Chicken Korma In The Crockpot

Ingredients:
1 lb. boneless, skinless chicken breast, cut into chunks (I used 3 breasts)
1 potato, cut in 1/2-inch cubes
1 onion, coarsely chopped
1 can (14.5 oz.) stewed tomatoes in juice
1 clove garlic, minced
1 t. curry powder
1/2 t. ground cloves
1 t. kosher salt
1 cinnamon stick
1/2 c. sour cream or plain yogurt

Directions:
In a slow cooker, place chicken in bottom of pot.
Add potatoes and onion. Pour in the tomatoes and add garlic and other spices.
Cover and cook on low for 6-8 hours, or high for 3-4 hours.
Discard the cinnamon stick, and stir in sour cream.
Serve over rice.

Makes 4 servings. Total time 10 minutes plus cooking time.

Verdict:
I love Indian food but I have a real problem cooking curry. For whatever reason when ever I cook something with curry it does not turn out. But that doesn't stop me from trying, and I am so glad I did. I thought this was really good. Blake liked it but pointed out that he didn't like the way it smelled. I understand his point, it really smells like cinnamon when you are cooking it but it doesn't have a overly cinnamon flavor. If you like Indian food give it a go.

Gingerbread Popcorn

Ingredients:
2 bags microwave popcorn (unpopped kernels removed)
1 c. butter
2 c. packed brown sugar
1/4 c. molasses
1/4 c. corn syrup
1 T. ground ginger
1 t. cinnamon
1/2 t. salt
1/2 t. baking soda

Directions:
Preheat oven to 250.
Line 2 cookie sheets with foil and spray with non stick cooking spray. Fill each with 1 bag of popped popcorn.
Combine butter, brown sugar, molasses, corn syrup, ginger, cinnamon, and slat in a large, heavy bottom saucepan. Heat over medium heat until mixture boils. Boil for 5 minutes; stirring frequently.
Remove from heat and add baking soda. Pour over popcorn; toss to coat.
Bake at 250 for one hour, carefully stirring the warm mixture about every 15 minutes. Cool completely.

Makes 14 cups. Total time 1 hour 10 minutes.

Verdict:
I made this the other day. It is crunchy and so yummy. I gave the rest away so that I wouldn't eat it. Now I want to make more.

It should be noted: When you add the baking soda the mixture will get kind of foamy. That is fine. Also while you are cooking it in the oven it will make it easier to coat the popcorn when you stir it, so don't worry about coating every piece the first time.

Greek Chicken Roulades With White Wine Reduction

Ingredients:
12 pitted kalamata olives, divided

3 T. fresh bread crumbs

3 T. oil packed sun dried tomatoes, minced

1 T. lemon zest, minced

2 cloves garlic

1 t. dried oregano

2 boneless, skinless chicken breast halves, trimmed of fat

2 t. olive oil

1/4 c. onion, diced

1/4 c. dry white wine

1 1/2 c. chicken broth

1 T. lemon juice

1 t. cornstarch

Directions:

Dice 6 olives; set aside. Process remaining 6 olives, bread crumbs, tomatoes, zest, garlic, and oregano in a food processor until minced.

Using a meat mallet, pound chicken between plastic wrap to a thickness of 1/4". Spread olive-tomato filling on the chicken. Roll chicken; secure with toothpicks.

Saute roulades in oil in a large nonstick skillet over medium high heat until browned, 4 minutes. Remove chicken to a plate. Add onion to the skillet; saute 2 minutes. Add wine; cook until liquid is reduced by half, 1-2 minutes. Add broth. Bring mixture to a boil; add diced olives and chicken rolls.

Cover skillet; reduce heat. Simmer chicken rolls 10 minutes; remove chicken to a plate. Whisk together lemon juice and cornstarch; stir into sauce in skillet. Simmer for 1 minute. Slice rolls; serve with sauce.

Makes 2 servings. Total time 30 minutes.

389 calories per serving.

Verdict:

I have been watching my calorie intake in an effort to get rid of the baby weight. So from now on when I make a dish that is low in calories I am going to include that information.

Blake and I both liked these. They were filling and had good flavor. Granted if you don't like sun dried tomatoes or kalamata olives it is probably not for you.

Frosted Maple Cookies

Ingredients:
1/2 c. shortening
1 1/2 c. packed brown sugar
2 eggs
1 c. sour cream
1 T. maple flavoring
2 3/4 c. all-purpose flour
1 t. salt
1/2 t. baking soda

Frosting:
1/2 c. butter
2 c. confectioners sugar
2 t. maple flavoring
2 T. hot water

Directions:
Cream shortening and brown sugar in a mixing bowl. Add eggs, one at a time, beating well after each addition.
Stir in sour cream and maple flavoring.
Combine flour, salt and baking soda; add to creamed mixture and mix well.
Cover and refrigerate for 1 hour. Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375 for 8-10 minutes or until edges are lightly browned. Cool on wire racks.

For frosting:
In a small saucepan, heat butter over low heat until golden brown. Remove from the heat; blend in confectioners' sugar, maple flavoring and enough water to achieve spreading consistency. Frost cookies.

Makes about 4 dozen. Total time 30 minutes.

Verdict:
I love maple bars. Love them. So I figured that a maple frosted cookie would be just as good. They are good. My sister says they taste like french toast. I would have to agree.

Stuffed Mushroom Muffulettas

For the vinaigrette:
1/4 c. olive oil
1/3 c. red wine vinegar
2 T. Dijon
pepper to taste

For the sandwich:
4 ciabatta or focaccia buns, halved
4 portobellos
5 oz. hard salami, chopped
4 oz. pimiento-stuffed Spanish olives, chopped
4 oz. provolone cheese, chopped

Directions:
Preheat the broiler with oven rack 6-8 inches from the heating element. Coat a baking sheet with nonstick spray.
Whisk together ingredients for the vinaigrette. Season with pepper.
Brush cut sides of bun halves with vinaigrette and toast lightly under broiler, about 4 minutes; set aside.
Remove mushroom gills with a spoon. Brush mushrooms with vinaigrette and place topside up on bottom buns; broil on baking sheet, 4 minutes. Turn mushrooms over on buns and broil 2 minutes more; remove from oven.
Pulse salami, olives, and cheese in a food processor until finely chopped. Combine salami mixture and remaining vinaigrette in a bowl and microwave until mixture is warm, 2 minutes.
Divide salami mixture among mushrooms; return to oven and broil until cheese starts to melt and brown on top, about 5 minutes.
To serve cover mushrooms with top buns and slice in half.

Makes 4 sandwiches. Total time 25 minutes.

Verdict:
I like mushrooms, but this doesn't fall under something that I would typically make. I normally like mushrooms in things, not as the main dish. That being said both Blake and I really liked these and would totally have them again.

Cobb Salad Sandwich

Ingredients:
1/3 c. olive oil
1/2 c. blue cheese, crumbled (I don't like blue cheese so I use feta)
2 T. red wine vinegar
1 t. Dijon
salt and pepper to taste
1 turkey tenderloin, lightly coated with oil, seasoned with salt and pepper (you could also use chicken breast)
4 strips sliced bacon
1 loaf focaccia, halved horizontally
2 T. olive oil
2 cups arugula, or spinach
1 avocado, pitted, peeled, sliced
2 tomatoes, sliced
2 hard boiled eggs, sliced

Directions:
Preheat grill.
Whisk 1/3 c. oil, blue cheese, vinegar, Dijon, salt and pepper in a small bowl for the vinaigrette.
Grill tenderloin over high heat, turning occasionally, until it registers 180. About 10 minutes per side. Remove from grill and let rest 5 minutes, then carve across the grain into 1/4" thick slices.
Meanwhile cook bacon until crisp in a skillet.
Brush cut sides of focaccia with 2 T. oil and season with salt and pepper. Grill, cut side down, over low heat until toasted.
Brush focaccia with vinaigrette; toss arugula with 3 T. vinaigrette to coat.
Layer avocado, tomatoes, turkey, eggs, bacon, and arugula on bottom half of focaccia. Drizzle with remaining vinaigrette, top with remaining focaccia, and cut into 6 wedges.

Makes 6 servings. Total time 30 minutes.

Verdict:
I like this sandwich. I like that there are so many variations that you can make. I sometimes exchange the turkey for chicken, the focaccia for french bread, the arugula for spinach, and the blue cheese for feta. The one thing that remains the same is the vinaigrette.