Hello world!

This is the day the LORD has made; let us rejoice and be glad in it. Psalm 118:24

I’ve had this little inkling to start a blog for a while now. Not having any clue about how to do that kind of put a crimp in my plans. But, as an old friend used to say, “Every day’s a school day”. So, I did some research and Googled a lot of stuff, and I think I’m on the way.

We seem to eat a lot of chicken, so I thought I’d start out with one of my favorite recipes , Tahitian Tidbits. This is actually an appetizer recipe,  but it can easily be a meal by making lettuce wraps out of it (although I will make it as an appetizer here).  I thought I had gotten this recipe from my dear friend Caralyn way back in the 1980s. But, she claims she got it from me, so who knows.

Of course, before we get started, I do need to share my favorite joke, which oddly enough, concerns chickens!  This guy goes into a restaurant, and he says to the waitress, “I need to know how you prepare your chicken”.  She looks at him for beat or two, then says, “Well, we just tell ‘em they’re all gonna die”.  I know, I know, it’s dumb, but it always makes me laugh.

And on that note, let me show you how to make Tahitian Tidbits. They are a little bit of work, but trust me, you won’t be disappointed. Oh, and for those of you who don’t like coconut, try it anyway, it makes the recipe.

Here’s a picture of all the ingredients you’ll need.

And here’s a picture of my spice rack! I love it. I made myself after seeing one like it online.

Put the chicken broth and some curry powder in a skillet.

Give it a stir.

Put the chicken breasts in the skillet, and bring the broth to a boil.

Once it starts to boil turn the heat down and simmer until the chicken is cooked through. Put the chicken and the broth in a container, and put it in the refrigerator. You can do this the day before if you like.  It will need to marinate for a few hours at least. Curry will stain, so be careful not spill.

While you’re marinating the chicken, make the dip. Chop up some peanuts.

Mix the peanuts and the chutney with the sour cream.  I know, chutney looks a little icky, but it is yummy!

Except for the raisins. Pick out the raisins.  I don’t think you should ever put raisins in anything you’re actually going to eat  Although they are good on their own.  Sometimes. If there’s nothing else to eat and you’re starving.

Give it a good stir, and put it into the refrigerator until you’re ready to use it.

Hmmm – Louie likes the way the chicken smells.

Now toast the coconut. You can do this in a toaster oven, a regular oven, or my favorite, in a glass pie plate in microwave.Be careful not to burn it.  I usually start with about 30 seconds on “high” and then back it down to 20 seconds at a time, stirring each time.

About halfway done here.

You want it to get nice and toasty. Let this sit until it’s completely cool, then if you need to store it until the next day, just put it in a Ziplock bag.

Discard the marinade (remember it’ll stain!) and cut the chicken into cubes – about 1″ x 1″. Taste a bite if you want! Very spicy and nice.

Tear your cleaned lettuce into strips. The original recipe calls for iceberg, but I like romaine or butter lettuce.  You pick your favorite.

Wrap each chicken chunk in a piece of lettuce and secure with toothpick. Some of them might look a little kitttywampus, but don’t worry, they don’t have to be perfect.  Put the chutney dip and the toasted coconut in separate serving bowls.

To eat, dip the wrapped chicken chunks in the sour cream/chutney dressing, then in the toasted coconut.  Oh, my, this is just yummy.  Remember the scene in the movie Young Frankenstein where Madeline Kahn is with the monster and she starts to sing an aria? Yep, it’s that good. Enjoy!

 

Tahitian Tidbits

Ingredients:

  • 2 whole boneless and skinless chicken breasts
  • 2 cups of chicken broth
  • 4 teaspoons curry powder
  • 1 cup sour cream
  • 2 tablespoons chopped dry roasted peanuts
  • 1/4 cup mango chutney
  • 1 cup toasted sweetened coconut
  • Any large leaf lettuce
  • Toothpicks

Directions:

  1. Place the chicken broth, chicken breasts and curry in a large skillet, and bring to a boil over medium high heat.  Reduce heat and simmer for 25 minutes, or until chicken is cooked through.  Remove from heat, and refrigerate overnight or at least 4 hours.
  2. Cut cooled chicken into bite size pieces (abou1 1” x 1”).
  3. Wrap each chicken piece in strip of lettuce secured with a toothpick and place on serving platter.  Cover and refrigerate until ready to serve.
  4. Mix the sour cream, chopped peanuts and mango chutney together and place in a serving bowl.  Refrigerate until ready to serve.
  5. Place toasted coconut in a separate serving bowl.
  6. Dip the lettuce wrapped chicken into the mango chutney, then the toasted coconut, and enjoy!
  7. Makes about 36.

HINT: To toast coconut, you may use either the oven or microwave.

  1. To toast using the oven, place in a shallow layer on baking pan.  Bake at 350⁰, turning every 5 minutes with a spatula, until toasted to a light or medium brown.
  2. To toast using the microwave, place coconut on a microwave-safe plate (I prefer a glass pie plate) and microwave on high 1 minute.  Stir, and continue to microwave on high in 30 second intervals, stirring between each, until toasted.

14 thoughts on “Hello world!

  1. This is fantastic Kim! Your Blog has been added to my “Favorites”!! I loved the curried chicken tidbits appetizer!

  2. These were so good when you made them for GGG!! I kept meaning to ask you for the recipe. Now I have it with pictures and everything! This is a great blog Kim, I will definitely keep following!

  3. Oh Kim – what fun!!! For those of us who never, ever cook because we truly have no clue what to d0 – your step by step instructions are perfect!

    Congrats on doing something you’ve always wanted to do – you go girl!!!!!

  4. Congratulations on your blog, Kim! Your cooking is fantastic and I am excited to see what fun recipes you have coming up. I would be happy to taste test at any time 🙂 As you know, I was lucky enough to try the tahitian tidbits you made at an event a while back and (after you kindly gave me your recipe) I started making them at my gatherings. They are a HUGE hit every time I make them. Thank you for the great recipe! Best, Jen

    • Hi Jen! Thanks. I’m kind of excited about it. Aren’t you the one who made the recipe into lettuce wraps? I can’t remember. I’m going to try that, but pull the chicken instead of cubing it. In fact, I think it might be a good idea to pull it after it’s cooked and then let it sit in the curry marinade for awhile so it gets more curry flavor.

      • Well I did turn mine into lettuce wraps primarily because I didn’t have the patience to wrap each cube individually. Either way, they are super tasty!

  5. Love this! Love it!! Kim, you are going to have fans following you the world over. I love your jokes and that recipe had my mouth watering. Great job!!

    • Roxie, thanks so much! I’m posting a link to your site here: cookinglikehome.com. When I figure out how to do links on site itself I’ll post it there permanently. Love you honey!

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