MMB Open Book Blog   2 comments

PictureDo you like to read? Wouldn’t you like to know more about your favorite authors? Well you came to the right place! Join the MMB Open Book Blog Hop each Wednesday and we will tell all. Every week we’ll answer questions and after you’ve enjoyed the Blog on this site, I’ll direct you to another. So come back often for a thrilling ride! Tell your friends and feel free to ask questions in the comment box.

If you are stopping by author Christine Ardigo has shared her favorite recipes with you. Thank you, Paula, for the great introduction. Folks should check out her blog by clicking the hyperlink.
This is my inaugural post for the MMB Open Book Blog Hop. My friend Patti Fiala invited me to join.

QUESTION OF THE WEEK!  Food, share a recipe or two and why you love it. Where did you get the recipe or from whom?

It’s somewhat fitting that it’s about recipes. My father was a professional chef and my mom was a diner waitress, so I grew up in a restaurant kitchen. Hamburgers were the family dinner as well as the family business.

I don’t cook like my folks did, but I thank them for instilling an adventuresome culinary spirit in me.

Here is my family’s favorite dish — Burmese Chicken Curry, courtesy of a friend (Barbara) who was a missionary there. We like it because it is a milder curry that allows us to enjoy some spice without overwhelming our pallets.


2 to 2 1/2 lbs Chicken deboned and skin removed*

3 small onions, chopped fine or grated

2 clove of garlic, minced

3 T soy sauce

2 tsp chile powder or cayenne pepper

1 tsp tumeric or curry powder

1 tsp dry mustard

1 tsp powdered ginger


1/2 cup vegetable or peanut oil*

1 cup water


Combine chicken, onions, garlic, soy sauce and seasonings in a sauce pan. Coat the chicken in mixture. Saute until lightly browned. Stir in oil and water. Cover and cook over medium heat until chicken is tender – about 1/2 hour.


Side Dishes

We like carrots with this dish. You can do them a variety of ways — buttered, mildly curried, or bronzed. My favorite is lightly buttered, then lightly coated in a mixture of cinnamon and ground ginger.


While the curry is simmering, prepare rice — about 1/2 cup dry for each serving. I like medium grain white because it cooks quickly, but you can use brown rice if you prefer the taste. Add the rice to cold water and then bring it to a boil, reduce to a simmer and cover for 15 minutes on low. This will give you the nice sticky consistence of Asian rice.


* You can make this dish with a variety of meats. Turkey and pork will work and we have used game bird and beaver meat.

*Peanut oil is not a requirement. Any oil with a fairly high smoke point is good — I’ve tried saffalo, vegetable and seseme oil. Olive oil imparts an unwelcome taste to this dish. Peanut oil provides the flavor without adding peanut butter which we tried and liked.


If you really like desert with dinner, aim for fresh fruit.


Wow, I need to make that this weekend. It’s been a while. What are you cooking? What are some of your favorite recipes? Don’t forget to stop by and visit author Kelly Williams. I wonder what she’s cooking up.

Posted July 1, 2015 by aurorawatcherak in Blog Hop

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2 responses to “MMB Open Book Blog

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  1. Reblogged this on aurorawatcherak.


  2. I love curry! Awesome!



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