Friday, November 15, 2013

Hot Spiced Tea Mix

I have had this recipe for so long that I have no idea where I got it.  I have changed it a little over the years to make it my own.  I will give you the original recipe and then give you the version that I make now.

Original Recipe:
1 (20oz) jar of Tang powdered mix
1/2 cup tea (instant)
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
dash of salt

2013 Recipe:
1 (20oz.) jar of Tang powdered mixture
1 cup instant tea
1/2 cup sugar -(add more sugar according to your taste)
1 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon all spice
dash of salt

Basil Chicken in Coconut Curry Sauce

I got this recipe from "Simply Recipes. It was from Dec. 10, 2009.  It was great.  I would give it a 9.5.  It needed extra salt, but we put that on at the table and it was fine.

Printable Version
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom ( I didn't want to pay $10. for something I would use often enough, so I just chopped up some cilantro.  Not sure if that was the right substitute, but it tasted great.)
1/2 teaspoon ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon turmeric
1 pound skinless, boneless chicken thighs (you can use breasts, but the thighs are more flavorful)
1 large red onion, chopped (about 1 cup)
5 cloves garlic, minced
2 jalapeno peppers, seeded and minced
2 tablespoons olive oil or grapeseed oil
1-14oz. can coconut milk
2 teaspoons cornstarch
1 teaspoon Worcestershire sauce
3 tablespoons basil leaves, chopped
1 tablespoon finely chopped fresh ginger

Hot cooked rice

1. In a small bowl, mix together spices from salt---turmeric.  Set aside
2. Rinse chicken, pat dry. Cut into 1-inch pieces. (I cut-off any skin that was left on the thighs)
Put into a bowl and sprinkle the spice mixture over all the pieces. Coat well and let sit for 30 minutes at room temperature or in the refrigerator for 1-2 hours.
3. In a large skillet heat 1 tablespoon oil on medium high heat. Add the onions and jalapenos and cook for 3 minutes. Add the garlic and cook for 1 minute longer. Remove the onions, peppers, and garlic from the pan and place into a medium-sized bowl. Set aside. Use the same pan for the next step.
4. Add 1 tablespoon oil to the skillet and heat on medium-high heat. Add 1/2 of the chicken pieces, spreading them out on the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked through, and no pink remains, remove from pan, add to the bowl with the onions. Cook the second batch of chicken pieces the same way. Remove from pan, add to bowl with onions.
5. Add the coconut milk, minus a couple tablespoons, to the skillet. In a small bowl, mix the 2 tablespoons of coconut milk with the corn starch. Add the corn starch mixture back to the skillet with the coconut milk. Cook on medium heat and stir until thick and bubbly. Mix in the Worcestershire sauce. Add chicken mixture, basil, and ginger. Cook 2 minutes more to cook through. Serve over rice.

Wednesday, November 13, 2013

Mozzarella Meatballs with Tomato Sauce

I found this recipe in my recipe box. but didn't note where I got it.  I tried to google it so that I could give credit to the person who I copied. It could be Nigella Lawson, but I couldn't find it.

Mozzarella Meatballs with Tomato Sauce

Ingredients for Sauce:
2 Tablespoons extra virgin olive oil
6 oz. pancetta, diced
2 cloves garlic, minced
Pinch red pepper flakes
1 can crushed tomatoes
3/4 teaspoon salt and pepper
1/2 cup grated Parmesan cheese
Ingredients for Meatballs:
2/3 cup + 1/4 cup parmesan cheese
1 large egg
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2 oz mozzarella, smoked and cubed
3/4 cup Italian parsley, chopped
1/3 cup bread crumbs
2 tablespoons Ketchup
1/4 teaspoon red pepper flakes
1 pound ground beef
1 lb. bucatini - (long pasta) As you can see in the picture, I used little shells, because that is what I had.
Directions for the Sauce:  Heat oil in the pan and add pancetta. Cook 5-7 minutes. Remove pancetta and set aside. Add onion and cook 5 minutes. Stir in garlic, and red pepper flakes - 30 seconds. Add tomatoes, salt, pepper, and pancetta. Simmer 15 minutes. Stir in cheese and season with more salt and pepper to taste.
Directions for Meatballs:
Preheat oven to 400 degrees. Line a baking sheet with foil and spray with nonstick cooking spray for easy clean-up. Combine onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, Ketchup, garlic, red pepper flakes, salt and pepper. Add meat. Combine and make into meatballs. Make a depression in the center and place a cube of mozzarella. Bake 15 min in the lower 1/3 of the oven.  Cook Pasta. Drain and add to the sauce. Add 1/4 cup Parmesan cheese and serve the meatballs separately.