Curry Chicken, Dave’s Easy Stove-top Method

“Growing your own food is like printing your own money”
Ron Finley

I just love that Dave enjoys cooking, & that he’s an amazing chef in the kitchen… plus he doesn’t mind helping me with my recipe blog posts. All of Dave’s recipes along with my new ones will be in my NEW Cookbook coming in time for Mothers Day! Keep posted for more info on that.

However if you need a great gift for someone, or just want it for yourself, grab a copy of my wonderful cookbook, Lovingly Seasoned Eats & Treats! Click this link to purchase: https://fordragonfliesandme.com/purchase-my-cookbook…/

Now lets dive into this delicious recipe!

Our Favorite Recipes

Ingredients:

2 pounds boneless, skinless chicken tenderloins or breasts equaling 4 cups cut into chunks +/-

1 medium red onion, diced, about ½ cup +/-

2 TBSP Extra Virgin Olive Oil or Butter

1- 15 ounce can garbanzo beans (chickpeas)

2- 13.5 ounce cans coconut milk

2 cups carrots, cut into ¼ inch coins

1 fresh clove of garlic minced OR 1 tsp jarred

½ cup beef broth

1 TBSP yellow curry OR red if you want to make it spicier 

1 tsp pink Himalayan salt

1 tsp fresh ground black pepper

2 cups basmati rice, cooked- this will make 4 cups cooked

Did you know?

Curry is a blend of seasonings including cumin, ginger, turmeric, & red or green chilies. These are essential ingredients in most curries, however cinnamon, cardamom, pepper, coriander, fenugreek, mustard, clove, and nutmeg can be just as vital, along with fresh aromatics such as garlic, onion, cilantro, lemongrass, lime and lemon to name but a few. 

1. In a stock pot add carrots and onions to olive oil or butter; sauté on medium heat until carrots are fork tender, about 10 minutes.

2. Add chunked chicken, mix thoroughly with veggies.

Pro Tip: You can use beef or pork if you want to mix this up!

Pro tip: For a spicier curry, use red curry instead of yellow. 

3. Add coconut milk, beef broth, and curry, stir until evenly mixed. Bring to a boil, reduce heat to medium-low and simmer for 1 hour. Make sure chicken is cooked.
Add garbanzo beans and cook for an additional 15 minutes, stirring occasionally.

While mixture is cooking, prepare rice according to package instructions; set aside.

We use a rice cooker. This is something Dave introduced me & the boys to & we just love how easy it is!!

Pro Tip: If using rice cooker, rinse your rice 3x to wash off any hulls; you will see the water will run clear after the third rinse.

Cook your rice according to package instructions.

Serve curry over a bed of rice & enjoy!

Alternatives:

You can add just about any veggie you like, however you will need to add ½ cup more beef broth for every cup of added veggies besides what is listed here.

Other veggie suggestions: 

  • Bell peppers- ½ cup
  • Broccoli, cut- 1 cup
  • Cauliflower, cut- 1 cup
  • Peas- ½ cup 
  • Potatoes- chunked into 1″ cubes- 1 cup

If you enjoyed this post & thought this was a super yummy recipe leave me a comment.
…. and of course please LIKE, Follow & Share.

You can purchase my wonderful cookbook, Lovingly Seasoned Eats & Treats again! Click this link to purchase: https://fordragonfliesandme.com/purchase-my-cookbook…/

Be sure to check out my Facebook page & follow me there for daily inspirations, lovely photos, & of course all kinds of great home & garden tips! https://www.facebook.com/profile.php?id=100049613212778

Happy Day,
Jean

Copyright Policy

All text and images on this site are copyright of For Dragonflies And Me. Unless otherwise noted, you may not use this content without written permission.

Chicken Parmesan Made Easy!

“Real cooking is more about following your heart than following recipes.”
– Unknown

With the abundance of tomato’s we’ve had in the garden this summer, I’ve been able to make a few batches of my marinara sauce. That means we eat a lot of Italian dishes in our home. Believe me when I say no-one is complaining! I wanted to share this super yummy & easy Chicken Parmesan recipe with my favorite friends… yep, that is all of you!

Our Favorite Recipes

Pre-heat oven to 350 degrees.

Ingredients:

4 chicken breasts, tenderized about ½ inch thick
1 ½ cups Italian bread crumbs
1 ½ cup white all purpose flour
½ tsp pink Himalayan salt
½ tsp fresh ground black pepper
3 eggs, beaten
2 TBSP’s whole white milk
1 cup Canola oil for frying
4 cups Marinara Sauce 
2 cups shredded mozzarella cheese
Click this link for my super easy Marinara Sauce recipe!
https://fordragonfliesandme.com/2022/09/21/marinara-sauce/

Tenderize chicken breasts to about ½ inch thickness. You don’t have to have a meat tenderizer. Watch Dave’s video demonstration with an every day kitchen item on Facebook !

1. In a bowl, beat eggs and milk until mixed thoroughly; in another bowl add flour, salt & pepper and mix; in a third bowl put bread crumbs.

While oil is heating, dip each chicken breast first in the flour, then egg, then bread crumbs; make sure each piece of chicken is thoroughly coated; place one or two pieces of chicken in heated oil making sure they do not overlap;

2. Put oil in a frying pan and bring to temperature on medium-high heat; you will know when the oil is hot enough when you put a drop of water in and it bubbles.

3. Fry on each side for 3 to 4 minutes or until golden brown- chicken will not be fully cooked; place paper towels onto a plate or cookie sheet; when chicken is done, remove and place chicken on paper towel to drain excess oil; repeat this process with new paper towels for each piece.

4. While the chicken is frying, put 2 cups of marinara sauce on the bottom of a 9” x 13” baking dish; spread until the bottom is evenly coated.

5. When chicken is done, place side by side in the baking dish; divide mozzarella cheese and spread evenly over each piece of chicken.

6. Bake covered for 30 minutes; uncover and broil for 3-4 minutes or until the cheese is golden.

Serve with additional sauce and a delicious salad & garlic bread!

Added bonus tip: To find recipes like this one & more, you can go to my blog at www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!

If you aren’t following me on Facebook go on over & give it a like & follow me for daily tips & tricks for the home and garden! https://www.facebook.com/profile.php?id=100049613212778

Happy Day,
Jean

Copyright Policy

All text and images on this site are copyright of For Dragonflies And Me. Unless otherwise noted, you may not use this content without written permission.

Dave’s Delish Bourbon Chicken

“There is no spectacle on earth more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves.”― Thomas Wolfe

Last week I shared my Roasted Root Vegetables with Balsamic Glaze recipe and promised this one would be coming next… so here it is!!! You will not be disappointed!!! This is one of Dave’s recipe and our family just loves it served on a bed of Basmati rice with my veggies! Just in case you missed it, here is the link!

Farmers markets are abounding with fresh produce, farm fresh eggs, honey, maple syrup, flowers, and of course delicious grass fed meats. I like to get my meat from several farmers who participate at the markets I frequent. These delicious & meaty thighs were purchased from Vestergarrd Farms located in Ann Arbor, Michigan! They participate in the Ann Arbor Farmers Market, which is where we go most frequently due to it’s location.

Now lets get into this super yummy recipe you will all just love!

Our Favorite Recipes

Ingredients:
8 boneless chicken thighs

Marinade:
¼ cup Soy Sauce- I use Braggs
¾ cup light brown sugar
½ cup Jim Beam Bourbon
2 TBSP fresh minced red onion
1 tsp ground ginger
1 tsp herb garlic salt or regular garlic salt 
***You can use garlic powder in exchange for salt if you’d like
½ tsp pink Himalayan salt
½ tsp fresh ground black pepper

Farm raised meats are so wonderfully delicious & fresh. However if you purchase your meat from a grocer, you are still supporting local!

  1. Preheat the oven to 325 degrees.
  2. In a gallon size Ziploc bag combine all marinade ingredients; mix until well blended & set aside.

3. Take chicken thighs and cut into 1” strips leaving most of the skin on; put strips in the bag of marinade and place in the fridge for at least 5 hours or overnight if you want to plan ahead.

4. Pour both marinade and chicken strips into a 9” x 13” x 2” baking dish; cook uncovered for 1 ½ hours stirring occasionally.

This is delicious served on a bed of Basmati rice and my Roasted Root Vegetables with Balsamic Glaze.

If you enjoyed this recipe post, please LIKE, share, & of course follow me to receive notifications on all my posts. 

Follow me on Facebook for daily inspirations, & more tips and tricks for your garden & home!
https://www.facebook.com/profile.php?id=100049613212778

Added bonus: You can go to my blog at www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!

Happy day,
Jean

Roasted Root Vegetables & Balsamic Glaze

“I feel a recipe is only a theme which an intelligent cook can play each time with a variation.” 
— Madam Benoit

My super yummy Roasted Root Vegetable recipe pairs wonderfully with Dave’s Bourbon Chicken seen here on a bed of Basmati rice!!!

Summer has her bounty, but oh how autumn glory abounds in the garden! If you are a gardener you know exactly what I’m talking about. Here is Michigan we have 3 full seasons we can relish in our gardens sustenance! Spring with her lovely greens, summer with a bounty of tomato’s, and autumn with squash, potato, onions, Brussels sprouts, cabbage, carrots… and so much more. Root storage crops, which all the above mentioned are, flourish in the cooler days of fall.

This savory blend of root storage crops including Brussels sprouts, fingerlings, baby purple potatoes, sweet potatoes, onions and more tossed in a blend of Balsamic vinegar, brown sugar and olive oil is absolutely delicious. This recipe pairs well with any meat dish, but especially delicious with Dave’s Bourbon Chicken. This recipe will be coming next week… so keep posted!

Our Favorite Recipes

Ingredients:

1 quart or 4 cups of cleaned Brussels sprouts, halved
1 cups cherry tomatoes, mixed Heirlooms are awesome
2 cups of mixed purple & red baby potatoes, halved OR use Fingerlings
1 large sweet potato peeled and sliced into 1/4 inch slices
1 cup carrots, cut into 1/4 inch coins
1 cup parsnips, cut into 1/4 inch coins
1 medium red onion, sliced lengthwise
2 garlic cloves, minced or 2 tsp jarred
1/2 cup brown sugar
1/2 cup Balsamic Vinegar
1/2 cup Olive oil
1 tsp. sea salt
1 tsp. fresh ground pepper

Pro Tip: You can add any veggie you like to this recipe!

You will need a large bowl to toss all the veggies in once they are cleaned, sliced & diced.

Sweet Dumpling Squash

Root storage crops are very easy to store over winter.

I wanted to share more root storage crop recipe’s. Click this link to see my post with several super yummy recipes!

Click this link: https://wordpress.com/post/fordragonfliesandme.com/2477

Heirloom veggies are so beautiful!

1. Cut off the stem end; then remove the first layer of leaves and any bad spots off your Brussels Sprouts; slice in half.

Pro Tip: Cut the stem end off first, then the outer leaves will fall off much more easily!

2. Wash potatoes well, do not peal; Cut in half or quarters depending on the size. If you use fingerlings, cut them into 1″ coins if they are large or cut horizontally if they are smaller.

This would be considered a small fingerling potato.

3. Peel sweet potato; slice 1″ thick.

4. Peel carrots & parsnips; cut into 1/4 inch coins.

5. Peel onion skin off and slice lengthwise.

6. In a large bowl toss all prepared veggies in; mince garlic into veggie mixture.

7. Add remaining ingredients and toss until evenly coated.

8. Put all ingredients into a 9x13x2 inch baking dish making sure all veggies are coated.

9. Bake at 325 degrees for 45 minutes covered stirring every 15 minutes; remove cover & cook for an additional 30 minutes stirring every 15 minutes making sure potatoes and sprouts are cooked through. A knife should slide through without resistance.

Be sure to keep posted for Dave’s Bourbon Chicken coming next Wednesday!

If you enjoyed this recipe post, please LIKE, share, & of course follow me to receive notifications on all my posts. 

Follow me on Facebook for daily inspirations, & more tips and tricks for your garden & home!
https://www.facebook.com/profile.php?id=100049613212778

Added bonus: You can go to my blog at www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!

Happy day,
Jean