Mussaman Curry

Early in our marriage, we discovered a quaint little Thai restaurant that we frequented often. The Mussaman was always my hubby's top choice. Since then, he has learned how to make it himself! In fact, it is one of his specialties...And one of my favorite meals. There's nothing like a hot man in the kitchen making something delicious...;)

Mussaman Curry

2 Tbsp vegetable oil

3 Tbsp curry paste

1 (3/4 inch thick) slice ginger, minced (or 1/2 tsp ginger powder)

1 1/4 lbs boneless, skinless chicken breast, cubed

3 Tbsp brown sugar

1 1/2 Tbsp fish sauce

3 Tbsp tamarind paste

1/3 cup peanut butter

3 cups peeled, cubed potatoes

1 (13.5 oz) can coconut milk

1 1/2 Tbsp fresh lime juice

1 sliced onion

peanuts (to sprinkle on top)

rice

1. Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger. Cook and stir for 2 minutes. Stir in the cubed chicken and cook until the pieces turn white on the outside, about 3 minutes.

2. Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, sliced onion, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook an additional 5 minutes before serving.

Serve over rice and sprinkle with peanuts.

Brownie Cheesecake Tarts

My cute friend Jess over at http://waytomansheart-food.blogspot.com brought these little bites of deliciousness to a get together and they were a quick "must have that recipe" in my book. We made them last week and they were a big hit! They look fancy and feminine and would be the perfect addition to your Valentine's celebrations. (The strawberries look like hearts!)

To-Die-For Brownie Cheesecake Tarts

1/4 cup light corn syrup

50 Nilla wafers rolled into crumbs
1 package cream cheese, softened (either leave at room temperature for a few hours, or put in microwave for about 15 seconds)
1/4 cup butter
1/2 cup semi-sweet chocolate chips
1 pint strawberries
1/2 cup powdered sugar

Directions
1. On medium heat melt butter, corn syrup and chocolate chips until mixture is smooth. Remove from heat and stir in wafer crumbs. While still warm divide evenly among mini muffin cups. Press with tart shaper (if you don't have a tart shaper, press with the end of a French rolling pin or citris reemer, or something that has a 1" flat circular end).
2. Chill for 15 minutes. Remove from pan and set aside to chill more.
3. Beat together softened cream cheese and powdered sugar. Fill each tart with mixture (pipe it in to make it look really nice).
4. Slice strawberries with an egg slicer and place slices on each tart.

Spinach Vegetable Dip

I can't believe we haven't put this on the blog yet! This is a tried and true FAVORITE...you just may want to whip some up for the Super Bowl this Sunday! I just made some for a party and my friends were dipping their vegetables AND pizza in it. I looked to see if this was on the blog after copying the recipe for people. Sorry we didn't give you this recipe sooner...you will never want to buy store bought veggie dip again!

Spinach Vegetable Dip

2 cups mayonnaise
1 tsp salt
1/4 tall bottle chives (3-4" tall)
1 tsp Accent*
1/2 tsp pepper
1/2 pkg frozen chopped spinach.

Cut spinach into about 4 pieces. (Works well if you soften it SLIGHTLY so it is not rock hard, but keep it mostly frozen.) Put in food processor (or a blender works fine too) and chop until fine.

In a bowl, combine mayonnaise, salt, chives, accent and pepper. Add frozen, chopped spinach and stir well.

*A lot of people aren't familiar with Accent...it is a salt like seasoning found in the baking aisle.

PS - Click here for another Super Bowl guaranteed hit!!

Best. Sugar. Cookies. EVER!

With Valentine's Day approaching, many of you are bound to making sugar cookies. Although there are many recipes out there, this one is the BEST! These cookies are SOFT, just the right thickness and get rave reviews everywhere we go! Kandi has this one mastered! Give it a try and let us know what you think!

(picture taken after decorating our Christmas cookies)

Cookie Jar Sugar Cookies

(Yields approx. 2 doz)

2/3 cup shortening

3/4 cups sugar

1/2 tsp vanilla

1 egg

2 Tbsp milk

2 cups four

1 1/2 tsp baking powder

1/4 tsp salt

Cream shortening, sugar and vanilla. Add egg--beat until creamy. Add milk and beat again until fluffy. Add all dry ingredients and mix thoroughly.

Divide dough in half; chill 1 hour (or more)

Roll dough and cut out cookies. Note: The key to a great sugar cookie is not rolling the dough too thin...about 3/4 inch. To easily cut them out, lay a piece of saran wrap on the cupboard, place ball of dough on wrap and cover with an additional piece of saran wrap. Roll out dough. Remove top layer of wrap, use cookie cutter to cut out shape and then pick up the bottom layer of wrap to help get the shape out. This keeps the dough from getting too sticky in your hands.

Bake on a greased cookie sheet (or I prefer parchment paper) at 375 for 6-8 minutes. You will know if they are done when the very edge is the SLIGHTEST light brown. Do not overcook! That is the other biggie in making it the perfect cookie. Cool slightly. Remove from pan. Cool on cooling rack, frost (with HOMEMADE frosting) and decorate.

Frosting:

4 cups powdered sugar

3/4 cube softened margarine

pinch of salt

1 tsp vanilla

food coloring

Add little bits of milk or canned milk. Whip or stir.