Tomato Coconut Chicken Curry

1 onion, chopped


3 cloves garlic, finely chopped

½ T. butter

1 T. garlic olive oil

Salt & pepper

1 t. fresh basil

½ t. cumin

1/8 t. ground ginger

1 T. lime olive oil

2-3 T. white wine

1 can tomato sauce

1 can diced tomato with oregano, basil & garlic

1 can coconut milk

½ T. butter

3 carrots, peeled and sliced diagonally in discs

5 frozen chicken tenderloins

Basmati rice, cooked

Cilantro, roughly chopped



Sauté onion and garlic in melted butter and olive oil over medium heat until softened and fragrant. Season with salt and pepper and then add basil, cumin, ginger and a splash of lime olive oil. Stir and cook for 1 minute or so. Add wine and cook a minute or so while scraping lovely bits from bottom of pan. Pour in cans of tomato sauce and diced tomatoes and stir well. Add shaken can of coconut milk and ½ T. butter. Stir until combined (I had to use a whisk to break up clumps of coconut solid). Add frozen chicken and carrots and cover pot with a lid. Cook on medium-high heat for 25 minutes, stirring occasionally. Reduce heat to medium and cook an additional 10 minutes. Remove chicken from pot and shred, then return to pan and cook 10 minutes on low-medium heat.



Serve over basmati rice with a sprinkle of fresh cilantro on top.



Josh felt it needed a bit more salt & pepper as it was slightly sweet and mild, but I liked it as it was though it probably would taste good with some additional spice. This was a quick throw-together meal that I made up and was happy to find tasted pretty good.

Lemon Garlic Broccoli

Lemon Garlic Broccoli (by Keri)

2 lb. broccoli
3 T. butter, plus 1 T.
2 T. lemon olive oil
4-5 cloves garlic, finely chopped
2 shallots, finely diced
1 T. Dijon mustard
2-3 T. lemon juice
1 t. crushed red pepper
Salt & Pepper

Cook broccoli until tender. Melt butter & olive oil over medium heat in a large sauté pan. Lower heat to medium-low; add garlic and shallots and sauté 1-2 minutes until softened and fragrant. Add lemon juice and Dijon mustard and stir to combine. Add crushed red pepper flakes, salt & pepper and stir. Taste and add additional seasoning or lemon juice as needed. Melt final tablespoon of butter into sauce just before adding the broccoli. Stir until all broccoli is coated and serve.

Mushroom Cream Sauce

1 container sliced mushrooms, cut into bite size pieces
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 T. butter
2 T. olive oil
Salt & pepper to taste
1 T. tomato paste
1 t. basil puree
3 rehydrated sundried tomatoes, finely chopped
½ cup white wine
1 T. butter
½ cup heavy cream

Heat a large sauce pan to medium high heat and add 2 T. butter and 2 T. olive oil. Just as butter has melted, add garlic and shallot and cook 2 minutes or until softened and fragrant. Add mushrooms and let cook for 5-7 minutes depending on how brown you like your mushrooms (I like them pretty dark). After the first 3 minutes of cooking the mushrooms, add salt & pepper and turn the heat up a little to get more color. Pay attention though and stir every so often.

Once the mushrooms are to your liking in color, add the tomato paste and cook 1 minute. Then add the basil puree and sundried tomatoes. Deglaze the pan with the white wine making sure to scrape all the lovely brown bits on the bottom on the pan. Add the last tablespoon of butter and stir until melted. Finally add the heavy cream and cook for an additional 2 minutes or so. You can also let this simmer on very low while you finish cooking your pasta of choice.

We served this on semi-homemade mushroom & cheese ravioli but it would be equally delicious on bowtie or penne pasta. Enjoy!

Sesame Chicken

Just catching up on posts - this one is easy and yummy. Laurel wouldn't eat it - too many "seeds" on it - but I had to agree with her.

Sesame Chicken

Two things:

1. Double the sauce recipe - I wanted some to spoon over my rice and, as is, there isn't enough.
2. You have to cook your chicken in small batches. I did mine in three or four. You want it nicely browned, and if you crowd the pan, it's just a steamy, gluey mess.

Four Step Chicken - Fool-Proof Fantastic!

Easy-peasy and super tasty! I make this at least twice a month.

Flexible 4-Step Chicken

I've been serving mine with rice - spooning those awesome red onions and the sauce over the rice is heaven to me. Enjoy it - we do!

Poached Chicken & Veggies in Garlic Lemon Broth

2 frozen chicken breasts
4 medium potatoes, peeled & quartered
4 carrots, peeled & quartered
5 cloves garlic, chopped
1/3 sticks salted butter, sliced
1/4 cup lemon juice
1 can chicken broth
Dash of pepper

Preheat oven to 375

Pour lemon juice and chicken broth into a 13x9 baking dish. Add chopped garlic and stir around. Add chicken, flipping over once so that liquid gets on both sides. Add veggies. Place slices of butter all over veggies and chicken and then add fresh ground pepper. Place in oven and cook for 25 minutes. Flip chicken breasts and cook another 25 minutes. Flip chicken breasts again and cook another 20 minutes. Serve in pasta bowls with liquid over chicken and veggies – DELICIOUS!

Tortilla Soup

I made this last night for dinner and it was delicious - enjoy!

4 carrots, peeled and chopped
4 large stalks celery, chopped
1 large onion, chopped
1-2 Tablespoons olive oil
cooked chicken (I used about 1/2 lb. or less of leftover shredded chicken)
1 - 16 oz. can tomato sauce
1 - 16 oz. can kidney beans, drained and rinsed
2 - 16 oz. cans diced tomatoes w/green chilis
1 small can diced green chilis
1-2 teaspoons salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon garlic powder
1 carton chicken broth (4-6 cups?)

Heat large pot over medium-high heat and add olive oil, carrots, celery and onion. Cook for 3-5 minutes until vegetables are softened. Add chicken, tomato sauce, tomatoes, kidney beans and green chilis then stir. Add seasonings and stir again. Add chicken broth and stir once more. Cook over medium heat for about 20 minutes. Reduce heat to low and cook an additonal 20 minutes. Taste and check if additional seasoning is needed.

Toppings:
diced avocado
chopped fresh tomato
chopped green onions
shredded pepper jack cheese
cilantro
sour cream
limes for squeezing
olives
tortilla chips

Serve bowls of soup and add any or all toppings as desired. Soup was delicious and very filling.