Tag: dinners

Pork and Summer Squash Curry

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Now is the time of the year for summer squash. Zucchini and yellow squash so abundant that some friends may even be giving it away. We are no exception to that. Receiving a few zucchini and squash every couple weeks from the in-laws, our curry has become more varied as a result. I really do love curry and how easy it is to make. Serving it with rice makes an easy meal and so filling. You can make curry as spicy as you like, and curry can easily be frozen to enjoy later. Like ratatouille, this curry cooked the squash and zucchini perfectly, and the flavors made them so enjoyable! The pork was added for a bit of extra flavor, but you can easily make this dish vegetarian by excluding the pork and substituting in vegetable broth in instead of beef.

Pork and Summer Squash Curry Recipe CardDownload
What You Will Need
  • 2 Pork Chops, diced
  • 1 small onion diced, 1/2 cup
  • 1-2 medium tomatoes, diced
  • 3 cups water
  • 2 beef bouillon
  • 1 medium/large zucchini, 1 1/2-2 cups
  • 2 medium/small yellow squash, 1 1/2-2 cups
  • 2 Tbsp Curry Powder
  • 2 Tbsp Chili Powder
  • 2 tsp Cayenne pepper powder
  • 1 Tbsp Garlic Powder
  • 2 tsp Cumin Powder
  • 1 tsp Paprika
  • Dicer
  • Cutting board and knife
  • Dutch oven
  • Wooden spoon and ladle
  • White rice to serve
Directions
  1. Add diced pork to dicer. Pulse until pork is fully ground. Add to dutch oven with 1 Tbsp oil. Once fully browned, add diced onion and tomatoes. Cook until onion is translucent.
  2. Add water, and bouillons, return to a boil before adding zucchini and squash. Add spices and stir. Cook for 10 minutes uncovered, stirring occasionally. Ready to serve once thick and squash is fully cooked.
  3. Fill bowl 1/2 way with rice before topping with curry and serving.
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Homemade Chicken and Broccoli

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Chicken and broccoli is my favorite Chinese food. I’ve been eating it since I was a kid and I hear a lot of other people like it too. So, as a result, this dish was formed. When you choose to make this, you can substitute worcestershire sauce in place of soy sauce if you don’t have much ginger or garlic, since worcestershire has soy, ginger, and garlic in it. I used 2 small chicken tenders to make this, however, it wouldn’t be a bad idea to use a pound of chicken breast instead if your love Chinese food, or if you have a larger family than two to feed. Though this tastes very similar to takeout, this dish tastes just as good if not better with the sesame oil, and garlic powder coming through even more than takeout!

Homemade Chicken and Broccoli Recipe CardDownload
What You Will Need
  • 1 cup Chicken (Brest or Tenders)
  • 3 cups Broccoli (Fresh or frozen)
  • 2 Tbsp Oil
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Oyster Sauce
  • 1 tsp sesame oil
  • 2 Tbsp ground ginger
  • 1 Tbsp garlic powder
  • Pinch of Flour
  • Wok/Dutch Oven & Spoon
  • 1 1/2 – 2 cups White rice
  • Medium Saucepan
Directions
  1. In a medium saucepan, add 1 1/2 – 2 cups white rice. Rinse the rice under cool water 5 times. Add an equal amount of water to rice. Place over medium heat. Once boiling, cover and reduce your heat to the lowest setting.
  2. Place your wok/dutch over over medium high heat, and add oil. Meanwhile, half your chicken and slice it, then add it to the oil. Prep your broccoli now if you are using fresh.
  3. Stir your chicken and cook it until the chicken looks cooked externally. Add your broccoli (if using fresh add 1/4 cup water). Add to your mixture the rest of the ingredients. Continue to stir and cook until you broccoli is cooked to your desired texture.
  4. Remove from heat, and serve chicken and broccoli over rice.
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Summer Sausage Pasta

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One pan dinners are starting to grow in popularity in our house. Cook your ingredients, add some broth and pasta, let it cook down, and bam! You’ve got a one pan dinner. This was homemade summer sausage we received as a gift, but it was very similar to Hickory Farms summer sausage just with a bit more pepper. The only real advice for this recipe is to be careful of the yogurt you use. You can use milk instead, but you’ll have to add about 2 Tbsp of flour early on to get the thickening. If you use yogurt, it has to be completely unflavored. A good alternative is Greek yogurt if you like to sour cream like constancy.

Summer Sausage Pasta Recipe CardDownload
What You Will Need
  • 10 Oz Summer Sausage Diced
  • 1 Medium Onion
  • 3 Beef Bouillon Cubes
  • 12 Oz Elbow Macaroni
  • 1 Small Tomato Diced
  • 2 Tbsp Garlic Powder
  • 1 tsp Paprika
  • 1 tsp Curry Powder
  • 1 tsp Chili Powder
  • 1/4 cup Plain/Greek yogurt (Do not use flavored)
  • 4 Oz White Sharp Cheddar
  • 2 Tbsp Butter
  • 1 Dutch Oven and Lid
Instructions
  1. In a dutch oven, add diced onion and 1 Tbsp oil. Cook until sweating. Add diced summer sausage. Cook for 2-3 minutes.
  2. Add 4 cups water and bouillon cubes. Stir and add Macaroni. Add diced tomato, and spices (garlic, paprika, curry powder, and chili powder). Stir and cover. Cook til minimum cook time for macaroni is reached according to package.
  3. Remove from heat. Add yogurt, the cheddar sliced, and butter. Stir until all the cheese is melted, you may return to heat if needed.
  4. Let cool for 5 minutes then serve.
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Ratatouille

Ratatouille is a classic french dish that stemmed from poverty. Because they could not afford it, they made do with that they had. I don’t usually make vegetarian dishes because they usually aren’t filling, and I require a lot of protein in my daily regimen. This dish, however was not only incredibly filling, but it was also delicious! I don’t always like the texture of zucchini, but in this dish it has the perfect consistency and the tomato just compliments the squashes so well. For flavoring, I decided to go with thyme, rosemary and basil, and all three spices help unify this dish and add a layer of more flavor. I highly recommend this dish! Finally, though I have not tried freezing this dish, the ingredients are perfect for freezing, so I plan to freeze some the next time I make this giant pot of ratatouille. This recipe makes 6-7 adult sized servings.

  1. Wash, half, and slice 2 large zucchini and 2 medium yellow squash. Dice one medium onion. Add all to a dutch oven.
  2. Place dutch oven over medium high heat. Add 2 Tbsp canola or vegetable oil and 1 Tbsp garlic powder. Cook for 5 minutes stirring occasionally.
  3. Add 16 Oz of diced tomatoes, or 3 large tomatoes diced. Add 2 tsp of each thyme, rosemary, and basil. Cook covered for 10-15 minutes or until tomato is cooked, and zucchini and squash are tender.
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Cheesy Chicken Casserole

A couple of days ago, we had KFC for dinner and we had our wings and drumsticks left over. I wanted to use up our leftovers and also make something new. As a result, this casserole was born. If you don’t prefer spaghetti, you could use other noodles, such as egg noodles or bowtie pasta. I used vermicelli, but that’s just what I’ve always used. I break my pasta in half, but you can also beak it smaller for this casserole if you want an easier time serving. I used 3 pieces of chicken. I warmed them, de-boned, removed cartilage, then tore up and added the chicken and the skin. Other than that, I served my pasta casserole right away, however it was pretty messy with the big noodles. The leftovers were very easy to divide and serve. Absolutely delicious, and I plan to make this dish or a similar version again in the future. Also, since I used KFC chicken it had plenty of flavor. If you plan to make this with a very plain chicken, you should consider doubling the spice in the casserole to add more flavor.

  1. Bake one chicken breast till internal temperature of 165 F is reached. (Bake at 400 F for 30 minutes. You may also use a whole can of shredded chicken, or 3-4 pieces of fried chicken and skin.)
  2. Using a mixer, shred the chicken. Place 1 cup of shredded chicken to the side and preserve the rest.
  3. In a large sauce pan, bring water to a boil and cook 12 oz of spaghetti until al dente and strain.
  4. In a 3 qt casserole dish, add your shredded chicken (1 cup), 1 can of cream of chicken concentrate, 1/2 can of milk, 1 Tbsp garlic powder, 2 tsp paprika, and 1 tsp curry powder. Stir together.
  5. Heat oven to 400 F.
  6. Add spaghetti and stir together. Add 6 oz of your choice cheese. (I used 4 oz shredded mozzarella, 1 oz shredded white shape cheese, and 1 oz crumbled white American cheese.) Stir together until cheese is distributed.
  7. Top with even layer of parmasean, then bake for 20-25 minutes until golden. Serve right away, or refrigerate, cut, reheat, and serve.
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