Corona Chicken Stew (and the confession of a beer snob)

Corona Chicken Stew

 

If you follow my posts you will know that I love craft beer, and the hoppier the better. But come close, I have a small confession and I don’t really want it to get out. I like Corona, there I said it. When the hops are too heavy and its 90 degrees outside, I love an ice cold refreshing watered down lager with a lime.  So as it happens I may have some left over in my refrigerator and let me tell you it is pretty tasty in this light Caribbean slow cooked chicken stew, and if no one is looking I may drink one with dinner.

Corona Chicken Stew

3 medium sized sweet potatoes, peeled and cut into 1/4s

1 yellow onion sliced

6 boneless skinless chicken thighs

1 bottle of Corona or Corona Light Beer

2 T brown sugar

2 T ponzu or soy sauce

1 T garlic, minced

1 T ginger, minced

2 T jerk seasoning ( I used McCormick’s)

1 large orange, juice and zest

2 limes, juice and zest

1c frozen corn

 

In a crock pot or slow cooker add potatoes and onion, then position chicken on top. pour in beer. Sprinkle with brown sugar, soy sauce, jerk seasoning , garlic and ginger. Add zest from limes and orange and their juices.

Corona Chicken Stew

 

Add corn and cover, Cook on high for 5 hours or low for 8. Serve over rice.

Corona Chicken Stew

Corona Chicken Stew

Corona Chicken Stew

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Sippin on Gin And Juice: Cucumber Lime Gin Fizz

I can’t drink Craft Beer all the time, IPAs are sometimes too heavy in the dog days of Summer. This is my new favorite cocktail, light, refreshing and delicious.

Cucumber Lime Gin Fizz

1/4  Hot house cucumber

1 Lime

1 jigger Gin ( about 1 1/2 oz)

1 c ice

1 t chopped mint

8 oz club soda

Muddle mint and about 2 T cucumber in the bottom of a glass, add juice from 1/2 a lime ( about 1T) add gin and club soda, stir. Garnish with cucumber and a lime slice.

Slow Cooker Chicken with Tomatoes, Olives and Peppers

Slow Cooker Chicken with Tomatoes, Olives and Peppers

 

This is a fairly light dinner made in the crock pot with lots of deep flavors.

Slow Cooker Chicken with Tomatoes, Olives and Peppers

6 boneless skinless chicken thighs

1 large can crushed tomatoes

2 green bell peppers sliced thinly

1 onion sliced thinly

3.5 oz large green olives about 1/2 c ( I used Sicilian spiced)

2 T brine from olives

1/4 t red pepper flakes

1 t Italian seasoning

1/4 c white wine (optional)

1 T lemon juice

Add all ingredients to a crock pot, cook on low for 6 hours, serve over noodles or rice.

Slow Cooker Chicken with Tomatoes, Olives and Peppers

Slow Cooker Chicken with Tomatoes, Olives and Peppers

Leftover Wine Beef Stew

Left Over Wine Beef Stew

 

Left over wine, whats that? I know, I think 750ml is a serving size too, but hey sometimes it happens. Maybe you invited a friend over and you finished your bottle but she had to drive or maybe you thought it was a good idea to open a second bottle and found out you were wrong. Anyway if you somehow find yourself with some extra red wine this is a delicious recipe to make and then open a new bottle of wine to drink with it. It is light, delicate and delicious. I served it with a side of creamed kale.

Leftover Wine Beef Stew

1 1/2 lbs stew meat ( cut into chunks)

6  larger potatoes peeled and cut into 1/8s

2 carrots chopped

1 T corn starch

1/2 t salt

1/8 t pepper

2T oil

1/2 c chopped shallot

1 T chopped parsley

4 sprigs of thyme

1 c red wine ( I used a Cabernet)

1 c beef broth

1 t Dijon mustard

1 T red wine vinegar

Add corn starch salt and pepper into a large ziplock bag. Add meat and shake to coat. Heat oil in a large skillet, add coated meat and shallot and stir until meat is browned on all sides. Add to slow cooker. Add Potatoes, carrots, parsley. thyme, wine, broth, mustard and vinegar to slow cooker, cover and cook on low for 6 hours (or high for 3) or until potatoes are cooked through.

Left Over Wine Beef Stew

Left Over Wine Beef Stew

Left Over Wine Beef Stew

 

Pea Soup with Mint and Feta

Pea Soup with Mint and Feta

Light and perfect for Spring. Great as lunch with a salad or a grilled cheese sandwich.

Pea Soup with Feta and Mint

2 cups vegetable or chicken broth

2 cups frozen peas

1/4 cup cream

1 T chopped shallots

juice of 1/2 lemon

1 T chopped mint

1-2 T crumbled Feta cheese

In a sauce pan bring broth to a simmer, add peas and shallot continue to cook for 4–5  minutes or until peas are cooked, add chopped mint, lemon juice and cream, cook 1 more minute. Remove from heat and puree in blender. Re heat in pan if necessary.  Ladle into bowls and add crumbled feta. Makes 4 appetizer or 2 main course servings.

IMG_7389

 

Honey Mustard and Pear Slaw

 

My kids love honey mustard on anything, get your kids to eat their fruit and veggies in this simple and refreshing salad.

 

Honey Mustard and Pear Slaw

1 bag shredded cabbage/cole slaw mix

3 T dijon mustard

2 T honey

1/2 c mayo

1 pear (choose a firm variety) julienned (matchstick slices)

salt and pepper

Mix mustard, mayo and honey in a small bowl. Place cabbage mix in a large bowl with pears, add dressing and salt and pepper to taste.

Baked Chicken with Tomatoes and Lemon

Healthy, fresh, and delicious this easy weeknight meal is very versatile. It can be served over pasta, rice or greens.

Preheat the oven to 350 degrees

4 boneless chicken breasts

1 pint grape or cherry tomatoes slices in half

2T balsamic vinegar

1/2 lemon sliced

1 half lemon juices

1 t olive oil

1/2 t salt

1/8 pepper

2 cloves garlic minced

1 T fresh basil

Place chicken in a baking dish. toss with vinegar, lemon juice and olive oil. Season with salt and pepper. Add tomatoes, lemon slices and garlic.

Place pan in oven and cook for 35-45 minutes or until chicken is no longer pink. Slice chicken and top with tomato mixture and fresh basil.

Vietnamese Chicken Noodle: Everyday, Everyday, Everyday… Everyday I make the Soup

Just indulge me on the title, I was at the Elvis Costello concert last night. I got the tickets last minute and was excited but it was on a Tuesday and I still had to make dinner for the kids and us before we went to the show. I didn’t want anything too heavy, there might be dancing and drinks to be had. But I still wanted a one pot type meal that I didn’t have to worry about and that was easy to clean up. This soup has a light tasting, gingery broth and the fresh herbs and vegetables give it flavor and texture without weighing it down and its relatively quick and easy.

32 oz low sodium chicken broth

1/2 yellow onion finely chopped

1/4 c peeled and minced ginger ( I used a microplane grater)

3 cloves of garlic minced

1/4 cup sliced carrots, about 2

1T fish sauce (found in asian section of grocery store)

1t Sriracha sauce (or any hot sauce)

1/2 t salt

1/4 t black pepper

3c water

3 boneless chicken breasts cut into bit sized pieces

1/4 pound vermicelli/angel hair pasta broken in half

1/2 cup fresh spinach roughly chopped

2T fresh cilantro

2T fresh basil

2T sliced green onions

In a large pot or dutch oven combine the 1st 11 ingredients (stop before adding the noodles) bring to a boil and then simmer over low heat until chicken is done about 15 minutes, Add pasta noodles and cook until tender.

Put soup into bowls and add chopped fresh vegetables and herbs right before eating, the hot soup will wilt them slightly. You could use any herbs, sprouts, lime wedges etc… I used what I had on hand and in the garden. This also allows each diner to customize their soup, much like a taco.

Stir and enjoy. Oh and by the way Elvis Costello puts on a great show and still sounds amazing.