Potato & Chicken Coconut Curry Recipe

I am, admittedly, a novice when it comes to Indian food.  Curry scared me as I’d had it years ago and it tasted terrible and was so stupidly hot it was inedible.  I sort of painted all curry with that same brush – and steered clear for years.  Then I tried a coconut lime chicken recipe that had a tad of curry powder in it, and I realized that not all curry is hot, and some curry tastes amazing!

So – I got braver today and tried a Coconut Chicken Curry recipe that I modified a bit and made more to our taste.  This turned out great!  I served with steamed rice, toasted naan bread, shredded lettuce, fresh tomato, and sliced red onion.  It was ah. mah. zing.

If you wanted to make this vegetarian, use water instead of broth/stock and double the potato.  It would taste great.  I had one chicken breast in the fridge already thawed so that’s what I put in here, but all potato would be pretty damn tasty as well!

If you feel the need – garnish with parsley or cilantro 🙂

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Garlic Honey Mustard Chicken & Veggie Tray Bake

I am a really REALLY big fan of one dish meals – in fact a recent Christmas present was a cookbook of one-pan dinners – from slow cookers to sheet trays and dutch ovens.  Really great for weeknight meals and easy clean up when you’re not really into doing a bunch of dishes.  This chicken veggie tray bake recipe if definitely one to put in your repertoire.

I generally get 2 chicken breasts and butterfly into thinner pieces – they cook faster and it’s more of a realistic portion size.  You can do fresh green beans, cauliflower or broccoli if you want in place of the Brussels sprouts – we like Brussels sprouts though.  I also use russet potatoes, but halved baby reds work too… really this chicken veggie tray bake recipe can be whatever you have in the fridge.  If you use broccoli or cauliflower, add it in the last 15-20 minutes of cooking because they cook faster than Brussels sprouts do.

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Slow Cooker Split Pea Soup

This is another one of my recipes that has been posted on Food.com for years.  It has over 50 reviews and a 5-star rating.  I’m adding it here because I like to have everything in one spot – and who knows, someday I might actually get around to that Cookbook I’ve always dreamed of writing 🙂

You can use ham bone, smoked ham shanks, smoked turkey wings, or no meat at all – its a pretty forgiving recipe.  If you’ve only ever had split pea from a can, and think you hate it, I’d recommend trying this one – its REALLY tasty and filling on a cold winter day.

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Chorizo & Black Bean Smothered Burrito Recipe

I’m a fan of throwing something together that’s tasty, flavorful and – most importantly – fast!  If you cook ahead like I try to, having browned chorizo & onion in the freezer or fridge means a quick and easy dinner is about 20 minutes away, depending upon how you decide to use your treasures.

I made this up thinking about flavors I like together, what was on sale, and what would not put us into poultry overload the night before thanksgiving – everyone here loved it.  Use green or red enchilada sauce – canned or homemade – you pick.  I’d even swirl them together if you were trying to stretch.  Adding leftover cooked potatoes to this would be tasty as well!  Enjoy!

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Dad’s Chili

Can’t believe I’ve not posted this recipe yet.  Daddy’s in town for a few weeks and I decided to make a pot of chili today.  I know the recipe by heart, but couldn’t believe I hadn’t posted it on the blog.  Chili is one of those things where everyone has their own version.  This is a good base – add and take away at will!

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Chorizo, Potato & Green Chile Breakfast Burritos

It’s hunting season again, and the guys asked for breakfast burritos they can heat up on the camp stove griddle or right over the campfire for breakfast, lunch or dinner while they’re in camp.  I cobbled together some ingredients and was pleased to hear that they are EXCELLENT additions to their camp staples of hamburgers and hot dogs.  There are different kinds of chorizo you can buy.  Some is cheap and breaks down into very finely ground sausage when you cook it – some is more expensive and browns more like regular sausage.  I’ve used both types – its all to your personal preference.

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