Bang Bang Chicken Kabobs

I'm becoming the queen of finding easy and delicious recipes. Yeah, I said it. Please address me as Your Highness henceforth . . .

These are absolutely fabulous - I found this through Pinterest, which linked to the blog of the brilliant mind over at CenterCutCook.com. ANY recipe incorporating Sriracha is fine by us!

Bang Bang Chicken Kabobs
adapted from CenterCutCook.com

Ingredients
1.5 lbs chicken, cut into bite-size pieces (I always use tenderloins, so much easier to cut)
1 green bell pepper, cut into chunks
1 white or yellow onion, cut into chunks
Bamboo wood skewers, soaked for 15 mins
salt and black pepper to taste
1/2 c mayonnaise, divided
1/2 c Thai sweet chili sauce, divided
Sriracha, to taste (I used about 12 drops)
2 Tbsp Olive Oil


Directions:
1. Marinate chicken in a mixture of 1/4 c mayo, 1/4 c Thai sweet chili sauce, and salt and pepper to taste. I marinate overnight, but try for a minimum of 2 hours. The original recipe doesn't call for marination, so if you don't have the time, still make this - it's well worth it!
2. Skewer your chicken, and separately, your onions and bell peppers.
3. Whisk together the remaining mayo and sweet chili sauce.
3. Preheat a grill pan to medium-high heat and add oil. Add your skewers, rotating constantly to help the pieces cook on all sides. Baste the veggies 2-3x with the mayo/chili mixture. When veggies are tender, remove them.
4. When chicken is almost cooked, baste on all sides with the mayo/chili mixture. I had to take the chicken off the skewers near the end to ensure the center cooked through - I would still start out on the skewers, since it did keep the middle of the chicken chunks from getting dried out.

Super Easy Spicy Chicken & Onions

I love, love, love meals that I can pull together using just fresh meat and pantry staples, and this is one of them. I originally found this somewhere as part of a Chicken Fajitas recipe, but have only ever made the chicken, which I typically serve with rice pilaf. If you can't handle spices, maybe skip the chili powder!

Spicy Chicken and Onions
Serves 4

Ingredients:
1 Tbsp minced garlic
1 1/2 tsp seasoned salt
1 1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp crushed red pepper flakes
1 Tbsp Olive Oil
2 Tbsp lime juice (fresh is best - it would be the juice of 1 lime)
1 lb chicken tenderloins, cut into bite size pieces
1/2 onion, sliced

Directions:
Combine all ingredients in a bowl, and marinate in refrigerator for at least 2 hours (can be up to overnight.) Cook on a grill pan until done, adding a bit more olive oil at the beginning, if necessary.

Chicken Seekh Kebabs

I've finally resigned myself to the fact that my entire family prefers Pakistani/Indian cooking over all else. Resigned, because ever since I got interested in cooking, that's the one cuisine I never really bothered with - I always watched my mom cook, and she never followed recipes (I NEED a recipe), and part of me also believed (believes) that I'll always compare my dishes to hers and find mine lacking! My husband has always wanted me to try Pakistani dishes, but I've always resisted, until recently - maybe it's because of Pinterest, but I know feel ready to conquer all things! I had actually found this recipe about a year ago, and tucked it away for future use. Huge. Hit. I made it last Wednesday, and my husband asked if I could make a double batch asap! My 2-year-old loved it too, so I'm sold. My picky preschooler ended up eating naan and yogurt, surprise surprise . . .

All in all, with a food processor on hand, this was a fairly easy dish to put together. The kebabs turned out very tender and flavorful!:

Chicken Seekh Kebabs
Adapted from www.elzaa.com

1 lb ground chicken
2 small onions
4 cloves of garlic
small piece of ginger (or 1 tsp minced ginger)
1/2 bunch of cilantro
1 large egg
1/2 c breadcrumbs
Spices:
1/8 tsp cinnamon powder
1/4 tsp each of garam masala
1/4 tsp nutmeg
1/4 tsp cardamon powder 
1/2 tsp salt, or to taste
1/2 tsp coriander
1/2 tsp cumin powder 
1/2 tsp curry powder
1/2 tsp black pepper
 1/2 tsp lime juice
1/2 tsp cayenne pepper (optional, depending on your spice level)
1 1/2 Tbsp vegetable oil (I use Smart Balance)


1. Put onions garlic, ginger and cilantro in food processor, process until well minced. Add chicken and process again until the entire mixture is pasty. 
2. Add breadcrumbs, spices, and eggs and mix well. Put in refrigerator for at least 30 mins. 
3. Using metal skewers, form the kebabs around the skewers. They'll be soft, so won't necessarily keep their form unless you're holding them. Slide them off and put in a long dish. 
4. Heat vegetable oil in a grill pan, and fry up the kebabs in batches. Takes about 15 mins for each pan of kebabs. 


I served these with mint chutney, naan, and yogurt. 


**These spices can be found in most grocery stores. The original recipe calls for 3/4 tsp amchoor (dry mango) powder, for which I subbed the lime juice, and 1/2 tsp black salt/kala namak. I've made the recipe with those original ingredients, and it's delicious either way! When using the black salt, I leave out the regular salt. 

Parmesan Roasted Potatoes

These are GOOD! Easy, perfectly cooked, crisp, delicious. I have another parmesan potatoes recipe I'd been using, but bits of it always burned - not with this one! We've had this twice in the past week, and both times they roasted perfectly! This is another recipe I originally found on Pinterest, and the original post is at www.onelovelylife.com:

Parmesan Roasted Potatoes

4 medium potatoes scrubbed and diced*
3 Tbsp olive oil
1/2 c grated Parmesan cheese
1 tsp garlic salt
1/2 tsp paprika
salt and pepper to taste

1. Preheat oven to 425 degrees.

2. In a large ziploc bag, combine all ingredients except the potatoes. Shake to mix, then add in the diced potatoes, and shake, shake, shake until they're well coated.

3. Empty and arrange potatoes in a single layer on a greased baking sheet.

4. Bake for 30-40 minutes, stirring once in the middle. Serve warm.

*I use small golden potatoes, like Dutch gold or small Yukon potatoes, and cut them in quarters, or smaller - they cook up fantastic!

Spicy Chipotle Chicken and Rice

Definite hit in our household - eaten by everyone! The original recipe says 4 servings, but I think it's closer to 6, especially with a side of steamed veggies:

Spicy Chipotle Chicken and Rice (adapted from Everyday Food)
Ingredients:

• 2 tablespoons vegetable oil
• 6 boneless, skinless chicken thighs (about 1.5 pounds total)(I've also used about 1.5 lbs chicken tenderloins - see below.)
• Coarse salt and ground pepper
• 3 garlic cloves, minced
• 1 sliced onion
• 1/2 teaspoon ground cumin
• 3 canned chipotle chiles in adobo, minced (use 2 if you have less of a heat tolerance)
• 2 large tomatoes, diced large
• 1 cup long-grain white rice, like basmati
• Lime wedges, for serving (optional)
• Chopped cilantro leaves, for serving (optional)

Directions

1. In a large Dutch oven, wok, or heavy pot, heat oil over medium-high. Season chicken on both sides with salt and pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate.
2. Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot.
3. Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, about 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.
4. Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes more. After 25 mins, check on rice - if some bits seem uncooked, stir well, cover, and leave for another 10 mins. Serve with lime wedges and cilantro if desired.

*Variation: I used chicken tenderloins, which I cut up into bite size pieces after cooking them (so after step 1.) This makes Step 4 a little harder, since it's harder to push the chicken to one side to add the rice, so when I do this, I add in about 1/4 cup more water to ensure the rice cooks through. 

Cheesy Mexican Rice with a Kick!

*Finally* found a great mexican rice recipe, although I wish I could work around the Rotel canned tomatoes! I'll be experimenting with fresh tomatoes/peppers and update if I find success - but this was so popular in the house that I'm reluctant to mess with it!

Cheesy Mexican Rice from www.letsdishrecipes.com (who adapted it from Paula Deen)

Ingredients
2 tablespoons butter 
1 1/2 cups long-grain rice 
1/2 cup chopped onion 
1 jalepeno, seeded and finely chopped
1 clove garlic, minced 
2 cups chicken broth
1 (14.5 oz.) can diced tomatoes with green chiles 
1/2 teaspoon chili powder 
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
1 cup shredded cheddar cheese (can also use Monterey Jack)

Directions
In a large saucepan, melt the butter over medium heat. Add the rice, onion, jalepeno, and garlic. Cook until the rice is browned and vegetables are tender. Stir in the broth, tomatoes, chili powder, cumin and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes. Stir in the cilantro and cheese and transfer to a serving bowl. 


**If you only have a 10 oz. can of tomatoes, add about 1/4 cup water as well, so the rice doesn't dry out

Spicy Shrimp Quesadillas

These are just GOOD. Definitely have a kick to them, which obviously you can adjust by reducing the red pepper flakes/cayenne:

Spicy Shrimp Quesadillas
Adapted from www.macheesmo.com

Ingredients

• 1 pound cleaned shrimp
• 1 Tablespoon olive oil
• 2 Teaspoons hot paprika
• 2 Teaspoons cumin
• 1 Teaspoon cayenne
• 1/2 Teaspoon red pepper flakes
• 2 Tablespoons lime or lemon juice (sometimes I use a combination, which I prefer - otherwise, I usually do straight lemon)
• 16 ounces cheese (I used a mix of cheddar and mozzarella, but mozzarella alone also works well)
• 1/4 red onion, sliced (sometimes I sub in some grilled (white) onions - have also added chopped green onions)
• 8 large tortillas

Directions

1. Add defrosted shrimp to a bowl with all your spices along with lime/lemon juice, and olive oil.
2. Let this sit for about 10 minutes. Meanwhile, preheat your oven to 400 degrees, and slice the red onion.
3. Once your shrimp have been marinating for a few minutes, add them to a pan over medium-high heat.
4. Once they are cooked through give them a chop on a cutting board. I sometimes skip this step if it's just my husband and me eating - we don't mind the larger shrimp in our food. 
5. Once your shrimp are cooked and chopped, lay out some tortillas on a baking sheet, add some cheese, add your shrimp and onions, and then top with a bit more cheese.
6. Add the top tortilla and cook these for about 8-10 minutes at 400 degrees. Then take out your baking sheet and carefully flip each quesadilla with a spatula.
7. Return them to the oven for another 5-6 minutes and then they should be ready to serve!

**I also sometimes skip the 6th step, by just folding one tortilla over onto itself, and having the fillings inside. Then, there's no need to flip halfway through, but it does sometimes make the end product look a bit messier - so for company, I prefer the original method. 

Indian Stir Fried Shrimp

This is a recipe I adapted from www.allrecipes.com, years ago - it's in our monthly rotation, and I love that I can pull it together fast!


Indian Stir-Fried Shrimp (Bhagari Jhinga) 


PREP TIME 20 Min 
COOK TIME 10 Min 
READY IN 30 Min 
Original recipe yield: 4 servings 

INGREDIENTS
1 onion, sliced
1 tablespoon tomato paste 
1/2 teaspoon salt 
1 teaspoon white sugar 
1 teaspoon garam masala 
1/2 teaspoon ground cumin 
1/4 teaspoon ground red pepper 
3 tablespoons finely chopped fresh cilantro 
1 fresh jalapeno pepper, chopped 
1 tablespoon fresh lemon juice 
1 cup coconut milk 
3 tablespoons vegetable oil 
3 cloves garlic, minced 
1 1/4 pounds medium shrimp - peeled and deveined 
1 tablespoon cornstarch 
1 tablespoon cold water

DIRECTIONS
In a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin seed, ground red pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk. Set coconut sauce aside. 
Heat oil in a wok or frying pan over medium-high heat. Stir-fry onions until tender, then remove and set aside in a separate bowl. When oil is hot, add garlic, and cook until it begins to brown. Add shrimp, and cook until shrimp is opaque; this should take only a minute or two. Pour the coconut sauce over the shrimp; cook until the sauce begins to simmer. Add onions to wok. In a small bowl, mix together cornstarch and water; stir into the sauce, and continue cooking until thick. 


MODIFICATIONS: I've added up to a teaspoon of red pepper at times, because we like our food spicy! But it's just as good with less red pepper. Served over basmati rice.

Crockpot Buffalo Chicken

So. Good. This is my second time making it - you can add a packet of ranch dressing mix in, if that's the flavor you like with buffalo chicken, but we omit it.

Ingredients:
1.3 lbs chicken tenderloins
1 bottle of buffalo sauce - I used a 12 oz. Buffalo Wild Wings Medium Sauce bottle

Directions:
Cut up tenderloins (can be frozen) in bite size chunks, into slow cooker. Add entire bottle of sauce. Cook on low for 7-8 hours. Thirty minutes before the end time, add in 2 Tablespoons butter.

I shredded the chicken, mixed in about 2 Tablespoons of mozzarella cheese, and heaped it onto onion buns. DELICIOUS!!! And ridiculously easy, which is even better!

Fire-crackers

Good stuff! My husband got these at a USAF bake sale while we were stationed in Texas, in a Ziploc bag that had the recipe printed on the outside. That was years ago, and I just got around to making them - just the right amount of zing, and it has even my toddler stuffing handfuls of cracker into her mouth!

Texas Firecrackers
Ingredients
1 1/4 cup canola oil
2 Tablespoons Crushed Red Pepper
1 Tablespoon Garlic Powder
1 Package Dry Ranch Dressing Mix
1 box Club crackers


Directions:
Mix oil, spices, and ranch mix in a bowl. Put the crackers in a large plastic bag, then pour oil mixture over crackers. Turn bag several times to coat evenly. Store airtight.

**Note: I generally avoid all dressing mixes, since they more often than not contain MSG (or one of its nicknames intended to mislead the public - usually autolyzed yeast extract, hydrolyzed protein, etc.) In this recipe I did use a packet, and it killed me a little bit inside when I bought it a month ago. Since then, I've found a ranch dressing mix recipe on Pinterest, which I have now prepared and waiting in the pantry for my next batch of firecrackers - I'm hoping the taste is the same! Will post those recipes soon.

Spicy (or not) Crispy Onion Chicken

Pure comfort food - to eat AND to make! My go-to meal when I'm too wiped to make anything else, and not in the mood for take-out. Best part is, the only fresh ingredient I need is chicken - everything else is in the pantry/refrigerator. Sometimes I'll coat a few tenderloins in the sauce before adding the red pepper, and cook those up for my daughters. Last night I just made it as-is, and Naya inhaled it! Usually make with white rice on the side.


Ingredients
3 T butter, melted
2 1/2 T Worcestershire sauce
1 tsp. garlic powder
1 tsp. black pepper
1/2 tsp. red pepper
4 tsp. Dijon mustard
1 c. french fried onions, crushed
1 lb chicken tenderloins



Directions
In a medium sized bowl, combine the melted butter, Worcestershire, garlic powder, black and red peppers and Dijon mustard.
Place the french fried onions in a shallow dish or a plate. Dredge the chicken breast in the butter mixture, covering well. Then dip the chicken breast into the onions, making sure it’s well-covered. Place the chicken breast on a greased baking sheet. Top with remaining sauce and onions. Bake at 350 degrees for 20-30 minutes, until chicken is cooked through and onions are crisp and browned.

Chicken Kima

My daughters are feeling the Indo-Pak food this week :) To have them eating anything is a miracle, but both of them eating consistently all week? It. is. the. dream. Once, the dream was becoming a US Ambassador or curing some terminal disease, but now it's getting these two precocious, vocal darlings to eat regular meals. This did it for them:

Chicken Kima (courtesy of my mother):

1 onion, minced
2 Tbsp olive oil
1 lb. ground chicken
2 tsp minced garlic
1/2 tsp cayenne pepper*
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric
1/2 tsp salt
1 Tbsp lemon juice (half a squeezed lemon)

Fry the minced onion in the oil over medium heat for about 4 mins. Add garlic, stir for another 2 mins. Add all the spices, and about 2 Tbsp water, and then fry the whole pan for about 3 more mins. Add the chicken, and stir frequently until cooked through. Squeeze in lemon right near the end of the cooking. Served with white basmati rice and sliced tomatoes.

*to spice it up, add another 1/2 tsp cayenne pepper