DinnerPosted: March 7, 2007
This week Hubby and I made Basil Chicken in Coconut Curry Sauce. It was so delicious — I highly recommend this recipe. The flavors were interesting and there was a good amount of heat to the dish. Hubby handled the actual cooking of the chicken and he did it perfectly — it was cooked all the way through yet still really tender. I can’t ever strike that balance successfully, so I’ve named him the Official Chicken Cooker of our household.
This was my first time handling jalapeño peppers…Did you know that they can burn your skin? Yeah, I handled them with my bare hands and the next day I could still feel the burning sensation in my fingers. I must have gotten some of the juices on my contacts too, because when I put them in the following morning, my eyes burned for a nice twenty minutes. For anyone else who might be as clueless as I was, please consider this a public service announcement. Wear gloves when chopping jalapeño peppers.
You see the broccoli in the photo? You will totally laugh, but we actually used a recipe from the March 2007 issue of Cooking Light. Hubby loves broccoli so we cook it frequently. Our method has been to dump it in boiling water for two or three minutes. Very bland. So I suggested we try this recipe because really, we’ve got nothing to lose. The broccoli couldn’t possibly taste any worse than our boiled broccoli. It turned out really yummy and it wasn’t any harder than boiling the stuff! So this recipe is a keeper too.