Chicken With Thai Curry Sauce

Chicken With Thai Curry Sauce

1 cup “lite” coconut milk,
2 tablespoons chopped fresh cilantro
1 teaspoon red curry paste, or to taste
1/2 teaspoon brown sugar
1/2 teaspoon salt, or to taste
1 lbs boneless chicken breast or tenders (Cubed 1/2″)
2 teaspoons extra-virgin olive oil
4 cups baby spinach, (6 ounces)
1 medium red bell pepper, sliced (1 1/2 cups)

To prepare sauce: Whisk coconut milk, cilantro, curry paste, brown sugar and salt in a small bowl.

To prepare Chicken: Drain and rinse Chicken; pat dry. cube into 1/2-inch-thick pieces.

Heat oil in a large nonstick skillet over medium high heat. Add chicken and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking,

stirring occasionally, until all sides are golden brown, 3 to 5 minutes more (until no longer pink).

Add spinach, bell pepper and the curry sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.

Serve over Jasmine Rice

Slow Cook Merlot & Onion Roast

Slow Cook Merlot & Onion Roast

2 pounds beef round top, round roast, or similar, trimmed of all visible fat
8-10 cloves garlic
1 1/2 teaspoons canola or olive oil
1 pkg French onion soup mix
1 cup Merlot, (or other mellow red wine)
salt and pepper
1 Onion quartered
2 stalks of celery cut in 1″ pieces
2 carrots cut in 1″ pieces
If your roast is the rolled-up type, remove mesh or ties from surface and unroll the roast. Arrange garlic cloves evenly on top, then sprinkle freshly ground salt and pepper over the top. Roll the roast up (but don’t put any mesh or ties back on).

Start heating the canola or olive oil in a medium nonstick frying pan over medium-high heat. When hot, add the rolled-up roast to the pan and let the bottom brown for a couple of minutes. Flip and brown the other side a couple minutes more. Carefully place browned roast in slow cooker so that it remains rolled up.

Pour onion soup mix and wine over the top.
Cover and cook on LOW for about 3 hours. Add Onion, celery and carrots, cook for an additional hour on low.

Tonight I’m serving with flat buttered noodles, green beans and garden salad.

Chicken Breast in Honey & Balsamic Vinegar Sauce

Chicken Breast in Honey & Balsamic Vinegar Sauce

3 Tbs balsamic vinegar
3 Tbs honey
2 Tbs lemon juice
3 boneless chicken breast (6 to 8 oz each)
Salt & Pepper to taste
1 shallot, minced

Combine vinegar, honey and lemon juice ; mix well

If you are using skin on breast, score the skin with the tip of a sharp knife, in cross hatch pattern, being careful to only score the skin and not the meat.

Season both sides with salt and pepper.

place breast skin side down in a large skillet over medium heat; cook without turning 10 – 12 minutes or until skin is crisp and golden brown. Turn and cook the other side  8 minutes or until medium rare (130 F). Remove the breast to a plate cover with foil and let stand 10 minutes before slicing.

Meanwhile, drain all but 1 tablespoon of fat from the skillet. add shallot to skillet; cook and stir over medium heat 2 to 3 minutes or until translucent. Add vinegar mixture; cook and stir  add any collected juice from the breast, cook about 5 minutes or until slightly thickened. Season with salt and pepper if desire. Slice Chicken; drizzle with sauce.

Emerald Isle Pork Tenderloin

Emerald Isle Pork Tenderloin

4 Tbs olive oil (divided)
4 Tbs course Dijon Mustard
2 Tbs Irish Whiskey
2 Tbs fresh Rosemary (minced)
4 Tsp Fresh Garlic (minced)
1 1/2 lbs Pork tenderloin
1/2 Tsp Salt
1/2 Tsp Pepper
3/4 cup dry white wine
2 Tbs Black Current Jam
2 Tbs butter (cut in small pieces)
Preheat oven to 350 degrees Fahrenheit.
Combine 2 Tablespoon oil, mustard, whiskey, rosemary and garlic in a small bowl and form into a paste.
Rinse the tenderloin and wipe dry with a paper towel.
Season the pork with salt and pepper, spread paste over both sides, cover and marinade 30 at room temperature or 2-3 hours in the refrigerater.
Heat 2 tablespoon of oil in a ovenproof skillet, over relatively high heat, brown pork, turning every 30 seconds for 4 minutes.
Place skillet in the oven and cook for 20 minutes. Remove to serving plate and keep warm.
Drain excessive fat from skillet add wine; cook and stir about 5 minutes scrapping up brown bits from the bottom of the skillet. stir in jam and any accumulated pork juices; stir until well blended. remove from heat; stir in butter until melted, serve sauce over pork.