Sunday, January 10, 2021

Yellow Coconut Chicken Curry Recipe


Yellow Coconut Chicken Curry
Sunshine Curry

I love a steamy bowl of curry filled with chicken and veggies over sticky rice. It's such a yummy comfort food on a cold winter night. (Or any night, lol.) I've nicknamed this recipe "Sunshine Curry" because it looks like sunshine in a bowl! 

We never ate curry when I was a kid. In fact, the only type of ethnic food we ate was Chinese, Italian, or Mexican food. It wasn't until I was an adult and out of college that I tried other types of foods - Indian, Thai, Greek, Cuban, and Japanese. Back then my mom was timid to try new things so we kept to the basics. Plus, I don't recall seeing restaurants like this in our neighborhoods. There are so many more options now it's amazing. 

Our diet was pretty bland and definitely all-American. Nothing wrong with that. There were four kids to feed and kids can be so picky! But it certainly wasn't adventurous with new flavors or recipes. We ate a lot of casseroles (blech!) They were one-pot wonders but they were mushy. Everything was the same texture.

It wasn't until I started eating out with friends or clients in new restaurants that I really got exposure to new flavors. If you're open to trying new things you'll find your palate will just explode with curiosity. It took me a while to start cooking different things because I honestly didn't even know where to begin or where to find ingredients. Today our grocery stores have so many amazing options it's incredible. And specialty stores are everywhere. 

The great thing about this curry recipe is all the ingredients are from Trader Joe's and it's so easy. If you can buy veggies pre-chopped do it! It will save you time for an easy weeknight meal. You can also substitute any of the veggies with what you have on hand (sweet potatoes, zucchini, mushrooms, carrots - add what you like!) You should be able to get this prepped and on the table in about 40 minutes. 

"Sunshine Curry" Yellow Coconut Chicken Curry

Serves 4-6

Ingredients:

1 lb chicken breasts cut into strips

3 T extra virgin olive oil (evoo)

2 cloves garlic minced

1 yellow onion sliced

1 yellow or red pepper into slices then bite-size pieces

1/2 bag of fingerling potatoes (1/2 pound). Cut potatoes into thirds so you have bite-sized pieces.

1/2 container of zig-zag butternut squash (6 oz)

One 11 oz jar Trader Joe's yellow curry sauce

One 13.5 oz  can Trader Joe's coconut milk

Cilantro for garnish (optional)

Serve with white or brown rice.

Directions:

1. In a large frying pan add 2 T of olive oil. Heat over medium-high heat until the pan is hot. 

2. Add chicken, saute for 3 minutes or until just cooked through. Remove from pan and place in a bowl while you cook the vegetables.

3. Add a little more evoo to the pan and saute the garlic and onions for ~3 minutes until tender. 

4. Add fingerling potatoes and butternut squash and saute for about 5 minutes.

5. Add bell pepper and cooked chicken to the pan, saute for 2 minutes. 

6. Add curry sauce and coconut milk and bring to a boil, then reduce to a simmer. 

7. Cook until potatoes are tender and chicken is cooked through about 10-15 minutes. 

8. Garnish with cilantro and serve with fluffy rice.

Saturday, January 2, 2021

Cornbread Muffins and Honey Butter



There is nothing like a warm, moist cornbread muffin. Add a little honey butter to it and oh my. That is one delicious bite. 

These muffins are so easy to make with just a few ingredients. I really like this Trader Joe's cornbread mix because - surprise! - there are whole kernels of corn in the mix. I was totally surprised by this! These muffins do have a little sweetness to them and when you add the honey butter you might want to save them for dessert. So good!

We spiced them up with some diced jalapeno and added about 1/2 cup of grated sharp cheddar cheese - but that's totally optional. 


Cornbread Muffins
makes 12 muffins

1 egg
3/4 cup milk
1/2 cup oil
1 box of Trader Joe's cornbread mix
6 slices of Jalapeno's chopped (optional)
1/2 cup grated sharp cheddar cheese (optional)
cupcake liners

Preheat oven to 350 degrees

Directions:
1. Mix egg, milk, and oil in a medium-size bowl. 
2. Add cornbread mix. Stir until combined. 
3. Add jalapeno and cheese. Stir. 
4. Pour into cupcake liners. I used a 1/4 measure to fill the liners evenly.
5. Bake 15-20 minutes until firm and a toothpick comes out clean. 

Honey Butter

1 stick of unsalted butter
2 T Honey

1. Soften butter in a small pyrex dish in the microwave 20 seconds.
2. Add the honey and mix until combined. Taste for flavor. Add more honey if needed. 
3. Smooth out butter in the dish or transfer to a ramekin and refrigerate. 
4. Serve at room temperature on muffins or toast.

Friday, January 1, 2021

Spicy Turkey Chili Recipe



Cold winter days always make me think of eating chili. It's so warm and filling. It feeds a crowd, or in our case just three people for days. It freezes well (if you don't feel like eating it for days.) And tastes great with cornbread muffins. 

I've had some bad luck with chili in the past. For some reason, I had issues getting the seasoning right so I usually buy the Carroll Shelby Chili seasoning packet. It's ridiculous. I know I can make my own seasoning mix. I have all the spices. I just need to try a little harder. 

Trader Joe's had a chili seasoning jar so I picked that up too (just in case!) If you shop at Trader Joe's you're in luck. A lot of the ingredients are from TJs! Of course, you can also find most items at your local grocery store. 






Spicy Turkey Chili Recipe

Ingredients: 

1 T olive oil
1 large yellow onion diced
2 cloves of garlic minced
1 red bell pepper diced
2 lb ground turkey
1 tsp Trader Joe's Chili Onion Crunch (optional)
1 (15oz) can Trader Joe's organic pinto beans (drained and rinsed)
1 (14.5oz) can Trader Joe's organic diced and fire-roasted tomatoes with green chiles
1 (15oz) can Trader Joe's organic tomato sauce
1 T tomato paste (the tube of tomato paste is great when you only need 1T!)
3 cups of water
3 T Trader Joe's chili seasoning
2 T chili powder
2 tsp garlic powder
2 tsp cumin
2 tsp sugar
2 1/2 tsp salt
pepper to taste

Thickener: 2 tsp corn starch + 3 T of water
Chili topping: grated sharp cheddar cheese, sour cream, green onions (optional)

Directions:

1. In a large pot, heat the olive oil and cook your onions for a few minutes before you add the diced bell pepper, garlic, and ground turkey. 
2. Once the turkey is cooked through add in all the other ingredients (except the beans!)
3. Simmer covered on low for an hour or so.
4. Add the beans in the last 15 minutes of cooking. 
5. To thicken the chili, mix the corn starch and water in a small bowl. Gradually stir the mixture into the pot of chili. Let simmer 15 minutes more. 
6. Serve with grated cheese, sour cream, and green onions (optional)

I hope you enjoy it!

Click here for the EASY cornbread muffin recipe. 

Sunday, March 22, 2020

Cinnamon-Streusel Coffee Cake Recipe

When I'm stuck inside I have this incredible urge to bake. It relaxes me, and my family loves the treats. I was dreaming about the smell of cinnamon wafting through the house. The smell of fresh baked goods just makes everything feel normal and fine and awesome for just a moment in time.

My grandmother used to bake all the time. She would be in her kitchen all-day wearing her fancy ruffled apron with her hair up in a tight bun. She made cakes and pies with recipes from her Methodist church ladies group cookbook. The kitchen was her happy place. Now it's my happy place. Enjoy this throwback to another era cake. It's still a winner.




Cinnamon-Streusel Coffee Cake

Streusel Topping:
1 cup granulated sugar
1/4 t. salt
1 cup all-purpose flour
1 T cinnamon
6 T unsalted butter, melted
Mix in a bowl. Set aside.

Filling:
1 cup brown sugar, packed
1 1/2 T. cinnamon
1 t. unsweetened cocoa powder (optional)
Mix in a bowl. Set aside.

Cake:
12 T unsalted butter at room temperature
1 t. salt
1/3 cup granulated sugar
1/3 cup brown sugar, packed
2 1/2 t. baking powder
2 t. vanilla extract
3 large eggs, at room temperature (I only had medium eggs on hand.)
3/4 cup sour cream or plain yogurt
10oz almond milk or milk
3 3/4 cups all-purpose flour

Preheat oven to 350 degrees.
Lightly grease a 9" x. 13" pan.

1. Mix the topping and filling in separate bowls and set aside.
2. To make the cake: In a large bowl beat the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
3. Add eggs one at a time. Stir until combined after each egg.
4. In a separate bowl whisk together sour cream and milk.
5. Add the flour to the butter mixture alternately with the milk/sour cream mixture. Mix gently to combine.
6. Pour/spread half the batter (~3 cups) into the prepared pan spreading all the way to the edges.
7. Sprinkle the filling evenly on the batter.
8. Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling in the batter as though you were making a marble cake. Don't combine the filling - just swirl. You want layers.
9. Sprinkle the topping over the batter in the pan. (You don't have to use all the topping. I will cut back a little bit next time.)
10. Bake the cake until it's dark golden brown around the edges and a toothpick inserted in the center comes out clean, about 50-60 minutes. When pressed gently in the middle the cake should spring back.
11. Remove from the oven and let cool 20 minutes before serving. (torture waiting!!)
12. Serve cake from the pan.

Recipe source: King Arthur Flour