This dish has something of a Jekyll and Hyde component to it as if you taste it before adding the cream and butter at the end, it really transforms into a different animal after. It is also versatile as other things such as thawed frozen green beans–my pick–can also be added. In this picture, I […]
Using a slow cooker is currently my favorite way to make chicken stock. One of the challenges with making stock or chicken broth (technically, I think the “broth” recipe linked here is actually still stock since it uses bones) is keeping the liquid at the brink of a very slow boil (I aim for keeping
Slow Cooker Chicken Stock Read More »
This is currently my favorite way to cook a turkey for Thanksgiving. While it takes a bit of preparation, it cooks much quicker. Plus, the white meat can be cooked in a different pan from the dark meat. Since the white meat and dark meat cook at different rates and to different temperatures, having the
Deboned Turkey / Chicken Read More »
This is a versatile, tomato-forward meat sauce that freezes well. In the picture shown here, the meat is used on a tostada with some lettuce and sour cream mixed with lime juice and some water. It could also be used in tacos, burritos, scrambled with eggs, or even just put on a bun like a
I like dishes that have a “bite” to them, and this vinegar chicken has that in spades. Be warned that this dish is pretty strong and may not appeal to everyone. More cream could be added at the end, and/or maybe some sugar could lower the tartness, but to me, I like the tartness. If
Chicken With Vinegar Read More »
This should not be considered a traditional recipe, especially given that it is not cooked in a tandoor. However, it tastes similar and is fairly easy to make. Several recipes I researched recommended a much longer marinating time such as overnight. I am leery of leaving chicken in a marinade that includes lemon juice for
Tandoori-Style Chicken and Vegetables Read More »
The first time I made this recipe, I liked it so much that I immediately put it into my meal plan for the next week. The combination of warm, earthy flavors, citric acid, and the crispness of the cucumbers and parsley really work well together in my view. Of course, you may adjust the toppings
Chicken Shawarma Tacos Read More »
This is by no means a traditional paella, but has great flavor and is customizable to your tastes or what you have on hand by using different proteins and/or vegetables. If using shrimp, I would probably cook them about a minute a side where the recipe has you searing the chicken, but not add back
This is a rich and creamy dish that I would call comfort food. It is very versatile in that a wide variety of vegetables may be used instead of the zucchini and peppers in the recipe. I personally do not add peanuts to the mix as I do not like the crunch, and there is
Peanut Curry Chicken Read More »
This is a fairly quick and easy meal which uses items I usually keep around the house. The base recipe is fairly light while packed with protein, but can be expanded and is a good way to use up some produce that may be close to spoiling such as green beans, snap peas, (as in
Creamy Cashew Chicken Curry Read More »
