Simple Curry Chicken

This is about as basic as you can get but on a busy night you can put it together quickly and the seasoning is always a hit at this house.

boneless, skinless chicken
curry seasoning
chicken broth
vegetables of your choice (carrots, onions, celery used here)

serve it with basmati rice with peas


Sear chicken just till golden brown, remove from pan set aside, saute vegetables till slightly browned, stir in curry seasoning (do this to taste you can always add later if you want more), stir in broth enough to cover ingredients and return chicken to pan.  Let this all simmer till cooked through, you can use chicken with the bones still in, and thighs or legs if you want dark meat.  It needs to simmer at least 30-40 minutes or longer for flavors to meld.
If broth reduces to much for your liking you can add more.  If you decide you want more curry whisk it in so it blends well and allow to simmer a little more.

Meanwhile cook rice as directed on pkg we tend to like ours a bit drier and you will be topping with some of that curry sauce.  When rice is just about done stir in some frozen peas.

try different curry's till you
 find your favorite 

also had added Kale to it this night

Grilled Vegetable Sandwiches

Well nice weather is slow in coming this year but the produce looked so good this week I couldn't resist.  While we had to much rain to grill I broiled them and will anxiously wait for that nice weather to get here.  I first adapted this recipe from this Rachel Ray sandwich, http://www.foodnetwork.com/recipes/rachael-ray/great-grilled-vegetable-sandwich-recipe/index.html

I usually do it open face but tonight had a delicious fresh dense whole grain bread so went with the second slice of bread.

For 2 people:

1 eggplant
1 zucchini
1 large vidalia onion
portabello mushrooms
1 roasted red pepper
sliced Provolone (today I used Gruyere because I had it)
bread or rolls--had a great
a vinagrette

lemon mayo:

reduced fat mayo
lemon zest
lemon juice
celery seed
thyme
salt & pepper
red pepper flakes
dashes of Tabasco

mix, season to taste and set in refrigerator to let flavors meld

Slice all vegetables, drizzle with your favorite vinagrette (I do a homemade basalmic or a lemon dijon)  layer on a baking sheet to broil or place on preheated grill.  Turn when vegetables begin to brown, remove when flip side is browned.

Smear each side of bread with lemon mayo, layer vegetables, top with cheese you can broil the cheese if using a roll or for openface sandwich also you can panini with a top slice of bread.

mix mayo ahead and refrigerate

vegetables broiling

shredded gruyere, your favorite melting cheese will work

Ricotta Stuffed Shells

Ricotta Stuffed Shells

This is the basic recipe for Stuffed Shells, very similar to the recipe on the box I'm sure.  What a go to meal for a crowd, to make ahead, to make vegetarian, to make extra and freeze, it works for some many different occasions.  I never look at a recipe for this, you can always wing it and it is always good.



Box of large pasta shells
favorite red sauce (I have started adding capers to my sauce I like the bit of zip it gives it)
Ricotta Cheese
Mozzarella shredded
Parmesan shredded (fresh makes a huge difference)
parsley
1-2 eggs (to desired consistency)

Boil pasta --do not over cook!
Mix cheeses, parsley, eggs and any other add ins you like together.

Add in possibilities depending what you have on hand or want:

spinach, kale and leafy dark green (steamed or sauteed can be mixed into cheese mixture)
mushrooms (added to sauce or layered under shells)
chicken or ground beef or sausage ( add to sauce or layer on bottom)

Spread sauce in bottom of 13 x 9 pan, fill shells, line shells on top of sauce, drizzle sauce over shells, sprinkle with more grated cheeses.  Bake at 350 for about 30 min.  If you made it ahead and refrigerated it let come to room temp and it may need a few more minutes of baking.  If you froze it take it out the day before and put in refrigerator it takes forever to thaw.

Red, White and Blue Bread

This isn't a recipe but if you get a chance to try this---do it.  This is a seasonal offering at Wegman's Grocery Store http://www.wegmans.com/webapp/wcs/stores/servlet/HomepageView?storeId=10052&catalogId=10002&langId=-1and I am glad to see it back.  Just toasted with a little butter is how I like it, but it also makes a great French Toast.  It taste of blueberries and cranberries and with a cup of coffee this is enough breakfast for me and worth the occasional splurge.

 My mug is a purchase from a few years ago when we stayed out near Penns Creek, PA and stopped at Bill Lynch a local potter's shop.  http://www.pennscreekpottery.com/  I love the colors in this mug.It is located in a beautiful old grist mill, we later drove down the road to Shade Mountain winery for a tour also.  http://www.shademountainwinery.com/about/about.html

Berry Trifle

This was a big hit and so easy to make.  We had it for Easter but it is going to be great all summer with fresh berries.

Berry Trifle

Baked cake or pound cake (I used a white cake mix)
Berries
For cream layer:  8 oz pkg cream cheese
                          1 c confectioner sugar
                          1 c cool whip thawed

rest of thawed cool whip for top

prepare cake or purchase a cake and cut into small cubes

clean and cut up berries into bite sized pieces

mix cream layer ingredients with mixer

layer in glass bowl, top with remainder of cool whip and chill at least 8 hours

St. John's Nursery School Carrot Cake

We first had this cake when our oldest Alyson went to Nursery School.  They have a Mother's Day celebration that always included this cake.  It was a big hit and became a recipe used many times over the years, but never more appropriate than Easter.  I'm sure this recipe has more history but that is as far back as we know it.


Nursery School Carrot Cake

1 1/2 c canola oil  (you can cut back on this by using the measured juice from the pineapple  
                                or substituting apple sauce for a portion of it)
1 1/2 c sugar
3 eggs
2 c flour
1 1/2 tsp cinnamon
2 tsp baking soda
2 tsp vanilla
1 tsp salt
7 oz. coconut
2 c shredded carrots
1 c chopped walnuts
1 16oz can crushed pineapple, drained (or see note above)

Combine all ingredients in a bowl, mix by hand with a wooden spoon.
 Bake in prepared 9 x 13 baking dish for 1 hour at 350 degrees.

I used layer pans this time and cut back on the cooking time.

Frosting:

16 oz pkg of confectioner sugar
8 oz pkg of cream cheese
4 T butter softened
1 tsp vanilla

cream together and spread on cake

Can be made ahead and frozen complete or freeze layers and frost when ready--wrap tightly if freezing.