One Pot Jordanian Chicken Curry

4 Tbsp Light Olive oil

3 medium onions, coarsely chopped

4 cloves garlic, smashed and minced

4 carrots, sliced

1-2 lbs boneless chicken thighs, cubed

2 cups water or chicken broth

2 large potatoes, cubed

1 Tbsp salt

1/2 of an 8oz can tomato sauce) 4 Tbsp, no more!

1 tsp garlic powder

1 tsp ginger powder

1-2 Tbsp curry powder (1 Tbsp is not too spicy for the kids)

Some frozen peas, or canned peas, drained

1/2 - 1 head Cauliflower, coarsely chopped

One (15oz) can garbanzo beans, rinsed and drained

1/2 cup Butter (optional)

 

Instructions:

In a large dutch oven, saute onions and garlic in olive oil.  Cook until onions are tender. 

Add carrots and chicken. Saute 5 minutes.  

Add water or broth. 

Add potatoes and salt. 

Stir and cover. Simmer until potatoes are almost tender.

Add tomato sauce, garlic powder, and curry powder. 

Add Peas and Cauliflower. 

Add extra water to just cover the vegetables.

Simmer until veggies are tender. The potatoes want to be firm but not overcooked.

Add butter and garbanzo beans.

Taste and adjust seasonings, adding extra salt, garlic, and curry if needed

Serve hot as-is, topped with sour cream

or serve with

Brown Rice

White rice or

Riced Cauliflower 

Adri Burk's Chicken Salad

Oh I love this one!

Cream cheese, softened

Mayonnaise

Canned drained chicken OR boiled chicken OR cooked chopped chicken thigh meat

Finely chopped green onions

Slivered Almonds 

 Finely diced celery

Green grapes, quartered OR canned pineapple drained and chopped

INSTRUCTIONS:

In a food processor, Cream the cream cheese and Mayonnaise. Add all other ingredients. Check the consistency and Taste. Add salt or sweet.

Serve on croissants, breads, rolls or crackers

Eritrean Beef Stew to serve with INJERA

2 onions , finely diced

Olive oil
2 lbs stewing beef, chopped fine

saute.
Add 1 can (14oz) tomatoes, diced or crushed 

Simmer.

Add spices: garlic,  chicken bullion,  red pepper powder

Serve with the sourdough flatbread Injera

-recipe by Aiba Dawit from Eritrea

Best Hamburger Marinade

A delicious hamburger marinade with a smoky, sweet, yet slightly spicy and tangy taste.

PREP TIME5 minutes

COOK TIME8 minutes

TOTAL TIME13 minutes

Ingredients

¼ cup Worcestershire sauce

2 tablespoons red wine vinegar

2 tablespoons brown sugar

2 cloves fresh garlic, minced

1 tablespoon vegetable oil

1 teaspoon onion powder

1 teaspoon black pepper

½ teaspoon salt

½ teaspoon liquid smoke (mesquite flavor)

1 pound ground beef

Instructions

Combine all ingredients except ground beef in a medium bowl. Mix together.

Add ground beef and use your hands to gently blend marinade into meat.

Be careful not to handle too much or meat will become tough.

Form ground beef into four equal sized (1/4 pound) round patties. Flatten patties so they’re bigger than the buns.

Make an indentation in the center of each burger. (This will help burgers not to bulge in the center.)

Cover patties and let marinade in refrigerator for at least one hour.

Grill over high heat to quickly sear outside of burger and seal in juices. Cook 3-4 minutes per side.

From the website infinetaste.com

Southwest chicken for Street tacos

Southwest Chicken 

Street Tacos

One of the best taco recipes out there! Chicken thighs are soaked in a bright well-seasoned marinade and grilled to perfection (you'll be fighting over those little charred crispy pieces). 

These chicken street tacos are so flavorful and so easy to make. I frequently serve these chicken tacos to guests and they always get compliments!!

Servings: 4

Prep Time15 minutes

Cook Time10 minutes

Total Time25 minutes

Ingredients

• 1 1/2 lbs trimmed boneless skinless chicken thighs or breasts
• 1/4 cup fresh lime juice, or apple cider vinegar
• 1/4 cup olive oil
• 3 cloves garlic, peeled and smashed, or 1 tsp garlic powder
• 2 tsp ground cumin
• 1 1/4 tsp chili powder
• 1/4 cup chopped fresh cilantro
• 1/2 tsp salt 
• 1/4 tsp freshly ground black pepper
• 
  
• Orange juice or pineapple juice

For serving

• 12 mini corn taco shells, warmed (double up if desired)
• 1 large avocado,* cored and sliced
• 1 small red or yellow onion, chopped
• 3 Tbsp chopped cilantro
• Lime wedges, for serving (optional)

Instructions

1. Add chicken to a gallon size resealable bag. In a small bowl whisk together lime juice, olive oil, garlic, cumin chili powder, cilantro, salt and black pepper.

2. 
   

3. Pour mixture over chicken in bag then seal bag while releasing an trapped air. Rub marinade over chicken. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours
4. 
   

5. GRILL: Preheat a GRILL over medium-high heat (it should come to 425 - 450 degrees). Remove chicken from marinade and grill until chicken has cooked through , turning once halfway through grilling, about 5 - 6 minutes per side (thickest center should register 165 and thighs should be slightly charred)

6. 
   



11. BAKE: You can BAKE the chicken instead of grilling. Bake at 425ºF for 30 minutes on a sheet pan (or until cooked through and crisp on the edges).
    
12. 
    
13. Transfer to a plate, cover with foil and let rest 5 minutes
    
14. 
    

15. Dice grilled chicken into cubes. Add orange juice or pineapple juice to the chicken to taste

16. 
    

17. Sprinkle chicken over 1 or 2 tortillas per taco then add an avocado slice, diced chicken, onions and cilantro. 

18. 
    

19. Serve warm, spritzing each taco with lime juice and drizzling with hot sauce.

Recipe Notes

• *Try homemade guacamole for another delicious option.
• Stick with chicken thighs for best results. They're more tender and juicier, they brown better and they have better flavor.
• Recipe source: Cooking Classy

Nutrition Facts

Grilled Chicken Street Tacos

Amount Per Serving

Calories 463Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 3g19%

Cholesterol 161mg54%

Sodium 192mg8%

Potassium 800mg23%

Carbohydrates 32g11%

Fiber 6g25%

Sugar 2g2%

Protein 37g74%

Vitamin A 380IU8%

Vitamin C 12mg15%

Calcium 84mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer

This awesome recipe is from CookingClassy.com

Indian Chicken Curry (Murgh Kari)

     INGREDIENTS:

2 pounds bone-in chicken thighs OR one 14.5oz cans garbanzo beans, drained

1/2 tsp salt

1/2 cup cooking oil

1 1/2 cups chopped onion

1 Tablespoon minced garlic

1-1/2 tsp minced fresh ginger root (or 1 tsp ginger powder)

1 Tablespoon curry powder

1 tsp ground cumin

1 tsp ground turmeric

1 tsp ground coriander

1 tsp cayenne pepper (optional)

1/2 cup water

1 cup butter

1 (15 ounce) can crushed tomatoes

1/2 cup plain while milk yogurt

1/2 cup heavy whipping cream

. . . . . 

     TOPPINGS

1 tablespoon chopped fresh cilantro

1 teaspoon salt

1 teaspoon garam masala

1 tsp fresh lemon juice (or use lemon pepper, this option increases the saltiness of the curry) 

Directions
Prep

20 min

Cook

40 min

Ready In 1 hour

Sprinkle the chicken breasts with 1/2 teaspoon salt.

Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken thighs to a plate and set aside.

Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. 

Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.

Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). 

Stir in the yogurt and heavy cream after the simmering.

Serve on top of white rice, brown rice, or diced baked potatoes.

 Sprinkle with lemon juice, chopped cilantro, and sour cream

Nutrition Facts

Per Serving: 427 calories; 24.3 g fat;14.7 g carbohydrates; 38.1 g protein;95 mg cholesterol; 1370 mg sodium.

Best Steak Marinade in Existence

I can't take credit for this recipe.
Its just to die for, therefore i am compelled to post.

https://www.allrecipes.com/recipe/143809/best-steak-marinade-in-existence/

Prep time 15 min
Best Steak Marinade in Existence

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1-1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)

Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender.

Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Old-Time Tuna Noodle Casserole

Prep time: 30 min.     Cook time: 20 min.

Yeild: 6 servings(1 1/3 cup each) 

All pantry ingredients, except for frozen peas.

 1    cup dried macaroni noodles or egg noodles

 1 ½  cup frozen peas, or a 15 oz can peas

1    (10 3/4 oz) can Cream of Mushroom soup

 1     (12 oz) can evaporated milk , or 1 ½ cup prepared dry milk

 1     tablespoon dehydrated onion

½    teaspoon salt, add more to taste

 2     (6 oz) cans tuna, drained, flaked

1 ½  cup corn flakes, crushed

Step 1:  Place noodles and frozen peas in a pot of boiling water.  Cook noodles and peas to desired doneness as directed on package. Drain; rinse in hot water.  Set aside.

Step 2:  Meanwhile, heat oven to 350˚F.  In ungreased 9x9 casserole dish, combine soup, milk, onion, tuna and salt.  Add cooked noodles and peas. Mix well, then taste test!

Step 3:  Top casserole with crushed corn flakes.  Bake uncovered for 25-30 min. Remove when bubbly.

Double the recipe for a 9x13 pan.

Kid-Friendly Red Enchiladas

                All pantry ingredients!

1 can 8 oz. tomato sauce

2 cups water

2 t. chicken bouillon

1 T.  chili powder, if you want spicy add an extra 1 Tbsp

1 t. cumin

½ t. onion powder

¼ t. garlic powder

 12 corn tortillas, half fried in oven

Shredded cheese for topping

Options for filling, some vegetarian:

3/4 lb shredded cheese - cheddar or monterey jack

½ lb shredded cheese and re-fried beans

½ lb shredded Cheese and Fried eggs (broken yolk, salt, pepper, 1 or 2 layers)

½ lb shredded cheese and ½ lb ground beef

½ lb shredded cheese and ½ lb shredded beef, chicken, or pork

COMBINE: In med sauce pan, combine tomato sauce, water, bouillon, chili powder, cumin, onion powder, garlic powder

SIMMER the sauce for about 10 min.

HALF-FRY tortillas: Brush one side of each corn tortilla lightly with oil. Place 12 tortillas flat in 350° oven, oil side up, for 2 min.  Remove from oven to a plate. Let cool.

ASSEMBLE enchiladas: Place a little sauce in the bottom of a 9x13 pan.  Then place 3 half-fried tortillas flat.  Cover tortillas with spoonfuls sauce. Sprinkle cheese and other filling,  a little spoonful of sauce on top.  Place 3 more tortillas. Sauce. Cheese and filling. Sauce. Continue pattern.  Top with all leftover sauce then cheese. Bake 350° oven until cheese is melted, 15-20 min. 

SERVE: Top with shredded lettuce, diced tomato, and sour cream. Consider possible side dishes of Spanish rice, re-fried beans, or a 15 oz can black beans reheated

Lazy man enchiladas - Make individual servings in the microwave. Use a glass plate or glass pie pan.  Cover enchiladas while in microwave. Cook 2 min or until cheese is melted.   

Beef Barley Lentil Soup

1/4 lb. ground beef, sautéed (optional)

1 onion chopped, or 1/4 cup dehydrated onion

3 q. water

1/2 c. barley, dry

2 c. brown lentils, dry

2 stalks celery, finely diced

3 carrots, finely diced

3 T. beef bullion

salt and pepper to taste

Sauté ground beef and onion in a large Dutch oven pot. Add remaining ingredients.  Simmer til veggies and grains are done, about 30-40 min

Crockpot Version: Cover, Cook on High for 3-4 hours.  

Oven Version: Bake in 250 degree oven, Cover tight w/ tin foil, for 3-4 hours. 

The Crockpot and Oven versions of the recipe make a good Sunday lunch.

It's hot & ready-to-eat when church is over.

Adri Burk's Funeral Potatoes

A favorite side dish at our house, also a great dish for making ahead-of-time.
Make it a main dish by adding diced ham.

·        8 medium russet potatoes; half-peeled, boiled, cooled, & cubed to total 9 cups cooked diced potatoes

·        3/4 c. butter and diced large onions (cooked together in a glass dish in microwave)
·        1  tub Sour Cream 16 oz.
·        3 can Cream of Chicken soup 10 oz each,  OR 1 Family size can 26oz
·        1 & 1/2 tsp. Salt
·        1/8 tsp. black pepper
·        green onions, finely diced
·        2 cups grated Cheddar Cheese, topping2


Half-peel potatoes under cool water, rinse. Cut each potato in half, place in stockpot with enough water to generously cover and add 1/2 tsp salt. Boil on Med or Med High heat for 20-30 minutes, or until slightly tender, not too soft.  

Meanwhile, in large glass microwaveable bowl, place the butter and diced onion. Cover with glass lid. Microwave, stirring occasionally, until butter is melted and onions are hot but not thoroughly cooked. Don't cook onions on stove top, they turn brown.

In medium mixing bowl, place cream of chk soup and sour cream. Add diced green onion, reserving a little green onion for a topping.  Add 1.5-2 tsp salt, or to taste. Add a dash of pepper. Stir well to combine ingredients.

Remove slightly tender potatoes from pot with slotted spoon. Place single layer on a sheet pan to begin cooling. When cool enough to handle, dice into 1/2 inch cubes. Measure 9 cups diced potatoes. Place diced potatoes in the large mixing bowl.

Preheat oven to 350 degrees.



Pour mixture over diced potatoes and stir gently until all potatoes are well covered. Taste test.
Place in 9 x 13 pan.

Top with Cheddar Cheese

Bake 350 degrees uncovered 30 minutes, or until bubbly and cheese is melted. 

Top with remaining diced green onions.  Serve hot.

Tuna Salad - Meat Extender Version

Submitted by Lindsey Scarber

The recipe is from my Aunt Melanie Turley

1 can of tuna can grow to become a meal for the whole family!

1 can Tuna 6 oz, undrained

2-3 slices ww bread finely diced, or 1 c. cooked cracked wheat

1/2  c.  Mayo

1/4  c.  Ketchup, adds color

Some white or green onions, minced

Some celery, finely diced

Some Sweet/Dill relish, or chopped pickles

Some black pepper

  

Mix well and chill.  Serve with Saltine crackers, corn chips, or on a tuna sandwich.

Taco Lentil Meat - Meat Extender Version

by Adriana Burk

1 lb. ground beef (80/20)

1  1/2  c.  finely chopped onions

1-2  c. cooked brown lentils (good flavor), OR  1 c. cooked cracked wheat

2  t.  beef or chicken bullion

1 can tomato sauce 8 oz, adds color

2-3 T. taco seasoning, or 2 packages taco seasoning (1.25oz. ea pkg)

Some crushed red peppers for spice

Some water if too thick

Brown ground beef with onions.  Drain the fat, but leave some fat to flavor the lentils/wheat.  Add all other ingredients.  Reduce heat. Taste it.  Add ingredients 'till it tastes like taco meat. 

Serve as taco meat on soft tacos, flour or corn tortillas.  Serve on taco salad or in enchiladas.  You can make it in bulk, it freezes well.

Adri Burk, Lyneer Andersen Family   adrianaatab@gmail.com