Spicy Thai Chicken And Zoodles

Oodles and Oodles of Zoodles

As a true lover of pasta I wasn’t convinced that a zucchini noodle or “zoodle” would be a satisfying substitute. Turns out I was surprised! Zucchini noodles are fun to make, gluten free, and they will likely leave you feeling as if you had a pasta experience without the guilt. Go on, we’re having seconds!

To spiralize your zucchini you’ll want to give it a little practice. There are many spiral slicers available and I recently upgraded from a hand-held spiralizer to a fancy one from KitchenAid that transformed me into a Zoodler Pro!

It’s because of this recipe that I was inspired by spiralizing, so I hope you enjoy this dish as much as I do!

Foodie Tips:

❤ I once made the peanut sauce a couple of days in advance and was convinced it tasted even better once things were able to mingle. The sauce is so good I usually double it.

❤ If you’re shy about spicy foods you can omit the red pepper flakes. I often sneak in a little extra.

❤ This dish pairs well with spring or egg rolls (shown).

Time To Prepare:

About 25 minutes.

For The Spicy Peanut Sauce:

1  |  Garlic Clove, Peeled & Smashed
½ Cup  |  Peanut Butter
1 Tablespoon  |  Lime Juice
1 Inch  |  Fresh Ginger, Diced
½ Teaspoon  |  Red Pepper Flakes
2 Tablespoons  |  Soy Sauce
1 Teaspoon  |  Light Brown Sugar
⅓ Cup  |  Water

For The Main Dish:

3-4 Tablespoons  |  Olive Oil
1 Pound  |  Chicken Tenders, Diced
2  |  Zucchini, Spiralized
1 Large  |  Carrot, Spiralized
1  |  Red Bell Pepper, Julienned
¼ Cup  |  Fresh Cilantro, Diced
¼ Cup  |  Green Onions, Diced
To Garnish  |  Toasted Sesame Seeds
To Garnish  |  Peanuts, Chopped
To Garnish  |  Juice of Lime

What To Do:

1. In a food processor or blender combine the eight spicy peanut sauce ingredients and set aside.

2. Heat a large skillet to medium-high heat. Add about 1-2 tablespoons of olive oil and the chicken tenders. Sauté each side for 3-4 minutes. Remove the chicken from the heat and let it rest until cooled. Then dice the chicken.

3. In the same large skillet over medium-high heat add 2 tablespoons of olive oil, the zucchini and carrot noodles. Flash fry for 2 minutes, stirring constantly.

4. Remove the noodles and place them in a large bowl along with the chicken, red pepper, fresh cilantro, green onions and spicy peanut sauce. Toss until the noodles are well coated.

5. Serve garnished with toasted sesame seeds, more chopped peanuts, and a squeeze of lime juice.

Enjoy this dish!

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Joe’s Fideo Recipe

A Texas Treat

“Fideo” actually refers to a dish made with short, vermicelli-style pasta (shown above in the lower left corner). Fideo is first browned in a skillet then various ingredients are added to typically make a pasta or soup dish. The folks at Q&Q sure know how to help us make tasty dishes – fideo has been a tasty Texas treat for more than 100 years!

While fideo can be prepared in a multitude of ways – this is my very own recipe that pairs greatly with enchiladas and a side salad. Enjoy!

Foodie Tips:

❤ What are “hatch cubes?” These are my own homemade treats that will save your time in the kitchen (shown below). I buy a frozen bag of Hatch Chilies from Trader Joe’s. I defrost it and pour the hatches into ice cube trays then freeze. I “pop” and transfer them into a Ziploc freezer bag and I can easily add the number of cubes into my recipe based on my appetite for heat. :) Pastas, soups, and eggs have never been the same since!

❤ This recipe can be easily doubled. Twice is nice!

❤ Fideo can be made in a million ways. Google or YouTube it and you’ll see.

Shown Above: One Of My Homemade “Hatch Cubes”

Time To Prepare:

About 10 minutes.

Ingredients:

½ Tablespoon  |  Butter
5 ounce Box  |  Q&Q Fideo Vermicelli
1 Cup  |  White Onion, Chopped
2 Tablespoons  |  Tomato Paste
1  | Hatch Cube or a Small Can of Hatch Green Chilies (optional)
2 Cups  |  Chicken Broth
3  |  Garlic Cloves
1  |  Bay Leaf

What To Do:

1. In a skillet over medium-high heat melt the butter.

2. Add the fideo and sauté until the vermicelli is just golden brown (think Rice-a-Roni, but Texas style). I like my Q&Q toasted, but be careful not to burn it.

3. Add the onion and continue sautéing. Add the tomato paste, hatch (if using), broth, garlic and the bay leaf.

4. Simmer until the vermicelli is al dente (about 5 minutes).

5. Remove from heat, let thicken a bit, discard the bay leaf, and enjoy!

Yield: About 2-4 servings, maybe less, if you enjoy food like I do! 

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Fideo Fan?
I found these awesome Q&Q Fideo stickers from our friends at BarbacoApparel in San Antonio. These vinyl stickers are a great way to show your love for Texas’ favorite vermicelli!

Rosemary Olive Bread Recipe

Bring On The Bread

I’ve never been one eager to make my own bread. But when I stumbled across this recipe that’s a no knead skillet olive bread I tried it. And I loved it! Now it makes regular appearances in my home.

This bread makes a great entertaining appetizer or sidekick for meals – your guests will be surprised you made it with your own two hands.

Time To Prepare:

About 2 hours; most of the time is reserved for the bread to “rise.”

Foodie Tips:

❤  Kalamata olives are my chosen favorite for this bread. You can substitute the kalamatas with your own favorite.

❤  Fresh herbs gives this bread a delightful taste. I noted my favorite herbs to use below – they come fresh from my garden!

Ingredients:

For The Dough:
2 Cups  |  Lukewarm Water
2 ¼ Teaspoons (1 Packet)  |  Active Dry Yeast
4 ⅓ Cups  |  All-Purpose Flour, Divided
½ Tablespoon  |  Kosher Salt
1 Cup  |  Kalamata Olives, Drained And Sliced (Or Whole)
1 Large  |  Garlic Clove, Minced
1 Tablespoon  |  Fresh Rosemary, Chopped
1 Tablespoon  |  Fresh Basil, Chopped (Optional)
1 Teaspoon  |  Fresh Oregano, Chopped (Optional)
1 Teaspoon  |  Fresh Thyme, Chopped (Optional)
1 Tablespoon  |  Olive Oil

To Serve:
1-2 Tablespoons  |  Olive Oil
To Garnish  |  Kosher Salt
To Garnish  |  Italian Flat Leaf Parsley, Chopped

What To Do:

1. In a large mixing bowl combine the water and the yeast. Add 1 cup of flour and the ½ tablespoon of salt. Stir with a wooden spoon until everything is well combined.

2. Add the olives, garlic and the herbs of your choice and stir well. Add the remaining flour 1 cup at a time and stir well between additions.

3. Cover the dough with plastic wrap and set it in a warm spot to rise for 1 hour.

4. In a 10-inch iron skillet add the tablespoon of olive oil (you can also use a stoneware baking dish if you don’t have an iron skillet). Using your fingers or a folded paper towel, coat the bottom and sides of the skillet with olive oil.

5. Remove the plastic wrap from the dough. Flour your hands and transfer the dough to the prepared skillet and carefully shape it into a roundish loaf. No kneading needed!

6. Cover the skillet with a kitchen towel and let it rise for 30 minutes. Preheat your oven to 400°F.

7. Score the top of the dough with a knife. Brush the remaining olive oil on top of the dough, sprinkle it with the salt and parsley, and place it in the oven.

8. Bake about 30 minutes or until the top is nice and brown… and a knife comes out clean.

9. Remove the bread from the oven. Transfer the bread from the skillet onto a wire cooling rack. Brush the remaining 1-2 tablespoons of olive oil on top. Sprinkle with salt and the fresh parsley.

You can let the bread cool entirely but I like mine served still warm. Dipped in olive oil or red sauce I’ve enjoyed this bread as my meal!

Yield: About 12 servings.

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Recipe : Basil Pesto

A Family Favorite

Enjoy this delicious pesto recipe that’s great on pasta, ensalata caprese, bruschetta and just about anything your heart desires.

Foodie Tips:

❤  Never use a knife to cut your basil leaves; always hand tear basil to prevent it from browning.

❤  Don’t underestimate the power of basil; it thrives in the Texas sun and loves water. Our garden usually has 4-5 basil plants that keep our kitchen filled with its deliciously aromatic fragrance.

❤  Vitamin C is a preservative that will help retain the beautiful green color of this pesto. If you’re going to enjoy the pesto fresh without storing leftovers, you can omit this ingredient.

Ingredients: 

2 Cups  |  Firmly Packed Fresh Basil Leaves
⅓ Cup  |  Extra Virgin Olive Oil
3 Tablespoons  |  Pine Nuts, Toasted
½ Teaspoon  |  Garlic Cloves, Minced
To Taste  |  Gray Sea Salt
To Taste  |  Freshly Ground Black Pepper
Optional: Pinch  |  Powdered Ascorbic Acid (Vitamin C)
¼ Cup  |  Freshly Grated Parmesan Cheese

Directions: 

1. Bring a large pot of water to a boil. While it’s getting ready prepare an ice water bath in a large bowl.

2. Put the basil in a large sieve and plunge it into the boiling water. Immediately immerse all the basil and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the basil into the ice water bath and stir again so it cools as fast as possible. Drain well.

3. Squeeze the water out of the basil with your hands until very dry. Roughly chop the basil and put in a blender. Add the garlic, salt and pepper to taste, olive oil, pine nuts, and the Vitamin C, if using. Blend for at least 30 seconds. In this way the green of the basil will thoroughly color the oil. Add the cheese and pulse to combine.

The pesto will keep several days in a tightly sealed container in the refrigerator. Yields about ¾ cup, enough for 1 pound of pasta. Enjoy!

~ Joe Paul Reider

Home Style Austin Founder and Foodie
Austin Realtor®
Keller Williams Realty, Inc.

❤ Love Food? In a click and a scroll you can visit more of my favorite recipes!

Hatch-Chicken Mac n’ Cheese Recipe

A Smokey Love Affair

This time of year when the Hatch Chili Peppers make their bountiful cameo appearance, we get weak in the knees for all things hatch. Just perusing almost 100 recipes at Central Market’s website made us break an indoor sweat for this sensationally, seasonal pepper.

With hatches in hand we decided to incorporate these delightfully, smokey-tasting peppers into our interpretation of gourmet Mac n’ Cheese. This dish will take more time than it does to whip-up Mac from a box, but we think the results undoubtedly justify the labor of love.

Foodie Tips:

• We prepare our hatch chili peppers and our chicken ahead of time so assembly time will be efficient; we have Mac n’ Cheese to eat! The roasted rotisserie chicken? We scored ours ready-to-go from our local HEB mere steps from an impressive Hatch Chili Pepper display.
• Not sure how to roast your Hatch Chili Peppers? Here’s a helpful post I found that may help. We roasted our peppers on the outdoor grill. Our local HEB Plus! was even hosting hatch chili roasting events to make things even easier.
• As an alternative to olive oil we have been having fun with avocado oil; it has a high smoke point and can offer various health benefits. We found our oil locally at Salt & Time on East 7th Street.
• You can substitute the cheeses below with your favorites, like with Monterrey Jack or Mozzarella.
• If it’s not hatch season you can use a couple cans of green chiles, although the flavor won’t be as smokey. If you’re out of shallots, try substituting red or white onions. No penne? Try elbow macaroni or your favorite sauce-hugging pasta (sorry, spaghetti, linguini and angel hair – we have other plans in store for you).

Ingredients: 

2  |  Shallots, Peeled, Roasted and Chopped
3 Cloves  |  Garlic, Peeled, Roasted and Chopped
2 Teaspoons  |  Avocado Oil (or olive oil)
2 Tablespoons  |  Flour
4 Cups  |  Heavy Whipping Cream
1 Teaspoon  |  Fresh Thyme, Chopped
2 Cups  |  Jalapeño Pepper Jack Cheese, Shredded
2 Cups  |  Cheddar Cheese, Shredded
To Taste  |  Salt and Freshly Ground Black Pepper
1 Pound  |  Penne Pasta, Cooked and Drained
4-5  |  Hatch Chili Peppers, Roasted, Skinned, Seeded and Chopped
2-3 Cups  |  Roasted Rotisserie Chicken, Deboned and Shredded
1/2 – 1 Cup  | Panko Bread Crumbs
2 Tablespoons  |  Falfurrias Brand Butter, Melted
2 Tablespoons  |  Italian Flat Leaf Parsley, Chopped

Directions: 

1. Place the peeled shallots and garlic in a small aluminum foil pouch and drizzle with 1 teaspoon of the oil. Roast on the grill (or indoor oven at 425°F) about 25 minutes, until tender. This is a good time to boil the water, prepare the pasta and set it aside after drining. Remove the shallot-garlic medley from oven/grill and give it some time to cool a bit. Remove the veggies from the foil then chop them up.

2. In a large sauté pan over medium heat, add another teaspoon of oil, the chopped vegetables then sauté for about a minute. Add the flour and stir for 1 minute (do not allow to burn). Whisk in the heavy cream and the thyme then stir in the Hatch Chili Peppers. Allow the mixture to reduce by a third.

3. Add your cheeses and stir until melted, creamy and thick. Season with salt and pepper as desired. Hungry yet? :)

4. Remove the cheese sauce from the heat and gently stir in the pasta and chicken. [Note: If your sauté pan is too small you can transfer the sauce into the pasta pot.] Transfer the Mac n’ Cheese into a 9″ x 13″ casserole dish and set aside. Preheat your oven to 350°F.

5. In a small bowl mix together the panko, butter and parsley; spread this mixture over the Mac n’ Cheese. Bake uncovered for about 25-35 minutes, until everything is browned and bubbly. Remove from oven, cool for a few minutes then serve.

Yields: 8-12 servings, depending on your appetite! Enjoy!

Love this recipe? We want to hear from you!

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

❤ Love Food? In a click and a scroll you can visit more of my favorite recipes!