Saturday, November 26, 2016

Caribbean Style Yuca


Yuca with a mouthwatering bite of garlic and lime.


  • 18 oz Yuca, frozen
  • 1/4 tsp salt
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh lime juice


  1. Bring enough water to cover the yuca to a boil and add salt. Add the frozen yuca to the boiling water and cook on medium-low heat for 30 minutes, or until the yuca is tender.
  2. While the yuca is cooking, cook the olive oil, onion, garlic, and lime juice over medium heat 5 minutes in another small skillet.
  3. Drain the yuca and remove the hard core from the center of the yuca pieces. Place in serving bowl. Pour the seasoned oil over the yuca and serve.
Yield: 3-4 servings
Prep Time: 00 hrs. 05 mins.
Cook time: 00 hrs. 30 mins.
Total time: 35 mins.

Pumpkin Bread Pudding

I sometimes receive food gifts that feel like a basket from the television show Chopped.  This Thanksgiving was one of those mystery baskets.  The chefs on Chopped frequently resort to bread pudding to make deserts, so that is how I used my ingredients.  It gave me a huge shock on first taste.  It is absolutely yummy! I topped it with a little maple whipped cream for a real Thanksgiving treat.

1 (10.75 ounce) loaf day-old bread, cut into small pieces
4 cups Orange Scream milk, made by Tru Moo
2 cups brown sugar
1/2 cup butter, melted
3 eggs, beaten
15 ounce can of pumpkin
2 teaspoons vanilla extract
1 cup pumpkin spice chips


  1. Preheat oven to 350 degrees. Butter a 9x13 inch baking dish.

  2. In a large bowl, combine milk, sugar, butter, eggs, pumpkin, vanilla and chips.  Add bread and allow the bread to absorb the milk mixture for 30 minutes.  Pour into prepared pan.

  3. Bake in preheated oven 1 hour, until nearly set. Serve warm or cold.

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.


  • 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


  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