Thai Red Curry Chicken

This dish is really simple to make on a busy weeknight.  Full of flavor and fresh vegetables, it also reheats well for lunch the next day.

Full disclosure:  I’ve never made my own curry sauce.  Well, not a thai curry sauce.  For this recipe I became Sandra Lee, but with less makeup and Thai-themed decor…

I’m not ashamed to admit that I used Trader Joe’s Thai Red Curry Sauce for this dish.  First of all, I’m pregnant and I work full time.  I just don’t always have the time and energy to a) shop for Thai red curry sauce ingredients and b) make the damn sauce from scratch – especially on a weeknight.  Plus, the sauce from Trader Joe’s is pretty tasty, and it’s probably a lot cheaper to just buy it.  And finally, if the sauce is tasty and it works, then maybe it’s a recipe that I can write down for my husband, so that he can make dinner once in a while – which will be especially helpful when the baby arrives.

So let me have my jar of sauce and embrace some practicality!

</rant>

Thai Red Curry Chicken

• 1 jar Trader Joe’s Thai Red Curry Sauce (Sorry I don’t have a photo, but you can google it!)
• 1-2 tablespoons of oil for cooking
• 1 pound chicken breasts, thighs or tenders.  Tenders work well since they’re already about the right size.  Otherwise, cut up the chicken into more bite-size friendly pieces.
• 1 small yellow onion, diced
• 1-2 cloves garlic, minced
• 1 small green pepper, cut into small strips
• 1 small red pepper, cut into small strips
• 2 cups cooked rice
• Fresh cilantro for garnish

Start the rice in the rice cooker.

Heat oil over medium high heat.  Add onion and garlic and cook for a few minutes.

Add the chicken pieces and cook until the chicken is white and no pink remains.  About 7 minutes, maybe…

Reduce the heat to medium.  Add the peppers and cook for another 3-5 minutes.

Add the sauce to the pan, stir all of the ingredients together, and reduce heat to low or simmer.

When the sauce is heated through, top a bowl of rice with the curry chicken and garnish with fresh, chopped cilantro.

Enjoy!

Smoked Andouille, Summer Vegetables, Linguine and Cream Sauce

I'm really not sure what to call this dish, since it was essentially another edition of "make shit up for dinner" night.  But it must have been good because the husband ordained me "the sorceress of yummy yummies."  

On to the tasty parts… 

Smoked Andouille, Summer Vegetables, Linguine and Cream Sauce

• About 1 lb smoked andouille sausage, casings removed
• 1 medium zucchini, diced
• 1 medium carrot, chopped into small sticks
• 4-5  red, yellow and orange baby bell peppers, chopped
• 1 yellow tomato, diced
• 1/2 cup heavy cream
• 1/2 cup half-and-half (see, I'm trying not to kill you!)
• 1/4 cup white wine
• 1/4 cup blend of fontina, asiago, and parmesan cheeses (plus more for topping, optionally)
• 1 lb fresh linguine

Crumble the andouille and cook thoroughly in a deep sauce pan over medium-high heat.

Drain excess fat from the sausage.

Reduce heat to medium.  Add the zucchini, carrots and peppers and cook for 4-5 minutes.    

Meanwhile, bring water for the pasta to boil.

Add the tomato, heavy cream, half-and-half and white wine to the sausage and veggie mixture. Bring to a slow boil, then reduce heat to low and simmer until sauce begins to thicken slightly.

Note: Don't cook the hell out of this… The veggies should still be a bit crisp when everything is served.

When the water begins to boil, add the fresh linguine.  Cook for about 2 and a half to 3 minutes.  If using dried pasta, cook according to package directions.

Stir in 1/4 cup of the three cheese blend and allow to melt into the sauce.

Drain the pasta.  

Dish into bowls and top with sausage, veggies and sauce mixture, and optionally more cheese.  

Enjoy!  If you think your thighs are man enough to handle it! :)