Chicken Curry

I like my curry hot! Although, you can prepare this recipe according to your taste preferences.  Penzy's offers the best hot (and mild) curry powder.  Seriously, check it out.

INGREDIENTS
1/2 stick of butter
2 cups chopped onions
2 garlic cloves, minced
1 Tbs minced fresh ginger
2 Tbs curry powder
2 tea salt
1 tea ground cumin
dash (or more) of cayenne
3 - 4 lbs cut up fryer chicken
1 (14.5oz) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup ground cashews
3/4 cup plain yogurt (whole milk)
prepared jasmine of basmati rice

Brown the chicken in a large frying pan and set aside.  Heat butter in and cook onions, garlic, and ginger for about five minutes.  Add the curry powder, salt, cumin, cayenne and cook while stirring for two minutes.   Coat browned chicken pieces and cook for five minutes, add cilantro and full can of tomatoes, including juice.

Bring to a simmer, cover and reduce heat to continue gentle simmer, while stirring occasionally for about 1 hour.  Just prior to serving add ground cashews and yogurt.  Simmer until thickened for about 5 minutes, sprinkle with fresh cilantro and enjoy with jasmine or basmati rice and then ENJOY!

recipe from epicurious.com

Smokey Clams with Sweet Corn and Sungold Tomatoes

Sweet corn and sungold tomatoes may look like the B-list ingredients but I feel as though they shine the brightest in this dish.  Indulge in this dish of clams rested upon fresh, homegrown veggies with a hint of smokey bacon, finished off with a splash of oak aged bourbon, which provides a warm depth to this one pot wonder. 

INGREDIENTS:
1/2 lb thick-cut butchers bacon, cut into chunks
6 ears of sweet corn, kernels cut from the cob
1/2 lb sungold tomatoes, cut in half
15 little neck clams (please scrub the shells clean)
juice of 1/2 lemon
salt
1 Tbs paprika
3 Tbs bourbon
fresh basil leaves
thick sliced bread

In a large pot cook bacon chunks until browned, stir in paprika and cook for about 30 seconds.

Add corn and season with salt, cook for about 2 minutes and then stir in the tomatoes.  Cover and cook for 2 more minutes.

Stir in the lemon juice and bourbon.  Add the clams (mouth facing up) and cook on medium heat covered for about 8 minutes, or until clams open up.  Sprinkle with fresh basil and serve.

While you are waiting for the clams to open up toast some thick slices with butter (trust me you want to dip this bread in the delicious juice)  TIME TO ENJOY!

Stuffed Pork Tenderloin

Tenderloin is a very easy cut of pork to prepare in many many ways, this is one which is stuffed with deliciousness, tied, and grilled to perfection. 

INGREDIENTS
2 pork tenderloins (or cut filling in 1/2, but if you're going through the trouble, make 2!)
4 teaspoons brown sugar
olive oil
salt and pepper
string

For Stuffing
about 3oz. baby portobellos
1/2 can artichoke hearts (about 3 oz)
1/2 cup grated Parmesan cheese
1/4 cup sun-dried tomatoes, chopped
2 Tbs. toasted pine nuts
2 garlic cloves, minced
2 tea lemon juice with 1 tea zest
salt and pepper

Prepare the stuffing first, simply pulse all ingredients in food processor until coarsely chopped.

Cut tenderloins in half horizontally making sure not to cut all the way through, leave about 1/2 inch (so halves remain attached)  Open the loins, cover with press and seal (because it's awesome), and pound to about 1/4 to 1/2 inch thick.  Trim any extra edges to make into a rectangle.  Salt-n-peppa both sides of the loin.

Spread 1/2 of the stuffing on one half of tenderloin and tightly roll up.  Tie up evenly as necessary to keep loin together.

Coat the outside with a little olive oil and rub with brown sugar, and sprinkle with salt-n-peppa.  (man, this makes me want to break into a little 'none of your business')

Place the loins on hot charcoal grill, cover, and let cook for about 25 minutes (until center is about 140°F) , rotating half way through.

Once done, rest under tented foil for about 5 to 10 minutes.
Slice and devour.

Rosemary Bread

A warm peasant style french bread with a kick of rosemary.  So easy. So yummy.

INGREDIENTS:
1 packet dry yeast
2 cups warm water
1 tablespoon sugar
2 tsp salt
4 cups flour
2 tsp. fresh Rosemary coarsely chopped (plus more for topping)
Olive Oil
melted butter and sea salt

Dissolve yeast packet in the warm water and add sugar.
Mix in flour, salt and rosemary, stir until blended.  No need to knead. (that was fun to say)
Cover with moist paper towel and let rise for 1 hour.

Place the sticky dough, in 2 rounds, on a cookie sheet lightly coated in oil and sprinkled with flour. 

Let these rise for another hour.












After the last dough nap, brush each round with melted butter and sprinkle with rosemary and ground sea salt. 

Bake at 425° for 10 minutes and then reduce heat to 375° and bake for 15 more minutes.

Let loaf slightly cool before slicing into bite size pieces and serve with olive oil and balsamic vinegar for dipping or use to make a delicious grilled cheese sandwich.

Protein bars -Vegan style

Full of protein and fiber...but, no animal by-products (do bees count?) 

If you haven't tried Arbonnes products yet, I suggest you give them a try.  The protein powders are not only vegan, but one of the best tasting I've had.  I use, and love, many products from Arbonne.  One thing that got me interested in tryin Arbonne was their mission and ingredient policy, read the policy below and I bet you'll be hooked too.
http://www.arbonne.com/products/index.asp

You don't have to stick to just shakes with protein powders, try this easy recipe below for a delicious bar. 
(To make gluten free be sure to purchase certified gluten-free rolled oats)

Ingredients:
1 tea. olive oil
1 cup peanut butter
1/2 cup honey
1 1/2 scoops Arbonne Essentials protein powder - vanilla
1 scoop Arbonne fiber boost
1/3 cup craisins
1/2 cup chopped nuts (I used pecans and walnuts)
1 cup oats

Heat peanut butter, honey and olive oil over low heat until well mixed.
Stir in remaining ingredients and smooth into baking dish. Store in refrigerator.

BBQ Shrimp and Chicken Pizza

It's in the Za, so yeah...another pizza


I'm guessing everyone who goes to the grocery store gets suckered into those rotisserie chickens by the checkouts every once in a while...well yeah, thats what happend to me yesterday.  If you've put two and two together you may know where I'm going with this, yupp leftover chicken put to good use!


INGREDIENTS:
fresh shrimp (peeled and devained)
chicken
olive oil
naan bread
barbecue sauce
1/2 small red onion- sliced thin
shredded pizza cheese
paprika
2 tea. fresh thyme
salt
pepper


Drizzle cleaned shrimp with olive oil, sprinkle with salt, pepper, paprika and 1/2 of the fresh thyme.  Cook the shrimp in skillet on medium heat until slightly pink, don't over cook since it will continue to cook in the oven.

Shred or chop up some of that leftover rottisserie chicken (I sprinkle with BBQ seasoning and heated in a frying pan)

Spread ample layer of your favorite BBQ sauce on naan bread, then sprinkle with pizza cheese

Top with chicken, shrimp, onions and fresh thyme. Sprinkle on a little bit more cheese.

Bake at 350° for about 12-15 minutes, or until browned and bubbly.





Creamy Balsamic Dressing

So, if you haven't noticed I LOVE BALSAMIC VINEGAR.  Here is my homemade creamy dressing recipe, mmmmm. 

INGREDIENTS:

3 Tbsp. balsamic vinegar

3 Tbsp. olive oil
1/2 clove of garlic minced
about 3 oz. plain greek yogurt
a few large leaves of fresh basil
1 tea. fresh oregano
1 tea. chopped green onion
1 tea. lemon juice
salt and cracked pepper to taste

Chop your basil and oregano.
put all ingredients in a food processor or blender and whip it up.

Toss on greens and add your favorite toppings.