Tags: Food, recipes, side dish, sweet corn
Fresh sweet corn from three ears of corn
Place in a microwave safe bowl, sprinkle with salt and pepper and top with a pat of butter
Microwave for one minute
Top with sliced avocado, chopped cilantro and a sprinkle of red pepper flakes
Fresh Sweet Corn with Avocado and Cilantro….It’s What’s for a Summer Side Dish.
Tags: apple, brie, Dinner, Food, recipes, Sandwich
- Lay two slices of rustic Italian bread on a sheet pan.
- Broil one side until toasted.
- Remove from oven and spread untoasted side with Dijon mustard.
- Top with arugula, thin sliced gala apples and two slices of thin sliced Brie cheese
- Pop it back under the broiler until cheese is melted.
Adapted from Fine Cooking
Apple and Brie Sandwiches…It’s What’s for a Quick Dinner.
One Year Ago: Tarragon Burgers and Citrus Salad
Tags: asian easy dinner, chicken curry, curry, Easy dinner, easy dinner recipe
Curry, an explosion of flavors and an easy weeknight fix.
In my pantry, you’ll always find a supply of coconut milk and cans of bamboo shoots and water chestnuts just standing by to be basic ingredients for a curry dish. Just add some meat, whatever vegetables you’ve got on hand (well maybe not a turnip) some cilantro and you’ve got a quick and scrumptious meal in no time. If you happen to have a lime as well, even better. I don’t know how many times I’ve said “I don’t know how I ever lived without coconut milk, cilantro, lime and curry.” And then I see many of you commenting that you flat out “don’t like curry”! Are you a curry lover or hater? I’m a lover so let’s take a look at my latest dish.
As you can see during my last trip to HMart, I went a little wild grabbing curries. I’m really anxious to compare the different flavor styles. The Yellow is Southern Thai and recommended to use with chicken, the Massaman is Southern Thai as well and is recommended with beef. Panang is a Laotian curry and milder in flavor. The Red Curry is a stronger and hotter mixture that I think sounds great for a pork dish.
So far, the two that I’ve opened, the Yellow and the Panang are packaged inside the cardboard round packaging in a plastic pouch and are thick moist offerings of exotic curry paste. Much different from the curry powder I’ve bought from Safeway that is a yellow powder combination but similar to the Thai Kitchen brands I’ve bought in small jars at Whole Foods.
Yellow Chicken Curry:
- 1 boneless skinless chicken breast, cubed and sautéed until almost done
- 1/2 small sweet onion, quartered
- 1 can coconut milk
- 4 basil leaves, cut in thin strips
- 2 T yellow curry
- 1/2 C. pineapple chunks
- 1 carrot, peeled and sliced
- 1/2 C. water
- 1/2 C. frozen peas
- 1 lime
- chopped cashews and cilantro for garnish
- 3 C. steamed jasmine rice
I thought this was busy enough, so didn’t add either bamboo shoots or water chestnuts.
Start cooking the Jasmine rice according to package instructions.
In a big skillet heat about 1/8 c. oil and add cubed chicken. Add the onion and carrot and cook until chicken is almost done. In a sauce pan, add the coconut milk and the curry and bring to a simmer. Transfer the chicken, onion and carrots to the curry and milk. Simmer on low for about 5 – 10 minutes, making sure that the flavors are blending.
Add the water, peas, basil ribbons (or dried basil) and pineapple and cook until heated through. At the end add a squeeze of lime juice and zest from 1/2 of the lime.
Spoon rice into a couple of bowls and spoon chicken curry mixture over rice. Garnish with cilantro and chopped cashews and enjoy.
In my photo of the dish, I didn’t spoon a lot of the curry mixture over the rice. I guess I thought I needed to show the rice in case you didn’t believe it was under there…or something! The final dish offers twice that much curry over the rice. Serves 2 (with leftovers for lunch the next day)
The flavors of yellow curry are exquisite. Every bite is a savory treat. And with the sweet pineapple this dish is truly a treat. Chopped sweet potato is also a very good substitution for the sweet pineapple.
And it was on the dinner table in around 30 minutes.
Yellow Curry Chicken…It’s What’s For Dinner.
Before you get too impressed with me, I did NOT spend 30 minutes to perfectly cut out this design in a slice of pineapple! Wednesday night I hosted a Business After Hours event at our office for about 150 South Metro Denver Realtors and Real Estate related vendors. They devoured the large trays of meatballs and tortellini in marinara sauce. They destroyed the beautiful trays of sliced chocolate cake scattered with gorgeous bright red raspberries. There was hardly anything left of the huge display of sushi. And the two beautiful edible fruit bouquets that I ordered from a local company were hardly touched. Figures. So I’ve been munching on the wonderful fruit left overs and couldn’t resist taking a picture of this beautiful slice of pineapple with a little melon ball to complete the center of the flower.
The first part of this week was spent enjoying leftovers from my Super Bowl party. Man was that jambalaya good. Thursday demanded that I try to use some things lingering in the fridge. I found this recipe over at Foodandwine.com. I had everything on hand. Don’t you love it when that happens?
With a chicken breast in the freezer, feta cheese that I keep on hand for salads, a tomato that’s been basking in the sunshine on the kitchen counter, black olives from the relish plate from the Super Bowl party and some corn tortillas in the freezer, I was able to throw this super easy recipe together for dinner.
Here’s the recipe and an absolutely horrible photo. I mean look at that – Tastespotting would reject that photo so fast those olives would spin. If you’d like to see a professional photo over at Food and Wine, here’s the link to the recipe. http://www.foodandwine.com/recipes/chicken-and-feta-tostadas
Chicken and Feta Tostadas – Food and Wine Magazine:
3/4 pound plum tomatoes, chopped
1/2 cup black olives, such as Kalamata, pitted and chopped (I used plain old ripe black olives)
1/4 cup chopped fresh parsley (you know me well enough by now that Cilantro was on that tostada)
1 roasted chicken, bones and skin removed, meat shredded (about 1 pound boneless meat) (1 chicken breast from my freezer, cooked and shredded)
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
2 tablespoons red-wine vinegar
3 tablespoons cooking oil, plus more for brushing tortillas
8 small or 4 large flour tortillas (all I had was corn tortillas, so I briefly sautéed them in olive oil until they were crisp – I actually think this would have been better with flour tortillas)
1/2 pound feta cheese, crumbled (about 2 cups)
1.Heat the oven to 450°. In a large glass or stainless-steel bowl, combine the tomatoes, olives, parsley, chicken, salt, pepper, vinegar, and the 3 tablespoons oil.
2.Brush the tortillas on both sides with oil and then put on baking sheets, overlapping if necessary. Bake the tortillas until starting to brown, 2 to 3 minutes. Turn the tortillas and brown the other side, 2 to 3 minutes longer.
3.Remove the baking sheets from the oven and top each tortilla with an equal amount of the feta cheese. Return the baking sheets to the oven; cook until the cheese is just melting, 1 to 2 minutes longer. Top the tortillas with the chicken mixture. (oops, I didn’t notice this part, I put the whole kit-and-caboodle under the broiler)
This is a really easy and delicious recipe that will become a staple around our house. And of course with tostadas, there are so many variations available if you don’t have all the exact items on hand.
And speaking of Tastespotting. Remember when I said I’d faint if they actually accepted a photo of mine? Well they did accept the photo of my little Scallop Sandwich appetizer and I didn’t faint. https://highlandsranchfoodie.wordpress.com/2010/01/02/a-gallery-of-new-years-food/