All posts by aaron.cure

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Lemon Chicken & Asparagus Foil Packs

Lemon Chicken & Asparagus Foil Packs

Simple lemon chicken & asparagus foil packs are an easy and incredibly delicious 30-minute meal you can either grill, or bake any time of the year.
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Ingredients
  

  • 4 boneless skinless chicken breasts pounded to even thickness OR 6-8 boneless skinless chicken thighs (see note)
  • 1 lb asparagus spears large bundle
  • 1 lemon divided
  • 1 tsp minced garlic
  • 3 tbsp butter melted
  • 1 1/2 tsp Italian seasoning
  • salt and pepper to taste

Instructions
 

  • Lay four 12x12 inch squares of foil out on a flat surface. Place one chicken breasts (or 1-2 thighs) in the middle of each piece of foil.
  • Trim the flat end of the asparagus at 1-2 inches from the end and discard. Cut the remaining spears in half and divided them between the foil packs.
  • Thinly slice one of the lemons and divide the slices between the foil packs, tucking the slices in, around, and between the chicken and asparagus.
  • Stir together butter, garlic, juice of the remaining lemon, and Italian seasoning. Brush over chicken and asparagus. Sprinkle with salt and pepper to taste.
  • Fold the foil over the chicken and asparagus to close off the pack, pinch the ends together so the pack stays closed.
  • Grill over medium-high heat for 7-9 minutes on each side OR bake at 400 for 15-20 minutes or until chicken is cooked through and asparagus is tender. Serve immediately.

Notes

Chicken thighs tend to be smaller than most chicken breasts so if you are going to use thighs, use 1-2 depending on the size of the thigh - for smaller, you'll probably want two in a single foil pack, if they are larger you could get away with using one in a foil pack. Just remember each pack is for one person so you want as much chicken as will fill that person!
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Coconut Cream Pie

Coconut Cream Pie

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Ingredients
  

  • 1 cup sweetened flaked coconut
  • 3 cups Half-And-Half
  • 2 ea Eggs beaten
  • 3/4 cup White Sugar
  • 1/2 cup All-Purpose Flour
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 1 9 inch pie shell baked
  • 1 cup frozen whipped topping thawed

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
  • In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
  • Pour the filling into the pie shell and chill until firm, about 4 hours.
  • Top with whipped topping and with the reserved coconut.
Desserts, Pies & Pastries

Lemon Meringue Pie

Lemon Meringue Pie

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Ingredients
  

First

  • 1 1/2 cup Sugar
  • 1/3 cup Corn Starch
  • 1 tbsp Corn Starch
  • 1 tsp Salt
  • 1 1/2 cup Water

Second

  • 3 ea Egg Yolks Beaten
  • 3 tbsp Butter

Third

  • 1/2 cup Lemon Juice
  • 2 tsp Lemon Zest

Instructions
 

  • Mix sugar, corn starch, salt, and water and put in microwave on high until thick (3 min. or more)
  • Combine Egg Yolks and Butter, and mix a little of the hot mix into the eggs, to keep yolks from curdling. Return to microwave for 1 more minute.
  • Stir in Lemon Juice and Zest and place in baked pie shell
  • (For lime pie, reduce corn starch to 1/3 c.)
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Pumpkin Pie

Pumpkin Pie

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Ingredients
  

  • 2 cups fresh pumpkin
  • 1 can evaporated milk 12 ounce
  • 3 eggs
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg if desired
  • 1/2 teaspoon ground cloves if desired
  • 1 deep dish pie shells 9 inch

Instructions
 

  • Measure out 2 cups pumpkin for pie, put into bowl.
  • Add in bowl sugar, salt, spices, eggs. Mix then carefully add milk and stir.
  • Pour into pie shell, foil edges, and place on foiled, cookie sheet and bake 350°F for 50-60 minutes. Give knife clean test. If not clean, bake longer.
  • Leftover pumpkin pie mix I place into a greased 1 qt. ovenproof dish and bake in a water bath like, custard.
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High Altitude Pecan Pie

High Altitude Pecan Pie

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Ingredients
  

  • 4 tablespoons unsalted butter
  • 3/4 cup dark brown sugar packed
  • 2/3 cup dark corn syrup
  • 1 tablespoon unsulfured molasses
  • 1/4 teaspoon salt
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons vanilla extract divided
  • 2 teaspoons cornstarch
  • 3 large eggs at room temperature
  • 1 1/4 cups pecan halves or pieces 5 ounces

Instructions
 

  • Position rack in lower third of oven. Preheat oven to 425 degrees and set cookie sheet on rack to get hot.
  • Line 9-inch pie plate with crust. Line crust with foil and fill with pie weights. Place on cookie sheet in oven. Prebake crust 15-20 minutes.
  • Remove cookie sheet with pie plate on it, gather up edges of foil with pie weights inside and lift out. Set aside pie shell.
  • Reduce oven temperature to 375 degrees at 5,000 feet, 325 degrees at 10,000 feet. Move oven rack to center of oven.
  • Melt butter in medium saucepan, then stir in brown sugar, corn syrup, molasses and salt. In cup, combine lemon juice and 1 teaspoon vanilla; stir in cornstarch until dissolved, then stir mixture into pan.
  • Bring to full, bubbling boil over medium-high heat, stirring constantly with wooden spoon, about 3 minutes. Stir down bubbles, then remove from heat. Stir in remaining vanilla. Whisk eggs in mixing bowl. While continuing to whisk, add a few tablespoons hot syrup to eggs, then whisk eggs into hot syrup, beating well as you do so (strain mixture if lumpy).
  • Pour hot filling into partially baked pastry shell and arrange nuts on top. Bake about 30 minutes, or until knife inserted in center comes out clean or coated with clear syrup.
  • Cool pie on wire rack and serve at room temperature.
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First Cousins Reunion 2016

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We finally got a page up from the First Cousins Reunion.  Here are some videos, pictures, and a link to the Jeopardy game.

If you have any additional photos we can post here, send them to thecures@thecures.com. Enjoy!

Karen and Chuck

Here is the memorial video from the reunion: Cure Memoriam

And the First Cousins Reunion video: First Cousins Reunion

Take a look at our jeopardy game: /reunion_jeopardy

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Really cute “kids”
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Ed earned some Big Money  in the Jeopardy Game!
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Fellow contestants, Jim and Dave didn’t fare as well
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Cynthia, Aunt LaRita, and Judy have lots of answers.
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More “fun” kids…
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Wes Cure (not a FIRST cousin) made a perfect go-fer guy. Thanks.

 

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Grandma Jeanette’s Amazing German Red Cabbage

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Grandma Jeanette's Amazing German Red Cabbage

This yummy, sweet and sour German red cabbage is easy to make!
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients
  

  • 2 tablespoons butter
  • 5 cups shredded red cabbage
  • 1 cup sliced green apples
  • 1/3 cup apple cider vinegar
  • 3 tablespoons water
  • 1/4 cup white sugar
  • 2 1/4 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cloves

Instructions
 

  • Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
  • Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.
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Sixty-Minute Rolls

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Sixty-Minute Rolls

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Ingredients
  

  • 4-5 cup Flour
  • 3 tbsp Sugar about ½ c. if making sweet rolls
  • 1 tsp Salt
  • 4 1/2 tsp Active Dry Yeast or two packages
  • 1 cup Milk
  • 1/2 cup Water
  • 1/4 cup Butter Or Margarine
  • 2 ea Eggs

Instructions
 

  • Place 3 ½ c. flour, sugar, salt and undissolved yeast in bowl. Attach bowl and dough hook. Turn to Speed 2 and mix for 1 minute.
  • Combine milk, water and butter in saucepan. Heat over low heat (or in microwave) until liquids are very warm (120° to 130°); butter does not need to melt.
  • Turn to Speed 2, and gradually add liquid to flour mixture, take about 30 seconds, mix in eggs. Mix 1 minute longer. Continue to add remaining flour ½ cup at a time until dough clings to hook and leaves sides of bowl, about 5 minutes. Knead on speed 2 for 7 to 10 minutes longer or until dough is smooth and elastic. It should be sticky. Let rise in buttered, covered bowl, approx. 15 minutes. Shape as desired. Bake at 350°.

Notes

To make Christmas Tree rolls, make sweet dough. After rising, turn out on floured board and roll to approx. ¼ inch thick. Cut a triangle about the same size as your cookie sheet for the tree base. Spread with sour cream, sugar, and a little cinnamon. Cut doughnut shapes out of the rest of the dough, and arrange on top, fill in around the round shapes with scraps of the dough that is left. (don’t reroll, this makes them tough). Place a maraschino cherry in the center of each round. May be made the night before, covered with plastic wrap and placed in refrigerator. Pull out of fridge and let stand on counter for 15 minutes or so, while heating oven to 350°. Bake 20 to 30 minutes. Frost with powderdered sugar, butter, and a little milk, add ½ tsp. almond flavoring. May sprinkle with colored sugar and chopped nuts.
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Herb and Bacon Corn-bread Stuffing

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Herb and Bacon Corn-bread Stuffing

we made this recipe for thanksgiving 2012 at Tammy's house.
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Ingredients
  

  • 2 loaves corn bread
  • 6 large celery ribs
  • 1 lb Onions about 2 large
  • 1 lb sliced bacon
  • 1/2 cup chopped mixed fresh herbs thyme, sage, rosemary, and/or marjoram (or 2 tbsp mixed dried herbs, crumbled)
  • 1 cup turkey giblet stock or chicken broth
  • 1/4 cup reserved fat from roast turkey or melted butter

Instructions
 

  • preheat oven to 325*F. and butter a 4-quart baking dish.
  • Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 min.
  • Remove corn bread from oven and leave oven at 325*F.
  • Coarsely chop separately celery, onions and bacon.
  • In a large, deep skillet saute bacon over moderately high heat, stirring until browned, about 10 min.
  • Add celery and onions and cook, stirring, until browned, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 min.
  • In a large bowl toss together corn and bacon mixture and transfer to baking dish. stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.
  • Drizzle stock or broth over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.
Breads

Biscuit Puffs

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Biscuit Puffs

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Ingredients
  

  • 1 can Refrigerated Biscuits
  • Deviled ham spread
  • Liverwurst spread
  • Fillets from can of anchovy
  • Crumbled bacon and cheese spread
  • Beaten egg whites

Instructions
 

  • Cut each biscuit into 4 pieces. Flatten each fourth into a round.
  • Place ¼ tsp filling on each, seal in ball shape.
  • Brush with beaten egg white and sprinkle with sesame seeds, minced onions, poppy seeds or chopped chives.
  • Bake at 375° until golden brown, serve immediately.