Chicken Satay and Lemongrass Rice

A huge Thank you to my friend, Jillian Fenton, on such a fabulous recipe! Thanks for sharing!! Both Jillian and I are starting to cook using 100% pure grade essential oils and man do they make a HUGE difference to the taste of food! Jillian shared this fantastic recipe with me and I just had to post it! Jillian and I only use Young Living Essential Oils when cooking base on their 100% Pure Grade. This recipe calls for Lemongrass in the rice and it really enhances the taste!

This is a Gluten Free dish. 

A note from Jillian..."As many of you may know I have recently started using Essential Oils and have become hooked. With my love of cooking and baking I have started experimenting with utilizing essential oils in my meals.  If you are interested in seeing more of my recipes using essential oils please message me at fenton.jillian@gmail.com. Also, you can purchase Lemongrass oil and other essential oils through me, as well!

Below is a super easy recipe for weeknight cooking that is packed with flavor.  Enjoy!!"

Chicken Satay Ingredients

3 chicken breasts (boneless and skinless) cut in half lengthwise

2 T Sesame Oil

2 T low sodium soy sauce (you can use Gluten Free)

1T Rice vinegar

1t Sriracha

1T Creamy peanut butter

1/2t minced garlic

Directions

• Whisk all marinade ingredients together and add chicken.  Ensure all of the chicken is coated and let marinade for 30 min.
• Place on grill until fully cooked.

Cilantro Lemongrass Rice Ingredients

2 Cups Light Coconut Milk (can use just water as well)

1 Cup Basmati rice

5-10 drops of Young Living Lemongrass Essential oil depending on depth of flavor you like

Handful of Cilantro chopped

Directions 

• Place Coconut milk in saucepan and bring to a boil.
• Add rice cover reduce heat to simmer for 20 min
• Add drops of Lemongrass oil and cilantro

Chicken with Scallion-Lime Sauce and Sweet Carrot Rice

I'm a Rachel Ray fan and bought her book, "Express Lane Meals" about 2 years ago. I've tried only 1 of her recipes so far, so I decided it's time to try another! While working with my nephew and putting together his meals, I came across this one and decided to try it. It's kinda "fancy"! Definitely a good dish, but has a really different taste due to the coriander so it is absolutely worth posting. I don't make a lot of dished with coriander, but this one turned out nice. I can see myself making this one for me and my husband on a Saturday night when we want something different and more special.

This one is Gluten Free, and let me just say this. The reason most of my dishes are Gluten free is because I cook with non-processed food 99% of the time. The Chicken Stock I use is Gluten Free. A lot of chicken stock has wheat in it, so please read your labels. Fresh ingredients are so much better in taste and in nutritional value. I highly recommend if you are going to cook, use fresh ingredients.

Ok, so this one has multiple steps so again I took several pictures.  Have fun with this one!

Ingredients:

• 4 Tablespoons extra-virgin olive oil
• 3 large carrots, peeled and grated
• Salt and pepper for taste
• 1 1/2 cups white rice (I use Basmati rice)
• 3 cups chicken stock
• 1 tsp dried thyme
• Zest and juice of 2 limes
• 4 boneless, skinless chicken breasts
• 3 large garlic cloves, chopped
• 1/2 tsp red pepper flakes
• 1 tsp ground coriander
• 3 bunches of scallions
• 1/4 cup fresh flat-leaf parsley
• 2 tablespoons butter

Directions:

• Heat a medium pot with a tight-fitting lid over medium high heat.  Add about 1 tablespoon of the extra virgin olive oil, once around the pan.
• Add the grated carrots and a little salt and pepper and cook, stirring for 1 minute.  
• Add the rice and stir to coat in the oil and distribute the carrots.

                                 

• Add 2 1/2 cups of the chicken stock.  Bring the stock to a boil, cover the pot, and reduce the heat to a simmer.  Cook for 15 to 18 minutes, until the rice is tender.
• Preheat a large skillet over medium-high heat.  While the pan is heating up, combine 2 tablespoons of the extra virgin olive oil, the thyme, lime zest, salt and pepper in a shallow dish.

                                

• Add the chicken breasts to the skillet and cook until done all the way through.

                                

• Transfer the chicken to a plate and cover it loosely with aluminum foil. 
• Return the skillet to the heat; add the remaining tablespoon of olive oil.
• Add the garlic, red pepper flakes and coriander.

                                

• Cook, stirring constantly, for about 1 minute.  Add the lime juice and the remaining 1/2 cup of chicken stock and continue to cook for about 3 minutes. Turn the heat off and add the parsley and butter, stirring and shaking the pan until the butter is completely melted.
• To serve, slice the chicken on a slight angle.  Divide the rice among 4 serving plates and top each pile of rice with slices of chicken breast.
• Pour some scallion-lime sauce over each chicken breasts.

                            

Curry Chicken Breasts

I have a really good friend (Mrs. Heather) who is a FABULOUS cook!  I get the BEST recipes from her!  I was over at her house for a scrapbooking weekend several months ago and went through her recipe cards.  I stumbled upon this recipe and finally made it tonight.  Oh...and it was soooo good!  Why did I wait so long!!!  My kids devoured it and my husband got seconds!

You can make this one mild or hot.  I chose to make the mild version for us tonight since my kiddos don't like spicy food, but if you like curry and Indian food - you'll love this one.

I served this over a bed of Basmati rice and a side of steamed broccoli, but a salad would go really well with this one.

This one is Gluten free regardless if you make the mild version or the spicy version.  You just need to read your ingredients labels.  Franks RedHot Original sauce and Tabasco Brand Pepper Sauce is Gluten free (be careful - not all Tabasco products are Gluten Free).  As far as the Chili Sauce, Thai Kitchen Sweet Red Chili Sauce is Gluten Free.  Just make sure you read your labels. Lea & Perrins Worcestershire Sauce is Gluten Free.

To make the mild version of this recipe, just leave out the hot pepper sauce and chili sauce.  If you like it hot - follow the recipe exactly as is below.

Enjoy!

Ingredients:

4 Chicken Breast Halves
1/4 Cup Worcestershire Sauce
2 Teaspoons Curry Powder
1/2 Teaspoon Hot Pepper Sauce
1 Tablespoon Oil (I used Olive Oil)
4 Teaspoons Chili Sauce
1 Teaspoon Garlic Salt
1/4 Cup Chopped Onion

Directions:

Heat oil in a large skillet.  Brown chicken on both sides.  In a bowl, combine remaining ingredients.  Pour over chicken.  Add onion.  Reduce heat; cover and simmer for about 20 minutes or until chicken juices run clear.  Serve with rice.

Salmon Fillets in Dill-Pepperoncini Cream Sauce with Savory Mushroom Rice

My husband hates seafood.  Me and my kiddos LOVE salmon and other seafood dishes but we never get to enjoy it unless hubby is traveling.  Well guess what?  We got to enjoy it here tonight!  My good friend Heather made this salmon dish for me and I just had to get the recipe from her.  I'm so glad she shared it!!

This would be a great recipe for a special occasion.  Whether it's a date night for you and your loved one or you are having people over, this one would be perfect!

Tonight I'm giving you 2 recipes on this 1 blog because this rice recipe went well with the salmon.  I paired this up with my Roasted Vegetables, but a salad would go great with this, as well!  I also chose a Riesling wine and it all paired nicely together.

Both dishes are gluten free (read your labels...make sure your vegetable broth is gluten free).  And always use fresh ingredients if you can.  It makes a WORLD of difference!

Hope you enjoy!

Salmon Fillets in Dill-Pepperoncini Cream Sauce

Ingredients:
4 salmon filets, skinned
1 T Canola Oil
1 Shallot, finely chopped
3 Pepperoncini, seeded and minced
2 Cups half and half
1 T flat leaf parsley, chopped
2 T fresh dill, chopped
4 lemon wedges

Directions

• Pat salmon dry and season with salt and pepper.
• Heat oil in a large skillet over moderately high heat until hot but not smoking.  Cook salmon, turning once, until just cooked through (about 7 minutes).
• Transfer salmon to a platter.
• Cook shallot in a skillet over moderate heat, stirring until softened.
• Stir in pepperoncini, half and half, parsley and 1 T off dill.
• Simmer until sauce is slightly thickened, about 3 minutes.
• Stir in remaining dill and salt and pepper to taste.
• Pour sauce over salmon and serve with lemon wedges

Savory Mushroom Rice

Ingredients:
1tsp Olive Oil
4 cups sliced mixed mushrooms (including baby bella, shiitake, oyster)
1/2 cup low-sodium vegetable broth
4 cups trimmed thinly sliced kale (optional)
1/4 cup Golden Raisins
2tsp chopped fresh thyme
4 cups cooked brown rice
1/4 cup reduced-fat feta (optional)

Directions:

• In a large nonstick skillet, heat oil over medium-high heat about 1 minute.  Add mushrooms; sauté 2 minutes.  Add broth and kale; cook and stir 3 minutes or just until kale wilts.
• Stir in raisins and thyme.  Season with pepper to taste. 
• Spoon rice evenly into 4 serving bowls.  Top evenly with mushroom mixture and (if desired) feta cheese.  Ready to serve.

Saucy Chicken and Asparagus

It’s been about a week since I posted so I thought I would go ahead and post even though it’s late night here!  We went over to our friend’s house tonight and they made an excellent tasting dish so I asked my friend for the recipe and she gave it to me.  This one CAN be gluten free but it is not dairy free.  This one was excellent over rice and goes great with a side salad.  I think when I try this dish, I’m going to use a rotisserie chicken and see how that tastes.  This one was great with the chicken mentioned below.  Enjoy!

 Ingredients:

1 ½ lbs asparagus spears
4 chicken breasts, boneless, skinless cut into cubes
2Tablespoons olive oil
½ tsp salt
¼ tsp pepper
1 can cream of chicken soup, 10 ¾ oz, undiluted (get Gluten Free if you are going the gluten free route)
½ cup mayonnaise
1 tsp lemon juice
½ tsp curry powder
1 cup cheddar cheese, shredded
4 cups rice, cooked

Directions:

Place asparagus in a greased 9x13 baking dish. In a skillet over medium heat, brown the chicken in oil on both sides.  Season with salt and pepper.  Arrange chicken over asparagus.  In a bowl, combine soup, mayonnaise, lemon juice and curry powder; pour over chicken.  Cover and bake at 375F for 40 minutes or until chicken is tender and juices run clear.  Sprinkle with cheese.  Place back into the over until the cheese has melted. Let stand 5 minutes before serving.  Serve over rice.

Wild Rice Cranberry Pecan Salad

I am so late in my recipe posting today!  I’m so sorry!  It’s been one of those days I just lost track of time!!This is a side dish recipe I found from Simply Recipes and my family loves it.  I’m a big fan of creative rice recipes and I think you will enjoy this one!  This one is good with just about any side dish but I like to serve this one on special occasions (Easter, company coming over,etc).  This one is Gluten Free and Dairy Free and vegetarian! 

Ingredients:

1 cup brown rice wild rice mix
2 and 1/3 cups water
½ tsp salt
1 tsp butter
½ cup dried cranberries
½ cup chopped pecans (toasted or untoasted, your choice)
¼ cup sliced green onions
1 Tbsp lemon juice
2 tbsp olive oil
½ tsp sugar
1 tsp grated orange peel (optional)
Salt and fresh ground pepper to taste

Directions:

Use the amount of water for the rice according to instructions on the rice package.  Typically straight brown rice is 1:2 ratio rice to water.  Straight wild rice is a ratio of 1:3 of wild rice to water.  But make sure you follow the directions on the package on how to cook the rice.

Bring the rice, ½ tsp salt, butter, and water to a boil, reduce heat to low, cover and cook 50 minutes.  Do not stir.  Do not uncover.  Remove from the stove and let sit, covered for 10 minutes.  Then uncover, fluff up with a fork, and let cool to almost room temperature.

In a medium sized serving bowl, mix the rice, cranberries, pecans and green onions together.

In a separate jar, mix the lemon juice, olive oil, orange peel, sugar, and salt and pepper to taste.  Just before serving, mix the dressing in the rice mixture.  Serve warm, chilled or at room temperature.

Serves 4 to 6