thai green curry chicken

My husband requested thai green curry chicken for dinner this week so I hopped to it.  We went out for Thai food last week so I was excited to give it a try.  It was great!

thai green curry chicken (adapted from allrecipes.com)
3 skinless, boneless chicken breast halves, cut into 1-inch cubes
1 tablespoon soy sauce
1 tablespoon flour
2 tablespoons cooking oil
2 tablespoons green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1/2 container fresh stir fry veggies from Trader Joe's (or chop your favorites)
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk (I used light)
1 tablespoon soy sauce
2 tablespoons white sugar (I used 1 tablespoon Splenda)
1/2 cup cilantro leaves

Toss chicken first in 1 tablespoon soy sauce then in flour, coating pieces evenly.  Heat oil in a large wok over medium high heat.  Place chicken in the wok, cook and stir chicken until browned, about 5 minutes.  Remove chicken.
Reduce heat to medium and stir in curry paste.  Cook for 1 minute until fragrant then stir in green onions, garlic and ginger; cook 2 minutes.  Return chicken to the skillet and add the vegetables stirring to cat with the curry mixture.  Stir the coconut milk, 1 tablespoon soy sauce and sugar into the mixture.  Allow to simmer for 20 minutes until the chicken is tender.  Serve with cilantro leaves or cook them in the mixture.

orange julius

A couple weeks ago I pulled up to my friend Shonda's house to pick up my kids and all of our kids were lined up on the top step of the front porch sitting and sipping orange julius's out of canning jars with striped straws.  The whole scene could've made the cover of Country Living.  Our orange julius's that I made last night weren't as cute and we slurped them around the kitchen table.  BUT,  they were a huge hit especially with my husband who hadn't had one in years.  He raved about this recipe.  What I love is that the ingredients are simple and I usually have them on hand.  An easy way to please a family!!

orange julius (my friend Shonda)
6 ounces frozen orange juice concentrate
1 cup water
1 cup milk
1/2 cup sugar
1-2 cups ice (I used 2 cups)
1 teaspoon vanilla

Blend and serve!

white chocolate dipped waffle cones

For not having big plans leading up to the 4th of July, it turned out to be super fun thanks to some great friends who invited us over for fireworks and vanilla bean ice cream served in these festive waffle cones that they dip every year.  What a great tradition!  This would be a great alternative to birthday cake at birthday parties- oh the crumbs and all the little feet that step on them!!

white chocolate dipped waffle cones (my friend Shonda)
waffle cones
white chocolate, melted
sprinkles

Dip the edges of the waffle cones into melted white chocolate.  Decorate with sprinkles!  Let set on wax paper.

coconut chicken curry

I bought a Joy of Cooking cookbook at a garage sale for $2 on Saturday and this is the first recipe I decided to try.  It was a joy to cook- my oldest chopped the vegetables as I gathered the other ingredients. My husband walked in the door just as dinner was ready and the weather was perfect for enjoying dinner outdoors.  This was a very enjoyable dish, easy to prepare and healthy.  We'll have it again sometime!

coconut chicken curry (adapted from The Joy of Cooking cookbook)
2 pounds chicken breasts (I fileted mine) seasoned with salt and pepper
2 tablespoons vegetable oil
1 cup chopped onions
1 large carrot, sliced
1/2 cup peas, thawed if frozen
2 scallions, sliced
1 jalapeno pepper, seeded and chopped (we didn't have one so used garlic chile sauce to heat up the dish)
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon minced garlic
1 1/2 cups light coconut milk
1/2 cup golden raisins
1 tablespoon curry powder
1 teaspoon salt

Heat oil over high heat.  Add chicken and brown on both sides.  Remove from the pan.  Add onions, carrot, peas, scallions, jalapeno pepper, ginger and garlic.  Cook until the vegetables are soft, 5 minutes.  Add coconut milk, raisins, curry powder and salt.  Add the chicken, reduce the heat and simmer for 20 minutes or until the sauce is thickened and the rice is cooked.  Serve with cooked rice.

cherry pineapple jam

Jam.  Truly a labor of love.  I made 36 half pints of cherry jam which will be put to good use this Christmas.  Yes, I think ahead that far.  This was my first time making cherry jam.  I never even knew about cherry pitters until recently- what a terrific invention!  My cherry pitter pits 4 cherries at a time and arrived in 2 days thanks to amazon.com.  It really is a fun toy.  If I hadn't run out of cherries I'd still be making it...

cherry pineapple jam (adapted from kraftrecipes)
2 cups prepared fully ripe sweet cherries
2 cups crushed pineapple
1 box  fruit pectin
5 cups sugar, measured into separate bow
1/4 teaspoon almond extract

Stem and pit cherries.  Finely chop of grind fruit.  Measure exactly 2 cups of the prepared cherries into a large pot.  Add 2 cups crushed pineapple.  Stir in lemon juice.  Stir pectin into fruit mixture in pot.  Bring to a full rolling boil on high heat, stirring constantly.  Stir in sugar and extract.  Return to full rolling boil and boil exactly 1 minute, stirring constantly.  Remove from heat; skim off any foam with spoon.  Ladle immediately into prepared jars, filling to within 1/4 inch of tops.  Wipe jar rims and threads.  Cover with two-piece lids.  Screw bands tightly.  Place jars on elevated rack in steam canner.  Process 10 minutes.  Remove jars and place upright to cool completely.  After jars cool, check seals by pressing middles of lids with finger.  If lids spring back, lids are not sealed and refrigeration is necessary.

slow cooker taco soup

This was requested by my oldest; my lover of food.  This soup cooked for 8 hours so the beef was very tender- my kids went hog wild for it!

slow cooker taco soup (adapted from allrecipes.com)
2 pounds ground beef
1 onion, chopped
1 can kidney beans with liquid
1 can tomato sauce
2 cups water
1 (28 ounce) can tomato puree
1 (4 ounce) can diced green chiles
1 (1.25 ounce) package taco seasoning mix
1 cup of your favorite salsa
shredded cheese for serving
tortilla chips for serving
sour cream for serving

In a skillet ground the beef.  In a slow cooker, combine cooked ground beef, onion, kidney beans, tomato sauce, water, tomato puree, green chiles, taco seasoning and salsa.  Cook on low for 8 hours.  Serve with the works- cheese, tortilla chips and sour cream.

blueberry white chocolate oatmeal cookies

One of my favorite things about Oregon are the blueberries.  Another favorite is my friend Shonda.  She made these delicious cookies and shared them with my family today.  They got rave reviews and my husband said they're even better than the Mrs. Fields cookies you can get at the mall. So how do you like that?!

blueberry white chocolate oatmeal cookies (my friend Shonda found the recipe at Picky Palate)
2 sticks butter, softened
3/4 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 1/2 tablespoons vanilla extract
2 1/2 cups flour
2 1/2 cups quick oats
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups dried blueberries (you can get them at Costco or if you're an Oregonian you can pick them yourself and dry your own!)
1 cup white chocolate chips

Preheat oven to 350 degrees.  In a stand mixer, beat the butter and sugars until light and fluffy.  Beat in the eggs and vanilla until well combined.
Place flour, oatmeal, baking soda and salt into a large bowl; mix to combine.  Add dry ingredients to wet ingredients along with the blueberries and white chocolate.  Mix until just combined.
Use a medium cookie scoop and scoop dough onto a silpat or parchment lined baking sheet.  Bake for 9-11 minutes or until edges are just turning golden brown.
Remove and let cool for 5 minutes before removing from pan.
Makes 4 dozen normal sized cookies.