Heidibella in the Tropics

Chicken Stir-Fry Wraps

I was exhausted when I got home from work yesterday, so I was glad I had Chicken Stir-fry Wraps planned for dinner.  This meal was just perfect because not only was it ULTRA YUMMY but it was so easy and quick that I was able to relax and turn in early like I wanted to.

This recipe is also very customizable so if you want to add other veggies or serve it differently, go crazy!  My sister, Michelle, made it last night too and she added some Sriracha sauce. I served the stir-fry with some soft flour tortillas that I brought home from Guadalajara last week, and also some lettuce wraps.  I would even make a double batch and serve it for guests.  I like food that people can build themselves and eat with their fingers. Give it a try!

Crazy for Panko

I remember when my Mom discovered panko bread crumbs. She used them on everything! The thing I remember her making most often with panko was stuffed chayote. The Japanese bread crumbs have such a flaky and light yet crunchy texture. They're really great to cook with as an alternative to regular bread crumbs.

This past weekend we were lucky enough to be the recipients of a bunch of fresh fish that my brother-in-law caught with his Dad on a fishing trip out on Gatun Lake. I wanted to make something super delicious but wasn't sure what. While I was at the supermarket I saw a bag of panko and everything fell into place. I knew exactly what I wanted to do.

Sunday night dinner must have been in the cards because I happened to find a recipe in my brand new cookbook that I got for my birthday: Panko-crusted Fish Sticks with Herb Dipping Sauce.

Please, please, please make this. Not only is it easy to make (it took me less than 10 minutes to prepare and about 15 minutes hands-off cook time), but it's also healthy because it's baked in the oven. And don't leave out the herb dipping sauce. Yummmmyyy!!!!!  Definitely a recipe I will be making again!

Spinach with Chicken On the Side

Last week I had dinner at Joe's Stone Crab in Miami Beach. The crab was good, clams were tasty, hash browns crunchy, but the spinach....oh my....I can't even begin to describe. I know my 10-year-old self is watching me write this through some time travel looking glass thinking I've lost more than a couple of marbles. But I can't tell you how good this spinach was...it was sauteed in tons of garlic and exploded with flavor in your mouth. I have been craving it ever since.

So, since I couldn't really serve a big bowl of spinach for dinner last night, I decided to serve it with some chicken and smashed potates on the side.

Here's how you can duplicate this homey, yummy, dinner at your house.

Oven-Roasted Chicken with Lemon Smashed Potatoes and Garlic Spinach

Ingredients:

For the chicken: 4 chicken breasts (bone-in), olive oil, salt, pepper, a few sprigs of fresh thyme, 4 shallots (peeled and quartered)

For the smashed potatoes: 1 lb Yukon gold or red potatoes, zest of one lemon, olive oil, salt, pepper

For the spinach: 4-6 cups spinach leaves (trimmed and washed), 4 cloves garlic (peeled and thinly sliced), salt, pepper, juice of one lemon

What to do:

Preheat oven to 450 F

Cut potatoes into one-inch pieces and drop them into a pot of salted, boiling water. After 15 mins, reserve 3/4 cup of the water, drain potatoes, put them back into the pot. Add the reserved water, lemon zest, 2 tsp olive oil, and salt and pepper.  Mash roughly so that they remain chunky. Cover until ready to serve.

While potatoes are boiling, heat 1 tsp of oil into large oven-proof skillet. Season chicken breasts with salt, pepper, and thyme leaves. Add chicken to skillet, skin side down and brown for 5 mins. Add shallots to skillet, flip chicken and brown for 5 more minutes. Put chicken in oven and roast for 15 minutes.

When chicken is done, remove from oven and transfer chicken and shallots to plate. Heat the same skillet over medium heat on the stove. Add 1 tsp olive oil if needed (you shouldn't need it because the chicken drippings should be enough). Add the garlic slices and sautee until you can smell them (about 30 seconds). Add the spinach and stir until wilted (3-5 minutes). Turn off the heat and add lemon juice, salt, and pepper.  Combine well.

Pile each plate high with smashed potatoes, a chicken breast, and the star of the show...the spinach. This recipe serves 4.