Monday, March 28, 2016
Basil Coconut Curry Chicken
5 boneless, skinless chicken breasts, cubed (about 2 lbs)
2 teaspoons Hot Madras Curry powder
1 teaspoon salt, divided
1/2 teaspoon black pepper
1/4 teaspoon chili powder
1 tablespoon coconut oil
1 medium red onion, chopped
1 tablespoon dried basil
5 teaspoons minced garlic
2 jalapenos, seeded and finely chopped
14 oz can coconut milk
1 tablespoon cornstarch
1 teaspoon fresh grated ginger
In a bowl combine raw, cubed chicken, curry powder, 1/2 teaspoon salt, pepper, and chili powder. Toss to coat the chicken well. Cover and refrigerate for 1-2 hours.
In a large skillet melt coconut oil. Add onions, basil, garlic, and jalapenos. Cook over medium high heat for 3-4 minutes or until onion is translucent. Add chicken and 1/2 teaspoon salt and cook for 5-6 minutes or until chicken is no longer pink.
Combine coconut milk and cornstarch, whisking well to combine. Add to the skillet whisking well. Cook and stir until slightly thickened and just beginning to boil. Stir in the ginger. Cook and stir for another minute. Serve immediately over rice.
Friday, March 25, 2016
2 packages bakery donut holes (I used glazed cake donut holes)
2 - 3 lbs strawberries, tops removed
3 packages black berries
wooden skewers (I snipped the pointy ends off with scissors since toddlers were eating these)
Thread strawberries, blackberries, and donuts onto skewers and serve. Easy peasy and super yummy.
Monday, March 21, 2016
4 tablespoons butter
1 cup milk
1/2 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt
Preheat oven to 400 degrees. Place 4 tablespoons of butter in a glass 9x13 baking dish and place in the oven as it preheats to melt the butter and get the pan hot.
In a blender combine eggs, milk, and vanilla. Blend on low for 10 seconds. Add in flour and salt and blend on low for 20 seconds.
Take preheated pan out of the oven and swirl the butter around to coat the bottom of the pan. Pour batter into the pan and return to the oven. Bake for 20 minutes or until the pancake is puffy and lightly golden on bottom, top, and edges. Serve immediately with butter and syrup or other toppings of choice. (Butter, sliced strawberries, and syrup is delicious.)
Tuesday, March 15, 2016
Crock Pot Round Steak
3-4 lbs individual round steaks
2 onions, cuts into large chunks
1 can cream of mushroom soup
1 can golden mushroom soup
1 cup water
1 packet dry onion soup mix
Place large onion chunks in the bottom of slow cooker. Place round steaks on top. In a bowl combine soups, water, and onion soup mix; pour over the steaks. Cook on low for 8 hours.
When you are ready to serve remove round steaks, place on a platter and cover with foil to keep hot. Strain juices from slow cooker into a pot. Bring to a boil. Serve this gravy over the round steaks and mashed potatoes if desired.
Monday, March 14, 2016
I posted this recipe quite a while ago and since then I've modified it slightly and taken new pictures. I love the combination of flavors. I originally got the recipe from my friend Laurel when we were in a freezer meal group together. With my modifications it now makes 2 large sandwich braids which feeds my family of 6 with plenty of left overs.
Ham and Cheese Braid
2 loaves frozen Rhodes bread dough
1/2 cup or 1 stick butter, softened
1 envelope Hidden Valley Ranch dressing mix
1 lb. thinly sliced deli ham
2 cups shredded cheddar cheese
2 teaspoon poppy seeds
Thaw bread dough by placing on a greased platter and covering with non-stick sprayed plastic wrap. Set out at room temperature for 4-5 hours or until thawed.
Take one loaf of bread dough and roll it out into a large rectangle about 1/2" thick. Using a pizza cutter, cut strips about 2 1/2 inches long into each side of the dough rectangle - make sure to cut the same number of strips on each side. In a bowl combine softened butter and dry ranch dressing mix. 1/4 of the butter mixture down the middle of the dough. Place half of the ham down the center of the dough over the butter. Sprinkle about 1 cup of shredded cheese over the ham. Starting on one side of the rectangle criss-cross the strips of dough to create a sandwich braid. Tuck and pinch the ends of the loaf together well so it doesn't unravel when baked. Brush 1/4 of the butter over the top. Sprinkle with about 1 teaspoon of poppy seeds. Place on a greased or silpat lined baking sheet.
Repeat this process with remaining loaf of bread dough and place on the same baking sheet. Cover sandwich braids with non-stick sprayed plastic wrap and allow to rise for 30-40 minutes. Bake at 350 for 25-30 minutes or until top and bottom of sandwich braid is golden brown. Cut into pieces and serve.