Posts Tagged ‘potatoes’
Need an easy chicken curry recipe in a hurry? Throw together this yellow chicken curry dish with potato, carrot, and onion for a quick weeknight meal.
Evidently, a year ago I had already busted out the eggnog in my baking. I can barely wrap my head around the fact that it is December already let alone bust out the eggnog. Did you know that this time last year I was only 10 days away from graduating with my PhD? I had already defended and passed my dissertation in September but awaited the ceremonial part. Maybe I should plan something special for my 1 year graduation anniversary… more of that later.
Let’s make curry. This recipe is fairly quick and easy, making it a good weeknight meal. Just don’t do what I did and completely forget to add the onions. While eating it I sat there pondering why it didn’t taste quite right, as if something was missing. Oh look there’s the onion I was supposed to chop up and cook in it. And you better believe I cooked up that onion and stirred it in. I have to admit however, that this was not my favorite curry recipe. It was pretty good but I think it would have been better if I had made it with coconut milk. The evaporated milk just didn’t have the depth of flavor I was looking for, so next time I will try coconut milk and have reflected this option in the ingredients.
One year ago: Eggnog Cheesecake Bars with Cranberry Swirl
Two years ago: Hot Cocoa Blossoms
Four years ago: Latkas
EASY CHICKEN CURRY
2 Tbsp olive oil
1 lb. boneless, skinless chicken breasts, cubed
1 lb. baby red skinned potatoes, quartered
2 carrots, peels and sliced
1 small white onion, sliced
1 Tbsp curry powder
1 cup plain Greek yogurt (I used whole milk Chobani)
1 (14 oz.) can evaporated milk (or coconut milk)
1 tsp salt
1 tsp ground black pepper
2 cups cooked basmati or jasmine rice
Fresh cilantro leaves, for garnish (optional)
- In a large skillet over medium heat, add 1 tablespoon of oil. Add chicken and cooked until no longer pink. Transfer chicken to a plate.
- To the same skillet, add about tablespoon of oil followed by the potatoes, carrots, and onion. Cook, stirring occasionally, for 10-15 minutes, or until potatoes are tender. Add curry powder and cook for another minute, stirring constantly.
- Reduce heat to low. Stir in yogurt and milk and cook, stirring occasionally, for 3 minutes, or until starting to thicken. Stir in salt, pepper, and chicken. Serve over rice and garnish with cilantro, if using.
Source: Adapted from Semi-Homemade, September/October 2010.
Start up your grills and get ready for some steak. Paired with sweet bell peppers and red skinned potatoes makes for a great meal to be enjoyed on your patio.
My mini-road trip adventure continues to Ann Arbor, MI to visit my friend Stephanie who since graduating with me from UTHSC has started a post doc here at UM. She’s trying to convince me to get a job here and manged to get her boss involved! Moving to enemy territory may not be the first thing on my list (if you don’t know college football rivalries just ignore me), but what she is working on it really cool and I would not turn down a job if they found one for me. We shall see how serious they truly are.
If you haven’t started up your grill yet this season now is the time. Whip up this steak with peppers and potatoes and enjoy it on your patio because it’s finally nice out for spring/summer. While the steak grills, you saute the bell peppers and onions. Although next time I want to wrap up the onion, peppers, and seasonings in a foul packet to be cooked on the grill. I found myself running in and out of the house to check on the steak because I am not a grill-master and was unsure how long the steak needed to cook. Thankfully the oven and grill are not terribly far apart haha.
One year ago: Oven-Fried Avocado Tacos with Cilantro Lime Creme
Soft potato buns are one of my favorite buns for burgers. These potato burger buns are made from real potatoes and are perfect for all the burgers on the grill this season.
In case you hadn’t noticed I am preparing you for Memorial weekend this week with all kinds of recipes which I think would be a hit with your family and friends. I’ve already given you the recipe to my favorite potato salad which is an excellent side dish for your burger, but what about the buns? I must have had potato on the brain because I also made potato burger buns. These smell amazing while baking and rising. Anyone who walked through the door during or even afterwards commented on how it smelled like delicious bread – and they were right. My favorite part was that this recipe uses fresh potato instead of the dried boxed stuff, which kind of creeps me out.
Looking for burger recipes? Try these on for size:
- Apple Maple Turkey Burgers with Maple-Dijon Sauce
- Bacon Jalapeno Burgers with Chipotle Sauce
- BBQ Chicken Burgers
- Bobby Flay’s Crunchburger
- Chicken Burgers with Garlic-Rosemary Greek Yogurt
- Chicken-Quinoa Burgers with an Avocado-Yogurt Sauce
- Eggplant Veggie Burgers
- Feta Stuffed Pesto Turkey Burgers
- Goat Cheese Stuffed Tomato-Basil Chicken Burgers
- Jalapeno Cheddar Chicken Burgers with Guacamole
- Jalapeno Popper Stuffed Burgers
- Onion Ring Topped BBQ Bacon Burger
- Peanut Butter Burgers
- Perfect Hamburger
- Pesto Burgers
- Pesto Chicken Burger
- Rosemary Brie Chicken Burgers
- Smoky Sweet Potato Burgers with Roasted Garlic Avocado Cream
- Spicy Black Bean Burgers
- Spicy Edamame Burgers
Here are some other homemade burger buns while I am at it. Try these Wheat-Oat-Flax Buns or Whole Wheat Hamburger Buns for healthier alternatives, or my all-time favorite, Bretzel Rolls (aka pretzel buns).
One year ago: Slow Cooker Beef & Broccoli
It’s the week leading up to Memorial weekend and it’s time to share some recipes to get ready for the first big grilling holiday of the year. But before hitting the grill you gotta think about the side-kicks. Check out my guest post today on Wishes and Dishes to get the recipe for my favorite potato salad made by my dad.
One year ago: Bacon, Egg and Avocado Taco
Two years ago: Penne with Eggplant and Pine Nut Crunch
DAD’S CREAMY POTATO SALAD
Recipe source: My dad
Deviled potatoes are exactly what they sound like, potatoes with a deviled filling, and they are just as addicting as the classic deviled egg and potato skin appetizers.
Everyone loves deviled eggs – the creamy, tangy filling wins every time. But who’s to say that it can only be transported to your belly in the vehicle of a hard boiled egg white? I introduce to you, deviled potatoes. These potatoes are a combination of potato skins and deviled eggs. Roasted potatoes have their middles scooped out like potato skin or a yolk of a hard boiled egg which gets mashed up with all the usual suspects found in a deviled egg: mayonnaise, vinegar, mustard, and paprika. Top them off with crumbled bacon and then devour.
You might want to double the recipe if this is the only appetizer and you are serving more than 5 people, because that’s all it took for these tasty morsels to disappear.
Ravioli is now acceptable for breakfast. Stuffed with fluffy potato, crispy bacon, and spicy pork and then covered in a sage cream sauce. It’s a dream come true.
If you are like me, you accumulate cookbooks faster than cooking from them. Kita (Pass the Sushi and Girl Carnivore) saw a need and filled it by creating Pass the Cook Book Club. Every month a three recipes are picked from one cookbook and on the 4th Thursday we share what we made. This month I had the honor of picking the cookbook and recipes.
It was an easy decision to pick the Breakfast for Dinner cookbook by Lindsay Landis and Taylor Hackbarth (Love & Olive Oil), but narrowing down the recipe choices to three proved incredibly difficult. I’ve been wanting to cook from this cookbook ever since they came to Memphis (yea it took me way too long, don’t shun me Lindsay & Taylor) and there were far more than three which would have made my taste buds throw a party. Little pagemarkers were sticking out all over the place that I may as well have marked off every recipe. But there can only be three so in the end I chose Breakfast Sausage Ravioli, Italian-Style Stuffed French Toast, and Lemon Poppy Seed Thumbprints. And as the syrup on top (instead of cherry since this is breakfast we’re talking about) we are also giving away 3 copies of Breakfast for Dinner to our readers! After checking out everyone’s recipes, be sure to use the Rafflecopter widget to enter.
As you already know, I made the breakfast ravioli. This was the #1 recipe on my list of things to make from this cookbook because not only have I only made homemade ravioli a handful of times (which I realize I more than most), but it’s breakfast-ized! How amazing is the world that we live in to have ravioli for breakfast!? Of course they are stuffed with all kinds of breakfasty goodness such as fluffy potato, crispy bacon, and spicy pork, but what made me fall in love was the sauce – the creamy, buttery, sage-flavored sauce. It was so amazing that I had to double the recipe for the sauce. It took a lot of self control to not rub it all over my face.
One year ago: Chicken Burgers with Garlic-Rosemary Greek Yogurt