Indian style Okra

3 tbsp Butter

1 medium Onion, chopped

1lb Okra, fresh sliced

1/2 tsp Cumin, ground

1/2 tsp Ginger, ground

1/2 tsp Coriander, ground

1/4 tsp Black Pepper

Salt to taste

1 can Diced Tomatoes

Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, coriander, pepper and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.

Chicken Tikka Masala

1 cup Yogurt

1 tablespoon Lemon Juice

2 teaspoons Cumin, ground

1 teaspoon Cinnamon, ground

1 teaspoon Cayenne Pepper

2 teaspoons Black Pepper

1 tablespoon Ginger, ground

1 teaspoon Salt

3 Boneless Skinless Chicken Breasts boiled and cut bite-size

4 Skewers, Long

2 tablesppoon Butter

2 cloves Garlic minced

4 teaspoons Cumin, ground

4 teaspoons Paprika

2 teaspoons Salt

2 cans Tomato Sauce - 8 oz

2 cups Heavy Whipping Cream

4 tablespoons Cilantro finely chopped

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger and 1 teaspoon salt. Stir in chicken, cover and refrigerate for 1 hour.

Set oven to broil on high temperature. Thread chicken onto skewers and discard marinade. Set skewered chicken on foil-lined cookie sheet and broil for 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic for 1 minute. Season with 4 teaspoons cumin, paprika, and 2 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro.

Serve with rice.

Baked Fajitas

2 pounds - Boneless Skinless Chicken Breasts cut into strips

4 tbsp Vegetable Oil

4 tsp Chili Powder

3 tsp Cumin, ground

1 tsp Garlic Powder

1 tsp Oregano

1/2 tsp Seasoned Salt

2 cans Rotel Tomatoes

2 medium Onion sliced

1 Bell Pepper - red cut into strips

1 Bell Pepper - green cut into strips

Preheat the oven to 400 degrees. Place chicken strips in a greased 13x9 baking dish.

In a small bowl, combine the oil, chili powder, cumin, garlic powder, oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat.

Add the tomatoes, peppers, and onions to the dish and stir to combine.

Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Spanish Chicken

This recipe I found in my Ultimate Chicken Cookbook by Taste of Home.

 

Spanish Chicken

 

Ingredients -
2 Chicken Breast, cut in half
2 tablespoons canola oil
1 medium onion
1/4 cup chopped green pepper (I used canned ones)
1 garlic clove, minced (my cooking BFF is already minced garlic)
1 can diced tomatoes, undrained
1 cup water
3/4 cup uncooked long grain rice
2 teaspoons (or cubes) chicken bouillon
1-3 teaspoons chili powder (I only used 1 thinking 3 might be too much.... 1 was not enough!)
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1/2 cup picante sauce (I didn't measure this out, just spooned directly from the jar until my chicken was covered.
1/2 cup shredded cheddar cheese
1 can black olives

 

In a large skillet, brown chicken in the oil for around 2-3 minutes on each side.

 

You are wanting them to be lightly browned on both side, remove from heat.

 

In the same skillet, sauté onions, green pepper, and garlic until tender.

Stir in the tomatoes, water, rice, bouillon and seasonings. Bring it to a boil.

Carefully pour into a greased pan/

 

Top with chicken, cover and bake at 350 for 35-40 minutes or until rice is tender.

 

Uncover, top chicken with picante sauce.

 

Then sprinkle on cheese and black olives. Bake an additional 5 minutes or until the cheese is melted. I turned the oven off when I pulled it out to add the toppings and put it back in the warm oven.

 

Serve and enjoy!

Chicken Taco Bowls

Chicken Taco Bowls

I had pin two different recipes... Here and Here... One was called a chili and the other a taco bowl and they both used the crockpot... But my chicken was already cooked... I took their ideas and made my own that I made without the crockpot.

Ingredients - 

2 cups shredded Chicken (I also had some broth with my chicken)

3 cups of Salsa

1 can black beans, drained

1/2 bag of frozen corn or 1 can of corn (I have made this twice and once used the frozen corn and once used the canned corn.)

1 Spoonful of Minced Garlic (I have a jar of minced garlic in the fridge and used a nice spoonful)

1 Tbsp Chili powder

1/2 Tbsp cumin

1/2 tsp dried oregano

1/8 tsp red pepper flakes (you could also use cayenne pepper)

Salt to taste

Pepper to taste

Cooked rice (you could use white, brown, or Mexican)

Shredded Cheese of choice

Add all ingredients to pot...

Love all the colors from everything!

Stir and cook til warm. I let mine simmer on medium-low heat for about 20-25 minutes to let me flavors mix together.

Serve over rice and add toppings of choice (cheese, sour cream, green onions, cilantro, etc.)