Easy Coconut Curry (Basic)

After sifting and sifting through recipe after recipe, I decided that Tina's blog, Oh Snap! Let's eat!, was that one I was going to try. This is the first, of many, curry from scratch recipes that will cook in my kitchen.

I didn't want to buy sauce packets like everyone else. So I'm experimenting. Didn't know it was that easy. Well, I still need practice to get the heat and spices correct or change my curry powder, but it was delicious.

Easy Coconut Chicken Curry (For vegetarians, substitute chicken for veggies)
Prep Time: 20 min      Cook Time: 45 minutes
Ingredients:
2 tbsp butter
3 tbsp curry powder (This time, I used Trader Joe's Curry Powder)
1 can coconut milk
1 tsp salt

1 tbsp oil
1 onion, sliced
1 tbsp crushed garlic (Or use 4-5 cloves)
2 lb chicken (I used chopped chicken thighs)
3 medium potatoes, cubed
1 tbsp brown sugar (optional)
1 tsp cayenne


Directions:
In a big pot or pan with medium heat, melt butter. Swirl in curry powder. Pour the coconut milk in and stir some more. Add the salt.

In another pan, heat oil on medium heat. Cook onion slices until softened for about three minutes. Add garlic to cook with the onions. Then add the chicken to cook with the onions and garlic for about 5 minutes. Then add the potatoes to pan. Cook for another 10 minutes.

Now pour the chicken and onions into the other big pot of sauce. Simmer on low heat for half an hour. At the end, stir in some brown sugar and cayenne to your liking. That's it!!! Serve it with your favorite kind of rice (I use brown rice).

I had to add more cayenne since the Trader Joe's curry powder had no kick to it. After the cayenne, it started tasting more like curry to me. I will try many many variations of this basic curry to get the spices down.

Next time, I plan to make my own curry powder. Stay tuned!!

Enjoy!!

Espresso Bourbon Chocolate Brownies with Pecans

Sweet Cravings!!!

It's time to try a new recipe just in time for Valentine's Day!!  

I LOVE BROWNIES.

Last night, I was looking at many brownie photos. But I didn't decided to bake until I saw this one from Lemon&Anchovies.

Coffee with Whiskey and Chocolate and Pecans??  
...my HUBBY'S HEAVEN!!!

Espresso Bourbon Chocolate Brownies with Pecans
Prep Time:  15 min      Bake Time: 30 minutes
Ingredients: 
1/2 cup (or 3 oz) chocolate chunks (This will be melted with the butter)
1/2 cup butter (1 stick)
3/4 cup sugar
2 eggs
1 tsp vanilla extract
3/4 cup flour
1/2 tsp baking soda
1/4 cup bourbon (any Whiskey)
2 tbsp instant coffee
1/2 cup pecans
1/4 cup chocolate chips

Directions: 
Preheat oven to 350F.

In a double boiler (Create yours by getting a pot with water with a bowl on top.  Make sure the water does not touch the bottom of the bowl.), melt butter and chocolate.  Remove from heat to transfer to a mixing bowl.

(In a small bowl, stir the whiskey with the instant coffee.)

Add the sugar into the mix.  Beat eggs one at a time.  Add vanilla.
Now pour the whiskey-coffee mixture.

In a separate bowl, mix flour and baking soda.

Pour the flour mixture into the same bowl as the wet ingredients.  Once everything is incorporated, stir in pecans and chocolate chips.

Use cooking spray or foil in your 8x8 pan.  Pour the batter in.  Bake for 30 minutes.

My hubby LOVED it.  First you taste chocolate with the aroma of coffee. Then you are hit with the alcohol.

WOW.  This one's a keeper -- like my hubby!!!

Happy Valentine's Week!!  

Curried Crab Endive Boats

Many years ago, I was at an event with Gelson's (Grocery Store) catering. It was the first time I had ever consumed endive spear appetizers. They had put beef inside the spear. After that bite, I had to search for them for seconds and thirds. I've had these in the back of my mind. This recipe is with crabmeat, not beef.

With endive leaves, you can be creative with however you wish to float your boat. *pun intended*

Endives

Curried Crab Endive Appetizer
Prep Time: 10 minutes
Ingredients:
2 heads endive
6 oz crabmeat (canned)
2 tbsp mayonnaise
2 tsp curry powder
1 tbsp lemon juice
2 tbsp scallions, chopped
3 tbsp red bell peppers, chopped
salt and pepper, to taste

Directions:
Wash and separate the endive heads into individual leaves

Mix all the other ingredients in a bowls. Scoop a generous about into each endive leaf.
Done!

You can add whatever you want in your endive boats. I actually used the leftover endive to make a small pear endive salad for the next day. Just cut endives crosswise. then top with small pieces of pear. Drizzle with dressing of your choice (I used sesame viniagrette).

BEST RIBS EVER (Made AT HOME!!!) - Dry Rub Included

BEST RIBS EVER!!! 
Make it at home today.

 
Up to this day, I never attempted to make baby back ribs.  Searched high and low for a dry rub. When I asked friends which dry rub they used, the response was the grocery store bought ones. After poking around recipe land, I found just what I was looking for...

This dry rub utilizes spices that many home cooks have on hand. That's why I love it.

Dry Rub for Meat
Prep Time: 5 minutes 

Ingredients:
3 tbsp brown sugar
1 tbsp salt
1 tbsp paprika
1 tbsp ground black pepper
1 tsp garlic powder
1 tsp red pepper (cayenne) - you may omit this if you don't want it to be spicy

Directions:
Stir together and you've created a mix that will make your meats even more delicious!

I ended up making another batch so that I could have a small jar for whenever I need it.

**************************************************************************

BEST RIBS EVER!!! 

I'm not exaggerating/kidding when I say that I HAD THE BEST RIBS EVER AT HOME!!!  Yes, Yes, IT'S TRUE.

I cook dinner for two. You can increase the pounds of ribs to your liking.

Best Ribs Ever (at Home)
Prep Time: 5 min      Bake Time: 3 hr
Marinate: 3 hr (Dry Rub in Refrigerator)
Ingredients:
1 lb pork ribs
dry rub (see above)
1/4 - 1/2 cup BBQ sauce (I put a splash of whiskey in the bbq sauce...heheh)

Directions: 
Put dry rub all over the pork ribs one side at a time. Cover with plastic wrap and place it back into the refrigerator. The flavors will seep in more the longer you wait. This can be done overnight (but mine turned out fine after three hours).

Preheat oven to 300F. Place the ribs in a pan with the meat side down. Cover with foil. Bake in the oven for 2.5 hours.

Carefully take out the hot pan and uncover. Slather on the BBQ sauce generously on both sides of the ribs. Now bake with the meat side up. Cover with the foil again.

Bake for another half hour with the BBQ sauce.

Remove from the oven. Smell the aroma of meat and BBQ sauce. Then prepare yourself for RIB HEAVEN!!! WOW... Moist and juicy...finger licking good. I really should have taken a photo after I cut into the ribs so that you could witness the juiciness but I couldn't wait to taste heaven!!!

Ahh...as I am writing about it, I wish I had more ribs next to me to consume. Mmm... Mmm...

Enjoy!!

*Update*
Since making this, I have used the dry rub on chicken and steak.
It's delicious on everything!! I'll have to use the dry rub on pork next time.
Mmm...

Oatmeal _____ Chip Bars

I don't make cookies often. I prefer to make bars. The difference??

It's less work!!

The batter is the same but I don't have to roll the dough into balls or use a scoop for cookies. Don't have to worry about the spacing of the cookies in the oven while baking since it spreads. Just pour the entire batter into a pan. Then it's ready to bake.

This is my favorite oatmeal bar recipe. Baked it with cinnamon chips and another batch with chocolate chips.

Oatmeal Chocolate Chip Bars
Prep Time: 10 min        Bake Time: 25-30 min

Ingredients:
1 cup butter (or 2 sticks)
1 cup brown sugar
1/3 cup granulated sugar
2 eggs
1 1/2 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
2 1/2 cups oatmeal
1 2/3 cup chocolate chips
1/2 cup walnuts, optional
(3/4 cup raisins, optional)

Directions:
With a mixer, cream butter and sugars. Then beat in the eggs (one at a time) and vanilla.

In a separate bowl, add flour and baking soda. Stir with a spoon until the baking soda is incorporated into the flour.

Add half the dry ingredients (flour mixture) to the first bowl. Beat with mixer. Dump the other half in using mixer.

Now that the mixer part is done, add oatmeal, chocolate chips (or any flavored chips you desire), and walnuts. Stir with a spoon, fork, etc.

Pour the entire mixture into a 9x13 pan. Smooth out the chunky mixture with a spoon. Bake for 25-30 min. I usually check it at 28 min.

Let the oatmeal bars completely cool; Cut into squares/rectangles. But I put some on top of ice cream for hubby while it was warm.

With cinnamon chips...

With chocolate chips...

Enjoy!!

Easy Truffles

The holidays are a time to make sweets!!
Who doesn't want homemade sweets made with love?

After sifting through many many truffles recipes, I decided to keep it simple. Didn't really want to buy heavy whipping cream and not use it all. Usually when I buy ingredients, I think of multiple recipes to use them in so that I am not throwing away a quarter of the whipping cream. That's why I finally settled on the recipe with cream cheese instead. One package open, all of it in...no waste!

Easy Truffles
Prep Time: 2 hr
Ingredients:
1 (8 oz) package cream cheese
3 cups confectioners sugar (a.k.a. powdered sugar)
3 cups chocolate chips (or pastilles or bar)
1.5 tsp vanilla extract

Directions:
In a big bowl, beat cream cheese until smooth. Gradually beat in confectioners sugar a third at a time until well blended.

*************************** MELTING CHOCOLATE ********************************
For melting the chocolate, you can either do this in the microwave or use the double boiler method. If you choose to melt the chocolate in the microwave, do it for one minute. Take it out and stir with a spoon. Then microwave it for another minute. Stir with a spoon. Decrease the increments to 30 seconds so that you don't burn the chocolate. When all of the chocolate is melted, you are ready to use it.

If you wish to do the double boiler method but don't have one, you can easily create it by putting some water at the bottom of a pot. Place a bowl on top -- one that fits snugly. Make sure the water doesn't touch the bowl as it boils. This is key.
*************************** END MELTING CHOCOLATE ***************************

Stir the melted chocolate into the cream cheese-sugar mixture until well incorporated.

I like to divide the truffle mixture into two bowls. That way you can have two different flavorings.
If you do divide it into two halves, add 1 tsp extract of your choice for flavoring. I used rum. You can do vanilla, orange, almond, etc.

Place the mixtures in the fridge for cooling for about an hour.

Shaping the balls:
You can use a spoon and roll the truffle in your hand...OR to make it easier, use a mini ice cream scoop, 1 inch scoop, to have uniform round truffles. After you have the round truffles, you can roll them in whatever toppings you wish. I just rolled mine in cocoa.

Other ideas: The possibilities are endless!!
powdered sugar
chopped nuts
sprinkles

These make great gifts for your family, friends, or coworkers. Maybe you would rather keep them for yourself! heheh. But it's better to share or else you will have more holiday weight to shake off at the beginning of the year.

Happy Holidays!!!

Note: You don't have to stick to dark chocolate. Feel free to melt white chocolate or milk chocolate if you know people who prefer those instead.

My Favorite Mac N' Cheese (Macaroni or Other Pasta)

Happy Holidays!!!

I haven't had a post in a while. The good news is that I have cooked this Mac N' Cheese many times now. So it's now a staple that I can make without even glancing at the recipe. The original recipe is from Cooking Light found here. But I modified it.

My Fave Mac N Cheese Recipe
Prep Time: 10 min      Cook Time: 25 min
Ingredients: 
4 oz sausage (of your choice, chopped)
1 1/4 cup whole milk
2 Tbsp all purpose flour
2 cups cheese
4-5 cups of macaroni (or pasta shape of your choice)
1 tsp garlic salt

Directions:
In a small bowl using a whisk, mix milk and flour until there are no lumps. Set aside.

In a big pot, boil water for your macaroni. I usually leave about 5 inches of space between the water and the top of the pot. If you don't have macaroni on hand, use whatever pasta shape you have. Make this recipe with rotelle, penne, shells, etc. Cook as the package instructs which is usually 8-9 minutes to al dente. Strain the pasta. Set aside.

Using the same big pot (You took out the pasta already. It is in the strainer.), brown chopped sausage on medium heat for 3-4 minutes. This will also create more aroma for your sauce.

Add the milk+flour mixture to the sausage stirring constantly. The sauce will thicken about the next 4-5 minutes. Add the cheeses. I like to use the Mexican Cheese mixture since it has monterey jack, mild cheddar and queso. You can find it in the grocery aisle. Stir until melted. Sprinkle the garlic salt to the sauce. Add cooked macaroni (or pasta). Mix until the sauce it incorporated with the pasta. DONE!!

If you want an element of veggie, you may add chopped spinach like I did.

For a more macaroni-like look, top it with parmesan cheese,

Be creative. At all the gathering where I have brought it my potluck dish, everyone has gobbled it up. When I make it at home for dinner, I see my husband refilling his bowl for seconds...and maybe thirds...lol.

ENJOY!!!

Note: The original recipe calls for some cream cheese but using whole milk already makes it thicker. That's why I omitted it. Also, I don't usually have cream cheese readily available.