See my friends and fellow bloggers, I can make more than desserts! I made curry, and not just any but a fantastically bastardized chicken curry. But, wait your thinking… what do you mean bastardized? I have always wanted to make my own curry problem is.. I have never made a curry other then a potato one years and years ago.
This is one of those meals that is pretty much standard in around 90% of restaurants, and homes. I tend to make it at home a lot because it is quick, filling, and I typically have all the ingredients on hand on any given day. Yet again my slight obsession with Masterchef Australia inspired the idea for change in this dish. This is something that both of us would buy for lunch so when I make it at home I want to try to do something new, with more flavor, and fun.
I have always wanted to come up with my own Fajita Mix. First of all the amount of additives and sodium in your standard mix makes this healthy meal quite unhealthy. I just kept adding spices in small measurements until I got just the right flavor. I even went out of my way, it wasn’t really, but I made tortilla’s which I haven’t done in years to go along with this meal. I was more then estatic with the results of it all combined.
I came up with this based off of another similar recipe that has mushrooms and it is very close, but I made a few modifications to it due to what I had on hand. It was a perfect quick and healthy weeknight meal. It has tons of flavor, and it also made for great lunch for work the next day as left overs. I cannot tell you how insanely soft this chicken turned out, and letting it rest after cooking was key to making it taste amazing and making a very tender piece of meat.
The inspiration for this dish came from Julia Childs: MtAoFC some of the techniques and the ingredients are the same, but I combined a few things I liked and did not like from other recipes into this one, which produced the most juicy, tender, and flavorful pork roast we have ever had. Starting out with a lemon juice and herb marinade for an hour, then stuffed with a herb and parmesan bread crumb. Finally, added in some potatoes and onions while it roasted and it was amazing. The only thing I did not do was make a gravy out of the drippings. I was torn between doing it or not because I didn’t feel it really needed it. However, I did think the potatoes could have used a little something, so the recipe was altered to cut the potatoes into smaller pieces to absorb more flavor while roasting. This ended being a fairly healthy meal, considering some roast pork recipes that I researched required fat/lard or almost two sticks of butter, this ended up a healthy alternative without sacrificing flavor. With a side of baby broccoli tossed lightly in a lemon butter it rounded out perfectly with the slight lemon flavor in the roast.
Yumm… I really didn’t say much else as I inhaled these pita’s. I took the inspiration from my favorite pasta salad they offer in Byerly’s Deli section. I have had this on my mind to make in the form of pita since one day at work I couldn’t make up my mind between a pita or pasta. Combine them both, isn’t that how some of the best dishes come to past? Someone gets an idea to combine the best of both worlds. I knew this version of chicken salad already existed but, I had a few things to deal with. One being, my husbands lack of love for olives, and mine for feta. Also, i decided that I would make my own pita bread a while ago and this sounded like a great first to go with that first.
I decided on keeping it simple, and quick. I made the filling while the pita dough was rising, so took less then 20 min in total. Great dish for a quick lunch, evening dinner, or later afternoon snack. Especially if you already have the pita bread on-hand or frozen, then just thaw in a warm oven and you got a fast healthy meal. For the feta just buy your favorite brand, I really like Athenos, and it comes in 4 oz containers perfect size for this meal. The olives you can now buy in the deli or cheese area of most grocery stores, this saves on you having to buy a whole jar when you probably will not need or use them all. Over all a great dish that also makes a easy lunch for next work day.
Greek Chicken Salad
- 2 Chicken Breasts, cubed
- 3 cloves of Garlic, minced
- 1 tbsp Olive Oil
- 1 Roma Tomato, de-seeded and diced
- 1/2 Cucumber, peeled and diced
- 1/4 c Spanish(Red) Onion, diced
- 1/2 tsp Oregano, dried (1 tsp if using fresh)
- Zest of 1/2 a lemon
- 1/2 tsp Dill, dried or fresh
- 7 oz Greek Yogurt
- 1/2 c Mayonaise
- Juice of 1 Lemon
- 4 large Kalamata Olives, pitted and diced.
- 4 oz Feta, crumbled
In a small pan over medium heat add olive oil, garlic, and oregano. Saute until fragrant. Add in the chicken and lemon zest and cook until chicken is no longer pink and has a nice golden brown color. Once chicken is cooked, taste. Add salt and pepper to taste. Place chicken on a plate to cool, you can speed things up by placing in refrigerator.
In a medium bowl add the dill, yogurt, mayonnaise, and lemon juice. Stir until well combined. Add in the cucumbers, tomatoes, onion, feta, and chicken. Lightly toss to coat. Taste, I cannot say this enough. Taste your food as you are going this helps you make any needed alterations. Add salt to taste. Chill or serve immediately with fresh pita bread or just over lettuce for a nice light salad. Makes enough for 6-8 pita sandwiches.
I have not been back home for a few years now and missing my brother since we have been talking so much lately. I was thinking of family birthdays and dinners, because I just missed my brothers, and how when I was little we used to go to this Cantonese restaurant for birthdays and special occasion. Despite everyone in my family loving their food for years my brother hated it. The only thing he would eat is this chicken wonton soup.
I wanted to recreate the soup to recreate the memory. It took some research but this is a very simple soup. Also by adding mirin to the broth it added some awesome flavor. I cannot wait to take this to another level and try and recreate my favorite wonton noodle Thai soup. Expect that recipe coming soon.
Chicken Wonton Soup
- 20 Wonton Wrappers, round or square
- 1/2 lb Ground Chicken
- 1 tsp. Soy Sauce
- 1 Egg White
- 6 c (48 oz) Chicken Broth, low sodium
- 2 tbsp Mirin
- 1 tbsp Soy Sauce
- 1/4 tsp Sesame Oil
- 4 Scallions, diced
In a bowl combine chicken, 1 tsp soy sauce, and egg white in a bowl. Mix until well combined and smooth.
Add one tsp of chicken mix to center of wonton wrapper. Dip your finger in water and moisten around the edge of the wrapper. Fold wrapper over the mixture and press the air out, then pinch the edges in a “z” in 4-6 places. Tightly pinch the the edges as forming. Place on a plate as they are made and set aside. (Can see step by step from Gyoza recipe if you need help forming wontons)
Once all the wontons are complete place a sauce pan over medium high heat. Add the chicken stock, mirin, soy sauce, sesame oil, and diced scallions. Drop in the wontons slowly as not to splash. Bring to a boil and place lid on pan. Turn heat to medium-low, and let simmer for 10 minutes.
Serve hot and garnish with additional scallions if desired.
Makes dinner serving for 4 or starter serving for 8-10.