Tag: EASY

Easy Crock Pot Chicken Curry by Gordon Ramsay

Easy Crock Pot Chicken Curry


This is so easy and tasty. 

It’s a nice go-to recipe when

 you don’t have time to fuss. 

I was staying at our North Carolina condo for a few

 days to pack our things after our sale. There was 

nothing in the kitchen pantry to use for dinner, 

but with a quick run to the store for a few basic

ingredients I had dinner in the crock pot in 

5 minutes. So nice not to have to stop everything

 after a busy day to go out to eat. We could relax.

It’s definitely hurry curry

This recipe is so simple. Just 4 ingredients 

go in the crock pot and the coconut milk is

added at the end, after it’s cooked. So easy. 

 You can use any cut of boneless chicken; thighs, 

breasts, or tenders. The salsa adds all the flavor 

you need. I used medium salsa and there was

 just enough heat. Chicken tenders were on sale

so that’s what I used this time. The coconut milk

gives it a smooth creamy finish. You could also

substitute that with 1 C sour cream in a pinch. 

 Give everything a good stir. Cover and cook,

about 5-6 hrs on Low or 3-4 hrs. on High

 Stir in the coconut milk. 

 Heat a few minutes. 

 If you love curry, using the crock pot, 

and easy dinners this will be a favorite. 

 Serve over rice.

Who knew salsa and curry would make

 such a great team.

Easy Crock Pot Chicken Curry
3 lbs boneless chicken 
1 onion, chopped
1 C salsa, chunky, medium
3 T curry powder
1 t salt
1 can coconut milk (about 13oz)
Place chicken, onion, salsa, curry, and salt
in the crock pot. Give it a stir to combine.
Cover and cook on Low 5-6 hours, High 3-4 hrs.
Add the coconut milk  to the pot, stir to combine.
Serve over rice. Top with chopped fresh cilantro
if you have it on hand.

Enjoy!

Coleen’s Recipes: EASY HOME MADE PEPPERONI by Gordon Ramsay

Coleen's Recipes: EASY HOME MADE PEPPERONI


Have you ever read the ingredient list on a package of commercial pepperoni or looked closely at a slice of it and wondered what all those “bits” were? Exactly!! A pretty gross thought isn’t it?? 


If you want to know exactly what is in YOUR pepperoni, try this super easy recipe. It’s just high quality pork and seasonings baked in the oven at a super low temperature for 6 hours ….and it is delicious, (even picky-picky husband loves it!!)

First of all, keep in mind that when it’s all cooked, it’s NOT going to be bright red/orange like commercial pepperoni, and it’s NOT going to be shaped perfectly round, but that certainly didn’t bother us. 

1 pound of ground pork (not sausage)
1 pound of ground beef (lean)
2 teaspoons liquid smoke
2 teaspoons black pepper
2 teaspoons mustard seed
2 teaspoons fennel seed
1 teaspoon paprika
1 to 2 teaspoons red pepper flakes (see notes)
1 teaspoon garlic powder
2 slightly heaping teaspoons salt (see notes)
1 teaspoon sugar
1/4 cup ice water

Grind the dry spices together (I used my mortar and pestle) until they are roughly ground (it doesn’t have to be super fine).

Mix the meat, flavorings, ice water and liquid smoke together just until combined. (I use my stand mixer). Cover it well, and chill it for 48 hours.

After 48 hours, mix again gently and roll the mixture into 2 logs and place them on a foil lined baking sheet (make sure the baking sheet has a lip).

Bake in a pre-heated 200° oven for 8 hours. If you seriously want round pepperoni, turn the logs every 2 hours, but I never do that.  Your house is going to smell wonderful!! 

After 8 hours, they will look like this:

The “pepperoni” logs will be quite firm to the touch when they come out of the oven. If there is a lot of fat on your baked pepperoni “logs”, just wipe it off before you chill them, but I seldom have that problem.

CHILL PEPPERONI BEFORE 
 YOU   SLICE !!


Let the baked logs cool a little, then wrap them in plastic wrap and chill them until they are very cold before you slice them.  Use a sharp knife and slice the sausages very thin.

This treat is VERY easy to make and has a wonderful flavor. 


NOTES: I buy pork butt roast when it’s on super sale and just grind it with my stand mixer, but you can also just buy commercially ground pork (UNSEASONED….not sausage!!)


NOTES: Picky-picky husband is very shy when it comes to “heat”, so I make this recipe with 1 + 1/4 teaspoons of red pepper flakes and it’s just right.  If you like a spicier pepperoni, just add more flakes.

NOTES: A note about the color of this pepperoni. To get a bright red/orange color in pepperoni, people use Morton’s Tender Quick which has salt, sodium nitrate, sodium nitrite and propylene glycol in it. Personally, it is not important to us to have that bright red color, so I just use table salt instead of the Tender Quick and it works just fine.  I freeze my baked pepperoni.

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