Thai Red Coconut Curry with Chicken

Lately I have been a little obsessed with curries. I have been experiementing with different pre-bottled sauces but FINALLY decided to venture out and make curry from scratch. Guess what? It was SUPER easy!! Click here to find a cheap and easy way to get all those "fancy" spices. Also, scroll down for a photo tutorial on how to make the curry!

Thai Red Coconut Curry with Chicken

1 can coconut milk
2 tsp ginger VERY finely minced (I used my microplane)
3 garlic cloves minced
2 Tbs oil
1 tsp coriander
1 tsp garam masala
1 tsp turmeric
1/2 salt
2 heaping Tbs red curry paste
2 boneless chicken breasts diced
2 carrots sliced
1 onion sliced
1 pepper (your choice) sliced
any other vegetable you want to throw in
ex.) green beans, peas,cabbage zucchini

In a medium size pan heat 2 Tbs oil (I used coconut oil). Add garlic, ginger and spices. Stir until fragrant. Add the cream from the coconut milk. (If you have never used coconut milk before, the can will be divided...one half a thin clear liquid, the other half a thick coconut cream) Stir until fragrant about 2-3 minutes. Add the curry paste, stir until dissolved. Add the remaining coconut milk and bring to a boil. Add the remaining ingredients including the chicken. Yes, you add that last! Once the pot comes to a boil again, turn down and let simmer until the chicken is cooked through. Serve over fragrant basmati or jasmine rice.

Baked Mostacolli

This recipe is courtsey of my friend Gene at Living So Abduntantly. She gave it to me YEARS ago and I am surprised it isn't on her blog yet!

Baked Mostacolli

1 1/2 1lbs hamburger
1 garlic clove minced
salt and pepper
1 tsp oregano
1 tsp basil
1 can cheddar cheese soup
1 jar of your favorite speghetti sauce
1 box mostacolli - cooked
4 cups mozzarella cheese

In a large skillet brown hamburger and garlic together. Add salt and pepper to taste. Add oregano and basil. Drain and set aside. Mix in cheddar cheese soup and speghetti sauce. Add to cooked nostacolli. Mix together. Add 2 cups of shredded mozzarella cheese. Place in a large baking dish. Top with additional 2 cups of cheese. Bake covered at 350 for 30-45 minutes. Remove tin foil and cook for another 10 minutes until cheese has browned. Serve!

Coconut Dream Bars

I love this recipe. I first saw it on the Martha Stewart Show. They were endorsing the cookbook The Sweeter Side of Amy's Bread. After making 3 amazing recipes from the cookbook (getting the recipes off Martha Stewart's website) I decided to buy the cookbook for myself when I found it on sale. The first recipe I made from the cookbook was the Coconut Dream Bars. They are truly that good. I wanted to take an amazing picture of the finished product. I was to hasty at cutting them because I wanted to eat one while the chocolate was still gooey. So my pictures aren't the best. Check out the recipe and my tip on how you can let your toddler help make these cookies! Enjoy!

Gooey Coconut Dream Bars

Ingredients

• For the Crust

  • 3 cups graham cracker crumbs (from about 20 crackers)
  • 3/4 cup unsalted butter, melted
  • 1/4 teaspoon coarse salt

• For the Topping

  • 1 cup semisweet chocolate chips
  • 2 cups sweetened flaked coconut
  • 1 3/4 cups plus 2 tablespoons sweetened condensed milk

Directions

1. Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan and line with parchment paper; set aside.
2. To make the crust: In a medium bowl, mix together graham cracker crumbs, melted butter, and salt. Pour mixture into prepared pan and press into bottom of pan using your fingertips.
3. To make the topping: In another medium bowl, mix together chocolate chips and coconut; sprinkle evenly over crust.
4. Pour condensed milk evenly over coconut and chips, covering the entire surface. Transfer to oven and bake, rotating pan halfway through baking, making sure the milk does not get too brown or bubble over in the pan, 26 to 32 minutes.
5. Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately, or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.

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Easy Chicken and Pasta

Easy Chicken and Pasta

2 cups Zesty Italian Dressing
1 pkg of chicken breasts
1 can of diced tomatoes
1 box penne pasta, cooked
fresh basil
Parmesan cheese

In a baking dish combine Italian dressing, chicken breasts and diced tomatoes. Bake uncovered at 400 degrees for 30-40 minutes or until chicken is cooked through. Using a knife or your kitchen shears, shred chicken. Pour all the contents of baking dish over pasta. Toss with fresh basil and Parmesan cheese.

Cheesy Hashbrown Casserole

Cheesy Hashbrown Casserole

This is one of my husbands favorite side dishes. I seem to make it a little different each time I make it, but the last time I wrote everything down so someday when my kids ask "mom how do you make that" I will have something to show them! Enjoy!!

1 bag of frozen country style shredded hashbrowns
1 can of Campbells Cheddar Cheese Soup
1/2 cup butter, melted
1 cup sour cream
2 garlic cloves minced (or garlic powder)
salt and pepper
1 1/2 cups shredded cheddar cheese

In a large measuring cup, mix together cheddar cheese soup, sour cream and butter. Add pepper and salt. In a large bowl place hashbrowns. Add wet mixture and mix well. Place into a greased baking dish. Top with cheddar cheese. Bake covered at 350 degrees for 30 minutes. Remove tin foil and bake for another 30 minutes uncovered.

Mango Salsa

I was visiting my friend while she was making this mango salsa. The salsa was SO good, I left her house and immedietly bought the ingredients to make it myself. I took it to work the next morning and by the afternoon it was GONE. It is that good.

Mango Salsa

1 firm mango peeled and diced
4-5 ripe medium size tomatoes diced
1 red onion diced
3 garlic cloves minced
1 pepper, seeded and diced(your choice, I used a poblano but for spicer salsa use a jalapeno or habernaro)
1 lime zested and juiced
cilantro
1/8 tsp sea salt

Mix everything together in a bowl. Serve with chips. It is good right after you make it. Even better the next day.

Courtesy Liz Stammel Photography

Foodie Fridays, Good Eats, Tempt My Tummy, Traditional Tuesdays, Tuesdyas at the Table, Healthy Today Wednesdays,

Blueberry Muffins

What makes my blueberry muffin recipe different from any other blueberry muffin recipe? It has 1/2 the sugar and contains orange juice! My mom has been making these ever since I can remember. I have no idea where she got the recipe from, all I know is they are yummolicious!

Mom's Blueberry Muffins

1/2 cup oatmeal
1/2 cup orange juice
1 1/2 cup flour
1/2 cup sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup oil
1 cup blueberries

Preheat oven to 400 degrees. In a measuring cup combine orange juice and oatmeal. Mix and set aside. Combine flour, sugar, baking powder, baking soda and salt in a bowl. Add egg and oil to orange juice mixture. Combine wet and dry ingredients. Fold in blueberries. Place batter into lined or greased muffin pan. Optional: Sprinkle cinnamon and sugar over the top of unbaked muffins. Bake for 20 minutes or until done.

This is linked to Melt in your Mouth Mondays, Good Cheap Eats, Foodie Fridays

Georgia's Pasta Sauce Recipe

Most people wouldn't share their sauce recipe. It is usually a treasured secret kept within the family. I want to share this with you because I want you to realize how cheap and easy it is to make your own homemade pasta sauce! This recipe has been perfected by me over the years and this is the first time I have even typed it out. Hope you enjoy it as much as we do!!

Georgia's Pasta Sauce

2 cans crushed tomatoes (I ONLY use Cento tomatoes, the other brands don't compare)
1 medium onion finely chopped (I use my food processor)
1/2 sweet red bell pepper finely chopped
3-4 garlic cloves peeled and minced
1/4 tsp chili pepper flakes
2 tsp salt
1/4 cup sugar
2 tsp oregano (dried or fresh)
1/2 cup fresh cut basil divided
1 pork bone
1 lb Italian sausage links
Parmesan cheese for garnish

In a large sauce pan (or electric skillet) saute the onion, red pepper, garlic and pepper flakes until translucent and fragrant. Add the crushed tomatoes. Add salt, sugar, oregano, and 1/4 cup fresh basil. Add your pork bone. Take your Italian sausage, take off the casing and chop into 1-2 inch pieces. Add into sauce. I use the Italian sausage instead of meatballs, however you can always add meatballs. Place a tight lid on pan and let simmer for at least 2-3 hours stirring occasionally.  About 15 minutes before serving add the remaining 1/4 cup fresh basil. Be sure to taste and make sure it is seasoned to your liking. Remove pork bone. Serve over hot pasta with some Parmesan cheese for garnish. Can be canned or frozen for future use.

I use the food processor to choppe the onions
and garlic. Once the sauce is cooked, you would
don't see or feel the onion in the sauce.

I like using an electic skillet because my
sauce can cook at an even temp for a long
time.

This is my pork bone. It is a pork neck bone.
I paid $0.95 for it. It makes ALL the difference
in the world. Without this, your sauce will
not taste like mine. You can not omit this.
You can cut the meat off and add it to the
sauce or just throw it away. Up to you!


This is linked to Good Cheap Eats, Works for Me Wednesday, Foodie Fridays

IHOP Pumpkin Pancakes

Every fall I wait for one thing. Not the fall foliage or the feeling of a day that the temperature is below 90 degrees (this is Florida). I wait for IHOP's Pumpkin Pancakes. I love them. My mom found this recipe and mailed it to me and I have to share it with you. Although it isn't exact (I think when someone else makes something for you it always tastes better) it is VERY similar to IHOP's Pumpkin Pancakes. So....while waiting for November...these will just have to do!


Pumpkin Pancakes

2 eggs
1 1/4 cup buttermilk
4 T butter melted
3 T canned pumpkin
1/4 cup sugar
1/4 tsp salt
1 1/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp allspice

Mix together the wet ingredients. Mix together dry ingredients. Combine right before you are ready to cook. Stir well until combined.

Chocolate Peanut Butter Crunch Bars

I've been working on this recipe for awhile trying to perfect it. When the neighbor girl came by asking if I had made those awesome peanut butter cookies I knew I had perfected them! So now I am sharing the recipe with you!

Chocolate Peanut Butter Crunch Bars

For the crust
1 package graham crackers - crushed into crumbs
1/4 cup butter,melted
1 T sugar
1/8 tsp salt

Mix together ingredients. Press into a square 9X9 pan. Place in 350 degree oven for 10 mins or until browned. Remove from oven to cool.

The filling
1 cup chocolate chips (I use Ghiradelli Double Chocolate Chips)
1 cup peanut butter

Place ingredients in a microwave safe bowl. Microwave 30 seconds and stir. Microwave for another 30 seconds and stir until smooth. Pour over crust (the crust doesn't have to be cool). Spread until evenly distributed and smooth. Place into freezer.

The topping *optional I've made it without the topping
1/4 cup chocolate chips
1/4 cup butter
1 T honey

Place ingredients in a microwave safe bowl. Microwave for 30 seconds. Mix until smooth. Spread over the top of bars.

I like to keep them in the freezer. You can cut into pieces and keep them in the freezer until ready to serve.

This is linked to Melt in your Mouth Monday,Tempt My Tummy,Tuesdays at the Table,Good Cheap Eats,Ultimate Recipe Swap, Foodie Friday, Sweets for Saturday

Stuffed Banana Peppers

Stuffed Banana Peppers

The Sauce
2 Tbs. butter
1/2 cup diced onion
1/2 cup diced celery
1/4 cup diced banana pepper (use the discarded pepper tops)
2 cloves minced garlic
28oz can crushed tomatoes
8 oz can tomatoe sauce
1 tsp. basil
1 tsp. oregano
1 1/2 tsp. salt
1/2 tsp. pepper

The Peppers
8 long banana peppers (I sometimes use more if I can't find ones that are big)
1 lb mild Italian sausage
1 lb hot Italian sausage
1 1/2 cup bread crumbs
1 tsp. salt
1/2 tsp. pepper
1 egg
1/2 cup grated Parmesan cheese
1 cup of the above sauce

Cut off tops of peppers. Chop edible portions of tops and set aside fore sauce. Cut peppers in half, lengthwise. Remove seeds and ribs. Bring a post of water to a boil. Add peppers, simmer 5 minutes. Drain and set aside. Heat butter in a sauce pan. saute the chopped pepper, onions, celery and garlic. Stir in crushed tomatoes, basil, oregano, salt and pepper. Simmer 10 minutes. Remove from heat and let cool. Meanwhile mix together Italian sausage, bread crumbs, egg, cheese and sauce. Fill each banana pepper with meat filling. Place peppers into a baking dish. Top each pepper with sauce. Bake covedred for 1 hour at 350 degrees.

Click here to see how I freeze these.

Add caption

This is linked to Savory Sundays,  Tempt My Tummy Good Cheap Eats Foodie Fridays, Ultimate Recipe Swap Thursdays

How to Make the Perfect Lemon Bars

I had no idea I would like lemon bars. I am pretty much a chocolate purest, BUT then I made these Zesty Lemon Bars. The secret to making these lemon bars so good is in the crust. That's right, the crust!

First, be sure to use REAL BUTTER. Once the crust comes together, press it into a 13 x 9 pan. Then place the pan in the freezer. The crust needs to be in the freezer for at least 30 minutes. Then place the pan directly into the pre-heated oven.

This will make the most perfect, flaky, tasty crust! Don't believe me? Try it yourself!

This tip will also work when making pastry crust of any kind.




Cut in the butter





Pour the crust into the pan




Press it out and put it in the freezer!

 Photos courtesy of Living So Abundantly

This is linked to Works for Me Wednesdays, Home Making Link Up Sweet as Sugar

Whole Grain Waffles

I recently had the opportunity to try out a Nutrimill Grain Grinder at my Aunt's house. She allowed me and my good friend to use HER grain and her grinder to make whole wheat flour. I had never baked with fresh whole wheat flour and was a little apprehensive about it. I couldn't find any recipes that said it specifically used fresh whole wheat flour. I decided to use the flour and make waffles. I used the following recipe. You can make this recipe using normal all-purpose flour, that how I normally would make the recipe. I just used freshly ground soft wheat flour instead and decreased the milk by 2 TBS. I ate this waffle recipe my WHOLE life and honestly thing it taste better with the fresh whole wheat flour! Click here to see the nutrional benefits of fresh milled flour. Goes great with my Brown Sugar Bacon.

Whole Grain Waffles

1 1/2 cup flour
2 1/2 tsp baking powder
1/2 t salt
1 T sugar
2 eggs
1 cup milk
1 TBS vanilla
1/3 cup oil

Mix dry ingredients together. Beat eggs on highest mixer speed for one minute. Turn mixer down to low and add milk and vanilla. Add dry ingredients. Blend on low speed until combined. Turn mixer up to medium speed for 1 minute. dd oil and beat until combined. Enjoy!

Click here to see how to freeze these waffles!

This post is linked to Tradional Tuesdays, Tuesdays at the Table,Good Cheap Eats, Healthy 2day, Living Well Wednesdays,Favorite Things, Foodie Fridays

Spicy Asian Chicken and Rice Noodles

Spicy Asian Chicken and Rice Noodles
*this recipe is gluten free and dairy free

Ingredients:

1 box Thai Kitchen Pad Thai dinner kit (one box serves 1-2 people)
1/4 cup water
2 small chicken tenders cut into bite size pieces
1 garlic clove
1 tsp chopped ginger
1/4 tsp chili pepper flakes
whatever vegetables you choose I use
sliced onion
sliced red pepper
1 cup nappa cabbage

Follow cooking instructions on the box to cook rice noodles. Place seasoning packet in 1/4 cup water as directed on the box. Meanwhile prep all your ingredients. Have them sitting by the stove as directed in my Easy Stir Fry Method. Heat oil in skillet. Add your aromatics (garlic, ginger and chili pepper) stir fry until fragrant. Add your chicken, stir fry until no longer pink. Remove from skillet with slotted spoon. Add vegetables. Stir fry until desired tenderness is reached. Add the chicken back into the pan. Add pad Thai sauce. Stir fry until sauce is simmering. Add noodles. Stir fry until mixed. Serve.

This recipe is linked to Tempt My Tummy Tuesdays  Tuesdays at the Table Whats Cooking Wednesday and Ultimate Recipe Swap Thursday.

Chipotle's Cilantro Lime Rice

After some trial and error, I finally have perfected Chipotle's Cilantro Lime Rice. This is a much cheaper alternative to actually going there to eat ecspecially if you grow your own cilantro like I do! Their rice is to me one of the best fast food dishes ever! Enjoy!

Chipotle's Cilantro Lime Rice

1 cup long grain rice (I use Jasmine rice)
2 Tbs olive oil or butter
1 tsp kosher salt
2 cups water
2 Tbs fresh chopped cilantro (or more if you want)
1 Tbs fresh lime juice

In a sauce pan heat olive oil. Add rice and salt. Stir until fragrant. Add water and bring to a boil. Place a tight lid on pan and turn down the heat to low. Cook for 20 minutes. Take off burner and add cilantro. Place lid back on and let sit for 5 minutes. Take off the lid and fluff rice while adding the lime juice. Serve.

This recipe is linked to Foodies Fridays and Frugal Fridays.

Rocky Road Delight

I was laying in bed the other night and I thought about this Pampered Chef recipe that I hadn't had in years!!! My daughter loves Back to Natures Graham Sticks and I thought how good they would be with this Rocky Road Delight.

Rocky Road Delight (Pampered Chef)

1 1/4 cup chocolate chips
1 8oz container of whipped topping
2 candy bars (your favorite candy bars!)
1 cup mini marshmallows
1/3 cup chopped nuts (optional, I don't add this as we don't like nuts much)
Back to Natures Graham Sticks

1. Preheat oven to 375ºF. Place chocolate morsels and whipped topping in a bowl. Microwave, uncovered, on HIGH 1-2 minutes or until melted and smooth, whisking after each 30-second interval. Spoon chocolate mixture into a small oval baker .

2. Coarsely chop candy bars; sprinkle over chocolate mixture. Top with marshmallows. Coarsely chop nuts; sprinkle over marshmallows. Bake 8-10 minutes or until marshmallows are lightly toasted. Serve warm with graham crackers.

Mix the Cool Whip and chocolate chips

Melt together in microwave

Top with marshmallows and candy bars

Bake until marshmallows are toasted

Enjoy!

This is linked to Tempt my Tummy Tuesdays, Foodie Fridays, Sweets for Saturdays

Making your own Frozen Waffles

As a kid, my mom ALWAYS had "home made" frozen waffles in the freezer. Now, I wanted to be like everyone else and eat Eggo's for breakfast, but my mom said they were tooooo expensive!! I vowed never to be like her and make my own frozen waffles, but guess what?? I did and they are awesome!! Much better than Eggo's and much cheaper!!! Here is how you do it!

• Make my waffle recipe or yours. I find if I have all my ingredients out and pre-measured it goes much faster.

• Set out some cooling rack for the waffles.
• Heat up the old waffle iron and start making waffles!! Don't make the waffles as big as the waffle iron, it will make them easier to place into the toaster to reheat! I place each waffle on the cooling rack as soon as I take it off the waffle maker.

• Once all the waffle batter is used up (and you eat a couple) wait until all the waffles are completely cooled!! This will keep the waffles from getting soggy from condensation. Layer each waffle between wax paper and gently place inside a gallon Ziploc bag. Don't let any waffle touch the Ziploc bag, be sure wax paper makes a barrier, this will prevent freezer burn.

• Clear off a shelf in the freezer and place each bag in the freezer. I think I was able to get 3-4 waffles in each Ziploc bag. Place each bag in the freezer, do not stack until waffles are completely frozen!!!
• To re-heat, simply take a whole waffle out of the bag, break in half and place each half into the toaster. Sometimes it takes two trips through the toaster before they will be ready to eat. Add butter and syrup and you will be in waffle heaven!!!

Flourless Chocolate Cake w/ Dairy Free option

Flourless Chocolate Cake

7 oz really good chocolate (I use Ghirardelli 75% Intense Dark Chocolate)
3/4 cup butter (use butter flavored Crisco for dairy free option turns out great)
1 cup sugar, divided
4 eggs, separated

1. Preheat oven to 300 degrees. Melt chocolate and butter (Crisco) in the micorwave or double boiler. Meanwhile stir together 1/2 cup sugar and 4 egg yolks. Once chocolate and butter are melted, stir in sugar and egg mixture. Be sure the chocolate has cooled slightly or tempur the eggs to be sure you don't cook the egg yolks.

2. Using an electric mixer beat the egg whites. Slowly add remaining 1/2 cup of sugar. Beat until stiff peaks form. Fold into chocolate mixture. Pour into a greased 9-inch cake pan.

3. Bake 40 minutes or until a toothe pick comes out with just a few crumbs. Cool for 30 minutes before removing from the pan.

This recipe is linked to Ultimate Recipe Swap Thursday & Sweet Tooth Friday