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you have an awsome kitchen..... i love the silver rack shelf thing.. |
I want to make something with curry but need some easy. I've never used curry in my own cooking :)
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thai green curry!!
http://www.bbcgoodfood.com/recipes/3...235_MEDIUM.jpg
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oh yeah, cook your rice any time during the day (if you're planning on this for dinner) or a day ahead--when i'm super organized i like to have cooked rice at all times in the fridge because it's like half the meal pre-made. also, you don't need to add any sugar when making this, i never have and for ease, use pre-made green curry paste found in most grocery stores, and kaffir lime leaves aren't required but DO load this up with bunches of basil, you won't be disappointed, i julienne the basil and add 3 times as much as any recipe. yum--even if you can't get 'thai basil' any fresh basil will do. and not a lot of (western) 'green curry thai' is made with potato, you can substitute bamboo shoots, slivered carrots, bell peppers, mushrooms, eggplant or a mixture of all of the above. recipe! http://www.bbcgoodfood.com/recipes/3...-chicken-curry |
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Also, here is one my momma makes for me when I visit her. And when she was here in PDX visiting, she made it for dinner with June & Kat. We all drooled: Chicken Divan 16 ounces fresh cut broccoli, steamed 2 to 3 cups cooked chicken, cut up 2 cans (10 3/4 ounces) condensed cream of chicken soup (you can also use cream of mushroom) 1 cup mayonnaise 2 teaspoons lemon juice 1/2 to 1 teaspoon curry powder (depends on the kind of curry you have...) 3/4 cup shredded Cheddar cheese 3/4 cup soft fresh bread crumbs 1 tablespoon melted butter Combine broccoli and chicken in a buttered 13x9x2-inch baking dish; set aside. In a bowl, combine soup, mayonnaise, lemon juice, and curry powder; stir to blend. Pour over the chicken and broccoli. In another bowl, combine cheese, bread crumbs, and melted butter. Sprinkle evenly over the casserole. Bake at 350° for 30 minutes. |
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THIS looks amazing. I want to eat the screen! Ok, so how do I buy curry? Is this a SPICE that comes in a jar or is it a loose leaf thing? Pardon my ignorance but growing up in Arkansas, my introduction to spices included "Mrs. Dash", "Grease", and Salt. |
How redneck of me would it be to order kaffir lime leaves off of Amazon?
[ame="http://www.amazon.com/Thai-Fresh-kaffir-leaves-Approx/dp/B000EN764G"]Thai Fresh kaffir lime leaves 1 oz (Approx 50 leaves): Amazon.com: Grocery[/ame] or should this be something that I can find easily? |
NOT redneck at all if you dont have an asian market where you live, silly. Also, you can order the curry paste at amazon.com. I get all kinds of specialty food items there.
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Holy crap! I just googled and discovered that the TINY town I live in has a specialty food market!! WEEEEEEEEEEEEEEEE!!!!!!!!!
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hello boss!
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http://www.netfoodie.com/wp-content/...ast-coffee.jpg |
Someone saw me posting about my Lazy Lady Chicken and requested the recipe via PM.
Y'all, this is probably the most common way I fix chicken and it is incredibly versatile. You don't like one of the seasonings? Try another! :) I got the title Lazy Lady Chicken from a cookbook or newspaper recipe somewhere. Lazy Lady Chicken However many frozen skinless chicken breasts you want glass pan to fit them Lemon juice Olive Oil Spice Combination (see below) Throw them in the pan. Put a little olive oil on them (maybe a 1.5 tsp per breast if you are one of those who needs measurements). Then sprinkle some lemon juice on. Now choose one of the following (I make small pans so I can have more than one flavor.) 1. Mrs. Dash & Soy Sauce (sprinkle over the chicken) 2. Garlic & Honey (I love the garlic in a jar but powder will do) 3. Lemon Pepper & Garlic 4. Tabasco & Honey Etc. Etc. Etc. Then bake at 375 for 45 minutes. I do NOT recommend overcooking these because dry chicken is just the most icky thing, y'all. Ptooie! You can pop these in the fridge and eat one with a huge green salad if you live by yourself or server them out of the oven with green beans and biscuits. Truly this recipe is like a basic baked chicken and then you just add what you like. Don't overdo the spices though. The point of this dish is to be reallly fast and easy (like me...hahahah) Sometimes I'll throw in a few small red (new) potatoes if I am going to eat it right then. |
Shrimp Chips! yum. Haven't had those in a bit.
I have yet to make a cucumber salad that isn't too tart. Then again, I have yet to follow a recipe without adding my own spin on it. Needless to say, the choco chip cookies I made were "different" because of it. lol. IN Honor of the Shrimp Chips, here is an easy recipe for those days when you don't feel like cooking. 12 jumbo shrimp, cleaned & deveined 1 Tbs. olive oil 1 garlic clove, minced 1/8 tsp. salt and pepper 1/4 cup plain breadcrumbs 2 Tbs. grated Parmesan cheese 1 Tbs. butter, melted 1/2 lemon, cut into wedges Preheat oven to 475°F degrees. Mix together olive oil, garlic and salt and pepper in a bowl. Add shrimp and toss lightly to coat. Refrigerate 30 minutes to an hour. In shallow bowl, combine bread crumbs and Parmesan cheese. Place each shrimp in bread crumb mixture and turn them to lightly coat both sides. Arrange shrimp so that they aren't touching each other in a ungreased cookie sheet. Drizzle with melted butter. Place pan on the center rack of oven and bake for 10 minutes or until done. Serve immediately with lemon wedges. |
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Good recipe, btw! |
Enjoy
Appitizer
Crab-stuffed Jalapenos 24 large jalapeno peppers 6 ounces fat-free cream cheese 2 teaspoons Worcestershire sauce 1/4 teaspoon garlic powder 1 package (8 ounces) imitation crabmeat, chopped 1/4 cup shredded reduced-fat cheddar cheese 12 turkey bacon strips, halved widthwise Directions Cut stems off jalapenos; remove seeds and membranes; set aside. In a small bowl, beat the cream cheese, Worcestershire sauce and garlic powder until blended. Stir in crab and cheddar cheese. Transfer to a resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into jalapenos. Wrap each with a piece of bacon; secure with toothpicks. Place on an ungreased baking sheet. Bake at 350° for 40-50 minutes or until peppers are crisp-tender. Yield: 2 dozen. Salad Ramen Noodle Coleslaw Slaw: 2 - 1 pound bags of cole slaw or broccoli slaw (or similar amount of cabbage, red cabbage, carrots, broccoli, etc. that you process yourself) 1 bunch of green onions (optional) Dressing: 2 packages of Ramen noodle seasoning 1/3 cup cider vinegar or rice wine vinegar ½ cup sugar (more or less to taste) ½ cup oil Crunchies: 2 packages Ramen noodles, broken up (Oriental flavor - or 1 oriental, 1 chicken) 4 oz. package of sunflower seeds (shelled) Combine salad ingredients and dressing ingredients separately. Toss salad with dressing and crunchies right before serving. Do not add dressing until just before ready to serve. If taking this dish away from home, transport the dressing and the noodles/seeds/nuts in a separate container. Side dish Roasted Cajun Potatoes Recipe 6-8 ServingsPrep: 15 min. Bake: 45 min.Ingredients 2-1/2 pounds medium red potatoes 1/4 cup Crisco® Light Olive Oil or Canola Oil 2 shallots, chopped 1 garlic clove, minced 1 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon pepper 2 tablespoons minced fresh parsley Directions Cut each potato lengthwise into eight wedges. In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in a greased roasting pan. Bake, uncovered, at 450° for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley. Yield: 6-8 servings. You can substitute russet potatoes for red potatoes in this recipe if you prefer. Main Dish Easy Tilapia with Wine and Tomatoe 4 servings 4 (4 ounce) fillets tilapia salt and pepper to taste 4 tablespoons butter 3 cloves garlic, pressed 4 fresh basil leaves, chopped 1 large tomato, chopped 1 cup white wine Directions 1.Preheat a grill for medium-high heat. 2.Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill. 3.Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve. Dessert Raspberry Brownie Indulgence Crisco® Original No-Stick Cooking Spray 1 (19.5 oz.) package Pillsbury® Chocolate Fudge Family Size Brownie Mix 1/2 cup Crisco® Pure Vegetable Oil 1/4 cup water 2 large eggs 3/4 cup Smucker's® Red Raspberry Preserves 1 (13.5 oz.) can Pillsbury Easy Frost® Decadent Chocolate Fudge No-Fuss Frosting 1. HEAT oven to 350°F. Coat bottom only of 8-inch springform pan or 8-inch round cake pan with no-stick cooking spray. 2. PREPARE brownie mix as directed on package using the oil, water and eggs. Bake 50 to 55 minutes. Cool 10 minutes. Run knife around edges of brownie, remove outer sleeve from springform pan. If using round cake pan, invert brownie onto cooling rack, then turn right side up. Cool completely. 3. SPREAD preserves over cooled brownie to within 1/2-inch of edge. 4. POINT five-star tip of at a 45° angle to outer edge of brownie. Press nozzle, creating a ribbon of frosting as you move across the middle of the brownie, dividing it in half. Add 3 more equally spaced ribbons, about 1/2-inch apart, on each side of center ribbon. Turn brownie a quarter turn to the right. Create another ribbon across the middle, overlapping the previous ribbons. Add 3 more ribbons, about 1/2-inch apart, on each side of center ribbon. 5. MAKE a zig-zag border by pointing five-star tip straight down at edge of brownie. Press nozzle, moving it quickly in a zig-zag motion, about 3/4-inch wide, all around the edge, being careful not to run off the outer edge. |
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