Tuesday, December 31, 2013

13 Recipes from 2013


 Happy New Years Eve Everyone!!!

Wishing you all safe and happy celebrations tonight.

Here are 13 of my favorite recipes from 2013... let me know what your favorites were.

Twice Cooked Pork Stir Fry

Antipasto Kebab Appetizers

Curried Beef Pot Roast (Slow Cooker)

Chocolate Covered Apples with Nuts, Candy and Coconut

Tandoori Chicken Pizza on Naan

Pizza Stuffed Bacon Wrapped Chicken with Pasta

Lo Mein Noodles with Ground Pork

Hoisin Burger with Asian Slaw

Savory Asian Egg Rolls

Slow Cooker Pork Carnita Tacos

Baked Chicken Samosas

Masala Chicken Skewers

Corn Spinach and Bacon Saute



Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, December 30, 2013

Tandoori Chicken Bites


 New Year's Eve is just around the corner and if you're hosting a party this is a easy and fun appetizer. You can marinate these Tandoori Chicken Bites in the morning and just broil them off quickly right before the guest arrive.  They go perfectly served with a quick yogurt dipping sauce that you make ahead of time.  Your guest will love each flavorful bite. 
 

Ingredients:
2lbs chicken breast or thigh cut into bite size pieces

Marinade:
1/3 cup Greek yogurt
1 Tbs Garam Masala Powder
1 Tbs paprika
1/4 tsp turmeric powder
2 tsp grated fresh ginger
2-3 cloves garlic grated
salt and black pepper

Yogurt Mint Dipping Sauce:

1 cup plain Greek yogurt
1 small handful of minted chopped
1/2 tsp of ground cumin
juice of half a lime or full lime if it's not too juicy
1 clove garlic finely grated
salt to taste
Stir well and allow to chill for a few minutes before serving.



 Directions:

  Marinate chicken with yogurt and spices for 4-8 hours in the fridge, but bring it to room temperature (sit out on counter about 30-45 minutes) before cooking. Place bites onto foil lined baking sheet sprayed with cooking spray or oil. Set oven to broil and broil 6-8 minutes a side until fully cooked (165 internal temp).  Serve with yogurt dipping sauce. Enjoy. 


Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Sunday, December 29, 2013

Curry and Comfort's Weekly Sunday Summary 12/13/13 thru 12/29/13

 


Hi Everyone,
 
I can't believe we are days away from 2014!  What are your plans for this New Years Eve? Do you have any new resolutions or goals you want to achieve this year?   I have a big goal to take more risks/challenges with my cooking and blog.  I want to make all those breads and dishes that I steer clear from making because I think they look too hard.  So look for some new things to come your way.  
 
Hope everyone has a wonderful and safe New Years Eve!! 
 
Now here's my week in review...
 
 

Jalapeno Pimento Cheddar Cream Cheese Spread

Steak and Potato Hash Topped with a Fried Egg

Eggnog Pancakes

Sausage and Bread Stuffing

Asian Style Roast Turkey



Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Friday, December 27, 2013

Jalapeno Pimento Cheddar Cream Cheese Spread


I love a big chewy and toasted bagel for breakfast.  I also love something spicy for breakfast.  This jalapeno cream cheese spread goes perfectly on a bagel.  Now this is what I called breakfast harmony.  


Ingredients:
1 8oz brick of cream cheese softened
2 cups grated cheddar cheese
2-3 seeded jalapenos chopped
1/4 cup of jarred pimentos drained
1 tsp granulated garlic powder
red chili flakes to taste
black pepper to taste
salt to taste



Directions:

In a food processor, blend the cream cheese, cheddar cheese and seasoning until smooth.  Then add the diced jalapenos and blend again.  Finally fold in the pimento.  Chill mixture until needed. Keep refrigerated.  Serve with bagel or toast.  Enjoy.





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Thursday, December 26, 2013

Steak and Potato Hash Topped with a Fried Egg

 A day after a holiday, I usually look for a hearty breakfast to start off the day.  This steak and potato hash topped with a fried egg is a perfect fix for those morning hunger pangs.   You can eat this with some buttered toast to make the meal even heartier. 

 
 Ingredients:
2-3 red potatoes (with skin on) par boiled (3/4 of the way cooked)
1 green bell pepper chopped (or substitute your favorite pepper)
1 medium onion chopped
1/2 tsp granulated garlic
1/2 tsp dried thyme
red  chili flakes to taste
l1b flank steak cut into thick cubes
salt and black pepper to taste
canola oil to saute
fried egg

Directions:


Cut steak then salt and pepper it.  Brown seasoned steak in a frying pan (in batches so not to crowd the pan with a little canola oil until cooked to your taste. Remove steak from pan and set aside until later.



Add 1 Tbs canola oil to frying pan
and saute onions, peppers and par cooked potatoes with salt, black pepper, granulated garlic, red chili flakes and dried thyme.
 Once potatoes are well browned, add cooked steak back into pan and saute for another minute.    Fry egg for each person and top over steak and potatoes.  Serves 3-4 Enjoy.



Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Wednesday, December 25, 2013

Eggnog Pancakes



Merry Christmas!!

 Here's a quick, easy and festive breakfast perfect for the day. 

 Ingredients:
Dry:

2  cups all-purpose flour
3 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tsp cinnamon powder
1/4 tsp grated fresh nutmeg
Wet:
1 1/2 cups eggnog (store bought)
2 eggs
2 Tbs white granulated sugar
1/4 cup melted butter (plus additional for greasing pan)
Additions:
sprinkles


 Directions:
Mix the dry ingredient.  Then mix the wet ingredients.   Mix the dry ingredients with the wet ingredients gently to form a batter without over mixing.  Heat griddle or frying pan on medium high heat and grease with some butter.  Ladle about 1/4 cup up to 1/3 cup onto the pan and sprinkle with sugar sprinkles if desired.  When the pancakes starts to make bubbles and brown on the edges, flip over and cook the other side.   Serve warm with some additional butter and maple syrup  Enjoy.   Makes 10-12 pancakes.

 
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Merry Christmas 2013!

Wishing you all a very Merry Christmas!!
May your day be full of Feasting, Fun and loads of Fa la la la la, la la la!



Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Tuesday, December 24, 2013

Sausage and Bread Stuffing

 I am a total stuffing fanatic.  Almost half my plate is reserved for stuffing if it's present at the Thanksgiving or Christmas table.  My favorite stuffing in this world is mother's version!  She came up with this recipe over 25 years ago and my family loves it.  It's a pretty easy stuffing to make and it's even tasty cold. Yes... I do it... I can eat a forkful as I walk by the fridge the next day.  Now this is for a very large casserole size stuffing... so you can make it as for a large crowd or save it for lots of tasty leftovers.   I use this stuffing up in Meatloaf in my Thanksgiving Burgers .


 Ingredients:
2 pounds dried bread cubes (follow instructions below)
1lb hot Italian sausage
2 cups diced celery
2 cups diced onion
2-3 Tbs of fresh parsley minced
2-3 Tbs of fresh rosemary
2-3 Tbs of fresh thyme
2-3 Tbs of fresh sage
1-2 tsp red chili flakes (optional)
1 Tbs poultry seasoning
black pepper to taste
1-2 tsp granulated garlic
1 can condensed mushroom soup
2-4 cups chicken stock or as needed
6-7 boiled eggs chopped

Directions:
 
How to dry bread cubes at home: 
Cut bread into small cubes. Place in a single layer on a baking sheet and place in a 200 degree oven for 15 minutes. Check and add 10 more minutes if needed (do additional 5-10 minutes as needed).  Note:  All bread moisture is different. Day old bread works best.  You will have to keep an eye on bread to make sure it only lightly browns and does not burn. Once all bread is dried, turn oven off and leave bread in oven overnight to cool and dry further.  Always have your bread dried and prepared 1-2 days prior to making stuffing.  You can always substitute store bought dried bread made for stuffing if desired.

Brown sausage well.  note: I used good quality sausage that only produced 2 tablespoons of oil.  Drain excess oil if needed before proceeding. Then add onion and celery and saute with sausage.

Next add granulated garlic, black pepper, red chili flakes and poultry seasoning.  Finally add minced fresh herbs.

Next add can of condensed mushroom soup and 1 cup of chicken both. Add the dried bread and toss.  Moisten stuffing with additional stock a ladle at at time as needed for desired texture.  Finally add the chopped boiled egg and toss.

 Place in a greased casserole dish and bake for 30-40 minutes at 350 degrees.  Serve hot.  Enjoy.

Note:  I crushed some butter crackers on top for a crispy crust. This is optional.








Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, December 23, 2013

Asian Style Roast Turkey


Turkey is at it's peak of popularity from Thanksgiving through Christmas.  I was lucky enough to buy a few very well priced fresh turkeys recently and I wanted to play around with the flavors.  This is a Sri Lankan/ Asian style roast turkey that gets lots of great flavor from curry leaves, pandan leaves, ginger and garlic.  You can eat this turkey with traditional stuffing and vegetables or you can eat it with savory rice like my Confetti Fried Rice


Ingredients:
1 turkey 10-14lbs
1 stick butter
1-2 pandan leaves
1 branch curry leaves
1 tsp red chili powder
1 tsp paprika
1 tsp turmeric
salt and black pepper (season generously)
1 Tbs grated ginger
1 Tbs grated garlic
1 stalk celery
1 lemon sliced

     


 Directions:
Melt butter with curry leaves, pandan leave, ginger, garlic, red chili powder, turmeric, paprika, salt and pepper.  Allow the butter mixture to cool down (best done hours earlier and put in the fridge to firm up a bit).  Apply the butter mixture under the skin and inside the cleaned out turkey cavity and over the skin.  Insert celery, lemon slices, pandan leaves and curry leaves (reserved from the melted butter).   Place turkey on roasting rack and fill baking pan with 3 cups chicken stock.  Bake in a 325 degree uncovered 15 minutes for every pound of turkey (This turkey was a 12 pound turkey and took 3 1/4 hours in the oven). Baste every hour.  If turkey begins to brown too much, cover with foil and continue cooking.  When thickest part between the leg and breast reaches 165 degrees remove from oven and rest for 30 minutes before carving.   Enjoy. 
 

 Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Sunday, December 22, 2013

Curry and Comfort's Weekly Sunday Summary 12/16/13 thru 12/22/13



Hi Everyone,
 
Happy Christmas Week!! Woohooo!!   My house is all decorated... the Christmas Cards have been all sent... the shopping done... now there's only a marathon wrapping night ahead of me.   The family and I went out to enjoy some Christmas cheer and saw a beautiful Christmas tree in our Town Square.  It's not New York' Rockefeller Center.. but it's still gorgeous. :)   I hope you have a wonderful week of festive parties, delicious meals and lots of presents.  Enjoy!!

 


Now here's my week in review:

 


Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.