Category Archives: Dinner

Turkey Chilli

Well, since my chicken curry recipe a few weeks ago I thought I would try another slow cooker dish.  Enter this chili – it was EXTREMELY easy to make and smelt great as it simmered all day long in the kitchen.

Seriously it was easy – you need to try this.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound ground turkey
  • 1 can condensed tomato soup
  • 1 can diced tomatoes
  • 1 can kidney beans, drained
  • 1 can black beans, drained
  • 1/2 medium onion, chopped
  • 1 tablespoons chili powder
  • 1 can corn
  • 1 teaspoon red pepper flakes
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon ground cumin
  • 1 pinch ground black pepper
  • 1 pinch ground allspice
  • salt to taste

Directions

  1.  Cook the ground turkey over medium heat for 7-10 minutes.  
  2. Grease the inside of the slow cooker with some cooking spray, and add all of the above ingredients and stir well
  3. Cook on high for 4 hours

Chicken Curry

I make this dish using a slow cooker…I’m not even sure where we got a slow cooker, as I don’t remember buying it.  But once or twice a year, I pull it out and put it to use.  Afterwards, I marvel at how easy it was and how good the kitchen smelled all day, and vow to use it again soon.  I guess I’ll see you in 2013!

Ingredients:

  • 2 tbsp Butter
  • 2 tbsp Vegetable Oil
  • Pack of Chicken Breast or Thighs (I used Thighs)
  • 1 small onion, diced
  • 3 cloves of Garlic, diced
  • 2 tsp Curry Power
  • 1 tbsp Curry Paste
  • 2 tsp Tandoori Masala
  • 1 tsn Garam Masala
  • 1 can Tomato Paste
  • 1 Jalapeno Pepper, diced
  • 12-15 Cardamom pieces
  • 1 can Coconut Milk
  • 1 cup Yogurt
  • Salt

Directions:

  1. Melt the butter +  oil in a  skillet over medium heat.
  2. Add the diced chicken, onion, jalapeno, and garlic. Cook and stir until the onion has softened, took about 8 minutes for me. 
  3. Add the curry powder, curry paste, tandoori masala, garam masala, and tomato paste and mix well. 
  4. Pour the chicken into a slow cooker, and stir in the cardamom pods, coconut milk, salt, and yogurt.
  5. Cook on low 7-8 hours, and serve with Rice or Naan

Yet another Roasted Chicken Recipe

The title says it all – I tried experimenting tonight and wanted an Indian flavored theme as opposed to the usual roasted chicken recipes.  Also – since it was a weeknight and I was in a bit of a rush, I cut up the chicken into pieces to ensure that it cooked quicker.  The good thing about this recipe is that it’s super simple, and all the ingredients are items you probably already have!

Ingredients:

  • 1 3-4 lb Roast Chicken, cut into 8 pieces (you could leave as a whole Chicken, and roast for 80 minutes instead if you like)
  • 1/2 cup honey
  • 1/4 cup butter
  • 1/4 cup Dijon Mustard
  • 1 tsp Salt
  • 1.5 tsp Curry Powder

Directions:

  1. Set the oven to 375 F
  2. Mix all ingredients together except the chicken until uniformly mixed…then add the chicken and coat well.  If you have time, let it marinate in the fridge for an hour 
  3. Place on a pan and bake for an hour, flipping half way thru
  4. Serve with a Salad and Basmati Rice

Homemade Chicken Wings

Served with a buttered whole grain roll and coleslaw

Back when I was living on my own, I would eat Chicken Wings every week.  I would buy the frozen Buffalo style wings from Costco and was in heaven…after I got married, this wasn’t a suitable weekly dinner idea, but I would still buy them for when we had friends over for appetizers…a couple of years ago when we got a deep fryer, I started making boneless Buffalo Chicken Wings similar to Chili’s or Applebee’s and loved them…they were so good, I even started making them for dinner once in awhile.  However, it’s still deep fried so I didn’t want to make it a staple of the diet.

Well, this recipe is a happy medium.  You still get the taste of chicken wings with all the seasonings…except that it’s fresh and baked so you know it’s not loaded with preservatives, and tastes a million times better.

I used the recipe/quantities below to make two different flavors…so I had two separate bowls going and put all the same amount of seasoning in it except for the “Chef’s” spice, which was different in each bowl.  If your just making one flavor, just use one bowl and add 50% to the dry measurements below…

Ingredients: 

What you need…
  • 1/2 pack of Chicken Wings
  • 2.0 tbsp Cornstarch
  • 1.0 tsbp Sugar
  • 1.5 tsp spice (Chef’s Pick) – for tonight, I did 2 different batches, so I had both Curry Powder and Mesquite Seasoning
  • 1.0 tsp Salt
  • 1.0 tsp Pepper

Directions:

  1. Preheat your oven to 350 F
  2. In a bowl, mix all the ingredients above (except the wings) and mix the seasoning together
  3. Now add the wings and toss until the wings are covered 
  4. Bake for 60 minutes, turning once if desired (I didn’t tonight since I was VPN’d to work while this was baking and forgot)
  5. Plate and serve…I used a roll and coleslaw as the side dishes tonight

Calzone

So this is my first time making this dish.  With my latest obsession of making my own dough (I still need a separate post about that) I thought this would be something good to try…this is another one of those dishes you don’t really need to plan ahead – just grab whatever you have in your fridge and get started!

Ingredients:

  • 1 pound dough
  • Pizza Sauce
  • Assorted Meats (I used some Spicy Salami and Pepperoni)
  • Cheese (any kind you have on hand – I used Cheddar)
  • Mixed Veggies
  • Meat Sauce for dipping (I saved some of my lasagna sauce from the other night for this)

Directions:

  1. Dice your veggies you want to put in your Calzone – I used Red Onions, Mushrooms, Green Pepper, Jalapeno Pepper, and Tomato
  2. Pre-heat your oven to 450 F with a baking stone in it, and a broiler pan underneath
  3. Measure out 1 lb of dough, and flour your counter top 
  4. Split the dough into two balls, and roll out like you’re making pizza
  5. On half of the Calzone, put on some pizza sauce, and cover with your meat, veggies, and cheese 
  6. Using a Pastry Brush, moisten the outer edge of the dough with water
  7. Fold over the Calzone, and use your fingers to seal.  Slice a couple of holes thru the top with a serrated knife
  8. Liberally throw on some cornmeal on your baking stone, place the Calzone on the baking stone, and put a cup of water in the broiler pan and quickly close the door.  Cook for 25 minutes
  9. Warm your marinara sauce, and enjoy!

Beer Can Chicken

My Roast Chicken obsession continues…this time, it’s my all-time favorite…Beer Can Chicken..  Mixing Beer + BBQ…what could be better?

This recipe doesn’t need any special equipment, although I use some below…see changes you could do here:

  • Instead of a smoker box, wrap the wood chips in aluminum foil
  • Instead of my beer can contraption, just put the chicken directly on the can!

    The extended base is for veggies – but you can use any BBQ safe stir fry pan

Ingredients:

  • 1 Whole Frying Chicken (4 – 5 lbs)
  • Vegetable Oil
  • Spices for Chicken (Salt + Pepper, Chicken Dry Rub)
  • Wood Chips
  • Vegetables for Grilling (whatever you have on hand)
  • 4 Potatoes
  • 1 can Beer (a darker beer works better)

Directions:

  1. Soak your wood chips for about 30 minutes in cold water 
  2. Turn the BBQ on and warm to about 400 F
  3. Wash your chicken, and remove the giblets
  4. Pat the Chicken down with a little vegetable oil, and rub your dry rub spices all over the chicken liberally (put some on the inside too!) 
  5. Pour about 200 ml of that beer into an ice cold mug…ignore the temptation to drink it immediately (I put 150 ml of my beer into my contraption instead)
  6. Place the beer can into the butt of the Chicken 
  7. Place your chips into a smoker box, and place directly over the fire
  8. Place on the bbq over an indirect heat for roughly an hour,  until the temperature of the meat hits 180 F.  Place the potatoes on at the same time.  Half-way thru cooking the chicken, add the veggies
  9. Rest for 10 minutes before carving, and enjoy!

I have to admit…it smelled so good I forgot to take a picture when it came out, so here’s some of the left-overs on a clean plate…sorry 😦 

Mom’s Lasagna

2-for-1 night

Believe it or not, this is the first recipe I ever wrote down.  I think I was 10 years old at the time.  Why I wrote it, I have no idea…where we got it from, I also have no idea.  I just know my Mom borrowed a recipe from someone, and I loved it so much I wrote it down so we’d have a copy.  Even today, that original copy is still in my recipe book…I just can’t bring myself to throw it out.  The only change I’ve made from the original recipe is that I added some Spinach into the middle layer of the Lasagna.

One other thing I do whenever I make it now…I always make double and put the second one in the freezer.  The recipe listed below is for a single lasagna though.

Ingredients:

  • 2.75 cups shredded Mozzarella
  • 2 cups Ricotta Cheese
  • 1 Egg
  • 1 tsp Salt
  • 1 jar Marinara Sauce
  • 1/2 tsp Oregano
  • 8-10 Lasagna Noodles (I always buy the no boil ones – saves time)
  • 2/3 cup water
  • 1 lb Ground Beef or Italian Sausage
  • Handful of chopped Mushrooms
  • 1 handful chopped Spinach
  • 1 clove Garlic (chopped)

Directions:

  1. Heat oven to 350 F
  2. Combine the Ricotta Cheese, 2 cups of Mozza Cheese, Egg, and Salt in a bowl.  Save the 0.75 cup of Mozza for the top of the Lasagna
  3. Saute the Garlic for a minute, and then add the mushrooms for 3-5 minutes until nicely browned.  At that point, add the meat and cook over medium heat for about 10 minutes, until no longer pink.
  4. Pour a bit of the sauce over the bottom of the lasagna pan, and then pour the rest of the bottle into the meat mixture with the oregano and let it simmer on low heat
  5. Put 4 or 5 noodles in the lasagna pan (depends how big your pan is).  Add half of the cheese mixture and spread throughout the pan, and then add half of the meat mixture and spread as well.  Add all of the Spinach.
  6. Repeat step 5, except instead of topping with Spinach, top with the rest of the Mozza
  7. Pour the water along the edges of the lasagna and cover with foil
  8. Bake for 60 minutes, uncovering for the last 10 minutes.  Let the lasagna sit for 20 minutes to set before cutting