easy coconut chicken…


Coconuts are everywhere these days.  Coconut oil is the new olive oil, everyone is pinning coconut chia pudding recipes like they are going out of style, people are drinking coconut water like it’s actual water… we’re all coconuts for coconuts!

After a few failed coconut chia pudding attempts of my own (the stuff just isn’t that delicious), I had a few cans of coconut milk in my pantry that I didn’t know what to do with.  Instead of attempting another dessert, I wanted to make something savory.  Most of the recipes for “coconut chicken” that I found online involved marinating, breading and frying and I wasn’t in the mood for that.  I wanted to use the coconut milk to make a delicious sauce for the chicken, so I took the basic premise of my mom’s Chicken Adobo recipe and improvised. I think the result it pretty yummy!

I have made this with chicken breast tenders and boneless skinless thighs (pictured above) and they both work very well.  I would stay away from any cut with skin for this recipe or the fat could transfer to your sauce and make it a little funky.

Coconut Chicken

1 can of light coconut milk

1/4 cup of soy sauce

1 tablespoon of sesame oil

2 cloves of garlic finely chopped (I like to use Dorot garlic cubes)

1-2 pounds of chicken (see note above)

1 tablespoon of coconut oil

Combine first four ingredients in large mixing bowl, stir well.  Add chicken and marinate, refrigerated, for at least 4 hours or up to 24.

Heat oven to 400 degrees. On your stovetop, heat a large oven-safe skillet on medium-high heat and add coconut oil. Remove chicken from marinate and scrape off marinate (you do not have to be super careful about this step).  Fry chicken about 4-5 minutes, or until browned on both sides. You may want to use a splatter screen if you have one, if not, be prepared to clean your cooktop tomorrow. Finish cooking chicken in the oven, depending on the size of your chicken pieces, about 10-15 minutes (the thighs above took 12 minutes).

While the chicken is frying on the stovetop, transfer the marinade to a small sauce pot and bring to a rapid boil on high heat. Turn heat to medium and continue to cook until marinade is reduced to a thick and creamy consistency.  This will take about 15 minutes.

Serve chicken immediately with a couple of spoonfuls of the creamy coconut sauce.  We like it with rice and some shelled edamame. Enjoy!


playroom inspiration…

We are almost done with the kids’ new playroom! Well, Leo’s playroom, as Lucy isn’t really playing yet.  After much debate, we decided to turn our dining room into a playroom.  It’s not like we throw a lot of fancy dinner parties so the space will definitely get a lot more use.  The room is the first thing you see when you walk into our house, so I didn’t want it to look like a toy explosion. We wanted it to be a fun play space while still having a little bit of style and a lot of storage. I started a playroom Pinterest board about six months ago.  Here are some of my pins for the space.  Stay tuned in the coming weeks for photos of the new playroom.

playroom-moodboard1. La Mela print as seen on the cover of Martha Stewart magazine. 2 Land of Nod District Storage Bench 3. “Figure it Out” Banner from Schoolhouse Electric 4. Pottery Barn Kids Gray Mini Dot Teepee 5. Anthropologie Pom Tassel Curtain 6. West Elm Finn Sofa


our halloween…


Excuse the super-short post but I am exhausted!  I feel like I just ran a marathon. Halloween is a pretty intense time when you have a three year old. It was partly my fault this year, as I started asking Leo what he wanted to be over a month ago… thus making the build-up pretty big.  I just wanted to avoid an 11th hour crafting disaster of a costume.

He fluctuated between dragon and dinosaur for about two weeks before finally settling on dinosaur… I was so happy he didn’t choose something like “spaceship” that isn’t readily available on Amazon.  I made Lucy a little ice-cream cone costume using some felt and a hot glue gun.  It wasn’t the best crafting I have ever done, but for the 15 minutes that she wore it, it did the job!

After a somewhat traumatic trip to Party City, we discovered that most commercially available halloween decorations are too scary for Leo (and me), so we ended up making making these ghosts and putting up a few “spiders” to keep it PG. Lenny and I stayed up past our bedtime hollowing out and carving pumpkins one night last week.

Then it was time for everything else… pumpkin painting with Leo, decorating our car for an event at his school and putting together a pre-trick or treat party for a few of Leo’s buddies and their parents.  I made two lasagnas, garlic bread, pumpkin muffins, along with “ghost” bananas and mandarin orange “pumpkins” for the kids.  The evening ended with an extended toddler candy bender and someone throwing up. Halloween success!

There should be some kind of mandatory spa day for moms on November 1st.