Curried Chicken, Coconut Rice, Chocolate Raspberry Log
Here's tonight's menu:
Curried Chicken
1 TBSP. olive oil
1 onion, chopped
1 garlic clove, minced
2 TBSP. curry
1/4 tsp. cumin
1/4 tsp. cinnamon
1/8 tsp. cayenne
2 chicken breasts, cubed
2 TBSP. brown sugar
1 c. chicken stock
cilantro
red pepper flakes
green onion
In a large skillet, heat olive oil, add onion and good pinch of salt, several grinds of black pepper and heat on low for 10 minutes. Add garlic and seasonings, cook for 5 minutes, (you can add one chopped apple here if you want!). Add chicken and brown sugar, cook for 3 minutes. Add chicken stock and let simmer for 10 minutes. Serve over rice, garnish with cilantro, red pepper flake and sliced green onion!
Coconut Rice
1 TBSP olive oil
1 c. basmati rice
8 oz. chicken stock
1 can of coconut milk
1 TBSP. sugar
ground cloves
Heat olive oil in sauce pan on medium heat. Add rice and saute until all the rice has turned rice, add salt, a good sprinkling. Once rice has all turned white, add chicken stock - you might want to remove the pan from the stove and do this over the sink - it's festive!! Add 3/4 of coconut milk, cover and simmer for 17 minutes. It likes to boil over, watch it! Once the time is up add the remaining coconut milk, sugar and dust the top with ground cloves, allow to bubble a little longer, enjoy!
Chocolate Raspberry Log
6 sheets of phyllo dough (unless you use this often, you'll use 6 sheets and find the other 3 years later in the freezer - just sayin')
1/2 stick unsalted butter, melted
3 TBSP raspberry preserves
4 oz. semisweet chocolate bits, chopped coarsely
1 TBSP sugar
Preheat oven to 400 degrees. Lay one sheet of Phyllo on an ungreased baking sheet, spread with melted butter, lay another sheet on, more butter, another sheet, more butter, dust with sugar, another sheet, more butter, another sheet more butter, another sheet, spread raspberry preservers and chopped chocolate evenly. Roll up into a log. Bake for 9 minutes, check after 7. Remove from oven, allow to cool. Slice and serve.
1 TBSP. olive oil
1 onion, chopped
1 garlic clove, minced
2 TBSP. curry
1/4 tsp. cumin
1/4 tsp. cinnamon
1/8 tsp. cayenne
2 chicken breasts, cubed
2 TBSP. brown sugar
1 c. chicken stock
cilantro
red pepper flakes
green onion
In a large skillet, heat olive oil, add onion and good pinch of salt, several grinds of black pepper and heat on low for 10 minutes. Add garlic and seasonings, cook for 5 minutes, (you can add one chopped apple here if you want!). Add chicken and brown sugar, cook for 3 minutes. Add chicken stock and let simmer for 10 minutes. Serve over rice, garnish with cilantro, red pepper flake and sliced green onion!
Coconut Rice
1 TBSP olive oil
1 c. basmati rice
8 oz. chicken stock
1 can of coconut milk
1 TBSP. sugar
ground cloves
Heat olive oil in sauce pan on medium heat. Add rice and saute until all the rice has turned rice, add salt, a good sprinkling. Once rice has all turned white, add chicken stock - you might want to remove the pan from the stove and do this over the sink - it's festive!! Add 3/4 of coconut milk, cover and simmer for 17 minutes. It likes to boil over, watch it! Once the time is up add the remaining coconut milk, sugar and dust the top with ground cloves, allow to bubble a little longer, enjoy!
Chocolate Raspberry Log
6 sheets of phyllo dough (unless you use this often, you'll use 6 sheets and find the other 3 years later in the freezer - just sayin')
1/2 stick unsalted butter, melted
3 TBSP raspberry preserves
4 oz. semisweet chocolate bits, chopped coarsely
1 TBSP sugar
Preheat oven to 400 degrees. Lay one sheet of Phyllo on an ungreased baking sheet, spread with melted butter, lay another sheet on, more butter, another sheet, more butter, dust with sugar, another sheet, more butter, another sheet more butter, another sheet, spread raspberry preservers and chopped chocolate evenly. Roll up into a log. Bake for 9 minutes, check after 7. Remove from oven, allow to cool. Slice and serve.
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