Coconut Ginger Chicken

This dish is exotic. Its a wonderful Indian /Thai cross dish. It really could be both together or individual. With the leftovers I added a head of cauliflower. it was better then before! 

Ingredients
4 cloves garlic, peeled
3tbsp of ginger  roughly chopped
1 small sweet onion, peeled, quartered
1tbsp olive oil
2tbsp butter
2.5 lbs boneless, skinless chicken thighs, cut into four
2 cans coconut milk
2tbsp cornstarch
1 can of baby corn cobs
1 can water chestnuts
1 can bamboo shoots
1 head of cauliflower
1 red bell pepper
1 green bell  pepper 
1 cup peas or frozen vegetables of your choice

For the spice blend

1/2tsp ground pepper
1tsp ground cumin
1tsp ground coriander
1 1/2tsp ground turmeric
1tsp salt

Method

Combine ingredients from the spice blend together and set aside.
In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
Heat olive oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
Move aromatics to one side of the pot and add chicken pieces to the pot. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture. Move into a slow cooker.
Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup. Pour the coconut milk over the chicken and with both cans, it should just barely cover the chicken. Drain canned items and add to the slow-cooker, and other vegetables of your choice cook on low for 4 hours.
Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen peas . Cook for another half an hour or until you deem the chicken cooked and the vegetables hot.

Strawberry Fruit Roll

My favorite thing in the world is fruit snacks, roll ups, gushers you name it perfect chewy fruit snacks mmm mm mmm. I have always wanted to make my own so I did! They were so amazing. easy too! You only need 3 ingredients. I'm sure when you make these yourself they are much healthier. The ones in the box have a lot of unknown ingredients. here is to Yummy clean Eating!

Ingredients

4c strawberries
1/2c granulated sugar
2tbsp lemon juice

 

Method

Preheat oven to 170. Line two baking sheets with parchment paper or silicone baking mats.

In blender blend ingredients together until smooth.

Divide mixture between pans, spread with an offset spatula to create an even layer.

Bake for 5 hours or until leather is no longer sticky. Rotate pans half way through.
Transfer leather to a cutting board to slice into desired sizes. Wrap with parchment or wax paper. Store in an airtight container.

Harvest Turkeys

So I am posting this at the beginning of October for those who plan early... its Fall again Finally!!! Made these Last year in November. Scheduled the post for October 1st because blogger is Amazing that way!  Now If I can remember to pin it!!!

You need
Mini Reece's
Candy Corns
Chocolate sandwhich Cookies
Whoppers
Chocolate frosting for binding
Yellow or orange piping gel.

So I am making this pictorial instructions

These Turkeys are fun and yummy!

John Wayne Casserole

I have made this twice now its a big hit. It is a really easy dish to prepare its one of those casseroles from the 50's our grandmothers made. I think its OK to make a casserole one in a while, once a week even. On that one day that's super hectic having it ready in the fridge to pop in the oven saves our lives sometimes.

Ingredients

2 lbs ground beef, cooked and drained

1 (1.25-ounce) packet taco seasoning

4oz sour cream

4oz mayonnaise

8oz Cheddar cheese, shredded and divided

1 yellow onion, sliced

2c biscuit mix

2 tomatoes, sliced

1 green bell pepper, sliced

1 (4-oz) can sliced jalapeno peppers

Method

Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside. Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish. Saute remaining onions and bell peppers until slightly tender.On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.Bake for 30-40 minutes or until edges of dough are lightly browned.

Spanish Rice

I love Spanish rice. I put a nice big scoop of sour cream on it and can grub out. Its really hard to get the right consistency with rice. I usually have to use a rice cooker, but I tried the stove this time and I succeeded. This rice was amazing, using the fire roasted tomatoes gave the rice an extra special flavor.

 Ingredients

3 Tbsp. vegetable oil
1c long grain rice, uncooked
1tsp. fresh minced garlic
1/2tsp. kosher salt
1/2tsp. cumin
1/2tsp taco seasoning
8oz can of fire roasted tomatoes chopped
1 caldo de tomate cube
8 oz of water
3 Tbsp. finely chopped fresh cilantro

Method

Heat oil in a large saucepan over medium heat. Add the rice and gently stir until rice begins to lightly brown. Add the garlic, salt, and cumin and stir the rice  until it looks golden.

Add the tomatoes, chicken broth, and cilantro and turn the heat up to medium high.

Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes. Remove from heat and fluff with a fork. Serves 4.