cooking at home

CURRY CHICKEN AND RICE

Today I watched one of my favorite YouTubers The BaddieTwinz’s.

Their In Di Kitchen series puts you in the best mood mi love and most importantly ends with a delicious meal that makes you want to chew those bones.

These two bring a fresh take to the culinary world on YouTube for home cooks. No matter who is “head chef” they both remind their viewers to cook with love.

While watching their recipe on Curry Chicken and Rice I was instantly inspired. I knew I could recreate the dish while still keeping their delectable flair. I am beyond excited to show you what I’ve done.

” Skinny bitch to the back, fat bitch to the front!” – Baddie Twinz

If you’re looking for a fun channel to watch please subscribe and follow them on instagram!

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Curry Chicken

by: J. Delawcious

Curry Chicken and Rice

Difficulty:Easy
Prep Time:120 mins
Cook Time:45 mins
Serves:6
Freezable:No

Nutrition per portion

Ingredients

14 Chicken Legs (Cut in Half)
3 Large Cubed Potatoes
1 Sliced Green Pepper
1 Sliced Red Pepper
4 Sprigs of Thyme
2 Tbsp of Garlic Powder
1 Tbsp of Black Pepper
1 Tsp of Salt or to taste
2 Tbsp of Curry Powder
1 Tbsp of Ginger Powder
1 Tbsp of Cayenne Pepper (optional)
1 Tbsp of All Spice Powder
1 Tbsp of Olive Oil
1/2 Cup of Water

Method

Place the chicken legs, green pepper, red pepper, onions, thyme, garlic powder, salt, pepper, ginger, all spice, and curry into a large bowl. Massage the chicken until the seasoning has coated the meat. When the meat is seasoned to your liking let it marinate for 2 hours or overnight. Prior to cooking, let chicken stand on the counter for 30 minutes to remove the chill from the meat. Allowing the chicken to come to room temp will provide a faster and even cook.

Cooking:

Add Oil to a large wide deep pot (dutch pot). Place the pot on medium heat. Once the oil is heated place the chicken only into the pot. Scrap the onions, peppers, and thyme off. Do not discard just put to them back in the bowl that they marinated in. Put the chicken in an even layer across the bottom of the pan. Cook for 5 minutes. Stir the chicken to brown evenly. Next, add the vegetables and cayenne pepper (optional) to the chicken. Then give it a stir. Pour the water into the pot and allow the chicken to simmer for 20 minutes. Finally, turn the heat to medium high and add the potatoes. Cook for 15-20 minutes or until are tender.

Serve:

This can be served with rice or a nice tossed salad.

Super Easy Ravioli Using Egg Roll Wrappers

Italian, Seafood J. Delawcious

My mom and I came up with this really cool recipe for egg roll wrapper ravioli. Who has the time to roll out dough and make it perfectly thin? We don’t! This is EASY NO KNEAD RAVIOLI! Egg roll wrappers are super easy to use and versatile. Did you know they have fewer calories than pasta? It is basically guilt free! 3 Small egg roll wrappers are 16 calories?!?!?! Are you convinced yet? Let’s do this!! Continue Reading “Super Easy Ravioli Using Egg Roll Wrappers”

#NoFail Seared T-Bone Steak

Beef J. Delawcious

Steak! Steak! Steak!

This is by far the easiest way to cook a seared T-Bone steak. This #NoFail Seared T-Bone Steak reverse sear method will give you doneness that transition through the meat evenly. Leaving you with a restaurant quality steak. It just a few simple steps to get your steak house steak at home. Let’s get started…

What you will need:

T-Bone 1 1/2 Inch Thick

Salt to taste or 1/8 tsp

Pepper to taste or 1/8 tsp

2 Garlic Cloves

2 Sprigs Rosemary

2 Sprigs Thyme

1 Tbsp Butter

1 Tbsp of Canola Oil

Tools:

Cast Iron Skillet

Tongs

Wire Rack and Sheet Pan

Instructions:

Preheat Oven 200F.

Dry the steak from any moisture. Then salt and pepper the meat on both sides. Place the meat into the oven and bake slowly for 35 minutes. This will allow the meat temperature rise slowly ensuring an even doneness for your steak. Place your cast iron skillet into the oven as well to get the pan heated for searing.

After the 33 minutes, remove the cast iron skillet from the oven and add canola oil inside. Place on the stove on medium high heat until the oil sees a smoke point. The oil will give off tiny puffs of smoke when moved. When the 35 minutes has passed remove the steak from the oven and place it into the hot skillet. Add butter, rosemary, garlic, and thyme. Allow the meat to make contact with the pan for at least 2 minutes each side.

While cooking on each side, continue to baste the meat with the flavor oil. Baste until your desired doneness. My method will allow you a medium doneness. If you would like a more doneness allow 4 minutes each side doing the same technique. Once the steak has cooked for 2 minutes each side remove it. Allow to rest for 2 minutes.

Once it is rested you can cut and serve. This steak can go with anything. I made mine with seared portobello mushrooms and pepper bacon wrapped asparagus.

I hope you give this recipe a try, and I love you for cooking.

Happy Cooking!

“Be the best possible version of yourself”

J. Delawcious