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Dianne's Curried Chicken Fried Rice
4 cups Instant Brown Rice, uncooked (Cook ahead of time and replace the water with chicken broth.)
2 tablespoons Butter
4 cloves Garlic, finely chopped
2 tablespoons fresh Ginger, chopped
1 large Sweet Onion, chopped
3 teaspoons Curry Powder
½ teaspoon Chili Powder
½ teaspoon ground Coriander
3 tablespoons Soy Sauce
3 cups Chicken, cooked & shredded
3 Scallions, chopped
4 tablespoons fresh Cilantro, finely chopped
1 Lime, cut into wedges
In a saucepan, melt butter and sauté garlic, ginger, onion, and scallion. Add rice and stir-fry, now add chicken and spices. If you need to add moisture, add some chicken broth. Garnish with cilantro and lime wedges. Curry is so good for you. If you want to add more, add a little at a time.
Homemade Chili, Dianne’s Style
3 pounds Ground Beef Chuck
1 large Sweet Onion, chopped
1 large Green Bell Pepper, chopped
4 cloves Garlic, finely chopped
Olive Oil for sautéing
Kosher Salt
1/4 cup Chili Powder
1 tablespoon ground Cumin
2 teaspoons Paprika
2 teaspoons dried Oregano
2 tablespoons Tomato Paste
1 12-ounce bottle Amber Beer
1 28-ounce can Tomato Purée
2 15-ounce cans Black Beans, drained and rinsed
2 12-oz cans Pinto Beans, drained and rinsed
2 large cans Baked Beans
1 tablespoon Hot Sauce, optional
Shredded Cheddar Cheese, sliced Scallions and/or Sour Cream for topping, optional
Cook meat in a large skillet until done. Sauté onion, bell pepper and garlic and add to meat. Add 1 teaspoon of salt and cook 2 minutes. Add the chili powder, cumin, paprika, oregano, tomato paste and cook, stirring, until the tomato paste is brick red, about 6 minutes (add a splash of water if the mixture begins to stick). Add the beer and simmer until almost completely reduced, about 3 minutes. Stir in the tomato purée and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
Stir the hot sauce into the chili and season with salt. Add some beef broth if the chili is too thick. Ladle into bowls and top with cheese, scallions and/or sour cream.
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