Asian Pomegranate Coconut Chicken Skillet

6 boneless skinless chicken thighs, trimmed or tenderloins

Rub

1 Tbl olive oil

1 tsp EACH  ground ginger, garlic powder

1/2 tsp EACH onion powder, salt

1/4 tsp pepper

Pomegranate Coconut Sauce

3/4 c. coconut milk

3/4 cup pomegranate juice

3 Tbl hoisin sauce

2 Tbl lime juice

1 Tbl soy sauce

1 Tbl rice vinegar

1 Tbl brown sugar

1 tsp EACH garlic powder, dried basil

1/2 tsp EACH onion powder, ground ginger

1/4 tsp EACH salt, pepper

1 1/2 tsp Sriracha/ Asian hot red chili sauce- more or less to taste 

Garnish

1/2 cup peanuts crushed

1/3 toasted coconut flakes

3 Tbl pomegranate seeds

cilantro

1. Mix Rub Ingredients together in a small bowl and rub all over chicken.
2. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add chicken and cook 3-4 minutes per side or until cooked through. Remove chicken to plate.
3. Add Pomegranate Coconut Sauce and simmer until thickened to desired consistency, Add chicken back to skillet, and spoon sauce over chicken. 
4. Garnish with desired toppings and serve over rice or coconut rice.
   
   Recipe from Carlsbad Cravings

Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa

To assemble tacos:

Teriyaki marinated/grilled chicken

Flour or corn tortillas

Grilled Pineapple Pear Salsa

Coconut rice

Pineapple Lime Crema

Monterey Jack cheese- if desired- shredded

Teriyaki Marinade

1/2  c. white sugar

1/2 c. soy sauce

1/4 c. cider vinegar

1 clove garlic minced

1/2 tsp ground ginger

1/4 tsp black pepper

2 pounds chicken tenderloin or breasts

   

Marinate for a couple of hours.  Grill and slice

Grilled Pineapple Pear Salsa

• 1/2 ripe pineapple, trimmed and sliced into 1/2" rounds
• 1 large medium-firm pear, sliced into 1/4” slices
• 1 large red bell pepper, seeded and quartered
• 1/2 small red onion, peeled and cut in half (so you have 2 quarters of whole onion)
• 1 whole jalapeno
• 1/2 cup loosely packed cilantro, finely chopped
• 1 tablespoon lime juice
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cumin
• salt and pepper to taste

1. Grease grill and heat to medium high heat.
2. Drizzle red onions with olive oil and thread onto a skewer (if using a wooden skewer, soak skewer in water for at least 30 minutes beforehand). Drizzle pears, red bell pepper quarters, and jalapeno with olive oil to lightly coat.
3. Working in batches as needed depending on grill size, grill pineapple and vegetables at medium high heat (uncovered) until tender crisp and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 8-10 minutes for the pineapple, or until caramelized, flipping once, 6 minutes for the red bell peppers, flipping once, 4 minutes for the pears, flipping once, and jalapeno for 3-5 minutes, turning occasionally.
4. Once cool enough to handle, dab (or rinse) off any excess oil with paper towels and chop pineapple (cutting around core), pears, red bell peppers, and onions. Devein and deseed jalapeno and dice, reserving some of the seeds if desired.
5. Reserve the jalapeno and toss the pineapple, pears, red bell pepper, red onion, cilantro, lime juice, ginger, cumin and salt and pepper to taste in a large bowl. Add half of the jalapeno and more to taste if desired. If you would like it spicier, add some of the jalapeno seeds to taste as well.
6. Can be served immediately or even better chilled.

• 1 1/2 pounds boneless skinless chicken breasts
• 4-6 flour tortillas taco-sized
• 2 cups shredded Montery Jack Cheese

Pineapple Lime Crema

• 5.3 oz pineapple yogurt
• 2 tablespoons mayonnaise
• 1/2 tablespoon lime juice (or more to taste)

Coconut Rice

2 cups jasmine or long grain rice

1 13.5 oz can coconut milk- add to that enough water to make 4 cups

1 Tbl chicken broth

Cook

1 small onion- chopped

2 Tbl oil

After the rice is cooked, heat oil in a large pan and salute onion.  Then add the coconut rice and stir fry for a couple of minutes.

This recipe is from Carlsbad Cravings.  I have loved everything I have tried from her site!

Amazing Chocolate Chip Cookies

1 cup Cold butter, cut into small cubes

1 cup brown sugar

1/2 cup sugar

2 eggs

3 cups bread flour

1 tsp cornstarch

3/4 tsp baking soda

3/4 tsp salt

2 cups chocolate chips- I prefer semi-sweet

1/2 cup chopped pecans- optional

1/2 coconut- optional

Preheat oven to 410 degrees.

Cream together cold cubed butter, brown sugar and sugar for 4 minutes or until creamy.

Add eggs, one at a time , mixing well after each one.

Stir in flour, cornstarch, baking soda and salt.  Mix until just combined- do not over mix.  Stir in chocolate chips and pecans and coconut if desired.  

Separated dough into large balls- golf ball sized.  Fit 6 -8 per cookie sheet.  Bake for 9-12 minutes until golden brown on top.  Let them rest for at least 10 minutes to set. 

Beef Bourguignon and Garlic Mashed Potatoes

For the Beef:

1/2 Tbsp olive oil

8 slices of bacon

3 lbs beef for stew

salt and pepper

3 large carrots, sliced

1 large onion

2 Tbsp flour

2 1/2 cups beef broth

1  cup cranberry or grape juice

15 oz can tomato sauce

1-2 tsp fresh thyme leaves

1-2 dried bay leaves

2-3 cloves garlic- smashed

Cook in the bacon in a pan.  Remove bacon.  Lightly sprinkle beef with salt and pepper and cook in batches in the bacon fat.  Brown on all sides.  Remove beef to slow cooker.  Add the onions and carrots to the pan and add olive oil if needed.  Cook 4-5 minutes then add to the slow cooker.  Sprinkle flour over all and stir to combine.  Add remaining  ingredients to slow cooker and cook on high for 4-6 hours until tender.  Add more salt and pepper as needed.

For the Mushrooms:

1 Tbsp olive oil

2 Tbsp butter

1/2 lb cleaned mushrooms

Quarter the mushrooms.  Heat the oil and butter in a skillet over high heat.  When the foam from the butter begins to subside, add in the mushrooms.  Shake the mushrooms around for about 5 minutes until browned.  Remove from heat and set aside.  Can serve on the side or add to the beef just before serving

For the Potatoes:

2 1/2 lbs potatoes

2 heads of garlic- cloves mashed

4 Tbsp butter

1 cup  whole milk, cream or half and half

salt and pepper

Boil potatoes in salted water until fork tender.  Drain.  In a saucepan melt butter and add garlic cloves.  Saute 2-3 minutes- add milk/cream etc to heat  Add to Potatoes and whip.

Loved this!

Better than Takeout! Beef and Broccoli

Brigham said that this is one of the best meals he has ever had!  It is that good!

BETTER THAN TAKEOUT! BEEF AND BROCCOLI

 Author: Jen@CarlsbadCravings.com

Serves: 4

INGREDIENTS

• Beef Marinade
• 1 pound flank steak, cut across the grain into 1/8 thin slices, then cut into 2” length pieces  (I used ribeye)
• 1 tablespoon hoisin sauce
• 3 tablespoons soy sauce
• 1 teaspoon Sriracha/hot Asian chili sauce
• 2 teaspoons cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 
  Sauce
• 3 tablespoons chicken broth
• 5 tablespoons oyster sauce
• 3 tablespoons brown sugar
• 1 teaspoon sesame oil
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 
  6 medium garlic cloves, minced
• 1 tablespoon ginger, minced ( I used powdered)
• 1/4 teaspoon red pepper flakes
• 1 teaspoon peanut oil (canola)
• 
  3 1/2 - 4 cups broccoli florets, cut into bit size pieces
• 1/4 cup water
• 3 medium scallions, sliced (optional)

INSTRUCTIONS

1. Pour marinade ingredients directly into freezer bag and mix well. Add beef and massage in marinade until well covered. Refrigerate for 2-8 hours.
2. When ready to make Beef and Broccoli, whisk the sauce ingredients together in a small bowl.
3. In another small bowl, combine garlic, ginger, red pepper flakes and 1 teaspoon peanut oil. Set aside.
4. Drain excess marinade off of beef (if there is any).
5. Heat 1 1/2 teaspoons peanut oil in a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. *If your skillet is small, then cook in 2 batches.
6. Add 1 tablespoon peanut oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli and saute for 30 seconds. Add water, cover pan, and lower heat to medium. Steam broccoli until crisp-tender, about 2 minutes.
7. Push the broccoli to the sides of the skillet and add the garlic/ginger/red pepper/oil to the center of the pan, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then stir the mixture into the broccoli.
8. Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Transfer to a serving platter, sprinkle with the scallions, and serve.

NOTES

Hoisin Sauce is a Chinese Barbecue sauce and can be found in all supermarkets in the Asian aisle (alongside the oyster sauce). This recipe only calls for it in the marinade, so it is not essential, but definitely good to have in the pantry! (I use it in future recipes)

Three Bean Wild Rice Salad

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Prep time

10 mins

Total time

10 mins

Author: Trish - Mom On Timeout

Recipe type: Main, Salad

Serves: 6 Servings

Ingredients

• 2 cups cooked wild rice blend, cooled
• 1 15 oz can kidney beans, rinsed and drained
• 1 15 oz can black beans, rinsed and drained
• 1 15 oz can garbanzo beans, rinsed and drained
• ½ red onion, diced
• ½ cup chopped cilantro
• 1 jalapeno, diced

Dressing

• 3 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 4 tbsp sugar
• ½ tsp salt
• ½ tsp fresh ground black pepper

Instructions

1. Combine all salad ingredients in a large bowl.
2. Combine dressing ingredients in a mason jar and shake until thoroughly combined.
3. Toss dressing with salad.
4. Refrigerate for an hour for best flavor but this salad can be served immediately.

I added three diced tomatoes and avocados.  

Salted Carmel Rice Krispy Treats- Amazing!

12 C Rice Krispies
2 cubes butter
1 C dark brown sugar
1/2 C heavy whipping cream
2 Tbsp. light corn syrup
2 tsp. Salt
2 bags mini marshmallows

In large heat-proof bowl, toss rice krispies and 1 C marshmallows together. Spray 9x13 pan with non-stick cooking spray and set aside. In large pot melt butter over medium heat, stirring constantly. When it’s melted, add brown sugar, whipping cream and corn syrup
Cook for about 7 minutes stirring frequently. When it starts to boil and stick together add the salt and continue stirring (for remaining 7 minutes). When caramel is thick and syrupy stir in marshmallows and remove from heat. Stir marshmallows until dissolved and quickly pour over rice krispies and stir to coat completely. Pour into 9x13 pan and allow to cool completely