Italian chicken with Hot cherry Peppers

Posted on March 15, 2012 by Janice Italian chicken with hot cherry peppers

I tell you that cherry peppers in the dish the greatly changed.  The flavour is therefore different from a pepper or a roasted pepper.  I assume that because they are pickled, they add a new dimension.  And I strongly suggest to serve on noodles.  I boiled the noodles first, then added to the Pan at the last minute that they could really absorb some of the flavor of the sauce.  They have tasted like an Asian noodles for me.  Enjoy!  Happy Thursday!

CHICKEN ITALIAN WITH HOT CHERRY PEPPERS

8 thighs chicken boneless and Skinless, boneless
8 cloves garlic, minced
1 small onion, chopped
2 cups low sodium chicken broth
juice of half a lemon
2 T tomato paste
5 large peppers marinated, sliced cherries
7 oz 1 package Angel Hair Shirataki

Season chicken with salt and pepper and sauté in a pan in a little spray of cooking for 5 minutes each side.  Remove and set aside.  Add garlic and onion and sauté an another 5 minutes.  Put the chicken in a pan and add broth, lemon juice, tomatoes and pepper paste.  Simmer for 10 minutes or until sauce has reduced slightly and the chicken is cooked perfectly.  The sauce was so delicious, if I served the hair of Angel Shirataki chicken, so I could eat everything!

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Kari’s Spicy Thai Beef with Green Beans and Cherry Tomatoes

Posted February 8, 2012 By Janice Spicy Thai Beef with Green Beans and Cherry Tomatoes

This dish was not only super tasty but really beautiful.  I found some mixed cherry tomatoes down at my Farmer’s Market and decided to use them with some Asian green beans I found at my local Asian market.  Mmmmm, thanks again for entering Kari!!

KARI’S SPICY THAI BEEF WITH GREEN BEANS AND CHERRY TOMATOES

Thai Paste

Paste Ingredients:

1/2 tsp kosher salt
7 garlic cloves, minced
1 tbsp serrano chili, minced (or jalapeno for less heat)
1 tbsp fresh ginger, minced
1 tbsp fresh lemongrass, minced (may substitute zest of one lemon)
3 kaffir lime leaves, minced (may substitute zest of one lime)

Stir-fry Ingredients

Stir-Fry Ingredients:
3 drops of oil or cooking spray
1 lb flank steak, 1/4 inch slices
2 cups green beans, cut into 1? pieces
1 cup cherry tomatoes, quartered
1 tsp sugar substitute (or equivalent to 1 tbsp sugar)
3 tbsp Thai fish sauce
2 tsp apple cider vinegar
1 cup basil, chopped
Shirataki noodles or mashed cauliflower for serving.

Spicy Thai Beef

Combine paste ingredients in a mortar and pestle or food processor and grind until a paste forms. Set aside. Heat a non-stick skillet over medium-high heat. Add oil or cooking spray and paste. Cook paste for 30 seconds (be careful breathing the fumes). Add beef, stir-fry for 1 minute. Add beans, stir-fry for 3 minutes. Add tomatoes, sugar, fish sauce and vinegar, stir-fry until beef is done to your liking. Stir in basil. Serve over shirataki noodles or mashed cauliflower.

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