Peanut Chicken Curry

 

I really like Curry especially peanut curry so here is a recipe for it. You can switch up veggies how you like too. I served it over rice here, but you could use keto friendly noodles or other ideas.

Ingredients
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
a dash of salt and pepper
2 1/2 pounds skinless, boneless chicken thighs or breasts, cut into 2-inch pieces
2 tablespoons vegetable oil
1 large yellow onion, chopped
6 cloves garlic, minced
1 tablespoon finely grated fresh ginger
3 1/2 cups chicken broth, or to taste
3/4 cup unsweetened natural peanut butter
1/2 cup ketchup
1 tablespoon packed brown sugar
1 pound zucchini, cut into chunks
1 red bell pepper, cut into chunks
1 green poblano pepper, diced
2 cups hot cooked rice
optional:
1 lime, for garnish
1/2 cup roasted peanuts, plus more for garnish
3 tablespoons chopped fresh cilantro, for garnish

how to make it

Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.

Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.

Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes.
Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices.

Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.

Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 10-15 minutes. Remove from heat.
Serve over rice  You can garnish with a squeeze of lime and a sprinkle of peanuts and chopped cilantro if you have them.

SLOW COOKER HORSERADISH POT ROAST

Here is an easy delicious way to cook a ROAST, adding the garlic and spices and horseradish really makes this roast tender juicy and so good.

WHAT YOU NEED:
Slow Cooker- 6 quart or larger

Ingredients
4 lb. beef chuck roast
2 tbsp. cooking oil
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. oregano
4 oz. cream horseradish
6-8 CLOVES of garlic
1 Tbsp. Worcestershire sauce
1 cup beef broth
1 white onion sliced
3 cups mushrooms cut in half
1 cup mini carrots
3 cut up potatoes


Instructions
First take your roast and make 6-8 slits in it but not all the way through,
then add your garlic cloves into the slits, this will really add flavor to your meat.
In a large skillet set to medium high heat, add the oil and swirl the pan so
it covers the bottom. Brown the roast on all sides. Transfer the roast to the
slow cooker.
Sprinkle the salt, pepper and oregano over the roast. Spread over the
horseradish.
Add the onion, mushrooms, Worcestershire sauce and beef broth.
During the last 2 hours add carrots, potatoes and during the last hour add mushrooms
Cover and cook on LOW for 9-10 hours without opening the lid during the
cooking time.
If desired make gravy out of drippings, you can do that by following a recipe
using flour and the drippings OR you can use the drippings in place of water
in a gravy packet or two.
Enjoy!

Instant Pot Cheesy Hamburger Potato Chowder

It is July here in Oklahoma and today it's reached 100 Degrees and feels like 109 degrees, so I am NOT turning on my oven today. Thank goodness I have an Instant Pot. This Cheesy Hamburger Potato Chowder is easy to fix, fast and really yummy. So I present my recipe to you, you need to try it.

Servings: 6

Ingredients
1 lb ground beef
4-5 russet potatoes
1 clove garlic minced
1 ½ cups cheddar cheese shredded
1 cup chicken broth
1 tbsp Italian seasoning
1/2 tsp garlic powder, and onion powder
1 tsp paprika
Sea salt and pepper how you like
about 1/4 cup cream with the cheese for creamier casseroles
optional-add fresh veggies  today I used the following
about 6 whole mushrooms sliced
handful of green beans

Instructions
Saute ground beef and garlic in Instant Pot until browned; drain.
Wash, peel, and slice potatoes into ¼-inch slices.
Mix Italian seasoning, paprika, salt, and pepper in a small bowl.
Mix the potatoes, the ground beef,  and the seasoning mix;
Pour chicken broth over all
Secure lid and set valve to sealing.

Set the Instant Pot to manual high pressure for 15 minutes.
Once the Instant Pot beeps, do a quick release of the pressure. When the
pressure is fully released, carefully remove the lid and add cheese and cream, stir
let melt
Serve immediately.

Recipe Notes
Note: If you are new to your Instant Pot or have had burn issues with other
recipes, you should deglaze your inner liner after you brown the ground beef.
To deglaze the inner liner, return it to your Instant Pot. Select saute and
wait for the display to read "Hot" then add 1/2 cup of water. Next, use a
wooden spoon to scrape up any ground beef that has stuck to the bottom. Turn
the pot off and discard the water.

Instant Pot Meatloaf & Mashed Potatoes

Delicious Meatloaf and Potatoes all in your Instant Pot, amazing, easy peazy too
Serves 3-4

Ingredients for Meatloaf
2 pounds ground beef
1 egg
1 cup Italian breadcrumbs
1/3 cup ketchup or BBQ sauce
splash of Worcestershire
2 tablespoons minced garlic, fresh
2 tablespoons dried minced onion or 1/2 cup finely minced onion
2 teaspoons dried parsley
extra ketchup or BBQ sauce for topping, if desired

Ingredients for Potatoes
2 lbs. potatoes, chopped (I used Yukon Gold potatoes with skins left on)
1/2 cup half and half cream
1/2 cup or more chicken broth
2 tablespoons butter
Salt & Pepper to taste

Directions:
Mix ingredients for meatloaf in a large bowl.
Transfer to a disposable foil loaf pan or make your own loaf shaped pan out of tin foil.
Cut potatoes into smaller pieces and place at the bottom of Instant Pot. Arranged them in an even layer. Add 1 cup broth or water over potatoes.
Place the rack that comes with your Instant Pot over potatoes and set the meatloaf on top. (I had to squish the pan a little for it to fit, but that’s fine.) The rack will make it easy for you to take loaf out when it’s done.
Secure lid and set at Manual (high pressure) cook time to 25 minutes. Make sure steam release is closed.
When finished, do a quick release on the pressure.
Top with a little additional ketchup and place under the oven’s broiler for a few minutes to caramelize. (Optional, but yummy step!)
Meanwhile to make potatoes, mash them in the Instant Pot with half & half, broth, butter, salt, and pepper until creamy.

This version has cheese added in the meatloaf

Make it easy, wash potatoes and leave skins on

Air Fryer Rotisserie Chicken

Rotisserie Chicken is so delicious but buying the ready to eat ones in any store we know is full of bad things.. So make it right at home, all natural and good, easy to do in an Air Fryer. Here is my recipe that I use. I could up one for lunches too oh So good in chicken salad.
Servings  4

Ingredients
4  pound  chicken, whole, with skin 
1  teaspoon  Garlic powder 
1  teaspoon  onion powder 
1  teaspoon  Sea Salt 
1  teaspoon  black pepper
1 teaspoon paprika
1/2  teaspoon  thyme
A sprig of rosemary
A sprig of sage
1/2 lemon
1 TB butter
2  tablespoon  olive oil 

Directions
First Rinse chicken and rub dry, make sure to dry it, or you will have a steamed chicken and it will not crisp
Rub with olive oil and Season the Chicken all over.
Let sit at room temp. for 45 minutes before cooking.
You will need to squeeze your lemon inside the chicken and add the butter before tying shut.
You will need to tie your chicken up with kitchen string, I pre-wet mine
tie the legs, then I tie 2 strips around the whole chicken to pull it kinda tight so it has room to rotate on the Rotisserie and holds together well.
Get out the Rotisserie Skewer and slide the chicken on it next slide the ends on both ends.
NOTE** If your oven doesn't have a Rotisserie you can place it in the fry basket and still cook it the same.
Place the chicken breast side down in the Fry Basket.

Next follow directions on your fryer for setting it to cook.
I set mine to the Rotisserie settings temp 350 cook time 1 hour
For this chicken I cooked it 1 hour and 30 minutes but I checked it at 1 hour.

Test the chicken with a thermometer for proper doneness (165 degrees).

Let rest for 20 minutes before serving.

Air Fryer Fries

We all love fries but they take forever the old fashioned way, in a deep fryer and they are loaded with calories right? Yeah I know, well here are really good fries cooked in your Air Fryer that are less calories and less work too.

What you need:
Potatoes sliced how you like them(1 per person)
olive oil
seasonings that you like(I used garlic powder, sea salt, pepper, onion powder, and parm cheese today)


How to make them:
Wash and slice potatoes let dry or blot with paper towel
Grab a large zip lock bag, put potatoes in it
season in bag then drizzle a little olive oil over potatoes
shake bag gently
I gently oil my shelf or grate in the air fryer before turning it on!
Place potatoes on the shelf in your air fryer
Cook on 390 degrees for 16-20 minutes until nice and crispy golden brown.

Air Fryer Ranch Marinated Swiss Cheese Stuffed Chicken

Got an Air Fryer? You need one! This recipe is made quick, your kitchen stays cool and great flavors in your dishes without all the calories of frying, tender chicken too. No need to add extra seasonings with the ranch dressing dip on this recipe.

What you need:
2 chicken breasts boneless split through
1/4 cup ranch dip, I made it ahead
dash of pepper
2-4 slices of swiss cheese
toothpicks

How to make it:
First split your chicken breasts with a good knife in half butterfly style
and spread open.
NEXT take your ranch dip and spread over the chicken both sides
Place in the rack on your Air Fryer.
Set air fryer to 360 degrees and bake for 25-30 minutes or until chicken reaches 160 temp
Begin cooking set a timer for 20 minutes, after the timer goes off, open and 
being careful open chicken and lay the swiss cheese in between layers of chicken
close with toothpicks and continue cooking. THIS keeps the cheese from melting out during total cooking time, careful not to get burnt. Use tongs . 

This dish goes great with Air Fryer Fries too

Garlic Jalapeno Shrimp

Shrimp Lovers you need to make this dish. It is a little spice with slight garlic and oh so good shrimp.

Plus they are so easy and everyone who loves shrimp will want these again.

What you Need:

About a pound of medium shrimp peeled and deveined 

3 garlic clove minced or sliced real thin

1 jalapeño stem, ribs and seeds removed. sliced thin

1 tbs lime juice 

3 tbs extra virgin olive oil 

Salt and pepper to taste

How to make it:

Toss together all the ingredients

Season with salt and pepper. Marinate in refrigerator for 30 minutes.Heat large skillet over medium high heat . Add Shrimp to skillet, cook for about 3 minutes per side or until the look little bit brown.

Serve topped with fresh chopped chives.