Chicken and Sweet Potato "Crock-Pot" Curry

Yum yum yum!

Chicken and Sweet Potato "Crock-Pot" Curry
- I am actually calling this one my own because it's a hybrid from a couple recipes!

4 boneless, skinless chicken breasts
1 large onion, chopped
2-3 med-large sweet potatoes, cubed
3-5 garlic cloves (chopped)
1 can (4-6oz) tomato paste
1 can (minus about 1/6 of the can) chicken broth
3/4 cup plain, nonfat yogurt
1 T olive oil or butter
1 Tabl. grated ginger
2 Tabl. curry powder
1 teas. (+/-) cayenne pepper (Lucas always has me add more)
1 teas. allspice
salt & pepper to taste

Add all ingredients to the crock pot and cook on low for 5-6 hours. I always make this with brown basmati rice and lots of veggies!

Chicken Enchilada with Roasted Tomatillo Chile Salsa

This is the second time I have made these and they are so yummy. The best part is they they make a lot, which is great for left overs or a big group! It is pretty easy to make, just takes a little prep.

Ingredients

Roasted Tomatillo Chile Salsa:

• 1 pound tomatillos, husked
• 1 white onion, peeled, sliced, quartered or whole
• 4 garlic cloves
• 2 jalapenos
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 cup chopped cilantro leaves
• 1/2 lime, juiced

Enchiladas:

• Extra-virgin olive oil
• 1/2 medium onion, diced
• 3 garlic cloves, chopped
• 1 1/2 teaspoon ground cumin
• 1/4 cup all-purpose flour
• 2 cups chicken stock, storebought
• Chopped cilantro leaves
• 1 deli roasted chicken (about 3 pounds), boned, meat shredded
• Salt
• Freshly ground black pepper
• 10 large flour tortillas
• 1/2 pound Monterey Jack cheese shredded
• Chopped tomatoes and cilantro leaves, for garnish

Directions

Preheat oven to 400 degrees F.

For the salsa:

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Enchiladas:

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes (watch carefully) until bubbly and cracked on top. Garnish, cilantro and tomato.

Serve hot with Black Beans and Rice, the remaining tomatillo salsa, sour cream and fresh guacamole.

Beer-Can Crock-Pot Chicken

This is a variation from the "real" beer-can chicken that goes on a BBQ, but DEFINITELY worth a shot.

I've made this twice. The second time, I doubled the amount of rub to add more flavor. 

Ingredients:

1 Tbsp dark brown sugar

1 1/2 tsp granulated sugar

1 1/2 tsp garlic powder

1 1/2 tsp salt

3/4 tsp pepper

3/4 tsp smoked paprika

1/2 tsp dry mustard

1/4 tsp cayenne pepper

1/4 tsp dried ground sage

One 4-5 lb. chicken, rinsed and patted dry

One 12 oz can beer, preferably Budweiser

1.) Mix all ingredients above together (besides the last two, chicken and beer) to create the rub (I double this).

2.) Rub all over chicken, preferrably under the skin for added flavor.

3.) Place chicken in crock-pot. Pour beer inside the chicken and on bottom of the crock-pot. 

4.) Cook on low for 7-8 hours. Serve with couscous and a veggie of your choice. There will be PLENTY of leftovers!

5.) Enjoy!

Salmon with Mango Quinoa Salsa

Lucas and I made this after a long day of hiking and walking and enjoyed every bite!

Mango Quinoa Salsa (from Nueva Salsa cookbook from William Sonoma)

1 cup cooked quinoa*

2 ripe mangos, cut in 1/4" cubes

1 roasted red onion** (1/4" squares)

1 cup mango juice (I used a can of Kern's mango juice)

1/4 cup balsamic vinegar (white or red)

1/4 cup chopped cilantro

Add quinoa, mangos, red onion, mango juice and vinegar into a large bowl and stir with a wooden spoon. Let cool to room temperature and add cilantro. Serve cold or room temp.

*Qunioa - Add 1 cup quinoa to 2 cups water. Bring to a boil. Once boiling, turn to low and simmer for 20 minutes. Add 1 T olive oil and salt and pepper to taste.

**Roast red onion - Place onion (with outer shell removed) in a shallow baking dish. Cover with olive oil and salt. Bake at 350F for 35-45 minutes.

Salmon

Heat oven to 350F. Place salmon in a baking dish (lined with foil). Pour a small amount of olive oil over the fish and season with garlic salt and lemon pepper. Bake for 10-20 minutes (until fish is flaky).

Serve salmon over quinoa salsa and enjoy!! We certainly did!