Chicken, Broccoli Peanut Curry

 This is written for an Instant Pot, but it's just a slow cooker recipe. So if you don't have one, just put it in a slow cooker.

1 tbs olive oil

1/2 cup chopped green onions

4 cloves garlic, minced

2 inch piece of fresh ginger, minced 

2 lbs skinless, boneless chicken thighs, cut into pieces

2 cups chicken broth

1/2 cup peanut butter

2 tablespoons soy sauce

2 tablespoons red curry paste

3 cups broccoli florets

1 cup sliced carrots

1 tbs cornstarch

2 tbs cold water

rice

cilantro

1/4 cup chopped green onions

chopped roasted peanuts

Directions

Select saute on the instant pot and adjust to normal. Add oil and sauté onion, ginger, and garlic. for one minute. Press cancel and add chicken, broth, peanut butter, soy sauce, and curry paste. Stir. Cover with lid and open the pressure release valve.

Select slow cook, adjust to MORE and cook for 2 hours or until chicken is done. Stir in the broccoli and carrots and cook, covered, for an additional 30 minutes. 

Press cancel. Combine the cornstarch and water and stir into pot. Select sauté and cook for 2-3 minutes or until slightly thickened. 

If cooking in a slower cooker, just slow cook the onions, garlic, ginger, chicken, peanut butter, soy sauce, and curry paste for 2 hours on high. Then add the broccoli and carrots and cook until crisp tender. thicken with the cornstarch.

Serve over rice and topped with green onion, cilantro, and peanuts. 

Garlic and Oregano Pizza Dough

 Ingredients

• 4 cups flour
• 3 tsp. instant yeast
• 2 tsp. salt
• 2 tsp. baking powder
• 2 Tbsp. oregano
• 1-2 Tbsp. minced garlic 4-8 garlic cloves
• 2 Tbsp. olive oil
• 1 1/2 cups warm water 90-110F

Instructions

1. Add all the ingredients to the bowl of a stand mixer. Mix with the hook attachment until the ingredients come together to form a ball. If it is too sticky, add a small amount of flour. If it is too dry, add a bit more water
2. Continue to knead with the hook attachment for 2-3 more minutes.
3. Put a teaspoon or so of olive oil in the bottom of the bowl and roll the ball of pizza dough in it, coating all sides. Place the ball of dough in the bottom of the bowl, and cover it with a light towel or plastic wrap. Let the dough rise for 30 minutes, or until it has doubled in size.
4. Sprinkle some flour on a clean surface, punch down your dough, and put the dough onto the floured surface. Split the dough into two halves and set aside one. Work with the first half by gently flattening it with the palms of your hands. Add flour as needed if it sticks to the table. Use a rolling pin to create a round dough, or whatever shape you’d like.
5. Preheat the oven to 425F. Lightly oil a heavy baking sheet. Place the rolled out dough onto the baking sheet. Cover with a towel or plastic wrap and let rise another 20 minutes.
6. While it is rising, prepare your toppings, including sauce, cheese, pepperoni, olives, sausage, peppers, etc. Once the dough has had its second rise, place all the toppings on it.
7. Put into the preheated oven and bake for 13-15 minutes.
8. While the first pizza is in the oven, start working with the second pizza dough half so it’s ready to get in the oven soon after the first comes out.

This was from https://feedingourflamingos.com/garlic-oregano-pizza-dough/

Pumpkin scones

 Scones Ingredients:

• 2 cups all-purpose flour
• 7 Tablespoons sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 6 Tablespoons cold butter
• 1/2 cup canned pumpkin
• 3 Tablespoons half-and-half
• 1 large egg

Sugar Glaze Ingredients:

• 1 cup powdered sugar
• 1 Tablespoon powdered sugar
• 2 Tablespoons whole milk

Spiced Glaze Ingredients:

• 1 cup powdered sugar
• 3 Tablespoons powdered sugar
• 2 Tablespoons whole milk
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pinch ginger
• 1 pinch ground cloves

Scones Directions:

Preheat oven to 425 degrees F. Line a baking sheet with silicone mat or with parchment paper.

Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry cutter, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a pastry scraper or large knife to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough.

Place on prepared baking sheet.

Bake for 14 to 16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

Sugar Glaze Directions:

Mix the powdered sugar and 2 tbsp milk together until smooth.
When scones are cool, use a brush or knife to spread the sugar glaze over the top of each scone.

Spices Glaze Directions:

As sugar glaze firms, make the spiced glaze. Combine the ingredient for the spiced glaze together. With a spoon or whisk, drizzle this thicker icing over each of the pumpkin scones and allow the icing to dry before serving (at least 1 hour).

https://gratefulprayerthankfulheart.com/pumpkin-scones/

Greek Chicken and Rice Bowl

 

Ingredients

• 2 skinless chicken breasts
• 1 cup low-sodium chicken broth
• 2 cups brown basmati rice
• 2 1/2 cups water
• 1/2 teaspoon turmeric
• 1/2 teaspoon thyme
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon red pepper (If you prefer a kick)
• salt and pepper to taste
• 4 tablespoons hummus I used Trader Joe's
• 4 tablespoons tzatziki sauce
• 1/2 cup kalamata olives
• 4 tablespoons feta cheese

Instructions

• Season the chicken with the thyme, cumin, turmeric, paprika, red pepper, salt, and pepper to taste.
• Add the chicken to the pot with the chicken broth.
• Cook for 10 minutes on Manual > High-Pressure Cooking.
• When the Instant Pot beeps to indicate it is finished, allow the steam to release naturally for 10 minutes instead of quick release.
• Remove the chicken from the Instant Pot. Using a large knife and fork, shred the chicken.
• Rinse the brown rice with water in a large bowl. Drain the water from the rice.
• Add the rice to the Instant Pot with 2 1/2 cups of water.
• Cook for 22 minutes on Manual > High-Pressure Cooking.
• Allow the steam to release naturally for 10 minutes instead of quick release.
• Remove the rice from the pot.
• Create the rice bowls with equal amounts of rice, shredded chicken, olives, 1 tablespoon feta cheese, 1 tablespoon hummus, and 1 tablespoon tzatziki sauce.

Notes

I chose to cook the chicken first before the rice because once the rice is cooked, the Instant Pot will become sticky. This makes the process easier.

You can make your own hummus using the following:

1 15oz can chickpeas

1 clove garlic

1/4 cup olive oil

1 teaspoon cumin

1/2 teaspoon paprika

salt to taste

Combine the ingredients in a food processor or blender. Blend until creamy

Chocolate Peanut Butter Balls

 Makes about 36

Ingredients: Ingredients:

3/4 cup peanut butter 3 tablespoons butter 3 tablespoons brown sugar 1/2 teaspoon salt 1/2 teaspoon vanilla extract 1 cup powdered sugar 1 12- oz bag of milk chocolate chips Instructions: In a saucepan on the oven or in the microwave(my preference) combine the peanut butter, butter, brown sugar, salt, and vanilla and stir until creamy and smooth. Remove from heat, and stir in powdered sugar. Mix until combined. Allow mixture to cool to room temperature. Scoop into balls about 1/2-1" wide and place on a parchment lined baking sheet. Place the cookie sheet in a freezer for 30 minutes. When ready, melt the chocolate chips in a microwave safe bowl. Melt in 30 second intervals. Be sure to stir in between. Using a fork or toothpicks, dip the eggs in the chocolate to coat. Place on the baking sheet again to harden. Enjoy refrigerated or at room temp!

Makes about 36

French Silk Pie

3/4 cup butter
1 cup sugar
3 oz unsweetened chocolate
3 eggs
2 tsp vanilla
1 pie crust (baked)

Cream butter, add sugar. Melt chocolate and add to butter and sugar. Add eggs in one at a time. Add vanilla and beat for 5 minutes. Pour into bake pie crust. Let cool.

Chocolate Mint Cookies

3/4 cup butter
1 1/2 cups light brown sugar
1 TBS water
2 cups semi-sweet chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 tsp baking soda
1/4 tsp salt
1 package Andes Mints

In a large heavy sauce pan, over low heat, cook butter, brown sugar and water (until melted). Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until all the chips are melted. Pour into large bowl and let cool about 10 minutes. With mixer beat eggs one at a time. Add dry ingredients beating until just blended.

Chill dough for one hour. Preheat oven to 350 and line a cookie sheet with foil. Roll teaspoon size balls of dough about one inch in diameter. Bake 10-12 minutes (cookies will crisp as they cool). Remove from oven and immediately place a mint on each hot cookie. Allow mint to soften and swirl with back of spoon. Cool thoroughly.