Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
Do you ever have a day when you are feeling rather lazy and yet you still want to put a delicious dinner down in front of the family? I do, and I love to cook!
That's when recipes like this simple chicken curry recipe come in really handy. There is no sauce to make, no fuss, no muss. Just whisk together a simple mixture, brush it on the chicken and bake.
This easy recipe is one I have been carrying around in my Big Blue Binder for many, many years. It is handwritten, and I have not bothered to cite the source. Back when I wrote this out, there was no option of sharing recipes online with others.
Yes, the recipe is that old. I have this big blue vinyl covered binder that is stuffed to overflowing with recipes that I have been collecting since I was a very young girl. I have lugged this thing halfway across the world and back.
It is filled with my tried and trues. With recipes shared with me from friends and family. Recipes copied out from books I had gotten from the library and wanted to try. Recipes clipped from magazines, or copied from same.
I could never have known that one day I might be sharing them with millions, so I never bothered to cite the source. I only knew that they sounded delicious and were delicious and that I wanted to save them for myself and my family.
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One thing which I have always loved about this recipe is the simplicity of it. Another thing is that it isn't overtly strong, curry wise, making it perfect to serve to people who otherwise might not be tempted to try a curry.
There is no sauce. Just a tasty, sweet glaze with a hint of curry, honey and orange. It's a simple thing really, and the oven does all the work.
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WHAT YOU NEED TO MAKE SWEET & EASY CURRIED CHICKEN
Its elementary dear Watson, there is nothing complicated here, and if you don't count the salt, there is only four ingredients needed.
- 2 TBS frozen orange juice concentrate
- 1 TBS liquid honey
- 2 tsp curry powder (you decide the strength you want to use)
- 1/4 tsp salt
- 4 medium bone in, skin on chicken breasts
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My chicken breasts were rather large today and so I used only two. This was ample enough for four people. If you don't want to use breasts, you could use bone in, skin on, thighs in their place.
Bear in mind thighs will take slightly longer to cook.
If you use skin off, boneless chicken, it will take less time to cook. I would cut the cook times by at least 5 minutes for breasts. There is nothing worse than dry breast meat.
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Because my pieces of chicken were on the large side size-wise, mine took about 10 minutes longer. They are done when your chicken juices run clear when pierced with a fork or a skewer.
I know that in the UK they don't have orange juice concentrate. When I was there and needed to use orange juice concentrate, I would take 1 cup (240ml) of orange juice and boil it until it had reduced to about 1/4 cup. (60ml)
I confess, I have also used orange squash drink concentrate. (I miss squash!)
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I like to use a medium strength curry powder. If your family doesn't like things too spicy, use a mild curry powder. If they love the heat, then use a strong one like a madras. I prefer to stay somewhere in the middle.
The original recipe called for discarding the skin at the end, but I like to keep it on and crisp it up. It looks better presentation wise and for those who are not bothered by the calories or fat, they get a tasty piece of crisp chicken skin as a treat.
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Nothing could really be simpler to make than this quick and easy dish. I know I say that all the time, but it is true. This is a very easy bake. It's the perfect dish to just throw in the oven at the end of a hard day.
Preheat the oven to 375*F/190*C/ gas mark 5. Butter a baking dish (large enough to hold the chicken in a single layer) really well, or spray generously with canola cooking spray. Place the chicken breasts into the baking dish.
Whisk together the orange juice concentrate, liquid honey, curry powder and salt, combining everything well.
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Gently lift the skin away from the chicken, leaving it attached at the bone. Brush all but 1 TBS of the orange juice mixture onto the flesh of the chicken. Pull the skin back over top. Brush the remaining orange juice mixture over the skin.
Roast in the preheated oven for 30 to 35 minutes, basting the chicken occasionally with the juices in the pan. If you wish you can run the chicken under the broiler for the last five minutes to really crisp up the skin.
The chicken is done when it is golden brown, and the juices run clear. Serve with your favorite sides, and the pan juices spooned over top.
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It had been a long time since I had made this chicken and I really enjoyed it on the day. I keep pouches of ready cooked rice in my larder and so I enjoyed mine simply with a portion of one of those (the butter and garlic one) and a salad on the side.
Rice really does go well with this, but you can also enjoy this chicken with pasta, or potatoes. Baked potatoes are especially nice as is buttered noodles!
If I have any leftover I discard the skin, remove the bone and store covered in the refrigerator. The leftovers make a great curried chicken salad sandwich. You can also freeze the leftovers.
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CURRIED CHICKEN CASSEROLE - Fruity and delicious, chicken, fruit, vegetables and rice cook all together in one dish. You will need a flameproof casserole or dutch oven for this. Another handwritten recipe from my Big Blue Binder. It says three servings, but I think it could easily serve four.
CURRIED CHICKEN SAUTE - Seasoned strips of chicken are sauteed in butter and oil until golden brown and then finished off with onions, some garlic . . . of course . . . and then aromatics . . . grated fresh orange zest and juice, curry powder, fresh grated ginger root . . . and coconut milk. Delicious.
Yield: 4
Sweet & Easy Curried Chicken
Prep time: 5 MinCook time: 35 MinTotal time: 40 Min
This is not only delicious but very simple to put together. I always use skin on bone in chicken. Bear in mind if you use boneless, skinless, it will cook much faster.
Ingredients
- 2 TBS frozen orange juice concentrate
- 1 TBS liquid honey
- 2 tsp curry powder (you decide the strength you want to use)
- 1/4 tsp salt
- 4 medium bone in, skin on chicken breasts
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a baking dish (large enough to hold the chicken in a single layer) really well, or spray generously with canola cooking spray. Place the chicken breasts into the baking dish.
- Whisk together the orange juice concentrate, liquid honey, curry powder and salt, combining everything well.
- Gently lift the skin away from the chicken, leaving it attached at the bone. Brush all but 1 TBS of the orange juice mixture onto the flesh of the chicken. Pull the skin back over top. Brush the remaining orange juice mixture over the skin.
- Roast in the preheated oven for 30 to 35 minutes, basting the chicken occasionally with the juices in the pan. If you wish you can run the chicken under the broiler for the last five minutes to really crisp up the skin.
- The chicken is done when it is golden brown, and the juices run clear.
- Serve with your favorite sides, and the pan juices spooned over top.
Thanks so much for visiting! Do come again!
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Someone asked the other day about my mother's bread and potato stuffing so I thought I would make some so that I could share the recipe. I think bread and potato is a very unique Maritime provinces/New England kind of thing.
I have never seen it done anywhere else, but I could be wrong. This is the stuffing that I grew up with. My mother always made it to go with our Thanksgiving and Christmas turkey's. Those were the only times during the year that we would have a turkey dinner.
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Having a turkey for both Thanksgiving and Christmas is not so much of a big deal here in Canada as there is pretty much 2 and some months between both holidays. I totally get why in America they usually have something else for their Christmas dinner, with there being literally less than a month in between the two holidays.
I dare say I wouldn't want to be eating a turkey (with all its leftovers) again so soon either.
This year for our own Thanksgiving my son made the old-fashioned bread stuffing, which got cooked inside the turkey, and my sister made mom's bread and potato stuffing. That way everyone was happy, and those of us who enjoy both were really happy!
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This is the stuffing that we had in our home all of my growing up years. It is made from using potatoes, onions, celery, and breadcrumbs, some butter, summer savory, sage, and a healthy pinch of the poultry seasoning.
I usually make my own poultry seasoning. You can find a recipe for that here. It's really good if I don't say so myself. I always keep a jar of it in my cupboard.
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My ex-MIL also made bread and potato stuffing, except hers used fine dry breadcrumbs and mashed potatoes in equal measures. She was from Prince Edward Island, so I guess that must be how they make theirs there. It is also very good. You can find that recipe here.
Stuffing, to me, is always the best part of the holiday dinner. I could sit down and eat a whole plate of stuffing and nothing else at all. There is just something very moreish about it!
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WHAT YOU NEED TO MAKE MOM'S BREAD & POTATO STUFFING
Very simple everyday ingredients. There is nothing out of the ordinary here. This is a recipe which has been handed down from generation to generation and our ancestors were simple cooks.
- 5 TBS butter
- 1 large onion, peeled and minced
- 1 large stalk celery, trimmed and diced
- 1 TBS celery leaves, chopped
- 3 pounds potatoes, peeled and quartered (you want to use one which is good for mashing)
- 180ml warm milk (3/4 cup)
- 1 1/2 tsp bells (or poultry) seasoning
- 1/2 tsp summer savory
- 1/2 tsp crumbled sage
- salt and black pepper to taste
- 355g coarse breadcrumbs from a sturdy loaf of white bread (6 cups)
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Summer Savory is a very Maritime ingredient. It is grown right here in the Maritime provinces and can sometimes be quite difficult to find anywhere else.
It is often compared to marjoram or thyme. Summer savory has a spicy aroma and pungent, peppery flavor that's milder and less penetrating than its cousin, winter savory. It's a key ingredient in classic herb blends like bouquet garni and fines herbes.
If you cannot find summer savory, you can substitute it with marjoram or thyme (or a mix of the two) or winter savory.
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You can use any kind of bread in this, although I would not use anything like a Brioche. It should be day old, or stale. Today I used leftover French Sandwich Pain au Lait bread from what I had made the other day. It worked wonderfully.
I just cut off all the crusts and then cut it into 1/2-inch cubes. It worked really well.
If you want, you can just use leftover mashed potatoes. Mom always did. You will need about 1 1/2 cups.
It's really very easy. Really.
- Place the potatoes in a pot of lightly salted water to cover. Bring to the boil and cook until fork tender.
- While the potatoes are cooking melt the butter in a saucepan. Add the onion. Cook, over medium low heat, stirring frequently, until the onion is softened and translucent without browning. Stir in the celery and cook for a few minutes longer. Remove from heat.
- Drain the potatoes and return to the pan. Shake over the heat of the burner to dry them out a bit. Mash together with the warmed milk. Stir in the butter, onion, celery and celery leaves.
- Add the seasonings and breadcrumbs, mixing all well together. Taste and season with salt and black pepper.
- Cool completely and use to stuff a turkey. Alternately pile into a buttered baking dish and bake alongside the turkey for the last half hour of bake time.
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I have never really cooked this inside the bird. Neither did my mom, nor my grandmother. It was always cooked in a casserole dish outside the bird. Mom always used raw onion, but I like to cook it a bit first. Mom did not always use celery.
I like the addition of celery and I like to use some of the leaves for even more flavor.
If you are using leftover mashed potato, don't use leftover mash that has had things like sour cream and the like added to them. Just plain old, mashed potatoes will suffice!
If the mixture seems a bit dry you can add a bit of chicken stock. I never really have to. You don't want this to be soggy, or too moist.
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I really, really enjoyed this, even though it's not Thanksgiving at the moment and there is not a turkey in sight.
I fulfilled all of my childhood fantasies and had a bowl of this for my supper and nothing else at all. It was quite delicious if I don't say so myself!
Yield: 4 - 6
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Mom's Bread and Potato Stuffing
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
This is the stuffing of my childhood. It would not be the holidays without it.
Ingredients
- 5 TBS butter
- 1 large onion, peeled and minced
- 1 large stalk celery, trimmed and diced
- 1 TBS celery leaves, chopped
- 3 pounds potatoes, peeled and quartered (you want to use one which is good for mashing)
- 180ml warm milk (3/4 cup)
- 1 1/2 tsp bells (or poultry) seasoning
- 1/2 tsp summer savory
- 1/2 tsp crumbled sage
- salt and black pepper to taste
- 355g coarse breadcrumbs from a sturdy loaf of white bread (6 cups)
Instructions
- Place the potatoes in a pot of lightly salted water to cover. Bring to the boil and cook until fork tender.
- While the potatoes are cooking melt the butter in a saucepan. Add the onion. Cook, over medium low heat, stirring frequently, until the onion is softened and translucent without browning. Stir in the celery and cook for a few minutes longer. Remove from heat.
- Drain the potatoes and return to the pan. Shake over the heat of the burner to dry them out a bit. Mash together with the warmed milk. Stir in the butter, onion, celery and celery leaves.
- Add the seasonings and breadcrumbs, mixing all well together. Taste and season with salt and black pepper.
- Cool completely and use to stuff a turkey. Alternately pile into a buttered baking dish and bake alongside the turkey for the last half hour of bake time.
Thanks so much for visiting! Do come again!
I have a thing for crackers. Simply put, I love them. I will quit happily sit here munching on a few in the evening instead of potato chips.
When I was a child, my mother always gave us crackers with our bowls of soup. We also had access to the butter dish. Oh boy but that was some tasty. Buttered crackers and hot soup.
We did not skimp on the butter. My father used to ask us if we wanted some more crackers on our butter. Margarine never saw the light of day in my mother's house. It was not something she ever would have fed to us.
Of course, we used to beg her to buy some, based on the enticing commercials we saw on the television. Imagine. Margarine that actually spoke to you. Our butter never spoke, and I am afraid we took it quite for granted.
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One of my favorite childhood meals used to be a bowl of tomato soup with my crackers crumbled into it, topped with a nice nob of butter and plenty of pepper. I confess I still treat myself to a bowl every now and then.
I was most disturbed in the UK when my soup never came with crackers, but always with a roll. Somehow, to me anyways, soup is never as good with a roll as it is with crackers.
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There is not a lot of spice. Just enough that you know it is there and I can tell you, these taste far better than any flavored cracker you might find out there on the supermarket shelves. They are crisp, buttery and delicious!
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WHAT YOU NEED TO MAKE SPICED BUTTERY CRACKERS
Two simple ingredients and a few spices. That's all.
- 1/2 cup (120g) butter, melted
- 1 tsp garlic Italian seasoning
- 1/2 tsp seasoned salt
- 1/4 tsp black pepper
- 1 sleeve of unsalted tops soda crackers (38 or so single crackers)
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I use crackers with unsalted tops. This is because I watch my salt intake and there is also salt in the butter and in the seasonings.
In the UK, you will want to use what are called Italian Crackers. Doriano is the brand I always used to buy (once I discovered they were quite similar to the saltines from back home.) But they come in many brands. Doriano is probably the most common one.
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You can vary the seasonings you want to use on top of these. The ones I used are a very Italian type of blend, with oregano, garlic, etc.
You could make Indian flavored ones to go with a Mulligatawny Soup, or a bowl of Curry Roasted Vegetable Soup. A bit of curry powder, some garlic, ground cumin and coriander would work well.
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You could give them a Tex Mex flavor to serve with a delicious bowl of Chili such as the one here on Dinner at the Zoo. Looks some good.
Just add some taco seasoning, or chili powder, garlic powder, a bit of oregano and onion powder. You could even top with a bit of grated cheese for the last 10 minutes or so of bake time. Sounds delicious!
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Are your wheels turning? I hope so. I think there is no end to the combinations you could come up with for seasoning these delicious crackers!
The world really is your oyster when it comes to these. I saw some KD cheese powder at the Cambridge Convenience store yesterday and I am thinking that they would be delicious with some of that sprinkled on top, or even some popcorn seasoning!
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I know I say this all the time, but . . . nothing could be easier. I am rather lazy you know!
- Preheat the oven to 275*F/135*C/ gas mark 3. Lay a cooling rack on top of a rimmed, baking sheet.
- Whisk the melted butter together with the Italian seasoning, seasoning salt and black pepper.
- Dunk the crackers into the butter mixture to coat. Place in a single layer on the rack over the baking sheet.
- Bake for 20 to 25 minutes until golden brown. Leave to cool and then store in an airtight container.
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I think these will be an excellent addition to your holiday menu. They would fit in just great on a cheese tray and I believe they would be excellent with the following dips and spreads:
SMOKED SALMON SPREAD - This was something I made frequently as a canapé when I cooked at Brenchley Manor. The guests always loved it. It was creamy and delicious and felt quite luxurious. Something special indeed for the holidays.
DEVILED HAM SPREAD - Excellent to be used as a sandwich spread, or as a spread to go on crackers. Very popular for games nights as well. This is quite simply a delicious spread.
Yield: 8
Spiced Buttery Crackers
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
Crisp and delicious. Buttery golden brown. Perfect with cheese or with a hot bowl of soup. You decide.
Ingredients
- 1/2 cup (120g) butter, melted
- 1 tsp garlic Italian seasoning
- 1/2 tsp seasoned salt
- 1/4 tsp black pepper
- 1 sleeve of unsalted tops soda crackers (38 or so single crackers)
Instructions
- Preheat the oven to 275*F/135*C/ gas mark 3. Lay a cooling rack on top of a rimmed, baking sheet.
- Whisk the melted butter together with the Italian seasoning, seasoning salt and black pepper.
- Dunk the crackers into the butter mixture to coat. Place in a single layer on the rack over the baking sheet.
- Bake for 20 to 25 minutes until golden brown. Leave to cool and then store in an airtight container.
Thanks so much for visiting! Do come again!
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