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?