Mango Chicken Curry

Yum Yum Yum. Found this on the internet and I don't know where. The person didn't say where they got it from either. I was trying to find Tofu recipes and I found this instead. The way I made it was very different from this recipe... but still good.

Mango Caribbean Chicken Curry

• 1/2 c. chicken or vegetable broth
• 2 Tbsp. lime juice
• 2 Tbsp. lime or lemon zest
• 2 tsp. brown sugar
• 2 tsp. curry powder
• 1 tsp. corn starch
• 12 oz. chicken breasts or thighs
• 2 tsp. cooking oil
• 2 cloves garlic
• 1 c. sliced red onion
• 2 cups chopped, peeled mango or papaya
• 2 cups hot cooked rice
• lime peel strips

For sauce, in a small bow stir together broth, lime juice, lime zest, brown sugar, curry powder, and cornstarch; set aside.
Rinse chicken; pat dry, cut into bite-sized pieces
In a large skillet/wok, heat oil until very hot. Stir fry garlic for 30 seconds. Add onion slices; stir fry for 3 minutes. Remove onion from wok or skillet.
Add chicken and stir fry for 2-3 minutes. Push chicken into center of pan.
Stir sauce mixture. Pour sauce into center of pan; cook and stir until thickened and bubbly. Return onion to work.
Add mango or papaya. Stir ingredients together to coat with sauce. Cook 2 minutes or more until mixture is heated trough.
Serve over rice, garnish with lime peel strips.

Makes 4 servings.

NOTES: Okay, the way I made this was way different due to circumstance, but I wanted to have the original in my records to try another time. Today, I wanted to slow cook this. I did not have a lime, so I just used lemon juice. I only had bottled Mango, not fresh. I also wanted to try to use some Tofu (my first time!). I added a whole block of tofu and three chicken breasts and increased the ingredients a bit. I just browned the chicken, dried the tofu, dumped all the ingredients together in a crockpot and cooked it on high for three hours. I took out some of the juices and added cornstarch to make a gravy in a pan, but this time my gravy was runny. How do you master that?! I think I've only made gravy well one time! EVER! We have this divine mango coconut chili sauce that we drizzled on top for fun after a few bites. I didn't tell Justin there was tofu in it till the end, and he hadn't even noticed!

McCormick Recipes

I just want to say that whoever came up with this idea of pre-packaged herb combos for those of us who may be herbally challenged is a genius for whom I am grateful.
The three I have tried out so far are (ranked in order of deliciousness)

-Apple & Sage Pork Chops
-Garlic Lime Chicken Fajitas
-Spanish Chicken Skillet

They added some variety to the tastes that come out of my kitchen, and I plan on buying more as they create more in the future.

Mom's Sweet & Sour Pork or Chicken

I made this tonight with chicken, but pork works well too. Justin kept commenting on how delicious it was throughout the meal. I felt like a cook tonight.

Mom's Sweet & Sour Pork or Chicken
from the kitchen of Carol R Cheesman

• 6-8 pork chops or 4-5 chicken breasts
• 1 can cream of mushroom soup
• 1/2 can of water (or chicken/beef stock)
• 1 can mushrooms (optional)
• 1 large green pepper, sliced
  
• 1 large onion, chopped
• 1/3-1/2 c. brown sugar (I used 1/2. I was going for taste, not health this time.)
• Pineapple chunks (optional)
  

Brown meat in electric fry pan. Mix remaining ingredients and pour over meat. Simmer for 2 hours or put in Dutch oven and bake at 350 for 1 1/2 - 2 hours. (Carol's preference). Add pineapples if desired. Serve over rice.

Layered Enchilada Pie

There were ooh's and aah's during the whole dinner from both me and Justin while we ate this yummy meal.

Layered Enchilada Pie
by Sherry Newell, from Family Favorites Cook Book, p. 23

• 1 lb. ground beef
• 1 medium onion, chopped
• 1 minced clove garlic
• 2 Tbsp. butter
• 1 tsp salt
• 1/4 tsp pepper
• 1 Tbsp. chili powder (or more)
• 1 (4 1/2 oz.) can chopped ripe olives
• 1 (8 oz.) can tomato sauce
• 6 tortillas, lightly buttered
• 2 c. shredded cheese
• 2/3 c. water

Brown ground beef, onion, and garlic in butter. Add seasonings, olives and tomato sauce. In a round casserole pan, alternate layers of buttered tortillas, meat sauce, and 1 1/2 cups of shredded cheese. Sprinkle remaining 1/2 cup of shredded cheese on top of tortilla. Pour water at edge into bottom of casserole. Cover. Bake at 400 degrees for 30 minutes. Remove from pan to serving plate. Cut in wedges.

Caramelized Banana French Toast

I changed this recipe from the one in Cook this! Not that!, p. 45.
It is very very yummy. I served it for a breakfast-for-dinner night.

Caramelized Banana French Toast

• 2 Tbsp unsalted butter
• 1/4 c. brown sugar
• 1/4 c. crushed walnuts
• 2 bananas (mine had yellow spots, but not over-ripe)
• 1 c. milk
• 2 Tbsp. orange juice
• 3 eggs
• 1 tsp. ground cinnamon
• 1 Tbsp. vanilla extract
• 8 slices of bread (homemade is the best!)

Heat butter in a medium pan with medium heat, add 2 Tbsp. orange juice and all of the brown sugar. Stir until dissolved. Cook until bubble (1-2 minutes). Add walnuts, cook for 2 minutes. Add bananas and heat through. Stir in 1/4 c. milk. Set aside and keep warm.
Whisk together the remaining 3/4 c. milk, eggs, cinnamon, and vanilla. heat a large skillet over medium heat. Spray with Pam. Dip the bread for 30 seconds on each side.
Place the bread on the skillet and cook about 3 minutes or until golden brown.
Serve with banana topping.

Oven Potatoes

Oven Potatoes
by Ruth Roberts, Family Favorites Cook Book

• 1 1/2 dried bread crumbs (I use Panko)
• 1/2 Tbsp. ground nutmeg
• 8 medium potatoes, washed, pared and cut into quarters. Not peeled.
• 1/2 c. melted butter
• salt and pepper to taste

Combine bread crumbs, nutmeg, salt and pepper. Dip potatoes in butter and roll in bread crumb mixture. Place in a greased pan. Bake at 350 for about 40 minutes, or until crispy and tender.

NOTES: Next time I will use a shallow pan (like 9x13) so that the potatoes are more crispy. May taste extra good with some cheese thrown on.