Garden Ginger Apple Dumplings – #HotSummerEats

Garden Ginger Apple Dumpllings | Famished Fish, Finicky Shark

I’ve saved dessert for last. Well it’s typical right? #HotSummerEats has allowed me to share a cocktail, spicy appetizers, meaty ribs, a fresh salad, fruity kabobs and savory rice. You can find links to all the recipes here, as well as the giveaway.
Garden Ginger Apple Dumpllings | Famished Fish, Finicky Shark
The wonderful brands sponsoring this event have given me such a great opportunity to showcase new and exciting recipes. And it doesn’t hurt, all the wonderful products I was able to test.
Garden Ginger Apple Dumpllings | Famished Fish, Finicky Shark
And now I can share dessert. A quick dessert that is perfect for those busy summer nights, because of its simplicity and refreshing sweet spice.
Garden Ginger Apple Dumpllings | Famished Fish, Finicky Shark
Gourmet Garden has provided convenient easy squeeze tubes of fresh herbs and spices for this event. Instead of hard to measure little jars of minced ginger, I conveniently squeezed just the right amout of spiced ginger directly into my apple centers. It can’t get any easier than that!
Garden Ginger Apple Dumpllings | Famished Fish, Finicky Shark

Fill with ginger paste with ease.

Garden Ginger Apple Dumpllings | Famished Fish, Finicky Shark

Stuff with soft brown sugar and sprinkle with cinnamon.

Garden Ginger Apple Dumpllings | Famished Fish, Finicky Shark

Fold the puff pastry over the apple.

Garden Ginger Apple Dumpllings | Famished Fish, Finicky Shark

Brush with egg wash before baking.

I really hope you have a chance to try these apple dumplings. Or at least enter the giveaway here to win some awesome prizes.

Garden Ginger Apple Dumpllings | Famished Fish, Finicky Shark

Garden Ginger Apple Dumplings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Number of servings: 6

Per Serving 461 calories

Fat 20 g

Carbs 69 g

Protein 6 g

6

Garden Ginger Apple Dumplings

Ingredients

  • 1 sheet puff pastry
  • 6 golden delicious apples, cored
  • 6 Tb raisins
  • 3 tsp Gourmet Garden ginger paste
  • 6 Tb brown sugar
  • Several dashes cinnamon
  • 1 egg
  • 1 Tb water
  • 1 1/2 cups cool whip
  • 1 Tb Gourmet Garden lightly dried ginger

Instructions

  1. Preheat oven to 400F.
  2. On a lightly floured surface or a silicone making mat, roll puff pastry to 1/8". Cut into 6 equal sized squares.
  3. Place a cored apple in the center of each pastry square.
  4. Press 1 Tb raisins and 1/2 tsp ginger into each apple center. Press 1 Tb brown sugar over raisins and ginger. Sprinkle with cinnamon.
  5. Fold up corners of puff pastry to surround the apple and seal, pinching seams as needed.
  6. In a small dish, combine the egg and water with a whisk to create an egg wash.
  7. Place each wrapped apple on a silicone baking mat or parchment paper on a baking sheet. Brush each apple with the egg wash.
  8. Bake for 20-25 minutes until golden brown.
  9. Garnish with cool whip, dried ginger and mint.

This post was sponsored by Gourmet Garden. I received complimentary products from the sponsor for participating in #HotSummerEats. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product.

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Thai Chicken and Potato Curry – #SRC

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Do you ever flip through a cookbook or a magazine and find that special recipe you always wanted to make? The exotic one with the special ingredients but the simplest of steps? As I was browsing through Corina’s blog at Searching for Spice, I came across this recipe for Thai Chicken and Potato Curry.

I was assigned Corina’s blog for this month’s Secret Recipe Club reveal, where a group of bloggers are given a new bloggers online cookbook to share a recipe of their liking.

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

The beauty of this dish had me anticipating dinner. Even after eating at the buffet for my son’s birthday lunch, I still came home and made this wonderful meal, that even my husband enjoyed a second helping of, because it was that satisfying. Even my baby was gobbling up curry soaked rice. She loves to eat!

What I love about Corina’s blog is her variety of curry, spicy and savory dishes. She and I share a love of curries and ethnic foods. I think I may have to dog ear her entire blog, as a cookbook of my own collection to store away for safe keeping. She did, in fact, begin her blog as a way to record all of her recipes in one place. What a great way of keeping memories and favorites!

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Some recipes on her blog I was especially drawn to was her Chicken Katsu Curry, which was gorgeous fried chicken pieces served with a rich curry sauce, Capsicum Subzi, an Indian vegetable curry and rice dish, and a beautiful caramelized Banana Upside Down Cake. I’m telling you, her blog is endless. You really need to check it out! And here’s my version of her delicious Thai Chicken and Potato Curry which she points out, you can do just about anything with.

What I love about this recipe is that I was able to use my collection of fresh refrigerated herb pastes, like chili, ginger and lemon grass, and plucked leaves straight from my lemon tree. I chose bamboo shoots, baby corn and sweet peas as my accompaniment to the chicken and potatoes. This dish is a gorgeous coconut milk based yellow curry that is full of spunk. A true dish that belongs on my “make again” list.

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Getting the curry sauce going.

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Stirring in the chicken breast strips.

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Stirring in the veggies after the chicken is cooked through.

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Heated through and ready to serve.

If you really want to try an easy ethnic recipe, please put this on your list. Your tummy and taste buds will thank you!

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Thai Chicken and Potato Curry – #SRC

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 4

Per Serving 718 calories

Fat 32 g

Carbs 82 g

Protein 31 g

4

Thai Chicken and Potato Curry – #SRC

Ingredients

    Rice

  • 1 cup jasmine rice, dry
  • 1 1/2 cups water
  • For the Curry

  • 1 Tb peanut or macadamia nut oil
  • 1 tsp chili paste
  • 2 tsp garlic paste
  • 1 Tb ginger paste
  • 1 Tb lemon grass paste
  • 1/2 tsp turmeric
  • 1/2 black pepper
  • 2 Tb water
  • For the Dish

  • 13.5 oz can coconut milk
  • 8 oz chicken stock
  • 3/4 lb chicken breast, slice thin
  • 2 small golden potatoes, scrubbed and cubed
  • 5 oz can bamboo shoots
  • 15 oz can baby corn
  • 1/2 cup frozen sweet peas
  • 1 to 2 teaspoons fish sauce

Instructions

  1. Combine the rice and water in a medium saucepan. Bring the water to boiling, then reduce heat to low, cover and simmer until water is absorbed, about 20 minutes.
  2. In a small dish, combine the curry ingredients until blended.
  3. Heat a wok or non stick skillet over medium heat and add the oil. Pour in the curry and cook until it bubbles and thickens slightly, about 2 minutes.
  4. Pour in the coconut milk and add the potatoes. Stir to combine. Add enough of the chicken stock to cover the potatoes. Reduce heat to medium low and simmer, uncovered for about 10 minutes.
  5. Stir in the chicken and remaining chicken broth. Continue simmering until chicken is cooked through, about 5-7 minutes, stirring occasionally. Stir in the vegetables and heat through.
  6. Remove from heat and add the fish sauce to taste. Serve with jasmine rice.

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