Sticky Rice with Mango (from A Taste of Thai)

Our aromatic Jasmine Rice makes this classic Thai dessert easier to prepare and every bit as delicious.

Yield

Serves 4

Time

1 hour

INGREDIENTS

1 cup uncooked Jasmine Rice
1-13.5 oz can Coconut Milk
2/3 cup sugar
1/2 teaspoon salt
2 ripe mangoes

DIRECTIONS

1. In a medium saucepan bring 1 3/4 cups of water to a boil. Add the rice and briefly stir. Reduce heat to low and cover. Simmer 15 minutes or until water is just absorbed.
2. Meanwhile in a small saucepan, combine Coconut Milk, sugar and salt. Boil for 3 minutes, stirring frequently. Remove from heat.
3. Add the hot Coconut Milk sauce to the cooked rice. Stir until mixed.
4. Lightly press plastic wrap onto mixture in saucepan to cover. Let rest 30 minutes at room temperature.
5. Peel and slice the mangoes.
6. With large spoon or ice cream scoop, spoon the sticky rice onto plates and garnish with mango slices.

Cashew Chicken--Martha Stewart

	Cashew Chicken Prep: 30 minutes Total: 30 minutes Toasting brings out the sweet, buttery flavor of the cashews. Spread them on a baking sheet, and cook in an oven heated to 350 degrees until golden and fragrant, about 10 minutes. Note: Although ingredients vary by brand, hoisin sauce is generally made with soybeans, chiles, and spices. This thick, dark-brown sauce is used both at the table and as a seasoning in cooking. Ingredients Serves 4. 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes 1 tablespoon cornstarch Coarse salt and ground pepper 2 tablespoons vegetable oil, such as safflower 6 cloves garlic, minced 8 scallions, white and green parts separated, each cut into 1-inch pieces 2 tablespoons rice vinegar 3 tablespoons hoisin sauce 3/4 cup raw cashews (4 ounces), toasted White rice, for serving (optional)	Directions In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate. Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds. Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

Lion House Meat Loaf

Lion House Meat Loaf (Courtesy of Lion House Recipes)

½ c. chopped onions
1 can (10-1/2 oz) tomato soup
¼ c. water
1 tsp. Worcestershire sauce
1 dash pepper
2 lbs. extra-lean ground beef
1 tsp. salt
2 eggs, lightly beaten

Make sauce: Spray a frying pan with nonstick cooking spray and preheat briefly on the stove. Add onions and saute until tender. Stir in tomato soup, water, Worcestershire sauce, and pepper; simmer a few minutes to blend flavors.

Make meat loaf: Mix ground beef, salt, eggs, and half the sauce until well blended. Mold into a 9 x 5-inch loaf pan. Bake at 350 degrees for 1.5 hours. Remove from oven and allow to stand for about 10 min. Serve with remaining sauce. Makes 10 servings.

Magnolia Bakery Snickerdoodles

Snickerdoodles - Magnolia Recipe

Makes 36 servings

Ingredients

2 1/2	cups all-purpose flour
2	teaspoons cream of tartar
1	teaspoon baking soda
1/4	teaspoon salt
1	cup unsalted butter
1 1/2	cups sugar
2	large eggs
2	tablespoons milk
1	teaspoon vanilla extract
6	tablespoons sugar
2	teaspoons cinnamon

Directions

1. In a small bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
   
   
2. In a large bowl, cream the butter and sugar until smooth, about 2 minutes. Add the eggs, milk, and vanilla and beat well. Add the dry ingredients and mix thoroughly. Wrap the dough tightly with plastic wrap and chill in the refrigerator for 2 hours.
   
   
3. Preheat oven to 350 F.
   
   
4. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. (I recommend leaving extra room between these cookies because they spread more than most.) Sprinkle generously with the cinnamon sugar mixture. Bake for 12-14 minutes.
   
   
5. Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.

Chicken Stew with Biscuits Ina Garten

ETA: Make this tomorrow! It was delicious. What's not to love with butter and cream sauce?

Chicken Stew with Biscuits

Ina Garten-click link above for original recipe.

Ingredients

nocoupons

• 3 whole (6 split) chicken breasts, bone in, skin on (I used chicken tenders)
  
• 3 tablespoons olive oil (drizzled about 1 T. over chicken tenders)
  
• Kosher salt and freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes ( I used chicken base-the kind in a jar)
  
• 12 tablespoons (1 1/2 sticks) unsalted butter (I used one stick)
  
• 2 cups chopped yellow onions (2 onions) (I used one cup)
  
• 3/4 cup flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes (I used frozen crinkle cut)
  
• 1 10-ounce package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions (omitted)
  
• 1/2 cup minced fresh parsley

For the biscuits: (I used the flaky biscuit dough w/ egg wash on top)

nocoupons

• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1/4 pound (1 stick) cold unsalted butter, diced
• 3/4 cup half-and-half
• 1/2 cup chopped fresh parsley
• 1 egg mixed with 1 tablespoon water, for egg wash

Directions

Preheat the oven to 375 degrees F.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through (took way less time with the tenders) . Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. ( I used 8 individual fiesta bowls) Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.

Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

My favorite smoothie

Ice cubes
Frozen Mango
Orange juice concentrate
water
Ground flax seed
Handful of spinach

Drink up!

Potato Salad with Country Ranch Dressing

Prep: 25 min.
Roast: 35 min.

Ingredients

• 3 lbs. round red potatoes, cut in 1-inch pieces
• 1 small red onion, cut in wedges (1/2 cup)
• 6 cloves garlic, minced
• 2 Tbsp. olive oil
• 1 cup frozen whole kernel corn
• 3/4 cup mayonnaise
• 2 Tbsp. cider vinegar
• 1 1-oz. envelope dry ranch salad dressing mix
• 1/4 tsp. cayenne pepper (optional)
• 1 stalk celery, bias-sliced
• 3 hard-cooked eggs, peeled and chopped
• 1 avocado, halved, seeded, peeled, and chopped (optional)
• Salt and ground black pepper
• Fresh Italian (flat-leaf) parsley, coarsely snipped (optional)

Directions

1. Preheat oven to 425 degrees F. Place potatoes, onion, and garlic in a 15x10x1-inch baking pan. Drizzle olive oil; toss to coat. Roast, uncovered, 20 minutes. Stir vegetables; add corn. Roast 15 to 20 minutes more or until vegetables are tender and browned.

2. For dressing, in large bowl whisk together mayonnaise, vinegar, salad dressing mix, and cayenne pepper. Add roasted vegetables; toss to coat. Stir in celery, eggs, and avocado. Season to taste with salt and pepper. Transfer to serving dish. Sprinkle with parsley. Serve warm or chilled. Makes 12 serving.

Make Ahead:Combine all ingredients except the avocado. Cover and refrigerate up to 24 hours. Just before serving, stir in avocado. Thin dressing with a little milk if needed.

Nutrition Facts

• Calories 167,
• Total Fat (g) 15,
• Saturated Fat (g) 2,
• Cholesterol (mg) 58,
• Sodium (mg) 362,
• Carbohydrate (g) 19,
• Fiber (g) 2,
• Protein (g) 4,
• Vitamin C (DV%) 28,
• Calcium (DV%) 7,
• Iron (DV%) 5,
• Percent Daily Values are based on a 2,000 calorie die

Crock-pot Indian Chicken

4 boneless skinless chicken breasts or 2 lbs. chicken tenders
1 lg. can tomatoes
1 sliced carrot
1 sliced celery
1 chopped onion
3 cloves chopped garlic
2 T. curry
2 t. chili powder
sprinkle of red pepper flakes
1 t. minced fresh ginger
1/4 chicken broth- (I used 1/2 t. chicken base and 1/3 c. water )
1 t. sugar

Cook on low 5-6 hours or until chicken is cooked through.

2 T. butter
1 T. olive oil
1 T. minced garlic
3/4 c. chopped cilantro
1 c. plain yogurt or sour cream
Cream-optional to adjust consistency

In a skillet melt 1 T. butter and 1 T. olive oil. Cook 1 T. garlic. Add chicken (cut into bite sized pieces) and tomato mixture by spoon fulls into hot skillet. Slowly stir in 1 c. plain yogurt or sour cream and heat through-add some cream if you like it a little more runny. Add 1/2 c. chopped cilantro. Stir as you melt last T. butter. Sprinkle fresh cilantro on top.

Remove from the pan and serve with Jasmin or basmati rice and Naan. (We get our Naan from Fresh & Easy, heat it up and then butter it up and sprinkle with chopped cilantro)

The family ate the whole dish-no leftovers.

Caramelized Crispy Snack Mix

from Chex.

Caramelized Crispy Snack Mix

Make this big batch of snack mix for family camping or a family reunion—anytime you need lots of snacks—it’s always a hit! Prep Time:15 min Start to Finish:1 hr 20 min Makes:36 servings (1/2 cup each) 235 ratings

Substitution

Don’t have a roasting pan? Just use two (13x9-inch) pans instead.

How-To

How hard should you pack brown sugar? Press it into a measuring cup firmly so it holds its shape when tipped out.

9	cups Rice Chex® cereal
9	cups Corn Chex® cereal
2	cups packed brown sugar
1	cup butter or margarine
1/2	cup light corn syrup
1/2	teaspoon baking soda
2	cups candy-coated chocolate candies

1.	Heat oven to 250°F. Spray large roasting pan with cooking spray. Measure cereals into pan.
2.	In 3-quart saucepan, stir together brown sugar, butter and corn syrup. Cook and stir 8 to 9 minutes over medium-high heat until mixture heats to boiling. Boil 1 minute, stirring constantly. Remove from heat. Stir in baking soda. Pour over cereal mixture, stirring until evenly coated.
3.	Bake 40 to 50 minutes, stirring every 15 minutes, until coating is set. Cool 5 minutes; stir in candies. Spread on waxed paper to cool, about 10 minutes. Break into pieces. Store in airtight container.
High Altitude (3500-6500 ft): Increase bake time to 45 to 55 minutes.

1/2 Cup: Calories 220 (Calories from Fat 70); Total Fat 8g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 15mg; Sodium 200mg; Total Carbohydrate 35g (Dietary Fiber 0g, Sugars 22g); Protein 1g % Daily Value*: Vitamin A 8%; Vitamin C 2%; Calcium 6%; Iron 25% Exchanges: 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils
*% Daily Values are based on a 2,000 calorie diet.

chocolate caramel graham bars

adapted from Giada De Laurentiis

I took out the espresso (though I'm sure it's tasty that way) and some of the butter from the crust, and halved the chocolate layer on top (gasp, i know!) . I made them twice and they were gone in a flash once Todd found them and the kids got home from school.

Prep Time:

15 min

Inactive Prep Time:

2 hr 15 min

Cook Time:

22 min

Level:

Easy

Serves:

6 to 8 servings

Ingredients

Crust:

• Vegetable cooking spray
• 12 whole (6 ounces) cinnamon graham crackers, crumbled or 2 cups cinnamon graham cracker crumbs
• 1/4 cup sugar
• 1 stick butter, melted

Directions

Caramel:

• 1/2 cup heavy cream
• 1 stick (4 ounces) butter, at room temperature
• 1 1/2 cups light brown sugar
• 1 tablespoon water

Chocolate Layer:

• 1 cup semisweet chocolate chips
• 1/4 cup heavy cream
• 
  
• 1 sprinkle kosher salt, optional

Special equipment: a candy thermometer

For the crust:

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs. Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer. Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes.

For the caramel:

While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.

For the chocolate layer: Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula. Sprinkle the top with kosher salt, if using. Refrigerate for at least 1 hour until firm.

Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2 by 1/2-inch bars and store airtight in a covered plastic container.

Sticky Coconut Chicken

Sticky Coconut Chicken
from Leigh Anne

6-8 boneless, skinless chicken thighs
1 cup canned coconut milk
1 Tbsp. minced fresh ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.

Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes

While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Sidenote: I used the extra coconut milk left in the can as part of the liquid in my rice and it was unbelievable! It was very mildly sweet and paired so well with the chicken. Yum!

Chicken Tikka Masala, the easy way

Brown some cubed chicken breast in a little oil, add 3 cloves minced garlic and 1/2 onion, diced. Add 1/2 green pepper, diced and cook until tender and chicken is browned. Add 1 t. grated or minced fresh ginger. Blend one can of diced tomatos. Add tikka masala sauce to the chicken. Add tomatos to mixture and simmer. Finish the sauce with 2 T. cream and 1 T. butter. Sprinkle with chopped fresh cilantro and serve.

We always eat this with Naan, plain or garlic, heated in the oven. (can buy at Fresh & Easy or trader joe's around here) and basmati rice with peas and cilantro.

I have tried a few other brands of the sauce and they are good too, I think adding the fresh ingredients helps a ton too-the sauce alone doesn't quite taste like the restaurant we love. Super Target carries one that is pretty good.

Pasta Puttanesca --Robin Miller

1 pound uncooked rotelle pasta (or any spiral shape)

Puttanesca Sauce:*
2 teaspoons olive or vegetable oil
1 medium onion, chopped
2 tablespoons minced garlic
2 (28-ounce) cans crushed tomatoes
1 cup pitted Greek (kalamata) olives, halved
3 tablespoons drained capers
2 teaspoons anchovy paste --( I didn't have this)
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 cup red wine, optional--i just used a little red wine vinegar, like 2 t.

4 tablespoons grated Parmesan

*Cooks note: this amount of sauce makes enough for 3 pasta meals and enough for 4 Quick Fix dinners based on pasta puttanesca. If you are only making this recipe, the extra sauce can be frozen for up to 3 months.

Cook pasta according to package directions. Drain, transfer to a large bowl and cover with foil to keep warm.

Meanwhile, heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.

Pour 2 cups of mixture over pasta and toss to combine. Top with Parmesan. Refrigerate or freeze remaining sauce until ready to use.

You can use the remaining sauce as a soup base-just add chicken or vegetable broth and fresh vegetables, throw in a handful of pasta.

Chili LIme Cilantro Chicken

Chili-Lime-Cilantro Chicken Marinade

Source of Recipe

Kate

3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 lime, juiced
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 pinch cayenne pepper, or to taste
salt to taste
black pepper to taste
1 pound skinless, boneless chicken breast halves or chicken legs, thighs wings, etc.
chopped fresh cilantro

Recipe

In a large bowl combine the olive oil, vinegar, lime juice. Measure in the chili powder, paprika, onion powder, garlic powder, cayenne, salt and pepper, some of the cilantro (save the rest for sprinkling on before serving). Whisk until the oil and vinegar are emulsified. Place chicken in a baking pan, pour marinade over all chicken. Cover and place in refrigerator for a few hours.

Grill the chicken over medium high heat until the juices run clear. Sprinkle with cilantro before serving.

I have also placed the bone-in chicken in the crock pot on low all day and it was very tasty.

Yogurt Lime Frosting...

This tastes great on vanilla cupcakes...

Yogurt Lime FROSTING:

2 1/2 c. powdered sugar
1/3 c. plain or vanilla yogurt-more or less to desired consistancy
3 T. butter, softened

Cream together. Add:

3/4 tsp. lime juice
zest of one lime

Mix at low speed until mixture is mixed. Increase to high speed and beat for 1 minute until smooth and fluffy. If you want, you can add a drop of green food coloring.