I bought this butter chicken sauce from Aldi about two months ago, and I was just feeling in the mood for some curry and thought it was a great opportunity. This recipe is simple and super fast! This curry is labeled as mild, but it is still spicy and may not be suitable if you/your family can only handle a little spice. Serving this curry over rice is a must, and definitely helps with the heat. This jar makes delicious curry with a few spicy bites mixed in! This recipe makes 5 adult sized servings.
What You Will Need
1 lb Chicken Breast, Diced
Aldi Butter Chicken Curry Sauce
2 Cups Rice Cooked
1. Add chicken to a pan over medium heat. Cook until chicken is brown, about 5 minutes. Add the spices and coat the chicken. Cook for 2 minutes.
2. Add the sauce to the spiced chicken and cook for 3-4 minutes until chicken is fully cooked. Serve over rice.
This was a fun little experiment I tried with my husband last week. If you’ve ever cooked with venison, you will know that people love to add pork to their venison, and people love to cook with bacon fat. For this taste test, we tried 3 different burgers. The first one was just venison fried up with a little vegetable oil. The second burger was a venison burger that was fried up in bacon fat. And the final burger was half venison and half ground pork fried in bacon fat. To make this test fair, I served all burgers on the same type of bread with no cheese, condiments, or even salt! Check out my findings down below!
Pure Venison Burger
The pure venison burger was just that, only venison. I made this burger on the side in it’s own pan so I didn’t have any crossing with the bacon fat. I used about 1 tablespoon of vegetable oil to fry this burger since venison has very little fat, and I cooked this burger for 4 minutes per side. This inside was medium well compared to the other burgers that were all well.
What did I think of the burger? Honestly I thought this one was probably the best. It tasted most like a burger. The other burgers were very good and had their own unique flavors, but this one was unmistakably a burger. To me, I guess a burger should taste like beef more than anything else, but you can chose on your preferences what you might like most.
Venison Burger in Pork Fat
This venison burger was also fried on it’s own in a skillet with some pork fat rendered from bacon. Like the last burger, I cooked this burger 4 minutes per side. This burger cooked well, though the inside wasn’t completely gray.
This burger tasted like bacon. The crisp and browned parts of the burger tasted exactly like bacon. The inside of the burger had a slight bacon flavor, but still tasted like venison. This burger was juicy and had a good texture. This was a very tasty burger, and if you really enjoy bacon, I think you would like this probably more than the plain venison. As for my taste, I like bacon, but I don’t believe everything needs to taste like bacon.
Half Pork, Half Venison in Pork Fat Burger
Finally, this franken-burger was fun to make and had a unique appearance before cooking that I had never worked with before. I ground some pork chops to get some ground pork. I mixed half a pound of venison with half a pound ground pork, then I hand mixed them together to the best of my abilities. I divided it in half then cooked each burger in the pork fat pan for about 6 minutes per side because these burgers were the biggest. This however, left this burger the most well done of the three types.
This burger was the juiciest of the three burgers. Not only that, but it was a good tasting burger. The pork covered some of the natural venison flavor while also not making the entire burger taste like pork. It seems to be a great way to make venison taste more like burger. That being said, in my opinion, I think this mixture would make an amazing meatloaf, but it just didn’t taste like a burger to me.
Each person could look at this and come to a different conclusion. If you like bacon, fry your burger in some bacon fat to make a savory bacon burger. If you like burger and not so much venison, mix venison with pork to hide some of the flavor. Or, mix venison with pork to get a delicious and juicy burger. You could also chose just plain venison if you enjoy the taste of lean venison burgers pure of other flavors. The important thing to note with this trial was that I didn’t season these burgers at all. Seasoning added to any of these burgers would have changed the test completely.
Inconsistencies in Testing:
How much each burger was cooked
For more consistent testing, cook to a set internal temperature
I used my homemade white bread which was way too big and sweet, for more consistent results, burgers should be eaten on their own without bread, or on a very neutral flavored bread
Amount of Fat per Burger
If the test is to see the difference in flavor, they should all have the same fat content. Fat is flavor and to truly judge which burger is tastiest, the amount of fat per burger should be equal.
I love this white bred recipe! I make this bread all the time for ourselves and as gifts for family and friends. This bread does slice well for sandwiches, but I really enjoy it as is, with butter, or as french toast. Sweet but not too sweet, this bread is a real treat. This recipe makes 2 loafs, and this bread is good frozen for 6 months.
1. In a mixing bowl, combine flour, water, yeast, sugar and oil. Stir until a smooth supple ball forms, dough will be sticky. Coat bowl and dough lightly with oil, then let rise until doubled in size, about 1 hour.
2. Grease the bread pans. Punch down dough and divide in half. Form into a loaf shape and place into the pan. Heat oven to 350 F, and let bread rise for 45 minutes to 1 hour until loaf is 3/4 up the pan. Bake for 30 minutes, and let cool for at least 10 minutes before serving.
Apple Crisp is an easy dessert and tastes amazing along with some vanilla ice cream. I’ve made apple crisp several times and I find that every time it’s to use up all the extra apples I have. We buy from a local farmer who likes to sell in bulk, so we end up buying in bulk! If apple crisp can’t use up your apples, apple sauce can, or even an apple cake. I didn’t get any picture of this apple crisp finished baking since I served it at for an after church lunch, however, it was a big hit and tasted great. This recipe makes 6-8 adult sized servings. How long your apple crisp lasts will depend on the state of your apples. I made this apple crisp when my apples were very close to bad, so it only lasted about 5 days, but for fresh and firmer apples you will get 7-10 days.
Heat oven to 375 F. Prepare your apples and line the bottom of the casserole dish. In the mixing bowl, add butter and spices. Mix together, then add flour, oats, and brown sugar. Mix until everything is evenly coated and combined.
2. Pour the mixture over the apples in an even layer. then bake for 30 minutes or until apples are tender. If serving after a meal, cover with foil and reduce heat to 200 F to keep warm before serving.
French scrambled eggs are light, and fluffy, yet also incredibly rich and decadent. These eggs will be a moist when served, but that just shows you did it right. These can be made in less than 5 minutes and are an easy and delicious way to start your day. The goal of this process is to fully cook the eggs without losing the moisture where the eggs become too firm. You can also make this recipe with just egg whites, or water in place of milk. You could also add other ingredients to the egg mixture if you would like, such as cheese, chives, or steak pieces, just to name a few! This recipe makes one quick serving. Serve with ketchup if desired.