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Thai Yellow Chicken Curry that is savory+sweet, comforting, spicy, soul-hugging, and generally puts everyone in a good mood. So delish the kitchen table finally quiets down to slurp it up and all is right with the world. Here you will find a few recipes: 1. Roasted Curry paste base (make ahead but enough for 3-4 curry nights*45 minutes) 2.Yellow curry bowl (30 minutes) 3. Less than 15 minute garlic naan bread Using all things you can find in a Basic Grocery  store+Maybe in the ethnic food isle. (lemongrass paste is found in the produce section near the lettuce btw) CURRY PASTE INGREDIENTS: 4 large shallots 4 large heads of garlic (not individual cloves – FULL HEADS of garlic) 6-inch piece of fresh ginger 7-15 whole Thai chili peppers 1 1/2 tablespoons salt+sprinkles of pepper 3 tablespoons turmeric 3 tablespoons curry powder 2 teaspoons roasted ground coriander 3 tablespoons lemongrass paste 1/4 cup packed cilantro leaves+stems CURRY PASTE DIRECTIONS: Preheat oven to 350 degrees. Arrange in a single layer-halved shallots+garlic, and sliced up ginger. Drizzle with oil, pinch of salt+pepper and wrap each head of garlic in foil. Bake for 15 minutes. Remove the ginger then increase the temperature to 400, continue to roast the shallots+garlic for another 30 minutes until golden brown and your kitchen smells heavenly. Lets make this paste! Throw all the roasted goods+herbs+spices+chiles into a food processor/blender (Once the heads of garlic are cooled you can squeeze the cloves out of the rest of the paper casings.) Pulse or puree until the yellow curry paste reaches a smooth consistency. Paste keeps well in the freezer but triple bag it. No one wants curry flavored otter pops. This mega batch makes 3+ nights worth of curry paste using 1/3 C. or more each time. YELLOW CURRY INGREDIENTS: drizzle of olive oil half a yellow onion, thinly sliced 1 pound hand shred large pieces of rotisserie chicken (or pan fry a few chicken breasts with s+p+garlic seasoning) 1/3 cup yellow curry paste 10 baby golden yukon potatoes, halved 1 14-ounce can coconut CREAM (this is not coconut milk:) 1/2 cup water 2 teaspoons fish sauce closed handful brown sugar cilantro + jasmine rice for serving DIRECTIONS: LETS PARTY. 1. On medium/low heat, saute onion slices+a drizzle of olive oil for a few minutes until fragrant- Add the chicken -if pan frying- saute for 3ish minutes-flipping once the edges seem to be cooked once chicken has a nice little crust but not cooked through add curry paste+the potatoes and stir to coat. If using rotisserie, add it in after the this next step+potatoes are fork tender. 2. Add the coconut cream +1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce. 3. Stir in the fish sauce+brown sugar. Honestly the fish sauce and sugar combo makes this dish so authentic. Seriously so so good. Serve over sticky jasmine rice. top with cilantro. Pick it all up with a giant torn piece of piping hot buttery garlic naan, watch lalaland and go to bed early. BUTTERY GARLIC NAAN: 2 ways! This Simple Garlic Naan is so quick to make and did I mention no baking. You can make this in a skillet or griddle on the stove top. 2+1/2 cups all-purpose flour 2 cups Greek yogurt 1/2 tsp fine sea salt 1+1/2 T. Baking powder Olive oil Toppings: Butter garlic parsley cilantro etc Combine flour, baking powder and salt in a medium bowl. Mix with a fork for about 5 seconds. Add yogurt into the flour mixture. Mix well with a fork until a thick paste-like dough is formed. Heavily flour the counter, your hands and rolling pin. Once you form a ball, knead the dough for about 5 minutues or until the dough is smooth. Divide into 10 equal parts. Heat skillet or cast iron skillet over medium-high heat. Drizzle with a little oil. Add each naan and reduce heat to medium. Watch for it to begin to bubble. The oil makes a difference in allowing the naan to puff up and bubble. Cook for about 2 minutes on the first side and then flip and cook for 1 minute longer. Watch the naan carefully as you may want to lower the heat if it becomes too brown too fast. Remove from pan and brush with melted butter and serve immediately! GARLIC BUTTER: 1 stick salted butter 2 tsp dried minced garlic 2 pinches minced cilantro LETS GO! Once the dough has sat for 20 minutes, punch it back down and then divide the dough into 6 roughly equal balls. Place one ball on a floured board and use your hands or a rolling pin to form the naan breads into oval/teardrop shapes (ensure they will fit in your skillet/griddle). Put a heavy skillet/griddle over a high heat and allow it to get searingly hot. Place the dough onto the skillet and cook for 1-2 minutes, it should start to puff up and charr lightly. Flip the bread and cook for a further 1minute or less. Remove to a plate and drizzle with the garlic butter. Cover with foil and keep in a warming drawer or serve as the troops roll in. We also love using this non-for Passover, Easter time, resurrection, Bethlehem dinners And an occasional last supper spread.

We love this pasta so much and try different versions depending upon what we have in the pantry. Using our favorite 20 year old pans from allclad !! Sometimes it’s tequila instead of white wine and with a jalapeño cilantro cream sauce or we’ll trade the chicken out for Italian sausage etc. Have fun! This night we did Cajun chicken. Here’s how: CHOP: 1 red onion 2 bell peppers 3-4 garlic cloves 4 san marzano tomatoes or fresh Roma’s if you have them HEAT up butter+olive oil s+p+ sprinkle of Cajun seasoning with peppers onions+garlic. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add the tomatoes and cook for an additional 30 seconds. Remove all the vegetables from the skillet and place in a bowl. CHICKEN time.. season both sides with s+p+Cajun seasoning (about 1.5 teaspoons for the two) add a little more butter+olive oil to the *seasoned pan I’m not gonna tell you how to cook chicken but I’ll give you a tip… I cook it on high heat and I don’t flip it until the edges are mostly cooked. Then flip and sometimes if they are fat ones I put a lid on it. Ok now that the chicken is done.. let them rest on top of the veggies( this is key- alllllll that glorious chicken juice will drip on down to the veggies while they wait for their cream bath) On high heat add in: 1/2 cup white white +2 cups broth Cool for a good 3 min-scraping the bottom of the pan to deglaze. Reduce the heat to medium-low and pour in 1cup cream, stirring/whisking constantly. Cook the sauce over medium-low heat for a few minutes, until the cream starts to thicken the mixture. Taste+add freshly ground black pepper, cayenne pepper, and/or salt to taste. ADD back in the veggies to the sauce, making sure to include ALL the juices that have drained into that bowl. Now add your pasta noodles and stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Add in your beautifully sliced up chicken and voila😘👌🏼🤸🏽‍♀️ invite some friends over.. preferably ones that make bread ;) and dig in! We topped with fresh Parmesan+parsley nerf guns optional.

Apricot jalapeño pulled pork tacos Make them tonight! 4hours @ 300° 2+ lbs  pork shoulder/tenderloin 2 teaspoons each of Salt•Pepper•Cumin 1 cup apricot preserves 1-2 seeded jalapeños 1 red onion roughly chopped Cook in Dutch oven for optimal caramelization, tenderness and crispy edges Top with cilantro🌿avocado🥑lime🍋that’s a lime.  And fresh salsa.  We have been making this for over 20 years 😍😍😍😍 and fried cheese on the CORN tortilla. Never flour.never cold cheese.never pace. Sprinkle cheese down on pan-top with tortilla .. fry up and then flip for just a second. Don’t make them too crunchy :) EVERMILL spice rack. Its gorgeous. Customizable too LODGE 4-qt cast iron Dutch oven HEXCLAD fry pan -metal safe+ dishwasher safe GREAT JONES 7 qt cast iron pot for bigger batches 👆TAP to shop our favorite things 👇 4 qt cast iron Dutch oven 35% off Amazon sale right now $54 from $84 Best pan hands down. Makes the best fried cheese crust LOVE our 7 qt cast iron pot from GREAT JONES when doubling this recipe for a larger gathering

(BLOG UPDATE) TIME SAVING HACK: Pick up the 5 lb brick of Peters caramel from Gygi's next time you are in south Salt Lake City + a double broiler. heat up, slice mallows and you are ready to go! TAP IMAGES TO SHOP Brit's MUST HAVES: Double broiler linked here Peters caramel linked here 5 x 5 cellophane wrappers linked here These butterscotch covered marshmallows are divine! Best part- it makes a giant batch to enjoy and enough to give to neighbors! Have you ever had Sees Scotch Kisses or Scotchmallows? Just dip these babies in dark chocolate after and you’ve got both. Our family loves making these. Such a fun activity with jobs for everyone. Prepping the parchment wrappers, cutting the mallows, stirring the caramel, and gather everyone back in to wrap! 1 pint whipping cream 1 c. White sugar 3/4 c. light corn syrup 1/8 tsp. salt 1 bag regular marshmallows, cut in halves
Combine cream, sugar, corn syrup and salt in a DEEP medium saucepan. Bring to a boil over low heat, stirring constantly. Boil, stirring occasionally for about 20 min- mixture will be pale yellow at first, but will turn a butterscotch-deeper caramel color as it comes up to temperature. Watch for the consistency to thicken as well. Remove from heat; let sit a few minutes until mixture begins to thicken slightly-about 3 minutes- it will look a little thicker than when you took it off the stove-if it's boiling hot, the marshmallows will melt on contact. While you wait for the butterscotch to thicken and cool slightly- with freshly washed scissors cut each marshmallow in half. (Might need to wash in between a few times) Using plastic chopsticks or wooden skewers, Dip each marshmallow half in the butterscotch to coat, letting the excess drip off; place on parchment paper lined baking sheets. Let sit, uncovered, overnight or until they set a bit. Wrap individually in parchment paper.
Here’s the magic part: The marshmallow breaks down when it’s dipped in the liquid lava and transforms into another texture completely but doesn’t fall apart.. when you wrap- tuck the mallow in tight and roll making it a cylinder shape. Makes a bazillion. Or like 100 Here’s a picture of them all set and ready to be wrapped in the morning. Do half your batch this way and see how you like it!
If you boil the caramel too long it will turn to toffee-but don’t worry! This has happened to me a few times.. just add in MORE cream a splash at a time until it is stirrable- drop a little in ice water and if it turns to a Werthers original.. add more cream too much and you’ve now made caramel sauce which isn’t a terrible thing either ;) Never made caramels from SCRATCH? Here is our favorite tried and true recipe that works every time. Fleur de Sel Caramel: 30ish minutes, plus cooling RECIPE: 4 tablespoons unsalted butter +more for the pan 1 1/2 cups heavy cream, not ultrapasteurized 2 cups sugar 1/2 cup light corn syrup Pinch salt 1 1/2 teaspoons vanilla extract 1. Lightly grease a 9-inch-square baking pan. Combine all ingredients except vanilla in a broad saucepan or deep skillet and turn heat to medium-low. Cook, stirring occasionally, until sugar dissolves. 2. Mixture will bubble and darken; when color is dark beige and mixture measures 235 degrees on a candy thermometer, it is butterscotch sauce. (Use immediately or refrigerate for up to several weeks; warm in a microwave oven or over hot water to soften.) To make caramels, keep cooking and stirring until mixture is even darker, nearly brown, and measures 245 degrees (or until a piece of it forms a firm ball when dropped into a glass of cold water). 3. Stir in the vanilla and pour into prepared pan. Cool, then remove from pan in a block and refrigerate, but not for too long -- what you want is a mixture cool enough so that it's not too sticky, but not so cold that it's solid; this is the easiest state in which to cut and wrap. 4. Use a sharp knife to cut caramel into pieces, then wrap each square in waxed paper or plastic wrap. These keep for weeks, especially if refrigerated, but are best eaten fresh and at room temperature. Yield: At least 50 caramels. NYT besssssst caramel recipe that doesnt stick to your teeth ;)

Two ways! One with a Lemon pastry cream + berry compote. This is our summer staple! Swap out the topping for any fruit in season or falling off your trees. We love making this last min dessert since it’s easy + quick to whip up in 15 minutes! Make your own tart shell or use puff pastry. Both delish. Always have a jar of lemon curd, fresh berries and some puff pastry in the freezer. In a pinch I’ve even used whipped cream in a can! (But never cool whip ;) Mango+berry passion fruit tart for summer Using on of my favorite pastry chef Byron Konold’s tart recipe. This mascarpone base is so light + delish. Added a passionfruit purée to the mix and a squeeze of Meyer lemon on top right before serving. CLICK TO SHOP my favorite supplies: Bottom out rectangle tart pan  makes it super easy to get those perfect tart edges 4cup mini food processor  from cuisinart Our favorite Hand juicer for over 10 years Cutest little rustic+round cutting+serving board s Stand up citrus juicer  one of my v v favorite things in my kitchen C itrus zester  nothing fancy. If you don't already have this staple..its a must INGREDIENTS: 8 oz mascarpone cheese (or cream cheese) 1/3 cup of powdered sugar 1 cup of heavy cream Zest of one meyer lemon Juice of ½ meyer lemon 1 teaspoon vanilla or omit the vanilla+lemon juice and add: 1/4 cup lemon curd or fresh passion-fruit juice plus pulp for serving+swirling DIRECTIONS In mixing bowl fitted with a paddle attachment, mix cheese, powdered sugar, lemon zest, juice and vanilla until well incorporated. In a separate bowl, beat heavy cream until stiff peaks. Fold in 1/3 of the whipped cream into the mascarpone mixture until well incorporated, then fold in the remaining cream. Shortbread Tart Crust 1 Stick butter cut into cubes – keep cold 1 cup flour- sifted 1/3 cup powdered sugar - sifted Pinch of salt DIRECTIONS  Preheat oven to 350 degrees. Grease tart pan. In a food processor, blend all ingredients until it looks like coarse sand. Remove and form a ball. Put in fridge for 10 minutes to firm up the butter in to dough. Press dough into tart pan quickly and evenly so the butter doesn’t start to melt. Trim edges and dock the base of the tart with the tines of a fork. Line tart shell with parchment, then add pie weights and cook in oven for 25 minutes or until the crust is golden brown. Let cool completely, then fill with your favorite tart ingredients. Blog post update: Here’s a HACK! Trader Joe’s 5 ingredient haul 🛒 Let’s make a berry tart! Here’s your shopping guide: heavy cream.lemon curd.lemon.2 pints blueberries.puff pastry.raw/turbinado sugar. More berries for extra topping 🙂🍓🫐🍋 Make this in 15 minutes! Here’s our fav fav fav combo: ROLL out a sheet or two of puff pastry TOP with turbinado sugar DOCK with a fork BAKE for the standard 15 minutes at 400° COOL while you prepare the toppings WHIP heavy cream vanilla + a sprinkle of sugar FOLD in half a jar of lemon curd COOK down 1/2 the blueberries+sugar+lemon zest+juice Just until syrupy.. take off heat and add in another container of fresh blueberries SWIRL + layer into lemon creme TOP with fresh golden mangoes, strawberries blackberries and snozberries ;) raspberries are wonderful too. 🍋🍓🌿 GARNISH with any edible flower and sprigs of mint or basil 👌🏻

325° covered 4 hours (1 hour per pound + 1 hour)   1 large yellow onion thin sliced   5 garlic cloves ( easy dorot cubes from trader joes) 2-4 pinch salt+ pepper+ 1 packet taco seasoning (I used the Barbacoa by SPANGLISH ASADERO) Seasoned Chuck Roast (3lbs) 32 oz beef broth Once it’s falling off the bone and looks ready.. shred + crisp up at  400° for 30 MIN (this part is optional!) Serve with fried cheese tortillas+ mashed avocado + cilantro + lime+myacoba beans Sprinkle Mexican cheese into three little piles in a nonstick pan top each with a corn tortilla and flip once cheese is looking golden 👌🏼 Myacoba beans- pour half a bag in a pot with plenty of water and half an onion salt+pepper+ sprinkle of baking soda (non negotiable 🙅‍♀️💨) Bring this to a boil and then reduce heat to a simmer, partially covering them. These will need around 2 hours to fully cook, just check water levels after an hour and texture and if it needs more salt LINKING all my favorite things to make this meal: This cast iron pot from Great Jones These oven safe metal utensil safe dishwasher safe pans from Hexclad BUTCHER BOX meat subscription we LOOOOOVE their beef+ clean chicken nuggets and salmon and BACON SALE: Jan 25 - Feb 10:  New users that sign up for ButcherBox will receive 2 10oz NY Strips in every box for a year. Yay! We just got this GIANT Boos board for Christmas and it’s the best thing ever. We love these spices and how cute is the packaging! Why use a salt pig when you can use these beautiful marble bowls for salt+spices

Que-so...who's making dinner tonight to go with this? {oh yeah, thats right.. me+instant pot LBH} We first had this queso at Miguels on Coronado when we lived in La Jolla.. they served it with grilled bread+a spicy marinara sauce as well. I don't even know what we ordered. But this queso was always a must- and lets be honest, this is why we came. My recipe is inspired by Miguels but we kicked it up a notch. you know.. with covid.. we all need things a little saltier, spicier so we added a kick to it. ingredients: 2cups whipping cream 1 cup sour cream/ greek yogurt 2 heaping spoonfuls chicken bouillon paste OR 2-3 cubes/tubes make a roux: 2 tablespoons clarified butter 1 tablespoon flour 1 jalapeno pepper, minced- no seeds 1 tablespoon jalapeno juice, from bottled jalapeno 1 handful mixture of cheddar+monterey jack cheese, shredded Heat whipping cream in a heavy saucepan over high heat. Stir in sour cream when it's ready to boil. After sour cream dissolves, reduce heat to medium. Stir in chicken broth concentrate and jalapeno sauce and simmer. Meanwhile, make a roux by heating butter and flour. Whisk until mixture turns a pale gold. Increase heat on cream mixture until almost boiling and then add roux. Whisk briskly and constantly until roux is incorporated. Remove from heat, stir in minced jalapeno and the cheeses. Can be served with warm homemade tortilla chips, grilled bread, 3 hour pork carnitas or over homemade tamales. Want to learn how to make fresh tortilla chips? ok here goes.. Using your kitchen shears take a stack of three corn tortillas and cut them in half- giving you 6 half moons. Now take those and cut them again but now in thirds giving you three little pizza slice stacks for each side. Heat either corn or vegetable oil over medium heat while you prepare a plate with a paper towel-to absorb any extra oil. Place tortilla wedges in oil and wait until the brown up or puff up slighty and turn over using a spider or slotted spoon only a couple minutes per side. Once they have turned slighty golden, immediately remove and place on paper towel+sprinkle with chunky salt+seasoning. ( we like garlic seasoning, chipotle seasoning, treager steak rub is great too!) Recipe for family’s favorite carnitas here! Beautiful images by heidivetterphoto.com

Nutella buttercream swirled cupcakes 🧁 so light and fluffy you won’t even know your eating chocolate (words from my chocolate hating Violet) Frosting recipe here: 3 sticks butter 5+ cups powdered sugar 1.5 c Nutella 1/3 cup heavy cream/whole milk 1 teaspoon vanilla 1/4 tsp. salt Soften butter in mixer, then add in the rest and whip an extra 5 min to whip air into it. Mix to your fav consistency adding in more cream or powdered sugar as needed. Mixing anything into a basic buttercream is ALWAYS better than classic. Try swapping out the Nutella for these: creamy peanut butter, Biscoff/cookie butter, a couple scoops of lemon curd, berry jam, home made caramel (scroll for a recipe of that!! - it’s on a salted caramel hot cider post)

FAV part: ROAST your tomatoes+onions+sweet potatoes. We used our FAVORITES from Hexclad They are oven+dishwasher+metal spatula proof pans $133 off right now!! It's time to UPGRADE your pans. We are obsessed with this 6 piece set. SHOP SALE HERE Dont forget to store those fresh herbs in little bud vases to extend their magical and fulfilling and wonderful life. either in your fridge or on the counter for all to swoon over. We love to serve this hummus along side a giant platter of grilled veggies and to top a fresh Mediterranean salad. Dont forget to store those fresh herbs in little bud vases to extend their magical and fulfilling and wonderful life. either in your fridge or on the counter for all to swoon over. Fav fav way to make a fun+healthy and colorful snack hummus! Recipe in the video! Just top with a few cracks of fresh pepper, chunky salt, a drizzle of olive oil and cilantro tops. Bust out that @oxo mandolin for consistent and thin thin thin slices CLICK TO SHOP my favorite supplies: oxo mandoline veggie slicer Citrus juicer + zester cuisinart mini food processor 64 oz classic vitamix Hummus RECIPE: Throw all in a blender.. garbanzo or chickpea-1 can drained olive oil- 4-5 T. to the consistency you like tahini- 2-3 giant spoonfuls salt+pepper garlic seasoning-1/2 tsp to taste cilantro- ends of an entire bunch+save tops for garnish spinach- giant handful or two lemon juice- half a fresh lemon fresh unpeeled garlic- 3cloves jalapeno- 1/2-1 seeded seve with fresh naan, trader joes garlic+herb pita chips or make your own!

Excited to share.. this recipe is now in a long form CLASS Learn how here! Recipe for dough+ tips for perfect buns 👇🏼 https://videos.mostlikelylate.com/products/1-hour-cinnamon-rolls-3-ways Hands on step by step class here! 👆🏼 Shopping list at the bottom of this post :) Tap to SHOP OUR FAVORITES HERE:

Come to class! Fluffy and slightly sweet dinner rolls coming right up! With this baking class I'll show you how to take one recipe and turn it into at least four. Chocolate hazelnut swirl bread, inspired by Zabar's in NYC, cinnamon swirl bread, berry rolls with a two second lemon icing and of course, why you're all here ...cinnamon rolls all in one hour from start to eating. I've also included a maple espresso cream cheese frosting. Along with these there is a detailed shopping guide and recipe prints for each. Invite some friends over for brunch later today to enjoy these with XOXO Brit CLICK HERE to watch Espresso maple cream cheese CINNAMON ROLLS BERRY BUNS with a lemon glaze soft + fluffy DINNER ROLLS chocolate hazelnut swirled BABKA Classic CINNAMON ROLLS

Halloween Printables GET EM WHILE THEY'RE HOT! Love using these Specimen tags for labeling food at a halloween feast. Just leave a stack near the table with an ink feathered pen+ink well. Extra points if you have a wax seal+twine to attach them to the dish. { just put out a red candle and some coins.} Raise your hand if you haven't decorated for halloween just yet. well girls.. I got you. Go raid your pantry and just hit print. {DOWNLOAD THE FILE VERSION} Having a last minute dinner party? Print.Cut.Sew/Glue.Stuff.Send These FAVOR BAGS with your guests. I love throwing edible bugs in the bottoms of these- One year we filled them with different halloween colored licorice along with dried little fishies i found at 99 ranch market. They have the best unexpected gems. Chicken tallons. Coagulated pigs blood. Taro balls.Raw gelatin. just go. its always an experience. Just don't go pregnant. I threw up once in one. happppy halloween party shopping! {DOWNLOAD THE FILE VERSION} STEP RIGHT UP get your boric citric and strychnine acid, arsenic potions, poisonous hemlock oil, antidotes for ringworm, scabies, and an anti-romance elixir. VALENO Poison Label Productions {DOWNLOAD THE FILE VERSION}