Thai Peanut Chicken

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Chalk it up for another DELICIOUS 30-minute meal! I seriously made this in about 3 minutes. What a wonderful thing a crock pot is...
Okay, so is it just me or do ALL crock pot recipes tell you to cook on HIGH for way too long of a time? I seriously never pay attention to the time on the recipes...I have just lived and learned I guess! This was such a different recipe for us, which is ALWAYS fun! For me to cook, anyway! It ended up really well. There are a few things that I would change here and there, and I have done that. I was afraid, for some reason, that this would be way too strange for our taste buds. Well, it ends up that is was very fitting. It was FLAVORFUL, not spicy, which is always good for us, we are wimps! It was also a quick, yummy, crock pot meal, which gives it a couple more stars on my list.
Thai Peanut Chicken
Printable Version
3 boneless, skinless, chicken breasts(I threw them in the crock pot frozen!)
3/4 cup medium or hot salsa(we used mild)
1/4 cup creamy peanut butter
2 Tbs. lime juice
1 Tbs. soy sauce (or this to be GF)
1 Tbs. brown sugar
½ tsp. minced garlic
1 tsp. grated fresh ginger root (or 1 tsp. ground ginger)
1/3 cup coconut milk
cilantro(for garnish, a necessity to us!)
chopped peanuts(for garnish)
Place chicken breasts in a slow cooker. In a small bowl, mix salsa, peanut butter, lim juice, soy sauce, brown sugar, garlic and ginger root. Pour mixture over chicken. Cook on low for 4-5 hours. remove chicken from cooker and shred into large pieces. Return to crock pot. Add coconut milk and turn to warm setting for 15-20 minutes prior to serving.
Serve over rice or noodles.
Top with cilantro and peanuts. My husband LOVED the cilantro, as did I. I would NEVER make this meal without it...it gives it just the right PUNCH at the end! Enjoy!
Serves 4-6
ADAPTED from Family Dinners Cookbook

Hawaiian BBQ Chicken

Talk about easy and delicious, this is it! My husband whipped this up in minutes, and we loved every bite! I highly recommend this meal, I know that we will be eating it often! I consider this a 30 minute meal, because it literally takes 10 minutes or less to prepare.

4 to 6 boneless, skinless chicken breasts cut into bite size pieces

1 cup Honey flavored Barbeque Sauce

1 20 ounce can crushed pineapple, undrained

1 tsp. ground ginger

1 Tbs. cornstarch

Preheat oven to 350.

Place chicken pieces in a baking dish that has been sprayed or the bottom is covered with tin foil(I do this with all of my meals that I bake to make for an easy clean up!) In a bowl, stir together BBQ sauce, pineapple (I, of course, pureed the pineapple to make this chunk-free), ginger, and cornstarch. Pour over chicken. Cover with aluminum foil and bake for 45-55 minutes or until chicken is cooked through.

Serve over your choice of rice...ours is brown!

Coconut Chicken Curry

Okay, so I know that this SOUNDS weird, but it really isn't! I was totally scared the entire time that I was making it that Cody was going to take one bite and then we would head out to get some pizza. Well, it was the opposite! Everyone that ate it took seconds! It was very delicious, and not too spicy, not at all. Honestly, you could feed this to your kids and be just fine. The coconut milk must sweeten it up a little bit...however, you cannot taste a distinct coconut flavor. So, even if you are not a fan of the big-c, give it a try! Now, the potatoes. I am NOT A FAN of potatoes, I almost omitted them...but, these were delicious! They soak up the flavors that surround it and just crumble in your mouth...yum!

From: Melanie at My Kichen Cafe

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable or canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 red or russett potatoes, cut into chunks and pre-cooked 
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Jasmine rice (cooked)

Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions(which I pureed) and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, then add coconut milk, tomatoes (I blended mine before adding in order to make a chunk-free meal!), tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired.

Pumpkin Spice Bars

This was my first gluten free but tastes like it has gluten recipe, and it turned out absolutely delicious! I have been holding off on buying a billion different types of flour to see if being gluten-free actually helps my pain. Last Saturday I got a knock on my door...one of my friends dropped off all sorts of great GF stuff! Including a flour mixture that made this dessert sooo good! Thanks Jen! I took some to friends and family, and everyone raved about them. They are going on my make all the time list! Yummy!

2 large eggs
1/3 cup vegetable oil
1 cup light brown sugar, packed
1 cup pumpkin puree 
2 teaspoons vanilla extract
1 3/4 cups gluten-free flour mix*

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

3/4 teaspoon xanthan or guar gum 
1 teaspoon cinnamon
1/2 teaspoon Pumpkin Pie Spice 

Preheat the oven to 350 degrees F.

Beat the eggs till blended; add the oil and beat to combine. Add the brown sugar and beat until smooth. Add the pumpkin, beat till smooth; add the vanilla, beat to combine. Add the flour mixture, baking powder, baking soda, salt, xanthan gum and spices; and beat just until the batter is smooth. 

Dump the batter into a greased 9x13 baking pan and spread the evenly. Bake in the center of a preheated oven for about 20 to 25 minutes, until the bars are firm, and a wooden pick inserted into the center emerges clean.

Frost with Cream Cheese Frosting after the bars have cooled completely.

*gluten-free flour mixture:

3 parts brown rice flour
3 parts corn starch
2 parts soy flour
1 part masa harina

Cream Cheese Frosting

Cream Cheese Frosting:

8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Gluten Free flour Mix

This is a great flour mix to use in baked goods...

3 parts brown rice flour

3 parts corn starch

2 parts soy flour

1 part masa harina

Mummies!

These were fun to make, and fun to eat! Especially for kids! If you have never worked with Phyllo dough, it can be a challenged. Once you get used to it, however, it make DELICIOUS dishes! I really recommend that you try using it, you won't regret it when you are chowing down! TIP: It is very, very important that you let dough completely thaw before working with it. Also, ALWAYS, ALWAYS keep phyllo dough covered. This will keep it from getting dry, and it gets dry quick! I usually just work with one piece at a time and keep  a towel covering the other sheets.

From: Paula Deen

1 package phyllo dough

1 cube butter

10 slices ham

10 string cheeses

pimento or ketchup for eyes

Remove one sheets of phyllo dough from the stack, being sure to re-cover the others with a towel. Butter the sheet liberally, then top with another sheet and butter it as well. Wrap 1 string cheese in 1 piece of ham. Place the ham and cheese roll on one end of the pre-buttered phyllo dough. Roll two turns, then fold in the ends and continue to roll until closed.

Next, tear a sheet of phyllo dough into strips and wrap multiple strips around the roll. The messier the better, for these are the mummies wraps! If you are having trouble making the wraps stay, feel free to use butter to get them to sticks to the roll. Repeat 10 times.

Place on a  greased cookie sheet. Bake at 350 for 15-2o minutes. When the mummies are cooked, used pimento or ketchup to dot eyes. Serve and be afraid...very afraid!

The BEST Toasted Pumpkin Seeds

I have been eating these since I could eat solid food, and it doesn't get any better than this. You can munch on these at any time, and they are so good for you! I will never do them any other way!

For every 2 cups of seeds:

1/2 tsp. cumin

1 tsp. poultry seasoning

2 tsp. alpine touch (Or 1 tsp. salt 1 tsp. pepper)

1 1/2 Tbs. EVOO(or 8 sprays of spray on EVOO)

Clean out your pumpkin and place seeds in a bowl of water. After letting them soak for about a half an hour, it should be very simple to separate the pulp from the seeds. Discard the pulp and rinse the seeds clean. 

Put seeds in a saucepan with 3 cups of water and simmer for 5 minutes. 

Drain and dry seeds on a paper towel then place them in a large bowl.

Toss clean, dry seeds in EVOO, then in the seasonings. Spread out evenly on a greased baking sheet. 

Bake at 300 degrees for 40 minutes. If you have more than 2 cups of seeds, you may need to adjust baking time.