Sticky Coconut Chicken

We made this recipe for dinner a few nights ago. She uses chicken thighs, which are great. We decided to make kabobs instead this time. It turned out so good. It's pretty spicy though, so you might want to skip the last glazing part if you have kiddies eating it. I hate turning my oven on during the Summer, so this is a great way to keep the heat outside.

Sticky Coconut Chicken
from Mels Kitchen Cafe

6-8 boneless, skinless chicken thighs
1 cup canned coconut milk
1 Tbsp. minced fresh ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.

Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes

While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Sidenote: I used the extra coconut milk left in the can as part of the liquid in my rice and it was unbelievable! It was very mildly sweet and paired so well with the chicken. Yum!

bananas foster bread pudding

i made this today for fathers day. super good if you like bananas foster and bread pudding.
i made a caramel sauce to put on top. it was really good but really sweet. i forgot to buy some ice cream at the store yesterday ... that would be better (esp melted) i think. delish nonetheless. esp with a glass of milk. yum.

and here's an idea for a meal: mom's sweet and sour meatballs. andy requested them for f-day...coincidentally, so did dad. ha. seriously, i think i can make these faster than anything else (mix the meatballs in a kitchenaide). we love them. (recipe is in the family cookbook that kim made).

Split Pea Soup

I like to have ham for dinner just so I can have split pea soup with the leftover ham and bone.  Surprisingly this is a hit with my kids (even the picky one). 

2 cups dried split peas
1 ham bone
3 celery stocks, chopped
5 carrots, chopped
1 large onion, chopped
1//2 tsp basil
1/4 tsp oregano
salt and pepper

Rinse split peas and soak overnight (sometimes I forget to soak over night, a couple hours works fine).
Boil ham and bone in water 4-5 hours. 

About 1 hour and 15 min. before serving add the rest of the ingredients to the boiling ham stirring occasionally until peas are tender and liquid is partially cooked down.  Stir frequently towards end of cooking to keep from scorching. 

 Before serving, transfer ham and bone to cutting board and cut into bite size pieces, return ham to soup and discard bone.  Season to taste with salt and pepper.  If soup is too thick add water. 

Crusty Dutch Oven Bread

This is an easy, rustic, no knead bread.  The hard part is remembering to start it the night befor you eat it.

3 c flour
1/2 tsp yeast
1 1/2 tsp salt
1 1/2 c warm water

Make dough the night befor serving. Mix all ingredients by hand (no mixer).  Set it on countertop in a bowl, covered with towel and leave overnight.  3 hours before serving dump dough onto a floured counter top and fold into thirds (like an evelope) 3 times.  Cover with cloth and let rise for 2 hours.  1/2 hour before baking place dutch oven into 425* oven to heat.  After 2 hours of rising place dough into hot dutch oven and bake for 30 min with lid on.  Remove lid and bake for another 10-15 min.  Remove from dutch oven and listen to the bread crackle as it cools.

I like to just break the bread apart with my hands and dip into olive oil with balsamic vinegar and pepper like at Macaroni Grill.  Yum Yum!

happy cinco de mayo!

baked creamy chicken taquitos.

i made these today for lunch. good ... very much kid food. i used corn tortillas. it made 20. i would double it next time since i love lots of leftovers - and to freeze some.

made this too.  kim has mentioned it before. i love this salsa. and all mexican foods. thank goodness for cinco de mayo for an excuse to have mexi food all day long.

clam chowder

 this is one of our favorite go-to-frozen-easy meals.

It's really good, you can find it in the deli/cheese section of costco (at least that's where I found it).  I don't really even like clam chowder, I originally got it for Jeff to take to work, but have ended up eating it on nights we get home late and dinner isn't ready, and now I can say I do like clam chowder.  It tastes homemade and isn't very fishy/clam-y.

I usually serve it with homemade bread and some raw fruit or veggies or edamame because the servings are pretty small.

here's the nutrition info if you are interested:

Marty's Muffins

These are definitely a Marty special. I love them. They're super healthy, so I don't feel bad pounding them. I made them with quick oats and old fashioned, and I like both. I think the quick oats make them more moist though. Next time I make them, I don't think I would add as much sugar...

Muffins

Mix dry ingredients:

1 1/2 cups sugar

3 cups whole wheat flour

3 1/2 cups oatmeal 

1 1/2 tsp. baking soda

1 tsp. baking powder

1 1/2 tsp. salt

2 tsp. cinnamon

1 1/2 tsp. nutmeg

1 1/2 cups Crazins

1 1/2 cups nuts (optional)

Mix wet ingredients:

1 1/2 cups oil

3 mashed bananas

1 1/2 cups chopped apples (about one large apple)

2 eggs

2 tsp. vanilla.

Combine dry and wet ingredients together. Bake in a muffin tin at 350 degrees for 25 minutes. Makes about 2 dozen.

blueberry pie

This is currently my favorite pie.  I LOVE it, especially with ice cream on top...we are having it tomorrow for easter dinner.

from mom:

3-4 cups of blueberries

1/2 c juice from frozen berries or water if using fresh berries

3/4 c sugar

2 TBS tapioca

1 1/2 TBS corn starch

1 tsp lemon juice

mix liquid, sugar, tapioca, corn starch and thicken.   Add berries and lemon juice.  Pour into a pie crust and top with another one.  Bake at 425 for 30 min.

Chicken Peanut Thai Noodles

Rob and I eat "Thai" food at least twice a month. We love it. I found this recipe from Picky Palate originally, but I've tweaked it to how we like it. This is really peanut-y, but we like it like that. A tip that I learned is that you can buy fresh ginger and freeze it. Just pull it out when you want to use it, and it's great.

1 lb whole wheat thin spaghetti noodles (I use rice noodles instead)
2 Tablespoons sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
½ Cup smooth peanut butter (I've used crunchy too)
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 teaspoon crushed red pepper flakes (add more if you like it hotter)
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper (I put tons in. Like 3 whole bell peppers)
1 Cup cooked, shredded chicken breast
¼ Cup finely chopped cilantro leaves 
1/2 teaspoon salt, or to taste
¼ Cup dry roasted peanuts, chopped (optional) (I use honey roasted. Soo good)
2 Tablespoons sesame seeds (optional)

1. Cook noodles according to package. Drain, rinse with cold water, place in large pasta bowl and toss with sesame oil. Set aside.

2. Place garlic and ginger in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.

3. Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through.

4. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.

6 servings

Potato Tacos

*I know you probably already have this recipe, but I just posted it on the other food blog I do with my gal friends, so what the heck. It's a Sorensen original. (I think...it reminds me of mom anyway, and I have never seen it anywhere else in the world)

lb ground beef
1 onion diced
1-2 baking potatoes
1 tsp seasoned pepper
1 tsp seasoned salt

1 tsp garlic powder 

Brown the meat. Halfway through, add the diced onion. Allow these to cook together while you work on the potatoes.
Peal and cut your potato into chunks. Boil until nice and tender.
Drain the meat.
Drain the potatoes.
Combine the meat and potatoes.
Add seasoned pepper (it's a real spice found in the spice isle) and seasoned salt and garlic powder. 

I love serving them in corn tortillas that have been crisped up on the stove. I top it with queso fresco, but of course you can add any of your regular taco toppings.

Here is a visual of what your potato taco guts will look like:

Jailhouse Chili

This is Andy's uncle's recipe.  He's big into dutch-ovening. I remember he made this when we were dating and I LOVED it. Lucky me - it was in the recipe book that Andy's cousin gave me for my bridal shower. Yum. It is sweet and spicy and thick --- which I love. You could change any of that up I suppose if you don't like chili the way I like my chili.  I made this the other day because soup/stew/chili days are running low around here with the weather warming up, so I had to make it one more time :). Plus, it is super duper fast. Also, I know that Jeff won your chili cook off Nettie (right?), but I dare you to try this one this year.

1 lb ground beef
1 onion, diced
6 cloves garlic, minced
1 can diced green chilies
1 can jalapeno peppers (WAY too hot ... I add a little at a time. Maybe 1/2 a can. I once used this much and yowzas!)
1 can diced tomatoes
1 can tomato paste
2 T chili powder
1 T cumin
1 T vinegar
2 T brown sugar (I add a little more)
1 T oil (I never add this ... I don't get the point of it)
1 can kidney beans, drained and rinsed
Salt and Pepper
Dash of oregano
Dash of curry powder (yum ... this really gives it that little something)

Cook ground beef and onions until cooked through; add garlic and cook for 30 seconds.  Add green chilies, jalapeno peppers, tomatoes, tomato paste, chili powder, cumin, vinegar, brown sugar, and drained beans. Simmer for 1 1/2 -2 hours (I never wait this long ... I let it go for as long as it takes to get the table set, kitchen picked up some, etc ... )

I actually just add 1 packet of Chili Seasoning from the store + little extra cumin and the oregano and curry powder instead of the seasonings separate. I don't know why. That's how I did the first time I made it and I never changed. I'm sure I get more seasonings that way. I also add a little water to thin it out (I told you it was a thick chili) ... or sometimes I just use a can of tomato sauce if I don't have (or forgot to buy) tomato paste and that makes it thinner. This doesn't make a whole lot ... enough for my little family x2 meals. So if you have more kids, I would double (or triple if you want leftovers). I double it when I want lots of leftovers. And I'll add this: I think when I doubled the batch, I added more beans and didn't quite double the meat ... just so I'm not using up so much of my beef, makes it cheaper. I usually make cornbread with it. This meal fills me up! Little Sammy loves it too.

chocolate crunch brownies

I posted this over on my blog, but thought I'd put it here too.  I made these yesterday for the activity day girls and they were soooo good.

 

Chocolate Crunch Brownies
1 c. butter, softened
2 c. sugar
4 eggs
6 T. cocoa
1 c. flour
2 t. vanilla
1/2 t. salt
1-7oz. jar marshmallow creme
1 c. creamy peanut butter
2 c. semi-sweet chocolate chips
3 c. rice krispies

Cream butter and sugar
add eggs
stir in cocoa, flour, vanilla, salt
spread into greased 9x13 in. pan
bake at 350 degrees for 25 minutes, or until toothpick comes out clean (I think I usually have to bake things a bit longer, due to the altitude)
COOL
 

spread marshmallow creme over cooled brownies
in small saucepan, melt peanut butter and chocolate chips over low heat
remove from heat, stir in cereal
spread over marshmallow layer
chill before cutting
store in refrigerator
makes 3 dozen

Spanish Rice

I love this rice. Tasty. I serve it along with those chicken burritos or anything Mexican.

 

Spanish Rice

From: Food Brings Families Together

2 cups uncooked rice

1 onion, chopped
2 T. garlic, minced
2 T. olive oil
1-15 oz. can diced tomatoes (I prefer petite diced for this)
3 heaping tsp. chili powder
3 heaping tsp. chicken bouillon
1 tsp. Salt
2 1/2 cups water

Heat the oil in a large pot. Add the rice, onion, and garlic and sauté for 5 minutes. Then add all the rest of the ingredients and bring to a boil. Stir, reduce heat to low, cover and simmer for 25-30 minutes. Serve with burritos or any other Mexican dish!!

smoothies

Okay, I talked about this before (in our email chain), but I am more and more convinced that if you want get your kid to eat more veggies, sneak em in a smoothie.  Actually, if you want to get me to eat more veggies, sneak them in a smoothie.

I basically use this recipe:

• frozen strawberries
• frozen or fresh blueberries (I don't use the mixed berries because morgan does not like the seed).  I definitely like to add the blueberries because they are so good for you
• 1/3-1/2 cup of yogurt, I use vanilla, but I'm thinking about making my own yogurt here pretty soon (my Indian friend does it and thinks it's much better.  I agree.)
• banana...bananas really sweeten it up and mask other flavors
• any other fruit--pear is a good one, it's pretty sweet
• 1 cup(or more) milk or apple juice.  I'd prefer to just use milk, but the juice really sweetens it up and my kids are more likely to drink it.  I usually add both.
• spinach.  I fill my blender up as full as I can with spinach
• grated carrot (or left over baby food you want to get rid of.  beware if it has peas in it.  they kind of have a strong flavor.)
• honey or agave if it needs sweetening
• flax seed, i usually add 2-3 tablespoons
• sometimes I add protein powder if I remember.

I usually just make the above recipe, but my friend makes green smoothies, which are more veggie-ish and she adds kale, cucumber, sprouts, bock choy, avocado(makes it creamy), zucchini.  So I bought some kale (which is supposed to be the healthiest of the greens--is that true jamie?), cucumber, zucchini and added it today, and I like it (I grated the cucumber and zucchini).  I can really taste the cucumber, can't taste the zucchini or kale, although the texture is more mealy

There you go, lots of healthy veggies in a smoothie.  If morgan is home i add less veggies, she has a pickier pallet when it comes to these.  Beware of the color.  It's greenish/brown (depending on the blueberries).  I usually put it in a cup with a lid and straw.

Asian Salmon with Rice Pilaf

This recipe calls for salmon, but I've made it with talapia or you can use whatever fish you have.  I really like this, it's something different to do with fish than the usual lemony dilly style I usually do when we have fish.  (next time I will remember to take a picture)

Rice

1 tbs olive oil
1/2 onion, chopped
1/2 red bell pepper, chopped
2 c water
1 c uncooked rice
1/4 c finely chopped parsely (or a tbs or so of dried)
salt and pepper

Salmon Ingredients

4 4 oz skinless salmon filets (or your preference of fish)
1 tbs olive oil
1 garlic clove, minced
1 tbs grated fresh ginger root (my favorite part)
1 tsp soy sauce
1 tsp maple syrup
2 green onions, chopped

Rice:  Heat oil in sauce pan and saute onions and pepper.  Add water and rice; bring to boil.  Reduce heat; cover and simmer 50 min., or until rice is tender and liquid is absorbed.  Fluff with fork; stir in parsley. Season with salt and pepper.

Fish:  Marinade salmon in ingredients above for 15-20 min.  Heat grill pan on medium .  Add salmon, discard marinade; cook 3-4 min per side until salmon is opaque and cooked through.  Serve over rice.