Spicy Basil Chicken

Adapted from Cooking Light


Who doesn't love spice and basil? This dish caught my eye because of the basil, but also because I love Thai type dishes. I don't actually know if this qualifies as Thai or a different type of Asian cuisine, but regardless, a lot of them catch my eye! This was a nice healthy alternative because there were no rice or noodles involved (in my version), and you can add whatever vegetables you desire! I went with fresh broccoli, which was wonderful. I think next time snow peas would be fantastic too. This would go well with noodles or rice, for those lucky enough to not have to watch what you eat these days!

Ingredients:

• 2 teaspoons canola oil
• 1 minced shallot
• 3 garlic cloves, minced
• 2 skinless, boneless chicken breasts
• 1/2 tb fish sauce
• 2 tsp sugar 
• 2 tb lower-sodium soy sauce 
• 1-2 dashes sriracha sauce
• 1 teaspoon water
• 1/2 teaspoon cornstarch
• 1/8 teaspoon salt
• 1/3 cup sliced basil leaves
• 1-2 cups fresh broccoli, cut into florets 

Directions:

Heat the canola oil in a large skillet over medium high heat. Add shallots to the pan; cook for 30 seconds or until fragrant. Add the chicken to the pan; cook for 7-8 minutes, stirring often, until cooked through. Add the minced garlic and cook, stirring constantly, for 1 minute. Toss in the broccoli. Combine the fish sauce, sugar, soy sauce, sriracha, water, and cornstarch together, stirring with a whisk. Add the mixture to the chicken, and cook for 1-2 minutes or until the mixture thickens, stirring to coat chicken and broccoli. Remove from heat then add the fresh basil. Serve immediately. Enjoy.

Mix and Match Italian Skewers

Adapted from Giada de Laurentiis

As usual, I got this idea from watching Giada on the Food Network years ago. Her original recipe uses cherry or sundried tomatoes. I'm not a huge fan of tomatoes (unless they're simmering away in some pasta dish or in salsa or ketchup). Therefore, I changed this up a bit and it's been a hit at pretty much every gathering I've ever had. They're also very easy to assemble, which is a plus when you're cooking for multiple people to come over. This go around, I mixed it up and did different combinations. The mini mozzarella balls are the key ingredient and base for each skewer. You can either wrap ingredients around it, or stack them. I would definitely recommend using the mini sized mozzarella balls versus a chunk and cutting it up...it's easier, and it just looks cooler :)

• 24 medium basil leaves
• 24 small fresh mozzarella balls packed in water, drained
• Salt and freshly ground black pepper
• 24 toothpicks
• 1 package of prosciutto, cut into approximately 1 inch wide strips
• 1 jar of roasted red peppers, also cut into long strips (if wrapping around mozzarella...these can be cut into chunks if stacking)
• olive oil and balsamic vinegar (if desired for drizzling)

Wrap the mozzarella ball with a piece of basil and a strip of roasted red pepper. Place on toothpick. Alternate by substituting prosciutto for the roasted red pepper, or use any variation you desire. Arrange the toothpicks on a platter. Drizzle with olive oil (if desired - balsamic vinegar is also tasty). Sprinkle with salt and pepper, and serve.