{Chicken Coconut Curry}


This is the most Authentic tasting curry dish that I have ever made from home. It was great! My new favorite curry dish. It was really simple, and turned out to be a huge hit with my whole family.


2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2-3 Tbsp. curry powder
1/4-1/2 tsp. cayenne (I did a 1/4 and it had a little kick)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 golden potatoes, cut into chunks
1 (14 ounce) can light coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
1/2 bunch cilantro, chopped
3 tablespoons sugar
Jasmine rice, cooked (I add Turmeric powder to it while its cooking, to give it that yellow color)

Season chicken pieces with salt and pepper. Heat oil, curry powder, and cayenne in a large skillet over medium-high heat for five minutes. Stir in onions and garlic, and cook 10 minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. Add potatoes, then add coconut milk, tomatoes, tomato sauce, chopped cilantro, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. Serve with Jasmine rice and garnish with cilantro.

Adapted from: Favorite Family Recipes


{Brown Rice Pilaf} InstantPot

Brown rice has always been a struggle for me, it takes forever to make in a regular sauce pan, and then after all that cooking time, it still tasted crunchy.

I heard about the new pressure cooker method, and as soon as I got one of those magical pots, I tested brown rice first thing. It was AMAZING! Perfectly fluffy and delicious. This pilaf version is so good, because of the added flavor from the onions and garlic. I make a big batch often and serve it as the side to whatever we are having for dinner. So good.


2 tablespoons butter
1/2 cup finely diced onion
1/2 teaspoon salt
1 1/2 cups long grain  brown rice
3 cloves garlic, finely minced
1 3/4 cups low-sodium chicken broth

Add the butter to the insert of the InstantPot and select the saute function. When the butter melts, add the onion and salt. Cook, and stir often, until the onions is starting to turn translucent, 2-3 minutes.

Add the rice and garlic and cook for 30-45 seconds, stirring constantly.

Stir in the chicken broth.

Secure the lid. Select Manual and decrease the time to 23 minutes.

After the cook time is over, let the pressure naturally release. Fluff the rice with a fork. Serve immediately.

Adapted from: Mel’s Kitchen Cafe

{My Favorite Rice Pilaf with Almonds}

This is such a quick and tasty pilaf and perfect to serve on the side with almost anything. I love it. I have tried several different recipes for rice pilaf and this one blows them all away.

1 3/4 cups rice
1/4 cups carrots, finely chopped
1/4 cups celery, finely chopped
4 Tbs butter
4 1/4 cups chicken broth
salt and pepper to taste
1 tsp dried parsley
1/4 cup sliced almonds

Chop up your carrots and celery. Put 2 Tbs of butter into a large skillet. When the butter has melted, add the veggies and rice to the pan. stir it together to combine. Let the rice and veggies cook in the melted butter until some of the rice turns golden brown. Add in the broth and a little salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to medium, cover the pan and let it simmer for about 15 minutes, or until the rice is cooked through. When the rice is cooked, remove the pan from the heat. Add 2 Tbs butter and sliced almonds and the parsley flakes. stir to combine. Add a little more salt and pepper if needed.

Recipe Source: Jamie Cooks It Up

{Chicken and Zucchini Stir Fry}

This is one of those quick fix meals for a busy day when you don’t feel like cooking. The flavors in this dish are delicious and fresh. Great way to use up all the zucchini in your garden.

1 lb boneless skinless chicken breast
1 Tbs canola oil
1 Tbs sesame oil
4 small zucchini, cut into 1 inch chunks
1 green bell pepper, sliced
4 Tbs soy sauce
2 Tbs balsamic vinegar
4 garlic cloves minced
1 tsp ground ginger
garlic salt to taste (I used about 1/2 tsp)

Cut the chicken into bite-sized pieces. Heat the oil and sesame oil in a large, non-stick skillet until rippling and hot. Add the chicken and cook until the chicken is browned on all sides and cooked through, 5-7 minutes. Remove the chicken to a plate.
Add the zucchini and  green pepper to the hot skillet and cook for 2-3 minutes, stirring often. Add soy sauce, vinegar, garlic and ginger. Stir to coat the vegetables and continue to cook until the peppers and zucchini are tender, 2-3 minutes. Add the chicken to the skillet and stir to combine and heat through. Serve over hot, cooked jasmine rice.
Adapted from: Mel’s Kitchen Cafe

{Hawaiian Haystacks}

This is a classic meal that I have grown up loving. This particular sauce recipe is more of a healthier and tastier version. My whole family was in love with it. It was really simple and cheap to make. This one will be made over and over again in our home.

2 boneless, skinless chicken breasts, cut into bite-size chunks
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth
In a large skillet melt the butter over medium heat and add the onion and raw chicken. Saute the onion and chicken, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.
Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.
Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges, pineapple tidbits, and chow mein noodles.
Recipe Adapted From: Mel’s Kitchen Cafe

{Chicken and Black Bean Casserole}

My family loved this healthy meal. It was really easy to throw together. This could also be turned into a vegetarian meal by omitting the chicken. 🙂

2/3 cups brown rice
1 cup vegetable or chicken broth
1 Tbs olive oil
1/3 cup chopped onion
2 medium zucchini, diced
2 cooked chicken breasts, cut into bite sized pieces 
1/2 tsp cumin
salt to taste
a pinch of cayenne pepper to taste
1 (15oz) can black beans, drained and rinsed
1 (4oz) can diced green chili peppers, drained
1-2 cups shredded cheddar cheese

Mix rice and broth together in a pot and bring to a boil. Reduce heat to low and let simmer for 45 minutes, or until the rice is tender. 
preheat oven to 350 degrees. Lightly grease a 9×13″ casserole dish.
Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken. Season with cumin salt and cayenne pepper. Cook and stir until the zucchini is lightly browned and chicken is heated through.
In a large bowl, mix the cooked rice, onion, zucchini, chicken, beans, chilis and 1/2 the cheese. Transfer to the prepared casserole dish, sprinkle with remaining cheese. 
Cover the dish loosely with foil, and bake for 30 minutes. Uncover, and continue baking 10 more minutes until bubbly and lightly browned. 

Recipe Source: Six Sisters Stuff

{Cafe Rio’s Cilantro Lime Rice}

I LOVE cafe rio, I could seriously eat it every night. The other night I made this rice with these Honey Lime Enchiladas, and it was a meal made in heaven. So good!!!

4 Tbs butter
2 1/2 cups rice
4 1/2 cups chicken broth
1 1/2 tsp salt
Juice and zest of 4 small limes
4 Tbs chopped cilantro
1/2 tsp cumin

*You can cut this recipe in half if you don’t want to make as much.

In a large pan melt the butter and add the rice and cook for about 2 minutes. Add all the other ingredients and bring to a boil. Cover and cook on low for 20-25 minutes.

{Chicken Tikka Masala}

I am doing a repost on this one. It is seriously my favorite meal, I have a hard time not going back for thirds. The flavor combo is just amazing, and its great because my husband and 3 small kids scarf this down everytime. Success! Even if you are not a fan of different ethnic foods, please try this. It will change your world. Also, my husband has a few friends from India in his graduate class and one of the girls was so sweet to make me some homemade Garam Masala which you can also find in most stores now but how awesome is she for doing that?

3 whole Chicken Breasts
Kosher Salt
Ground Coriander
Cumin, To Taste
½ cups Plain Yogurt
6 Tablespoons Butter
1 whole Large Onion
4 cloves Garlic
1 1-2 inch Chunk Fresh Ginger
3 Tbs Garam Masala
1 can (28 Ounce) Diced Tomatoes
1 Tbs Sugar
1-½ cup Heavy Cream (I have also used half and half and it worked great)
2-3 Tbs fresh Cilantro


2 cups Basmati or Jasmine Rice
3 cups water
2 Tbs butter
1 Tbs Turmeric
Frozen Peas (Optional)

Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.
Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.
Next you are going to add about 3 tablespoons Garam Masala spice. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.
To a rice cooker or in a pan on the stove add 2 cups Basmati or Jasmine rice, 2 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 3 cups water. Cover, turn on your rice cooker and walk away.
After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.

Recipe Source: The Pioneer Woman

{Basil Chicken with Coconut Curry Sauce}

This meal was wonderful! All three of my kids and husband loved it. If you like it more on the spicy side leave some of the Jalapeno seeds, I completely seeded mine and didn’t taste any heat. Yummy.

4 skinless, boneless chicken breast halves
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 tablespoon olive oil
1 medium red onion, chopped
5 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped
1 tablespoon dried basil
1/4 teaspoon ground ginger
1 (14 oz.) can coconut milk (regular or light)
1/2 cup cream
1 tablespoon cornstarch
3-4 cups hot cooked rice

Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours. In a stock pot, heat oil over medium-high heat.  Cook onion, basil, ginger, garlic and jalapeno, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until chicken is no longer pink.  Combine coconut milk, cream and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Simmer for an additional 5-10 minutes. Serve over hot rice.

Recipe Source: Lets Dish