Massaman Curry

Yum, yum, yum, yum.  This was my favorite recipe I've made for a while.  It needs some tweeking though.  Needs more curry paste and more spice.  We added a bunch of spices, which turned out pretty good- mostly I would add red curry powder.  Otherwise, great.  We added carrots and onion and cashews.

source:  http://allrecipes.com/recipe/chicken-massaman-curry/

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Ingredients

• 2 tablespoons vegetable oil
• 3 tablespoons curry paste
• 1 (3/4 inch thick) slice ginger, minced
• 1 1/4 pounds skinless, boneless chicken breast meat - cubed
• 3 tablespoons brown sugar
• 3 tablespoons fish sauce
• 3 tablespoons tamarind paste
• 1/3 cup peanut butter
• 3 cups peeled, cubed potatoes
• 1 (13.5 ounce) can coconut milk
• 3 tablespoons fresh lime juice

Directions

1. Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
2. Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.

Six Can Chicken Tortilla Soup

So, I didn't exactly follow this recipe- I used onion, green pepper, zuchinni and real chicken.  Basically this was purely our infamous taco soup recipe with shredded chicken.  But man did that shredded chicken add so much!  Also, I added quite a bit of cinnamon and loved, loved the flavor. I cooked the chicken with plenty of salt, pepper and taco seasoning and added the taco seasoning to the soup as well, as usual.  I could have eaten this soup all week.

source:  http://allrecipes.com/recipe/six-can-chicken-tortilla-soup/detail.aspx

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Ingredients

• 1 (15 ounce) can whole kernel corn, drained
• 2 (14.5 ounce) cans chicken broth
• 1 (10 ounce) can chunk chicken
• 1 (15 ounce) can black beans
• 1 (10 ounce) can diced tomatoes with green chile peppers, drained

Directions

1. Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.

Fish Tacos with Pineapple Salsa

This was one of those recipes where I wasn't expecting much and then was blown away by the result.  Lots of flavor and really tasty.  Rich agreed whole-heartedly

source:  http://www.bhg.com/recipe/seafood/grilled-fish-tacos/

Grilled Fish Tacos

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Makes: 6 servings

Prep: 15 minsChill: 15 minsGrill: 4 mins to 6 mins

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Grilled Fish Tacos

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ingredients

• 1
  pound fresh or frozen skinless cod, sole, or flounder fillets, 1/2 inch thick
• 1
  tablespoon lemon juice
• 1
  tablespoon olive oil
• 1
  teaspoon chili powder
• 1/2
  teaspoon ground cumin
• 1/4
  teaspoon salt
• 1/4
  teaspoon ground black pepper
• 12
  7 - 8 fat-free flour tortillas

directions

1.Thaw fish, if frozen. Arrange fish in a 2-quart square baking dish; set aside. In a small bowl whisk together lemon juice, oil, chili powder, cumin, salt, and pepper. Pour over fish. Turn fish to coat with marinade. Cover and chill for 15 minutes. Drain fish, discarding any marinade. Stack tortillas and wrap in foil.

2.For a charcoal grill, grill fish and tortillas on the greased rack of an uncovered grill directly over medium coals for 4 to 6 minutes or until fish flakes easily when tested with a fork and tortillas are warmed, turning tortilla stack once. (For a gas grill, preheat grill. Reduce heat to medium. Place fish and tortilla stack on greased grill rack over heat. Cover and grill as above.)

3.Transfer fish to a cutting board. Cut or flake fish into 1-inch pieces. Serve in warmed tortillas topped with Pineapple Salsa and/or Chipotle Coleslaw.

Pineapple Salsa

source:  http://southernfood.about.com/od/pineapplerecipes/r/bl50924a.htm

Ingredients:

• 1 cup finely chopped fresh pineapple
• 2 tablespoons finely chopped purple onion
• 2 tablespoons finely chopped green onion
• 1 tablespoon finely chopped red bell pepper, optional
• 1 tablespoon finely chopped fresh cilantro
• 1 tablespoon honey
• dash ground red pepper, cayenne or chipotle
• 2 teaspoons finely minced jalapeno pepper, optional
• juice of 1 fresh lime, about 1 1/2 to 2 tablespoons
• 1/4 teaspoon black pepper