Sunday, February 23, 2014

Kathy's Indian Chicken

I love my friend Kathy.  My middle daughter loves Kathy too - she calls her "Kaffy". Actually, everyone loves Kathy!   Kathy had been a photography mentor to Jenna - and a great friend.   If you live in Omaha and your aren't familiar with Kathy's photography - visit Kathy Johnson Portraits

Anyway, Kathy is so much fun and a very good cook.  She eats gluten-free and she invited a few friends over for a cooking demonstration and dinner - of one of her favorite recipes.  I haven't eaten a lot of Indian food in my time but Kathy loves it.  I have to say - this was quite yummy.  I have already made it for my hubby and he loved it.  Kathy served it with jasmine rice but quinoa would work... or brown rice.  Our friend Michelle brought an amazing dessert to share - Chocolate Espresso Mousse.  It is heavenly!!

Another favorite recipe from Kathy is Honey Curry Chicken.  Try it too!!

Kathy's Indian Chicken  Serves 4
Cut up four 1/2 breasts of chicken into small pieces.. set aside

In a blender add:
2 cups PLAIN yogurt
16 oz tomato sauce
2 large garlic cloves
3 T. fresh ginger or 11/2 t. dry
3 T. vegetable oil
1 1/4 t. nutmeg
1 t. cumin
1 t. coriander
1 t. salt
1/2 t. pepper

Blend well!

Toast a cup of slivered raw almonds in the oven on 400 until golden brown.  WATCH CAREFULLY... THEY BURN QUICKLY, but you want them browned so they have the toasty taste.  (In Kathy's words.....Yuck raw taste)\

Pour sauce into a large skillet....bring to a simmer on med/high;  Add raw chicken
Cook for about 10 minutes.... can let simmer longer on low.  Stir occasionally

Serve over the rice with toasted almonds on top.  YUM!   Delicious left over too!

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Sunday, February 16, 2014

Black Bottom Coconut Bars

As I mentioned in the previous post, I am always looking for a fun new bar recipe.  I came across this one on Pintrest.  This is a Martha Stewart recipe and involves chocolate and coconut.  I knew it would be a winner.  I loved it - but Chris and Meg didn't love it.  It isn't very sweet.  Martha Stewart describes it as "a rich chocolate brownie and a chewy coconut macaroon".  I agree with Martha - just not very sweet.  However, I loved them and I managed to eat more than my fair share!

Black-Bottom Coconut Bars (adapted from Martha Stewart)

Ingredients for chocolate base:

1 stick unsalted butter (I used salted - that is what I had on hand :)
1/2 cup sugar
1/4 tsp salt
1 large egg
1/4 cup unsweetened cocoa powder
1/4 cup all purpose flour, leveled

For Coconut Topping:

2 large eggs
3/4 cup sugar
1/2 tsp vanilla extract
1 cup all purpose flour, leveled
1 (7oz) pkg sweetened shredded coconut (reserve 1/2 cup for sprinkling)

For chocolate base, preheat oven to 375.  Line a 9 inch square pan with foil - with a slight overhang - butter or spray the bottom and sides - not overhang.  Place stick of butter in large microwave safe bowl - melt in microwave.  Add sugar, salt and whisk to combine; whisk in egg - then cocoa and flour - until smooth.  Spread batter in prepared pan.  Bake just until sides begin to pull away from edges of pan - 10-15 minutes.  Do not over-bake.  Let cool slightly while preparing coconut topping.

For coconut topping - in a medium bowl, whisk eggs with sugar and vanilla; gently mix in flour and coconut.  Drop mounds of mixture over the chocolate base - spread and pat gently - with moistened fingers.  Sprinkle with 1/2 cup reserved coconut.

Bake until golden or toothpick inserted comes out clean - 25 - 30 minutes.  Cool completely.  Lift out using foil handles, peel off foil and cut into 24 bars.  Enjoy!

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Tuesday, February 11, 2014

Peanut Butter Oatmeal Dream Bars

I love this yummy new bar recipe.  When I think there just couldn't be another bar recipe out there that is yummy and different - I find one.  I think I was looking around Pintrest when I found this recipe - I am not totally sure.  I found it at a fun blog - Baking Blonde.  I saw lots of yummy things - I love how she rates recipes.

I followed this recipe pretty true to form - except I used light brown sugar instead of dark.  I also would love to have had more chopped Reeses' Peanut Butter Cups on top.  Have I mentioned how much I like peanut butter and chocolate!

I made this recipe for my teachers this last week and they loved it.  I will be making these again!

 Peanut Butter Oatmeal Dream Bars  (adapted from Baking Blonde)

1 cup butter, melted
1 cup brown sugar
1 tsp baking soda
2 1/4 cups Quick cooking oats
1 1/2 cups flour
1 tsp salt
1/2 cup creamy peanut butter
1 can sweetened condensed milk
1 King size Reese's Peanut Butter Cups, roughly chopped (or more)
1 cup milk chocolate chips

Preheat oven to 350.  Spray a 9 x 13 pan with cooking spray.  In a medium mixing bowl, stir together melted butter, sugar, soda, oatmeal, flour and salt until it's crumbly.  Set aside about a cup or a little more and pat the rest into the prepared 9 x 13 pan.  Bake for 10 minutes. While crust is cooking, mix condensed milk and peanut butter together in a small bowl and pour gently over the baked crust - be careful not to pull up the warm crust.  Evenly sprinkle the cup of reserved crumb mixture over the condensed milk/peanut butter mixture.  Bake at 350 for about 15 minutes.  Remove from oven and sprinkle the chopped peanut butter cups and chocolate chips evenly over the top.  Praise gently into crumb topping.  Bake for another 5 - 10 minutes until topping is light golden brown.  Allow to cool to make cutting and serving easier.  Enjoy!!

Wednesday, February 5, 2014

Valentine Peanut Butter Pretzel Bites

I found this fun recipe/picture on Pintrest.  I LOVE Pintrest!!  This recipe is from Mommy's Kitchen.  Please visit Mommy's Kitchen blog - She does monthly menu planning - you will love it.

These yummy Valentine Pretzel Bites could me adapted for any holiday or any event.  The combination of sweet/salty is just perfect.  I am a huge peanut butter/chocolate fan - these are perfect.  I am mailing a few to my college aged daughters!  I hope they love them too!!

Valentine Pretzel Bites ( adapted from Mommy's Kitchen)


2 1/2 cups powdered sugar
1 stick  butter, softened
1/2 cup + 2 Tbsp creamy peanut butter
1/2 tsp vanilla extract
1 (12 - 16 oz) pkg of good quality chocolate almond bark
Valentine sprinkles


In a large bowl, combine powdered sugar, butter, peanut butter and vanilla,  Mix well to form a dough.  Add a little more powdered sugar if needed.  Using a small cookie scoop, make little balls of dough.  Scoop out one scoopful of dough and break in half.  Roll each half into ball and sandwich between two pretzels.  When all of the balls are rolled and sandwiched between pretzel, stick the whole tray in the freezer for about 45 minutes.  Melt the chocolate almond bark in the microwave - for one minute and stir and then another minute and stir - until melted and smooth.  Remove the pretzel sandwiches from the freezer and dip each half-way into the melted chocolate.  Add festive sprinkles.  Store the peanut butter bites in the refrigerator until serving time.  Makes approximately 45 bites.

**I had extra OREOS in my pantry.  I submerged them in chocolate, drained off the excess and sprinkled half with Valentine sprinkles - another fun treat!!

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