Sweet Curry Chicken Salad

I just love the flavors and crunch in this chicken salad.  It may seem kind of odd, but I think apples and curry are a great combination.  Then you get the additional crunch of celery and almonds.  The honey and grapes add sweetness and the chicken fills it all out.  These were delicious in pita bread, but I think this salad would make a great wrap as well.

Sweet Curry Chicken Salad
Ingredients:
1/2 cup plain yogurt (I used Greek)
1/4 cup sour cream
2 tablespoons honey
1 teaspoon mild curry powder
1/4 teaspoon salt
2 cups shredded cooked chicken
1 cup seedless grapes, cut into quarters
1/2 cup diced celery
1 small apple, peeled, cored and finely diced
1/2 cup slivered almonds
Pita bread or wraps, for serving

Directions:
1. In a small bowl whisk together the yogurt, sour cream, honey, curry powder and salt until smooth.

2. In a medium bowl mix chicken, grapes, celery and apple.

3. Pour the sauce over the chicken mixture and stir to combine.  Stir in the slivered almonds.  Serve with pita bread or as a wrap sandwich.

Source: adapted from Home Cooking The Costco Way

Tzatziki Sauce

Tzatziki sauce is tasty with fresh vegetables, and delicious on Mediterranean-type sandwiches or gyros.  It was great with these Mediterranean Chicken Wraps.  Healthy, tasty and easy to make.  I can't ask for much more in a dip.

Tzatziki Sauce
Note: To speed up the process you can shred the cucumber on the large holes of a box grater and then place the shredded cucumber in a clean kitchen towel and wring out the excess water.  You could then season with salt as desired after mixing the rest of the ingredients together.  If you prefer finely chopped cucumber instead of shredded, follow the instructions in the recipe.
Ingredients:
1 medium cucumber, peeled, seeds removed and cut into large chunks
1 teaspoon kosher salt
1 cup plain Greek yogurt
1/2 small clove garlic, grated
3 teaspoons lemon juice
1 1/2 teaspoons chopped fresh dill (or more to taste)

Directions:
1. Place the cucumber in a colander and sprinkle with the kosher salt.  Set over a bowl and let drain for 30 minutes.  Place the cucumbers in the middle of a clean kitchen towel and wring the towel to drain off as much water as possible.  Dry with a paper towel.  Chop very finely.

2. Combine the chopped cucumber with the yogurt, garlic, lemon juice and dill.  Refrigerate for at least 2 hours before serving.  Store in an airtight container.

Source: recipe adapted from www.browneyedbaker.com, method tips from www.melskitchencafe.com

Toffee Apple Dip

I've mentioned before how much I love fall.  I really love pumpkin season, but I try not to skip over apple season.  I thought it would be fun to make a special after-school snack for my kids on their first day of school, and an apple treat seemed very appropriate.

This dip is so quick to mix together and is addictively delicious!

Toffee Apple Dip
Ingredients:
8 oz. cream cheese
3/4 cup brown sugar
1/2 teaspoon vanilla
3/4 cup toffee baking bits
Sliced apples, for dipping

Directions:
1. Mix together the cream cheese and brown sugar until well combined.  Stir in the vanilla well.  Add the toffee bits and stir well.

2. Serve immediately or cover and refrigerate until ready to serve.  Serve with sliced apples.

Source: adapted from two recipes, one from Jolene C.  via my mom, and from www.melskitchencafe.com

Sloppy Joes (Crock Pot)

I just love recipes from friends.  A friend I lived close to years ago gave me this sloppy joe recipe, and I think of her whenever I make this.  It's a tasty sloppy joe that comes together quickly and then waits patiently in the crock pot until we're ready to eat.  Crock pot meals never fail to make my day go so much more smoothly. 

Sloppy Joes (Crock Pot)
Yield: Serves about 8
Ingredients:
2 teaspoons canola oil
2 1/2 lbs ground turkey (or ground beef, if you prefer)
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 cups ketchup
1/2 cup water
2 tablespoons brown sugar
1/4 cup mustard
4 tablespoons white vinegar
4 tablespoons Worcestershire sauce
3 teaspoons chili powder
1 green pepper, chopped
Hamburger buns, for serving

Directions:
1. In a large skillet heat the oil over medium heat.  Add the ground turkey, onion and garlic.  Cook, stirring occasionally, until the meat is brown and onion is tender.  Drain. 

2. In a crock pot, combine the ketchup, water, brown sugar, mustard, vinegar, Worcestershire sauce, and chili powder.  Stir until combined.  Stir in the green pepper and the meat mixture.  Cover and cook on low 6-8 hours or on high 3-4 hours.  Serve on hamburger buns.

Source: adapted from my friend, Rachel A.

Cabbage and Green Beans

I just love a colorful plate of food.  It gives such a fresh and healthy look to a meal.  And since I have to eat my vegetables anyway, I might as well have fun using vegetables to add some color to our dinner table.

I usually keep side vegetables very simple: steamed broccoli, a simple spinach salad, carrot sticks, canned or frozen corn, etc.  Let's be real, if I'm taking time to make a substantial main dish, it's very rare that I'm going to make fancy side dishes too.  But if we're having leftovers of a main dish, then I might actually take the time to plan something more interesting for the side.  It's sometimes nice to add something different to the meal the second time around.

Cabbage and Green Beans
Note: The cabbage and beans pictured above are a bit crunchy.  If you prefer them softer then see the instructions for adding chicken broth for more tender vegetables.  Although they are a bit wetter and not such a vibrant color, I think tender, simmered cabbage is delicious.
Ingredients:
1 small head red cabbage
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2-2 cups chicken broth, optional (see note)
1 lb. fresh green beans, rinsed and trimmed

Directions:
1. Rinse cabbage and cut into thin slices, discarding the tough core pieces.

2. In a large pan add butter and olive oil.  Cook over low heat until butter is melted.  Add cabbage to pan and sprinkle with salt and pepper. 

Crunchy version: Saute 10 minutes over medium-high heat, stirring occasionally.  Add the green beans and continue cooking for about 5 minutes longer. 

Tender version: For more tender vegetables, instead of sauteeing for 15 minutes, saute cabbage for 3-4 minutes then add 1/2-2 cups chicken broth.  Bring to a boil, then reduce ehat and simmer, covered, for about 8 minutes.  Add the green beans and simmer an additional 5-7 minutes, until beans and cabbage are tender.

Source: adapted from: http://divascancook.com/southern-cabbage-recipe/ and http://www.foodnetwork.com/recipes/ina-garten/sauteed-cabbage-recipe.html#!

Peanut Butter Frosting

A chocolate/peanut butter combo have long been one of my favorite flavor combinations.  This peanut butter frosting hits the spot when I want the chocolate/peanut butter combo in cupcake form.  This recipe uses a lot of peanut butter, which gives this frosting a big peanut butter flavor.  I used natural peanut butter, because that is what I always have on hand.

Peanut Butter Frosting
Note: If I find that this frosting is too stiff, I stir in an additional 1-2 tablespoons of cream to make a smooth, creamy consistency.  (I think beating it a bit too long can cause it to become a bit thick and stiff.)
Ingredients:
1 cup powdered sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, softened
3/4 teaspoons vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Directions:
1. In a medium bowl, combine the powdered sugar, peanut butter, butter, vanilla and salt.  Mix with an electric mixer on medium-low speed until creamy.  Add the cream and continue beating until the mixture is light and smooth.  (If the frosting is too stiff, stir in an additional 1-2 tablespoons heavy cream until desired consistency is reached.)

Source: Barefoot Contessa at Home by Ina Garten as seen on www.browneyedbaker.com

Strawberry Shortcake

This summer I decided I wanted to find "the best" strawberry shortcake recipe.  I searched online and in cookbooks and decided to give a biscuit-type shortcake a try.  I didn't love it.  I knew I didn't want a chewy angel food-type of cake.  I eventually decided to make a recipe I've had tucked away in my paper mess of recipes for almost a decade.  I knew I liked this cake once upon a time, but wasn't sure how I would like it now.  Well, after looking around for something better, I've realized my favorite Strawberry Shortcake recipe was at my fingertips the whole time.  The cake is not overly sweet, and the texture is perfect in combination with the strawberries and cream.

Strawberry Shortcake
Ingredients:
1 3/4 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 cup butter, softened
1/2 cup plus 2 tablespoons sugar
2 eggs
3/4 teaspoons vanilla
1/2 cup milk
Sliced strawberries (If strawberries are not very sweet, sprinkle the sliced strawberries with sugar and let sit 20-30 minutes.)
Sweetened whipped cream

Directions:
1. Preheat oven to 350 degrees F.  Grease an 8x8 pan with butter or cooking spray.

2. In a small bowl mix together the flour, salt, and baking powder. 

3. Cream together the butter and sugar using a wooden spoon.  Add the eggs and vanilla and mix well.  Add the dry ingredients alternately with the milk and stir until combined.

4. Bake for 28-35 minutes, until a toothpick inserted in the center comes out clean.  Cool completely on a wire rack.  Serve with strawberry slices and whipped cream.

Source: adapted from an old recipe in my files (I believe I found it online years ago, sorry I cannot give better credit.)