Coconut Curry Baked Chicken

Coconut Curry Baked Chicken

This is delicious and you don't have to make additional side dishes, since they are part of the main dish. You might want to have a frozen pizza on hand for picky eaters. It is spicy!

ingredients:

• 1 c. rice
• 1 lb. chicken breasts
• 1 1/2 c. milk
• 1/2 c. coconut milk
• raw cashews, crushed
• curry powder to taste
• salt and pepper
• cayenne pepper for additional spice

preparation:
1. put rice, milk, half and half, and coconut milk, and curry powder in baking dish and stir to combine.
2. add chicken breasts and dot with butter.
3. sprinkle with cashews.
4. bake at 350 for 1 hr.
5. add sliced carrots for last 30 minutes.

Company Chicken

Company Chicken

This is so, so yummy. one of my favorite things to serve my family, but even better to share with guests.  I found this in a favorite cookbook years ago, and I have made it many times and many different ways!

1 lb boneless chicken breasts

1 can cream of mushroom or chicken soup + 3/4 c. milk

diced onion or green onion

bacon bits or salami bits (optional)

Bake on 275 for 3 hours. Or use a slow cooker

Serve with sweet peas and sister shubert rolls

or over rice or egg noodles with fruit salad or raw celery and carrots or a salad

Brownie sundae or apple crisp for dessert.

What to do with your leftovers~  Chicken and Rice Casserole- Very good!

Make 3/4 c. rice and roux with cheddar cheese

Mix into leftover rice, stir with peas and chicken

Top with cheddar, crackers, and melted butter/parmesan

Serve with leftover rolls.

Mom's Navajo Tacos

My Mom and Grandma

This recipe is from my Mom and Dad's time living on the Navajo Indian reservation in Shiprock, New Mexico. Also known as, the place where my older brother was born!

Mom's Navajo Tacos

2 c. oil
4c. flour (can be whole wheat)
3 tbsp. baking powder
1 tbsp. salt
2 c. warm milk
ground beef
taco seasoning
black beans
mexican cheese


1. Heat oil in deep skillet.
2. Combine dry ingredients, add milk and knead in bowl.
3. Pat out with hands until flat, putting a small hole in each piece of fry bread.
4. combine ground beef, beans, and taco seasoning.
5. Top each piece of fry bread with beef/bean mixture and add mexican cheese, broil to melted in an oven.

Serve with delicious toppings of your choice.

toppings: salsa, sour cream, black olives, green chiles, avocado, etc.

Tried-and-true Asian Chicken

{photo to come}
1 lb. boneless, skinless chicken breasts
1 c. regular, uncooked rice

1/2 c. soy sauce
1/2 c. brown sugar (or honey)
1 1/4 tbsp. red wine vinegar
2 tsp. vegetable oil
1/2 tsp. minced garlic
3/4 tsp. ground or finely minced ginger

Mix soy sauce, sugar, vinegar, oil, garlic, and ginger to make the marinade. Combine marinade and chicken in 1-gallon bag. Keep overnight in fridge or freeze.

From thaw, Bake in a preheated oven 350, for 35 min. Prepare rice according to package directions.

Serve chicken over rice.

Good with easy french bread and a spinach salad.

Adapted from Once-a-Month-Cooking

Very Simple Gingerbread Cake with Whipped Cream

First whip up this Yellow Cake, but substitute molasses for orange juice, and use only 3 eggs.

Or use a package yellow cake mix, but it will need molasses as well.

Then add a package of Jello's Gingerbread pudding, plus about 1 1/2 c. milk.

Top with whipped cream.

Yummy!

Really Good Carrot Soup

Really (Really) Good Carrot Soup

For soup:
2 Tbsp olive oil

• 2 lb carrots, chopped
• 1 large onion, chopped
• 4 cloves garlic, smashed
• Kosher salt
• 1 pinch red pepper flakes
• 4 cups chicken, turkey, or vegetable broth (homemade or reduced-sodium canned)
• 2 cups baby spinach leaves, sliced

For meatballs:

• ½ lb ground turkey
• ¼ cup grated ­Parmesan or pecorino cheese
• ¼ cup bread crumbs
• 2 Tbsp milk (or water)
• 1 clove garlic, minced
• Kosher salt and freshly ground pepper

1. Make soup: Warm oil in a large pot over medium heat. Add carrots, onion, garlic, ½ tsp salt, and red pepper flakes and sauté, stirring, until vegetables begin to brown, about 15 minutes. Stir in broth, scraping up any bits stuck to bottom of pot. Cover pot and simmer until carrots are tender, stirring occasionally, about 30 minutes.
2. Meanwhile, make meatballs: Mix all ingredients in a medium bowl, season with salt and pepper, and roll into 1-inch balls, spreading them out on a platter. 3. Puree soup in a blender, or with an immersion blender, until smooth. If using blender, return soup to pot. Bring to a simmer. Add meatballs and let simmer until meatballs are cooked through, about 10 minutes. Add spinach and simmer until wilted, about 1 minute. Season servings with salt and pepper to taste.
   from Parade Magazine online, created by author of Smitten Kitchen blog

Pan-Fried Brussel Sprouts

ingredients:

3-4 tbsp. coconut oil
1/2 lb brussel sprouts
about 3 glugs balsamic vinegar
1 tbsp. brown sugar

1. wash and cut off ends/stems
2. add to 3-4 tbsp. very hot melted coconut oil
3. fry to crispy, a couple of minutes
4. cover and let steam 3-5 min.
5. add balsamic reduction (slow cook with brown sugar until less acidic)