Well, here we are at the WEEK OF Christmas. Boy, did that get here fast! Happy eve’s eve of Christmas eve! Wow, that’s a lot of eves. I can see why that hasn’t become a standard holiday greeting. :)
Anyways, I hope all is going well with your holiday plans. If you need some last minute recipe ideas for appetizers, sides, desserts, or even breakfast, I put together a collection of recipes from around my website for a little inspiration. Here you go!
a savory combo of mushroom, spinach, bacon, and thyme topped with cheese
refried beans & green chiles baked in a wonton wrapper topped with fresh salsa & green onion
savory cornbread with the flavorful additions of fresh rosemary & caramelized onions
puff pastry baked with slices of pear topped with peach jam and a honey whipped cream
oatmeal cookies with cinnamon, nutmeg, all spice, and ginger
a single crust pie with apples and cranberries mixed with orange zest, cinnamon and nutmeg
festive waffles with cinnamon, ginger, cloves and sweetened with molasses
muffins with all the spices of chai tea drizzled with a vanilla glaze
Happy Friday! And helloooo Flat Apple Cranberry Pie. *licks lips*
My friend, ShaRhonda, asked me to come up with a recipe for her blog series, A Very Pinteresting Christmas, which is a series of festive crafts and yummies. I met her through the Oklahoma Women Bloggers network and she writes about her family on her blog The 4 Crows. I wanted to come up with something extra delicious because ShaRhonda is so sweet and kind. I found out we share a love of apple pie so I know we’re meant to be friends.
This pie is really simple, tastes like Christmas, and has become one of my favorite desserts. You can read more about it and get the recipe over at ShaRhonda’s blog – Click here.
And be sure to check out the other goodies & crafts on her A Very Pinteresting Christmas series on her blog and Pinterest!
When I made the move up North I knew I had to beef up my collection of slow cooker recipes. There’s just something about Crock Pot dinners that gives the same sense of coziness as curling up with a blanket and sipping on hot chocolate.
Maybe it’s just me (I suspect it’s not) but on a cold day when I know dinner is slowly simmering away and will be ready for me when I get home, the day seems a little less cold and I feel a little more like yeah-I-can-do-this-winter-thing.
Now that we’ve got the coziness equation down (slow cooker dinner = blanket + hot chocolate), let’s talk about THIS particular dinner.
Red Thai curry became a regular thing at our house after we had it at a restaurant back in Tulsa. I tried to recreate it for this bloggity blog but soon discovered that making red Thai curry meant having to use every pot and pan in my kitchen. What do I do when I don’t want to dirty a million dishes? I think “Mmm… can this be made in a Crock Pot?”
After a few tries I finally got it down. It’s not quite the same as the restaurant, but the hubs and I were really happy with the final result. And seeing how we don’t live in Tulsa anymore… that’s a good thing.
The chicken & veggies get super tender in their nice looong bath in the spicy warmth of the curry sauce. It may seem like there isn’t enough liquid but trust me, one can of coconut milk will be enough. I recommend serving it with white or brown rice to soak up those extra curry juices.
Slow Cooker Red Thai Curry; Recipe or Not
- 1 lb boneless skinless chicken breast
- 1 eggplant, peeled & diced
- 2 green bell peppers, diced
- 1 small onion, diced
- 1 head of broccoli, cut into florets
For the sauce:
- 1 can coconut milk
- 3 T. red curry paste (I recommend Thai Kitchen Red Curry Paste.)
- 1 T. creamy peanut butter
- 1 T. honey
- juice from 1 lime (about 1 T.)
- 1/4 t. garlic powder
- 1/2 t. salt
- a pinch of crushed red pepper flakes, optional for extra spice
- brown or white rice for serving
- fresh cilantro for topping
In small bowl, whisk together the coconut milk, curry paste, peanut butter, honey, lime, garlic powder, salt, and red pepper flakes if using. In a slow cooker, layer the chicken on the bottom, then the eggplant, followed by the green pepper, onion, and broccoli. Pour the sauce over the top. Cook on low for 7-8 hours. After the cooking time is up, use two forks to shred the chicken and give the curry a stir. Serve with white or brown rice and top with fresh cilantro.