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Home-Made Chicken & Vegetable Curry

7 Feb

Tonight I had left over chicken breast and decided to make a home-made curry that turned out delicious so here is the recipe below.

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Ingredients:

1 Clove Garlic

1/2 Chopped Onion

1 Tomato Pureed

Shredded chicken

Cauliflower

Mushrooms

Carrots

Almonds

Cilantro

(optional) peas, golden raisins

1 can Coconut Milk

2 tbls Curry

1/4 tsp paprika

dash Cumin

dash Cinnamon

splash Tapatio

Salt & Pepper to taste

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In a large pan lightly saute garlic, onions, carrots, cauliflower, and mushrooms(add salt/pepper to veggies). Pour in Coconut Milk, add spices and whisk together, add more salt & pepper to taste. Add shredded chicken, almonds, and fresh chopped cilantro ( save some for garnish).

Cover and simmer for 15-20 minutes

Serve with wild rice. If you don’t have rice you can also add potatoes or even sweet potatoes to this dish as well as peas and golden raisins.  I also added almonds to mine and it added a nice crunch.

Rosemary Lemon Baked Chicken

2 Feb

Here is one of my favorite recipes that is just full of flavor and oh so simple to make.

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Ingredients:

Chicken Half Breasts with Bone

Rosemary

Lemon slices

Gravy:

Flour 1/2tbls

Coat a glass baking dish with cooking spray, make sure to use a baking dish if you want to make a gravy so the chicken creats its own sauce. Season both sides of the chicken breast and place them in the dish. I like to use my Himalayan Pink Salt, Pepper, Onion/Garlic mix and Paprika. Then with your fingers pry open the chickens fat layer and stuff with a thick slice of lemon and a sprig of rosemary.

Bake at 375 for 1 hour

The gravy is very easy to make, your chicken should be sitting in its own juices, simply transfer the juices to a pot, add a small amount of flour and bring to a boil simmering until you get the desired consistency. I like to add the flour a little at a time, start with just 1-2 teaspoons.

Tip: The best way to serve is with the gravy at the bottom of a plate, never pour the gravy on top or you will lose that nice crispy skin.

Healthy Chicken Tacos with Mexican Slaw

19 Jun

I had a routisseri a few nights ago and was trying to decide what to do with all the left over chicken. Then while grocery shopping I saw some shredded cabbage and a few nights before I had these super yummy pork tacos during happy hour. What a perfect use for my chicken and boy where they delish!

Ingredients:

Pulled Chicken

Shredded Cabbage

Can mexican corn

feta cheese and/or mexican cheese

small corn or flour tortillas

salsa (canned or homemade)

Guacamole (optional)

sauce:

squeezed lime

tomatillo sauce 2-3tbls

cilantro

1 garlic clove

olive oil 1tbls

salt/pepper

sour cream or mayo 2tbls

Directions:

  1. so lets start with the slaw. If you have a magic bullet like I do Yay! Lifes as easy as pie. If not you can whisk and chop ingredients or use a food processor. Take all the dressing ingredients and add to your magic bullet, add salt/pepper to taste and feel free to add more mayo if it needs it. The idea is that the dressing is flavorful so you don’t need to over do it.
  2. Mix dressing with slaw and set to the side.
  3. In a pan heat up your chicken, add some mexican corn, a little more tomatillo salsa, set to the side
  4. lightly warming up your tortillas is completely optional they should stay nice and soft
  5. add the mexican slaw, chicken, salsa, guacamole and some feta cheese. You can also add some shredded cheese as well or only use shredded, however Feta is the best option and adds a great flavor.

tips:

to get the most juice from your lime heat it in the microwave for 20 seconds

if you want to make this a big meal or impress guests, use a slow cooker and make the chicken fresh with a mixture of chicken breasts, legs, thighs…add canned tomatoes, onions, garlic, lime juice, salt, pepper, paprika and let cook for 4hrs. Separate meat from the bones and you’re all set!