Twelve Boy Curry

I have posted this recipe before, but I thought that it needed to re-visit the front page. A few months ago, my mommy and I whipped this up to please our hubbs. I wouldn't have been able to do it without her, she is amazing. (Okay, so you CAN do it alone...this meal is SUPER easy, like 20 minute meal...but it is so much more fun with an amazing momma!) It was sooo yummy, even for us non-spicy lovers.

Twelve Boy Curry

Printable Version

6 Tbs. butter

1 cup minced onion

4-5 cloves garlic, minced

1/2 cup flour

2 Tbs. curry powder (this is quite potent)

1 tsp. dry mustard

1/2 tsp. salt

1/4 tsp. pepper

1 tsp. paprika

dash of cayenne pepper

1 1/4 cup beef stock

1 cup light cream (or 1/2 cream 1/2 milk)

3 Tbs. catsup

1 3-pound chicken, stewed, cut into bite-size pieces

brown rice

Condiments:

celery

coconut

bacon

peanuts

orange marmalade

boiled egg

raisins

Melt butter in a large skillet. Add onion and garlic and cook over medium heat until onion is limp. Combine all of the dry ingredients and add to the onion mixture, stirring over low heat until blended. Slowly add beef stock and cream and stir until smooth. Add catsup. Cook for 2 minutes then add chicken and continue to heat for about 5 minutes. Do not bring to a complete boil. Serve over hot buttered rice with any, or better yet, all of the condiments.

From: Colorado Cache Cookbook

Serves 4.

Chili Rubbed Pork with Orange Glaze

1. I have tons of recipes to post about, I am so sorry I have been gone so long! OUR LIFE has been a little crazy lately. I haven't had much time to post all of my new recipes, so I have just been keeping them in storage...get ready for some good ones. However, even though I have tons to give to you, I had to start it off with the one that I made for dinner tonight. My sister, Amanda, gave me this recipe with rave reviews, and it did not disappoint! Seriously, I already wrote in on our calendar to have again in a couple of weeks...and my mouth is watering just thinking about it!
   
   
   Chili Rubbed Pork with Orange Glaze
   Printable Version
   
   
   2 (1 pound) pork tenderloins, trimmed
   
   
   Spice Rub:
   1 tablespoon chili powder
   1 tablespoon garlic powder
   1/2 tablespoon sugar
   1 teaspoon salt
   1/2 teaspoon ground black pepper
   
   Glaze:
   1 1/2 cups orange marmalade
   1/2 cup barbecue sauce
   1 teaspoon grated ginger
   1/2 teaspoon garlic powder
   1/2 to 1 teaspoon hot sauce(we did 1, but it is quite hot)
   2 tablespoon chopped cilantro
   2 small limes, juiced
   
   
   
   
   Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.
   
   Prior to grilling, melt orange marmalade in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.
   
   

   Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. on an instant-read thermometer.

   
   

   When approximately 4 minutes of cook time remains, brush the pork tenderloins with the orange glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze over cous cous or brown rice.

   
   

   Recipe from Amanda
   Serves 4.

Cilantro Salsa

Thank you Missy! I really, really don't like salsa. I mean, REALLY don't like it. I have always avoided chips and salsa wherever I go, well, because I am a wuss. I hate spicy; and to me, salsa, even mild salsa, is spicy. Well, my sister-in-law helped me get over my hatred when she introduced me to this o-so-cilantro-ey salsa recipe! It is DELISH! I whip it up way to often now, and I have even started basing my meals around it sometimes. We throw this on sandwiches and quesadillas constantly to liven them up a little bit.

Cilantro Salsa

Printable Version

1 16 oz. jar Pace mild salsa

1 large bunch cilatro

Put salsa and cilantro in blender or food processor. Serve with chips, on sandwiches, or however you desire!

Recipe from Missy.

Grilled Honey Lime Chicken Sammies

Okay, these were seriously delicious, seriously easy, and seriously going to be made all summer! We loved every bite of this sandwiches. I got the recipe from Rachel Ray...but her recipes are always so involved...definitely NOT 30 minute meals! I dumbed it down quite a bit and changed things here and there to our liking, and O man, I can't wait to eat them again. My mouth is watering. Right. Now.

Grilled Honey Lime Chicken Sammies

Printable Version

Marinade

1 chicken breast

2 limes, juiced

2 Tbs. honey

1/2 bunch cilantro, finely chopped

1 Tbs. EVOO

1 1/2 tsp. cumin

Salsa

1 16 oz. jar Pace mild salsa

1 large bunch cilatro

Put salsa and cilantro in blender or food processor. Serve with chips, on sandwiches, or however you desire!

Combine limes, honey, cilantro, EVOO, and cumin. Marinate chicken for 10 min-24 hours, BBQ. Serve on ciabiatta rolls with salsa, lettuce and provolone cheese.

Serves 2.

Recipe adapted from Rachel Ray

Secret teriyaki chicken

Grilling season is back! I love simple marinades that I can whip up the night before and have dinner ready in 15 minutes the next night...it seriously makes my day. This one is great!

Secret Teriyaki Chicken

Printable Version

1/2 cup soy sauce

1/2 cup chopped green onions

1/4 cup sugar

2 oranges, juiced

1/3 cup honey

1 tablespoon freshly grated ginger

2 teaspoons minced garlic

1 tablespoon sesame seeds

2 teaspoons dark sesame oil

2 teaspoons rice wine vinegar

1 teaspoon Dijon mustard

1/2 teaspoon black pepper

1 teaspoon hot chili sauce

4 boneless, skinless chicken breasts

Mix all of the ingredients, except chicken, in a large bowl, using a whisk to combine. Reserve 1/3 cup of marinade to baste chicken with. Place chicken in a large Zip-lock type bag and carefully pour the remaining marinade over the chicken. Seal bag and place in refrigerator for at least 4 hours or up to 24 hours. Remove chicken from marinade, discard marinade. Grill chicken over low heat, basting with reserved marinade, about 4 to 5 minutes on each side or until juices run clear when chicken is pierced with a fork.

Recipe From Pots & Pins

Serves 4.

Key Lime Meringue Pie

I know this isn't the traditional way to eat a key lime pie (with a meringue top) but when your hubby suggests it two days before his birthday, you just can't say no. I am so glad that I gave it a try! I have made a more traditional Key Lime Pie, and it was delish, but not quite what we were looking for. I have also made a Lemon Meringue Pie that is to die for, so hubbs suggested I just subbed out the lemon for lime in the Lemon Meringue Recipe, and we ended up with this amazing version of Key Lime Pie. It is served with a graham cracker crust and has a perfectly tart filling topped off by the sweet crunch of meringue. So good...I can't wait to make it again!

Key Lime Meringue Pie

Printable Version

Meringue:

3 egg whites

2 t. cream of tartar

1/2 t. vanilla

6 Tbs. sugar

Beat egg whites with cream of tartar and vanilla until foamy and about double in volume. Soft peaks will begin to form. Gradually add sugar one Tablespoon at a time, beating at highest speed until sugar dissolves and meringue forms firm peaks. The color at this time will also change from white to glossy.

Crust:

I used a store bought graham cracker crust, but you could make one homemade if you are ambitious!

Filling:

1 1/2 cups sugar

3 Tbs. cornstarch

3 Tbs. flour

dash salt

1 1/2 cups HOT water

3 slightly beaten egg yolks

2 Tbs. butter

1/2 cup key lime juice (I used a garlic press to squeeze the limes...perfect!)

After making the meringue and setting it to the side: Mix the sugar, cornstarch, flour, and salt in a sauce pan and gradually add hot water, stirring constantly. Cook and stir over high heat until mixture boils. Reduce heat and continue to cook and stir for 2 minutes more. (Make sure that you do the full 2 minute cooking times, this allows the fillings to cook and hold its shaped when cooled).

After the mixture has cooked for the above 2 minutes, crack eggs yolks into a DIFFERENT BOWL. Add a small amount of hot mixture to gradually temper the eggs. (Temper=slowly warm up the eggs before adding them to the boiling mixture, if they are added while cold they will immediately cook, yuck!) Then add the eggs to the boiling mixture and bring to a boil again. Cook and Stir for 2 minutes. Remove the hot mixture from the heat and add butter and lime juice. Stir until well blended (the butter will be melted).

Pour the hot mixture into the pie shell.

Spread meringue over pie fillings making sure to seal the edges completely to the shell to prevent shrinking. We used a small spatula and plopped ping pong ball sizes of meringue on top, then smoothed so there were no holes. I felt like we were getting TOO close to the edges, I was wrong! Exaggerate sealing the meringue to the shell!

Bake at 350 degrees for 12-15 minutes or until meringue is a delicate brown. Allow pie to cool for AT LEAST 4 hours on rack away from a draft.

Serve and be amazed!

Serves 10.

Recipe adapted from Laurel

Chipotle Chicken Tacos

"Best meal we have had in months." That is what my hubby said when he tasted these tacos. WHO KNEW?! 15 minutes and a taco recipe? Seriously, why were these not introduced to me earlier? Well, no matter what, I cannot tell you how happy I am that I now have this recipe. When I first read it I didn't think there was any way that these could possibly be as good as my Sister was making them out to be...well, guess what? THEY WERE BETTER. Want someone to love, Love, LOVE you? Make these...tonight.

Chipotle Chicken Tacos

Printable Version

1 1/2 Tbs. butter

4 garlic cloves, minced

2 1/2 teaspoons pureed canned chipotle chiles in adobo sauce ( mexican foods section)

1/2 cup orange juice or 4 Tbs. orange juice concentrate plus 1/3 cup water

1 tablespoon Worcestershire sauce

3/4 cup chopped fresh cilantro

2 boneless, skinless chicken breasts, sliced thinly

1 teaspoon yellow mustard

Salt and pepper

6 flour tortillas

Melt the butter in a large nonstick skillet over medium heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire sauce and 1/2 cup chopped cilantro and bring the mixture to a boil. Add the chicken and simmer, covered, over medium-low heat for 12-13 minutes, stirring a couple of times. When the chicken is cooked completely, use a slotted spoon to transfer chicken to a cutting board, leaving remaining liquid in skillet.

Increase the heat to medium-high and cook the mixture left in the skillet until the liquid is reduced to about 1/4 cup, about 5 minutes. Off the heat, whisk in the yellow mustard. While liquid is reducing, shred the chicken, then return to the skillet. Add the remaining cilantro to the skillet and toss until well combined. Season with salt and pepper. Serve warm with tortillas topped with lettuce, cheese, tomato, sour cream and avocado.

Makes 6 tacos

Recipe adapted from My Kitchen Cafe