Slow Cooker Thai Chicken Curry

I actually really like Thai curry, if it is done right. I am definitely picky when it comes to curry because there are a LOT of gross ones out there. I read over this recipe and was pleased with the ingredients and how easy it looked. Here it is:

INGREDIENTS:

2 Tablespoons coconut oil
Kosher salt
3 large boneless, skinless chicken breasts
1 large onion, peeled and small diced
1 1/2 inch knob of fresh ginger, minced
1-2 Tablespoons red or green curry paste (I used red)
1 13-ounce can of coconut milk
Zest and juice from one lime
2 Tablespoons fish sauce
1 teaspoon Kosher salt
2 medium zucchinni, cut into 1-inch pieces
3 large carrots, peeled and cut into 1-inch pieces
3 medium Yukon gold potatoes, cut into 1-inch pieces (or 1 large sweet potato)
1 bunch fresh basil, sliced thinly
Rice (or cauliflower rice) for serving.

DIRECTIONS:

Heat 1 T coconut oil in a large skillet over medium-high heat. Sprinkle chicken breasts with a generous pinch of salt and add to skillet, searing on both sides until they are golden brown, but not cooked all the way through. Transfer chicken to a 4 quart slow cooker.

Add 1 T coconut oil to the skillet, then add the onion and ginger. Cook, stirring occasionally, until onion is translucent and slightly brown, about 7-9 minutes. Add curry paste to the skillet and cook for 1 minutes. Add coconut milk, zest and juice from the lime, fish sauce, and 1 teaspoon salt. Heat until bubbly, then remove from heat.

Add chopped zucchini, carrots, and potatoes to the skillet. Pour the curry sauce over the top. Cook on high for 3-4 hours or low for 5-6 hours.

Remove the chicken from the slow cooker. (If you can. It will probably fall apart.) Shred chicken into large chunks, then return to the slow cooker. Stir in half of the basil a few minutes before serving. Reserve the rest as a garnish.

Spoon chicken curry over cauliflower rice, regular rice, or quinoa.

Nat's Note: I used 1 Tablespoon of red curry paste, and it wasn't spicy at all. If you want some kick, add more curry paste and maybe a fresh Thai chili or some crushed red pepper flakes.

I liked this a lot!  It is one of my favorite crock pot dinners. It does not taste as authentic as a REAL Thai curry you could get in a Thai restaurant, but it is still really good and definitely has good flavor. I used red curry paste and loved it. The only change I made was adding dry basil instead of fresh basil. I added extra curry paste hoping that would make it spicier but it was still pretty tame. Maybe I'll try red pepper flakes? Anyway, if you're looking for a good and easy curry recipe, definitely try this one.

Grilled Chicken and Strawberry Salad Wrap

I love a good wrap!  These ones were created by Pioneer Woman and I love them!  Here's the recipe:

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 1/2 cup Bottled Balsamic Vinaigrette
• 1 whole Package (12 Ounces) Mixed Salad Greens
• 12 whole Medium Strawberries, Hulled And Quartered
• 4 whole Green Onions Sliced (white And Light Green Parts)
• 1/4 cup Pecans, Chopped
• 4 ounces, weight Goat Cheese Crumbled
• 6 whole Large Whole Wheat Tortillas

Preparation Instructions

Place the chicken breasts in a large plastic storage bag. Seal the bag, leaving a small opening, then use a rolling pin to pound the breasts until they're a uniform thickness. Pour in half the balsamic vinaigrette, then seal the bag and marinate in the fridge for 1 hour.

After the chicken has marinated, grill it until it's done in the middle, about 5 minutes per side. Remove from the heat and set aside to cool slightly. Dice up the chicken when it's cool enough to handle.

Add the salad greens to a large bowl. Add half of the remaining dressing and toss it to coat the greens. Add more if it needs it. Add the strawberries, chicken, green onions, and pecans. Toss it gently a few times until it's all combined. Top with crumbled goat cheese and toss a couple of times.

Place an equal amount of salad down the middle of each tortilla. Roll up, then slice in half.

Serve wraps with chips and extra strawberries.

I must confess that I don't actually grill the chicken myself - I just use the "Grilled and Ready" chicken strips from the frozen section of the grocery store.  (They're actually pretty dang good). Marinating and grilling my own chicken would of course probably be even more delicious, but I usually just don't make the time for it. I pretty much do everything else the way the recipe calls for and it's super yummy! So make these - you will be happy you did!

Or - leave off the wrap part and just serve it as a salad.  Also delicious!

Brown Sugar and Balsamic Glazed Pork Roast

Usually when I make a pork roast it's BBQ pork, or occasionally kalua pork.  This time I tried something entirely different and was very pleasantly surprised.  It is full of flavor and totally delicious. Here's the recipe:

BROWN SUGAR AND BALSAMIC GLAZED PORK ROAST

 

Author: One Lovely Life, adapted from C+C Marriage Factory

Serves: 6-8

INGREDIENTS

For the pork roast:

• 1 (2-3lb) pork loin roast
• 1 tsp salt
• 1 tsp thyme
• ½ tsp garlic powder
• ¼ tsp pepper
• ½c water

For the glaze:

• ½c brown sugar
• ½c water
• ¼c balsamic vinegar
• 2 Tbsp soy sauce*
• 1 Tbsp cornstarch

INSTRUCTIONS

For the roast:

1. Place roast in a slow cooker. Rub with salt, thyme, garlic powder, and pepper. Add ½c water around the edges (so you don't pour off the rub you just put on the pork). Cook on low 6-8 hours, or until pull-apart tender. During the last 30 minutes or so of cooking, prepare glaze.

For the glaze:

1. Combine brown sugar, water, balsamic vinegar, soy sauce (or tamari, if using), and cornstarch in a small saucepan. Stir over medium heat until glaze thickens. Brush over roast 2-3 times during the last 30-minutes or so of the cook time. Serve with remaining glaze.

I usually shred up the pork a little before adding the last of the glaze because the glaze really makes the dish and the more it gets all over the pork, the better.  Anyway, I highly recommend this.  Yum!

Poppyseed Chicken

Shortly after having my second baby, a sweet friend of mine brought me this for dinner. I was hooked!  Here's the recipe:


Poppyseed Chicken

5 cups chicken breasts, cooked and cubed 

1 cup sour cream

2 cans cream of chicken soup

2 cups crushed Ritz crackers (about 1 1/2 sleeves)

1/2 cup melted butter

1 T poppy seeds

Additional Ingredients to make it fancy:

1 tsp Worchestire sauce

1 tsp celery salt

1 tsp minced garlic

1 T lemon juice

1/4 tsp pepper

1. Boil chicken with salt, pepper, and 1/2 onion cut in to large chunks. Cube in to 1" pieces and put in to a casserole dish.

2. Mix together soup, sour cream, and any "extra" ingredients you desire. (I did them all and I highly suggest it.) Pour this sauce over the chicken.

3. Crush Ritz in to a medium-fine consistency and mix in melted butter and poppy seeds. Spread over the top of the casserole.

4. Bake for 30 minutes at 350. Or until top is brown. I did 35 minutes and it was perfect.

Sometimes I half the recipe and use an 8x8 dish.  (That's usually enough for 2 adults and 2 small kids). Depends on how many you're feeding I guess.  This also makes great leftovers!

Slow Cooker Asian Glazed Chicken

Another crock pot recipe for the win!  The flavor of this one is delicious.  Here's the recipe:

Slow Cooker Asian Glazed Chicken

Ingredients:

1/2 cup soy sauce

1/2 cup balsamic vinegar

4 teaspoons sugar

3 cloves garlic, crushed

1/2 teaspoon ground ginger

1 tablespoon Sriracha hot sauce* (more of less, depending on how hot you like it)

1/2 cup water

3-4 boneless skinless chicken breasts (or thighs)

2 tablespoons cornstarch

1 tablespoon water

2 tablespoons green onions, finely chopped

1 teaspoon sesame seeds

Directions:

Spray slow cooker with non-stick cooking spray. Place chicken in crock pot.

Combine soy sauce, balsamic vinegar, sugar, garlic, ginger, hot sauce, and 1/2 cup water in a bowl and pour over chicken. Cook on low for 6-8 hours OR high for 3-4 hours.

Once done cooking, pull chicken out and place on large plate. Mix together cornstarch and 1 tablespoon water in a small bowl and pour into remaining liquid in the slow cooker. Turn heat to high (if it wasn't already) and cook for another 15 minutes (or until sauce thickens a little bit).

Shred chicken and add back into liquid in slow cooker.

Serve over rice, topped with green onions and sesame seeds.

*Sriracha hot sauce is available at most grocery stores and Wal-Mart. It is a Thai chili sauce with amazing flavor. It cost me about $3 for a huge bottle of it and it is totally worth it. The flavor it adds is so yummy.

Love this recipe!  I added the green onions on top but left off the sesame seeds. The Sriracha hot sauce is awesome and I highly recommend using it, but if you don't have any or can't find it, make this dish anyway.  The first time I made it I didn't use it and it was still really good.  

Heavenly Hummus Wrap

This is another Pioneer Woman recipe.  I absolutely love hummus so I was excited to try it.  Here's the recipe:

Ingredients

• 1 Tablespoon Butter Or Olive Oil
• 1/2 whole Red Onion, Halved And Sliced
• 1 whole Spinach Flour Tortilla (large)
• 1/4 cup Hummus (homemade Or Storebought) - More If Needed
• 1 whole Roasted Red Pepper (jarred), Sliced
• 3 whole Canned Artichoke Hearts, Halved
• 2 cups Mixed Greens
• 1 Tablespoon Your Favorite Balsamic Vinaigrette (homemade Or Storebought)
• 1/4 cup Feta Cheese Crumbles

Preparation Instructions

Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly for 10-15 minutes, stirring occasionally, until soft and deep golden brown. Set aside and let them cool slightly.

Grill the tortilla on a grill pan over medium heat for 1 minute, just until it has grill marks on the outside. (If you don't have a grill pan, just use a skillet.) The tortilla should still be soft and pliable; just with a little bit of color! Let the tortilla cool slightly.

To assemble the wrap, spread the hummus down the middle third of the tortilla. Arrange the cooked onion slices and the sliced roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in the balsamic dressing, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens.

Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend, and chow down!

YUM!  The only change I made was adding blue cheese instead of feta cheese.  (I had blue cheese already in the refrigerator).  Also, for my husband's wrap I had to sub out the peppers and put in tomatoes instead.  (He's allergic to bell peppers).  We both absolutely loved these.  Tons of flavor and so filling!  If you are a hummus fan, I definitely recommend them.

Black Bean and Quinoa Enchilada Bake

Technically this recipe is considered a Mexican dish, though in my opinion, it barely qualifies as that.  :-)  Still, it's pretty good... especially for being meatless!  ;-)  Here's the recipe:

ingredients:

1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional

directions:

1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.

2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.

5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

Since my husband is allergic to peppers, I subbed a can of Rotel for them.  (I did a lime/jalapeno flavor and it was great).  I actually liked this recipe a lot more than I thought I would!  The enchilada sauce gives it a lot of flavor.  It's good with sour cream on top and can be eaten as-is or with chips.  It also makes fabulous leftovers.

Spicy Honey Chicken

This recipe took me a long time to make, mostly because I kept getting put off by the fact that you grill it. I am not used to grilling chicken and didn't really feel like doing it..... but once I finally made it, I was so happy. This is delicious! Here's the recipe:

Spicy Honey Chicken

 Recipe by Our Best Bites

Ingredients:

8 boneless skinless chicken thighs, about 2lbs (Yes, Thighs!!)
everyone is always asking me if they can use breasts for this. Sure you can, but I’m tellin’
ya right now it’s better with thighs.

 2 t vegetable oil

Rub

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze
1/2 C Honey
1T Cider Vinegar

Instructions:

Combine the rub spices in bowl and mix well.

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces.Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.

If you don’t have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.

It was actually really easy to quickly throw together the spice rub ingredients.  I didn't have chipotle chili powder, so I subbed some red pepper flakes instead and it worked out great. While my grill took longer to cook the chicken than the recipe said it would, (more like 10 minutes on each side rather than 3-5 minutes) it really was surprisingly easy and difficult to mess up. Both me and my husband loved it. He even said, "I would totally order this flavor of wings."  Ha!  I highly recommend making this.  Yum!

Black Bean Taco Soup

If I'm going to do soup as a meal, it's gotta be hearty and have a lot of ingredients.  This one looked really yummy:

Ingredients:
1 lb ground beef (or ground turkey tastes so good in this recipe too!)
1 medium onion, chopped
1 package mild taco seasoning mix
1 16 oz can corn (undrained)
1 16 oz can black beans, drained and rinsed (you could use kidney beans or pinto beans)
1 14 oz can stewed tomatoes
1 14 oz can diced tomatoes
1 8 oz can tomato sauce
1 4 oz can diced green chilis
tortilla chips
Other taco toppings you like (cheese, sour cream, avocado, etc)

Directions:
Brown meat and onion, drain.
Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilis. Simmer on low heat for 20 to 30 minutes.
Serve with tortilla chips and your favorite toppings.

This makes an easy freezer meal too! After cooking, let soup cool down and then dump into a gallon-sized Ziploc bag or other freezer container. When you want to eat it, let it thaw in the fridge for 24 hours and then simmer on the stove until heated all the way through or microwave until heated all the way through. You could also put it in your crock pot and cook on low for 2-3 hours to re-heat it.

I made it with ground turkey, and I totally recommend it.  It was delicious!  (And healthier!)  My kids and husband loved it too.  This recipe is definitely a keeper!

Oh, and I actually used a crock pot for this!  You certainly don't have to, but after cooking the meat and onion I just threw it in a crock pot with all the other ingredients, gave it a good stir, and set it to "low" for about a half an hour.  Then I set it to "warm" and I had plenty of freedom as to when to serve it.

Pesto Chicken Pillows

This is only the second recipe in which I've used pesto, and geez, I really need to find even more. I love love love the flavor.  Here's the recipe:

Ingredients

• 1 (8 ounce) package cream cheese, softened
• ¼ cup basil pesto
• 2 tablespoons sliced green onions
• 2 cups cooked chicken, shredded
• 2 (8 ounce) packages Pillsbury® Crescent Rolls
• ¼ cup melted butter
• 2 cups seasoned Panko crumbs

Instructions

1. Preheat oven to 350 degrees F and line a baking sheet with foil. Spray the foil lightly with cooking spray.
2. In a medium bowl add the cream cheese, pesto, green onions, and chicken. Stir until combined. Salt and pepper to taste.
3. Unroll the crescent dough. Take two triangles and press them together to form a rectangle.
4. Spoon about ½ cup of the chicken mixture in the center of the rectangle and bring the corners of the crescent dough together, pinching to seal.
5. Place the Panko crumbs on a plate. Dip each chicken pillow in the melted butter (or brush it on using a pastry brush) and roll it in the Panko crumbs.
6. Place the chicken pillows seam side down on the prepared baking sheet.
7. Bake for 20-25 minutes or until chicken pillows have turned golden brown.

This is definitely delicious.  I didn't use quite as much cream cheese as they say, but I doubt it made a huge difference.  I also used regular bread crumbs instead of Panko.... I don't love the crunchiness of Panko.  Anyway, I highly recommend this recipe!  (And it makes great leftovers too!)