Coconut Chicken Curry

Ingredients

  • 12 chicken thighs (about 3 pounds), skinned
  • 2 teaspoons garlic salt (we used 3 tsp.)
  • 3 teaspoons canola oil (we used 3 ½ teaspoons)
  • 1 large onion, cut into 1-inch pieces
  • 6 carrots, cut into 1-inch pieces
  • 3 stalks celery, cut into 1-inch pieces
  • 5 cloves garlic, finely chopped
  • 2 tablespoons finely chopped ginger
  • 2 teaspoons grated lime peel
  • 2 tablespoons curry powder
  • 1 teaspoon salt (we used kosher salt)
  • 1 tablespoon Sriracha sauce
  • 1 can (13.66 oz.) coconut milk
  • ¼ cup whipping cream
  • 1 ½ cups uncooked long grain rice
  • 1 tablespoon lime juice
  • ½ cup chopped fresh cilantro

Directions

  1. Take a 6-quart slow cooker out and spray the inside of it with cooking spray. Take the garlic salt and spread it over the chicken thighs. Take a 12-inch skillet and pour 1 ½ teaspoons of the oil in. Turn the heat up to medium-high and wait for the oil to get hot. At this point, add half of the chicken thighs to the skillet (we only put four thighs in at a time to avoid overcrowding & possible steaming) and cook 6 to 8 minutes (we went for 8 minutes), flipping halfway through the cooking time. Once both side are browned, place the chicken in the slow cooker. Repeat what you did for the first batch of chicken with what’s left of the oil and chicken*.
  2. Now that all the chicken is in the slow cooker (it took laying half of the chicken on top of the other half to fit it in the slow cooker), place the onion, carrots, celery, garlic, ginger, lime peel, curry powder and salt in the skillet. Cook everything for 5 minutes, stirring constantly. Now add the vegetable mixture to the slow cooker as well. In a small mixing bowl, mix together the sriracha, coconut milk, and whipping cream, pouring it over the vegetables in the slow cooker afterwards.
  3. Put a lid on the slow cooker and set it to HIGH heat. Let the dish cook for 4 hours.
  4. 15 minutes prior to the dish being done cooking, look at the bag the rice came in for cooking instructions and cook the rice according to those instructions. Right before serving, stir the lime juice and cilantro into the slow cooker. Serve the chicken and vegetables with the rice.

*While we did use 1 ½ teaspoons of oil to cook the first 4 chicken thighs in, we used 1 teaspoon of oil for the subsequent batches.

Serves 6 (2 chicken thighs, around ¾ cup of the vegetable mixture, and ¾ cup rice per serving)

This is such a scrumptious dish. We love it because it’s not only tasty, it’s cheap  to make and has a comfort food feel to it !

Recipe source unknown.

Hope you enjoy life !

Hoisin Sloppy Joes

Ingredients

  • 1 lb. 90% lean ground beef (we used 93% lean ground beef)
  • ½ cup chopped red onion
  • 4 garlic cloves, minced
  • ¼ cup water
  • ¼ cup hoisin sauce (we had a boo-boo and didn’t realize we were out of hoisin sauce so we found a recipe online for hoisin sauce and made that instead; recipe for hoisin will follow this list of ingredients)
  • 2 Tbsp. ketchup
  • 1 ½ tsp. Sriracha chili sauce
  • ¼ tsp. kosher salt
  • 4 whole-wheat hamburger buns
  • Red onion slices, optional (we halved our onion before slicing it)

Hoisin recipe ingredients (we actually doubled this recipe just to ensure that there’d be enough for the sloppy joe recipe)

  • ¼ cup soy sauce (we used reduced-sodium soy sauce)
  • 2 tablespoons molasses
  • 1 clove garlic, minced
  • 1 tablespoon peanut butter
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame seed oil (we used toasted sesame seed oil)
  • 1 tablespoon water
  • ½ teaspoon Chinese five-spice powder

Directions

  1. If you’re making the hoisin sauce recipe, then get a sauce pan out and add all the ingredients to it, setting the heat to medium. Continuously stir the mixture until the peanut butter and molasses have blended into the sauce. Take the saucepan off the heat and let it cool down to room temperature for five minutes.
  2. Take a large nonstick skillet out and set the heat to medium-high. Add the ground beef, chopped onion and 4 minced garlic cloves to the skillet. Stirring constantly, cook the mixture for 5 minutes*, making sure to break up the meat mixture into a crumble. Excluding the buns and red onion slices, add remaining ingredients into the skillet, continuing to cook for an additional 3 minutes**. Divide the sloppy joe mixture evenly between the 4 buns, topping the mixture with the red onion slices afterwards (if you want).

* We cooked ground beef mixture until the beef was fully cooked.

** We don’t know if we added the ingredients too slowly or what but there was so little sauce in the skillet that we just pulled the skillet off the heat once all the ingredients were mixed together.

We got the sloppy joe recipe from Cooking Light and the hoisin sauce recipe from pepperscale.com .

We weren’t paid in any form to promote Cooking Light or pepperscale.com .

Hope you enjoy life !

*edit* When assembling the sandwich, we tried pouring some extra hoisin sauce over the sloppy joe mixture on one sandwich and we really liked it, the sandwich became a lot more flavorful !

Asian Ground Pork And Spinach

Ingredients

  • 1 lb. ground pork
  • ½ tsp. kosher salt
  • 3 Tbsp. fresh lime juice
  • 3 Tbsp. distilled white vinegar
  • 2 Tbsp. fish sauce
  • 2 tsp. granulated sugar
  • 1 tsp. Asian sesame oil (we used toasted sesame oil)
  • 10 oz. (10 packed cups) baby spinach (we just got two 5 oz. bags of spinach and didn’t bother measuring it to see if it produced 10 packed cups worth)
  • Cooked rice or rice noodles (we used white rice)

Directions

  1. Take a 12-inch skillet out and place it on the stovetop. Set the heat to medium-high and once the skillet’s hot, add in the ground pork and salt. Breaking up the meat in the process, cook the pork for 5 to 7 minutes or until it’s fully cooked.
  2. While the pork’s cooking, make the dressing by taking a small mixing bowl out and whisking together in it: the lime juice, white vinegar, fish sauce, granulated sugar, and the sesame oil.
  3. Once the pork’s cooked, take two tablespoons of the dressing and pour it into the skillet. Take half of the spinach and add that to the skillet as well. Once the spinach has wilted down some, add the other half of the spinach to the skillet, tossing the spinach pork mixture around in the skillet until all the spinach has wilted (should take only a minute or so to achieve). Take the skillet off the heat and pour the remaining dressing into the skillet, tossing the pork and spinach in the dressing. Serve the skillet mixture over your choice of rice or rice noodles and enjoy !

This turned out to be a good tasting recipe even if it’s not the best looking one we’ve ever made. We think it could be improved a little but otherwise we’d be willing to make it again !

We got this recipe from Fine Cooking.

We weren’t paid in any form to promote Fine Cooking.

Hope you enjoy life !

Chicken And Black Bean Salad

Ingredients

  • 2 (15 oz.) cans black beans, rinsed & drained
  • 1 (15 oz.) can whole-kernel corn, drained
  • 1 small red onion, chopped
  • 1 rotisserie chicken or ready-to-eat chicken breasts, skinned, boned and chopped (we used rotisserie chicken breasts and just tore the meat into strips)
  • 1 cup Italian salad dressing (the recipe recommended Kraft balsamic vinaigrette but we used Newman’s Own balsamic vinaigrette) or to taste

Directions

  1. Take a large mixing bowl out and add everything but the dressing to it, giving everything a quick stir. Now pour the dressing in, tossing everything together so the ingredients are all distributed as well as being equally coated in the dressing. Put a lid on the bowl and refrigerate the salad until you’re ready to eat.

This may not be the best looking dish but it’s definitely a tasty dish. The dressing will make your chicken look like it’s gone to the tanning salon !

We don’t know where we got this recipe from.

We weren’t paid in any form to promote Kraft or Newman’s Own.

Hope you enjoy life !

Buttery Garlic Green Beans

Ingredients

  • 1 pound fresh green beans, trimmed and snapped in half (if the green beans looked too long then we cut them into thirds rather than just cutting them in half)
  • 1 ½ tablespoons unsalted butter (we used 2 tablespoons)
  • ½ teaspoon lemon pepper (we used Mrs. Dash lemon pepper)
  • ¼ teaspoon salt (we used kosher salt)

Directions

  1. Place the green beans in a large skillet, adding enough salted water (we used table salt to salt the water) to cover the green beans afterwards (when the green beans started to float we figured that was enough water). Turn the heat up high enough for boiling to occur. Turn the heat down to medium-low* and let the beans simmer long enough for them to start to soften, roughly 5 minutes*. Drain the water out of the skillet and return the skillet (with the green beans still in the skillet) to the stovetop. Toss the butter into the skillet and cook, stirring constantly,  long enough for the butter to get melted (they suggest this make take 2 to 3 minutes to achieve).
  2. Throw the garlic into the skillet, stirring constantly just long enough for the garlic to get tender and fragrant (the original recipe suggests this will take 3 to 4 minutes to achieve). Take the skillet off the heat and stir in the lemon pepper and salt, making sure that all the green beans get tossed in the seasoning.

*We turned the heat down to low while the green beans were simmering for 5 minutes and then turned it back up to medium-low afterwards.

We got this recipe from Allrecipes.

We weren’t paid in any form to promote Mrs. Dash or Allrecipes.

Chicken Tikka Masala

Ingredients

  • 2 pounds boneless chicken thighs or breasts, cut into 1-inch cubes (we used chicken thighs)
  • Kosher salt and freshly ground pepper
  • 4 cloves garlic, finely grated
  • One 2-inch piece ginger, peeled and finely grated
  • 1 jalapeño pepper, seeded and finely diced (we used a 3-inch jalapeño and we left the seeds in)
  • 1 tablespoon paprika (we used smoked paprika)
  • 2 teaspoons ground coriander
  • 1 (15-ounce) can crushed tomatoes (we used Hunt’s Crushed Tomatoes
  • ½ cup heavy cream
  • 1 cup frozen peas
  • Basmati rice, for serving
  • Chopped fresh cilantro, for topping

Directions

  1. Sprinkle 1 teaspoon salt* and ¼ teaspoon pepper* over the chicken. Take a 4- to 6-quart slow cooker out and mix together in it: the garlic, ginger, jalapeño, paprika, coriander, tomatoes, heavy cream, and ½ teaspoon salt. Toss the chicken into the slow cooker, stirring the chicken around so it’s fully coated in the tomato mixture.
  2. Put a lid on your slow cooker and let the dish cook on HIGH heat for 4 hours. 15 minutes prior to the 4 hour mark, take the lid off just long enough to add in the peas, putting the lid back on afterwards. Serve the slow cooker mixture over rice and top individual portions with the cilantro.

*We didn’t measure how much salt and pepper we sprinkled over the chicken, we just made sure it was well seasoned.

This turned out to be a really tasty dish ! Choosing to use smoked paprika gave the dish a smoky flavor it wouldn’t have had otherwise but the smokiness didn’t overwhelm the other flavors either.

We got this recipe from Food Network.

We weren’t paid in any form to promote Food Network or Hunt’s.

Tuscan Lentil Stew

Ingredients

  • 1 ½ cups chicken broth or vegetable broth (we used Swanson’s reduced-sodium chicken broth)
  • 1 cup dried lentils, sorted and rinsed
  • 1 ½ pounds russet potatoes, cut into ¾-inch pieces
  • 2 cups chopped onions
  • 3 cloves garlic, finely chopped
  • 2 cans (14.5 oz. each) diced tomatoes, undrained (we used one diced can of tomatoes and another can of petite cut diced tomatoes with zesty jalapeños)
  • 2 tsp. Italian seasoning
  • 1 tsp. salt (we used kosher salt)
  • ¼ tsp. crushed red pepper flakes (we used cayenne)
  • 1 bag (5 or 6 oz.) fresh baby spinach leaves, chopped (we didn’t chop ours)
  • Shaved or shredded fresh Parmesan cheese (we shredded ours)

Directions

  1. Take a 4- to 5-quart slow cooker out and spray the inside of it with cooking spray. Add everything to the slow cooker (stirring to mix)) except the spinach and cheese.
  2. Put the lid on the slow cooker and let the stew cook on LOW heat for 8 to 10 hours.
  3. After those 8 to 10 hours pass, add the spinach into the slow cooker, putting the lid back on afterwards. Allow the stew to cook for another 5 minutes or however long it takes for the spinach to get wilted. Sprinkle the cheese on each individual serving and enjoy !

Recipe source unknown.

We weren’t paid in any form to mention Swanson.

Hope you enjoy life !