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I made these for a family dinner this weekend – we had Ameir’s mom and Ameir’s stepfather over for dinner (and Mom gave me this phenomenal floral blooming tea set that I can’t wait to try. And yes, there will be pictures). The whole dinner, attempting to be mostly low carb, was: this stuffed chicken – spaghetti squash with garlic cherry tomato sauce – grilled asparagus garnished with grilled lemon – grilled eggplant rolled with ricotta, carrots, and olive tamponade – couscous with corn (oop, not low carb) – potatoes (ouch, sorry) and bruschetta with garlic-sundried tomato-herb butter (ouch again). I said mostly low carb.

These were very tender and a fresh change from my usual, heavy, creamy mushroom stuffed chicken. I’m glad that the chicken was still super moist without having to stuff it with bread cubes.

Recipe here: (more…)

Another extraordinary part of the Sara-TQ Asian dinner extravaganza. The flavor in this meat was so incredible because of the soy sauce and red curry paste. I’ll let the pictures speak for themselves. Make sure you let your mouse scroll over the pictures for the caption!