Yellow Curry Chicken with veggies and rice

So tonight I made this and truely it is pretty simple to get the yummy take out curry flavor with out the having to leave the house. (Except maybe for ingredients :)  )

Ingredients needed

6 large chicken thighs. (You could use chicken breast if you prefer)
1 package yellow curry(S&B Golden curry). (You can decide on spice level I use medium)
1 package asparagus stir fry mix
1 package sliced carrots (Or 3 carrots medium sliced)
1 large yellow onion cut in chunks
2 Tbls sambal chili garlic sauce(If you dont like it spicy then you can leave this out just add a 2 garlic cloves)
1 bunch cilantro chopped
2 cans coconut milk
2 Tbls lemon grass paste( You can find this in the produce section)
Jasmine rice
2 Tbls sugar
half of one large lime Juice and zest
4 Tbls Oil (I used olive oil)
2 cups milk
1 chicken bouillon cube
4 cups boiling water

So I love curry! This recipe is really simple. You just marinade the chicken and then bake it. Reduce the marinade and add a few things. Make the rice and poof! Yummy curry!

Take the chicken and place it in a large bowl or baking dish. In another bowl mix together the water, half of the curry package, bouillion and let disolve. Pour over the chicken in the bowl. Add the sambal and milk. Let sit over night in your fridge.
*Fast forward 1 day*
Heat oven to 400 degrees
Put the oil in a large baking dish and place in oven to pre heat.
Once the oven is heated and the oil is hot in the pan remove the chicken from the marinade and place skin down in the oil. Let bake until chicken is done (About 35 minutes(Unless your meat is boneless and then it will take less time))
Make the jasmine rice acording to the package but replace half of the liquid with coconut milk. (I made about 5 cups of rice and so I used 1 can of coconut milk and the rest water)(If you make extra you can use it to make a quick dessert later :)  )
Pour the marinade into a large sauce pan. Add 1 can of coconut milk, 1/4 of the chopped yellow onion, about 1/2 cup chopped cilantro, lemon grass paste, sugar, the last half of the curry package, lime zest and juice. Bring to a boil then turn down to a simmer for 45 minutes, stirring occasionally. Add the stir fry mix, carrots and remaining onion. Let simmer for 25 minutes. Serve. Add a slice of lime and some chopped cilantro over the top. Enjoy!

Fridge Lasagna

Well I had a little of this and a little of that and you know what that means..... Some sort of baked in a dish deliciousness!
Ingredients needed
Sauce(I used half a jar of Vodka sauce, a can of spaghetti sauce and a cup of milk)
2 large chicken breast thawed and cubed
about half a package of pepperoni
cheese(I used shredded chedder and mont jack) about 2 cups I also used 1/4 c parmesean cheese
1 TBL olive oil(Just to coat the bottom of the pan)
about 15 lasagna noodles uncooked
italian seasoning
dried parsley flakes
mushrooms sliced
onions thinly sliced

I pre heated my oven to 350 Degrees.(For the last half hour turn down to 325) In a large glass dish (About 13x9x3) I put the olive oil in and spread it over the bottom. I then added 5 noodles (4 long wise and one at the bottom to cover the dish. I poured enough sauce over the bottom to cover the noodles. I then added enough pepperoni to make one layer. I then layered on mushrooms and onions. Sprinkled with the parsley flakes and italian seasoning to taste. Sprinkled a thin layer of cheese and then covered with 5 more noodles. I then added the cubed chicken and added more sauce and cheese. I finish with another layer of noodles and add the remaining sauce to cover the noodles and sprinkled with all three cheeses. I added about 1/2 cup of water around the edges to help with the cooking of the noodles. Cook for about one hour and a half or untill you can insert a knife with ease(You will be albe to feel if the noodles are done). Let stand for 20 minutes before cutting. Enjoy! (If you wanted to make this faster you could boil your the noodles untill almost done not quite al dente, and pre cook your chicken by browning in a skillet until just cooked through.)

Quick simple Pasta

Well I fed everyone else Leftovers from last night but since I had them for breakfast I decided on a quick little pasta dish.

Ingredients needed-
1/2 cooked and cubed chicken breast
2 Tablespoons salted butter
1 serving of linguine
1 Tablespoon dried parsley(You can use fresh but you will need to use closer to 1/4 c for the same flavor)
1 teaspoon Italian seasoning
1/4 cup water
parmesean cheese

Cook your pasta to the al dente stage. Drain and set to the side. In a pan melt butter and add parsley(Unless you opted for fresh then wait till the very end right before you remove it from the pan to serve), italian seasoning and cook till butter begins to turn brown (not burnt). Add cooked pasta and toss till coated. Add a little water. Add the chicken and cook just enough to warm through. Serve Sprinke parmesean cheese on top and enjoy.

Crock Pot Chicken Italian

You will need the following ingredients.

8 chicken thighs(I used them with skin on)
5 fresh garlic cloves minced
2 jars of vodka sauce(I used Bertolli you can use whatever you like or make your own)
16 oz chicken stock
Onion(I used one large white onion use what you have or what you like) Large Dice
1 large package of cramini mushrooms cut in quarters
1 8 oz can of stewed tomatoes
1 tablespoon italian seasoning
Salt to taste
Pepper to taste
3 tablespoons olive oil


Well tonight I had a little fun with my crock pot. I was getting off work and I wanted chicken cacciatore but didnt really want to make it. So I grabbed the following ingredients from the store and headed home and got to work.

Use a large crock pot(Nothing smaller than a 6 qt crock pot) turn it on high and put about half the stock in it. Then take a large skillet and put a couple tablespoons of olive oil in the bottom and turn to medium high. Salt and pepper the chicken and put 4 pieces skin side down and cook until skin is crispy. Flip in pan and let cook for 1-2 minutes. Remove from pan and put skin side up into the crock pot. Repeat with last four pieces of chicken. (If you dont have a large skillet do as directed with fewer pieces until all has been cooked) With this process do not cook chicken all the way through just enough to crisp the outside. Once all chicken is in the crock pot add the rest of the chicken stock, stewed tomatoes, garlic, italian seasoning and 1 of the jars of vodka sauce. Turn crock pot on high and let go until chicken begins to fall off the bone.(About 2 hours) Add the mushrooms and onions to the crock pot and allow to cook for about 1 more hour. (I remove the lid for the last half hour to allow the sauce to reduce a bit)
Serve over your noodle of choice (I like linguine for this!)