Thai Green Curry

Non crock-pot version taken from Recipetineats.com

Ingredients:

-4-6 Tbsp Thai Green Curry Paste (I used the whole jar)

-2 large garlic cloves, minced

-2 tsp fresh ginger, finely grated

-1 Tbsp lemongrass paste (used fresh lemongrass - only used like a cinnamon stick!)

-jalapeno/serrano peppers, diced

-1 cup chicken or veggie broth

-1 can coconut milk, full fat

-1 tsp fish sauce

-1 tsp white sugar

-6 kaffir lime leaves (didn't have, can sub extra fresh lemongrass?)

-chicken tenders, diced

-Thai basil leaves

-1/2 lime juice

Veggies: 

-eggplant - first time cooking with it and not that great

-bell pepper

-snap peas

-onion

Directions:

1. heat oil in pan - add curry paste, garlic, ginger, serrano peppers, lemongrass paste (didn't have latter).  Cook for 2-3 min until "dries out"

2. Heated chicken broth and coconut milk + fresh lemongrass in separate pot.  Skip step if using the lemongrass paste

3. Strain out lemongrass from chicken broth and coconut milk and add to pan

4. Add 1 tsp fish sauce, 1 tsp sugar

5. Add Kaffir lime leaves (didn't have)

6. Add chicken, stir to lower heat to medium so bubbling gently.  Cook 7 min. (DON'T DO THIS STEP - JUST COOK CHICKEN SEPARATELY)

7. Add veggies

Notes:

--Added extra broth to thin out.

--Taste of broth very good.

--Eggplants too chewy.  

--Probably would recommend cooking chicken separately like before as chicken felt "boiled" and just marinate with lime + thai jar spices

Rosemary cocktails

Rosemary Greyhound Cocktail (from tasteslovely.com)

Made some cocktails for UFC. Eric really liked this one.  Should do more drinks with grapefruit.

Ingredients:

-2 oz vodka

-1/2 oz rosemary simple syrup

-4 oz grapefruit juice

-sprig of rosemary for garnish

Directions:

1. Shake together and serve

Rosemary Gin Fizz Cocktail (from inspiredtaste.net)

A little more alcohol forward.  

Ingredients:

-2 oz gin

-1/2 oz fresh lemon juice

-1/2 oz rosemary simple syrup

-3 oz club soda

-1 lemon slice + rosemary sprig for garnish

Directions:

1. Shake gin, lemon juice, rosemary simple syrup

2. Strain into glass

3. Add club soda

4. Garnish with lemon slice and rosemary sprig

American Ghoulash in crockpot

Saw a recipe and similar to chili in cooking.

Used modified recipes from slowcookergourmet.net, dearcrissy.com, and simplyhappyfoodie.com 

The kids were in town so for 8 meals, used 2 lbs of ground turkey and 1 full bag of macaroni. 

Eric said too much macaroni and thought green beans would have been good to go with it.

He also felt not flavorful enough, so maybe more salt, Italian seasoning, fresh oregano, Worcestershire sauce?

I added a can of garbanzo beans but didn’t like it with it.

Avocado was good topping

Ingredients:

-Ground turkey (1-2 lbs)

-garlic cloves

-1 yellow onion, diced

-Serranos - used like 6 diced

-3 bell peppers, diced

-green beans (eric said to add)

-2 bay leaves

-1 Tbsp Italian seasoning

-1 Tbsp dried oregano - Eric said next time use fresh oregano

-1 Tbsp paprika (forgot because didn't see)

-salt (2 tsp)

-pepper (1/2 tsp)

-1.5 Tbsp Worcestershire sauce

-1 can diced tomatoes

-1 can tomato sauce (16 oz)

-Chicken broth - probably used 1 cup

-elbow macaroni

Directions:

1. Brown turkey with cloves and serranos

2. Stir in all ingredients except pasta.  

3. Cook on low 4-6 hrs in crockpot

3. Cook elbow macaroni separately (because didn't fit in crock pot).  Add in at end.

Cheese Puffs

From delish.com

Very good and easy to make.  Bready and cheesy.  More bready than a Brazilian cheese puff.

Eric said it was too peppery, so add less next time or none.

Cook to eat with Italian dinner.

Ingredients:

1/2 cup water

4 Tbsp butter

1/2 tsp Kosher salt

1/2 tsp granulated sugar

1 tsp freshly ground white pepper (optional)

1/2 cup all-purpose flour

2 large eggs

1/2 cup freshly grated Gruyere, plus more for topping

Direction

1. Preheat oven to 400 deg and line a baking sheet with parchment paper

2. In a medium saucepan, combine water, butter, salt, sugar, and white pepper and bring to a boil.  Add the flour all at once and stir with a wooden spoon until a smooth dough forms.  Continue to cook until dough pulls away from the pan and forms a ball, and a film develops on the bottom of the pot, about 2 minutes

3. Transfer dough to a bowl and continue to mix with a wooden spoon to cool slightly, 1 minute.  Beat eggs, one at a time, mixing until smooth and fully incorporated after each addition.

4. Fold in gruyere

5. Transfer batter to a piping bag or use a small (2 tsp capacity) cookie scoop to create small, inch-wide mounds on prepared baking sheet (needs to be all same size), about an inch apart.  Top with more gruyere and bake until puffed and golden, 20-25 min

Butternut Squash Pasta with Sausage

Recipe taken from Skinnytaste.com

Ingredients:

-Sausage

-1 lb butternut squash (I used 1.8 lbs)

-1 Tbsp whipped butter (just used a slice)

-10 oz pasta (used 8 oz or half a bag)

-1/4 cup shallots, minced (used a whole shallot)

-3 cloves garlic, minced (used a whole garlic bulb)

-Minced jalapenos/serranos (Forgot to add)

-2 cups baby spinach (didn't use)

-2 Tbsp fresh shaved parmesan cheese (did a few shavings, but not 2 Tbsp)

-4 sage leaves (used the whole package store bought)

-salt and pepper to taste)

Directions:

1. Dice butternut squash.  Boil (4 quarts to 1.8 lbs) for about 6 min or until soft with fork.

2. Remove squash with slotted spoon.  Blend until smooth.

3. Cook pasta al dente with same boiling water.  Reserve 1 cup pasta water.

4. Saute sausage in pan

5. Cook sage leaves + a little butter in pan

6. Reduce heat to med-low.  Saute butter + shallots + garlic (+diced jalapenos) until soft and golden

7. Add pureed butternut squash, salt, pepper, some pasta water (thin to your liking)

8. Stir in cheese + sage

9. Toss in pasta + sausage

Notes:

-Eric said needed more flavoring. I thought too sweet

-Used sausage sliced, but maybe next time dice into small pieces to add into mixture

-2 cloves of garlic instead of 1 clove - maybe even more roasted garlic, too

-Forgot to add jalapenos or serranos to cook with garlic/shallots

-I served with side of roasted broccoli, but Eric said maybe use cooked veggie mix - onion, zucchini, bell pepper, green beans, asparagus, broccoli.

-I also baked the seeds separately.  Washed and dried.  Mix with olive oil and salt.  Air fried in oven for 15 minutes and came out perfectly.

There is another butternut squash recipe to try from NYT

Ingredients:

-2.5 lbs butternut squash, peeled, seeded, and cut into 3/4 inch pieces

-2 garlic cloves

-olive oil

-salt and pepper

-3/4 packed cup fresh sage leaves

-3/4 cup chopped walnuts

-1 lemon zested (about 1 Tbsp)

-1 cup low sodium chicken or vegetable stock

-1 pound short pasta

-1/2 cup freshly grated parmesan cheese

Directions:

1. Heat oven 400 degrees.  Place squash and garlic on sheet pan.  Drizzle with 2 Tbsp olive oil, 1 tsp salt, 1/2 tsp pepper.  Toss well and roast until squash tender, 30-35 minutes, tossing twice throughout.  

2. Boil pasta al dente.  Reserve 1/2 cup pasta water aside.

3. Large skillet, heat remaining olive oil over medium.  When oil hot, add sage and cook, tossing often, until leaves begin to crisp, about 1 minute.  Add the walnuts and generous sprinkle of salt and cook, tossing often, until sage leaves are lightly browned and crisp, 1-2 min.  Using a slotted spoon, transfer sage and nuts to a paper towel lined plate and wipe out skillet.  Let mixture drain for 1 min, then add it to a small bowl with lemon zest; toss lightly and set aside

4. Transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick.  

5. Transfer pureed squash to skillet.

6. Add pasta to squash in skillet.  Add 1/2 cup Parmesan . Add a few table spoons of pasta water if too thick.  Season to taste with salt and pepper.

7. Sprinkle sage, walnut, and lemon zest mixture on top + extra parmesan'

Notes per comment section

-MORE GARLIC

-more walnuts

-add lemon juice

Ginger Lemongrass Soup with Coconut Milk

Recipe modified from CookingOnTheWeekends

I thought it was pretty good. Eric said he liked it a lot.

Able to use the lemongrass from the garden

I added a lot of jalapeno, but because it was cooked, not as spicy as I would have liked.  

Try serranos next time. And if still not spicy enough, red pepper flakes.

Used the cuisinart and added the cooked ginger/lemongrass/garlic/jalapenos to the chicken.

I also added veggies.  I think subsequent days, it was not as good on reheat.  Eric agreed.  

Maybe zucchini got soggy, so try snap peas next time? Would also consider adding cherry tomatoes

Added scallions like recipe, but don't think it was a good add esp if using cilantro

Try marinating chicken beforehand

Ingredients

-Lemongrass - 4 stalks (I used a lot more)

-Ginger - 1/2 cup roughly chopped

-Garlic cloves - 3 cloves smashed (I used a lot more)

-jalapenos - use serranos next time!

-8 cups vegetable stock (used 4 or 1 box)

-1 1/2 cups coconut milk (preferably not light) - I used 1 can 

-1 TBSP red curry paste

-VEGGIES: bell pepper, onion, zucchini....maybe use snap peas/cherry tomatoes next time?

-chicken 

-cilantro, thai basil, lime to taste

Directions:

1. Marinate chicken - didn't do before, but would use the red curry paste, lime, other seasonings

1. Prep lemongrass - cut, peel, and smash with knife

2. Infuse lemon grass, chopped ginger, garlic cloves, serranos to pot with coconut milk + stock

3. Boil, bring heat to low, cover, and simmer for 45 min.  Turn off heat and infuse for another 45 min

4. Strain liquid in separate bowl - pick out lemongrass and half the ginger - cuisinart the rest

5. Cook chicken with the cuisinarted stuff + jalapenos/serranos

6. Cook veggies with the coconut liquid

Spanish Rice in Rice Cooker

Taken from A Peachy Plate

Ingredients:

-1 cup Jasmine rice (regular, not rice, measuring cup)

-1 cup chicken broth

-1 cup canned diced tomatoes 

-1/4 cup onion, chopped

-2 cloves garlic, minced

-1 TBSP butter (would try omitting next time)

-1 tsp chili powder

-1/2 tsp cumin

-1/2 tsp oregano

-1/2 tsp salt

Directions:

-rinse rice

-Add rice to pot and all ingredients, stir

-Set rice cooker - took 65 min on mixed setting!

Notes:

Eric said he liked it a lot.

I thought it was a bit mushy.

Try without butter next time

Cookies & Cream Pie (Oreo)

 Recipe taken from Sally's Baking Recipes

Made for Eric's b-day.  He really liked it.  Not sure my favorite, but pretty good.  More Oreo crumble on top.

Ingredients:

Crust:

-22 regular Oreo cookies

-5 tablespoons (71 g) unsalted butter, melted

Filling:

-1 cup cold heavy cream/heavy whipping cream

-8 oz full-fat brick cream cheese, softened to room temperature

-3/4 cup (90 g) confectioners' sugar

-1 tsp pure vanilla extract

-12 whole Oreos, chopped (about 1.5 cups or 135 g)

Homemade whipped cream

-1 cup cold heavy cream/heavy whipping cream

-2 tablespoons confectioners' sugar

-1/2 tsp pure vanilla extract

Directions:

1. Preheat oven 350 degrees

2. Bake the crust (do 1st so that it can cool later).  

--In a food processor or blender, pulse 22 Oreos including the cream filling into a fine crumb.  

--Pour crumbs into large bowl 

--Add melted butter and stir to combine.    

--Pour into 9 inch pie dish and pat down sides and bottom to make compact.  

--Bake for 10 min.  

--Allow to cool as you prepare the filling

3. Make the filling:

--Whip cold heavy cream into stiff peaks on medium-high speed, about 4 min.  Set aside.

--Beat cream cheese on medium speed until smooth and creamy

--Add confectioners' sugar and vanilla extract and beat on medium-high speed

--Fold in whipped cream and chopped Oreos into cream cheese mixture until combined

4. Make whipped cream:

--Mix heavy cream, sugar, vanilla extract on medium-high speed until medium peaks form, about 3-4 min.

4. Spread filling into cooled crust

5. Spread whipped cream

6. Cover with plastic wrap and fridge for at least 6 hrs, up to 2 days.  Can freeze for at least 4 hrs.  I froze for first night and then took out and at and was fine.  Harder to cut crust when frozen.  Use knife to cut crust and chisel a little from the pie dish.

African Peanut Soup

Modified from modernproper.com with a few additions from Fitmencook.com

Eric didn't think was great.  He said there was "something missing." He thinks it was salt.

I didn't think it was spicy enough.  I added red pepper flakes afterwards. 

I didn't add sweet potatoes because too much work.

I didn't add kale because...Eric

I also seasoned the chicken/marinated chicken from Fitmencook's recipe.

Ingredients:

-chicken tenders

-1 medium onion, chopped

-1 Tbsp ginger, minced - I used 2 Tbsp or more and good

-1 jalapeno, diced --> use 2 serranos instead??

-4 garlic cloves, minced - used more

-1/2 tsp pepper

-2 tsp cumin

-2 Tbsp tomato paste

-1 (14 oz) can crushed tomatoes

-4 cups of chicken stock 

-1 cup of creamy natural peanut butter

-1 (14 oz) can of chickpeas, drained

-Veggies used: bell pepper trio (consider sliced jalapenos here, too)

-1 sweet potato, peeled and diced

Fitmencook's spices for sauce - I used for chicken marinade and didn't measure out just sprinkled, but he added to the sauce

-2 tsp smoked paprika (wouldn't use next time, too strong flavor, try regular paprika?)

-2 tsp ground coriander

-1/2 tsp cayenne pepper - need more for spice

-2 bay leaves

Garnish (used the cilantro, but nothing else)

-cilantro

-lemon juice

-sea salt

-pepper

-chopped peanuts

Directions:

1. Cut and marinate chicken with salt, pepper, ground coriander (vs. cumin?), paprika? (not smoked?), and cayenne (use more). 

2. Cut veggies

3. Saute a little of the garlic + serrano --> add chicken. Set aside.

4. Saute garlic + onions + serrano until softened

5. Add ginger

6. Add pepper, cumin, tomato paste --> stir until paste darkens

*. Add sweet potatoes --> cook for another 3 min

7. Add crushed tomatoes, stock, peanut butter, bay leaves

*. Add sweet potatoes if you got them --> simmer for 15 min until potatoes tender

8. If no sweet potatoes, add in veggies + chickpeas and "simmer"

9. Add salt?

10. Garnish

I may try again with the sweet potatoes. Try adding after step 6 per Fitmencook's recipe vs. modern proper after step 7.

I changed recipe to use serranos instead of jalapenos or consider adding jalapenos as part of the veggies added

Drunken Noodles (Pad Kee Mao)

Recipe taken from Kevin Curry from Fit Men Cook app.

I didn't follow it correctly when I should have, and it ended up being too acidic (add lime juice, didn't add the sugar). Also, need to add less fish sauce because Eric doesn't like a lot.  I ended up adding Hoisin to his meal and he liked it better.  I also doubled the recipe because I was adding a ton of veggies.

Also the brown rice noodles instructions were to cook for 4-5 min, and I did 3 min, but still think it could have been less.  Just looked up a different way to cook them from KitchenSkip.com

1. Boil water

2. Turn off heat

3. Add noodles

4. Soak for 6-10 min

5. Drain

6. Rinse in cold water - rinsing makes it less sticky

Ingredients:

-Garlic, minced

-Chicken, diced

-Roma tomatoes, small diced - I used 3, but would do 4 like it said

-4 Tbsp fish sauce (do 3)

-4 Tbsp soy sauce

-4 tsp coconut sugar (didn't add, but need to next time)

-3 tsp lime zest (don't add the juice!)

-2 Tbsp thai chili sauce 

-32 oz tofu shirataki noodles - I just used 1 box of brown rice noodles and was perfect for 6 servings

-Thai basil, chopped

-Veggies used: 1 yellow onion, 2 bell peppers, 1 large zucchini - for 6 servings

Directions:

1. Cook garlic + serrano in pan.  Add chicken. Set aside.

2. Combine tomatoes, fish sauce, soy, coconut sugar, lime zest, and chili sauce into pan.  Cook for about 5 min, until tomatoes have created their own paste and sauce

3. Add veggies and cook

4. Add uncooked noodles????

5. Combine with chicken

6. Garnish with thai basil

Party snacks

Over the years, I've thrown a lot of parties.  I know what works and what doesn't work.  Or at least what I feel does/doesn't work. I could be wrong.  We used to buy food like fajitas or pizza, but people don't really eat food.  Except a Chick-fil-a chicken platter.  People will eat that up.  Anyways, I wrote my list of recipes out on a piece of paper, but I threw it out/gave it to Jasmine, so writing it down here.  The salsa is on here already, but will just write it again. This latest set of recipes was for the last party we threw for NBA All-star Feb 2019.

Salsa

-1 can of diced tomatoes (14 oz)

-1 can of original Ro-tel (10 oz)

-1/2 small white onion

-1 jalapeno

-1 lime

-1 clove garlic

-handful of cilantro

-1 tsp honey

-1/2 tsp salt
-1/4 tsp cumin

Guacamole (x3 for onions, no onions, and for 7-layer dip)

-3 large oavocados

-1 lime

-1/2 white onion

-3 Tbsp cilantro

-2 roma tomatoes

-1 tsp garlic powder

-1 jalapeno

-1 pinch cayenne/cumin/salt

Queso

-1 package of cream cheese, cubed (8 oz)

-White American cheese, cubed (1 lb)

-1 Tbsp salted butter

-4 Tbsp milk (or more)

-1 can of diced green chiles (4 oz)

-1/2 Tbsp diced jalapenos

-2 Tbsp cilantro (optional)

Ritz cracker + candied jalapenos

-1 jar candied jalapenos

-1 box of mini Ritz crackers

-cream cheese

7 layer dip (basketball shaped)

-1 can refried beans + taco seasoning

-guacamole (no tomato/no onion)

-sour cream (16 oz) + cream cheese (8 oz)

-roma tomatoes (or salsa, but not the watery kind)

-shredded lettuce

-shredded cheese

-olives (in shape of basketball)

Ranch dip (for veggie tray)

-sour cream (16 oz)

-1 ranch packet

Veggie platter

-baby carrots

-broccoli

-cucumber

-cheese cubes

x tomatoes - nobody eats

x celery - nobody eats

Fruit tray (don't think I ever made)

-pineapples

-strawberries

-blueberries

-mandarin oranges

Punch (refrigerate everything)

-1 quart cranberry juice

-1 quart pineapple juice

-1 frozen OJ can

-1 frozen lemonade can

-1 quart ginger ale (add right before serving)

-vodka…a lot of vodka 

Mediterranean Roasted Vegetables

Haven't made yet, but looking at recipes from Little Ferraro Kitchen and a Cedar Spoon
Added balsamic vinegar to mix.

Veggies to consider:

-red onion

-bell peppers

-zucchini

-cherry tomatoes

-chickpeas

Seasonings:

-olive oil

-garlic cloves, minced or 1/2 tsp garlic powder

-1 tsp oregano

-1 tsp thyme (don't have)

-1 tsp za'atar

-1/2 tsp smoked paprika

-1/4 tsp turmeric (sprinkle)

-1/4 tsp salt

-Black pepper to taste

-balsamic vinegar

-chopped fresh parsley or basil as garnish (don't have)

-lemon juice as garnish (optional and probably won't use since using balsamic)

Directions:

1. Preheat oven to 425

2. Toss veggies and seasonings and layer on sheet

3. Roast for 30-35 min

Mini Pecan Phyllo Tarts

Taken from Skinnytaste.

Pretty good, but much better warm.

Very simple to make!

Ingredients:

-1 Tbsp butter, melted

-1 large egg

-4 tsp brown sugar

-2 Tbsp honey

-1/4 tsp vanilla

-1/2 cup pecans chopped

-15 mini phyllo shells, Athens

Directions:

1. Preheat oven to 350 F

2. In a medium mixing bowl, combine all ingredients except pecans.  Mix well.

3. Stir in chopped pecans

4. Arrange mini shells on a baking sheet.  Fill with one heaping tsp of pecan mixture.

5. Bake for 10-15 min.  Cool before serving.

Cranberry Brie Bites

Recipe seen around Instagram, but used The Country Cook as base recipe.

It was nice to have something different to snack on.  I made NYE with Jasmine and Thomas there to eat some.  Eric even ate a few.  Didn't blow us away though. 

Made again for UFC night and very good.  Was very generous with the toppings and fit in the hole pretty good when you bake it.

Ingredients:
-all purpose flour for dusting on cutting board

-8 oz crescent dough sheet

-8 oz wheel of brie cheese

-1 cup whole berry cranberry sauce (not jellied)

-fresh rosemary sprigs

-chopped pecans

Directions:

1. Preheat oven to 375 F

2. Spray mini muffin tin with cooking spray

3. Spread flour on cutting board and roll out crescent dough

4. Pinch seams and cut dough into 24 equal pieces and place in tin

5. Cut brie into small pieces and place into tin

6. Add spoonful of cranberry sauce, rosemary sprigs, and pecans

7. Bake until crescent dough is a light golden brown - about 15 min

Pumpkin Pie*

HAVE NOT MADE YET
Recipe taken from San Antonio magazine.

Was going to make for Thanksgiving, but our oven broke.

Ingredients for filling:

15 oz pumpkin solids

14 oz condensed milk

1/2 tsp iodized salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/8 tsp Chinese 5-spice

1 egg

Directions:

1. Whisk pumpkin, egg yolks, and egg with a mixer until smooth

2. Add condesned milk, cinnamon, ground ginger, salt, ground nutmeg, and Chinese 5-spike and mix until incoporated

3. Pour in filling (1 lb, 7 oz of filling) for a 9 inch pie pan.

4. Bake at 275 F for 46 min