Thai Red Curry Chicken & Green Beans from #recipe #thai #hometakeout

You may have noticed it has been a little quiet here on Katie’s Cucina over the last week. That’s because I was cruising the Southern Caribbean with my husband! We had an amazing 8 days from the “world” as we know it. We took naps daily, dove in exotic destinations, sipped on fruity drinks, and ate some pretty darn good food! Luckily, I planned accordingly and don’t have to cook up a storm this week to feed the webs taste buds. I have a few new recipes that I cooked up before vacation and they will be heading your way this week!

Today, I’m sharing my recipe for Thai Red Curry: Chicken & Green Beans. Now, that I’m back from vacation I’m back to savings mode (so we can vacation again very soon). So that means minimal eating out in our book. We’ve found that by only eating out once a week we save so much money which then goes into our vacation fund. In an effort to not bore our taste buds I like to make what I call “home takeout“. This recipe for Thai Red Curry is an ideal home takeout kind of meal. Every time we get Thai takeout its typically a curry. I can honestly say, I’ve never had chicken and green beans in the red curry form. I’ve made it as a chinese main dish (which is delish and I can’t believe I’ve never blogged about it here before). I also love this recipe for Thai Red Curry: Chicken & Green Beans because it is a one pot meal. Throw everything in one pot (of course in incremental steps) and voila… a hearty one pot meal made in minutes! 

I cooked up this recipe for Food Fanatic! Head on over to get the recipe for Thai Red Curry Chicken with Green Beans and Noodles: All in One Pot

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Click Here for: Shrimp and Veggie Lo Mein Recipe from #Recipe #Chinese #HomeTakeOut

Do you love home takeout? I do! I love takeout in general, but sometimes we don’t want to spend the money on eating out so I turn to my home-takeout method. About two months ago I stumbled across a recipe for Shrimp and Veggie Lo Mein. Ironically, although I’m not a big fan of lo mein at the local takeout joints I am head over heals for this Shrimp and Veggie Lo Mein I make at home. So much so that I have made this over a handful of times over the past two months!

Click Here for: Shrimp and Veggie Lo Mein Recipe from #Recipe #Chinese #HomeTakeOut

I would like to thank my mom for my love of Chinese food. Growing up I would beg for Chinese food for breakfast; back then I would eat chicken and broccoli with white rice. If my mom would have allowed it I would have consumed it for breakfast, lunch, and dinner, and then repeated the same meals over and over again until my little heart was content. Chinese food brings me comfort and I think that might be why I find myself yearning for it when I’m sick. Of course I love homemade chicken noodle soup, but the next best thing in my book is wonton soup and vegetable fried rice. I also love to make my Asian chicken and rice soup, too when I’m sick or on a cold winters day. But since winter has long escaped from sunny Florida I’ll take this Shrimp and Veggie Lo Mein. It’s comforting, light, and best of all you can add as many vegetables and proteins to this simplistic Asian dish.

Click Here for: Shrimp and Veggie Lo Mein Recipe from #Recipe #Chinese #HomeTakeOut

Adapted from Rachael Ray, April 2013


Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4-6



  • 2 tbsp vegetable oil
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp fresh ginger, finely chopped
  • 8 oz. Thin Spaghetti
  • 2 cups, shredded cabbage (1 bag)
  • 1 red bell pepper, thinly sliced lengthwise
  • 1/4 lb. shiitake mushrooms, stems discarded and caps thinly sliced
  • 1/3 lb. snowpeas, trimmed and Julianne sliced
  • 1/2 cup matchstick carrots
  • 1/4 cup plus 2 tbsp soy sauce
  • 3 tbsp dry sherry
  • 1 tbsp toasted sesame oil
  • 1 lb. shrimp, peeled, deveined, and chopped


  1. Bring a large pot of water to a boil.
  2. Add the noodles to the boiling water and cook according to package directions. Add the cabbage, bell pepper, mushrooms, snow peas and carrot; cook for 30 seconds. Drain the noodles and vegetables thoroughly and set to the side.
  3. In a large skillet, heat the vegetable oil over medium for 1 minute. Then, add the onion, garlic and ginger. Cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Then add the soy sauce, sherry and sesame oil; bring the mixture to a bubble for a few seconds. Add the raw shrimp and cook for 3 minutes. Then add the noodles and vegetables; toss well. Cook, stirring often, until the mushrooms are fully cooked and the peppers are tender but still slightly crunchy, about 3 minutes.
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Asian Chicken Rice Soup by #soup #recipe #asian #comfortFood

Are you ready to start eating healthier?  This soup is light, full of flavors, and simply comfort food in my own opinion. I made this one evening after work. I had chicken defrosted in the refrigerator, some leftover rice, tons of vegetables (as always) and like so many other American’s I was stumped on what to make. It was chilly for a Florida evening, so I decided to go with comfort food.

A meal to warm the soul.

After I dreamed up this soup in a matter of seconds I decided I would make an Asian style soup. For the past few months I’ve been growing fresh ginger root on my back patio and have been dieing to harvest some of the beloved spicy root. I harvested about an inch of ginger root from the pot out back, cleaned it, peeled it, and it was ready to flavor my soup in a way I was hoping for.

Asian Chicken Rice Soup by #soup #recipe #asian #comfortFood

Although the soup took little over an hour to cook:  for the most part you “set it and forget it”. The chicken and ginger root has to boil for a good 45 minutes. Or, should I say, “poach”.  This gives you plenty of time to tidy up the house, read emails, or if you have kids–entertain the kids. Then once the chicken breast are fork tender you remove it, shred it, add all your vegetables into the soup pot, place the chicken back in and let it all marry together for a little while longer.

Another trick to this soup… use leftover rice. I just so happened to have some white rice already cooked sitting in my fridge, so that is what I used; however, if you have brown rice or no rice at all that’s ok. You can always cook up a batch or add noodles or whatever else you have on hand. I hate when people have to go out of their way to find ingredients to make a dish. Don’t be afraid to improvise!

Asian Chicken Rice Soup by #soup #recipe #asian #comfortFood

The night I made this Asian Chicken Rice Soup I paired it with my favorite asian-style salad and some chicken steamed dumplings (that I bought in a ginormous size bag from Costco).

Original Recipe by Katie’s Cucina

Asian Chicken Rice Soup

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 15 minutes

Yield: 6 servings


  • 1 lb. boneless, skinless chicken breast
  • 8 cups of water
  • 1 tbsp fresh ginger (whole piece)
  • 3 cloves garlic, minced
  • 1 32oz box of chicken broth
  • 1 chicken bouillon cube
  • 1 cup shredded carrots
  • 1/4 cup baby corn, chopped
  • 1/4 cup bamboo shoots
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 2 cups chopped fresh spinach
  • 1/2 cup green onions, thinly sliced + more for garnish
  • 2 cups leftover white rice
  • *top with sesame seeds


  1. Place one pound of chicken breast in a large pot, cover with 8 cups of water, and add 1 tbsp of fresh whole ginger root. Bring to a boil and cook for 45 minutes.
  2. Once the chicken is cooked, remove from the pot and shred. You will also want to remove the piece of ginger root and carefully mince it. Add both the chicken and ginger root back to the pot along with 3 cloves of minced garlic, one 32oz box of chicken broth, 1 chicken bouillon cube, 1 cup of shredded carrots, baby corn, bamboo shoots, sesame oil, soy sauce, and fish sauce. Cook for 10 minutes on medium.
  3. Lastly, add the fresh spinach and green onions: cook for 5 minutes longer.
  4. Spoon leftover rice (about 1/3 cup) into bowls then carefully ladle chicken soup over the rice. Top with sesame seeds and additional thinly sliced green onions if desired.


*By not adding the starch into the soup while cooking it allows for more broth therefore stretching the amount of food you have. This is how I typically like to make my soups so that the starch doesn't break down.

Katie Original Recipe. Copyright Katie's Cucina 2013.

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Are you ready to have a homemade take-out night in your home? I can guarantee if you make these you will feel like your sitting at a Mexican restaurant except the only difference is that your cooking, serving, and doing the dishes! I’m working on eating out less and making more home take-out favorites. I was in the mood for Mexican food the other weekend, and didn’t want to spend $30+ for dinner. I browsed the internet and found a recipe for homemade chicken chimichangas. Chimichangas are my absolute favorite and I almost always order a one when we go out to eat.

I read the recipe–re-read the recipe and was ready to tackle this take-out favorite! I had almost all the ingredients on hand which made this dish even better. I sliced and diced the recipe to tailor my wants and needs in a chimichanga. The chimi’s (that’s what I call them for short) that I eat do not include rice or olives in them, so I omitted that part of the recipe. If I had olives on hand I would have most certainly topped mine with them. I can not rave enough about these chimichangas. My husband was concerned about me after the first few bites. I wouldn’t stop making noises because I was so delighted on how amazing dinner turned out. Now I am even more intrigued to get a larger bigger and better deep fryer with a basket, so I can whole-heartedly fry these babies at once (instead of using multiple spatulas and panicking that the seams were going to open and the filling was going to come out). For the love of chimichangas–if you love them. Make them!

Adapted from: BlogChef

Homemade Chicken Chimichangas

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Yield: 3


  • 1 ½ cups chicken broth
  • ½ cup red enchilada sauce
  • ½ onion, diced
  • 3 (12 inch) flour tortillas
  • 2 boneless skinless chicken breast
  • 1 cup shredded Mexican blend cheese
  • 1 can refried beans
  • ¼ cup vegetable oil
  • Wholly Guacamole & Sour Cream for topping


  1. In a medium saucepan place 2 boneless skinless chicken breast in the pan and cover with water. Bring to a boil (about 20 minutes). Once the chicken is cooked and soft remove from pan, and carefully shred. Dump the water from the saucepan.
  2. In the same saucepan as you boiled the chicken, combine chicken broth, enchilada sauce, and diced onion. Bring to a boil, and reduce heat to low and let it simmer for about 10-15 minutes. Stir in shredded cooked chicken and mix well. Then add 1/4 cup of shredded mexican blend cheese.
  3. Heat refried beans in a saucepan over low heat until they stir easily.
  4. Preheat oil in a large skillet on medium.
  5. Right before you are about to assemble the chimichangas heat tortillas in a damp paper towel in the microwave for 30 seconds. Carefully remove one hot tortilla and begin spooning equal amounts of refried beans onto each tortillas followed by equal amounts of the chicken mixture, followed by shredded Mexican cheese (however much you desire). Roll up the tortillas, making sure no filling is exposed. *I found that these were super easy to roll when the tortilla was very hot--making the tortilla flexible and easy to work with!
  6. Carefully place the the filled tortillas (one-by-one) in the frying pan seam side down *I used a large spatula to place them in the pan , turning once, until browned on both sides. Drain on paper towels. Serve immediately; top with guacamole and sour cream if desired.
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I’ve made this lighter version of Sweet-and-Sour Chicken a few times now. Each time it get’s better and better. According to the January issue of Everyday Food the takeout version has some 1,009 calories in the dish verse the 447 calories in this dish I’m blogging about today. This is a great alternative to the caloric filled take out version. To be honest, I like this version way better than the takeout version. Essentially you can make your own home takeout for half the calories and not miss any flavors while doing so.

Source: Everyday Food, January 2011 issue
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4

1 cup long-grain white rice
1 tbsp cornstarch
1/4 cup sugar
1/4 cup soy sauce
1/4 cup white vinegar
1 tbsp vegetable oil
1-1/4 lbs boneless, skinless chicken breast cut into 1-inch pieces
2 bell peppers (any color), seeded and decided larger
1/2 lb green beans, trimmed and halved
5 scallions, thinly sliced
2-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
2 tbsp chopped roasted peanuts (optional)

1. Cook rice according to package instructions. Meanwhile, in a small bowl or measuring cup, whisk together cornstarch, sugar, soy sauce, and vinegar. Set aside.

2. In a large skillet or wok, heat oil over high. Add chicken, bell peppers, and green beans and cook, stirring frequently, until vegetables begin to soften about 5 minutes. Add scallions, ginger, and garlic and cook, stirring, frequently, until chicken is cooked through and vegetables are tender, about 4 minutes. 

3. Whisk soy sauce mixture, add to skillet, and cook, stirring constantly, until sauce thickens, about 3 minutes. Remove from heat. Fluff rice with a fork. To serve, spoon chicken mixture over rice and top with the optional peanuts if desired. 

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I think I’ve been eating chinese food since I was an infant. Honestly, I love chinese food, and need to eat it a few times each month or my life does not seem fulfilled! I can remember back when I was 4 eating Chinese food often, so maybe that’s really when it started. Throughout the years I’ve had my favorites… chicken & broccoli, fried rice, egg drop soup, and for the past (oh I don’t know maybe) 10 years its been vegetable chow mein (in white sauce not brown). But I will still glady accept and eat other dishes… they just aren’t my favorite. My husband on the other hand… for as long as we’ve been together (8+ years) has always loved General Tso’s Chicken. I will typically eat maybe one piece of chicken, but that’s about it. When I saw this recipe on Joelen’s blog I new I needed to try this. OMG–was this the most amazing (and oh-so-close to the real thing) General Tso’s I’ve tasted! I ate not one but 8 pieces of chicken!!! That’s honestly, a record for me… for any meal. I pretty much eat a vegetarian diet. So for me to eat that much chicken; you know this is a winner. I also added red bell pepper and broccoli to the sauce since that’s what we typically find in our take-out chinese food container… a few vegetables to balance all the meat.  I can’t wait to make this recipe again, and again, and again, and even entertain with this recipe. It’s that good! If you like General Tso’s chicken.. you will love this recipe! Now, what are you waiting for??? Go make it! 

Source: What’s Cookin, Chicago? adapted from
 Cooks Illustrated

Prep: 30 minutes
Cook: 20 minutes

Serves: 4

Ingredients for marinade:

  • 1/2 cup hoisin sauce
  • 1/4 cup white vinegar
  • 3 tablespoons soy sauce
  • 3 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1 1/2 cups water
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
  • 1 tablespoon vegetable oil
  • 4 garlic cloves, minced
  • 2 tablespoons grated fresh ginger
  • 1/2 teaspoons red pepper flakes
  • *1 bell pepper chopped
  • *1 cup of broccoli florets
Ingredients for coating & frying:

  • 3 large egg whites
  • 1 1/2 cups cornstarch
  • 1/2 cup unbleached all purpose flour
  • 1/2 teaspoon baking soda
  • 4 cups vegetable oil
  • 1-2 green onions, thinly sliced on a bias for garnish


1. Prep the chicken breasts by cutting them into 1 inch pieces.

2. To make the marinade & sauce, whisk the hoisin, vinegar, soy sauce, sugar, cornstarch, and water in a bowl. Of this mixture, place 6 tablespoons into a zip lock storage bag and add the chicken; seal and refrigerate for 30 minutes. Set aside the remaining marinade in the bowl.

3. While the chicken is chilling in the marinade, heat the oil in a large skillet over medium heat until shimmering. Sauté the garlic, ginger and red pepper flakes until fragrant. Add 2 cups of the hoisin marinade to the skillet and simmer, whisking constantly, until the mixture is dark brown and thickened. *This is where I added the red bell pepper and broccoli to the skillet. I let the sauce simmer with a lid on it, and steaming the vegetables. Once the vegetables are cooked to your desired liking I removed the pan from heat, covered and kept the sauce warm.

4. To prepare the chicken coating and frying, whisk the egg whites in a shallow dish until foamy; set aside. Combine the cornstarch, flour, baking soda, and remaining hoisin marinade in a second shallow dish; mix until it resembles coarse meal. 

5. Remove the chicken from the refrigerator and from the marinade. Pat the marinated chicken dry with paper towels. Toss half the chicken into the foamy egg whites until well coated, then dredge the chicken in the cornstarch mmixture, pressing to adhere. Transfer the coated chicken to a plate and repeat with the remaining chicken.

6. Heat the oil in a Dutch oven over medium high heat until the oil registers 350 degrees. Fry half the chicken until golden brown, about 3 minutes, turning each piece halfway through cooking. **I used my deep fryer. It was much easier and gave an all around crispness to the chicken (if you don’t have a deep fryer then follow the crossed out method). Cook your chicken in a deep fryer for 5 minutes or until golden brown and internal temperature is 165 degrees. Transfer the cooked chicken onto a paper towel lined plate to drain. (Return the oil to 350 degrees before frying again. Repeat with the remaining chicken if needed.)

7. Warm the sauce over medium heat until simmering. Place the sauce in a large bowl and add the fried chicken pieces. Toss to coat and serve. 

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I received this recipe many months ago via an email newsletter from Carrabba’s Italian Grill. I printed the recipe out and it sat for a few months. The other month when I attended the Carrabba’s Tastemaker Event this is the dish they gave us to take home and enjoy for dinner that evening. I finally made this recipe at home, and it was just as good as it was the night we ate it for dinner from Carrabba’s! 

Prep: 15 minutes
Cook: 30 minutes
Serves: 4 

  • 2 tbsp Olive Oil
  • 1 cup onion, chopped
  • 1 cup fennel, chopped
  • 1-1/2lbs Italian Sausage, crumbled
  • 1/2 cup water
  • 6 cups tomato sauce
  • 1lb penne pasta
  • 1/2 cup grated romano cheese
  • 1/4 cup ricotta cheese

1. Heat olive oil over medium heat. Saute onions and fennel for 10-15 minutes or until golden brown. Stir frequently. Add sausage to the pan and brown. 
2. Once the sausage has browned add the water and tomato sauce, increase heat and bring sauce to a boil stirring frequently. Reduce heat and let simmer for 5 minutes. 
3. Drop penne in boiling salted water and cook until al dente. Drain pasta in colander. 
4. Add pasta in with sauce and toss to coat. 
5. Add Romano cheese, toss with the pasta until melted. 
6. Transfer pasta to serving dish or individually plate and serve with a dollop of ricota on top.  

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Chicken Satay is a classic Thai dish that is very easy to put together. If you remember I attempted at making it a few months back and it came out so-so. This time around it came out 100 times better. The marinade is what did it. I’ll be making this easy appetizer/entree for many years to come. I was unable to find fresh lemongrass, so I opted for the paste. I don’t think it made any difference whether you have the fresh stuff or the paste… just less labor intensive. I let the chicken sit in the marinade for a few hours, and quickly skewered them once guest arrived. The key is not over cooking these little gems. You want them to be as moist and tender as possible. I highly suggest you serve these with the peanut sauce & sweet chili sauce.  You can find the original recipe on the Thai Kitchen website

Prep: 15 minutes
Cook: 10 minutes
Serves: 8 

  • 1/2 cup Thai Kitchen Coconut Milk
  • 2 tbsp Thai Kitchen Premium Fish Sauce
  • 2 tbsp Thai Kitchen Red Curry Paste
  • 2 tsp minced fresh lemongrass (or paste)
  • 1 lb. boneless skinless chicken breasts, cut into 3/4 inch strips
  • Bamboo skewers
  • 1/2 cup Thai Kitchen Peanut Satay Sauce
  • 1/2 cup Sweet Chili Sauce

1. Mix coconut milk, fish sauce, curry paste and lemongrass in small bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add marinade; toss to coat well.

2. Refrigerate 1 hour or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers.
3. Broil or grill over medium-high heat 3 minutes per side or until chicken is cooked through. Serve with Peanut Satay Sauce & Sweet Chili Sauce for dipping.

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This is probably one of the easiest meals to make in the world, and yet good for you! The stir-fry rice noodles are gluten free and you get a touch of veggies and lots of protein from this meal! This was the favorite amongst the group last weekend at my Thai Kitchen House Party. Everyone wanted this recipe so that they could have a Thai night at home.  You can find the original recipe on the Thai Kitchen Website

*Make sure you enter into the Thai Kitchen giveaway today is the LAST day to enter!!!

Prep: 10 minutes
Cook: 15 minutes
Serves: 2 (main entree) 4-6 (as a side dish)

  • 4 oz Thai Kitchen Stir-Fry Rice Noodles
  • 2 tbsp vegetable oil, divided
  • 1 egg, lightly beaten
  • 4 oz boneless skinless chicken breast, cut into thin strips
  • 6 tbsp Thai Kitchen Original Pad Thai Sauce
  • 2 green onions, thinly sliced
  • 1/2 cup bean sprouts
  • 1/4 cup coarsely chopped unsalted peanuts
  • fresh cilantro sprigs and lime wedges

1. Bring 4 cups water to boil in medium saucepan. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside.

2. Heat 1 tablespoon of the oil in large skillet or wok on medium-high heat. Add egg; scramble until set. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Add chicken; stir fry until cooked through. Add rice noodles, Pad Thai sauce and green onions; stir fry 3 to 4 minutes or noodles are tender.
3. Stir in bean sprouts and scrambled egg. Place noodle mixture on serving platter. Sprinkle with peanuts. Serve with cilantro sprigs and lime wedges.
Side Note:  Prepare as directed, substituting 4 ounces peeled and deveined shrimp or cut-up vegetables or cubed tofu for the chicken.

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As mentioned yesterday, I had the privilege to host another House Party. This time sponsored by Boboli pizza crust! This pizza was among the favorite with the men. I’m not going to lie, my husband and I are honey mustard snobs. There’s nothing like a good honey mustard… the closest that we’ve come to really liking is a light version by Kraft foods. THis is what we used for this pizza, and it complimented it well. This recipe was provided directly from Boboli

Prep:  20 minutes

Cook: 15 minutes 

Serves: 8 (1 slice each)


  • 1 12″ BOBOLI® Original Pizza Crust
  • 1 tbsp olive oil
  • 1 cup chicken breast, cooked and sliced (about 1 chicken breast)
  • 1 cup honey mustard
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup red onion, thinly sliced


1. Preheat grill for 10-15 minutes. 
2. Brush a dash of olive oil on each side of the crust. Grill crust 2-4 minutes on each side. Remove from grill.

3. Take grilled pizza crust, and spread honey mustard on crust. Add mozzarella cheese, grilled  diced chicken, and red onion.
4. Place crust back on grill to warm for 8-10 minutes or until cheese is melted. 
5. Slice, serve, and enjoy!

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