Thai Red Chicken Curry Soup

Tonight I decided to step outside of my culinary comfort zone and try something new! I have recently taken a liking to thai food, especially red curry! I was craving soup and decided thai red chicken curry soup sounded delish! This soup was rather simple to make and didn’t require a lot of time or overly unique ingredients. I followed a recipe that I found on pinterest which can be found here. I switched up a couple of ingredients since it was more convenient for what I had in my fridge and I was willing to step outside of the box. I used brown sugar instead of regular sugar, lime instead of lemon, dried basil instead of fresh, and chicken stock instead of water.

This soup was fantastic in that it was light, yet filling. I felt it was not overly creamy, which made it a perfect soup for the beginning of the fall season. I also liked that there was a carb incorporated in this soup. A lot of times soups can have potatoes or some sort of pasta which can be a little heavy, but the jasmine rice was the perfect compliment to the lightness of the soup.

As for beverage pairings, I would suggest a Riesling. This will help cut the heat from the curry and it can also bring out the slight sweetness in the wine. A smooth, medium bodied red wine such as Merlot would also make a great pairing as well.

Ingredients:

• 2 chicken breasts (cut into small pieces)
• 2 tbsp of Olive Oil
• 5 cloves of garlic
• 1/2 white onion (thinly sliced)
• 4 tbsp Thai Red Curry Paste
• 1 red bell pepper (thinly sliced)
• Handful of mushrooms
• 1 cup thick coconut milk
• 1 cup chicken stock
• 1 tsp fish sauce
• 1/2 tsp sugar
• 1 tbsp of lemon or lime juice
• Dried Basil (you can also use fresh basil)
• Salt to taste
• 1 tbsp Brown sugar

Instructions:

1. Preheat oven to 350 F.
2. Place 2 chicken breasts into oven for 20 minutes
3. While the chicken is cooking heat olive oil in a pan
4. Add onions, and garlic, and saute for a minute or so
5. Add red bell peppers and mushrooms
6. Add red curry paste and fry for a minute or so
7. Cut up chicken into small pieces and add to the pan to finish cooking
8. Add coconut milk and chicken stock
9. Bring the curry to a boil
10. Simmer for 3-4 minutes
11. Add fish sauce, lemon or lime juice, brown sugar, and salt
12. Sprinkle basil into pan
13. Place jasmine rice in the bottom of a soup bowl
14. Serve the hot soup on top of the rice, and enjoy!

Share your favorite thai recipes with me in the comment section above!

Happy Cooking,

Dana

Chicken with Mushrooms and White Wine Cream Sauce

Looking for an easy chicken recipe? Look no further! This chicken with mushroom and white wine cream sauce is quick and simple to make. I have been wanting to try Julia Child’s chicken with mushrooms and white wine cream sauce for quite some time now. This dish was everything I had expected and more, and something that I would recommend for a dinner party with friends or family. The recipe that I chose to use can be found here.

This dish was rather low maintenance since it was made mostly in the oven which allowed me to entertain more! For my sides I made a grilled peach and arugula salad which can be found in a previous post. I also made some Near East wild mushroom and herb rice which is a boxed rice with no MSGs. I also grilled up some asparagus. I like to drizzle the asparagus stalks in olive oil, salt, pepper, lemon juice, and lemon zest. I then grill them for approximately 7-8 minutes or until the asparagus is starting to get some golden streaks. You can also add a little bit of grated parmesan over the top of the asparagus after you pull them off the grill for a little bit of extra flavor. Lastly, I added some sliced bread. It was great to dip a piece in the remaining cream sauce. I chose an artisan bread from Trader Joe’s fresh bread section.

As for a beverage I paired this dish with a cabernet sauvignon primarily because I love a full-bodied red. If you would like a more subtle red, I would suggest a merlot. If you would prefer a white wine, I would suggest a chardonnay as they normally pair well with roasted chicken.

Share your favorite recipes with me in the comments section above!

Happy Cooking,

Dana

Grilled Peach and Arugula Salad

Summer is the greatest season to experiment with different salad variations! With so many fruits being in season, it is the perfect time to explore new recipes. This grilled peach and arugula salad happens to be one of my new favorites! I usually love to put grilled veggies on my salad but this variation is perfect for the summer. It is light, refreshing, with a hint of sweet yet savory.

I have been wanting to try grilled peaches for quite some time and finally had the perfect opportunity. When grilling be sure to use some type of grill plate so that you don’t lose your peaches down the grates of your grill. The grill helps to caramelize the sugar in the peaches to give them a sweeter flavor. The sweetness of the peach pairs well with the tartness of the balsamic vinaigrette and glaze. Feel free to switch up the fruit by using a plum, nectarine, or pluot (hybrid of a plum and apricot).

As for a beverage pairing, I would suggest a medium-bodied white such as a sauvignon blanc. If you are looking for something a little bit sweeter I would suggest Moscato. Feel free to also pair this salad with a crisp rose champagne.

Ingredients: 

• Peaches
• Arugula
• Balsamic Vinegar
• Agave
• Olive oil
• Salt and Pepper
• Candied Pecans (or slivered almonds)
• Balsamic Glaze (Trader Joe’s sells a small bottle, pictured above)

Instructions:

1. Slice peaches into 1-inch slices
2. Grill for approximately 5 minutes per side or until slightly charred
3. In a wooden salad bowl whisk together your balsamic vinegar, agave, salt, pepper, and then whisk in your olive oil
4. Toss your arugula in your salad bowl with the vinaigrette
5. Serve on a small plate or bowl
6. Top the arugula with grilled peach slices, goat cheese, and candied pecans
7. To top the salad off, drizzle a little bit of balsamic glaze for a little extra flavor, and enjoy

Tip 1: Make sure your peach has some firmness to it as it will soften up when you grill it.

Tip 2: When putting together a balsamic vinaigrette make sure to put in your vinegar first, then agave, salt and pepper, then olive oil. Make sure to whisk in olive oil. By putting in the balsamic first, and then whisking in the oil last will help the vinegar and oil emulsify so that the oil and vinegar will not separate.

Share your favorite summer salad recipes with me in the comment section above!

Happy Cooking,

Dana

Goat Cheese Crostinis

Appetizers have become one of my favorite items to make! They can be quick, simple, yet filled with flavor. You are free to mix and match different items of your choice to make something for many people to taste and enjoy. These crostinis were made for a girls’ night when my aunt and cousin from Ohio came to visit. My inspiration for these goat cheese crostinis came from pinterest, and I chose to do my own rendition which I would highly recommend.

For my bread I used a french baguette and cut it into 1/2 inch slices. I then lightly drizzled the bread slices in extra virgin olive oil, pink himalayan rock salt, and pepper. I then put them into the oven for about 10 minutes at 325°F. On top of this crostini I had spread some regular goat cheese from Trader Joe’s. I’m sure an herb goat cheese would taste great and add a little extra flavor as well, although I felt the crostinis were packed with flavor with regular goat cheese. I then spread some caramelized onion jam from Dean and DeLuca, an upscale grocery store located in Napa, CA. To top the crostinis I wrapped a slice of pear with some Italian prosciutto. Lucky for me, I had a trusty helper (my cousin) to help me put these delicious crostinis together!

These crostinis were packed with flavor! As for a beverage pairing, I would suggest a chilled Prosecco, such as LaMarca. If you are looking for a white wine I would suggest a crisp, chilled Sauvignon Blanc or Pinot Grigio.

Ingredients:

• 1 French baguette
• Extra virgin olive oil
• Pink himalayan rock salt
• Pepper
• Goat Cheese
• Caramelized onion jam (You can also use fig jam, or any jam of your choice)
• 1 Pear, sliced
• Italian prosciutto

Instructions:

1. Preheat oven to 325°F. Cut baguette into 1/2 inch slices, drizzle with EVOO, pink himalayan rock salt, and pepper. Put in oven for about 10 minutes, or until lightly browned.
2. Spread goat cheese on top of crostini.
3. Spread jam on top of the goat cheese.
4. Wrap a slice of pear with prosciutto and place on top of the crostini.

Share your thoughts and favorite appetizer recipes in the comment section above!

Happy Cooking,

Dana

Vodka Cream Pasta

Pasta is a fun and easy dish that can be made in a million different variations. You are free to add any vegetable, sauce, or protein that suits your needs! Tonight’s variation was a vodka cream pasta. I found inspiration from Rachael Ray’s You Won’t Be Single For Long Vodka Cream Pasta recipe. This meal was simple, yet fun to make and I would definitely recommend it if you are looking for a quick, yet tasteful meal on a week night.

I decided to add my own twist to this recipe by adding a little bit of bacon into the pasta. We had two slices left that needed to be used so I decided to chop it up and toss it in for a little extra flavor. I cooked it in when I added the garlic, which is one of the first steps. The instructions below show exactly how I cooked this delicious recipe.  I also added some mushrooms to the mix to get a serving of veggies into this pasta. Lastly, I added grilled chicken to the top of this dish to add a little extra protein. I seasoned it with Trader Joe’s 21 seasoning salute which happens to be a salt-free seasoning. I lightly grilled the chicken on a cast iron skillet and then put it in the oven to finish cooking. I made this meal a night before a hike, so I needed a little extra protein on this dish to keep me going on the trail!

All ingredients used in the process of making this pasta were fresh and natural. I was lucky enough to visit a family friends garden which we call Gail’s Garden to get some fresh basil. Wow did my hands smell delightful after snipping the fresh herbs. Gail’s Garden is filled with fresh herbs such as sage, italian parsley, lemon basil, lemon verbena, and tarragon in which I hope to feature in posts to come. She also has lemon cucumbers, bell peppers, zucchini, tomatoes, and lemons.

The beverage that I paired with this meal was a pinot noir. It was a great addition to this pasta as it was a lighter red that complimented the slight smokiness of the bacon and the sweetness from the San Marzano tomatoes. The Tractor Guy is the bottle that is pictured. It was about $10 and can be found at Grocery Outlet Bargain Market. If you are looking for a white wine, I would suggest a crisp dry white such as Verdicchio or Pinot Grigio.

Ingredients: 

• 1 tbsp. EVOO
• 1 tbsp. butter
• 2 cloves of garlic
• 2 shallots
• Bacon (I used 2 slices, feel free to use your own amount here)
• Mushrooms
• 1 cup vodka
• 1 cup chicken stock
• 1 can crushed tomatoes (I used San Marzano’s)
• Salt and Pepper
• 16 0z. of pasta (I used Tortiglioni)
• 1/2 cup of half and half
• 20 basil leaves, chopped
• Bread

Instructions: 

1. Start to heat a large pot of water for your pasta.
2. Heat a skillet over medium heat. Add EVOO, butter, garlic, shallots, bacon, and mushrooms. Let all of these ingredients saute for about 3-5 minutes.
3. Add vodka to the pan, and let it reduce by half which should take about 2-3 minutes.
4. Add chicken stock, and tomatoes, bring to a bubble and reduce the heat to simmer. Add salt and pepper to taste.
5. Add pasta to water, also add a couple pinches of salt. Cook until they are al dente.
6. Add cream to sauce. Remove the sauce from heat when it starts to bubble. Add al dente pasta to the skillet and serve with a slice of bread.

Share your favorite pasta recipes in the comment section above!

Happy Cooking,

Dana

Garlic Roast Chicken with Rosemary and Lemon

Rachael Ray has always been a big inspiration of mine. I started watching 30-minute meals in middle school, and I was instantly hooked! I would find myself sauteeing up veggies, or putting together random dishes. This meal was inspired by Rachael Ray herself, and the recipe can be found here.

This dish was made on one of my wednesday night dinners with my good friend, Aundrea. We usually try to keep our meals low carb, at least most of the time! I was flipping through one of Rachael Ray’s cookbooks and stumbled upon this recipe. This was the most convenient for me since I’m in the middle of moving and no longer have my grill with me so my options were slightly limited. This chicken was made in the oven and required very little work so it gave me more time to enjoy company.

As my side to the chicken I decided to make balsamic glazed vegetables. The recipe for the veggies was also inspired by Rachael Ray and can be found here. I used zucchini, brussels sprouts, cauliflower, and broccoli. Your choice of veggies is completely optional, so be as creative as you’d like!

As for our beverage pairing, we had paired our meal with a Cabernet Sauvignon. Like I have said in a previous post, we are slightly bias because we love red wine! I like the way that the bold taste of the cab complimented the citrus and herb in the chicken. If cabs are a little bit too bold for you, try a lighter to medium bodied red such as a pinot noir, or syrah. If you are not a fan of reds at all I would suggest a citrusy sauvignon blanc.

Share your favorite Rachael Ray recipe with me in the comments section above!

Happy Cooking,

Dana

Gott’s Roadside

When visiting Napa, Gott’s Roadside is a must try! They have some of the best burgers that I have ever tried. This is a burger joint, but not your normal burger joint. I have had this a couple of times now and it seems to get better everytime.

I have gotten the ahi burger 2 out of the 3 times that I have been and it is phenomenal! It is sushi grade ahi with ginger wasabi mayo, asian slaw, and cilantro. It is not as heavy as a regular burger which I enjoy. I also like that the ginger wasabi mayo adds a slight kick to the burger. The burger is a close second to the one in my recent post about The Chef’s Table.

This restaurant in particular has a very fun atmosphere. Everything is outdoors, including the bar, and seating. Don’t be surprised when you drive up to see a long line of people. The one you can see in the picture took about 20 minutes to order. Don’t let discourage you because they have great food!

Another fun place to eat would be the Oxbow Public Market in downtown Napa. This is a fun place to walk around, and get a bite to eat. It reminds me a lot of whole foods for some reason, but it is a bunch of little markets shoved under one roof. My family and I ate at Ca’ Momi. We had gotten their pizza and spatzle allo speck. The pizzas were very good, but the spatzle stole the show. Spatzle is a traditional dish that can be found in Germany which is basically homemade dumplings. The spatzle allo speck that we had tasted like glorified mac and cheese. It was definitely a comfort food, that my family and I recommend!

Share your favorite Napa restaurants with me in the comments section above!

Happy eating,

Dana

Stags’ Leap Winery

This past weekend we made a trip down to Napa Valley to celebrate my brother’s birthday. He has never been to Napa so it was the perfect time to go. I have been lucky enough to go a couple of times, and happen to enjoy visiting Napa. My brother is a fan of Stags’ Leap so we decided to book a tour and tasting.

Driving to the winery was one of my favorite parts of the day. It is located off a private road in the hillside so it is very quiet, and absolutely beautiful. The road in is lined with trees, it feels as if you are going down Magnolia Lane at Augusta National. It’s located off of the Silverado Trail in which there are some very good wineries such as Conn Creek, Silver Oak, and Silverado.

Upon arrival to the winery we were given a glass of chilled chardonnay. Our tour was at 10 a.m. so it was a little early to start drinking wine, but I don’t think it phased any of us. The tour lasted about an hour and a half and there were about 14 people on the tour so it was very personal and intimate. With such a small group it felt as if the winery truly cared about every single person there as if they were family.

The tour was very fun and interesting! The Stags’ Leap Manor House on the property was present through the prohibition and had a speakeasy room that we were aloud to tour (It was a male’s dream mancave!). There were also several cottages on the property that are now for artists to stay in and produce artwork that is hung on the property.

One of the most interesting facts that I learned about this particular winery is that there is a Stags’ Leap and a Stag’s Leap. The difference is in the apostrophe. The one with the apostrophe to the right of the s means that the wine comes from the winery and the one with the apostrophe to the left of the s means that the wine comes from the wine cellar. The color of the label is also significant. The black labels are estate produced wine and the white labels are the wine in which the grapes are sourced.

Overall, this tour and tasting was top notch. This was my first winery tour as I usually only taste and I found that the tour was very fulfilling. I learned so much about the history of the property and its recent and past owners that it was intriguing. When you are told about the history of such an old Manor House and property it truly gives you a deeper appreciation for the winery. If you are ever in the Napa Valley area, this is a must try!

Tip: If you have a long day of tasting ahead of you, be sure to try wine wipes to keep your teeth white and refreshed! They can be found at Cost Plus World Market, online, or select wineries.

Share your favorite winery and tasting tips with me in the comments section above!

Happy sipping,

Dana

Sriracha Deviled Eggs

Deviled eggs are a traditional dish that has been around for a very long time. It is a great appetizer to bring to a party or a side dish for a barbecue. There are many different ways to make deviled eggs, so I decided I wanted to try something a little out of the ordinary. When scrolling through pinterest one day I found this sriracha deviled egg recipe. I thought it would be a fun recipe to try since sriracha seems to be all the rage these days.

I have never quite mastered the art of hard-boiling eggs. I followed this recipe exactly and I nailed the boiled egg. I put the eggs in a pot and covered them with cold water, brought the water to a boil, removed the pot from heat and let it sit for 14 minutes and then placed the eggs in a bowl of ice cold water for about 5 minutes. I found that my eggs were easy to peel and they were perfectly cooked on the inside. I will definitely be using this method from now on when hard-boiling eggs.

After whipping together my fillings for the eggs I had used a cupcake decorator to fill the eggs. I found this device at Cost Plus World Market for $5.99. I felt it was worth the money since it is really an item you only need to purchase once in a lifetime. This device comes with many different tips so it is really your own preference as to which tip you want to use. I happened to use the star tip.

As for the taste of the deviled eggs, I thought that they were overall very unique. I am so used to regular deviled eggs so I was slightly biased. The next time I make these, I think I will use less curry powder since the taste was a little bit too smoky for me. I would also use a little bit more sriracha as I felt they didn’t have enough kick to them. The garnishes on the top happen to be bacon and chives, and the flavor of both complimented the eggs nicely.

Shared your favorite deviled egg recipe with me in the comments section above!

Happy Cooking,

Dana

Lemon-Herb Chicken Skewers

Wednesdays have become one of my favorite nights of the week. It means that I get to cook a delicious meal with one of my best friends, enjoy a glass of wine, and discuss all of our favorite TV shows! This week our dinner date was held in the “mini tipsy kitchen” which is the name of my friends kitchen. We decided to make Lemon-Herb Chicken Skewers with Blueberry Balsamic Salsa. This recipe can be found on Cooking Light’s website here.

The recipe was slightly complicated, in that it requires you to use a food processor. As a college student, I don’t own one yet, but luckily she had one that we used. Aside from the food processor, this dish was fun to see come together. When combining the garlic, parsley, basil, cilantro, and olive oil I was loving the fresh and delicious aroma which made me anxious to see how the chicken would taste.

As we let the chicken marinade in the lemon herb we prepped our side of grilled veggies. We julienned some bell peppers, and zucchini. We then seasoned with extra virgin olive oil, salt, pepper, and garlic powder. They were put on the grill for 20 minutes at 400 F. They came out amazing, but we came to the conclusion that we would grill them for 15 minutes next time to make them a little crunchier.

When putting together the blueberry balsamic salsa make sure not to sniff directly over the pan, or else your sinuses will be cleared! I enjoyed the way the salsa complimented the lemon-herb chicken. The blueberries were refreshing, the purple onion added a slight sweetness, and the vinegar added just the right amount of slight bitterness. To read about the different tastes between onions check out an informative blog here.

For our beverage, we had a cabernet sauvignon. We love red wine, so we are very biased. The  specific wine that we were drinking was Woodward from Costco. It is a great cab for the price, and I highly recommend. For white wine drinkers I would suggest a chilled chardonnay or sauvignon blanc.

Share your favorite chicken skewer recipe with me in the comments section above!

Happy Cooking,

Dana