Coconut Curry

This curry has quickly become a house favorite- it's really simple, but looks pretty fancy! It has been particularly good on these recent cold nights! For variations on this, I'd suggest replacing the tofu with some shrimp, or adding whatever veggies sound good! 

- 16 oz tofu

- 1 tsp sesame oil (other oils work as well)

- 1 bell pepper, sliced

- 1 onion, sliced

- 1 1/2c baby carrots, sliced

- 2 potatoes, cubed

- 3 oz red curry paste (I prefer Thai Kitchen's)

- 1 c water

- 1 c chicken broth (I prefer low-sodium)

- 14 oz of lite coconut milk

- 1/4 c soy sauce

- 6 oz rice noodles (2 bundles), cooked

- 1/4 c cilantro, chopped

1. Slice the tofu into bite-sized triangles- I ended up with 48. Drain the tofu by setting the pieces out on a paper towel, then covering them with more paper towels. Place a heavy pan (I use my cast iron) on top of them and let it drain for 5 minutes. 

2. Saute the tofu in the sesame oil until each side of golden brown and firm. Set aside. 

3. Drizzle some sesame oil in a large saucepan over medium-high heat and add the curry paste. Mix as well as possible. Add the water and broth. Mix well. Add the carrots, potatoes, and onion. 

4. Bring to a boil. Add the coconut milk and peppers. Let it simmer for a couple of minutes. Add the soy sauce and mix well. 

5. Place the noodles in the bottom of each bowl. Add the curry, then top with cilantro. Serve hot! Pairs well with lagers and pilsners. Enjoy!

Mmmm... 

Mexican Fudge

I've found that most families have a traditional holiday fudge recipe, and while I may be biased, this one's the best! The key to this fudge is to cook it for long enough at a hot enough temperature- when in doubt, leave it on a little longer. You'll be able to tell when it starts to thicken up.


- 1/2 c mini marshmallows
- 1 1/2 c chocolate chips
- 2 c sugar
- 3 Tbsp butter
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 c evaporated milk
- 2 t vanilla

1. In a small bowl, combine the marshmallows and chocolate chips. Set aside.
2. In a large saucepan, combine the sugar, butter, cinnamon, salt, and milk. Mix them together and bring to a boil (not just a little boil, but a nice fast one). Boil for 5 minutes, stirring constantly.

Not just a little boil, but a nice fast one! 

3. Turn the heat off and add the marshmallow, chocolate chips, and vanilla. Stir until they are completely incorporated.

Stir until well-incorporated

4. Pour into a 8x8 pan and let cool. (I recommend letting it sit overnight.) You'll definitely want a big glass of milk to go with these guys.

Crockpot Sesame Chicken

I think this is the easiest recipe I've ever made. And since it's in a crockpot, it makes the whole house smell delicious! You can add any additional veggies you want - I tried adding pineapple and it turned out pretty tasty!

- 2 pounds boneless, skinless chicken breast
- Salt
- Pepper
- 1/2 diced white onion
- 2 cloves garlic
- 1 red bell pepper, chopped
- 1 c honey
- 1/4 c ketchup
- 1/2 c soy sauce
- 2 Tbsp olive or grapeseed oil
- 1/2 - 1 tsp red pepper flakes
- 4 tsp cornstarch
- 1/3 c water
- Any additional veggies (pineapple?) (optional)
- 2c cooked rice
- 4 scallions
- sesame seeds (~ 1 Tbsp)

1. Season both sides of the chicken with salt and pepper and place in the crockpot.
2. Combine onion, garlic, 1/2 of the bell pepper, honey, ketchup, soy sauce, oil, and red pepper flakes. Pour over the chicken.
3. Cover and cook on low for 4 hours.
4. Take the chicken out and gently pull it apart with 2 forks (or a knife, as needed). You should end up with pulled chicken, like you would find in a sandwich. Set aside.
5. Combine the cornstarch and water until dissolved. Add to the sauce. Add the rest of the bell pepper and any additional veggies. Cook for 10 minutes.
6. Put chicken back in the sauce and coat.
7. Serve the chicken over rice. Add scallions and sesame seeds on top. Pairs well with light beers and fruity drinks. Enjoy!