If you’re into ethnic food, chances are you have dabbled in curries. One of my favorites is Thai curries. After probably spending hundreds of dollars at restaurants, we were sent home a to-go order in a box that had the name of their curry on it! Yes, we were disappointed it was not ‘house made’ but at the same time we thought “Well, heck! Let’s make it at home!” So we did. The curry can be found at the local Asian market and costs a little over $1. Insane. The brand that we get is called Maesri. We’ve tried the Red, Green, Panang, and Masaman curries. They’re all good. Do yourself a favor, though. Make sure you taste test it before throwing the whole can into the pot! Some flavors are HOT! I typically only use 2-3 Tbs of the stuff and that’s getting up there in the spice department. Note that because some curries can be excessively spicy, you may have to add less and make up for flavor by adding other ingredients. Sometimes I add Fish Sauce, Tom Yum paste (citrusy chili paste), Sriarcha, etc.
This is one of my favorite go-to weeknight dinners. It’s easy and it pleases the masses (aka my husband AND the kids).
We like to call these “Crack ‘Tatoes” around my house, but I thought that may not be a suitable title for a blog post (hee hee). This recipe is adapted from the Pioneer Woman’s Crash Hot Potatoes recipe. I saw this recipe on Pinterest, tried it out one night and never looked back. They are KILLER! So good. I legitimately have to chase my husband out of the kitchen when they’re done because he would seriously try eat them all up before I have a chance to set the table! There are certain meals that I just HAVE to have these with. Corn Flake Chicken, for example. They are so crispy, full of flavor and you wouldn’t believe that there isn’t an ounce of butter… it’s all Olive Oil! Coincidentally, I also found a homemade ranch seasoning recipe that day so with their powers combined, I made concocted one of our favorite potato recipes ever!
Blue Cheese Dressing
- 1 cup Greek Yogurt
- 1/2 cup Blue Cheese crumbles
- 1/2 cup Milk
- 1-2 Garlic Cloves, grated or finely minced
- Juice of 1 Lemon
- 2 Tbs Buttermilk Powder
- Combine all ingredients into a blender and pulse to desired consistency (1-3 pulses). Or, you can whisk by hand in a bowl.
- Refrigerate at least 30 minutes.
*For a thicker, more dip like consistency, only use 1/4 cup of Milk.