Blackened Fish Tacos with Chipotle Cilantro Dressing (salmon or cod or whichever fish you want)

Finally, this post is done. I still consider myself a beginner food blogger even though this blog has recently had it’s 3rd anniversary. Blogging recipes takes work. Writing an accurate recipe takes work. It’s work but it’s work I enjoy. I just wish I could do nothing but cook, take pics, and blog… Haha True story.

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Been talking about these a lot, I know, I apologize for the redundancy. Finally got all the components together….

You’re going to need to check out my last 2 posts!

Click on the photo to the left to get this yummy Chipotle Cilantro Dressing recipe for these Blackened Fish Tacos that we’re about to make.

Click this photo to see the ingredients needed to make the Blackened Seasoning that will crispify (is that a word?)the fish to a nice golden crunch on the outside and give it a deep savory flavour.

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BLACKENED FISH TACOS
♥ 2 BAGS COLESLAW
♥ 1½ C. CORN KERNELS
♥ SALT + PEPPER
♥ FLOUR TORTILLAS
♥ 1 BIG SALMON FILET or 4 LARGE COD FILETS
♥ HIGH SMOKE POINT OIL FOR FRYING (i used Canola Oil)
♥ 1 BATCH OF BLACKENED SEASONING
♥ 1 BATCH OF CHIPOTLE CILANTRO DRESSING
♥ AVOCADO, FRESH, CHOPPED
♥ CILANTRO + LIME FOR GARNISH

Saute the coleslaw and corn with salt and pepper until just tender.
Set aside, but keep warm.
Heat oven to low temp and slowly warm the tortillas. I like em just before they get toasted.
Cut salmon or fish into large pieces suitable for frying.
Heat oil, just above medium, not too hot or the fish won’t cook thoroughly and not too cold or the fish will soak up to much oil and become soggy.
Fry till dark and golden on each side.
If you’re using salmon you may have to do the ends too. Use tongs. They work best.
When they are done gently remove from hot oil onto a papertowel lined dish to remove excess oil.
Let cool for about 5 minutes and break into good chunks.

THE ASSEMBLY
Warmed Tortilla
Sauteed slaw and corn
Blackened fish
Drizzle with some Chipotle Cilantro Dressing
Top with chopped fresh avocado, cilantro and a squeeze of fresh lime juice

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Place the Blackened Seasoning in a shallow flat bottom container of some sort so you can press the fish into it.  Coating every inch of it.  The better it’s coated the better the crisp.

You don’t want to over cook the cabbage, or it will lose all it’s structure.  You want to saute it till it just starts to wilt.  Keeping it warm will also allow it to keep cooking so with the pan on medium heat, just keep an eye on it.
This is the cod I used last night.  Seasoned all over every surface of fish with the Blackened Seasoning.

Fried in some oil till golden and delicious. I use a large cast iron flat bottom deep dish for frying. Allows maximum room for the fish to fry properly without over crowding the pan.   The heavy duty cast iron can withstand the high temperatures and will maintain it’s heat better when you drop in the fish.

I fried the fish in 2 batches to ensure it cooked evenly and properly. Or you can use a deep fryer but I’ve only used one once and I didn’t like it…. it was too small for what I needed and I don’t want a big greasy appliance kicking around here. I fry as little as possible.
Frying foods took a lot of practice for me over the years.  So many times chicken or potatoes or whatever it was I was cooking, was either undercooked or well well well done. Practice makes perfect.

Frying can be very unhealthy if done incorrectly.  When done the right way you are using the least amount of oil to get that desired crunch and crispiness.

✰ Oil thats too hot will scortch the food on the outside while leaving it raw inside. ✰

✰ Oil that isn’t hot enough won’t seal the food as it should when you drop it in. ✰

(Rather it will sit and soak up the oil.  This results in that drippy soggy mess we’ve gagged on one too many times.

The first time I made these I used some fresh plump salmon and they were to die for! This time around i used cod. I preferred the salmon over any white fish but both were really good.

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BLACKENED SALMON TACOS

Here are some pics from the salmon ones I made last week!  These ones were my favourite!

Since the photos were taken down in my temporary basement dungeon kitchen they aren’t of the greatest quality.  We can only go up from here my friends ☺

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Love Haleykins❤️

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BAKED TURKEY & SPINACH MEATBALLS

Hello Everyone. Since adding a Facebook Page, Cooking With Hay, {please come by and LIKE my page} I have some more followers this time around and I just wanted to take this opportunity to say ‘Hello and Thank You’
I appreciate every single one of you, and any LIKE or SHARE that you can throw my way as well. You keep this fun for me.

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In just 10 days Hubby and I will be off to Nuevo Vallarta, Mexico. If you’re on my personal FB, you’re most likely annoyed with my daily countdown photos… sorry about that. I’m just super excited! The point to this rambling… I’ve been trying to empty out the freezer before we go. Don’t ask me why, because I don’t have an answer. 😜 One of the last few things In the freezer was 2 lbs of extra lean ground turkey breast!! Awesome. I bought this for one purpose and one purpose only…. our favorite meatballs, Baked Turkey & Spinach Meatballs to be exact! So lean, so good! I will serve these with some turkey gravy, garlic mashed potatoes made with no butter or milk. {I use chicken stock, salt and garlic} and sweet corn.
You may remember an older post about these meatballs, but it didn’t contain any pictures and I’ve since jacked up the spinach and the seasonings a bit. I hope you like this new tweek!

BAKED TUREY & SPINACH MEATBALLS

INGREDIENTS:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried thyme leaves
• 1/2 teaspoon dried oregano
• 1/4 – 1/2 teaspoon crushed red pepper flakes (optional – adjust to your preference)
• 2 x 16 oz pkg. frozen chopped spinach (defrosted, drained, and squeezed to remove excess water)
• 2 tablespoons Worcestershire sauce
• 1/3 cup chicken broth
• 2 1/2 lbs lean ground turkey
• 1 cup bread crumbs, {I make my own from the loaf ends if my favorite 12 grain bread.
• 2 large eggs

 
INSTRUCTIONS:

• Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray.
• In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender.
• Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cooked out. Remove from heat and allow to cool to room temperature.
• In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat.
• 5. With your hands, create meatballs that are about 1 – 1 1/2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. If you don’t need this many, you can freeze them after baking or cut this recipe in half.
• Bake until your meatballs are cooked through with an internal temperature of 160 degrees F – which was about 20 minutes for my oven. Remove from oven and serve as desired.

 
One my favourite smells is onions in a frying pan. Adding in the garlic and seasonings and you are suddenly transported to a very happy happy land. Haha. Ok it’s good, but maybe not that good… No, it IS that good!!

When they are done they are golden and smell divine. Here’s the before and after!
Ha! I’m supposed to freeze some if these. Dude, by the time we are finished with these, there won’t be enough to bother freezing!!

Like I said ,way back there up above, I served these with garlic mashed potatoes {no butter, no milk}. I put in 1 Garlic Ball {click this link to make them yourself} add in some salt. I use Sea Salt and some of that leftover chicken stock because I know what you were thinking when you had so much stock left… “What am I going to do with this leftover stock?” {Ok maybe you’re not thinking that, but I’m always trying to use everything. Waste not want not after all.}. So you should still have stock left after the meatballs, and the mashed potatoes so tomorrow morning you can add it to some fresh cut hash brown potatoes in a ‘barely’ oiled hot pan. So you don’t need as much oil! Hahaha! Oh, I got sidetracked…. I also served this with turkey gravy, spiced up with oregano and red pepper flake because I idolize red pepper flake hahaha and sweet juicy corn!

Here, I used my fork and broke one of these scrumptious meatballs open. I have doubled the amount of spinach originally called for to 2 packages. This ensures lots of Popeye strength, and so much healthy goodness and flavour! Your call. I say use 2 packages of spinach and if it’s too much for you cut it down next time but it’s not like it’s intolerable, I swear, you’ll thank me! Hehe!

I thought there would be some sort of drippings in the pan that I could use to make some good gravy but check out this cooking sheet…. Dem are some lean mean healthy machines…. Depending on how much gravy you put on! Another reason to make a shitload of gravy at Christmas time. Freeze it in portions for occasions such as this. I just said ‘shitload’ on my blog. Is that completely inappropriate, it’s just that that seemed like the most appropriate wording. I don’t know. I’m still learning…..

Seriously hearty, mostly healthy and your tummy will be forever thankful! Please hit me up with a comment below if you make these and what your thoughts were! I love feedback.

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Love Haleykins

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Fajita Seasoning

Hey Guys!  I had been using a fajita seasoning mix recipe that I got a few years back.  I had posted about some yummy Chicken Fajita’s back in 2012 and I’ve been using this combo ever since.  I just came across one that sounds even better on Food.com.  In previous years I had used those Old El Paso packets when I made fajita’s and this one claims to be alot like it if not better.  I am making some fajita’s tomorrow night for dinner, shrimp ones, chicken ones and some steak ones.  Only because I can’t settle for just one kind.  I just made up a batch of this seasoning and I am going to give it a go tomorrow.  I have high faith that this is a keeper.

Here’s the recipe!

FAJITA SEASONING
2 tablespoons – cornstarch
4 teaspoons – chili powder
2 teaspoons – salt
2 teaspoons – paprika
2 teaspoons – sugar
1.5 teaspoons – chicken bouillon crushed
1 teaspoon – onion powder
1/2 teaspoon – garlic powder
1/2 teaspoon – cayenne powder
1/2 teaspoon – cumin

Mix it all together and keep it in a dry container. 

Approximately 2 tablespoons of this mixture equals a packet of that store bought stuff. 
This recipe made just over 6.5 Tablespoons.

This will save you money too as those packets can start to add up after a while.

Please give it a try! 
If you do make it, please leave me a comment below and let me know what you think. 

I will be writing a new blog tomorrow after I make up these fajita’s so I’ll have a final verdict for you soon.

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Love Haleykins

Bruschetta Chicken on Spinach and Avocado Salad

Look at it all steaming and juicy up there. My photos are aways rushed and half assed because I’m anxious to eat it! Haha. #bloggerproblems

I made my Bruschetta Chicken again. I baked it in the oven this time, because the air is thick and the fog is heavy and I really don’t want to be out by the BBQ right now.

I make this often it seems but I added a little twist by putting it on a salad this time. It’s that good. Plus, I need to eat more green veggies.

Fresh Spinach is a favorite in our house.
Since I decided to do a salad with the chicken this time, I got to work on the tomatoes and dressing the day before so it had lots of time to marinade together.

Start by chopping up and deseeding 4 Roma tomatoes, into small even pieces so they stay on the chicken nicely.

Add in 2 Premade Homemade Garlic Balls or 4 or 5 minced garlic cloves.

I used 1 full packet of fresh basil and about half of another one {rolled and sliced, chiffonade style}.

But the good thing about cooking and the reason I find it so hard to post specific recipes is that… it’s always up to you, as to how much of what, you add. Your palate is different than mine and the joy of cooking is making it your own Fo Sho! Whoa, ramble, where was I? Oh ya the tomato mixture…

K, add in some coarse sea salt and about a cup and a bit more of the balsamic vinegar. Give it a good mix and then refrigerate it over night.
Day of dinner!

Butterfly 4 boneless, skinless, chicken breasts {see how in my previous Bruschetta Chicken post done a few months ago}

I then scored them and drizzled on some balsamic and popped those bad boys in a preheated 400 degree oven for 25 minutes. After this time I cranked the heat up to 425 and left them for another 5 minutes.
15 minutes after you’ve put the chicken in you’ll want to prepare the basic salad. This is made up of fresh baby spinach leaves, cubed avocado {this is why we wait 15 minutes. Don’t want your avocados to brown on you.} and some more chopped up Roma tomatoes.

Next pull out your marinaded tomatoes. With a spoon take some of the liquid, the oh-so-yummy, garlicky, vinegary, tomatoey goodness, and drizzle it over your salad. Some might want to add some olive oil but I don’t see the point. It’s not needed!!

My phone starts wailing “I’m Different by 2 Chains signifying that the chicken is ready for toppings. I let it play for a few beats and jam out obviously, before taking it out of the oven.
Reduce the heat back down to 400 degrees.

Sprinkle some mozzarella cheese and heap on the marinated tomatoes. I think I get them close to an inch high. Completely cover the chicken with the tomatoes, in my opinion this is the best!

Bake in the oven again for about 10 minutes keep your eye on em.
Tomatoes stay fairly fresh and juicy.
When they’re done they look like this. I know, I can’t believe the cooking sheet actually comes clean after this, but it does, to some degree… LOL

Now, I like to find my biggest knife and chop up the chicken into lengthwise strips on a cutting board. Lift the cutting board and swipe that juicy, hot, steaming chicken onto your oh-so-fresh salad.

Need I say more? No, I thought not.
Now grab a fork and dig in.
You have waited long enough.

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Sushi with Hay

First toast your seasame seeds in a hot pan.  Just toasty not too toasty.

Rinse your uncooked sticky/sushi rice for a few minutes until the water runs clear.  This gets rid of all the starch that can burn.

2 cups of uncooked rice and 2 1/2 cups water in the rice cooker and when it’s done add about 2 tbsp of rice vinegar to season the rice.  Don’t forget this step or your sushi will taste like rice and not sushi.

Avocados, cucumber and crab meat for the California rolls.  Don’t cut your avocado too early or it will brown on you.  Cut the cucumber into strips as wide as the roasted seaweed wraps.  Cut the crab sticks in half

I used the big jumbo prawns.  Raw, peeled and deveined with the tails on.  Make 2 or 3 small slices on the bottom side of the prawn to help keep them straight when frying and not curling up tight like they like to do.  See the pictures above. I made my tempura batter exactly as the instructions said on the package but what I got was so thick and doughy… so I added more water but I could have added even more…. mine were awful at first and my oil was way too hot….. by the end of it they turned out much better but nothing like the picture they had…. I’ll keep practicing… Practice makes perfect after all.  Hubby says… “why are you taking pictures of the burnt ones?”  well, because, that’s what happens when you are trying something new.  You fail and then you learn how not to fail…. IMPROVE.

This is the Tempura I bought… Yup, Cock Brand Tempura…..

I made a spicy mayo for the Dynamite Rolls.  Very basic, Mayo and Srirracha sauce… mix it up.  Put it in a baggy for easy piping and snip the tip before using.

Wrap your rice mat with saran wrap otherwise that rice will stick to everything.  Including your hands.  A tip…. rub your hands with a bit of mayo…. like lotion,  creates a barrier and nothing for the rice to stick to.

Next place your roasted seaweed on the mat.  Cover it with some rice, I use the back of a flat wooden spoon to help smooth it out.  Then sprinkle the rice with the toasted seasame seeds.

Now you can choose to flip it so that the rice will be on the outside of the sushi roll or you can leave it and the seaweed is on the outside.  I actually like them with the seaweed on the outside more.  Make a few of each to keep the presentation pretty!

Layer with cucumber, avocado and crab.  Roll em up and roll em up tight.  Practice makes perfect for this as well.  TIGHT!!!!

Rinse a sharp knife under water or a light spray of cooking oil and slice the ends of the roll first.  then cut the main section in half and then cut those halves into smaller pieces.  Depending on your preference.  Plate them!  Yum

For the Dynamite rolls you do the same thing as before, rice on the mat, sprinkled with seasame seeds.  Now here’s where you at a squirt of that spicy mayo lengthwise to the rice, add cucumber, and avocado and I add 2 of the prawns tails out.  Roll it up, TIGHT and  cut the same way.  Ends off, then in half, then into smaller pieces.

Saucy ‘n’ Savory TURKEY Crepes

** I apologize for the picture quality, dark and gloomy here and I’m working in the basement remember. thanks for understanding. **

For months now I’ve been dreaming of these Turkey Crepes that my Mommy used to make for dinner. I’ve only ever heard of people having fruit in their crepes and I can still taste the flavor of these ‘non-fruit crepes’ from my childhood. I got on my ipad and messaged mom for the recipe. Here is her response.

Love it, I now know the basics to this dish. How to make the crepes, I still don’t know, but I can work with this. Strapping on my “Will Cook For Bling” apron and into my temporary basement dwelling kitchen I go.

Saucy ‘n’ Savory TURKEY Crepes

TURKEY:
1/2 TBSP. BUTTER
2 (1 lb) TURKEY BREAST, skin removed
SEASONED WITH SALT, PEPPER, DRIED OREGANO, DRIED PARSLEY & GARLIC
Bake the turkey breast in a covered dish until internal temp is 185F, approx 30-35 minutes.

CREPES:
4 EGGS
1.5 CUPS MILK
1 CUP FLOUR
1.5 TSP. DRIED PARSLEY
Whisk together eggs and milk.
Slowly add in the flour, mix until smooth, no clumps.
Add the parsley.
Cover it with Saran and keep it in the fridge for about 30 minutes for it to set up.
TO COOK:
Spray frying pan with cooking spray, medium heat.
1/4 cup of the mixture into the center of the hot pan, roll it around until it’s thin and round.
Once the bottom is golden and the top is firm, flip it gently with a spatula, brown the other side for about 30 seconds.
Repeat process, spraying the pan each time with cooking spray.
Stack on a plate, prepare to serve.

FILLING:
2 TBSP. BUTTER
1.5 CUPS ONION, DICED
2 CUPS CELERY, DICED
2 CUPS MUSHROOMS SLICED
TURKEY BREAST, COOKED AND CHOPPED
1 TSP. POULTRY SEASONING
SALT & PEPPER
1/2 OF THE BÉCHAMEL
Sauté the onions,celery and mushrooms in the butter.
Season with poultry seasoning, salt and pepper
Add in the cooked, chopped turkey
Before serving add half the hot béchamel sauce to the filling and mix until evenly coated.
Reserve the remaining béchamel to drizzle on top.

BÉCHAMEL:
4 TBSP. BUTTER
2 TBSP. FLOUR
2 CUPS HOT MILK
4 TSP. DIJON MUSTARD
SALT & PEPPER
Melt the butter in a saucepan, stir in the flour and cook for about a minute.
Slowly add the milk, then add the mustard, salt and pepper and cook until thickened, about 5-8 minutes.

Bake the turkey breasts in a covered dish until internal temp is 185F, approx 30-35 minutes per pound. I used my Kitchen Aid, 4 quart, covered, cast iron oval casserole dish. This thing was a gift from my wonderful mommy a few years ago and it’s the best dish I have in my kitchen for cooking and roasting! Canadian Tire has them and usually on sale before the holidays. While the meat is cooking, continue on with the next steps.

**I’ve discovered that writing a recipe is different from writing the method of procedure for the recipe. Everything is going on at the same time but yet at slightly different times. Broken up and here and there, good luck on following this one. I’ll do my best.**

Whisk together eggs and milk. Slowly add in the flour, mix until smooth, no clumps. Add the parsley.
Cover it with Saran and keep it in the fridge for about 30 minutes for it to set up.

Chop up your veggies!



Sauté the onions,celery and mushrooms in the butter.
Season with poultry seasoning, salt and pepper

The meat is done when it reaches an internal temp of 185F. I think mine was in a 325C oven for 1hour and 15 minutes. I used my meat thermometer to determine the temp. Love this kitchen gadget. How do you ensure properly cooked meat without one?

The meat will be too hot to handle right after it’s cooked so let it rest for a few minutes, I’m sure you have some dishes to do.

Remove any bones from the turkey breast and chop it up, dice it up!

Add in the cooked, chopped turkey to the seasoned, sautéed veggies.

To make the Béchamel Sauce (white sauce), melt the butter in a saucepan, stir in the flour and cook for about a minute.
Slowly add the milk, then add the mustard, salt and pepper and cook until thickened, about 5-8 minutes.

Before serving add half the hot béchamel sauce to the filling and mix until evenly coated.

Mmmmm this is what makes this dish “Saucy ‘n’ Savory”.
At this point, I could just skip the crepes and grab a fork!!! I may have done that, but then you would stop reading and all my hard work would be half in the trash. Please continue on and put the fork down. All good things come to those who wait.

Spray frying pan with cooking spray, medium heat.
1/4 cup of the mixture into the center of the hot pan, roll it around until it’s thin and round.

Once the bottom is golden and the top is firm, flip it gently with a spatula, brown the other side for about 30 seconds.
Repeat process, spraying the pan each time with cooking spray.
Stack on a plate, prepare to serve.

Lay out the crepe on a plate and spoon some of the filling into the center of the crepe, in a horizontal line.
Fold in the sides and then fold up the bottom. Then fold the top down. Like a cute little envelope with a precious little package inside. A “Saucy ‘n’ Savory” package that is! Drizzle them with the remaining Béchamel.
I have a friend that actually mailed a plastic wrapped cupcake across the country as a joke. Needless to say it did not look like a cupcake when it arrived in Nova Scotia. Please don’t mail these little packages. Just eat them!

And there you have it! A new recipe under my belt. I hope you try them and enjoy them!

As I had mentioned in the beginning, hard. to. write. So please do let me know if you find errors or editing that needs to be done. Once I look at these blog html codings for so long I get wonky eyes and can’t see anything wrong. I have a feeling this one will need an edit.

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Love Haleykins

Slow Cooker Butter Chicken ~possibly healthier?

I’ve been staring at a jar of Blue Label PC brand Butter Chicken cooking sauce, that has been sitting on my pantry shelf for a while now. I’ve tried it before, and the flavor is great and it’s supposed to be a lighter, slightly healthier sauce, but I don’t like using store bought sauces, dressings, dips etc. Also, while on the family camping trip last weekend, my brother in law had some given to him so the idea was there. Needless to say, the time has come to try something new, and Butter Chicken it is!

I found a recipe on a website called Half Baked Harvest, and it’s supposed to be a healthier version of Butter Chicken. Is it? I don’t know? I’ve never made it to know if this is less fattening than the norm or not. But i’m going with it. I used fat free greek yogurt and light half and half and as well, lite coconut milk, so mine is even healthier! 🆒

Hubby loves curry, always annoying me with “make some curry stew” or the ever popular, “try making a stew with curry” and on and on and on. I don’t like stew. Almost like soup but… it seems… I don’t know, soggy?! This dish is one that I know we have both enjoyed before and it should please his craving taste buds.

Anyways, I know now, that he is satisfied with his curry cravings, because he told me that I HAVE to mention in here that it was the best ever! He even didn’t mind the extra bit of spice which I will explain later.

I don’t pay him to say these things… but he does have to live with me and he does live by the rule “Happy Wife, Happy Life”. So I leave it at that.

Now let’s get down to the good stuff shall we!

Who doesn’t love yummy warm breads? I do! Especially naan. Look at it up there! Let’s face it. we all like meals like this just so we have something to go with the naan am I right? Now I did BUY the naan, rather than making it, because I’ve discovered that trying one new thing at a time seems to work better than multitasking new things. LOL. Oh I am getting hungry again just typing this out. I am looking forward to leftovers tonight. Ugh, I despise the term leftovers but I always cook enough to have leftovers. I will now go by the term ReHeats when referring to…. well you know, Dinner-ReHeated. 😉

SLOW COOKER BUTTER CHICKEN
Possibly on the healthier side

INGREDIENTS:
1/2 cup fat free greek yogurt
1 (400ml can) lite coconut milk
1/4 cup light half and half
1 (6 ounce) can tomato paste
1 tablespoon freshly grated ginger
1 Premade Homemade Garlic Ball, or 4 cloves garlic, minced
2 tablespoons garam masala
2 teaspoons curry powder
2 teaspoons curry paste
1/2 teaspoon turmeric
1 teaspoon cayenne pepper
1/4 teaspoon salt
6 boneless skinless chicken breast, cut into large bite size cubes
1 small onion, finely minced
2 tablespoons butter
White rice, cooked
Naan bread

DIRECTIONS:
In a large mixing bowl combine the yogurt, coconut milk and cream.
Then add in the tomato paste and ginger
Add in the garlic and all your spices and mix it up good.
Spray your slow cooker or crock pot with cooking spray or grease it up with some olive oil.
Next, sprinkle the onions in the bottom.
Then layer the cubed chicken over top the onions.
Pour the yogurt and spice mixture over the chicken, cover the chicken completely with the sauce.
I cooked mine for about 5 hours on high in my slow cooker.
Stirring it about 4 times.
Serve this hot, over fluffy rice and warm naan.
Sprinkle it with a bit of fresh cilantro.

HERE IT IS IN THE WORKS
I just love my camera for this. Now if only I had a few extra hands…

I used chicken breasts, boneless, skinless, obviously, but a friend suggested thighs as they don’t get as dry, however I’m going with the healthier route, and well… that’s what I had in the fridge. 😊 Cut them up into large cubes. Go with fairly large bite size pieces because in a slow cooker, meats will break down as they are tenderizing during the slow cooking process.

This tub of yogurt nearly cost me my life. Don’t doubt for a second that the kitchen is a dangerous place because it is!!! I could not get that damn foil seal off the tub of Greek yogurt. I ended up hacking into it with a butter knife and even that didn’t go through very well. Butter knife slipped off and almost got me the stomach. LOLOLOL It’s a dangerous life as a cook I know, I know. Haha

In a large mixing bowl combine the yogurt, coconut milk and cream,

Then add in the tomato paste and ginger (packaged, I know, but otherwise so much gets wasted in this house as I don’t use ginger that often)


Add in the garlic and all your spices and mix it up good.
**Please take note, the picture above**
See that big pile of dark red spice… Ya that’s Cayenne pepper. .. A whole tablespoon of it and you’ll notice in the recipe above, it should only be 1 teaspoon. My god was it spicy. My lips are still numb. But hubby seemed to not mind. LOL. My gawd!

I used a wisk.

Spray your slow cooker or crock pot with cooking spray or grease it up with some olive oil.
Next, sprinkle the onions in the bottom. Be sure they are fine diced. You shouldn’t have chunks of onion in the end.

Then layer the cubed chicken over top the onions.

Pour the yogurt and spice mixture over the chicken and be sure to cover it completely. Hubby likes it saucy and then you have a reason to eat more naan. 👍😉
I cooked mine for about 5 hours on high. Stirring it about 4 times.
Serve this hot, over fluffy rice and warm naan.
Sprinkle it with a bit of fresh cilantro.
DIG IN 🍴

If you have a good Butter Chicken recipe that you would be willing to share with me please post me a link or put the recipe in the comments. Thanks so much!

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Love Haleykins

New England Style Clam Chowder

Help blog world! Special hello to my new followers as well! The more of you to please the more gratifying it is for me. Came across some good recipes recently and tested one out tonight. It was successful and so I can’t wait to tell you about it. But first, I’m a little bit behind, so many things going on, so many things to share with you. So here is another soup that I made up last week.

Mmmmm yum! My mom used to make this growing up and it was always my favorite soup. Clams potatoes and bacon! Perfect heaven. Quite a simple recipe, quick and easy! Enjoy

New England Style Clam Chowder

Ingredients:
4 cans whole baby clams
1 small jar clam juice , just cuz I like it like that
8 slices of bacon, chopped and cooked, or more if you choose! Bad Girl!
5 cups diced potatoes
1 cup chopped onion
5 cups 2% milk
2 cups whole milk or cream if you want it thicker, I leaned on the healthier side
5-6 tbsp flour
salt and pepper

Directions:
Drain clams and reserve liquid, including the jar of juice, you should have 5 cups
In a stock pot add the clam juice, potatoes and onions
Cover and cook for about 15 minutes or until the potatoes are tender
Stir in clams, 4 cups of the 2% milk, and the whole milk
Combine remaining 2% milk and flour, stir into chowder
Season with salt and pepper
Cook until thick

This was loaded up with clams and potatoes and… yes dare I say it…. Bacon!! Make it your own, adjust it to your liking. After all, that’s what cooking is all about.

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Love Haleykins

Vegetable Beef Barley Soup

Soup craze! Yup that is me! Pure satisfaction of chopping everything up into uniform pieces. Pure satisfaction of smelling it all come together. Pure satisfaction when I get rave reviews from Hubby. We were down in the states getting gas, groceries and stuff for the renovations and I picked up a nice beef chuck oven roast and my first thought was beef barley soup. But remember we are trying to be healthy or rather, healthier…. so I added in a bunch of veggies.

-My Vegetable Beef Barley Soup is made up of beef broth and water.
-Rubbed the roast with salt, pepper and garlic and browned each side in a frying pan in a little butter.
-Put the roast into my slow cooker with a little water and let her go till tender and medium rare.
-Let it cool before chopping it up into bite size little uniform cubes
-Throw the beef pieces into the frying pan with a tiny bit more butter, sprinkle with more S & P and quickly get it searing hot and just toss the pieces for a few minutes. This will bring out more flavor and seal in its juices.
-Sautéed onions in butter in the bottom of my favorite stock pot, a gift from my Grandma 🙂
-Added beef broth and water, lots and lots of both! I like a lot of soup!
-Bring it to a light boil and then added in the barley. I like my barley to be pretty soft so I let that cook for 45 minutes to an hour before adding in some of the veggies.
-When barley is 3/4 cooked to your liking add in cubed potatoes, chopped carrots, celery and the beef.
-Light boil till veggies are tender
-Now I added in the fun stuff: cut green beans, corn, & tomatoes
-Add some salt and pepper to your liking
Let it meld together for about 15 minutes and then jar it up while it’s hot!

My pot of soup filled up two pasta jars and one XL jar as well as three 1.6 ltr tubs that I put in the freezer.

First time making this soup and it was really great! If you like soup as much as I do please share some of your favorites! I’ve got everything I need to make one of my all time favorite soups next, New England Clam Chowder! Can’t wait, in fact I’m having to wait so that I have room for it in the fridge and freezer!!

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Love Haleykins

Grilled Bruschetta Chicken & Pasta

I was very excited to try tonight’s menu out.

(Tomorrow I promise I will post something other than food. My blog was not meant to just be about food but these days it seems to be. Sorry about that.)

Ok, so tonight I tried something new. Now I’ve never even had bruschetta let alone make it so this was interesting for me. First of all I wasn’t even sure I was going to like it. I am not opposed to balsamic vinegar, I just have never tried it. Remember it was only a couple of years ago that I started liking flavors of foods. Also, I have never cooked with basil or rather fresh basil. And do I like tomatoes. Cooked yes, but fresh…. I’m still not sure yet.

Basically… this ought to be interesting hey? But I wanted to try something new and more importantly, something fresh!!!

Here we go!!

Grilled Bruschetta Chicken & Pasta


Ingredients:

Chicken

4 boneless skinless chicken breasts, butterflied, see pictures below
salt & pepper
1/4 C. extra virgin olive oil or as Rachael Ray calls it, EVOO. *gaaa*
1/4 C. balsamic vinegar
mozzarella cheese in slices
fresh grated parmesan cheese

Topping

2 roma tomatoes, finely diced
handful of grape or cherry tomatoes, finely diced
4 or 5 cloves of minced garlic
1 T. balsamic vinegar
10 fresh basil leaves, rolled and sliced thin
fresh grated parmesan cheese



Instructions:

Chicken

Season chicken with S & P
Mix vinegar and oil and brush on both sides of chicken breast
BBQ the seasoned chicken breasts

Once cooked, cover with mozza slices and a sprinkle of parm

Topping

Mix tomatoes, garlic & vinegar in a bowl
Top the cheesy chicken with the tomato mixture
Then sprinkle with fresh basil & parm
Place topped chicken back on the BBQ or in a hot oven for a few minutes

I served this with pasta.

I used Farfalle pasta, better known as bowtie pasta

I made a mozza parm cheese sauce with chicken stock, tomatoes, basil & garlic for the pasta

Thanks for visiting! I hope someone tries out this recipe and let’s me know what you think.
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Thanks again guys!