Tag Archives: cabbage

Thai Chicken Enchiladas, the Sequel

Posted on 04/25/2012 by | 5 Comments

Flavor fusion. That’s what I call this dish.

Foodie genius. That’s what I call this lady.

Thai Chicken Enchiladas.

Right?!?!

I followed most of the basics behind Jess’s original recipe with the exception of the sauce and a swap out of chicken thighs for chicken breasts.

Just my personal pref, I’m a chicken thigh kinda gal…

And since I didn’t have the recommended sweet chili sauce on hand for the sauce, I combined creamy peanut butter & spicy sambal oelek with the sweet coconut milk instead.

Always improvising! :P

P.S. Pretty sure I’d slather this mixture on just about anything now that I’ve discovered it… (consider this your warning?)

Sautéed up the napa cabbage, carrot, onion and garlic.

Added some fresh cilantro and cooked, shredded chicken thighs.

Then some peanuts for a bit of crunch.

And got to tortilla stuffin’.

Gave the sauce a shake.

And into the pan everyone went.

 

A lil’ more love.

Plus a bit of added peanut crunch to top.

And before I knew it, these were on the table and ready to devour after just a short stay in the oven!

Y’all. All I’m going to say is go make this. Go make it now.

My version. Jess’s version. Doesn’t matter. This dish was so.much.fun!!!!

The flavors were great, the texture was great, I adored everything about it :D

This lady is seriously such an inspiration in the kitchen for me. Her recipe ideas are outta control crazy good! Trust me – I’ve made quiteeeee a few ;)

So yea. Thanks Jess! You pretty much rock. That is all.

Enjoy :)

Thai Chicken Enchiladas inspired by HowSweetEats

Makes 7

  • 4 large carrots, peeled & shredded
  • 1/2 onion, chopped
  • little over 1 lb napa cabbage, sliced
  • 2 cloves garlic, chopped
  • 1/4 cup fresh cilantro, chopped
  • 3/4lb boneless, skinless chicken thighs (cooked)
  • 1/2 cup crushed peanuts, divided
  • 7 flour tortillas

Sauce

  • 15 oz. can light coconut milk
  • 1 tblsp peanut butter
  • 2 tblsp sambal oelek (or sriracha*)

* if using sriracha I’d reduce the garlic in the veg filling since sambal is essentially sriracha sans garlic

1. Saute veggies. Start with onion and carrot in olive oil over medium, 5 minutes. Add cabbage for another 3 minutes then garlic and cooked chicken for another 2 minutes. Finally stir in cilantro as well as 1/4 cup crushed peanuts. Season w/ S&P.

NOTE: I simply added the chicken thighs to boiling water for about 7-10 minutes until cooked through. Removed & shredded using 2 forks.

2. Mix up sauce by combining coconut milk, peanut butter and sambal oelek.

3. Assemble enchiladas. Pour a small amount of sauce into the bottom of a baking dish, enough to coat. Begin rolling up enchiladas by placing a few spoonfuls of veggie mixture onto each tortilla, enough to fill but not enough to stuff too full. Roll up and place seam side down into the baking dish.

4. Once all enchiladas have been filled, drizzle remaining sauce over the entire dish and pop into a 350F oven for 20 minutes to bake (uncovered).

Serve!

 

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Posted in Asian recipes, Dee-lish Dinner, Easy Yummy Dinners, Mexican recipes, Recipes

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Kimchi Makin’ Party

Posted on 03/22/2012 by | 8 Comments

Kimchi. Kimchee. (Tomato. Tomahto?) A traditional fermented Korean dish made with vegetables and a variety of seasonings.

Full of vitamins A, B, and C, as well as “healthy bacteria” called lactobacilli, which aid in digestion.

Fanatic Mom said they servied kimchi with every meal when she lived in Okinawa. How is she always ahead of the food trends?! ;)

Well y’all know me. I’m always up for trying something new in the culinary world, and new this was! So hey, why not make a party of it?!

Clearly :)

The crew:  CookinFanatic. EatingBirdFood. Chef Jesse.

The kimchi:  napa cabbage, carrot, daikon radish, green onion, garlic, ginger, sambal oelek (ground chiles), salt, fish sauce (optional).

Lotsa napa cabbage. You think I’m kidding ;)

Kimchi requires a fair amount of chopping. How else is all that stuff gonna fit in a little mason jar?!

No biggie though, especially when you have friends to help :D

Too bad Jesse didn’t accidentally leave this awesome grater at my house either, it made shredding the carrots so super easy, pretty sure I would have held it captive for a while if so!

Chef caliber grater. Makin’ Steph’s life easier since ummm 3/13/12.

See, effortless, right?

Gang’s all here!!  <– name that movie, personal fave of mine haha

 

Once the salt and sambal oelek are added, give the veggies a good pounding to get them nice n’ combined. With a meat mallet. No big deal.

I’ll leave the TWSS jokes to this lady.

Hahaha. I’m still (in a mature manner, of course lol) laughing it up :P

IMG_5779.JPG

Photo courtesy of EatingBirdFood.com.  

Sometimes you just gotta throw those utensils out the proverbial window.

And get those hands dirty!

Into the jar the kimchi goes.

Hello kimchi lovahhhh.

Times three. One for each!

The store in a cool dark place for three days, opening the lid each day.  This is necessary because gases are released as a result of the fermentation that will be going ons inside that lil’ mason jar…

It’ll get all bubbly and crazy-like up in there. But this is a good thing!

Just watch out though, this stuff gets fiesty towards the end. Learned that the hard way with a hand full of kimchee juice post opening day 3 ;)

Up next. Perhaps some Grilled Jumbo Shrimp with Kimchi Miso Butter (right?!) or Korean Seafood Pancakes in this lady’s near future…

Which I happened to spot in my new issue of Food and Wine magazine!

Kimchi is just takin’ overrrr it appears….

So there you have it. Another first in the Fanatic kitchen. Kimchi. Party. ForTheWin!

For more exacts, head over to Brittany’s site, she’s got the recipe all nice n’ typed up for ya :D

Have you ever tried Kimchi before?

“We are what we think. All that we are arises with our thoughts. With our thoughts, we make the world.”

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Posted in Asian recipes, Recipes, side dish

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