March 30, 2009

Green Curry Chicken

Green Curry Chicken

Found at My Kitchen Cafe

chicken tenders – enough to feed your brood
Salt and ground black pepper
1 tablespoon olive oil
1 (14-ounce) can coconut milk
1 (4-ounce) can diced green chilies
1 teaspoon curry powder
1 teaspoon Garam masala
1 teaspoon ground cumin
1 cup couscous, cooked according to package directions
dried or fresh cilantro for garnish
1 teaspoon cornstarch mixed with 2 tablespoons cold water to reduce lumps

In a large skillet, heat oil over medium-high heat.  Add chicken & season both sides with salt and pepper.  Cook 2 minutes per side until golden brown.

In a medium bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin.  Add mixed cornstarch to help thicken.

Add mixture to chicken and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce reduces slightly. 

I served mine over tri-colored couscous, garnished with cilantro and edamame on the side.

March 23, 2009

Teriyaki Pork Chops

Taken from For the Love of Cooking.  Thanks Pam!  This was GREAT!

Teriyaki Pork Chops

4-5 thick cut pork chops
1/2 cup soy sauce
2 tbsp honey
2 tsp sesame oil
3 green onion tops, diced
1 tbsp garlic, chopped finely
2 tsp ground ginger
Juice of one navel orange

Combine all ingredients in a large zip lock bag. Marinate for at least an hour (longer for best results, up to 24 hours).  I love to grill meat but since hubby was working and I hate our ailing grill, I opted to pan fry these. 

Preheat a large fry pan over medium-high heat.  When hot, decrease temperature to medium heat.  Add chops and a tablespoon of marinade over each chop.  Cover and let simmer for about 12 minutes each side (or until cooked through).  I let mine get dark and completely soak up the juices before removing to serve.

I served this with Spicy Cucumber Salad.

Spicy Cucumber Salad

Taken from For the Love of Cooking. 

Spicy Cucumber Salad

4 cucumbers, peeled, halved lengthwise and seeds removed
1 tsp salt
1/2 cup seasoned rice vinegar
1/2 cup of water
3 tbsp sugar
1/4 tsp crushed red pepper
2 tbsp minced red onion
1 tbsp chopped dry roasted peanuts

Peel the cucumbers then cut in half lengthwise. Take a small spoon and scoop out all the seeds from the cucumber. Cut into bite size pieces and put into a medium bowl.  Sprinkle with salt and toss well. Combine vinegar, water, sugar, and pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to 1/3 cut (about 10 minutes). Remove vinegar reduction from heat; cool. Stir in onion. Combine cucumbers and vinegar deduction in a medium bowl; toss well & sprinkle with peanuts (which I forgot to add before taking this picture).

Tip:

I wasn’t sure if this would be too spicy for the kids with the red pepper but it was just enough to taste without adding too much heat.

March 17, 2009

Ham, Pineapple, and Provolone Stromboli

Ham & Provolone Stromboli

Ingredients
1/2 lb. thin sliced black forest ham
1 large can pineapple tidbits--drained
8-10 slices of provolone cheese
honey mustard sauce or dressing (i use ken's honey mustard dressing)
1 egg--slightly beaten, then add 2 tsp. water--makes an egg wash

pizza dough (or buy a premade pizza crust dough):
2 1/4 tsp. (one packet) yeast
1 T sugar
1 1/4 cup warm water
2 tsp. salt
1 T oil
3 cups all-purpose flour

1. dissolve yeast and sugar in warm water in kitchen aid mixing bowl. add salt, oil, and flour. mix on speed 2 until dough gathers into a ball.

2. place ball of dough in greased bowl. cover and let rise in a warm place (oven with light on) until doubled (about 1 hour).

3. remove from oven and turn out onto a floured surface. flour the top of the dough and roll out into a large rectangle.
**preheat oven to 400**

4. top with ham (leaving about 1-1 1/2 in. from edge clear), drizzle with honey mustard (as desired), lay out provolone slices, and then sprinkle pineapples on top.

5. brush the inch or so ring of untopped crust with egg wash (this will act as a glue), and begin rolling up your stromboli...(using my picture as a reference i would roll from the top/back to the bottom/front)...making a LONG stromboli (NOT the width). hope that makes sense!

6. brush top of stromboli with remaining egg wash and cover loosely with a lightly greased piece of foil.

7. bake at 400 for 20 minutes, then remove foil. continue baking 10-20 more minutes until crust is golden brown. let cool for 5 minutes, then slice and ENJOY!