Monday, September 30, 2013

Easy cream cheese dip/frosting/filling

This recipe is amazing. I have been looking for the perfect fruit dip for ages and finally figured one out. Before I go any farther I should probably tell you that unlike most of my recipes this is not helthy. I don't have any substitutes for the sugar in the condensed milk but all the fat in the milk and cheese will give you more time to use up that sugar before it turns to fat. Haha! However I do suggest you use a sweetened condensed milk with just milk and sugar, no carageen or other additives.  
You can use this as a dip, a frosting or a filling. If you want a carmel-ie flavor you can substitute dulce de leche. You can also use just milk and powdered sugar but that would be more frosting-ie. But it is easier to substitute the sugar that way. And depending in your taste you can use less sweetened condensed milk. Oooo! Also if you fold in some whipped cream; let me tell you. That, is delicious. Its more fluffy that way.

8oz (1 package) cream cheese, softened
1 small can of sweetened condensed milk (or dulce de leche)
1tsp vanilla
1tsp of lemon juice (don't use if you use dulce de leche)

*optional you can fold in a cup of whipped cream or a couple tbsp of blended up fruit. (Pineapple and strawberries work nice but not with dulce de leche) 

Beat with an electric mixer until combined.
Use as a frosting, filling, or dip for fruit, gram crackers, or pretzels.

I post recipes, diy's, healthy living tips, and urban farm type stuff usually twice a week so if you want more check out my posts which have been organized for the most part in the categories above or you can subscribe via email or google and I think I have another option on the sidebar.  Also you can follow me on Twitter (sneak peeks to new posts) and on pintrest. Have a fantastically marvelous day!

Friday, September 27, 2013

Chicken curry

This is a very easy recipe for chicken curry and it is so tasty. It works best to use a cast iron pot (dutch oven) or a deep saute pan but this can also be done with a frying pan and eather a crock pot or a baking dish.

4 chicken legs
Palm oil
1 onion, chopped
1 clove minced garlic
Chicken or vegetable broth (enough to cover chicken legs)
1 can of tomato sauce
1 tbsp curry powder
1 tsp turmeric
3-5 cloves
1 bay leaf
Whatever veggies you like. I used carrots, frozen mixed veggies and okra. The okra helps to thicken the sauce.
Some maple syrup, molasses, or honey is optional to sweeten things up a bit.
Corn starch mixed in cold water is also optional to help thicken it.

Pan fry the chicken legs and saute the onion and garlic in the palm oil. Salt the onion a bit to help it release the water and soften faster.
Add in everything else. You may need to add in a bit more broth to cook the veggies.  Just keep in mind that if you use frozen veggies they will release water as they defrost. If the chicken is already cooked through then the dish is ready to eat when the veggies are cooked, but the flavor improves greatly with at least 2 hours of cooking.
Cover it and cook on low. Make sure to stir it every once in a while and make sure it has eniough liquid. 
If you want to cook this all day in a crock pot throw everything in and turn it on high untill everything starts to get heated up. Leave it on low all day. Just make sure you give it enough time to cook the chicken.
Sorry I haven't posted in a while, but my computer has been out of commission. I usually post recipes, beauty DIY's and health tips twice a week so if you want more then subscribe over on the side bar. :)