Category Archives: Chicken

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 🙂 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! 

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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 🙂 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 🙂 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

“Grown Up” Pecan, Craisin, Chicken & Rice Casserole

A few days back we decided to invite some friends over for dinner last minute. We needed to feed a crowd ~ so this is what I drummed up for dinner!

Inspired by this recipe

  • 2 chicken breasts and 4 chicken thighs baked & shredded
  • 2 c. cooked white rice
  • 2-3 c. cooked wild rice
  • 3/4 c. craisins
  • 2/4 c. chopped pecans
  • 4 Tbsp butter
  • 1/4 c. flour
  • 2-3 c. chicken broth
  • 3 c. shredded cabot extra sharp white cheddar cheese, divided
  • 4 cloves garlic, finely minced
  • Salt & pepper
  • 1/2 sleeve ritz crackers

In a large bowl, combine the shredded chicken, cooked white rice, cooked wild rice, and craisins.

Put the chopped pecans in a dry skillet and toast for a few minutes over medium heat (stirring frequently) until fragrant. Then add to the large bowl with the chicken/rice mixture.

In an oven safe skillet, melt the 4 Tbsp of butter and stir in the 1/4 cup of flour. Whisk constantly for a minute or two to cook the “floury” taste out. Add in garlic & cook for 1 minute. SLOWLY add in 2 c. of chicken broth stirring constantly. At this point, I added in the salt & pepper & 2.5 c. shredded cheese. If the mixture is too thick, add more broth. If it seems okay, then add the chicken/rice mixture to the pan and stir to combine. I added in a bit more broth at this point.  Cook for a few minutes till warm. Then I added the final 1/2 c. of cheese to the top and then crushed ritz crackers.

Bake at 350 for 20-25 minutes till the top is brown and everything is heated through. Serve to a lot of people b/c this makes a ton of food! We fed 4 adults, 4 kids and still had leftovers for a few days.

A few notes…

This recipe is Paxton approved! (he’s a good eater in general…but this dish, he INHALED).

Disclosure, I didn’t bake this, I broiled it … but then the crackers got a bit to crispy 🙂 so I’d go with baking next time around.

Next time around I might try to season this a bit more. It was really super yummy, but could have probably used some other herbs… perhaps sage? or even just a touch of oregano… hmm… maybe even smoked paprika (not all of these together, just one of them unless you’re wild and crazy).

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Filed under Chicken, Main Course

Chicken Salad with Craisins, Grapes, Pecans and BACON.

I’m on a “Bacon makes everything better” kick. Seriously. It does.

  • Diced Chicken (we used leftover baked chicken approx 1 large chicken breast & 1 chicken leg cut into large chunks)
  • 1/4- 1/3 c. light mayo
  • 1 stalk celery, finely minced
  • 1 small onion, finely minced
  • 1/4 c. craisins
  • 1/4 c. broken pecan pieces
  • 3/4 c. red grapes, quartered
  • dash of lawrys seasoning
  • dash of dill weed to taste (I probably used 1/4 -1/2 tsp?)
  • salt & pepper to taste

Optional… bacon.

Mix all ingredients (minus bacon) together & let chill overnight. chilling will give the onion and celery time to mellow out just a bit.

Serve on bread or with saltine crackers… We added a bit of crumbled bacon on top for a little extra hit of salt to balance out the sweet craisins/grapes and the tangy mayo.

This was such a light & refreshing meal. Definitely one we’ll make again this summer!!!

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Parmesan Chicken Strips

Eventually I’ll take photos again 🙂

One of the things I love most about facebook is that it’s a platform for “surveying” people. Yesterday I asked folks what I should make for dinner with chicken tenders. One of my friends suggested cornflake chicken strips. YUM. But alas, no cornflakes.

Enter shredded parmesan and self-rising flour.

When we lived in Austin, one of our friends mads a deliscious cajun chicken dish with parm cheese and bisquick. I tried to re-interpret the dish without bisquick and without cajun!!

Here’s what I came up with…

  • 1 package chicken tenders
  • 1/2 Stick of butter
  • 1/2 Lemon squeezed,
  • 1 teaspoon worstershire sauce
  • 1/2 Cup Bisquik (I used self rising flour)
  • 1 Cups of shredded parmesan cheese (Not powdered)
  • seasonings… garlic powder, onion powder, smoked paprika, salt to taste

Preheat the oven to 350 degrees, put foil over it and lightly grease it.

Melt the butter and then add worstershire sauce and lemon juice.

Mix the bisquik, parmesan, cajun seasoning, garlic powder and salt.

Dip the chicken breasts into the melted butter mix and then into the bisquik mix.

Place on cookie sheet/9 X 13 pan. Drizzle the remaining butter/lemon mixture over the chicken and bake for approx 40 minutes till chicken is cooked through. Then broil to brown top.

Serve with honey mustard (honey, mayo, & dijon) 🙂

 

These were SUPER moist! Steve loved them. He kept saying “this just hits the spot” and “it’s been a long time since we’ve had chicken” (it hasn’t, but it was a cute comment!)
Happy SNOW day to my Athens friends XOX

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Simple Baked Chicken

I’m not usually the kind of girl who just buys a whole chicken.
Nor do I buy BONE IN chicken breasts…or chicken legs!

But this week, the lack of boneless, skinless chicken breasts at the store provoked me to move out of my comfort zone and into the world of bone-in chicken!

I’m so glad it did 🙂

The whole chicken I baked this past weekend was serious the *BEST* “rotisseri” chicken I’ve ever had. Steve agreed. It was so tender & yummy. The skin (which of course I didn’t eat.. ehm, ehm….) was crunch & flavorful.

Thanks Pioneer Woman for posting another great recipe!!

In short, you combine fresh (I used dried) rosemary, oregano, & sage (you NEED the sage!) with some olive oil & rub it all over your bird. Be sure to dry the little guy off before you start smearing. Then you stuff it with onions, garlic & lemon. Ah, could it get any better? I baked mine at 450 for an hour & fifteen minutes just the recipe said and it was PERFECT! we had plenty of leftovers for chicken sandwiches (or whatever chicken dish you like!) This is a must make ~ easy peasy & yummy.

See!

 

Last night I decided to bake up the rest of the chicken I bought at the store… 2 bone-in chicken breasts & 4 drumsticks.

I combined these spices & rubbed them all over the chicken.

  • 2 cloves garlic, finely minced (or I use a micro plane to grate them into the mixture! They almost ‘melt’ in)
  • 1 teaspoon dried leaf oregano
  • dash salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • freshly ground black pepper
  • 2 tablespoons olive oil

Bake at 425 for 40-50 min till juices run clear & meat thermoneter registers 170 degrees (mine read 180 when I pulled them out). Steve at a drumstick with some leftover french onion soup for dinner. But I’m saving the rest!!

I let them rest to cool down & then plan to use the left overs for chicken enchilades tonight night! YUMMO!

 

I have to say, I’m kind of pumped that I was able to step out of my “comfort zone” and bake these bone-in dishes!!!!!

You can do it too!

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Food Inc. & Lemon Dill Chicken

Saturday night was date night.

Steve and I took a walk around downtown, picked up dinner at Whole Foods, & then swung by the movie store to rent Food Inc. We’re usually Redbox folks (or we buy them at Sam’s)~ but I couldn’t find Food Inc. either of those places, so renting it was! We even had to sign up for a video card… show how frequently we rent movies!!!

This movie is amazing. It’s a bit reminiscent of Super Size Me (which is also awesome)~ but Food Inc talks about our food industry as a whole. It makes you want to change the way you eat and exposes some of the sad truths of the food industry in America.

Here’s the trailer in case you’re interested!

Steve & I have been wanting to start eating healthier for awhile ~ and so this movie just inspired us to take a few steps in that direction. We’re trying to buy more organic products~ fruits & veggies in particular~ but also chicken, beef, milk & eggs.

Dinner tonight was partly organic~ and fully amazing! I made lemon dill chicken, zucchini fries, and banana custard!! A well rounded meal of yumminess!!

Lemon Dill Chicken

ingredients

  • 1 package organic chicken breast tenders
  • 1 lemon
  • 3 sprigs of fresh dillweed (organic)
  • 3-5 cloves garlic
  • olive oil
  • Salt & pepper

Pre-heat the oven to 350. Drizzle a little bit of olive oil in the bottom of an 8×8 baking dish. Peel garlic cloves & put them in the bottom of the pan. Add in the chicken, I kind of “placed” the garlic cloves around the chicken, so that the chicken & cloves were both touching the bottom. Slice up the lemon & put the slices on top of the chicken. Top the whole dish with the chopped up sprigs of dillweed, salt & pepper.

Cover the dish with aluminum foil & bake at 350 for 45 min-1 hour or until juices run clear. THIS WAS AMAZINGLY tender & flavorful.

So much so~ that I forgot to take a picture before it was pretty much gone 🙂 This dish actually made about 4 small servings~ but we’re planning to blend up the leftover chicken & use it as chicken salad.

I served it with these amazing zucchini fries~(organic zucchini, bread crumbs, Parmesan & other seasonings ~ dip in egg white, then bread crumb mixture, bake on a greased pan at 425 for 20-30 minutes) SO good!

And we topped off dinner with this creamy, rich, but guiltless dessert!

Pretty much all you do is throw a few frozen bananas in the blender & hit G.O. It turns into the creamy, chilled, amazingness~ you must try it! We topped ours with cinnamon for a little extra kick. I think that it would be good with some nutmeg too!

All in all~ our semi-organic meal was amazing. The chicken was the best we’ve had in a LONG time! We’re feeling pretty good about starting to make the switch! I’ll keep you posted on our progress 🙂

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Filed under Chicken, Dessert, Recipes, Side dishes