When I am in the middle of a project the slow-cooker is my favorite dinnertime friend. And, this dish is always at the top of my picks for dinner. Four ingredients and 8 hours.... how much easier can it get?
Shelle's Easy Chicken Curry
*2 lbs Boneless and Skinless Chicken Breasts (I buy a bag of the frozen and take out 1 or 2)
*1 jar (around 16oz) low sodium chunky salsa (Rocky Mountain Company has a great one)
*1 small yellow onion, chopped
*2 Tbsp. curry powder
*1 cup fat free sour cream
Place chicken in slow cooker. Combine next 3 ingredients; pour over chicken. Cover with lid.
Cook on low 8 to 10 hours (or on high 5 hours).
Place chicken on serving platter. Add sour cream to slow cooker; stir until well blended. Serve over chicken.
I make jasmine rice -cough or by a bag of the frozen jasmine rice at Whole Foods cough- and serve with this dish. It is so flavorful.
If you do not like sour cream, it can be left out. You will find that the dish is just as good and the flavor is more intense.
Easiest Chicken Curry Ever!!
Monte Cristo - Shelle's Healthier Version
Ever since I have taken my small human to Movie Tavern and he experienced his first Monte Cristo he has been hooked. Who could possibly turn down sweet and salty in a sandwich!! Since then I have been trying several at home versions of the recipe, and this is the one that we have found to be the best. It is made on a panini press or indoor grill -cough George Foreman cough- so there is no extra oil other than what is added to the egg wash.
Enjoy... we sure do!
Monte Cristo Sandwiches (makes 4)
* 8 slices whole grain (or sourdough) bread
* 3 Tbsp. Dijon mustard
* 1/2 lb. thinly sliced ham
* 4 thin slices Swiss cheese
* 1/2 lb. thinly sliced turkey
* 4 thin slices Provolone cheese
* 2 eggs, beaten
* 2 Tbsp. milk
* 1 Tbsp. oil
* 1 cup finely crushed crispy rice cereal
* powdered sugar
* strawberry jam
Spread one side of each bread slice with Dijon mustard. Make sandwiches with the two kinds of cheese and the ham and turkey slices.
In a bowl, combine egg, milk, and oil and beat well. Place crushed cereal on a shallow plate. Dip each sandwich briefly into egg mixture, then into cereal mixture to coat.
Grill sandwiches on a dual contact grill or panini grill until crisp and brown.
Sprinkle hot sandwiches with powdered sugar and serve with strawberry jam for dipping.
The Rachel (Actually Its About the Taters)
Today for lunch, since my little man is home from environmental camp and he won't eat anything that he knows has mayonnaise in it... seriously, how can he be called Southern if he refuses the condiment of choice for sandwiches...I fixed a Rachel.
Rachels are easy-peasy to make: Light Rye Hoagie buns, pastrami cut seriously thin, swiss cheese which is broiled until a hot gooey mess and topped with fresh cole slaw and thousand island salad dressing... yes, that is a mess and I will throw away the shirt after I finish dropping it all over myself.
Since it is so easy, I won't tell you step by step how to make the Rachel. Even my little man could make it... well, if he would grow up and start ingesting the totally delish mayonnaise. So I will stick with the Taters which I will serve with my sandwich.
They are a hardy potato dish. You could easily serve to company with a fish or meat, accompanied by a lovely red wine. It looks very difficult, but is simple to make. The favors are outstanding and the aroma makes me think of 'home'.
Rosemary, Garlic, Olive Oil Potatoes ala Shelle
* 1 pound potatoes (your choice: red, russet, Idaho, Yukon)
* 4 tablespoons olive oil
* 2 rosemary sprigs (fresh) or 1 tablespoon rosemary (dried)
* 5 medium garlic cloves, crushed
* Salt and Pepper, to taste
Preheat the oven to 450°F. Lightly scrub the potatoes, dry them well, and quarter them (eighth them if they are larger potatoes).
Add the oil to a 9x13 baking dish, add the potatoes, rosemary, and garlic and lightly toss. Season with salt and freshly ground black pepper to taste.
Placing the baking dish on the bottom rack to roast the potatoes slowly. Check occasionally so that they don’t burn but have a nice crust and are dark golden brown (about 35 minutes)
Comfort Food Part Deux
I am really feeling bad today. I have a project that keeps getting these little 'last minute changes', which means that my portion of the project is going to be delayed. I am a girl who loves to be on time, and someone is making it very difficult for me to be the kinda girl I like to be.
My first mad thought was "I want gravy, in a bowl, with toast, NOW!!"
Then I thought "Yeah, might as well just buy the fat(ter) jeans while Old Navy is having a sale." *30% with their coupon in the stores!!*
Then I changed my mind and went a little bit more on the healthier side of the comfort food list. Best part of this recipe, it only makes a couple servings so I can have for dinner and then have it for breakfast tomorrow...and not throw much away.
So enjoy a bit of breakfast, my way... no gravy (shucks) but with strawberry jam and some whole grain toast!!
Breakfast Casserole Recipe
* 2 sliced bread
* 1/2 pound bulk pork sausage
* 1/2 cup shredded cheddar cheese
* 3 eggs
* 1 cup milk
* 1/2 teaspoon ground mustard
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
Remove the crust from the bread and cut into 1-in. cubes. Place in a greased 8-in. square baking dish. In a skillet, brown the sausage over medium heat until no longer pink; drain. Sprinkle the sausage and cheese over bread cubes. In a bowl, whisk the eggs, milk, mustard, salt and pepper. Pour over the sausage and cheese. Bake at 350° for 30 minutes or until puffed and golden.
Comfort Food Without Too Many Calories
Ok, my little dude has gone away for 3 days to an environmental camp so I am needing some serious comforting. You know, the kind that involves a Nicholas Sparks sappy movie, not taking a shower, a bottle of wine and several thousand calories all fried up and presented on a paper plate.
However, I am being good...
No Nicholas Sparks (don't like him anyway, too predictable a plot) so watching comic book movies instead
Bottle of water instead of wine. However if Jesus does wanna pass over it, I am so into a nice Merlot.
No artery clogging fare for me, it shall be.. ok, well it is a wee bit bad, but heck I am drinking water for gosh sake!!
Menu tonight:
Spinach Salad with Bacon Dressing
- 10 to 12 ounces fresh spinach, washed and torn into bit-size pieces
- 1/4 cup minced red onion
- 2 hard-cooked eggs
- 2 to 4 slices bacon
- 1 to 1 1/2 tablespoons bacon drippings
- 1 1/2 tbsp. sugar
- 3 tbsp. vinegar
- 1 tbsp. water
- 1/2 tsp. salt
- 1/8 tsp. pepper
Fry bacon until crisp; drain on paper towel and set aside. Combine drippings with sugar, vinegar, water, salt and pepper. Refrigerate all ingredients until just before serving. When ready to serve, microwave the dressing on HIGH for 30 to 45 seconds, or until mixture boils. Toss the greens with the hot dressing. Top with sliced egg and crumbled bacon.
And, I am NOT taking a shower!! Pfffftttt!
Happy Birthday Feast!
Today is Reed's birthday! Yay, him!! So tonight involves a feast of his favorite foods dined en familia. It's a family tradition. The night before we eat out. In our case we ate in; the house filled with people playing games, and eating pizza and wings from Pizza Hut.
The day of the birthday we celebrate with family, serving the birthday boy or girl their favorite dishes.
So in honor of Reed's birthday, here is tonight's menu...
Tonight's Birthday Celebration Menu:
Stracciatella Soup
Tomato and Onion Salad
Shrimp and Spaghetti Aglio Olio (Garlic and Oil)
Crusty Bread served with my homemade bread dipping spice
Stracciatella Soup
* 6 cups reduced-sodium chicken broth
* 2 large eggs
* 2 tablespoons freshly grated Parmesan
* 2 tablespoons chopped flat-leaf parsley
* 2 tablepoons chopped fresh basil leaves
* 1 cup lightly packed spinach leaves, cut in thin strips
* Salt and freshly ground black pepper
Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.
Tomato and Onion Salad
* 5 medium plum tomatoes, halved lengthwise, gently seeded, and thinly sliced
* 1 small white skinned onion, peeled, halved lengthwise, and thinly sliced
* 1/4 cup chopped flat-leaf parsley (a couple of handfuls)
* A generous drizzle extra-virgin olive oil, about 2 tablespoons
* Coarse salt and black pepper
* Crusty Bread, as an accompaniment
Toss the tomatoes and onions with the chopped parsley, oil, salt, and pepper. Let stand about 20 minutes.
Shrimp and Spaghetti Aglio Olio (Garlic and Oil):
Shrimp
* 2 pounds jumbo shrimp, peeled and deveined
* 1 lemon, juiced
* 1/4 cup chopped flat-leaf parsley (a couple of handfuls)
* 1 teaspoon crushed red pepper flakes
* 4 cloves garlic, crushed and peeled
* Coarse salt, about 1 teaspoon
* 2 tablespoons (a couple of generous drizzles) extra-virgin olive oil
Aglio Olio:
* 1/4 cup (4 turns around the pan in a light stream) extra-virgin olive oil
* 1 (2-ounce) tin anchovy fillets
* 6 to 8 large cloves garlic, crushed and minced
* 1/2 teaspoon crushed red pepper flakes
* 1/4 cup finely chopped flat leaf parsley, a couple of handfuls
* Coarse salt
* 1 pound spaghetti, cooked to al dente
Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.
Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.
Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.
Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with shrimp and serve
Bread Dipping Spice:
*1 tablespoon minced fresh basil
*1 tablespoon chopped fresh Italian parsley
*1 tablespoon minced garlic
*1 teaspoon dried thyme
*1 teaspoon dried oregano
*1 teaspoon fresh-ground black pepper
*1/2 teaspoon sea salt
*1/2 teaspoon fine-chopped fresh rosemary
*1/4 teaspoon crushed dried red pepper flakes
*1/2 teaspoon olive oil
*1/8 teaspoon fresh-squeezed lemon juice
In the bowl of a small food chopper or small food processor fitted with the metal blade, place all the herbs and spices. Chop or use on/off pulses to chop all the ingredients to a uniform size. Place in a small bowl and add oil and lemon juice. Refrigerate in an airtight container until ready to use. Makes about 4 1/2 tablespoons spice mixture.
Pecan Pie in All Its Yumminess!
I have a fondness for the fall. It always brings with it turkey, sweet potatoes, homemade pies, this broccoli, bacon, mozzarella cheese thing that is to die for.
No really, it is enough for you to cut off the hands of the person reaching for the last bits in the bowl.
But today is all about the Pecan Pie.
I made one late last week. It didn't make it past late last week. I got one, tiny little minuscule bite of it before it was consumed like a dog who had not ate for weeks.
As I said, fall brings these things... and apparently the worst in people as well.
I am a lazy baker though. I admit. Making a homemade crust is something for when, you know, you are giving the pie to someone. If it is staying in the house, to be consumed within seconds like this last pie, a frozen pie crust is good enough.
I am including the Pie Crust recipe, but feel free to do as I, just buy the cursed crust and use that time sipping some tea.
Southern Pecan Pie
Dough:
* 1 1/4 cups all-purpose flour
* 2 teaspoons sugar
* 1/8 teaspoon salt
* 1/2 cup cold butter (1 stick), diced
* 1 large egg, lightly beaten
* Flour, for rolling the dough
Filling:
* 5 tablespoons unsalted butter
* 1 cup packed light brown sugar
* 3/4 cup light corn syrup
* 1/2 teaspoon fine salt
* 2 cups chopped toasted pecans
* 2 teaspoons pure vanilla extract
* 3 eggs, lightly beaten
Directions
Make the dough by hand: In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
While the crust is baking make the filling: In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the hot crust.
Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature.
