Fast Simple Summer Caprese Salad

As summer burns on the sun continues to give life and love to our beloved tomatoes.  They seem to be everywhere we look.  The neighbors garden, the farmers market or filling a bowl on a friends kitchen counter top.  Take one or two and easily turn them into an Italian staple to enhance any summer lunch or dinner.  Slice as many tomatoes as you like add sliced fresh Buffalo Mozzarella cheese on top.  Drizzle with olive oil and (balsamic vinegar if you like).  Top with shredded basil and fresh cracked pepper.  

Quick simple delicious Stir Fry Chicken with vegetables

Tonight the kids wanted Chinese food and I hate local made food under a burner sitting hours before you call it in.  Opt for your self, you will save time and money. 
 

Serves 4

Two Chicken Breast, sliced thin across the grain.  Mix chicken in a bowl with 4 cloves minced Garlic and add 1/4 soy sauce and a dash of cooking oil.  I got a little curious and found some Red Thai chili paste I added to the chicken(worked very well).  Mean while heat a large skillet or  WOK  "HOT", as my good Chinese friends taught me "Stir Fry not Stir simmer.  For this writing we added sliced carrot, sugar snap peas and broccoli as well as one cut up onion.  Meat goes in first for sizzle and browning, about 5 min.  Set meat aside.  Add a shake more oil to the pan and stir"Fry" the veggies till al dente.  Add the chicken to the pan and stir fry about five more min until done.  Drizzle some Oyster or Hoisin sauce over stir fry right before you take it off the heat and toss,  Serve with noodles or white rice.  Done under 10 bucks under 10 minutes, it wont last!

Malaysian Chicken Curry

I have been asked by quite a few friends lately for this recipe.  When I was growing up my mom had a dear family friend from Singapore.  Her mother made this for her and it was her favorite comfort food.  She showed me how to make it when I was about 10 years old and I make it often as it has turned into one of my favorite comfort foods.

This recipe is quick and very adaptable to what you have on hand.
The most traditional way to use it is with one whole chicken broken down into pieces.
You can also use only thighs, only leg meat or breasts.  Pork tenderloin cut into pieces work very well also.   For the purposes of ease and simplicity I have scaled down the ingredients necessary.  The optional items are for heat and more flavor layers in the curry, add all or some if you have them on hand.      

Serves 4-6

2 lbs Boneless Chicken Breast cut cross ways into strips
7 Medium Potatoes peeled and quartered
1 Cup soy sauce
3 Tbs Chili Powder
4 Cloves Garlic crushed
1/2 Bunch Cilantro Chopped
2 Tbs cooking oil

2 Tbs Chili Garlic Sauce        (Optional)
1/2 Tbs Cumin            (Optional)
1/2 Tsp Red Chili Flake        (Optional)
1/2 Tsp Turmeric              (Optional)
1/4 Tsp Cinnamon             (Optional)
I can Coconut Milk            (Optional)

In a bowl combine dry spices, garlic and soy sauce.  Adjust according to taste, don’t worry if it’s too salty as it will be diluted with water later.  Add Chicken, toss to coat and let marinade for 10 min.  In a stockpot heat the oil and add the chicken.  Stir and brown Chicken for about 4 min on high heat.  Add enough water to almost cover the Chicken (Add coconut milk now if using).  Bring to a boil, add potatoes and reduce to simmer.  Cover and cook on simmer until potatoes can be easily pierced with a knife, about 30 min.  Serve over rice garnished with Cilantro.