Pork satay

From Gandara and Fallon:  365 Snacks, Hors D'Oeuvres and Appetizers

1 pound boneless pork loin

2 T smooth peanut butter

2 T soy sauce

1/3 c minced onion

1 clove garlic, minced

1 T lime or lemon juice

2 t honey (original recipe was brown sugar)

(I omitted 1 dash hot pepper sauce)

1 T oil

Cut meat into 1/2" cubes.  Combine remaining ingredients, mixing until well blended.  Add pork cubes, toss to coat, and marinate 2 hours at room temperature (or overnight in the refrigerator.

Soak bamboo skewers 30 minutes.

Thread marinated pork cubes on skewers.  Broil or grill, turning occasionally, until browned and still juicy (8-10 minutes).

Chicken curry naan bowls

From the Tasty site on Facebook

Curry powder

2 T salt (I would decrease to 1 -1 1/2 T)

1 T pepper

1 T cumin

1 T smoked paprika

1 T turmeric

1 T coriander

1 t coriander

1 t cardamom

1 t dry mustard

(I left out 1 t cayenne and it was still zingy!)

1/2 t allspice

3 lb boneless chicken, cubed

5 T plain yogurt (divided)

9 cloves garlic, minced (divided)

1 T fresh ginger, minced

3 T olive oil

3 carrots, chopped

1 onion, chopped

1 lb potatoes, cubed

2 T tomato paste

28 oz crushed tomatoes

1 pint chicken broth

Naan   

1/2 c warm water

2 T sugar

1 T yeast

4 c flour

1 t baking soda

1 t baking powder

1 T kosher salt

1 c plain yogurt

1 c milk

1/2 c butter, melted

1.  Combine ingredients for curry powder in a small bowl.

2.  Combine chicken, 2 T yogurt, 4 cloves garlic, ginger, and half the spice mixture. Toss until fully coated.  Cover bowl and marinate for 2 hours or overnight.

3.  Combine warm water, sugar and yeast and set aside for 10 minutes.  Mix flour, baking powder, baking soda and salt.  Add yogurt and milk to yeast mixture and whisk until smooth.  Add to dry ingredients.  Stir to combine, then knead on a floured surface until it forms a smooth, soft ball (about 2 minutes).  Place dough in a large greased bowl, cover with a clean kitchen towel and allow to rise at room temperature for 2 hours (doubled).

4.  Saute marinated chicken in a Dutch oven in hot olive oil, working in batches if necessary.  Add oil if necessary to prevent sticking.

5.  Saute vegetables and remaining spice mixture in the same pot.  Stir in tomato paste and cook about 3 minutes.  Add crushed tomatoes and broth, stir to combine and bring to a simmer.

6.  Add chicken and return to a simmer.  Cover and cook about 30 minutes, until potatoes are tender.  

7.  While curry is simmering, dump naan dough onto a floured surface and divide into 6 equal portions.  Roll each portion into a 1/4" thick circle.  Cook in a dry hot cast iron skillet about 2 minutes, until dough puffs up.  Flip and cook on the other side until browned, about 1 minute.

8.  Mold each piece of naan into a bowl, and press into the bowl with a second one.  When cooled it will retain the bowl shape.

9.  Mix 3 T yogurt into curry.

9.  Brush naan bowls with melted butter.  Fill naan bowls with curry and cooked rice.  Serve with yogurt, cilantro and lime wedges, if desired.

Chicken Pot Pie Galette with Cheddar-Thyme Crust

From Taste of Home

1 1/4 c flour
1/2 c shredded sharp cheddar cheese
2 T minced fresh thyme
1/4 t salt
1/2 c cold butter, cubed
1/4 c ice water

3 T butter
2 large carrots, sliced
1 celery rib, diced
1 small onion, diced
3 cloves garlic, minced
1 c chicken broth
3 T flour
1/2 t salt
1/4 t pepper
2 c shredded cooked chicken
1/2 t minced fresh oregano
2 T minced fresh parsley

Combine flour, cheese, thyme and salt; cut in butter until crumbly.  Gradually add ice water, tossing with a fork until dough holds together when pressed.  Shape into a disc; refrigerate 1 hour.

Melt butter over medium high heat.  Add carrots, celery and onion; cook and stir  5-7 minutes.  Add garlic and cook 2-3 minutes more.

Whisk together broth, flour, salt and pepper.  Slowly pour over vegetables, stirring constantly until thickened, 2-3 minutes.  Stir in chicken and oregano.

Preheat oven to 400.

Roll dough into a 15" circle.  Transfer to a baking sheet.  Spoon filling over pastry, to within several inches of the edge.  Fold pastry back towards the center over filling, pleating as you go, leaving the center uncovered.  Bake 30-35 minutes, until crust is golden and filling is bubbly.  Cool 15 minutes before slicing.  Sprinkle with parsley.

Chicken and cheddar biscuits

This is from Taste of Home.


1/3 c butter, cubed
1 large onion, chopped
2 celery ribs, chopped
2 medium carrots, chopped
2 cloves garlic, minced
1/2 c flour
1 t salt
1/2 t pepper
4 c chicken broth
5 c cooked chicken, cubed
3 c biscuit mix
3/4 c milk
1 c shredded cheddar cheese

Preheat oven to 425.

Saute onion, celery and carrots in butter about 3-5 minutes.  Add garlic; cook and stir 1 minute longer.  Stir in flour, salt and pepper until blended; gradually whisk in broth.  Bring to a boil, stirring constantly.  Cook and stir over medium heat 4-6 minutes or until thickened.  Add chicken.

Transfer to a greased 9 x 13" baking dish.  Bake, uncovered, 20 minutes.  

Meanwhile, combine biscuit mix and milk just until moistened.  Turn onto a lightly floured surface and knead gently 8-10 times.  Roll into a 12 x 8" rectangle.  Sprinkle with cheese.  Roll up jelly roll style; pinch seam to seal.  Cut crosswise into 1" thick slices.  Place on top of hot chicken mixture.  Bake, uncovered, 15-20 minutes or until biscuits are golden brown.

Honey sage cornbread

Preheat oven to 350.

Grease or spray a 9 x 5" loaf pan.

1 1/2 c flour

1 1/4 c yellow cornmeal

1/2 t baking powder

1/2 t baking soda 

1/2 t salt

3/4 c honey

2 eggs

1/2 c olive oil

1 c buttermilk

1 c frozen corn

1 T fresh sage, chopped

Mix dry ingredients.  Mix liquid ingredients.  

Mix egg mixture, corn and sage into dry ingredients.  Stir to combine.  Pour into greased pan.  Bake 1 hour.  Drizzle with additional honey and serve.

Salt and vinegar chicken wings

10 chicken wings

3 T white vinegar

2 T Old Bay seasoning

1/2 t salt

Coat the wings with Old Bay seasoning (I shake them in a sealed plastic bag).  Line on a baking sheet and bake at 400 for 50 minutes, turning after 25 minutes.  Mix vinegar and salt in a large bowl.  Toss wings in vinegar mixture, to coat, and serve.

This is from Casa de Crews on Facebook.  Fantastic!

Creamy garlic parmesan mushrooms

2 T butter
1 T olive oil
8 ounces mushrooms (whole if tiny, sliced if large)
2 cloves garlic, minced
1/2 c heavy cream
1/4 c grated parmesan cheese
2 ounces cream cheese, softened
1 t Italian seasoning
1/2 t salt
1/2 t pepper

Heat butter and olive oil; add mushrooms and garlic and saute until tender.

Add cream, parmesan, cream cheese, Italian seasoning, salt and pepper.  Stir with the mushrooms and heat until sauce is bubbly and smooth.

Garnish with fresh parsley.

Serve immediately.

From 77recipes.com