Chicken Coconut Curry

Serves 4

4 Chicken Breasts cut into cubes
1 Cup Plain Yogurt (The acid in the yogurt tenderizes the chicken)
1 Cup of Coconut Milk
4 tsp. ground Cumin
2 tsp. Turmeric
2 tsp. minced Garlic
2 tsp. Salt
1 tsp. ground Ginger
1 tsp. ground Coriander
1/2 tsp. ground cinnamon
3 Tbsp. sugar
A pinch of Cayenne Pepper

Optional:

A Handful or two of shreaded spinach
Mint, parsley or basil leaves
Cashews ( I love this)
Potatoes cut into small little cubes so they cook faster.

You use this as a marinade and then also as the curry sauce. Curry is just a blend of lots of spices, particularly cumin, coriander, ginger and turmeric. Pour coconut milk and yogurt in a bowl and add everything but the chicken. Give it a good stir. Add chicken cubes and make sure they are well coated. Let marinade for at least 20 minutes covered in the fridge. The longer you leave it, the more flavor it will have and the softer the chicken will be. Then pour it all in a baking dish and bake at 400 degrees for 35-40 min. Serve hot over rice or quinoa. I love the quinoa, so I highly recommend it. It's the only grain with a complete protein also, so it's super good for you. Enjoy!

Toasted Ravioli- served at Olive Garden

This recipe can be used as a main dish or as a finger food appetizer.

6 to 10 cups canola oil (required by fryer)

1 egg, beaten

1 cup milk

1 cup Progresso Italian style breadcrumbs

12 pre-made beef raviolis (fresh, or if frozen, thawed)

1 tablespoon grated Parmesan cheese

On the Side:

1/2 cup marinara sauce warmed 

1. Preheat the oil in your deep fryer to 325 degrees F  ( you can use a pot or pan to fry if you don't have a deep fryer)

2. Combine the beaten egg with the milk in shallow bowl. Pour the breadcrumbs into another shallow bowl.

3. Bread the ravioli by dipping each one in the milk and egg, then into the breadcrumbs. Arrange the breaded ravioli on a plate and let them sit for 5 minutes so that the breading sticks.

4. When the raviolis have rested, drop a handful into the oil. Depending on the size of your fryer, you may want to fry in batches so they aren't to crowded. Fry for 1 to 2 mins. or until golden brown. Remove them to a draining rack or a paper-towel lined plate.

5. When all the raviolis are cooked, arrange them on a serving plate and sprinkle 1 T. of grated Parmesan cheese over the top. Serve the dish with a small bowl of warmed marinara sauce on the side for dipping or if used for main course, serve over the top.

Serves 3 to 4 as an appetizer

Black Bean Enchiladas

2 t. oil

1 med onion chopped

2 garlic cloves chopped

2 (15 oz) black beans drained & rinsed

1 medium tomato diced or 1 can diced tomatoes

4 oz can diced green chilies undrained

1 T chili powder

1 t ground cumin

2 T tamari or soy sauce

salt & pepper

corn tortillas

1 large can enchilada sauce

cheddar cheese

1 pint plain yogurt

olives, scallions,tomatoes and avocado for garnish

Preheat oven to 375. Spray a 9x13 pan.  Heat oil in a large skillet.  Add onion and garlic stir until translucent.  Add beans, tomato, chilies, chili powder, cumin and tamari or soy sauce.  Bring to a boil stirring frequently. Lower heat, cover and simmer 10 min.  Uncover and continue simmering about 5 minutes or until liquid reduces and mixture is firm. Season with salt and pepper.  Mix enchilada sauce and yogurt in small bowl.  In the baking dish tear the corn tortillas in the bottom.  Spoon 1/2 of the bean mixture and then top with 1/2 of the sauce.  Repeat starting with the tortillas.  Top with cheese. Cover dish with foil and bake 20 minutes or until bubbly! Garnish and enjoy!

 

Gold Medal Sizzling Fajitas

1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt
Freshly ground black pepper
1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping

In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.

Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.

Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.

In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.

Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.

When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.
*recipe courtesy of Paula Deen

Sweet and Sour Meatloaf

2 or more pounds of beef

1 egg

5 tbsp. ketchup (divided) 3 tbsp go to sauce

2 tbsp. prepared mustard

1/2 c. dry bread crumbs

2 tbsp. onion soup mix

1/4 tsp salt & pepper

1/4 c. sugar

2 tbsp. brown sugar

2 tbsp. cider vinegar

Cook at 350 for 50 mins

Small bowl combine sugars, vinegar, and remaining ketchup and drizzle over meatloaf  and cover for remaining 10 mins.

White Chicken Chili (easy)

From Taste of Home

1 Medium onion, chopped
2 cloves minced garlic
1 Tablespoon olive oil
4 cooked chicken breasts, cubed
2 cans (14oz each) chicken broth
1 can (4oz) chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons cayenne pepper
3 cans (14.5 oz each) great northern beans. drained and divided
1 cup shredded monterey jack cheese
choppened jalapeno pepper, optional

In a saucepan cook the onions and garlic over medium heat in olive oil for 10 minutes or until onions are tender. Add chicken, chicken broth, green chilies, cumin, oregano, and cayenne pepper; bring to a boil.
Reduce heat to low. Mash one can of beans with a potatoe masher until smooth. Add to saucepan. Add the remaining beans. Simmer for 20-30 min. or until heated thoroughly.
Top each serving with cheese and jalapeno pepper (if desired).
Makes 2-1/2 quarts.

Macadamia Nut Crusted Chicken

4- 8 ounce skinned and de-boned chicken breast
1/4 cup chopped macadamia nuts
3 cups of Panko (Japanese breadcrumbs)
1/4 cups flour
1/2 cup milk
3 Whole eggs
Salt and Pepper to taste

Salt and pepper the chicken breasts and set aside.
In a mixing bowl combine milk and eggs and mix well.In another mixing bowl combine the chopped nuts and panko and mix well.
Take the seasoned chicken and lightly flour the chicken. Dip the chicken into the egg and milk mixture then put into the mixture of panko.
The chicken should be well coated in the panko mixture.
Heat a large size sauté pan with oil. Once oil is hot add the chicken and sauté on both sides until golden brown.
Transfer the pan to a 350 degree oven and continue cooking for and additional 12 minuets. Or until chicken is done.

Note: This recipe goes with two more recipes: The Shoyu Cream Sauce and the White Cheddar Mashed Potatoes. Place the Chicken when done on top of the mashed potatoes and top everything off with this yummy sauce!!! The Sauce makes the meal! This is just like my favorite meal at Kona Grill here in Arizona.

Cafe Rio Recipes

CAFE RIO SWEET PORK

2-3 lbs. Pork Loin (lean cut)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I used Old El Paso brand, mild)
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours.

CILANTRO-LIME RICE

1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

CREAMY TOMATILLO DRESSING

1 (7 oz.) can Salsa Verde (Herdez Brand)
4-5 fresh Tomatillos (chopped)
1 1/2 packets Hidden Valley Ranch Mix
1 C. Sour Cream
1 C. Mayo
1-2 jalapenos (usually seeded, but can leave seeds in depending on desired spiciness)
1 T. Sugar
Juice of 1 Lime
Cilantro (handful)
Salt & Pepper to taste

Combine all ingredients in blender and mix until smooth. Refrigerate. (I think it's better if you make this the day before and leave refrigerated.)