Category: Main Dishes

BBQ Chicken Casserole

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Do you ever just want to thrown something together quick? I probably first made this recipe when I had frozen hash brown potatoes, chicken, cheddar cheese and parmesan to work with. But it’s still delicious, filling and truly a comfort food!

3 large potatoes, grated  or 1 package shredded frozen hashbrowns
1 cup grated sharp cheddar cheese
1/2 cup chopped onion
2 Tbsp olive oil
1 lb. boneless, skinless chicken (any kind is fine)
BBQ sauce
1/2 tsp salt
1/4 tsp pepper

Saute onions in oil until translucent, add salt, pepper and potatoes. Cook for several minutes, flipping to brown both sides as best you can. (It does kind of fall apart, but that’s okay.)

Add in cheese and place in a medium sized casserole dish. Salt and pepper the chicken and lay it on top. Generously slather BBQ sauce on the chicken.

Bake at 400 for 25 – 30 minutes.

Goa Shrimp Curry

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Made this on Christmas Day, 2006, with basmati rice. It makes a pretty spicy curry, so if you’re not sure, halve the dry spices.  You can always add them back later if you want to. Just cook them for a couple more minutes if you do.

This recipe is cooked in a process adding ingredients every couple of minutes. I wrote it in sequence to help keep it easier to follow, and you may want to keep the additions sorted into little bowls so you can just add them as you need them.

1 lb. cooked, peeled shrimp
1/4 tsp salt
1 Tbsp vinegar

Mix in a bowl.

3 Tbsp olive oil
2 onions, very thinly sliced

Saute onions until very soft and lightly brown.

1 tbsp garlic puree
2 tsp ginger puree

Add to onions, and saute a couple of minutes.

1 tsp salt
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp cayenne pepper (add less if you don’t like it too spicy.)

Add to frying pan and saute a minute or two.

1/8 tsp cloves
1/8 tsp cinnamon

Add to frying pan and saute for a minute.

1  14-oz can diced tomatoes, drained
1/2 can coconut milk
1 cup water

Add shrimp, tomatoes, coconut milk and water to pan and cook five minutes.

1 jalapeno pepper, diced
2 tsp chopped cilantro

Add to pan and cook 2 minutes.  Serve over hot rice.

Israeli Couscous with Chicken

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Israeli couscous is much bigger than regular couscous and takes a longer to cook. It’s often available in the Kosher section at the grocery store , and has a nice chewiness we really like.

1/2 lb Israeli Couscous
2 Vidalia onions, finely chopped (can also use regular yellow onions)
2 tsp garlic puree
1 Tbsp olive oil
1 Tbsp butter
1 heaping tsp cumin powder
1/2 tsp turmeric
1 lb. chicken tenders
salt and black pepper
2 cups chicken broth

Saute onions in oil and butter until soft and translucent. Add garlic and saute a little longer. The add cous-cous and saute for 2 minutes. Add everything else but the chicken and cook for 5 minutes.

Salt and pepper the chicken and lay it on top of the Couscous. Cover the pan and cook on low heat 10 more minutes, until chicken is done.

Toss gently with a fork and serve.

Erum’s Spicy Baked Mince Squares

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This recipe comes from Kumy’s sister Erum and it’s both easy and delish.  Thanks, Emum!

1 lb. ground beef
1/2 cup plain yoghurt
2 jalapenos, ground (use less if you don’t want it too spicy.  1/2 pepper is fine.)
2 eggs
1/2 tsp salt
1 tsp ginger puree
1 tsp garlic puree
2 tsp garam masala
1/2 tsp cayenne pepper (This makes it really spicy so add just a pinch if you don’t want it spicy!)
1 onion, thinly sliced and fried in oil until it’s nice and brown

Garnish:
2 jalapeno peppers (use less if you don’t want it too spicy)
1 Tbsp cilantro, chopped
lemon juice

Mix all and spread in a baking dish about 1/2″ thick. Bake at 350 for 20 minutes, then reduce to 300 and bake another 20 – 30 mninutes.

Remove from the oven and garnish with jalapenos, cilantro and lemon juice.  Slice into squares and serve with hot naan or pita bread.

St. Sophia’s Greek Orthodox Church’s Chicken Gyros

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I found this recipe on the internet once and noted it down, which is good because I couldn’t find it when I went to look for it again.   Also a great summer recipe when cucumbers and tomatoes are in the garden.

1 recipe Tatziki sauce (below)
1/2 lb. chicken meat, cut into thin slices
Greek seasoning mix (available in most grocery stores)
olive oil
pita bread
1/4 onion, sliced very thinly (slivered)
1/2 tomato, sliced very thinly

Sprinkle greek seasoning mix over chicken and saute chicken in a frying pan until cooked through.

Spread some olive oil on the pita bread and warm them in the oven for a couple of minutes. Cut them in half, and stuff with the chicken, onions and tomatoes.

Pour Tatziki sauce over and serve more on the table.

Tatziki sauce:

1 1/4 cup plain yoghurt
2 peeled & diced cucumbers
1 Tbsp chopped fresh dill
2 Tbsp Olive Oil
1/2 lemon, juiced
4 cloves garlic, finely chopped
1/2 tsp salt
1/4 tsp pepper

Mix all and check seasonings. Add salt to taste.

Faye’s Cukes and Onions

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Faye made this unusual dish for us once and said that whenever the Miracle Whip jar is almost empty, she make this dish.  I think it might be an eastern European dish, but I am not sure.  It is a great summer dish to make when cucumbers are ripe in the garden.

The combination of hot, buttery potatoes and the cool crunch of cucumbers with a creamy dressing is wonderful. Miracle Whip is a little sweeter than Mayo, so if you use Mayo just add a little sugar to add sweetness.

1 cup Miracle Whip (or mayonnaise)
3 cups water
2 Tbsp apple cider
1 tsp salt
1/4 tsp black pepper

Mix all in the miracle whip jar. (I just add everything in, close the lid and shake it like crazy.)

3-4 cucumbers, peeled, halved and sliced
1/2 – 1 onion, sliced

Put the cucumbers and onions in a bowl, and pour the dressing over them. Cover and refrigerate for several house.

1 lb potatos, scrubbed and cut into quarters, unless using new potatoes
1/2 to 1 tsp salt
2 Tbsp butter (more if you like lots of butter!)

Boil potatoes in hot, salted water until soft – usually 25 minutes or so. Drain.

On a large serving dish, lay down the potatoes, sprinkle with salt and butter generously. Spoon over cucumbers and onions mix with plenty of the dressing, and serve immediately.

Chicken Picatta

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I love the tart flavors of lemon juice and capers in this classic Italian dish, and it’s so quick! I often serve it with smashed potatoes sauteed in butter, since the tartness of the sauce blends really well with the potatoes. This recipe makes enough for 6-8 people.

Ingredients

8 boneless, skinless chicken thighs, flattened between layers of plastic wrap.  (I used a rolling pin to smash them and make them even. It’s important to get the chicken quite thin so it cooks quickly.)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/3 cup flour (use more if needed)
2 Tbsp butter
2 Tbsp olive oil

1/3 cup lemon juice
1/2 cup chicken stock
1/4 cup capers, drained
2 more Tbsp butter
1/4 cup fresh parsley, chopped
One more squeeze of fresh lemon juice

Heat oil and butter over medium heat in your largest frying pan.  Season flattened thighs with salt and pepper.  Put flour in a flat bowl or pie pan, and dredge the thighs, shaking off the excess.  Drop the floured thighs into the frying pan without crowding, and fry for 3-4 minutes per side, until they are starting to get golden bits on them.  Remove from pan and add more thighs. Continue until all the chicken is cooked.

Add in the lemon juice, chicken stock and capers and bring to a boil.  Reduce heat and add the chicken thighs back in along with any juices that have collected on the plate.  Cook for about 5 more minutes, turning the chicken so both sides are saucy. Add the last 2 Tbsp of butter and stir gently to distribute it.  Taste to see if it needs more salt or pepper.  Place in a serving dish, give one more good squeeze of lemon juice, and sprinkle parsley.

Moroccan Squash & Chicken Tagine

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A tagine is a stew that’s cooked in a ceramic dish with a conical lid that sits on top of it, but you can also just cook it in a dutch oven. The original recipe called for a cup of golden raisins and 3 Tbsp honey, but I found it too sweet, so I’ve cut them both in half.  This recipe makes a nice, large batch.

Moroccan Spice Mix:
1 tsp salt
1/2 tsp crushed red pepper
1/2 tsp ground cardamom
1/2 tsp ground cloves
1/2 tsp turmeric
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground coriander
1/4 tsp black pepper

Blend and set aside.

2 lbs. boneless, skinless chicken breasts and thighs, cut into large chunks
2 Tbsp olive oil
2 onions, cut in wedges
6 cloves of garlic, halved
5-6 saffron threads
2 1/2 to 3 lbs. of butternut squash, peeled, seeded and cut into 1″ cubes
1 cup chicken broth or water
1/2 cup golden raisins (optional)
1 1/2 Tbsp honey
1/4 cup fresh parsley, finely chopped

Rub 1 Tbsp spice mix on chicken. Heat oil in a dutch oven and saute chicken for 6-8 minutes. Remove and add a little more oil, than add onions, garlic and saffron. Cook 2 minutes and add squash. Add 2 tsp more of spice mix. Add chicken back in, and add broth and honey. Bring to a boil, then reduce heat, cover and simmer one hour, stirring very gently once in a while.

Add raisins and cook 10-20 more minutes.  Sprinkle with fresh parsley just before serving with Couscous, or whole wheat flour tortillas warmed in the oven.

Samir’s Favorite Kitchiri

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Kitchiri is a wonderful mix of rice and lentils that is a great, filling vegetarian main dish. It is kind of based on kedgeree, which is more soupy. But it’s easy, quick and definitely worth trying. It is also, as per the title, one of Samir’s favorites.

1 cup red daal, soaked for 30 minutes, rinsed and drained
1 1/2 cups chopped onions
1/2 stick butter
2 tbsp olive oil
1 tsp garlic puree
2 cups basmati rice, rinsed and drained
2 tsp ground coriander
2 tsp ground cumin
2 cloves
3 cardamoms
2 bay leaves
1 stick cinnamon
5 cups water (or 5 cups chicken stock if not worried about being vegetarian)
2 tsp vegetable stock
2 Tbsp tomato paste
1 1/2 tsp salt
black pepper

Saute onion and garlic in butter and oil for 5 minutes. Add rice and spice and saute for 1 minute. Add all else, stir well, cover and cook on low heat 20 minutes.

Chicken Paprikash

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Note from August of 2002 – Kumy loves this.

1 1/2 lb. boneless, skinless chicken, cut into bite-sized pieces
Seasoned flour: 1/4 cup flour, 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika
1 Tbsp olive oil
1 red pepper cut into bite-sized pieces
1 onion, quartered and cut into thin slices
3/4 cup chicken stock (or 3/4 cup water and 1 tsp chicken base)
1 tsp garlic puree
1 1/2 tsp paprika

Toss chicken in seasoned flour. Fry in oil until golden. Remove from pan. Toss in garlic, saute 2 minute then add onions. Cook a couple of minutes, then add pepper and paprika. Cook for a minute more, and then add back chicken and stock.

Simmer over low heat for 2 hours, and serve over pasta.