The Great 2012 Cooking Extravaganza! Day 44

February 15, 2012 at 1:07 am (Food) (, , , , , , , , , , , , )

Hello again my friends, and welcome back!

Happy Valentine’s Day!  Hope yours was as nice as mine…  but then I have three great guys in my house!

I feel like I’ve been cooking all day, but I sort of have because I made dessert earlier, then prepped all the stuff for dinner a little early so it wouldn’t be such a long wait once Mike got home.  Plus I’ve been doing a little crafting every day, working on this year’s line of Christmas ornaments already, they’re coming out pretty well!  Busy, but in a good way!

So, here’s our menu for Valentine’s Day!

Coconut Curry Chicken (yeah, this one has been done before, I’m not counting it as “new” for today…)

2 large boneless skinless chicken breasts, trimmed of any leftover skin or fat, cut into SMALL pieces (approx 1/2″)

3 heaping tablespoons curry paste (I probably should have stopped at 2, but I was feeling adventurous)

1 can coconut milk

2 Tbsp oil for frying

Heat oil in a large frying pan.  Add chicken pieces and cook until done through.  Drain excess liquid if necessary.  Add in coconut milk and curry paste, stir really well.  Simmer 25 minutes or until sauce is well thickened.  Serve over rice.  (just a note on the rice, I use a rice cooker, and usually I just do rice and water, but tonight I used chicken broth instead, it came out a little fluffier, and had a little more flavor, but it didn’t make a HUGE difference)

Green Beans with Bacon

4 cups frozen green beans

1/4 cup crispy bacon

This is beyond simple!  Put the green beans in a sauce pan, cover with water, add the bacon, and boil until the beans are tender!

Roasted Brussels Sprouts

1 pound bacon, cut small, cooked crisp

2 pounds brussels sprouts, bottoms trimmed, loose leaves removed, quartered

1 box dried dates, cut into small pieces

1/4 cup chopped pecans

Cook bacon crisp in a large frying pan, remove bacon but not the drippings.  Add in the brussels sprouts and cook just until sprouts turn a brighter green.  Transfer sprouts to an oven safe casserole dish.  Add bacon, dates and pecans, stir well.  Make sure the dates are evenly distributed, they tend to stick together.  Bake at 375 degrees for 30 minutes, stir, bake another 15 minutes or until sprouts are very tender.  Serve!

Egg Custard

2 cups milk

2 large eggs

2 egg yolks

1/3 cup sugar

1 Tsp vanilla


Place 5-6 custard cups or ramekins in a larger pan, just large enough to fit cups.

In sauce pan, heat milk over medium low heat just to simmering.

Meanwhile, in a bowl, combine eggs, yolks, sugar and vanilla.  Slowly add to simmering milk, stirring well.  Cook 1-2 minutes only.

Pour through strainer into custard dishes or ramekins.  Pour hot (not boiling) water into larger pan just to half way up cups.  Sprinkle nutmeg over the top of each custard.

Place pan in 300 degree oven, bake 35-45 minutes, or just until custard is no longer jiggly.  It may not be fully set, don’t worry!  Leave cups in water in pan for 2 hours, it will continue cooking then cool, and it will be well set when it’s done.  Serve!

So that’s it for today, hope you enjoy one or all of these dishes yourselves!

Until tomorrow, eat well, love well, live well!


1 Comment

  1. Mom said,

    WOW! Come on over and cook for us!

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