Yellow Curry Chicken

A few weeks back we got yellow curry from a local Thai restaurant. I was pretty excited about it as I hadn’t had yellow curry for a long time. We used to sell a lot of yellow curry in my old restaurant. To be honest I was a bit disappointed by what we got. It was lacking flavor and somewhat watery. To me, a good Thai curry should be slightly creamy, spicy, tangy, and with a touch of sweetness.

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Curried Honey Baked Chicken

If you have been following me for awhile, you already know I like curries. Of course a lot of people do too, but we don’t always have time to plan and put together a curry from scratch. Today I have solved that problem by sharing a curry recipe that is much easier and faster to make than you might expect.

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Slow Cooked Pinto Beans

I like to stock up on canned beans whenever I see them on sale. However I have been preferring to buy dry beans and then cooking them up from scratch. I’ve learned that this isn’t much more work, and it’s worth it because the slow-cooked beans are so tasty and inexpensive. You can flavor them any way you want. They could be a side dish or a main dish depending on how much your family likes to eat.

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Sri Lankan Chicken Curry

Although I love all types of food, curry is closest to my heart. It doesn’t matter what type of curry it is, it’s my ultimate comfort food. If you search the internet you can find many types of curries. I have lots of experience making curries from Bangladesh, India, Thailand, and Nepal.

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Stir fry Chicken with Asparagus

I wish asparagus season would be longer, as I like eating dishes containing fresh asparagus. When asparagus is in season it’s inexpensive and tastes delicious. You can use asparagus in many applications like soups, salads, sides, quiche, and in stir fries. I try to eat as much as I can in the spring when asparagus is abundant. I still enjoy eating them off season.

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Stir Fry Chicken with Broccoli

There are some nights all I want to eat for dinner is a bowl of rice with some sort of Asian stir-fry. With stir-fry dishes you can pretty much use any veggies you have on your hand — I get mine from my veggie garden during spring time like it is now. Today I will be using broccoli, showing you how to get just the right amount of tenderness and flavor.

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Stir fry Noodles with Chicken

I have been in the mood for stir-fry noodles. Sometimes I get them by going out to a restaurant or grocery store, but they are not always fresh and tasty. It can be hit or miss depending on who was cooking that day, and how long they’ve been sitting out. Since I had the time I decided to make my own stir-fry noodles.

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Chicken Fries with Honey Mustard Sauce

It is hard to come up with interesting and tasty recipes sometimes. It’s like hitting writer’s block. In that case I ask my teenage son what type of recipe would be interesting. He likes things with sauces and so we have been trying to perfect a truffle honey mustard sauce recipe he saw. There wasn’t any written recipe or measurement so he just created this below through experimentation and practice.

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Hoisin Grilled Wings

I don’t eat chicken wings very often but I really love them. Today I show how to make hoisin-flavored wings, which will give traditional Buffalo style wings a run for their money. I was inspired to do this by remembering the popular hoisin grilled beef skewers that I used to make for students at the university. They were really, really popular. Below I apply that hoisin-style marinade to make chicken wings that are sweet, salty, sticky, and with a delicious Asian barbecue flavor.

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