Easy Curry Chicken

I made this the other night and Jack and I loved it. If you like Indian food/curry, you'll like it. I used lite coconut milk instead of heavy cream and it was really good. I also used shelled edamame beans instead of zucchini because I didn't have any zucchini on hand. The edamame was really good though. I also left out the fresh basil because I did not have any. I thought this was really great and we'll for sure make it again. One warning though, your house will smell like an Indian restaurant for about a day....that is how curry goes!

1 pound boneless, skinless chicken breasts
2 tablespoons curry powder
1/4 teaspoon ground cinnamon
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
2 medium zucchini, thinly sliced
1 1/2 cups low-sodium chicken broth
1 1/2 cups heavy cream
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
Cooked white rice
1/2 cup fresh basil leaves, torn
1/4 cup (1 ounce) almonds, roughly chopped

Rinse the chicken and pat it dry with paper towels. Cut it into 1-inch pieces and place in a bowl. Sprinkle it with the curry and cinnamon, toss, and set aside.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, 3 to 5 minutes. Transfer to a plate.

Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total. Add the broth, cream, salt, and pepper. Bring to a gentle simmer. Return the onion and zucchini to the skillet and heat until the chicken is cooked through, 5 to 7 minutes.

Divide the rice among individual bowls, top with the curry, and sprinkle with the basil and almonds.

Tip: You can vary the ingredients depending on what you have on hand. Consider substituting coconut milk for the cream, eggplant for the zucchini, cilantro for the basil, or cashews for the almonds.


Yield: Makes 4 servings

Love - Melissa

Mushroom Sauce

I tried this new recipe a couple of weeks ago and we loved it. The best part was, it was really easy. We used the sauce with cooked pasta.

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INGREDIENTS

• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
  
• 1 1/2 cups fresh sliced mushrooms
• 4 tablespoons butter
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/3 cup milk

1. In a sauce pan over medium heat cook the onions, green pepper, red pepper, mushrooms and butter until mushrooms are tender. Stir in the cream of chicken soup and milk. Cook until smooth.

This past week

The following 3 posts are some recipes that I made this past week. Cody and I loved them all. I hope you enjoy them as well. I cannot wait to hear what you think.

Asian Pork Tenderloin

Ingredients:

1/4 C. Teriyaki Sauce
2 T. Olive Oil
2 T. Honey
2 Cloves garlic, minced
1/2 t. Ground ginger
Salt & pepper to taste
1 lb. Pork Tenderloin

In a zip-Lock bag combine teriyaki sauce, oil, honey, garlic, ginger, salt, & pepper. Cut tenderloin into slices 1/4 inch thick and place in bag to marinade. Marinate for 2 hours to overnight. Place pieces of pork and marinade into to fry pan and saute both sides until golden brown. Serve over rice or with mashed potatoes.

Amazing. The tenderloin is so tender when you cook it this way. This recipe has an incredible flavor. Let me know what you think!!

Summer Bowtie Pasta Salad

Ingredients:

1 bag Bowtie pasta, cooked
2-3 Roma tomatoes, chopped
1 bottle sundried tomatoes, chopped
2 sm, cans sliced black olives
1 cup of white shredded cheese or feta cheese, crumbled
1 can artichoke hearts, drained & chopped
1/4 cup Kraft zesty italian dressing
1 cup Mayonnaise (can use light mayo too)
1/2 cup Pesto
Pine nuts, toasted

Cook pasta according to package directions, cool. Mix in Roma tomatoes, sun-dried tomatoes, olives, feta, pine nuts, & artichoke hearts. In a small bowl mix Italian dressing, Mayo, and Pesto. Toss with pasta and serve.

I love love love this. You have to like pesto to make it, so hopefully you do. I used the mayo light, so I could cut back on calories. To me it still tasted great. I also didn't add the sun dried tomatoes because they weren't on sale and added peas to the pasta and it tasted really good. I love pasta it is one of my favorite cuisines. This is definitely a keeper for our family!

Broiled Tilapia Parmesan

Prep time: 5 minutes
Cook time: 10 minutes
Makes 4 servings

Ingredients:
1/4 cup Parmesan Cheese
2 Tablespoons butter, softened
1 Tablespoon & 1 1/2 teaspoons of mayonnaise
1 Tablespoon fresh Lemon juice
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
1 lb. tilapia fillets or white mild fish
Juice from a lemon

Directions:
1. Preheat oven to broil & line cookie sheet with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter , mayo, and lemon juice. Add the dried basil pepper, onion powder, & celery salt. mix well & set aside.
3. Arrange fillets in a single layer on the prepared pan. Squeeze a fresh lemon over the top of them. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture. Broil for 2 more minutes or until the topping is browned & fish flakes easily with a fork. Be careful not to over cook the fish.

This recipe is very yummy but pretty salty, so if you don't like salty food, you might want to cut back a little on the celery salt and onion powder. The taste of the fish is so good with this topping. Very easy and quick. Cody said it was one of his favorites for fish!

Brown Sugar Grilled Salmon

Prep time: 25 min.
Start to finish 25 min.
Makes 4 servings

1 tablespoon packed brown sugar
2 teaspoons cider vinegar
2 teaspoons honey mustard
1/8 to 1/4 teaspoon red pepper sauce
1 salmon filet (1 lb) chopped in 1.5 inch slices (4 pieces)

Set your oven to broil, mix all the ingredients except for the salmon together in a bowl. Line a cookie sheet with foil and grease. Place salmon pieces on the foil. Spread half of the sauce over the top and cook on broil for 4-5 minutes. Flip fish over, and then spread the rest of the sauce on the salmon. Broil for another 4-5 minutes. Fish is done when it will flake easily. Do not over cook!

I love this recipe because it makes a sweet fish dish. The combo of the sauce is awesome. try it and let me know what you think!