Coconut chicken and rice

 This recipe is so simple and so delicious!!

https://www.chelseasmessyapron.com/coconut-chicken-and-rice/

Grilled Pork Chops

 

Grilled Pork Chops

1/2 cup water

1/3 cup soy sauce

1/4 cup vegetable oil 

3 Tbsp lemon pepper seasoning

2 tsp minced garlic

6 boneless pork loin chops, trimmed of fat

Mix water, soy sauce, oil, lemon pepper and garlic in a deep bowl. Add pork chops and marinate in fridge for at least 2 hours. 

Preheat the grill to medium-high heat and lightly oil the grate. 

Remove pork chops from marinade and shake off excess. Discard remaining marinade. 

Cook pork chops on the preheated grill until no longer in center, 5-6 mins each side, to an internal temp of 145°. 

Quick No Rise Naan

 This is a recipe you can make in 15 minutes or so. I didn't make naan and wanted some for dinner so I whipped this up really quick.

1 3/4 C Flour

2 tsp Sugar

1 tsp Salt

3/4 tsp Baking Powder

2 tsp Olive Oil

1/2 C Milk (more or less depending on how wet or dry it is)

butter and herbs for seasoning (I used garlic salt and butter and it was delicious)

Combine all dry ingredients and whisk together (I added the garlic salt here). Create a well in the middle of the dry ingredients and add the oil and milk. Mix together until a ball forms. Knead until smooth. Let the dough rise for 10 minutes (I didn't even do this and it worked out fine) Divide into 8-10 equal parts. Heat a skillet over medium-high heat. Roll a piece of dough until really thin or just smash it with your hand. I melted some butter on the skillet then threw the naan bread down.  Cook until the naan is partly browned/blackened. When done you can brush with butter or not. 

Instant Pot Butter Chicken

 1 lb. Chicken, cubed (or maybe more I feel like it made a lot of sauce)

1 1/2 C Heavy Cream

1 1/2 C Tomato Sauce

1/2 Onion

5 Tbsp Butter

1 Tbsp Garlic Minced

1 Tbsp Ginger Chopped (I used about 1/2 tsp ground ginger)

1 1/2 tsp Chili Powder

1 1/2 tsp Cumin

3 tsp Garam Masala

2 Tbsp cornstarch (Optional, but I definitely needed it to thicken the sauce)

Chop your onion and chicken. Turn your pressure cooker to saute and add your butter. When the butter is melted add the onion and chicken. Cook just enough for the chicken pieces to book and are white on the outside. Add all the other ingredients (except the cornstarch). Mix together well. Put the lid on and pressure cook for 5 minutes. Let it natural release for 1 minute. Then you do a quick release. Carefully lift the lid. Serve immediately or set to low saute. Put some of the sauce in a bowl and add a Tablespoon of cornstarch at a time to thicken. Then add it back in the pot and stir together.  Serve with rice or naan.

Berry Sweet Rolls

 We loved these! They do take a little time, they are like cinnamon rolls, but with delicious berries.

3-4 1/4 C Flour

3 tsp yeast

1 tsp salt

3/4 C warm milk

1/2 C warm water

1/3 C oil

1/4 C sugar

Filling:

1/4 C softened butter

1/3 C sugar

4 C heaping, frozen berries of choice DO NOT THAW

2 tsp cornstarch

Glaze (There are two options. I did the powdered sugar one and it was amazing!)

Powder sugar Glaze:

2 C powdered sugar

2 Tbsp melted butter

2-3 Tbsp milk

Splash of Vanilla

Cream Cheese Glaze:

8 oz. cream cheese

2 Tbsp softened butter

3-4 Tbsp honey or maple syrup

Splash of Vanilla

Milk (To thin as needed)

Make the sweet rolls. Combine 2 C of flour, yeast, and salt in a mixing bowl. Add warm milk, water, sweetener and oil, blending until mixture is combined and smooth. Knead in extra flour, a little at a time, until it forms a soft dough. Careful not to add too much flour or rolls will be dry and hard. Cover and let dough rest in a warm place for 5-10 minutes. 

Meanwhile, in a large bowl fold together frozen berries and cornstarch. Set aside. (Make berry and cornstarch mixture right before or after rolling out dough. You do not want berries to thaw or it will make cutting the rolls harder.)

Place dough on lightly floured surface and roll into a large, thin rectangle. Spread softened butter generously over the surface of the dough and sprinkle evenly with sugar and berries. Beginning at the long edge of the rectangle, tightly roll dough into a log. You can use a sharp knife, but I prefer to cut each roll with dental floss. Cut even slices and put them into a greased 9 by 13 pan. If the berries fall out, just push them back in. Cover with clean kitchen towel and let rise for about 1 hour. Until the rolls have slightly risen. 

Preheat oven to 350 degrees. Place pan on middle rack and bake for 30-40 minutes. You want the rolls to be a little golden on top so that the middle of the rolls are cooked through. Let them cool. Top with  your favorite glaze. It makes 12 rolls.

Coconut Chicken Curry Ramen

Coconut Chicken Curry Ramen

Ingredients

1 tbsp. Coconut oil

1 

yellow onion, chopped

3 

red bell peppers, chopped

2 

large carrot, cut into thin 2"-long pieces

2 

cloves garlic, minced

1 1/2 tbsp. 

curry powder

1/2 tsp. 

cayenne pepper

Kosher salt

2 

(13.5-oz.) cans coconut milk (shaken well)

4 c. chicken broth

2 c. 

shredded rotisserie chicken

1/3 c. 

chopped fresh cilantro, plus more for garnish

4 

package ramen noodles, reserve seasoning for another use

Lime wedges, for serving

Directions

Heat the coconut oil in a large pot over medium heat. Add onion, bell pepper, and carrots and cook until tender, 6 to 8 minutes. Add garlic and stir until fragrant, 1 minute. Add curry powder, cayenne and season with salt. Stir until combined.

Add chicken broth and coconut milk and bring to a simmer. Add shredded chicken, cilantro, and ramen noodles and cook until noodles are al dente. 

Garnish with cilantro and serve with lime.

Chicken Chimichangas with Mole Sauce

 2  10.5 oz cans cream of chicken soup

2  4 oz. cans diced green chiles

5 pitted green olives

1 jalapeno pepper, seeded and chopped 

2 Tbsp fresh lime juice

1  8 oz pkg cream cheese

1  8 oz pkg Monterey Jack Cheese, shredded

1/2 a packet of taco seasoning

1 lb chicken, cooked and shredded

8  10 inch flour tortillas

1/2 C vegetable oil

1   8 oz pkg. sharp cheddar cheese, shredded

1 C green onion, chopped

1 C sour cream

Pour the cream of chicken soup in blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth. Pour into a saucepan and warm over medium-low heat. In a large bowl, stir the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling. Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown. Drain on paper towels. Ladle warm sauce over each serving. Sprinkle with cheddar and green onions. Finish with a dollop of sour cream. 

Oven Option: Wrap the tortillas and put in the oven approximately 10 minutes or until middle is warm. Then spread the sauce over the chimichanga.