Thursday, July 2, 2020

Red White and Blue Cake for July 4th

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  I had to start the week with something red, white and blue because of we're just days away from the 4th of July..  This dessert cake looks impressive and perfect for your July 4th celebrations, but it's just simple and easy to put together.  You use some of your favorite store bought dessert products to help you make this fun cake.  Even if you don't like to bake... you can do this. 




Ingredients:
1 box red velvet cake
1 tub whipped topping
1/4 cup powdered sugar (optional)
1-2 cups blueberries

Directions:
Make cake per package instructions.   Bake in two 8 or 9 inch round cake pans according to cake box package instructions. Allow cake to completely cool before your proceed to next step.




Mix sugar with whipped topping. If you want the "icing" less sweet then omit the sugar. Top one layer of cake with half the whipped topping then stack the the 2nd layer of cake with whipped topping.  Finish off with the blueberries.  Chill for 2-3 hours then serve.  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, June 8, 2020

Spanakopita Triangles and Spirals in Phyllo Dough

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  When I go to the grocery stores there are days I like to browse along all the aisles very slowly and see everything they have on sale or on discount.  That's when I see things like phyllo dough on sale and buy it without really needing it for a recipe right away.  I came home a month ago and place this phyllo dough in the freezer and promptly forgot about it.  The other day I was looking for something in the freezer when I came across it and decided I better defrost and use it before I forget about again.  So I made my version of spanakopita triangles and some spirals (which my daughter called sushi).  They came out really well and now I want to "browse" along the grocery store again so I can find phyllo dough on sale just so I can play around with it some more.

Ingredients:
1 box of Phyllo dough defrosted
1 (10oz) box of frozen spinach defrosted
1 tsp grated fresh garlic
1 medium onion
1/2 red bell pepper finely diced (optional)
1/2 tsp cumin powder
1/2 tsp dried oregano
1/2 tsp onion powder
salt or seasoning salt to taste
red chili flakes to taste
black pepper to taste
4oz of crumbled feta cheese (I used sun-dried tomato flavor)
1 1/2 cups mozzarella cheese


Directions: To make the filling:
Heat 1 tsp of canola oil in pan.  Add onion, bell pepper and garlic and saute.  Next add the defrosted spinach. Make sure you squeeze all the water from the frozen spinach so it is very dry. Then add seasonings and saute for a minute.
Turn off the stove and add the crumbled feta and mozzarella cheese. Taste for seasoning. 


To assemble the triangles:
   Layer two sheets of phyllo dough on cutting board. Cut down the center so you have two long sheets.  Spray with some light cooking spray. Place about 2 Tbs of filling at the bottom. Then fold over to other corner.  Keep folding until you get to the top.



Place on a well greased baking sheet and again spray outside of triangles with light cooking spray.  Bake at 350 degrees (or package instructions of phyllo dough) until golden brown.  I baked them for 20-25 minutes.

To assemble the spirals:


Place two sheets of phyllo dough and lightly spray with cooking spray (or melted butter).  Place a good amount of filling at the bottom of the sheet.  Fold the two sides inside.

Then roll up like a cigar and spray with cooking spray on all sides.  Finally slice into spirals.  Bake on a greased baking sheet for 20 minutes or until golden brown.






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, May 11, 2020

Chili Dogs

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Hot dogs are perfect summertime food. You can make a whole hot dog fix-it bar for a fun picnic party.  Just have plenty of fixings so everyone can customize their own dogs.   My son was very excited to try a chili dog for the first time.  I think I may have created a chili dog maniac.  He wanted a chili dog for dinner and breakfast the next day too.  This chili dog recipe is really easy and it will really make your hot dogs extra special.



Ingredients:
Hot dogs (your favorite kind cooked through either on stove-top or grill)
Hot dog buns 

Condiments:
Shredded cheddar cheese or mix of cheese
finely diced red onion
finely diced green chilies or jalapeno
mustard


Chili for Hot Dogs:
1lb lean ground beef  (I used 93% lean)
1 small onion finely diced
1-2 cloves garlic grated finely
red chili flakes to taste
1 tsp cumin powder
1 tsp celery seeds
1 Tbs Worcestershire sauce 
2 Tbs yellow mustard
1/2 cup ketchup
1 (8oz) can tomato sauce
salt and black pepper to taste


Directions:
 Heat 1 Tbs canola oil in pan.  Crumble ground beef well then brown beef with some salt and black pepper.  Next add minced onion and garlic.

Next add cumin, celery seed and red chili flakes and cook for a minute.  Next add ketchup, Worcestershire sauce, mustard and tomato sauce.

 Cook for 5 more minutes and taste for seasoning.  Keep warm and serve over hot dogs with your favorite condiments and toppings. 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.

Thursday, April 16, 2020

Sausage Goat Cheese and Roasted Red Pepper Pizza

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Sausage Goat Cheese and Roasted Red Pepper Pizza is a quick and easy meal that is full of bold flavor.  I made this pizza for my husband when he was looking for something to eat for lunch.  I had naan in my fridge so I knew a pizza was a perfect idea. 

I decided that a roasted red pepper sauce would compliment this pizza nicely so I blended some jarred roasted peppers that I had in my pantry and made a sauce.  The pizza is finished off with the hot Italian sausage, mozzarella cheese, goat cheese and some sliced jalapeno peppers for a kick.

My husband loved this pizza.  He never thought that goat cheese would make such a wonderful pizza topping, but now that he's had it on pizza, he can't wait to try it again.




Sausage Goat Cheese and Roasted Red Pepper Pizza
Recipe by Ramona from Kitchen Simmer

Pizza Ingredients:
Naan 
Hot Italian Sausage
Goat Cheese crumbles
Mozzarella cheese
sliced jalapenos


Roasted Red Pepper Sauce
6 jarred roasted red peppers
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
red chili flakes
salt and black pepper
1/2 tsp sugar 

 Step 1:  Blend roasted red peppers until smooth.  Simmer with all sauce ingredients on medium heat for 20 minutes.  

Step 2: Brown hot Italian sausage and reserve until later. 

Step 3: Place naan in the oven for 2 minutes while the oven is preheating to 400 degree.  Then take out naan from oven and apply a layer of red pepper sauce on top.  Top with browned sausage, mozzarella cheese and crumbled goat cheese.   Finish off with sliced jalapeno peppers.  Bake in a 400 degree oven for 5-7 minutes.  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, March 27, 2020

Easter Celebration Recipe Round Up 2020

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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.

Wednesday, February 26, 2020

Broccoli and Cauliflower Mash (Low Carb)

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This week I am playing tribute to some St. Patrick's Day favorites....

I love mash potatoes, but sometimes I feel like taking a big nap after indulging in them.  I decided to lighten my mash this time by forgoing the starchy potato and substituting it with broccoli and cauliflower.  This mash was fabulous and I didn't have the crash and burn after eating them.  So if you're going to eat some green food on St. Patrick's day... eat this.   Tomorrow you will see what I made to go with this fabulous mash. 


Ingredients:
1 large head of cauliflower
4-5 cups broccoli florets
1 cup water (more as needed)
1 cup milk (or half and half)
2 Tbs butter
1 tsp granulated garlic
salt and black pepper to taste
1 cup cheddar cheese


Directions:

 In a large pot or pan with a lid steam broccoli and cauliflower florets with one cup of water.  Check to see if water evaporates and add a little water at a time until both vegetables are tender enough to mash.

Next add butter, granulated garlic, milk, salt and black pepper.


Then add cheese and mash with a potato masher or a handheld blender for a more pureed mash.  Serve as a side.    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, January 21, 2020

Asian Apricot Glazed Chicken Wings

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The Super Bowl is almost here.  I don't watch the game... my game-time is in the kitchen getting all the snacks and dishes ready for the game watchers.  You can't have a Super Bowl spread without chicken wings.  I made these chicken wings with a great Asian flavors and they simply disappeared off the platter. I used a two part cooking method on these wings.  I first cooked them in the slow cooker to get all those flavors to really absorb into the wings.  Then I baked them off to make sure they were crispy and delicious.  No frying here!! These sticky sweet and savory wings will be a touchdown no matter what team you're rooting for....


Ingredients:
3lbs chicken wings (I separated the two parts and cut off the tip)

Overnight marinate:
1 Tbs grated fresh ginger
2-3 cloves grated fresh garlic
1 Tbs canola oil
salt (to taste)
black pepper (to taste)
red chili powder (or paprika)

Asian Apricot Sauce:
1/3 cup apricot jam
1/2 cup soy sauce
2-3 Tbs Sriracha sauce
2-3 Tbs sambal oelek
1 Tbs grated fresh ginger
2-3 cloves fresh garlic grated

Garnishes:
Toasted Sesame seeds
sliced green onion tops


Directions:

Add ingredients from overnight marinate and toss chicken wings.  Place in a bowl with airtight cover or a large ziploc bag and place in fridge.

The next day place marinated wings in slow cooker with Asian Apricot Sauce.  Cook for 2 hours on high.  Once cooked, use a slotted spoon to remove chicken wings onto foiled lined baking pan.  Keep sauce in slow cooker on high and continue to cook for 20 more minutes. 

Tip 1: spray foil with cooking spray.
Tip 2: Place chicken wings skin side down

Bake in a 450 degree oven for 10 minutes.  Turn over to other side and take some of the sauce from slow cooker and spoon a teaspoon of sauce on each wing.  Bake for 10 more minutes or until wings are fully browned and cooked through.  Remove to a platter and sprinkle with toasted sesame seeds and sliced green onions. Serve hot with more sauce from slow cooker.   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.