Sticky Coconut Chicken

Penny Hughes www.culinarycollection.blogspot.com

serves 6-8 I served this with Thai Jasmine rice - sprinkled with green onions and steamed asparagus - YUM!

6-8 boned, skinned chicken thighs (I used pounded breasts -4 cut in half)
3/4 C canned coconut milk -stirred
1 T minced fresh ginger
1 tsp fresh ground pepper
1 tsp hot chili flakes (crushed red pepper flakes)
4-5 green onions sliced on diagonal 
Chili Glaze -(recipe to follow)

Mix coconut milk, ginger, pepper and chili flakes in 9x13 pan and place chicken in to marinade for several hours or over night.

Remove chicken from marinade (keep for basting) and place on grill - high heat and turn to brown on both sides - brushing on marinade frequently. I cooked mine under the broiler and they did just fine. I finished them off with my George Foreman just for that BBQ look! Cook through until not pink is visible - about 10-15 minutes.

Serve on a warmed platter topped with Chili Glaze.

Chili Glaze

In a 2-3 qt sauce pan, combine 3/4 C rice vinegar, 1/2 C sugar, 3 Tbsp soy sauce and 1 tsp hot chili flakes. Bring to boil over high heat and cook, stirring often, until mixture is reduced to 1/2C (8-10 minutes). Use hot - and drizzle over chicken. Top with slivered green onions.

Chicken Chowder

Serena Watt/Anna Watt

4 Chicken Breasts
3 qt water
chicken boullion cubes or granules
1 c. diced onion
2 c. celery
2 c. sliced or diced carrots
2 cubes butter or margarine
1 c. flour
16 oz jar cheez whiz
1 small pkg frozen peas

Boil chicken breasts in water with boullion.  When tender, remove and shred chicken (saving broth), set aside.  To broth, add onions, celery and carrots.  Simmer until tender.

While veggies are cooking, melt butter in large pot.  Add flour, stirring with a whisk until smooth.  Gradually add broth to butter and flour mixture from veggies.  Add Cheez Whiz.  When blended add veggies and chicken.  Add frozen peas last 5 minutes. 

Serves 8.

Suzy's Pizza Crust

Suzy Yates

1 c. warm water
2 tsp. yeast
3 tbsp. olive oil
2-3 tbsp. honey
1 tsp. salt
3 c. flour (start out with 2 c. and add more as needed)

Mix all ingredients, but flour.  Add Flour, starting with 2 cups and adding more as needed until it's not too sticky, but not too firm.

(I use the method from Our Best Bites for cooking the crust.)
http://www.ourbestbites.com/2008/06/cooking-class-pizza-101/

Sherelle's Chicken Bow Tie Pasta

sherellechristensen.typepad.com

Combine the following in a crockpot:

6 skinless, boneless chicken breasts

1 jar four cheese alfredo sauce

1 can cream of chicken soup

3/4 pkg. Real Bacon Pieces
1 pkg. fresh sliced mushrooms
1/2 pkg. of dry Italian Dressing Mix

1 cup swiss cheese, cubed
-1/4 stick of butter, melted
Salt and pepper

Cook on low 6-7 hours, shredding chicken about 1 hour before finished. Serve over cooked bow tie pasta. Enjoy!

Black Bean-Chorizo Soup in Tortilla Bowls

Pillsbury.com 

 INGREDIENTS:

2 flour tortillas (8 to 10 inch)

5 oz smoked chorizo sausage links, coarsely chopped

1 large clove garlic, finely chopped

1/3 cup dry sherry or chicken broth

1/2 teaspoon chili powder

1 can (19 oz) Progresso® Vegetable Classics hearty black bean soup

1 can (4.5 oz) Old El Paso® chopped green chiles

1/3 cup shredded Mexican 4-cheese blend (1 1/3 oz)

2 tablespoons sour cream

2 tablespoons chopped fresh cilantro

 

DIRECTIONS:

• Place oven rack in bottom rack position; heat oven to 350°F. Spray 2 (10-oz) ovenproof custard cups with cooking spray; place on cookie sheet.
• Place tortillas on microwavable plate; cover with microwavable plastic wrap. Microwave on High 45 to 60 seconds, turning after 30 seconds, until very soft. Center tortillas over cups, press into cups so top edges are even. Press tortilla folds against side of each cup to make bowl as large as possible.
• Bake on bottom oven rack 8 to 10 minutes or until tortillas are stiff enough to hold their shape. Remove tortilla bowls from cups; place on cookie sheet. Return to middle oven rack in oven; bake 5 to 7 minutes longer or until browned and stiff. Remove tortilla bowls from cookie sheet; place on wire rack.
• Meanwhile, heat 10-inch regular or cast iron skillet over high heat. Add sausage; cook and stir about 30 seconds or until browned. Add garlic; cook and stir 30 to 60 seconds longer. Remove skillet from heat; stir in sherry. Return skillet to high heat; cook and stir 2 to 3 minutes or until liquid has almost evaporated. Stir in chili powder, soup and green chiles. Reduce heat to medium-low; cook, stirring occasionally, until thoroughly heated.
• Place tortilla bowls on individual plates. Divide soup evenly among bowls. Top each with cheese, sour cream and cilantro. Serve immediately.

 

Hawaiian Chicken Salad

2 c. chicken (I use canned chicken)
1/2 c. celery
3/4 c. pineapple
1/3 c. craisins
1/2 c. mayo
1/2 c. sour cream
2 Tbls. green onions
1 tsp. Beaumonde Seasoning (by Spice Islands)
1 tsp. garlic powder
cashew halves or sliced almonds
1 tsp. lemon juice

Stir together everything but the fruit. When mixed well, softly fold the fruit into the mixture. Serve on large rolls, such as croissant rolls, or on a green salad. I also like to eat it in thick pita bread.