Vaguely Mexican Chicken

I don’t have any Spanish heritage or any Southwestern US heritage, but I think this spicy chicken casserole will satisfy a craving for Mexican food.

Pre-heat the oven to 350 degrees.

Heat a few tablespoons of olive oil in a pan over medium heat. Dice two whole medium white onions and add them to the pan. As the onions are cooking, stir in a good shake of cayenne, garlic, black pepper, and salt. (Well, a smaller shake of salt.) Cut 1.5 pounds of chicken breasts into pieces about the size of two or three bites and add them to the pan. Cook the whole mixture, stirring periodically, until the chicken pieces are cooked through. (Do not overcook them. What I do is slice open one of the larger pieces when I think the chicken might be done — if the biggest piece is cooked through, then the other pieces should be fine. You can also remove one piece and use a meat thermometer to test it.)

When the chicken is completely cooked, scrape the whole mixture into a 9 x 9 Pyrex dish. Slice 8 ounces of smoked Gouda cheese into thin strips and lay the strips on top of the chicken casserole. Bake (uncovered) for 30 to 45 minutes, until cheese is soft and melted. Enjoy!

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Curry Chicken

This is so quick that you won’t believe how tasty it is.

Melt five tablespoons of Simply Ghee in a skillet. (Keep the ghee out on the counter in case you need to add more later.) Keep the stovetop heat on low.

Mix 1/8 cup of curry powder with two tablespoons of salt in a small bowl. With a very sharp knife (and the requisite amount of caution and skill), slice one pound of chicken breast into small pieces, each about twice what you would consider bite-sized. Roll each chicken piece in the curry-and-salt mixture until it is completely coated, then place it in the skillet. Cook the chicken until all the pieces are completely cooked; be careful not to overcook them or burn them. Feel free to add ghee to the skillet, as needed. Serve with maple syrup for dipping and a side dish or fruit.