Turkey Curry Skillet

I am a huge fan of curry, and when I can get it I just love trying out the various styles that are available. Several of the curry styles encompass Indian, including Bengali, Pakistani, Tamil, and South Asian, including Thai, Chinese, Japanese, Vietnamese, and British is another region.

The richness and smoothness of the curry as it hits your palate it explodes in flavor that takes on an earthy delight. The word curry is sort of a generic term used to describe soups, stews, and a variety of spiced dishes, but the term is derived from the Tamil word for “gravy” or “sauce”, rather than a reference to the spices of the dish. An interesting twist on how different cultures have molded the dish to suit their own regional cuisines.

I started putting together a quick lunch dish of ground turkey and vegetables and decided to make it seasoned up with some curry powder and other spices, this is the result.  I hope you like it as much as we did! Once I portioned out the two servings, I added some additional heat with a sprinkling of red chili flakes on my portion.

To Serve: Portion into two bowls, sprinkle with the red chili flakes if desired for more heat.

Yield: 2 portions

Another view….

Turkey Curry Served

Bon appetite!
CCR
=:~)
©2010 CCR

Out of curiosity and looking back I wanted to see how the posts stacked up over the year for 2010.

The amazing facts about these top posts is that four are sweets and desserts of some kind, two are casserole type dishes, one is an appetizer, one is a canned sauce, one is a sandwich, and one is an entrée. Not surprising that 40% of the top posts are dessert/sweets recipes, these seem to attract the most attention.

So without further ado, here is the list counting down, 10, 9, 8, 7…

#10. Sloppy Joe’s with Sweet Potato Fries

Sloppy Joe’s with Sweet Potato Fries

#9. Scottish Short Bread

Scottish Shortbread

#8. King Cake ~ The Recipe

King Cake

#7. Polenta with Feta, Tomatoes, and Kalamata Olives

Polenta with Feta, Tomatoes, and Kalamata Olives

#6. Vegetable Lasagna

Vegetable Lasagna

#5. Canned Fire Roasted Tomato Sauce

Canned Fire Roasted Tomato Sauce

#4. Corn Casserole

Corn Casserole

#3. Chocolate Truffles

Chocolate Truffles

#2. Spinach and Artichoke Dip with Bowtie Pasta Chips

Spinach and Artichoke Dip with Bowtie Pasta Chips

#1. Heavenly Hash Brownie

Heavenly Hash Brownie

I want to thank all my loyal readers and followers, and here’s to even more tasty treats for 2011!

Wishing you all a Very Happy, Healthy, and Wealthy New Year!

Bon appetite!
CCR
=:~)
©2010 CCR

S’more Bars

These bars are a make at home version of the campfire favorite, and sure enough, they make you want to come back for more. The crust is modified sugar cookie dough with the addition of graham cracker crumbs, toasted in the oven, then covered with chocolate chips, then marshmallows browned under the broiler. The graham cracker sugar cookie dough is another example of taking a base sugar cookie recipe and changing it up a bit and creating a new flavor profile

Dreamy reminders of campout S’mores, with the crunchy and nutty graham cracker crust, the melted so smooth milk chocolate, and the toasted on top yet smoothly softened marshmallow topping, a classic without the fire. In your home too with this recipe!

Bryan made these with a little help from the family as part of our new Christmas Cookie tradition.

The Step-By-Step

Step 1. Pre heat the oven to 375° F. In the bowl of an electric mixer cream the sugar and butter until smooth. In a separate bowl combine the four, salt and graham crackers. On the lowest mixer setting gradually add the dry ingredients to the wet and then mix until well blended. Add a few drops of water to the sides of the bowl just until the dough separates from the sides.

Graham cracker sugar cookie dough

Step 2. Press the soft dough into an un-greased 9×13-inch pan.

Pressing the graham cracker sugar cookie dough into the 9×13-inch pan

Step 3. Bake the crust for 20 to 25 minutes or until slightly brown and set.

Graham cracker sugar cookie dough toasted

Remove from the oven and sprinkle then spread the chocolate chips evenly over the top of the crust.

Adding the milk chocolate chips layer

Allow this to stand for about 5 minutes to allow the chocolate to melt slightly.

Spreading the milk chocolate chips layer

Step 4. Set the oven controls to broil. Sprinkle the marshmallows evenly over the melted chocolate.

Adding the miniature marshmallow layer

Step 5. Broil with the top of the marshmallows about 5 to 6 inches from the heat for about 30 to 60 seconds, or until the marshmallows are evenly toasted and browned on top. Remove from the oven and allow to cool for about 15 minutes. Then cut into bars.

Toasted marshmallow layer

What you will need…

Another view…you want s’more!

More S’More’s Bars

To Serve: Cut into bars by making 6 rows by 4 rows. Transfer to a serving platter.

Yield: 24 bars

Bon appetite!
CCR
=:~)
©2010 CCR

Raspberry Delights

These cookies remind me of several store brands, yet I do believe that this recipe surpasses them all in flavor, texture, and quality. Of course, made from scratch at home is always better than factory made anytime. These cookies also incorporate a box of cheesecake flavored pudding and pie mix giving it a cheesecake flavor profile.

This cookie recipe uses a sugar cookie dough base and is perfect for thumbprints, or rolling and cutting into any shape, especially for your favorite Christmas cookie cutters.

These cookies are now a part of our new Christmas Cookie Tradition, replacing our gingerbread house tradition that the boys seem to have outgrown. Ben made these with a little help from his family!

A new family tradition, Christmas cookies! Ben is mixing the dry ingredients, while Monique and Bryan brush up on another cookie recipe.

The Step-By-Step

Step 1. Preheat oven to 350° F. In the bowl of an electric mixer cream together the sugar with the butter until smooth, then add the vegetable oil and mix until fluffy. Add the egg and beat until blended well.

Step 2. In a separate bowl whisk together the flour, salt, and pudding mix. On low speed, gradually add the dry ingredients to the wet ingredients and mix until smooth and incorporated. Add water, a few drops at a time until the dough starts to pull away from the sides of the bowl.

Mixing the dry ingredients

Step 3. Shape the dough into 1 ½ to 2-inch balls, and then place them onto an un-greased cookie sheet pan and about 1-inch apart. Using your thumb or the back of a wooden spoon make an indentation in the center of each ball. Then spoon about ½ teaspoon of the raspberry jam into each indentation.

Shape dough into 1 ½ to 2-inch balls

Then make your thumbprint indentations in the center of the dough balls

Spoon the seedless raspberry jam into the indentation

Step 4. Bake for 20 minutes or until edges are light golden brown. Allow to cool for several minutes, then transfer them to a cooling rack and allow them to cool for about 10 minutes.

Baked Raspberry Delight cookies cooling on the rack

Step 5. Sprinkle with the shaved white chocolate.

Sprinkle the Raspberry Delight cookies with shaved white chocolate

What you will need…

To Serve: Arrange cookies on a platter. These keep for several weeks in an airtight container, but will probably be eaten well before any expiration of quality.

Yield: approximately 24 cookies

Bon appetite!
CCR
=:~)
©2010 CCR