Apricot Curry Chicken

This recipe is so easy. I wanted something with just a little spice and I wanted it fast - so I made this up and it is really good.

• 4 boneless skinless chicken breasts that have been pounded between plastic wrap to tenderize.
• 3/4 cup apricot preserves
• 1 tablespoon freshly grated ginger
• 2 tsp your favorite curry powder
• garlic powder
• salt and pepper

1. Grate the fresh ginger and mix it in a bowl with the preserves and the curry powder. Put it aside while you cook the chicken.
2. I use Pam spray - so spray or oil your skillet. Sprinkle the chicken with the garlic powder, salt and pepper. Add to the hot skillet. Sear and then reduce the heat to med low and cook for about 15 minutes. I covered them after I turned them.
3. When the chicken is done, remove it to a warm plate and add the apricot mixture to the drippings in the skillet. Heat until it is bubbly and then pour it over the chicken and serve. Goes nice with basmati rice.

Mexican Pozole

This is a wonderful, zippy stew that I first ate in Mazatlan at a small family run restaurant that you wouldn’t even notice if someone didn’t point it out. The “soup” is very easy to make and the finishing touches are the toppings that you pass around the table. It is a complete meal all by itself!

• 1 ½ pounds stewing pork
• Small amount of oil for frying
• 1/3 cup flour
• Salt and pepper
• 2 onions, chopped in large chunks
• 8 – 12 cloves of garlic – lots, minced
• ¼ cup Butter or olive oil
• 100 oz chicken stock (amount is approx. – buy the large containers)
• 1 8-oz can of chipotle chilies in adobe, chopped fine – seeds included – not the sauce except what sticks to the chili (if you can find the dried they are better. Use 4 - 8 ) If you are feeding sissies, use half the can or 4 dried) DO NOT use any other kind of chili!
• 60 oz of canned hominy
• 2 T. dried leaf oregano, rubbed in your hands to release the flavor
• 2 Limes
  

1. Cut the pork into small bite-sized pieces and place in a bag with the flour, salt and pepper and shake to coat
2. Heat about 2-3 T of canola oil in a heavy skillet and brown the pork. If your pan won’t hold it all easily, do it in small batches. Remove it all to a plate and keep it warm.
3. Add the butter or olive oil to the pan and cook the onion and garlic until the onion is translucent.
4. Take a good sized stock pot and put the broth in and heat. Add the pork, onion mixture, oregano and the chipotle

Simmer on the stove for 3-4 hours. Add the drained hominy, heat and serve.

{Add a squeeze of lime juice before the toppings.}

Serve with some or all of these toppings –

• Chopped sweet onion or green onion
• Chopped radish
• Shredded (fine) cabbage
• Crushed tortilla chips
• Diced avocado
• Cilantro leaves

Ginger-Lime Beef Stir Fry

This is another recipe from Cooking Light Fresh Food Fast. I just tried this tonight and It Is a Keeper!! If you like spicy, you will love this. And it is quick and easy. I served it with fluffy basmati rice and fresh broccoli.

• 1 T. Sugar
• 1 T. Grated peeled fresh ginger
• 2 T. Fresh lime juice (about 1 lime)
• 1 1/2 Tsp. Soy Sauce
• 1/4 Tsp. crushed red pepper
• 1 T canola oil
• 12 oz boneless sirloin steak, cut into thin strips (I used a large rib eye steak)
• 1/2 C. green onions, sliced diagonally

1. Combine first 5 ingredients in a small bowl; stir well with a whisk.
2. Heat canola oil in a large nonstick skillet over medium-high heat.
   
3. Add steak; cook 4 minutes or until browned, stirring frequently.
   
4. Remove from heat: drizzle evenly with the ginger-lime mixture.
5. Garnish with onions.

Serves 3

Pork Loin with Red Pepper Sauce

This is a great simple recipe from Cooking Light - Fresh Food Fast cookbook.

• 4 (4-ounce) boneless center-cut loin pork chops
• 2 tsp steak seasoning
• Olive oil-flavored cooking spray
• 1 cup bottled roasted red bell peppers, drained
• 1 chipotle chile, canned in adobo sauce (I used 2 - we like spice)
• 2 T. Water
• 1/2 tsp. cumin

1. Sprinkle pork evenly with steak seasoning. Heat a large nonstick skillet over medium-high heat. Coat pork with cooking spray. Add pork to pan; cook 4 minutes. Turn pork over; cook 3 minutes
2. While pork cooks, place bell peppers and next 3 ingredients in a blender or food processor and process until smooth. When pork is done, remove pan from heat. Remove pork from pan; cover and keep warm.
3. Add pepper mixture to the pan; return pan to medium heat. Cook 1 to 2 minutes stirring often. Spoon 2 T. sauce onto each of 4 serving plates. Top each with a pork chop.

Calories 194, Fat 9 g, Protein 23g, Carbs 1.7g

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.

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.

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.