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Wednesday, September 9, 2015

Hot Coconut Chicken

Some days don't go as planned.  I had Thai Peanut Chicken on the menu, but after working in the yard all afternoon, I knew that I needed something that would require little effort.  I threw this together, and it turned out great.  Cook rice while the chicken is in the oven.  It would be great with a side of snow peas.

Hot Coconut Chicken

Homestead Recipes
Published 09/09/2015
Moist and tender, the chicken is braised in a spicy mix that hints of Asian flavors. No one will guess that it was fast and easy to prepare.

Ingredients

  • 8 bone-in chicken thighs
  • salt and pepper to taste
  • 1 can coconut milk
  • 1 large red bell pepper, diced
  • 4 scallions, diced
  • 4 cloves garlic, minced
  • 1 inch piece of fresh ginger, grated
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup cilantro, chopped

Instructions

  1. Salt and pepper the chicken and place in a large bowl.
  2. Mix the coconut milk with the bell pepper, scallions, garlic, ginger, pepper flakes, and cilantro.
  3. Pour the coconut milk mixture over the chicken. Cover and refrigerate for one hour.
  4. Heat oven to 325 degrees. Place the chicken and the marinade in a 9 x 13 baking dish. Cover with foil and bake for one hour, or until the chicken reaches 165 degrees. Uncover chicken and turn the oven up to 375 degrees and cook for 5 minutes.
  5. Serve with rice to soak up the wonderful sauce that develops.
Yield: 4 Servings
Prep Time: 0 hrs. 15 mins.
Cook time: 1 hrs. 05 mins.
Total time: 1 hrs. 20 mins.
Tags: chicken

Saturday, December 11, 2010

Mom's Hot Chicken Salad

My mother was a great cook.  She could not scramble an egg when she first got married, but by the time a friend came to visit in the 1970's, she was an expert.  I recently talked to the friend who came for that visit, and she asked for this recipe.  It was so good she remembered the meal for 40 years!
                    
Mom's Hot Chicken Salad

-= Ingredients =-

1 cup Flour
Salt
1/3 cup Shortening
1 cup Sharp cheddar ; divided
2 tablespoons Water
2 cups Cooked chicken ; cubed
1 cup Celery ; diced
1 cup Green pepper ; diced
2 teaspoons Onion ; grated
1 tablespoon Lemon juice
4 ounces Pimento ; drained and diced
1 cup Mayonnaise
1 cup Crushed potato chips

-= Instructions =-
Prepare Crust:
1.  Combine flour and 1/2 teaspoon salt.  Cut in the shortening with 2 knives or a pastry cutter, blend until the mixture is the texture of course cornmeal.  Add 1/2 cup of the cheese and water.  Stir until the mixture forms a ball.  Wrap in plastic wrap and place in refrigerator for at least 2 hours.
2.  Roll the dough into 1/8 inch thickness on a lightly floured board.  Fit into a 9 inch pie plate, and crimp the edges to seal.
3.  Prick the bottom and sides of the pastry with a fork.  Bake at 475 for 8-10 minutes.

Prepare Filling
1.  Combine chicken, celery, green pepper, onion, lemon juice, 1/2 teaspoon salt, pimento and mayonaise.  Mix well.
2.  Pour into pastry shell and sprinkle with remaining 1/2 cup cheese and potato chips.

Bake at 350 for 20 minutes.

Friday, December 10, 2010

Turnip, Yes Turnip, Soup


I bought a beautiful bunch of turnips at the farmer's market, but had no idea what I wanted to do with them.  After a discussion with a friend of what I had in the house, an idea was formulated.....turnip butternut squash soup.  I really wasn't sure how to proceed, but the results were mind blowing.  One of the best soups I have ever made.

                   
Turnip Butternut Squash Soup

-= Ingredients =-
3 cups Butternut squash ; peeled and cubed
3 cups Turnips ; peeled and cubed
1 tablespoon Salt
1/4 cup Butter
1 large Onion ; diced
5 cloves Garlic ; minced
1 tablespoon Sage
1 tablespoon Smoked paprika
1 teaspoon Pepper
1 quart Beef stock

-= Instructions =-
1.  Place the butternut squash, turnips and salt in a large stockpot and cover with water.  Bring to a boil, turn down the heat and simmer 20 minutes until the turnips are tender.  Drain the squash and turnips.

2.  Melt the butter in a large heavy stockpot.  Saute the onions and garlic until transparent.  Add sage, pepper and smoked paprika.  Add the drained squash and turnips to the pot.  Simmer on low 20 minutes.

3.  Puree the vegetables.  I use an immersion blender, but you can use a regular blender of food processor in small batches.

4.  Add the beef stock to the vegetables in the pot and simmer on low another 10 minutes.