Category Archives: Main dishes

Yellow Chicken Curry

Growing up, we didn’t eat “diverse” foods. In fact, we ate pretty much the same 15 or so meals every week. I think that a lot of families are like that. Work and activities get in the way of creative cooking. When people don’t “LOVE” to cook, then the familiar staples are easiest to prepare.

In my house, we typically ate: meatloaf, spaghetti, meat + potatoes, burgers, and every kind of casserole you could imagine. Some times SPAM even entered the picture… in the form of english muffin pizzas. I know. Sounds disgusting. If you don’t think about it and just taste it, it really isn’t that bad πŸ™‚ But I digress…

The most exotic thing on the menu… hard shell tacos. Can you believe that I didn’t even KNOW what a soft shell taco WAS until I was in 6th grade and went to taco bell with a friend’s family? Crazy!

Okay, back to the topic of the day. CURRY. When we lived in Austin, I had my very first bowl of curry from a place called Madam Mam’s. There was a location right across the street from our office and I went there often with friends. It was intimidating. I liked spicy things…but not to the degree that Thai food is usually spiced. One of my friends recommended the yellow curry. She said it was more mild. She was right. So tonight, after talking with a good friend who loves to cook Thai, I was inspired to make the dish for the first time. I’m happy to report it was insanely good. I’ll try my best to write out a recipe here…but please know, it was more of a add a dash of this and a splash of that to the pot kind of night. Season it to your own tastes and enjoy!Β 


Yellow Chicken Curry

  • 1-1.5 c. roasted chicken, rough chopped
  • olive oil
  • 1 large yellow onion, sliced
  • 2-4 bell peppers, varying colors, rough chopped
  • 1 cubanello pepper, rough chopped
  • 1 Serrano pepper, sliced
  • 8-10 small fingerling sized russet potatoes, cut into similar size pieces (I halved or quartered them)
  • 1 quart chicken broth
  • 2 cans full fat coconut milk
  • 1-2 Tbsp yellow curry powder (I used the full 2, but just add little by little to figure out your own tastes)
  • 1 in fresh ginger, grated
  • 2-4 Tbsp white sugar
  • 2 tsp honey
  • 2-3 Tbsp fish sauce
  • Salt & pepper to taste
  • Fresh chopped cilantro
  • Limes
  • Sriracha hot sauce
  • White rice for serving (I made 4 c. cooked for this receipe and it was a good ratio)

Drizzle EVOO in the bottom of a large pot. When the oil is hot, toss in the sliced onions and peppers. Cook for a few minutes until they just start to brown up. Add in the potatoes & chicken broth/stock. Bring to a boil & cook until the potatoes are almost cooked through and the stock has reduced some (6-8 min?). Add in the 2 cans of coconut milk, 1 Tbsp curry powder, 2 Tbsp white sugar, 1 in freshly grated ginger, 2 Tbsp fish sauce, and approx 1-2 tsp salt & 1 tsp pepper. Toss in the pre-cooked/baked chicken. Turn heat up to high and let the the curry with coconut milk reduce and thicken (15-20 min). When the curry is reducing, cook your rice. Mine took approx 20 min from start to finish during which time my curry was boiling away and thickening up and reducing πŸ™‚ At this point, I kept tasting and adding more seasoning. I added more sugar, curry powder, and fish sauce to balance the dish and increase the richness.

The curry will still be liquidy when it’s done, but it will have thickened up a little more toward a stew. You want the thicker broth, but still intact potatoes. That’s the goal πŸ™‚ Serve over white rice with some chopped fresh cilantro, 1/4 lime (juice squeezed on top) and delish Sriracha for extra heat if you want it! You could also add extra raw serannos if you really want some spice.

I absolutely loved this y’all. As in… I stuck my finger in the pot after putting away the leftovers just to get as much out as possible. As in I just pulled out another bite as I was typing up this recipe.

It’s definitely going in our regular rotation.


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Filed under Chicken, Gluten Free, Main dishes, Uncategorized

Roasted Sweet Potato & Corn Chowder

Based on this recipe…

with a few minor changes…

  • I forgot the chipotle pepper (though I imagine it would be yummy!)
  • I only used 1 qt of chicken broth + 1/2 quart water (next time, I’d skip the water to make it thicker)
  • 2 LARGE sweet potatoes (vs. 4 small)
  • used 1 sweet yellow onion & 1 red onion instead of the leeks
  • added apples and chives on top
  • seasoned with salt & pepper


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Filed under Gluten Free, Main Course, Main dishes, Soups

White Chicken Chili

Today has been a rainy (read: lazy) day. These kinds of days require comfort food…comfort food and football.

Sweet baby girl is whining, so I best get typing up this recipe!!

White Chicken Chili

  • 1 yellow onion, diced
  • 1 green pepper, diced
  • 4 cloves garlic, minced
  • 1 jalapeno, minced
  • olive oil
  • 3 boneless skinless chicken thighs
  • 1 large can (8oz) green chilies
  • 1 quart veggie or chicken broth
  • 1/2 quart (approx) water
  • 2 limes, juiced
  • 1 Tbsp cumin
  • 1 tsp ancho chili powder
  • salt & pepper to taste
  • 2 cans white cannellini beans

For topping… cilantro, sour cream, avocado (a must!), cheese, and tortilla chips or fritos

In a large dutch oven start by sautΓ©ing the peppers, onion, and garlic. Cook for a few minutes over medium heat and then push the veggies off to the side of the pan and put in the chicken thighs. Cook for 1 min on each side until the meat is white in appearance on the outside. Then add in spices, vegetable broth, water, juice of 2 limes, and the can of green chilies. Bring the chili to a simmer and cover for an hour. Take out thighs & shred meat. Add meat back to the dish. Rinse both cans of beans. Mash approx 1 can of beans, leave the other one whole, and add both to the soup. Turn soup up a bit and cook for approx 15 mins. Serve with the topping ingredients!

*I could have added corn to this dish… also, corn meal might have been a nice way to thicken it!

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Filed under Main dishes, Soups, Tex-Mex

Chicken Enchilada and Avocado Casserole with Green Chili Salsa


One of the things that’s most intimidating about eating gluten free is having people over for dinner. In the past I usually made some kind of pasta dish when friends came over…especially friends with kids. Because, let’s be honest, it’s easy, cheap, and likeable. πŸ™‚

As I mentioned in a previous post, we just got a grill which makes gfree entertaining much MUCH easier.Β  But I still want to have a few dishes in my wheel house that would work for a quick night time get together. THIS dish- it fits the bill.

I based the recipe off this one… and made some yummy changes πŸ™‚


  • 1 vdalia or yellow onion, finely sliced
  • olive oil
  • 2 cups cubed or shredded chicken (I baked a whole chicken & used about 1/2 of it for this dish… a mixture of white & dark meat)
  • 1 jar green chili salsa (I used the central market brand from ATX)
  • 1 8 oz container full fat sour cream (I used daisy brand)
  • 2 cans black beans (rinsed & drained)
  • 1/2 bunch cilantro (freshly chopped)
  • 2 avocados (pitted & sliced)
  • 10-12 corn tortillas
  • 2 c. freshly shredded cheddar cheese
  • 1 small can sliced black olives
  • Chives
  • Cherry tomatoes
  • Salt & pepper to taste

Preheat oven to 350. In a large pan,combined the sliced onions & olive oil. Saute over medium heat until onions are brown/caramelized.

While the onions are working, combine the chicken, black beans, sour cream, and salsa. Warm through.

To assemble…

Take a 9×13 baking pan. Rip up 1/2 the tortillas into bite sized pieces and spread out along the bottom. Layer 1/2 chicken/bean mixture. Next add the onions and then the avocado. Layer on the remaining tortilla pieces, then the chicken mixture. Top with the 2 c. shredded cheddar and then the black olives.

Bake @ 350 for 30 min. Remove from oven and top with tomatoes & chives. Serve with a dollop of sour cream as desired πŸ™‚

Steve & I both loved this dish. It will go into our regular rotation. Pax was a fan of the chicken, tortillas and black olives ~ but didn’t like the avocados πŸ™‚


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Filed under Main dishes, Tex-Mex

Shredded beef tacos with avocado, corn & black bean salsa, and flash fried corn tortillas


I based the recipe off of Tyler Florence’s Mexican Pot Roast Tacos recipe on the food network

  • 2 pounds beef stew meat
  • 4 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 vdalia onion, diced
  • 1 pint size jar quartered tomat0es (I used some from my garden last year) or 1 (28-ounce) can crushed tomatoes
  • 1/2 jar water
  • 2 tsp cayenne pepper
  • 1 tablespoon ground cumin
  • 1 lime, juiced

Brown the stew meat in olive oil until brown on all sides. Add in garlic & onions. Cook for a few minutes till soft. Add in tomatoes, water, and the rest of the seasonings.
Bring pot (I used a dutch oven) to a boil, then turn down to simmer for 3 hours till meat shreds easily. Then let cool till the sauces are absorbed.


  • High quality corn tortillas (I used this brand)
  • Vegetable oil, for deep frying
    6 fresh medium corn tortillas
    Salt & pepper to taste

InΒ  a shallow pan, heat oil. Oil is ready when you stick a wooden spoon handle in the oil and it bubbles around it. Fry tortillas for approx 15-20 sec each side. Use the wooden spoon handle and tongs to shape into a taco shell. Set to dry on paper towels.


But for next time…the ingredient include: corn, black beans, red bell pepper, onions, jalapeno, sugar, lime juice, chipotle peppers in adobe sauce, “spices”, sea salt & chipotle pepper. The salsa has a smokey undertone (prob from the adobe sauce) and tastes almost fire roasted.

Assemble and top with avocado, salsa, sour cream, and cilantro as desired πŸ™‚

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Filed under Gluten Free, Main dishes, Tex-Mex

Recent Recipes…

The whole having a baby thing has put me behind the blogging 8 ball.

I have made a few recipes lately that I don’t want to lose πŸ™‚

so in no particular order…

  • I got Steve a grill for fathers day. It has been so nice being able to grill food…especially with the whole gluten thing. Grilling is an easy way to cut the carbs out of a meal. This sweet & spicy salmon was awesome. Super flavorful! Definitely make-again-able πŸ™‚
  • For our 4th of July gathering I volunteered to make baked beans. I had my eye on these Alton Brown beauties for a week or so and the get-together presented the perfect opportunity!! The only change I made was to use 1 bottle of dark beer instead of veggie broth. Next time, I think I’d use about 1/2 a bottle of beer. These were super yummy!!
  • I also took a stab at making a gluten free tuna casserole with quinoa. I made the roux out of trader joes gluten free flour and butter (and then added in milk & cheddar). The final dish was good…but the sauce by itself was a bit grainy. I’ll have to try something else next time.

More to come πŸ™‚

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Filed under Main Course, Main dishes, Seafood, Side dishes, Weekly Menus

Stuffed Portabellas

This recipe was a winner in my book… Steve was not a huge fan (something about the texture of the mushroom :)) So I don’t think it was the actual recipe he didn’t like… I just think it was an aversion to big mushrooms!


  • 4 portabella caps, scraped of the “gills” and wiped down
  • 1/2 yellow onion
  • 3 chicken sausage links
  • 1 clove garlic
  • 1/2 package cream cheese
  • 1/4-1/2 c. freshly grated parm cheese
  • fresh basil

Preheat oven to 400 & prep mushrooms. Scrap out the gills & then coat them in a touch of olive oil. Put them with the hollowed side down on an aluminum lined baking sheet & bake for 15 mins. Pull out.

While the mushrooms are baking, saute onion in olive oil until it starts to caramelize.

At the same time, remove sausage from casing and brown in another pan. When the sausage is fully cooked, add in 1 clove garlic (grated/minced). Combine onions, sausage, & garlic. Add in the cream cheese and stir till combined.

“Stuff” mushrooms with the sausage mixture. Top with parmesan cheese &Β  bake 10-15 until cheese is browned.Β  Remove from oven and top with some fresh basil. Serve.

This was great reheated πŸ™‚


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Filed under Gluten Free, Main Course, Main dishes