Thai Red Curry Coconut Noodles

• 6 whole Chicken - Boneless, Skinless Breasts cubed (i cook the chicken prior to adding)
• 2 cans Coconut Milk
• 2 teaspoons Red Curry Paste
• 1 Tablespoon Ginger (fresh, Grated)
• 1 Tablespoon Cilantro (fresh, Chopped)
• ¼ cups Sweet Thai Chili Sauce
• 500 milliliters Chicken Or Vegetable Broth (approx 2 cups)
• 1 package Rice Noodles
• 1 whole Onion (julienne)
• 2 whole Red Peppers (julienne)
• 1 cup Broccoli Slaw   (didn't use this)
• 1 Tablespoon Salt To Taste

Start with a large pot over medium-high heat. Scoop the cream off the top of the coconut milk, and put into the pot. The cream will be used as the “fat” instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer for 1 minute.

Then add the chicken. Cook the chicken through. (if you precook it, you don't have to worry about this step)


Then add the rest of what is in the coconut milk cans, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.

Then add your julienned veggies and rice noodles. Simmer this. You will see the broth slowly thicken as the rice noodles absorb it. It should only take about 5 minutes for the rice noodles to be cooked through.

Pull the pot off the heat, and let sit for about 5 minutes. It will thicken during this time. Then, it’s done. Garnish it with a bit more cilantro.

http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/red-curry-coconut-noodles/

Thai Mango Coconut Rice

I always order this at my favorite Thai restaurant in St. George... it's amazing. I decided to be a copy cat. This tastes just as good.

1 cup uncooked sticky rice (I used Jasmine)
1-2 ripe mangos, cut in slices
1 can coconut milk
1/4 cup brown sugar
1/4 tsp salt
2 tsp. coconut flavoring
1 tsp. vanilla
2 tsp. cornstarch dissolved in 2 Tbsp water


Prepare the rice as directed on the package. In a saucepan combine the coconut milk, brown sugar, salt coconut flavoring, and vanilla. Cook over medium heat for 5 minutes. Add the dissolved cornstarch and stir until thickened and smooth. When thickened, remove from heat. (You don't want to boil the sauce or you will lose the good coconut flavor) Add more sugar if desired.


To serve, spread a layer of rice on a plate. Pour coconut sauce, and top with sliced mangos.

Yum.

Pavlova

Pavlova:

4 egg whites
1 cup sugar
1 tsp white vinegar
1/2 Tbsp corn starch

Topping:
1 cup whipping cream
1/8 to 1/4 cup powdered sugar (to taste)
1/2 tsp pure vanilla extract

Fresh fruit: strawberries, blueberries, mangos, kiwis, raspberries, peaches, etc.

Preheat oven to 250 degrees. Place rack in the center of oven. Line baking sheet with parchment paper.

In bowl of electric mixer with whisk attachment, beat egg whites until soft peaks form. Add sugar one TBSP at a time until very stiff peaks form. Test the mixture by rubbing it between your fingers. If you can feel the gritty sugar, keep mixing. Sprinkle the vinegar and cornstarch over the meringue and fold in with a rubber spatula.

Spread the meringue on the parchment either in one big mound or in several small mounds. (I do small mounds and make a little nest in the middle for the topping) Bake for 1 hour 15 minutes or until the outside is dry and takes on a pale cream color. Turn the oven off, leave the door slightly ajar, and allow the meringues to cool in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)

Beat the whipping cream, add the sugar and vanilla. Spoon on top of meringues and top with fruit. (i made a boysenberry sauce by combing a spoonful of seedless boysenberry jam, tsp of sugar, tsp of water, and heating in the microwave. drizzled over top.)

http://www.joyofbaking.com/Pavlova.html

Belgian Waffles with Cinnamon Cream Syrup

Waffle Batter:

2 eggs

1 3/4 cup milk
1/2 c. melted butter

2 c. flour

4 tsp. baking powder

1/2 tsp salt

1 T. sugar

---In a large bowl, beat the eggs. Add the rest, beat until smooth. Cook on waffle iron. Do not stir the batter between bakings. Makes 6-9 round waffles.

Syrup:

3 c. sugar

1 1/2 c. light corn syrup

3/4 c. water

1/2 to 3/4 tsp cinnamon

Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute. Cool 5 minutes, then add 1 1/2 cup evaporated milk

Serve warm, refrigerate leftover. To reheat, warm slowly. Makes about 3+ cups.

*serve with fresh whipped cream and berries

Eclair Dessert

1 cube butter
1 cup flour
1 cup water
4 eggs
8 oz cream cheese
5 cups milk
2 large pkg vanilla instant pudding
8 oz cool whip
1/2 cup semisweet chocolate chips
2 Tbsp milk
1 Tbsp butter


Boil 1 cup of water, add 1 cube butter and stir until melted. Take off heat, stir 1 cup flour in for 2 minutes. Cool slightly (5-10 mintues, can't be hot). Beat one egg in at a time, 2 minutes each. (so 8 minutes total)


Pour onto greased jelly roll pan (has rim). Bake @ 425 for 15-20 minutes or until golden brown. The crust will bubble up. Let cool.


Beat 1 8 oz. softened cream cheese with 1/2 cup milk until smooth. Add 4 1/2 cups milk and 2 large pkg vanilla instant pudding. Beat until pudding consistency.


Pour over crust. Spread 8 oz cool whip over top.


Melt 1/2 cup chocolate chips with 2 Tbsp milk and 1 Tbsp butter. Stir until smooth. Let cool a little and then drizzle over eclair.

Nielson Family Reunion. Our family can down this stuff. We love it!

Caramel Rice Krispie Mallows

                    Claire at Bear Lake Reunion


1 can sweetened condensed milk
1/2 cup butter
1 bag of caramels
1 bag of large marshmallows
5 cups Rice Krispies


Melt caramels, butter, and sweetened condensed milk in double boiler. Dip marshmallows into mixture and roll in Rice Krispies. 

Blender Honey Wheat Pancakes

1 cup milk

1 cup uncooked whole wheat

2 eggs

2 Tbsp oil

2 tsp baking powder

2 Tbsp honey (or sugar)

1/2 tsp salt

Put milk and wheat in blender. Blend on highest speed for 4-5 minutes or until batter is smooth. Add (switch to low) eggs, oil, baking powder, honey, and salt. Pour on hot griddle.

Double Chocolate Almond Cookies

INA GARTEN

*caution. these are addicting.

INGREDIENTS

• 2 1/3 cups all-purpose flour
• 3/4 cup Dutch-processed cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/4 cups (2 1/2 sticks) salted butter, softened to room temperature
• 1 cup sugar
• 1 cup firmly packed dark or light brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 cup white chocolate chips
• 1 1/2 cups semisweet chocolate chips
• 1 cup almonds, chopped

DIRECTIONS

Preheat the oven to 350 degrees F.

In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.

In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.

Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 9-12 minutes.

Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.

Creme Brulee

INA GARTEN

Ingredients

• 1 extra-large egg
• 4 extra-large egg yolks
• 1/2 cup sugar, plus 1 tablespoon for each serving
• 3 cups heavy cream
• 1 teaspoon pure vanilla extract
• 1 tablespoon orange liqueur (**i left out this out)

Directions

Preheat the oven to 300 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. (If you don't have a blowtorch, you can broil on the top rack of the oven. Watch closely so they don't burn) Allow to sit at room temperature for a minute until the caramelized sugar hardens.

i paid dan $1 to clean out this mystery goop.

i would have vomitted.

thank you dan.

best $1 ever spent. 

eating creme brulee makes us happy.

Tomato Basil Bruschetta

On Julie & Julia, she makes the most amazing looking bruschetta... so Jessie and I made some last night. I'm obsessed with it! I don't even like tomatoes, but this is so good! I'll be eating it all summer. 

4-5 tomatoes
clove of garlic, minced
1 Tbsp olive oil
1 tsp balsamic vinegar
6-8 fresh basil leaves, chopped
salt and pepper to taste
baguette or sourdough loaf
3 tbsp olive oil

1) Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Dice.
2) Add tomatoes, garlic, 1 Tbsp olive oil, vinegar, basil, salt & pepper to a bowl and mix with spoon.
3) In a large skillet, heat 3 tbsp olive oil. Place sliced sourdough pieces in hot oil and brown on each side until crispy.
4) Top with tomato mixture.  eat up! 

J&J

I watched Julie & Julia this afternoon. Once I got past Julia Child's obnoxious accent, I have to admit, I loved it. What in the world is beef bourguignon? I want to make it. But that would mean buying red wine. I don't even know how to do that. Two hours of food network a day is getting to me (thanks to a job that allows me to do relaxing things such as this). 

Bring on the LB'S.

Beatty's Chocolate Cake

**Barefoot Contessa

Ingredients

• Butter, for greasing the pans
• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee (you can just use instant; coffee brings out the flavor of the chocolate without making it taste like coffee)

Directions

Chocolate Buttercream, recipe follows

Preheat the oven to 350 degrees F. Grease and flour two 9 inch round cake pans, or three 8 inch. (when i made this the first time, i used two 8 inch and it was a disaster...it overflowed all over the oven). Ina recommends using parchment in the bottom and then greasing, but I was too lazy to do that. Just greasing and flouring worked fine for me.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up (or flat if you want), and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

6 ounces good semisweet chocolate (Ina recommends Callebaut, i used ghirardelli)

1/2 pound (2 sticks) unsalted butter, at room temperature

1 extra-large egg yolk, at room temperature

1 teaspoon pure vanilla extract

1 1/4 cups sifted confectioners' sugar

1 tablespoon instant coffee powder (I didn't use coffee in mine)

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

***I decorated my cake with glazed whole strawberries and chocolate shavings. In a saucepan, combine 1/4 cup apricot jam and 1 Tbsp water. Simmer. Use a pastry brush (cooking paint brush) and paint the strawberries before placing them on the cake. I shaved part of the ghirardelli bar with a peeler and sprinkled in the center. This makes the cake look so much prettier and its super easy.

Happy Mother's Day!

Mini Fruit Tarts

INGREDIENTS:

CRUST:

 1/2 cup powdered sugar

 1 1/2 cups all purpose flour

 1 1/2 sticks unsalted butter, softened and sliced

FILLING:

 1 8 oz. pkg. cream cheese, softened

 1/2 cup granulated sugar

 1 tsp. vanilla 

TOPPING: 

 strawberries, raspberries, kiwis, mangos, blueberries, etc

 1/4 cup apricot jam (or other flavor seedless jam)

 1 Tbsp water

DIRECTIONS:  Preheat oven to 350

Combine crust ingredients in a food processor and combine until mixture forms a ball. I didn't have tarts pans, so i just used muffin tins. I pressed about quarter sized balls into the bottom of the pan with my fingers so it came up about 1/2 inch on the sides. Bake for 10 minutes, until very lightly browned. Set aside to cool.

For the filling, beat the 3 ingredients with a mixer until smooth. Spread into cooled tart shells and top with a variety of fruit. This is the fun part:) 

In a small saucepan, combine the apricot jam and water until simmering. Use a pastry brush to paint over the finished tarts, making them shiny. These are sooo good! the crust is divine.