Chicken Curry Soup with Sweet Potatoes and Kale

Chicken Curry Soup with Sweet Potatoes and Kale

3-4 cups chicken broth or stock                 
2 stalks celery, sliced
1 medium onion, chopped
1 large clove garlic, minced
1 bay leaf
1 teaspoon yellow curry powder
1/8 teaspoon cayenne pepper
couple of shakes of cinnamon
2 small to medium sweet potatoes, peeled and cut into 1” chunks
4-5 ounces chopped kale
1/2 (13.5 oz) can coconut milk (I use full fat)
salt and pepper to taste
1 pound boneless-skinless chicken thighs, cooked and cut into large chunks (see note)

Put 3 cups of broth in a small soup pot or Dutch oven; heat to boiling.  Add the celery, onion, garlic, bay leaf, curry powder, cayenne, and cinnamon.  Simmer vegetables for about 5 minutes. 
Add the sweet potatoes, bring to a simmer and cook about 5 more minutes. 
Add the chopped kale and simmer until the kale and sweet potatoes are tender, 5-10 minutes. 
Add coconut milk; season to taste with salt and pepper. 
Add the chopped chicken and heat to a simmer.
If you want a thinner soup, add the last cup of chicken broth.

Serves 3-4

Note: I cook my chicken in my small enameled cast iron Dutch oven. I don’t bother to trim off the fat. I simply spray the inside of my pot with a little cooking spray, then add the chicken, season with a little salt, and bake, covered 1 ½ to 2 hours in a 325°. I cool the chicken long enough till cool enough to handle, and then pick off any leftover fat and connective tissues. I do the same with whole chicken when I want to use the chicken in casseroles or salads.  The chicken has a richer flavor over stewed chicken.

Graham Cracker Toffee Bars

Graham Cracker Toffee Bars

1 packet graham crackers, separated
2 sticks butter
1/2 cup sugar
pinch of salt
3/4 cup chopped pecans

Heat oven to 275 degrees.  Place separated crackers on a cookie sheet with sides.  Melt butter in a medium saucepan.  Stir in sugar and salt, and boil 2 minutes until cloudy. Stir in pecans; spoon onto crackers.  Bake 10 to 15 minutes.  Cool completely.

Slutty Brownies

I came across this idea in Pinterest.  The recipe I found called for store bought refrigerator cookie dough and boxed brownie mix. I don't buy mixes, so I used my own recipes.  Here is my version.

Slutty Brownies

Brownie Layer:
4 ounces unsweetened baking chocolate (I use Ghirardelli)
3/4 cup (1 1/2 sticks) unsalted butter
2 cups sugar
1/4 teaspoon salt
3 eggs
1 cup flour

Cookie Layer:
2 cups plus 2 Tbsps flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, softened
1/2 cup plus 2 Tbsps sugar
1/2 cup plus 2 Tbsps brown sugar
1/2 teaspoon vanilla
1 egg
1 cup (6 oz) semisweet chocolate chips

Reese's Layer:
24 full sized Reese's cups

Directions:
Preheat oven to 350 ° (325° if using a glass pan)

Line a 9x13 pan with foil, leaving a 2" overhang on the long sides of pan. Spray with non-stick cooking spray and set aside.

Microwave chocolate and butter in a large microware safe bowl on HIGH for 2 minutes, or until butter is melted. Stir until chocolate is COMPLETELY melted.

Stir sugar and salt into chocolate until well blended. Add eggs one at a time, mixing well after each. Add vanilla. Stir in flour until blended. 
Set aside.

Cookie Layer:
Combine flour, baking soda and salt in small bowl.

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.

Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels.

Press cookie dough evenly in the bottom of prepared pan.

Reese's Layer:
Open candy and place face down on top of cookie dough, spacing evenly.

Brownie Layer:
Spread brownie batter over the top of the Reese's cups and smooth out evenly.

Bake for about 45 minutes, or until a tester comes out mostly clean.
Cool COMPLETELY in pan.

Remove brownies from pan using the extending foil. Carefully peel off foil and cut brownies. Store in an airtight container.

Makes 4 dozen.

Raspberry Cobbler

Raspberry Cobbler

6 cups raspberries, fresh or frozen (thawed)
1 1/2 cups sugar
3 tablespoons flour
1 tablespoon lemon juice
1 1/2 cups water
3 tablespoons butter
1 3/4 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons sugar
1/4 cup shortening
6 tablespoons whipping cream
6 tablespoons buttermilk

Put berries in a lightly greased casserole. Combine next 4 ingredients and pour over berries. Dot with butter. 

Bake in a 425° oven for 15 minutes. 

Meanwhile, make the crust. Combine the remaining dry ingredients; cut in the shortening. Stir in milks and blend well. Roll out and lay over the hot berries and tuck in. 

Bake 20-30 minutes more. Serve warm with cream or ice cream. 

Cornbread

Cornbread

1 1/2 cups cornmeal, see note
1 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups buttermilk
1 egg
5 tablespoons butter, melted

Preheat oven to 425°. Combine dry ingredients in a medium bowl. 
In a small bowl beat together the buttermilk, egg and melted butter. Pour over dry ingredients and mix till just combined. Pour into a greased 8" square glass baking pan. Bake for 20 to 25 minutes. Cut into squares and serve.

Note: Replace 1/4 to 1/2 cup of cornmeal with flour, if desired

Lime and Coconut Chicken

 

 

 

 

 

 

 

Lime and Coconut Chicken

2 pounds boneless, skinless chicken breasts

Marinade:
½ cup coconut milk
3 Tbsps. oil
zest of 1 lime
2 Tbsps. sugar
2 Tbsps. soy sauce
2 tsps. curry powder
1 ½ tsps. ground coriander
1 tsp. ground cumin
1 tsp. salt
pinch cayenne
1 small Serrano chile

Garnish:
¼ cup chopped fresh cilantro
fresh lime wedges

Trim fat from chicken breasts.  Starting on thick side of the breasts, slice the chicken breasts in half.  Place each chicken piece between two pieces of plastic wrap.  Using a small heavy pan, bottle or smooth meat mallet, lightly pound out each breast into even thickness.

Combine the marinade ingredients in a large Ziploc bag.  Add the chicken, and marinate, in the fridge, for up to two hours.

Remove the chicken from the marinade, shaking off excess marinade.  Pour the marinade into a small saucepan and bring to a rolling boil.  Boil for at least two minutes, stirring occasionally so it doesn’t burn.

In a large heavy non-stick skillet, heat a bit of oil over medium-high heat.  Working in batches, place the chicken in the hot pan and cook without turning for about two minutes.  Turn chicken and cook until the other side is golden, one to two minutes.  Remove chicken to a warm plate and cover with foil as you cook the remaining chicken.  Serve with the boiled marinade and sprinkled with the chopped cilantro and freshly squeezed lime juice.

Serves 4

Roasted Beet Salad

Roasted Beet Salad

2 medium to large beets, any variety
2 teaspoons olive oil
2 cups baby salad greens
1 to 2 tablespoons soft goat cheese, or feta cheese
1 teaspoon thyme leaves, minced
extra virgin olive oil
good balsamic vinegar
salt and pepper

Preheat oven to 375°.

Peel beets and slice about 1/4" thick. Place sliced beets on a foil covered baking pan; drizzle lightly with olive oil and season with salt and pepper.

Roast for 20 to 25 minutes, or until beets are tender and starting to brown.

Remove from oven and let cool to room temperature.

Divide the salad greens onto two salad plates. Arrange beet slices on top of greens. Crumble goat cheese or feta over the beets. Sprinkle with thyme. 

Drizzle each salad with a small amount of extra virgin olive oil and balsamic vinegar; season to taste with salt and pepper.

Serve immediately

Red, White and Blue Cobbler

Red, White and Blue Cobbler

1 1/2 cups raspberries
1 1/2 cups blueberries
1 tablespoon freshly squeezed lime juice
3/4 cup flour
3/4 cup sugar
1/4 teaspoon salt
1 egg
4 tablespoons butter, melted

Place the berries in a lightly greased 8" casserole; sprinkle with the lime juice.

Combine the flour, sugar, salt and egg until crumbly; sprinkle evenly on top of the berries.

Pour the melted butter over all and bake in a 375° oven for 30 to 35 minutes.

Serve warm with vanilla ice cream or whipped cream (This is the white part of the red, white and blue) 

Key Lime Pie

Key Lime Pie

Crust:
18 whole graham crackers (two sleeves)
1/3 cup sugar
1/3 cup butter, melted

Filling:
1 tablespoon, (heaping) lime zest
1/2 cup lime juice
2 large egg yolks
1 can sweetened condensed milk

Preheat oven to 350 degrees.

For the crust:
Crush crackers in a food processor or Ziploc bag. Pour into a bowl and stir in sugar and melted butter. Press crumbs into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

(Can be made ahead, cooled and covered until ready to fill and bake. Just reheat in the oven 2-3 minutes before adding filling.)

For the filling:
Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add the condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.

Remove from oven, allow to cool, then refrigerate for at least 1 hour...more if possible. Serve with sweetened whipped cream and lime slices to garnish.

Swedish 3 Layer Bars

Swedish 3 Layer Bars
 
First Layer:
1 cup butter, softened
1/2 cup sugar
1/2 cup cornstarch
2 cups flour
pinch salt

Second Layer:
4 eggs
4 tablespoons flour
1 pound light brown sugar
pinch salt
2 teaspoons vanilla
2 cups chopped pecans or walnuts
8 ounces coconut

Third Layer:
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
1 pound confectioner's sugar

Directions

First layer:
Mix all ingredients until crumbly; press into a 15x10" jelly roll pan. Bake at 300 degrees for 15 minutes.

Second layer:
Beat eggs; add flour, sugar and salt and beat to combine. Stir in vanilla, nuts and coconut. Spread over bottom later. Bake for 15 minutes at 300 degrees. Turn oven to 350 degrees and bake 5 to 10 minutes longer, or until set. Cool completely.

Third layer:
Beat cream cheese and butter until fluffy. Gradually beat in confectioner's sugar. Spread on top of cooled bars. Chill in fridge for at leat an hour. Cut into very small bars.

Yield: 80 bars