Thai Red Curry

 Made this last week and oh my goodness!!! We were all talking about how good dinner was the next day. Very versatile, not spicy, adapt to what you have. Found on Instagram: Moribyan

https://moribyan.com/thai-red-curry-with-chicken/?utm_source=ig&utm_medium=social&utm_content=link_in_bio&fbclid=PAdGRleAUhSkpleHRuA2FlbQIxMQBwZG9mAmZkaWQWUPBSVXWh6B33d8PWCfBzjN2cNTAvx3NydGMGYXBwX2lkDzEyNDAyNDU3NDI4NzQxNAABp5__BttyhiostmdbmyzuVV53TkXFR8QjqE1aiDxr4N2bSMRkyeFSCvH0kqS-_aem_e9xKz4T-bkER0jxK-Y6eZQ

• 1 pound boneless and skinless chicken thighs, cut into thin pieces (we used chicken breast)
• ▢ 2 tablespoons olive oil or coconut oil
• ▢ 1 tablespoon ginger paste
• ▢ 1 tablespoon minced garlic
• ▢ 1/4 cup red curry paste (yes)
• ▢ 1/2 tablespoon fish sauce (skipped)
• ▢ 13- ounce can coconut milk (we use light)
• ▢ 1 tablespoon lime juice
• ▢ 1 tablespoon brown sugar
• ▢ 1/2 to 1 teaspoon red pepper flakes (we didn't do but added chili crunch after)
• ▢ Salt, to taste
• ▢ 1 whole red bell pepper, thinly sliced
• ▢ 1 cup green beans, chopped (we used frozen from the garden) (do at least double)
• ▢ 2 tablespoons chopped Thai basil (regular basil was just fine)
• ▢ 1 tablespoon cilantro, finely chopped
• ▢ 1 tablespoon cornstarch mixed with 2 tablespoons water (not 100% necessary, would try maybe half)

1.    To a pan over medium heat, add the oil, ginger, garlic, and red curry paste. Saute for 2 to 3 minutes.

2.    Add the fish sauce, coconut milk, lime juice, brown sugar, red pepper flakes, and salt. Mix together and bring to a boil.

3.    Add the chicken and cook for about 8 minutes or until fully cooked through.

4.    Add the red bell pepper and green beans and cook for 4 to 5 more minutes just until softened a bit.

5.    Finish off with the basil, cilantro, and the cornstarch slurry. Mix together and the curry will start to thicken up a bit.

6.    Take off the heat and enjoy it with rice!

Italian Grinder Sandwich

 OurBestBites. This is AH-mazing! We didn't make the salad but did a more true sandwich style and it wasn't toasted but it was still so so good!

https://ourbestbites.com/italian-grinder-sandwich/#wprm-recipe-container-7923

Sauce

• 2 tablespoons mayonnaise
• 1½ teaspoon red wine vinegar
• ¼ teaspoon Italian seasoning
• 1/2 teaspoon minced garlic
• ⅛ teaspoon kosher salt
• ⅛ teaspoon black pepper

Sandwich

• 14-16 ounce loaf foccacia or other soft bread (trader joes one was perfect)
• 6 slices cheese, I like havarti
• 4-6 ounces sliced deli turkey
• 4-6 ounces sliced deli ham
• 10-12 slices salami
• 10-12 slices pepperoni
• *use any mixture of meat/ cheese we did roasted turkey sliced from Costco and salami

• iceberg lettuce or whatever greens
• 2-3 tablespoons thinly sliced red onion
• ¼ cup mild banana peppers or pepperoncini, finely chopped (optional)
• sliced tomato (optional)

Baked Potato Salad

 https://thekitchengirl.com/loaded-baked-potato-salad/

• ▢ 3 pounds Russet Potatoes (uncooked), or baked potatoes
• ▢ 1 ½ cups Sour Cream, or plain Greek yogurt
• ▢ ½ cup Mayonnaise
• ▢ 1 tablespoon White Vinegar
• ▢ 1 teaspoon Salt, or to taste (I prefer Lawry's)
• ▢ ½ teaspoon Black Pepper, or to taste
• ▢ ½ cup Crumbled Bacon, about 8 slices cooked
• ▢ 2-3 Green Onions, thinly sliced
• ▢ 4 ounces Cheddar Cheese, shredded (about 1 cup)

Scrub and cook potatoes in instant pot for about 15-20 minutes. Cool, peel some, leave skins on some and chop into 1 inch pieces or so.

In a large bowl, combine the cooked POTATOES, crumbled BACON, GREEN ONIONS, and shredded CHEDDAR.

In a separate bowl, whisk together the SOUR CREAM, MAYONNAISE, VINEGAR, SALT, and PEPPER until smooth.

Pour dressing over the POTATO mixture and stir gently until well coated.

Serve warm or chilled. Store in an airtight container in the fridge for up to 5 days.

PB Oreo Layer Dessert

 https://www.spendwithpennies.com/chocolate-peanut-butter-lasagna/

Made this for Father's Day. SO GOOD! Accidentally dropped the last half out of the fridge. Still dreaming of it. I didn't want a huge amount so I modified so make it into a smaller rectangle pyrex rather than the 9x13 and made that recipe below.

Crust

18-20 oreos (can use the PB Oreos, that's what I used)

1/4-1/3 cup melted butter (1/4 should be fine)

Crush oreos via food processor or smash with rolling pin in large ziplock bag. Stir in melted butter. Make sure it comes together and press into pan. Refrigerate or freeze until next layer is ready. I did make the pudding a day ahead.

Peanut Butter Layer

4 ounces cream cheese, softened

1 cup creamy peanut butter
 
1 cup powdered sugar

¼ cup milk

1 ½ cups whipped topping 

With mixer on medium, cream cheese, milk & peanut butter until fluffy. Slowly add in powdered sugar. Gently fold in whipped topping.
Spread the peanut butter layer on the Oreo crust. Place in the freezer while preparing the next layer.

Pudding Layer

1 box instant chocolate pudding mix 3.4 oz., 4 servings size
▢ 1 1/2 cups milk 

In a bowl, mix together both boxes of pudding mix and milk. (Note: This will be less milk than called for on the box. You want this layer a little bit thicker than pudding.)

Spread the pudding onto the peanut butter layer. Place in the fridge and allow to set for about 5 minutes.

Top with remaining whipped topping, chopped Reese’s. Refrigerate at least 3 hours.