Baked Chicken Cutlets with Tahini Sauce (Part 1)

Sauce Recipe Adapted from Curls and Carrots.

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Hello everyone!  I hope you are having a lovely, romantic, and adventurous day.  It’s Valentine’s Day after all.

I was waiting to make this dish before I complete and publish this post.  Finally, here it is.  This dish was prepared using my adaptation to this incredible, out of this world sauce from Curls And Carrots using tahini  instead of peanut butter.  I added and omitted some of the ingredients to cater to my children’s need.  It came out as amazing and delicious.

The owner of Curls and Carrots blog is Shanna K. Ward , a talented, kind and generous, versatile blogger, a mother of two adorable children, a friend and my PRCCSS (Pesto, Rice, Cinnamon, Cardamom Soul Sister). We call each other this because of our love of PRCC.

I browsed through her amazing blog one day and stumbled upon this unbelievably delicious and versatile recipe.  It took me a while to blog about it because when I made and tasted the sauce, holy guacamole!  I wanted to try it with different dishes.  My mind was racing.  I knew then that this sauce is good with anything.  It’s a keeper.  It made  my list of “favorite recipes”.

I tried it as a dip, dressing, and coating for crusted salmon and tilapia.  It was even tasty with beef and chicken, especially using it as a barbecue sauce.  Remember the famous Satay sauce?  I can proudly say that this sauce is the best replacement.  It blows satay sauce out of the water.  But of course, people who have come to love satay sauce will completely disagree, but I dare them to make and try this sauce.  I call it the perfect, ultimate sauce.  You grill the chicken over a charcoal grill and slather it with this sauce  and you are in for a treat.  Oh, Shanna Ward, thank you for sharing this amazing recipe!  It got me from first taste.  I am hooked.  The sauce is robust and the ingredients work amazingly well together .  I can’t get enough of this sauce.  That’s why I said Part 1 is because I will show you just how versatile this sauce is.

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Readers and followers, you should visit her blog and browse through it. You might stumble upon a recipe you can’t leave the site without like I did.  I was planning to cook chicken for dinner and it was a good reason to try the sauce.  And I’m glad I did because I was able to modify it using tahini because of my children’s allergy to peanut.  I was so happy  I didn’t have to cook three different meals for last night’s dinner.

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TAHINI SAUCE  

(Note:  You can make this ahead of time and place in the refrigerator until ready to use)

Ingredients:

  • 1/2 cup tahini
  • 2 tablespoons Hoisin sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons brown sugar, packed
  •  1/8 cup fresh squeezed lime juice
  • 1/8 cup fresh squeezed lemon juice
  • 1/4 cup soy sauce
  • 1 tablespoon Sesame oil
  • 2 tablespoons orange juice
  • 3 cloves of garlic, chopped
  • zest of whole lemon
  • zest of whole lime
  • 2 tablespoons chopped cilantro
  • 1 teaspoon ginger, chopped
  • three dashes of ground black pepper to taste
  • 1 tablespoon smoked paprika (only add if you are using this recipe as a barbecue sauce)

Note:  If you are using peanut butter instead of Tahini, click here.

Preparation Methods:

  • Combine all the ingredients in a food processor.  Process for 5 minutes; set aside.  Make the chicken cutlet.

FOR THE CHICKEN CUTLET

Preheat the oven to 350 degrees.

Ingredients:

  • 6 pieces of organic chicken thighs (or chicken breast. See note below)
  • 3 eggs, scrambled or 1 cup of buttermilk (I used the buttermilk for obvious reason)
  • 1 cup Japanese Panko crumbs
  • 1 cup Parmesan and Romano croutons or croutons of your choice, pounded into fine crumbs
  • ground black pepper

Preparation Methods:

  • Spray a 9.5 inch x 13.5 glass baking dish with grilling spray; set aside.
  • Combine Panko crumbs and the Romano and Parmesan crumbs in a medium bowl.  Mix to combine; set aside.
  • Place the scrambled eggs or buttermilk in a 2 inch deep dish; set aside.
  • Wash the chicken and pat dry.  Season with ground black pepper.
  • Dip in scrambled eggs or buttermilk then to the panko mixture.  Or you can lightly coat the chicken with the Tahini sauce then dip in Panko crumb mixture.  This will make the chicken moist. Place in the prepared baking dish.
  • Bake for 30-35 minutes depending on your oven.  Do not open the oven while baking as heat will escape and requires more time to cook the chicken.  Only check when it’s closer to 30 minutes cooking time if you must.
  • Serve with your favorite salad, pasta, couscous recipe, quinoa, and fried or steamed white or brown rice. Top with the Tahini sauce and more to the side as desired.

Note:  If you are using chicken breast, pound the chicken with mallet first before dipping it in the egg or buttermilk mixture.   Make the necessary adjustment to cooking time since chicken breast takes longer to cook than thighs.  Also, cooking time varies depending on your oven.

If you like this post, don’t forget to Subscribe or Follow to get the latest recipe.  Thank you.

Have a fabulous day everyone!   May you have a romantic evening since it’s Valentines Day!

~Anna B.

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©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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Super Easy Tofu Salad

I want to share this super easy vegetarian dish I brought to a gathering three weekends ago.  It was a very light, refreshing, and flavorful salad and everyone liked it.  This salad is also great with spinach or Romaine lettuce, dried cherries and cheese.

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Ingredients:

  • 2 (14 oz.) firm tofu, cubed in bite pieces
  • yellow and red cherry or grape tomatoes
  • 3/4 cup prepared pesto sauce
  • fresh basil leaves, coarsely chopped
  • salt and pepper to taste

Combine all ingredients in a bowl and toss to incorporate.    I told you it’s super easy.  Enjoy. 🙂

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©annascuisine.wordpress.com (2014-2015)   Other than personal use, unauthorized duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Warm Tilapia Salad

I was supposed to publish this last night, but I was just too sleepy.   Anyway, here it is!  🙂

What’s for dinner?

Seasoned pan-grilled Tilapia fillets with green veggies tossed in poppy seed dressing.    Ooh la la!  🙂

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I like to prepare healthy dishes without sacrificing taste for substance.  This recipe would make you want to  eat the entire bowl because it’s so flavorful.  It’s not boring so to speak.   🙂

Ingredients:

  • 4 fl. measuring cups of cut Romaine lettuce
  • 1 fl. measuring cup broccoli florets
  • 3 seasoned Tilapia fillets, cut in small pieces
  • 2 tomatoes, seeded and cut diagonally
  • 1/3 of Italian cucumber, thinly sliced
  • 2 tablespoons bacon bits
  • kalamata olives (omit if you are counting calories)
  • salt and pepper to taste
  • Briana’s Poppy seed salad dressing (a must brand)

Preparation Methods:

Sprinkle cut Tilapia fillets with roasted garlic seasoning, salt and pepper.  Set aside.

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Heat oil in skillet over medium heat and add the tilapia when hot.   Cook until brown about 1 minute.  Turn and cook on the other side until brown.

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I almost forgot to take a photo.  I started removing the fillets from the pan, lol.   Anyway, set aside cooked Tilapia fillets.

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Put the lettuce, broccoli, tomatoes, olives, bacon bits, and cucumber in large salad bowl.  Drizzle with the poppy seed dressing and toss to combine.  Place warm tilapia over salad and serve immediately.   Enjoy!

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Warm Shrimp Salad

My children and I went to visit my sister in North Carolina ( I call it “the countryside”) this past weekend.  She lives in a small town where grocery stores are miles away from her home and the availability of certain vegetables as well as seafood are scarce and over priced.  This is why she grows her own “international” vegetable garden.  In her garden,  you’ll find Chinese long eggplant, Kabucha pumpkin, okra, jalapenos, mint, green beans, different tomatoes, bitter melons, cucumber, and green sweet chilies, bell peppers, and Thai basil.  I had the privileged of using some of her vine-ripe tomatoes, which tasted really sweet.  I was pleased I brought my own spices, some shrimp, avocado and cilantro or I would have searched everywhere for them.  I needed them for the dish I had in mind.  Here’s another way of creating a healthy meal using the same spices in my previous posts.

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Prepare the ingredients.

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*Note:  Depending on the heat of your stove, cooking time may require adjustments.

Ingredients:

  • 9 jumbo shrimp, peeled and deveined leaving the tail on or off; your choice
  • a handful of spinach
  • 2 Roma tomatoes, seeded and coarsely chopped
  • 1/8 of large red onion, sliced
  • 1 avocado, pitted and cut into bite-sized pieces
  • Weber’s Roasted Garlic and Herbs seasoning
  • juice of 1/2 lime
  • salt and pepper to taste
  • 2 bib lettuce leaves
  • 3 sprigs cilantro
  • 2 tablespoons olive oil

Cooking Methods:

Generously, sprinkle the shrimp with roasted garlic and herbs seasoning.  Set aside.  Combine the avocado, tomatoes, onions, cilantro, lime juice, salt and pepper in a bowl.  Set aside.  Heat skillet over medium heat and coat with olive oil when hot.  Add the shrimp and cook for 2 minutes or until opaque.*

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Turn and cook on the other side for 2 minutes or until opaque. *

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Sear the side of the shrimp for 1 to 2 minutes. *

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Remove shrimp from pan and immediately add into the bowl of avocado mixture.

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Mix to incorporate.  Let them get to know each other.

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Place spinach at the bottom of the plate.  Put the bib lettuce on the side.  Arrange shrimp salad on top of the spinach.   You can serve the shrimp  by leaving the tail off, or…

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… leaving the tail on- it’s your choice; either way, it’s delicious!  You can drizzle it with your favorite olive oil dressing or just as is.   I chose to not add any dressing on mine for less calorie intake.  This dish was tasty enough without it.   Mm-mm… good!  Bon appetit!

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Brown Rice and Quinoa Salad with Stuffed Pepper(s)

If you are feeling tired and want to stay away from your stove for a day, you can have cereal in the morning, protein shake or stuffed peppers for lunch and for dinner?  Read on….

First, the Stuffed Peppers:

I’ve thought of going light for dinner and made an appetizer.  The stuffed baby peppers I made for my son’s 1st birthday party came to mind.  Good thing I have some pesto made beforehand and some baby bell peppers as well as left over chicken.  I’m ready to rock ‘n roll.  🙂

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This appetizer is so easy, fast, and light in your gut.  And, it involves minimal preparation.  Hey, no cooking!   🙂

Prepare the ingredients.

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Ingredients:

  • 1 grilled chicken breast or tofu
  • 1 tablespoon pesto sauce
  • salt and pepper to taste
  • Tricolor baby bell peppers or tomatoes
  • shredded parmesan cheese

*Note:  Double the recipe for larger servings.

Preparation Method:  Cut the bell peppers in half, remove the seeds being careful not to remove the stem.

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De bone the chicken and slice in tiny pieces.

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Place in a bowl and add the pesto sauce. Season with salt and pepper. Mix to incorporate.

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Stuff the peppers with the chicken mixture and top with parmesan cheese.  Dab a small amount of pesto sauce and a basil leaf on top of the chicken if you prefer. Serve on a rectangular or a circle serving tray.

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Now, the Brown Rice and Quinoa Salad.

As I kept opening the fridge, I saw the bean sprouts I bought  the other day and they didn’t look happy.  If I didn’t use them right away, I would have to discard them. So, I added some to the brown rice and quinoa salad.  Seriously, I need to stay away from the fridge or my brain will flood me with all these ideas.

Anyway, I used one of the above stuffed peppers with the salad and had it for dinner instead.  I added the mango the last minute since it was smiling at me.  So, don’t wonder why it’s not in the picture. You know how it is when you prepare a dish and thought of something else to add the last minute because its flavor would be a great addition.  Well, that’s what happened.

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Prepare the Ingredients:

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Ingredients:

  • Seeds of Change Brown Rice and Quinoa (8.5 oz.)
  • 1 plum tomato, diced
  • a handful of bean sprouts
  • Edamame (green soy bean)
  • flesh of half mango, diced
  • Miso and ginger dressing
  • 1 tablespoon chopped cilantro
  • salt and pepper to taste
  • lime (optional)
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Preparation Instructions:

  • Prepare the brown rice according to package directions (microwave).  Let cool.
  • Once it’s cooled, add all ingredients in  a bowl.
  • Drizzle with the dressing and toss to incorporate.

Arrange the brown rice salad on a plate and add the stuffed pepper on top of the salad.  Viola!  It looks like summer.

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Variation:  Stuffed Tomato

You can also add tofu in the salad and use it as stuffing like the one I made below.   Great for parties or at any gathering. Yum!

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Naked Spring Greens Salad

Have some leftovers?  I was starving and I wanted something quick and healthy.  I found I had some leftover pasta and roasted chicken in the fridge. So, I grabbed a bag of mixed greens, pre-made salad dressing, avocado, and shredded Parmesan cheese. I wanted to add some tomatoes, toasted pecans or almonds, sunflower seeds and other healthy additions to make this salad look more appetizing, but I didn’t have any.  Well, as it turned out, it was very delicious and satisfying.  Surely, my tummy was very happy indeed!

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Ingredients:

  • A single serving or a handful of spring mixed greens.
  • ½ cup pulled roasted chicken breast.
  • ½  of pitted, ripe avocado; cubed in bite sizes.
  • ¼ cup cooked whole wheat spiral Rotini pasta or a pasta of your choice
  • 2 tbsp.  Kenn’s “Tableside” Caesar salad dressing or a dressing of your choice
  • A pinch of salt and pepper
  • Shaved or shredded Parmesan cheese (optional)

Instructions:

  1. Wash the spring greens thoroughly.  Drain completely and put in a medium bowl. Add the chicken breast, pasta, and avocado. Season with salt and pepper.
  2. Add the Caesar salad dressing and toss to mix until the dressing is well incorporated. Sprinkle with cheese.

Note:  You can add dried cherries, toasted pecans or almonds, and sunflower seeds to add some crunch as well as adding feta cheese if you wish, but it will still be as delicious without them.

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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Spinach and Brocco Sprouts Salad with Poached Salmon, Berries and Mango

My doctor put me on a strict, no-meat diet due to some health issues I’m currently experiencing.  So, I created this simple and healthy recipe packed with all the nutrients my body needs.  The poached salmon and berries were flavorful enough I didn’t need to add any dressing.  I was a happy camper. 🙂

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All you need is 1/4 cup combination of blueberries and raspberries, a serving size of spinach and broccoli sprouts, 1/2 of manila mango (you can find at any oriental store), and 4 oz. salmon fillet seasoned with lemon and pepper seasoning then poached in a skillet with 1/2 cup of water, juice of 1/2 lemon, a pinch of salt, and 1 tbsp. of olive oil over medium-high heat until salmon turned opaque in color. Voila!  A healthy and delicious lunch!

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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