Coconut Curry Chicken

coconut chicken curry The closest Indian food restaurant is well over an hour away from my house.  So that mean quick trips for awesome takeout are out of the question.  I love coconut chicken curry and this recipe is both simple and delicious.  It’s easy enough to whip up on a weeknight but special enough for the weekend.  And the best part is, no fancy ingredients.  You can get everything you need at your local supermarket.

Coconut Chicken Curry
Serves 4
A delicious and easy weeknight curry dish.
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Ingredients
  1. 2 chicken breasts, chopped or sliced thin
  2. 2 tablespoons canola oil
  3. 1 onion, sliced
  4. 3 cloves of garlic, minced
  5. 1 inch piece of ginger, freshly grated
  6. 1 jalapeno pepper, seeded and chopped
  7. 1 tablespoon curry powder
  8. 1/2 teaspoon turmeric
  9. 1 cup chicken broth
  10. 1 cup light coconut milk
  11. 1/4 cilantro, chopped
Instructions
  1. In a large saute pan heat 1 tablespoon of oil. Add the chicken, stirring occasionally, until it is cooked through. Remove from the pan and set aside.
  2. Add another tablespoon of oil to the pan. Add the onion and cook until it just starts to become tender.
  3. Add the garlic, ginger and jalapeno and stir, cooking about 30 seconds to one minute until the ginger and garlic are very fragrant.
  4. Add the curry powder and turmeric. Cook for 30 seconds, stirring to combine.
  5. Slowly add the chicken broth, stirring to scape up the browned bits on the bottom of the pan.
  6. Return the chicken to the pan and bring the broth to a boil. Simmer for 5 minutes.
  7. Add the coconut milk and bring to a simmer for another 5 minutes.
  8. Remove from heat and add cilantro before serving.
  9. Serve with rice and naan.
eggs and herbs http://www.eggsandherbs.com/

Lobster Rolls at Home

I grew up spending most of my summers in Maine at camp, at the beach, and camping with my family. My husband and I even honeymooned in Maine.

I love the slow-paced lifestyle of Maine. 

I love the beauty of the varied landscape.

Mostly, I love the seafood.

I can recall visits to the Lobster Shack in Cape Elizabeth. Enjoying lobster on picnic tables, overlooking the Atlantic, shielding myself from dive-bombing seagulls hoping for a scrap of food. 

I recall buying fresh lobsters right off the boat, direct from the fisherman, for dirt cheap prices.

Lobster is probably my most favorite seafood and Maine is the best place to get lobster. The thing I most miss living here in the south is the fresh lobster.

Recently, I was so excited to come across a package of lobster arms and legs at Sam’s Club. It was a huge two-pound bag and was so reasonably priced. I bought up several packages and put them in the freezer waiting for just the right time to break out some lobster.

Lobster Roll

A few weeks ago (it’s hard to believe it was only a few short weeks ago), in early March, we were in the midst of an snow storm here in Arkansas. Nothing makes me crave summer more than a good snowfall! This was the perfect time for lobster and what better way to serve it than in a Lobster Roll.

Lobster Rolls are classic summer fair in New England. In fact, Lobster Rolls are even a seasonal offering at McDonald’s restaurants across New England. Lobster rolls are simple but decadent and not so fancy that the lobster meat doesn’t get its chance to shine.

Lobster Roll
Serves 2
Delicious Maine-style Lobster Rolls.
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Prep Time
50 min
Prep Time
50 min
Ingredients
  1. 2 pounds of lobster arms and claws (or 3 whole 1 1/4 pound lobsters)
  2. 1/3 cups mayonnaise
  3. 1 lemon, halved
  4. 1 stick of butter, melted and divided
  5. 4 New England style hotdog buns
Instructions
  1. Steam lobsters arms and claws according to the directions on the package. If you are using whole lobsters, ask your fish monger for cooking directions.
  2. After allowing the lobsters to cool slightly, remove the meat from the shells. Roughly chop the meat, reserving one whole claw to top each sandwich. Chill the meat for 15-30 minutes.
  3. Whisk together the mayonnaise, 4 tablespoons of butter and the juice of one lemon. Add the chilled lobster meat and coat well with the sauce.
  4. Brush the outsides of the hotdog buns with the remaining melted butter and grill slightly until golden and just crispy on the outside.
  5. Divide the lobster salad up between the four hotdog buns and top each one with a whole claw for presentation. Sprinkle each sandwich with a bit of celery salt before serving.
  6. Serve with fries and corn on the cob.
eggs and herbs http://www.eggsandherbs.com/

Hard Boiled Eggs in the Oven

I had seen several posts floating around the internet that claimed you could cook hard boiled eggs in the oven.  This sounded too simple and too good to be true, so of course I had to give it a try.  

This past weekend, I was preparing for Easter dinner and was planning to make Deviled Eggs.  This seemed like the perfect opportunity to try out this technique.  Here is how it works:

Hard Boiled Eggs in the Oven

  1. Preheat the oven to 325 degrees.
  2. Place eggs into a mini muffin tin to keep them from rolling around. 
  3. Place the eggs into the oven for 28 minutes.
  4. Remove the eggs and immediately place them in a bowl of ice water.
  5. Peel and prepare.

Sounds easy right? Well, I was skeptical.  

Hard Boiled Eggs in the Oven

I placed my eggs into a mini muffin tin.  The holes were just the right size to keep the eggs from rollin all around.

As soon as the timer went off, I plunged all of my eggs into ice water.  This stops the cooking process so the eggs don’t overcook and become rubbery.

Eggs in Ice Water

Well the eggs appeared to cook well but the true test would come with the peeling.  We raise our own chickens so all of my eggs were less than a week old.  Farm fresh eggs are notorious for being impossible to peel.  These eggs were like a dream! They peels just slid right off and the yolk were cooked to a golden fluffy perfection!

eggs

So the verdict is final. Eggs can be hard boiled in the oven!

How to Make Caramelized Onions

If you have never tried caramelized onions you are missing out. Even if you are convinced you do not like onions, I have a sinking suspicion you will change your mind once you try them. They are sweet and delicious and more like candy than the sharp, spiciness of their raw or mildly cooked counterparts. caramelized onions Caramelized onions are not difficult to make but they do take a bit of time. The key is low and slow. Turn the heat down low and let them do their thing. You don’t have to babysit the pan and keep the onions moving. Just check on them every ten minutes or so. I love to use caramelized onions in soup, quiche and especially on pizza. They are excellent in scrambles eggs and omelettes. They are great on sandwiches. The ingredients are simple – onions, butter and salt. You can add a touch of sugar near the end for a little added sweetness but that isn’t necessary. If you have never tried caramelized onions I encourage you to do it today. Enjoy!

Caramalized Onions
Yields 1
Sweet and tender onions.
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Prep Time
5 min
Cook Time
1 hr
Prep Time
5 min
Cook Time
1 hr
Ingredients
  1. 2 large red onions, sliced (or your favorite kind of onion)
  2. 2 tablespoons butter
  3. 1 tablespoon brown sugar (optional)
  4. salt
Instructions
  1. Heat a saute pan over medium-high heat and add the butter.
  2. While the butter is melting, thinly slice your onions.
  3. Add the onions to the pan and stir to coat with butter.
  4. Turn the heat to low and allow the onions to gently cook.
  5. Gently stir every 5 to 10 minutes.
  6. If the onions begn to burn turn the heat lower, if possible, or move the pan away from the burner for a few minutes until the pan cools.
  7. Eventually the onions will become slightly sticky and start to look like they are coated in caramel. You can add the brown sugar at this point to bump up the sweetness if you like.
  8. Allow the onions to cook until the sugar melts. Season with salt and enjoy with your favorite recipe.
Notes
  1. Caramelized onions will keep in a covered container in the fridge for about a week. They also freeze very well.
eggs and herbs http://www.eggsandherbs.com/

Really Awesome Homemade Pizza

Really awesome handmade pizza

Living in the country means you never get pizza delivered.

We have a few national chain pizza places in the town about 30 minutes from our house.  They make pizza that’s decent in a pinch and will satisfy your craving, but it’s nothing great.

The only really good pizza places are about 70 miles from here so, needless to say, we don’t get pizza very often.

We’ve tried frozen and the only one I can even tolerate is the Sam’s Club in-store pizzas but even they are not meant to be actually frozen.  Just brought home and baked.  It even recommends against freezing on the box.

For years, we tried making pizza at home with varying amounts of success.  We’d get the toppings just right but the crust always had problems.  Too thick. Too floppy. Too Soggy.  We like it fairly thin with a crispy bottom.  I like the outer crust to be crispy on the outside but tender and chewy on the inside.

Really awesome handmade pizza

Recently, I have nearly (nearly) perfected our homemade pizza experience.  I would still rather someone else do the work but 70 miles for a slice of cheesy heaven just isn’t doable even on a semi-regular basis.

The Supplies

A HOT oven
A pizza stone
Corn Meal

The Method

Turn your oven to it’s HOTTEST setting.  Mine goes to 550 degrees.

Place your pizza stone in the cold oven and let it preheat along with the oven.

While your oven is preheating prep all of your ingredients and roll out your pizza dough. I use a combination of rolling with a rolling pin and hand tossing to reach the desired size and thickness.

When the oven has reached temperature, remove the stone and dust with cornmeal.  Immediately place your crust on the pan.  The bottom of your crust will begin to cook as you dress your pizza.

Return the pizza to the oven and let it cook.

When your pizza is cooked, remove it from the oven and let it cool for 10 minutes before cutting.
Enjoy your delicious pizza!

Really awesome handmade pizza dough

The Recipe

I think the crust recipe really matters.  A mediocre crust will not taste better no matter how you cook the pizza.  Find a crust recipe that you like.  For us, this is our go to crust recipe that I have tweaked and modified over the years until it finally met our likes.

3 tsp yeast
1 1/2 cups warm water
3 Tbsp olive oil
1 tsp salt
3-4 1/2 cups bread flour

In the bowl of your stand mixer combine the yeast and the warm water.  Using the dough hook attachment let these ingredients mix for about 30 seconds or so.  Add the oil and salt and continue mixing. 

Slowly begin to add the flour, 1/2 cup at a time.  You may not need all 4 1/2 cups of flour so pay attention to the dough.  You want it to be moist but not sticky. 

Coat the dough with a small amount of oil and return it to the mixer bowl.  Cover the bowl loosely with a piece of plastic wrap.  Allow the dough to rise at least 40 minutes.  The longer you let it rise, the more yeasty flavor it will develop.

Gently punch down the dough and divide it into three equal pieces.  Each piece will be about 10 ounce.  The dough freezes well and can be frozen at this point if you are not going to use all of them.

Roll out your dough and proceed with the method described above.

Your options for toppings are limitless.  Our favorite toppings are mild Italian sausage, pepperoni, and caramelized onions.  What are your favorite pizza toppings? Share your ideas in the comments below.

The QueDog – Petit Jean Jumbo Grillers Giveaway

July is national hot dog month and it’s time for another yummy hot dog recipe. This hot dog celebrates another delicious summer food…BBQ. Okay, BBQ may not just be a summer food but summer is the time of year that we typically think about having picnics and big outdoor meals. Here in the south that often includes pulled pork or ribs or some kind of smoked meat.

This dog is delicious and brings new life to leftover pulled pork. So grab some pulled pork from your favorite local BBQ joint or make a batch of my delicious and EASY Crockpot Kalua Pork, some Petit Jean Jumbo Grillers and your favorite BBQ sauce. Now lets make a QueDog!

The QueDog on @eggsandherbs

Before I give you the super easy recipe I want to invite you to enter for a chance to with 4 packages of Petit Jean Jumbo Grillers Hot Dogs. They will even deliver them right to your door!

To enter just leave a comment on this post telling me what your favorite BBQ restaurant is and what you love about it.

You can also get more entries by hopping over and checking out my Tropical Hot Dog.

Contest ends August 1st and one winner will be chosen from all eligable entries comined from each post in my summer hot dog series. Winner must live in the continental US.

Now here’s the recipe for the QueDog!

The QueDog
A delicious BBQue Hot Dog.
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Ingredients
  1. Petit Jean Jumbo Grillers Hot Dogs
  2. Buns
  3. Leftover Kalua Pork
  4. BBQ Sauce
  5. Coleslaw (optional)
Instructions
  1. Cook the hot dogs using your prefered method. Grill or toast the buns. Place the hot dog in the bun. Top with your favorite BBQ sauce and a bit of coleslaw if you like. Enjoy!
eggs and herbs http://www.eggsandherbs.com/
Disclaimer: I recieved free Jumbo Grillers from Petit Jean Meats to help me with the development of these recipes. All opinions are my own.

Crockpot Kalua Pork

Kalua Pork (notice that it’s Kalua and not Kahlua!) is a traditional luau treat. Kalua is a Hawaiian term that literally means to cook underground and in a traditional luau a whole pig is wrapped in moist banana leaves and cooked underground in a hot pit or imu for 6-7 hours. Part of the ceremony in a luau is the unearthing of the pig.

hawaiian luau crockpot kalua pork

Kalua pork is typically very moist, slightly salty and slightly smokey. While it would be totally cool if we could all slow roast whole pigs in our backyards every time we wanted this tasty treat, that probably isn’t feasible. We can however create a very tasty, slow roasted version in a crockpot.

The flavor of this crockpot Kalua Pork is smokey, salty, moist and everything your would expect to find at a traditional luau without all of the work and non of the mess. Seriously, you’d need a backhoe or something to did a giant hole in your yard if you wanted to do this the traditional way!

Well let’s cheat! Were gonna throw FIVE ingredients into a crockpot, go about our merry business for 10 or so hours and come back to the most flavorful pork you will ever eat.

Crockpot Kalua Pork @eggsandherbs

 Note: This would not specifically be considered a {Budget Meal} because a large pork roast can be nearly $20.  However, when you consider the length that this single piece of meat will go, it would be a great choice if you were on a budget and found yourself with the ability to splurge a little.  We serve this as is with some potatoes and a vegetable on the first night. It makes it way back to our table all week in the form of tacos, BBQ sandwiches, a topping for hot dogs and we’ve even used it in enchiladas and to top nachos. 

Crockpot Kalua Pork
Smoky and salty luau style pork.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 Pork Shoulder (choose a size that fits your needs)
  2. 3-5 pieces of smoked bacon
  3. Sea Salt (use Hawaiian salt if you have it)
  4. 3-5 cloves of garlic, halved lengthwise (optional)
  5. Hickory Flavored Liquid Smoke (optional)
Instructions
  1. Cut 6-10 slits into the fatty side of the pork shoulder. Insert half a piece of garlic into each slit. Generously cover the outside of the pork shoulder with salt. You want to add quite a bit of salt, several teaspoons to several tablespoons depending on the size of your roast. Lay 3-5 piece of uncooked smoked bacon across the bottom of the crockpot. Place the salted roast fat side up into the crockpot. Sprinkle with several dashes of liquid smoke. Place the lid on the crockpot and cook on the lowest setting at the longest time. My crockpot will cook for 10 hours on low. When it is finished you will want to remove the roast from the liquid that forms as it will be quite salty. The pork should be falling apart, tender and juicy. Enjoy!
eggs and herbs http://www.eggsandherbs.com/

Pineapples Don’t Grow on Trees – Tropical Hot Dogs {Petit Jean Meats Giveaway}

Nothing speaks more of summer than hot dogs on the grill. Add some tropical fruit and you’ve got a hot dog that’s perfect for any pool party, lake side grill-out, or family barbecue.

tropical hot dog

About 10 years ago I visited the Dole Pineapple Plantation in Hawaii. The thing that surprised me the most was that pineapples grow in the ground and not trees. Here I was, in my mid 20’s, and I should have known this simple fact. I was shocked to say the least but have since come to realize that it is very common for people to believe that pineapples grow on trees. If you take away nothing else from this post, please remember that pineapples don’t grow on trees!

When my friends over at Petit Jean Meats asked me if I could come up with a few unique hot dog recipes for the summer I immediately thought of pineapple. I knew I wanted to create a dog that included this quintessential summer ingredient.

Today I have for you a delicious Tropical Hot Dog that even my somewhat picky husband enjoyed. PLUS, you can enter to win a 4-pack of Jumbo Grillers Hot Dogs from Petit Jean Meats!  That’s right! Petit Jean Meats will send one lucky reader 4 packages of Jumbo Grillers Hot Dogs.  You can enter today and each Friday during July.  Contest ends on August 1st and one winner will be randomly selected from all eligible entries in each Friday’s hot dog recipe post.  Continental US only.  All entrants must be 18 or over.

You have four ways to get an entry.
1. Leave a comment here on the blog and tell me how your spending the Fourth of July.
2. Share this post via Facebook then leave a SEPARATE with a link to your FB post.
3. Pin a photo from this post and then leave a SEPARATE comment with your Pinterest user name.
4. Share this post on Google+ and then leave a SEPARATE comment with a link to your Google+ post.

Check back each Friday in July for another opprtunity to get 4 entries. I will be sharing with you recipes for the QueDog, the B&B Dog, and the Yankee Dog.

Tropical Hot Dog
Serves 4
This Tropical Hot Dog with a fruity pineapple relish is sure to please and beat the heat this summer.
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Ingredients
  1. 1 Package Petit Jean Jumbo Grillers Hot Dogs
  2. 4 King's Hawaiian Hot Dog Buns
  3. 6-8 slices of Petit Jean Hickory Smoked Bacon
  4. 1/4 of a large red onion, chopped
  5. 1/4 of a fresh pineapple, chopped
  6. 1/2 of a fresh mango, chopped
  7. 1/4 cup of sweet relish
Instructions
  1. Cook the bacon until lightly browned and crisp. Set aside to cool.
  2. In the same pan, reserve 1 tbs. of the bacon grease and saute the onions until just tender.
  3. Chop the bacon and combine in a bowl with the onions, pineapple, mango and sweet relish.
  4. Chill for at least one hour before serving.
Notes
  1. Top Petit Jean Jumbo Grillers with a big scoop of the tropical relish and serve with mac and cheese or your favorite hot dog accompaniment.
eggs and herbs http://www.eggsandherbs.com/
Disclaimer: I was provided with free hot dogs from Petit Jean Meats for recipe development purposes. All opinions are my own.

Creamed Spinach

There really is no food that warms my soul quite like a big, juicy, medium-rare steak.  Steak is the one food that I find myself craving over and over again.  Almost as much as I like steak, I like the traditional steakhouse sides like garlicky mashed potatoes and creamed spinach.  Traditional creamed spinach sounds like it should be good for you but contains enough butter and cream for an army with a calorie load to match.  

weight watchers creamed spinach steakhouse

When I came across the recipe for creamed spinach in this months Cookbook of the Month, WeightWatchers 50th Anniversary Cookbook, I was ecstatic. And, it’s good! I mean REALLY good. Pair it with a delicious steak (my husband and I shared the one pictured below) and a small baked potato and you will have a meal that rivals any 5-star steakhouse!

weight watchers creamed spinach steakhouse style

Creamed Spinach
Serves 4
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 1 pound spinach, trimmed and torn
  2. 1 onion, minced
  3. 1/2 tbs. flour
  4. 1/4 tsp. salt
  5. Freshly ground pepper
  6. Freshly ground nutmeg
  7. 1/4 cup fat-free milk
  8. 1/4 cup light cream cheese, softened
Instructions
  1. Steam the spinach for about 2 minutes until it is lightly wilted. Drain in a colander. When cool enough to handle, squeeze out the excess moisture and coarsely chop.
  2. Saute the onion in a medium skillet with nonstick cooking spray until transluscent.
  3. Combine flour, salt, pepper and nutmeg in a small bowl and stir into the onion. Add the milk and cream cheese and cook 1 minute, stirring constantly with a whisk. Add the spinach and cook until heated through. Serve.
Adapted from WeightWatchers 50th Anniversary Cookbook
Adapted from WeightWatchers 50th Anniversary Cookbook
eggs and herbs http://www.eggsandherbs.com/

Huevos Rancheros in Tortilla Cups

My mom and dad own a Bed and Breakfast so I am always on the lookout for good breakfast dishes.  My husband also loves breakfast and while we don’t often have time for a hot breakfast during the school year, we typically enjoy breakfast several times each week during the summer.  I try to find a variety of recipes so that we don’t get bored.  

This month’s Cookbook of the Month is the WeightWatchers 50th Anniversary Cookbook and I couldn’t wait to make this recipe for Huevos Rancheros in Tortilla Cups.  One serving is only 289 calories and 7 PointsPlus.

Huevos rancheros

Huevos Rancheros in Tortilla Cups
Serves 4
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Ingredients
  1. 4 (6-inch) corn tortillas
  2. 1 (14.5 oz) can of Rotel
  3. 1 (15 oz) can of black beans
  4. 1/2 cup canned diced green chiles, mild
  5. 2-3 tbs. Frank's Red Hot Sauce
  6. 3 tbs. chopped cilantro
  7. 4 large eggs
  8. 1/4 cup reduced fat cheddar cheese, shredded
Instructions
  1. Preheat oven to 425°F. Lightly spray tortillas with cooking spray. Place over inverted custard ramekins on a cookie sheet. Bake about 10 minutes until lightly crisp and golden. Remove from oven and allow to cool.
  2. Combine the Rotel, beans, chiles, Frank's and 2 tbs. of cilantro in a large ovenproof skillet. Bring to a boil over medium heat. Reduce heat to low and simmer about 4 minutes. Spread the mixture and break four eggs over the sauce, spacing them evenly apart.
  3. Place the pan in the oven and bake the eggs about 6-8 minutes until the eggs are almost set. Sprinkle cheese over each egg and cook 1 minute more until the cheese is melted.
  4. To serve, place the tortilla cups onto plates and spoon in the eggs and sauce mixture. Garnish with remaining cilantro and serve.
Adapted from WeightWatchers 50th Anniversary Cookbook
Adapted from WeightWatchers 50th Anniversary Cookbook
eggs and herbs http://www.eggsandherbs.com/

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