A taste of the Caribbean…vacay in St. Thomas

Let me just say… There’s nothing more relaxing than an island vacation. I’ve been knocking the “typical beach vacation” for YEARS.  Examples of things I might have said:

“Beach vacations just SOUND boring, who wants to lay around all day?”

“What’s there to SEE on an island?  Sand, water… maybe a snake?”

“I don’t like rum… “

I was so mistaken.

I’ll spare you all the rubbing it in about laying in the sun, snorkeling, sailboats, jet skiis, etc. (I guess I just did it… ).  But what I have to share with you over the next week (I just got back so it’ll take some time with the one billion work emails waiting for me) are a couple of the recipes I picked up on the island… watch out there’s some dangerous one’s in there 🙂

Bushwacker (the perfect beach drink)

Coral Reef Cooler

Jerk Chicken

Caribbean Stewed Chicken

-Eat Hearty!

Ginger’s (healthyish) Glass Noodles with Chicken

Skip to Glass Noodle Recipe

My dear friend Ginger recently pointed out that Grandma Millie has yet to feature an Asian inspired dish and insisted I come over and learn how to make a simple (but delicious) Thai recipe she learned from her mother.  I’m so glad I did.

Given that there really isn’t anything bad for you in this dish, it’s AMAZINGLY DELICIOUS.  Even better, it’s quick and there’s only one pan to clean up…. the best of every world.

Admittedly, I’m a little intimidated by Thai cuisine.  I LOVE it, mind you (Keith and I probably order at least once or twice a week), but have this irrational fear of cooking noodles that aren’t paired with a “classic” French or Italian sauce.  Well that has changed. Now that I know how easy it is, look for a lot more Thai dishes coming your way.

Neither Ginger or I claim this is a 100% “authentic recipe” but it’s delicious nonetheless and I (we) think you’ll enjoy.

Ingredients (serves 2-3):

• 2 Chicken breasts (chopped into bite sized pieces) – you can also use pork or shrimp
• 4 oz glass noodles (we used Vermicelli, but whatever brand works)
• 3-4 large cabbage leaves (rinsed and chopped)
• 1/2 medium yellow/white onion (diced)
• 1/2 regular jalapeno (diced, no seeds)
• 3 cloves garlic (minced or pushed through garlic press)
• 1 bouillon cube (chicken)
• 2 eggs (beaten)
• 2 tablespoons olive oil
• Black Pepper (to taste)
• 1 teaspoon cajun seasoning
• 2 teaspoons lemon juice
• 1 tablespoon soy sauce (or more, to taste)

What you’ll need to clean up afterward:

• One medium sautee pan
• One mixing bowl

Step One: Marinate chicken in 1 tablespoon of olive oil, lemon juice and salt/pepper to taste for 10 minutes.

Step Two: Place glass noodles in mixing bowl of lukewarm tap water and let sit while cooking chicken and vegetables.

Step Three: Sautee chicken in pan with remaining olive oil until almost cooked.

Step Four: Add cabbage, peppers, onion, garlic and the bouillon cube (you can break in half to add in) in with the chicken and continue cooking for 1 minute.

Step Five: Remove noodles from bowl of water and shake excess water out (there can still be come water dripping of the noodles when you add) and stir in with the chicken and veggies.

Step Six: Add egg and stir for another minute until incorporated.  Add soy sauce to taste. *you can also add Louisiana hot sauce if you want to give it a little kick.

ANOTHER OPTION: if you want a delicious soup, just heat some chicken stock/broth in soup pot while preparing the above and add the noodle mixture to the broth… DELICIOUS.

-Eat Hearty!