Poppy Seed Pudding Cake with Lemon Glaze by Guest Chef Amanda

1 lemon cake mix

1 small package lemon instant budding
¾ C. Oil
4 eggs
Water according to cake mix
2 Tbsp. poppy seeds

Mix ingredients together and pour into greased bunt pan (see Cake Release below). Bake at 350 degrees for 45 minutes. Take out of pan and drizzle with lemon glaze!


Lemon Glaze
2 cups powdered sugar
¼ cup warm water
1tsp. lemon flavoring

**Best Cake Release**
½ cup Crisco
½ cup veg. oil
½ cup flour

Blend it in your blender and put it in a tight container. Just brush or wipe it on your pans with a paper towel and your cake will always come out of the pan clean. Turn your cake out within 15 minutes of pulling it from the oven. This mix will last for forever. (well, maybe 6 months to a year.)

Chicken & Roast Vegetable Salad

¼ C. olive oil
1 ½ lb small red potatoes w/ skins, cut into quarters
½ lb green beans, halved crosswise
1 sweet read pepper, cored, seeded and cut into 12 slices
1 t. salt
4 boneless, skinless chicken breast halves (1 ¼ lbs total)
2 T. fresh lemon juice (about ½ a ripe lemon)
¼ t. black pepper
2 T. finely chopped fresh parsley
6 C chopped romaine or green leaf lettuce


1. In large roasting pan, pour 2 T olive oil. Place pan in oven while heating to 425°. When oven is heated, add potatoes, green beans and sweet pepper to hot oil in roasting pan. Season w/ ¾ t salt; toss to coat potatoes.

2. Return roasting pan to 425° oven and roast vegetables for 30 minutes or until potatoes are tender and vegetables are browned.

3. Meanwhile, in large skillet, bring enough lightly salted water to cover chicken to simmering. Add chicken breast halves; simmer just until chicken is cooked through, about 10 minutes. Remove chicken to cutting board; let stand 5 minutes. Cut into small pieces.

4. In large bowl, whisk together the remaining olive oil, lemon juice, remaining salt and the pepper. Add vegetables, chicken and parsley; gently toss to evenly coat all the ingredients.

5. Divide lettuce among 6 bowls or plates. Top with chicken & vegetable mixture. Serve warm.

Chocolate Truffle Cake by Guest Chef Amanda

“The 24 hour cake!” wait a day after baking before eating this delicious cake because on day two the texture of the cake is like a truffle! Mmmm!

Ingredients:
1 Devil’s Food cake mix
2 sm. Boxes Instant Chocolate Pudding mix
5 eggs
1 stick of butter, melted
16 oz of sour cream
1 bag of chocolate chips
Directions:
1. Pre-heat oven to 350.

2. Combine cake and pudding mix and then create a well in the middle of a large bowl.

3. Dump the sour cream, melted butter and eggs in well.

4. using a large spoon (trust me, your mixer will fry because this is so thick, plus your arms will need the workout!) Mix all of the ingredients together, don’t be alarmed on how thick it is, that is normal.

5. Then pour the entire bag of chocolate chips in and mix again.

6. Spray your bunt pan with some Pam (or “Cake Release”) and put the batter in it.

7. Bake 50 – 55 minutes. Once it is done baking, let it cool for 10 minutes then flip it out!

This cake doesn’t need any frosting but some fresh whipped cream and Berries is delicious! You can eat it right away, but I highly suggest waiting a day, I promise, it is well worth the wait! Enjoy!!

Ancho-Glazed Salmon & Sweet Potato Fries by Guest Chef Amanda

I can vouch for Amanda on this one - I've made it and it has QUICKLY become a household favorite! Try it, you'll like it! 

Makes: 4 servings
Start to finish: 20 minutes

Ingredients:
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground ancho chili pepper or chili powder
2 medium sweet potatoes, scrubbed
Nonstick olive-oil cooking spray
4 skinless salmon fillets (5-6 ounces each)
1 tablespoon olive oil
2 tablespoons fresh cilantro sprigs

Directions:
1. Preheat broiler. In a small bowl, combine sugar, salt, cumin, and chili powder. Cut sweet potatoes into 1/4-inch-thick slices and place on the greased rack of a broiler pan. Coat sweet potatoes with cooking spray and sprinkle with half the spice mixture. Broil 10 minutes, turning once halfway though.

2. Rinse and dry salmon; coat with remaining spice mixture. In a large skillet, cook fish in hot olive oil over medium heat for 4 minutes per side, or until it flakes easily with a fork.

3. Sprinkle sweet potatoes and salmon with cilantro before serving.

Asian Pasta Salad

Recipe doubles well and is GREAT for large groups!

Dressing:
1/4 cup sesame seeds
1/4 cup chopped parsley
1/3 cup red wine vinegar
1/3 cup soy sauce
1/2 cup canola oil
3 T sugar
1/4 teaspoon salt and pepper

Combine all the ingredients in the blender. Make the night before.



Salad:
1/2 cup chopped green onions (about 1 bunch)
1 12 oz. bag of bow tie pasta - cook until al dente
1/4 cup slivered almonds - sugar in a skillet pan and cool
4-6 chicken breasts - cook however you want and then cut into chunks or slices
3-4 peppers: red, green, yellow, orange - chopped (the little peppers from Costco are fabulous and can be cut into rings, discard the seeds; use 6-8 of these.)
Fresh spinach
1. Combine the chicken, pasta, green onions, and peppers the night before or early the morning of the party...add 3/4 of the dressing and keep in the fridge in a sealed container.

2. Add the remaining dressing, almonds and fresh torn spinach right before serving and toss all together *this is important because otherwise the spinach will be ruined.

Pure Taco Heaven by Guest Chef Amanda

Pure Taco Heaven - straight from guest chef Amanda!

2-3 Chicken breasts

Taco seasoning pk.
Small Corn Tortillas
Mozzarella or Cheddar cheese

Toppings:
Mexican Rice (see recipe below)
Lettuce
Tomato
Salsa (see recipe below)
Crushed pineapple (**secret ingredient **gives taco a fresh new taste! It’s delicious!)
Green onions
Olives
Sour cream
Cilantro

Mamma Sue’s Mexican Rice
Slice Chicken breasts, and cook along with package of taco seasoning, (according to directions) in a non-stick sauce pan.

Heat soft corn tortilla in a bit of olive oil sprinkle with mozzarella or cheddar cheese and melt.

Add a scoop of Mexican rice (to tortilla with cheese) and then top with Chicken, lettuce, crushed pineapple*, tomato, favorite salsa, green onions, olives, and top with sour cream and Cilantro.

B. Mama Sue’s Mexican Rice
1 cup uncooked rice (white, Jasmine: if you use Brown Rice, add 1 more cup of water, cook for total of 45 min!)
1 T olive oil
4 oz. tomato sauce (I sometimes use spaghetti sauce! Ragu Traditional)
2 cups water
½ Finely chopped onion
1 or 2 Crushed garlic
Salt
Pepper

In a non-stick sauce pan, brown rice with olive oil on medium/ low heat. Add tomato sauce and water, onion, garlic, salt and pepper. Bring to boil, cover, and reduce heat to low. Cook for 15-20 minutes, till nice and sticky!

C. Homemade Salsa-
Recipe from my good friend: Jodee Egbert
Ingredients:

SAUCE BASE ADD-INS:
1 (28-oz.) can Whole Tomatoes**
5-6 Diced Green Onions
1 Tablespoon Garlic Salt
1/3 c. Diced cilantro
3 teaspoons ground Cumin
1 – 1 ½ T. diced green chilies
1/2 teaspoon ground Oregano
3-4 Roma Tomatoes Cubed
1/4 teaspoon ground cayenne/red pepper
1 Tablespoon canned diced jalapeños
Dash sugar to taste

Instructions:
1. Open can of whole tomatoes and using lid, poor tomato juice in blender.

2. Add other ingredients from sauce base. (Do not add the ADD-INS yet.)

3. Blend ingredients from sauce base on low to medium for 10 to 20 seconds until well blended.

4. Add the ADD-INS and whole tomatoes left in the can to the sauce base in the blender and blend on low until tomatoes reach the consistency desired. Less time for chunky, more for saucy.
Caution: Do not over-blend the ADD-INS.
5. Let sit overnight for better flavor.

**You can also use fresh tomatoes for this recipe (about 6-8 fresh tomatoes)… just cut tomatoes and squeeze juices into blender!

Quick & Easy Tortilla Soup by Guest Chef Amanda

I know, you haven't met Guest Chef Amanda yet.  I've got a whole bunch of her recipes coming up in 2011, but I couldn't resist sharing this quick & easy recipe that would be perfect for a busy night during the upcoming holidays.  Stay tuned for more of Amanda's recipes, but while you're waiting....Try this!

Check out a photo of the soup over at Amanda's blog Chemistry Cooking.
1 roasted chicken, (like the one from Costco or Sam's Club.) or Shredded or 2-3 chicken breasts cooked and shredded. (I like the roasted chicken flavor best, and it's SO easy, bring home and shred!)
6 cups chicken broth
1 can cream of chicken soup
1 8 oz package cream cheese*
1 can whole kernel corn, drained
I can black beans, drained and rinsed
4-5 green onions, chopped
Fresh cilantro leaves, chopped (to taste)
Tomatoes, Chopped (I like chopped canned tomatoes)
2 teaspoons Cumin

Directions:
Heat chicken broth, cream of chicken soup and cream cheese in a large pot. Stir with wire whisk until smooth. Add chicken and all remaining ingredients. Heat through and serve with cheese, avocado, salsa, chips, or whatever you like!

*Note- if you don't like creamy soups, leave out cream cheese and this is still a delicious soup!

Pulled Pork & Sauteed Onion Sandwich by Guest Chef Daisha

This is such a simple and easy recipe that is sure to tickle your taste buds and fill your tummy. It's a huge hit in our home!

The Pork:
(adapted from sistersstuff.blogspot.com)
2 1/2-3 1/2 lbs. pork loin roast
1/4 cup brown sugar
1/2 cup Worcestershire sauce
1/2 tsp. dried oregano
1/2 tsp. powdered ginger
1 tsp. salt
1 tsp. chili powder
1 tsp. garlic powder
2 Tbsp. dried minced onion

Add all ingredients to a crock pot and cook on high for 4-5 hours or on low all day. Shred meat once done and let sit in the leftover sauce for about 10-15 minutes. Adjust sauce amount to fit the size of your roast. This makes quite a bit of meat and is great used in burritos and salads for left-overs, not to mention left over sandwiches.

The Onions:
Thinly slice 2-3 med onions and sauteed with 2 TBSP olive oil on med/low heat. Move them around in the pan often so they don't burn. They are done once soft, semi-transparent and golden brown.

The Bun:
Use any type of bun or roll you would like. I like to heat and/or toast my buns under the broiler or in the same pan the onions were cooked in. Spread a dab of mayo on your bun.

The Cheese:
Use a slice of Swiss or provolone per bun. Melt it on the bun in the micro or oven.

The Sandwich:
Once you have all your ingredients prepared build your sandwich from the bottom up . . . bun, cheese, pork, onions, bun. Time to eat!

Chicken Pillows by Guest Chef Daisha

*Note from Tasty Sensations - I've tried lots of chicken pillow recipes, and this one looks like a great one! can't wait to try it! Plus, doesn't the picture make you hungry?*

2 cups cooked chicken - diced
1 pkg cream cheese - soft
1/2 cup celery - diced
3 green onions - diced
1/2 tsp pepper
2 packages cresent rolls
1.5 + cups Italian Bread Crumbs
1 can cream of chicken soup
1/2 cup milk

1. Combine chicken, cream cheese, celery, green onions and pepper until the cream cheese makes everything stick together.

2. Lay out your individual cresent rolls and scoop a heaping spoon full onto the large end and roll it up.

3. Once all your rolls are filled, roll the cresent rolls in the bread crumbs. Gently press them on if needed.

4. Bake at 350 for 20-25 until golden brown and puffy.

5. Warm the cream of chicken soup and milk together to make a gravy to pour on top.

* These are also great dipped in ranch. That's how my husband and kids like them.

Swedish Meatballs by Guest Chef Daisha

A favorite among the old and young in our family. My kids absolutely devour these meatballs!

Meatballs:
1 pound ground sausage (low-fat version works great too)
1 pound ground hamburger
2 eggs
1/2 cup Italian bread crumbs
1/2 cup Parmesan cheese
1 TBSP dried minced onion
1 tsp all-spice
A few dashes of salt and pepper

Gently mix all the ingredients with your hands in a bowl. Form 1 -1.5 inch balls and place on a cookie sheet. (I was able to fit 30 larger balls on one cookie sheet.) Bake in a 400 degree oven for 20 minutes until no longer pink in the middle.

The Sauce:
1 can cream of mushroom soup
1/2 cup sour cream
1/2 cup water
1 tsp paprika
1 tsp Worcestershire sauce
1/4 tsp nutmeg
1/4 tsp salt
A few dashes pepper

Heat ingredients in a small sauce pan until combined and warm.
Serve the meatballs and sauce over a bed of noddles or mashed potatoes. The meatballs are also great served as an appetizer. Just make the balls small and serve them covered in the sauce.

Homemade Chocolate Pudding by Guest Chef Daisha

Homemade Chocolate Pudding was a Sunday dessert staple in my childhood home. If my husband had his way we'd have it every Sunday too. It's creamy, rich, delicious and down-right sinful! You'll never go back to boxed pudding again!

1 cup sugar
6 TBSP cornstarch
6 TBSP cocoa
1/2 tsp salt
4 cups milk
1 tsp vanilla
2 TBSP butter

Put sugar, cornstarch, cocoa and salt in a sauce pan. Give it a quick stir then add the milk. Turn on heat to med/high and whisk/stir it CONSTANTLY until it gets bubbly and thick. It takes about 7-8 minutes to thicken up.

Once thick stir in the vanilla and butter until melted.

Serve with ice cream. Enjoy!

Frozen Coconut Lime Pie by Guest Chef Brook

(adapted from original recipe by Lindsey Johnson of Cafe Johnsonia)

Crust:
9 graham crackers (1 plastic sleeve)
1/2 cup shredded coconut
2 Tbsp. brown sugar
6 Tbsp. butter, melted

Filling:
16 oz. (2 bars) 1/3 less fat cream cheese (also called Neufchâtel)
1 can cream of coconut (such as Coco Lopez, NOT coconut milk. Cream of coconut can be found with the mixed drink condiments AKA alcohol aisle. The brand I bought was in a squeeze bottle.)
1/2 cup heavy cream
1/2 cup fresh lime juice -from 5 to 6 smallish limes
1/4 cup sugar

To make crust:
Process the graham crackers, brown sugar, and shredded coconut in the bowl of a food processor until fine crumbs form. Remove crumbs to a small bowl and add the melted butter. Stir with a fork until all the crumbs are moistened with the butter.
Spray a 10" tart pan or 10" springform pan with non-stick cooking spray. Use the flat bottom of a measuring cup, ramekin, or glass to press the crumbs crumbs evenly on the bottom and up the sides of the pan.

Bake at 350 degrees F for about 10 to 15 minutes.

To make filling:
Wipe out the bowl of the food processor and add all the ingredients, except the heavy cream. (No need to let the cream cheese soften for this.) Process until everything is incorporated, thick, and creamy. Pour the mixture into a large bowl and scrape the bowl of the food processor with a spatula.

Whip 1/2 cup cream with mixer until it has thickened. (Be careful not to over-process or it will turn to butter!)
Fold the whipped cream into the cream cheese mixture. Pour into the prepared crust.

Freeze the pie for at least 5 hours or overnight. Let it sit for about 10 minutes before serving for easier slicing.

Best Pancakes Ever...Seriously (by Guest Chef Brook)

I adapted this recipe from ilovetoeatgoodfood.blogspot.com. Here's the link. http://ilovetoeatgoodfood.blogspot.com/2008/08/matts-famous-pancakes.html

Best Pancakes Ever

2 Cups flour
2 tsp. baking powder
1 Tbsp sugar
1 Tbsp brown sugar
2 eggs, separated
2 cups milk
1/2 cup ricotta cheese
1/2 Tbsp salt
2 tsp vanilla
Combine dry ingredients. Separate eggs saving whites to be added later. Add the rest of the wet ingredients to the egg yolk. Add dry ingredients, and mix well. Beat egg whites and lightly fold into batter. Fry on a lightly greased frying pan or pancake griddle. These pancakes are delicious with a fruit syrup and fresh fruit. This recipe makes about 20 3 to 4 inch pancakes so I half the recipe for my family.

Roasted Broccoli by Guest Chef Brook

Now I am about to change your vegetable life with this recipe. I have made it multiple times and NEVER knew broccoli could taste like this. I am telling you to try this. Try it today. You will die and go to heaven, come back to life and make it again. Promise. I adapted this recipe from Barefoot Contessa and made a few changes that suited me. Bless you Ina and your multi-million dollar home in the Hamptons. You can also replace the broccoli with asparagus. This isn't an exact recipe. Everyone has varying degrees of love for garlic and lemon so adjust it to your taste.

lots of broccoli (seriously I dump as much broccoli on the pan as I can fit in a single layer)
4-5 garlic cloves, peeled and coarsely chopped
olive oil
kosher salt
fresh ground black pepper
1 medium lemon
Zest of half of a lemon
1/3 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees. Cover a baking sheet with foil. Wash your broccoli and dry completely. You won't get a good crisp on it if you don't dry it. You could wash it earlier in the day and let it air dry. It is a very important step. You want small to medium sized florets, cut them if they are too big. Place broccoli on foil in a single layer and drizzle with olive oil. Don't drench it but give it a nice coating of a few tablespoons. Toss this around. Sprinkle broccoli with lemon zest and squeeze the juice of half your lemon over broccoli. Add salt, pepper and chopped garlic and toss this all around getting everything well coated. Roast in oven for about 15 to 20 minutes. You want the broccoli to get crispy in spots and be a dark green color. You'll see it start to turn dark brown in spots and this means its getting good, really good.

Once the broccoli is fork tender and crispy to your liking take it out and if you are a lemon lover like me go ahead and squeeze the other half of the lemon all over the broccoli. It is a good idea to taste it first and see if you like the level of lemon flavor. Sprinkle your grated Parmesan on and let the heat from the broccoli melt it slightly. I like it with or without the Parmesan. The garlic gets roasted and isn't strong at all but is amazing with the lemon. I seriously can eat a whole pan of this stuff. Remember the broccoli is going to cook way down so it may look like a lot initially but once it's roasted it will be about half the amount.

Chicken Pasole by Guest Chef Brook

I made this recipe from about 15 other recipes I read online. I just geared it to ease and my family’s taste. I am not claiming this is an authentic posole. As for hominy you should be able to find it canned at any local grocery store in the canned veggie aisle. If you prefer to use dried then follow the bag’s soaking and cooking directions and then add to soup as directed in instructions. If you don’t like hominy just use a can of white corn. It will change the flavor but to me it’s all about the red sauce. As for the chiles, I get my dried guajillo chiles from Aldi. This soup can be as spicy or mild as you want depending on what type of chile you use. It would be worth it to go to a Hispanic grocery store and get the chiles and hominy if you can’t find them at your local grocery store. This is so good and very worth the effort. It actually doesn’t take much time or prep to make this really delicious soup. My super picky toddler LOVES this soup (minus the hominy and chicken). This recipe feeds 2 to 3 people.

Ingredients:
2 cooked chicken breasts (cubed or shredded)
32 oz chicken broth
1 15.5 oz cans of hominy, rinsed (or 16 oz bag of dried hominy soaked and cooked)
1 teaspoon dried oregano (preferably Mexican)
1 teaspoon cumin

Red Sauce Ingredients:
1/4 large onion, chopped in large pieces
2 garlic cloves, peeled
1 1/2 cups boiling water
3 dried chiles (either New Mexico red chiles or ancho chiles, which are mild. For more heat use 2 guajillo chiles, which is what I use. Supposedly they are spicier but I didn’t find them spicy at all.)

Red sauce:
Wearing protective gloves (I don’t do this I just wash really well after I touch them and I don’t touch them once they’ve been soaked), discard stems from chiles. In a dish that the chiles can lay flat in, combine chiles with boiling-hot water. Soak chiles in 1 1/2 cups boiling water for 30 minutes, turning them after 15 minutes. Puree onion, chiles and soaking liquid, 2 cloves of garlic, and 1 teaspoons salt in a blender until smooth. (Don’t take a big whiff of it at this point because it’s potent!)
 You can use this red sauce for enchiladas also.

In a large soup pot add the chicken stock, canned or cooked dried hominy, cooked chicken, cumin, and oregano. Bring to a boil, then lower the heat to gently simmer for 15 minutes. Then add red sauce to mixture 1/2 cup at a time until taste is to liking (I use all the red sauce). Simmer for 15 more minutes stirring occasionally.
 Garnish individual bowls.

Garnishes are where the soup really gets GREAT! Pick and choose from cabbage, radish slices, chopped cilantro, lemon or lime wedges, and fried corn tortilla strips (or you can use tortilla chips). I always use cilantro, lots of fresh lime juice (the more lime the better) and fried corn tortilla strips.

Fried corn tortilla strips - Stack about 4 or 5 tortillas and cut in half then half the other direction so you have triangles. Then cut strips from the triangles and fry in a pan with hot oil.

Quinoa Salad by Guest Chef Brook

Quinoa (pronounced KEEN-wah) is a whole grain that looks really funny once it's cooked but is super good for you. This is a great salad to bring to a BBQ as a side. It’s really refreshing and did I mention really good for you? Lot’s of fiber, protein, and iron. It tastes great too! I buy mine at Trader Joe's but I've seen it at Costco and some local grocery stores near the dried rice.

Ingredients:
1C quinoa
2 C water
1 med tomato cut into 1/2 in. cubes
4 to 6 green onions, finely chopped
1 med cucumber, peeled and cut into 1/2 in. cubes
1 small red pepper seeded and cut into 1/2 in pieces
1/4 to 1/2 C finely chopped fresh cilantro
1/3 C freshly squeezed lemon juice
1/4 C extra virgin olive oil
1 1/4 tsp salt

Rinse quinoa thoroughly. I just put the 1 cup of quinoa in the pot I’m going to use to cook it and add enough water to cover and swish it around with my fingers. Slowly drain the water out trying not lose too much quinoa. Repeat this at least one more time. Cook quinoa per directions on package (should be 1 cup quinoa to 2 cups water). Remove from heat, fluff, and allow to cool for about 30 minutes. Add the chopped ingredients. Mix lemon and EVOO together and pour over quinoa and veggies, mixing to coat. Salt to taste. This is best when it’s been chilled in the fridge for at least 2 to 4 hours. The longer the flavors mingle the better.

Sweet Potato Corn Chowder by Guest Chef Scott

Ingredients:


2 russet potatoes, peeled and diced

1 yam, peeled and chopped

½ cup frozen corn

1 medium onion

1 quart chicken broth

1/8 cup milk

Salt and pepper

Grated Cheese

Dice the onion and sauté until transparent. Add the diced potato and chopped yam. Add corn and chicken broth. Bring to a boil. Periodically stir the mixture. Gradually the soup will boil down and the potatoes will cook. You’ll know it’s done when the potatoes start to break apart upon stirring. I like my soup a little chunky so I stir it well, but not well enough to lose the larger chunks. Add Milk after the potatoes are fully cooked. Give the soup a good stir. Salt and Pepper to taste. Serve with grated cheese on top.

Hummus by Guest Chef Scott

This is a nice mild, no too garlicy hummus.


Ingredients

3 cups dry garbanzo beans, rinsed and soaked overnight.

3/4 cup tahini paste (sesame seed paste)

1/2 cup extra-virgin olive oil

1/4 - 1/2 cup fresh lemon juice, to taste

1 tsp ground cumin

3 small cloves fresh garlic, minced or crushed.

Salt to taste

1 Tbsp extra-virgin olive oil for drizzling

Rinse the presoaked garbanzo beans and place in a pot. Fill with enough water to cover the beans by at least one inch. Bring to a boil and turn heat down to med-low. Simmer 1 - 1 and 1/2 hours. Garbanzo beans will be very soft and delicious.

Drain the beans, save some of the water for later. Put the beans into a food processor, or blender. Blend until smooth, gradually adding the olive oil. Add some of the water while blending; the beans should be a little thicker than you want your hummus to be.

Add tahini, garlic, and lemon juice. Mix well.

Add cumin and salt. Mix Well.

Taste, it should be delicious.

Spread the hummus on a flat serving dish and drizzle olive oil on top.

Enjoy.

Theoretically this makes about 8 servings. But almost no one eats a full serving of hummus. It will make a full blender or food processors worth.

Coconut Rice by Guest Chef Scott

Ingredients:

4 cups cooked rice (2 cups raw rice cooked)

1 tsp cinnamon

2 tsp sugar

½ can lite coconut milk

1 cup half n half (or Ice Cream)
This is the easiest thing to make. Traditional coconut rice is made by cooking the rice in the coconut milk. I don’t like the texture when you do that; also this is handy because you use left over rice.

Combine all ingredients in a bowl. Cover and let sit in the refrigerator over night.

Serve warm. I like to include ice cream or fresh fruit like Mango.

Chicken Coconut Curry by Guest Chef Scott

1 large yellow onion, diced


2 medium sized boneless chicken breast, chopped

2 cloves garlic

1 Tbsp chopped ginger

1 peeled potato, diced

¼ - ½ cup Lemon Juice

1 can Coconut Cream

Spices

2 Tbsp Curry Powder

1 Tbsp Cumin/ Cumin Seeds

1 Tbsp Turmeric

½ - 1 tsp Cayenne Pepper

Salt and Pepper
In a sauté pan heat olive oil until warm. Add diced onion. Sauté onions until completely transparent, cook onions for about ten additional minutes. Add Garlic and Ginger mix thoroughly and let cook for a couple minutes. Add spices, stir well and let sit for a minute. Add chicken. Stir occasionally, until chicken is cooked. Add diced potato and just enough water to submerge the potatoes. Turn heat to medium once water comes to a boil, Cover and cook on medium until potatoes are soft.

Add Coconut, stir until gentle boil. Leave uncover and stir occasionally. Once sauce thickens it is ready to serve.

Serve over rice

Note: This is a milder curry sauce. For those of you, who love spice, add twice the spices, and diced chilies.