Thai Chicken Curry Recipe

Carl Koenemann presents this easy, delicious, and healthy recipe… Enjoy!

 

Great Foods to Enjoy while Watching Football

Here are some great foods to enjoy while watching football games over the weekend.

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How To Make Your Own “Instant Noodles”

If you love Ramen noodles, but feel terrible about indulging in the MSG-filled, sodium packed noodles then you should simply make you own (and it’s much simpler than you could ever imagine).

These recipes are a product of pure genius. Inside of a jar, you need to place a combination of par-cooked noodles, some vegetable base, and just a couple of your favorite seasonings. Pour in boiling water, patiently wait several minutes, and then it is done. You’ve successfully made yourself a delicious concoction with all the robust flavors of ramen noodles, but a much fresher, complex, and healthier version. The versatility of this concept is what makes these instant noodle jars so fantastic. You can create almost any flavor profile you want. I’ll discuss a few different options.

Spicy Kimchi Beef Flavor

For this particular version, you are going to want to use a beef base, beef jerky, kimchi, chili-garlic sauce, scallions, and some noodles. Selecting a premium quality flavor base is absolutely essential. Do not use the powdered stuff or your finished product will not be all that different from the Ramen noodles that you are trying to improve upon.  To achieve the best results, you should opt for a moist base with a robust proportion of actual meat. Throw it in the jar (around a tablespoon of this should suffice).

RamenNext, add the kimchi and chilli-garlic sauce. Using old kimchi with lots of its picking juice will give you a very sour flavor. The sauce is the ingredient that provides the heat to this dish (you can make it as spicy as you wish). Then thinly sliced shiitake mushrooms and add them on top of the mix. This is when you should introduce the beef jerky. Cut the beef jerky into squares and then throw the into the jar. Next, put the noodles in this mix. You can use an array of noodles including the pre-cooked ramen variety or pre-cooked chinese-style egg noodles. Alternatively, you could try vietnamese style rice noodles. Now you should add some hot water as you would if you were making Ramen noodles. Close the lid, and wait until the ingredients are hot and ready to consume. You should begin to add the fresh elements to the jar.  Chow down and enjoy!

Note: Be audacious in the kitchen and experiment with a variety of flavors.


Look at Carl Koenemann’s other posts to discover some fantastic recipes.

Firecracker Grilled Alaska Salmon

Instructions

  • 16 (4 ounce) salmon fillets
  • 1 cup of peanut oil
  • 8 tablespoons of soy sauce
  • 8tablespoons of balsamic vinegar
  • 8 tablespoons of green onions, chopped
  • 6 tablespoons of brown sugar
  • 4 cloves of minced garlic
  • 3 teaspoons ground ginger
  • 4 teaspoons crushed red pepper flakes
  • 2 teaspoon sesame oil
  • 1 teaspoon salt

Firecracker Salmon

1. First take the salmon filets and place them in a medium glass dish. Combine the soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes. sesame oil and salt in another bowl. Thoroughly whisk this together, and then carefully pour over your salmon filets.  Make sure to cover the dish, and then marinate four 5 to 7 hours.

2. Start an outdoor grill with coals roughly half a foot from the grate. Also, remember to lightly oil the grate, as well.

3. Cook the fish on the grill half a foot from the coals for about 10 minutes per inch of thickness of the fish. Make sure to flip over half way into the cooking process.

 

  1. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
  2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
  3. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

Please check out more of Carl Koenemann’s blogs about finance, music, and healthy lifestyle choices.

Chipotle Chicken Recipe

Chipotle restaurants have become a favorite around the country. Not only is it very delicious – it’s also very fast. On top of that, the portions are very generous; all-in-all, it’s a great experience.

The marinade on the Chipotle Chicken is phenomenal; it’s spicy yet smoky. This is due to both the wide array of peppers and the adobo sauce that is used.

As for the chicken itself, Chipotle uses boneless skinless chicken thighs (this is what makes them tender and juicy).

This recipe will produce approximately 2 cups of marinade – enough to flavor up to 10 pounds of chicken! Try out this marinade and let me know what you think.

Ingredients

  • 1 (2 oz.) package of dried ancho chiles. These chiles should be soaked for at least 12 hours.
  • 1 red onion. Coarsely chopped.
  • 1 (7 oz.) can of chipotle peppers in adobo sauce
  • 2 teaspoons of cumin
  • 2 teaspoons of dried oregano
  • 6 cloves of garlic
  • 1/2 cup of canola oil
  • Salt and pepper
  • 5 pounds of boneless, skinless chicken thighs. Trim the thighs before using.

Cooking Instructions

  1. After soaking your ancho chiles for 12+ hours, split them open and rinse the inside. Get rid of all the stem and seeds. Place the chiles inside a blender. (I recommend wearing gloves for this part)
  2. Strain the adobo sauce into a small bowl. You can either discard the peppers or use them for another dish. However, there is still a lot of juice / sauce in each pepper; squeeze them to extract all of the liquid. If you want the chicken to be spicy, crack the peppers open and add the seeds to the blender.
  3. Throw your onions, garlic, oregano, cumin, 2 teaspoons of pepper and 5 teaspoons of salt into the blender. Give the blender a few quick pulses, turning the concoction into a coarse paste.
  4. Keep the motor running and pour 1/4 cup of the canola oil into the blender. Continue blending. Once smooth, you should have approximately 2 cups of marinade; throw one cup in a freezer-safe plastic bag and save it for later.
  5. Take your five pounds of chicken and throw it in another freezer-safe plastic bag. Add in the remaining cup of marinade, close the bag and toss it around until the chicken is evenly coated. Place the bag in a bowl and place it in the refrigerator for at least 8 hours.
  6. When you’re ready to cook, preheat a cast iron skilled to medium-high heat. Coat the skillet with 2 tablespoons of canola oil. Cook the chicken in batches, reaching an internal temperature of 160 degrees. You should see caramelized fond on the outside of the chicken after about 12 minutes. Make sure you add a tablespoon of canola oil between batches.
  7. Remove from grill and place on a cutting board. Chop the chicken into small pieces and add them to the dish of your liking.
  8. Enjoy!

Honey Beer Chicken

Below is a recipe for my Honey Beer Chicken – one of my favorites that I came up with during my college days. This recipe is great if you’re working on a low-carb or no-carb diet. Let me know what you think!

Ingredients

  • 1Tbl spoon Avocado oil (or other high smoke point oil)
  • 1lb Boneless chicken tenders
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 3  thinly sliced shallots
  • 1/2 cup beer
  • 2 tablespoons soy sauce – low sodium
  • 1 tablespoon Dijon mustard
  • 3 tablespoon honey
  • 1/8 cup flat-leaf parsley leaves
This honey beer chicken recipe is great if you're on a low-carb or no-carb diet.

This honey beer chicken recipe is great if you’re on a low-carb or no-carb diet.

Directions

  • Heat a large skillet over medium-high heat. Add oil to pan.
  • Sprinkle chicken with pepper and salt.
  • Add chicken to pan; sauté 6 minutes on each side or until done.
  •  Remove chicken from pan; keep on plate covered with foil or paper towel
  •  Add shallots to pan; cook 1 minute or until translucent.
  •  Combine beer and next 3 ingredients (through honey) in a small bowl; stir with a whisk. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits.
  • Cook 3 minutes or until liquid is reduced to 1/2 cup.
  • Return chicken to pan; turn to coat with sauce. Sprinkle evenly with parsley.

Carl Koenemann’s Baked Ziti

  • 1 tub (15 Ounce) Whole Milk Ricotta Cheese
  • 1 to 1 1/2 pound Mozzarella Cheese
  • 1/2 cup Grated Parmesan Cheese
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon of Butter
  • 6 cloves Garlic, Minced
  • 1 whole Large Onion, Diced
  • 1 pound Italian Sausage ( I like going with the hot Italian)
  • 1 pound Ground Beef
  • 1 large can whole tomoatos
  • 2 Jars Marinara Sauce or mix things up and try 1 vodka
  • 2 teaspoons oregano
  • 1 Tablespoon Red Pepper Flakes
  •  Salt And Pepper, to taste
  • 16 ounces, of Ziti ~ or any noodles you have handy
  •  Fresh minced Basil

 

  1. Heat olive oil and butter a skillet over medium high heat.
  2. Add garlic and onion and sauté for 6 minutes, or until starting to soften
  3. Add Italian sausage and ground beef and cook until browned.
  4. Drain off fat, leaving a few drops behind to add some extra flavor and keep the dish moist.
  5. Add tomatoes, marinara, salt, pepper, oregano, and red pepper flakes. Stir and simmer for 25 to 30 minutes.
  6. Preheat oven to 375 degrees.
  7. Add ricotta cheese, 2 cups of the grated mozzarella, Parmesan, salt and pepper. Stir together.
  8. Drain the pasta
  9. Add half the pasta to a large casserole dish and layer sauce over the top and a layer of mozzarella cheese.
  10. Repeat
  11. Bake uncovered for 25 minutes or until cheese is becoming slightly brown.
  12. Let dish sit for 10 minutes and top with fresh basil and more cheese if desired.