Today we had ourselves a spicy meal. This wasn’t planned, it just happened. I was trying to figure out what the heck I was going to make for dinner. I had an exhausting day and I wanted to make something, without having to go out to the grocery store. I visit the grocery store almost daily, seriously I think the cashiers know my name.
So I knew I had chicken breast, but I had not clue how to prepare it. I went to my cupboard and stood their staring for a few seconds….maybe a solid minute. Then in the back peeking out from behind my very large bottle of oregano I was a yellow package. It was a package of madras curry, I had bought it ages ago because I had never used it and figured that maybe it would motivate me to make a curry. I literally think I bought this about 4 months ago. Then I saw a can of chickpeas, there was my dinner, chicken curry with chickpeas over rice. It turned out quite yummy, and spicy. It made my nose run….lol.
Chicken Curry and Chickpeas
2 chicken breast, diced
1 Tbs canola oil
1 yellow onion, minced
3 cloves of garlic, minced
1 tsp fresh ginger, grated
1 Tbs curry powder
1 Tbs sugar
3 potatoes, peeled and quartered
1 can of chickpeas
1 can fire roasted diced tomato
1 cup water
1/4 cup heavy cream
salt & pepper
Heat large skillet with oil to a med-high heat. Season chicken with salt and pepper, brown in skillet for 5 mins, stir chicken to brown on all sides. When finished remove chicken and set aside.
In same skillet saute the onions until translucent, about 5 mins. Add garlic, ginger and curry powder and cook and stir about 2 minutes.
Stir in chicken, chickpeas, tomatoes, potatoes, water, sugar and pinch of salt. Cover and simmer over low hear for about 30 mins, until potatoes are tender.
Stir in heavy cream and simmer an additional 10 minutes. Serve hot over white rice.
While dinner was simmering I was thinking that it would be nice to have something sweet. I have also been noodling on some recipes, because I have been considering entering the Pillsbury Bake-Off. I had a tube of sugar cookie dough sitting in the fridge and then I thought about how I have seen the combination of chocolate and Cayenne pepper a lot lately. So I decided to try and make some “Hot Chocolate Cookies” I have never tried this combination of spicy and sweet, so I gave it a whirl. I was surprise how much I liked it. It is a little odd to eat a cookie and it be spicy but they were yummy and great with a cup of milk. Try it out for yourself.
Hot Chocolate Cookies 12 Servings
1 Tube Pillsbury sugar cookie dough, room temperature
6 tablespoon(s) Hersey’s Cocoa Powder
1 cup(s) chocolate chips
1 tablespoon(s) vegetable oil
3/4 cup(s) coconut flakes
1/2 cup(s) chopped toasted pecans
1 teaspoon(s) cayenne pepper
Preheat oven to 350 degrees.
Take room temperature sugar cookie down and mix in with electric hand mixer at med speed, coca powder, cayenne pepper and oil. Mix well.
Add coconut, chocolate chips and pecans. Mix together using hands.
Spray cookie sheet with butter cooking spray. Roll 12 balls of dough, place 6 at a time on cookie sheet, flatten to where cookies are about 1/2 an inch think.
Bake for 14 minutes at 350 degrees. When done cool on cooling rack, enjoy with milk. Mmmmmmm