Coconut Chicken Curry

I love Thai food. I love Indian food. I love to combine them!! My small town grocery store has a tiny international section and an extremely limited selection of curry pastes and sauces. So I like to pick one and make a combo dish. So Indian curry paste with coconut milk, ginger and basil. And quinoa because I was out of rice.

I started by sauteing frozen chicken on high in olive oil with salt, pepper and curry powder, covered in a deep skillet. Meanwhile I peeled and chopped a sweet potato, 2in ginger root and yellow onion. I added the sweet potatoes and onions on top of the sizzling chicken and replaced the cover. After a few minutes I added minced garlic, and ginger to the top of the sweet potatoes and onions. A few minutes later I pushed everything to the sides of the pan, and placed 2 big globs of the curry paste into the hot oil in the center, stirring in tiny circles for a minute or so keeping it in the center of the pan. Then I stirred everything heavily mixing it all together and turning down the heat to med-high. After a couple of minutes I threw in the basil leaves and poured over a half a can of WELL SHAKEN coconut milk.

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I then closed the lid and walked away. 10 minutes later the basil is dark and wilted, the coconut milk is well combined with the veggies, and chicken, put with steamed quinoa it made a delicious Thai/Indian Sunday Dinner.

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Ingredients:

  • 1 Large Sweet Potato
  • 1 Large Yellow Onion
  • 2 Tbsp any Curry Paste
  • 1/2 can Coconut Milk well shaken
  • 1 handful fresh basil
  • 2 inch piece fresh ginger root, peeled and sliced
  • 1 Tbsp minced garlic
  • 4 frozen chicken breasts
  • 1 Tbsp olive oil
  • 1 Tbsp generic Curry Powder
  • 1 cup dry quinoa steamed with 2 cups water, salt and pepper

I hope you all enjoy this recipe and I would love to try yours!! Please follow me on Instagram and I will follow you!

 

 

Hot Bacon Spinach Artichoke Dip

spinach-dip-with-logo.png.pngAnother football food post! Buckle up!! This morning as I stumbled around the grocery store as a pre-coffee zombie I pondered dip. The basis to any good football dip is sour cream or cream cheese or both, and cheese.  And what to season this cheesy cream dip? Mmmm Ranch. Ranch packets aren’t very “clean” but this Saturday I had already decided to scrap the health kick for the day. Cheat day!!  What else should I add to this hypothetical dip? Well I was going to have bacon leftover from the breakfast I was also shopping for, so far so good. Creamy, cheesy, ranchy, bacon dip. But who could be the star of the show? As I was grabbing a bag of frozen chopped onions (one of many shortcuts I made today) I saw the frozen spinach!! YASSS!! I would make creamy, cheesy, ranchy, bacony, spinach artichoke dip. And it was amazing and easy, hallelujah.

Ingredients:

  • 2 bags frozen spinach or 1 big bag of fresh spinach
  • 1 bag frozen diced onions
  • 4oz cream cheese
  • 4oz sour cream
  • 1 packet ranch seasoning
  • 1 tiny jar pimentos
  • 1 tbsp. minced garlic
  • 1/2  can artichoke hearts
  • 4-5 slices of crumbled bacon or 1 package of real bacon pieces
  • 1.5c mozzarella cheese
  • 1.5c shredded pepper jack cheese

Directions:

I simply placed the spinach, onions, pimentos, garlic, artichoke hearts (I just tear them apart with my fingers), and bacon all in a big pot. I heated them thoroughly, then I mixed in the sour cream and softened cream cheese with the ranch packet. Then I melted in the cheese! Super Simple, Super Easy! And made enough to fill a 9x13in casserole dish.

Pour into a serving dish, put out some tortilla chips and enjoy!

 

 

 

 

Creamy Chicken and Bacon Carbonara

Today we loaded up our tiny family and went on an obligatory summer day trip to a Water Park. ‘Nuff Said. We had a great time and we all left sunburnt tired, and hungry. I mean HUNGRY. The only thing that can satisfy that kind of hunger for our family is pasta. Luckily I had some grilled chicken leftover from a few nights before and bacon leftover from an over achiever breakfast( I HATE frying bacon). A quick stop by the store for some cream and parmesan and we were on our way to full bellies and bed.

The difference between carbonara and alfredo is the milk/cream and egg yolk. But I don’t know of anything that couldn’t be made better with cream, so this version is what you would call American.

I made this sauce the same way I would make my standard Alfredo Sauce, but this time at the end I added 2 whipped egg yolks. This plus the bacon and extra pepper made one hell of a pasta dish.

Creamy Bacon Carbonara Sauce Ingredients:

  • 2cups of half and half
  • 1 tbsp. butter
  • 1 tbsp. all purpose flour
  • 1 tbsp. olive oil
  • 1 cup shredded parmesan
  • 2 egg yolks (beaten)
  • 1 tbsp. minced garlic
  • 1 tsp. pepper
  • salt to taste

Creamy Bacon Carbonara Sauce Directions:

Sauté chopped precooked bacon until greasy on medium heat. Add butter, oil and garlic, sauté one minute. Mix in flour and make a rue, stirring constantly one minute. Add half and half. Stir on medium heat until well combined. Melt in cheese until sauce is thick. Add pepper. Take off heat and slowly add egg yolk, stirring constantly. This should make the sauce good and thick. Add in cooked noodles and let sit for a few minutes. I suggest Linguine or a thicker noodle for a sauce so decedent.

Top with grilled chicken and sprinkle with parmesan cheese. Enjoy!

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Ooey Gooey Goodness plus bacon?!? Score.

 

Any other easy go to comfort dishes I should try? Comment below!

 

 

 

 

The best thing I make

I was having friends over to my house for the first time. And they are not only foodies, but one is quite picky. This was a spur of the moment decision which left me racking my brain for the tastiest and relatively quick dish that would impress them. I instantly fell back on my hearty staple: Mushroom Chicken Alfredo, also known as the best thing I make.

Alfredo is something that everyone perceives as decadent, and difficult. But from scratch, it is seriously delicious and insanely easy. Never open a jar of pre-made sauce again.

I started by roasting my chicken, sealed in foil in the oven at 400° with a little olive oil, butter, salt and pepper for 1 hour.  While that is going, I cleaned up the house, grated my Parmesan, got out all the ingredients for the rest of my meal.

While the noodles are cooking in the pot I get started on the Mushroom Alfredo sauce. I start with butter and oil in the pan, sauteing the mushrooms until almost done, with salt and pepper. Then I add in some minced garlic and let that get golden as well, before I add flour, and make a rue. After about a minute, when the flour is cooked through, I add in the half and half, stirring quickly to in-cooperate all the chunky flour in to the cream. When the creamy mushroom mixture is bubbling I add in the grated cheese. Again, stirring continuously until it is all melted and mixed in. This is a beautiful velvety sauce that goes well with so many things.

I used angel hair pasta with my dish this night, because my husband loves skinny noodles, and they cook faster. I don’t like to keep my guests waiting! After adding the chicken and the crusty bread with my basil butter topping, we were ready to eat! And they were happy and it was delicious.

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Ingredients for Mushroom Alfredo Sauce:

  • 1½ cups of half&half
  • 4-6 oz of grated Parmesan cheese (half of a wedge of cheese or more)
  • ½ stick salted butter
  • 2 tbsp. olive oil
  • 1 tsp. minced garlic
  • ½ tsp salt and pepper to taste
  • 2 tbsp. all purpose flour
  • 1 cup or container of sliced mushrooms

Quick recipe:

  1. Oil and butter in pan, medium heat.
  2. Saute Mushrooms with salt and pepper until tender.
  3. Add garlic, saute 1 minute.
  4. Add flour, stir 1 minute.
  5. Add half&half and stir continuously until bubbling.
  6. Add cheese and stir until sauce is thick.

Add to cooked pasta and chicken or even sausage, and enjoy!

Autumn Pork Roast

I freaking love pork tenderloin. Especially the pre-marinated easy peasy ones. Tonight I tried something different, inspired by what was left in my produce bowl on the counter. One lonely sweet potato and an apple. How poetic that they be joined in holy roastimony. It couldn’t get any simpler. I cored and chopped the apple, peeled and chopped the sweet potato, and placed them around the pork loin in a foil lined pan. I drizzled them with olive oil, salt, pepper and a touch of cinnamon. I covered the whole pan with tight foil, and baked at 400°f for 45 minutes. And voila! A dinner that was complete and cooked itself. Crazy easy and crazy flavorful. Not to mention healthy! Let me know what you think!

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Pupcakes

My 7 year old is an only child, but we frequently joke that she has 2 little brothers- the dogs. She is so attached to these silly mutts that they do everything she does. They have tea parties, dress up at holidays, have stockings and yes have birthdays. Since we have no idea the date either of our adoptees was born, we just celebrate in March.

Our ‘pupcakes’ are a combination of several recipes we’ve made over the years between the dog treat Christmas gifts and other random canine celebrations. I just mixed the ingredients below, bake them, then topped them with peanut butter and a treat. The dogs loved them, they were dense, not crumbly, so they didn’t make a mess all over the floor, which gives them an A+ in my book.

Pupcake Ingredients: Bake at 400°f – 15 minutes

  • ¼ cup creamy peanut butter
  • ½ all purpose flour
  • ½ wheat germ
  • 1 banana mashed
  • 4oz container of applesauce
  • 2 tbsp. honey

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Encore Taco Nachos

I’ve said before that we don’t have a lot, so we make the most out of what we have. That means reusing leftovers into what I like to call “Encore”meals. Today we had Nachos made from leftover taco meat, and good salty yellow corn chips from my previous Speedy Salsa Dip post. The key I have found to good nachos is layers. My layers go as follows:

  1. Chips
  2. Meat and Cheese Dip
  3. Chips
  4. Meat and Cheese Dip and Salsa (sparingly, it makes the chips soggy)
  5. Shredded Cheese

I broil this on low, on the lower rack for about 5 minutes (to heat all the above ingredients) and then on the upper rack for 2-3 minutes to get a good bubble and brown on the chips and cheese.

Then I top them with lettuce, tomato, jalapenos, and my favorite: Sour Cream Cilantro Lime Sauce.

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Sour Cream Cilantro Sauce:

  • ¼ cup sour cream
  • 3 tbsp lime juice
  • 3 tbsp chopped cilantro

Easy right?!? Its tart, and fresh, and it drizzles much easier than thick sour cream, so its easier to touch all the nachos with just a little bit of tasty goodness. You can add less lime juice if you’re not into the sour bite, I think its delicious.

Whats your favorite nacho topping? I don’t think you can ever try too many nachos!