Wednesday, October 28, 2015

Bangkok Curry Noodles

Ok stop reading this right now. Skip to the ingredient list, and get cooking!

You need these noodles more than you know.  I am already planning my next noodle dinner because I need more of it and I can't wait!

I used carrots that I made ribbon-y with a peeler, no Vegetti necessary, onions, and broccoli.  Use whatever vegetables you have on hand.  Anything goes!

Bangkok Curry Noodles
From Adapted from Pinch of Yum


For the sauce:
1 tbsp oil
1 small onion, shallot if you're fancy
1 tbsp grated ginger
2 tbsp red curry paste
1 14 oz can coconut milk
1 ladle of pasta water
3 tbsp sugar
1 tbsp sriracha
2 tbsp fish sauce
2 tbsp soy sauce

For the noodles:
1 lb spaghetti
2 carrots, peeled into ribbons*
1 cup chopped broccoli*
a bit of oil to cook the veggies
sesame seeds

*or assorted vegetables of your choice, anything goes!

1. Begin cooking spaghetti according to package directions.
2.  Heat oil in a medium saucepan.  Saute onions and ginger until onions have softened.  Add curry paste, coconut milk, sugar, sriracha, sugar, fish sauce, and soy sauce.  Simmer 15 minutes.
3. Cook up your veggies in a large skillet with some oil. I know, you now have 3 pans on the stove.  I promise you can do this.
4. When pasta is done, take some of the water to thin the sauce to your desired consistency.
5. Drain pasta and add it to the vegetable skillet.  Toss with sauce and top with sesame seeds.
6. Eat way too many bowls and be so exited for the leftovers.

YESSS! More more more! Enjoy!

Sunday, October 25, 2015

Baked Potato Bar

Last night was our 3rd annual scary movie night!  As per tradition we went with another customize-able dinner.

2014: mac and cheese bar
2013: taco bar

This year baked potatoes were the blank canvas.

I used this recipe for making baked potatoes in a slow cooker by the Kitchn.  It's not much different than preparing baked potatoes for the oven.

Our toppings bar included:
sour cream
caramelized onions

bbq pulled chicken

cheddar cheese

The possibilities were endless!

I also made a very tasty cocktail, caramel apple cider sangria.

I hope you all have a great Halloween!

Monday, October 19, 2015

French Onion Tart

This French onion tart is one of those recipes that knows no bounds.  Eat it for breakfast or lunch or dinner. It will be delicious and hearty any time of day. 

You're going to take a whole giant pile of onions and cook them down to nothin'.  Well almost nothin'.

French Onion Tart
From Smitten Kitchen

1 pie crust, homemade or store bought, you decide (you know I sure as heck didn't make my own!)
1 1/2 lb yellow onions, halved and thinly sliced
1 tbsp butter
1 tbsp oil
1/2 tsp salt
pinch of sugar
1 cup beef stock
black pepper
1/2 cup Swiss cheese
1 egg
1/2 cup heavy cream

1. Melt butter and oil in a large skillet over medium heat.  Add onions, toss with butter/oil mixture.  Reduce heat to medium-low and cover the skillet.  Cook for 15 minutes.
2. Remove lid and add salt, pepper, and sugar, saute 10-15 minutes longer.
3. Add stock, raise heat, simmer until broth nearly disappears. Let cool until warm.
4. In a medium bowl beat the eggs and cream together. Stir in onions.
5. Heat oven to 400.  Place pie crust in a 9 inch tart pan. Fill with egg mixture.  Top with cheese. Bake 25-30 minutes until filling is set. Serve hot or warm with a nice big salad.

This tart will warm you right up this fall.

Remember when it was a frightening thought to put that oven on just a few weeks ago? Not any more!

Yum! Tastes great leftover too!

Monday, October 12, 2015

Pizza Dogs

I'm sure you have all been drooling (or fighting the nausea) over Pizza Hut's hot dog crusted pizza.  I have been perplexed by it.  It just doesn't make sense to me because the hot dog and the pizza aren't coming together harmoniously.

Here I tried to bring pizza and hot dogs together in one perfectly harmonious bite.

Pizza Dogs

4 hot dogs, cut into 4ths
about an 8th of a block of mozzarella, cut into small rectangles
1 tbsp oregano
1/2 tbsp garlic powder
1 can of crescent rolls
marinara sauce, for dipping

1. Preheat oven to 375.  Unroll crescent rolls and cut into 16 pieces, halving each triangle.
2. Mix oregano and garlic powder in a small bowl.
3. Place a piece of hot dog and a piece of mozzarella onto each small piece of dough. Wrap dough around cheese and dog, closing completely. Dip in oregano and garlic mixture.
4. Cook approximately 15 minutes, until dough is golden brown. Serve with marina sauce.

YES! Eat it Pizza Hut!

Wednesday, October 7, 2015

Cilantro Lime Rice

This cilantro lime rice is a great Chipotle copy-cat recipe.  I served it alongside some grilled tandoori chicken (yum!).

Cilantro Lime Rice
From Tide and Thyme

1 tbsp butter
1 cup basmati or jasmine rice
2 cups water
2 tbsp cilantro, chopped
juice from 2 limes
salt to taste

1. Heat a saucepan over medium heat.  Melt butter and add rice, saute for about a minute.
2. Add water and bring to a boil. Lower heat and cover, cook 18 minutes.
3. Remove from heat.  Stir in cilantro, lime juice, and salt.

Will it satisfy all of your Chipotle rice cravings? You decide!

Sunday, October 4, 2015

Grilled Tandoori Chicken

This marinade is a great way to change up your usual grilled chicken routine.  It comes together in a flash, perfect for any night of the week.

Grilled Tandoori Chicken

1 lb boneless skinless chicken breasts
1/2 cup plain Greek yogurt
1 tbsp lemon juice
1 tbsp onion powder
1 tbsp minced garlic
1 tbsp garam masala
1 tbsp cilantro
1 tsp cumin
1/2 tsp fresh grated ginger
1/4 tsp cayenne pepper

1. In a small bowl mix ingredients from yogurt to cayenne.  Place in a Ziplock bag with the chicken.  Smush it around a bit so the chicken gets evenly coated.  Refrigerate at least 30 minutes or up to overnight.
2.  Remove chicken from bag and grill it!  That's it!

Sprinkle the chicken with some more chopped cilantro when it's finished.  I served this with a cucumber riata and cilantro lime rice (recipe to come!).

I'm not ready to put my grill away just yet!