Friday, February 10, 2012

Liebster Blog Award




I want to extend a heart felt THANK YOU to Dawnie at No Ideas for my Liebster Award. Click on this link  My Liebster Award  to check it out. This award is to recognize small blogs (less than 200 members) for their efforts and to get there names out into the blog world. Please go take a look at the ones I have chosen to pass this award along to:


Amuse Your Bouche
Recipes Re-mixed



If you have a blog please post it here so I can go take a look, so maybe you too will also get a Liebster Award.

Saturday, February 4, 2012

Vanilla Pear Muffins


1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon nutmeg
1/8 teaspoon salt
2 large eggs
1 1/2 tablespoons vanilla extract
1 cup packed light brown sugar
4 tablespoons unsalted butter
1/4 cup vegetable oil
1 cup unsweetened applesauce
1 large ripe pear, thinly sliced
2 Tbls. light brown sugar mixed with ¼ tsp. nutmeg, for sprinkling

Preheat oven to 400 degrees F.

In a medium mixing bowl, whisk together the flour, baking powder, nutmeg, and salt. Set aside.

Cream together the brown sugar, oil and butter. Add the eggs, vanilla, zest and applesauce until well combined. Fold the dry ingredients into the wet until just combined.
Distribute the muffin batter evenly between 14 baking cups.  Place 3 thin slices of pear directly into top of the muffin batter. Sprinkle sugar mixture onto the muffins.

Bake for 25 minutes or until the muffin tops bounce back to the touch. Enjoy!

Friday, February 3, 2012

Thai Chicken Curry

This dish IS NOT for those with sensitive stomachs. This dish IS for those who like some spice in there lives.




6 chicken thighs
2 Qts. water
½ head of green cabbage
2 Tbls red curry paste
2 cans coconut milk
1 bunch Thai basil
1 onion
3 Tbls. Fish sauce
1 pinch crushed red pepper flakes
1 stick lemongrass
1 tsp lime juice


Remove skin from chicken thighs.

Heat the water, on High, in a stock pot to boiling. Add the chicken and red pepper flakes to the water and cook for 20 minutes.

Chop the cabbage and onion. Cut the lemongrass stick into thirds. Roughly chop the basil.

After the 20 minutes of cooking, add to the chicken the cabbage, lemongrass, onions, lime juice, red curry paste, coconut milk and the fish sauce. Simmer on Medium heat for another 20 minutes.

Turn off the heat, add the basil and let sit for 15 minutes.

 Serve over rice and topped with chopped Thai chilies mixed with a splash of lime juice and fish sauce, if you want a little more heat.

Enjoy!