My hubby has been asking me to make Massaman Curry for a while now, and I could never get around to it. I finally made it happen this week and I'm so glad that I did! This was a delicious, easy, curry recipe, and it was just enough of a change from our other favorite curry recipes, that it was refreshing. Massaman Curry adapted from: allrecipes.com 2 Tbsp. vegetable oil 3 Tbsp. curry paste (mine was red) 1/4-1/2 tsp. ground ginger 2 chicken breasts, cubed 3 Tbsp. brown sugar 3 Tbsp. soy sauce 3 Tbsp. Worcestershire sauce 1/2 of 1/3 c. of chunky peanut butter (did that make sense?) 2 peeled, cubed potatoes 2 peeled, sliced carrots 1/2 of an onion, sliced 1 can of coconut milk 1 Tbsp. lime juice In a large saucepan, heat the oil over medium heat. Stir in the curry paste and ginger and cook it for 2 minutes. Add the chicken breast cubes and cook for about 3 minutes. Stir in the brown sugar, soy sauce, Worcestershire sauce, peanut butter, potatoes, carrots, onions and coconut milk. Bring it to a boil and then reduce the heat to medium low. Cover and simmer for 20 minutes, or until the chicken is cooked through and the veggies are tender. Add the lime juice and cook it for 5 more minutes. Serve it over rice or rice noodles.
Tonight we made this orange chicken recipe and it was so delicious that I wanted to hurry and put it on here so that I wouldn't lose the recipe and risk never making it again! Of course, it was Fast Sunday, and that may contribute to the deliciousness of this Sunday dinner... Orange Chicken adapted from: foodnetwork.com (and this is the Pioneer Woman's recipe) Chicken breasts, cut into bite sized pieces 1/4 c. cornstarch 2 Tbsp. oil For the sauce: 1 c. orange juice 2 Tbsp. soy sauce 2 Tbsp. packed brown sugar 2 Tbsp. rice vinegar (I used balsamic because I was out of rice vinegar) 1/2 tsp. sesame oil 2 dashes of salt (it calls for a dash of salt and I'm putting the doubled recipe on here) 2 dashes of red pepper flakes 1 tsp. minced garlic 2 dashes of ginger 1 tsp. of cornstarch 1/4 c. water orange zest In a sealed, large ziploc bag, shake the chicken chunks and 1/4 c. cornstarch until the chicken is well coated. Heat the oil in a large frying pan and cook the coated chicken over medium heat until it is cooked through. In a sauce pan, whisk together the orange juice, soy sauce, brown sugar, vinegar, sesame oil, salt, red pepper flakes, garlic and ginger. Heat it until it begins to boil and continue stirring while it thickens, about 5 minutes. Stir together the 1 tsp. cornstarch and water and slowly add it to the boiling sauce. Return it to a boil for another minute, until the sauce thickens. Add your orange zest to the sauce (I just added a little). Pour it over your chicken and let it simmer for 5 minutes. Serve it over rice, with vegetables.
The other day our neighbor gave us eight quarts of heavy whipping cream. Eight. And when life gives you heavy cream, you make alfredo (and ice cream, and butter, and creamy soups...). I found this delicious knock off recipe on Top Secret Recipes, and if you happen to have eight quarts of heavy cream that you need to use, this is definitely the recipe for you! Olive Garden Alfredo Sauce from: Top Secret Restaurant Recipes, by Todd Wilbur. 1/2 c. butter 1 tsp. minced garlic 2 c. heavy cream 1/8 tsp. freshly ground black pepper pinch salt 1/2 c. Parmesan cheese In a medium sauce pan, melt the butter over medium heat. Add the garlic, heavy cream, pepper and salt and let it simmer over a low heat. Add the cheese and continue simmering for 8 minutes or until it thickens up. Remove it from the heat and serve it over your favorite pasta.
This year, Valentine's Day was on a Sunday, so we didn't go out. Dustin offered to make dinner, and I wasn't going to argue with that! He chose steak (big surprise) and baked sweet potatoes. He found a recipe for a "perfectly cooked steak" and got sucked in. And, I must say, it was a well cooked steak. And pretty easy to accomplish.
Perfectly Broiled Steak
fresh ground pepper
olive oil (or canola)
Move the rack in your oven to be 6 inches from the top. Preheat your oven and your skillet by setting your oven to broil, with the skillet in it, for 15-20 minutes. Using a paper towel, wipe any excess moisture from your steaks. Rub your steak with the oil, salt and pepper (and any other seasonings that you want). Once your skillet is extremely hot, lay the steaks on the skillet and sear them in the oven for three minutes per side. Make sure that you don't stab them with a fork to turn them. Use tongs to pick them up. After you have seared both sides, turn your oven to 500 degrees and cook them according to this chart, turning them once:
I made this pie for Thanksgiving this year. And it is much more than just a graham cracker crust and some caramel. But, I think I must have taken a picture of the final product with someone else's camera at Thanksgiving. So, to my family members who were there, if you have a picture of my pie, could you send it to me? This was a super rich, sweet and very delicious pie. Try to imagine it covered in bananas and whipping cream. Yum. Banoffee Pie from: many different websites, but mostly, food.com 1 graham cracker crust 1 can sweetened condensed milk 3 bananas 1 pint heavy whipping cream sugar and vanilla, to taste The night before you need your pie (or at least a good few hours before), turn your sweetened condensed milk into dulce de leche. I followed the recipe for this on Our Best Bites, but there were many different ways to make it. Pour your can of sweetened condensed milk into a shallow baking dish, like a pie plate. Make a water bath by setting the pie plate inside a larger dish (like a roasting pan). Pour water in the outside dish until it is about halfway up the outside of the pie plate. Cover the pie plate tightly with tin foil. Bake it at 425 degrees for an hour and then check it. It should be a nice, brown, carmel color. If it isn't put it back in for another 20 minutes, or so and check it again. Once it is ready, stir it until it is smooth and then let it cool a little before pouring it into the graham cracker crust. Refrigerate it over night (or a couple of hours). Prepare your heavy whipping cream by mixing together the cream, sugar and vanilla (I usually add about 2 tablespoons of sugar and a teaspoon of vanilla, but taste it and add more if you want). When you are ready to serve it, slice the bananas onto the dulce de leche and then spread the whipping cream over the top of that. Grate a chocolate bar on top. Serve it immediately. And have a big drink of milk ready!
The other day I was needing something new to try, and I found this recipe. It is a very easy homemade alfredo recipe, with a little bonus of instructions for making it a freezer meal. This recipe is enough for two 9X13 pans, with the idea being that you will freeze one of those pans for another day. I only wanted one on this night, so I halved it and just cooked it up right then. But this would be a nice recipe if you were taking dinner to someone else, plus making it for your family Chicken Alfredo (enough for two pans) adapted from: Our Best Bites 6 Tbsp butter, plus more for baking dishes salt and pepper 16 oz. penne pasta 1 tsp. olive oil 2 chicken breasts, cut into strips 1/2 c. plus 2 Tbsp. flour 3 tsp. minced garlic 6 c. whole milk mushrooms (either a can of sliced mushrooms, or thinly sliced fresh mushrooms) sun dried tomatoes 1 c. shredded mozzarella cheese 4 oz. softened cream cheese 1 1/2 c. shredded Parmesan cheese Butter two 9X13 pans. If you are going to freeze one, use a disposable foil pan. In a large pot, cook your pasta in boiling water, for 3 minutes. Drain the pasta and set it aside. In a large skillet, heat your oil over medium high heat. Season your chicken with salt and pepper, and cook it until it is cooked through. Remove it from the pan. In the same pan, saute the mushrooms and sun dried tomatoes and set them aside. In a large sauce pan melt the butter over medium heat. Stir in the flour and garlic. Gradually add the milk, stirring constantly with a wire whisk. Bring it to a simmer. Keep stirring as the sauce thickens and then add the mushrooms and sun dried tomatoes. Remove the pan from the heat and stir in the mozzarella, cream cheese and half of the Parmesan. Stir it until it is smooth. Add the chicken and the pasta to your 9X13 pans. Pour half of the sauce over each pan. If you are cooking it now, sprinkle the rest of the Parmesan over the top. If you are freezing it, put the rest of the Parmesan in a ziplock bag. Bake at 400 degrees, for 25 minutes, or until it is golden and bubbling.
My neighbor, Virginia, makes the most delicious scotcharoos. This week she brought over an entire 9X13 pan for me. To eat all by myself. Just kidding. Those were not her instructions. But I did consume enough in one sitting to put myself into a sugar induced coma for the next couple of days. The above picture is of hers, but I want and need to have this recipe documented for my further use. So we get to see her beauties. Scotcharoos by: My neighbor Virginia 3/4 c. sugar 1 c. corn syrup 1 c. peanut butter 6 c. rice crispies 1 bag milk chocolate chips 1 bag butterscotch chips In a large pot, over medium high heat, stir together the sugar and corn syrup, just until it begins to start boiling. Don't let it cook too long! I put an exclamation point there, because I did let it cook too long and my scotcharoos were as hard as a rock. My neighbor says that it really needs to just barely start boiling. Then add the peanut butter and stir it until it is just melty. Those are her words. Stir in the rice crispies until well combined and pour it into a greased 9X13 pan. In a glass bowl, combine the bag of milk chocolate chips and the bag of butterscotch chips. Cook them for 30 seconds and then stir. Repeat as many times as needed until they are melted. Pour them over the top of your rice crispy mixture and refrigerate it for 30 minutes.