mysecretrecipebook:

Mildly Spicy Curry Chicken
This recipe makes a large batch for one person. You can easily separate the cooked products in smaller containers and place it in the freezer!  I made this and it lasted me around 5 meals (not consecutively)… but always reheat it properly by re-cooking it for a few minutes in a pan!
INGREDIENTS:
4 oz sliced chicken
1 can coconut milk
3 carrots - coarsely chopped
1 tsp cumin
1 cup stock
cooking oil
salt and pepper
1 tsp paprika
3 tbsp curry powder
1/2 onion
3 cloves garlic
DIRECTIONS:
1. Heat up a small amount of cooking oil in a pot. When oil is ready saute the garlic and onion
2. Add in paprika, curry power, cumin and stir into a paste
3. Quickly add in coconut milk and stir constantly
4. Turn the heat down to medium - add in carrots and chicken slices
5. Season with salt and pepper and brown sugar if wanted
6. Cook for 1 hour before serving with rice so the flavor seeps into the chicken
(you can also marinade the chicken the night before with salt, pepper, oil, flour and soy sauce for more flavors)

mysecretrecipebook:

Mildly Spicy Curry Chicken

This recipe makes a large batch for one person. You can easily separate the cooked products in smaller containers and place it in the freezer!  I made this and it lasted me around 5 meals (not consecutively)… but always reheat it properly by re-cooking it for a few minutes in a pan!

INGREDIENTS:

  • 4 oz sliced chicken
  • 1 can coconut milk
  • 3 carrots - coarsely chopped
  • 1 tsp cumin
  • 1 cup stock
  • cooking oil
  • salt and pepper
  • 1 tsp paprika
  • 3 tbsp curry powder
  • 1/2 onion
  • 3 cloves garlic

DIRECTIONS:

1. Heat up a small amount of cooking oil in a pot. When oil is ready saute the garlic and onion

2. Add in paprika, curry power, cumin and stir into a paste

3. Quickly add in coconut milk and stir constantly

4. Turn the heat down to medium - add in carrots and chicken slices

5. Season with salt and pepper and brown sugar if wanted

6. Cook for 1 hour before serving with rice so the flavor seeps into the chicken

(you can also marinade the chicken the night before with salt, pepper, oil, flour and soy sauce for more flavors)

allrecipes:

April 29: National Shrimp Scampi Day.Get the recipe: http://bit.ly/1nFuGRz

allrecipes:

April 29: National Shrimp Scampi Day.

Get the recipe: http://bit.ly/1nFuGRz

mysecretrecipebook:

Creamy Whole Button Mushroom
I’ve never thought of cooking mushrooms as a whole with cream and wine! What a perfect dish to go with some creamy rice! This is especially tasty to fellow mushroom lovers: Imagine that first bite into that juicy mushroom! YUM!

INGREDIENTS
15-20 button mushrooms
1/2 onion
1/2 lemon
2 cloves garlic - minced
parsley
white wine
heavy whipping cream
butter
salt
ground black pepper
olive oil
DIRECTIONS
1.Mix garlic with some wine into a paste and season with salt.
2. Add olive oil and dice chopped onions and saute in a pan.
3. Add button mushrooms and a pinch of salt
4. Cook for about 10 minutes until mushrooms are lightly browned, add a little bit of white wine.
5. Cook until white wine has mostly evaporated and add the garlic paste.
6. Squeeze lemon juice into the mix.
7. Add the fine chopped parsley and cook for about 2 minutes.
8. When it’s boiling, add enough whipping cream and cook that up to a boil as well.
9. When it starts to thicken, add in butter, stir, and take it off the heat.
10. Plate it and enjoy.

mysecretrecipebook:

Creamy Whole Button Mushroom

I’ve never thought of cooking mushrooms as a whole with cream and wine! What a perfect dish to go with some creamy rice! This is especially tasty to fellow mushroom lovers: Imagine that first bite into that juicy mushroom! YUM!

INGREDIENTS

15-20 button mushrooms

1/2 onion

1/2 lemon

2 cloves garlic - minced

parsley

white wine

heavy whipping cream

butter

salt

ground black pepper

olive oil

DIRECTIONS

1.Mix garlic with some wine into a paste and season with salt.

2. Add olive oil and dice chopped onions and saute in a pan.

3. Add button mushrooms and a pinch of salt

4. Cook for about 10 minutes until mushrooms are lightly browned, add a little bit of white wine.

5. Cook until white wine has mostly evaporated and add the garlic paste.

6. Squeeze lemon juice into the mix.

7. Add the fine chopped parsley and cook for about 2 minutes.

8. When it’s boiling, add enough whipping cream and cook that up to a boil as well.

9. When it starts to thicken, add in butter, stir, and take it off the heat.

10. Plate it and enjoy.

in-my-mouth:

Oven Cooked Chicken in Soy Sauce
americastestkitchen:

Watch a little bit of soda pop go a long way.Introducing: 6 Ingredients: Cola-Glazed Pork Chops with Bok Choy and Sticky Rice. http://bit.ly/19m4txY

americastestkitchen:

Watch a little bit of soda pop go a long way.

Introducing: 6 Ingredients: Cola-Glazed Pork Chops with Bok Choy and Sticky Rice. http://bit.ly/19m4txY

foodopia:

cajun shrimp guacamole: recipe here

foodopia:

cajun shrimp guacamole: recipe here

in-my-mouth:

Creamy Shrimp and Mushroom Pasta
foodopia:

Chile Oil and Orange Grilled Shrimp with Zucchini Salad
in-my-mouth:

Spicy Shrimp and Guacamole Ramen Noodle Bowl
in-my-mouth:

Shrimp and Avocado Salad