Chicken Curry

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 lb. boneless skinless chicken breasts, cut into 1″ pieces
  • 3 cloves garlic, minced
  • 1 tbsp. minced ginger
  • 1 tsp. paprika
  • 1 tsp. ground turmeric
  • 1 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1 (15-oz.) can crushed tomatoes
  • 1 1/2 c. low-sodium chicken broth
  • 1/2 c. heavy cream
  • Kosher salt
  • Freshly ground black pepper
  • Basmati rice or naan, for serving
  • 1 tbsp. freshly chopped cilantro, for garnish

Directions

  1. In a large pot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add chicken and sear until no pink remains, 5 minutes. Stir in garlic and ginger and cook until fragrant, 1 minute.
  2. Add spices and cook until very fragrant, 1 minute. Add tomatoes and broth and bring to a simmer. Stir in heavy cream, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 10 minutes.
  3. Serve over rice or with naan, garnished with cilantro.
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Paleo Pumpkin Hazelnut Ice Cream

Ingredients

  • 1 cup hazelnut butter (store bought or make your own!)
  • 1 1/2 cups coconut milk, divided
  • 1 teaspoon gelatin
  • 1 cup pumpkin puree
  • 1/2 cup pure maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon clove
  • For garnish: 1/3 cup chopped toasted hazelnuts or 2 tablespoons melted chocolate

Cider-Glazed Brussels Sprouts

Ingredients

  • 1 1/2 c. apple cider
  • 1/2 c. Dried Cranberries
  • Kosher salt
  • 2 lb. small Brussels sprouts, trimmed (halved in large)
  • 2 tbsp. extra-virgin olive oil

Directions

  1. Bring the cider to a boil in a small saucepan, then reduce heat and simmer for 15 minutes. Add the cranberries and continue simmering until the liquid reduces to 1⁄4 cup; remove from heat.
  2. Meanwhile, bring 1⁄2 cup water to a simmer in a large skillet. Add 1⁄2 teaspoon salt and the Brussels sprouts and cook, covered, shaking the pan often, until just barely tender, 4 to 5 minutes.
  3. Uncover and turn heat to high, then add the oil and cook, tossing occasionally, until beginning to turn golden brown, 2 to 3 minutes; remove from heat.
  4. Spoon the reduced cider and cranberry mixture on top and gently toss to combine.

Grilled Bacon Jalapeno Wraps

Ingredients

  • 6 fresh jalapeno peppers, halved lengthwise and seeded
  • 1 (8 ounce) package cream cheese
  • 12 slices bacon

Directions

  1. Preheat an outdoor grill for high heat.
  2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
  3. Place on the grill, and cook until bacon is crispy.

Our Favorite Chocolate Chip Cookies

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 10 tablespoons unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup (packed) light brown sugar
  • 8 ounces chopped high-quality semisweet chocolate or chocolate chips (about 1 1/2 cups)

Speckled Malted Coconut Cake

Ingredients

  • Baking spray, for pan
  • 3 c. cake flour, spooned and leveled
  • 1 1/2 tsp. baking powder
  • 1/4 c. malted milk powder
  • 1 tsp. Kosher salt
  • 1 c. canola oil
  • 1 c. half-and-half, at room temperature
  • 1 c. sugar
  • 1 tsp. pure vanilla extract
  • 1 tsp. pure coconut extract
  • 1 large egg plus 2 large egg whites, at room temperature
  • Coconut Buttercream (recipe link below)
  • 1/8 tsp. brown gel food coloring
  • Phyllo nest and robin egg candies (recipe link below)