Coconut Mango Sauce:
1 can coconut milk (light or regular is fine)
1/2 c chicken broth
1 large mango, peeled and pit removed
1 Tbs soy sauce
1 Tbs cornstarch
Chicken Curry:
1 Tbs olive oil
1/2 c finely chopped onion
3 garlic cloves, minced
1 Tbs fresh ginger
1 1/2 to 2 lbs chicken breasts, cut into bite-size pieces
1 Tbs red curry paste
1 Tbs curry powder
1/4 tsp salt
pinch of pepper
zest from 1 lime
Fresh cilantro garnish
Rice
For the sauce, blend all the ingredients together.
Then, in a large skillet, heat the oil and saute the onion, garlic, and ginger until the onion is soft. Pat the chicken pieces dry and add to the skillet. Cook, stirring often, until they are white on all sides, but isn't cooked all the way through, 1-2 minutes. Add the curry paste, curry powder, salt, and pepper and cook, stirring constantly, until the mixture is fragrant, 1-2 minutes. Add the sauce and stir well. Bring to a simmer, stirring often to make sure the curry paste and powder are full dissolved. Simmer for 10-12 minutes, watching to make sure it doesn't burn. Stir in the lime zest and sprinkle with cilantro. Serve over rice.
From Mel's Kitchen Cafe
Tuesday, June 12, 2018
Sunday, June 10, 2018
Magical Layered Brownies
Brownies:
1/2 c butter
6 oz. unsweetened chocolate
2 c sugar
4 large eggs
1/4 tsp salt
1 c flour
1 tsp vanilla extract
Browned Butter Frosting:
1/2 c butter
2 c powdered sugar
1/4 heavy cream
1 tsp vanilla extract
Glaze:
3 Tbs butter
4 oz. bittersweet or semisweet chocolate, chopped
Preheat oven to 300 degrees. Lightly grease a 9 X 13 inch aluminum pan with non-stick cooking spray and cut parchment paper to fit the bottom of the pan. Lightly grease the parchment paper. Set the pan aside.
For the brownies, in a small saucepan, melt the butter and chocolate, stirring until smooth. Set aside to cool slightly. In a large bowl, combine the sugar, eggs, and salt. Mix for 3-4 minutes, until the mixture has lightened in color and is very thick. Fold in the warm (not hot!) chocolate/butter mixture. Stir in the flour and vanilla. Mix until well combined. Pour the batter into the prepared pan, smoothing evenly.
Bake for 25-30 minutes until the sides pull away from the pan just slightly. Remove from oven and cool completely on a wire rack (about 1.5 hours).
For the browned butter frosting, place the stick of butter in a small saucepan and set it over low heat. It's best to NOT use a non-stick or otherwise dark coated pan for this step, as you need to be able to see what color the butter is. Let it melt over low heat and turn a caramel brown color, about 15 minutes. Watch carefully and stir constantly. Once it has browned, remove from heat. Pour into a medium bowl. Immediately add the powdered sugar, heavy cream, and vanilla. Mix well with an electric mixer until frosting is smooth and thick.
Spread frosting over the cooled brownies.
For the glaze, melt the butter and chocolate together in the microwave or on the stovetop until it is smooth. Pour the warm glaze over the frosted brownies. Tip the pan from side to side to even out the glaze over the frosting (or carefully spread with a knife/spatula). Chill the brownies until the glaze is set, 1-2 hours. The brownies taste best cold.
From Mel's Kitchen Cafe
1/2 c butter
6 oz. unsweetened chocolate
2 c sugar
4 large eggs
1/4 tsp salt
1 c flour
1 tsp vanilla extract
Browned Butter Frosting:
1/2 c butter
2 c powdered sugar
1/4 heavy cream
1 tsp vanilla extract
Glaze:
3 Tbs butter
4 oz. bittersweet or semisweet chocolate, chopped
Preheat oven to 300 degrees. Lightly grease a 9 X 13 inch aluminum pan with non-stick cooking spray and cut parchment paper to fit the bottom of the pan. Lightly grease the parchment paper. Set the pan aside.
For the brownies, in a small saucepan, melt the butter and chocolate, stirring until smooth. Set aside to cool slightly. In a large bowl, combine the sugar, eggs, and salt. Mix for 3-4 minutes, until the mixture has lightened in color and is very thick. Fold in the warm (not hot!) chocolate/butter mixture. Stir in the flour and vanilla. Mix until well combined. Pour the batter into the prepared pan, smoothing evenly.
Bake for 25-30 minutes until the sides pull away from the pan just slightly. Remove from oven and cool completely on a wire rack (about 1.5 hours).
For the browned butter frosting, place the stick of butter in a small saucepan and set it over low heat. It's best to NOT use a non-stick or otherwise dark coated pan for this step, as you need to be able to see what color the butter is. Let it melt over low heat and turn a caramel brown color, about 15 minutes. Watch carefully and stir constantly. Once it has browned, remove from heat. Pour into a medium bowl. Immediately add the powdered sugar, heavy cream, and vanilla. Mix well with an electric mixer until frosting is smooth and thick.
Spread frosting over the cooled brownies.
For the glaze, melt the butter and chocolate together in the microwave or on the stovetop until it is smooth. Pour the warm glaze over the frosted brownies. Tip the pan from side to side to even out the glaze over the frosting (or carefully spread with a knife/spatula). Chill the brownies until the glaze is set, 1-2 hours. The brownies taste best cold.
From Mel's Kitchen Cafe
Wednesday, May 16, 2018
Panzanella
French bread, cut into 1-inch cubes
3 Tbs olive oil
1 cucumber, peeled, seeded and diced
1 yellow pepper, diced
4-5 large tomatoes, diced
1 small red onion, diced
1 1/2 c fresh mozzarella cheese, cut into 1/2-inch cubes
1/3 c chopped fresh basil
Vinaigrette
1/2 c EVOO
2 Tbs balsamic vinegar
2 Tbs red wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced
1/4 tsp kosher salt
1/8 tsp black pepper
OPTIONAL: preheat oven to 350. Toss bread cubes with olive oil and lay in a single layer on a baking sheet. Bake for 10 minutes, remove from oven and cool to room temperature.
Combine everything from cucumber to basil in a large bowl.
Place vinaigrette ingredients in a mason jar with a lid and shake vigorously to combine. Pour over vegetables and add bread cubes. Combine gently. Refrigerate for 15-20 minutes before serving, stirring periodically.
From Our Best Bites Cookbook
3 Tbs olive oil
1 cucumber, peeled, seeded and diced
1 yellow pepper, diced
4-5 large tomatoes, diced
1 small red onion, diced
1 1/2 c fresh mozzarella cheese, cut into 1/2-inch cubes
1/3 c chopped fresh basil
Vinaigrette
1/2 c EVOO
2 Tbs balsamic vinegar
2 Tbs red wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced
1/4 tsp kosher salt
1/8 tsp black pepper
OPTIONAL: preheat oven to 350. Toss bread cubes with olive oil and lay in a single layer on a baking sheet. Bake for 10 minutes, remove from oven and cool to room temperature.
Combine everything from cucumber to basil in a large bowl.
Place vinaigrette ingredients in a mason jar with a lid and shake vigorously to combine. Pour over vegetables and add bread cubes. Combine gently. Refrigerate for 15-20 minutes before serving, stirring periodically.
From Our Best Bites Cookbook
Monday, May 7, 2018
Cadbury Egg Cookies
1/2 c Butter-flavored Crisco
1/2 c butter
1 c brown sugar
1 c white sugar
2 eggs
1 1/2 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 1/2 c flour
6 tbs unsweetened cocoa powder
1 10 oz. bag Cadbury mini-eggs
Preheat oven to 350. Smash up the Cadbury eggs in a ziploc bag. (Let your kid do it!) Cream the butter, Crisco and sugars together. Add in eggs one at a time and the vanilla. In a separate bowl whisk the dry ingredients together. Add to the butter mixture and combine, then mix in the candies. (If you want these to look pretty, hold out a few eggs from being smashed and then press them into the top at the end.) Drop onto a cookie sheet and cook for 8-10 minutes (9 worked great).
From Our Best Bites
1/2 c butter
1 c brown sugar
1 c white sugar
2 eggs
1 1/2 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 1/2 c flour
6 tbs unsweetened cocoa powder
1 10 oz. bag Cadbury mini-eggs
Preheat oven to 350. Smash up the Cadbury eggs in a ziploc bag. (Let your kid do it!) Cream the butter, Crisco and sugars together. Add in eggs one at a time and the vanilla. In a separate bowl whisk the dry ingredients together. Add to the butter mixture and combine, then mix in the candies. (If you want these to look pretty, hold out a few eggs from being smashed and then press them into the top at the end.) Drop onto a cookie sheet and cook for 8-10 minutes (9 worked great).
From Our Best Bites
Instant Pot Chicken Breasts
6 chicken breasts, fresh or frozen
3/4 c water
3 garlic cloves, minced
1 Tbs chili powder
1 tsp cumin
1 tsp oregano
1 tsp salt
1/2 tsp pepper
Add all ingredients to your pressure cooker, lock the lid and set the valve to closed. Set the timer for 10 minutes. When finished cooking, let the pressure naturally release for 10 minutes. Release the rest of the pressure using "quick release." Use two forks to shred the chicken, use in anything you want!
From Jennifer Banz
3/4 c water
3 garlic cloves, minced
1 Tbs chili powder
1 tsp cumin
1 tsp oregano
1 tsp salt
1/2 tsp pepper
Add all ingredients to your pressure cooker, lock the lid and set the valve to closed. Set the timer for 10 minutes. When finished cooking, let the pressure naturally release for 10 minutes. Release the rest of the pressure using "quick release." Use two forks to shred the chicken, use in anything you want!
From Jennifer Banz
marvel
Chicken Tikka Pizzas
14.5 oz. can crushed tomatoes
2 tsp olive oil
2 tsp olive oil
1/4 tsp salt
1/4 tsp cayenne powder
1/4 tsp cayenne powder
1/2 tsp cumin
1 tsp curry powder
1 tsp grated ginger
3 garlic cloves, minced
2 tbs cream (or milk, but cream is better)
2-3 c cooked, diced chicken
pita or naan bread
thinly sliced red onion
1-2 c shredded mozzarella cheese
Chopped fresh cilantro
Move the oven rack to it's 4-6 inches from the broiler, preheat broiler.
Blend the tomatoes until fairly smooth. Heat the olive oil in a 2-quart saucepan over medium heat. Add the ginger, red pepper, curry powder, and cumin. Stir constantly for about 30 seconds, until fragrant. Add the tomatoes and salt and simmer for 3-4 minutes. Stir in the cream and add additional salt and pepper to taste. Stir in the chicken and heat through.
Top each naan bread with 1/2 c or so of the sauce/chicken mixture, thin slices of onion, and a sprinkle of mozzarella cheese (extra sauce can make it soggy, so be careful!).
Broil until the cheese is melted and starting to brown lightly in spots, 2-3 minutes. They'll cook fast, so watch them!
Sprinkle with cilantro and serve immediately!
From Mel's Kitchen Cafe
1 tsp grated ginger
3 garlic cloves, minced
2 tbs cream (or milk, but cream is better)
2-3 c cooked, diced chicken
pita or naan bread
thinly sliced red onion
1-2 c shredded mozzarella cheese
Chopped fresh cilantro
Move the oven rack to it's 4-6 inches from the broiler, preheat broiler.
Blend the tomatoes until fairly smooth. Heat the olive oil in a 2-quart saucepan over medium heat. Add the ginger, red pepper, curry powder, and cumin. Stir constantly for about 30 seconds, until fragrant. Add the tomatoes and salt and simmer for 3-4 minutes. Stir in the cream and add additional salt and pepper to taste. Stir in the chicken and heat through.
Top each naan bread with 1/2 c or so of the sauce/chicken mixture, thin slices of onion, and a sprinkle of mozzarella cheese (extra sauce can make it soggy, so be careful!).
Broil until the cheese is melted and starting to brown lightly in spots, 2-3 minutes. They'll cook fast, so watch them!
Sprinkle with cilantro and serve immediately!
From Mel's Kitchen Cafe
Monday, April 30, 2018
Bacon Ranch Chicken Sliders
1 package (12 rolls) Hawaiian Sweet Rolls
1/2 c mayonnaise
1 tsp powdered Ranch mix
1 c shredded cheese
1 c cooked, shredded chicken
6-8 slices bacon, cooked and crumbled
Preheat oven to 350, line a baking sheet with foil. Without separating the rolls, cut the entire loaf in half like a giant sandwich. Combine the mayo and ranch mix, spread on both sides of the rolls. Sprinkle half the cheese on the bottom half of the rolls, top with chicken, then bacon, and then remaining cheese. Place top half of rolls on, like a sandwich. Cover rolls with foil and bake for 20-30 minutes, until cheese is melted throughout. Remove from oven and let cool a few minutes before slicing into individual rolls.
From Our Best Bites
1/2 c mayonnaise
1 tsp powdered Ranch mix
1 c shredded cheese
1 c cooked, shredded chicken
6-8 slices bacon, cooked and crumbled
Preheat oven to 350, line a baking sheet with foil. Without separating the rolls, cut the entire loaf in half like a giant sandwich. Combine the mayo and ranch mix, spread on both sides of the rolls. Sprinkle half the cheese on the bottom half of the rolls, top with chicken, then bacon, and then remaining cheese. Place top half of rolls on, like a sandwich. Cover rolls with foil and bake for 20-30 minutes, until cheese is melted throughout. Remove from oven and let cool a few minutes before slicing into individual rolls.
From Our Best Bites
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