Coconut Curry Chicken Soup

Ingredients:

Small pack of chicken wings

1 1/2 can of coconut milk

3 tablespoons chopped garlic

2 stalks lemongrass chopped

2 tablespoons curry powder

1 tablespoon turmeric

1 teaspoon fish sauce

2 bay leaves

3 star anise

4 cloves

1/2 cup soy sauce

1 sheet Dashi kombu

1 onion

1 tomato quartered

1 green pepper thinly sliced

1 half bundle Thai basil

2 dried chili peppers

3 tablespoons chicken bouillon

sea salt

black pepper

Udon noodles

Mash up garlic, chili peppers, star anise and cloves into a paste.

Place the chicken on medium heat in olive oil. Chop the onion in large sections and saute it, the paste and lemongrass with the chicken. Sprinkle salt and pepper. Brown up the chicken.

Fill stock pot with water. Add tomato, green pepper, kombu, and bay leaves. Pour in soy sauce. Season with turmeric, curry powder, chicken bouillon, sea salt and pepper.

Let it boil for an hour on medium heat. Then add in coconut milk, fish sauce and Thai basil. You may need to add more water too. Let the soup boil for another hour. I added an additional spoonful of chili paste for extra heat. Taste to make sure the salt and pepper is to your preference.

Separately make Udon noodles and combine your bowl.

Easy Chicken Pot Pie

Last night I got off work kinda late. I knew the leftovers were officially dusted off. However, I still wanted to make something warm and comforting but with less time. I literally pulled this together too quickly. The good old chicken pot pie was what I decided to go with. A southern winter staple food. So how I did I pull this together so fast? Welp guys, I cut some serious corners. This is just to let you know you can really make your family a good meal without it being this huge project.

Filler Ingredients:

1 Whole Rotisserie Chicken (meat removed from the bones)

2 cans of condensed cream of chicken soup

1 1/2 cup of buttermilk

2 celery stalks diced

3 cloves garlic chopped

1/2 cup peas

1/2 cup corn

1/2 cup of onion

Fresh rosemary chopped

Sea salt

Black pepper

2 tablespoons of Maggi Chicken Bouillon

Crust:

5 frozen pie crusts

Equipment: 9 x 13 inch pan

Maggi Granulated Chicken Flavor Bouillon, 15.9 oz

Preheat oven 350 degrees. While your pie crusts are thawing mix up the filling of the pie. In a large bowl, combine the filler ingredients, season and stir it well. Line the bottom and sides completely with the pie crust. Pour in your filler and make sure it is even across the pan. Then cover the top with remaining pie crusts. Bake for 1 hour and 15 minutes until the crust is nice and brown. I don’t care if it doesn’t look the cutest. The job was done and everyone loved it. You will thank me later when you are rushing home from work. Lol!

Corned Beef and Cabbage Stew

Ingredients:

2.5 lbs of corned beef sliced

1 head of cabbage sliced

3 red potatoes cubed

2 yellow onions sliced

3 carrots sliced

3 cups beef broth

1/2 cup red wine

1 can tomato paste

1 tablespoon caraway seed

2 tablespoons turmeric

1 tablespoon rosemary

1 tablespoon thyme

1 tablespoon red pepper powder

1/3 cup of vinegar

1 bay leaf

2 star anise

4 cloves garlic chopped

vegetable oil

sea salt

lemon pepper seasoning

black pepper

water

Equipment: Dutch Oven

*I ended up having to buy my corned beef from the neighborhood deli so I asked them slice it thick. Then I sliced it again into strips when I got home*

Preheat oven to 400 degrees. On medium heat saute garlic, onions, carrots, sea salt, pepper, thyme, caraway seed and rosemary in vegetable oil. You will use the same dutch oven to do this.

Then combine corned beef and cabbage in the pot. Pour in beef broth, wine, vinegar and tomato paste. Cover with water and stir. Drop in a bay leaf and star anise. Add turmeric and red pepper powder.

Bake a maximum of 1.5 hours until potatoes tender. Remove from oven and stir occasionally and taste the broth to make sure seasoning is where you want it. Sprinkle in sea salt, pepper, and lemon pepper to taste. You can serve with rice or on its own.

Cheesy Potatoes

Ingredients:

7 potatoes medium-sized potatoes cubed with skin on

1/2 cup almond milk

3/4 stick of butter melted

Parmesan cheese

Mozzarella cheese

Colby jack cheese

Cheddar cheese

Sea salt

Black pepper

1/2 cup alfredo sauce

Italian seasoning mix

Fresh basil chopped

Fresh oregano chopped

1/4 cup green onion chopped

3 cloves garlic chopped

Olive oil

Bake potatoes lightly coated in olive oil on 350 degrees for 45 mins or until tender. Then remove from oven and mix in almond milk, butter, and alfredo sauce. Cover and mix potatoes with equal amounts of each kind of cheese. Then mix in garlic, some fresh basil, fresh oregano and green onion. Season with an Italian seasoning blend, pepper and salt. Stick it back in the oven for about 15 mins. The cheese should be gooey and potatoes soft. The fresh herbs will give it a major kick versus just using the Italian seasoning blend alone.

Southern Oxtails

Ingredients:

2 packs of oxtails

2 onions chopped

1 green pepper chopped

3 cloves of garlic chopped

3 star anise

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1/4 cup Golden Mountain Seasoning sauce

1 cup red wine

2 cups beef broth

onion powder

thyme

sea salt

black pepper

Rick’s Hot & Spicy All Purpose Seasoning or a seasoned salt

3 tablespoons flour to thicken

vegetable oil

Equipment: Crockpot

Oxtails take a while to make them tender. You will need to let them slow cook overnight. This is not really a precise kinda recipe. You will season liberally initially so I provided the basics. Set the oxtails on low in the crockpot and cover them with water. Add 1 onion, garlic, soy sauce, Worcestershire sauce, onion powder, star anise, All purpose seasoning, black pepper, thyme, and sea salt. Let it cook overnight. Check them in the morning and verify that they are tender aka meat is coming off the bones. I cut them off and went to work.

Once I got home I removed the oxtails from the crockpot one by one and set them aside in separate bowl. Do not throw away the juices you will need them later. In a large stock pot, saute the 2nd onion and green pepper in a little vegetable oil. Sprinkle a little sea salt and pepper. Then add the oxtails and continue to saute them gently. Pour in beef broth Golden Mountain seasoning sauce and red wine, stir and let simmer.

Now add about 3 tablespoons of flour to the juice in the crockpot and whisk until thoroughly mixed. This will thicken the sauce. Then pour into your stock pot and stir. Let simmer then taste to see if you need a little more salt. I added seasoned salt and pepper to finish it off and stir.

Serve over rice.

20180815_0924111.jpg

Blog at WordPress.com.

Up ↑