Chicken and Rice with Coconut Milk and Pistachios

I found this recipe on one of my favorite blogs, Mels Kitchen Cafe. I changed it a little using chicken tenders, they cook up so quickly. I used the fun scale I won on Mels blog to weigh the chicken. Real people do win blog give aways!

This is a fun recipe using one of my favorite spices--garam masala. Prep your ingredients and this recipe comes together in about 30 minutes. Now that is a good thing! Enjoy

1 to 1 1/4 pounds chicken tenders
1/2 cup all-purpose flour
3 tablespoons vegetable oil
1 medium onion, minced
1 1/2 teaspoon garam masala
1 1/2 cups long-grain white rice
3 medium garlic cloves, minced
2 3/4 cups low-sodium chicken broth
1 (13.5 ounce) can coconut milk
1 cup frozen peas
1/2 cup chopped pistachios, lightly toasted
1/4 cup minced fresh cilantro leaves

 Season chicken tenders with salt and pepper. Dredge each chicken tender in the flour, shaking off excess.

Heat 2 tablespoons of oil in a 12-inch nonstick skillet over medium heat.  Cook the chicken until browned on both sides and cooked through about 12 minutes. Transfer the chicken to a plate. Tent with foil to keep warm.

Add the remaining 1 tablespoon oil to the skillet. Add the onion, garam masala, and 1/2 teaspoon salt, cook until the onion is softened, about 5 minutes. Stir in the rice and garlic and cook until fragrant, about 30 seconds.

Stir in the chicken broth and coconut milk, scraping up any browned bits. Cover, reduce the heat to medium-low and cook about 20 minutes or until liquid has been absorbed and rice is tender. Stir occasionally as rice cooks

Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes. Add the pistachios and cilantro and gently fold into the rice. Season with salt and pepper to taste and serve with the chicken.

Nutella, Peanut Butter Cookies

I always wondered what one would do with the big jars of Nutella sold in packages of two at Costco.

Now I know and I will purchase Nutella on my next Costco adventure. These cookies combine so many great flavors, they really were delicious.

My sweet 6 year old neighbor knocked on my door sporting a cute apron. This recipe was perfect, plenty of pouring, measuring and scooping with yummy results in no time. Baking cookies with a child will make you happy, I know.

Nutella Peanut Butter Cookies

1 cup flour

1 cup oatmeal

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Mix dry ingredients together and set aside

1/2 cup softened butter

1/2 cup chunky peanut butter
1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 1/2 teaspoons vanilla

2/3 cup Nutella

Combine butter, peanut butter and sugars in bowl of mixer. Mix till well combined 2-3 minutes, add egg and vanilla, mix another minute. With mixer on low gradually add dry ingredients till just combined. Stir in Nutella.

Bake at 375 for 10-12 minutes--I used the medium size Pampered Chef Scoop and got about 30 cookies.

Recipe adapted from Sweet and Savory Tooth and Goddess of Baking

Linked to Lady Behind the Curtain

TWD Toasted Almond Scones

This scone is a 'triple-whammy' almond delight. Start with toasted almonds, give them a ride in the food processor, add pure almond extract and top them with sliced almonds. You get almond goodness in every bite.

I took the advice of other bakers and increased the sugar and almond extract. I brushed the tops with cream and sprinkled sparkling sugar on top. I cooked the scones just 18 minutes, I couldn't wait so I ate one hot, delicious. They were even better an hour later!

The best part of this recipe is that I have 8 unbaked scones in the freezer. One can have something divine even on a busy morning. Our host this week is Mike, check his blog for all the details.

Crunchy Granola

 I have a granola recipe that I love and have made for years. It is rich with butter, sweetened with honey and flavored with cinnamon and nutmeg, it is delicious.
So why another granola recipe? I guess it is like chocolate chip cookies, you really can like more than one recipe. This granola is sweetened with dark brown sugar and maple syrup. The only real seasoning is salt. So it is salty, sweet and very crunchy. It cooks at a low temperature; therefore it is not as easy to overcook. This is important because I have been known to overcook my granola. There is a difference between overcooked and crunchy!
So here is a yummy recipe for:
 Crunchy Granola
3 1/2 cups old-fashioned rolled oats
3/4 cup slivered almonds
3/4 cup cashews
3/4 cup shredded sweetened coconut
3/8 cup dark brown sugar
3/8 cup pure maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
 In a large bowl, combine the oats, nuts and coconut. In a bowl combine brown sugar, maple syrup, oil and salt. Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well.
Spread on large parchment lined baking sheet. Cook for 1 hour and 15 minutes at 250, until golden. Cool and enjoy. Be prepared to make another batch--it disappears quickly.

Adapted from Mel's Kitchen Cafe

Thick and Chewy Chocolate Chip Cookie

This yummy cookie comes from Baking Illustrated via Brown Eyed Baker. It is one fun cookie, just make it! Here are the simple instructions. For more interesting facts about why this cookie works and some fun shaping ideas check Brown Eyed Baker. I do enjoy her blog, so many fun recipes. Her sugar cookies are amazing.

Thick and Chewy Chocolate Chip Cookies

(Source: Baking Illustrated, page 434)
Makes about 18 large cookies

2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips

1.Whisk together dry ingredients, set aside.

2.  Mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chocolate chips.

3. Roll a scant 1/4 cup of the dough into a ball.
4. Bake at 325 until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes,  Cool the cookies on the sheet.

5. At this point I would eat 1 cookie, save one for breakfast and get the rest out of my house ASAP!
But I have little self control.

Shortbread Tarts

My girls can cook, when they come home for girls weekend they cook for me! Candise made these yummy tarts for us to enjoy. And we did enjoy them. Perfect for a Valentine treat. Candise found this recipe on Joyofbaking. It is yummy.

Shortbread Tarts
1 cup (2 sticks) butter
1/2 cup powdered sugar
1 tsp pure vanilla extract
1 1/2 cups all purpose flour
2 T cornstarch
1/8 tsp salt


Cream Cheese Filling
8 oz cream cheese
1 can (14 oz) sweetened condensed milk
1/3 cup fresh lemon juice
zest of one lemon
1 tsp vanilla


Garnish
Raspberries, blueberries, sliced strawberries, kiwi, blackberries


Spray 36 miniature muffin tins. Set aside. Preheat oven to 325 degrees and place rack in the center of the oven. 

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar together (approximately two minutes). Beat in the vanilla extract. Add the flour, cornstarch and salt and mix just until incorporated.  

Divide the dough into 36 even pieces and place one ball of dough in the center of each muffin tin. With your fingertips, or a tart press, press the dough up the sides of the individual muffin tin so there is an indentation in the center. Once filled, place the tart pan, with the unbaked shells, in the freezer for about 10 minutes so the shortbread can become firm. (This will help to prevent the shortbread from puffing up during baking.)

Bake for approximately 16-18 minutes or until lightly browned. About halfway through the baking time, lightly prick each shortbread, with the tines of a fork, if they have puffed up. Check again after another five minutes and prick again if needed. Once they are fully baked, remove from oven and place on a wire rack to cool. When completely cooled, remove the tarts from the pan. (These may be made in large quantities and frozen.)

Cream Cheese Filling: In your food processor or electric mixer, beat the softened cream cheese until fluffy. Add the condensed milk, lemon juice, zest, and vanilla and process just until smooth.(Do not over process or the filling will be too runny.) Transfer the filling to a bowl, cover, and refrigerate until serving time. (It is best to make the filling at least a day in advance to give it time to become firm and for all the flavors to mingle).

To serve: Using a Pampered Chef Decorator, or two small spoons, fill the tart shells with the cream cheese filling. The filled tart shells can be made several hours in advance and refrigerated. Just before serving top with fresh berries or cut up fruit.

Roasted Vegetable Soup

This soup makes a perfect lunch with a crusty piece of bread. I think it first came from Pioneer Woman, it was adapted by Finding Joy in My Kitchen and I added my own twist. Whichever recipe you choose the results will be delicious. Pioneer Woman makes big batches of food, there was a time in my life when I did too. But seasons of life change, so we adapt.

This is more of a method than a recipe--here's what I did.

Roasted Vegetable Minestrone
8 oz. mushrooms, cut into 4ths
1-2 medium zucchini or yellow squash quartered into thick slices
1 T olive oil
sea salt and pepper, to taste
2 large carrots, sliced
 A handful of pearl onions or 1/2 medium onion, diced
2 stalks celery, sliced
4 cups chicken stock
1 can diced tomatoes, I gave it a buzz with my Immersion Blender
1/2 cup small shell pasta
Parmesan cheese

Drizzle the diced zucchini and mushrooms with olive oil. Then sprinkle with sea salt and pepper.Place veggies on Bar Pan and cook at 500 for 5-10 minutes, just till veggies start to brown, stir once or twice. Don't over cook.  Then, set the veggies aside.
 Meanwhile, saute onions, carrots and celery in oil over medium heat for a few minutes just to soften. Add chicken broth and simmer for 10 minutes. . Add pasta and  bring to a boil for 5 minutes, add tomatoes and simmer another 5 minutes until pasta is just tender.

Add the roasted veggies and heat through, adjust seasonings. Serve with Parmesan cheese
.

TWD Great Grain Muffins

I think I have a new favorite muffin! This recipe was featured last week, yes I am slow but I am glad I didn't miss this recipe. Our hostess was Christine at Happy Tummy, check her blog for the complete recipe.

I had three of my girls visiting for the weekend, muffins make a perfect before church snack. With whole wheat flour, oats, cornmeal, maple syrup and buttermilk you could almost call these a 'health food'. The addition of 8 tablespoons of butter makes this 'health food' delicious! This muffin was tender and full of texture. I added chopped dates and walnuts, we called it perfect. 

Amber's Asian Chicken Salad

This salad has been on 'to make' list for several months. I don't know why it has taken me so long to make it, because it is delicious. Amber got the recipe several years ago from a dear friend. This simple salad can be dressed up for a yummy luncheon or or served as a side with dinner.
I topped our salad with some rotisserie chicken for a complete meal. I had the leftovers for lunch the next day. I forgot to add the chicken, still yummy. This recipe came from my sweet daughter Amber over at Sassy Chronicles

Here is Amber's Asian Salad--Cindy Style

About 5 oz baby greens (it's super easy to buy a package of these at your grocery store, no washing, drying, etc.), I used romaine hearts, I buy a package at Costco and challenge myself to use all six heads! I cut the tough middle out, give the greens a rinse and spin them dry in my salad spinner--I love my spinner.
1 or 2 grilled chicken breasts (sometimes I just bake them in the oven if it's too cold to go out to the grill)
I used  chunks of  rotisserie chicken
1 can mandarin oranges, drained
Crispy fried noodles (like LaChoy) tip... if you don't think you'll be eating the entire salad in one sitting, serve these noodles on the side, they'll go soggy if you keep them in the fridge!
3 chopped green onions
chopped, toasted almonds (1/2 cup) I made sugared almonds--yummy!
chopped cilantro (1/2 cup maybe) Don't be tempted to omit this, it really adds fun flavor
chopped celery (1-2 ribs)
I added red pepper, because I love red pepper
carrots, I used my Pampered Chef Julieene peeler--fun tool
Dressing
1/4 cup rice vinegar
1/4 cup dark sesame oil
1/4 cup regular white sugar
2 tsp. salt
1/4 tsp black pepper
1/4 cup canola oil
Whisk all ingredients together and serve with the salad. Simple, straight forward, tangy, sweet... Delicious!

TWD Chocolaty, Nutty, Swirly, Sour Cream Bundt Cake

Jennifer at Cooking for Comfort is our TWD host this week. You will want to head over her way because this recipe is a keeper (aren't they all)! This sour cream bundt cake has delicious orange rind in the batter and a swirl of chocolate, pecans, cinnamon and nutmeg. This cake did not need a 'drizzle', it was yummy as is.

The instructions for the swirl were a little fussy. I was making two half size bundts so I just 'layered' the filling. That option seemed to work fine for my little bundts but when (very soon) I have occasion to make a full size bundt I will try the swirl.

 I ordered my half size bundt pans from King Arthur Flour. These are perfect for our smaller size family. I could just make half the recipe but it is so nice to have an extra bundt to freeze or share!

Homemade Burger Buns

Why would I make Hamburger Buns?
--I don't shop on Sunday
--I own a Kitchen Aid Mixer
--They just may improve the lowly Sloppy Joe
--Because I can!
I ran across this recipe on Annie's Eats, one of my favorite blogs. They looked easy and good and they were! I'm afraid I may never eat a Wonder Bun again. I can think of many uses for this tasty bun. Here is my slightly modified recipe.

Light Brioche Burger Buns
3 tablespoons warm milk
1 cup warm water
2 teaspoons instant yeast
2 1/2 tablespoons sugar
1 1/2 teaspoon salt
1 egg
3 1/3 cups flour
2 1/2 tablespoons soft butter
In a bowl of a stand mixer fitted with the paddle attachment combine first six ingredients. Mix briefly to combine. Add flour and mix until incorporated. Mix in the butter. Switch to the dough hook and knead on low speed for 6 minutes.  The dough will be tacky, resist the urge to add more flour.
Put the dough in a oiled bowl. Cover with plastic wrap and let rise until double about an hour or two.
Divide dough in 8 pieces. Gently shape each portion of dough in a ball and place on baking sheet lined with parchment paper. I couldn't fit all eight on my baking sheet, I didn't want pull apart buns. Let rise again until puffed and nearly doubled. This took less than an hour.
Put a 9x13 metal pan of water on the bottom rack of your oven. Preheat the oven to 400degrees with a rack in the center. Brush the top of the buns with a mixture of one egg and one tablespoon water. Sprinkle with poppy or sesame seeds. Bake the buns 15 minutes rotating halfway through baking, until the tops are golden brown. I don't always rotate my baked goods (I'm lazy) but I'm glad I did as they were so evenly browned. I'm  now a rotating believer. Transfer to a rack and cool completely.

Quick Cream Biscuits

What do you do with heavy whipping cream that needs to be 'used'? Make Quick Cream Biscuits. They are delicious, easy and on the table in no time. This recipe is adapted  from Real Mom Kitchen. Try it.

Quick Cream Biscuits
2 cups flour
2 1/2 teaspoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cup heavy cream
Mix dry ingredients in a bowl. Add cream and mix together gently. Knead dough for about 30 seconds just till dough comes together. Don't over mix. Pat dough in a square about 1 inch thick. Cut with sharp knife into 12-16 'square' biscuits. Bake on parchment covered sheet at 425 for about 18 minutes.
If you served these with sausage gravy you would have one happy family!

TWD Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins was the first recipe I made from Baking, From My Home to Yours. I had never rubbed lemon zest and sugar together. This little task is a sensory delight! I've been baking for over 40 years and Dorie continues to teach me new tricks.
This is a simple recipe that only dirties two bowls. Rub the sugar and lemon zest together, add the dry ingredients and stir. To the melted butter add eggs, vanilla, lemon juice and sour cream (I used plain yogurt). Pour the liquid ingredients over the dry and mix ever so gently, add the poppy seeds and you are ready to bake.

This recipe makes 12 muffins, Dorie suggests a light lemon drizzle. We don't drizzle or glaze at this house we frost! I made a yummy lemon cream cheese frosting. Delicious.
Our hostess this week is Betsy, check her blog for the complete recipe and take a look at her cute baby!TWD is an awesome baking group, take a moment and see what other talented bakers created.
My muffins are displayed on my newest setting of Fiesta Ware, the color is Paprika. I love it! Thanks Paul and Kaytie.

Jalapeno Poppers

It is cold and foggy in Utah, snow is in the forecast. This fun appetizer will warm you up! Don't wait for a party to serve Jalapeno Poppers, they should be enjoyed often. 

This is one tasty appetizer or party food. The recipe comes from Pioneer Woman, enough said. Just enjoy!

Wash and slice 18 fresh Jalapeno peppers in half. With a spoon scrape out seeds and membranes. I would wear rubber gloves to do this task. Peppers can leave nasty burns on your hands, I know.

Mix 8 ounces softened cream cheese and 1/2 cup shredded cheddar cheese together.

Stuff each pepper with cheese mixture.

Wrap 1/2 slice bacon around each half, secure with toothpick.

If desired brush with barbecue sauce or apricot jelly.

Bake 275 for about 1hour, or until the bacon is sizzling.

Ham and Bean Soup

The holidays are over but my freezer holds the remnants of a delicious holiday ham. In a big freezer bag is a ham bone with lots of tasty morsels attached. I have good intentions but too often the bag gets hidden only to be discovered when it is past its prime.
Not this year. I made a tasty pot of Ham and Bean Soup, hubby loved it!
There are as many recipes for this simple soup as there are cooks. This pot tasted especially good so I wrote down the recipe!

Ham and Bean Soup
Put ham bone with plenty of meat attached in your big crock pot, add 3-4 cups of water. Let cook several hours until the meat falls off the bone. Refrigerate broth, remove fat. Cut meat in bite size pieces.

1cup dry white beans I used cannellini, cooked till soft or use 1 can of beans, drained

1 cup chopped onion

2 cloves garlic, pressed

1 cup chopped celery

2 carrots, diced

1/4 cup fresh parsley, chopped
2 cups diced potatoes

1/2 teaspoon pepper

1 teaspoon oregano
1 teaspoon basil
1 bay leaf
Saute onions, garlic, carrots and celery in a little olive oil till soft. Add broth, potatoes and seasonings. Cook till potatoes are tender. Add beans, ham and additional water. Taste to adjust seasonings, it may need salt.

Simmer for 20 minutes. Serve on a cold winter day with a loaf of crusty bread.