Thai Chicken - 2 ways

Thai Chicken - 2 ways

6 boneless, skinless chicken breasts
1 1/2 c. chicken broth
3 cloves garlic, peeled
2 T. fresh lime juice
2 T. creamy peanut butter
1 T. soy sauce
1/2 tsp. ground ginger
1 tsp. curry powder

Place chicken in a slow cooker.  In a blender, combine all the remaining ingredients. Blend until smooth.  Pour over the chicken and stir gently to coat.  Cover and cook on low for 6 to 7 hours until chicken is tender.  Remove the chicken and shred.  Turn the heat up to high and cook the broth while you shred the chicken.  Keep half the chicken out for tacos and return the other half of the chicken to the slow cooker and mix with the broth.  Cool and refrigerate the the chicken and broth from the crock pot for Dish 2.

Dish 1 - Thai Tacos:
  Place shredded chicken on warmed corn tortillas.  Add the toppings of your choice:  cilantro leaves, shredded cabbage, salsa verde, chopped onions and/or cheese.

Dish 2 - Thai Chicken and Rice:
  Place the chicken and broth in a saucepan.  Add thinly sliced carrots and thinly sliced pea pods.  Warm gently until the vegetables are just tender.  Serve over steamed brown or white rice.

Irish Mud Pie

Irish Mud Pie

For the crust:
9 chocolate graham crackers
1/3 c. chopped pecans
3 T. unsalted butter, melted

For the filling:
1 stick unsalted butter, cut into pieces
2 oz. unsweetened chocolate, chopped
2 T. flour
Pinch of salt
1 1/4 c. sugar
2 T. light corn syrup
2 T. Irish Cream liquor
1 1/2 tsp. vanilla
3 large eggs

For the topping:
1 1/2 c. cold heavy cream
1 T. confectioners' sugar
1/2 tsp. vanilla extract
1 T. Irish Cream liquor
3 T. finely chopped pecans

Preheat the oven to 375 degrees.  Pulse the graham crackers and pecans in a food processor until finely ground.  Add the melted butter and process until moistened.  Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate.  Bake for about 10 minutes; transfer to a rack and let cool.
Meanwhile, make the filling:  Melt the butter and chocolate in a saucepan over medium heat, stirring constantly.  Remove from the heat, then stir in the flour and salt until smooth.  Stir in the sugar, corn syrup, liquor and vanilla.  Add the eggs, one at a time, stirring until smooth.  Pour the filling into the prepared crust and bake until set and cracked on top about 30 minutes.  The filling should look like a brownie.  Transfer to a rack and let cool for about 2 hours.
Make the whipped cream:  Beat the heavy cream, confectioners' sugar, vanilla and liquor with a mixer until soft peaks form.  Top the pie with the whipped cream.  Sprinkle the pecans on top.

Dried Stuffed Apricots

 Dried Stuffed Apricots 

2 ounces soft cream cheese at room temperature

1 teaspoon milk

1 tablespoon finely chopped fresh basil

20 dried apricots

20 whole almonds

Combine the cream cheese and milk, stirring with a fork until thoroughly combined.  Stir in the chopped basil.

If you have whole dried apricots, and they easily separate, put a half teaspoon of the cream cheese mixture inside the dried apricot. Then insert one almond into the apricot also.  If the dried apricots are halves only or if they don’t want to separate, just place the cream cheese and the almond on top of the dried apricot.

This makes an excellent appetizer or a light dessert.

Pimento Cheese Spread

Pimento Cheese Spread

2 c. coarsely grated sharp cheddar cheese
2 c. coarsely grated extra-sharp white cheddar cheese
1 c. finely chopped drained pimientos
1/2 c. mayonnaise
1/2 tsp. celery salt

Mix all ingredients in a large bowl.  Season with salt and pepper.

Can be made up to 3 days ahead.  Cover and chill.

Use as an appetizer with club crackers and celery sticks.

Also makes a great grilled cheese sandwich on whole wheat bread.