Pesto Chicken Pasta

Pesto Chicken Pasta recipe

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Cashew Chicken with ginger

Ingredients

  • 1 ½ lb. boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 Tbsp. toasted sesame oil
  • ¾ cup roasted cashews (we used unsalted roasted cashews)
  • 1 Tbsp. minced fresh ginger
  • 1/3 cup low-sodium soy sauce
  • 1 Tbsp. chili garlic sauce
  • 1 cup sliced scallions (we cut ours on the bias)
  • Rice, for serving (optional) (I used rice to make it feel like a complete meal)

Directions

  1. Fill a large saucepan with water (don’t fill it all the way up with water though since the chicken will be going in there as well later). Bring the water to a boil and salt the water (I used table salt), adding the chicken in afterwards. Let the chicken cook for 4-5 minutes or until fully cooked. Once the chicken is fully cooked, drain the water and leave the chicken off to the side for now.
  2. Take a wok or large skillet (I used a large skillet) and pour the oil in, setting the heat to medium-high. Once the oil’s hot, add in the cashews, stirring constantly for 1 minute or until the cashews become fragrant (we went with 1 minute). Toss the ginger in and continue to stir for another 30 seconds. Add in the soy sauce and garlic sauce followed by the chicken. Stir to make sure that the cashews and chicken get coated in the sauce and continue to stir occasionally for 2 minutes. Take the skillet off the heat and mix in the scallions.

This was a pretty easy dish to make ! It’s just a little bit on the salty side but you can still get some heat and the fresh scallions help balance the saltiness, all combining to make a delicious dish ! It’s also nice getting different levels of crunch from the cashews and scallions to contrast against the chicken. Besides possibly adding more scallions next time, I’d be happy to eat this again !

We got this recipe from Cuisine At Home.

We weren’t paid in any form to promote Cuisine At Home.

Take care everybody !

Chicken Pozole

Ingredients

  • 1 tsp. olive oil (we used extra-virgin olive oil)
  • 1 lb. boneless chicken breasts and thighs, cubed (we cut ours into 1-inch cubes)
  • 3 Tbsp. ancho chile powder, divided
  • Salt and pepper to taste (we used Kosher salt and freshly ground black pepper)
  • 1 yellow onion, chopped
  • 2 jalapeños chopped
  • 3 cloves garlic, chopped
  • 8 cups chicken broth (we used reduced-sodium chicken broth)
  • 1 bay leaf
  • 1 tsp. dried thyme
  • 1 tsp. ground cumin
  • 1 (25-ounce) can hominy (we used Juanita’s Mexican Style Hominy)
  • 2 Tbsp. ancho paste
    • 5 dried anchos*
    • 1 Tbsp. olive oil (we used extra-virgin olive oil)
    • 1/4 cups chopped yellow onions
    • 1 clove garlic, chopped
    • Salt to taste (we used table salt)
  • 3 ounces tomato paste
  • Lime wedges, for serving
  • Cotija cheese**, cilantro and sliced roasted jalapeños (we took out the ribs and seeds before roasting) *** for garnish

Directions

  1. Start off by making the ancho paste:
    1. Take a large skillet out and set the heat to medium, adding the anchos in afterwards. Cook the peppers for a few minutes on each side or until they become fragrant (our peppers puffed up while toasting). Place the anchos in a large bowl and top with boiling water (we actually just put our peppers in the saucepan with the boiling water and turned off the heat). Cover the bowl (or saucepan in our case) and let them sit for roughly 20 minutes to soften.
    2. Take the anchos out of the water. Remove the stems and then slice them open so you can get all the seeds out. Place the stemmed and seeded peppers in a food processor and puree them afterwards.
    3. Take a skillet out (we used the same one the anchos got toasted in) and pour the tablespoon of olive oil in, setting the heat to medium. Once the oil’s hot, add in the ¼ cup of onions, stirring constantly for 3 to 4 minutes or until softened.
    4. Add the chopped clove of garlic into the skillet, continuing to cook for one additional minute, stirring occasionally (we kept stirring constantly). Take the skillet off the heat and add the onions and garlic to the food processor, add in a pinch of salt as well and puree until a thick paste forms.
  2. Take a large pot out and pour the teaspoon of olive oil in, setting the heat to medium.
  3. Season the cubed chicken with 1 teaspoon of the ancho chile powder as well as salt and pepper. Sear the chicken for a few minutes until they get browned.
  4. Add the onions and pepper into the pot, cooking for 5 minutes, stirring frequently. Add the garlic in and stir constantly for 1 minute.
  5. Add in the following ingredients, stirring to combine: broth, bay leaf, thyme, cumin, remaining chile powder, hominy, ancho paste and tomato paste. Turn the heat down to low and let the soup simmer for 30 minutes or longer (30 minutes did it for us).
  6. Serve in bowl with lime juice squeezed over the top and add the garnishes on afterwards.

*Ancho chile peppers are actually just dried poblanos. If you’ve never seen one before, this is what they look:

**We got our Cotija cheese to break apart by using a fork as seen here:

***We roasted our jalapeños at 400 degrees for roughly 26 minutes but honestly, leaving the jalapeño raw might be just as good since they’d add a nice crunch to the dish which is missing otherwise.

Overall this was a great dish but for ourselves, we prefer Bush’s hominy over this brand. The soup tastes good before even adding the lime juice but afterwards it adds a nice touch of acidity and brightness to the soup ! Surprisingly, this was not a spicy dish and our 2 jalapeños (which we left the ribs and seeds in) that we chopped up were both 4 ¼-inches long !

We know that plating is not our strong point….yet ! But this is tasty and we’ll be making it many more times in the future.

We got this recipe from Chile Pepper magazine.

We weren’t paid in any form to promote Juanita’s, Bush’s, or Chile Pepper magazine.

Take care everybody !

Slow-Cooker Chicken Tikka Masala

Ingredients

  • 1 (28-ounce) can crushed tomatoes
  • 2 tsp. sugar
  • 3 Tbsp. vegetable oil
  • 1 onion, chopped fine
  • 1 serrano chile, stemmed, seeded, and minced (we used 2 since they looked small and we left the ribs & seeds in)
  • 4 garlic cloves, minced
  • 1 Tbsp. grated fresh ginger
  • 1 Tbsp. tomato paste
  • 1 Tbsp. garam masala
  • ½ tsp. salt (we used Kosher salt) plus more for seasoning
  • ¼ tsp. pepper (we used freshly ground black pepper) plus more for seasoning
  • 2 pounds boneless, skinless chicken breasts, trimmed
  • 2/3 cup heavy cream
  • ¼ cup chopped fresh cilantro
  • Basmati rice, for serving (we ended up using brown rice*)

Directions

  1. Take a slow cooker out (we used a 4 qt. slow cooker) and mix the tomatoes and sugar together in it. Take a 12-inch nonstick skillet out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, add in the onion and cook for 5 to 7 minutes or until softened, stirring frequently. Now add in the following ingredients, constantly stirring for 1 minute or until the mixture’s fragrant: serrano, garlic, ginger, tomato paste, garam masala, salt and pepper.
  2. Place the onion mixture in the slow cooker, mixing it together with the tomatoes. Season the chicken breasts with salt and pepper before nestling it into the tomato mixture. Put the lid on the slow cooker and cook for 3 to 4 hours on LOW or until the chicken is fully cooked.
  3. Take the chicken out of the slow cooker and cut it into 1-inch pieces. Mix the heavy cream and chicken into the slow cooker. Serve immediately, sprinkling cilantro over your individual portions.

*As we mentioned in our post about our beloved saucepan, the basmati rice that was supposed to be served with this was no longer usable and we just didn’t have the money to buy more rice so we just served the chicken tikka masala with some brown rice we had cooked up previously.

This is a new favorite of ours, the tomato sauce mixture was just so flavorful. We love having a dish that’s spicy but this started to get a little too spicy for us so maybe we’ll try this again with just one serrano. The cilantro adds a nice fresh flavor to the dish. The brown rice wasn’t badd with this but the basmati rice would’ve been perfect with all the extra sauce that’s in this dish. You’ve gotta have rice with this dish. It’d be a sin to let all that go to waste. Also, the recipe talks about cutting the chicken into 1-inch pieces but it was a little on the big side for us so next time we’re going to cut them into smaller pieces.

This recipe came from Cook’s Country.

We weren’t paid in any form to promote Cook’s Country.

Take care everybody !