This is one of the easiest recipes in our arsenal and a total favorite! I wouldn’t know about the amazingness that is Major Grey Chicken Curry if it weren’t for my friends Ursula and Megan. They introduced me to Shamiana restaurant in Kirkland years and years ago. While everything is good there, we all agree that the Major Grey Chicken is a standout. When I started working right near Shamiana and could hit up their lunch buffet, my obsession got even worse…and my work days got a lot less productive when I was coming back from a lunch buffet so full I could barely move. I had to try to keep my trips there to a minimum but it was hard on some days!
This recipe is super easy to make at home and is perfect served with some rice and naan. In the future I’ll probably add some veggies to this curry to make it a more well-rounded meal. The original recipe I found online calls for chicken breasts but I’m pretty sure the restaurant uses thighs. I also like to cook my chicken almost all of the way through before adding it back to the curry where some of the recipes had you add the chicken when it wasn’t cooked all the way through. You could really use any chicken for this dish, such as leftover rotisserie chicken, whatever you have on hand!
Major Grey Chicken Curry
Inspired by Shamiana Restaurant in Kirkland, WA
- 3 lbs boneless skinless chicken thighs (can sub chicken breasts, or use a mix of both)
- 1 medium onion, diced
- 2 1/2 tbsp olive oil
- 1/4 cup curry powder
- 1 (9 oz) jar Major Grey mango chutney
- 1 1/2 cups heavy cream
- pinch of salt
- 1/2 cup diced green onion, for garnish
- jasmine rice and/or naan, for serving
- Heat about 2 tbsp oil in a large skillet over medium heat. Add chicken and cook until almost finished, about 4 minutes on each side. Remove chicken and cut into bite-sized pieces. Set aside.
- Add remaining 1/2 tbsp oil to pan and add diced onions. Cook for a few minutes until translucent. Whisk in curry powder and cook for at least 2 minutes. Whisk in Major Grey’s Chutney and the cream. Add salt to taste.
- Add diced chicken pieces and cook for another 3 minutes or so. Turn heat to a simmer, stir, and check seasonings. Serve curry over jasmine rice and garnish with green onions.
Let’s talk scones. Out of the bajillion recipes out there, I have found the only one I will ever need. Actually, my Aunt Tricia found it, has made it countless times, and will continue to make it because these scones are just that good. I’ve never been a fan of the coffee house scone that’s dry and could practically be used as a hockey puck. To me, scones are meant to be adorned with butter and jam, like the Fisher Fair Scones so many people in the Seattle area grew up with. Continue reading
After a Labor Day weekend of doing absolutely NOTHING (it was awesome) I had to go to Texas for a work Trip…The work trip was great as I so enjoy having time away from my awful commute and desk, and we even threw in some fun in the evenings…
Whoa guys. Today is our 1 Year Anniversary!I could write a couple of really mushy paragraphs here (hey, it’s been done before) but instead I’ll just bombard you with a ton of makeout photos. Not our fault. I swear our photographer made us do it. I like these photos. Jordan is probably off in a corner somewhere being really embarrassed. Happy Anniversary you sexy beast!!!I have a lot of opinions I could share about marriage and wedding planning (oh wait, doesn’t everyone?) but instead I am going to enjoy our anniversary trip, which you will probably hear all about later! I Love You, Jordan Cash…makeout pics and all. Life isn’t always easy, but Thank God I have you by my side every step of the way. Until next year…All images by JKoe Photo.
One of my later-in-life food discoveries was yellow curry. I had never really had it, or thought to order it, until my first job out of college. We ordered a lot of takeout…one of the places down the street was the diviest looking joint ever. Like, I would never go in there on a whim. BUT we had a “house account” there where we didn’t even have to use a credit card, they would just send us a bill in the mail…weird, right?
For our 5 year (half decade!) anniversary, Jordan and I had the privilege of going to Canlis in Seattle. If you watched Top Chef Seattle, or know anything about the Seattle dining scene, you know Canlis is the place to go.
When you step into Canlis, you are stepping into a piece of Seattle history that the Canlis brothers continue to build on everyday. The staff provides impeccable service and you truly feel special when you are there. Jordan and I were a little giddy and nerdy the whole time because we were so excited to be there, and the staff still handled all of our random questions without a blink!
We opted to go the route of “Classic Canlis,” ordering a few original menu items from the 1950’s. The Canlis salad was one of them, and it did not disappoint! (Recipe from the Canlis website at the end of this entry).
We ordered a few contemporary items as well, such as the Hamachi Sashimi above which was the best sashimi I have ever had.
We also tried a Wagyu Steak for the first time and were not disappointed.
Jordan and I have vowed to try the tasting menu next time we go to Canlis (I am already trying to find an excuse to return) since we got our “classic” experience in.
I have to say, the experience was so special and fun that I got a little emotional a few times. The first was when Jordan nonchalantly busted out a small Tiffany bag with a necklace, and the second when the staff brought out our desserts…
I can only imagine the other things that are done on a daily basis for special occasions at Canlis. If you have something special coming up, I couldn’t recommend a stop at Seattle’s most iconic restaurant.
2576 AURORA AVENUE NORTH
SEATTLE, WASHINGTON 98109
What do you do in Seattle at 4PM on a Saturday? You go to The Walrus and the Carpenter in Ballard, because if you don’t get there right when they unlock their doors, you are going to be waiting for a table for a looong while.
If you love oysters, you should put dining at the Walrus at top of your list. If you hate oysters, you should also put the Walrus at the top of your list. Huh? Continue reading
This is a much belated post – I have finally recovered some photos from my Bridal Shower! My two aunts and cousin in-law threw me the most incredible Bridal Shower on Saturday, May 18th. Everything was beautiful, delicious, and perfect. I am so thankful and will never forget what a fun and whirlwind day it was.A huge Thank-you as well to my mom who made these incredible wedding sugar cookies, and to Annica, my Maid of Honor, who made her mom’s famous Chicken Salad recipe (I’m hoping to share the recipe up here soon)! Continue reading
By normal Crispy Treat standards, we don’t have anything too crazy going on here. Just your standard Crispy Treat recipe, but add in some fruit loops. I mean, there are so many more unique Crispy Treat recipes out there, why care about this one…? I care for some very personal reasons which I’ll get into, but here are your more basic reasons:1.) Super Easy.
2.) Super Tasty! It’s a great change from the chocolatey crispy recipes that are popular.
3.) Super pretty, colorful, and fun! Totally great for kids.Now I can get into my personal reasons for loving these specific treats…Back when I was first out of college and had a very not-fun job, I would have to run and get food for clients pretty much everyday. Yes, it sounds more like an internship, but nope – it was part of my job. I usually didn’t mind having to run out and get stuff, because it meant some solo time away from the office.One of my favorite places to go to was Oddfellows, an awesome cafe/bar/bakery in Seattle. The best part about this place was the treat case! Everyday there would be different breakfast pastries, cookies, and other sweets. Their Fruity Crispies always stood out to me. I had never seen Crispies made with fruit loops before and I always wanted one (and pretty much everything else) whenever I went in to pick up large orders. I always vowed I would make my own one day since I knew they would be easy. It’s funny that this is such a vivid memory for me, when they had way more innovative and complex baked goods available. I think it goes to show that sometimes basic and classic are always best. Oh, and anything with the colors of the rainbow.I’m pretty sure Oddfellows no longer has these Crispies – I have read they have gone through a couple of different bakers over the years, and apparently they had great donuts available for awhile, something that was never in the treat case when I made my visits back in the day.I may no longer have that awful job or a reason to go to Oddfellows now that I moved from Seattle to Portland…but I’ll always have these Fruity Crispy Treats.
Fruity Crispy Treats
Inspired by Oddfellows Cafe in Seattle
- 3 tablespoons butter or margarine
- 1 package (10 oz., about 40) regular marshmallows OR 4 cups miniature marshmallows
- 4 cups Crisp Rice Cereal (such as Rice Krispies)
- 2 cups Fruity Rings Cereal (such as Fruit Loops)
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Alternately add crisp rice cereal and fruit rings cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray or butter. Cool by placing in the refrigerator for about 2 hours. Cut into squares and enjoy!
MICROWAVE DIRECTIONS (this is the lazy method that I usually do):
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.