Tom’s Trinidadian Chicken Curry

Recipe Courtesy of The Pioneer Woman’s friend Tom

Ingredients
  • 4 pounds Chicken Pieces (I Used Legs And Thighs), Rinsed, Skin And Fat Removed
  • 2 teaspoons Salt
  • Cracked Black Pepper
  • 1 teaspoon Yellow Mustard
  • 1 whole Medium Onion, Halved
  • 1 whole Tomato, Quartered
  • 8 cloves Garlic
  • 8 sprigs Cilantro
  • 2 Tablespoons (rounded) Curry Powder (I Used A Trini Mix)
  • 2 teaspoons Turmeric
  • 4 Tablespoons Vegetable Oil
  • Jalapeno Pepper, Sliced (optional)
  • Potatoes (optional)
Preparation Instructions

Place chicken in a bowl. Sprinkle with salt and add mustard.

In a food processor, chop half the onion, tomato, cilantro, garlic, and black pepper (or jalapeno/habanero).

Add mixture to the bowl. Stir the whole mixture together so that the chicken is totally coated in the seasoning ingredients. Allow chicken to marinate for at least two hours.

After chicken has marinated, make the curry slurry: Add curry powder and turmeric to a bowl. Pour in 3/4 cup water and stir until dissolved.

In a large skillet, heat the vegetable oil over medium-low heat. Pour in the curry slurry and cook for a few minutes, stirring constantly. Curry slurry will deepen in color. If the mixture becomes too dry during cooking, add a little water.

When the curry slurry has become a thick paste, chop the other half of the onion and add it in. Allow the onions to soften, then add in the chicken. Stir to coat the chicken, then cook, half covered, for five minutes. Turn the chicken, then add in 1 to 2 cups of water. Shake the pan and allow the chicken to cook until done, stirring every five minutes. Cook for about 20 to 15 minutes.

At the end, be sure to taste and adjust salt and pepper. Serve chicken over rice; spoon sauce over the top.

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The Pioneer Woman’s Simple, Hearty White Chili

Husband has been asking for a simple hearty white chili for months. Finally I found one. Thanks Pioneer Woman!

Recipe By Ree Drummond

Simple, Hearty White Chili
Ingredients

* 1 whole Fryer Chicken, Cut Up (or 3 Cups Cooked Chicken)
* 1 whole Medium Onion, Diced
* 4 cloves Garlic, Minced
* 2 whole Cans Green Chilies, Chopped
* 1 pound Dried Great Northern Beans, Rinsed
* 8 cups Chicken Broth
* 1 whole Jalapeno, Sliced
* 1-½ Tablespoon Ground Cumin
* ½ teaspoons Paprika
* ½ teaspoons Cayenne Pepper
* Salt To Taste
* White Pepper, To Taste
* 1 cup Whole Milk
* 2 Tablespoons Masa (corn Flour) OR Cornmeal
* Grated Monterey Jack, To Taste
* Sour Cream For Garnish
* Cilantro For Garnish
* Guacamole (optional)
* Pico De Gallo (optional)
* Corn Tortillas (warmed)

Preparation Instructions

Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.

In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.

Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.

When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.

Add some Monterey Jack cheese to the pot and stir to melt.

Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese—even pico de gallo and guacamole, if you have some on hand. Roll up warm corn tortillas and serve on the side of the bowl.

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The Pioneer Woman’s Coq au Vin

I once tried to make Coq au Vin with skinless boneless chicken breast. It was OK but nothing we would want to make again. So to redeem the dish in our home kitchen, I will soon attempt to make The Pioneer Woman’s version, doesn’t this look delish?

The Pioneer Woman’s Coq au Vin

Ingredients
  • 4 slices Bacon, Cut Into Small Pieces
  • 1 whole Fryer Chicken
  • ½ whole Medium Onion, Diced
  • ½ cups Carrots, Washed, Peeled, And Roughly Chopped
  • 5 cloves Garlic, Minced
  • 2 Tablespoons Butter
  • 1 pound White Mushrooms, Sliced
  • 2 cups Burgundy Wine
  • 1 pound Pasta (egg Noodles Or Fettucini)
  • 2 Tablespoons Butter
  • Parsley, Fresh, Minced
  • Salt And Pepper, to taste
Preparation Instructions

Saute bacon pieces in a large skillet over medium low heat until fat is rendered. Remove bacon from the skillet and set aside. Increase heat to medium.

Salt fat site of chicken pieces, then place chicken, fat side down, in skillet and cook in bacon grease until both sides are nice and golden brown. Remove from pan and set aside in a 2-quart baking dish, skin side up.

Saute onions, carrots and garlic in bacon grease until onions are translucent, about 3 minutes. Remove from grease with slotted spoon and set aside.

In a separate skillet, saute mushrooms in 2 tablespoons butter until golden, about 3 minutes. Set aside.

Layer half of the bacon pieces, carrot/onion mixture, and mushrooms in pan with chicken.

Drain grease from the large skillet, then place over medium heat. Pour in 2 cups Burgundy wine, using a wire whisk to scrape loose all the burned/brown bits. Lightly salt liquid and allow to cook for 3 minutes. Pour over chicken and vegetables. Cover and bake in a 350 degree oven for 1 hour 15 minutes to 1 1/2 hours.

Cook pasta until al dente. Drain and toss with 2 tablespoons butter.

Serve chicken in a pasta bowl with noodles, sprinkling minced parsley over the top. Spoon juice from baking dish over the top of everything.

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The Pioneer Woman’s Baked Lemon Pasta

Mr. T(asty) loves any kind of lemon pasta. I have not yet tried a baked lemon pasta, but when I do, this is the one I shall try! I will probably have to add chicken for Mr. T, though.  Ill let you know how it turns out!


The Pioneer Woman’s Baked Lemon Pasta
Recipe By Ree Drummond

* 1 pound Thin Spaghetti
* 4 Tablespoons Salted Butter
* 2 Tablespoons Olive Oil
* 2 cloves Garlic, Minced
* 1 whole Lemon, Juiced And Zested
* 2 cups Sour Cream
* ½ teaspoons Kosher Salt, Or More To Taste
* Plenty Of Grated Parmesan Cheese
* Flat-leaf Parsley, Chopped
* Extra Lemon Juice

Preparation Instructions

Preheat oven to 375 degrees. Cook spaghetti until al dente.

In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.

Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.

Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)

When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.

Serve with crusty French bread and a simple green salad.

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Farfalle with Zucchini (and chicken)

Recipe By Ree Drummond

This is courtesy, once again, of the Pioneer Woman, but I will have to add meat.  Mr. T wont eat it if there is no meat.  So chicken will be added to the dish!

Ingredients
  • 4 whole (to 5) Regular-sized Zucchini
  • 1 whole Medium Onion
  • Grape Or Cherry Tomatoes
  • 3 cloves Garlic
  • Farfalle (bowtie) Pasta
  • 2 Tablespoons Olive Oil
  • ⅔ cups White Wine (or Chicken Broth)
  • 1 Tablespoon Arrowroot
  • ½ cups (to 3/4 Cup) Cream
  • Parmesan Cheese
  • Fresh Herbs (lemon Thyme, Fresh Basil, Chives, Etc.)
  • Salt And Pepper, to taste
Preparation Instructions

Bring a pot of water to boil.

Dice 1 medium onion and the zucchini into small slices. Slice the tomatoes in half lengthwise.

Next dice up the garlic.

Once the water is boiling, go ahead and cook the pasta according to directions on the package, on the al dente side so it has a nice “bite” to it.

While the pasta is boiling, heat a couple tablespoons olive oil over medium high to high heat in a saucepan. When the oil is hot, throw in half the zucchini and let it brown. Once brown, toss it onto a plate and repeat with the 2nd half of zucchini and repeat the process. Once the zucchini is cooked, throw in the onions and garlic. Next throw in the halved grape tomatoes on top and toss around a bit, keeping the heat at medium low to medium.

Pour in 1/3 cup white wine (or chicken broth) and with a whisk or spoon, scrape the bottom of the pan so all the flavorful bits will be released.

Pour another 1/3 cup wine (or chicken broth) into a dish and sprinkle the Arrowroot in and stir. Pour this into the pan with the onions and tomatoes, and now add in ½ to ¾ cup cream.

Next, turn the heat off and add in the zucchini and stir gently to combine. Grab a cup or two of the cooking liquid from the pasta and pour into the saucepan if the sauce needs to be thinned out a bit.

Salt and pepper to taste.

To serve, pour the drained pasta into a large serving bowl or platter.

Add your choice of fresh herbs, and pour the contents of the pan over the top.

Add some Parmesan and a final sprinkling of fresh basil – voila!

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Crash Hot Potatoes

Recipe by Jill Dupleix by way of The Pioneer Woman
Ingredients
  • 12 whole New Potatoes (or Other Small Round Potatoes)
  • 3 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • Rosemary (or Other Herbs Of Choice) To Taste
Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

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The Pioneer Woman’s Holiday Bacon Appetizers

Recipe By Ree Drummond

Ingredients
  • 1 package Club Crackers
  • 1 pound Thin Sliced Bacon (or More Depending On Number Of Crackers)
  • Grated Parmesan Cheese
  • Optional Alternative: Brown Sugar Instead Of Parmesan Cheese
Preparation Instructions

Lay crackers (as many as you want) face up on a cookie sheet.

Scoop about 1 teaspoon of grated Parmesan cheese onto each cracker. Cut your package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn’t fall off, wrap each cheese covered cracker in one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker.

Place the bacon wrapped crackers onto a baking sheet that has a rack on it.

Place in a 250-degree oven for about 2 hours.

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The Pioneer Woman’s Bacon-Wrapped Jalapeno Thingies

Anything with bacon is good.  No one can argue with that.  I plan to make these for any party/shower themed “hot and spicy”

The Pioneer Woman’s Bacon-Wrapped Jalapeno Thingies
Recipe By Ree Drummond

Ingredients
  • 20 whole Fresh Jalapenos, 2-3 Inches In Size
  • 2 cubes Cream Cheese, softened
  • 1 pound Thin(regular) Bacon, Sliced Into Thirds
Preparation Instructions

If you have them, slip on some latex gloves for the pepper prep… Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle. (At this point, you can freeze them, uncooked, in a Ziploc bag for later use).

Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.

Serve immediately, or they’re also great at room temperature.

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