Chicken Night at Home

Chicken Night at Home

Chicken Night has become a staple in the McAshan household during quarantine. I originally got the idea from our country club in Houston–every Thursday night, the club had “Chicken Night” where they would have a buffet of fried chicken, mashed potatoes, Mac and cheese, fried okra and gravy. When we moved to Austin at the beginning of quarantine, I decided to make a *somewhat* healthier version of Chicken Night at home.

I make two versions of chicken for our Chicken Nights–Honey Chipotle Chicken and Honey Garlic Chicken. I serve both our favorite salad from HEB. When I make the Honey Chipotle Chicken, I serve it with Mac and cheese and when I make the Honey Garlic Chicken, I serve it with Basmati rice.

Although these aren’t the healthiest meals ever, they are comfort foods that my husband enjoys and having a staple each week for dinner makes my meal planning a lot easier.

Since I know I’ll be making a version of Chicken Night each week, I always have Panko, HEB Basmati Rice, Annie’s Mac and Cheese, honey, San Marcos Chipotle Peppers, Crystal Hot Sauce, ketchup, liquid aminos, corn starch, chicken tenders and HEB Cracked Pepper Caesar salad stocked in my house.

The chicken recipes are pretty much the same other than the flour mixtures and sauces. To prep my tenders, I set up an assembly line starting with the pounded tenders, buttered sheet pan and three bowls for dipping the chicken in–starting with the flour mixture, the lightly beaten eggs and finally the panko.

Voila!

Happy cooking friends, I hope you enjoy Chicken Night as much as we do!

XO,

Brit

Golden Turmeric Curry

Golden Turmeric Curry

Feeling under the weather after the holidays? We have been too. The non-stop drinking, over-eating and little-to-no sleep left me feeling pretty bad when we got home from our Christmas and New Years celebrations. This week I’ve been focusing on cooking foods that are not only healthy but that will also help kick this cold I’ve gotten and what could be better to do that than turmeric?

Known for its golden hue, turmeric is an antioxidant, a natural anti-inflammatory and is believed to negate the progression of cancers and brain diseases. To receive the benefits of this super spice, I decided to make a turmeric-infused curry tonight. In addition to the turmeric, I threw in a ton of veggies and other spices that will hopefully have me feeling back to normal by morning.

Ingredients:

  • 3 tbsp. coconut oil
  • 1 yellow onion
  • 1 lb. boneless, skinless chicken tenders (pounded and diced)
  • 3 cloves garlic (minced)
  • 3 tsp. ground turmeric
  • 2 tsp. ground ginger
  • 2 tsp. ground coriander
  • 4 tbsp. yellow curry paste
  • 1 can of coconut milk (13.5 oz.)
  • 1 cup shredded carrots
  • 3 cups fresh spinach
  • ΒΌ cup chopped cilantro
  • Basmati rice for serving

To Make:

  • Heat coconut oil in a large skillet over medium-high heat. Add onions and cook for five minutes. Stir and make sure the onions do not burn.
  • Add the diced chicken to the onions and cook for another five minutes. Make sure the chicken is cooked through.
  • Add the garlic, turmeric, ginger, coriander and cook for one minute.
  • Add the curry paste, coconut milk and carrots to the mixture and stir to combine. Reduce heat to medium and cook for another five minutes.
  • Add the spinach and stir until wilted and remove from heat.
  • Serve the curry over basmati rice and top with cilantro.
  • Enjoy!
  • Heat coconut oil in a large skillet over medium-high heat. Add onions and cook for five minutes. Stir and make sure the onions do not burn.
  • Add the diced chicken to the onions and cook for another five minutes. Make sure the chicken is cooked through.
  • Add the garlic, turmeric, ginger, coriander and cook for one minute.
  • Add the curry paste, coconut milk and carrots to the mixture and stir to combine. Reduce heat to medium and cook for another five minutes.
  • Add the spinach and stir until wilted and remove from heat.
  • Serve the curry over basmati rice and top with cilantro.
  • Enjoy!

In addition to it being healthy and delicious, I love making curry because I only have to use ONE pan! It makes the cooking a breeze and the clean-up even easier! I hope you love this golden curry and I can’t wait to hear your thoughts on it. Happy cooking!

XO,

Brit