Tuesday, January 31, 2012

Slow-Cooker Coconut Chicken Curry

I have been looking for a good chicken curry recipe for quite some time. This one is from Taste of Home. With a few changes, this could be the one I have been looking for. It was a little bland for our taste, so this is what I plan to do next time...Instead of white potatoes, I plan to use sweet potatoes to add more flavor. I will also add a few spoonfuls of sugar to give it sweetness (using sweetened coconut milk may make it too sweet). We like things on the spicy-side, so I will probably also had a minced jalapeno. A little more salt and some garlic would be good, too. To save money, I did not use the suggested toppings (coconut, raisins & peanuts) because I did not have them on hand. I love using my slow-cooker for this recipe (and many recipes) because the chicken becomes so tender. Give it a shot! I will definitely make it again (with my changes!)

2 medium potatoes, peeled and cubed
1 small onion, chopped
4 boneless skinless chicken breast halves (4 ounces each)
1 cup light coconut milk
4 tsp. curry powder
1 tsp. reduced-sodium chicken bouillon granules
1 garlic clove, minced
1/4 tsp. salt
1/4 tsp. pepper
2 cups hot cooked rice
1/4 cup thinly sliced green onions
Raisins, flaked coconut and chopped unsalted peanuts, optional

Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides.

Transfer to slow cooker. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender.

Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired. Yield: 4 servings.

Roasted Tomato Soup with Grilled Cheese Croutons

What's better than tomato soup with grilled cheese? Homemade tomato soup with grilled cheese croutons! This soup has few ingredients, but lots of flavor! We both really enjoyed this recipe, from Family Fun magazine. I would highly recommend it! The croutons were delicious, too. The thyme adds a little something extra. I also used some garlic salt and removed the crusts. Enjoy...I know you will :)

Ingredients - Soup
6 cups (3 pints) cherry tomatoes
3 Tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. unsalted butter
2 garlic cloves, minced
1 cup chopped onion
1 (28-ounce) can diced tomatoes
4 cups chicken broth
1/2 tsp. thyme
1 cup whipping cream

Directions - Soup
Heat the oven to 400°. On a baking sheet, combine the cherry tomatoes, 2 tablespoons of the olive oil, and the salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.

In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and sauté until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth, the thyme, and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes.

Using a food processor or blender, puree the soup until it's smooth. Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming. Add salt and pepper, if necessary.

Ladle the soup into bowls and garnish with Grilled Cheese Croutons (see below). Makes about 10 cups.

Ingredients - Croutons
1/4 cup unsalted butter, softened
1/4 tsp. thyme
6 thin slices of bread
3 ounces American or Cheddar cheese, thinly sliced

Directions - Croutons
Heat a large skillet over medium-high heat. In a small bowl, combine the butter and thyme. Spread one side of each bread slice with the butter mixture. Place 3 slices in the pan, buttered side down. Top with the cheese, then with the remaining 3 bread slices, buttered side up. Cook, turning once, until toasted on both sides, 3 to 5 minutes per side.
Remove the sandwiches from the pan. Let them cool slightly, then cut them into 1-inch squares.

Tuesday, January 24, 2012

White Chicken Enchiladas with Green Chile Sour Cream Sauce

Another chicken enchilada recipe to try! Hubby really liked this one :) This recipe is from the blog, 'Let's Dish.'

8 soft taco size flour tortillas
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Chopped, fresh cilantro for garnish

Preheat oven to 425 degrees. Spray a 9x13 inch baking pan with cooking spray; set aside.

Mix the chicken together with 1 cup of the cheese. Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.

In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly. Stir in the sour cream and diced green chiles.

Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden and bubbly. Sprinkle with cilantro just before serving.

Wednesday, January 18, 2012

Avocado Chicken Parmesan

I found this recipe on Pinterest. It is from a blog called Cuisine Paradise. Nick and I love both chicken parmesan and avocados so I was excited about trying this one. You should try it, too...it's yummy!

2 chicken breasts, cut in half length-wise
1/2 cup flour
2 Tbsp. milk
2 eggs
1-1/2 cups breadcrumbs
2 Tbsp. olive oil or cooking spray
1/2 cup tomato sauce
2 avocados, sliced
1/2 cup mozzarella cheese, shredded

Place chicken breasts in a clear plastic bag. Pound until 1/4-inch thick.

Place flour and breadcrumbs on two separate plates and lightly whisk milk and eggs together in a shallow bowl.

Coat one piece of the chicken in the flour (shaking off the excess), dip in the egg mixture, then coat with the breadcrumbs.

Place coated chicken breast in a baking dish lined with foil and repeat the same process with the remaining chicken.

Lightly spray or brush the prepared chicken with oil and bake for 8 minutes in a 400 degree oven (turning after 4 minutes).

Remove from the oven and spread each chicken breast with 1 heaping tablespoon of the tomato sauce. Arrange avocado slices over the sauce and sprinkle with mozzarella cheese.

Return to the oven and bake for another 5-7 minutes or until chicken is cooked through.

Tilapia Veracruz

I cut this recipe out of the Family Circle magazine. Both Nick and I were pleaseantly surprised! The tilapia was so tender and the sauce had a little bit of spice and a lot of great flavor. You could really use any white fish in this recipe (whatever is on sale!) Use the leftover sauce in spaghetti sauce or as a topping for pizza. QUICK, EASY, AND DELICIOUS!

2 Tbsp. olive oil
3 large red and green bell peppers, cored, seeded and thinly sliced
1 large onion, thinly sliced
1 large jalapeno pepper, seeded and thinly sliced
4 cloves garlic, sliced
4 plum tomatoes, seeded and chopped
1 - 8 oz. can no-salt-added tomato sauce
3/4 tsp. salt
1/4 tsp. black pepper
4 tilapia fillets (about 4 oz. each)
1 cup cilantro leaves, chopped
3 cups cooked brown and wild rice blend
1 lemon, cut into wedges

Heat oil in a large nonstick skillet over medium-high heat. Add peppers, onion, jalapeno and garlic. Cook for 10 minutes, stirring occasionally. Stir in tomatoes, tomato sauce, 1/2 cup water, 1/2 teaspoon of the salt and 1/8 teaspoon of the black pepper. Bring to a simmer.

Season tilapia with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place fish in skillet and cover with sauce. Simmer, covered, for 6 minutes or until fish flakes easily. Sprinkle cilantro over top.

Serve with cooked rice. Squeeze a few lemon wedges over each serving.

Wednesday, January 11, 2012

Oak Town Garlic Vinegar Chicken

One of my Christmas gifts this year (from my very thoughtful hubby) was the Guy Fieri Food cookbook. This was the first recipie I tried. Delicious but spicy!! If you don't like spice, completely eliminate the Anaheim peppers. If you like a little spice, try adding HALF a pepper. And don't say I didn't warn you :)

6 Tbsp. olive oil, divided
2 medium yellow onions, julienned
2 Anaheim chiles, cleaned and julienned
6 boneless, skinless chicken thighs
3/4 cup minced garlic, divided
8 oz. beer
8 oz. chicken stock
2 Tbsp. all-purpose flour
Salt and freshly ground black pepper
1 tsp. dried oregano
1 tsp. paprika
1/2 tsp. chili powder
1/2 cup red wine vinegar
3 Tbsp. green onions, sliced

In large saute pan over medium heat add 2 Tbsp. oil, onions, chiles and saute for 3 minutes until translucent. Add chicken thighs and lightly brown. Add 1/4 cup garlic and saute. Deglaze with beer and chicken stock. Cook for 3 to 5 minutes, until chicken is 3/4 of the way cooked. Remove chicken from saute pan, and let cool, reserve pan and braising broth.

In medium saute pan heat another 2 Tbsp. olive oil and lightly caramelize remaining 1/2 cup garlic. When done, remove from heat, and let cool.

In medium mixing bowl, combine flour, salt and pepper, oregano, paprika, and chili powder. Combine thoroughly, add cooked garlic and mix into a paste.

Take cooled, cooked chicken and press paste on to the chicken. Heat remaining 2 Tbsp. of olive oil in garlic pan, and gently place chicken in the pan. Lightly brown chicken on both sides.

Simmer reserved braising broth and add red wine vinegar. When chicken is cooked on both sides, pour vinegar broth over chicken and let simmer for 3 to 5 minutes. Garnish with green onions.

Double Bacon Beer-Braised Cheeseburgers

I found this recipe in Rachael Ray's Look and Cook book and made a few changes. These burgers are fantastic!! So flavorful and juicy. They are cooked on a skillet, so you don't have to worry about freezing your buns off while standing outside at your grill in the winter!

1 Tbsp. EVOO
6 slices smoky bacon, 2 of them chopped
1 small onion, finely chopped (about 1/4 cup)
1 lb. ground beef
1 Tbsp. Worcestershire sauce
Salt and ground black pepper
A few hearty glugs stout beer, such as Guinness
1/4 cup sour cream
1 Tbsp. prepared horseradish
2 Tbsp. grainy mustard
1/4 pound sharp cheddar, sliced
4 Kaiser rolls or crusty rolls, split open
Sliced red onion & lettuce leaves

Chop 2 slices of bacon. Arrange the remaining 4 slices of bacon on a slotted broiler pan and bake until crisp, 15-20 minutes. Place a large skillet over medium heat with the EVOO. While the pan is still cold, add the chopped bacon. Cook the bacon as the pan heats up until crispy and golden brown, 3-4 minutes.

When the bacon is crispy, add in the onion and continue cooking until tender, 5-6 minutes more. Using a slotted spoon to drain off the excess oil, transfer the mixture to a large mixing bowl and let cool. Reserve the pan drippings.

Reheat the skillet to medium-high heat. Combine ground meat with cooled bacon and onions, Worcestershire, salt and pepper and form 4 patties, thinner at center and thicker at edges for even cooking.

Add patties to hot drippings and cook 8 minutes for medium-rare, 10 minutes for pink centers, and 12 minutes for medium-well, turning once. Once flipped, add beer to burgers about a minute later, in the last minute top burgers with cheese and tent with foil to melt.

While the burgers cook, combine sour cream, horseradish and mustard into small bowl. Set cheeseburgers on bun bottoms, top with criss-cross of bacon, lettuce leaves, red onion and special sauce, set bun tops in place.

Monday, January 2, 2012

Indian Chicken

This chicken is super easy to prepare, has awesome flavor and isn't too spicy. The rice and garbanzo beans make it a complete meal! Recipe courtesy of the More with Less cookbook.

2 Tbsp. butter margarine
2 Tbsp. vegetable oil
1 3-lb. fryer chicken, cut up (I used boneless, skinless chicken breast)
2 medium onions, chopped
3 Tbsp. flour
2 Tbsp. curry powder
1 tsp. ground ginger
2 tsp. salt
1/3 cup honey
1/4 cup soy sauce
3 cups chicken broth or bouillon
1 can garbanzo beans (optional)

Heat butter and oil in large skillet. Flour chicken and fry until browned. Remove from skillet and place in casserole dish.

Preheat oven to 350 F. In remaining fat, sauté onions until golden. Combine flour, curry powder, ginger and salt, then add to onions. Combine honey, soy sauce and chicken broth, then add to onion mixture.

Cook over high heat, stirring, until sauce thickens. Pour sauce over chicken, add garbanzo beans, and bake, covered, about 1 hour. Serve with rice.