Chicken Curry

Chicken Curry
from Wanda Bruenstetter's Amish Cookbook Vol 2

3 T Butter or Margarine
1/2 chopped onion
1 1/2 t Curry powder
3 T flour
3/4 t sugar
1/8 t ground ginger
1/2 t salt
1 Cup Milk
1 Cup Chicken Broth
2 Cups Cooked Chicken
Cooked Rice

Sautee onion in butter with curry powder.  Stir in remaining dry ingredients.  Slowly add broth and milk, whisking until smooth.  Cook until comes to a boil and boil about a minute stirring often.  (Making a nice "gravy").  Add cooked chicken (I used canned) and heat through.  Serve over rice!

Special Delivery Chicken

Special Delivery Chicken
(Recipe from Taste of Home)

-Photo next time I make it, it went too fast!-


2 Cups Cooked Cubed Chicken (I cooked up probably more than that)
2 Cups Sour Cream
1 Can Cream of Chicken Soup

1/2 Cup Margarine
1 sleeve Ritz crackers, crushed

Mix the first three ingredients together in a casserole dish (I used 9x13 a smaller deeper one would be fine too).  Mix margarine and crackers and sprinkle on top.  Bake at 350* for about 20 minutes until bubbly!!

Balsamic Chicken with White Beans and Wilted Spinach

Yay, back to blogging, back to cooking more too!!  This was something "different" for us, but everyone liked it.  Isaac was gobbling up the onions in the beans/greens like nobody's business.  I actually cooked the chicken in a grill pan rather than just a skillet and gave it a more grilled flavor.  We will def be making this again.

Recipe from Rachel Ray Express Lane Cooking cookbook.













Balsamic Chicken with White Beans and Wilted Spinach
 



2 tablespoons balsamic vinegar (eyeball it)
4 tablespoons EVOO
1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning, a palmful
4 boneless, skinless chicken breasts
2 medium onions, thinly sliced
4 large garlic cloves, chopped
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes (eyeball it)
Salt and black pepper
1 bay leaf
3/4 cup white wine (eyeball it)
2 cups chicken stock
1 14-ounce can cannellini beans, drained
1 12-ounce sack baby spinach or 3/4 pound from the bulk bins, washed and patted dry
1/2 cup flat-leaf parsley, a couple of generous handfuls, chopped
Juice of 1 lemon

In a shallow dish, combine the balsamic vinegar, about 2 tablespoons of the EVOO, and the grill seasoning. Coat the chicken breasts in the mixture, and set aside to marinate while you start the white beans and wilted spinach.

Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO, twice around the the pan. Add the onions, garlic, thyme, red pepper flakes [I add a little extra to make it a little bit spicy], salt, pepper, and bay leaf. Cook, stirring frequently, until the onions are a little brown, 3 to 4 minutes. [Takes more like 7-8 on my stove.] Add the white wine and chicken stock, bring up to a bubble, and cook for 5 minutes.

Heat another large skillet over medium-high heat. When it is hot, add the chicken breasts and cook for 5 to 6 minutes on each side. Remove the chicken to a plate, cover loosely with foil, and let rest a few minutes.

Add the cannellini beans to the skillet with the onions and stir to combine. Cook for about 2 minutes or until the beans are heated through. Turn off the heat and discard the bay leaf. Stir in the spinach, parsley,and lemon juice. Toss and stir until the spinach wilts.

To serve, place a portion of the white beans and wilted spinach on each serving plate. Thickly slice each chicken breast on an angle and arrange over the beans and spinach.

Peachy Keen Chicken

I recently got a new toy tool, a electric pressure cooker.  It supposedly "makes slow food fast."  I've only used it this once but I am impressed so far. 

(Photo coming soon...)

Peachy Keen Chicken
Recipe from "Slow Food Fast" Cookbook

6 Small, Bonless, Chicken Breasts
2 Cans sliced peaches
2 Tablespoons Teriyake Sauce
2 Tablespoons Water
2 Tablespoons Cornstarch

Mix peaches and teriyake sauce in pressure cooker.  Dip chicken breasts in mixture and and place on top (or settle down in amongst the peaches and sauce).  Cook on high pressure for 15 minutes.  Release pressure.  Remove chicken and mix cornstarch and water to thicken the sauce.  Cook on high (or brown setting) (with the lid off) to thicken up the sauce.  Serve over cooked rice.

This recipe was very easy.  It was kind of bland, so next time it needs something.  But it was a great starter recipe...I think I'll add bell pepper and use pineapple next time.  And the rice was bland since there wasnt enough sauce to coat it all, so next time I'll do fried rice.  I served it with steamed broccoli.