Can you cook oriental cuisine in an Instant Pot? I decided to find out by cooking “Coconut Curry Chicken with Potatoes & Carrots” in my new kitchen appliance. And I was pleased with the results of my “Americanized” dish. The flavors of coconut milk, yellow curry and chicken combine to make a nicely seasoned main dish. The recipe comes from a college roommate and is one of my favorite oriental-inspired dishes. Typically potatoes are included in this recipe. My roommate, Lucy, also added carrots and onions. Serve the chicken with rice — even though it contains potatoes. Had I known that cooking with an Instant Pot was so incredibly easy, I might have purchased this kitchen appliance several years ago.Continue reading
What does a Google software specialist do in his spare time when he is working from home close Palo Alto, California, during the pandemic? Well, this Google employee creates and cooks. My nephew, Nathan, has been making pot pies in his kitchen as his group of Google employees continue their jobs from home. He baked the pies in mini-muffin tins so that the pot pies could easily be frozen and reheated as a single serving snack. I liked the idea and found a unique mini-pie tin which made twelve very small chicken pot pies. I made slightly larger individual pot pies, too, which were perfect for a dinner. And I loved the idea of freezing the pot pies; they made a tasty and quick homemade meal when I was was too busy to cook. Now I’m hooked on pot pies!Continue reading
Peeled crawfish tails blend very nicely with pasta to create some mighty tasty entrees and pasta salads. Springtime is when crawfish are in season, so I thought I’d adapt one of my favorite pasta dishes, “Chicken Tetrazzini,” substituting crawfish tails. Tetrazzini is a chicken or seafood pasta dish with mushrooms in a rich cream and cheese sauce. It is one of the first casserole dishes which I learned to make and is still one of my favorites. The crawfish recipe is a slight adaption to enhance the dish. I included my original chicken tetrazzini recipe and also a crawfish variation. Both are delicious and fitting for a springtime dinner!
When I think of Mardi Gras, I think of New Orleans and recall all of our adventures to the city during carnival season. New Orleans has a distinct and rich cuisine; we’ve eaten at many restaurants over the years during these times. Blackened redfish, made famous by Cajun Chef Paul Prudhomme, is one of the memorable dishes of this city. With carnival season and Mardi Gras arriving soon, here’s my “blackened recipe,” a version using chicken rather than redfish.
Jeanne’s Stuffed Chicken Thighs is a time-honored family holiday tradition for Passover from my mother-in-law. In this household, the Passover meal is celebrated each spring with a large formal family meal and recounting of the story of the Exodus of Israelites from Egypt and their life of slavery and on to freedom. The evening meal wouldn’t be the same without Stuffed Chicken Thighs.I asked my mother-in-law for the recipe for my blog. Although I’d eaten this dish many times, I had never actually watched the preparation and was surprised at the ingredients. The chicken thighs are stuffed with kugel made from a wonderful combination of fresh, aromatic vegetables, eggs and matzo. The chicken thighs are delicious; this dish is good any time of the year. Continue reading
Sweet and Sour Chicken is an easy homemade recipe. It also fits the categories of “Family Favorites” and “Best Chicken Recipes.” As a stir fry dish, it makes a quick and tasty supper meal with vegetables, fruit and low-fat chicken. It’s a healthy meal – what more to ask for. The sweet and sour sauce is an original one that I’ve adapted from many attempts over the years; this is one that I really like.