Ingredients

• 2 lbs of boneless, skinless chicken thighs
• 4 oz cream cheese, divided into eight chunks
• 3 tbsp Grey Poupon
• 2 medium-size onions, chopped
• water, enough to poach the chicken
• olive oil, enough to saute onions

Method

1. Fill a frying pan with enough water to poach the chicken. Turn chicken part way through the poaching if you like.
2. In a separate frying pan begin saute the onions until translucent.
3. Once the chicken is cooked through, remove to a cutting board and cut into bite-sized pieces.
4. Remove all but about a cup or two of the poaching water from the chicken pan. (Save the extra for some other recipe.) Add cream cheese to pan and heat over medium heat until it begins to melt into water. Mix in the mustard. Whisk till smooth. Add the onions, bring to a simmer.
5. Return the chicken to the pan and simmer it in the sauce until the sauce has become as thick as you like.

Ingredients

• 1 ½ cups full-fat Greek yogurt
• 2 tablespoons lemon juice
• 1 ½ tablespoons ground turmeric
• 2 tablespoons garam masala
• 2 tablespoons ground cumin
• 3 pounds chicken thighs, on the bone
• ¼ pound unsalted butter
• 4 teaspoons neutral oil, like vegetable or canola oil
• 2 medium-size yellow onions, peeled and diced
• 4 cloves garlic, peeled and minced
• 3 tablespoons fresh ginger, peeled and grated or finely diced
• 1 tablespoon cumin seeds
• 1 cinnamon stick
• 2 medium-size tomatoes, diced
• 2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
• Kosher salt to taste
• ⅔ cup chicken stock, low-sodium or homemade
• 1 ½ cups cream
• 1 ½ teaspoons tomato paste
• 3 tablespoons ground almonds, or finely chopped almonds

Method

1. Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
2. In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
3. Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
4. Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.

5. Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.

6. Add the almonds, cook for an additional 5 minutes and remove from the heat.

Servings 8
Yield 8 Tablespoons

Ingredients

• 5 teaspoons ground nutmeg
• 5 teaspoons ground cumin
• 5 teaspoons ground coriander
• 2 1⁄2 teaspoons allspice
• 2 1⁄2 teaspoons ground ginger
• 1 1⁄4 teaspoons cayenne pepper
• 1 1⁄4 teaspoons cinnamon

Method

Mix spices together and store in an airtight container.

I wanted to add some flavor to boiled broccoli. So what I did was take a small frying pan, add 4 oz. of cream cheese, 1 tsp of Mae Ploy green curry paste, and a bit of water, maybe 1/4 cup. I let it melt over a really low flame, occasionally stirring so that it would be smooth.

Once the broccoli was fork tender, I drained it, put it in a bowl, and added the curry/cream cheese sauce. Tossed it all together and ate it.

This rocked. The curry flavor was much more raw than when you fry it first or let it cook a long time in coconut milk, but I loved it.

Ingredients

• 8 large eggs
• 1/2 cup mayonnaise
• 3 tsps Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 medium celery stalks, 7-1/2" - 8" long, chopped fine

Method

1. Place raw eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes. Transfer eggs to a colander; place under cool running water to stop the cooking. Peel eggs once cool.
2. Chop eggs roughly, or push them through the large-holed side of a four-sided box grater.
   In a large mixing bowl, mix eggs with mayonnaise, mustard, salt and pepper with a wooden spoon. Stir in chopped celery.

2015-10-22: I made the recipe for the first time. Tasty, but next time skip the salt.

2015-11-22: I made it again, skipping the salt. Good call. I think I only used 6 eggs, which made it looser, but pretty decent for breakfast purposes.

2015-12-30: I made it again. Seven eggs. About 1/2 to 1 cup of shredded Monterey Jack. No mustard. 3/4 of a can (7 oz can) of chipotles in adobo, run through the spice grinder.

Ingredients

• 3 -4 cups diced cooked chicken
• 1 lb pork sausage
• 1 stalk celery, chopped fine
• 1 tablespoon onion, chopped
• 1⁄2 lb mushroom, sliced
• 8 ounces cream cheese, softened
• 16 ounces frozen cauliflower, cooked well and drained
• 8 ounces cheddar cheese, shredded
• salt
• 1⁄2 teaspoon pepper
• paprika (optional)

Method

1. Brown the sausage with the celery, onion and mushrooms.
2. Stir the softened cream cheese into the sausage mixture until well blended.
3. Coarsely chop the cooked cauliflower.
4. Mix all ingredients and spread in a greased 9"x13" baking dish.
5. If desired, dust the top with paprika.
6. Bake, covered with foil, at 350º for about 30 minutes.
7. Uncover and bake until hot and bubbly and top is lightly browned, about 10 to 15 minutes.

Attempt 1

This first try came out sub-mediocre. Instead of 4 cups of diced chicken I used two pounds of ground chicken. I didnt' have any foil, so I just cooked it for 35 minutes. My largest casserole dish is not quite 9x13, so I used it plus another dish. Next time I might want to try this version of the recipe.

Ingredients

• 2 medium onions, sliced
• 2 red peppers, sliced
• Oil for frying
• Salt and pepper to taste
• 4 chicken breasts, i.e., two full chicken breats
• a clove of garlic, minced
• 1 10-oz can of red enchilada sauce
• 4 oz cream cheese
• 8 oz of cheddar cheese, shredded

Method

1. Preheat oven to 425°F.
2. Put onions and peppers in frying pan with a bit of oil. Add a bit of salt and pepper and start softening them over medium heat.
3. If the chicken breasts aren't all that big, then flatten them in plastic so that it doesn't spatter. You can flatten them by whacking them with a manly cast-iron frying pan or using the womanly approaching with a rolling pin or a meat tenderizer (mallet). If the chicken breasts are thick, slice them in half again flatwise before pounding. Fry them in oil till they are mostly cooked through. As the chicken gets cooked, transfer to a plate for storage.
4. Throw in the garlic, enchilada sauce, cream cheese and half of the cheddar.
5. Once all the cheese is melted, briefly dip each piece of chicken in the sauce and then transfer the chicken to casserole dish. Add the onions and peppers to cover the chicken.
6. Put sauce on top.
7. Top with remaining cheddar cheese.
8. Put in oven for 15-20 minutes till the cheese starts getting brown and delicious on top.

Results

Tasty. Definitely a repeater.

2015-10-24: Variation. I had a bunch of left over pork tenderloin in the freezer that I wanted to use. Instead of red enchilada sauce, I had about 10 oz of left overs of a can of green Macayo's enchilada sauce. So I sauteed the onions and peppers. Mixed the sauce and cream cheese and half the cheddar. Put enough of that on the bottom of the casserole dish to cover it. Added the pork. Covered it with the onions and peppers. Added the remaining half of the cheddar. Popped it in the oven.

This turned out adequately. The pork doesn't combine as well with enchilada sauce as chicken does. Not bad, but no need to repeat.

2015-11-12: I did a beef variation using 2 pounds of hamburger and a 28 oz can of of Las Palmas enchilada sauce. 1/2 tsp black pepper.

This was entirely adequate. I would repeat it for myself, and repeat it for non-picky family.

This made more than my large casserole pan could handle, so I had to also use another half size casserole dish. Next time I would use 1 lb of hamburger and 14 oz of enchilada sauce.

I should try a variation with La Victoria enchilada sauce and Monterey Jack cheese.

• 1 stick of butter
• 1/2 pound of mushrooms, sliced
• 2 cloves ground garlic, minced
• 0.8 lb of pork chops
• 1 yellow bell pepper, chopped
• 1 13.5 oz can of coconut milk
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1/2 tsp ground red pepper

Method

1. Melt butter in Dutch oven. Throw in mushrooms and garlic. Saute till the mushrooms are soft. Remove mushrooms to a bowl.
2. Brown pork shops in remaining butter. Remove. Cut into bite size pieces.
3. Add coconut milk to Dutch oven. Add spices. Bring to simmering. Add bell pepper. Bring to simmering. Add mushrooms. Bring to simmering.
4. Add pork. Simmer for 20 minutes, covered, and another ten minutes uncovered to thicken the sauce.

Result: very tasty. Definitely a repeater.

Notes for next time

To make the pork more tender, I think I would simmer it forty minutes covered and see if that made the difference.

I used this recipe for a reference. I might want to consider it again next time.

1⁄2 cup mayonnaise
1⁄4 cup ketchup
1⁄2 teaspoon garlic salt
1⁄4 teaspoon Worcestershire sauce
1⁄2 teaspoon black pepper (to taste)

Cut up queso panela into cubes and sprinkle with red pepper.