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Monday, January 26, 2015

Crock Pot Coconut Curry Chicken

This is the same recipe I've made on the stove top
and posted here except today I made it in the
crock pot. Couldn't be easier and just as delicious!
I thought I'd share how easily it is to convert
a braised recipe to the crock pot. Even easier is the
 fact that everything is pretty much just thrown in;
no extra browning or sauteing in a separate pan.
 I always like to season the chicken with
 salt and pepper before I add more seasonings.
Evenly sprinkle on the the seasonings.
Scatter on the chopped onion, apple, and garlic
Combine the broth and the coconut milk.
Pour over all.
Cover and cook on low for 6 hours
Combine the cornstarch with water and
stir into the pot. Return lid and cook on 
high for 15 minutes to thicken.
Serve over rice and sprinkle on a
generous amount of chopped cilantro.

Crock Pot Coconut Curry Chicken
8 chicken thighs, skinned
1-1/2 t salt
1-1/2 t sugar
1 t ginger
1/2 t pepper
1/2 t garlic powder or
2 garlic cloves, minced
1/4 t cayenne pepper
2 T curry powder
1 large apple, peeled and chopped
1 large onion, peeled and chopped
1 C coconut milk
1 C chicken broth
3 T cornstarch, for thickening

Place the chicken thighs in a large crock pot.
Sprinkle evenly with seasonings. Add the chopped
apple, onion, and garlic. Heat 1 C water in  a 2C
 glass measuring cup with 1 t chicken bullion to
make 1 C broth. Add (1C) coconut milk to the
2C line and combine. Pour evenly over the
contents in the crock pot. Cover and cook on
low at least 6 hours. Combine the 3T
cornstarch with about 1/2 C cold water.
Add to the crock pot stirring to blend
Cook on high for 15 minutes to thicken.
Serve over rice and top with
chopped fresh cilantro.
serves 4

Enjoy!


Sunday, January 18, 2015

Cobbler In A Jar

You can make this yummy treat right now!
It's that easy!
Use any fresh fruit you have and just a
few basic pantry staples. You'll also need 
four 1/2-pint canning jars (1 C).
 Peel (if necessary) and cut up the fruit to have 
about 2-1/2 C. I used peaches and strawberries.
Think of the yummy combinations!
In a small bowl mix the 3 dry ingredients.
 Add the fruit to 1/2 pint canning jars,
top with the dry mixture, 
then add a pat of butter,
 Put the jars in a baking pan to make it easy to 
transfer in and out of the oven.
 Don't let the jars touch.
 Bake @350º about 50-60 minutes. 
I like that I can easily just make 2.
 Let cool a bit and top with whipped cream. 
A very nice afternoon coffee treat.
Yummy!
Let the jars cool completely and
screw on the tops. This make them
perfect for picnics, lunch boxes, or 
small gifts. If you don't have canning jars
 you can bake these baby cobblers in a
 pretty ovenproof tea cup. 
This recipe makes 4, but I cut the 
recipe in half today for the 2 of us. 

Cobbler In A Jar
2-1/2 C fresh fruit
1/2 C flour
1/2 C sugar
1/4 t salt
4 T butter
Peel and cut up the fruit and divide
among four 1/2 pint canning jars.
Combine the sugar, flour, and salt in
a small bowl. Top the fruit with the
mixture, dividing evenly; about 1/4 C
in each. Put 1T of butter on top.
Pace in a pan, do not let the jars touch,
Bake @350º for 50-60 minutes.
Serve warm with ice cream or
whipped cream. 
let cool completely to cap.

Enjoy!


Wednesday, January 14, 2015

3 Ingredient Lemon-Butter Shrimp

This is as easy as it gets!
A stick of butter, a lemon, and a packet
of dry Italian salad dressing mix are all
you need for the shrimp. 
 I keep bags of raw, frozen, deveined,
shrimp in the freezer so I can whip up
this simple dinner whenever I please.
You can use fresh or frozen shrimp. If frozen
just run cold water over them in a colander
 a few times to thaw. Remove shells and pat dry.
Melt the butter in a skillet or sheet pan
in a 350º oven. Remove the pan and lay on
the lemon slices over the butter
Layer on the shrimp. Sprinkle the dry
Italian dressing mix evenly over the shrimp.
 Return the pan to the oven and bake for
15 minutes until opaque. 
 Some options: Add 2-3 garlic cloves, minced to
the butter, if you're garlic lovers like we are.
Add 1 15-oz can diced tomatoes, drained when
 you add the lemon. If you don't have fresh lemon,
 use 2-3 T refrigerated lemon juice in the butter.
 
Serve over pasta or have lots of warm
crusty French bread for 'sauce-dipping'.

3 Ingredient Lemon Butter Shrimp
1 lb XL shrimp, peeled and deveined
1 stick butter
1 lemon, thinly sliced
1 pkt. Italian salad dressing mix 
(Good Seasons)
Melt the butter in a skillet or sheet pan
in a 350º oven. Remove the pan and lay on 
the lemon slices over the butter
Layer on the shrimp. Sprinkle the dry
Italian dressing mix evenly over the shrimp.
Return the pan to the oven and bake for
15 minutes until opaque. 

Enjoy!



Thursday, January 8, 2015

Brown Sugar Glazed Meatloaf

We love meatloaf. Whenever I make meatloaf
 I always wonder why I don't make it more often. 
It's easy, it can be mixed up earlier in the day and
 baked when we're ready, and it smells great!  
It also gives us leftovers for great sandwiches 
the next day. Here's another one of my favorites. 
This one has a sweet BBQ-like glaze. I usually 
double the glaze ingredients so that we'll have
 extra to drizzle over the slices and also have
 some for the sandwiches on toasted bread.
I use saltine crackers in this one. I always
 save the little cellophane crackers that
you get with chili or soups.

Now you now what to do with them.
 You'll need a small onion, chopped.
 Combine all the ingredients.
Mix well with a fork.
 Plop the mixture into a shallow casserole 
and shape into a loaf
 Combine the glaze ingredients. I doubled it this
 time so that we'd have extra for spooning on each
slice and for the meatloaf sandwiches the next day.
  Spoon the glaze over the meatloaf covering it completely.
If you've doubled the ingredients, heat the 
remaining sauce until bubbly.
 Bake @350º for 1 hour. I scooped up the brown 
meat juices and added that to the remaining sauce.
 Remove to a platter and let sit for about 5 minutes.
Slice
 Moist thick slices.
 Sprinkle with chopped fresh rosemary.
 (The lumps are the added meat juices)
Serve with mashed potatoes and drizzle
extra sauce over the slices. 

Brown Sugar Glazed Meatloaf
2 lbs ground beef
1 onion, chopped
2 eggs
3/4 C crushed saltine crackers (about 18-20)
3/4 C milk
1-1/2 t salt
1/2 t pepper
1/2 t ginger
Combine all ingredients until well mixed. Shape into a
loaf and put in a shallow casserole. Top with glaze
completely covering. Bake @350º for 1 hr.
Glaze
1/2 C brown sugar
1/2 C ketchup
1 T Worcestershire sauce
Combine in a bowl. Double the recipe
if you want extra sauce for the slices
and for leftover sandwiches.
1 sprig fresh rosemary, sprigs removed from the stem
and chopped for sprinkling on top.

Enjoy!


Sunday, January 4, 2015

Classic Pot Roast

This is a dinner for meat and potato lovers.
Tender, flavorful beef roast with lots of good gravy
for the mashed potatoes. 
The pot roast is browned and then slowly braised
 for hours making it fork tender.
 Pat the meat dry with a paper towel.
This is very important for the browning process.
 Seasonings and cut up vegetables add
 depth of flavor.
 Use a pan that is just large enough to hold the
meat and liquid. One that has a nice tight fitting
 lid. Brown the roast well, about 5 minutes on each
side then remove to a platter.
 Roughly chop the vegetables.
Have the seasonings ready.
 Add the vegetables to the pot and saute
 for about five minutes
 until slightly softened. Then add the garlic
and saute for another minute. Sprinkle
on the seasonings.
 Add the broth to the pot. Stir to loosen up any
browned bits on the bottom.
Return the roast to the pot.
Cover tightly and roast for 3 hours.
I like to use a piece of foil to give it a good seal,
 and then add the top.
 Remove the roast to a platter while you make the gravy.
 Shake the flour and water in a jar and
add to the drippings in the pan.
 Bring to a boil whisking until thickened.
Taste and add more salt and pepper if needed.
 Serve the roast with mashed potatoes, a vegetable,
 and lots of gravy.
My pot is ready for another dinner. 
I love how my Le Creuset pat cleans so easily
with just a quick wash in hot soapy water.

Classic Pot Roast
chuck roast 3-4 lbs
1 T oil
1 onion, cut up
1 carrot, cut up
1 celery, cut up
2 cloves garlic, smashed
1 t salt
1/2 t pepper
1 t thyme
1 t sugar
2 C beef broth
to thicken the gravy
1 T flour
1 C water
Dry the meat and brown in hot oil on
both sides, about 8-10 minutes.
Remove to a platter. Add the cut up
 vegetables to the pan and saute until soft
and golden. Add the garlic and saute another
minute. Add the seasonings and the broth 
(I use 2C water and 1 bullion cube). Bring to
a boil stirring to loosen up any browned bits 
on the bottom of the pan. Remove from heat.
 Return the meat to the pan and spoon some 
of the liquid over the meat. Liquid should 
just about cover the meat. Cover the pan 
with the lid and bake for about 3-4 hours
 @300º. Flip meat after 1-1/2 hours. 
Remove the meat to a platter and slice into
serving pieces. Shake the flour and water
 in a jar; add to the pot liquid and bring to
 a boil, stirring constantly to thicken the gravy.
 Return the meat to the pot, or pour the gravy
 over the meat on the platter, saving some for 
a gravy boat. Serve with mashed potatoes
 and a vegetable. 

Enjoy!