Curried Chicken With Dried Cherries

Curried Chicken and Dried Cherries - over head viewHave you ever heard of the Curry Tree? It is a tropical to sub-tropical tree in the rue family, which also includes the citrus. The tree is native to India and Sri Lanka.

Curry Leaf Tree

curry leaves in a skillet with olive oil

Curry Leaves In A Skillet With Olive Oil

The leaves of the curry tree are used in many Indian dishes. The “sweet neem leaves” are often used in curries, as they (the leaves) are highly valued as a seasoning in southern and west-coast Indian cooking, as well as Sri Lankan cooking .

The leaves when used in curry dishes are add with the chopped onion in the first stage of the preparation of the curry dish.

potted curry leaf tree

Image Credit: Garden Amateur

The tree can be home-raised as a potted plant as it is easily grown in warmer areas of the world, or in containers where the climate is not supportive outdoors. In this image is a potted Curry tree in the yard of an Australian gardener.

Our featured dish is  – Curried Chicken With Dried Cherries – and here is what you will need, and no you will not need to hunt down some curry leaves. Unless you have a tree and want to add some leaves to the dish we are featuring.

3/4 pound skinless, boneless chicken thighs, cut into 1-inch chunks 

1 tablespoon plus 1 teaspoon avocado oil

1 small red or purple onion, thinly sliced

2 ribs celery, sliced

1/2 cup fresh water or chicken broth

1/3 cup chopped dried cherries

1 1/2 teaspoons curry powder

1/2 to 1 teaspoon Himalayan Salt (optional)

1/2 teaspoon black pepper

1/3 cup heavy cream

2 tablespoons flour

cooking chicken meatIn a large ceramic coated skillet or cast iron skillet, heat 1 tablespoon of avocado oil over medium-high heat. Add the chicken and cook, stir occasionally until meat is oblique colored and just cooked through, about 5 minutes. Transfer the chicken to a plate, and set aside.

cooking onions and celeryTo the same pan add the 1 teaspoon of avocado oil and heat over medium-high heat. Add the onion and sliced celery and cook, stirring for 3 minutes.

adding curry and dried cherriesNext add the cherries and 1/2 cup water and bring to a light boil. Next stir in the curry powder, salt and pepper.

Next, pour in the cream and mix in. You can also use coconut milk, which is used in traditional Indian dishes. When making this dish, we didn’t have any coconut milk, but we did have some heavy cream.

adding in chicken meat to curry mixNext add the cooked chicken along with any juices and mix in.

Curried Chicken and Dried CherriesServe over rice, couscous or eat as is.

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Gluten-Free Creamy Pesto Fettuccine

Gluten Free Creamy Pesto Fettuccine

I like going to the Kona Grill here in town. They make the best Apple Walnut Bread Pudding and a wonderful Macadamia Chicken Salad. My favorite though is their Basil Pesto Linguine. I did adventure into the kitchen and used my cooking skills to try and mimic the dish (I posted it here: Basil Pesto Linguine). It came out pretty good, though it still needed something. So back to Kona Grill I went.

This time I was fortunate, as the manger came by my table and asked how our food was. I told her that I had tried my hand at making this dish, but it still needed something. She told me the pesto sauce contained chipotle peppers in adobo sauce as well. Then she said that is all she could say. But for me that was enough.

Play the video to get a glimpse at the finished dish. Though we did forget to put the small cherry tomatoes, we did even miss them, As the recipe had the same flavor as the Kona Grill. This time though I used gluten free fettuccine pasta.

Here is what you will need for the featured recipe.

16 ounces of cooked gluten free Fettuccine

1 lb. of chicken breasts, about 2, skinless and boneless

2 Andouille sausage links, about ½ pound

Can of Chipotle Peppers in Adobe Sauce½ cup fresh basil pesto (link here for recipe – History of Pesto Sauce)

1 teaspoon chipotle peppers in adobo sauce

1/3 cup heavy cream

15 cherry tomatoes (about), sliced in half to measure 1 cup (optional)

Cook gluten free fettuccine according to package instructions.

Preheat oven to 350 degrees

Meantime, while chicken is a little frozen, slice chicken breasts horizontally 2 to 3 times, depending on thickness of the breast meat. Cut slices into 1-inch chunks. Place cut chicken onto a baking sheet and place in heated oven for 15 to 20 minutes or until chicken is oblique in color and no longer pink.

Next add pesto to a small bowl and mix in adobo sauce and heavy cream, and set aside.

Cooked chciken and andouille sausage with creamy pesto

Place a large frying pan over medium heat and add 2 tablespoons of extra virgin olive oil. Next slice links down the middle and remove meat from casings and place into pan and start moving meat around with a spatula, so meat falls apart into small chunks.

Now add cooked chicken, and mix in with sausage. Next add pesto – chipotle sauce and mix in.

Prepared Gluten Free Creamy Pesto Fettuccini in a large ceramic coated  pan

Next add cook gluten free pasta, and mix till well incorporated.

Gluten Free Creamy Pesto FettuccinePlace pasta onto a serving platter, then plate and serve.

 

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Green Curry Chicken

Green Curry Chicken

Most curry dishes use a curry paste which is a pureed blend of beautiful smelling or aromatic spices, herbs, and vegetables. It is widely used as an ingredient in the cuisines of many cultures to make curries, stews, and other dishes. Most of the time though, Indian food comes to mind when you talk about curry. There are many different types of curry pastes, and each country’s blend has a distinct flavor.

The common spices used are cinnamon, allspice, nutmeg, cloves, coriander, cardamon, cumin, fenugreek, fennel, ginger, garlic, lemongrass, and onion. The base ingredient to start a curry paste is turmeric, which makes a yellow curry. Red pepper is added to make a red curry, and cilantro is added to make a green curry paste.

Using all of these ingredients makes for a healthy meal. To learn more about the healthy side of these culinary spices link here – Spice and Herbs Benefits -.

Our featured recipe uses green curry, and here is what you will need.

1 lb. rice noodles, cooked

1 pound (1-inch) cubed chicken breast tenders

½ lb. cut green beans, steamed

2 cups tricolor pre-chopped bell pepper mix

Oils to Use for Healthy Cooking - avocado oil or coconut oil2 to 3 teaspoons green curry paste

1 (14-ounce) can light coconut milk, divided

Cooking oil, avocado oil or coconut oil ————->

Steam green beans first, about 5 minutes, then remove steaming basket and use boiling water to cook rice noodles according to package directions. Set both aside when done. Rinse rice noodles when cooked.

 

Chicken cooking in coconut oil and green curry sauce - Green Curry ChickenHeat a large nonstick skillet over medium-high heat. Coat pan with cooking oil. Add chicken to pan and sauté 4 minutes or until chicken is lightly browned. Stir in curry paste and cook 1 minute more, stirring frequently.

Meat and Vegetable Mix for Green curry Chicken

Stir in 1 cup coconut milk and bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done, stirring occasionally.

Stir in bell pepper mix, and remaining coconut milk. Cook 3 minutes or until peppers are tender. Add steamed green beans and mix in. Add ½ teaspoon of Himalayan salt (optional).

showing the details of the Meat and Vegetable Mix for Green curry ChickenThere are 3 rules to a good meal. Besides flavor and smell, can you SEE what else makes a good meal appealing? Leave a comment below to let us know if you can guess the third rule of a good meal.

Green Curry ChickenPlate the rice noodles and top with Green Curry Chicken. If you wish top that with cilantro or with fresh basil as we did here. If you find the rice noodles to sticky, just take a plate one serving at a time and run warm water over it. Shake it dry and plate it. Enjoy!!

 

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Spaghetti Carbonara

Spaghetti CarbonaraAs with many recipes, the origins of the dish Spaghetti Carbonara and its name are uncertain or ambiguous. There are countless speculations as to the origin of the name, which some have concluded the name Spaghetti Carbonara may be more recent than the dish itself.

The name is derived from carbonaro, Italian for charcoal burner. Some believe the dish was first made as a pasta meal for Italian charcoal workers. Another theory is American soldiers who combined bacon and eggs with pasta, after they had occupied Italy in the post-war era.

Yet another theory is Ippolito Cavalcanti a highly influential chef of nineteenth-century and Neapolitan cook book author, “Cucina Teorico-Pratica” (1839) which included a recipe for pasta with eggs and cheese.

The third edition book “On Cooking” (2003) written by  Sarah Labensky, writes about techniques from expert chefs., and included are the variations of Spaghetti Carbonara. She says outside of Italy may chefs include the addition of other ingredients with Spaghetti Carbonara, such as peas, broccoli, mushrooms, or other vegetables.

Here at Splendid Recipes and More we tried to stick to the original recipe, though we did not include any black pepper. Here is what you will need.

1 lb. spaghetti

12 slices thick bacon, cut into 1 inch slices

4 large eggs

Âľ cup grated Parmesan cheese

½ cup heavy cream

salt and pepper to taste (optional)

boiling water to cook pastaCook the spaghetti according package instructions. In a large measuring cup or small mixing bowl, combined the eggs, cream, and cheese, then set aside.

cutting bacan for Spaghetti CarbonaraNext, prepare bacon, and in a large skillet, cook cut bacon over medium heat, stirring occasionally, until crisp. Transfer bacon to a paper-towel-lined plate, and set aside.

cooked pastaDrain pasta, leaving some water clinging to it. Do not rinse pasta, but quickly add hot pasta back to a heated skillet and add the egg mixture along with the bacon, and toss to combine. The heat from the hot pasta will cook the eggs, though you don’t want the eggs to have a scrambled look.

Spaghetti Carbonara

Plate Spaghetti Carbonara on to a platter and serve immediately. You can sprinkle with additional Parmesan cheese, if you desire.

 

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Apple Chicken Sausage with Whole Wheat Penne Pasta

Apple Chicken Sausage with Whole Wheat Penne Pasta

There has been a lot of new information on processed foods, seed oils high in omega-6, refined sugar, as being the cause of bodily inflammation. We have also read about lowering our carbohydrate intake, as too much carb’s over works the pancreas and heightens insulin levels. Refined grains is the big culprit to weight gain. Refined grains digest fast and causing rapid use of glucose or a spike of sugar levels in the blood stream, causing the body to store the excess sugar not used, as fat.

But what about whole wheat pasta? Or better yet 100% whole wheat pasta? When consumed, can it be to blame for weight gain as well? No!!

When the fiber is not taken away from the grain, but processed together, is actually better for the body. Fiber causes food to digest slower and at the same time move faster through the digestive tract.  As  the whole grain pasta is digested, it releases a stead flow of glucose (not all at once as does white pasta without the fiber) giving sustained energy. The fiber then pushes the digested food out, not being stored as fat.

A 1-cup serving of cooked whole-grain pasta contains 3.9 total grams of fiber, while the same amount of white pasta contains 2.3 grams.

It is also worthy of noting, that whole grains lower blood pressure, were as grains with the fiber removed can cause blood pressure to raise.

Now for our featured recipe: Apple Chicken Sausage with Whole Wheat Penne Pasta. Here is what you will need:

12 0z. 100% whole wheat Penne pasta, cooked

1 package Al Fresco Sweet Apple Chicken Sausage

1 1/2 cups Alfredo sauce

3/4 cup bell pepper strips, mixed colors

1/2 cup french stringed beans

For the vegetables, I just buy them fresh frozen from the Whole Foods Market. You can use a jar of Alfredo Sauce, but I make my own.

1/4 cup butter

1 cup Heavy cream

1/2 to 3/4 cup Asiago cheese, grated fresh

Heat a small sauce pan, medium-high. Add butter and melt, not allowing to scorch, next add cream and stir while pouring. After the two are well incorporated, add grated cheese and mix in as it melts. Bring to a small rapid bowl, remove from heat and set aside.

Al Fresco Sweet Apple Chicken SausageSome Al Fresco brand sausages you can buy already cooked and at some markets they package it fresh, uncooked. Al Fresco is my preferred brand, as it is minimally processed and no preservatives added.  Click on image to go to their web-site to receive a $1.00 coupon off. I have been buying the package at about $3.50 to 3.99.

I prefer to buy the fresh uncooked sausage.

In a large skillet, cook sausage over medium-high heat. Let sausage crumble to small bits. Add Alfredo sauce, cooked pasta and vegetables. Stir until all are mixed well together.

Plate and serve.

Apple Chicken Sausage with Whole Wheat Penne Pasta  with Italian Rustic Bread and melted Provolone

We had an Italian Rustic Bread loaf and melted provolone cheese on slices of the bread. Wow what a great addition to the plated pasta.

 

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Perfect Panna Cotta

Perfect Panna Cotta topped with strawberry sauce and a fresh strawberry

 

Panna Cotta is a classic northern Italian dessert with roots in the dairy-rich Piedmont region. Although it only takes a few minutes to prepare, it lends a sophisticated finish to any special meal or occasion. This recipe proves once again that a dish doesn’t have to be complicated to be out-of-this-world delicious.

 Here is what you will need

1/3 cup cold water

1 ½ tablespoons unflavored gelatin

2 cups heavy cream (you can use 1 1/2 cups heavy cream and 1/4 cup mascarpone cheese, can make for a creamer panna cotta)

2 cups half & half

½ cup honey or 1/4 cup sugar

2 teaspoons vanilla extract

 

Directions:

In a medium glass bowl, sprinkle gelatin over the cold water and let stand for 5 – 10 minutes.

Meanwhile, add the heavy cream, half & half and honey to a medium saucepan. Stir over medium heat until honey is dissolved. Remove from heat and add vanilla extract.

Pour the warm mixture over the gelatin and stir until thoroughly dissolved.

Divide into wine goblets and cool to room temperature. Refrigerate for at least 4-6 hours before serving.

To serve, top with strawberry sauce, seasonal fresh berries, caramel sauce or drizzled with honey.

To make your Italian dessert a Mocha Panna Cotta: delete the vanilla extract and replace with 2 teaspoons instant espresso powder and top with shaved dark chocolate.

 

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Watermelon Goat Cheese Salad

Watermelon Goat Cheese Salad

 

We went shopping for some fruits and vegetables and I found a good watermelon. The batch of melons we were examining were from Mexico. The watermelons were all little girl enjoying a sweet watermelonthe same weight and the same shape. If your asking how is that possible, it is because we bought it at Cost Co. All of the fruits and vegetables they stock have to be to their standards, that is shape, size, and weight. Especially if the produce is sold in singles, like watermelons. As they have no scales to weigh the produce, they need to be the same weight.

With that said, you may think that every watermelon in the bunch is equally as ripe and sweet. But not so. How is one able to choose the right melon?

I found this image on-line that is self explanatory. It shows how you can select the right melon, so when you cut it up and take your first bit, you won’t be dissatisfied with a non-sweet, pithy watermelon.

choosing a rip watermelon

Once you have your rip, sweet watermelon, you need to try this wonderful salad: Watermelon Goat Cheese Salad.

Here is what you will need:

chopped watermelon

Wow, doesn’t that melon look rip and juicy. You need  1 ripe and sweet watermelon, cubed at desired size, 5-7 pieces per salad plate. You will use between 1/4 and 1/2 of the melon. It all depends on how many plates you will be serving.

ingredients both for the Watermelon Goat Cheese Salad and the vinaigrette

In addition you will need:

1 shaved fennel bulb set in ice water to crisp

1/8 cup toasted hazelnuts, broken into small pieces

1 oz. goat cheese, crumbled into small pieces

1 cup Tender Greens lettuce mix (variety of lettuce and greens)

1/2 shallot, minced

The shallot will be used in the Balsamic Honey Vinaigrette.

ingredients for Balsamic Honey Vinaigrette

Along with the shallots you will need the following to make the Balsamic Honey Vinaigrette to mix with the leafy greens:

5 chive stems, finely chopped

3 basil leaves, finely sliced (I forgot to mark that on the image. That is what is in the jar in the back ground)

1 tablespoon + 1 teaspoon honey

ÂĽ cup balsamic vinegar

Âľ cup olive oil

 Balsamic Honey Vinaigrette

 

Whisk together shallots, chives, basil, honey and balsamic; slowly add olive oil, salt and pepper to taste. Set aside.

preparing hazel nuts, and anise for the Watermelon Goat Cheese Salad

 

Next remove the green top from the fennel and shave the bulb allowing the shaved parts to fall into a pie plate full of  ice water to crisp the shavings. What ever method you want to use, chop the hazel nuts. I have a Progress-o Chopper in among my kitchen arsenal.

 

mixing salad, adding vinaigrette

 

In a large bowl gently toss tender greens, crisp fennel, toasted hazelnut, add some salt and pepper to taste. Next add 2 tbsp. of the vinaigrette together with the leafy greens and incorporate well.

Watermelon Goat Cheese Salad

 

Plate the leafy greens mixture. Place cubed watermelon on salad mix, about 5 to 7 cubed pieces. Crumble goat cheese on top. Finish with drizzled vinaigrette around salad.

If you desire to add meat to this salad, cook up 12 to 16 oz. of pork bacon; but not crispy. Cut each strip into 5 or 6 slices. Top the bacon after adding watermelon and then top with goat cheese.

Take this salad to your next Pot Luck or Summer Picnic in the Park and nobody will stop talking about the person who brought that tasty and delectable salad.

This recipe adopted from: Tender Greens 

 

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Double Chocolate Cupcakes over Raspberry Sauce Topped with Almond Mocha Whipped Cream

Double Chocolate Cupcakes over Raspberry Sauce Topped with Almond Mocha Whipped Cream

Cupcakes

1 18.25-ounce box devil’s food cake mix

1 2.5-ounce jar baby food pureed prunes

1 cup strong coffee

3 large egg whites (see video below, how to separate egg whites from yolks)

2 tablespoons coconut oil

Sauce

2 12-ounce packages frozen unsweetened raspberries, thawed

1/2 cup sugar

1 1/2 tablespoons tapioca or arrowroot starch

Topping

2 teaspoons instant espresso

1 cup heavy cream

½ cup powdered sugar

2/3 cup sliced almonds, dry-roasted

Preheat the oven to 325°F

Place a medium metal mixing bowl with beaters into freezer.

Lightly spray two 12-cup muffin pans with an olive oil spray

In a large mixing bowl, combine the cupcake ingredients. Pour two tablespoons each per cupcake well in prepared muffin pan. Bake in oven 21 minutes or until center of cupcakes are done.

Meanwhile, in a medium saucepan, stir together the raspberries, sugar, and starch until the starch is dissolved. Bring to a boil over medium-high heat. Boil for 1 to 1 1/2 minutes, or until thickened, stirring frequently. Remove from the heat. Let cool completely, about 20 minutes.

Double Chocolate Cupcakes over Raspberry Sauce Topped with Almond Mocha Whipped Cream with CoffeeRemove the metal mixing bowl and beaters from the freezer. Attach the beaters to the hand mixer and pour the cold heavy cream into the cold mixing bowl. Beat on high until cream just starts to thicken. Stop beating and add powdered sugar and instant powdered espresso. Begin beating again until the add ingredients are mixed in well and the cream begins to form stiff peaks. Place whipped cream into refrigerator until ready to use.

For each serving, spread 2 tablespoon raspberry sauce on a dessert plate, top with a cupcake, spoon 2 tablespoons of whipped topping mixture over the cupcake, and sprinkle with about 1 1/2 teaspoons of sliced almonds.

Check out more Desserts by Splendid Recipes and More

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