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Wednesday, December 31, 2014

Bacon and Pimento Cheese Jalapeno Poppers

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I have been meaning to make some jalapeno poppers for some time now.  I got the idea to stuff them with my favorite pimento cheese recipe and wrap them in bacon so now all I needed to do is figure out how to make it all work.  

Trial #1 Mistake
You would think it was really easy... cut the jalapeno, stuff it with the pimento cheese and wrap it with bacon then bake it up.  Well, the first trial was tasty but a bit of a disaster and Uuuugly!  I totally overstuffed the cut jalapeno peppers and I had pimento cheese oozing every where.  I tried to salvage them and even took some photos.. but really they were not blog worthy.

So I went back to the drawing board and decided I needed the biggest jalapenos I could get.  I went to my Asian market and found some really lovely big jalapenos.  The second thing I changed was not cutting them in half.  I decided to only cut a bit off the top to scrape out the seeds and membrane then stuff the pepper, top it with the cut piece of jalapeno and finally wrap it in bacon.  They came out much more appetizing and far less "oozy". 

I made an extra large batch of pimento cheese to make a batch of poppers for New Year's Eve.  Once we pop the champagne, we'll pop a popper too. :)  

Have a safe and Happy New Year!!


Ingredients:
12-15 large jalapeno peppers
12-15 strips of bacon

Pimento Cheese recipe:
1 brick (8oz) soften cream cheese
8oz shredded cheddar cheese
1 small jar pimento peppers drained
1/4 tsp garlic powder
black pepper and salt to taste

Directions with Step by Step Photos:

 
1. Make the pimento cheese and allow it sit in the fridge 4 hours or up to overnight. 

 
 

2.  Wash jalapeno peppers and slice the top section of jalapeno then remove the seeds and membrane. Discard the seeds and membrane.

 

3.  Stuff with chilled pimento cheese (do not over stuff)

4.  Top with the slice of jalapeno pepper.

 

5.  Wrap stuffed jalapeno pepper with bacon.  Note: if you have small peppers, cut bacon strip into half and then wrap.

6.  Place on a parchment lined baking sheet and bake at 425 degrees for 25-30 minutes or until bacon looks cooked. 

7.  Serve hot.  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.

Tuesday, December 30, 2014

Cheese Fondue

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I love interactive meals and so do my kids.  What better way to get kids to eat a lot of veggies than to put a bowl full of melted cheese in front of them to dunk and dip.   

Cheese Fondue is a Swiss dish of melted cheese eaten with pieces of vegetables, meat and bread skewered on a long stemmed fork. This is fun interactive meal that became popular in the United States around the 1960's and 1970's. 

These days Fondue Parties are a fun retro way of entertaining your guests.  It's a great way to enjoy some fun at your New Year's Eve party.


 Ingredients
1 cup white wine (dry)
1Tbs all-purpose flour or cornstarch
10 ounces sharp Cheddar shredded
10 ounces Swiss Cheese shredded
1Tbs of lemon juice
one clove of garlic

Note:  If you would like to avoid the white wine, substitute it for some chicken broth.

Assorted Dippers:
Blanched Vegetables (see note):  Broccoli, Carrots, Cauliflower, etc...
Cubed bread:  French, Sourdough or Pumpernickel etc...
Slice Apples
Cubed cooked meat like chicken, ham, pork, beef and lamb

Note: To blanch vegetables bring a pot of water to boil and allow vegetables to cook for 2 minutes.  Then immediately put them in a bowl of ice and water to stop the cooking process.  Drain well before serving.

Directions:

Step 1: Rub garlic on the bottom and sides of a pan and discard.  
Step 2:  In the pan you rubbed the garlic, bring wine and lemon juice to a gentle simmer.  
Step 3:  Toss your cheese with the flour/cornstarch and then add to your heated wine and stir in figure 8's until the cheese melts and the mixture is smooth.    4. Pour into fondue pot and serve.

  Serves 4


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 29, 2014

Cherry Brownie Bites (Two Ingredients Dessert)

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There are only a few more days of 2014 left!  Where has the year gone?  Are you ready for 2015?  Do you make New Year's Resolutions?  Yes, I am full of questions as the year comes to an end. 

Well, I made a resolution last year to try to make more dishes that are not in my comfort zone.. like baking more, making bread, doughs, etc..  So how did I do? Sad to say, I did not make it. I did make a batch of biscuits (never done that before), but other than that, I failed my resolution. So this year... no resolutions!  Maybe then I won't put the pressure on myself and I will actually do it.  

So today I did bake, but it's from a box.  Hey, never put down a good box of cake or brownie mix.  It's done all the work for you and it's quick and easy.  I have heard some of the best cooks say they have used a box mix from time to time in a pinch.  

So if you have a house full of guests coming for a party, these little bites make a perfect dessert treat. They are a snap to make and they look so cute all lined up on a tray. 

Hope your New Year is off to a great start!  




 

 
 Directions:
Mix brownie mix according to package directions.  Spray a mini muffin tin well with cooking spray and fill the muffin wells 3/4 full with brownie batter.  Then add a small spoonful of cherry pie filling in each well.  Bake according to brownie package directions for 12-15 minutes or brownie is set.  

Optional drizzle:  Melt 1/3 cup chocolate chips in the microwave until you can drizzle with a fork over each bite. 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 28, 2014

Curry and Comfort's Weekly Sunday Summary 12/20/14 thru 12/28/14

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Happy Sunday Everyone!
 It's the last week of 2014! How has everyone enjoyed the holiday season so far?  It's been a crazy blur for me.  I've had loads of fun and even some not so fun times with kids and me getting sick. But we still managed to deck the halls, sing Christmas carols and bake lots of goodies.

This week was quiet on the blog since I took a few days off to spend with the family.  Here is the weekly recap...


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 24, 2014

Christmas 2014 Round up

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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!

 I am off to to enjoy some time with my family so I'll be back to blogging after the Christmas holiday... Here are some recipes to make your Christmas extra special...

 
Chocolate Cheesecake Candy Cane Bars
Gingerbread Milkshake
Plum Jam Thumbprint Cookies with Almonds
Reindeer Cupcakes
Candy Cane Milkshake
 Candy Cane Hearts




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 23, 2014

Spicy Chicken Cacciatore

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While growing up, my mother cooked our family a lot of rice and curry meals.  The only problem is with a rice and curry meal you have to cook at least 3-4 dishes to make a complete meal.  That means more pots and pans to clean up too.   My mother decided a one pot dish that we could eat over rice could come in handy during the week when she was rushed to get dinner on the table. 

One of my favorite one pot dishes that she cooked was Chicken Cacciatore.  She did not cook it in the traditional way, she spiced it up and added a lot more aromatics to the dish.  I love the flavor of ginger in this dish.

I recently cooked this dish for my family and it was a hands down winner.   So if you're looking for an easy dish to cook in the hustle and bustle of the last few days before Christmas, this is the dish for you.


Ingredients:
4lb skinless bone in chicken thighs
3 Tbs canola oil
1 medium onion chopped
4-6 stalks celery sliced
1 large green bell pepper chopped
1/2lb sliced button mushrooms
2-3 tsp grated fresh garlic
1 Tbs grated fresh ginger
1 tsp dried basil leaves
1 tsp dried oregano leaves
1/2 tsp dried thyme leaves
1 Tbs paprika
1 jar (45oz) pasta sauce
2-3 Tbs Worcestershire sauce
1 chicken stock or water
salt and black pepper to taste
red chili powder to taste

Serve with:  rice or pasta

 Directions:
Clean skin of bone in chicken thighs.  In canola oil, saute onion with some salt.  Then add ginger and garlic.

Next add the chicken thighs and saute with onions, ginger and garlic.  Then add the oregano, basil, thyme, red chili powder, paprika, salt and black pepper and toss with chicken.

 Next add your favorite style spaghetti sauce, water or chicken broth and vegetables.

Bring very thing to a boil and them put on a medium simmer for 1 hour.  Taste for seasoning and adjust as needed. Serve over hot rice or pasta.  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.

Monday, December 22, 2014

Chocolate Cheesecake Candy Cane Bars

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Christmas is only a few days away!  It's time to get extra jolly and make some treats to celebrate the day.  If you are looking for some ideas, head over to http://www.foodnetwork.com/ and you are sure to find out loads of treats to share with your family, friends and maybe even Santa. 

I looked around and I saw so many recipes to make my Christmas very merry and bright.  But it was these Chocolate Cheesecake Candy Cane Bars that really caught my eye and I knew they would be a big hit with my family.   

Well, I wasn't wrong. I could hardly cut them and take photos before I had a bunch of little elves coming into the kitchen asking for a taste of one.  So, I quickly snapped some photos and let them enjoy these... hope they saved a piece for Santa's cookie plate. 

So, if you are still wondering what to make for your holiday party, Christmas Eve or even Christmas Day, head over to  http://www.foodnetwork.com/ to see all the great appetizers, main course dishes, side dishes and desserts that will make your Christmas very Merry!




Ingredients

Crust:
20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/2 teaspoon finely ground coffee beans
1/4 teaspoon fine salt
Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, at room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, at room temperature
Glaze:
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, at room temperature
1/2 cup crushed candy canes

Recipe courtesy of Food Network Kitchen

Directions:
For Complete Directions check out FoodNetwork.com





 



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 21, 2014

Curry and Comfort's Weekly Sunday Summary 12/15/14 thru 12/19/14

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Happy Sunday Everyone!

 We are 4 days away from Christmas!   Actually, Christmas Eve is a pretty big day at my house too so we will have lots of ecstatic children to look forward to in 3 days.    There is only one problem.... we are all a bit under the weather these days.   My daughter was sick last week, my son came home sick the last day before Winter Break and now.... me!   So not only do we hear Christmas Carols playing... we hear coughing, sneezing and the sound of "God Bless You" all over the house.

The good news is I am done with my Christmas shopping.  I still have a lot of cooking to do and some grocery shopping to do.  But I don't mind the cooking (as long as I don't feel worse health wise). 

I have a few Christmas treats left to share with you this week, but look for some fun appetizers next week so you're all prepared for your New Years Eve parties.

Here is 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.

Friday, December 19, 2014

Chicken and Broccoli Cheese Soup

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It's Christmas time here and "Baby, It's Cold Outside".  So if you have no place to go, make some soup and "Let it Snow".   Yes, I have been listening to too many Christmas songs while I cook in the kitchen. 

Soup is one of my favorite parts of winter.  Well to tell you the truth, I can eat a big bowl of soup even in the middle of a scorching hot summer.  But when it's cold and miserable outside... Soup Rules!

I like to buy a big bag of broccoli florets from Costco almost every week.  Broccoli doesn't last too long in the fridge so I'm always finding ways to use it up.  This soup was a winning idea because I used one pound of broccoli and the kids couldn't tell and asked for second helpings. 

I also decided to poach some chicken breast to start the process.  Poaching the chicken breast first really gives a nice texture to the chicken.  It also gave me some great stock to combine with box stock.  I love being able to stretch a buck. 

The final touches are sliced American cheese and some milk to make this soup nice and creamy.  Yes, I said sliced American cheese.  Hey, there are places for fancy cheese, but if you want a easy and quick melting cheese... it's the best. 

So, if you are experiencing some chill in the air... grab a bowl and ladle up some soup today.  You will be warm from the inside out in no time.


Ingredients:
2-3 boneless, skinless chicken breast poached (see instructions below how to poach)
1 lb broccoli florets (divided)
1 medium onion chopped
2-3 red and yellow sweet peppers (can substitute 1 small red bell pepper chopped
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp poultry seasoning
salt and black pepper to taste
red chili powder or red pepper flakes to taste (optional)
4 cups strained poaching liquid (substitute chicken stock if you don't have 4 cups remaining)
4 cups chicken stock
7-8 slices American cheese
11/2 cups milk or half and half



Directions with Step by Step Photos: 

Step 1: Poach chicken breast.  To poach place chicken breast with water (1 inch above chicken),  some sliced onion, salt and black pepper.  Bring water to a boil then lower to medium heat and simmer until chicken is fully cooked through and tender.  Remove chicken and cut into large chunks/cubes when cool enough to handle.  Strain poaching liquid for soup. 

 
Step 2:  Chop onion, peppers and 1 cup of the broccoli and set aside.  

Step 3:  In a large soup pot place the remaining broccoli with the strained poaching liquid and chicken stock.  Season with thyme, poultry seasoning, red chili powder, black pepper and garlic powder.   

Step 4: When broccoli is tender puree until creamy.

Step 5: Then add the chopped broccoli, onion and peppers into the creamed broccoli soup.  


Step 6:Simmer Until broccoli, onion and peppers become tender.   Then add the cubed chicken, sliced American cheese. 

 Step 7: Finally add 11/2 cup milk and simmer on low for 2-3 minutes.  Taste for seasoning and adjust as needed.  Serve hot.  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.