Tuesday, August 14, 2018

Sriracha Deviled Eggs

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 Have you tried Sriracha sauce before?  It's one of my favorite condiments and we use it more often at our house than ketchup.  Adding some sriracha is a great way to put some real "devil" into your deviled eggs.  These deviled eggs are really simple to make and that's a good thing because they get gobbled up fast too.  Next time, I will make a double batch to keep the family happy.



Ingredients:
12 Boiled and peeled eggs
1-2 Tbs Sriracha sauce
1 Tbs sweet pickle relish
1 Tbs yellow mustard
1/2 cup mayonnaise (or more as needed to make creamy)
salt and black pepper to taste



Directions:
Boil eggs and peel them.  Cut in half and remove yellow yolk and mix with all other ingredients.  Fill empty white of egg halves and top with a drop of sriracha.  Keep chilled until you serve. Enjoy.



Tip:  Here are the best instructions I have seen for boiling eggs.  You will need a pan with a tight fitting lid.  Place eggs in a pan and fill with cold water to cover eggs.  Bring water and eggs to a rapid boil.  Then turn stove off and place a lid on top of the pan. Allow eggs to sit in the boiled water for 10-12 minutes. Drain away the hot water and replace with cold water.  Peel eggs immediately.

 




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.

Tuesday, July 31, 2018

Strawberry Lemonade Slushy

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My kids and I were running errands on Saturday and it was hot outside.  My son asked if I could stop for a lemonade slushy he saw on a Burger King poster as we drove by the restaurant.  I knew I could make it at home for less, but he was thirsty and this Mom caved in and said okay.  We bought a large for $2.99.   Then I watched them make it... ice... lemonade concentrate... blender... done.  I was right.... it was totally not worth the money.  I looked around my house the next day.. ice in freezer (free), lemonade concentrate in freezer ($1.27 on sale) and I even added some healthy strawberries in for good measure.  They were so thrilled that I could not only make this slushy at home... but it tasted better to them too.  Score... one for Mom!


Ingredients:
4-5 cups ice
1/2 cup frozen concentrate lemonade
1 cup chopped strawberries
mint for garnish (optional)


Directions:
Add all ingredients to blender.  Blend until ice is slushy.  Serve immediately. 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.

Tuesday, July 24, 2018

Chili Dog Sloppy Joe

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 Quick and kid friendly meals are always a good thing in my household.  My kids are pretty good eaters (on a good day), but they can get picky from time to time. When I make sloppy joe's I know that they will be enjoyed by all... adults and kids. This Chili Dog Sloppy Joe is such a fun play on the idea of eating a hot dog with chili topping.   It was a budget friendly meal that we rounded out with a salad.  You can also eat it with potato salad, french fries or chips.  
 

 Ingredients:
 Kaiser or Hoagie style rolls

Meat filling:
1lb of ground lean meat
4-5 hot dogs diced small
1/2 cup of onion chopped
1/2 cup of diced green bell pepper
1-2 cloves of grated garlic
red chili flakes to taste
seasoning salt and black pepper to taste

Ingredients for the sloppy sauce
8oz can of plain tomato sauce
1Tbs of paprika
1 Tbs of sriracha (if you like it spicy)
1Tbs of Worcestershire sauce
2 Tbs of ketchup
1/2 Tbs of vinegar
2-3 Tbs of brown sugar (sloppy joe's are sweet and tangy so it depends on how sweet you want it)
 

Directions:

Brown ground meat with salt and pepper.  Then add diced hot dogs, onions, peppers and garlic. Finally add the sauce and cook for 10-12 minutes until sauce thickens.  Taste for seasoning and then serve on hamburger style buns.   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, July 9, 2018

Grilled Pineapple Skewers with Coconut Caramel Sauce

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I saw this recipe in so many places... that it was like a big hint to try it.  I first saw the recipe on in Everyday with Rachael Ray Magazine.  Then I saw it on the Chew show with Curtis Stone actually showing how to cook it.  Well, I am glad I took all the hints because it was fresh, fun and fantastic!  My kids decided to take it to the next level by serving it with vanilla ice cream.  Yes... it was a very good idea. :)


 Ingredients

Coconut caramel sauce
½ cup sugar

2Tbs water
1 cup unsweetened, heavy coconut cream 

Pineapple skewers
1 pineapple, peeled, cored, cut into cubes
1 tbsp unsalted butter, melted 



Garnishes:2/3 cup sweetened, shredded coconut
 


Directions:


Directions to make the coconut caramel sauce:
On medium heat in a small saucepan, stir the sugar and two tablespoons of water together.  Simmer and swirl around in pan until golden brown.  About 8 minutes.   Then add coconut cream and stir until sauce thickens. About 5 minutes. Remove the sauce from the heat and pour it into a serving bowl.

Directions to prepare the pineapple skewers and toasted coconut garnish:
 Sprinkle the coconut on a baking sheet.  Heat in oven on broil for a minute or two until toasted. Take off of pan and allow to cool on plate. 


Cut and core pineapple into large chunks. Then skewer pineapple.  Heat grill pan on medium-high heat then brush with melted butter. Grill pineapple a few minutes on each side until you get grill marks. 

To serve place grilled pineapple skewers on plate, drizzle with caramel sauce and garnish with toasted coconut. 


 Source: Everyday with Rachael Ray Magazine, The Chew and Cosmopolitan Australia website
 


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.

Saturday, June 30, 2018

4th of July Recipes 2018

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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.

Tuesday, June 12, 2018

My Best Blueberry Muffins

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I call these my best blueberry muffins because these really are the best blueberry muffins I have ever made and eaten.  They are light.. fluffy.. moist and well.. pretty perfect.  I have made several blueberry muffin recipes in the past and I think I got the right formula with these ones.  My entire family commented how light and moist these turned out and even my son (not the biggest blueberry fan) gobbled a few up saying how good they were between bites.  I can't wait to play with this recipe and try other berries now. 

Ingredients:

Dry Ingredients: 
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Wet ingredients:
1 cup white sugar
2 eggs
1/2 cup yogurt (whole fat, plain)
1/2 cup milk whole milk
1 stick butter (8 Tbs or 1/4 cup) melted and cooled
1 tsp vanilla
 2 cups whole fresh blueberries

Optional glaze
3Tbs powdered sugar
1/2 Tbs water or up to 1 Tbs


 Directions:
Sift dry ingredients into  bowl.  Whisk wet ingredients together  except blueberries.  Add dry ingredients and fully incorporate without over mixing.  Add blueberries. 
Fill into a well greased or sprayed muffin tin (I did not use liners) Bake at 375 degrees for 17-22 minutes or until toothpick comes out clean.  Serve hot or at room temperature. Keep in airtight container.  Enjoy.

Note: You can make the optional sugar glaze  by mixing the powdered sugar and water then top the muffins when they have cooled down.


 


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.

Thursday, May 17, 2018

Mini Fruit Tarts

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It's a little bit of cookie, a little bit of cream and a little bit of fruit.  These Mini Fruit Tarts may have a little bit of everything, but they give you a whole lot of yummy satisfaction.   My kids and I made these totally adorable mini tarts with a store-bought sugar cookie dough (but you can always use your own sugar cookie recipe here).   You will require the use of a mini muffin pan to get the perfect size for the mini tart here.  Of course if you want them to be bigger, just use a regular muffin pan.  What I love best is once they are filled and topped with fruit they make such a fabulous display all arranged on a tray for any an party. Your guest will think you went to so much trouble (they don't need to know how easy it really was). 



 Ingredients:
Store bought Sugar Cookie roll
8 oz cream cheese (at room temperature)
1/4 cup powdered sugar (or splenda for low-sugar option)
1 tub of Whipped Topping (I used Cool Whip)
1/2 cup each -fruit of choice chopped into a small dice (strawberries, blueberries and kiwi works great)

Directions: 

Spray the mini muffin baking sheet with some cooking spray (or butter it).  Then take sugar cookie dough and put about 1 Tbs worth into each muffin well.

 Press cookie dough to fill the well by using your thumb or fingers (put a little cooking oil on your fingers so they don't stick to the dough.

 
Bake in a 350 degree oven until baked and golden around the edges. (about 12-15 minutes).

Allow cookies to cool for a few minutes then remove from baking tray and line up.


Mix the softened cream cheese with the sugar until smooth. Then fold in the whipped cream. 


Put filling into a pastry bag or tube and fill all the cookie tarts with some cream cheese filling.  Then top with chopped fruit.  Serve immediately or chill until you serve.  Best results when served in the same day.  Enjoy.

Makes about 24 tarts




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.

Saturday, May 5, 2018

Lemon and Chive Warm Potato Salad

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 We are certainly having a strange spring.  Warm, hot, cool, cold... sometimes we don't know what the next day will bring us. I am not ready for your typical picnic chilled potato salad yet so I decided to try a warm potato salad instead since it was a bit chilly today. This potato salad was fantastic paired with some burgers and sausages.  The warmness of this salad was very appealing too. The trick is to get the potatoes strained and then put them back into the same hot pot you boiled them in so any residual water evaporates. Then add the prepared dressing to the hot potatoes so they soak up the dressing.  You will end up with some very delicious and flavorful potatoes.  This is one potato salad that is good anytime of year.

Ingredients:
2lbs potatoes (I like thin skinned potatoes that you don't have to peel)
2Tbs finely diced red onion
2Tbs mince chives
1 stalk celery finely diced
1 Tbs capers (optional)
1 Tbs finely chopped fresh parsley
salt and black pepper to taste

Dressing:
2 Tbs lemon juice (fresh)
1 Tbs canola oil
2 Tbs mayonnaise
1 tsp honey
1 Tbs Dijon mustard
salt and black pepper to taste

Directions:
Wash potatoes and cut into half or quarter into large cubes.  Boil in salted water until fork tender. Drain well and put potatoes back into the hot pot.  Add onion, celery and capers.  Blend dressing well and add to potatoes. Toss well and serve salad warm.  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.