Monday, November 28, 2011

Easy dinner recipes with a kick

A guest post by Melissa C, a writer for the BlogContentGuild

Some people think “easy” and “flavorful” are mutually exclusive, but that certainly isn’t the case. There are plenty of places to find easy dinner recipes, but what about those times when you’re feeling adventurous and — dare we say — a little bit spicy? Read on for two delicious (and easy!) recipes with a kick.

Crock pot curry

This recipe, inspired by Taste of Home, takes less than half an hour to prepare. Like most crock pot meals, it cooks long and slow with minimal supervision.

- 6 chicken breast halves
- 1 and 1/4 teaspoons salt
- 1 teaspoon curry powder
- 1/2 teaspoon cayenne pepper (or to taste depending on how spicy you want it)
- 1/2 teaspoon turmeric
- 1 14-oz can coconut milk
- 3 sliced green onions (divided)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons lime juice
- Cooked rice to serve over

Salt the chicken breasts and lightly brown it in a skillet. When browned, transfer the meat to the crock pot. Add the curry, cayenne, turmeric and coconut milk to the pot and stir. Add about half the onion, and then cover and cook on low for 4 to 5 hours or until the chicken is tender.

After the chicken is cooked, mix together the cornstarch and water and add it to the pot. Turn the heat up to high and allow the sauce to thicken for about half an hour. Once the sauce is thick enough, spoon the mixture over rice and season with lime juice. Garnish the dish with the remaining onions and enjoy!

Mexican the mas rapido way

If Indian isn’t your thing, try out this taco recipe from Cooking Light to add some spice to your weekly dinner schedule.

- 1 lb pork tenderloin, trimmed of fat and cut into strips
- 1/4 teaspoon salt
- 1/8 teaspoon ground pepper
- 2 teaspoons olive oil
- 1 1/2 cups chopped onion
-  1 jalapeno, seeded and chopped (or more if you want it spicier)
- 1/2 cup chicken or vegetable broth
- 1/2 cup chopped tomato
- 3 tablespoons finely chopped cilantro
- 2 tablespoons lime juice
- 8 tortillas (flour or corn, whatever you prefer)

Season pork with salt and pepper and sauté it with olive oil in a skillet over medium heat. When browned (about four minutes), remove the pork from the pan and set it aside. Sauté onion and jalapeno in the pan until tender, about five minutes. Add the broth and simmer for five minutes, then stir in the tomato and simmer for an additional two minutes. Add the pork back to the pan, along with the cilantro and lime juice. Cook for about a minute or until the pork is done.

Add the mixture to heated tortillas and enjoy! This dish is great with chips and salsa or a bean side dish.

Add these recipes to your repertoire for those days when the normal fare just won’t cut it.

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