One-Pan Chicken Curry or Vindaloo ala ~DKBB~

One-Pan Chicken Rice Curry (or Vindaloo) ala ~DKBB~

(original recipe by Mary Lou Timpson in Dec/Jan 2017 issue of Simple & Delicious)

2 Tbsp. butter, divided

1 medium onion, halved and very thinly sliced

2 stalks celery, diced (optional)

1 can sliced water chestnuts, drained (optional)

1 small can baby corn, cut into small pieces (optional)

2 Tbsp. flour (I prefer Wondra)

3 tsp. curry powder (or Vindaloo seasoning)

½ tsp. each salt and pepper

2 boneless skinless chicken breasts, cut into 1-in. pieces

1 can (14½ oz.) reduced-sodium chicken broth

1 cup uncooked instant white or brown rice

·       In a non-stick skillet, heat 1 Tbsp. butter over medium-high heat; sauté onion until tender; remove onion from skillet and set aside.

·       Mix flour and seasonings; toss with chicken pieces; in same skillet, heat remaining butter over medium-high heat; add chicken and cook until no longer pink, turning occasionally (4 to 6 minutes).

·       Stir in broth and onion; bring to a boil; stir in rice.

·       Remove from heat and let stand, covered, for 5 to 7 minutes (until rice has absorbed liquid and mixture is saucy).

Tom & Jerry Batter ala ~DKBB~

Tom & Jerry Batter ala ~DKBB~

(original recipe from cooks.com)

6 eggs, separated

¼ tsp. salt

½ lb. butter (2 sticks), room temperature

6 cups powdered sugar

½ tsp. vanilla, brandy, or rum flavoring (I prefer rum flavoring)

½ tsp. nutmeg

½ tsp. cloves

½ tsp. allspice

• Beat egg whites until stiff; add salt.
• Beat egg yolks until light.
• Cream butter and powdered sugar together, mixing until crumbly; add egg yolks and flavoring of choice and mix well.
• Add spices and mix well.
• Add egg whites and mix until well blended (using lowest setting possible on mixing to simulate folding).
• Will keep several weeks in the refrigerator; may be frozen, if covered.
• For each cup of hot water, use 1 heaping Tbsp. batter and at least 1 shot of rum (or brandy), top with a dash of nutmeg.

Shepherd's Pie ala ~DKBB~

Shepherd’s Pie ala ~DKBB~

(original recipe in Dec. 2016 Cooking Light)

1½ cups beef stock

2 Tbsp. flour (I prefer Wondra)

1 tsp. black pepper

½ tsp. white pepper

12 to 16 oz. ground beef (at least 90% lean)

1 onion, chopped

1½ tsp. ground thyme

1½ tsp. minced garlic

2 4oz. cans of mushroom pieces, drained

¼ cup cooking sherry

2 Tbsp. Worcestershire sauce

½ tsp. kosher salt

2 cups frozen green peas, thawed

2 cups mashed potatoes                                                             

• Preheat oven to 450° F.
• Combine beef stock, flour, and peppers in a bowl and set aside.
• Cook ground beef and onion in cast iron skillet over medium high heat until browned, stirring to crumble; stir in thyme, garlic, and mushrooms and cook 3 minutes.
• Reduce heat to medium; stir in sherry, Worcestershire sauce, and salt; cook 3 minutes.
• Add stock mixture and bring all to a boil; cook 4 minutes or until thickened; stir in peas.
• Spread mashed potatoes over the beef mixture; bake at 450° F for 15 minutes, then turn on broiler (do not remove pan from oven) and broil for 4 minutes or until lightly browned.
• Allow to cool just a bit before serving.

Potato and Leek Gratin ala ~DKBB~

Potato and Leek Gratin ala ~DKBB~

(original recipe from Nov. 2016 Cooking Light)

2½ cups milk (whole milk preferred)

3 to 4 Yukon Gold potatoes, peeled and very thinly sliced

2 garlic cloves, smashed

1 Tbsp. butter

1 large leek, trimmed , halved lengthwise, and sliced (about 2 cups)

1 tsp. kosher salt, divided

2 oz. Gruyere cheese, shredded (about ½ cup)

1 oz. Parmesan cheese, grated (about ¼ cup)

½ to 1 tsp. freshly ground black pepper

• Preheat oven to 375° F.
• Combine milk, potatoes, and garlic in large saucepan; bring to a boil; reduce heat and simmer 5 minutes or until potatoes are almost tender; drain in a colander over a bowl, reserving ½ cup of milk mixture.
• Melt butter in large cast-iron skillet over medium heat; add leek, cooking 8 minutes or until tender, stirring occasionally; remove pan from heat; place leeks in separate bowl.
• Arrange half the potato slices in the bottom of the cast-iron skillet; cover evenly with half the leeks; sprinkle with ½ tsp. kosher salt and half of the Gruyere cheese; repeat layers.
• Drizzle all with reserved milk mixture; sprinkle Parmesan cheese over all.
• Cover skillet with foil and bake for 25 minutes to until cheese is melted.
• Remove foil and either leave in oven or place under broiler for 5+ minutes, until top is bubbly and golden brown.
• Sprinkle all with cracked pepper; cool; cut into wedges and serve.

Cheeseburger Salad ala ~DKBB~

Cheeseburger Salad ala ~DKBB~

(original recipe adapted from The Pampered Chef by The Pioneer Woman)

Photo from The Pioneer Woman

Serves 2-4 (amounts in parentheses serves 6-8)

1 (2) lb. ground beef

2½ Tbsp. (⅓ cup) ketchup

½ (1) tsp. yellow mustard

½ (1) Tbsp. spicy mustard

1 (2) Tbsp. barbeque sauce

2 (4) whole hamburger buns

½ (1) stick butter

1 (2) head(s) romaine or other green-leaf lettuce, torn

½ (1) cup grated sharp cheddar cheese

2 (4) Roma tomatoes, diced

4 (8) whole dill pickle spears, cubed/diced

½ (1) whole onion, thinly sliced or diced

Salt and cracked pepper

• Brown hamburger over medium heat, then remove from heat and drain off the fat; add ketchup, mustards, and barbeque sauce to the meat; stir to combine; taste and add more ow whatever you think it needs; keep warm.
• Cut hamburger buns into 1-inch cubes; melt half the butter in a separate skillet over low heat; add bread cubes and toss to coat; toast croutons in the skillet over low heat 10-12 minutes, adding a bit of the butter every couple of minutes until you’ve used it all (this ensures all the croutons soak up the butter and toast nicely).
• To assemble each salad, pile lettuce on a plate, pile on a good quantity of the meat mixture, top with plenty of grated cheese. Then add diced tomato, chunks of pickles, and slices of onion over the top; sprinkle with warm croutons all around the plate. Top all with salt and pepper as desired.

Lime, Soy, and Maple Drizzle for Pork Chops ala ~CHB~

Lime, Soy, and Maple Drizzle for Pork Chops ala ~CHB~

(original recipe in October 2016 edition of Cooking Light)

2 Tbsp. unsalted butter

1 garlic clove, minced

2 Tbsp. lime juice (fresh, if you’ve got it)

2 Tbsp. pure maple syrup

1½ Tbsp. reduced-sodium soy sauce

1 Tbsp. of balsamic vinegar (a hot one works good)

Dash of crushed red pepper

1 tsp. water

½ tsp. cornstarch

2 pork chops

• Melt butter in small, heavy saucepan over medium heat; add garlic and cook, stirring constantly, until fragrant but not browned (about 30 seconds).
• Add lime juice, maple syrup, soy sauce, balsamic vinegar, and red pepper; stir to combine and bring to a simmer.
• Stir together water and cornstarch in small bowl; add to sauce.
• Cook, stirring often, until sauce thickens (about 2 minutes).
• Grill pork chops, basting the chops with some of the sauce.
• Drizzle remaining sauce over chops to serve.

Zucchini Lagsagna ala ~DKBB~

Zucchini Lagsagna ala ~DKBB~

2 medium or 1 large zucchini

2 cups ricotta

½ cup grated parmesan, plus more for garnish

1 egg, beaten

Handful of chopped chives (fresh or dried)

2 garlic cloves, minced

Kosher salt

Freshly ground black pepper

1 jar of red sauce (your choice)

½ cup shredded mozzarella

• Mix ricotta, ½ cup parmesan, egg, chives, salt, and pepper together; set aside.
• Preheat oven to 375° F.
• Pour a bit of the sauce on the bottom of a 9x13 inch glass baking dish to prevent sticking.
• Peel zucchini and slice it in very thin slices lengthwise; pat each slice with a paper towel to absorb some of the extra moisture.
• Cover the red sauce in the baking dish with a layer of sliced zucchini, overlapping each piece just a bit.
• Scoop some of the cheese mix on top of the zucchini layer and smooth it out with a spatula.
• Add another light layer of red sauce, then sliced zucchini, then cheese mix; repeat one more time if you have the space.
• Top with a light layer of red sauce and the mozzarella cheese.
• Bake 25-30 minutes.
• Remove and garnish each serving with parmesan cheese.