Category Archives: Main Course

The best meat for this is boneless thighs or breast.  You can have the skin on or off, whatever your preference is.  I won’t really put a measurement since it really depends on how many you’re making and how much garlic/onion/salt you like to taste. Use a lot more cracker crumbs than the other dry ingredients.  Judge for yourself.

Ingredients:

• a bit of savory
• a bit of onion salt (I’ll use dried onion or onion powder)
• ground cracker crumbs (put them through a food processor or magic bullet if you have one)
• salt to taste if you haven’t used onion salt
• a bit of pepper
• 1 eggs or more as needed

Preparation:

Mix the egg(s) up in a bowl.  In another bowl, mix the dry ingredients together well.  Heat up a frying pan with oil in it.  Take a piece of chicken, coat it well in the egg mix then lay into the bowl with the dry ingredients and coat well.  Place in the pan and continue until you have a panful done (or less if you don’t have many).  Brown them and remove from the pan. If you don’t want to put them in the oven to finish cooking (below), cook well in the pan and serve hot.

Optional:  This will make them moist and melt in your mouth.  Place in an oven-safe dish and pour a small amount of water in it and heat to 350 degrees F. for 20-30 min. whenever it’s cooked all the way through.  Cover for 10 min. and then remove from oven.  Serve hot.  Another recipe that’s soooooo good!

They’re delicious. I won’t really put a measurement since it really depends on how many you’re making and how much garlic/onion/salt you like to taste.  You’ll want to use a lot more cracker crumbs than the other dry ingredients :-).  Judge for yourself.

Ingredients:

• a bit of garlic powder
• a bit of onion salt (I’ll use dried onion or onion powder)
• ground cracker crumbs (put them through a food processor or magic bullet if you have one)
• a bit of pepper
• salt to taste if you haven’t used onion salt
• 1 eggs or more as needed

Preparation:

Mix the egg(s) up in a bowl.  In another bowl, mix the dry ingredients together well.  Heat up a frying pan with oil in it.  Take a pork chop, coat both sides in the egg mix then lay into the bowl with the dry ingredients and coat well.  Place in the pan and continue until you have a panful done (or less if you don’t have many).  Brown them and remove from the pan. If you don’t want to put them in the oven to finish cooking (below), cook well in the pan and serve hot.

Optional:  This will make them moist and melt in your mouth.  Place in an oven-safe dish and pour a small amount of water in it and heat to 350 degrees F. for 20 min.  Cover for 10 min. and then remove from oven.  Serve hot.  So good!

Sue found this recipe and it looked good so she’s getting the credit for it 😉

Ingredients:

• 1 can coconut milk
• 1 can diced tomatoes
• 1/2 red onion, diced
• 1 clove garlic, minced
• 1 tsp (5 mL) grated ginger
• 1 bay leaf
• 1 tsp (5 mL) paprika
• 1 tbsp (15 mL) curry powder
• 3 cups (750 mL) leftover turkey, diced
• 4 cups (1 L) mashed potatoes
• 1 tsp (5 mL) cumin seeds
• 1 cup (250 mL) frozen peas
• 1  pinch salt, to taste
• 1 pinch pepper, to taste
• 1 tbsp butter
• 2 tbsp canola oil

Preparation:

Over medium low heat add butter and canola oil to a heavy sauce pan.  Add diced onions and sauté until onions are translucent.  Add all spices, salt& pepper, garlic, can of drained diced tomatoes.  Then add the coconut cream, heat for about 5 minutes.  Pour the sauce in a buttered 13inch x 9inch oven proof dish.    Add turkey meat, mix cumin seeds with the mash potatoes, top the casserole with the mash potatoes.  Bake at 400 degrees F. for 30 minutes or until golden.

This makes 2 chicken pot pies.  My measurements are approximate for the sauce.  Judge it accordingly when you make it; you want the sauce to be very smooth and not too runny, a little thinner consistency than yogurt.  You can make these pies ahead of time and freeze them; just warm around 300 degrees F. when you want to serve them.

Ingredients:

• 2 pie shells (home made or bought, I like Tenderflake’s Deep Dish shells)
• 2 lbs (1 kg) cubed cooked chicken (about 1″ pieces); garlic powder, dried minced onion, and thyme to fry the chicken with is good.
• About 2 cups frozen vegetables (peas, carrots, corn)
• 2 Puff pastry sheets (usually 1 box has 2) or enough pie dough to cover the pies.

Sauce

• 4 tbsp. butter
• About 1/2 c. flour
• About 3.5 c. chicken stock (reduced sodium is best for you)
• About 1 tsp freshly ground pepper

Preparation:

In a sauce pan, heat butter at a low temperature (do not brown it).  When melted, sift in the flour constantly stirring it to remove any lumps.  When it’s thick, slowly add in the chicken stock still stirring constantly to bring it to a silky consistency.  Bring to a mild boil, add pepper, and remove from heat.

Preheat oven to 400 degrees F.  Add a layer of chicken into each of the pie shells.  Sprinkle in a cup of the frozen vegetables in each shell.  Add about half off the sauce to each pie, do not overflow, you don’t want the sauce to spill out of the pie when you apply the puff pastry/pie dough on top.  Place 1 puff pastry sheet on each pie and trim off excess.  Gently press the edges of the top and bottom doughs to each other to seal it.  Make a small hole about an inch in diameter in each pie to let it vent.

Place pies on a large cookie sheet to catch any sauce in the event it overflows (mine didn’t but I’d rather be safe than sorry).  Bake for about 25 min or until pie top is a flaky.  Serve hot.

Ingredients:

• 4 cups turkey broth (boil up that carcass!! or chicken broth)
• 4 cups water
• 1 pkg (454 gr) cheese tortellini
• 1 lb (approx) of turkey meat
• 1 cup salsa (if you like spicy, use spicy! I blend it first in the magic bullet so the kids don’t complain ‘what’s this red bit?’ ‘what’s this green bit?’ etc. I use medium or mild)
• 3 cups mixed vegetables (leftovers or frozen peas/corn or chopped carrot)

Preparation:

Bring broth and water to a boil in a large saucepan.  Add tortellini & cook for 10 minutes (add carrots here if they are raw).  Add turkey, salsa and leftover/frozen veg and bring to a boil.  Simmer for 5 min or so until vegetables are heated thoroughly

Ranjiv gave me this recipe.  A friend of his teaches cooking classes and gave it to him.  Ranjiv suggests using  boneless chicken thighs instead and says it’s easy, tastes fantastic, and cheaper than going to a restaurant.  The sauce can be made in bulk and frozen without any cream or garnishes.  Always add the cream on the day you plan to serve the dish.

Ingredients:

• 2 Breasts Boneless Chicken

Marinade:

Preparation:

Cut up the chicken breast into same size cubes (1”) and put them in a mixing bowl. Add all the marinade ingredients except the yogurt, oil and the salt. Mix well and then add the yogurt and mix well. Now add the oil and mix well and allow it to marinade for a minimum of two hours.

Preheat the oven to 450 to 475 degrees. Spread your chicken on a cookie sheet and sprinkle salt to taste and place the cookie sheet in the preheated oven until golden brown. Remove from the oven and let it sit while you prepare the sauce.In a sauce pan heat the butter and add the chopped onions, cinnamon sticks and the cardamom pods and stir well. As the onions start to caramelize add the ginger and garlic paste and mix well make sure that the pastes do not burn. Add the crushed tomatoes, turmeric, salt and pepper and the Garam Masalla. Keep stirring and cook the mixture for at least 10 minutes on medium heat. Remove the cinnamon sticks and the cardamom pods and discard.

Using a hand held blender carefully puree the mixture. Now add the chicken including any juice that may be on the cookie sheet and stir the chicken well in the sauce. Gently add the fresh cream and keep stirring and allow the chicken to simmer on low heat ensuring that the sauce does not scald to the bottom of the pan.Once you are ready to serve add the pinch of saffron and stir well. Place the chicken in your serving dish and garnish it with the coriander and the toasted almonds.

Serve it piping hot with Jeera Rice or Hot Buttered Naan Bread.

I made this dish (among several others) for my mother and grandmother when they came over for dinner Saturday evening. They really liked it and so did I…

Ingredients:

• 3 chicken breasts, cut into 2 inch chunks
• About 2 cups of soup veggies (carrots, celery, and onion)
• About 250 g frozen broccoli, chopped in small bite-sized pieces
• 1 can condensed cream of celery soup
• 1 c plain greek yogurt
• 1/4 c mayonnaise
• 3/4 tsp garlic powder
• About 2 tbsp olive oil
• 1 c grated cheddar cheese

Preparation:

Sauté soup veggies (onion, celeri, and carrots) in olive oil for 3 min.  over medium heat.  Add chicken and garlic powder.  Continue to sauté until the chicken is cooked throughout but not browned.  In the meantime, place one layer of broccoli in a casserole dish.  In a mixing bowl, combine soup, yogurt, and mayonnaise well.  When the chicken is cooked, place the layer of chicken and vegetables on top of the broccoli.  Spread the soup mixture over the chicken and top with grated cheese.  Bake in the oven for 40 minutes or  until cheese has completely melted at 350 degrees F.