dutch oven chicken curry

Great curry!  I toned down the spices a bit and drizzled some thinned tzatziki sauce over the curry and it was creamy with the perfect amount of heat.  SO good! 

dutch oven chicken curry  (adapted from half baked harvest)

1 tablespoon salted butter

2 pounds chicken thighs

1 yellow onion, chopped

1 tablespoon fresh garlic, minced

2 teaspoons ground ginger

2 teaspoons cumin

2 teaspoons turmeric

1/2 teaspoon cayenne pepper

1 (14 ounce) can light coconut milk

1 (14 ounce) can crushed tomatoes

cinnamon stick

salt

1/2 cup fresh cilantro

rice and naan for serving

In a large dutch oven, add the butter, chicken, onions, garlic, ginger, cumin, turmeric, cayenne and season with salt.  Cook until the chicken is seared and the spices are fragrant, 5-8 minutes.

Pour the coconut milk over the top and the tomatoes.  Add the cinnamon.  Stir to combine and bring the sauce to a simmer, and cook for 10-15 minutes until the sauce has thickened.  At this point you can cook the curry on low up to all day.  Add water if the sauce is too thick.  (I didn't do this.  I simmered it for about 45 minutes).  Stir in half the cilantro.

Serve the chicken and sauce over bowls of rice with fresh naan.  Top with extra cilantro if desired.

creamy chicken tamale pie

 

This was a great tamale pie.  I adjusted the "tamale part" by using ground maize instead of polenta and it was great!

creamy chicken tamale pie (adapted from Half Baked Harvest)

2 pounds chicken breasts

2 yellow onions, chopped

2 poblano peppers, seeded and chopped

2 tablespoons chili powder

2 teaspoons smoked paprika

1 teaspoon ground cumin

1/2 teaspoon cayenne

1 (15 ounce) can red enchilada sauce (I used a bottle of Bettergoods roasted red enchilada sauce)

salt

1 can black beans, drained

1 cup dry polenta (I used ground maize and just combined with some water to make a nice consistency.  I did not cook it with water as this recipe says to so if you are using polenta.)

1/2 cup cheddar cheese

2 tablespoons salted butter (I omitted because I used maize)

salt and black pepper

Preheat the oven to 400 degrees.

In a large Dutch oven, combine the chicken, onions, peppers, chili powder, paprika, cumin and cayenne.  Pour over the enchilada sauce.  Fill the can with water and pour it over the chicken.  Season with salt.  Set over high heat and cook 10 minutes, stirring occasionally.  Stir to combine.

Reduce heat to medium, partially cover, and cook for 15 minutes, until the chicken is cooked through.  Shred the chicken.  Stir in the black beans.

Meanwhile, make the polenta.  In a medium pot, bring 3 cups of water to a low boil, then whisk in the polenta, stirring until the polenta is soft and thick, 3-5 minutes.  Stir in the cheese, butter and season with salt and pepper.  Turn the heat off, cover the pot, and let the polenta sit 5 minutes.

Spoon the polenta over the chicken.  Bake 20 minutes, until browned on top.

Scoop into bowls.  Top, as desired- sour cream, avocado, cilantro, green onions, etc.

the best, easiest focaccia bread

 

My sister-in-law made this focaccia bread and it was seriously the best bread I've ever eaten so I asked for the recipe.  I took mine out of the oven 2 minutes early but I should have taken it out a couple minutes earlier.  Still, it was excellent!  The friends I had for lunch asked for the recipe.

the best, easiest focaccia bread (Alexandra Cooks)

4 cups all-purpose flour or bread flour (see website for details)

2 to 3 teaspoons kosher salt

2 teaspoon instant yeast

2 cups lukewarm water

butter for greasing

4 tablespoons olive oil, divided

flaky sea salt

1 to 2 teaspoons whole rosemary leaves, optional

Make the dough:  In a large bowl, whisk together the flour, salt and yeast.  Add the water.  Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.  Cover the bowl and let rest for 30 minutes, then stretch and fold the dough in all directions (using a wet hand, grab on the edge of the dough and pull it up and towards the center.  Repeat this stretching and folding process 8 to 10 times, moving your hand around the edge of the dough with every set of stretches and folds).  The dough will transform from being sticky and shaggy to smooth and cohesive.

Rub the surface of the dough lightly with olive oil.  Cover the bowl with a lid (ideally) or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as 3 days.

Line a 9x13 pan with parchment paper or grease with butter .

Pour 2 tablespoons of oil into the center of the pan.  Deflate the dough.  Place the dough in the center of the 9x13 pan and roll in the oil.  Let the dough ball rest for 3-4 hours.  No need to cover the dough.

Set a rack in the middle of the oven and preheat it to 425.  

Pour 2 tablespoons oil over the dough that has now spread out across the pan.

Use your fingers to press down into the dough to create deep dimples.  Sprinkle with flaky sea salt and rosemary (if using).

Transfer the pan to the oven and bake for 20-25 minutes until the underside is crisp and golden.  Remove the pan from the oven and transfer the bread to a cooling rack.  Let it cool for 10 minutes before cutting.

To store:  When it has completely cooled, transfer it to an airtight bag or vessel and store it at room temperature for up to 3 days.  Otherwise, freeze it for up to 3 months.  Always reheat it in the oven: 350 degrees for 15 minutes.

peruvian chicken with creamy green sauce

 

I love bowls and I'm a sauce girl so I give this a Hall of Fame.   This chicken marinade is SO good and versatile.  This sauce is really great (be sure to add enough salt) but the chicken would do well with a tzatziki sauce too.  Mmm.

peruvian chicken with creamy green sauce (half baked harvest)

6-8 chicken thighs

1 tablespoon olive oil

6 cloves garlic

1 jalapeno, seeded and chopped

1 tablespoon ground cumin

1 tablespoon smoked paprika

1 teaspoon each salt and pepper

1/4 cup chopped cilantro and parsley

1 mango, chopped (I didn't have a mango so I used vine-ripened cherry tomatoes)

1 avocado, chopped

creamy green herb sauce

1/2 cup mayo (I used light)

1/2 cup plain Greek yogurt

1/2 cup fresh cilantro

1/4 cup fresh parsley

2 jalapenos, seeded

2 cloves grlic

3 tablespoons fresh lime juice

1/4 teaspoon toasted sesame oil

Preheat oven to 425 degrees.

In a casserole dish, toss together the chicken, olive oil, garlic, jalapeno, smoked paprika, cumin, cilantro, and parsley- season with salt and pepper.  If time allows, marinate 1 hour or overnight in the fridge.

Bake for 25-30 minutes, until the chicken is cooked through and begins to crisp.

To make the sauce, combine all the ingredients in a food processor or blender.  Season to taste with salt.

Serve the chicken over bowls of rice with creamy sauce, mango and avocado chunks.

simple coconut chicken and zucchini curry

 

This curry is great!  It packs a punch as I anticipated because off all the spices.  It's even better as leftovers.

simple coconut chicken and zucchini curry (adapted from Half Baked Harvest)

6 tablespoons salted butter (I used 1 tablespoon)

1 1/2 pounds chicken thighs, cubed

1 yellow onion, chopped

2 teaspoons sweet paprika

2 teaspoons smoked paprika

2 teaspoons ground turmeric

2 tablespoons curry powder

salt and black pepper

2 small zucchini, diced medium size

1 (14 ounce) can light coconut milk

2 teaspoons honey (I used pure maple syrup)

1/4 teaspoon cayenne pepper

cooked fresh rice

toppings: cilantro, thai basil, toasted cashews and lime wedges for serving

Melt 1 tablespoon of butter in a Dutch oven over medium heat. 

Add the onion, chicken, sweet paprika, smoked paprika, turmeric and curry powder.  Season with salt and pepper.  Toss to combine and cook until the chicken is browned, about 5 minutes.

Add the zucchini, then pour in the coconut milk.  Partially cover and simmer until the chicken is cooked through and the sauce has thickened slightly, 8 to 10 minutes.  Stir in the remaining 1 tablespoon curry powder, honey and the cayenne.

Serve over rice with toppings as desired.

Thai Peanut Chicken Ramen

 

Hall of Fame! Pardon the photo- I didn't put the ramen in my bowl and I didn't fuss with the toppings.  Even still, it was SOOOOO good!  The flavor!!

Thai Peanut Chicken Ramen (adapted from Half Baked Harvest)

4 cups chicken broth

1 (14 ounce) can coconut milk (I used light coconut milk)

1/4 cup soy sauce

2 tablespoons fish sauce (I used 1 tablespoon)

1/3 cup creamy peanut butter

1/4 cup Thai red curry paste

3/4 pound boneless, skinless chicken breast

8 ounces cremini mushrooms, sliced

1/2 red bell pepper, chopped

1 inch fresh ginger, grated

1 clove garlic, minced

2-4 squares ramen noodles

juice of 1 lime

3 cups fresh baby spinach (I used angel hair cabbage)

1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving

chopped peanuts and toasted sesame seeds for serving

In a large soup pot, combine the broth, coconut milk, soy sauce, fish sauce, peanut butter and curry paste.  Add the chicken, mushrooms, red pepper, ginger and garlic.  Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 15 minutes or until the chicken is cooked through and shreds easily.

Once done, shred the chicken.

Bring the soup to a boil over high heat.  Stir in the noodles, lime juice, spinach, and cilantro.  Let sit 5 minutes or until the noodles are soft.

Ladle the soup into bowls and top with peanuts and toasted sesame oil.

NOTE:  Store the soup and noodles separately then add the noodles just before serving.  If the noodles sit in the soup, they will soak up the broth and become mushy.

I simply didn't add the noodles to the soup, I boiled them separately and we added them to the soup individually.

crockpot spicy queso ground chicken chili

 

I substituted ground chicken for the ground beef and really, really enjoyed this chili.  I added a sprinkling of cheese, dollop of sour cream and dash of hot sauce after the photo was taken- I wish I'd done that before because it looked even better!  

crockpot spicy queso ground chicken chili (adapted from half baked harvest)

2 pounds ground chicken

2 yellow onions, chopped

2 poblano peppers, seeded and chopped

2 tablespoons chili powder

1 tablespoon garlic powder

1 tablespoon smoked paprika

2 teaspoons ground cumin

1/2 teaspoon cayenne pepper

1 (28 ounce) can crushed fire roasted tomatoes

1 (8 ounce) can tomato paste (I just realized I forgot this!  I'll just make it again!)

1 (4 ounce) can diced green chilies (I used medium hot)

1/3 cup hot sauce (I omitted so we could add our own as we like it)

2 bay leaves

salt

2-3 cups chicken broth

6 ounces cream cheese, at room temperature

2 cups shredded cheddar cheese

1 can mixed chili beans

1/2 cup chopped fresh cilantro

1/4 cup chopped green onions

avocado and light sour cream for serving

In a large dutch oven set over medium heat, brown the meat all over, breaking up the meat until cooked through.  Transfer the meat to the bowl of your crockpot.

Add the onions, poblanos, chili powder, garlic powder, paprika, cumin, and cayenne.  Mix in the tomatoes, tomato paste, hot sauce and diced chilies.  Pour in 2 cups broth.  Add the bay leaves, season with salt.  Stir to combine.  Cover and cook on low for 6-8 hours or high for 4-5 hours.

Towards the end of cooking, stir in the cream cheese, cheddar cheese and beans.  Cook until the cheese melts, about 5 minutes.

Ladle the chili into bowls.  Top as desired.