Chicken Curry in a Hurry

I think this is one of the recipes that people have requested from me the very most. It is so easy and delicious, especially your second time :). You don't have to use a rotisserie chicken, it just makes things faster. It says on the car that "I sometimes substitute coconut milk" for the heavy cream . . . but I ALWAYS do. 

I have added asparagus, mini sweet peppers, broccoli, carrots, even potatoes to this curry--it's a no fail!  And, as always, you can substitute kefir for the plain yogurt.

Indian Vegetable Rice [InstantPot]

This is one of my favorite recipes for many reasons:

1. It is so yummy that it can be eaten as a main dish, but it easily doubles as a side dish
2. InstantPot.  It is quick and easy.
3. I usually have all these ingredients on hand--make your own chicken stock every time you get a rotisserie chicken, and you will, too!
4. My meat-loving husband never asks, "Where's the meat?" in this dish, because the stock makes it so hearty and flavorful.  Chicken stock means that it's technically not a vegetarian dish, but it's one of the few vegetable-rich entrees that Allen loves.
5. Buuuuuut if you reeeeeeally want to, you can easily add some cooked shrimp or chicken at the end. 

Spicy Chickpea and Rice Soup

Allen made this soup for dinner last night.  And today, only one day later, I made a recipe card--because this is going to be a monthly staple at our house.  I don't know when I have tasted better soup.  It was so delicious and satisfying and flavorful and different.

This is why some people rhapsodize about soup!  It can be the best meal of your life!

It doesn't hurt that it's a pretty darn healthy vegetarian soup, either.

A couple things: we couldn't find any harissa paste, so we didn't use any.  The original recipe called for bulgur wheat instead of brown rice.  Again, none to be had in our small town.  And we used sour cream in place of creme fraiche.

So yummy.  I had a huge bowl for lunch today and wished there was more.

Coconut-Vegetable Curry (with optional shrimp)

This is a vegan recipe, and is also salt-free and contains only 1 tablespoon of oil (coconut oil, which is pretty much the healthiest fat in the world).  If you are not a vegan, you can add some protein and flavor by including shrimp--which always pairs well with coconut.

I prepared my brown rice in my rice cooker (3 cups brown rice + 5 cups water) with a whole tablespoon of Mrs. Dash (garlic and herb blend) and it was a lovely alternative to salt.  I prefer it, in fact--it made my house smell heavenly while it cooked.

The dish is aromatic, savory, and spicy (but not HOT spicy--just herb-spicy), and is very forgiving if you substitute whatever veg you have on hand.  The first time I made it, I used broccoli instead of red bell peppers, and it was delicious.

In addition to being absolutely yummy and satisfying, it's also ridiculously healthy.  Bonus.

Cantonese Light Sauce

I love sesame oil!  This sauce uses just a little bit,
but the warm nutty flavor goes a long way.

I got those cute little salt and pepper shakers at the D.I.--
my kids love it when they each have their own!
Oh, and the sauce over brown rice & stir fried veggies is yummy.

I like this sauce with a pork stir fry, but it's just as good with chicken. If you don't have fresh ginger, use a tablespoon of ground ginger. Also, I usually use green onions instead of scallions, because I always have them on hand.

Cafe Rio Trio + Smothered Burritos

My aunt Kristie was the first to give me these "secret" recipes. Then Cori sent me the lime rice recipe. Several different versions seem to be making the rounds of the Internet. This cilantro lime dressing is so good that you could drink it like a shake.

I like to serve these fajita-style, with plenty of tortillas, stir-fried onions and bell peppers, refried or black beans, salsa, guacamole, and Monterey Jack cheese. Set it up assembly-line style and let everyone make their own fabulous burrito, fajita, or salad.

*(I rarely use as much brown sugar as the pork barbacoa calls for--3/4 cup is perfect).

Okay, but you're only half-done once you make these fabulous dishes, because unless you have a large crowd of people to feed (and this will feed a large crowd) you'll have lots of yummy leftovers.  My fabulous sis-in-law, Heather, introduced me to the beauty of a burrito reheated on a George Foreman Grill.  Maybe your lean, mean, fat-grilling machine has been collecting dust since you got it as a Christmas present in 1995, but I promise that making Cafe Rio smothered burritos is its true calling.  If you happened to have gotten rid of yours, you're going to want to order a new one ASAP . . . this is my very favorite appliance for quick and easy leftover lunch.

Smothered Cafe Rio Burritos

After you construct your own burrito how you like it (and I recommend using a large tortilla, which is easier to "fold" . . . corn tortillas tear easily, but I do use them from time to time--just zap them in the microwave for 10 seconds to make them more pliable), wrap it tightly and place it on the (clean, but not greased) grill on a low heat setting, close the upper grill, then let everything slowly heat up until your cheese is melty and gooey and your tortilla is crispy and golden.

Oh, yummy.  Smother with the cilantro lime dressing and you'll be jealous of yourself.  Like I am jealous of myself because of my new green dining room wall . . .

Grilled Chicken with Coconut Sauce

I don't confine my outdoor cooking to the summer months. Though this dish is delicious in the summer, it's also very comforting and tasty during cold winter months.

Coconut was never a flavor I enjoyed when I was a kid--maybe because I associated coconut with sweetened flakes on the top of those hideous pink Hostess snowballs.  Coconut milk, however, is another flavor entirely.  Many of my favorite recipes call for it (see Chicken Curry in a Hurry, Thai-Style Squash Soup, and Curry-Coconut Sauce).

This sauce has the perfect amount of heat--the jalapenos are not overpowering, but do add a spicy zip that is so delicious over chicken (over your rice, too).  You can use fresh jalapenos and grill and peel them, but I no longer do that: I just use two or three canned jalapenos and put them straight in the blender without grilling, then freeze the rest of the can for next time (I put 2-3 peppers in a snack Ziploc, squeeze the air out, then put all the Ziplocs in a freezer bag and date it).

When I made this over the weekend, it just so happened that my boys were at a movie and my daughter was taking a nap--so Allen and I were able to have a quiet and delicious lunch at home together.  I don't know that this has ever happened before.  I hardly knew how to eat without getting up to help kids or fill glasses or wipe up spills or set-the-timer-for-ten-minutes-for-a-certain-child-who-needs-a-deadline-in-order-to-finish-his-food.

Perfect lunch.

Sweet & Saucy Meatballs with Rice

This is my favorite thing that my sister Ali makes--it's such an amazing flavor combination!  The meatballs are sweet, so kids love it, too.

Curry Coconut Sauce

Oh my, anything tastes good over rice if this is the sauce. I'm a fool for coconut milk, what can I say? I love having sauce recipes, because then I can stir fry whatever meat and vegetables I have on hand. With this sauce, I usually do some kind of chicken/broccoli combination, but I know it'd be good with a shrimp or pork stir fry, too.

I used this sauce over a yummy chicken stir-fry I made up with the veggies I
had on hand--onions, tomatoes, bell peppers, and asparagus.  Yummers!

{If you haven't read it elsewhere on this blog, I am all about Jasmine rice--it's the yummiest rice out there}.