spring wishlist.

(1)  Coach:  Poppy Floral Print Hallie Tote  (Along with the matching wallet.)
(2)  Aldo:  Bonomi Heels in Bone
(3)  Rickis:  Kimono Sleeve Bolero in Black  (And gray.)
(4)  Kate Spade:  New York Studs

I especially want the bag.  I have shoes, sweaters, and earrings that are eerily similar to all of those.  I am boring but the bag is exciting.  That bag is something else.

thai coconut chicken.

Some days I come home from work and I don't feel like cooking.  Actually, most days are the same.  I do the majority of my cooking experiments on the weekend and stick with simple things during the week.  I could probably live off of toast, salad, and cheese and crackers as meals.  On the weekend I like to try to spice things up.

I think this meal will become a weekday staple easily.  It was simple, delicious, and yielded so much food that I had lunches for a couple of days.  

I started out with a spice pack.  Usually I make my own spice mixtures but I had this one in the cupboard:

Club House's Thai Coconut Chicken.  Thai food could have a serious battle with my love for Indian food.  And win.  When I purchased this spice pack I was hoping it would taste a bit like  my favourite emerald curry from My-Thai but it didn't.  It was completely different and still completely delicious.  Not sure if I am crazy about the added stuff in the mix, but maybe I can figure out how to copy it with my own spices. 

Totally didn't have any vegetables that would have worked with the thai spices, so I used a defrosted bag of Green Giant's Japanese Mix.  Carrots, broccoli, sugar snap peas, yellow peppers, and my favourite water chestnuts?!  Good enough!  I never said this meal would be authentic.  

ingredients

• 1 package of Club House thai choconut chicken seasoning
• 1 package Green Giant vegetables (or 3 cups of your own chopped ones)
• 1 tbsp. vegetable oil  (I used EVOO) 
• 2-3 chicken breasts
• 3/4 cup skim milk
• 3/4 cup coconut milk 
• 2 tbsp. peanut butter (I used Kraft Whipped PB and added a half tbsp.)
• Rice or noodles for serving
• Sriracha, for some extra heat (optional)

**Note:  The recipe calls for 1-1 1/2 cups of veggies.  I used about 3 and a half cups because I love them. Next time I plan on freezing half of it.  


directions
In a wok or a large skillet, heat the oil over medium-high heat.  Chop chicken into chunks and add into skillet, cooking for about 4 minutes.  Add your vegetables and cook for about 5-10 minutes or until the chicken is no longer pink.  Blend the milk, coconut milk, and spices and add to the skillet.  Also add peanut butter and mix.  (Or mix all of it in a blender or food processor until it is smooth and then add it to your skillet).  Reduce heat to medium and stir regularly to help the sauce thicken.  (Add a bit of corn starch if it won't thicken up).  Serve over rice or noodles.  Add sriracha if you like a lot of heat. 

I honestly think that this recipe was better the next day when I took it for lunch.  The only thing I would do differently next time is add bamboo shoots.  And I would freeze half the recipe as I had to throw some out because it had been in the fridge too many days.  Which made me very sad.  I almost wanted to risk food poisoning to finish it off.

buxom love.

I've been pretty sick all week and haven't really cooked, done anything exiciting, etc.  What I have done all week is cough, lose out on a bunch of sleep, and feel sorry for myself.  I've also watched a bunch of The Sopranos Season 6.  I haven't really had the energy or motivation to post this week.  But be prepared, I am going to attempt to bake heart shaped cinnamon rolls (recipe from my bff) for Valentine's Day and I see thai coconut chicken in my near future--that is when I can taste food again.

We had a Snow Day on Friday which has been my first real "Snow Day" off of work.  So basically I was paid to sit around in a blanket in my pyjamas all day watching Sopranos which made me so happy.  I just wish I had been feeling better to enjoy the day even more.

Since I haven't put makeup on since Thursday I thought I would post about one of my favourite makeup brands:  Buxom.

I am not the type of girl to stick with just one brand of makeup.  I love to experiment with different brands and products.  Buxom has the BEST matte lipstick and mascara though.  Every single new mascara recipe they concoct is better than the last.  

Today I shall show you all my two favourite shades of Buxom's Big & Healthy Lip Sticks.  These are matte lipsticks that slide on smoothly, give a rich and vibrant colour that lasts.  I am not kidding.  This lipstick will be with you for the long haul.  Through dinner and drinks and even hours afterward.  Not only that, the stick serves as a liner and a lipstick and a lip plumper.  The plumping agent does tingle and although that may be weird at first but you get used to it.  It stays on your lips forever and don't be fooled by the thin tube.  You will definitely get a lot of use out of it before the stick runs out. 

And now for my favourite colours..

Everyday Use:  Bombay.  Such a pretty pink.  Not too bold but not a nude either.  It is perfect for a day of running errands or a day at the office.

Going Out:  Brooklyn.  Dates, dinner, or even when I am bored with my makeup and want to make a bolder statement.  This was the first one I purchased and I've been hooked ever since.

My Next Purchase:  Barcelona.  Such a rich, pretty red.  I'd use it every day even though it's so bold.

Sephora (where I have obtained these photos) is the perfect place to pick up Buxom products.  

And there you have it.  I need to get to Sephora.

tomato and chickpea curry.

I love chickpeas and I love curry and I adore Rachael Ray..  so I had to try this Every Day With Rachael Ray recipe.

ingredients

• 2 tbsp. of extra virgin olive oil (EVOO)
• 1 medium chopped onion
• 3 cloves of garlic (Rach's recipe calls for 1 if I remember correctly.)
• 1 1/2 tsp. freshly ground ginger
• 3/4 pound of ground turkey or chicken
• 2 tbsp. curry powder
• 2 tbsp. coriander
• 1 tbsp. cumin
• 2 1/2 cups of roasted tomatoes (chopped)
• 1 28 oz. can of chickpeas, drained and rinsed
• 1 cup of chicken broth, low sodium
• salt and pepper
• zest of 1/2 lemon 
• 1 1/2 cups of plain yogurt, fat-free
• naan bread for serving

directions

Heat the olive oil in a large skillet over medium heat.  Add onion, garlic, and ginger and cook until the onion is soft.  Move those ingredients to the side of the pan and add the spices and ground meat until the meat is browned.  Add your tomatoes, chickpeas, broth, salt, pepper, and lemon zest.  Squeeze some lemon juice on top of your ingredients.  Simmer on the stove for at least ten more minutes.  Before serving, add yogurt and mix everything together until the yogurt is warmed.

Definitely not the prettiest looking meal in the world, but it was delicious and at the end of the day that is all that matters.

chicken taco chili.

I made a vow to try to use my CrockPot a lot more.  Over the holidays I actually kept my vow and busted out my trusty slow cooker.  Now,  I am a fan of chili.  That being said, I am not really a fan of ground meat--especially beef.  In general I typically do not eat a lot of red meat at all.  I am making an effort to try recipes with ground turkey, pork, and chicken and you will see that in the future.  But this particular night I didn't have any ground meat.  We eat a lot of chicken in this apartment.  I love chicken but it does tend to get boring.  

Pinterest really does help with inspiration, even when you're dealing with broken pins such as this pin which inspired me to try to re-create a recipe using a picture.  This recipe yields MANY servings.  I am not kidding.  We had leftovers for a few days, for lunch and dinner.  And that was even after I froze half.  Next time I am freezing more because it froze really well and made for an excellent easy dinner during the week.  It is probably one of the easiest recipes I have ever attempted and was absolutely delicious!

ingredients

• 2 boneless, skinless chicken breasts
• 1 medium onion, chopped
• 1 zucchini, sliced and chopped
• 2 jalapenos, seeded and chopped (We like spice.)
• 2 cloves of garlic, minced
• 1 tsp fresh ground ginger
• 1 can of corn or a 10 oz package of frozen corn
• 1 regular can of tomato sauce
• 1 small can of tomato paste
• 1 28 oz can of diced tomatoes, no sodium added
• 1 regular can of black beans
• 1 regular can of kidney beans
• 1 pkg of taco seasoning OR 1/4 to half of my homemade mix
• 1 tbsp cumin
• 1 tbsp chili powder
• Some freshly ground nutmeg
• 3 tbsp sriracha sauce (Mmmm. Optional, but it's delicious.)
• Shredded cheese, reduced fat
• Sour cream, fat-free

directions

• First of all, I drain and rinse the corn and beans to try to cut out as much sodium as possible. 
• Combine everything but your chicken in your slow cooker.  Place chicken on top and cover.  Cook on low for about 10 hours or on high for six hours.  
• A half hour or so before you're ready to eat, remove the chicken and either finely chop or shred with two forks.  Return the chicken to the slow cooker and stir your chili.  
• If you feel like it you can top with a dollop of sour cream and shredded cheese. 
• Serve and enjoy!

Easy enough, right?  And now for my taco seasoning which is great on chicken, for tacos, and I am sure it is lovely with other food too.

ingredients

• 1 1/2 tsp salt
• 1 1/2 tsp ground cumin
• 1 tsp pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp chili powder
• 1/4 tsp oregano
• 1/8 tsp cayenne pepper
• 1/8 tsp ground ginger

exciting!

I am very excited to say that I have a newfound motivation for my blog.  It is so refreshing to feel excited to post more and to update my template in the near future.  I spent my entire lunchbreak reading up on different ways to have an amazing blog.  

Primp My Blog has amazing things going on over there that will help if you have a blog of your own that you have been slacking on or if you're just getting started in the blogging world. 

I even decided to add a board on my Pinterest account exclusively for this blog:  The Ashley Next Door Board.  Sure, there are 0 pins so far but that will change!  I also learned how to add a "Pin It" button to my posts, thanks to Julie Ann Art which is absolutely amazing, easy, and wonderful--so many thanks to her!!

Even made myself a new signature line to celebrate my excitement.  Glad my two readers will be along for the ride.

white girl butter chicken.

I love, love, love Indian food.  One cold night I decided to attempt to make one of my favourites, lightened up.  The results were actually more delicious than I had ever imagined. Take that, take-out!!

ingredients 

• 3 boneless, skinless chicken breasts, cut into bite-sized portions.
• 1 medium sized onion, chopped.
• 1 tbsp. fresh grated ginger.
• 4 cloves of garlic, minced.  (Normal people would use 2.  I love garlic.)
• 1 jalapeno pepper, seeded and chopped.
• 1 tbsp. olive oil.
• 2 tsp. garam masala.
• 1 tsp. chili powder.
• 1/2 tsp. cinnamon.
• 1 tsp. cardamom.
• 1/2 tsp. coriander.
• 1/4 tsp. ground cloves.
• 1/2 tsp. salt.
• 1/2 tsp. pepper.
• 1 6 oz. can of tomato paste.
• 1 15 oz. can diced tomatoes, no sodium added.
• 1 1/2 cups of chicken broth, low sodium.
• 3/4 cup fat free half & half cream.
• 3 tbsp butter, creamed.

directions

• Heat oil over medium heat in a large skillet until it is hot.  Add your onion, garlic, ginger, jalapeno.  Cook for about 4-5 minutes--until the onions are sweating and softening.  Stir in all of your spices (But not the salt and pepper.  Save those for later.  I usually pre-mix therest of my spices together in a small mug.  They smell DELICIOUS together and your kitchen will too.)  and cook for another minute or so.
• Bust out your food processor and add stock, tomato paste, diced tomatoes.  Add everything from the skillet and mix until you have a smooth sauce texture.
• Pour your sauce back into the skillet and add cream.  Bring to a simmer.    Add chicken, salt and pepper and keep the mixture at a simmer for about 30 minutes, stirring occasionally.     
• Add your creamed butter to your sauce and mix well. 
• Serve with naan bread or rice.  I also serve a small portion of non-fat plain yogurt.  

 what i would do differently next time

• Well, the first time I made this dish I skipped the food processor step and so my sauce was chunky.  Apparently I am the only person in the world who appreciates chewing garlic slices.  Yep, I didn't mince them.
• Less diced tomatoes.  For the post I have reduced the amount of diced tomatoes.  The second time I made it I didn't use as much chicken and used the same amount of tomatoes.  Lots of sauce, not enough chicken.  So I would try to balance it out a bit more.  Although, I made some rice and just had the sauce on it for lunch leftovers and it was divine.  
• Don't break my food processor.  So, when I made this recipe a second time I added the processor step.  And somehow burnt out the motor of my brand new food processor after ONE use.  Thankfully my mother has the receipt and we are exchanging it.
• Take a photo of the finished product before devouring it.