easy coconut curry (thai style)

With both of the recipes I just posted I kind of made them up so the amounts are as close as I could get them but taste along the way to make sure you like the taste of things. We thought both turned out really good. I especially liked the curry cause I am a huge fan of thai food :)

2 med onions
4 cloves garlic
3 1/2T butter
1 can coconut milk
a dolup of sour cream
2 cups chicken stock
2T red chili paste
2T curry powder
1 1/2T ground cinnamon
kosher salt
pepper
any meat (I used steak)
2 cups snow peas
1 container of mushrooms
1/2 red pepper
1/4 cup cilantro
2T lemon juice

Cook the onions, garlic and butter on a medium low heat for fifteen minutes, the onions should be translucent at this time. add the chili paste, curry powder, cinnamon, salt, pepper, and mix in well. Then add the coconut milk, chicken stock, and sour cream. Let that simmer for about 20 min. Then add in the meat, peas, mushrooms, red pepper, cilantro, and lemon juice. Cook for another 15 min or until veggies are soft. Taste and see if you need to add more salt or lemon juice.

Chicken and Stuffing casserole

3 large chicken breasts
kosher salt
pepper
olive oil
2 cans of cream of mushroom
1/4 cup sour cream
1/4 cup mayo
1T lemon juice
1t cumin
1t italian parsley
1 cup mozzerella
1 cup parmesean
1 box stuffing prepared

Place the three large chicken breasts on a baking sheet covered in the oil, salt, and pepper. Let it roast on 350 for 25 min or until cooked through.
Cut up the chicken breasts and add it to the cream of mushroom, sour cream, mayo, mozzerella, lemon juice, cumin and italian parsley. Put the mixture in the bottom of a 9x13 pan. Add stuffing to the the top of mixture like a crust. Then put the parmesean cheese on top. Let it cook at 350 for 25 min. Eat!!

Cali Grilled Veggie Sandwiches

I thought it was about time we kicked off 2008 on this blog!

This is a really simple fresh dinner I made again tonight and remembered how really great it is. It is from allrecipes.com and calls for grilling but I just put the veggies in the oven with some olive oil on 375.

California Grilled Veggie Sandwich:
1/4 cup mayonnaise
3 cloves garlic, minced
1 Tbl lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced (didn't use this)
1 small yellow squash, sliced
4 focaccia rolls or 2 focaccia bread pieces (it makes 4 open faced sandwiches)
1/2 cup crumbled feta cheese

1. mix the mayonnaise, garlic and lemon juice. Set in refrigerator.
2. preheat grill for high heat. (i do it in the oven at 375)
3. brush veggies with olive oil. brush grate with oil. place bell peppers, zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, set aside.
*4. Spread some of the mayo mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from gril, and layer with vegetables. Enjoy as open faced grilled sandwiches.

*I do it different- I roast the veggies in the oven, put the mayo on the bread, add the roasted veggies and then layer on the feta cheese and broil the whole sandwich to melt the cheese a little. yummy :) I have also done this on ciabatta bread and it is just as good. Also add some garlic salt to the veggies for more flavor.