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

Hello Dollies

Hello Dollies

1 stick unsalted butter, melted
1 1/2 cups graham cracker crumbs
1 3 ounce can flaked coconut
1 cup chocolate chips
1 1/4 cups pecan pieces
1 can sweetened condensed milk

Mix butter and crumbs; press firmly in a 9" square pan. 

Add a layer each of coconut, chocolate chips, and pecans. Pour condensed milk over top. 

Bake in a preheated 350 degree oven for 30 to 45 minutes, or until the nuts on top are nicely browned. 

Cool completely before cutting into small squares.

Note: The Hello Dollies are in the center of the plate.  The other bars are the mincemeat bars in the recipe below.

Mincemeat Bars

Mincemeat Bars
1 tablespoon butter, softened
1 1/2 cups brown sugar
2 eggs
2 tablespoons molasses
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
3 tablespoons hot water
1/4 cup sliced almonds
1/4 cup raisins
1 9 oz. package mincemeat, broken up
1 1/2 cups confectioner's sugar
3 tablespoons hot milk
1/2 teaspoon vanilla
1/2 teaspoon almond extract

Combine butter, brown sugar, eggs, molasses, and vanilla; mix thoroughly. 
 
Sift together flour, salt, soda, cinnamon, and cloves. Stir into sugar mixture. 
 
Stir in hot water; mix well. 

Next stir in almonds, raisins, and mincemeat. Mix well. 

Spread into 2 greased 8x12 pans. Bake at 400 degrees for 12 to 16 minutes.
  
Remove pans to wire racks. 

Combine confectioners sugar, hot milk, vanilla and almond extracts. Spread over hot bars and cool completely. 

Cut into small bars and store in an airtight container.

Note: The mincemeat bars are the ones on the outer edge of the plate.  The bars in the center are Hello Dollies (Recipe will be posted)

Butterscotch Pie

Butterscotch Pie

1 9 inch pie shell, baked and cooled
2 1.4 oz Skor or Heath bars, chopped

FILLING:
1 1/2 cups whole milk
6 tablespoons cornstarch
1/2 teaspoon salt
10 tablespoons unsalted butter
1 1/2 cups dark brown sugar
1/4 cup golden syrup
1/4 cup boiling water
4 egg yolks
1 teaspoon vanilla

TOPPING:
1 cup heavy cream
1/4 cup confectioner's sugar
2 teaspoons bourbon
1 1.4 oz Skor or Heath bar, chopped

Sprinkle two chopped Skor bars in the bottom of cooled pie sheel; set aside.

FILLING:
Whisk together milk, cornstarch, and salt for slurry in a bowl; set aside.

Brown 10 tablespoons butter for the filling in a saute' pan over medium heat, 10 to 15 minutes, or until brown flecks appear in the butter. This will provide a toasty nutty flavor. Add brown sugar and golden syrup; bring to a boil. Boil 3 minutes, whisk in boiling water until smooth, boil 1 minute more.

Whisk slurry into sugar mixture and increase heat to medium-high. Cook, whisking constantly, until mixture comes to a boil, about 5 minutes; cook 1 minute more and remove from heat.

Drizzle 1 cup of butterscotch into the 4 egg yolks to temper, whisking constantly. Reduce heat to medium-low and gradually whisk tempered mixture back into filling. Simmer filling 1 minute to thicken, whisking constantly. Remove from heat. Stir in vanilla and pour filling into pie shell.

Press plastic wrap onto filling to prevent a skin from forming. Cool to room temperature, then chill overnight.

TOPPING:
Beat heavy cream to soft peaks in a bowl with a hand mixer on medium. Add 1/4 cup confectioner's sugar and 2 teaspoons bourbon, beating until combined.

Top pie with the whipped cream and garnish with the remaining chopped Skor bar. Chill until ready to serve.

Pumpkin Bundt Cake

Pumpkin Bundt Cake

2 1/2 cups sugar
1 cup vegetable oil
3 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/16 teaspoon ground cloves
1/16 teaspoon ground nutmeg
1 (15 ounce) can solid-pack pumpkin

Sugar syrup:
1/4 cup sugar
2 tablespoons water

Cinnamon Sugar:
2 tablespoons sugar
1 teaspoon cinnamon

In a large mixing bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, salt and spices; add to egg mixture alternately with pumpkin, beating well after each addition.

Transfer batter to a greased 10-inch Bundt pan. Bake at 350 degrees for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool the cake for 10 minutes before inverting onto a wire rack. While cake is baking, combine the sugar and water for the sugar syrup; heat in a small saucepan over medium heat, or in a small microwave safe bowl in the microwave; stir until the sugar is dissolved. Set aside. Combine the remaining sugar with the cinnamon; set aside.

After removing cake from pan, brush hot cake with the sugar syrup, then sprinkle the cinnamon sugar onto the cake. Let the cake cool completely before serving.

Beef Stroganoff

Beef Stroganoff

1 pound beef tenderloin
2 tablespoons butter or margarine
1/2 pound mushrooms, cleaned and sliced
1 medium onion, minced
1 can condensed beef broth (Campbell's)
2 tablespoons ketchup
1 clove garlic, minced
1/2 teaspoon salt
3 tablespoons flour
1 cup sour cream
3 cups hot cooked noodles (3 to 4)

Cut meat across the grain into 1/2" strips, about 1 1/2 " long. Melt butter in large skillet. Add mushrooms and onions; cook and stir until onion is tender, then remove from skillet. In same skillet, cook meat until light brown. Reserving 1/3 cup of the broth, stir in remaining broth, the catsup, garlic and salt. Cover; simmer 15 minutes.

Blend reserved broth and flour; stir into meat mixture. Add mushrooms and onions. Heat to boiling; stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream; heat. Serve over noodles.

Fruited Quinoa Salad

Fruited Quinoa Salad

2 cups quinoa
1 tablespoon olive oil

Vinaigrette:
1 lime, zested and juiced
enough Champagne wine vinegar, added to lime juice to measure 1/3 cup
1/2 cup olive oil
1 tablespoon honey
1 teaspoon lime zest
salt, to taste

Add ins:
2 pears, diced
1/2 cup dried cranberries
8 ounces goat cheese, crumbled
3/4 cup pine nuts, toasted
2 tablespoons minced fresh mint

Quinoa:
Bring 7 cups of water to a boil in a large saucepan.  Add 3/4 teaspoon salt and quinoa.  Reduce the heat to a simmer, and cook uncovered, stirring occasionally, adding more water as necessary to keep the quinoa covered.  Cook 20 minutes or until tender.  Drain and rinse the quinoa with cold water to stop the cooking.  Transfer the quinoa to a foil lined rimmed baking sheet, drizzle with the 1 tablespoon oil, and toss lightly to coat.  Spread the quinoa on the baking sheet and cool completely at room temperature or in the refrigerator.

Vinaigrette:
Put the lime juice, vinegar, and honey in a small bowl; whisk till the honey has dissolved.  Gradually whisk in the oil.  Add the zest and season with salt to taste.

Salad:
Put the cooled quinoa in a large bowl and toss to break up any clumps.  Add the pears, cranberries, goat cheese and mint.  Toss to combine then add the vinaigrette and season with more salt, if needed.  Refrigerate for up to 1 day.  Add the pine nuts just before serving, tossing to combine.

Serves 16

Chicken Pot Pie

Chicken Pot Pie

Pastry dough:
4 cups flour
2 teaspoons salt
1 1/2 cups plus 1 Tbsp shortening
1/3 to 1/2 cup cold water

Filling:
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1/3 cup butter, melted
1/2 cup flour
2 cups chicken broth
1 cup half and half
4 cups chopped cooked chicken
1 cup frozen peas, thawed
1 teaspoon salt
1/4 teaspoon pepper
Couple shakes cayenne, optional

Preheat oven to 400 degrees.

Pastry dough:
Combine flour and salt; cut in shortening with a pasty blender until mixture resembles coarse meal. Sprinkle cold water (1 tablespoon at a time) over surface; stir with a fork until dry ingredients are moistened. Divide into two balls (one slightly larger). Press into flattened circles on plastic wrap and then cover with wrap and let rest while preparing the filling.

Filling:
Saute' first 3 ingredients in butter in a large skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half and half; cook, stirring constantly, until thickened and bubbly. Stir in chicken, peas, salt and peppers. Set aside while finishing the pastry.

Lightly flour a pastry cloth, board or counter. Lay the larger pastry round on the flour. Cover the top of the pastry with the plastic wrap. Roll out to 1 inch wider, all around, than the top of a deep dish pie dish. Carefully place dough into the pie dish, easing to fit without stretching. Roll out the second piece of dough the same way, rolling it about 1/2 inch wider than the top of the pie dish . Pour the filling into the pie shell, then cover with the pastry. Carefully tuck the edges of the top pastry under the bottom pastry and crimp to seal. Cut some slits in the top to allow steam to excape.

Cover the edges of the pie crust with strips of foil to keep from over browning. Bake, uncovered, for 1 hour, removing foil strips after 30 minutes. Finish baking until crust is golden brown. Cool 15 minutes before cutting into wedges.

Serves 6 generously

Note: Sometimes I cook 8 ounces of sliced mushrooms until they have given off all their juices and add them with the chicken and other ingredients.

Bourbon-Glazed Salmon

Bourbon-Glazed Salmon

Marinade: to be made TWICE

3 tablespoons brown sugar
3 tablespoons bourbon
2 tablespoons low sodium soy sauce
1 tablespoon fresh lime juice
1 teaspoon ground ginger
3/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

4 (6 ounce) salmon fillets, without skin
1 tablespoon oil
1/4 cup green onions, sliced

Combine the first 7 ingredients in a large zip-lock bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning once halfway through time.

Combine the first 7 ingredients again in a small bowl and set aside.

Remove fish from refrigerator and remove from marinade. Pat well with paper towel to dry.

Place the second marinade mixture in a small saucepan and bring to a boil; lower heat and let simmer until reduced by half. Set aside while you cook the fish.

Heat a large nonstick skillet over medium-high heat. Season fish with a light sprinkling of salt. Add the oil to the pan and once it shimmers, add the fish to the pan. Cook fish 2 to 4 minutes per side, until fish flakes easily when tested with a fork or until desided degree of doneness.

Place one fillet on each of four plates; drizzle each serving with some of the sauce and sprinkle with the sliced green onions.

Mexican Stuffed Peppers with Quinoa and Black Beans

Mexican Stuffed Peppers with Quinoa and Black Beans

4 large bell peppers, any color, sliced in half stem-to-tip, seeds removed
1 cup quinoa
1/2 medium onion, diced
1 15-ounce can black beans, rinsed and drained
1 roma tomato, seeded and diced
1 4-ounce can diced green chiles, don't drain
1/4 cup cilantro, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Monterey jack cheese, grated
1 cup cheddar cheese, grated
1 recipe (or 1 28-ounce can) red enchilada sauce (or 1 28-ounce can)

Add quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Boil 5 minutes, cover, turn off heat and let steam 15 minutes. Fluff with a fork.

In the meantime, microwave pepper halves 2-3 minutes to soften slightly.
Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chilies, cilantro, half the cheese, salt and pepper. Stir to combine.

Pour enchilada sauce into a 9x13" baking dish. Divide quinoa mixture among peppers. Nestle stuffed peppers into the enchilada sauce. Top with the remaining cheese.

Cover the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.

Red Enchilada Sauce

2 tablespoons olive oil
2 tablespoons flour
1 tablespoon chili powder
1/2 to 1 chipotle chile canned in adobo, rinsed and minced
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon salt
1 8-ounce can tomato sauce
2 cups water

Heat oil in a large saucepan over medium heat. Add flour and chili powder; cook 2-3 minutes, stirring often. Add remaining ingredients and stir to combine.

Bring sauce to a boil and reduce to a simmer. Simmer about 10 minutes.
Makes about 3 1/4 cups sauce.

Salted Peanut Bars

Salted Peanut Bars
2 1/4 cups coarsely chopped roasted salted peanuts
14 ounces store-bought soft caramels, unwrapped
1 cup mini marshmallows
1/2 teaspoon vanilla


Lightly coat an 8-inch square baking dish with cooking spray. Line with parchment paper, leaving a 1-inch overhang on all sides, then lightly coat parchment with more cooking spray.
Cover paper with 1 1/4 cups peanuts.
In a medium pot, combine 1 tablespoon water, caramels, marshmallows and vanilla over mediumm heat. Cook, stirring frequently, until caramels and marshmallows melt and mixture is smooth, about 8 minutes. Immediately pour over peanuts, then top with remaining 1 cup peanuts. Let cool until set, about 2 hours, then cut into 32 bars.