Panang Curry Recipe

Serves 1 (I usually make double)
1 Tbl Panang Curry Paste (I use the Mae Ploy Panang Curry Paste)
1 cup coconut milk
1 Tbl sugar
2 Tbl fish sauce (even though this smells terrible you CAN'T leave it out!)
peanuts (optional)
Meat of choice (I have had it with salmon, pork and chicken)
Veggies of choice (according to the man at Uwajimaya you HAVE to have potatoes, but I have put in zucchini, broccoli or cauliflower, red peppers, onions and carrots)

Heat dry wok over medium heat, add curry paste and stir into pan until fragrant

Add meat and veggies and 1/4 cup coconut milk and stir until meat is cooked

Once meat is cooked add remaining coconut milk

In a separate dish mix sugar, fish sauce and peanuts and add to the mixture.

Stir until thick and serve over rice.

This recipe is compliments of a friend from school. It is very easy and delicious! It can be a bit spicy, but if you can handle the heat... it's a keeper!

Bree's meatballs

**  You can ask your butcher or usually find a "meatloaf" or "meatball" mix at your local grocery store **

1/2 lb. ground veal
1/2 lb. ground pork
1/2 lb. lean ground beef
1 egg - lightly beaten
1 small-medium sized sweet onion, finely diced
1/2 cup shredded cheese (I try and get a blend of asiago, pecorino romano, and parmesan)
1/2 tsp. kosher salt
1/4 tsp ground black pepper
1 and 1/2 tsp dried oregano
1 and 1/2 tsp dried parsley
1 and 1/2 tsp dried basil
1/2 tsp ground thyme
1/2 tsp red pepper flakes (or more if you like it hot-hot-hot!)  :)
Favorite jar of marinara or my favorite Trader Joe's Organic Vodka Sauce!  :)

1. Turn crockpot on medium heat (depending on how much time you want meatballs to simmer - low heat if you want them to simmer all day!)  :)
2. Pour favorite sauce in crockpot - set aside
3. Preheat oven to 400 degrees & spray a jelly roll cookie sheet with an Olive Oil spray (my fav is from Trader Joe's) - set aside
4. Beat your egg (I do this by hand with a fork) with all your herbs, finely diced onion, S&P, and cheese until well combined
5. Using your hands, thoroughly combine the meat with the egg mixture being careful to NOT over mix (this will result in a tough meatball) - set aside
6. Using a cookie dough or small ice cream scoop (I use the 2Tbsp. Pamper Chef scoop) scoop out meatballs & roll them with your hands to make them round & place them on your prepared cookie sheet (You should make between 48 and 56 meatballs depending on how much meat your started with)
7. Bake meatballs in your preheated oven for 20 minutes
8. Place your meatballs in your sauce that is in your crockpot.  Let simmer at least 2 hours before serving!
9. Serve with pasta or make meatball sandwiches with provolone cheese & hoagie rolls!  YUMMO! :)

Grilled Chicken & Arugula Salad

3 boneless, skinless chicken breasts, grilled & shredded

arugula

raw corn cut from 2 cobs

gorgonzola cheese, crumbled

cherry tomatoes, halved

Mix chicken, arugula, corn, tomatoes and cheese in large bowl

Mix 2 Tbs. olive oil & 2 Tbs. fresh lemon juice and pour over salad; Enjoy!!

Opah's Grilled Chicken

4 large garlic cloves, chopped

juice of 2 limes

1/4 c. EVO

handful of minced fresh basil

1/2 tsp. coarse salt

freshly ground pepper

4 boneless skinless chicken breasts, cut into 3 in. strips (or use chicken tenders)

1. Combine all ingredients in ziplock bag, add chicken, seal and refrigerate for 4 hrs. or up to overnight

2. Heat grill to medium high, place chicken on grill and cook 6-10 min.

Serve on a bed of arugula drizzled with a little EVO (optional)

Spaghetti Aglio e Olio

1 lb. spaghetti

1/3 c. olive oil

8 large cloves garlic, peeled and cut into thin slices

1/2 tsp. crushed red pepper flakes

1/2 c. freshly minced parsley (I used dried parsley flakes)

1 c. freshly grated parmesan cheese

Kosher salt

Directions:

Bring water to boil, add 2 Tbs. salt and cook pasta according to directions on pkg. Reserve 1 1/2 c. water before draining pasta

Heat olive oil in large pot and cook garlic for 2 min. or until it turns golden on edges, stirring frequently; Add red pepper flakes, then reserve pasta water; Bring to a boil and then lower heat, add 1 tsp. salt and simmer for 5 min. until liquid is reduced by about a third

Add pasta to garlic sauce and toss; Off heat, add cheese and parsley and mix well; Allow pasta to rest 5 min. before serving ENJOY!!!!!

Lasagna Cupcakes…

These tasty lasagna cupcakes are a snap to make! Recipe makes 12:

Ingredients

1 cup marinara sauce or any spaghetti sauce you like

3/4 pound ground beef or turkey; browned

24 wonton wrappers (approx, 3 in. squares)

8 ounces shredded mozzarella

3 ounces Parmesan cheese

4 ounces Ricotta cheese

(optional) fresh basil for garnish; or add dried basil, oregano, garlic powder, onion powder or italian herbs when browning meat to jazz up flavor

Directions

Preheat oven to 375 degrees. Spray muffin tin with cooking spray.

Brown beef and season with salt and pepper or your preferance(s). Drain.

Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. You can cut several at a time.

Reserve 6 tablespoons Parmesan cheese and 6 tablespoon mozzarella for the top of you cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, Ricotta cheese, and mozzarella cheese. Top with a little meat sauce and marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference.

Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese.

Bake for 18-20 minutes or until edges are golden brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out.

Garnish with fresh basil and serve.

Asparagus Salad

Salty, sweet, and de-lish!  This salad is great for warm summer days because it is light but substantial enough to be dinner, & is served cool!


Ingredients:

• 1 bunch asparagus trimmed and cut into bite-sized pieces
• 1/2 ripe cantaloupe cut into bite-sized pieces 
• 4oz pancetta, baked until crisp and then cumbled
• 1 ball fresh mozzarella, cut into bite-sized pieces

Instructions:

1. Preheat oven to 375 degrees
2. Place pancetta on cookie sheet & bake in oven until crisp.
3. While pancetta is cooking, trim asparagus & cut into bite-sized pieces.  Set aside
4. Cut cantaloupe into bite-sized pieces & set aside.
5. When pancetta is crisp remove from cookie sheet & drain on paper towels - DO NOT discard pancetta drippings
6. Place cut asparagus onto cookie sheet and drizzle with olive oil.
7. Season asparagus with salt and pepper to taste.
8. Toss seasoned asparagus in the pancetta drippings and olive oil.
9. Roast asparagus in oven until crisp tender.
10. Remove asparagus from oven & squeeze 1/2 a fresh lemon over freshly roasted asparagus.
11. When asparagus is cool, pour asparagus (including pancetta drippings, olive oil, and lemon juice) into a bowl.  Toss & combine with cantaloupe, crumbled pancetta, and mozzarella

Serve as a side or as an entree with crusty bread!