Spicy Thai Chicken Peanut Curry

There is a Thai restaurant in town that has the most amazing food I have ever eaten.  Their menu is probably 5 pages of different curries and another 2 pages of other traditional Thai dishes.  We don't eat there very often since a plate can easily run $20, but it is a great treat when we do stop in.  Since we don't want to break the bank every time we get a craving for curry, I did some searching and found this recipe for a great, easy curry.

As the title says, this recipe is spicy. Incredibly spicy.  It is the sambal oelek that gives most of the heat to this dish.  I suggest starting with half of the sambal oelek and curry and adjusting as you need to. Add more curry first (it is more flavor than heat), then add the sambal oelek.  The red curry, sambal oelek, and fish sauce can be found in the Asian section of most grocery stores or at your favorite Oriental restaurant.  I know the fish sauce looks scary and disgusting, but I think you will be pleasantly surprised by the flavors it adds. Do not try it by itself though! You will be thoroughly disgusted if you do!

What is your favorite type of curry? 

Ingredients

2 Tbsp oil
3 Tbsp red curry paste
3 tsp sambal oelek (chili paste)
4 chicken breasts, diced
2 c coconut milk
3 Tbsp fish sauce
3 Tbsp brown sugar
3 Tbsp creamy peanut butter
Cooked rice, preferably Jasmine
Peanuts
Lime juice


Directions

1. In a large pan, saute oil, curry, and sambal oelek over medium heat for a couple of minutes.

2. Add in the chicken and cook until done.

3. Stir in the coconut milk, fish sauce, peanut butter, and brown sugar. Simmer 10 minutes.

5. Serve over cooked rice. Top with peanuts and lime juice as desired.

 Please use this photo as reference when searching for your ingredients.  You don't have to use these brands, but so you have an idea what you are looking for.

Cheddar Baked Chicken

Cheese, crispy, buttery chicken! No, this isn't a diet recipe (obviously). Yes, you won't care once you take your first bite. Mash up some potatoes and fry some squash and you have one amazing meal on your hands.  Don't be shocked when you read the ingredients and see rice krispies on the list. They add the perfect crunch.



This recipe comes from happylifehappywife.wordpress.com.


Ingredients

 1/2 c butter, melted
1/2 c flour
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 egg
1 Tbsp milk
1 c shredded cheddar
1 pouch Shake 'n Bake Extra Crispy
1 c Rice Krispies
3-4 boneless, skinless chicken thighs

Directions

1. Preheat oven to 350. Pour melted butter into baking dish.

2. Mix flour, salt, pepper, and garlic.

3. In a separate bowl, scramble the egg and milk together.

4. In a third bowl, mix the cheese, Shake 'n Bake, and cereal.

5. Dip the chicken first into the flour, then the egg, then the cereal mix, making sure to thoroughly coat each time.  Place in the baking dish.

6. Bake for 35 minutes or until breading is golden brown and chicken is fully cooked.


 

Crusty No-Knead Bread

Isn't that picture beautiful?! Perfectly browned fresh baked bread.  The cracks in the crust show how light and fluffy the insides are, the aroma eludes to the heavenly flavor. Sure this bread takes over half a day to make. Who cares? It is totally worth the wait! And one of the best parts of this bread? You can customize it to anything! Make an orange cranberry loaf for Christmas gifts. Or how about a lemon thyme loaf for summer? Throw in a variety of seeds like pumpkin and sunflower for crunch and extra nutrients. The possibilities only end where you imagination stops.

I found this recipe on Pinterest many months ago. The original recipe actually came from an old cast iron cookbook. The original source recommends you use a lidded cast iron dutch oven. You can use any lidded dutch oven/large casserole that you choose, as long as it can withstand 450 degrees. Mine is terra cotta. Your pan does not have to be oiled or floured before you bake. And don't worry about this coming out wrong, the dough is forgiving.

Ingredients

3 c white flour (wheat is too heavy)
1 3/4 tsp salt
1 1/2 c water
1/2 tsp instand or rapid-rise yeast

Directions

1. Combine flour, salt, and yeast in a large bowl. Stir in water and mix until incorporated. (This mix will be sticky.)

2. Cover with plastic wrap and let sit unrefrigerated for 12-18 hours.

3. Preheat oven to 450. Once oven has achieved temp, preheat the dutch oven for 30 minutes.

4. While the oven is preheating, turn the dough out onto a floured surface and roll into a ball. Cover with plastic wrap and set aside for 30 minutes.

5. Remove the dutch oven CAREFULLY and place the dough inside. Bake for 30 minutes.

6. Remove the lid and bake another 15 minutes.

7. Remove from the oven and place on a cooling rack to cool.

 
What are your favorite add-ins? Leave your answer in the comments below.
 

Ranch Pasta Salad

Most people that I know adore the boxed bacon ranch pasta salad that is found in grocery stores. I'm one of those people. It's cool, creamy, full of delicious flavors, loaded with healthy vegetables and a very not so healthy dressing that tastes so good.  This salad is exactly like that salad, only not from a boxed kit. It is much easier to make than you think, only requiring a few ingredients that you probably already have on hand.

This specific recipe came from CopyKat Recipes.  You can use any small pasta you like. Most go for shells since that is what the original uses. I chose ditalini this time since I already had some on hand.  Simply make sure that whatever pasta you choose has lots of places to hold the dressing.






Ingredients

2 c dry pasta
1 large carrot, peeled and grated
1 c frozen peas, thawed
1/2 c crisp bacon pieces, fresh or packaged
1 packet ranch dressing mix
1 c mayo
1/2 tsp onion powder

Directions

1. Boil pasta and carrots together until pasta reaches desired consistency.  Drain and rinse with cold water. Set aside to continue to drain.

2. In a small bowl, mix ranch dressing with mayo.

3. In a large bowl, combine peas, bacon, carrots and pasta.  Pour on ranch mix and stir to combine. Chill and serve.


I sometimes like to add leftover chicken to make this a more complete meal.  What are your favorite add ins?


 

Zucchini Fries with Sweet Onion Sauce

It's football season! That means camping on the couch, goofy rituals for good luck, and delicious finger foods for snacking.  Our team (Dallas Cowboys) hasn't done as well as we would like this year. They are 2-3 and two of the three losses were to teams who aren't known for being challenges. Maybe one day, our home team will start playing the way they did back when they were legends.

I came across this recipe on Pinterest one day and thought it looked like a great alternative to french fries for burgers. I was completely right.  This recipe is highly reminiscent of the famous Bloomin' Onion from Outback Steakhouse. The zucchini doesn't get as crispy as fries, but is much healthier, tastier, and prettier than its potato counterpart.   The recipe is from King Arthur Flour. I highly recommend the sweet onion dipping sauce. If you don't feel like getting that fancy, these fries taste great with your favorite salad dressing.

Tip: when I cut my zucchini,  I slice it in half, then stand the halves on end.  I then cut the half into 9 pieces (make 2 horizontal cuts and 2 vertical cuts). this gives the perfect size zucchini fry.

Ingredients

Fries
3 medium zucchini, unpeeled, cut into sticks
1 Tbsp salt
1 c coarse, dry bread crumbs (panko works best but regular will do just fine)
1/2 c grated Parmesan
1 Tbsp Italian seasoning
2 eggs, beaten

Dip 
1 Tbsp butter
1 medium sweet onion, sliced
2 Tbsp cider vinegar
2 Tbsp honey
1 Tbsp mustard
1 c mayo (not Miracle Whip)
Salt and pepper to taste

Directions

Dip
1. Melt butter over medium heat.  Stir in onions and cook until very soft and brown from caramelization. Remove from heat and stir in cider vinegar.

2.  Pour the onions into a food processor with honey, mustard, mayo, salt, and pepper. Blend until smooth. Refrigerate until ready to serve.

Fries
1. Place zucchini in colander and sprinkle with salt.  Allow to sit for 1 hour. Pat dry.

2. In a small bowl, combine bread crumbs, Parmesan, and Italian seasoning.

3. Prepare a baking sheet by laying down parchment paper and spraying with oil.

4. Dip zucchini sticks into egg mixture, then tossing in breadcrumbs to coat. Place on prepared pan.

5. Bake at 425 for 10-12 minutes, flip, then bake another 8-10 minutes until golden brown.

6. Serve warm with chilled sweet onion dip.

Tell me, who's your favorite football team? Are you proud of how they are doing this year? Leave your answer in the comments!

 
 

Mexican Pizza

Have you ever moved away from your home area and found that some of your favorite foods are not available at your new grocers? That happened to me when my husband joined the Army. We moved from Texas, where all my favorite foods are plentiful, to Kansas, where you can't find a catfish restaurant or a Mom and Pop BBQ joint (assuming you aren't in Kansas City) to satisfy your cravings.  That means I have to get creative. One of our favorite lazy meals is the Mexican Pizza by Red Baron. I have only ever found it at home and most of the grocers in my hometown carry it or a competitor's version.  I have been craving a hot slice of that tasty pizza lately and decided to come up with my own version.  After 1 bite, I may never buy another frozen pizza again!

For this pizza, I made my own crust (recipe here).  It was incredibly easy and far tastier than anything store bough or delivered.  The crust is a basic pizza dough and can be used for any pizza or calzone.  What are your favorite toppings?


Ingredients

1 pizza dough (recipe) 1/2 can refried beans
1/4 c salsa
1 1/2 c cheddar cheese, divided
3/4 lb hamburger
1 Tbsp cumin
1 Tbsp chili powder
1 Tbsp oregano
1/8 tsp cayenne
1/4 onion, diced
2 roma tomatoes, diced
1 small can black olives, sliced
1 handful tortilla chips, lightly crushed
sour cream and guacamole for garnish

Directions

1. Brown hamburger with onion, cumin, oregano, cayenne, and chili powder.

2. Prepare pizza dough on a pan.

3. Mix refried beans with salsa. Spread over prepared dough.

4. Sprinkle on 1 c cheddar cheese.

5. Top with hamburger, tomatoes, olives, and chips. Sprinkle 1/2 c cheddar cheese on top.

6. Bake at 500 for 8-10 minutes or until outer edges turn a golden brown.

7. Garnish with favorite taco condiments and enjoy.

I'm curious to know: Of the recipes that I have posted so far, what has been your favorite? Post your answer in the comments!

Basic Pizza Dough

Apologies in advance, there are no photos for this post.  However, I'm sure your imagination is excellent in thinking up a ball of dough. This dough is another (again!) Pioneer Woman recipe.  It is thin, crispy, and yet fluffy and chewy.  It may be the perfect pizza crust. It is for us, anyway. This dough can be used for pizzas, calzones, and whatever else your stomach desires. I'm sure you could make some amazing breadsticks with it as well.

The recipe makes for 2 pizzas worth of dough. The unused half can be stored in the fridge for up to 3 days. The dough can also be stored unbaked for up to 6 months in the freezer.

Tip: When measuring flour, use a spoon to scoop flour into the measuring cup instead of using the cup as a scoop. Using the cup causes the flour to pack and creates a denser bread when cooked.  Spooning the flour in ensures that the dough will be light and fluffy. Use this technique any time you need flour and you will see an improvement in your baked goods.

Ingredients

1 tsp or 1/2 packet active dry yeast
4 c flour
1 tsp kosher salt
1/3 c olive oil, plus extra for coating

Directions

1. Pour  1 1/2 c warm water into a bowl. Add in yeast but don't stir.

2. Combine flour and salt in a mixing bowl. Drizzle in the olive oil while mixing until just incorporated.

3. Stir the yeast/water mix. Add to flour and mix by hand until the dough forms a ball. Make sure that any chunks are broken up and mixed in well until a smooth dough is formed.

4. Coat a clean, large bowl with olive oil. Toss the ball of dough in and turn to coat with oil.  Cover with a moist towel and leave for 1-2 hours. Or, wrap with plastic wrap and refrigerate for up to 2 days.

5. To use, preheat oven to 500. That is not a typo, promise.

6. Divide the dough in half. Spread some oil on a baking pan. Use your hands to press and stretch the dough into the desired shape.

7. Add favorite toppings and bake for 8-10 minutes or until the edges are a golden brown.

Italian Roast Chicken and Vegetables

I made this! As in, this is my recipe! So what if I combined a few different recipes I have seen floating around Pinterest, the end result is mine! It is simple, full of flavor, a perfect one dish meal.

You can use any vegetables your heart desires. Try squash, broccoli, sweet potatoes, or peas.







Ingredients

6 chicken legs (or whatever piece of chicken you prefer, bone in or boneless)
1 packet dry Italian seasoning mix
1/4 c olive oil
1/3 c pesto
2 pounds total desired vegetables

Directions

1. Preheat oven to 350.

2. In a small bowl, combine oil, pesto, and dressing mix.

3. Place chicken and vegetables in a large roasting dish. Pour pesto mix all over, spreading out as best you can.

4. Cover with foil and bake for 1 hour, until chicken and potatoes and cooked through.