PW's BBQ Chicken Pizza - Yum ~

Here in Boston we aren't really known for our BBQ, let alone BBQ Chicken Pizza.  But, I was home yesterday morning and perusing recipes and came across one from The Pioneer Woman's Website.  I saw her awesome pictures and thought, yum.  I have never tasted, never mind made a pizza with bbq sauce on it.  We here in Boston are more known for our "red sauce" type of pizza.  And I have made plenty of those through the years.  So as the New Year was fast approaching, I decided to give this "new-age" pizza a try.  It has all the ingredients I love, so why not.  I did throw in extra ingredients on mine, to spice things up just a bit.  And I am so glad I did, it was a delicious and mighty tasting dinner.

So here you go, a pictorial of my BBQ Chicken Pizza.



If you're making one pizza, use one half of a boneless, skinless chicken breast.  Put it in a plastic bag, or a container with an air tight cover, with 1/2 cup of bbq sauce and let it marinate for a couple of hours in the fridge.  When ready to begin, preheat your oven to 350 degrees.  Place chicken into a pyrex dish and pour the marinade over it.  Bake uncovered for 25-30 minutes, uncovered.

While your chicken is baking, prepare your other ingredients.

1 medium red onion, cut in half and sliced thinly
1 6 ounce ball of mozzarella cheese, sliced thinly
2 ounces of chedder cheese, sliced thinly (optional)
1/2 medium jalapeno pepper, chopped tiny (optional)
1/2 bunch cilantro, chopped

Place your dough on your floured counter and stretch it into a large half sheet pan, with a tablespoon of cornmeal on the tray so it doesn't stick while it bakes.  I buy my dough frozen from my grocery store and keep it in the freezer, so I can have it on hand always.  It comes in a 1lb package and that's the amount I use to make a large pizza.  Any brand will do, trust me. Or you can make your own if you like.

When your chicken is done, slice it thinly and then cube it.  Take 4 tablespoons more of your bbq sauce, any good jarred brand will do.  Or you can make your own.  Now spread it on your pizza dough.  Oh and  turn up your oven to 500 degrees, farenheit.

Don't put too much sauce on the dough, just enough like this.  Spread it around, with the back of a tablepoon.

Now start layering everything on top of your pizza.  First your cheese, then your chicken, next your jalapeno and red onion.  Fan out your red onion so no one gets big clumps of it when they bite into the pizza.





Place your pizza in your lower 1/3 rack of your oven and bake for 10 minutes.  Remove pizza from the oven and check the underneath crust by lifting your pizza from the edge with a butter knife.  You are looking for a golden brown crust under there.  Now place your pizza back in the top 1/3 part of the oven for 2-3 minutes, so all of the cheese is nice and melty.

Remove pizza from the oven and let rest for about 5 minutes before cutting it.  Then sprinkle lots of chopped cilantro on top of the pizza and serve.

  I didn't stop at one slice.

Yum, that's for sure.  I am now a big fan of BBQ pizza and will be putting this on my menu again for sure.  I love pizza and not just the "red sauce" type any more.

Enjoy ~

Ina Garten's Scallops Provencal ~

In between Christmas and New Year's get togethers, I try to eat healthy dinners.   These Scallops are not just low in fat (I use half the butter), but they are amazingly delicious and easy to prepare.  I left out the parsley because I didn't have any to sprinkle over, but the flavors are just out of this world just the same.  Trust me on this one, Ina hits it out of the park with this dish.

This recipe is on my rotation all winter,  I buy a big bag of flash frozen Sea Scallops at Costco and keep it in my freezer.  I use three large ones for when I am cooking for one.  Here's the link to her recipe on the Food Network Board.   Enjoy ~


http://www.foodnetwork.com/recipes/ina-garten/scallops-provencal-recipe/index.html

Peppermint Stick Ice Cream Cake ~

My sister's granddaughter Laina, discovering her first Christmas Tree.  Oh Holy Night.....

I have been making this knock off ice cream cake for a long time.  And once again I have no real recipe for one, I just make what I thought up from having so many Carvel Ice Cream cakes through the years.  After awhile, I kept saying, how hard would it be to make a cake that cost so much?  Again, I come back to think the way Ina Garten says on many of her shows.  Use good ingredients.

For one 9" cake, have a spring form pan and wrap the inside with plastic wrap, leaving extra overlapping.  Use 1/2 gallon of good ice cream, or make your own.  And two and 1/2 sleeves of oreo cookies, crumbled in the food processor.  I used to do a layer at a time, so I know that I use a sleeve at the bottom and another in the middle layer and a half of sleeve on top of the cake.  The possibilities are endless, all you need to mix up your layers is your imagination.

Start with a layer of oreo cookie crumbs, pressed in the bottom of your prepared 9" sprinform pan.

Let your ice cream set out on your counter for about an hour.  Unless you keep your house extra warm, or it's very hot outside, then do 1/2 hr.  Just enough to soften, not melt.

Next, spoon in 1/2 of your ice cream and don't even bother with spreading it around.  It will settle just fine.

Next, sprinkle with the second sleeve of oreo cookie crumbs.

For this cake I chopped up two large candy canes (I crushed the candy canes with my rolling pin in a zip lock bag.  Set aside the larger pieces to decorate the top.

I also chopped up 1/2 box of Ande's Christmas Crunchy Mints.  Again, saving the bigger pieces for the top layer.

Now, sprinkle half of the smaller candy cane pieces and half of the Ande Mint pieces all over the top of the oreo cookie crumbs.  And gently press down with the back of a tablespoon.

Add the rest of your ice cream.  In the summer, I place the cake in the freezer between layers to harden up a little.  I don't in the winter, but the ice cream will be very soft by this point.  So gently spread the ice cream to the edges.

For the top of the cake, decorate with the rest of your oreo cookie crumbs and your candies.  I do cookie crumbs around the edges and make a circle in the center.  But, you can do it anyway you want.  This cake is a crowd pleaser any way you make it.  Cover cake with more plastic wrap and place in the freezer. Take it out of the freezer about 1/2 hour beore serving.  Remove the sides of the springform
pan and peel down the plastic wrap.  Take a knife and smooth out sides of cake.  Serve with a basic chocolate sauce if you like.

Here is mine ready for the freezer.  Oh, I really love to use peppermint stick ice cream for this cake, but every store was sold out, so I used mint chocolate chip.  It works.

Enjoy ~

Chocolate Crunch Cookies for friends.....

Only special friends get home made cookies at Christmas time...

They are just so much work and energy, that the people have to be super good friends... you toil over the stove, you package with care and tie things up with a special ribbon.  You wouldn't make these for just anyone now would you?

Wrong ~   ;-)

These Chocolate Crunch Cookies are so easy, they are done in a flash.  Yes, a flash.  They also taste yummy and are pretty low in fat.  And that's another bonus to these little treats.

Here's the recipe from a friend, Trish..

In a Dutch Oven, melt on very low heat, 8 ounces of good milk chocolate, 2 ounces of unsweetened chocolate and 6 ounces of semi-sweet chocolate chips.  When all of your chocolate is melty and shiney remove from burner.  Mix in 5 cups of Breakfast Cereal, Corn Flakes.  Stir with a wooden spoon gently until all of the Corn flakes are covered, about 5 minutes.  Then take a teaspoonful  and drop on parchment or aluminum foil. (I just laid the foil down on my counter, like so)  And let sit for 3 hours, or overnight as long as its cool in your house.

Here they are all set.

All ready to wrap, 1 dozen in each bag.

Place cookies in bag, tie wth a pretty ribbon and they are good to go.  Good enough to give to your nearest and dearest, but easy enough to give to all of your friends.  Oh, did I say how good they are?  Yummy.  I brought them to work with me and people asked for the recipe.  I almost laughed at them and said sure.  I love to share a good thing....

Enjoy ~

Chcolate Peppermint Snowflake Candies ~

I saw these on a blog last year, Baked by Rachel and I thought they were so adorable.  After reading how easy they were I wanted to make some for the Holiday Season.  I'm all about easy, so if I can do them, you can do them.  Honest.  So, I bought one of the silicone snowflake molds that Rachel suggested.

I don't know how to link you with her site, but just google her blog and you'll find a step by step process.

I'll paraphase it here for you though.  I tweaked mine a bit also.

Melt 5 ounces of dark chocolate in the microwave on high for 15 second increments.  Mine took all of 1 minute to finish. Add 1/2 teaspoon of vegetable oil and 1/4 teaspoon of peppermint extract, mix well. Chop up some candy canes, if you have the smaller ones, if not, 1/2 of a large one will do.  Not too finely.

Take a tablespoon and pour the dark chocolate in the center of each snowflake mold and then tip the mold gently from side to side.  With a toothpick, drag some of the melted chocolate into the outer edges.  Sprinkle some of the finer pieces of candy cane pieces over each snowflake and place in the refrigerator for about 1/2 hour.

Next, take 5 ounces of white chocolate, and with 15 second increments, melt the white chocolate, add another 1/2 teaspoonful of vegetable oil and another 1/4 teaspoonful of peppermint extract.  Remove the molds from the refrigerator. Pour a tablespoonful of melted white chocolate over the dark chocolate, tip mold gently.  Take your toothpick and guide some white chocolate to the outer edges of the mold. Now sprinkle with the larger pieces of crumbled candy cane pieces.  Let set for an hour before peeling out of the snowflake mold.  Store in plastic container.

Enjoy  ~

I bought my snowflake mold on Amazon, just by typing it into the search bar.  I used good chocolate, I think that is the key in this little cutie.

Got any pea shoots?

 

I was in and out on a Saturday a couple of weeks ago doing some shopping and wanted a healthy lunch.  So, I decided to grab a bite at home, in between shopping trips.  When it comes near the Holidays, my shopping becomes local because I hate the Malls at this time of year.  So I grabbed some basmati rice, Brought a cup in 1 1/2 of water to a boil.  Dropped in a pinch of saffron, pinch of salt and a teaspoon of butter.  While the rice cooked, I diced  two compari tomatoes and 1/2 of fresh avacado.  I had fresh pea shoots on hand, but you can substitute any lettuce.  A squeeze of lemon juice and a drop or two of good olive oil.  Don't forget lots of freshly ground black pepper.   Voila, not just lunch, but a wonderful and delicious lunch that looked like a a rainbow on my plate.   I believe that saying, that we eat with our eyes first..... 

Oh, just a little side note.  In the winter here, because it can be very cold and fresh tomatoes can be hard to come by.  I use compari tomatoes, which are a little smaller than an average one, but are good to have on hand.  I leave mine on the counter to ripen.  Even a few days makes the world of difference.  And about 1/2 hour before you are going to use them, slice or dice them, and add a pinch of salt.  It helps draw out the juices and they are delicious, almost as good as our summer ones.  Well, not quite, but good. 

And doesn't my lunch look yummy?  I thought you might agree.

Enjoy ~

Italian cooking lesson for my youngest....

Parmigiana for Marc ~

It all started many years ago, when Marc was a little guy that slid a chair up to the stove, while I was making eggplant parmesan.  He loved to eat them like cookies, while they were sitting, draining on brown paper bags and watched while I was frying them.   That was many years ago.  Now grown and on his own, he wanted to learn to make an Italian dinner for his friends. The recipe was taught to me over 40 years ago by his grandmother, when I watched her make it.  It's really something to be passed along that way, generation to generation.  It's more about technique than it is about a recipe. 

So to start you need about 6 cups of sauce/gravy.  You can either
use your own, or I have a recipe posted earlier here.  All of my amounts listed here are estimates.  I usually have extra ingredients on hand, as I go by look, rather than weights and measures.  I'll give you a tip though.... you cannot mess up eggplant parmesan.  It will taste wonderful no matter what.  Just use good ingredients and fry the eggplant properly, "golden brown".

2 large eggplants
1 8oz ball of mozzarella cheese
1/2 cup good parmesan cheese, grated
1/2 cup vegetable oil for frying
2 cups of Italian Seasoned breadcrumbs
6 eggs, whisked

Peel and slice your eggplants about 1/8" thick.  To me, this is essential. 

Next set up your dredging station, whisked eggs in a bowl, breadcrumbs on a platter (I don't put the whole amount down.  I start with 1/2 cup and add as I go).  A clean platter to place the breaded eggplant slices. 

The platter is ready to be fried.

I didn't get a picture of the actual frying, but heat up enough oil on the bottom of large skillet about 1/4" deep.  Begin with your heat on high, drop a piece of breadcrumb into the hot oil.  If the breadcrumb bubbles, then your oil is ready.  Place slices of eggplant into oil and turn stove down to medium high, cook on each side until golden.  About 1&1/2 minutes per side.  If your oil gets blackened on the bottom, or starts to look too dark, empty oil into a coffee can placed in your sink, wipe out and put a new batch of oil into your pan.  You should only have to change your oil once about halfway through your frying the eggplant.  As your eggplant cooks, remove and place on a platter with paper towels under each layer to drain any excess oil.

Now we are ready to make the eggplant parmesan.  Ladle some your sauce/gravy onto a 9 x 13 platter, like this.  Not too much, you don't want your dish swimming in gravy.

Now place a layer of eggplant on top of sauce.  Place them very close together, even overlapping a bit.  Then add slices of mozzarella (you decide how much).  I slice or tear the pieces and place about 1/2 ball onto this layer an then sprinkle about half your grated parm on top.  Another layer of sauce and repeat with the cheeses. 

A proud son with his finished eggplant parmesan, ready for the oven.  And a nice cold beer for his hard work. 

At this point, cover with aluminum foil.  Place in a preheated 350 F. degree oven and bake for 25-30 minutes.  Remove foil, bake for 10 minutes longer and let sit for 10-15 minutes before serving.

"If you give a man a fish, he will eat for a day.  If you teach a man to fish, he will eat for a lifetime."  Anonymous

Enjoy ~

Italian Wedding Cookies ~

I am sure that you have heard of these little gems.  Oh they go by many names and lots of Countries have their version, whether it's the tweak in the flavor, seasoning or nut.


However, whichever Country these delicious little treats originated is not important, I am just glad they have made it to my house!


Easy to make, delicious to bite into and oh so pretty to look at.


I did tweak this recipe a bit though, just thought you might like to know.  It's how I am.  I have a hard time being told what to do, without adding my two cents.  And here is my two cents worth....
First of all, make these anytime, but especially now with the holidays approaching.  Cut down on the vanilla.  I put 2 tsp. of almond extract and 2 tsp. of vanilla instead of all of the vanilla. Unless of course you don't love almond like I do.  Oh, and one more important thing, double dust them with powdered sugar.  Once, when the are still warm and once again when they have cooled off...... trust me on this one.

Don't they look pretty double dusted?

Here's the recipe adapted from Allrecipes.com:

Ingredients

• 1 1/2 cups unsalted butter
• 3/4 cup confectioners' sugar
• 3/4 teaspoon salt
• 1 1/2 cups finely ground almonds
• 4 1/2 teaspoons vanilla extract (or 2 tsp. of almond extract and 2 tsp. of vanilla)
• 3 cups sifted all-purpose flour
• 1/3 cup confectioners' sugar for rolling

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.
3. Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.

     

This recipe makes about 40 cookies and the dough freezes well, so you can do what I am doing if you want, freeze half the uncooked dough.  I made a batch tonight and I'll make the rest closer to Christmas. 

Enjoy ~

 



Wow ~ Brussel Sprouts with Balsamic Reduction...

This dish didn't "wow" anyone for Thanksgiving.  Aren't you surprised?  Look at them, they are gorgeous.  Well, these aren't the ones I made for then, these were tonight's version.  I kept mulling over why the brussel sprouts didn't work as well as I expected.  So tonight, I tried them again.  And boy did they "wow" me.  I figured out what step I left off.   I have been reading all over the internet about brussel sprouts and balsamic vinegar, and bought aged balsamic.  Just a simple roast of the veggies and toss with the vinegar.  And magic, they "pop" in your mouth.  They didn't.....  So back to the drawing board I went.  I decided to reduce the balsamic and try again.  And voila, they are a show stopper for sure now.  It's all in the reduction sauce folks.  So even if you have the best balsamic, reduce it to a rich syrup and you will dance for joy.  The brussel sprouts and your guests will thank you.  ;)

No recipe really, just trim, cut the sprouts in half (no matter what size), toss with about 1 tablespoon of salt and about 1 tablespoon of olive oil.  Roast at 425 F., for 15 minutes.  Remove from the oven, turn sprouts over and place back in the oven for another 15 minutes.

Meanwhile, take 1/2 cup of good balsamic vinegar and place in a small sauce pan.  Turn stove to medium and let cook and reduce down for about 10 minutes, stirring all the while.  Shut off stove.

Remove sprouts from oven, toss with 1/2 of the reduction sauce and plate.  Use the other half of reduction to drizzle around the platter.

And guess what?  They "pop".  They "wow".  And they are absolutely a gorgeous side dish....

Adapted Corn Casserole - Paula Deen

This was such a hit on my Thanksgiving table.  Everyone raved about it, and why not, it's full of delicious things.  But I upped the ante and made it with more than just the "Jiffy Corn Casserole" that Paula has made.

Paula's is really good, but I decided to tweak it a bit since we were having extra for dinner.  Adding more corn and a  jalapeno pepper made this dish stand out.  But whichever way you make it, it will be a nice addition to any dinner. And the best part?  It's one of those dishes that takes two minutes to make.  How great is that?

 

(15 1/4-ounce) can whole kernel corn, drained

1 (14 3/4-ounce) can cream-style corn

 1 lb. pkg. shoe peg frozen corn

1 (8-ounce) package corn muffin mix ( Jiffy)

1 extra large egg

12 ounces sour cream

1/2 cup (1 stick) butter, melted

2 cups shredded sharp cheddar cheese

 1 jalapeno pepper, minced

1. Preheat oven to 350 degrees F.

2. In a large bowl, stir together the two cans of corn and frozen corn, jalapeno pepper, corn muffin mix, sour cream, 1 cup of shredded cheese, egg and melted butter. Stir well. Pour into a greased 9-by-13-inch casserole dish. Bake for 30 minutes, covered with aluminum foil.  Remove from oven, remove foil.  Sprinkle second cup of shredded cheddar on top of casserole, place back in the oven uncovered for 20 minutes.  Remove from oven and let rest for 10 minutes.

Serve warm.

Enjoy ~



My sister's favorite pie ~ Pumpkin pie

And it's right off the side of a can of pumpkin!  Ssshh... don't tell her.  It's absolutely delicious too, although I do blind bake my pie crust beforehand. Most recipes for pumpkin pie don't call for blind baking the pie crust.  But I find a huge difference with the baking the pie crust on it's own first, it's so flaky not soggy at all. 

Here's the recipe, and if you choose do like I did, use store bought, roll out refrigerator pie crust.   Serve with a little whipped cream on top and no one will notice the short cuts.  Simple, easy and delicious.  How great is that?

Ingredients

• 1 (9 inch) unbaked deep dish pie crust (blind baking directions posted below)
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 (15 ounce) can 100% Pure Pumpkin
• 1 (12 fluid ounce) can Evaporated Milk

Directions

1. Preheat oven to 425 degrees F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Nutritional Information

Amount Per Serving Calories: 283 | Total Fat: 12.1g | Cholesterol: 65mg

Here is the way I blind bake a pie shell:

To blind bake a crust, once your crust is prepared and placed in your pie plate, cover with foil and fill it with pie weights, and bake for 12 minutes at 425 degrees.  Take out of oven and remove foil and weights.  Dock the pie bottom and sides and return to oven at 375 for 15 minutes.  Remove from oven and let cool before filling with your pumpkin mixture.  Fill pie shell with pumpkin mixture and either put aluminum foil around edges or use a pie shield and bake as directed.

Enjoy ~ 

Nutritional Information

Libby's® Famous Pumpkin Pie

Servings Per Recipe: 8
Amount Per Serving
Calories: 283

• Total Fat: 12.1g
• Cholesterol: 65mg
• Sodium: 357mg
• Total Carbs: 38.7g
• Dietary Fiber: 2.7g
• Protein: 6.4g

VIEW DETAILED NUTRITION
About: Nutrition Info



Delicious Turkey Stock with a bonus...

I make a great turkey stock each November and freeze it to make turkey gravy, with the extra going into my stuffing for the bird.  Although in recent years, I make the stuffing in a seperate gratin dish. The ingredients are simple enough and it sits on the stove for a couple of hours simmer for 2 hours.  So how easy is that?

Yields about 1 gallon of exquisite, gelantinous Turkey stock.

Here is what I put into my 6 quart staub:

3 Turkey drumsticks (add after the water comes to a boil)
4 Turkey neck bones (add after the water comes to a boil)
1 onion, cut in half, skin left on (it deepens the color)
3 large carrots, cut in thirds
4 large celery stalks, with leave, cut in thirds
2 large bay leaves
5 whole peppercorns
1 head of garlic, cut in half, horizontally
1 Tablespoon of Kosher Salt

Place everything except the meat intothe bottom of your Dutch Oven. Fill with cold water up to about 1" in from the top of the pot.  Place it on the stove and let it come to a boil.  Place meat into the pot. Turn down the stove to low and let simmer for 2 hours with the lid placed off center.  Stir a couple of times during the cooking part.  At the end of the two hours, shut off stove and let sit covered for another hour.  Remove the meat and let everything cool off.  Adjust your seasoning here.  It might need a little more salt. Take out large pieces of vegetables and strain into a large bowl.  

Here's the bonus part that came to me quite accidentally.  I left my very largest bowl at my nieces' house over the summer.... so I strained it into my second 6 qt. Staub dutch oven.  And invert the lid on the pot.  Like my great idea?  (I'm very cleaver you know)  ;-)

Why not leave it in the Staub overnight in the fridge and the skim it in the morning?  It's all enamel afterall.  So, I did.  And now, the bonus.  Imagine uncovering the stock and finding that it had skimmed itself? Well almost, just about a tablespon was left to skim from my stock.  Oh my...... yes, I loved it.  Just perfect.

Ta-dah, like magic... :-)  Now this was a happy sight for me and a very welcomed time saver.  And the clean-up was a cinch too.  Just run the lid under hot, soapy water and voila....

I should sell my idea to the Staub people, don't you think?  Hahaha.

Enjoy ~

White Chocolate Bark with Cranberries and Pistachios ~ Ina Garten

I love Ina Garten for many reasons.  I bumped into her show many years ago on Food Network and never stopped watching.  She has shown me many entertaining tips, lots of lucious recipes and much more.  When I watch or read anything about her house in the Hamptons, or apartments in Paris or NYC, I drool.  Who wouldn't?  What a gorgeous life right?  And Jeffrey, her husband?  Very, very cute too.  They make such a great couple, always laughing and joking around with each other.  When Jeffrey is on Ina's show, it's even more fun than her other guests.

How about that barn addition?  Did it make you green with envy?  Yes, yes, I know.  The grass is always greener and all of that.  But, I sure would like to switch lives with her, but only for one day.  Well, perhaps a week, if I could stay in her apartment in Paris.  ;)

Ina has great, yet easy recipes too.  And this one has a "wow" factor and is so simple to make, it's almost embarrassing to give them as gifts.  But I do.  I get those little celephane packages and a great piece of ribbon and tie a few of the piece of bark up.  Voila.  Spectacular.  Give this White Chocolate Bark to family, friends or co-workers and they will think you have slaved all day.  And they are so yummy that you have to keep a couple of pieces for yourself to have.

With the Holidays around the corner, it's nice to have a plate of these on hand too.  I doubled the cranberries and left out the apricots.  Enjoy ~

Here's a link to the recipe on FTV:

http://www.foodnetwork.com/recipes/ina-garten/white-chocolate-bark-recipe2/index.html

Thai Cooking Class in Boston ~

A couple of friends and I took a Thai Noodle Class at the Boston Center for Adult Education.  I have been wanting to take a Thai cooking class for awhile now.  I love to eat Thai food, but wanted to make some dishes at home and don't know much about this particular region of cooking.  Here's my two cents worth, run, don't walk and take a class.  The regional flavors are wonderful and with a little instruction, you can make a few simple dishes at home.

The first dish we made was Noodle Curry.  And while this dish was so simple, having the curry sauce recipe is the key.  Tastes just like the most delicious ones I have had at Thai restaurants.  Look at this color.

Just gorgeous...

And the magic ingredient?

This little can.....  Karee curry paste in a small, tuna sized can.

Easy as pie to make.  One can of coconut milk, one can of water and one can of curry paste.

Another favorite of mine, Pad Thai...

We also made Pad See-Ew

And my friend's favorite, Drunken Noodle, which I didn't get a picture of, but will post a couple of recipes at a later date.

Some of the products we used that were unfamilar to me, so I took a picture of them for authenticity.  Rice Noodle.  I only know the kind that is in my grocery store, but will head to an Asian Market for these.  The instructor says to leave them out soaking for about 45 minutes.

And a small amount of preserved turnip, which is actually called sweet radish, chopped.

The class was very informative, food was delicious and the company of friends?  Wonderful, just a wonderful night ~

Here's Dustin, our assistant chef.