May 2013 Weddings

Happy Monday! Healthy Recipe of the Week

Thai Chicken and Watermelon Salad  
2 stalks fresh lemongrass; pale inner core only, minced ¼ cup vegetable oil salt and pepper 1 ½ pounds skinless, boneless chicken breast halves; butterflied 2 Thai chilies; thinly sliced (if they’re hard to find, substitute Serranos) 2 garlic cloves; thinly sliced 2 tablespoons light brown sugar 3 tablespoons fresh lime juice 3 tablespoons Asian fish sauce (Asian section of any major grocery next to the soy sauce) 2 tablespoons water 2 ½ pounds (3 cups) seedless watermelon, cut into balls of various sizes ¼ cup chopped cilantro ¼ cup chopped mint   In a bowl, combine the lemongrass, oil, and a pinch of salt and pepper. Add the chicken and turn to coat. Let marinate at room temperature. Lightly oil a grill pan (preferably) or a skillet. Cook the chicken over moderately high heat, turning once, until cooked throughout and lightly charred, about 6 minutes. Let cool slightly and shred or cut into 1/2 –inch dices. In a mini food processor, combine the chilies, garlic, brown sugar, lime juice, fish sauce, and water and pulse until chilies and garlic are finely chopped. Pour the dressing over chicken. I *strongly* recommend sealing in a tupperware and letting it sit in the fridge for a few hours or overnight to let the flavors marry. Stir in watermelon, cilantro, and mint just before serving (to keep watermelon from getting soggy). Eat cold.
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Re: Happy Monday! Healthy Recipe of the Week

  • Feel free to share your own. :)
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  • I'm obsessed with roasted chickpeas thanks to Pinterest :-)

    1 15oz can of Chickpeas (they're also called Garbanzo Beans)
    Olive Oil
    Cajun Seasoning- any other seasoning blend would work too

    Preheat oven to 400 degrees.

    Drain and Rinse the chickpeas VERY well, then dry them using paper towels. Then remove the skins off the chickpeas. Line a baking sheet with parchment paper and lay the chickpeas in a single layer, then drizzle with olive oil and seasoning. Roast in the oven for 30-35 minutes, or until golden. 

    I LOVE eating them warm :-)
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  • melb2013melb2013 member
    2500 Comments 25 Love Its Second Anniversary Name Dropper
    edited June 2012
    In Response to <a href="http://forums.theknot.com/Sites/theknot/Pages/Main.aspx/wedding-club-boards_may-2013-weddings_happy-monday-healthy-recipe-of-the-week?plckFindPostKey=Cat:Wedding%20Club%20BoardsForum:ea657a87-d1dc-4588-999f-31c9deeef720Discussion:ec7a8108-6a94-44a7-886d-515422c1aa27Post:c0c26dff-e191-49ac-aa09-eaefb9f1b15d">Happy Monday! Healthy Recipe of the Week</a>:
    [QUOTE]Thai Chicken and Watermelon Salad   2 stalks fresh lemongrass; pale inner core only, minced ¼ cup vegetable oil salt and pepper 1 ½ pounds skinless, boneless chicken breast halves; butterflied 2 Thai chilies; thinly sliced (if they’re hard to find, substitute Serranos) 2 garlic cloves; thinly sliced 2 tablespoons light brown sugar 3 tablespoons fresh lime juice 3 tablespoons Asian fish sauce (Asian section of any major grocery next to the soy sauce) 2 tablespoons water 2 ½ pounds (3 cups) seedless watermelon, cut into balls of various sizes ¼ cup chopped cilantro ¼ cup chopped mint   In a bowl, combine the lemongrass, oil, and a pinch of salt and pepper. Add the chicken and turn to coat. Let marinate at room temperature. Lightly oil a grill pan (preferably) or a skillet. Cook the chicken over moderately high heat, turning once, until cooked throughout and lightly charred, about 6 minutes. Let cool slightly and shred or cut into 1/2 –inch dices. In a mini food processor, combine the chilies, garlic, brown sugar, lime juice, fish sauce, and water and pulse until chilies and garlic are finely chopped. Pour the dressing over chicken. I *strongly* recommend sealing in a tupperware and letting it sit in the fridge for a few hours or overnight to let the flavors marry. Stir in watermelon, cilantro, and mint just before serving (to keep watermelon from getting soggy). Eat cold.
    Posted by ChefBride524[/QUOTE]<div>
    </div><div>This sounds awesome!  I'll be trying it this weekend!</div><div>
    </div><div>Here's mine:</div><div>Shrimp Salsa</div><div>16 oz cooked peeled shrimp, diced fine</div><div>4 vine ripe tomatotoes, diced fine</div><div>6 tbsp red onion, finely diced</div><div>3 tbsp jalapenos, diced fine</div><div>2 tbsp minced cilantro</div><div>2 limes, juice of</div><div>pinch of salt</div><div>
    </div><div>Combine and refrigerate for at least one hour.  Serve with baked tortilla chips.</div><div>
    </div><div>I'll throw in my favorite low-cal cocktail for all those in need of a libation with their salsa!</div><div>
    </div><div>Pink Flamingo</div><div>2 oz light rum</div><div>1 oz fresh lime juice</div><div>3 oz diet grapefruit soda</div><div>
    </div><div>

    </div>

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