Pablano Chicken by Suzie

Easy and good! Spicy, but not too much spice.

4 chicken breasts, boneless, skinless
1 pablano pepper (or anahiem)
1 - 2 cloves garlic, minced
Oil
1 cup whole cream

Peel and seed the pablano chili pepper. Place in food processor and chop.
Heat oil in skillet. Saute the pablano chili pepper and garlic for a few minutes and then return to the food processor. Add the cream and process for a minute or two.
Saute the chicken breats in the same pan for about 10 minutes. Do not overcook. Remove to a platter.
Pour the Pablano-cream sauce mixture into the skillet and heat but do not boil.
Pour over the chicken and serve at once.

Minted Cucumber Salad by Suzie

We had Chicken Tikka again last night and this time I used a different cucumber salad. There are so many ways to make it. This one disappeared so fast it was amazing - almost as fast as the chicken - which is my family favorite.

• 2 cucumbers
• 1/2 tsp. salt
• 1 cup plain yogurt
• 1 T. olive oil
• 2 tsp. white vinegar
• 2 T. chopped fresh mint

1. Peel the cucumbers, cut them in half lengthwise and remove the seeds with a spoon. Chop into small 1/2 inch cubes. Lay on paper towels to drain; sprinkle with salt.
2. Pat the cucumbers dry.
3. Combine the yogurt, oil, vinegar, and mint in a bowl and blend thoroughly.
4. Add the cucumber chunks and mix.
5. Add a couple of mint sprigs to the top as decoration.

Tabouli Salad by Suzie

• 1 cup couscous or bulgar wheat
• 3 T. olive oil
• 1 T. lime juice
• 3 cloves garlic, minced
• 1 - 1 1/2 cups parsley, chopped
• 2 stalks celery, chopped
• 3 roma tomatoes, seeded and chopped
• 2 T. raw sunflower seeds

1. Cook couscous or bulgar wheat according to package directions to net 2 cups cooked. Cool.
2. Add the olive oil and the lime juice and mix well.
3. Add remaining ingredients, mix and chill before serving.

Mexican Rice by Suzie

We had tacos at our house last night so I fixed this delicious rice dish to serve with them. Years ago I found this recipe in a lovely book called - Mexico the Beautiful Cookbook. Enjoy!

• 2 cups long grain white rice
• 2 tomatoes, peeled
• 1/4 cup oil
• 1/3 onion, chunked
• 3 garlic cloves, minced
• 4 cups chicken stock
• 1 small sprig parsley
• 3 serrano peppers or 1 large jalapeno
• 1/2 cup carrot, chopped small
• 1/4 cup peas

1. Soak the rice for 5 minutes in warm water. Rinse well and drain. Meanwhile, puree the tomatoes in a blender and strain.
2. Heat the oil in a large skillet and add the onion and garlic and saute for 2 minutes. Add the rice and saute, stirring, until translucent and grains separate. Pour off any excess oil.
3. Add the pureed tomatoes to the skillet with the rice. Cook for 4 minutes and add the stock, parsley, chiles, carrot and peas (unless they are frozen. If so, add at the last minutes).
4. When the mixture comes to a boil, cover and cook over medium heat for 20 minutes or until the liquid has been absorbed and the rice is tender.

Date Chutney by Suzie

This is a fantastic chutney that Kirby says is a real "Keeper". He is putting it on everything! It has just the right amount of sweet and sour with a touch of curry powder. We served it with some pork curry and Chicken Tikka. It was perfect!

• 2 T. olive oil
• 1 medium onion, peeled and finely chopped
• 2 clove garlic, finely chopped
• 1 tsp. fresh ginger, peeled and finely chopped
• 1 tsp crushed red pepper lakes (optional)
• 2 cups dates, coarsely chopped
• 1/2 - 1 tsp curry powder
• 1/4 cup raisins
• 1/4 cup brown sugar
• 6 T red wine vinegar
• 2 oz. brandy
• 1/2 - 1 cup water

1. Place a medium sized stainless steel saucepan over medium heat.
2. Add olive oil and saute onions until soft but not colored.
3. Add garlic, ginger, and chile, and continue cooking 2 minutes.
4. Add dates, curry powder, raisins, sugar, vinegar, and brandy and bring to a boil.
5. Reduce heat and simmer, stirring often, approximately 20 minutes or until liquid is reduce to a syrup. (add water as necessary to keep it from drying out.)

Serve at room temperature or slightly warm to release the full flavors of the fruit. Store, covered in the refrigerator for up to two weeks.

Bali Chicken by Suzie

This is wonderful served with rice and Bali Sauce! Enjoy! (In this picture you can see the Garlic Chutney and the red Bali Sauce. We love both. The flavors make me want to keep eating and eating!)

• 2 onions, chopped
• 8 cloves garlic, minced
• 1/4 cup salad oil
• 2 tsp coriander
• 2 pablano or Anaheim chilies, roasted, skinned and cut in thin strips
• 2 jalapeno chilies, seeded and sliced thin
• 8 boneless, skinless chicken breasts, cut into 2" pieces
• 1 quart coconut milk
• 1/4 cup sugar
• 1/4 cup soy sauce
• 1/2 cup peanut butter
• Squeeze of 1/2 lemon
• Salt to taste

1. Saute the onion and garlic in oil and add the coriander and chilies. Cook gently a few minutes until chilies are soft.
2. Add chicken and saute in onion-chili mixture until slightly opaque.
   
3. Add the coconut milk, sugar, soy sauce and peanut butter and simmer until sauce thickens - about 5 to 10 minutes.

Season with a squeeze of lemon and salt to taste. Serve with basmati rice and Bali Sauce.

Bali Sauce by Suzie

Nothing is too hot for Kirby and he LOVES this sauce. It is easy to make and keeps well in the refrigerator. Serve it on the side as a condiment with Bali Chicken or any other dish that goes well with spicy sauce.

• 2 cups small dried long, red chilies (in Mexico we called them Rat Tail Chilies)
• 2 tsp cumin seeds
• 1 onion
• 4 cloves garlic
• 1 T fresh ginger
• 1 tsp turmeric
  
• 1 tsp black pepper
• 1 tsp salt
• 4 cardamon seed pods (optional)

1. Remove the stems (and seeds as well, if you want to tame the fire) from the chilies. Cover them with boiling water and let stand until softened, 30 minutes or so.
2. Toast the cumin in a dry heavy skillet until color darkens and the aroma becomes for fragrant.
3. Drain the chilies, reserving a bit of the liquid.
4. Place the chilies, onion, garlic, seasonings, and a tiny bit of the soaking water in a food processor and puree.

Serve with Bali Chicken
Refrigerate covered for up to 2 weeks

Chicken Tikka by Suzie

This recipe uses a spice packet called Chicken Tikka Barbeque by Shan. It comes in a little box and can be purchased at Indian stores or ordered online at ishopindia.com for just $.99. I usually buy about 10 packs at a time as my teenage grandson says this is his favorite meal in the world. It is very spicy and is perfect served over a bed of basmati rice.

• 1 packet Shan Chicken Tikka Barbeque seasoning
• 10 boneless skinless chicken thighs
• 1 T. minced garlic
• 1 T. minced ginger
• 1/2 cup lemon juice
• 4 T. butter
• 4 T. olive oil

1. Combine the Shan seasoning, garlic, ginger and lemon juice. Mix well and add the chicken. Pierce the chicken with a knife. Cover and refrigerate for at least 2 hours stirring occasionally.
2. Melt the butter in a skillet and add the olive oil.
3. Add the chicken and all the spice mixture to the skillet and cook until the chicken is cooked through.

Serve over rice.

Cucumber Riata by Suzie

There are many recipes for cucumber salad. This is my favorite! I found it in a cookbook loaned to me by a friend years ago. The cumin and mustard seed give it a whole new twist and make it a perfect accompaniment to spicy eastern foods. Enjoy!


3 large cucumbers
1 tsp salt
1 cup cream
Juice of one lime
1 1/2 T white vinegar
1/3 cup chopped cilantro
1 tsp dill weed
1 tsp. cumin seed
1 tsp mustard seed

Peel, seed and dice the cucumbers. Place them in a colander, sprinkle with the salt and set aside to drain for at least 30 minutes.
In a small skillet over medium heat, toast the seeds until golden, stirring or shaking the pan constantly.
Mix the cream, lime juice, vinegar, cilantro, dill, and seeds in a bowl.
Add the cucumbers and chill in the refrigerator before serving.

Garlic Chutney by Suzie

This is a potent paste that should be served in small dabs only, and is often used in cooking as an ingredient. I use it as a side when serving curry. It is very hot! Be careful!

• 10 cloves garlic
• 1 bunch cilantro, 1 1/2 cups
• 2 T. salad oil
• 2 jalapeno, seeded
• 1/2 tsp. salt
• 1/2 tsp cayenne
• squeeze fresh lemon juice

Puree all in a food processor to a smooth consistency. Refrigerate.

Spicy Lentil Curry by Suzie

• 1 1/2 cup lentils
• 6 cups water
• 1 T. oil
• 1 tsp. cumin seed
• 1 onion, chopped
• 1 red chili pepper, whole
• 1 T. fresh ginger, minced
• Garlic to taste, minced
• Salt and Pepper to taste
• 1 medium tomato, seeded and chopped
• Chopped cilantro for garnish

1. Heat lentils and water to a boil. Reduce heat. Simmer partially covered for 45 to 50 minutes. Occasionally skim off foam.
2. Heat oil and saute cumin for just a minute. Add onions and brown for 4 to 5 minutes.
3. Add tomato and hot pepper. Cook about 5 minutes more. Remove the hot pepper.
4. When lentils are tender, stir in onion mixture, ginger, garlic, salt and pepper. Cook another 10 to 15 minutes.
5. Garnish with cilantro.