Indian Curry Chicken Balls

One summer day in July, when the humidity and heat were at their peak, a friend of mine hosted a little poolside party and asked us to bring some items.  I went looking for inspiration with ingredients I had on-hand, and in the White House Volunteers Cookbook, I found this recipe for Indian Curry Chicken Balls.  Since for a previous gathering of this group of folks I had made meatballs of a different sort, I thought it would be fun to continue that trend.

These have a little kick to them, but are a nice small-serving size.  The coconut, the chicken and almonds all go together nicely.  I made them the night before and then took them for our gathering the next day.

Indian Curry Chicken Balls.jpg

Indian Curry Chicken Balls

4 oz cream cheese
2 Tbsp mayonnaise
1 c chopped cooked chicken
1/2 tsp salt
1 c slivered almonds
2 Tbsp chopped chutney
1 Tbsp curry powder
1/2 c flaked coconut

Beat cheese and mayonnaise until well blended.  Add remaining ingredients, except coconut.  Mix well.  Chill about 1 hour.  Shape into 36 balls.  Roll each in coconut.  Chill 3-4 hours before serving.

Freezes well and keeps well for a day or so.  Makes 3 dozen.

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Spicy Honey-Brushed Chicken Thighs

My hippie puppy Meg was groomed last week.  How adorable are thee flowers for her ears?

Meet my puppy, the hippie. #thatsmymeg

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I have been meaning to make this recipe for months.  I decided to finally commit to doing it and am so glad I did.  I modified from the original recipe and instead of broiling, used the grill to cook the chicken thighs, but loved this Cooking Light recipe.  This is a recipe that I thought tasted exactly how I expected it to taste and I hope to make it again soon!

Spicy Honey-Brushed Chicken Thighs

Spicy Honey-Brushed Chicken Thighs

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
4 tablespoons honey
2 teaspoons cider vinegar

Preheat broiler.

Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Yield: 4 servings (serving size: 2 chicken thighs)

Roasted Chicken with Rhubarb and Tarragon

This rarely happens, but this is one of the recipes that I felt like turned out as nicely as the photo in the cookbook, so that makes my day, if nothing else!

I received the cookbook, Scandinavian Comfort Food from my sister and her family for my birthday last month and when I opened the cookbook, I opened it up to this recipe for roasted chicken with rhubarb and tarragon and immediately knew I was going to cook it.  And, with haste, because rhubarb was in season.  Literally, within four days of receiving the gift, I had made this chicken and it did not disappoint.

I had not previously done much cooking and not baking with rhubarb, to eat it in a way that was more savory and less sweets.  I enjoyed it so much and was glad to eat it throughout the week.  I couldn’t find fresh tarragon, so I used dried tarragon and chicken thighs, rather than a whole chicken.

Roasted Chicken with Rhubarb and Tarragon

Roasted Chicken with Rhubarb and Tarragon

1 organic or free-range chicken
2 shallots
3 garlic cloves, halved
10 tarragon sprigs
1 lb 2 oz rhubarb
1/2 c sugar
sea salt and freshly ground black pepper

Preheat the oven to 400 degrees.

Cut the chicken into 8 pieces, and the shallots into wedges.  Put the chicken pieces in an ovenproof dish with the shallot wedges, garlic, and tarragon.  Sprinkle with salt and pepper and roast in the oven for 30 minutes.

Meanwhile, cut the rhubarb into 3/4 in chunks and mix with the sugar in a bowl.  Take the chicken out after its 30 minutes of roasting and place the rhubarb around and under the chicken.  Put back in the oven and roast for another 20 minutes.  Check to see if the chicken is done and if not, roast 5-10 minutes more.

Jalapeno Chicken

I was looking through some recipes I had saved on the computer and thinking about what I might want to cook with some chicken I had in the freezer when I came across this recipe that looked like it might have just the right amount of kick for a gloomy few days with snow at the end of April.  I used the chicken to make nachos, salads, and other items.  It did have a bit of a kick to it, perhaps because I didn’t seed the jalapenos beforehand.

Jalapeno Chicken

Jalapeno Chicken

4 chicken breasts
1 clove garlic, halved
1/2 teaspoon freshly ground black pepper

For the marinade:

1/4 cup lime juice
2 jalapeno peppers
1 tablespoon of olive oil

Rub chicken with cut sides of garlic halves and sprinkle with black pepper. To prepare marinade, in a blender or food processor fitted with a metal blade, combine lime juice, jalapeno peppers, and oil and process until smooth.

Place chicken in a shallow glass baking dish. Brush chicken with marinade. Cover dish with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 375 F. Line a baking sheet with foil. Place chicken on prepared baking sheet. Bake chicken until cooked through and no longer pink, about 35 minutes to 40 minutes. Place chicken on a serving platter. Serve immediately

Easy Slow Cooker Thai Peanut Chicken

This was another recipe I had written down on a piece of paper that I came across a few weeks ago and decided to put together.  And, in the process of doing so, I learned that my slow cooker had a crack in it, so slow cooker recipes will be put on the back burner for a bit as I figure out how to do the instant pot slow cooker function.  This recipe is fine.  It’s not an amazing you-must-rush-out-and-make-it recipe, but if you’re looking for a little peanut-flavored chicken, this is a really easy recipe to put together and it meets expectations.

Easy Slow Cooker Thai Peanut Chicken

 

Easy Slow Cooker Thai Peanut Chicken

2 lbs. boneless skinless chicken breasts (appx. 4-6)
3/4 cup salsa
1/4 cup low-fat peanut butter (crunchy or creamy)
1 tsp. dried or fresh grated ginger
2 Tbsp. soy sauce
2 tsp. cornstarch
2 tsp. lime juice
salt and pepper

Season chicken with salt and pepper and place in the slow cooker or crockpot.  Combine salsa, cornstarch, peanut butter, soy sauce and ginger–mix well and pour over chicken.

Cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Stir in lime juice and serve over steamed white or brown rice. Garnish with cilantro, if desired.

Spicy Vanilla Chicken

As I mentioned in my last post, we had a little heatwave in the midwest last week that meant breaking out the grill and making sure it still worked.  And, being a sucker for savory recipes that include an unusual flavor, such as vanilla, I had been waiting most of the winter to cook this spicy vanilla chicken.  I found the recipe as I was sorting through an old bunch of recipes I printed off, so unfortunately, I’m unsure where to attribute it.  However, if you are looking for a recipe that has a little bit of a different (but delicious) flavor, you should consider trying this one.

Spicy Vanilla Chicken.jpg

Spicy Vanilla Chicken

4 boneless, skinless chicken breast halves
Nonstick cooking spray
1/2 tsp lemon pepper
1 c mango or pineapple salsa (such as Newman’s Own pineapple salsa)
1 TBS vanilla extract
1 tsp hot pepper sauce

Preheat grill or broiler. Coat chicken with cooking spray and season with lemon pepper. Coat rack of grill or broiler with spray. Cook chicken 2 to 3 inches from heat source, about 4 minutes per side.

Combine salsa, vanilla and hot sauce while chicken cooks. Place half the mixture on the chicken and grill 2 minutes longer. Serve with remaining salsa mixture.

4 servings

Sweet and Smoky Chicken

A former student came to visit a few weeks ago, just after Homecoming on campus, and while he was staying, it seemed like the perfect time to try out a new chicken recipe, a new sweet potato recipe, and to make curried squash soup and continue perfecting the milk bread recipe I shared recently.

The White House Volunteers cookbook had a few recipes I’d been planning to try recently, and this one looked easy to put together.  A colleague found it while cleaning out his father-in-law’s house and knowing my love for cookbooks, especially local, church, or group-created cookbooks, he brought the cookbook to me.  I have a ton of recipes I’ve flagged in the cookbook, so I have no doubt further recipes will come from this cookbook.  Priscilla Allen submitted this recipe to the cookbook.

sweet-and-smoky-chicken

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