Monday, February 11, 2013

Crock Pot Chicken Curry

In an effort to reduce my spending, I have dug through my freezer and my canned goods stock and discovered that I have what I need for curry! I go through waves with curry. Normally I don't crave curry, but then I have a taste of it and I must have it constantly for weeks. Since I'm doing a huge slow cooker worth, I will have plenty for lots of lunches this week.

4 skinless chicken breasts, cubed in 1 inch pieces
1 medium onion, chopped
3 large cloves garlic, minced
2-3 tablespoons curry powder
2 tablespoons freshly ground ginger
1/2 teaspoon sea salt
1/4 teaspoon pepper
1 can garbanzo beans, rinsed and drained
2 cans diced tomatoes
1 cup vegetable broth
1/2 cup whipping cream
3 bay leaves

In a large slow cooker, combine the chicken, onion, garlic, and spices. Toss well so that all pieces of chicken and onion are coated with curry. Add in the beans, tomatoes, broth, and cream. Cook on high for 4-5 hours. Serve with saffron rice.

Thursday, February 7, 2013

Peanut Butter Cookies

My work is having a March of Dimes fundraiser with many different events. One co-worker and I will be doing a snack cart tomorrow and doing milk and cookies. Remember these?

Yup, we got the small milk cartons to go along with the cookies. :-) Let's all remember waiting in line during elementary school, hoping they don't run out of tater tots before it's our turn.

1/2 cup brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter at room temperature
1 egg
1 1/4 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

In a large bowl, cream the sugar, peanut butter, shortening, and butter together. Add the egg and beat well. Then add the remaining ingredients until just combined.

Place dough in plastic wrap and refrigerate for two hours.

Preheat the oven to 375 degrees. Line cookie sheets with parchment paper. Roll the dough into small balls, about 1-2 inches. Place on the cookie sheets about 2 inches apart. Using a fork, smash the dough until flattened (don't smash too thinly). Bake for 9 minutes.

Sunday, February 3, 2013

Strawberry Cake with Cheesecake Filling

This weekend was the celebration for a friend's birthday. Ladies' night! She does not like anything chocolate and I knew she loves strawberry cheesecake, so I thought to combine a traditional birthday cake with a cheesecake. Happy Birthday Kelsey!

Strawberry Cake

1 1/2 sticks unsalted butter, softened
2 cups white sugar
4 eggs, room temperature
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
1/2 teaspoon vanilla extract
2 cups all purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1 teaspoon baking soda

Preheat the oven to 350 degrees. Line two 9 inch and two 6 inch cake pans with aluminum foil. Spray with non stick spray

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Then add the sour cream, lemon and orange zest, and vanilla. Add the flour, cornstarch, salt, and baking soda and mix until smooth.

Pour batter into each of the pans, about half way up. Bake for about 28 minutes or until a toothpick when inserted comes out clean. Allow to cool slightly and then remove from pans to cool completely.

Even out the tops of the cakes and blow away any loose crumbs.


16 ounces cream cheese, softened
2/3 cup white sugar
Pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy cream
1 teaspoon vanilla extract

Preheat the oven to 325 degrees. Line a 9 inch springform cake pan and a 6 inch cake pan with aluminum foil (makes removing the cheesecake very easy) and spray with non stick spray.

In a large bowl, beat the cream cheese until smooth, about two minutes. Add in the sugar and salt. Then add the eggs, one at a time, beating after each addition. Add the sour cream, heavy cream, and vanilla.  Beat until smooth.

Pour into the pans, about an inch in each. Bake for about 40-45 minutes, until the cheesecake is set. Remove from the oven and allow to cool fully in the pan.

Strawberry Frosting

2 lbs confectioners sugar
2 teaspoons vanilla extract
1 stick butter, softened
16 ounces cream cheese softened
1/2 cup strawberries puree
2 tablespoons whipping cream
In a large bowl, combine the above ingredients. Add more confectioners sugar as needed to establish desired consistency.


Place one 9 inch layer of the strawberry on a serving plate. Top with the large cheesecake layer, followed by the remaining 9 inch strawberry layer. Top with a 6 inch strawberry layer, followed by the remaining cheesecake and strawberry layers. Insert three dowels into the cake for stability. Frost generously. Keep refrigerated until serving.

Friday, February 1, 2013

Slow Cooker Chicken Tacos

This is the second time making this. The first, I had four additional people coming to the other day lunch and I didn't have time to spend too long in the kitchen prepping anything. This was super easy to throw together. The longest was getting all the additional fixing put together, like chopping tomatoes, green onions, and pulling cilantro leaves. Serve with rice and beans and you have yourself a complete meal with plenty of leftovers. I liked this recipe so much, I am making it again today, but this time, it's all for me! I actually have the day off today (kind of, still working some from home), so I'm taking advantage and making food for the rest of the week. The leftover chicken can be used for sandwiches too.

4 chicken breasts, skinless, boneless
2 tablespoons chipotle peppers in adobe sauce, pureed
1 cup tomato salsa (temperature based on your taste)
1 teaspoon chili pepper
3 garlic cloves, minced

Combine all the ingredients above, starting with the chicken at the bottom, in a slow cooker. Cook on medium for about 4 hours. Remove the chicken and shred using a fork and return to the pot until ready to serve (reduce heat to warm). Serve in tortillas with cheese, tomato, sour cream, cilantro or whatever else you like on your tacos!