Indian Curry Chicken

Heat the following in hot oil 2 minutes:
3 TBS olive oil
1 Bay leaf
1/2 stick cinnamon (1/2-1 tsp)


Add the following and cook 2 more minutes:
3-6 TBS curry powder (watch out, it can be spicy for little ones so half this amount if you are worried about the spiciness)
1 tsp paprika
1 tsp garam masala (we didn't have this spice)


Add the following and cook until onions are tender:
1 onion chopped
3 cloves garlic, minced
1/2 tsp grated ginger
1 tsp salt
1 TBS honey
1 TBS tomato paste

Add the following and cook until done:
2 chicken breasts, cubed


Add the following and simmer 10 minutes.
1 C plain yogurt (we used sour cream because that is all we had)
3/4 C coconut milk


Serve over rice.

Recipe Source: Allison R.

Click here for the photo source :)

Sloppy Sams

AKA....Vegetarian Sloppy Joes


3 C water
1 C lentils
1 tsp salt

Cook lentils until tender (45 minutes).

3 TBS Olive Oil
1 C chopped onion
2 cloves garlic, minced

Saute above ingredients until crisp and tender.
Add sauted veggies to lentils. 

Add the remaining ingredients:
1/2 6 oz can of tomato paste
1/2 C ketchup
1 tsp mustard powder
1 TBS chili powder
3 TBS molasses
2 tsp vinegar
salt and pepper

Heat and serve over hamburger buns. 

 
Recipe Source: Allison R.

Photo Source:
http://www.edibleperspective.com/home/2011/12/22/lentil-sloppy-joes.html

Teriyaki-Coconut Hawaiian Grilled Chicken

I give full credit of this recipe to my friend Rachelle over at To Die For Recipes.  Add her cooking blog to your list!!  She is incredible and I love everything she posts.  You won't be disappointed.  www.rachelleunderwood.blogspot.com

 

 

 

Teriyaki-Coconut Hawaiian Grilled Chicken

1 c soy sauce
3/4 c brown sugar

1/2 c water
1/2 can coconut milk (freeze the rest for later use)
1/2 onion, sliced thin
3 garlic cloves, minced
3-4 lbs boneless, skinless chicken thighs

Combine all ingredients into a freezer ziplock bag.  Add chicken, and let marinade at least 8 hours, or up to 12 hours.  Grill chicken until done, enjoy!

Toasted Coconut Cupcakes

1 white cake mix (plus ingredients according to package directions)
1 tsp coconut extract

Mix above ingredients and bake 24 cupcakes according to package directions.  Let cool.  Prepare coconut butter-cream frosting.


Coconut Butter-Cream Frosting
1/2 C solid vegetable shortening
1/2 C (1 stick) butter, softened
1-2 tsp coconut extract
4 C sifted confectioners sugar (I didn't sift it)
3-4 TBS milk


Directions:
In large bowl, cream shortening and butter with electric mixer. Add coconut extract. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

Frosting Recipe Source here: Adapted from Wilton's Chocolate Butter-cream recipe


Set frosting aside.

Toasting Coconut
Spread a package of sweetened coconut onto a cookie sheet.  Place under broiler and set timer for 1 minute.  Pull out coconut and turn over with spatula.  Place tray back in oven and repeat until about half of the coconut is golden brown.  May take 5-10 minutes.  Set timer each time!  :) Let cool.


After frosting cupcakes generously with coconut butter cream frosting (doesn't need to look pretty as the coconut covers it), top cupcakes with a generous amount of toasted coconut.



These got rave reviews when I made them for a church function.  Plus, they are very pretty :) 

Click here for the Photo Source

Lemon Glazed Cupcakes

I am sure there are several fancier and more delicious ways to make the cupcake portion of these lemon glazed cupcakes, but I had to make a billion of them for a church function....hence the cake mix makes its appearance.  What was delicious was the glaze recipe.  It was incredible and a good change to a good old fashioned dose of 2 inches of frosting.  :) 



1 box lemon cake mix (and necessary ingredients according to box directions)

Bake 24 cupcakes according to package directions.  Let cool.  Prepare glaze and drizzle generously over cupcakes.  Top with freshly-grated lemon zest.



Lemon Glaze
Makes 3/4 C

2 C confectioners' sugar
3-4 TBS FRESH lemon juice :)

Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice.  (Glaze should be thick, yet pourable).  Add more sugar or lemon juice as necessary, to achieve desired consistency.

Lemon Glaze Source here

Photo Source here