Michael's Fabulous Football Faux-Curry
Ingredients
5 lb chicken thighs, boneless/skinless, cut into 3 inch chunks
2 jars salsa (mild, medium or hot – your choice)
1 large onion, peeled and diced
2 cans of garbanzo beans (chick peas), drained and rinsed
2 10 oz pkg frozen spinach, thawed and drained
1 16 oz tub of sour cream
1 can coconut milk
4 tbsp curry powder **
½ tsp chili powder **
1 tsp salt
** adjust quantity of spices to your personal heat preference
Directions
- Pour 1 jar of salsa into 5-6 quart crock pot
- Add chicken, onion, beans, spinach, and spices
- Add remaining salsa
- Cover and cook on low for 6-8 hours (high for 4-5 hours)
- 30-45 minutes before serving, stir in sour cream and coconut milk
- Serve over rice (I like basmati for this) with toppings
Suggested toppings include chopped hardboiled eggs, raisins, coconut, peanuts, chutney, chopped green onions.
Molly's Muffin Pizzas
Ingredients:
One store-bought pizza dough ball (or homemade pizza dough for one crust)
Pizza toppings of your choice
Lightly oil a 12-cup muffin pan (you can use non-stick spray if you want or wipe each cup with olive oil). Stretch your dough out so that you can easily cut it into 12 equal sections (doesn't have to be perfect). Place the pizza dough sections into the muffin cups and then top each with a small amount of pizza toppings. Don't overdo the amount of topping in each cup or you'll have a mess on your hands. Bake in a 425 degree oven for 8 – 10 minutes, or until pizzas are done.
The beauty of this is you can make a variety of pizzas in one pan. I make plain cheese (tomato sauce and mozzarella), pepperoni (tomato sauce, pepperoni cut into small chunks instead of slices, mozzarella), barbecue chicken (barbecue sauce, diced chicken, diced red onions, cheddar jack cheese), buffalo chicken (buffalo wing sauce, diced chicken, minced celery, blue cheese, and cheddar jack). The possibilities are endless!
Karen loves to make Ina Garten's Chicken Chili - tastes better made a day in advance.
4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.
Serve with:
Sour cream
Grated White Cheddar/Monterray Jack
Tortilla chips
Sour cream
Grated White Cheddar/Monterray Jack
Tortilla chips
Sheila's Sausage Biscuit Balls
2 cups baking mix (such a Bisquick)
1 pound sausage (sage or mild flavored)
2 cups shredded cheddar cheese
Preheat oven to 300 degrees F (150 degrees C). Grease a baking sheet.
Mix baking mix, Cheddar cheese, sage-flavored pork sausage together in a bowl. Roll mixture into golf ball-sized balls; arrange balls on the prepared baking sheet.
Bake in the preheated oven until meatballs are no longer pink in the middle and browned on the outside, 25 to 30 minutes.
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