This Thai Style Chicken Curry sounded delicious, and I had everything, especially since my garden peppers and basil are abundant. Now my photos do not look appealing compared to theirs, but that is their job to market the recipe and to make you almost smell it from the page. I share my photos to show proof that I did make this. It is delicious! This is a different flavor to the chicken for us, and we enjoyed the change in our everyday go-to chicken recipes. My husband had the Jasmine rice with this dish, and I had cauliflower rice as I watch carbs.
We have plenty of leftovers as this made a lot, and it will last us for a couple more meals. I’ll share the recipe in the photos.
When the salmon and butternut squash was finished baking at the same temperature; I put a bit of butter in a cast iron skillet and added a helping of both dishes to the skillet. I seared all of this for a minute and served with peas for my husband; and salad for me
There are many recipes I am curious about from this cookbook. Jim and I have never had Borsch. I juice beets for us on a weekly schedule, so I keep beets in the refrigerator drawer. We were pleasantly surprised at the taste. I knew we would be ok with this recipe, because all the ingredients were items we liked. I will say, adding sour cream to this definitely takes it to another level of flavor. When I added the sour cream, I was reminded of the flavors of tomato soup. This made a lot, so I stored the leftover in the refrigerator in large mason jars. The second day, the flavor was even better. This was a fun dish, and we are glad we gave it a try. It’s hard to get a nice enough photo of a red soup dish (tomatoes and beets), and I don’t know how the online photos get the sour cream to float on top to make the photo more attractive/tasty looking. My photo barely shows the cream due to it sinking right away.
I am now looking at an Irish pork dish called Griskins. I have all the ingredients, and we will prepare it for a St. Patrick’s Day meal.
The first recipe I tried from this thick book was the Supreme Pizza soup; because I had everything, and it is raining and cold outside. Jim ate 4 bowls immediately. Jim said the pepperoni slices are what made him think pizza. This soup is delicious.
I look forward to making many more dishes. I have added tabs to several pages. This is a nice size book, with color photos of every recipe. The recipes sound easy and yummy. The ingredients are easy to come by, if they are not already on your shelf. Most of these ingredients are already on my shelf.
I first came across Kyndra Holley books at my library. After trying many recipes, I started ordering the books online. I enjoy her blog: peaceloveandlowcarb, and her recipe creations.
I had to do something with the Asparagus, because we got tired of it this past weekend after I made a large batch to go with our campfire foods. Jim did not want heavy cream in it, so I found this recipe on this blog called, “onceuponachef“
This is delicious! I added adobe chili pepper and chili pepper flakes to my bowl, and it was perfect! Jim said this was so pleasant with this weather. I poured it in jars for us to heat up for the next several meals.
This is her photo of what you need for this recipe
The pictures are not attractive but this is so good! My husband thought it was perfect and ate it all; I was thinking maybe a pinch of the pepper flakes next time as there was quite a bit of heat for me, but Jim said don’t change it.
Someone on my page asked me what the cracker mixture underneath the dish was; I make the Cracker Party mix often and play with a variety of cracker. Here is the basic recipe, but I play with the cracker combo and today I also added Chex mix. I do 1 heaping tsp of the dill weed, because we like it. At the 15 minute mark, I pull the pan out and toss everything; I then add a bit of salt over all, and put back in oven for 5 more minutes. We do not buy chips; the guys just let me know when they are craving this. When these crackers go on sale, I stock up for the next time.
If you like a heavy garlic flavor, you might want to add more garlic to this – this was just right for us. Easy, fun snack
Cracker Party mix
1 package (12-16 oz) oyster crackers
1 package Hidden Valley Ranch Buttermilk dressing mix (dry)
1/4 tsp. lemon pepper
1/2 to 1 tsp dill weed
1/4 tsp garlic powder
3/4 to 1 cup veg. or olive oil
(I used slightly less than 3/4)
Preheat oven 250
Mix the ranch mix with oil. Add rest of ingredients. Pour over oyster crackers which I had spread out on a cookie sheet and stir/toss. I do this part on cookie sheet because I use a large spatula to toss the mixture and scrape /scoop ingredients off the bottom of pan to toss with crackers.
Bake 15-20 minutes
This has a light garlic taste -if you like heavy taste of garlic, you will want to add more. This was perfect for us for snacking and it would also be good added to a bowl of tomato soup.
A neighbor gave us several jars of tomatoes from his garden last year (20 jars) I am finishing them up so I can hand them back to him; my husband goes over and helps him pick and can the tomatoes. Last night I made a tomato soup dish Jim’s grandmother taught me over 20 years ago, which takes brandy. So I’m using the bottle of Brandy she gave me. I wanted to show you the vintage bottle holder her husband made out of metal for her. I adore the look of this bottle holder – it sits proudly on top of my refrigerator.
Grilled Black Bean and Sweet Potato Quesadillas were made from a recipe I found in a Better Homes and Garden Ultimate Mexican 20011 magazine. (recipe in photos)
They are delicious!
Mammah’s Tomato Soup
2 jars of tomatoes (probably about 28 to 32 oz each)
½ cup broth (I have used vegetable – this time I used chicken)
3-4 Tbsp unsalted butter
1 onion, chopped
2 garlic cloves, minced
1 bay leaf
1-2 tsp brown sugar
2 Tbsp tomato paste
2 Tbsp all-purpose flour
½ tsp baking soda
Salt and pepper
2 Tbsp Brandy
½ – 2/3 cup heavy cream (taste it after ½ cup and decide)
(If you do not have cream, tear up 3 slices of bread, crusts removed. Add this with the sugar)
Drain tomatoes in colander set over bowl, press lightly to release juice. Pour tomato juice and chicken broth in large measuring cup (this should measure 4 1/2 cups) Set this to the side for later. Set tomatoes to the side.
Melt butter (I used a Dutch Oven) over medium heat. Add onion and garlic, cook until soft. Add ¾ of the drained tomatoes, bay leaf, and brown sugar. Cook stirring occasionally, about 15 minutes. If tomatoes brown before 15 minutes, move on to next step.
Add tomato paste and flour to pot and cook, stirring until paste begins to darken, about 1 or 2 minutes. Stir in reserved tomato juice broth mixture, the remaining tomatoes, baking soda, 1 teaspoon salt, and Brandy; bring to boil. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat. Discard bay leaf. When soup has cooled a bit, puree soup in blender (I scooped out enough to fill blender ½ way, pureed, poured in the large measuring cup I had used previously; did this until I had it all pureed. Return the soup to the pot. Stir in cream.
I also made another small pan of the garlic butter, and added mushrooms and onions to have as sides for anyone who wanted those with their dish as well.
We had garlic biscuits with this.
My son is looking forward to the leftovers tonight when we go to bed, and he stays up playing video games (he is home from college)
I made these today and they are delicious I doubled the garlic mixture. I added parmesan to the top at the end, and put under broiler to brown the cheese. I believe this recipe came from a Womans World Magazine
Papas Cutting Board 