK well now that the word is out, yes, I am addicted to peas right now. I guess I can’t just say I am addicted to peas, it is all of the fresh summer produce making my head swim. But peas are making it do the butterfly stroke right now, hard and fast (Yay Olympic swimming plug). 
So when I went shopping the other day and found fresh snap peas and fresh snow peas on sale. I was beside myself with excitement. I grabbed two bags and finished my search for other goodies. Boy was I happy to see chicken thighs on sale too!! This whole meal was coming together for under $10!! 

When I got home Kevin was helping me unload the bags. 
Kevin – Why did you buy so many peas?
Me – They are two different kinds of peas, snap and snow.
Kevin – Again, why did you buy so many peas?
Me – I was hoping everyone will like them. I mean we need to get fresh veggies in the kids.
Kevin – Good luck with that.
Oh ye of little faith. The kiddos loved them! Just look at how pretty the dish was before it even hit the plate. With the nice browned and crispy skin on the chicken, and the green of the peas and parsley, yummmm I was so happy with how this came out. Not to mention that this is a one pot meal budget meal. This is a win/win for me. Great taste with very little mess!!
Chicken with Snap Peas
2 tablespoons vegetable oil
8 chicken thighs, skin on bone in
Kosher salt
Fresh ground black pepper
3 cloves of garlic, thinly sliced
1/3 cup cider vinegar
4 teaspoons sugar
1 teaspoon crushed red pepper flakes
1/2 pound fresh snap peas
1 cup fresh flat-leaf parsley leafs, roughly chopped
Preheat oven to 425 degrees F.
In a large oven safe skillet (if your handle is  not oven safe just wrap it in several layers of tin foil), heat the oil over high heat. Season chicken with salt and pepper and cook, skin side down, 8 to 10 minutes, you want it to be deep golden brown and getting crispy. Turn the chicken over and remove the pan from the heat. Tip the pan a bit and remove the excess fat with a spoon. Return to the heat and add the garlic, vinegar, sugar, and red pepper flakes. Bring to a boil, then transfer the pan to the oven. Bake 17 minutes, then add the snap peas and half of the parsley, stir, and bake 5 more minutes. Remove from the oven and spinkle with remaining parsley.

Mom’s Creamy Pea Salad for #BeatTheHeat #SundaySupper


I know I have mentioned, on more than a few occasions, that my mother didn’t do a lot of cooking. We had mostly boxed or canned food for dinners. But there were a few things that she made to take to parties, picnics, or pot lucks, that people requested over and over again. Her pea salad being one of the most requested. Every time we went to these functions more and more people fell in love with this salad, to the point that she would quadruple the recipe just to make sure everyone was able to get their share

I never made this salad once I was married and had kids because neither of my kids liked peas, I know, crazy kids! But just recently my son Seth has decided they aren’t so bad. The rest of us here love them so as soon as the weather warmed up I knew exactly what I wanted to make…..Mom’s Pea Salad!

This is such a simple recipe you will love it! I didn’t change it up a bit (of course) but it is still her basic recipe.  It was really a great feeling to be in the kitchen making something that reminded me of my Mother. She has been gone now for 7 years, and you know as the years go on you miss them but everyday life takes over and you think about them less and less. As soon as I decided to make this recipe so many thoughts of my Mother flooded my head. It was like she was with me all day. It really was a wonderful feeling. I even caught myself saying to her “Mom I hope you don’t mind I changed your recipe, but you know me” I know she would have laughed and shook her head.

As I said this is a simple recipe with a lot of love. I hope maybe it can become one of your family’s summer favorites! You may want to make a double batch though because a single batch went so fast people were actually licking the bowl!!

Creamy Pea Salad
1 bag frozen sweet peas (10 ounces)
5 slices smoky bacon, fried crisp and crumbled or chopped
4 green onions sliced thin,whites and greens
1/2 cup low fat mayo
1 tablespoon white vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon sugar
Salt and pepper to taste
Combined all ingredient in a medium bowl and stir to combine well. Salt and pepper to taste. Cover and refrigerate for at least and hour so the flavors meld. Adjust seasoning if needed. Allow to stand at room temp for 30 minutes if softer peas are desired.
Serves 4
*My mother would take the salad immediately to the picnic once combined so the frozen peas would keep the salad cold longer.

#BeatTheHeat Appetizers:

#BeatTheHeat Salads, Soups, & Sides:

#BeatTheHeat Main Dishes:

#BeatTheHeat Desserts:

#BeatTheHeat Drinks & Cocktails:

Wine Pairings Provided By: ENOFYLZ

    Lemony Pasta Salad with Peas and Bacon


    Last night I did not have an idea what I was going to make for dinner. It was again another day that I had no idea how many people were going to be here and what I had planned only fed 4. With a possibility of there being 5 people eating I had to quickly switch gears and come up with something on the fly. I found a chicken recipe for the slow cooker that only took 4 hours to cook frozen (yes FROZEN) chicken thighs and I will post that next week. But now I am stumped. I have my main dish but what do I serve it with. I can’t just throw the chicken on the platter and say TADAAA dinner is served.

    So into my pantry I go, thanking the Lord I chose last weekend to clean it out and organize it. Do you  have any idea how messy 4 20 year olds can get a pantry? But I digress. Yes, pantry, side dish, on the fly. Oh I am back now.

    I knew I had some frozen peas and I was thinking about a pea side dish my mother used to make with them but that would take a while because you  had to  let the peas slowly defrost in the salad. Hhmmm, OK peas, pasta, bacon, green onions, yessss I am on to something. The result was a great pasta salad that everyone loved. This is on my must make again list!

    Would be great for a Memorial Day Weekend side dish!!

    Lemony Pasta Salad with Peas and Bacon
    1 (16-ounce) package of mini pasta
    6 slices smokey bacon
    3/4 cup light mayonnaise 
    3/4 cup light sour cream
    1 tablespoon lemon zest
    1/4 cup fresh lemon juice
    4 tablespoon fresh dill, chopped (divided)
    Cayenne pepper, to taste ( I used 1/2 teaspoon)
    Kosher salt and fresh cracked black pepper
    1 bunch green onions, chopped whites and greens
    2 cups frozen peas, thawed
    8 to 16-ounces sharp cheddar cheese, cubed (depends on how much cheese you want, we love cheese)
    Bring a large pot of water to boil. Salt the water and add the pasta, cooking as per package instructions. Drain and reserve.
    In a large skillet over medium-high heat, cook the bacon to crisp. Drain and let cool slightly. Chop or crumble.
    In a large bowl add the mayonnaise, sour cream, lemon zest, lemon juice, 2 tablespoons fresh dill, cayenne pepper, salt and pepper, and combine. Add cooked pasta, peas, bacon, and cheese. Mix thoroughly, taste and adjust seasoning if needed. Cover and refrigerate for an hour.  
    You can see this recipe plus many more on The Newlyweds Blog

    Creamy Peas with Bacon


    I have been so excited to see the fresh summer produce coming into the market. My little mind has been working overtime trying to come up with new and creative ways to use it all. When I saw the bin of sugar snap peas I knew that was what I wanted to work with. I had a recipe from the Food Network magazine for a Southern Supper menu and creamed peas were on it. I knew I wanted to start out with that and work my own twist into it. I really didn’t change it much, the addition of bacon was my thing. I mean everything goes better with bacon right? Heck ya!!

    Seth was off work last night and earlier in the day he had asked me what I was making for dinner. I told him about the roast pork loin and the buttermilk pie and then mentioned the creamed peas followed by “I know you don’t like peas but…”. His response, God love him, was “Mom I like anything you  make” aawwwww melt a Mom’s heart. So with that said I was very excited about the entire meal.

    Kevin’s son Dylan’s girlfriend was here and, bless her heart, she helped me shuck peas for about 2 hours! That was the hardest thing about this dish. I was determined to use fresh peas instead of frozen because I knew there would be so much more flavor in the dish if I did. The only problem I found was that this early in the season there were a lot, and I mean a lot, of the pea pods that had teeny tiny little peas that weren’t even worth the effort of the shucking process. That was a bit annoying. But in the end we all agreed that the dish was well worth the effort! I hope you agree.

    Creamy Peas with Bacon
    2 pieces of thick cut bacon
    4 cups shelled peas (from 4 to 5 pounds pea pods) or frozen peas. 
    3/4 cup heavy cream
    2 tablespoons unsalted butter
    2 tablespoons fresh flat leaf parsley, chopped
    2 scallions, thinly sliced
    Kosher salt
    Fresh ground pepper
    Chop the bacon and  heat it in a skillet over medium high heat until crisp. Remove from pan with a slotted spoon and reserve on a paper towel.
    Bring 6 cups of water and 1/2 teaspoon a salt to a boil in a sauce pan. Add the peas and cook for 10 minutes from fresh peas or 3 to 4 minutes for frozen. Drain and transfer to a bowl and keep warm. Add the cream to the pan, bring to a bail and cook until reduced by half, about 3 minutes. Whisk in the butter then add the peas and toss. Add the parsley, scallions, and bacon, season with salt and pepper to taste and combine.
    2 scallions, thinly sliced

    Not Your Momma’s Tuna Casserole


    This casserole has seriously become one of my favorite casseroles of all time. It is inexpensive (hello, canned tuna) and sooooo very tasty!

    It came from my desire to revamp some of the recipes from my childhood. Everyone’s Mom used Cream of Mushroom soup for just about every casserole they made right? You know I have an issue with that just because you lose control of the sodium and fat content of your dish. No I am not a control freak, OK well maybe just a little, but mostly I don’t like hidden anything in my meals. By using fresh mushrooms and making a bechamel sauce you have a “cream of mushroom” feel but it is so much healthier.

    The other thing I love about this recipe is you can pretty much throw any veggies at it you like. Have some leftover broccoli or red bell pepper? Go for it! Artichoke hearts would be awesome in this as well. You can also change up the cheese you use. Also, I used panko bread crumbs for the topping of mine but I know many people use crushed up potato chips. I read a little blurb in one of my food magazines about using salt and vinegar chips on top. I didn’t do it but it sure sounds good!

    Other great things about this recipe, you can make this ahead and keep it in the fridge until the night you want to make it. Take it out to warm up at room temp while you are preheating your oven, pop it in and away you go. The only thing I would change if you make it ahead is do your bread crumbs the night you bake the casserole so they stay nice and crunchy. Also this reheats wonderfully and tastes just as good the next day!

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    Not Your Momma’s Tuna Casserole
    • 1/2 cup butter, divided
    • 2 tablespoons olive oil
    • 1 (12 ounce) package uncooked wide egg noodles (I use No-Yolks)
    • 1 medium onion, finely chopped
    • 2 stalk celery, finely chopped
    • 3 clove garlic, minced
    • 1/2 pound cremini mushrooms, sliced
    • 1/4 cup all-purpose flour
    • 2 cups milk
    • salt and pepper to taste
    • fresh grated nutmeg
    • 2 (6 ounce) cans tuna, drained and flaked (I use tuna in oil, it saves the flavor of the tuna)
    • 1 cup frozen peas, thawed
    • 3 tablespoons bread crumbs
    • 2 tablespoons butter, melted
    • 1 cup shredded Cheddar cheese

    Preheat oven to 375 degrees F. Spray a casserole dish with non stick spray.

    Bring a large pot of water to a boil, add salt and the noodles. Cook as package directs for al dente. Drain and return the noodles to the pot.

    Heat olive oil in a large skillet over medium heat, add butter. Once the butter is melted, add your onions, celery, and garlic, cook until soft, about 5 mins. Raise the heat to medium-high and add your mushrooms. Cook until the mushrooms begin to brown and release their liquid, about 5 minutes. Salt and pepper to taste. Add mixture to the pot with the noodles

    Melt 4 tablespoons of butter in a sauce pan over medium heat. Add the flour and whisk for a couple of minutes to cook out the raw flour taste. Gradually whisk in the milk and continue to cook about 5 minutes, until sauce is smooth. Add some freshly ground nutmeg (just a bit) and salt and pepper to taste. Stir in the tuna and peas. Pour into pot with the noodles and mushroom mixture. Stir to combine and pour into the prepared baking dish. Top with the shredded cheese

    In a small sauce pan or skillet, melt 2 tablespoons of butter. Add the bread crumbs and cook just till they begin to brown. Remove from heat. Sprinkle the buttered bread crumbs over the top of the casserole.

    Bake for 25 minutes, until lightly browned and bubbly.

    Food Star Friday – The Ultimate Beef Stew


    Wow, where did this week go? I can’t believe it is Friday already. They say time goes by faster as you get older but it seems to me that if it starts going any faster I am going to need a 5 point harness and a helmet!! Anyway, aside from that (and the fact that Christmas is only 52 days away ACK!!) Friday means that it is another Food Star Friday here at Bobbi’s Kozy Kitchen. Today’s recipe is Tyler Florence’s Ultimate Beef Stew.

    By now you all know I have been pretty obsessed with making soups, stews, and chowders. I just can’t help it. The temperature dropped so quickly here in Western Washington. We had about 6 wonderful weeks of summertime with temps in the 80’s a lot of the time. Then it was like someone just flipped a switch and the temps dropped into the 50’s and now 40’s! To me, when it is that cold outside, there is nothing better than a nice warm bowl of soup that warms you to your toes. So when I was deciding what to make for Food Star Friday I knew it was going to have to be something soupy or stewy.

    Tyler is one of my favorite Food Network Stars. He is the chef guest for the FoodBuzz Festival in San Francisco today thru the 6th. I wanted to go sooooo bad. But I am working toward going to the BlogHer Food Blog ’12 Conference in Seattle June 6th through the 8th, so no go for this girl. I knew this would be the perfect time for me to make this stew, it is one of my favorites.

    This is the recipe I modified for my Pork Stew so if you haven’t yet, check that one out too. It is guaranteed to fill you up and keep you warm!

    Season your beef cubes with a good amount of salt and pepper
    Toss the little beauties into some flour, making sure to shake off the excess before you pop them into the pot.
    Get them nice and browned all over yummmmm I want some!
    Next is my favorite part (apart from eating it) add a whole bottle, yes you heard me a WHOLE bottle of your favorite dry red wine. I used a Cabernet.
    Once your little beef beauties have sucked up some of that wine, add your herbs and all the other yumminess.
    Then in goes the beef stock and all those glorious mushrooms.
    The result? Some of the best darn beef stew around!!
    I apologize for the poor picture quality. Cooking with one hand and taking pictures with the other just doesn’t work very well. But hopefully you can still see how wonderful this stew is.
    The Ultimate Beef Stew

    • 1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
    • 3 tablespoons butter
    • 2 cups all-purpose flour
    • 2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
    • Sea salt and freshly ground black pepper
    • 1 bottle good quality dry red wine 
    • 8 fresh thyme sprigs
    • 6 garlic cloves, smashed
    • 1 orange, zest removed in 3 (1-inch) strips
    • 1/4 teaspoon ground cloves
    • 2 bay leaves
    • 2 1/2 cups beef stock
    • 9 small new potatoes, scrubbed clean and cut in 1/2
    • 1/2 pound carrots, peeled and sliced
    • 2 cups frozen pearl onions, a large handful
    • 1 pound white mushrooms, cut in 1/2 (I sliced them)
    • 1/2 pound garden peas frozen or fresh
    • Fresh flat-leaf parsley, chopped, for garnish
    • Crusty bread to sop up the broth
    Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
    While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
    Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste,bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
    After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
    To serve, place in bowls with the crusty bread.

    Serves 4 to 6

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    Switching Things Up In A Curry


    Rachael Ray Wednesday – Mostly Green Curry Over Coconut Jasmine Rice

    Well dinner was supposed to be Italian Style Garlic Shrimp. Sounds yummy no? Well, we still don’t know since Miss Forgetful over here forgot one of the ingredients for the recipe. Well actually I didn’t forget it I eerrrrrr I drank it. It called for white wine and I, not realizing I needed it for this recipe, drank the last glass of it a few nights ago. I guess that will teach me to pay attention right?

    So here I am, in a bit of a panic, it is time to start cooking and I have no idea what I am going to make. My son Seth was here and his answer of course was to order pizza, ummm no. 

    Now I grab my cookbook and see what recipe I have the ingredients for. OK, Mostly Green Curry Chicken over Coconut Jasmine Rice. Do I have everything I need for it? BINGO gang we have a winner!! 

    This was a wonderful finish to a crazy chaotic start. I wasn’t sure how I was going to feel about this one. I have only cooked with coconut milk once before, a parchment wrapped chicken with veggies in coconut milk, and it just didn’t do anything for me. But I jumped in feet first to get this one done, determined it was going to be good. WOW was I right! Not only was it good, it was fantastic! Kevin ate all of his bowl and finished mine, and Seth had quite a bit as well. 

    I stayed close to the recipe on this one. I switched a yellow bell pepper for the green one, but hey the recipe said “mostly” green right? I used a large jalapeño pepper and finely chopped it. I am not sure if it was a typo or the step was just omitted for some reason, but it only says to cut it in half and seed it. Possibly I was supposed to use it in the cooking and then remove it before serving, but it didn’t say that either so I made a judgement call. You know most of us here like things spicy so I was more than happy to have that jalapeño in there. 

    I also added 1/2 cup cilantro instead of the 1/4 cup it called for. That was just because, well, I love, love, love cilantro so I couldn’t help myself. With the scallions, I sliced about 5 or 6 because I used the green tops in place of the chives for the Aussie Meat Pie recipe. I like onions, so it worked well.

    Last but certainly not least, the hot sauce. To me curry needs to have a bit of a bite. I don’t mean it needs to bite your head of, but a little nibble at least is needed. The recipe says to use Tabasco to taste but, like I said in Aussie Meat Pie posting, I use Franks Red Hot or Sriracha. I used the Franks this time and a good amount. Probably about 10 to 12 shakes of the bottle. I made sure and salted well too. 

    End result……total YUMMINESS!!! Kevin said this is definitely a keeper and I 100% agree. The picture isn’t the prettiest but trust me the taste is GREAT!

    Oh oops I also doubled the rice part of the recipe, we like starch in this family! I think it was a good idea and you will still have enough coconut milk.

    Mostly Green Curry Chicken over Coconut Jasmine Rice

    • 1 1/2 cups chicken stock
    • 1 13 1/2 ounce can coconut milk
    • 1 cup jasmine rice
    • 3 tablespoons vegetable or canola oil
    • 4 6 to 8 ounce boneless skinless chicken breasts chopped into bite sized pieces.
    • salt
    • black pepper
    • 1 green bell pepper, cored, seeded, thinly sliced
    • 1 medium yellow onion, thinly sliced 
    • 3 large garlic cloves, chopped
    • 1 small jalapeño, cut in half and seeded
    •  3 inch piece of fresh ginger, peeled and finely grated
    • 2 cups broccoli florets
    • zest and juice of one lime
    • 1/4 cup cilantro leaves (a handful), chopped
    • 3 scallions, thinly sliced
    • 1/2 cup flat-leaf parsley leaves (a couple of handfuls), chopped
    • 1 cup frozen peas
    • hot sauce, such as (I say Franks Red Hot) Tobasco, to taste

    In a sauce pot combine 1 cup of chicken stock, 1/4 cup of the coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15 to 18 minutes. Turn the heat off and keep the rice covered until ready to serve.

    While coconut jasmine rice is cooking, preheat a large non-stick skillet over high heat with about 2 tablespoons of the vegetable oil. Season the chicken pieces with salt and pepper. Add the chicken pieces, spreading them evenly across the the pan, and brown chicken on all sides, about 3 to 4 minutes. Remove the browned chicken to a plate and reserve. Add the last tablespoon of the vegetable oil to the pan. Add the green bell peppers, onions, garlic, jalapeño, ginger, and broccoli florets. Cook, stirring frequently, for 3 to 4 minutes, or until the veggies start to wilt. To the skillet add the remaining coconut milk and 1/2 cup chicken stock. Bring the mixture to a boil, then reduce the heat, and simmer for 4 to 5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes. add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste, and adjust the seasoning. Add some hot sauce if you like heat. Serve over coconut jasmine rice.

    Serves 4

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    Rachael Ray Wednesday – Chinese Spaghetti and Meatballs


    Okay, I know it sounds weird. But that is really kind of what grabbed me and made me want to make this recipe! I am sure my family wasn’t sharing my curiosity though. Their faces said it all….”ummmm you are making what?”….”What is in that?”……”Oh, OK” I am sure I heard some rumblings about sneaking out to McDonalds too. But hey, they know me and what I do. They might not have signed up for this but they were definantly drafted!

    I love chicken chow mien and this kind of reminds me of that. The whole wheat noodles give it a nutty taste and the meatballs….well all I can say (as I channel my inner Rachael) is YUMMMMMO!! Once the meatballs started cooking and you could smell that wonderful smell coming from the oven, people started thinking twice about the whole McDonalds thing.

    When they were actually able to taste it they all had a new appreciation for my curiosity and the good things it can bring. I am thinking now I should have made a double batch of the meatballs, they are THAT good. They went so fast and then we just had a pot of naked noodles leftover, so sad. Not to say the noodles weren’t good because they were awesome too. The soy and sesame oil together made a terrific combo and the veggies were perfect, not to crisp but not too soft. Seth took some over to his girlfriend’s house to share with her for dinner and I got a comment from her on my Facebook page saying that she loved them. She also complimented my Turkey Sausage and Orzo Stuffed Peppers recipe.

    I think this would actually make a good meal for a night when you are trying to find something to do with the leftover veggies in the fridge. You could use just about anything, asparagus, broccoli, peppers, onions, even thinly sliced carrots and celery could be used. So let your tummy be guided by my curiosity and give this one a try!

    Chinese Spaghetti and Meatballs

    1 pound whole wheat spaghetti
    1 pound ground pork or chicken (I used chicken)
    1 egg
    2 cups puffed rice cereal
    Black Pepper
    1 teaspoon Chinese five-spice powder, 1/3 palm full
    8 scallions, 2 finely chopped, 6 cut into 2-inch lengths
    2 tablespoons plus 1/3 cup tamari dark soy, divided
    4 tablespoons vegetable oil, divided
    2 cups snow peas, thinly sliced on an angle
    1 red bell pepper, very thinly sliced
    2 inches ginger root, grated
    4 cloves garlic, grated
    1 pound triple washed spinach, leaves stripped of larger stems, coarsely chopped
    1 tablespoon toasted sesame oil, available on Asian foods isle of market
    3 tablespoons toasted sesame seeds, available on Asian foods isle of market
    Preheat oven to 375 degrees F
    Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente. Heads up: reserve 1/2 cup cooking water just before draining.
    Place pork (or chicken) in a mixing bowl. Add the egg to the bowl. Place rice cereal in food processor and pulse into a bread crumb like consistency. Add cereal crumbs to bowl.
    Add salt, pepper, five-spice powder, 2 chopped scallions and two tablespoons soy sauce. Mix the meatballs thoroughly. Form 1 1/2 in balls and coat with 1 tablespoon oil, scatter onto a baking sheet and roast 15 minutes.
    When meatballs are close to done and the pasta is in, heat a large skillet (or wok) over high heat with enough vegetable oil to coat the skillet, a couple of tablespoons. Add the snow peas, red pepper, remaining scallions, ginegr and garlic, stir fry 2 minutes add spinach and wilt, 1 minute. Add the remaining soy sauce, about 1/3 cup, and the sesame oil then drain, add in pasta cooking water and toss to combine so pasta can soak up the sauce, about 1 minute. Garnish with the sesame seeds and top with lots of meatballs.
    Serves 4

    Shepherd’s Pie

    I wanted to post one that is for one of the favorite holidays in our house, St Patty’s Day! Everything from green beer to green feather boas, shamrock glasses, and blinking pins and jewelry will be found here. Actually you never know WHAT you will find in my house on St Patty’s Day, BUT I can guarantee you will find some awesome Irish inspired food!!


    • Potato Topping:
    • 4 large russet potatoes, peeled and quartered
    • 10 whole garlic cloves, peeled
    • 1/2 cup sour cream
    • 1/4 to 1/2 cup beef broth
    • 4 tablespoons butter, softened
    • salt and pepper to taste

    • Pie Filling:
    • 6 slices bacon chopped
    • 1 tablespoon olive oil
    • 1 soft ball sized sweet onion chopped
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1 pound lean ground beef, (or Lamb for a more traditional pie)
    • 3 carrots, diced
    • 3/4 cups frozen peas
    • 4 garlic cloves, minced
    • 2 tablespoons tomato paste
    • 1 tablespoon all-purpose flour
    • 1 can/bottle Guinness
    • 1/2 cup beef broth
    • 1 tablespoon minced fresh rosemary
    • 1 tablespoon minced fresh thyme
    • 1/2 teaspoon pepper
    • 1/2 cup grated Cheddar, (Gruyere or Swiss can be substituted)
    • 2 tablespoons chopped fresh parsley leaves


    1. In a large pot bring the potatoes and garlic to a boil reduce heat to medium and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 min. Drain and return to the pot. Add the sour cream, 1/4 cup of broth, butter, salt and pepper, and mash until the potatoes are light and fluffy. If the mixture is too dry, add the remaining 1/4 cup broth. Cover and set aside.
    2. Preheat the oven to 350 degrees F. Spray a 10-inch round baking dish with nonstick spray.
    3. Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp. With a slotted spoon, transfer the bacon to a plate, set aside.
    4. Add the oil to the drippings in the skillet and over medium heat add the onions and 1/2 teaspoon of the salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 min. Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 5 min. Stir in the beef and cook, until the beef begins to brown. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 min. Stir in the tomato paste and flour and cook, stirring, until well blended. Add the beer, bring to a boil for 3 min. Using a wooden spoon scrape up all the browned bits from the bottom of the pan. Add the cooked bacon, the broth, rosemary, the remaining 1/2 teaspoon of salt, and pepper to taste, and bring to a boil. Reduce the heat and simmer until the sauce thickens, about 15 min.
    5. Spoon the filling into the baking dish. Spread the potatoes evenly over the beef mixture. Bake until the topping is lightly browned, about 35 min. Remove from the oven, top with cheese and bake for 10 min. Remove from oven let rest for 10 min. Top with parsley, serve.
    The Best Shepherd's Pie! on Foodista