Red Curry

Korbin made this for us! It was delicious and we even made it two nights in a row! It tasted just like a restaurant's. Here is the link to where we found the recipe: 

http://www.marcussamuelsson.com/recipe/red-thai-chicken-and-pumpkin-curry-recipe


Ingredients:

• 1 small onion, yellow
• 1 clove garlic, minced
• 1 1/2 tbsp red Thai curry paste
• 1 can unsweetened coconut milk
• 1 tsp palm sugar/ brown sugar
• 3 tbsp grape seed or vegetable oil
• 1lb boneless and skinless thighs, cubed in to 1"piece
• 1/2 red bell pepper, julienne
• Juice from 1 lime
• Handful of fresh cilantro, on stem (I" long pieces)
• 1/4 cup fresh Thai basil
• Salt
• Steamed rice or a toasted baguette
• Cayenne Pepper
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Directions:

1. Blend the red curry paste, the onions and garlic. Heat the oil in a pan and saute the mixture over low to medium heat until the aromas of paste begin to emerge.

2. Shaking the can well, whisk in half the coconut milk and all the sugar to the pan. Once the oil begins to separate from the mixture, add the chicken and simmer until the chicken is fully cooked. Add the pumpkin, julienne of red pepper and the remainder of the coconut milk and cook until the pumpkin is fork tender. Taste and season with salt if necessary and add the lime juice.

3. Remove from heat, add the basil leaves and garnish with cilantro.

Sweet and Sour Chicken and Fried Rice

Ingredients

• 4 chicken breasts
• 2 cups white rice
• 4 cups water
• 1/2 head of broccoli
• 1/3 cup carrots
• 1/3 yellow onion
• 1/4 green pepper
• 8 slices of ham
• 6 eggs
• breadcrumbs
• soy sauce
• 1 tbsp cornstarch
• 2 tbsp water
• 2/3 cup rice vinegar
• 1/2 cup brown sugar
• 2 tbsp ketchup (try homemade ketchup!)
• 2 tsp soy sauce

• serves 4-6 people

Directions

1. Cook the chicken in a large sauce pan. At the same time cook the rice in a medium sauce pan.
2. While the chicken and rice are cooking, prepare the vegetables and ham but chopping and cutting into diced pieces.
3. Once the rice is done put 1/2 stick of butter to prevent the eggs from sticking. Add 4 eggs and mix in thoroughly. Add vegetables, ham  and soy sauce into the rice and stir.
4. Once chicken is done cooking. Dice it and bread by dipping it into eggs and breadcrumbs. Cook chicken in a medium frying pan with vegetable oil until the chicken is browned.
5. Make the sweet and sour sauce. Mix together cornstarch and water in a small bowl, and set aside.  Add remaining ingredients to a small saucepan, and bring to a boil. Add in cornstarch mixture (as a thickening agent) and mix thoroughly.  Continue cooking an extra minute or two, until sauce is thick. Remove from heat and enjoy!

Mozzarella Chicken

INGREDIENTS

• 2-4 chicken breasts 
• 2 eggs
• 1 cup of bread crumbs
• 1/4-1/2 yellow onion
• 1-2 tomatoes
• 2 cups of spinach 
• 2 tsp jalapeno (optional)
• 3 cups rotini pasta 
• spaghetti sauce (classico fire roasted tomato and garlic)
• 1-2 cups mozzarella cheese
• 1 tbps Parmesan cheese 
• olive oil

DIRECTIONS

• Cook the chicken thoroughly. I just put it on the stove and boil it. Don't do it too long or the chicken will be over cooked. Once chicken is done dip it in an egg and let the chicken be covered throughout. After the egg, put chicken into a ziploc with bread crumbs toss. Next, put the chicken onto the stove in the same pan as the cooked onions with more olive oil and brown the chicken.
• While the chicken is cooking, cut onion and put it on the stove with olive oil (when measuring olive oil use to your discretion) to medium heat. Allow the onion to brown. Once it is browned put in 1/2 tsb of sugar and 1/2 tsb of salt. Let it sit on low. 
• While chicken and onion are cooking place water on the stove in a medium sauce pan. Once it is boiling, put about 3 cups of pasta in and let it cook. You can put some olive oil and salt in with the pasta to give it extra flavor.
• Prepare the tomatoes, spinach, and jalepeno by dicing them and placing them to the side, 
• Once everything is done, place 1 TBPS olive oil in the bottom of a glass cooking pan. Layer it with the pasta on the bottom, the chicken next and then cover it with vegetables, pasta sauce and cheese. 
• Preheat the oven to 350 and put into the oven for 10 minutes or until the cheese is melted. 
• Season with garlic salt, Tuscan seasoning, and any others :) 
• We also made some garlic bread for the side! 

Our experience:

It turned out great! One of our favorites :)

What we would change:

The jalapeno was super spicy even though we put a little in so maybe less or no jalapeno. Korbin suggested that we put some ham on top of the chicken so maybe we will try that next time!

First time making a rump roast

Recipe for the rump roast:
http://www.the36thavenue.com/crock-pot-rump-roast-recipe/

Ingredients

• 3 lb grass fed rump roast
• 2-3 large carrots- peeled & chopped
• 5-6 red & russet potatoes, washed & halved
• ½ white onion - chopped
• 12 oz coke or other dark soda
• 16 oz beef stock
• 3 tbsp teriyaki sauce
• 1 tbsp minced garlic
• Salt, pepper to taste
• (we added paprika and red cayenne pepper)

Instructions

1. Place roast, soda, beef stock & spices in slow cooker
2. Cover & cook on high 6 hours
3. Prepare carrots, onions & potatoes & add to pot after beef has cooked 5-6 hours
4. Cook an additional 2 hours or until potatoes are soft
5. Serve along side or on top of rice or mashed potatoes

Mash Potatoes:

We didn't do enough for all of us so along with the potatoes we made, we added instant mash potatoes. Once we were done boiling and mashing the potatoes we added a lot of butter. It's a good thing we added the instant mash potatoes or else it would have been too buttery. We also added salt and pepper, the instant mash potatoes were garlic. It turned out really good!






















Gravy:
We used one we found on google from Emeril.
http://emerils.com/127566/beef-gravy

INGREDIENTS

• 3 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 1/2 teaspoon rough chopped fresh thyme
• 2 tablespoons Worcestershire sauce
• 3 cups beef broth
• Salt and freshly ground black pepper

DIRECTIONS

• Melt butter in a 1-quart saucepan set over medium heat. Add flour to pan and stir to incorporate and form a roux. Continue to stir until roux becomes dark brown, 6 to 8 minutes. Add shallots, garlic, and thyme and continue to cook, stirring often, until shallots and garlic are fragrant, about 1 minute. Pour Worcestershire sauce into pan and cook until nearly evaporated, about 1 minute. Add beef broth, season with salt and pepper, bring to a boil, reduce to a simmer, and continue to cook until sauce has reduced and no floury taste remains, about 20 minutes. Remove from heat. Serve immediately or set aside and reheat when ready to use.
• Our experience: 
• Pinterest is my favorite place to get ideas. So a lot of our recipes have their roots in what I see on Pinterest. We like to follow recipes but we also like to add our own finishing touch to what we create. 
• For our wedding, Korbin's cousin gave us a bunch of elk meat, so for Sunday dinner we decided to try and make a rump roast! We invited Korbin's sister Mikayla and her boyfriend Nick over for dinner. The night before we explored different recipes on Pinterest and found this one. At 9:30 at night we had to run to the store to get two ingredients and came out with $30 worth of stuff, you know how that is. 
• The next morning before church I put the roast in the crock pot with coke, beef stock, a dash of red cayenne pepper which made it a little spicy, some paprika, and salt and pepper. Then it cooked on high for 6 hours. After 6 hours we put carrots, garlic, and teriyaki sauce in with it and cooked for an additional 2 hours. 
• Along with the rump roast we made mashed potatoes, gravy, and crescent rolls.
• It turned out really yummy and flavorful. We will definitely do it again!
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• Things we would change:
• there was a sweetness we think from the gravy that Korbin didn't like so we might find a different gravy recipe
• we would do more potatoes depending on the amount of people we are feeding
• it was a little spicy, I think from the red cayenne pepper so if we don't want it to be spicy probably not adding that. 
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Why a blog?

My husband and I love to eat. It is our hobby to create new things, try out new recipes, and explore the variety of restaurants that we have around us.
I decided because of all the things we experiment with, we needed to create a blog where I can compile all of our recipes and likings into one. This blog will help me to keep track of the evolution of our creations and be a record of places we like to eat.