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.
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
Cook the ground turkey over medium heat for 7-10 minutes.
Grease the inside of the slow cooker with some cooking spray, and add all of the above ingredients and stir well
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!
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
Melt the butter + oil in a skillet over medium heat.
Add the diced chicken, onion, jalapeno, and garlic. Cook and stir until the onion has softened, took about 8 minutes for me.
Add the curry powder, curry paste, tandoori masala, garam masala, and tomato paste and mix well.
Pour the chicken into a slow cooker, and stir in the cardamom pods, coconut milk, salt, and yogurt.
Cook on low 7-8 hours, and serve with Rice or Naan
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!
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
Set the oven to 375 F
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
Place on a pan and bake for an hour, flipping half way thru
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…
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
Preheat your oven to 350 F
In a bowl, mix all the ingredients above (except the wings) and mix the seasoning together
Now add the wings and toss until the wings are covered
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)
Plate and serve…I used a roll and coleslaw as the side dishes tonight
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!
1 pound dough
Assorted Meats (I used some Spicy Salami and Pepperoni)
Cheese (any kind you have on hand – I used Cheddar)
Meat Sauce for dipping (I saved some of my lasagna sauce from the other night for this)
Dice your veggies you want to put in your Calzone – I used Red Onions, Mushrooms, Green Pepper, Jalapeno Pepper, and Tomato
Pre-heat your oven to 450 F with a baking stone in it, and a broiler pan underneath
Measure out 1 lb of dough, and flour your counter top
Split the dough into two balls, and roll out like you’re making pizza
On half of the Calzone, put on some pizza sauce, and cover with your meat, veggies, and cheese
Using a Pastry Brush, moisten the outer edge of the dough with water
Fold over the Calzone, and use your fingers to seal. Slice a couple of holes thru the top with a serrated knife
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
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.
2.75 cups shredded Mozzarella
2 cups Ricotta Cheese
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)
Heat oven to 350 F
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
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.
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
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.
Repeat step 5, except instead of topping with Spinach, top with the rest of the Mozza
Pour the water along the edges of the lasagna and cover with foil
Bake for 60 minutes, uncovering for the last 10 minutes. Let the lasagna sit for 20 minutes to set before cutting