Sesame Red Curry Chicken with Bok Choy & Sweet Coconut Rice

My husband loves it when I make this. It seems to have the perfect combination of savory, almost spicy and sweet. It's really relatively easy to make considering you chop a few things, whisk a few things, and throw it all in a crock pot for 6-8 hours. When I can motivate myself to start a crock pot meal in the morning I'm always so grateful that I did when 5:30 pm rolls around. Not to mention that there is usually a good amount of leftovers for lunch the next day. Actually, this is one of those dishes that tastes even better the next day.

Sesame Red Curry Chicken with Bok Choy & Sweet Coconut Rice

Ingredients:

4 cups chopped bok choy (one med-large head, I never measure)

1 red bell pepper, seeded and diced

1 lb. skinless, boneless chicken breast halves

salt and pepper

1/2 c chicken broth (reduced sodium is fine)

1/2 c sake (rice wine)

2 tsp sesame oil

1 tbl minced fresh ginger
1 tbl red curry paste
1/4-1/2 c sweetened flaked coconut

2 c jasmine rice

2 (14 oz) cans coconut milk (lite is fine, too)

1/4 c fresh cilantro leaves, for garnish

1. Arrange bok choy and red pepper in bottom of slow cooker

2. Season chicken breasts all over with salt and pepper and place on top of bok choy and peppers

3. In a small bowl, whisk together broth, sake, sesame oil, ginger, and curry paste

4. Pour mixture over chicken

5. Cook Low for 6-8 hours or high for 3-4 hours

6. Cook rice in coconut milk

7. In a small skillet toast coconut flakes, 5-8 minutes

8. Stir toasted coconut into cooked rice, set aside.

Spoon rice onto a serving platter, or individual bowls, and top with chicken, vegetables and sauce from crock pot. Garnish with cilantro.

Chicken, Mushroom and Asparagus Crepes

As a special request from my sister-in-law, I am posting this recipe a little bit early. This delicious version of French Crepes takes a little more work, so have your whisking arm ready. You can make your own crepes, but I prefer just to get a package from the produce section of the grocery store. I usually serve this alongside french cut green beans with toasted, slivered almonds. Bon Apetit!

Chicken, Mushroom and Asparagus Crepes

Ingredients:

6 tbl unsalted butter, divided
1/4 c all-purpose flour
1 1/4 c whole milk
1 1/4 c chicken broth
1/4 c shallots, sliced in half moons
1/2 c mushrooms, chopped (I've used white buttons and baby portabello, both were great)
2 cups chicken breast, cooked and finely chopped(I use a roasted chicken from the deli)
3 tbl medium-dry Sherry
1 lb thin asparagus, trimmed
1 lg egg yolk
5 tbl chilled heavy cream
1 tbl unsalted butter

1. Make filling:
-Heat 5 tbl butter in a 2 qt heavy saucepan over moderate heat until foam subsides.
-Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes.
-gradually add milk and broth, alternating, WHISKING, and bring to a boil, WHISKING.
-Reduce heat and simmer gently, whisking frequently, until veloute sauce is thick and silky, about 25 minutes.
-Reserve 1/2 c sauce for topping! (I always forget this and have to go back)
2. Cook shallot in remaining tbl butter in 10 inch heavy skillet over moderate heat, stirring until softened, 2-3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into veloute sauce and add chicken and Sherry.
Take a moment here to smell these wonderful aromas!
3. Cut tips from asparagus and set aside. Cut stalks in to 1/4 inch pieces to measure about 1 cup.
4. Cook tips in salted boiling water until crisp-tender, 2-4 minutes. Transfer to a bowl of ice water (ice bath, to stop the cooking process) with a slotted spoon. Scoop them out after 2 minutes and drain on paper towels, then reserve for topping.
5. Cook remaining asparagus stalks in the same manner, then stir into veloute sauce/filling and salt & pepper to taste.
6. Assemble & Bake Crepes:
-Pre-heat oven 350 degrees F
-Spread 1/4 cup of filling across center of crepe and roll into a cylinder (quickly, or they'll fall apart in your hands) and transfer, seam side down, to a buttered 13x9 buttered baking dish.
-Continue with remaining crepes and filling and bake center rack for 15 minutes.
7. Make topping while crepes bake:
-Stir together egg yolk, 2 tbl cream and reserved 1/2c veloute sauce until smooth.
-Beat remaining 3 tbl cream with a whisk until soft peaks form, then fold into yolk mixture.
8. Remove crepes from oven after 15 minutes and spoon topping over crepes. Broil, 5-6 inches from heat, until slightly browned, about 2 minutes. (Watch closely! I've cried over this before!)
9. Heat 1 tbl butter in small skillet, saute reserved asparagus tips, and toss until warm.
10. Top crepes with warm asparagus tips and serve 2 crepes on each plate.

Bon Apetit!

serves 4-6

Holy Mole, Enchilada!

HOLY MOLE! That was literally my reaction when I first tasted this (Ok, so it began as Holy Moly)! My favorite mexican restaurant in town serves a mole sauce over their enchiladas. I had never had anything like it at another mexican place and at $50 for our family to go out to eat, I was determined to mimic these amazing flavors in my own kitchen. Not to mention that my hubby makes much better Margaritas! This is what I came up with. Now, I learned alot making this for the first time, so I will post the recipe as I will make it from now on. I used a pretty dated, mediocre, chili powder and will soon be purchasing a newer and better quality jar of it for next time. I reccomend the same for you, but the sauce was still awesome. Soooo bueno!
Though I could probably eat this sauce with a spoon, I made some yummy Spinach Enchiladas to go with it. Served up with black beans and saffron rice, it was a hit with the family; even our 2 year old gobbled it up!

Mole Sauce

Ingredients:

1-2 tbl vegetable oil
1 med onion, diced
3 cloves garlic, minced
1 tsp dried oregano
1tsp ground cumin
3/4 tsp cinnamon
3 tbl all-purpose flour
4-5 tbl hot or regular chili powder (depending on your taste)
4 cups chicken broth (1 box)
1/4-1/2 square semisweet chocolate (I used 1/2 and felt a little less would have been perfect)

1. Heat oil in a large saucepan over med-high heat.
2. Saute onion until tender
3. Stir in garlic, oregano, cumin and cinnamon; saute a few minutes
4. Stir in flour and chili powder, keep stirring as it gets thick
5. Slowly whisk in chicken broth
6. Reduce until desired consistency (reduce to almost to 1/2 - leaving about 2 1/2 cups of sauce - it will seem a bit thin, but it will thicken a little and is supposed to be runny)
7. Stir in chocolate until melted and well blended. Spinach Enchiladas

Ingredients:

2 boxes frozen spinach, thawed and drained
1 medium onion, sliced in half moons
1 tsp. salt
1/2 tsp ground cumin
1/4 tsp ground nutmeg
2 tbl butter
1/2 pkg. (4 oz.) cream cheese

1. In a skillet saute onion, salt, cumin and nutmeg in butter
2. Add spinach and cream cheese
3. Cook over medium heat until cream cheese is melted and blended through, set saide.
4. Spoon about 1/4 cup of filling into medium round flour tortillas, and fold/roll to close.
5. Place in 13x9 inch baking pan and continue filling tortillas until pan is full.
6. Pour sauce over enchiladas and bake at 350 degrees for 15-20 minutes.
7. Serve with extra sauce poured over enchiladas and a sprig of cilantro on top.

Chicken & Pineapple Fried Rice

This is a new twist on an old thing. I made this for dinner a couple of nights ago and haven't stopped thinking about it. You can use tofu to make this vegetarian, or any type of meat you choose or have on hand.

Chicken & Pineapple Fried Rice

Ingredients:
1/2 yellow onion, diced
2 gloves garlic, minced
1 medium carrot, diced
1 cup peas (we use frozen)
2 eggs, scrambled
1 handful cilantro, chopped
2 1/2 c jasmine rice, cooked
1/2 - 1 ld. chicken, meat or tofu
1 1/2 c pineapple chunks
3/4 c pineapple juice (1 lg. can of pineapple chunks in juice is the perfect amount)
1/2 c tamari (I didn't have this and used watered down soy sauce)
2 tbl yellow curry powder

*Use a hot wok if you have one - it really makes a difference.
1. Saute chicken, meat or tofu and set aside
2. Scramble eggs and set aside
3. Saute onion, carrot, peas, garlic & pineapple chunks, set aside.
4. Fry rice for 1-2 minutes
5. Add veggies back in
6. Add pineapple juice, tamari, and curry powder
7. Add meat, egg & cilantro and toss well
8. Serves garnished with cashews, green onion & cilantro - YUMMY!

Turkey Burgers with Tomato & Corn Salsa

There's a chill in the air, but not enough to trap us inside yet. So, why not grill a couple more times? This recipe is so easy, so incredibly delicious (and I usually don't like turkey meat, especially as a replacement to beef), and so worth the extra effort it does take. The veggies really keep this turkey burger moist and full of flavor, and the salsa is one of the best I've ever had! I use it as a sort of "base" depending on the ingredients I have on hand for this recipe and whenever I want fresh salsa. The kids all LOVE this recipe, and it sneaks in a few healthy things too.

Turkey Burgers with Tomato & Corn Salsa

Salsa:

12 cherry tomatoes (I use roma all of the time, just scoop out the goopy stuff)
1/2 tsp salt
1/2 c thawed frozen corn kernels (or whatever you've got, cooked if fresh)
1 tbl fresh lime juice (fresh is the best when it comes to citrus juice)
1 clove garlic, minced
1 tbl chopped fresh cilantro (I use more)
2 tsp olive oil
salt & pepper to season

1. Toss the tomatoes with salt and drain in a colander for 15 minutes.
2. Combine the tomatoes, corn, lime juice, garlic, cilantro, and olive oil in a large bowl.
3. Season with salt and pepper and toss well.


Burgers:

2 tbl olive oil
1 small onion, finely chopped
1/2 red bell pepper, finely chopped
1 tbl Chef Paul Prudhommes Blackened Steak Magic (or a Creole spice mix)
1 tsp salt
1 lb ground turkey
ground pepper

1. Heat oil in small skillet over medium heat.
2. Add onion and red pepper and cook until softened, about 5 minutes.
3. Cool to room temp. on a plate lined with paper towels.
4. Combine the onion and red pepper, spice mix, salt and turkey in a large bowl.
5. Mix well and form into 4 large patties.
6. Sprinkle patties with spice mix.
7. Grill over med-high heat until cooked well done.

We serve the burger on a good Pepperidge Farm Onion bun (but use what you like) topped with a hearty spoonful of salsa, and enjoy!
We'll often add cheese, or sliced avacado, tomato and lettuce.

African Sweet Potato Stew

When the weather shifts and the leaves begin to change to brilliant shades of red, orange, and yellow I start to pull out recipes that warm the soul and fill my kitchen with fragrant smells and similiar colors. One of the first recipes I turn to in Autumn is this one, African Sweet Potato Stew. This is completely vegetarian/vegan and takes 1 hour or less to prepare.

Ingredients:
Step 1:
1 lg. onion, diced
1 lg red bell pepper
1/2 c celery, chppoed (I usually use 2 stalks)
1/2 c carrot, chopped
2 sweet potatoes
2-3 cloves garlic, minced
*1 seeded jalapeno, diced (optional - I usually pass on this because of the kids)
Step 2:
1 1/2 c brown rice (cooked)
15 oz. vegetable broth (about 1 box)
1 can Rotel w/ chilis (mild, or to your liking)
1 1/2 tsp. cumin
1 can black beans (drained & rinced)
*1/3 c creamy peanut butter

Step 1:
* Cook brown rice for Step 2 first!
1. Coat lg. pot or dutch oven with olive oil
2. Saute veggies, adding garlic and jalapeno last
3. Once veggies soften (about 10 min.) add Step 2 ingredients
Step 2:
4. Bring to boil and simmer as long as you want, but at least 15-20 minutes
5. Just before serving add 1/3 c peanut butter, stir well with whisk - this adds a nice texture and lots of flavor to the stew.

I usually add the peanut butter to each individual serving since one of my children likes alot, and another doesn't like much at all in hers. Also, we usually have plenty left over and I prefer the texture when the peanut butter hasn't been sitting.

ENJOY!