Easy, one-pot potato curry

Serves 6

1 onion, diced
2 tbsp olive oil
2 chicken breasts, cubed
6 cloves garlic, minced
2 Tbsp curry powder
2 large baking potatoes, cubed
1 ½ c water
2 Tbsp kosher salt
Cracked black pepper
1 pkg (12-16 oz) frozen mixed veggies
¼ c cornstarch slurry (half and half cornstarch and cold water, mixed)

Heat a skillet to medium high and add olive oil and onion
Cook on medium high, stirring constantly, until onions are just tender
Add chicken, garlic and curry powder
Continue to cook until chicken is just barely done
Add potatoes, water, salt and pepper
Cover, and let cook on medium heat about 10-15 minutes, or until potatoes are just done
Add frozen mixed veggies, stir, and cover again
Cook another 3-5 minutes, or until veggies are cooked and heated through
Add slurry if necessary, and bring up to a boil
Let cook 1-2 minutes, stirring constantly

Serve and enjoy!

Red Flannel Hash

Want to know what to do with your corned beef leftovers... Well, if you had any? This is an old family recipe of mine that I loved - even though, I must admit, I'm not a huge fan of beets. If you aren't a huge fan of beets, either, don't worry. Trust me, you'll find that it's actually quite tasty. If you ARE a huge fan of beets, this is a fun way to get them into your diet.

2 large baking potatoes, cleaned and diced
1/2 c water
2 Tbsp salt
1 Tbsp cracked black pepper
1 large onion
1 Tbsp olive oil
1 can diced beets**
8-10 oz corned beef, cooked and diced

In a large frying pan, place diced potatoes onto the bottom
Add water and seasoning
Cover and let steam on medium heat until water is completely evaporated (about 10 minutes - potatoes should be completely cooked at this point and just need browning)
Add onion and olive oil, and stir to combine completely
Add beets and corned beef
Stir to combine completely
Cook about 5 minutes to completely heat through
Serve

Crock Pot Corned Beef and Cabbage

1 package corned beef
12-16 oz dark beer
12-16 oz beef broth (or water and 2 beef boullion cubes)
4 cloves garlic, minced
6 stalks celery, chopped
1 lb carrots, chopped
4 LARGE baking potatoes, cleaned and chopped
1 medium head cabbage, chopped
1 large onion, chopped

In a large crock pot, place 1 chopped potato on the bottom
Lay corned beef over top, and seasoning packet
Add garlic, celery, carrots and onion
Add remaining potatoes and cabbage
Add all liquid and boullion cubes

Season with salt and pepper to taste
Slap lid on
Turn on around 10 or 11am at low, to serve by 7pm.

Enjoy!!!

Fresh, easy mayo...

Mayonnaise is *so* easy to make, it's hard to believe anyone would honestly buy it unless you're making HUGE batches of stuff for a party. This is so much healthier for you, not to mention easier on your budget - and it only takes about 5 minutes!

The one thing to note is at the very last portion of this recipe: Do not keep for more than a week. Because this does not have preservatives, this will not keep safely past the 1 week mark. Also, as this is an emulsion, it won't freeze very well - thus the small portion yield. But - it's really great to do, and if you don't use Mayo very often, it's a great thing to do Sunday night after you've planned the week's meals.

Yield: 1.5-2 cups

2 egg yolks
3/4 teaspoon salt
1/2 teaspoon powdered mustard OR
1 tsp mustard
4 to 5 teaspoons lemon juice or white champagne vinegar
1-1/2 cups olive oil
4 tsp hot water (to help pasteurize the egg yolks)

Beat yolks, salt, mustard, and 1 teaspoon lemon juice in food processor and blend
Add about 1/4 cup oil, drop by drop, beating vigorously all the while
Beat in 1 teaspoon each lemon juice and hot water
Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while
Beat in another teaspoon each lemon juice and water
Add 1/2 cup oil in a very fine steady stream, beating constantly
Mix in remaining lemon juice and water
Slowly beat in remaining oil

If you like, thin mayonnaise with a little additional hot water

Cover and refrigerate until needed

Do not keep longer than 1 week

Amazingly simple chicken noodle soup

Time: about 30 minutes
Yields: about 8 large servings

1 whole rotisserie chicken
2 quarts water
2 chicken boullion cubes
4 cloves garlic, minced
1 long fresh rosemary twig
1 Tbsp fresh thyme, minced
1 Tbsp fresh oregano leaves, minced
1 large yellow pepper, minced
3 large carrots, peeled or chopped
6 medium celery stalks, chopped
4 c uncooked pasta

Salt and fresh cracked pepper to taste

Debone and strip rotisserie chicken completely, removing skin (reserve the bones for stock if you wish)
Bring water to a boil
Add herbs, garlic, and boullion cubes
Cook on medium high about 5 minutes
Add carrots and celery and let cook about 10 minutes
Add chicken and noodles
Let noodles cook to al dente and season with salt and pepper

Serve and enjoy!