Asian Salad Dressing

INGREDIENTS:

• 1/4 cup extra virgin olive oil
• 1/4 cup seasoned rice vinegar 
• 1 1/2 tablespoons honey (or maple syrup)
• 3 tablespoons sesame oil 
• 1 1/2 teaspoons soy sauce 
• pinch salt
• 1 -2 cloves garlic minced (optional)

DIRECTIONS:

• Shake together all ingredients.
• Keep in the fridge for up to 2 weeks.

from sweetpeasandsaffron.com

Lemony Dressing

• 1 lemon juiced
• 1/2 teaspoon lemon zest
• 1 tablespoon honey
• 1/4 cup extra virgin olive oil
• salt + pepper

Thai Coconut Milk Braised Chicken

• 1 1/2 pounds boneless skinless chicken thighs or breasts
• 1 tablespoon ground turmeric
• 2 teaspoons ground ginger
• 3 tablespoons sesame oil or extra virgin olive oil
• 2 medium shallots, chopped
• 2 cloves garlic, minced or grated
• 1 inch fresh ginger, peeled and grated
• 1/4-1 teaspoon cayenne pepper, use more or less to your taste
• 1/2 cup fresh cilantro, chopped plus more for serving
• 1 medium sweet potato, peeled and cut into 1 inch chunks (thicker is better)
• 1-2 cups low sodium chicken broth
• 2 cups canned coconut milk
• 2 tablespoons fish sauce
• 2 cups fresh baby spinach
• juice of 2 limes
• kosher salt
• 2 cups cooked rice, for serving
• chili oil, for serving (optional)
• fresh Naan, for serving

INSTRUCTIONS

STOVE STOP

1. 1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes.
2. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato.
3. Reduce the heat to low.  Add 1 cup broth, the coconut milk, and fish sauce. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. If the sauce is too thick, add additional broth. Stir in the spinach and lime juice. Season to taste with salt.
4. Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil. Enjoy with naan.

SLOW COOKER

1. 1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes.
2. Heat 2 tablespoons oil in a large Dutch oven or pot set over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato. Transfer the chicken and potatoes to the slow cooker. Add 1 cup broth, the coconut milk, and fish sauce. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
3. Remove the lid, cook 30 minutes on high to thicken the sauce. Stir in the spinach and lime juice. Season to taste with salt.
4. Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil. Enjoy with naan.

from halfbakedharvest.com

Best Homemade Queso

1small onion

3garlic cloves

1tsp. (or more) kosher salt

⅓cup pickled jalapeños, plus 1 Tbsp. pickle juice

8oz. American cheese

8oz. Monterey Jack cheese

2Tbsp. unsalted butter

2tsp. ground cumin

½tsp. cayenne pepper

2cups milk

1Tbsp. cornstarchChips (for serving)

Directions: https://www.bonappetit.com/recipe/basically-queso

Country Captain

INGREDIENTS:

• 2 tbsp. unsalted butter
• 2 tbsp. bacon fat
• 1 whole chicken (cut into 10 pieces: wings, legs, thighs, and quarter breasts), patted dry with paper towels and seasoned with coarse salt and ground black pepper
• 2 cups diced yellow onion
• 2 cups diced celery
• 2 cups diced green bell pepper
• 1 fresh hot chile pepper, seeded and minced
• 1 tsp. chopped garlic
• Homemade curry powder (recipe below)
• 2 cups good-quality canned tomatoes, chopped 1 cup tomato juice (reserved from can)
• 1 cup chicken stock
• 2 bay leaves
• 1/2 cup seedless raisins

DIRECTIONS;

1. Place large ovenproof braiser or oval Dutch oven (in which the chicken fits in a single layer) over moderate heat, and melt butter and bacon fat until slightly foaming, about 3 to 5 minutes. Raise heat, add chicken, and brown well on all sides. Remove crisped pieces to platter, continuing until all pieces are golden brown.
2. Lower heat to moderate and add the onion, celery, peppers, and garlic, using a wooden spoon to stir well.
3. Slowly add curry powder, stirring well to evenly coat all the vegetables, and cook until they are tender, stirring frequently, about 7 to 10 minutes.
4. Add tomatoes, tomato juice, stock, and bay leaves, and stir well, scraping the bottom of the pot to loosen any browned bits.
5. Bring liquid to simmer, return chicken to pot, and cover tightly.
6. Cook on top of the stove over low flame until chicken is cooked through, about 35 to 45 minutes. Season with salt and pepper to taste.
7. To serve: Transfer chicken to beds of rice in shallow bowls, sprinkle with raisins and serve surrounded by condiments like grated toasted fresh coconut, thinly sliced scallions, crushed roasted peanuts or almonds, green tomato or apple chutney, pickled hot peppers, or pickled okra.

from Garden & Gun