CC 6

Chicken Curry in a Hurry

This is another great recipe that we found years ago from our friend Michelle @ Made By Michelle. It is an easy chicken curry that is delicious. I think we have gotten kind of tainted (in a good way) by this recipe – earlier this year I tried another chicken curry recipe from allrecipes that had a lot of high ratings, and it took way longer and was (in our opinions) not nearly as good as this one.

Ingredients:

1 T. vegetable oil

1 medium onion, thinly sliced

1/2 tsp. salt

2 tsp. curry powder

1 can (12-14 oz.) unsweetened coconut milk

1 can (14.5 oz.) diced tomatoes

2 T. tomato paste

1 lb. boneless, skinless chicken breasts, cut into 1″ cubes (we have some pre-cooked and frozen, again for easy cooking)

3 c. packed fresh baby spinach (we used 1 c. here – it was what we had on hand, and about what I thought my kids could handle)

Step 1: In a large skillet, heat the vegetable oil over medium heat. Add the onion and the salt. Cook until softened, about 7 minutes, stirring often. Add the curry powder and cook, stirring constantly for 1 minute.

Step 2: Stir in the coconut milk, tomatoes, and tomato paste. Cook for 5 minutes or until slightly thickened, stirring occasionally.

Step 3: Add the chicken, stir well, and cook 5 to 6 minutes or until chicken is cooked through. Stir in the spinach and cook for 3 minutes or until wilted, stirring occasionally. Season to taste with salt. Serve over rice.

It is a winner here – and curry is such a great flavor too.

Enjoy! :)

TP 5

Tamale Pie

This recipe is a goodie. My mother-in-law passed this one along a few weeks ago, and we have enjoyed it. It is easy, and tasty. Just make sure to start making it early enough to allow for the baking time.

Ingredients:

3/4 c. corn meal

1 1/2 c. milk

1 egg, beaten

1 lb. ground beef, browned and drained (or chicken)

1 1/2 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. sugar

2 T. dried onion (minced or flakes)

1 T. seasoning salt

1 lb. can chopped tomatoes (14 oz. is what I could find)

1 can corn, drained

1 small can sliced olives

Step 1: Preheat oven to 350 degrees. Mix corn meal, milk and egg in a bowl.

Step 2: Mix all other ingredients together in a large bowl. Yum. 

Step 3: Dump the corn meal mixture into the other ingredients and mix. Then pour in greased 2 1/2 qt. casserole dish (or other smaller baking dish) and bake for 1 hr. 15 min.

Step 4: Sprinkle some cheese over the top, and melt in the oven (about 5 minutes).

There you go! Very easy, and delicious with some sour cream. Enjoy!

 

SSC 6

Awesome Sweet & Sour Chicken

I found this recipe on pinterest, and decided to try it – it claimed to be “baked” and “impossible to stop eating”. Well, who could resist that?

First, a point of clarification – yes, it is baked, but you FRY it first. In oil. Enough oil to add 56 grams of fat if all of that ends up in your final dish. And some – if not all – of it will. Therefore it is not technically “baked” like a baked homemade french fry that is not covered in oil and therefore is healthier than a true french fry. This recipe is still fried, even with the baking afterward.

HOWEVER, it was AMAZING. Seriously. We even messed up the recipe a bit, and it still was hands down some of the best sweet and sour chicken we have ever tried.

 

Ingredients:

3-4 boneless, skinless chicken breasts

salt & pepper

1 c. cornstarch

2 eggs (beaten)

1/4 c. canola oil

3/4 c. sugar

4 T. ketchup

1/2 c. vinegar

1 T. soy sauce

1 tsp. garlic salt

Directions:

Preheat your oven to 325 degrees. Heat your oil in a large skillet. Rinse your chicken breasts in water, then cut into cubes. Season with salt and pepper to your liking. Dip the chicken first into the cornstarch to coat, then into the eggs. Cook your chicken until browned, but not cooked through (this is where we messed it up).

While you are browning your chicken, mix the sugar, ketchup, vinegar, soy sauce and garlic salt in a small bowl – this is your rockin’ sauce.

When chicken is browned, dump the chicken into a GREASED 9×13 baking dish and dump your sauce over the top. Bake for an hour, turning the chicken every 15 minutes. When you are done, you will get this deliciousness:

Here is where we messed up, which may not have been a bad thing. Both my husband and I worked on this one together. Here goes: one of us had put the oil on a mediumish heat initially, and the other one suggested that we turn it down to low. So down to low it went. So the breaded chicken never really “fried” properly, the chicken was definitely cooked through before we put it in the oven, and a good amount of the breading was in the sauce. Because the chicken was cooked through, we only kept it in the oven for 30 minutes or so, turning it halfway through. Still, it was fantabulous. Next time, though, we will keep the oil temperature up.

Initially the sauce tasted kind of like the Polynesian sauce from Chick-Fil-A (which I love), but it settled down to more of a sweet and sour flavor within a couple of minutes. The next time we make this, I will probably toss some drained pineapple and chunkily chopped green peppers and I think it would then be absolutely perfect.

This one is a keeper!

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