Saturday, February 25, 2012

Indian Inspired Chicken Stew

The hubs and I are in love with different ethnicities when it comes to food. Indian being one of our favorites. We have quite a large number of Indian restaurants around our area and the food is just heaven. A couple nights ago, I had a craving for Indian food. I had pulled out some chicken breasts from the freezer and had quite a large number of veggies to use up so I decided to make a stew. Hope you all enjoy. Sorry about the pics too...I am definitely not a photographer and I have been playing around with a few online photo editors to see which ones I like.


3 chicken breasts, cubed
1 zucchini, sliced
3 carrots, sliced
1/4 red cabbage, chopped
1 pkg crimini mushrooms, sliced
4 scallions, chopped
2 cups green beans, chopped
3 cloves black garlic (you can use regular if you can find black garlic), mashed
1 can garbanzo beans, drained and rinsed
1 can fire roasted tomatoes
4 cups chicken stock
1 tbsp garam masala
1 tbsp vindaloo
1 tbsp sweet curry
1 tbsp balti
1 tbsp tandoori
3 dried chili peppers
2 tsp salt
1 small container greek yogurt (plain)

In a Dutch oven, brown your chicken in 3 tbsp oil, I actually used coconut oil, which is actually solid, kind of like crisco, but melted quite quickly. Remove from heat. You will be adding it back in to finish cooking once you have everything put together and bring to a simmer. Prepare your vegetables and begin layering them in the pot to saute. The onions, garlic, carrots, cabbage, beans, mushrooms and anything else you decide to use up in the way of veggies. After you have let them simmer for about 7 - 10 minutes, deglaze the bottom of the pan with your chicken stock.


Add the garbanzo beans and the tomatoes and all of the spices and bring to a boil, then lower to a simmer. Let cook for about 15 - 20 minutes. At about the half way mark, add the chicken back in to cook all the way through. When you get ready to serve, pull the stew off the flame and let cool briefly, then stir in the greek yogurt. Serve over rice.




Sunday, February 19, 2012

Thousand Island Dressing (for Reubens)

The hubs had a craving for Reuben's and my go to sammie is Rachel's (you substitute turkey for the corn-beef or pastrami). So when I was getting the stuff together for the sammie's I had a thought...yea yea...for you smart tushies out there, that may not happen to often, but I do get them once in a while. I wanted to try my hand at making my own Thousand Island Dressing. I took a look at "famous" Thousand Island dressings that you can buy in the stores to see what the ingredients were and they seemed simple enough. So I gathered my ingredients. I spiced it up a bit and the end result I thought was fantastic. BUT, I would throw this out there. Make it the day before!!!! It was great when we used it, but it only had about an hour for the flavors to meld together. The day after, we had a bit leftover, I took a piece of raw cauliflower and dunked...MMM MMM it was fantastic!!! So, we pulled out the Cuisinart Griddler and got to work!! Here is my dressing!

1/2 cup mayonnaise
1/4 cup ketchup
1 tbsp tomato paste
1 tsp onion powder
1 tbsp dill relish
2 tbsp sweet relish
1 tsp fresh dill, chopped
1 tsp sugar
1 tsp Worcestershire sauce

Combine all ingredients together and let sit for at least an hour, preferably over night. The dill relish and fresh dill is where I spiced it up a bit. The result was just a hint of dill and it was fantastic.

For the sandwiches, gather the usual ingredients. Corn-beef or pastrami (your choice, mine is turkey), Swiss cheese, sauerkraut, your homemade dressing, and rye bread. Begin layering. Cook on your griddle till brown and toasty! Serve and enjoy.






Wednesday, February 15, 2012

Spanish Rice

To go along with our Mexican themed dinner, I made a Phaedra's version of Spanish rice tonight. We had already cooked rice that was sitting in the fridge from our Thai Peanut Chicken dinner so I thought I would use that to cook up a side dish for our burgers. I look at Spanish Rice as you can put it in what you want as long as you keep within the theme :). Hope you enjoy.

1 ½ cups cooked rice
1 green pepper, chopped
3 shallots, chopped
1 garlic clove, chopped
1 cup chicken stock
½ cup dry sherry
2 tbsp chili powder
2 tbsp chili con carne
½ cup corn

In a large skillet, heat up 2 tbsp extra virgin olive oil. Saute the shallots, green pepper and garlic until tender. Add the chipotle pepper in adobe sauce, chicken stock and sherry. Stir in the spices and corn and let simmer for about 10 minutes. Stir in the rice and let simmer for about 5 more minutes.


Mexican Turkey Burgers

We wanted to have a Mexican theme for dinner tonight and we pulled out some ground turkey. Dave absolutely loves Mexican food, so I thought I would appease him tonight and make something for him. We pulled out a jar of my Salsa Verde and a few other items and made Turkey burgers with a Mexican kick. Hope you all enjoy.


2 lbs ground turkey, 90% lean
½ red onion
2 jalapenos, seeded and minced
½ green pepper, chopped
1 tbsp garlic
2 tbsp homemade salsa verde
2 tbsp cumin
2 tbsp chili con carne
1 can black beans, rinsed
1 egg
2 cups bread crumbs
Cheese of your choice for the top

Combine all ingredients into a large mixing bowl 












Form into patties, size them to your liking. Dave likes them fairly large...as you can tell from the picture.










These burgers end up being more like individual meatloaves so Dave ends up usually cooking on low to medium heat on the grill and almost bakes them.  Cook them to your liking. Cover the top with cheese and melt.




Salsa Verde

In the height of canning season this summer, I bought a huge bushel of tomatillos. We love anything Mexican and anything salsa. I wanted to make salsa verde and found a recipe that I altered a bit.We use it for a lot of things. Just regular salsa or even to mix into things, such as hamburgers. It gives it an excellent flavor. I hope you enjoy it.


2 ½ lbs. tomatillos, husked and rinsed
2 large onions
10 cloves garlic
4 jalapenos, deseeded and chopped
2 Tb. vegetable oil
4 tsp. ground cumin
2 tsp. salt
1 cup packed cilantro
½ cup lemon juice
½ lime, juiced

Preheat the oven to 450 degrees F. Peel and chop the onions into quarters. Place the tomatillos, onions, garlic on a rimmed baking sheet. Drizzle with oil. Roast in the oven for 15 minutes—until the exteriors are blistered but the insides are still slightly raw. Transfer everything to a pot to simmer, including the precious juice. Add the lime juice and the lemon juice, sliced jalapenos and all of the spices. With a hand wand, puree the ingredients until smooth. Bring to a boil.  In sterilized pint jars, transfer the salsa verde and seal. Process in a water canner for 15 minutes. Remove and make sure all seals have popped.



Monday, February 13, 2012

Thai Peanut Chicken

I was able to get chicken thighs for next to nothing at the grocery store and the hubs had this idea for a Thai peanut recipe. I wanted to use the crock-pot because we had some other chores we needed to get to Sunday and thought it would be easy to "set it and forget it"!! Well when we make any type of sauce, it is usually by taste so I made him measure...and then taste...and measure as he went along. The sauce turned out fantastic and for me, I threw in some chicken breasts. We served it over brown rice and stir fried up some various veggies and the result was a fantastic Thai peanut chicken dinner. I hope you enjoy!!


16 oz natural peanut butter
¾ cup honey
3 tbsp hoisin sauce
3 tbsp ponzu
3 tbsp soy sauce
¼ cup and 2 tbsp rice wine vinegar
1 tbsp Chili garlic sauce (adjust heat to taste – we added 3 tbsp)
3 tbsp sesame oil
2 tsp ginger, minced
1 cup chicken stock, low to no sodium
1 tbsp garlic, crushed
12 chicken thighs, skinless
3 chicken breasts, boneless and skinless

Mix the ingredients for the sauce together before adding to the crock-pot. Place the chicken in the crock-pot and pour the sauce over it. Set to the high setting and cook for 6 hours.We garnished with chopped cilantro and chopped peanuts.




Tuesday, February 7, 2012

Quinoa with Sun-dried tomatoes and Mushrooms


We were both running kind of a bit late tonight between exercising (we bought P90x and man does that kick our buttocks) and work, so we kind of took the easy way out. We took one of those pre-marinaded pork tenderloins, it was a peppercorn marinade and grilled it, but I decided to make a quinoa side dish to go along with it. Now I am not one that will usually do an already marinaded piece of meat, but when you are running short of time...a girls gotta do what a girls gotta do! The side dish turned out quite yummy! I also cut down the quinoa by 1/2 a cup because we usually end up with so much leftover. Hope you enjoy!

1/2 cup quinoa
1 cup chicken stock
1 pkg crimini mushrooms, chopped
1/2 jar sun-dried tomatoes pkd in olive oil
1 lg clove garlic, minced
1 cup spinach, chopped
4 fresh basil leaves, chopped
1 tsp sea salt
1 cup white wine

Prepare the vegetables. In a sauce pan, add the qunioa and the chicken stock and cook for about 15 minutes until the quinoa is al dente. In a large skillet, add about a tbsp extra virgin olive oil. Add the mushrooms, garlic and sun-dried tomatoes and saute for about 7 - 10 minutes until the mushrooms are tender.

Deglaze the pan with the white wine. Add the spinach and the basil and continue to cook until the spinach has wilted.Stir the quinoa into the mushroom and spinach mixture and if necessary add a bit more chicken stock. Continue cooking until all stock has evaporated.

Monday, February 6, 2012

Cuisinart 5-in-1 Griddler giveaway


Hello all. I am so excited! This is my very first giveaway and I am co-hosting it with a bunch of lovely ladies!! 

Contest Starts: 12:01 AM EST on 2/6/2012
Contest Ends: 12:01 AM EST on 2/14/2012


To spread the love, our participating blogs have tasks of their own as well!!:


Take a peeksee and give them your support! 


The Prize: The Cuisinart Griddler 5-in-1countertop unit works as a contact grill, panini press, full grill, full griddle, and half grill/half griddle! Full product description can be found at Amazon.com. Just click Cuisinart Griddler to be taken there!

Winner will be picked and announced on the Rafflecopter code on 2/14/2012 and the winner will receive a confirmation email that they won asking for a mailing address. Winner has 48 hours to claim their prize otherwise another winner will be selected! Let the games begin!!!

Contest is open to residents of the US 18 years old or older.


Sunday, February 5, 2012

Philly Steak and Cheese Sandwiches

So for for the past 5 - 6 years we have made the all might chicken wings for Superbowl Sunday. This year we wanted to do something completely different. We came up with Philly Steak and Cheese Sandwiches and I thought they turned out quite yummy. I did them partially in a crock-pot and the rest of the way sauteed in a pan and broiled in an oven! They were excellent and I hope you enjoy!

3 lb chuck roast
1 cup water
3 pkg herb-ox no salt beef bouillon
1 tbsp Montreal steak spice
2 tbsp Worcestershire sauce
1 green pepper
1 red pepper
1 small vidalia onion
provolone cheese
sub rolls

In a large skillet, seer the chuck roast on all sides. Deglaze with 2 tbsp red wine.  Mix the herb-ox in the water and pour over the roast. Sprinkle the Montreal steak spice over the chuck roast. Put the chuck roast in a crock pot on medium for 7 hours. When you have about 2 hours left, pour the Worchestershire sauce over the roast and let it continue to cook. When the roast is done, remove from the crock-pot and slice into very thin layers.









Slice the veggies into thin strips (julienne) and saute until just tender. Remove from heat and then saute the meat for just a few moments (3 - 5 minutes).











Preheat the oven to 415 degrees. On a baking sheet create the sandwiches. Put a layer of the steak, then the onions and pepper mixture then the provolone cheese. Bake for about 7 minutes or until the cheese has melted and is bubbling.

Saturday, February 4, 2012

Off Topic! - New FaceBook Page!

I wanted to set up a separate page for my recipe blog to keep the recipes separate from my regular page. Please "Like" my new FB page if you want to continue receiving these yummy recipes! Also be on the lookout. Within the next couple of days, I will be participating in a contest with some other ladies and we will be hosting a giveaway for a really awesome prize!!! Also if you have a blog of your very own, would love a Follow!!!