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 !

Sriracha Buffalo Chicken Wings With Lemon Dijonnaise Dip

If you could try only one chicken wing recipe, it has to be this one ! In the past we’ve tried other chicken wing recipes that were okay but left us wondering “What’s the big deal with chicken wings?” Once we took a bite of these, especially with the dipping sauce, we finally understood. It’s insane how tasty they are !

Ingredients

  • 4 pounds chicken wings, split at the joints, tips removed
  • 2 tsp. kosher salt
  • A few grinds of black pepper
  • 2 sticks butter (we used salted butter)
  • ¾ cup Sriracha
  • Lemon Dijonnaise Dip
    • ½ cup mayonnaise
    • 3 Tbsp. Dijon mustard
    • Zest and juice of one large lemon
    • ½ grated garlic clove
    • ½ tsp. kosher salt

Directions

  1. Preheat your oven to 425 degrees. Take the chicken wings and toss them with the salt and pepper*.
  2. Take 2 oiled, rimmed baking sheets** and place the wings on them. Stick the baking sheets in the oven and let the chicken wings cook for an hour***.
  3. While the chicken wings are cooking, mix together the dip ingredients and leave it off to the side for now. Melt the butter and in a large mixing bowl, combine the melted butter with the Sriracha. Toss the wings in the  butter mixture, serve it with the dip and enjoy !

*We actually laid out the chicken wings on the (in our case) lined baking sheets and seasoned them with salt and pepper afterwards.

** We laid aluminum foil over the two rimmed baking sheets and then sprayed them with PAM.

***We had to place one sheet on the middle rack and the other on our bottom rack. Halfway through the cook time, we switched places with the baking sheets and continued to let them cook afterwards.

We created this combo from a Food Network Mix & Match Wings article.

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

Hope you enjoy life !

Thai Chicken Pasta Salad

Ingredients

  • Dressing
    • ¾ cup reduced-fat creamy peanut butter (we used regular creamy peanut butter)
    • 3 Tbsp. water
    • 3 Tbsp. lime juice
    • 3 Tbsp. molasses
    • 4 ½ tsp. reduced-sodium soy sauce
    • 3 garlic cloves, minced
    • 1 ½ tsp. rice vinegar
    • 1 ½ tsp. sesame oil (we used toasted sesame oil)
    • ¼ tsp. crushed red pepper flakes
  • Salad
    • 12 oz. uncooked whole wheat spaghetti
    • 2 large carrots, julienned (we used a 10 oz. bag of julienned carrots)
    • 8 cups finely shredded Chinese or napa cabbage (we used napa cabbage)
    • 2 cups shredded cooked chicken breast
    • 2/3 cup minced fresh cilantro
    • 3 Tbsp. unsalted dry roasted peanuts, chopped

Directions

  1. For the dressing, simply take a small mixing bowl out and combine all the dressing ingredients in it, whisking them all together until it all looks smooth. Leave the dressing off to the side for now.
  2. In a large saucepan cook the spaghetti based off the directions on the package they came in. During the last 2 minutes of cooking time on the spaghetti, add the carrots into the water, draining the water after the two minutes pass. Place the spaghetti and carrots in a large mixing bowl, followed by adding in the chicken and cabbage, mixing everything together so it’s all equally distributed.
  3. Give the dressing a quick stir before pouring it over the spaghetti mixture, tossing everything so all the components get equally coated in the dressing. Sprinkle the cilantro and peanuts on right before serving and enjoy eating this right away or stick the dish in the refrigerator so the food’s chilled before you start eating (we tried the dish both ways and they were good either room temp. or chilled).

This dish isn’t bad tasting but we think it would taste even better with some extra heat and acidity. We added some sriracha to our individual portions and the dish instantly tasted a lot better (but we’re still going to try making this again in the future and see if we can make it taste even better).

Recipe source unknown.

Egg Rolls with Spicy Peanut Sauce

Ingredients

-¼ cup rice vinegar
-¼ cup soy sauce (we used reduced-sodium soy sauce)
-2 tablespoons sesame oil
-2 tablespoons Sriracha sauce
-2 tablespoons creamy peanut butter
-2 (11-ounce) boxes frozen egg rolls, cooked according to package directions (we followed the directions for deep-frying ours)

Directions

1.) In a small mixing bowl (one with a 2 cup capacity would do), whisk together everything but the egg rolls. Serve the sauce with the egg rolls.

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It’s a pretty tasty sauce but it can be a bit salty depending on how much you have.

We got this recipe from a “Cooking with Paula Deen” magazine.

We weren’t paid in any way to mention the “Cooking with Paula Deen” magazine.