Tomatillo Salsa, Steak and Yellow Rice

The Salsa is the most important part

Fried Goat Cheese Salad

I realize the two seem unrelated
Weekend of May 1

Log of Chevere Plain
Panko Breadcrumbs
Olive Oil
Herb salad
Toasted Almonds
Cherry Balsamic Vinegar

Slice the goat cheese into rounds about 1/2 inch thickness and coat in dry breadcrumbs. Place in the freezer for 15-30 mins. Heat olive oil in a small frying pan test the heat with the crumbs when it cooks immediately it's ready. You can cook about 2 at a time cook for about 30 secs on each side or until golden brown. Serve immediately over salad. The Cherry Balsamic Vinaigrette is Amazing on this. Wisk equal amounts of vinegar and oil with a pinch of salt and pepper.

Chicken with Coconut and Lime

Weekend of May 1
Originally I envisioned this on rice noodles but Egg noodles work just fine. Tastes just like Coconut soup from Top Spice.

Chicken breast
2 Limes, Zested and juiced.
Nature's seasoning
Egg Noodles
Cilantro
Scallions

Sauce
One can coconut milk
Zest of limes
Juice of one Lime (more is good too)
2 Garlic cloves broken
1 TBS Fish sauce
Couple of shakes of cayenne pepper
Fresh Cilantro Leaves

Cut up the chicken after seasoning it and mix it with one of the limes' juice. Cook for about 20 mins at 400.

Heat up the coconut milk, Lime juice, Lime Zest, fish sauce, and garlic. Do not let boil. Keep at a gentle simmer. Put in the cayenne, and the cilantro after about 10 mins.
Start boiling water for the noodles, salt the water, cook the noodles and strain.
To serve place the noodles, then chicken, then sauce garnish with fresh cilantro and chopped scallions.