Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
YOUTUBE
TIK TOK
Chili Crisp Chicken Mango Cucumber Rice Bowl
Serves: 3 - 4
Overall:
45m
Cook:
25m
INGREDIENTS (chicken)
1 ½ pounds chicken breasts - thinly sliced
1 tablespoon cornstarch
2 tablespoons extra virgin olive oil
¼ cup Thai red curry paste
1 tablespoon fish sauce
6 tablespoons salted butter
4 cloves garlic - minced
2 teaspoons chili flakes
INGREDIENTS (salad)
2 champagne mangos - diced
2 Persian cucumbers - smashed
1 serrano - seeded and finely diced
½ cup cilantro - chopped
3 tablespoons fresh mint - torn
2 green onions - chopped
3 tablespoons sesame seeds
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons lime juice
1 avocado – cubed
4 cups rice - cooked
INSTRUCTIONS
1. To make the salad. Combine the mango, cucumbers, serrano pepper, cilantro, mint, and green onions in a bowl. Toss with olive oil, vinegar, and lime juice, and season with salt. Add the avocado and toss lightly. Sprinkle the sesame and/or sunflower seeds overtop.
2. In a bowl, toss together the chicken and cornstarch.
3. Heat the olive oil in a large skillet over medium-high heat. Add the Thai red curry paste and cook 1-2 minutes, until fragrant. Add the chicken and toss to coat in the curry paste. Cook until the chicken becomes crispy, about 8 minutes. Remove from the heat and add the fish sauce.
4. Meanwhile, in a small skillet melt together the butter, garlic, and chili flakes. Cook until the butter is browning and the garlic crisps.
5. Spoon the chicken over the bowls of rice. Pour the garlic chili butter over the chicken. Top with the mango salad.