Monday, December 26, 2016

Fruit Dip (2 Ingredient)

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Eating fruit is always high on my priority list.  Sometimes, my kids want a little incentive to eat more fruit.  That's just what this dip does... it gives them some serious incentive to eat a lot of fruit.  
 
This dip could not be easier to make since it only contains two simple ingredients.  You can pair it with any fruit you enjoy... my favorites were the strawberries, blackberries and pineapple.



Ingredients:
1 (8oz) brick cream cheese  (softened)
7-8oz marshmallow cream
*assorted fruit washed and cut into small pieces.

Directions:
Mix two ingredients together, then chill.  Serve along side assorted fruit.  Enjoy. 
 



Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, December 19, 2016

Christmas Recipes 2016

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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 Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, December 12, 2016

Jalapeno Pimento Cheddar Cream Cheese Spread

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I love a big chewy toasted bagel for breakfast.  Of course, who wants to eat a dry bagel for breakfast!  You can put some butter or some plain cream cheese on  it, but I can't resist something spicy for breakfast so I came up with this easy cream cheese spread. 

This jalapeno cream cheese spread goes perfectly on a bagel.   I simply took some store bought cream cheese and blended it up with all the ingredients that make a great jalapeno pimento cheese filling.  It was quick and easy and now I have a tasty topping for my breakfast bagel for the entire week.  Bagel + Jalapeno Pimento Cheddar Cream Cheese Spread = breakfast harmony.



Ingredients:
1 8oz brick of cream cheese softened
2 cups grated cheddar cheese
2-3 seeded jalapenos chopped
1/4 cup of jarred pimentos drained
1 tsp granulated garlic powder
red chili flakes to taste
black pepper to taste
salt to taste




Directions:


In a food processor, blend the cream cheese, cheddar cheese and seasoning until smooth.  Then add the diced jalapenos and blend again.  Finally fold in the pimento.  Chill mixture until needed. Keep refrigerated.  Serve with bagel or toast.  Enjoy.






Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, December 5, 2016

Carrot Cake Bread

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My holiday baking is in full swing and I have bought loads of baking ingredients.  I couldn't decide what to use first, so I decided to throw a bit of everything into these "Everything but the kitchen sink" mini carrot bread loaves.  

I made them mini, but you can always put them in a regular sized loaf pan or even a bundt pan if you wish.  

The best part about this "bread" is that it is so moist and full of pineapple, nuts and tangy craisins.   Each bite is definitely bursting with yummy goodness.

It's a great breakfast, snack or treat to hand out to your guests this holiday season. 

 


Ingredients:
1 cup grated carrots
1 cup of drained canned crushed pineapple or tidbit size (reserve can juice for glaze)
1/2 cup applesauce
1/2 cup craisins or raisins
1/2 cup baking coconut (sweetened)
1/2 cup chopped nuts (pecans, walnuts or almonds)
2 large eggs
1 cup of sugar
1 tsp of vanilla
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
pinch salt
1 tsp of cinnamon

Glaze:
1/2 cup powdered sugar
2-3 Tbs pineapple juice reserved from canned pineapple

Directions:
Beat eggs, sugar and applesauce together.  Next add drained pineapple, craisins, nuts, coconut and mix together.
Add grated carrots and mix well.  Sift dry ingredients (flour, cinnamon, salt, baking powder and baking soda). Mix with wet ingredients with a spoon (not an electric mixer). 

 Spray loaf pan with cooking spray and pour batter into mini loaf pan.  Fill only 3/4 way up. Bake at 350 degrees for 25 minutes or until toothpick comes out clean.  Allow bread to cool to room temperature.  Mix powdered sugar with canned pineapple juice and glaze tops of loaves. Enjoy. 
 





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, November 28, 2016

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.

Eating soup is one of my favorite things to do in 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 Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, November 7, 2016

Turkey Pot Pie with Cornbread Topping

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 Here's one easy turkey recipe that totally transforms those Thanksgiving leftovers into a new meal.  I was able to use the dark meat of the turkey here (not my family's favorite part of the turkey) and even the stock I made from the turkey leftovers to make this leftover meal. 
 
The cornbread topping is one of my favorite parts because it's goes perfectly on top and is so easy to make.  I made individual pot pies, but you can make a large casserole style pot pie as well if you're feeding a crowd. 

 
Ingredients:
3-4 cups shredded or diced leftover turkey
1 cup diced celery
1 cup diced carrots
1 cup diced onion
1 cup sliced green onion whites and green
1-2 cloves garlic grated
red chili flakes to taste
1/2 tsp dried thyme
salt and black pepper to taste
2-3 Tbs flour
2 Tbs canola oil
2 Tbs butter
1/2 cup leftover gravy (optional)
1-2 cups stock (chicken or turkey stock)
1 cup milk
1 cup frozen peas
1 box Jiffy Cornbread mix
1 egg
1/3 cup oil
1 egg
(** do not add water as package recommends)



Directions:
 Saute the chopped carrots, celery, onion and green onion in canola oil and a little salt until vegetables start to get tender.  Then add garlic, red chili flakes black pepper and thyme and saute for another minute.

Add butter and melt well, then add flour and stir well.  Add stock and milk to pan and stir until a gravy thickens Add some leftover gravy if you have it here.  Taste for salt and seasoning.  **note add 1 cup of stock first and add more as needed to form desired gravy consistency.

Add turkey and frozen peas.   Pour into oven safe dishes or large casserole dish.  Prepare cornbread mix with egg and oil.  I recommend sifting it for a lump free texture.

Top casserole(s) with cornbread mixture.  Bake in a 350 degree oven until cornbread is baked.  Tip: bake on a baking sheet for any drips.  Serve hot. Enjoy.





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Friday, November 4, 2016

Pumpkin Flan with Maple Syrup

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After our Thanksgiving feast, most of us are craving something sweet and full of fall pumpkin flavor.  This light and easy dessert can be made the day before and is best served chilled.  It takes only 5 minutes to prep and 1 hour in the oven.  Then just chill for several hours so making it the day before Thanksgiving is perfect. 



Ingredients:
For the custard:

4 large eggs
2 cups of coconut milk
1 tsp of vanilla
1/3 cup  of sugar or splenda
a pinch of salt
1/4 cup pumpkin puree (fresh or canned)
1 tsp cinnamon
pinch of freshly grated nutmeg

For the syrup:
As needed- Store bought maple syrup (your favorite brand- not sugar free)

Directions:
Put all ingredients into blender.  Blend until smooth and well mixed.   Place 2-3 tsp of maple syrup at the bottom of each well of muffin pan or oven safe baking dish.


Pour custard to the top of each well.  Bake in a 325 degree oven in a water bath.  I pour hot water carefully to a much larger pan- be careful not to get any water into custard. 



Take out of oven and allow to cool.  Take a knife and slowly trace round the custard to loosen it from the pan or dish.  Chill for several hours.  To serve, invert over a plate or a platter.  The maple syrup should form a glaze/sauce for the flan. 






Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.