Ali's Curry Chicken
4 boneless skinless chicken breasts
1 medium white or yellow onion
1 can diced tomatoes
1 small can sliced mushrooms
1 Tbs. yellow curry
2 Tbs. chili powder
¼ tsp. ground red pepper
2 Tbs. garlic powder
1 Tbs. Italian seasoning
1 tsp. apple cider vinegar or white wine
1 c. water
1 Tbs. olive oil
1 tsp. salt
*You can substitute a small jar of spaghetti sauce for the
tomatoes, Italian seasoning, and vinegar.
Cut the chicken in slices, cubes or bite size pieces. Place
the chicken in the water and olive oil in a large saucepan
and cook over high heat. Cut the onion into quarters and add
to pan with chicken. Add all other ingredients. Cover and
cook over medium heat until chicken is cooked throughout. Serve over rice.
This is good with beef or pork in place of
chicken also. You can toss all the ingredients into a crock
pot and cook all day or into a pressure cooker too. Serves 6.
Cream of Chicken Soup
½ cup butter or margarine
½ cup plus 1 tablespoon flour
7 cups chicken broth, homemade or low-sodium canned
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
2¾ cups cooked, diced chicken
½ cup heavy cream
2½ teaspoons dry sherry
1 tablespoon kosher salt
Freshly ground black pepper to taste
You can leave out sherry or sub wine. You can use the same
recipe and substitute mushrooms or celery or broccoli or taters for
the chicken. 😁 I also use dried spices just use less and to
yer taste.
Guacamole
3 avocados, halved, seeded and peeled
1 lime, juiced
½ teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon cayenne
½ medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
Directions:
In a large bowl place the scooped
avocado pulp and lime juice, toss to
coat. Drain, and reserve the lime
juice, after all of the avocados
have been coated. Using a potato
masher add the salt, cumin, and
cayenne and mash. Then, fold in the
onions, tomatoes, cilantro, and
garlic. Add 1 tablespoon of the
reserved lime juice. Let sit at room
temperature for 1 hour and then
serve.
Layered Enchilada Casserole
2 lbs. ground beef
3 Tbs. chili powder
¼ tsp ground cumin
½ tsp salt
3 Tbs. garlic powder
1 can Rotel (mild if ya don't want it very hot)
Tortilla chips
Shredded cheddar
1 can black beans
1 can kidney, dark kidney, pinto, or red beans
1 can whole kernel corn
1 can tomato sauce
Preheat oven to 375° F. Brown and drain ground beef. Add
spices, tomato sauce, and Rotel. Simmer while draining the 2
cans of beans and corn together and preparing baking pan. In
13x9 pan crush tortilla chips and cover the bottom thinly.
Thinly cover the chips with shredded cheddar. Next, add a
layer of the bean/corn mixture. next, add a layer of the
meat. Then repeat the layers. 1) crushed chips 2) cheese 3)
beans/corn 4) meat. Repeat until all yer ingredients are
layered in. Top with a layer of crushed chips and cheese.
Bake for 20 minutes. I serve with some salsa on top. You can
increase the amounts of ingredients and the size of the pan
to feed a small army, to have leftovers for lunch the next
day or to freeze.
