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Curried Coconut Chicken

coconut-chicken-curry

Curried chicken is a quick, crowd-pleasing one-pot dinner that’s great for a weeknight.

In this recipe, the exotic combination of curried chicken simmered in coconut and tomato stew makes for a mouthwatering and really amazing dish with wonderful depth of flavor.

Frankly, this curried coconut chicken goes right among the top dishes on my chicken favorites list, it really is so good.

Feel free to serve it over steaming hot rice or with vegetables. Yum!

And for an extra special experience, try throwing in a few cashews, I think that might work just great.

For more details, please see the full recipe below.

Enjoy!

With love,
Petra

 

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Coconut Chicken Curry
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 pound (450 grams) boneless skinless chicken breasts, cut into ½-inch (1¼ cm) chunks
  • 1 teaspoon salt (plus more to taste, if desired)
  • ¼ tsp pepper (plus more to taste, if desired)
  • 2 tablespoons vegetable oil
  • 1½ tablespoons curry powder
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 13.5-oz (400 ml) can coconut milk
  • 1 13.5-oz (400 gram) can stewed, diced tomatoes, with juice
  • 1 tablespoons sugar
Instructions
  1. Season chicken pieces with salt and pepper.
  2. In a skillet or non-stick pan, heat the oil and curry powder over medium-high heat for two minutes.
  3. Stir in the onions, cook until softened.
  4. Stir in the crushed garlic. Cook about 30 seconds, until fragrant.
  5. Add the chicken pieces, tossing them lightly to coat with the curry oil. Reduce the heat to medium and cook for 5 minutes
  6. Pour the coconut milk, tomatoes and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 25 minutes.
  7. Enjoy!

 

This lovely recipe was inspired by www.allrecipes.com.

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Baked Egg Potato Bowls

baked egg potato bowls recipe

If you are looking for a delicious, comforting and satisfying meal, then I think I might have something interesting for you today!

These Baked Egg Potato Bowls are filled with the most delectable ingredients I can imagine – bacon, cheese and yummy green onions all combined inside a lovely baked potato. Well, all I can say to this is one big YES!

And, psst, don’t tell this to anyone, but this meal is strongly man-approved. Just try to serve it to your beloved one and see what happens! Spoiler alert: He will love you to infinity and beyond. Just sayin’…

 
 

baked egg potato bowls recipe

1. To prepare your Baked Egg Potato Bowls, first preheat the oven to 400 °F (200 °C).

2. Then wash the whole potatoes under running water thoroughly (I did that with a brush that I only use to clean my vegetables).

 
 

baked egg potato bowls recipe

3. Bake the potatoes until they are cooked through and soft inside (it will take about 40 minutes).

You can check whether your potatoes are cooked through by running a knife through their centers – if the knife runs rather smoothly and there’s not much resistance, the potatoes are done.

 
 

baked egg potato bowls recipe

4. Remove the potatoes from the oven and let them cool to the temperature that will allow you to handle them with your hands.

5. Decrease the oven temperature to 350 °F (175 °C).

6. Slice a layer off the top of each potato. Using a spoon, gently scoop out the insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve the scooped potato for another use (I made us some mashed potatoes for dinner).

 
 

baked egg potato bowls recipe

7. Brush the inside of each potato with the olive oil.

 
 

baked egg potato bowls recipe

8. Add a little salt, pepper and red pepper flakes.

 
 

baked egg potato bowls recipe

9. Sprinkle a layer of bacon, thin slices of green onions and some grated or shredded cheese into each potato (I used grated Edam cheese and some cubed blue cheese). Fill each potato about 1/2 full.

10. Crack one egg into each potato.

 
 

baked egg potato bowls recipe

11. Sprinkle with a little more bacon, onion slices and cheese. Then top with more salt, pepper and red pepper flakes.

 
 

baked egg potato bowls recipe

12. Place the potatoes on a baking sheet and cook for about 20 minutes.

 
 

baked egg potato bowls recipe

Egg whites should be set and yolks soft.

 
 

baked egg potato bowls recipe

Serve warm.

Yum.

 
 

baked egg potato bowls recipe

We enjoyed our Baked Potato Bowls with some very simple garlic yogurt dip. To prepare it, just combine low fat yogurt with some fresh or powdered garlic and a little bit of lemon juice. Then add salt to taste – and that’s it!

Enjoy, dear friends! This is good!

Love,
Petra

5.0 from 1 reviews
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Baked Egg Potato Bowls
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 6 large potatoes
  • 6 eggs
  • about 3 tbsp olive oil
  • 5 oz (150 grams) shredded or cubed cheese (any kind you like; more kinds can be combined)
  • 2 stalks green onions
  • 9 oz (250 grams) bacon, cubed and fried
  • salt
  • pepper
  • red pepper flakes
Instructions
  1. Preheat the oven to 400 °F (200 °C).
  2. Wash the whole potatoes under running water thoroughly.
  3. Bake the potatoes until they are cooked through and soft inside (it will take about 40 minutes).
  4. Remove the potatoes from the oven and let them cool to the temperature that will allow you to handle them with your hands.
  5. Decrease the oven temperature to 350 °F (175 °C).
  6. Slice a layer off the top of each potato. Using a spoon, gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve the scooped potato for another use.
  7. Brush the inside of each potato with the olive oil.
  8. Add a little salt, pepper and red pepper flakes.
  9. Sprinkle a layer of bacon, thin slices of green onions and some shredded cheese into each potato. Fill each potato about ½ full.
  10. Crack one egg into each potato.
  11. Sprinkle with a little more bacon, onion slices and cheese. Then top with more salt, pepper and red pepper flakes.
  12. Place the potatoes on a baking sheet and cook for about 20 minutes.Egg whites should be set and yolks soft.

 

(This recipe was adapted from www.ourbestbites.com).

 

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Honey And Mustard Chicken With Bacon, Mushrooms and Cheese

honey mustard chicken with bacon, mushrooms and cheese recipe

This is definitely one of the best chicken meals I have ever had.

Well, who could say no to a chicken that is marinated in honey and mustard sauce and then baked with luscious layers of bacon, mushrooms and cheddar cheese on top. Not me, that’s for sure!

And being rather quick to prepare, this recipe makes a good choice for weekday dinners as well.

Here’s how to make the magic happen…

 

honey mustard chicken with bacon, mushrooms and cheese recipe

We’ll need these ingredients.

 
 

honey mustard chicken with bacon, mushrooms and cheese recipe

1. First, make the marinade by mixing together the mustard, honey and lemon juice.

 
 

honey mustard chicken with bacon, mushrooms and cheese recipe

2. Cover the chicken with the marinade and refrigerate for two hours.

 
 

honey mustard chicken with bacon, mushrooms and cheese recipe

3. When the chicken is marinated, preheat the oven to 350 °F (175 °C).

4. Use a large pan or skillet to fry the bacon on the stove until mostly cooked (it will cook more when baked in the oven). Remove the bacon onto a separate plate.

 
 

honey mustard chicken with bacon, mushrooms and cheese recipe

5. Using the same pan and what’s left of the bacon, fry the chicken (discarding leftover marinade). Cook a few minutes on each side, but not until cooked through – the chicken will finish cooking in the oven.

 
 

honey mustard chicken with bacon, mushrooms and cheese recipe

6. Place the chicken in a large baking dish.

 
 

honey mustard chicken with bacon, mushrooms and cheese recipe

7. Sprinkle with salt, pepper and paprika.

 
 

honey mustard chicken with bacon, mushrooms and cheese recipe

8. Place the sliced mushrooms in the same pan where the chicken was cooking. Add about 1/2 tsp salt and cook for about 5-7 minutes. Then set aside.

 
 

honey mustard chicken with bacon, mushrooms and cheese recipe

9. Assemble the chicken by topping it with the bacon…

 
 

honey mustard chicken with bacon, mushrooms and cheese recipe

… mushrooms …

 
 

honey mustard chicken with bacon, mushrooms and cheese recipe

… and lastly with the cheese and parsley.

 
 

honey mustard chicken with bacon, mushrooms and cheese recipe

10. Bake at 350 °F (175 °C) for about 20 minutes until the chicken is cooked through.

 
 

honey mustard chicken with bacon, mushrooms and cheese recipe

Serve warm.

 
 

honey mustard chicken with bacon, mushrooms and cheese recipe

I served my chicken with potatoes and fresh salad. Yummy!

Enjoy, dear friends!

Love,
Petra

(This delicious recipe was adapted from everydayhomecook.com. Makes 4 servings.)

 

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Stuffed Zucchini with Vegetable Rice and Cheese

Stuffed Zucchini with Vegetable Rice and Cheese recipe with step-by-step images

Summer offers so many wonderful kinds of fruits and vegetables that I don’t even know where to look first or what to grab.

What a wonderful time of year.

I wish there was a country where they have summer all the time.

Or wait …is there a country like that?

Is there?

Then I’m moving right now!

Anyway, these days I just walk through the supermarket aisles and wait excitedly which one of the luscious beauties will speak to me first.

This time it was zucchini and – mmmm – was that a good choice. It allowed me to prepare this truly light, healthy, playful and flavorful dish.

Your body will thank you if you make it too…

Stuffed Zucchini with Vegetable Rice and Cheese recipe with step-by-step images

The ingredients are – as usual with me – very simple.

‘Cause I like simple…

Stuffed Zucchini with Vegetable Rice and Cheese recipe with step-by-step images

1. First, wash the zucchinis and cut them in half lengthwise.

2. Then, using a spoon, scoop out the flesh and set it aside.

Stuffed Zucchini with Vegetable Rice and Cheese recipe with step-by-step images

3. Place the zucchinis into a baking pan…

Stuffed Zucchini with Vegetable Rice and Cheese recipe with step-by-step images

4. …sprinkle them with salt and drizzle with some vegetable oil (if you want to go super-healthy here, then use olive oil).

5. Pop the baking pan into the oven which you have preheated to 350 F (175 C) and bake for about 10 minutes only.

Stuffed Zucchini with Vegetable Rice and Cheese recipe with step-by-step images

6. In the meantime, chop the flesh you have removed from the zucchinis into little pieces.

Stuffed Zucchini with Vegetable Rice and Cheese recipe with step-by-step images

7. Peel and chop the onion.

Stuffed Zucchini with Vegetable Rice and Cheese recipe with step-by-step images

8. Drizzle a frying pan with a little oil.

9. Add the onion, the zucchini flesh, season it with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper and fry, stirring constantly, for about 10 minutes.

Stuffed Zucchini with Vegetable Rice and Cheese recipe with step-by-step images

9. Then add you wonderful, colorful vegetables and fry for another 10 minutes (or until soft).

10. Cook the rice in the vegetable broth.

The picture above shows the initial stage of the rice cooking. When the rice is cooked it should have absorbed all the liquid.

Stuffed Zucchini with Vegetable Rice and Cheese recipe with step-by-step images

11. Grate the cheese.

I am using Edam here; you can choose any cheese that you like or have in the fridge.

Stuffed Zucchini with Vegetable Rice and Cheese recipe with step-by-step images

12. Now combine the vegetable mixture from the frying pan with the rice and 1/2 cup of the grated cheese.

You can even add a few drops of Worcester sauce – it will ‘lift’ the taste slightly and accentuate the other flavors.

Stuffed Zucchini with Vegetable Rice and Cheese recipe with step-by-step images

13. Stuff the zucchini halves with the rice mixture and cover the top with the rest of the grated cheese.

Stuffed Zucchini with Vegetable Rice and Cheese recipe with step-by-step images

14. And now, just for kicks, sprinkle the whole thing with yummy sunflower seeds (or pumpkin seeds if you prefer those).

The seeds add an interesting and surprising twist to this dish, just try it, it’s fun…

Stuffed Zucchini with Vegetable Rice and Cheese recipe with step-by-step images

15. Put the stuffed zucchinis back into the oven and bake them at the same temperature (350 F – 175 C) for 20-25 minutes.

Stuffed Zucchini with Vegetable Rice and Cheese recipe with step-by-step images

It’s delicious, I’m telling you.

A scrumptious, light summer dish.

Yum!

Enjoy, dear friends.

(This recipe makes 2 portions.)

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